#Halal Lamb

[emilyaverry]

Buy Online Halal Lamb Shoulder Steak - Halal Steak | MSD

At Meat Shop Drop, we are committed to delivering the finest Halal meat products, and our Halal Lamb Shoulder Steak is no exception.

[fatty-food]

Lamb Halal Cart Rice Bowls (recipe)

[boag]

I know this is VERY controversial but I can not understand for the life of me how a person can eat onions without immediately throwing up and wanting to die

[chaosmenu]

my meal

[streetart-nightly]

halal butcher, Deptford High Street, London, 2019 dry fish “lotia shutki” / “bombay duck” (lotia, loitta in Bengali) on display and boxes of all imaginable kinds of meat available:

[innocentartery]

not to post a tiktok on main but i love intercultural exchange!!!! asian solidarity for the win <3

[ajaiswal654321]

Where Can I Find the Best Halal Lamb Burgers Near Me?

Learn where you can find the best halal lamb burgers near you. Order lamb burgers and other products online with Tariq Halal.

[canasiagrocers]

Delicious New Zealand Spring Lamb Halal: A Culinary Delight

Spring offers bright hues and soft winds, promising fresh, delicious lamb. New Zealand Spring Lamb Halal is a top pick this season for its tenderness, flavor, and quality. Join us as we explore the distinct qualities of New Zealand Spring Lamb Halal via food.

[halalrestaurantsnearme1]

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##halalfood #halal #food #halalfoodnearme

#halal food near me United States

#halalfood

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#United States

[makotoscoffee]

this song scratches an itch in my brain no others do

[emilyaverry]

Lamb Chops | Buy Lamb Online | Meat Shop Drop

You can simply Buy Lamb Online or use our Lamb chops marinated to prepare some good food instantly without much effort. It is the best advantage of our marinated items that you can make some dishes directly from the frozen, marinated meat pack.

[marketingremesis]

Remesis is reputable lamb meat supplier company. Remesis is an Australian meat exporter and supplier company that provide premium quality meat including lamb, pork, beef and wagyu, wagyu jerky, lewis olive fed wagyu. Remesis specializes in the supply of premium grass-fed and grain-fed lamb.

contact us for more details: https://remesis.com.au/product/lamb/

[nycmixing]

Uber Eats // Halal Eats // Mixed Salad // Chicken + Lamb

[najia-cooks]

[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]

سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')

Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.

Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.

Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."

Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

For the soup:

500g (2 large bunches) chard (شلق), diced

80g Levantine sumac berries (Rhus coriaria)

1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)

1/4 cup red tahina

1/2 cup (60g) all-purpose flour

1 large yellow onion

1/4 cup olive oil

1 tsp kosher salt

2 cardamom pods (optional)

2 allspice berries (optional)

More olive oil, to fry

Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.

For the dagga:

1 1/2 Tbsp dill seeds

5 cloves garlic

1/2 green cubanelle pepper

2-3 dried red chilis (optional)

1/2 tsp black pepper

1/4 tsp cumin

Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.

For the lamb:

1 cup (120g) vital wheat gluten, aka gluten flour

1/2 Tbsp ground sumac

1/2 tsp ground caraway

1 tsp onion powder

1 tsp Palestinian 7-spice

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp ground aniseed

1/2 tsp turnermic

1 tbsp olive oil

1/2 tsp soy sauce

1 tsp miso paste

2 cloves garlic, grated

2 tsp pomegranate molasses

1 Tbsp white or red tahina

About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock

Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.

Instructions:

For the soup:

1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.

2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.

If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.

3. Whisk the flour into the sumac-infused water.

For the lamb:

1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.

2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.

3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.

4. Tear the dough into bite-sized pieces.

Stringy seitan being pulled apart into pieces.

You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.

5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.

6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.

Fried seitan pieces.

You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.

For the dagga (دقة):

1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.

Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.

You may also use a spice mill or food processor.

To assemble:

1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.

Diced chard, fried seitan, dagga, and sumac-infused water with flour.

2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.

3. Add chard and fry, mixing often, until wilted.

Wilted chard in a wok.

4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.

5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.

Simmered stew.

6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.

Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.

[bloodyknucklesforme]

141 Restaurant AU

Price owns it and is the head chef. He's ex-military and with how he runs his kitchen there's no mistaking it. This is his 'relaxing' retirement job.

He doesn't yell but does expect order and speed. If you're working in his kitchen it means he thinks you're good at it, he doesn't put up with self-doubt.

Kate Laswell is the day-to-day manager who handles any annoying customers and the business side of things. You can earn bonus points by bringing her a drink to her office.

Simon Riley is the sous chef. He's been wearing a black face mask since before the pandemic.

Got the nickname Ghost because no one ever sees him arrive or leave. He's also ex-military, or that's what everyone thinks. If you ask, he changes his answer every time (think of that scene from Ratatouille).

Is normally very quiet and keeps to himself but also physically threw a customer out when they screamed in a server's face over not being able to order a medium-rare salmon filet.

Kyle Garrick is the host. If he likes you, he'll make sure you always get a booth. If you annoy him, you're getting sat by the kitchen, the front door, or the bathrooms.

He's very sweet to new servers and is willing to cover for you in forget to put something in.

John MacTavish is the bartender. Constant flirt and gets the best tips in the place. Will make your after-shift drink a double if you ask nicely.

Got the nickname Soap after he put dish soap in a mop bucket for the floors. No one will ever let him live it down.

You can always ask him for advice on wine pairings.

Farah and Alex used to work in the kitchen but left to start a halal food truck together. Has the best lamb kebabs in the city. When they ever stop by they eat on the house.

Rudy and Alejandro run the bakery that provides the restaurant with all its bread and desserts.

Rudy will leave a pastry in the cooler for you if it's your birthday. If Alejandro likes you he'll give you a whole cake on your birthday.

Graves runs an 'authentic' Mexican restaurant down the street. It's actually Texmex (and honestly it's pretty good) which causes arguments every time Alejandro and he talk.

[milo-miriam]

$8.50 lamb over rice for lunch from the best halal truck I tried so far in soho. cant beat that price in today’s economy lol