Sara's Halal Foods

Balinese Vegetable Soup Recipe

noreply@blogger.com (Sara's Halal Foods) — Tue, 10 May 2011 06:50:00 +0000

The Balinese base this popular and delicious soup on beans, but any seasonal vegetables can be added or substituted. The recipe also includes shrimp paste, which is known locally as terasi.

Ingredient: (Serves 8)
225 g/8 oz green beans
1.2 liters/2 pints/5 cups lightly salted water
1 garlic clove, roughly chopped
2 macadamia nuts or 4 almonds, finely chopped
1 cm/0.5 in cube shrimp paste (blachan)
10-15 ml/2-3 teaspoons coriander seeds, dry fried
30 ml/2 tablespoons vegetable oil
1 onion, finely sliced
400 ml/14 fl oz canned coconut milk
2 bay leaves
225 g/8 oz/4 cups bean sprouts
8 thin lemon wedges
2 tablespoons lemon juice
Salt and ground black pepper

Method:

1. Top and tail the beans, then cut them into small pieces. Bring the lightly salted water to the boil, add the beans to the pan and cook for 3-4 minutes. Drain, reserving the cooking water. Set the beans aside.

2. Finely grind the chopped garlic, macadamia nuts or almonds, shrimp paste (blachan) and the coriander seeds to a paste using a pestle and mortar or in a food processor.

3. Heat the oil in a wok, and fry the onion until transparent. Remove with a slotted spoon. Add the nut paste to the wok and fry it for 2 minutes without allowing it to brown.

4. Pour in the reserved vegetable water. Spoon off 45-60 ml/3-4 tablespoons of the cream from the top of the coconut milk and set it aside. Add the remaining coconut milk to the wok, bring to the boil and add the bay leaves. Cook, uncovered, for 15-20 minutes.

5. Just before serving, reserve a few beans, fried onions and bean sprouts to garnish and stir the rest into the soup. Add the lemon wedges, reserved coconut cream, lemon juice and seasoning; stir well. pour into individual soup bowls and serve, garnished with the reserved beans, onion and bean sprouts.

source:Balinese Vegetable Soup Recipe

Making Meat Stock

noreply@blogger.com (Sara's Halal Foods) — Wed, 04 May 2011 12:03:00 +0000

The most delicious meat soups, stews, casseroles, gravies and sauces rely on a good home-made stock for success. Neither a stock cube nor a canned consommé will do if you want the best flavor. Once made, meat stock can be kept in the refrigerator for 4-5 days, or frozen for longer storage (up to 6 months).

Ingredients:

Makes about 3.5 pints (2 liters)

· 4 lb (1.8 kg) beef bones, such as shin, leg, neck and clod, or veal or lamb bones, cut into 2.5 in (6 cm) pieces.

· 2 onions, peeled, quartered

· 2 carrots, roughly chopped

· 2 celery stalks, with leaves if possible, roughly chopped

· 2 tomatoes, coarsely chopped

· 7.5 pints (4.5 liters) cold water

· A handful of parsley stalks

· A few fresh thyme sprigs or 3/4 teaspoon dried thyme

· 2 bay leaves

· 10 black peppercorns, lightly crushed

1. Preheat a 450^oF/230^oC/Gas 8 oven. Put the bones in a roasting tin or flameproof casserole and roast, turning occasionally, for 30 minutes or until they start to brown.

2. Add the onions, carrots, celery and tomatoes and baste with the fat in the tin. Roast for a further 20-30 minutes or until the bones are well browned. Stir and baste occasionally.

3. Transfer the bones and vegetables to a stockpot. Spoon off the fat from the roasting tin.

4. Add a little of the water to the roasting tin or casserole and bring to the boil on top of the stove, stirring well to scrape up any browned bits. Pour this liquid into the stockpot.

5. Add the remaining water. Bring just to the boil, skimming frequently to remove all the foam from the surface. Add the parsley, thyme, bay leaves and peppercorns.

6. Partly cover the pot and simmer the stock for 4-6 hours. The bones and vegetables should always be covered with liquid, so top up with a little boiling water from time to time if necessary.

7. Strain the stock through a sieve. Skim as much fat as possible from the surface. If possible, cool the stock and then refrigerate it; the fat will rise to the top and set in a layer that can be removed easily.

source: Making Meat Stock

Thai Omelet Soup Recipe

noreply@blogger.com (Sara's Halal Foods) — Wed, 27 Apr 2011 06:41:00 +0000

This is a surprisingly satisfying soup from Thailand that is very quick and easy to prepare. It is a versatile recipe too, in that you can vary the vegetables you use according to what is seasonally available.

