Ramadan diaries: Plan ahead to make this month beautiful, says British expat in UAE

Ramadan this year is even more special with her daughter fasting along with Aisha.

A special vision and surreal experience pulled British expat Aisha Williams towards Islam in 2017. Meanwhile, she never forced her teenager daughter Megan (now Khadijah) to do so. However, seeing the positive change in her mum and their relationship, she too embraced Islam early this year in January.
Ramadan this year is even more special with her daughter fasting along with Aisha.
"The holy month is about prioritising family and gaining more knowledge about this beautiful religion that has illuminated our lives. I aim to increase and refresh my knowledge about Islam and also to complete reading the Holy Quran. I also share the lessons I learn with my daughter. This has greatly improved our relationship and ability to deal with life and its challenges," Aisha said.
"Ramadan is also about self-reflection, appreciation of being with your loved ones, and thanking God for the blessings he has bestowed upon us," she added.
Agreeing that it is indeed difficult to stay indoors, she said following the precepts of Islam has helped deal with stress during this time. "While spending together and devoting time to prayers and learning about Islam, we found out that prayers and sharing Islamic knowledge have helped us through our stress. With all routines thrown out of gear and being confined to our homes, things can be a bit challenging, especially for a teenager. But we are managing to be kinder, understanding, patient by all the lessons we have learnt from the Quran. This has helped us stay on track and not lose our mind and maintain a calm and peaceful environment at home."
Aisha gets up at midnight to pray Tahajjud prayers before having Suhoor with her daughter. "After Suhoor, I recite Quran and then sleep for some time before getting up to go to work. I have resumed office and my daughter gets busy with her studies. I get back by 3.30pm and we rest for a while before preparing Iftar together."
For Aisha, Ramadan has always been a private affair as she always preferred to cook and eat at home rather than going out for Iftar or Suhoor. "Since our appetite is reduced during Ramadan, eating at restaurants would mean taxing your body as you end up opting for buffet and eating large portions is not a healthy thing to do.
"I miss going to the mosque. I always performed my Taraweeh prayers at the nearby masjid where I made a lovely set of friends too. I used to love that sense of community and praying together with all. I miss seeing friends and sharing time with them there."
Aisha now stays connected with her group online where they read the Quran together and share new lessons.
Giving her idea in making Ramadan at home a meaningful one, Aisha said: "Planning correctly is the key to making the most of this beautiful month. Plan your day, your meals, your lessons and everything you want to do a bit in advance and Allah will help you achieve it.
She also advised people not to forget those in need. "We must remember that a lot of people are in distress due to financial and job losses. We can at the least share our meal with someone who may be finding it difficult to afford one. We can make extra Iftar pack giveaway. I sometimes do this for the security guards of our building or delivery people. This year, more than ever, we need to show our humanitarian side and propagate the philosophy of caring and sharing that Islam teaches us."

Recipe of the day

Roast leg of lamb with new potatoes and broccoli

Ingredients
>100ml/3½fl oz rapeseed oil, plus extra for drizzling
>100g/3½oz new potatoes
>1 x 175g/6oz lamb rump
>1 head broccoli, florets broken off, stalk removed
>100g/3½oz purple sprouting broccoli
>100g/3½oz white sprouting broccoli
>100g/3½oz asparagus, woody ends removed
>100g/3½oz unsalted butter
>2 garlic cloves, peeled
>1 sprig fresh rosemary
>salt and freshly ground black pepper

Preparation
> Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes in lightly salted water until cooked through. Drain and leave to cool, then slice them thinly.
>Heat half the oil in a large frying pan and sauté the potatoes for 5-10 minutes, or until golden-brown on both sides.
>Meanwhile, heat the remaining oil in a large, ovenproof frying pan over a high heat. Sear the lamb for 1 minute on each side, until the fat has rendered. Transfer to the oven for 5 minutes, then leave to rest for 3 minutes.
> Boil the broccoli florets in salted water for 4 minutes. Drain and blend with a hand-held blender until smooth. Check the seasoning.
>Boil the asparagus, purple and white sprouting broccoli in salted water for 2-3 minutes. Drain.
>Heat the butter in a large frying pan. When foaming, add the garlic and rosemary and cook for 1 minute. Pour this over the lamb and carve into thick slices.
>To serve, place the broccoli purée in the centre of a serving dish. Scatter over the new potatoes and arrange the lamb slices around them. Nestle in the broccoli and asparagus spears and drizzle with rapeseed oil.
saman@khaleejtimes.com 

• Ramadan 2021