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الفتح الربانی
Fath al-Rabbani
كتاب الأطعمة
Book of Foods
باب مَا يُسْتَحِبُّ فِي طَبخ اللحم ونهيه وتكثير الْمِرَقِ وَعَدْمِ تَعَاطِيْهِ حَارًا
Chapter: What Is Recommended in Cooking Meat, Prohibition, Increasing Broth, and Not Eating It Hot
Al-Fath ar-Rabbani 7415 — What Is Recommended in Cooking Meat
عَنْ أَسْمَاءَ بِنْتِ أَبِي بَكْرٍ رَضِيَ اللَّهُ عَنْهُمَا أَنَّهَا كَانَتْ إِذَا ثَرَدَتْ غَطَّتْهُ شَيْئًا حَتَّى يَذْهَبَ فَوْرُهُ ثُمَّ تَقُولُ إِنِّي سَمِعْتُ رَسُولَ اللَّهِ صَلَّى اللَّهُ عَلَيْهِ وَآلِهِ وَسَلَّمَ يَقُولُ إِنَّهُ أَعْظَمُ لِلْبَرَكَةِ
It is narrated from Sayyida Asma bint Abi Bakr (may Allah be pleased with them both) that when she would prepare tharid, she would cover it for a while so that its heat would subside, and she would say: I heard the Noble Prophet (peace and blessings be upon him) say that in this way, there is much blessing in the food.