Ingredients: (Serves 4)

1 egg

15 ml/1 tablespoon groundnut (peanut) oil

900 ml/1.5 pints vegetable stock

2 large carrots, finely diced

4 outer leaves Savoy cabbage, shredded

30 ml/2 tablespoons soy sauce

2.5 ml/0.5 teaspoon granulated sugar

2.5 ml/0.5 teaspoon ground black pepper

Fresh coriander (cilantro) leaves, to garnish

Variation: You can also use pak choi (bok choy) instead of Savoy cabbage. In Thailand there are about forty different types of pak choi, including miniature versions.

Method:

1. Put the egg in a bowl and beat lightly with a fork. Heat the oil in a small frying pan until it is hot, but not smoking as it would be too hot. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat until the omelet has set and the underside is golden. Slide it out of the pan and roll it up like a pancake. Slice into 5 mm/0.25 in rounds and set aside for the garnish.

2. Put the stock into a large pan. Add the carrots and cabbage and bring to the boil. Reduce the heat and simmer for 5 minutes, then add the soy sauce, granulated sugar and pepper.

3. Stir well, then pour into warmed bowls. Lay a few omelet rounds on the surface of each portion and complete the garnish with the coriander leaves.

Source: Thai Omelet Soup Recipe

Cooking with Sesame

noreply@blogger.com (Sara's Halal Foods) — Tue, 26 Apr 2011 05:23:00 +0000

Perhaps the oldest condiment on earth, sesame seeds have been processed into various forms since 1600 B.C. This familiar topping for hamburger buns is also pressed to make sesame oil and crushed to make sesame paste. Asian sesame paste and sesame oil are made from toasted sesame seeds, while Middle Eastern sesame paste (tahini) and cold-pressed sesame oil are made from un-toasted sesame seeds.

When choosing sesame seeds: For the best price, buy sesame seeds in bulk rather than in tiny jars. While ivory-colored seeds are the most common, you can also buy black, brown, or red sesame seeds. When buying sesame oil for cooking, be sure to look for "pure" toasted sesame oil. It should be dark amber in color. Some of the supermarkets carry toasted sesame oil that is mixed with less-expensive oils such as canola oil, which dilutes the toasted sesame flavor. Japanese brands of pure toasted sesame oil are consistently delicious.

To store sesame seeds: Keep sesame seeds in a tightly sealed jar in the refrigerator up to 6 months. Likewise, keep all forms of sesame oil in the refrigerator, as sesame oil tends to become rancid easily. Don't worry if the oil becomes cloudy from the cold temperatures; it will clear up again upon reaching room temperature. Tahini can be refrigerated for up to 1 year after opening.

Toasting sesame seeds: Place them in a dry skillet and toast over low heat, shaking the pan often, until the seeds are fragrant and golden brown, about 2 minutes. Transfer to a plate so that the seeds do not continue cooking in the hot pan, which could make them dark and bitter-tasting.

Using toasted sesame seeds: Toss them freely over steamed broccoli, green beans, asparagus, grilled chicken, green salads, stir-fries, rice, and most any other dish. If using sesame seeds to top baked goods, add them raw rather than toasted. The seeds will toast in the oven.

Using toasted sesame oil: For the most flavor, add it at the end of the cooking time. If heated too long, toasted sesame oil loses much of its nutty flavor. Also, avoid using too much toasted sesame oil, which can cause a cloying sensation at the back of the tongue. For a stir-fry that serves 4, about 1/2 teaspoon is plenty.

Fascinating Fact: Toasted sesame seeds are so appreciated in Japan that the Japanese invented a special little skillet with a screened lid for toasting them. Sesame seeds sometimes pop out of the pan during toasting, so the screened top is handy. An inverted large-mesh sieve will also do the trick. Avoid using a solid pan lid, which would trap steam in the pan and turn the seeds soggy.

Source: Cooking with Sesame

Moghul Style Roast Lamb Recipe

noreply@blogger.com (Sara's Halal Foods) — Wed, 20 Apr 2011 05:34:00 +0000

This delicious and superb dish is just one of the many fine examples of the fabulous rich food once enjoyed by the Moghul emperors. Try it as a variation to the roast beef.

Ingredients: (Serves 4-6)

4 large onions, chopped

4 cloves garlic

1 piece fresh ginger, 5 cm/2 in long, chopped

3 tablespoons ground almonds

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons turmeric

2 teaspoons garam masala

4-6 fresh green chilies

Juice of 1 lemon

Salt, to taste

300 ml/0.5 pint/ 1.25 cups natural (plain) yogurt, beaten

1.8 kg/4 lbs leg of lamb

8-10 cloves

4 firm tomatoes, halved and grilled, to serve

Watercress, to garnish

1 tablespoon flaked (slivered) almonds, to garnish

Method:

1. Place the first 11 ingredients in a food processor and blend to a smooth paste. Gradually add the yogurt and blend until smooth. Grease a large, deep baking tray and preheat the oven to 190^oC/375^oF/Gas 5.

2. Remove most of the fat and skin from the lamb. Using a sharp knife, make deep pockets above the bone at each side of the thick end. Make deep diagonal gashes on both sides.

3. Push the cloves into the leg of lamb at random spots.

4. Place the lamb on the baking tray and push some of the spice mixture into the pockets and gashes.

5. Spread the remaining spice mixture evenly all over the lamb. Loosely cover the whole tray with foil. Roast in the preheated oven for 2 to 2.5 hours or until the lamb is cooked, removing the foil for the last 10 minutes of cooking time.

6. Remove from the oven and allow to rest for 10 minutes before carving. Serve with grilled tomatoes, garnished with watercress and garnish the joint with the flaked (slivered) almonds.

source-: Moghul Style Roast Lamb

Determine Doneness of Foods

noreply@blogger.com (Sara's Halal Foods) — Wed, 06 Apr 2011 06:16:00 +0000

Part of becoming a great cook is by developing a sensitivity to and intimacy with food - which is to learn how food changes as it cooks and to recognize the visual and tactile clues that let you know when it's done.

There are so many variables at play when you're cooking - reliability of the oven thermostat; size and texture of ingredients; size, material, and type of cooking equipment; stovetop heat - that you can't rely on recipes or cooking times to tell you exactly when the food is done.

To cook well, you will need to be able to judge how the food is cooking so that you can adjust temperature and timing as you go. Judging doneness by texture and appearance may be difficult at first, but you can practice by looking and touching foods, guessing at how they're cooking, and then confirming your guesswork by cutting into the food or, in some cases, by checking the food's internal temperature with an instant-read thermometer.

To Tell When a Steak is Done

	Rare meat feels fleshy to the touch. As the meat barely approaches being medium-rare, beads of red juices will start to form on its surface.
	Medium-rare meat will barely bounce back to the touch. Red juices will form on its surface.
	Medium meat will feel distinctly firm to the touch and pink juices will form on its surface.
	Medium-well meat will feel very firm. Brown and pink juices will form on its surface.
	Well-done meat will feel hard to the touch and any juices released will be brown.

Source: Doneness of Foods

Enjoy great taste while consuming halal meat in UK

noreply@blogger.com (Sara's Halal Foods) — Tue, 29 Mar 2011 12:21:00 +0000

According to Muslim dietary restrictions, Muslims are allowed to eat only certain types of foods that are popularly known as ‘halal’ or lawful. ‘Haraam’ or unlawful food is not permitted to any Muslim unless under drastic conditions. Prophet Muhammad and the Quran have defined guidelines for Muslims on what to eat what not to eat.

In the past few years, the sale of halal meat in UK has seen an unprecedented growth. This is due to the great taste offered by Halal butchers. In general, there is not much difference between the halal meat and the normal meat. The main difference lies is the set of rules applied while preparing halal meat.

The Halal word is originated from Arabic and means ‘lawful’ or ‘legal’. Many times you heard about dietary restrictions imposed by Islamic law. So, Halal meat is allowed to be eaten by Muslims. The foods that are not allowed under Islamic law are pork or pork products, blood, animals that were already dead before being slaughtered, carcass of dead animals, and all meat over which Allah’s name was not pronounced before the slaughtering even birds of prey.

One important thing to note is that there are guidelines on how to slaughter the animals and the law dealing with this is known as Dhabihah. According to this law, animals must be slaughtered with a rapid and deep section on the neck, thus cutting the jugular veins and carotid arteries of both sides. In this way, there will be lesser blood shed before the actual death of the animal. Other ways such as electrocuting the animal is not allowed under this law.

There are n numbers of halal meat suppliers in UK that process Halal meat as per the directions defined under Quran. One can even buy halal meat and other related products online.

Steaming and Its Variations

noreply@blogger.com (Sara's Halal Foods) — Mon, 21 Mar 2011 07:11:00 +0000

There are many foods that can be prepared by steaming or one of the techniques based on steaming. All of these techniques cook foods by surrounding them with a vapor bath. In some cases, the food is suspended above a simmering or boiling liquid or stew. Foods prepared en papillote rely on the moisture naturally present in the food or that introduced through the use of sauces or ingredients, such as mushrooms or tomatoes, that have high moisture contents.

Shallow-poaching and pan-steaming call for the food to be cooked directly in a small amount of liquid in a covered pan. The cover traps steam, cooking the portion of the food that is not submerged in the poaching liquid.

Ingredient Selection : Foods prepared by any of the steaming methods should be naturally tender, or they should be cut or prepared so that they will have the best possible consistency when fully cooked. Steaming does not tenderize tough foods as it cooks them, so cuts of meat from the shoulder or shank are rarely steamed.

Preparation techniques can include skinning, filleting, trimming, slicing, or grinding. Vegetables are peeled and cut if necessary. Remember that the size of the cut and the thickness of the food will influence total cooking time. Steaming is best when foods are not cooked for extended periods.

Determining Doneness for Moist-Heat Methods

Steamed foods should be plump, moist, tender to the bite, and just cooked. Any excessive cooking will cause the food to take on an inappropriate texture. Vegetables that should have been just barely tender may become soft enough to mash, and they may well lose their best color. Foods meant to be pureed, however, should be cooked until they no longer offer any resistance when pierced or cut. In some cases, it should be possible to mash them with a fork or spoon.

The desired degree of doneness, and terms used to refer to those stages include:

Blanched -- foods are cooked just long enough to set colors or make them easy to peel.
Par-cooked -- foods are cooked to partial doneness, as might be appropriate for vegetables or grains to be finished by sautéing or stewing.
Tender-crisp -- foods are cooked until they can be bitten into easily, but still offer a slight resistance and sense of texture. There should be no audible crunch, and foods should not "fly off" the plate when a guest tries to cut them.
Fully cooked -- foods are quite tender, though they should still retain their shape and color.

Any juices from poultry should be nearly colorless. Meats and poultry should offer a little resistance when pressed with a fingertip and should take on an evenly opaque appearance.

Vegetables and fruits should have a good color, with no dulling or graying evident. They should be tender to the bite, if they are being served directly from the steamer.

Grains should be fluffy and tender to the bite. Beans should be tender enough to mash easily, yet still retain their shape.

For More cooking tips:

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Is it true that honey is a healthier, sweeter than sugar and a good substitute in recipes?

noreply@blogger.com (Sara's Halal Foods) — Wed, 16 Mar 2011 12:24:00 +0000

Honey contains a small amount of B-group vitamins and some minerals (calcium, chlorine, potassium and sodium), making it marginally healthier than white sugar, which contains some calcium and potassium but no vitamins at all. Golden demerara sugar contains slightly more minerals than honey does, but fewer vitamins.

In kilojoules content, 100 g honey has 1180-1220 kilojoules, while the same amount of sugar has about 1660 kilojoules. And as honey tastes sweeter than sugar, it is usually used in smaller quantities, reducing kilojoules further.

Honey is good to use in cooking, especially baking, because it absorbs moisture better than sugar. This means that honey will keep breads and cakes moist for longer. To substitute honey for sugar, use a spoonful of honey to every one-and-a-quarter spoons of sugar stated in the recipe. Note that as honey contains some water, the amount of liquid used in the recipe needs to be reduced slightly.

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Try Our Halal Burgers – A Treat for the Real Meat Eaters

noreply@blogger.com (Sara's Halal Foods) — Tue, 15 Mar 2011 10:18:00 +0000

At Sara’s, we bring the best for our ever-increasing Halal food lovers all over the UK. And here we are, with our delicious, mouth-watering Halal Burgers which have been a roaring success since their launch in the market. It suits the taste of both the traditional consumers as well as the new younger generation. Our burgers are a perfect combination of taste and nutrition. Just try it once and you will ask for more. We are sure about this.

Just try our Texan range or our Chunky variety. Fiesta and Sara’s Grills are our most popular Halal burgers (they are so tasty). So, I believe you are just spoilt for choice. You can lay your hands on our yummy Chunky Beef Burger or Chunky Chicken Burger or may be you should try Chunky Lamb Burger or may be, you should try them all. Yes, you have so many options.

Besides our Halal Burgers, you can check-out our Kebabs, Sausages, Khans Kofta Balls, and Pies. Just log on to the site and check-out our complete range of Halal food products.

What are you waiting for? – Halal food is very nutritious. And yes, when you buy it from Sara’s, you can rest assured that you are buying quality Halal food at the best price-rates.

Get Ready for Grilling

noreply@blogger.com (Sara's Halal Foods) — Wed, 02 Mar 2011 10:45:00 +0000

Are you in love with grilled Halal foods? Well, preparing grilled Halal foods is easy and simple. But then, you should know the art of making it. Before we start on grilled Halal foods, just make sure you have all the stuff by your side, such as meat, oil, seasonings and flavorings.

Foods should be of relatively even thickness so as to stand up to intense heat of grilling.

Next thing is to cut them into proper sizes. So you can cut the meat into strips, chunks and then thread the same on skewers. And you know how tasty it comes out. Yummy!

Choose oil that can be neutral (it entirely depends on you). You can also opt for flavoured oil for that special taste.

You need salt and pepper. Also check out for marinades so as to improve the texture of foods.

It’s the time to get ready with all your tools and equipments (I mean grills and broilers)

Make sure you have tongs, offset spatulas, flexible spatulas and sizzler plates

Rub the rods with vegetable oil (with soft hands)

Establish temperature zones on the grill

Develop a system for placing foods on the grill (depending upon food type)

Make sure you do not overdo it so that the food does not lose its natural tenderness

It may seem as a long procedure, but it is not. Give it a try and let your family and friends taste the grilled Halal food, made by you.

