Recipes

Ingredients

• 1 lb chicken breast, cubed
• ½ cup yogurt
• 1 tbsp lemon juice
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp chili powder
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp cumin
• 1 tsp coriander
• 1 cup crushed tomatoes
• ½ cup cream
• Salt to taste
• 2 tbsp butter or oil

Method

1. Mix chicken with yogurt, lemon juice, garam masala, turmeric, chili powder and salt. Marinate in the refrigerator for at least 15 minutes.
2. Cook the chicken in a pan until golden, then set aside on a clean plate.
3. Sauté the onion, garlic and ginger in the butter or oil. Add cumin and coriander.
4. Add the crushed tomatoes and simmer for 10 minutes, then stir in the cream.
5. Return the chicken to the sauce. Simmer for about 5 minutes, or longer as needed, until each piece reaches 74°C (165°F). Serve with rice or naan.

Ingredients

• 1½–2 lb stewing beef, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp each cumin, cinnamon and turmeric
• ½ tsp each black pepper and paprika
• ½ tsp chili flakes (optional)
• 2 tbsp tomato paste
• 1 can chickpeas, drained
• 1 cup dried apricots, halved
• 3 cups beef broth
• Salt to taste
• Cilantro or parsley, and lemon (optional)

Method

1. Sear the beef in hot olive oil until browned, then set aside.
2. Cook the onion, garlic, ginger and spices until fragrant.
3. Add the tomato paste, beef and broth. Simmer, covered, for 1 hour.
4. Stir in the chickpeas and apricots. Simmer uncovered for 30–45 minutes, or until the beef is tender.
5. Season to taste, garnish if desired and serve with rice or bread.

Ingredients

• 2 lb Korean-style short ribs
• ½ cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp rice vinegar or lemon juice
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 green onion, chopped
• ½ tsp black pepper
• Sesame seeds and extra green onion (optional garnish)

Method

1. Combine the marinade ingredients with the ribs. Cover and refrigerate for at least 4 hours or overnight.
2. Remove the ribs from the marinade and discard the used marinade.
3. Grill or broil on high heat for about 3–4 minutes per side until caramelized. Times depend on thickness and heat; check the thickest meat away from the bone reaches at least 63°C (145°F).
4. Garnish with sesame seeds and green onion if desired. Serve with rice or lettuce wraps.

Ingredients

• 1½ lb sirloin steak
• Salt and pepper to taste
• 2 tbsp olive oil
• For the chimichurri: ½ cup chopped parsley
• 2 garlic cloves, minced
• 2 tbsp red wine vinegar
• ¼ cup olive oil
• ½ tsp chili flakes (optional)
• Salt to taste

Method

1. Mix all the chimichurri ingredients and let the flavours combine for 20–30 minutes.
2. Season the steak with salt, pepper and a little olive oil.
3. Grill or pan-sear for about 3–4 minutes per side, adjusting for thickness. Use a thermometer: at least 63°C (145°F) for medium-rare, or cook further to your preference. If labelled mechanically tenderized, turn at least twice during cooking.
4. Rest for 5 minutes, slice and spoon the chimichurri over the steak.

Ingredients

• 1 pack Wholly Halal hot or mild Syrian sausage
• 6 eggs
• 2 tbsp milk (optional)
• Salt and pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 4 pita breads
• ½ cup parsley
• Garlic sauce, tahini, tomato or pickled turnips (optional)

Method

1. Crumble the sausage and cook in olive oil for about 7–9 minutes, until browned and cooked to 71°C (160°F).
2. Whisk the eggs with milk, if using, and salt and pepper. Scramble in butter until fully set.
3. Warm the pita breads. Spread with your chosen sauce, if using, then fill with sausage, eggs and parsley.
4. Add optional toppings, roll and serve hot.

Ingredients

• 1½ lb (680 g) boneless skinless chicken thighs
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp turmeric
• ¾ tsp fine salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp lemon juice
• To serve: 4 pita breads, ½ cup garlic sauce, 2 cups sliced vegetables and ½ cup pickles

Method

1. Heat the oven to 425°F (220°C). Mix the oil, lemon juice, spices, salt and pepper in a bowl. Coat the thighs evenly; if preparing ahead, cover and refrigerate.
2. Arrange in a single layer on a lightly oiled, rimmed metal sheet pan, leaving room between pieces. Roast for 22–28 minutes, checking each thigh reaches 74°C (165°F); allow more time for thicker pieces.
3. For crisp edges, broil briefly for 1–2 minutes, watching closely. Rest for 5 minutes, then slice across the grain and serve with the pita, sauce, vegetables and pickles.

Ingredients

• 1 lb (454 g) prepared, seasoned Wholly Halal kofta
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 can (796 mL / 28 oz) crushed tomatoes
• ½ tsp ground cumin
• ¼ tsp black pepper
• Salt to taste, added after simmering
• To serve: 3 cups cooked rice or 4 pita breads

Method

1. Shape the prepared kofta into 8 small patties or logs, roughly 2 cm thick, if needed. Heat the oil in a large skillet over medium-high heat. Brown the kofta for 3–4 minutes per side, then set aside; it may not yet be cooked through.
2. Lower the heat. Cook the onion for about 5 minutes, adding a spoonful of water if the pan is dry. Stir in the garlic for 30 seconds, then add the tomatoes, cumin and pepper. Simmer for 8 minutes.
3. Return the kofta and its juices to the sauce. Cover and simmer gently for 5–10 minutes or longer as needed, until the centre of every piece reaches 71°C (160°F). Taste the sauce and add salt only if needed. Serve with rice or pita.

