Storytime with Unaisah Episode 4

Bismillah Soup
by Asmaa Hussein

Remember this week’s competition – we are collecting funds for the Peace Centre food bank and the family that raises the most will win a copy of Bismillah Soup!

In Surah 4 verse 36 Allah tells us
“Worship Allah and associate nothing with Him, and to parents do good, and to relatives, orphans, the needy, the near neighbor, the neighbor farther away, the companion at your side, the traveler, and those whom your right hands possess. Indeed, Allah does not like those who are self-deluding and boastful.
Ibn Abbas reported: The Prophet, peace and blessings be upon him, said,
“He is not a believer whose stomach is filled while the neighbor to his side goes hungry.” 

Please visit the Peace Centre website to see how you can help. Remember, no deed is too small in the sight of Allah SWT.

Food-banks are a lifeline for many people. There are so many organisations doing wonderful work all over the country. Find your closest one and see how you can get involved.

Another way to help is by adding just one extra item to your weekly shop. Many supermarkets work with food-banks and so have drop off points in their stores. They have a list of the kinds of items that are needed. You can drop the item you’ve purchased at their collection points.

Book Recommendations

1. The author Onjali Rauf has written a very interesting book called ‘The Great Food Bank Heist’. I highly recommend this book. It tells us about the importance of food banks from the perspective of a young school child. 
2. A book you can read about a fictional Ottoman mosque is ‘Mosque’ by David Macaulay. The illustrations are beautiful and show how the mosque is constructed. 


Here is an easy chicken soup recipe that you can try out. You might want to add more vegetables like turnips, parsnips, kidney beans or even sliced up kale. 
½ of a baby chicken, washed and cut in bite size pieces
1 medium onion (red or white) chopped
1 carrot, diced
1 potato, diced
¼ tsp turmeric
1 teaspoon vinegar
Half tsp ginger-garlic paste
1 tablespoon butter
1 tomato, diced
3 whole peppercorns
1 stick cinnamon (inch long)
2 cardamom pods
2 cloves
1 tsp salt (or to taste)
1 pint water (hot from kettle)
1. Melt the butter in a medium sized saucepan over a low heat.
2. Add the onions and cook for about 5 minutes.
3. Add the marinated chicken and cook for 5 minutes more.
4. Add the rest of the ingredients, cover tightly and simmer till chicken is tender. This might take about an hour.
Serve with buttered toast.

Colour your own Printable Recipe Card

Colouring Sheet


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