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Semar mendem which is lemper wrapped in thin omelette. A variant snack almost identical to lemper is called semar mendem. Both are glutinous rice filled with shredded seasoned chicken. Instead of banana leaf wrapping, semar mendem uses a thin omelette made from egg and flour as wrapper, hence rendering the whole package edible.
Ulama and kyais, mostly wealthy landowners of rural area, were authoritative figures in this system, and santri (students) learned Islam through taqlid (rote learning) and kitab kuning. Distinct characteristics of traditionalism are based on such syncretism and rural communal dynamics. [1] [5]
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Maqamat Badi' al-Zaman al-Hamadhani (Arabic: مقامات بديع الزمان الهمذاني), are an Arabic collection of stories from the 9th century, written by Badi' al-Zaman al-Hamadani. Of the 400 episodic stories, roughly 52 have survived.
The historiography of early Islam is the secular scholarly literature on the early history of Islam during the 7th century, from Muhammad's first purported revelations in 610 until the disintegration of the Rashidun Caliphate in 661, and arguably throughout the 8th century and the duration of the Umayyad Caliphate, terminating in the incipient Islamic Golden Age around the beginning of the 9th ...
The Ulama in Contemporary Islam: Custodians of Change is a book by Muhammad Qasim Zaman, a professor at Princeton University. Published in 2002 by Princeton University Press under the series titled Princeton Studies in Muslim Politics , this academic work examines the ulama of South Asia, with a focus on the Deobandis .
The metaphor of a golden age began to be applied in 19th-century literature about Islamic history, in the context of the western aesthetic fashion known as Orientalism.The author of a Handbook for Travelers in Syria and Palestine in 1868 observed that the most beautiful mosques of Damascus were "like Mohammedanism itself, now rapidly decaying" and relics of "the golden age of Islam".
Semur is an Indonesian meat stew (mainly beef) braised in thick brown gravy.It is commonly found in Indonesian cuisine. [1] The main ingredients in the gravy are sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon).