Imagine having to cook Suhoor in the dark, because there are police officers patrolling the streets to make sure no one is fasting.
When Uyghur culture and identity is being attacked, we will fight to keep it alive inshāAllāh.
The Chinese Communist Party are trying to eradicate Ramadan for Uyghurs, so we’re going to be cooking Uyghur iftars and raising awareness about their plight in our homes, masjids and beyond.
So here's what we're going to do
1: Watch and share the video below, the details of the recipes are in the description—send it to everyone you know, especially our aunties and sisters that are taking care of business.
2: This Sunday 24th April, we want Muslims all over the world to cook just one traditional Uyghur dish and post it on social media with the hashtags #Stand4Uyghurs, #KeepUyghurCultureAlive and #EndChinasReligiousSuppression.
SERVES: 4-6
Cooking time: 45 minutes to 60 minutes
INGREDIENTS
- 1⁄2 cup oil
- 1 lb lamb or 1 lb beef
- 1 large onion, chopped
- 1 lb carrot, julienned
- salt (as you prefer)
- 2 1⁄4 cups water
- 2 cups rice
- 1 tomato/ 2 tbsp tomato sauce (optional)
- 1⁄2 teaspoon cumin (optional)
- 1⁄2 cup raisins on top (optional)
METHOD:
Step 1: Put oil in the pan and heat.
Step 2: When oil is well heated put the meat in and stir-fry it until it turns golden red.
Step 3: Put in the onions and stir-fry it until it turns golden red.
Step 4: Put the carrots in and stir-fry them until they become tender.
Step 5: Pour in the water and let it boil.
Step 6: When it is well boiled taste the salt first, make it saltier then your usual taste.
Step 7: After tasting the salt, spread the rice evenly in the boiling soup then close the lid.
Step 8: Let it boil on high heat until the excess water is drained and the rice becomes visible on the top. (So you have to check your pan every 2 to 3 minutes.)
Step 9: Turn down the heat to the lowest point. Let it steam for 25 to 30 minutes.
Key Tips
- Don’t open the lid after turning down the heat until it reaches at least 25 minutes.
- Don’t mix the food after putting the rice in it.
Uyghur Soup/Suyuq Ash
INGREDIENTS:
- 1 pound of lamb, cubed
- 1 potato, thinly sliced
- 1 red or green pepper, cubed
- 3 tomatoes, diced
- 3 leaves of Chinese white cabbage, cubed
- 8 cloves of garlic, diced,
- 1/4 onion, diced
- 1/2 cup of vegetable oil
- Salt to taste
- 1/2 cup of diced cilantro
- 1/2 cup of diced cilantro
METHOD:
Step 1: Put oil in a pan and heat.
Step 2: When the oil is well heated, put the meat in it and fry it until it turns golden red.
Step 3: Put in the onions and fry it until they turn golden red.
Step 4: Then put the diced tomato and fry it until it melts down.
Step 5: Put in all the other vegetables and just mixed them a couple of times. Finally, pour in the water and let it boil.
Step 6: When it is well boiled put in the noodles. When the noodles are ready, put the chopped cilantro and garlic then add salt to taste. Turn off the fire. It is ready to serve!
Do you have more recipes? Let us know in the comments below!
Salman studied Biochemistry at Imperial College London followed by a PhD in Chemical Biology, carrying out research into photosynthesis. During his years at university he became involved in Islamic society da’wah and activism, and general Muslim community projects. He is the Chief Editor and a regular contributor at Islam21c, and also has a blog on the Huffington Post.