In the Name of Allah, The Beneficent, The Most Merciful

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Tuesday, 07 June 2023/ 17 Thul Qa'ada 1444 AH

• Causes of Cholera

• Lifelong Learning: Atiyya Dudhat

• World Environment day: are we preserving the planet? Catherine Constantinides

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O Allah, forgive our living and our dead, those present and those absent, our young and our old, our males and our females. O Allah, whom amongst us You keep alive, then let such a life be upon Islam, and whom amongst us You take unto Yourself, then let such a death be upon faith. O Allah, do not deprive us of his reward and do not let us stray after him. [Sunan Abi Dawud] (Aameen)

(June 2023)

Keema paratha

Dough
4 cups flour
4 Tbsp thick ghee -
+- 1 ¼ Cups cold water
Melted ghee for basting
Flour for dusting.

Sift flour in a mixing bowl. Rub in the ghee. Add water and mix. Knead into a pliable dough. Cover and leave dough for 1 hour. Knead again. Divide into 12 portions. Roll out each thinly into a circle 15cm in diameter. Sprinkle with flour and fold in half. Brush with ghee, sprinkle with flour and fold again. Fold in from the long ends until you get a 6 cm squares. Dust lightly with flour and roll out into 10cm squares. Place cold filling on each square. Cover with another square and press the edges gently until sealed. Toast on a griddle while basting with ghee until both sides are cooked and crisp.

Filling
500g mince lamb / chicken - 1 tsp crushed ginger - 1 tsp crushed garlic - 2 tsp garam masala - ½ tsp turmeric - 1 tsp crushed green chillies - 2 Tbsp tomato puree - ½ cup mixture of mint and coriander, chopped - Salt to taste.

Simmer mince until moisture has evaporated. Add the remaining ingredients and stir – fry until cooked.

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