Serves: 4

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

•                     500g chicken strips or soya strips (vegetarian option)

•                     2 Tbsp oyster sauce

•                     1 tsp red chilli paste or dry crushed chillies

•                     3 Tbsp garlic & herb spice

•                     ½ packet egg noodles

•                     4 Tbsp olive, vegetable, or sesame oil

•                     1 tsp ginger slices

•                     1 onion, sliced

•                     2 carrots, cut into strips

•                     ¼ cup water

•                     2 baby marrows/courgettes, cut into strips

•                     ½ cup butternut or red pepper, cut into strips

•                     200g mushrooms, sliced

•                     2 Tbsp light soya sauce

•                     6 Tbsp sweet chilli sauce

Method

1.      Marinate chicken (or soya strips) with oyster sauce, chilli paste, and garlic & herb spice.

2.      Boil noodles in 4 litres of salted water until tender.

3.      Heat oil in a wok or deep pan. Add ginger, onion, and chicken. Stir-fry until lightly browned.

4.      Add carrots and ¼ cup water. Cook until carrots begin to soften.

5.      Add marrows, butternut/peppers, and mushrooms. Stir-fry until vegetables are cooked but still slightly crunchy.

6.      Add soya sauce, sweet chilli sauce, and noodles. Toss well, adjusting sauces to taste.

Chef’s Note

This recipe, inspired by a dish enjoyed in Pattaya, Thailand, balances sweet, spicy, and savoury flavours beautifully. Keep vegetables slightly crunchy for texture, and don’t be afraid to adjust sauces to suit your palate. For a vegetarian twist, substitute chicken with soya strips — the flavour remains just as vibrant

May National Competition

Competition Question:
According to the recipe, how long does it take to cook the stir-fry?

Send your answers via WhatsApp on 0743998576 or email us at: admin@alqalam.co.za and stand a chance to win a special hamper from Gorimas.

To increase your chances of winning:

• Like and follow the Al-Qalam social pages on Facebook, Twitter, Instagram and TikTok
• Share the above recipe
• Tag your family and friends
• Send us a screenshot via WhatsApp
•  

Winner for the April National Table Pride’s Food hamper is:

Bilkis Abdul Samud from Overport, Durban

The post Stir-Fry Our Way appeared first on Al-Qalam.

Cape Town-based Arabic calligrapher Ustad Faheem Rhoda Jackson blends heritage, spirituality, and artistic mastery through the timeless language of ink and script.

Faheem’s journey into calligraphy began while studying Arabic at Abu Nour University in Syria. A defining moment came when his handwriting teacher, Shaykh Adham Fadi Ja’fari, entered a noisy classroom and quietly drew an intricate calligraphic design on the blackboard. The room immediately fell silent.

“That could have been the day I made the niyyah to learn this art,” recalls Faheem. “I hoped that one day I could become like him.”

 Today, his work sits at the intersection of language, reflection, and visual art. Deeply inspired by Islam and the Qur’an, he approaches creativity as an appreciation of divine beauty.

 “Just a small sheet of paper and scribbles can inspire me to continue in the hope that Allah guides me to create the best piece,” he says.

 Cape Town’s Muslim history has shaped his artistic identity. Growing up in Bo-Kaap, he often visited the historic Tana Baru cemetery, where many early Muslim scholars are buried, including Tuan Guru, the first imam of the Auwal Mosque. Tuan Guru famously transcribed copies of the Qur’an from memory while imprisoned on Robben Island during the Dutch colonial era.

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Faheem’s late teacher, Dr Sulaiman Nordien, gifted him a facsimile copy of one of Tuan Guru’s manuscripts. Studying the script inspired him to develop the ‘Janubi’ script, a South African calligraphic style influenced by historic manuscripts and gravestone inscriptions found in cemeteries such as Tana Baru and Mowbray.

 “This made the connection between my work and the history of Islam in Cape Town even more meaningful for me,” he reflects.

His creative process combines classical techniques with contemporary tools. After selecting a text, often through commissioned work, he sketches repeatedly before carving a bamboo qalam suited to the piece. He first works in black ink to focus on form and proportion before refining designs digitally using Adobe Illustrator or Photoshop.

 Despite using modern technology, he remains committed to traditional learning.

“The best way to acquire a solid foundation in Arabic calligraphy is through the study of classical scripts,” he explains. One of the two foremost scribes of the Prophet Muhammad (SAWS), Sayyiduna Ali (RA) was reported to have said: “Calligraphy is hidden in the teacher’s teachings, and mastering it requires much practice.”

 For Faheem, calligraphy is more than visual art. It is rhythm, remembrance, and meditation. Raised in a home where dhikr gatherings were common, he developed an early love for Arabic writing through devotional texts such as the Raatibul Haddad. As a student, he often copied passages repeatedly, finding peace in the act of writing.

