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Halal Pantry

  • Brunch: Poached Eggs & Salmon Over Vegetables & Greens

    Brunch: Poached Eggs & Salmon Over Vegetables & Greens

    Last Saturday night, I watched a great documentary on how to reverse diabetes by going on a raw food...

  • Turkish & Mediterranean Online Market Giveaway!

    Turkish & Mediterranean Online Market Giveaway!

    When I lived closer to the city, I used to frequent Mediterranean and Middle Eastern grocery stores ...

  • Zaffron

    Zaffron

    Zaffron, also known as azafran or osfer, are actually the threads of the safflower plant and serve a...

  • Sejouk (Spicy Sausage)

    Sejouk (Spicy Sausage)

    Sejouk (also known as sudjuk, sujuk, basterma or merguez) is a spicy version of sausage th...

  • Quail Eggs

    Quail Eggs

    Quail eggs are tiny eggs that can be cooked just like your average egg, although some chefs like to ...

  • Preserved Lemons

    Preserved Lemons

    If there’s one ingredient that says “Moroccan cooking” it’s preserved lemons...

  • Ostrich Eggs

    Ostrich Eggs

    Ostrich eggs might not even be on your radar as anything other than what you might see at a zoo, but...

Brunch: Poached Eggs & Salmon Over Vegetables & Greens

Smoked Salmon and Poached Eggs Over Salad Greens

Last Saturday night, I watched a great documentary on how to reverse diabetes by going on a raw foods and vegan diet. I’m not a diabetic, alhamdullilah, I’m not a fan of veganism, and  I prefer to cook my food- however- I’m very open to the benefits of eating more and more fresh fruits and vegetables in our diets and how to reverse ... Read More »

Turkish & Mediterranean Online Market Giveaway!

hamle tea and tea pot

When I lived closer to the city, I used to frequent Mediterranean and Middle Eastern grocery stores as a sport- it was the only type of shopping I was ever really interested in. Forget about shopping malls with glittery clothing stores, shoes and accessories; all I wanted to hunt down was a spice I’d never seen before, a good on-site ... Read More »

Zaffron

Zaffron, also known as azafran or osfer, are actually the threads of the safflower plant and serve as a common alternative to the expensive threads of the crocus flower, saffron. It does not have the same flavor as saffron, but it will color foods in a similar way. You can typically find these threads in Mexican stores as well as Middle Eastern or Mediterranean markets in the ... Read More »

Sejouk (Spicy Sausage)

spicy sausages | my halal kitchen

Sejouk (also known as sudjuk, sujuk, basterma or merguez) is a spicy version of sausage that is common in Middle Eastern cuisine, stemming from places like Morocco, Algeria, Turkey, Bosnia, Albania and more. They are not made from pork, but typically beef and sometimes a lamb-beef mixture with an addition of spices like smoked paprika for flavor and color. Read More »

Quail Eggs

Quail Eggs | My Halal Kitchen Pantry

Quail eggs are tiny eggs that can be cooked just like your average egg, although some chefs like to add it raw to many dishes. If you decide to eat it raw, make sure you have purchased it from an absolutely reliable and clean source. Quail eggs are commonly found in Asian markets and may also be purchased through your ... Read More »

Preserved Lemons

Preserved Lemons | My Halal Kitchen Pantry

If there’s one ingredient that says “Moroccan cooking” it’s preserved lemons. They’re smaller than most lemons found in the U.S. and also sweeter. Traditionally preserved in salt and lemon juice, they are used in tagines, stews and other dishes after the lemons have had time to sit in a tightly sealed jar for several weeks. Once the jar is opened ... Read More »

Ostrich Eggs

Ostrich Eggs | My Halal Kitchen Pantry

Ostrich eggs might not even be on your radar as anything other than what you might see at a zoo, but kid you not they are available if you seek them out. I found these at Chicago’s Green City Indoor Market in the winter (2011) and was amazed at the size and the seriousness of the vendor selling them- apparently, ... Read More »

Pot Roast

Pot Roast | My Halal Kitchen Pantry

To make a pot roast, you will need a boneless cut of beef that’s commonly referred to as chuck roast, pot roast (top blade) or rump roast. Approximately 5 pounds will make a nice roast and serve 6-8 people (thinly sliced). I like to cook it slowly with vegetables like carrots, onions and potatoes in a Dutch oven, as this ... Read More »

Lamb Steaks

Lamb Steaks | My Halal Kitchen Pantry

Gorgeous lamb steaks are all I need to see to start thinking about what to do with them next- roast in the oven or lightly pan saute for an incredibly quick and easy weeknight meal or make it a little more special on the weekend and round them out with an elegant soup, salad and side of oven-roasted potatoes. The ... Read More »

Hen Eggs

Hen Eggs | My Halal Kitchen Pantry

Hen eggs, a.k.a. chicken eggs, are the most commonly consumed eggs in America, but not all eggs are the same. Depending on the type chickens and the way they are raised, quality can vary greatly.  Choose free range eggs whenever possible, as hens who are able to roam freely and forage in a natural habitat with exposure to natural sunshine ... Read More »