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November 1

Saint of the day:

Prophet Noah


Prophet Noah

In the traditions of Abrahamic religions, Noah[a] (/ˈnoʊ.ə/)[1] features as the tenth and last of the pre-Flood patriarchs. His story appears in the Hebrew Bible (in the Book of Genesis, chapters 5–9) and in the Quran. The Genesis flood narrative is among the best-known stories of the Bible. Noah is also portrayed as a "tiller of the soil" and as a drinker of wine. According to the Genesis account, Noah labored faithfully to build the Ark at God's command, ultimately saving not only his own family, but mankind itself and all land animals, from extinction during the Flood. Afterwards, God made a covenant with Noah and promised never again to destroy all the Earth's creatures with a flood. The flood narrative is followed by the story of the Curse of Ham. In addition to his appearance in the Book of Genesis, Noah is mentioned in the Hebrew Bible in the First Book of Chronicles, and the books of Tobit, Wisdom, Sirach, Isaiah, Ezekiel, 2 Esdras, 4 Maccabees; the New Testament references him in the gospels of Matthew and Luke, and in the epistles (Epistle to the Hebrews, 1st Peter and 2nd Peter). Noah became the subject of much elaboration in the literature of later Abrahamic religions, including the Quran (Surahs 71, 7, 11, 54, and 21).







Mount Ararat in Eastern Turkey

Ark Encounter

1 Ark Encounter Dr, Williamstown, KY 41097



Israeli Fish Patties with Yellow Tahini Yogurt Sauce


Packed with fresh herbs, these fish kebabs are bursting with flavor. Since there are no binding ingredients, like eggs, the secret is to knead the mixture like dough to break down the proteins. The kebabs are good on their own, but even better with the creamy yellow tahini sauce.



  • 2.2 pounds (1 kg) fish filet, finely chopped
    (tilapia, sea bass, mullet, red drum)

  • 2 shallots or 1 small red onion, finely chopped

  • 1/2 bunch parsley leaves, finely chopped

  • 1/2 bunch mint leaves, finely chopped

  • 1/2 bunch cilantro leaves, finely chopped

  • Lemon zest 

  • 2 cloves garlic, minced

  • 6 tablespoons olive oil

  • Salt and pepper


  • 2 tablespoons oil

  • 1/2 tablespoon ground tumeric

  • 1/2 cup tahini paste

  • 1 cup thick goat's milk yogurt or buttermilk (preferably drinking yogurt)

  • Juice of 1/2 lemon, or more to taste

  • 1 clove garlic, minced

  • Salt


Fish Patties:

  1. Mix together all the kebab ingredients in a large bowl and knead until you obtain a uniform mixture.

  2. Cover and refrigerate for 30 minutes.

  3. Shape into small round or oblong patties. Working in batches, cook on a hot grill or skillet for 3 to 4 minutes per side until cooked through and golden.

  4. Transfer to a plate or put in a pita and serve with  generous spoonful of the tahini yogurt sauce.

Yellow Tahini Yogurt Sauce:

  1. Heat the oil and turmeric in a pan until just before boiling, or heat for 30 seconds in microwave. Strain and allow to cool fully before proceeding.

  2. Mix together the turmeric oil with the remaining sauce ingredients until smooth and pale yellow in color.​

fish kebabs-web.jpeg
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