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Happy Holy Month of Ramadan

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  Quote ill_teknique Quote  Post ReplyReply Direct Link To This Post Topic: Happy Holy Month of Ramadan
    Posted: 06-Oct-2005 at 01:24
I personally beleive that once Ramazaan starts in Makkah all muslims should begin fasting.  Like this year. It started on tuesday in Makkah. And here in the US i started fasting on Tuesday.  
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  Quote ill_teknique Quote  Post ReplyReply Direct Link To This Post Posted: 06-Oct-2005 at 01:24
cok_gec yes the bosnain baklava is very good.
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  Quote ok ge Quote  Post ReplyReply Direct Link To This Post Posted: 06-Oct-2005 at 01:36

Originally posted by ill_teknique

cok_gec yes the bosnain baklava is very good.

 Baklava, favourite dessert. Is the Bosnian Baklava little different than the Turkish or Syrian one?

Well, the idea of Mecca as a center is great. However, i know that countries like Indonesia and way way east might sight the moon before the night or the crescent ,which stays for minutes after its birth, reaches Mecca. So what can they do? ignore the crescent and wait 7 hours for Mecca to sight it? Their day would have started already.

That is why I prefer the idea of multiple crescent spotting centers on vrious Islamic countreis that are administered by committees representing a collected group of scholars. Mecca can be the center of that network, and for announcements.

So you fasted Tuesday? How was your first day? Mine was fine especially that i was able to sleep till 11 am



Edited by ok ge
D.J. Kaufman
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  Quote ill_teknique Quote  Post ReplyReply Direct Link To This Post Posted: 06-Oct-2005 at 02:21
ok then two starts lol.  i dont understand why many people here started on wed. when the moon had already been spotted in makkah.  but does not make a big difference to me. i dont feel as one start is more right than the other.

the bosnian baklava is pretty much similar to the turkiya. the fast was good just thirsty was hot in chicago last couple of days.
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  Quote azimuth Quote  Post ReplyReply Direct Link To This Post Posted: 06-Oct-2005 at 02:28

 

hmm intersting, do you have any pictures of the Bosnian Baklava?

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  Quote ok ge Quote  Post ReplyReply Direct Link To This Post Posted: 06-Oct-2005 at 03:09
Yeah, I wanna see a picture of the bosnian baklava, though im sure from outside it looks the same. All the difference is inside
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  Quote ill_teknique Quote  Post ReplyReply Direct Link To This Post Posted: 06-Oct-2005 at 17:26
i dont mila might.
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  Quote DayI Quote  Post ReplyReply Direct Link To This Post Posted: 07-Oct-2005 at 09:09

http://www.antep.nl/resimler/baklava%20hamuru.htm ---> these pictures you need if you want make a baklava, the rest you can read it from recepts in http://faq.macedonia.org/cuisine/baklava.html

 

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  Quote Seko Quote  Post ReplyReply Direct Link To This Post Posted: 07-Oct-2005 at 10:57
After looking at the baklava recepies I noticed that walnuts and sugar water are key ingredients that might make them different from some other baklavas. Certain kinds also have pistachio sprinkles on top or throughout (Gaziantep). Other kinds of baklava have the main flavor from honey instead of sugar water (Arabic?) Then there is the use of milk too (sutlu nuriye).

Edited by Seko
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  Quote DayI Quote  Post ReplyReply Direct Link To This Post Posted: 08-Oct-2005 at 08:57

seko with sugar water you mean sherbet?

 

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  Quote azimuth Quote  Post ReplyReply Direct Link To This Post Posted: 08-Oct-2005 at 09:02

yea we call that "sheera"

 

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  Quote Seko Quote  Post ReplyReply Direct Link To This Post Posted: 08-Oct-2005 at 09:40
Sherbet is the Turkish version indeed. Sheera then as well.
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  Quote ok ge Quote  Post ReplyReply Direct Link To This Post Posted: 09-Oct-2005 at 07:27
Thanks Day I for the reciepe. Yes, "Sheera" is the heated water & sugar that is boured over the Baklava. For some reason, whenever I think of Baklava, it has to be with Pistashio. I guess not all?
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