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Halal Recipe Exchange

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Aminah07 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Aminah07 Quote  Post ReplyReply Direct Link To This Post Topic: Halal Recipe Exchange
    Posted: 07 February 2008 at 11:52am

ASA Srs,

Insha'Allah this reaches everyone in the highest of Imaan. I love cooking and with a large family I get to do it a lot. I'm always looking for recipes that include halal products that are easy to find in the stores or time saving recipes that are really good but don't require me to spend hours over the stove as I homeschool and have a home to upkeep so I have very little free time.

I was searching and to my surprise at under the Halal and Healthy tab they have great recipes sent in to their site. I like that because they are being posted by sr's like myself. Heres the recipe I'm going to try this weekend Insha'Allah.

If anyone has any good sites or recipes please share them.

Halal & Healthy:



    2-1/2 lbs. lean lamb meat, cubed
    2 onions, chopped
    oil for frying
    2 cups rice
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon cinnamon
    1/2 teaspoon cardamom
    1/4 cup almonds, toasted
    1/4 cup pine nuts, toasted

Brown lamb and onions over medium heat in vegetable oil, in
a large skillet. Season with salt, pepper, cinnamon and
cardamom. Adjust seasoning to taste.  Add enough hot water
to cover the lamb.  Cover pan and simmer until lamb is tender.

Drain the lamb, reserving the liquid in a measuring cup. Add
enough water to the liquid to measure three cups.  Pour liquid
into saucepan and bring to a boil.  Add the rice.  Cover pan
and reduce heat to low.  Let rice simmer for 30 minutes,
while lamb and onions are kept warm in the oven.

Mound rice on a serving platter. Top with lamb and onions,
and garnish with toasted almonds and pine nuts.

Christina Al-Sudairy

If you have one recipe which is your, please send us with permission to share with others: [email protected]


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ThomasWeek View Drop Down
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Joined: 29 December 2020
Location: Columbus
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ThomasWeek Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2020 at 1:31am
Sounds great. Thanks for this recipe, I would try it.
Also, I want to share my favorite recipe of gluten-free pumpkin bread.
  • Take a couple of cups (250g) universal flour;
  • Take a one and a half cup of white sugar and the same amount of brown sugar;
  • You’ll need three tablespoons of powder;
  • Pick a couple of tablespoons of spices that you prefer (e.g., cinnamon);
  • 1/4 tablespoon of ginger or clover would be enough;
  • 1/2 tablespoons of sea salt;
  • One + 1/2 cups (337g) pf puree of your choice; 
  • 1/4 cup of the selected oil (or applesauce to make it oil-free);
  • One tablespoon of vanilla for better taste;
  • A single flax egg that requires one tablespoon of flaxseed meal and three tablespoons of hot water);
  • A few pumpkin seeds.


1.  Set up the oven’s temperature to 350 °F.

2.  Choose a bowl for your batter. Sift the flour along with the recommended ingredients. Mix intensively.

3.  With the help of warm water and flaxseed meal, prepare the flax egg. It has to turn gloopy in 60 seconds.

4.  Take the missing ingredients, such as that eff, oil, purée, and vanilla. Add them to your mixture. The batter should get very thick.

5.  Apply a non-stick spray and parchment paper. It is done to lift out the pumpkin bread later.

6.  Place the batter that you obtain on the loaf pan. Smooth it down evenly.

7.  Add a bit of pepitas on the top of your product.

8.  Put the bread into the over and wait for an hour. Watch out so that it does not get too brown. Tent with foil after 40 minutes, and then finish the process.

Do not hurry up to slice and serve! Put the bread on a wire cooling rack.

Recipe from

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