In the Name of Allah, The Beneficent, The Most Merciful

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Monday, 15 June 2026 / 28 Thul Hijjah 1447 AH

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AMA   SANZAF
SALAAH TIMES
  Johannesburg Durban Port Elizabeth Cape Town
Sehri Ends 5:26am 5:19am 5:47am 6:15am
Fajr begins 5:31am 5:24am 5:52am 6:20am
Sunrise 6:53am 6:49am 7:20am 7:49am
Zawaal 12:08pm 11:56am 12:18pm 12:46pm
Asr Shaafi 3:04pm 2:45pm 2:57pm 3:26pm
Asr Hanafi 3:47pm 3:26pm 3:37pm 4:06pm
Maghrib 5:26pm 5:06pm 5:15pm 5:47pm
Esha 6:46pm 6:29pm 6:40pm 6:58pm
POEM
Freedom

Freedom is not just...
Being let out from a jail cell.
Freedom is not just...
Running home after the school bell.

Freedom is not just...
Standing up for what is right.
Freedom is not just...
Hanging up the sword after a battle fight.

Freedom is also...
Speaking up for when you're oppressed.
Freedom is also...
The sweetest taste even if the outcome was not success.

By fayday

Al-Tawheed   Ammanah
MAYYITS/FUNERALS

click here for the latest funeral updates

O Allah, forgive our living and our dead, those present and those absent, our young and our old, our males and our females. O Allah, whom amongst us You keep alive, then let such a life be upon Islam, and whom amongst us You take unto Yourself, then let such a death be upon faith. O Allah, do not deprive us of his reward and do not let us stray after him. [Sunan Abi Dawud] (Aameen)

FINANCIALS
  • Mahr Fatimi: R53397.79
    (1530.90 g of Silver)
  • Minimum Mahr: R1067.95
    (30.618 g of Silver)
  • Zakaah Nisaab: R21359.12
  • Saudi Riyal: R4,31
  • USD $ R16.31
  • EUR € R18.79
  • GBP £ R21.72
  • Oil $87.33/ barrel
  • Silver R34.88 /g
  • Platinum $1,805.83/ounce
  • Gold $4,344.84/ounce
  • Krugerrand: R71185.61
  • 24 carat gold R2187.83 /g
  • 22 carat gold R2005.51 /g
  • 18 carat gold R1640.87 /g
  • 09 carat gold R820.44 /g

(June 2026)

RECIPE

VANILLA ICE CREAM RECIPE

375g cream
125g milk
1 each vanilla pod 100g sugar
5 egg yolks
1. Bring the milk and cream to a simmer with a vanilla pod, split in half.
2. Allow for the vanilla to infuse into the cream.
3. Make a paste with the egg yolks and sugar.
4. Temper the hot cream into the cold egg mix, by adding a little of the hot liquid at a time, stirring continuously.
5. Pour back into a saucepan and while stirring continuously, bring the mixture up to 83 degrees Celsius.
6. Strain through a fine mesh sieve and allow the anglaise time to cool down.
7. Once cool, churn the ice cream base following the manufacturer’s guidelines of your ice cream machine.

Click here for more Recipes

Al-Imdaad   Ashraful Aid
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THE SMILE

THE DEAD BIRD

One day I was walking down the beach with some friends when someone shouted...."Look at that dead bird!" Someone looked up at the sky and said..."where???"

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