Saturday, 21 July 2012

What is Ramadan?How to Celebrate Ramadan? (Here are Ramazan dates.)

The 30-day Islamic holy month of Ramazan (RAH-mah-zahn, called Ramadanin other countries) is a time of fasting, prayer and celebration. (Here are Ramazan dates.)

Islam is a religion of peace and equality. Islam teaches piety and equality. The piety and the main part of our Islam. You can take on it, and God gives priority to piety on other things. Muslims believe that their religion and piety, was held in one God and Prophet Muhammad peace be upon him. Moreover, Islam teaches us the basic foundations of advantages.

If you believe that Ramadan is a month of the Islamic year only so you should read something good from good resources. So, two main questions in our minds is what is the month of Ramadan? And how we celebrate it?

What is Ramadan?

Ramadan is the month of Ramadan in the Muslim calendar, which Muslims fast for God their Creator and purification of money through Zakat to the needy. Means fast "soom" in Arabic. Soom good deeds increases. We offer Namaz in this month, which is helpful to reduce our sins. God commanded us to give Zakat on our property and money to the needy and poor people. And Zakat and Fitraah be in cash or specific items of by God.

Ramadan is the month for all ages and all generations, and this is why we are doing something good for the needy through the extra money and this is why they enjoy the same happiness as we do. Ramadan, what allows us to do, and when they do, and where to do but we need to just get a whole body of research on these questions through the Quran.

Fasting means letting nothing pass the lips: no food, drink, chewing gum, tobacco smoke or, for the strictly observant, not even licking an envelope or postage stamp from sunrise to sunset. Observant Muslims also refrain from sexual intercourse during daylight in the holy month.

Most Muslims, whether strictly observant or not, use the holy month and the stricture of fasting to help them examine their lives, to remind themselves ofvirtues like charity, compassion and forgiveness, and to avoid vices like cupidity, selfishness and dishonesty.

Many Turks fast from sunrise to sunset during Ramazan. Restaurants are less busy at lunch, and there's even less Turkish tea in evidence—which is amazing.

If you're in Turkey during Ramazan, it's polite torefrain from eating and drinking in public during daylight hours. Rather, do it inside a restaurant, tea house, cafe, or other private or semi-private area.

Muslim restaurant and cafe staff, who may be fasting themselves, will understand if you are non-Muslim and will be happy to serve you. Some eateries may cover their windows with curtains so as not to distract those fasting by the sight of others eating.

How to Celebrate Ramadan?

Celebrating Ramadan under the peace of God is the duty of every Muslim before and just because of this that God created multiple resources for all Islamic societies. God gives the principles of the Holy Prophet Muhammad wa Alaa Sallay - Aalihi Wassallam through messages. Muhammad peace be upon him apply these principles to the Muslims in his life that after carefully re-implemented by different rulers at different times.

Celebrate Ramadan by paying Zakat authentic, Fitraah to people in need because they can have the same ideals of Ramadan and that it is their right. Second, we must pray more for you of your sins and the past because it works for you next year. Can sacrifice a little to make a huge to do better and do the same for others.

Ramazan is also a time of celebration, and after sunset the feasting begins with a ceremonial "break-fast" light meal called "Iftar".

It always includesfreshly-baked flat pidebread, and usually soup, pickled vegetables, olives and other easily-prepared edibles. Elaborate dinners are held later in the evening.

Strings of colored lights festoon trees and buildings, mosques are illuminated and crowded with worshippers.

A carnival atmosphere prevails with temporary booths selling religious books and paraphernalia, traditional snacks and stuff for the kids.

In the middle of the night drummers circulate through towns and villages to wake sleepers so they can prepare "Sahur", the big early-morning meal to be eaten before the fast begins again at sunrise. They tend to make their noise around 02:30 and 03:00 am, and they make sure everyone hears them. If you don't want to awaken, have earplugs, close your hotel room windows, or both.

Many restaurants offer special banquet-like Ramazan menus at night.

Some restaurants which normally serve alcoholic beverages may refrain from doing so during the holy month, offering fruit juices and other drinks instead. It would be polite for you to observe this stricture if you are in an establishment where others are refraining from alcohol. (In some restaurants, alcohol service may resume after the evening's main meal is largely concluded.)

Non-Muslims are welcome and usually invited to join in the evening celebrations, which are great fun. Enjoy this special time! .

Ramazan is followed by the three-day holiday of "Ramazan (Şeker) Bayramı".

We wish you healthy and beautiful holidays!
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Sunday, 8 July 2012

Yaprak Sarması Turkish Meal (Vine Leave Wraps with Olive Oil)

Preration :
Wash the vine leaves and remove the coarse stems. Put the water and a teaspoon of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set aside.

Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and sauté for 20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 ¾ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes.

Place the vine leaves so that the side with veins face inside when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them.

Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices and yogurt.

Nutritional Value (in approximately one serving):
Energy 441 cal, Protein 5.8 g, Fat 26.0 g, Carbohydrates 47.8 g, Calcium 137 mg, Iron 2.73 mg, Phosphorus 101 mg, Zinc 2 mg, Sodium 1136 mg, Vitamin A 4224 iu, Thiamine 0.15 mg, Riboflavin 0.07 mg, Niacin 1.11 mg, Vitamin C 28 mg, Cholesterol 0 mg.

Ingredients               Measure                          Amount
Vine leaves                         -                               150 grams
Water                        2 2/3 cups                          550 grams
Salt                            3 teaspoons                       18 grams
Onion                         6 big                                  600 grams
Olive oil                      ¾ cup                               150 grams
Pine nuts                     2 tablespoon                      20 grams
Rice                            1 1/3 cup                           240 grams
Sugar                          2 teaspoons                        8 grams
Currants                      2 tablespoons                    20 grams
Parsley                        1 small size bunch              40 grams
Dill                              1 small size bunch              30 grams
Fresh mint                   10-15 leaves                     10 grams
Cinnamon                    ¾ teaspoon                       1.5 grams
Black pepper               ¾ teaspoon                       1.5 grams
All spice                      ½ teaspoon                        2 grams
Lemon juice                 2 tablespoons                    20 grams
Lemon                         1 medium size                   100 grams
Servings: 6 Person

It is a very popular dish in all regions. It is a favorite at tea and cocktail parties and picnics. The vine leaves can be pickled in brine and used out of season. In that case, they should first be soaked in warm water to reduce the salt, and the amount of salt used in the recepie should be halved..

We wish you healthy and beautiful holidays!
We invite you to follow us on our facebook page where we publish photo's , video's and news about Liberty Hotels Oludeniz (Asena Beach).