For more cooking tips: http://www.squidoo.com/cooking-tips-and-history

Preparing a Gas Grill for Cooking

noreply@blogger.com (Sara's Halal Foods) — Tue, 01 Mar 2011 10:48:00 +0000

Preparing a Gas Grill for Cooking

An automatic ignition device, which makes starting the burners a very simple process, is a standard feature on most modern gas grills. On multiple burner gas grills, one burner is usually designated as the starter burner. Once it is lit, all of the other burners can be lit from this source (the fuel lines are joined to it).

Before attempting to ignite the burners, make sure the valve on the gas tank is turned on. The gas tank is located below the grill unit. A hose connects the gas tank to the fuel lines of the grill. When you are sure that gas is flowing into the grill unit, turn the control knob for the primary burner to the "start" position and then push the ignition switch to light the burner.

Note: Before attempting to light the burners with the automatic ignition feature, it is very important to open the hood of the gas grill. The build up of gas that can occur within the confines of the closed hood prior to igniting the burners may cause an explosion once the burners are lit. Always follow the instructions for proper and safe use provided by the manufacturer.

If you are unable to see that the burner has lit, you can hold the palm of your hand over the grill grate in order to feel the heat rising from the burner.

When the primary burner is lit, the other burners may be ignited simply by switching on their respective control knobs to start the flow of gas. The control knobs for all of the burners should be turned to the "high" setting in order to preheat the grill properly.

While the grill is preheating, the hood should be closed to hold in the heat. The grill should be preheated for at least 10 minutes prior to cooking. The temperature under the grill hood should reach 500º F. Some gas grills are equipped with thermometers built into the hoods (as shown on the right front of the hood of the grill pictured), which provide a reasonably accurate temperature reading when the hood is closed.

The grate should be oiled before grilling any food. Use a long handled brush for this purpose. Oiling the grate will help prevent food from sticking to it and will make cleanup easier.

Polonies – A Tasty Way to Start Your Day

noreply@blogger.com (Sara's Halal Foods) — Thu, 24 Feb 2011 08:25:00 +0000

It is yummy. It is delicious. It is great. And it is Polonies. It is an ideal way to start a new day. Polonies come pre-cooked and therefore, are ideal for quick snacks, pizza toppings and much more. It just can not get any better. Be creative and make the most of Polonies.

At Sara’s, we offer you a fine range of Halal food so as to cater every taste. When it comes to Polonies,

you can choose spicy (Masala) and Mild (Garlic). The taste grows mani-fold when the dish is served with eggs and delicious sausages. Give it a try and you will fall in love with this delicious food. To offer you the best taste, we use quality ingredients and spices.

So why not be a bit creative and start the day with delicious, nutritious Polonies. It is a great idea to enjoy the Halal dish with family and friends. Apart from Polonies, you should also taste our Kebabs, Sausages, Burgers, Khans Kofta Balls and many other Halal products.

Fill your mouth with Polonies. They are simply a very, very tasty way to start your day.

Know the Kebab

noreply@blogger.com (Sara's Halal Foods) — Thu, 17 Feb 2011 11:18:00 +0000

Kebab is a wide-variety of meat dishes and is popular everywhere (yes, it is). As far as the traditional meat for Kebab is considered, it is lamb. And it tastes so good that you can not tell. Now-a-days, the meat could be beef, chicken, and goat. It is in-fact now the part of everyday cuisine in many nations across the globe. There is a great variety of Kebab which includes Shish, Doner, Kathi, Kakori, Chapli, Burrah, Kalmi, Galouti, Testi, and Chelow. So, options are many when it comes to choosing your type of Kebab in a restaurant.

A lot depends on how good the spices are and who's making the dish. The taste differs from one chef to another, one restaurant to another and one country to another.
Shish Kebab, for an example, is prepared using any kind of meat (such as lamb or goat) and is threaded on a skewer and grilled.
Doner Kebab, on the other hand, is sliced lamb (or any other type of meat) which is slowly roasted on a vertical rotating spit. It tastes so well. Must give it a try!
Kathi Kebab is generally cooked in a tandoor and can be made with any kind of meat, such as chicken, beef and lamb.
The world of Kebab is very delicious and finger-licking. You must check-them out in a good restaurant with your friends.

Sara’s Halal Foods: Mouth-Watering Food Products with Taste and Quality

noreply@blogger.com (Sara's Halal Foods) — Tue, 15 Feb 2011 11:49:00 +0000

Today’s consumers ask for the best and choose only the best. At Sara’s Halal Foods, we know the art of delivering the best food-products to our consumers from all over the world. Yes, it is a tough job to please your consumers but at Sara’s, we just love our consumers.

