HALAL CART CHICKEN

Ingredients

Chicken Marinade

2.5 lb Chicken Breast, boneless, skinless, cut into 1 inch cubes you can use chicken thighs as well

6 Garlic cloves, minced

1/4 cup Olive oil

1 Small Lemon's juice

1 tsp White Vinegar

1.5 tbsp 7 spice

1 tsp Dried Oregano

2 tsp Ground Coriander

1 tbsp Garlic Powder

1 tbsp Smoked Paprika

1 tsp Cumin

2 tsp Salt or to taste

1 tsp Black pepper or to taste

1/2 tsp Turmeric

White Sauce 1/4 cup Mayo

1/4 cup Plain yogurt

1/4 cup Sour cream

1/2 tbsp White vinegar

1/2 Lemon's juice

4 Garlic cloves, minced

Salt & Pepper to taste

Water, to thin it out

Yellow Rice

2 cups Basmati rice, rinsed

1.5 tbsp Ghee

1 tsp Salt

1/2 tsp Turmeric

2 Bay Leaves
3.5 cups Vegetable Stock

Other

Tomatoes, diced

Lettuce, chopped/shredded

Pitas, quartered

Instructions

First, marinate the chicken in the above ingredients and let it marinate for 4 hours or even overnight
covered in the fridge.

Next, prepare the white sauce since this can also be made earlier in the day. Just stir together all the
ingredients in that category but the water. Add a few drops of water at the end until the thickness
reaches a consistency that is pourable or to your liking. Cover the sauce and keep it refrigerated.

Thirty minutes before dinner, work on the rice as it only takes 20 min to make. Add ghee to the pot
then the rice to lightly toast for 2-3 minutes then the seasonings/bay leaf. Add the broth and bring
this to a boil then a simmer covered for about 20 minutes. Rice should be cooked through, fluffed,
and remove bay leaves before enjoying.

While the rice cooks, cook the chicken as well. In a nonstick skillet, add the chicken to cook for about
8-10 minutes on high heat. You may need to do this in two intervals depending on the size of the
pan. The chicken should be cooked through with no pink in the center yet juicy and fully white.

To assemble, add a layer of rice to a platter then top it off with the chicken pieces, lettuce, tomatoes,
and drizzle with white sauce and sriracha for heat. Add in a piece of pita and enjoy!
HALAL ROAST LEG OF LAMB

Ingredients

8-9 lb Leg of Lamb,

4 Garlic cloves, halved

Salt & Pepper

Onions and garlic powder

marinate the lamb overnight in the fridge or at least 4-6 hours for the best results.

Take the lamb out 1 hour before planning to roast it. Preheat the oven .

Bake the leg of lamb .

When the lamb should be tender. Serve it into plate

VEGETARIAN and vegan STUFFED GRAPE LEAVES

Grape leaves,white rice and dried ingridients for filling

To stuff, place the grape leave on a clean flat working surface with the shiny side facing down and the
rigid up. You will add the rice stuffing to the rigid side. Add about 2 tsp depending on size of grape
leave across of the leaf above the stem.

Fold the bottom of the leaf up over the stuffing, and then fold over the sides of the leaf onto the
stuffing.

Roll up the leaves making sure that the sides are tucked in as you go. Roll somewhat tightly; you
don't want the rice falling out when the grape leaves cook. You also do not want it too tight so the
rice can expand well.Line the bottom of a big pot with extra grape leaves or torn ones, slices of
tomato and/or slices of potato. Bring to boil over high heat, then cover the pot and let it simmer on
low to medium heat for 2 1/2 hours till grape leaves are tender.

Once slightly cooled, flip over the pot onto a large serving plate.

Serve with plain yogurt for dipping and wedges of lemon. You can also make a refreshing arabic salad
alongside this.

roasted eggplant
dip (vegetarian and vegan)

eggplants, tahini paste, lemon, garlic cloves, cumin, and salt

First, start by scoring your eggplant with a sharp knife on all sides.