Among the forms that continue to inspire him are the Hurūf al-Muqatta‘āt, the disconnected letters appearing at the beginning of certain Qur’anic chapters.

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 “Calligraphers are challenged to bring attention to these letters in creative ways,” he says.

 Although Arabic calligraphy is often associated with Muslim audiences, Faheem has witnessed its universal emotional impact. During a 2019 workshop at the Palestine Museum in Cape Town, participants from Muslim, Christian, and Jewish backgrounds gathered to explore the art form together.

 “One Christian woman was brought to tears after seeing a Qur’an for the first time,” he recalls. “She said it was the most beautiful sight her eyes had ever seen.”

 At the same time, he expresses concern about the misuse of AI-generated Arabic calligraphy. As a graphic designer and calligrapher, he warns that distorted Arabic letters created through artificial intelligence can unintentionally disrespect sacred texts.

“If the letters are unrecognisable and distorted, we have to be careful,” he says. “Muslims believe the Qur’an is the word of Allah.”

 Alongside his artistic practice, Faheem Rhoda Jackson teaches weekly in-person Arabic calligraphy classes at the Awqaf SA Islamic Centre in Zeekoevlei, Cape Town. He offers online Arabic calligraphy lessons to students locally and internationally. His courses are designed for beginners and experienced artists. Through live Zoom critiques and overhead camera demonstrations, students learn technical skills and the etiquette traditionally associated with beautiful writing.

The post Faheem Jackson explores beauty of Arabic calligraphy appeared first on Al-Qalam.

Ingredients

1 Tbsp crushed garlic
1 tsp dried red chilli flakes
2 Tbsp tomato sauce
2 Tbsp soy sauce
2 Tbsp sweet chilli sauce
2 tsp toasted sesame seeds
1 Tbsp honey
2 Tbsp oil
Chopped fresh coriander
Ready-made frozen crumbed chicken nuggets (±300g works well for this sauce)
Mini pitas
Shredded lettuce

Method

• In a bowl, combine garlic, chilli flakes, tomato sauce, soy sauce, sweet chilli sauce, sesame seeds, honey, and oil. Mix well.
• Cook the crumbed chicken nuggets according to package instructions until crispy and golden.
• Toss the cooked nuggets in the prepared sauce until well coated.
• Lightly warm the mini pitas.
• Fill each pita with shredded lettuce and saucy chicken nuggets.
• Garnish with chopped fresh coriander.
• Serve immediately and enjoy!

Serving Suggestion
Perfect as a quick snack, lunchbox filler, or a fun family meal. Add a
drizzle of mayo or a yoghurt-based sauce for extra creaminess.

APRIL NATIONAL COMPETITION

Stand a chance to win a Table Pride Foods Hamper

Competition Question:

Which ingredient in this recipe adds a sweet touch to balance the flavours?

How to Enter:

Send your answer via:

• WhatsApp: 074 399 8576
• Email: admin@alqalam.co.za

Boost Your Chances of Winning!

• Follow Al-Qalam on Facebook, Instagram & TikTok
• Share this recipe
• Tag your family & friends
• Send us a screenshot once done

The post Asian Dunked Chicken Pitas appeared first on Al-Qalam.

The event reflected true unity, as people from all racial backgrounds came together and enjoyed a delicious chicken breyani. Moulana Mohamed Tariq, High Priest of Aleemia Mosque, expressed his sincere gratitude to KFC Moral Foods for this meaningful gesture.

As Eid is a time of celebration, compassion, and giving, this initiative truly embodied the spirit of remembering and supporting the underprivileged. Such acts of kindness strengthen community bonds and remind us all of the importance of sharing during blessed occasions like Eid.

The post ADVERTORIAL: KFC Moral Foods Feeds Thousands in Phoenix appeared first on Al-Qalam.

Ingredients:

3 cups milk

1 tsp China grass powder / falooda powder

½ tin condensed milk or to taste

1 big tin Nestlé cream

2 cans fruit cocktail (Checkers brand) drained

1 can of strawberries drained

Method:

• Place milk and china grass powder in a pot and bring to a boil, stirring all the time.

• Add condensed milk.

• Mix well and allow to cool.

• Place a spoonful of fruit salad and a few strawberries into mini glasses.

• Pour milk mixture over.

• Allow to set in the fridge.

• Top with sliced pista and half a strawberry.

• Serve well chilled 

March Competition Question

Which ingredient is used to help set the milk mixture in the Fruit Jelly Cups recipe?

Enter now and stand a chance to win a Table Pride Foods Hamper.

To increase your chances of winning: Share this recipe on Facebook, Twitter, Instagram & TikTok, tag Al-Qalam, tag your family and friends.

The post Fruit Jelly Cups appeared first on Al-Qalam.

