What is Halal Food?

In Arabic, the word halal means permitted or lawful. Halal foods are foods that are allowed under Islamic dietary guidelines. According to these guidelines gathered from the Qu'ran, Muslim followers cannot consume the following:

• pork or pork by products
• animals that were dead prior to slaughtering
• animals not slaughtered properly or not slaughtered in the name of Allah
• blood and blood by products
• alcohol
• carnivorous animals
• birds of prey
• land animals without external ears

These prohibited foods and ingredients are called haram, meaning forbidden in Arabic.

Halal is One of the Most Humane Methods of Animal Slaughter

Muslims are taught through the Qu'ran that all animals should be treated with respect and well cared for. The goal is to slaughter the animal, limiting the amount of pain the animal will endure.

When an animal is slaughtered, the jugular vein is cut and the blood is allowed to drain from the animal. Remember, Muslims are prohibited from consuming animal blood.

Where to Find Halal Foods

Halal foods can be found in many Middle Eastern grocers. In larger cities, you may be able to find halal butchers.

With the growing demand for Halal foods in some areas, some national supermarket chains are carrying halal meats even halal turkeys for Thanksgiving.

Chicken Shawarma Recipe

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Before attempting a shawarma recipe, please read "Shawarma 101: Tips for Making Authentic Shawarma". You won't be disappointed!

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pods
• 1 teaspoon allspice
• juice from 1 lemon
• ___________________________
• FOR THE SAUCE:
• 1 cup tahini
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• 2 tablespoons yogurt
• ___________________________
• PITA FILLINGS:
• 8 loaves of pita bread or 4 large
• thinly slice cucumbers
• thinly sliced onions
• 1/2 teaspoon sumac
• thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped
• pickle slices (optional)

Preparation:

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferably overnight.

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita

Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.

Serving Shawarma

You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.

How to Make Basic White Rice

 

When my oldest son decided to cook dinner for his family and asked how to make white rice, I got a little worried. You see, he was also making leg of lamb. How was he supposed to make lamb when he didn't know how to make white rice? Luckily, rice is so easy to make, he became a real pro after making it one time. The lamb was a whole different story...

Ingredients:

• 4 cups water
• 2 cups uncooked white rice

Preparation:

In a medium saucepan, bring 4 cups of water to boil. Add rice, stir with a fork to ensure rice is level and and covered in water.

Cover and reduce heat to low and allow to simmer for about 20 minutes.

Pita Bread Recipe

 

 Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close.

What's Your Favorite Way to Eat Pita Bread?

Ingredients:

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

How to Steam Vegetables

When I sit down to prepare my meals, I know for certain that vegetables will always find their way onto my table. Although I like to grill vegetables, steaming them is one of my preferred methods. By steaming a vegetable, its color, texture, and flavor is better retained, as is the vegetable’s nutritional content. Steaming is also one of the easiest ways to prepare vegetables, and can be done in minutes.

Stovetop Steaming vs Microwaving

Other than buying an actual food steamer, there are two main ways of steaming vegetables: on the stovetop and in the microwave. Both methods are quick and easy and the results are generally the same. But for each different vegetable cooked, there are some variations, such as the time spent cooking. You do not need any special equipment. Most people will have a saucepan, lid, and colander already in their kitchen, and that is all that is needed for steaming on a stovetop. For steaming in a microwave, a microwave-safe bowl and plastic wrap is used.

How to Traditionally Steam Vegetables

As a general rule, when steaming on the stovetop, you will need a large pot and a steamer basket or collander that will fit inside. Fill the pot with enough water so that is just barely reaches the bottom of the colander or steamer basket. Once the water comes to a boil, add vegetables and place a loose fitting lid on top to cover. If your lid is more fitted over the colander, position it so that one side hangs over the colander just enough to let the steam escape.

How to Steam Vegetables in the Microwave

When steaming in the microwave, the method is generally the same. Place vegetables in a microwave-safe bowl, add no more water than what it takes to rinse your vegetables before washing. No additional water is needed! Cover the bowl with microwave safe plastic wrap, leaving one corner open to vent.

How Long to Steam Vegetables

All vegetables will have different cooking times depending on their size and thickness. Below you will find some of the more commonly steamed vegetables and their cooking times for both stovetop and microwave steaming. Asparagus: On the stovetop, asparagus are steamed approximately four minutes for thin spears. Add an extra minute or two for thicker spears. For asparagus, time steaming in the microwave is relatively the same: four to six minutes.
]Broccoli: Broccoli florets are steamed on the stovetop about five minutes. Look for a dark color change and you will know when the broccoli is done. In the microwave, allow broccoli florets to steam three to five minutes.
Brussels Sprouts: On the stovetop, Brussels spouts are steamed approximately ten minutes. In the microwave, Brussels sprouts cook more quickly, in about seven minutes.
Carrots: Carrots that are sliced about ¼” thick are steamed on the stovetop about six to eight minutes. In the microwave, steam for about five minutes.
Cauliflower: Cauliflower florets will steam on the stovetop in about six minutes. For microwave steaming, cook cauliflower for three to four minutes.
Green Beans: Steam green beans on the stovetop for about five minutes. In the microwave, steam green beans for three to four minutes.
Peas: Peas steamed on the stovetop take about three minutes. In the microwave, steam peas for one to two minutes.
Zucchini: On the stovetop, steam zucchini for six to seven minutes. In the microwave, steam for six to eight minutes.

How to Make Hummus

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.