Ingredients

• 2 lb (900 g) beef brisket or outside round roast, cut into 5 cm chunks
• 1 tbsp neutral cooking oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 can (398 mL / 14 oz) crushed tomatoes
• 3 cups low-sodium halal beef stock or water, plus more as needed
• 1 bay leaf
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp smoked paprika
• 1 tbsp mild chili powder blend (not cayenne)
• ¾ tsp fine salt, plus more to taste
• ½ tsp black pepper
• 12 small corn tortillas
• Up to 1 tbsp additional oil for crisping tortillas

Method

1. Season the beef with the salt and pepper. Heat the oil in a heavy pot and brown the beef in batches. Transfer to a plate.
2. Cook the onion in the same pot for about 5 minutes. Add the garlic and ground spices and stir for 30 seconds. Add the tomatoes, stock, bay leaf and beef. The liquid should almost cover the meat; add water if needed.
3. Bring to a simmer, cover and cook gently for about 3–4 hours, checking occasionally and topping up liquid as needed. Continue until the beef separates easily with a fork; outside round may take longer and will be leaner.
4. Remove the bay leaf. Shred the beef and moisten it with some broth. Taste and adjust seasoning. Keep the remaining broth hot for dipping.
5. Warm a skillet with a little oil if needed. Briefly dip each tortilla into the hot broth, place in the skillet, fill with beef and fold. Fry until crisp on both sides, working in batches. Serve with hot broth.

Ingredients

• 1 lb (454 g) lean ground beef
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 1 can (796 mL / 28 oz) crushed tomatoes
• ½ cup milk
• 1 tsp dried oregano or dried basil
• ½ tsp fine salt, plus more to taste
• ¼ tsp black pepper
• ½ cup water, plus more if needed
• To serve: 12 oz (340 g) dry pasta, cooked according to its package

Method

1. Warm the oil in a deep skillet or saucepan over medium heat. Cook the onion, carrot and celery for 8–10 minutes, stirring, until softened. Add the garlic for 30 seconds.
2. Add the beef and break it up as it cooks. Cook thoroughly to 71°C (160°F). Stir in the tomatoes, milk, herbs, salt, pepper and water.
3. Bring to a gentle simmer. Cook partially covered for 40–50 minutes, stirring occasionally. Add small splashes of water if it becomes too thick before the vegetables are tender.
4. Taste and adjust the seasoning. Toss with cooked pasta, adding a little reserved pasta water if needed.

Ingredients

• 1 lb (454 g) beef inside round fast fry, sliced across the grain about 2 mm thick
• 1 large onion, thinly sliced
• ¼ cup soy sauce
• 2 tbsp sugar
• 2 tsp freshly grated ginger
• 1½ cups water or unsalted halal beef stock
• 4 cups hot cooked rice
• Optional: 4 fully cooked eggs

Method

1. Combine the water or stock, soy sauce, sugar and ginger in a wide pan. Add the onion, bring to a simmer and cook gently for 8–10 minutes until softened.
2. Separate the beef slices and add them in small batches. Simmer gently for about 3–5 minutes, stirring so they cook evenly; do not rely on timing or colour alone. Check the meat reaches at least 63°C (145°F), and follow any additional cooking instructions on the product label.
3. Serve the beef, onions and a little broth over hot rice. Add fully cooked eggs if desired. Avoid prolonged hard boiling, which can toughen lean beef.

Ingredients

• 1 lb (454 g) lean ground beef
• 1 tbsp neutral cooking oil
• 4 garlic cloves, finely chopped
• 1 small fresh chili, finely chopped (optional; adjust to taste)
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp water
• 1 packed cup fresh holy basil or Thai basil leaves (regular basil also works)
• 4 cups hot cooked rice

Method

1. Mix the soy sauce, sugar and water in a small bowl. Heat the oil in a large skillet over medium-high heat.
2. Stir-fry the garlic and optional chili briefly, about 20–30 seconds. Add the beef, breaking it into small pieces. Cook for roughly 6–8 minutes, until thoroughly cooked to 71°C (160°F).
3. Pour in the sauce and stir for 1–2 minutes. Add the basil and toss just until wilted. Serve over hot rice.

Ingredients

• 1½ lb (680 g) boneless chicken breast or thighs, cut into even 2½ cm cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 2 tsp dried oregano
• ¾ tsp fine salt
• ½ tsp black pepper
• To serve: 4 pita breads and 1 cup prepared tzatziki

Method

1. Mix the oil, lemon juice, garlic, oregano, salt and pepper. Add the chicken and coat evenly. Cover and marinate in the refrigerator for 30 minutes to 4 hours.
2. Thread onto skewers, leaving a little space between pieces. If using wooden skewers on a grill, soak them in water for at least 30 minutes first.
3. Grill over medium-high heat, or cook in a lightly oiled grill pan, turning regularly for about 10–15 minutes. Check several pieces from each skewer reach 74°C (165°F); larger pieces may take longer. Discard leftover raw-chicken marinade.
4. Rest for 3–5 minutes and serve with warmed pita and prepared tzatziki.