As Eid al-Fitr approaches, families begin preparing for one of the most joyful days on the Islamic calendar. Alongside the traditional sweets, new clothing and perfumes exchanged during the celebration, many people are also seeking gifts that carry a deeper meaning. Ottoman-inspired Islamic art offers one such option, blending spirituality, heritage and craftsmanship into pieces that can be treasured for years.

Occupational therapist and Ottoman art practitioner Nazeemah Soomar believes that traditional Islamic art holds a special place in celebrating occasions such as Eid.

Traditional Turkish art dates back many centuries and reached a peak during the Ottoman era. Artists used natural pigments derived from minerals and plants, along with delicate applications of gold leaf. These meticulous techniques helped many historic works survive for generations and remain preserved in museums today.

Ottoman illumination and calligraphy formed part of the wider tradition of Ottoman book arts. These techniques were used to decorate Qur’anic manuscripts, official documents and artistic panels, often featuring intricate patterns and elegant floral motifs.

For Nazeemah, Ottoman art carries meaning far beyond decoration.

“Ottoman art is a labour of love,” she explains. “It reflects love for Allah’s words and for the beauty Allah created in nature.”

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Calligraphers carefully write sacred texts or meaningful phrases, while illumination artists frame the words with balanced designs and stylised florals. The result is a composition that reflects harmony, a central principle within Islamic artistic tradition.

Historically, Islamic art appeared in several forms, including architecture, functional objects such as tiles or vessels, and decorative artworks. Across these forms, beauty was regarded as an essential element of life.

“Islam encourages balance, harmony and goodness,” Nazeemah says. “Beauty reflects Allah’s nature and helps create peaceful spaces.”

Nazeemah’s love for art began early, although opportunities to explore it were limited during her school years.

“In the early 1990s there was very little exposure to the arts in our communities,” she recalls. “Art was often seen as something low on the ladder in terms of career choices.”

Despite this, her passion endured. Over time, her appreciation for art deepened alongside her spiritual journey.

“Art became a way of recognising Allah’s beauty,” she told Al-Qalam. “It also reflects one of Allah’s attributes, Ya Khaliq, the Creator.”

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For Nazeemah, gifting Islamic art during this time offers an opportunity to reconnect with cultural and spiritual heritage.

“In many places we do not live in societies where Islamic culture is dominant,” she says. “For centuries, we have often looked to the West for artistic inspiration. Reviving traditional Islamic arts helps us rediscover our own heritage.”

Calligraphy holds a particularly important place within Islamic tradition. The Qur’an itself references the pen, highlighting the significance of knowledge and writing. Receiving a handmade artwork can therefore carry both spiritual and emotional meaning, she added.

“A piece of art created by hand builds a connection. It brings harmony into the home and the heart of the person receiving it.”

“Art has lasting value,” Nazeemah says. “It is like a bouquet of flowers that never fades.”

The post Ottoman art makes meaningful Eid gifts appeared first on Al-Qalam.

Ingredients

Chicken Mixture

1 kg chicken mince

2 tsp salt or Aromat (to taste)

2 heaped tsp ground garlic

1 tbsp lemon juice

1 tbsp crushed jeera (cumin) seeds

1 tsp black pepper

½ tsp chicken spice

Green chillies, finely chopped (to taste – approx. 2 tsp)

2 slices of white bread, soaked and squeezed dry

1 onion, grated and excess water squeezed out

3 tbsp crushed fried onion

Chopped greens (spring onion/coriander)

Additional

3 tbsp gram flour, braised in 2 tbsp ghee

Ghee, for drizzling

Grated carrot and peppers (for mash)

Cheese, grated

To Serve

Salted grated potatoes, fried until crisp

Chutney or sauce of choice

Micro herbs, for garnish

Method

• In a large bowl, combine all the chicken mixture ingredients.

• Add the braised gram flour and mix well. Process or mix until well combined.

• Lightly spray mini cupcake pans with cooking spray.

• Prepare a mash by combining the grated carrot and peppers. Season well, allow to cool, then mix in the grated cheese.

• Place a ball of the chicken mixture into each cupcake mould and flatten it to form a cup shape.

• Spoon the vegetable mash and cheese into the centre.

• Cover with more chicken mince, sealing well to ensure there are no gaps.

• Drizzle lightly with ghee and bake at 180°C for 10 minutes or until cooked through.

• Remove from the oven and allow to cool slightly.

• Fry the salted grated potatoes until golden and crisp.

• To serve, drizzle chutney or sauce of choice over the chicken cups, sprinkle with crispy potatoes, garnish with micro herbs and serve warm.

February National Competition

Enter our competition now to stand a chance to WIN a Table Pride Food Hamper!

QUESTION: What is the purpose of the bread in the Mini Cup Roulade recipe?

