Shoulder or Leg Roast: A Recipe

Today I ate what was possibly some of the best roast meat I've had in years, alhamdulillah. This recipe works well for both lamb and kid.

If the leg is frozen, thaw it out completely.

Prepare a marinade of just four ingredients: yogurt, salt, mashed up garlic, and rosemary. Make many little slits in the meat and rub the marinade in. Put the leg in a plastic bag with the remaining marinade and leave it in the fridge overnight.

Remove the leg from the bag and wrap it in aluminum foil, taking with it as much marinade as possible. Bake it on medium heat until tender, then remove it from the oven while still wrapped in foil. Keep it wrapped up to keep it moist and tender. Before serving, remove it from the foil and broil it on both sides until crispy brown. However, be sure not to dry it out.

Etymological Musings: On Camels, Women, and Gulliblity

There are two common patterns in Arabic etymology:

1. A root word that has a very concrete meaning branches out into more abstract meanings. Examples of this include: khabra', which originally meant "soft earth" evolving to mean, "news", as a rising cloud of dust in the horizon typically meant some news was arriving; dhikr (remembrance) being derived from dhakar (penis), as that is the means by which a man is remembered (i.e. through his offspring); and `aql, which originally meant "tying down" coming to mean "mind."
2. A letter is changed in a root word, forming a closely-related new root, such as: hadama, `adama, and haḍama all being related to destroying something; ḥajaba and ḥajaza imparting the meaning of blocking or veiling something; and khabar and ghabar both being related to dust.

However, I learned of yet another mechanism that plays a role in Arabic etymology. But before I spoil it for you with a picture of the destination, let's discuss the journey.

Recently, when I read that the English word hysteria is derived from the Greek word for uterus (and hence hysterectomy) , it got me thinking about the Arabic word for simpleton, ahbal, and whether it was related to the word for vagina: mahbil. As Ibn Faris points out, there are three root meanings derived from the triliteral root hbl:

1. The first is related to a woman whose child has died. Such a woman is called a habool or habil. This is related to the word mahbil, which most likely originally meant, "uterus" but could also possibly mean vagina or cervix. Ibn Faris says that the original word was likely with a ḥ in place of the h. Maḥbil would literally mean, "the place of pregnancy", as the verb ḥabala, means, "to be pregnant", which is in turn related to ḥamala ("to carry").
2. The second is related to all things large and heavy. Arabic lexicographers point out that a large man can be called hibil, which is related to the word, ibil, a collective word for camels.
3. The third meaning is related to gullibility and taking advantage of something: ihtabala al-ṣayda means, "to capture prey."
   

It is likely that this final meaning is derived from the second, since overcoming prey often means that the predator or hunter is light-footed in relation to the prey, thereby deeming it heavy or bulky; this fits well, as ihtabala would appear to mean exactly that. Another, less likely, possibility is that the Arabs compared the possibly hysterical state of a woman whose child has just died with a simpleton. This is less likely because habal is closer to being simple-minded than hysterical.

Getting back to patterns, what seems to be going on here is phonetic confluence. Unrelated meanings are merging into a single root word because of the phonetic similarity of one of the root letters. In this case, the ha is similar to the glottal stop (hamza) as well as the ḥa; the former brings in the meaning of camels and, by extension, bulkiness, while the latter brings in the meaning of pregnancy.

Finally, it does not appear that there is actually such a word as ahbal in classical Arabic; it appears to be a modernism.

