Secrets of Heavenly Food

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9781930409712: Secrets of Heavenly Food
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Author: Hajjah Nazihe Adil Kabbani Secrets of Heavenly Food, the follow-up to Hajjah Naziha's Heavenly Foods, contains over 150 recipes from a broad range of locales. Ranging from Cyprus, Lebanon, the Indian-subcontinent to Southeast Asia and even the US, these invariably delicious recipes range in difficulty from simple to involved. With step-by-step instructions and pictures it is possible for even a novice to successfully prepare the most complex dishes in this book. Introductions by the author's father, Shaykh Nazim, her husband Shaykh Hisham, and herself, expound upon the connection between food and spirituality. The heart of this book is the legacy it carries from Hajjah Amina, the author's mother, a scholar and a refugee from Russia. During the advent of communism, Hajjah Amina's family fled their native homeland of Kazan, Russia, in order to preserve their right to observe their religious faith. They sacrificed home, country, and language for the sake of their spirituality. Herein are the recipes which Hajjah Naziha has passed down from her blessed mother, Hajjah Amina. A number of recipes are exceedingly rare, and cannot be found in other sources, including the Small Meat-Filled Dumplings in Savory Tomato Broth (Peel Meen), Rose Pastries (Gul), and Golden Fingertip Pastries (Borsok). The Gul and Borsok were famously prepared by Hajjah Amina in celebration of both Eids and Mawlid an-Nabi. Hajjah Amina brought these recipes from her native country and passed them down to her daughter, Hajjah Naziha, who in turn passed them down to her own daughter, Sajeda. Through this work, Hajjah Naziha generously passes down these recipes to her daughters in tariqah, the female students who come to learn on the Sufi path.

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About the Author:

Hajjah Naziha Adil was born into a unique household, devoted to the service of God. As a young child, she lived next door to Grandshaykh Abdullah Daghestani (q), the master of the Naqshbandi Sufi Order. Upon his passing, her father, Mawlana Shaykh Nazim (q), became the shaykh of the order. She and her mother, an Islamic scholar in her own right, worked very hard in the household of Grandshaykh Abdullah (q), and in her own house--not receiving money or accolades, but purely for the sake of God. She helped her mother cook for the shaykh and his students who streamed in and out of his house every day. From a very young age, Hajjah Naziha demonstrated a remarkable aptitude for cooking: not only are her dishes exceptionally delicious, but she can prepare them quickly. In her free time, Hajjah Naziha attended the lectures of Grandshaykh Abdullah (q) and those of her father. Later, Grandshaykh Abdullah Daghestani (q) and Shaykh Nazim (q) on searching for a match, found no one more fitting for the scholarly, ascetic Naziha than Shaykh Hisham Kabbani, an Islamic scholar and Sufi teacher. According to Grandshaykh, their union was one made in heaven. Hajjah Naziha thus lived in the households of four scholars of Islam, and through her diligence and study, became a scholar and advisor herself. Before his passing, Grandshaykh Abdullah (q) foretold that she would become a teacher for women, and this has come to pass. Hajjah Naziha, a descendant of Prophet Muhammad (saw) on both her paternal and maternal sides, has observed many people, cultures, and personal situations. She advises women around the world on a variety of topics. The range and breadth of the recipes in this book, as well as its spiritual insights, reflect the author's life. Hajjah Naziha has traveled the world--Europe, the Middle East, the Far East--with her parents and her husband, leading dhikr circles and putting people back in touch with their spiritual selves. This holy process continues within this book of recipes and culinary specialties.

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