Best of Gastronomie

Best of Gastronomie Halal Cuisine 24.1 Halal 24.1/1 Halal (Arabic: ‫ ;حالل‬Romaniz.: ḥalāl, "permitted, authorized") is a word that refers, in Islam, to behaviors, ways of dressing and speaking, foods that are permitted by religion,[1] being the its antonym haram. 24.1/2 Non-Islamic, every object and allowed unless it has a permit is considered an action on the same Islamic. The term is commonly used in non-Islamic countries to refer to foods authorized under Islamic law. 24.2 What is Halal? 24.2/1 To understand halal and its importance to Muslims, one must first understand somethin about Islam. 24.2/2 Every day a quarter of the earth's population is called to prayer five times a day. From Indonesia to Bangladesh, from Nigeria to Morocco, from Egypt to the USA, no matter where in the world Muslims live, whether alone or with others, they are daily united with fellow believers in this common experience through which each Muslim is required to express devotion to God. 24.2/3 These five obligatory prayers take place at daybreak, midday, mid‐ afternoon, evening, and at sunset while facing Makkah, the holiest city of Islam. 24.2/4 Prayer is always done in Arabic regardless of the worshiper's native tongue. Much as Islam prescribes the time and nature of worship, it also provides a set of standards by which Muslims are required to live their lives. 24.2/5 At the core of these standards are the five pillars of Islam, which are: a. Shahadah, the declaration of faith b. Salah, the five daily prayers c. Zakah, an obligation to give 2.5% of your savings to the poor each year d. Sawm, fasting during the ninth Muslim month, Ramadan e. Hajj, the pilgrimage that must be made once in every Muslim’s lifetime to the Holy 24.2/6 City of Makkah in Saudi Arabia. This takes place during the twelfth Muslim month. A Muslim who believes in God and accepts his works as revealed by the Prophet Mohammed (pbuh) is also required to carry out a set of duties and obligations that impact on every aspect of life. It is only by adhering to this

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Best of Gastronomie set of instructions that have been clearly laid out by God that you can practice the faith or call yourself a Muslim. 24.2/7 In Arabic, the word halal means lawful or permissible. To the non-Muslim, it is a word that is often exclusively associated with the foods that Muslims are allowed to eat, but in reality it is a term that describes everything that it is permissible for a Muslim to do, both in deed and thought. 24.2/8 Halal impacts every aspect of a Muslim's life, from the clothes that can be worn to attitudes towards work, from relations between men and women to the treatment of children, from the way business is carried out to the treatment of a fellow Muslim, the principal of halal must be applied. 24.2/9 Financial products, holidays, sports, films, even how you play a game of chess can be either halal, permissible, or the opposite, haram, unlawful. Haram covers everything that is prohibited for a Muslim. Haram in this sense is just as important as the principles of halal. 24.2/10 It's important to Muslims is due to the Islamic belief that everything put on this earth by God is here for our benefit 24.3 Food not allowed 24.3/1 Halal foods refer to foods that Muslims may or may not eat and drink under Islamic Sharia law. 24.3/2 This criterion specifies how food can be consumed and how it should be prepared. 24.3/3 The sources for determining whether a food or drink is authorized in Islam are the Qur'an, the traditions of the prophet (hadith) and the formulations of jurists. 24.3/4 In the Quran at least twenty-four verses refer to prescriptions in the food domain. 24.3./5 Some of Islam's food bans coincide with those of Jewish law. 24.3/6 The meats prohibited by Islam are pork, birds of prey, dogs, snakes, monkeys. 24.3/7 The consumption of animals with claws, such as lions and bears, is prohibited, as well as animals considered repulsive (cockroaches, flies, etc.). 24.3/8 Animal blood must not be consumed. 24.3/9 Regarding fish, all that have scales are allowed, as well as shrimp. 24.3/10 All leather fish (which do not have scales) are prohibited. Lobster, squid

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Best of Gastronomie and octopus are also prohibited. 24.4 Drinks 24.4/1 With regard to drinks, those containing alcohol, such as wine and beer, are prohibited, as they are considered to alter human consciousness. 24.5 What is the Islamic slaughter method? 24.5/1 All foods are considered halal, except pork and its derivatives; animals that are improperly slaughtered or killed before slaughter; animals slaughtered in the name of others other than Allah; blood and blood products; alcohol and products that cause intoxication or intoxication; and products contaminated with any of the above products. 24.5/2 Therefore, for slaughtered animals to be considered halal, they must be slaughtered according to Islamic rituals, which involves a detailed stepby-step process. 24.5/3 The meat consumed by Muslims, according to the values defined in their religion, must be prepared following certain rituals or methods, for example the fact that the slaughter of meat can only be carried out by Muslims (there must be at least one adult Muslim) or even the fact that the one performing the slaughter must say the name of Allah before making the cut. 24.5/4 According to what this religion defends, the whole process that involves the slaughter aims to reduce the pain and suffering that the animal suffers. It is also important to state that, according to the Qur'an, consuming meat from an animal that is already dead is also prohibited. 24.6 The term Halal is a denomination that receives the foods "suitable" for consumption according to Islamic law. The term Kosher or kosher is food prepared in accordance with Jewish laws.