Two Mannerisms of the Salaf

The early Muslims, our pious predecessors (Al-Salaf Al-Salih), had two attributes that are by-and-large ignored by many Muslims these days, even those who claim to follow their footsteps:

1. Scrupulousness regarding what one eats. When Saad ibn Abi Waqqas asked the Prophet (sallallahu alayhi wa sallam) to ask Allah that his prayers be answered, the Prophet (sallallahu alayhi wa sallam) said, "O Saad, make good that which you eat and and you will be one whose prayers are accepted." There is simply no shortage of examples of the Salaf avoiding food out of scrupulousness. Yet, we find people who claim to fervorishly follow their footsteps, and others who claim to want to reach a high spiritual standing with Allah, ignoring this rule. What am I talking about? I mean stop eating anything you aren't 100% sure of such as: unknown ingredients, food prepared in facilities where impurities (e.g. pork) are also processed, and even the so-called halal meat in the West and in Muslim countries. I know that some or all of these things are halal. This is not about fatwa. This is about following the footsteps of the Salaf, who would avoid nine-tenths of the halal in fear of falling into the haram. Those who consume every permissible thing will undoubtedly fall into doubtful matters while those who consume doubtful things will undoubtedly fall into the haram. The fatwas that say such things are permissible may very well be correct. But you want to be a Salafi or a Sufi, right? Then get serious and clean up your eating act.
   
2. Avoiding excessive theology. Knowing one's basic creed is obviously necessary. Furthermore, a bit of formal theology can go a long way in countering doubts that often occur when disucssing Islam with non-Muslims. However, there comes a point where, other than for experts in the field, it is simply bad manners. Talking about Allah as if He is something that we can understand and analyze is disgusting to any heart with awe of the Divine in it. The Salaf, and in particular the Companions, would shun such conversations whenever necessary, sometimes even plugging their ears with their fingers to avoid hearing the discussion. As a Sufi once said, "The least problem with theology is that awe towards the Divine falls from one's heart." Allah is to be worshipped and adored, not argued about.

A Bit of Etymology

My daughter asked me the meaning of zukhruf. Because she was asking in the context of a Qur'anic passage, I didn't want to answer off the top of my head, so I told her to look it up in Mufradat Al-Qur'an, where the author defined it as muzawwaq adornment (الزينة المزوقة). I then proceeded to look up muzawwaq in Lisan Al-Arab. Zawooq and zi'baq are both words for mercury, probably of Persian origin. In ancient times, metal workers would perform fire-gilding by mixing fine gold with mercury, decoratively applying the amalgam to the desired item, and then evaporating off the mercury by applying heat. Such items were then referred to as muzawwaq. Eventually, anything embellished would be referred to as muzawwaq. In fact, when a woman adorns herself, she is referred to as mutazawwiqah. This word is commonly used in colloquial Egyptian speech, but would be rendered mitzawwa'ah in standard Cairene pronunciation.

I've been wondering about the word for the jubbah (long overcoat) worn by the scholars and reciters of Egypt. It is pronounced kakoula, and Yusuf Al-Qaradhawi describes it as a "jubbah with a collar." It appears that this is a corruption of the French cagoule, or raincoat. While a google search for cagoule and the Wikipedia page for it present images that are a far cry from Egyptian sheikhwear, it is likely that the cagoule has changed greatly over time, and that at one point the Egyptian jubbah did in fact resemble it more closely.

Dibbeen Forest: A Photo Gallery

If you've never been to the Dibbeen Forest Reserve in the spring, get over there before the spring wildflowers dry up. They won't last long.

(Click on images to zoom in.)



There's a large enclosure of friendly roe deer. Bring a head of cabbage or lettuce with you, as they expect you to feed them.



This particular type of blue flower seems to grow alone.




A gorgeous bouquet.




One word: idyllic.




This guy is my favourite among the bunch.




Utterly romantic.












If you look closely, you'll notice there are actually three horses in this shot.

Egypt: A Quick & Dirty Guide

I've explained the main sites to see in Egypt a couple of times. Now that someone asked me about it again, I decided to commit it to writing.

Disclaimer

I should start by saying this is not a substitute for proper planning or a proper visitor's guide. I mainly go to Egypt to visit family, and stay with family. My site seeing is (relatively) limited and my home town is Alexandria, not the capital, Cairo.

