EIGHT faith leaders joined forces to cook for the vulnerable, via Zoom, and launch the new Every Mitzvah Matters interfaith volunteering scheme, this week.
Created by Mitzvah Day, the scheme will see regular online get-togethers by people from all faiths and none, where they will take part in various social action projects designed to help their neighbours and the most vulnerable in their local communities.
The final meals were taken to nearby vulnerable or elderly people who werenít able to go to the shops.
It was hosted by Mitzvah Day founder and chairman Laura Marks.
Among those taking part were Rabbi Jeff Berger and Hifsa Haroon-Iqbal, the chairman of the Jewish Muslim womenís network Nisa-Nashim.
Mrs Haroon-Iqbal has supplied the recipe for Special Samosas to break the Ramadan fast, while Armin Dastoor, who runs a catering business serving the Zoroastrian community, presents her Special Occasion Parsee Sev recipe.
Further Every Mitzvah Matters events will include a range of online sessions including family friendly activities.
For the pastry
For the mix
- 300g plain flour
- Ĺ teaspoon salt
- 1 teaspoon cumin seeds (optional)
- Water - as required
- 250g mince lamb
- 1 onion chopped
- 1 potato small cubes
- Small cup of peas
- Salt/spices to own taste
- 2 tablespoons of oil
Mix all the pastry ingredients together to form a dough (this should be the same consistency as bread dough).
Fry the onions in the oil, add the salt and spices and fry for two minutes.
Add the mince and cook for 20 mins on a medium heat. Add potato and continue to cook until mince and potato are cooked.
Form the dough into small balls, slightly smaller than a golf ball. Roll out thinly into a circle and using the inside of a dry frying pan, gently heat each side. This isnít to cook the pastry, just to make it easier to handle.
Slice the circle to make two pieces and fold each piece into a triangle. Seal the triangle long side using a paste made from flour and water.
From the top opening, spoon in some filling. Donít overfill or it will split when frying. Seal the top with the paste and fry until golden brown.
- 200g roasted vermicelli
- 100g butter
- 5 to 6 tablespoons of sugar
- Half mug rose water
- Half mug boiling water
- 2 teaspoons cardamom powder
- 1 teaspoon vanilla essence
Melt the butter in a non-stick pan, add the vermicelli and brown it before adding the boiling water and rose water, vanilla essence and cardamom and sugar.
Bring it to a boil and then reduce the heat to low. Close the lid and let it cook on very low heat till all the water is absorbed. Take the vermicelli out in the serving dish and garnish it with roasted flaked almonds and currants. Serve it hot.
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