We come-out with a complete-range of quality products which include fresh chicken cuts, fresh lamb cuts, fresh beef cuts, sliced meats, polonies, burgers, kebabs, sausages, franks, crumbed products, biltong, marinated products, khans kofta balls, ready cooked, pies, and gelatine at an affordable price. “Keeping Consumers Happy” is what we believe in and thus, deliver what they want: taste, quality, convenience and value for money with something extra.

At Sara’s, our products start with the best ingredients available and then, processed by Halal Butchers. The food is prepared under very hygienic conditions in conformity with our high-quality standards. All our products are easy to prepare and deliver delicious flavour. We offer a complete range of mouth-watering deli products for all our consumers in London, UK at very affordable prices. And this is just the beginning for us. We are committed to come-up with more quality products so as to match the ever-changing taste of our consumers.

The Ins And Outs Of Halal Investments

noreply@blogger.com (Sara's Halal Foods) — Thu, 27 Jan 2011 08:30:00 +0000

Halal is the way of life followed by those individuals who are of Muslim faith. It is quite a challenge these days for Muslims to locate supplementary foods, such as Omega-3 fatty acids that respect and belong to the Halal guideline. The bulk of Omega-3 fatty acids supplements present in the market include or are derived from items that are prohibited for Muslims. For example, most of the industrial gelatin capsules and softgels are from pork derivatives. Consequently, a lot of Muslims do not take Omega-3 fatty acids despite the numerous health benefits. Those that do take them are quite likely to be unaware of this fact.

A halal investment means putting money in to financial commodities that hold on to Shari'ah (Islamic law). Into the bargain, Islamic law relays that each and every aspect of the deal must be considered to be halal, but for expressly stated permitted otherwise.

With modern-day finance and savings, methods that make interest revenue are completely ruled out - including loan stocks, bonds and other debt investments. Muslims, as a result, are authorized to invest in only other investment schemes, such as shares, Real-Estate Investment Trusts, other unit trusts and life insurance. In general, these instruments supply income in the type of dividends. Dividends are also commonly referred to and known as profit sharing, as a consequence, the investor is haring the returns of the company invested in.

Tips to incorporate in Halal Food Cooking

noreply@blogger.com (Sara's Halal Foods) — Tue, 18 Jan 2011 09:08:00 +0000

Halal food cooking necessitates that you cautiously choose your food and pay as much concern as possible to where it comes from. There is also direction as to how and where the food should be prepared for it to be truly considered as halal.

If you decide on halal method of cooking, keep in mind not only must your ingredient selections be visibly marked and approved halal, vegetables and many seemingly meat-free dishes, desserts included, can be labelled haraam by seasonings, or cross-contamination of food preparation tools or surfaces. Everything that ever comes in contact with your food must be sanitized as per halal food dietary guidelines.

Preparation of halal food is flourishing as an industry. Frozen chicken nuggets appear in some of the warehouse superstores, and halal burgers "hot off the grill", are offered in well-known fast food establishments around the world.

Each and every one of the ingredients must be well thought-out. One minute additive, as simple as gelatine or monosodium glutamate prepared with pork products or enzymes, is all that is necessary to leave the complete dish haraam.

Alcohol is prohibited altogether. It is frequently a constituent of vanilla, other extracts, taste enhancers, and flavourings. This invariably renders the dish haraam, for the most part because one can never be completely sure that alcohol evaporates perfectly when it flavours a dish.

Halal food cooking also promotes people to consume food that is good for them. Purity and sanitation are imperative in Islam, which comprises physical as well as mental purity. The food that is consumed is also required to be pure and clean.

A halal food diet is healthier than other diets, Muslims are told not to have junk food, foodstuff incorporating artificial ingredients and detrimental food. The body is viewed as a gift of the Creator and if we in fact love the Creator then we ought to take care of this wonderful gift.

Muslims the World over, and the Halal Way of Life

noreply@blogger.com (Sara's Halal Foods) — Mon, 10 Jan 2011 12:50:00 +0000

More than anything else, it’s a case of tailoring the meaning and message to suit and resonate with the target demographic. Even though Muslim consumers reside in different countries, speak diverse languages and have greatly different cultures, they embody a common lifestyle.
Halal is "permissible" in Arabic, and is a diet in accordance with religion honoured by Muslims. It forbids the consumption of alcohol (in cooking as well), pigs and any meat that has not been slaughtered observing the standards of Islamic law.
There is none other market segment like the 1.6 billion Muslims who are united by a common belief system that directs what they eat and drink, do business, and live their life.
The purchasing power of Muslims the world over has also caused brands like McDonald’s, Nestlé, LG, Nokia, and KFC to test products designed to fit their sensitive, religious needs.
When a Muslim family thinks of a holiday, their need to have trouble-free access to halal food, prayer rooms and accommodation without alcohol, must be handled differently. Destinations like Malaysia and Brunei that already have reasonable Muslim population have begun catering to these needs in an efficient manner.
Considering halal food, cosmetics, real estate, hotels, fashion and insurance, it all amounts to a sector valued at over $1 trillion annually.

