Mawlid al nabi

Tonight and tomorrow is the celebration of the birth of the Prophet Muhammad, on the 12th day of the third month of the Islamic calendar.

The word “mawlid” comes from the Arabic for “to give birth”, and al-Nabi means prophet.

The practice of celebrating Mawlid al-Nabi can be traced back to 11th-century Egypt. Traditions vary; some Muslims don't celebrate this day, some do. It's an especially important tradition for Sufis. Some cities are decorated, and people hand out sweets and candy to children. 

Agenda:
1. Read a Sufi poem
2. Make tharid (lamb stew)

1. Read a Sufi poem:

It's traditional to sing songs and read poems in honor of the Prophet. One popular verse is Qaida al-Burda Sharif, written by the 13th century Arabic Sufi Busiri. This version is sung, with English sub-titles. It's quite beautiful to listen to.

2. Make Tharid:

Tharid is a meat and vegetable stew served over crispy bread, thought to be Prophet Mohammad’s favorite dish. I made it today to honor Muslims around the world and as a wish for peace.

Ingredients

• 1/2 Tbsp. ground black pepper
• 1/2 Tbsp. ground cumin
• 1/2 Tbsp. ground coriander
• 1 tsp. ground ginger
• 1 tsp. ground turmeric
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cardamom
• 1/2 tsp. chili powder
• 1/2 tsp. ground cinnamon
• 1-1/2 lb. bone-in lamb shoulder
• 1/4 c. canola oil
• 4 cloves garlic
• 1 (4″) piece ginger
• 1 hot red chili pepper
• 1 small yellow onion
• 3 plum tomatoes
• 1 c. pumpkin or squash
• 1 large Yukon Gold potato
• 1 Tbsp. ground cumin
• 1 tsp. freshly ground black pepper
• 1/4 tsp. ground cardamom
• 2 bay leaves
• salt, to taste
• 4 pieces roti or pita flatbread, toasted 

Yield: Serves 4

1- Make a spice rub with the first 9 spices. 

Cut the lamb into 2-inch pieces and season it all over with the spice mix.

2- Heat oil in a frying pan over medium-high heat. Working in batches, add lamb to pan and cook, turning as needed, until browned on all sides, about 6 minutes. 

3- Meanwhile, prepare the veggies: Mince the garlic, peel and mince the ginger, chop up the chili pepper, thinly slice an onion, quarter the tomatoes lengthwise, peel and cut up the pumpkin or squash and potatoes.

4- Remove the lamb from the heat when browned. Pour the juices from the frying pan into a soup pot, and heat to medium hot. Add chilies and onion to the pot, and cook, stirring occasionally, until onion is soft and begins to caramelize, about 10 minutes. 

5- Add garlic and ginger, and cook, stirring, until fragrant, about 2 minutes. Add cumin, pepper, cardamom, tomatoes, and bay leaves, and cook, stirring, until tomatoes are soft, about 2 minutes. 

6- Return lamb to pot and add the potatoes and squash, salt and pepper, and 8 cups of water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, for 1-1/2 hours, or until vegetables are soft.

8- Toast the roti flatbread or pita until crisp, and cut into wedges. Use all the bread to line a large, deep serving dish, or fill individual bowls. 






Arrange the meat and vegetables over the bread, and pour some of the soup stock over. 

To eat, pick up the meat and veggies with the bread, as Arabs do, and serve soup on the side.