Millwee

1 cup semolina flour

1 cup white flour

1 teaspoon salt* if watching sodium intake omit the salt

1 cup warm water

Butter 1 stick soften

Olive oil 1/2 cup to pour over soften butter

Olive oil as needed for coating hands and dough

Place the flour and salt in a kitchen aide mixer mix with your hand until combined make a well in flour and add water then using a dough hook mix until blended then beat on high for 15 minutes once throughly mixed take dough out and oil well and let sit for 15 minutes then divide into ball I do 6 for this recipe coat balls in oil let rest for 15 minutes then take one ball oil hands well and surface your working on .

Note you can mix this by hand it just tires the arms and takes a while longer you mix the liquid into the flour then knead it for 15 minutes

Using hands and some of the oil and butter flatten and stretch thinly without breaking once thin rub butter and oil onto it sprinkle with a bit of semolina flour and fold into thirds thin roll into round rolls and stretch the ends and tuck into the center then set aside after you oil it , repeat until done.

Note some people just fold and make square instead of rolling into tubes and flattening either way is fine I’ll post pictures of both

To cook use a cast iron pan or if you have a Moroccan bread pan for stove top cooking use that a griddle will also work.

Heat over medium heat pan is hot enough when a few small drops of water dance and disappears

If doing the round kind flatten to about 1/4 thick cook until golden brown on one side flip and cook until golden brown

Ways to serve

Serve hot with tea can put jelly on it ,

Serve as base for marshooes the chicken recipe tear into small pieces https://diaryofarevertmuslimah.wordpress.com/2020/04/02/marshooes/

Can store in freezer and reheat later if doing this make sure they are completely cooled down and place waxed paper between the breads then wrap in plastic wrap and place in gallon size zipper freeze bag and freeze

To thaw take out and place on counter once thawed can warm on stove top or oven

Note there’s a variation to this recipe where you add 1 teaspoon yeast and follow the same directions

Folded into thirds before rolling
Round roll

Du’a

♥ Du’a ♥

Oh ALLAH, I have no money, but I have You. I am rich.

Oh ALLAH, I have no freedom, but I believe in You. I am free.

Oh ALLAH, I have no patience, but I read Your Quran. I am calm.

Oh ALLAH, I get no respect, but You listen to my dua. I am proud.

Oh ALLAH, I have no time, but I think of Jannah. I have forever.

Oh ALLAH, I have much time, but I look at Your Signs. I have today.

Oh ALLAH, I feel so weak, but I fast Ramadan. I am strong.

Oh ALLAH, I feel so tired, but I make dua. I open my eyes.

Oh ALLAH, I feel so dirty, but I repent to You. I am cleansed.

Oh ALLAH, I feel so depressed, but I remember you. I am at peace.

Oh ALLAH, I feel so lost, but I follow Your Commands. I am safe.

Oh ALLAH, nobody listens, but You never turn your back on me. I am grateful.

Oh ALLAH, my heart breaks, but I imagine meeting You. My heart finds rest.

Oh ALLAH, I cry every night, but I make wudu. I wash away my tears.

Oh ALLAH, I feel so alone, but I pray to You..I feel peaceful…

Being A Mom

Being a mom is difficult.

Being a mom trying to find time to shower is difficult.

Being a mom trying to find time to eat is difficult.

Being a mom trying to find time to do laundry is difficult.

Being a mom trying to find time to cook breakfast, lunch, or dinner is difficult.

Being a mom who pumps is difficult.

Being a mom who is trying to stop your milk supply is difficult.

Being a mom who oversupplies is difficult.

Being a mom who supplies just enough is difficult.

Being a mom who undersupplies is difficult.

Being a stay at home mom is difficult.

Being a part time working mom is difficult.

Being a full time working mom is difficult.

Being a mom of a child with medical conditions is difficult.

Being a mom of a healthy child is difficult.

Being a mom is difficult.

It is hard to invest every waking moment into your child. It is hard to lose endless hours of sleep. It is hard to forget about the person you once were. It is hard being a mom with postpartum depression and still yet moving forward.

Everyone tells you about the sleepless nights, about the endless diaper changes, and about how expensive it gets. Yet nobody tells you about the spit up stained shirts, the excessive hours of pumping, the struggle of hearing your baby crying, the never having enough time in a day.

Nobody tells you just exactly how hard it will be.

Nobody tells you thank you for how hard you work.

But you are a mom. You are a hero to your baby. You can have them from crying to comfortable sleeping in your arms. You are the savior of your baby. You are the producer of their meals. Your baby is what makes it all worth while. To be able to watch them grow. Take their first steps. Saying their first word. Growing in their first tooth.

You are a mother and at the end of the day you feel like your work goes unnoticed just know, your baby is proud of you.

Proud of you as their mom.

You are doing a great job, don’t be to hard on yourself.

Cookies

Cookies

Nutritional yeast, flax seed, rolled oats, wheat germ. I made these no bake bites and they are delicious! Fenugreek does the opposite for me and dries me up so I had to find other routes.

2 cups old-fashioned oats

½ cup ground or milled flaxseed

3 tablespoons brewer’s yeast

1 cup peanut butter or almond butter

½ cup honey

1 teaspoon vanilla

½ cup dark chocolate chips

Steps

In the bowl of an electric mixer fitted with the paddle attachment, add all ingredients except for the chocolate chips. Mix on low speed until mixture is well combined. Stir in chocolate chips.

Roll mixture into 2-tablespoon sized smooth balls and place on a parchment-lined baking sheet. Place in the refrigerator for 30 minutes or enjoy right away. Once the bites have set, transfer them to an air-tight container and store in the refrigerator for up to 2 weeks.

Notes

Mixture can be pressed into an 8×8-inch baking dish and cut into bars, if desired. Other optional add-ins: ½ chopped nuts (such as almonds or walnuts) and ½ cup dried fruit

Chicken with raisins and onion

1 chicken cut into quarters

1 lemon cut in half

Salt

Squeeze lemon onto chicken then sprinkle with salt let sit 30 minutes in fridge .

Rinse chicken before adding to the pot .

Spices used:

1 teaspoon Ginger

1 1/2 teaspoons turmeric

1/2 teaspoon cinnamon

1/2 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

Garlic cloves leave skin on them

Olive oil 3 teaspoons

1 cup raisins

3 Onions sliced

Rinse chicken off with water add to pot with oil and spices sauté 5 minutes then add 3 cups of water and simmer until chicken is almost done add 1 cup raisins and cook 5 minutes then add 3 onions sliced cook 10 minutes.

Can add carrots or sweet potato when adding raisins.

Serve with bread or over rice .

World Breastfeeding Week

As Salam Alikum Readers

August 1st through 7th is world breastfeeding week

Some ways to support a breastfeeding mother are don’t stare or ask her to cover up its rude and some babies don’t like their heads covered think of it this way would you like to eat your meals with a blanket over your head ? No it’s hot and not very comfortable.

Offer the mother a comfortable chair and water as well as snacks breastfeeding makes a woman hungry and thirsty .

Oatmeal Chocolate Cookies For Breastfeeding Mom’s

3 cups old-fashioned rolled oats

1 1/2 cups unbleached organic all-purpose flour

5 tablespoons brewers yeast or nutritional yeast , I personally use nutritional yeast

3 tablespoons ground flaxseed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

12 tablespoons organic unsalted butter

4 tablespoons unrefined organic virgin coconut oil

1 1/2 cups organic cane sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups dark chocolate chips/chunks, I like ghirardelli

feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter

Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.