Email your answer to admin@alqalam.co.za or WhatsApp us at 074 399 8576

Increase your chance of winning by FOLLOWING Al-Qalam on Instagram, Facebook, Twitter and TikTok. Like and share our Giveaway Post.

The post MINI CUP ROULADE appeared first on Al-Qalam.

Credit: Sunnyside Classics (Facebook)

Fish masala Ingredients

4 to 5 cups whole dry red Chillie

1 cup peeled whole garlic 

2 cup fresh coconut 

2 cups Curry leaves 

1 cup or more lemon juice

1 cup oil

2 tbsp sesame seeds

2 tbsp poppy seeds

Quarter cup salt

3 tbsp tumeric 

1 cup dhana jeeraa

Grind well in blender

Adjust salt accordingly

Method

• Use fish of your choice
• Wash fish slices properly..make sure there are no scales left on the skin..with a knife clean out any blood or veins ..Pat it dry
• Marinate with Fish masala
• Sprinkle cake flour on both sides just before frying the fish
• Place oil in a pan or pot..enough to just almost cover the fish
• Shallow fry ..heat the oil well
• Place the fish slices in the oil
• Dont ever overcrowd the pan when frying fish
• Allow the fish to fry nicely for a few minutes on one side
• Then turn over and fry the other side
• If the fish slices are thick turn again once more
• Dont over cook the fish as it will dry out..remove fish and place on a rack for the oil to drain 

Serve with potato slices and squeeze with a fresh lemon.

Enjoy with rice dishes or on its own.

Can be freezed and used as needed.

January 2026 National Competition

Question: When frying the fish, what should we avoid doing?

Enter our competition and stand a chance to win a Table Pride Foods Hamper.

Like and follow our Facebook, Instagram, Twitter and TikTok pages to increase your chance of winning.

SPECIAL ANNOUNCEMENT: Winner of the December National Competition, Table Pride Foods Hamper is Taaliah Sathar from Belgravia, Cape Town

The post Masala Fish fry appeared first on Al-Qalam.

Ingredients

• 4 cups watermelon, cubed and deseeded
• 1 cup cold water
• 1–2 tbsp lime juice
• 1–2 tbsp sugar or honey (optional)
• Ice cubes
• Lime slices or mint (optional garnish)

Method

1. Add watermelon, water, lime juice, and sugar/honey to a blender.
2. Blend until smooth.
3. Strain through a fine sieve if preferred.
4. Pour into glasses filled with ice.
5. Garnish with lime slices or mint.

Serving Suggestions

• Serve ice-cold in tall glasses with extra watermelon cubes or balls.
• Add a few mint leaves for a refreshing aroma.
• Serve alongside light summer meals, picnics, or braais.
• For a fun twist, freeze some blended watermelon in ice cube trays and use as flavoured ice.

December National Competition

Question: What can be used as a garnish in the Watermelon Agua Fresca?

Stand a chance to win a special Table Pride Foods Hamper.

To increase your chance of winning share our post on Facebook, Twitter and Instagram, tag your family and friends and tag the Al-Qalam pages.

The post Watermelon Agua Fresca (Halal Summer Cooler) appeared first on Al-Qalam.

 For over three decades, Mochachos has cultivated strong customer loyalty and a reputation as a truly national brand with immense commercial potential. Its robust network of thriving outlets makes it an attractive prospect for both landlords and investors. With a distinctive and flavourful menu offering that has delighted patrons for 31 years, Mochachos continues to stand out from its competitors through its authentic taste, consistency, and enduring appeal.

A Fiesta of Flavour and Colour

Mochachos celebrates the vibrant spirit of Mexico with a menu that bursts with flavour. From the famous open-flamed, spicy grilled butterfly chicken to traditional Mexican favourites like Fajitas, Burritos, Enchiladas, Chimichangas, and Quesadillas, every meal is freshly prepared to order. Guests can choose from a range of spice levels — from Lemon & Herb to Dynamite — ensuring there’s something for every palate. The restaurants’ lively décor, warm lighting, and energetic staff create an atmosphere that’s both welcoming and exciting, making every visit a memorable dining experience.

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 Franchisee Support and Opportunity

New franchisees benefit from comprehensive operational support, including full training, mentorship, and ongoing guidance. Each store is assigned a dedicated operations manager to ensure consistency, quality, and profitability. With flexible formats — from drive-thru’s to full-service restaurants — Mochachos offers a dynamic and scalable franchise model ideal for passionate entrepreneurs.

A Brand to Be Proud Of

Director Philip Karafilakis highlights vast opportunities for national expansion as demand continues to soar into 2026. Backed by membership with SANHA and FASA, Mochachos remains committed to excellence, flavour, and service.

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The post Mochachos Well-Pitched for Growth and Expansion in 2026 appeared first on Al-Qalam.