Ramadan & Rosh Hashanah Begin Today

Ramadan: During Ramadan, which is the Islamic calendar month's name, the Qur'an was revealed. A month of Islamic religious observances, divided into three ten-day parts (or ashra). Rahmat, or mercy of God, Maghfirat, or forgiveness of God, and Najat, or salvation. Laylat al-Qadr falls during Najat and is the most holy night of the year. Ramadan ends with the holiday Eid ul-Fitr, which is a day of feasts. Throughout the month of Ramadan fasting, charity and self-accountability are stressed. Houstonist had heard somewhere, third-hand, that fasting was observed for the entire month - that is a myth, as meals are taken before dawn and the first prayer of the day (fajr) and the fast is broken following the fourth prayer, Maghrib, which occurs at sunset. There are many other religious observances, we have merely scratched the surface.

Cholay - Chickpeas Cooked in a Spicy Tomato Sauce
1 pound dried chickpeas (garbanzo beans; 2 1/2 cups), picked over
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, sliced, plus extra thin slices for garnishing
4 medium tomatoes, chopped, plus thin slices for garnishing
1 1/2 teaspoons chile powder, such as guajillo
1 1/4 teaspoons ground cumin
1 teaspoon salt
1/2 cup fresh cilantro, finely chopped, plus garnish

In large bowl, combine chickpeas and enough cold water to cover by 2 inches. Soak refrigerated at least 8 hours or overnight, drain and rinse.

In 6- to 8-quart saucepan, combine chickpeas and 5 cups water. Bring to boil, then reduce heat to moderate and simmer, uncovered, until chickpeas are tender but not mushy, about 2 1/2 hours. Raise heat to high and boil until all but 1/2 inch of water has evaporated. Remove from heat and set aside.

In large saucepan over moderate heat, heat oil. Add cumin seeds and sauté until they begin to sizzle, about 30 seconds. Add onions and sauté until golden brown, about 15 to 20 minutes. Add tomatoes, chile powder, cumin, and salt and simmer, stirring frequently, until sauce thickens slightly, about 2 to 3 minutes. Stir in chickpeas and 1/2 cup cilantro, cover, and simmer until thick sauce forms, which should be about ten minutes. Pour into serving dish and garnish with remaining cilantro, sliced onions, and sliced tomatoes.

Rosh Hashanah One of four "new year" observances in the Jewish faith, this day marks a new year for people, animals and legal contracts, as well as calendar, sabbatical and jubilee years. The Torah makes reference to "The Day of Blowing the Shofar" and there are rabbinical references to "The Day of Judgement" or "The Day of Remembrance". Rosh Hashanah occurs 163 days from the first day of Passover, and never on the first, fourth or sixth day of the Jewish week. Additional prayers and religious poems are added to regular services. This is the beginning of the "Days of Awe", the most solemn days of the Jewish year, they are the days of repentance and end with Yom Kippur. Symbolic foods include apples, honey, tongue, dates, leek, spinach, gourd, pomegranites and challah. Once again, we know we have merely scratched the surface of this complex two-day holiday. Correction:Rosh Hashanah began at sunset on 9/12 and will end at sunset on 9/14.

Apple Latkes

4 tart or sweet apples - we are partial to Granny Smiths
2-3 tablespoons sugar
3 tablespoons brandy, dark rum, or fruit liqueur
2 eggs, separated
2 tablespoons light vegetable oil
a good pinch of salt
1 cup all purpose flour
7/8 cup water
vegetable oil for frying, superfine sugar for sprinkling on after serving

Core and peel the apples and cut each into 4 thick slices. Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated. Leave for at least 1 hour, turning the slices over occasionally, so that they absorb as much booze as possible.
For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well. Mix in the water gradually and vigorously, eradicating all lumps. Let sit for an hour, then fold in the stiffly beaten egg whites.

Heat at least 3/4 inch of oil in a large frying pan. Dip the apple slices in the batter — about 5 at a time — making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil must be sizzling but not too hot or the fritters will brown before the apple is soft inside. Fry in batches, and turn the slices over to brown both sides. Lift out with a slotted spatula and drain on kitchen paper before serving. Pass the superfine sugar for everyone to sprinkle on.