What Egypt Is Not

Egypt is not Europe or North America. It's a poor country. Some places are dirty and disgusting. If you're not careful, you're likely to get sick and ripped off. The people are poor. They will see a dollar sign on your head. Some people will try to rip you off. You need to know how to negotiate well.

In general, Egyptians are friendly and hospitable. I've told you the worst. It really shouldn't be that bad, insha' Allah.

Egypt is not Sinai. Yes, Sinai is a part of Egypt, but so many Jordanians claim to have visited Egypt while going no further than Sinai. Claiming that you've visited Egypt after seeing Sinai is like me claiming I've seen Turkey because I've been to Jordan. (Jordan used to be a part of the Ottoman Empire.)

What to See

Egyptian history can be divided into three main time periods: Pharaonic, Greco-Roman, and Islamic.

Pharaonic

1. The Pyramids & Sphinx. Location: Giza, close to Cairo.
   
2. The Egyptian Museum. Location: Cairo.
3. Saqqara. Location: close to Cairo.

Greco-Roman

1. The Greco-Roman Museum in Alexandria. Check to make sure it's open.
2. The underground catacombs of Kom El-Shouqafa, also in Alexandria.

Islamic

1. Muhammad Ali's citadel. Location: Cairo.
2. Al-Azhar Mosque & University, the oldest university in the world. Location: Cairo.
3. Al-Hussein Mosque. Location: Cairo.
   
4. Khan Al-Khalili market. Location: Cairo.
5. Abu Al-Abbas Mosque. Location: Alexandria.
6. The Gates of Ancient Cairo. Location: Cairo.
7. The Citadel of Qaitbay. Location: Alexandria.
8. Al-Rifa'i Mosque. Location: Cairo.

There are also innumerable scholars and saints buried in Egypt, such as Imam Shafi'i, Zakariyya Al-Ansari, Al-Shaarani, and many prominent Shadhilis.

If you're a big modern history nut, you might want to also see El Alamein, where Germany and the Allies lost thousands of soldiers in battle during WWII.

Natural Beauty

The best time to visit Egypt is in late April or early May, when the weather is nice and the tourists are few. In the summer, Egypt can be rather hot. In Alexandria, the humidity is high and you'll feel the sweat roll off your body even at night time during the peak of the summer. If you're by the seaside, then you'll be fine.

If one of your goals is to enjoy Egypt's remarkable fresh fruit, such as mangoes and guava, then you need to go in late summer or early fall.

Here's what you have to experience while there:

1. The Mediterranean Sea. Best seen in Alexandria. Catch a boat ride from the Montazah, King Farouq's former palace. While you're by the corniche, make sure to ride in a horse-drawn carriage. If you have time, go fishing. You can also check out Mersa Matruh, towards the Libyan border, where you can find some secluded beaches.
2. The Red Sea. It offers great fishing and snorkeling. That's what I hear, anyway. I've never been there on the Egyptian side. (I've only been to the Red Sea via Aqaba, Jordan.)
   
3. The Nile, of course. Catch a boat ride in Cairo. If you're adventurous, you may want to catch an extended ride down south into Upper Egypt. Tread with caution.

Food

I really go to Egypt to connect with my inner stomach. I love (most) Egyptian food. I don't have an eating problem: I eat, I get sick, I take medicine; no problem! Don't drink the tap water or anything that's made with tap water (e.g. juice) unless it's been boiled; e.g. tea or coffee.

