Religious Food Restrictions
I have been researching religious food restrictions in the Middle East and have found recipes that follow all of the rules for Muslims and Jews. By the way, there are no Christian dietary restrictions. Here is what I have found....
Islamic Food Restrictions:
- Food Muslims can eat: Halal
- Food Muslims can’t eat: Haram
- Questionable foods: Mashbooh
- Haram: Swine and pork products, as well as meat not properly slaughtered or slaughtered in any name other than Allah are Haram. Haram animals include pig, dog, donkey, carnivores, monkeys, cats, lions, frogs, crocodiles, turtles, worms, flies, cockroaches, owls, and eagles. Alcohol, coffee, tea and other drugs are Haram. Halal foods that have become contaminated by contact with prohibited foods are also Haram. Meats that are permitted can be eaten only if they are prepared correctly(halal).
- During the month of Ramadan, Muslims must fast from dawn to sunset. Usually young children, pregnant women, and sick people don't have to follow this rule.
Jewish Food Restrictions:
- Food must be kosher and not be connected to any tool used to cook non-kosher foods.
- No pork or shell fish
- fish is acceptable as long as it has fins and scales
- animals with split hooves and which chew the cud (including sheep and cows)
- refrain from eating meat and dairy products in the same meal
- no wine, unless it is kosher wine
- all meat has to be prepared by a qualified kosher butcher
- if meat is to be eaten in the same day, one must wait six hours before consuming any dairy products
Egyptian Bamia
1 lb. of boneless lamb, cubed
3 tomatoes, peeled and cut
1 onion, chopped
250 grams of zucchini, sliced
3 tbsp of tomato puree
1/2 tsp of cumin
Stir fry the lamb until brown on all sides; add the onion and stir fry 3 minutes more. Add the tomatoes, tomato puree, cumin, pepper, and salt to taste and 2 cups of water. Pour the mixture into an oven dish and bake one and a half at 320 degrees Fahrenheit. In the meantime, stir fry the okra and zucchini for 5 minutes. Add the vegetables to the lamb and bake 40 minutes more.
Serve with couscous or rice.
Kibit Rus
3 cups rice
2 medium sized potatoes
1 teaspoon ground turmeric
2 tablespoons tomato paste
1 1/2 lb ground beef or lamb
3 medium sized onions
1/2 bundle chopped parsley
1 teaspoon mixed spices
1 teaspoon ground black pepper
oil for frying
salt
Wash the rice, peel the potatoes. Cut the potatoes into three pieces and add to the rice. Cover the rice and potatoes with boiling water. Add salt and turmeric. Cook and, when ready, drain. Mix in the tomato paste, then mince the mixture twice. Put aside.
STUFFING :
Finely chop onions, fry until golden brown in three tablespoons of oil, then add ground meat, spices, salt and pepper. Stir until cooked. Remove from the heat, leave to cool; add the parsley and mix well. With wet hands, take medium sized pieces of rice and potato mix, shape each one into an oval, making a space in the center by pushing your finger through from one end. Fill this space with meat and onion stuffing. Close by pressing firmly on both ends. (They should look like those shown in the picture.) Fry patties in heated deep oil, making sure they are covered by oil. Serve hot.
Finely chop onions, fry until golden brown in three tablespoons of oil, then add ground meat, spices, salt and pepper. Stir until cooked. Remove from the heat, leave to cool; add the parsley and mix well. With wet hands, take medium sized pieces of rice and potato mix, shape each one into an oval, making a space in the center by pushing your finger through from one end. Fill this space with meat and onion stuffing. Close by pressing firmly on both ends. (They should look like those shown in the picture.) Fry patties in heated deep oil, making sure they are covered by oil. Serve hot.
Israeli Salad
Assorted vegetables, such as:
8 Roma (plum) tomatoes, diced
1 English cucumber, peeled and diced
1 cup peeled, chopped jicama
1 small yellow bell pepper, diced
1/2 cup diced red onion
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon dried parley
salt and pepper to taste
Dice all of the vegetables. Toss together in a large bowl. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper.
Serve cold, or at room temperature.
Semolina Cake1/2 cup unsalted butter, melted
1 cup superfine sugar
2 small eggs
2 cups fine yellow semolina
1 tsp. baking powder
1/2 tsp. baking soda
Blanched split almonds
Syrup (recipe follows)
Cream the butter and the sugar and then beat in the eggs. Stir in a 1/2 cup water. Sift together the semolina, baking powder, and soda, and stir into the butter mixture to form a smooth batter. Preheat the oven to 350 ° F. Lightly grease an 8-by-12-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon and then score across the top of the cake parallel lines going from the bottom left corner to the top right and vice versa, to form diamond shapes. Place an almond in the center of each diamond. Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned. Prepare the syrup as described below and pour it, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.
Syrup
2-1/4 cups sugar
Juice of 1 lemon
Over a medium heat dissolve the sugar in 1-1/2 cups water, add the lemon juice and bring to the boil. Reduce heat and gently boil the syrup for 10 minutes.