Halal in a Non-Muslim Country

noreply@blogger.com (Sara's Halal Foods) — Tue, 28 Dec 2010 08:58:00 +0000

For a Muslim person living in a largely Muslim populated region, the question of ‘Halal’, and adhering to norms regarding the same is not difficult. Although halal services and food are relatively accessible in multiracial areas around the world, there is an urgent requirement of an authority to implement and supervise the standards. This is especially important in the case where services or products are prepared, sold, made, or handled by non-Muslims. Muslims living in non-Muslim countries need to be more cautious to enjoy everything Halal.

A number of dishes that are allegedly ‘meat-free’ and certain desserts, contain pork. This can be due to additives such as gelatine that is present in them. Even the additive, ‘MSG’ is questionable as there may be enzymes derived in the production process from pig fat. Such additives are rather problematic to avoid, or try to avoid as usually they are not explicitly listed on menus in restaurants.

Common with Muslims living away from their native country is that the supply and availability of halal services and products can be limited if an individual depends solely on local markets or sources. They must combat this with online help. If not getting better and varied products delivered, then at least finding recipes and other things to improve the experience with what is already available.

There have been laws passed in some places around the world for products that are ‘mislabelled’ Halal. This is when authorities determine that the food or other such does not strictly adhere to Islamic dietry standards, Dhabihah. There are similar laws protecting the Jewish faith, and their Kosher foods as well.

Halal is the New Choice of Many

noreply@blogger.com (Sara's Halal Foods) — Wed, 15 Dec 2010 10:20:00 +0000

As proven by Professor Schultz of Hanover University in Germany, the Islamic way of killing for food an animal gives near to no pain while the other method of Captive Bolt Stunning (CBS) is rather painful. He did this in a test, where the feelings of the brain activity of animals were calculated and then results compared by EEG.

Even though all halal foods are in five general food groups, animal meat is an unique case. Meat is commonly halal meaning that the eating of meat is not completely prohibited, but it must fulfil simple criteria to be consumable by Muslims.

Being a developed or developing country, it is accountability of the government to make available food adhering to the religious beliefs belonging to diverse cultures of the world. Slaughter houses should be intimately monitored for the appropriate slaughter and for proper storage of halal food. Furthermore, ingredients which are put to use in processed food should be from the halal source as well. One more system which can carry noteworthy development is the labelling of all ingredients on all the processed food goods which are consumed by Muslim society.

Pork is prohibited by the Qur’an as it is strictly taken as “impure” (Qur’an 6:145). Several health risks are linked with the consumption of pork as it may have unsafe worms (trichinosis) and germs. Since it is not achievable at all times to get “healthier” pork, its consumption as halal food is forbidden

Halal: Much More Than Just a Term Used for Food

noreply@blogger.com (Sara's Halal Foods) — Fri, 10 Dec 2010 09:33:00 +0000

The term Halal can be found on quite a variety of food tags and eateries. The phrase is essential for fellow Muslims as it represents what is accepted for them to make use of while adhering to their stringent Islamic laws. In a world with the intermingling of diverse cultures and religions, the term halal food is very important.

Halal is a broad Islamic term encompassing not just matters of food and drink (halal food), but all other aspects of daily life as well. In compliance with Islamic custom, no person with the exclusion of God can modify or alter forbidden (Haram) into lawful (halal) or vice-versa.

The processes in the direction of making worldwide the Halal food criterion and endorsement is expected to achieve an intense tempo within the approaching years. If things continue as anticipated, Muslims the world over will sometime in the near future have a solitary standard to administrate the production of their halal food, their cosmetics, and their leisure.

With broad know-how in the food processing industry, Sara's Halal Foods presents an all encompassing range of commodities, and helpful tips and videos across their Facebook and YouTube pages. Sara's strongly sticks to the highest hygienic conditions and conducts research, development and of course testing by prospective customers.

Sara's is constantly growing and developing. Via numerous channels on the internet, they aim to create a community of individuals not just interested in Halal Foods; but wholesome nutrition, healthy living and a friendly and open platform for discussion on every article, video, thought and recipe presented.

