Ashley A. Stanfield
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

Sameer Sarmast’s adventurous urge for food long ago moved past his mom’s South Asian cooking. He likes spicy enchiladas, Jamaican jerk hen, Texas-fashion barbecue, and Philly cheesesteak sandwiches. But one issue hasn’t been modified. He still keeps to the dietary guidelines located with the aid of his Muslim circle of relatives, which, amongst other things, forbid alcohol and red meat and require the prayerful slaughter of animals.

And while finding foods certified as halal (translated to “accepted”) once required a journey to distinctiveness grocers in Muslim-majority neighborhoods, many of these ingredients now may be observed from Maine to Hawaii. “The component about halal is you could cater to any demographic,” Sarmast says. “It may be halal Mexican, halal Chinese, halal Greek. You’ll appeal to a crowd if you cater to distinct people and different cuisines.”

American Cuisine

Sarmast is a Muslim of Indian descent and is at the forefront of social influencers expanding that crowd. Through popular blogs, motion pictures, and social media, those Muslim Americans are trying to deliver halal far from simply the meals truck, street dealer’s cart, and religion-led kitchen. These new halal foodies, or self-defined “hoodies,” have contributed to an increase in attracting non-Muslims to the halal ingredients from their favorite restaurants and houses. It’s also leading some Muslims to impeach whether or not the practice’s essence is being misplaced inside the process.

“Halal isn’t only a food cart,” says Sarmast, who hosts Sameer’s Eats, a video blog in which tens of lots of people watch him go to New York-area eateries to sample pizza soul meals or even bacon crafted from red meat or turkey. “Now, non-Muslims are saying, ‘Wow, I gotta get a bit of that burger.'”

Besides Sameer’s Eats, other popular halal meal blogs include Amanda’s Plate by Seattle’s Amanda Saab; My Halal Kitchen by way of Chicago’s Yvonne Maffei; Zabihah using Washington, D.C.’s Shahid Amanullah; and Chicago-based totally Malika Ameen’s eponymous website online. These sites offer restaurant and food critiques and recipes and recommend alternative components to make halal in any other case, “haram,” or forbidden.

The exercise requires that animals be slaughtered by a specially trained and authorized practicing Muslim, who ought to recite the call of Allah earlier than creating a single reduction throughout the animal’s throat. Besides the ban on alcohol and red meat, Muslims trying to devour the simplest halal ingredients should avoid gelatin, enzymes, emulsifiers, and a few flavorings if they can’t be certain their origins are halal. Animal antibiotics and hormones also are out. Genetically modified meals and ingredients are normally suited if engineered from halal organisms; however, not if animals suffered in their making.

Many Muslims consider that consuming halal is crucial to their dating with God.

“There is a sacrifice, aim, and focus” to halal foods, says Maffei, who writes My Halal Kitchen from Chicago and Turkey and published a cookbook through the identical call in 2016. “The process is very intentional and is dedicated to God. In a way, we will experience top about what we are ingesting.” Zabihah, the call of Amanullah’s internet site, refers especially to hints for slaughtering animals. The web page gives halal restaurant and meal reviews to 20 million precise customers around the arena yearly.

For him, halal is largely about thoughtful intentionality. “The first time I noticed halal slaughter, it made me mindful,” Amanullah says. “Now I pause once I devour meat. It’s a place of gratitude to the animal for sacrificing its existence and to Allah for permitting me to devour this meat.”

Maffei, who transformed into Islam as an adult, believes interest in halal foods blossomed partly because of a developing hobby of consuming “easy” foods going past the Muslim community. When she promoted her cookbook, she says, more non-Muslims than Muslims came out to hear her speak. “I think it’s miles because of the transparency thing,” Maffei says. “When you talk about halal food, you’re speaking about what’s within the food. Consumers realize that if they purchase a halal product, they understand what is in it.”

- A word from our sposor -


As halal food wins over new audiences