Halal-Friendly Recipes From Around the World.

This label is a starting point, not a certification. It marks recipes that, as we have written them, contain no pork or pork derivatives and no alcohol as an ingredient — the two things that most commonly disqualify a dish outright. Everything beyond that depends on sourcing, and only you can settle it: any meat in these recipes has to be halal-slaughtered to qualify, and that is decided at the butcher, not in the method. There is a great deal here worth cooking. Some of the world's deepest food traditions come from Muslim-majority cultures and were built this way from the start — Moroccan tagines and the whole Maghrebi spice repertoire, Turkish grilled meat and its mezes, Uzbek plov cooked in a kazan for a hundred guests, Indonesian rendang simmered until the coconut milk fries the beef, Senegalese thieboudienne, the Levantine table entire. The things to check on a packet are the ones easiest to miss: gelatin in desserts and yogurts, rennet in hard cheeses, vanilla and other extracts carried in alcohol, mirin and cooking wine in East Asian recipes, animal-derived emulsifiers, and shared fryers when you eat out. Where a traditional dish depends on wine, lard or pork fat and a workable alternative exists, we name it in the recipe rather than pretending the substitution is invisible.

122 recipes on this route