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

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Thursday, 08 October 2026 / 26 Rabi al-Thani 1448 AH

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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)

(October 2026)

Turkish Eggs (Safeera Kaka)

1 cup plain Greek yoghurt, at room temperature

1–2 garlic cloves, finely minced

2 eggs

3 tablespoons extra-virgin olive oil

1–2 tablespoons vinegar, optional

2 teaspoons Aleppo pepper or red pepper flakes

Salt, to taste

Rustic bread, for serving

Prepare the yoghurt:
In a bowl, combine the room-temperature yoghurt, garlic and a good pinch of salt. Whisk until smooth. Divide between two serving bowls.

Poach the eggs:
Bring a saucepan of water to a gentle boil and add the vinegar.

Crack one egg into a fine-mesh sieve over a bowl. Gently swirl it around to drain the thinner part of the egg white. Transfer the egg to a small ramekin.

Stir the boiling water with a wooden spoon to create a gentle whirlpool. Carefully slide the egg into the centre and poach for 2–3 minutes.

Remove the egg with a slotted spoon and place it briefly on a plate lined with kitchen paper. Repeat with the second egg.

Make the spiced oil:
While the second egg is cooking, heat the olive oil and Aleppo pepper in a small pan over medium heat for a few seconds, until fragrant.

Assemble:
Place a poached egg on top of each bowl of yoghurt. Drizzle generously with the warm spiced olive oil.

Serve immediately with rustic bread for dipping.

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Men who are bald at front of their heads are good thinkers. Men who are bald at the back of their heads are good lovers. Men who are bald at the front and back think they are good lovers.

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