Then, place the eggplant on top of an open flame. I do so on my gas stovetop. You can also achieve
this using a grill or even the broil method for your oven.

Allow for the eggplant to get charred on all sides.

Wrap the eggplant in aluminum foil.

Bake in the oven until cooked throughout and tender.

Allow the eggplant to cool for a few minutes before peeling off its skin which should come off easily.

Take the flesh of the eggplant and add it to a bowl to mash with a fork.

Then, add the rest of your ingredients, such as tahini paste, freshly crushed garlic, fresh lemon juice,
a dash of cumin, and salt, to the dip before mixing it all.
Lamb tagine(GLUTEN FREE)

Ingredients

2 lbs Boneless American Lamb Shoulder, cut into small to medium cubes

Lamb Marinade1 tbsp Turmeric

1 tbsp Chili Powder1 tbsp Smoked Paprika

1 tbsp Garlic Powder1 tbsp Cumin

1 tsp CinnamonSalt & Pepper to taste

2 Garlic cloves, minced5 Cardamom Cloves

1 Cinnamon Stick1 tbsp All Spice1 tbsp Coriander1/2 tbsp Ground Ginger

1/2 tbsp Ground Cloves1 Large Red onion, finely chopped

1 1/4 cup Pitted dried prunes2 Large potatoes, peeled, and cut into 2 inch cubesAdd the marinated
lamb to a pot over high heat and sear the meat for 5 minutes on each side until it has a brown crust.
To achieve this the pot must be hot. Cover with a lid for 10 after browning is achieved. This will allow
juices to form.

Add the red onion to the mix and cover for about 20 minutes. At this point, more juices will be
forming. Then add enough stock to cover halfway up to the meat and let that simmer for another 20
minutes.

Then add the dried prunes and let that simmer for 10 minutes.

Add the potatoes and carrots along with more stock. The liquid doesn’t have to cover the potatoes
and meat fully but at last 3/4 of the way. Let this simmer on medium heat for at least 2 hours.

Check back on it then and see if the meat is tender. If not, cook for another 30 minutes until it is.
 spicy salmon bowl( gluten free)

2 lbs Salmon, cut into 1 inch cubes I use the center cut or the thicker parts of the salmon for this
recipe2 tbsp Avocado Oil2 tsp Garlic Powder2 tsp Smoked Paprika1 tsp Cayenne Pepper1 tsp Dried
Italian Seasoning or oregano1 tsp Salt may need more salt1/2 tsp Black Pepper

Stir together all the spices. Season the salmon generously and evenly with this seasoning blend.

Heat up a nonstick skillet and add the avocado oil to the pan. Once the pan is hot, add the salmon
pieces to the pan making sure not to overcrowd the pan.

Cook for about 4-5 minutes each side to achieve a nice sear but making sure the salmon is also
cooked through. You can cover the pan after flipping the salmon if you would like to ensure
doneness.

Once salmon is cooked, squeeze with fresh lemon juice and serve with choised garnishes
 Suger free chicken Cutlets with Sun-Dried Tomato Cream Sauce

1 pound chicken cutlets¼ teaspoon salt,¼ teaspoon ground pepper, divided½ cup slivered oil-packed
sun-dried tomatoes, plus 1 tablespoon oil from the jar½ cup finely chopped shallots½ cup dry white
wine½ cup heavy cream2 tablespoons chopped fresh parsley

Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet
over medium heat. Add the chicken and cook, turning once, until browned and an instant-read
thermometer inserted into the thickest part registersAdd sun-dried tomatoes and shallots to the pan.
Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits,
until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in
cream,any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and
pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce.serve
with the chicken topped with the sauce and parsle

. Ginger roasted salmon suger free1 ½ tablespoons toasted (dark) sesame oil

1 ½ tablespoons reduced-sodium tamari1 ½ tablespoons rice vinegar1 tablespoon grated fresh

ginger¼ teaspoon salt, divided

8 cups large broccoli florets with 2-inch stalks attached (about 1 pound)

