Inclusive Celebrations at USN: Ramadan

• Strengthening one’s relationship with God (Allah).
• Developing self-discipline and gratitude.
• Encouraging charity and good deeds.
• Fostering a sense of unity and empathy with those who are less fortunate.

• From dawn to sunset, Muslims abstain from food, drink, and sinful behavior.
• The fast is broken at sunset with Iftar, traditionally beginning with dates and water, followed by a full meal.
• Suhoor is the pre-dawn meal before fasting begins again.

• Taraweeh prayers: Extra prayers are performed at night, usually in congregations at mosques.
• Quran recitation: Many Muslims aim to complete the entire Quran during the month.
• Laylat al-Qadr (The Night of Power): The holiest night in Islam, occurring in the last ten nights of Ramadan, when extra prayers and supplications are made.

• Zakat (obligatory charity): Many Muslims give their annual Zakat during Ramadan.
• Sadaqah (voluntary charity): Giving to the poor and helping those in need.
• Zakat al-Fitr: A special charity given before Eid al-Fitr to ensure everyone can celebrate.

• Iftar gatherings: Families, friends, and even strangers come together to break their fast.
• Many mosques and community centers provide free Iftar meals for those in need.

• Ramadan ends with Eid al-Fitr, a festival marked by:
  • Special prayers in congregation.
  • Feasting with loved ones.
  • Exchanging gifts and visiting relatives.
  • Giving Zakat al-Fitr to the less fortunate.

1. Mansaf (Jordan’s National Dish)

Ingredients:

• 2 lbs lamb (bone-in, cut into chunks)
• 1-liter jameed (or substitute with Greek yogurt + labneh + salt)
• 4 cups water
• 2 tbsp ghee or butter
• 2 cups rice (long-grain or basmati)
• 1 large onion (chopped)
• 1 tsp ground cardamom
• ½ tsp turmeric
• ½ tsp cinnamon
• ½ cup toasted almonds & pine nuts
• 4 loaves of shrak bread (or thin flatbread)
• Salt & black pepper to taste

Instructions:

1. Prepare Jameed: If using traditional jameed, soak it in water overnight and blend until smooth.
2. Cook the Lamb: Heat ghee in a large pot. Add chopped onions and sear the lamb. Add water, cardamom, turmeric, cinnamon, salt, and pepper. Simmer until tender.
3. Prepare the Sauce: Mix the blended jameed (or yogurt mix) with the lamb broth and let it simmer for 20 minutes.
4. Cook the Rice: Rinse and cook the rice separately.
5. Assemble Mansaf: Place shrak bread on a large platter, top with rice, then arrange lamb. Pour the jameed sauce over it and garnish with toasted nuts.
6. Serve: Eat traditionally with hands or with a spoon.