Here are things you must eat or drink:

1. Mangoes. zOMG, Egyptian mangoes are awesome. I don't know if they're very good earlier than August, though.
   
2. Guava. These ripen even later than mangoes.
   
3. Pastirma: fried with eggs or alone, in sandwiches.
4. In general, most Egyptian meat and dairy is very good. Try water buffalo (gamoosa) steak.
5. Egyptians do poultry very well. Treat yourself to some duck and stuffed pigeons.
6. Rabbits in mulukhiyah. If you can't get it with rabbits, eat mulukhiyah (e.g. with chicken) anyways.
7. Fresh juice, at the stands. Make sure they make it with bottled water. You should also drink some of the ultra-refreshing sugarcane juice. If you get it in a bag and take it to your hotel, it will go brown if you don't drink it very soon afterwards. If you drink from their cups, you risk getting sick. (One of my worst illnesses to date was after I drank sugarcane juice from an improperly-washed glass in Amman; I had a high fever for one solid week.) Take your own portable mug and have them fill it for you. Hey, they already know you're a foreigner and are ripping you off anyways, so you might as well be sanitary about it.
8. Gateau. Egyptian gateau rocks. You want to make sure the shop you go into is air-conditioned. If it isn't, they're probably not using fresh dairy cream.
9. Other good Egyptian sweest include: baklawa and kunafa. Make sure to get it from a high quality place that uses real dairy butter and crunchy, freshly roasted nuts.
   
10. Although typically a poor man's food, kushari is delicious and satisfying nonetheless.
    
11. Seafood. You can buy zillions of types of fresh fish and shellfish and have them cooked for you on the spot in the better restaurants.
12. If you're not used to Middle-Eastern coffee, you might find Turkish coffee a nice treat. Make sure not to try to drink the sludge at the bottom.
13. Safe bets in all Middle Eastern countries include: grilled kabobs and kufta, shawerma, felafel, and hummus. The last two are good for vegetarians and those on a budget.
    

(Note how I've written more about food than any other topic.)

Check the comments section of this post for updates.

Raising, Slaughtering, and Cooking Rabbits

I've had mixed experiences with rabbit meat. I once purchased (prêt-à-manger) rabbit meat from a halal butcher in Waterloo, and it was very much like run-of-the-mill chicken breast: white, dry, and with little flavour. I also had a similar experience when someone here in Jordan cooked rabbit for me. (She baked it in the oven.) The result was dry and with very little flavour. The rabbits of my childhood, which my father raised himself, were succulent. Their meat was pink (brown when cooked), they were full of tasty, mildly gamey flavour, and they were tender. Not only that, but they also had minimal fat reserves on them. The rabbits I ate while visiting Egypt, which my mother's fellaheen neighbours hand-raised were also succulent and pink. I thought the issue was simply a matter of how the rabbits were fed.

I spoke to a neighbour here in Amman, who raises his own rabbits, about these issues. He said he has never experienced dry rabbit meat. The problem, according to him, was that either that whoever butchered the rabbit tried cooking or cooling it (in the fridge) immediately after slaughter. He told me to hang the carcass for an hour or so before attempting to cook it. Another issue, apparently, was that rabbits had to be cooked in liquid; their lean flesh does not lend well to dry cooking methods.

If you want to buy uncommon, live animals in Amman, the time and place is early Friday morning downtown. I went there with a friend and his two sons. We picked a couple rabbits, which I named molokhiyya and saniyya, after the dishes I was planning to cook them in. My friend's older son (age 5) wanted to come by and watch me butcher them. Being a sassy little boy, he decided to name the rabbits after my daughters. (The gene for being impish must rest on the Y chromosome.) I butchered them, one after the other, in the bathtub, to control the spread of the blood. I then took them to the kitchen, skinned them, and hung them up from my cupboard handles. After a couple hours, we took them down, rinsed them off, cut them up, and soaked them in a mixture of water and vinegar. After another couple hours, we threw them into a pot and cooked them into a molokhiyya dish. (Unfortunately, one rabbit is too small to feed five people.) The aroma of the cooking rabbits was scrumptuous. They took a little longer to cook than chicken. The meat was pink when raw and light brown after fully cooked.

The net result was very good, being definitely better than chicken, but not quite as good as the rabbits that my father raised or the ones I had eaten in Egypt. However, these Ammani rabbits were not home-raised and fattened before slaughtering, so it's not a fair comparison.