Animals That Make Halal Food And Their Treatment

noreply@blogger.com (Sara's Halal Foods) — Tue, 07 Dec 2010 09:42:00 +0000

Halal is usually used to depict what is acceptable both in food and in actions. We normally associate halal food with cuisine within the Muslim society, as do numerous non-Muslims.
For an animal to be presented at the table as halal food, it must have lived a pure life from the very start, concluding a cycle of life that is tolerable in agreement with Islamic norms. It must have been fed well, been treated well, and been sacrificed appropriately.
The type of treatment and food an animal gets throughout its life is imperative. It should not be ill-treated, uncared for or caused any pain. It should not be restricted to a spot where it cannot move or walk ordinarily or get fresh air. It should be fed clean water and food that is suitable and absolutely never fed another animal or products that have the by-products of other animals.
The slaughter should under no circumstances be done in the attendance of other animals and the animal should be made at ease as it is placed for the sacrifice. The action of the sacrifice should be performed with a sharp object, so as to hasten the process and diminish the pain suffered by the animal for halal food as much as feasible.
Subsequently, the blood should be entirely drained from the animal. It is the blood that carries toxins, germs and bacteria and when left inside the body of the animal, could potentially make people sick. Furthermore, halal food bans the consumption of blood of an animal.

The Ins And Outs Of Halal

noreply@blogger.com (Sara's Halal Foods) — Mon, 29 Nov 2010 14:02:00 +0000

Halal Meat

Any animals such as cows, sheep, ducks, deer, moose, goat, chickens, game birds, etc. are Halal meat, but first they must undergo slaughter as prescribed by Islamic Rites (Zabihah) to become appropriate to consume.
The following procedure is to be followed only, as according to what is stated in the Shariah:
1. Point the animal in the direction of Makkah, facing the Qiblah.
2. The knife cannot be blunt.
3. To strike extremely fast (very fast).
4. To send blessings to the Prophet, such as "Bismillah Allah-u-Akbar"
5. To ensure that the 3 main blood vessels are cut.
Opposite to Halal meat is Haram, which means unlawful or forbidden by Allah for Muslim consumption, especially Pork and Alcohol.
Halal explained means ‘lawful or legal’ and is, basically, an expression that is attached to any action that is endorsed under Islamic law. The term is put to use for food to indicate all foods that are allowed for consumption in accordance with Islamic law, such as halal meat and halal chicken, much in the same way that the Kashrut explains what foods someone of the Jewish faith can have.
Unlike Jhatka, In Halal cases, the animal steadily bleeds to death as its blood is considered unlawful to Muslims. The carcass is made to entirely drain out before the halal meat is prepared.

Almost every food has its Halal equivalent

noreply@blogger.com (Sara's Halal Foods) — Wed, 03 Nov 2010 05:49:00 +0000

Food consumed by Muslims and also meets the Islamic dietary code is termed halal food. The Muslim community largely uses two main terms to describe food, halal and haram. Halal food means permitted or lawful, and haram means forbidden or unlawful.

Although both Islamic and Jewish customs allow individuals to have a religiously disputed product such as a medicine under compulsion, even then people generally avoid consciously taking anything that is faithfully doubtful. Gelatin capsules that are given through prescriptions are potentially prohibited unless certified kosher, halal, or labelled bovine. This is because these are generally made of pork gelatine.

Halal food cooking also encourages people to eat food that is good for them. Purity and cleanliness are widely encouraged in Islam, which includes physical as well as mental purity. The food that is consumed is also required to be pure and clean.

Finding halal foods in non Muslim countries is not as hard as it used to be a good twenty years ago. Many large supermarkets carry frozen items marked with the regulatory "halal" certification. You can find imported pies, nuggets, and even salami. There are even local butchers in areas with large Muslim populations which carry "halal" certification, and can provide almost all halal products.

The number of halal food supplements available to consumers through specialty stores, supermarkets and especially through multi-level marketing has seen tremendous growth worldwide.

Halal Meats and How They're Made.

noreply@blogger.com (Sara's Halal Foods) — Mon, 11 Oct 2010 11:51:00 +0000

The word 'Halal' means permissible- and in translation it is usually used as lawful. Halal meat from animals that have been slaughtered in the particular prescribed way according to the shariah. Opposite to Halal meat is Haram, which means unlawful or forbidden by Allah for Muslim consumption, especially including pork and alcohol.

Animals such as cows, sheep, goats, deer, moose, chickens, ducks, game birds, etc., are Halal meat, but they must be slaughtered according to Islamic Rites (Zabihah) to become suitable for consumption. The procedure to make Halal meat is as follows: the animal must be slaughtered by a Muslim. The animal should be put down on the ground (or held it if it is small) and its throat should be slit with a very sharp knife to make sure that the 3 main blood vessels are cut. While cutting the throat of the animal (before severing it), the person must pronounce the name of Allah or recite a blessing which contains the name of Allah, such as "Bismillah Allah-u-Akbar".

The following products are definitely Halal:

1. Milk (from cows, sheep, camels, and goats)
2. Honey
3. Fish
4. Plants which are not intoxicant
5. Fresh or naturally frozen vegetables
6. Fresh or dried fruits
7. Legumes and nuts like peanuts, cashew nuts, hazel nuts, walnuts, etc.
8. Grains such as wheat, rice, rye, barley, oat, etc.

This should answer your questions related to basic knowledge about Halal foods and Halal meats.