Amum of three has launched an app which aims to transform the Halal dining experience.
AHalal snack pack, also known as an HSP, is a hearty pile of kebab meat, chips and sauce which has become a staple of Australian takeaway shops.
It's perhaps an unlikely platform for political debate, but this year the dish rocketed into Australia's national consciousness.
HAIS is a recipe from Baghdad. It is served as a dessert or an appetizer.
It also serves as good energy food while travelling for example, as it can stay for a long period without going bad and is full on the stomach.
Hais is also a health way to satisfy your sweet tooth!
ARAB influence in Andalusia, present day Spain, left a distinct mark on the region’s food choices and habits, as seen in the exotic spices and ingredients like saffron, almonds, zucchini, dates, lemons, oranges, rice, cinnamon and sweet peppers.
The tradition of multiple-course meals featuring a series of dishes complementing each other rather than one main dish started in Andalusia and continues until today.
Maqbula al-Tirrikh (Andalusian fish cutlets) is one such dish from 13th century Andalusia.
ARAB influence in Andalusia left a distinct mark on the region’s food choices and habits, as seen in the exotic spices and ingredients like saffron, almonds, zucchini, dates, lemons, oranges, rice, cinnamon and sweet peppers.
The tradition of multiple-course meals featuring a series of dishes complementing each other rather than one main dish started in Andalusia and continues until today. Baramakiyyah is one such dish from 13th century Andalusia.
QUICHE is a European delight. This savory dish is a combination of eggs, cheese and cream. The best thing about this is that it is so simple! The crust is flaky and soft, it will just take about ten minutes or less to prepare it (minus the baking time), In sha Allah.
WE present a recipe adapted from an Andalusian cookbook written in the 13th century. It is a small taste of meals in the past that shows the refinement of taste and the eye for detail that went into each recipe and its presentation. For instance, the anonymous author of the book prefaces the recipes with a discussion on whether food should be served with each kind on a separate dish or with everything on one platter:
"Many of the great figures and their companions order that the separate dishes be placed on each table before the diners, one after another; and by my life, this is more beautiful than putting an uneaten mound all on the table, and it is more elegant, better-bred, and modern."
THE Islamic era from the 14th to 16th centuries CE was dubbed the golden age due to the flourishing of science, architecture and cuisine, to name a few of the achievements of that era.
During this time, studies were conducted and medicines developed to treat illnesses. These treatments were based on natural herbs taken from various places around the world such as Greece, India and Persia, not just those developed by Arabs or Muslims.
An Indian dish made from cubes of paneer (cottage cheese) marinated in spices and then grilled with capsicum and onions. It is a vegetarian alternative to chicken tikka. The trick in grilling these amazingly delicious skewers is to ensure that the paneer, whilst perfectly succulent and tender, should also have a slight crisp singe on the surface. This dish is normally served with mint chutney.
Spicy kababs made from a smooth minced mixture. They can be either grilled over a bbq or baked in the oven or pan-fried on the stove-top, and are commonly served with a salad, fries, naan or pita bread and a variety of dips.
Amazingly delicious. Aside from the numerous health benefits of having lassi, this refreshing drink is ideal to revitalize the body after a long day of fasting or during warm summery days.