1 tablespoon molasses1 ¼ pounds wild salmon, cut into 4 portions2 teaspoons toasted sesame seeds

Preheat oven Coat a rimmed baking sheet with cooking spray.Whisk oil, tamari, vinegar, ginger and
1/8 teaspoon salt in a large bowl. Add broccoli and toss to coat. Transfer to the prepared pan using
tongs or a slotted spoon, leaving as much marinade as possible in the bowl. Whisk molasses into the
remaining marinade.Roast the broccoli for 5 minutes. Move it to one side of the pan and place
salmon on the other side. Season the salmon with the remaining 1/8 teaspoon salt and brush with
the molasses glaze. Roast until the salmon is just cooked through, 7 to 10 minutes more. Sprinkle
with sesame seeds.
 low kilojoule recipes

Pork cutlets with roasted fennels

large fennel bulbs or 4 baby fennel bulbs, trimmed, thickly sliced2 small red onions, cut into wedges

1 red apple, cored, cut into wedges1 tbsp white wine vinegar 2 tbsp olive oil

1 tbsp roughly chopped rosemary leaves4 x 200g French-trimmed pork cutlets1 cup baby spinach
leaves

Preheat the oven Toss the fennel, onion and apple with the vinegar and 1 tablespoon of the olive oil
in a large baking dish. Sprinkle with rosemary and season with salt and pepper. Roast in the oven for
25 minutes or until the fennel and onion are tender.

Meanwhile, rub the pork cutlets all over with 1/4 teaspoon each sea salt and freshly ground black
pepper. Heat the remaining oil in an ovenproof frypan over high heat. When very hot, cook the pork
chops, in batches, for 2 minutes each side or until brown. During last 5 minutes of vegetable cooking
time, transfer pork to oven to finish cooking.Remove the vegetables from the oven, add the spinach
and toss gently to combine and wilt spinach Serve vegetables topped with pork cutlets and drizzled
with pan juices.

fish taccos with pink pickled onions(low kilojoule)

450g battered or crumbed small fish fillets (we used Birds Eye lightly battered NZ whiting)

3 cups finely shredded iceberg lettuce8 small corn tortillasFor the pickled onion

1 small red onion, finely sliced1 cup boiling water¹⁄³ cup apple cider vinegar

½ teaspoon sugar1Preheat oven and cook fish on a lined tray, according to packet instructions.

2Meanwhile, prepare pickled onions. In a small bowl, place sliced onion and cover with boiling water.
Leave for 10 minutes, then drain. Add vinegar and sugar. Stir to combine and set aside.

In a small bowl, place sweet chilli sauce ingredients and stir well to combine.

In a medium bowl, place the salsa ingredients and stir gently stir to combine.

Heat tortillas according to packet instructions.To assemble tacos, scatter lettuce over tortillas and add
salsa over top. Divide fish fillets among tacos. Spoon over pickled onions and drizzle with sweet chilli
sauce. Serve.
Kosher food recipe Three bean salid
 Ingredients

1 (15 ounce) can green beans

1 pound wax beans

1 (15 ounce) can kidney beans, drained and rinsed

1 onion, sliced into thin rings

¾ cup white sugar, or to taste

⅔ cup distilled white vinegar

⅓ cup vegetable oil

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon celery seed

Gather all ingredients

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper,
and celery seed. Chill in refrigerator for at least 12 hours.

ENJOY

Macaroni salad recipe 2 kosher food

2 ¼ cup distilled white vinegar

2 ½ tablespoons prepared yellow mustard

1 ½ teaspoons salt

½ teaspoon ground black pepper

2 stalks celery, chopped

1 large onion, chopped

1 green bell pepper, seeded and chopped

¼ cup grated carrot (Optional)

2 tablespoons chopped pimento peppers (Optional)

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring
occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.

Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni together in a large bowl