The name kibe derives from kubbeh, which means ball, referring to the format in which this delicacy is most commonly prepared. It is said that kibe arose from the need of the poorer classes to feed themselves, as wheat was mixed with meat to yield more.

Revenues Baked Kibe Ingredients 250g of wheat for kibbeh – soak in water for two hours before using; 500g of ground beef; 1 onion, grated; 5 minced garlic cloves; 3 spoons of margarine; 1 bunch of chopped mint;

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Best of Gastronomie Olive oil; 4 sliced onions; Salt and pepper to taste. Preparation a. In a large bowl, place the wheat and squeeze it. b. Add ground beef, garlic, pepper, salt and onion, and mix well. c. Add the margarine and keep stirring. d. In a pan, put half of this mixture, add the sliced onion and the olive oil and cover with the rest of the mixture. e. Bake over medium heat for an hour.

Hummus The first recipes that contain hummus are from the 13th century, however, the origin of this food is not known for sure. Many even say that the first mention of hummus was made by Plato and Socrates. Regardless, one thing is for sure: it is a much loved dish and consumed in different ways, such as with bread, for example. Hummus Ingredients 250gr of chickpeas; 3 tablespoons of tahini; 2 tablespoons of lemon juice; 4 cloves of garlic; Salt to taste. Preparation a. Cook the chickpeas until soft. Reserve a cup of the cooking water. b. Whisk the chickpeas, salt, garlic and lemon together with the cooking water, until it becomes a smooth and homogeneous mass. c. Gradually add the tahini and serve.

Tabule One of Lebanon's most famous appetizers, tabbouleh can be served neat or on lettuce leaves and is a very healthy dish. Tabule Ingredients 1 cup of kibbeh wheat – it must be soaked for twenty minutes before using; 4 chopped tomatoes; 1 chopped onion; ½ cup of parsley; ½ cup of mint; ½ cup of chives; Lettuce to taste; lemon juice to taste; Olive oil to taste; Salt to taste;

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Best of Gastronomie Black pepper to taste Preparation Just squeeze the wheat to get the water out and mix all the ingredients!

Cabbage Cigars It is not known for sure whether cabbage cigars were created in Eastern Europe or the Middle East. It is often called Yabrak, which means leaf. It can be served hot or cold, and each region prepares it differently. Cabbage Cigars Ingredients ½ cup of rice; 300gr of ground duckling; 1 onion, grated; 1 minced garlic clove; Juice of 2 lemons; ½ teaspoon of monosodium glutamate; ½ cabbage; 4 spoons of chopped parsley; Syrian salt and pepper to taste; Tomato Sauce. Preparation a. Start by seasoning the meat. b. In a bowl, place the duckling, pepper, lemon, salt, parsley, monosodium glutamate and rice. Reserve. c. Remove the cabbage stalk, discard. d. Cook the cabbage without the stalk in a pot of boiling salted water until the leaves are tender. e. Be careful not to make them too soft. f. Stuff the sheets, rolling them to close. g. In a large pot, place the cigars next to each other, cover with the tomato sauce and cook for thirty minutes.

Falafel Famous among vegetarians, falafel is a fried dumpling with a base of chickpeas and very well seasoned. It is not known exactly where it was created, although some places claim to have been the birthplace of this delicacy, such as Isarael and Lebanon, for example. One of the stories that is told is that falafel was consumed by kings in Egypt. Today, falafel is consumed and loved all over the world, even being used as a filling for snacks. Falafel Ingredients 250g of chickpeas – must be soaked for at least 12 hours beforehand; 2 potatoes; 2 garlic cloves; 1 chopped onion;

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Best of Gastronomie 1 teaspoon of baking soda; 1 teaspoon of salt; 1 teaspoon of cumin; Coriander and pepper to taste. Preparation a. Place all the ingredients in a food processor, mixing well until it forms a dough. b. Form balls with this dough and fry them in hot oil.

Semolina jam Called rist lauz in the Middle East and aloe vera in Egypt, semolina is the perfect dessert for any occasion. Semolina jam Ingredients 6 cups of semolina flour; 1 ½ of boiling milk; 1 spoon of baking powder; 1 cup of butter; 2 cups of sugar. Syrup 4 cups of water; 8 cups of sugar; 2 tablespoons of orange blossom water; 4 tablespoons of lemon juice. Preparation a. In a bowl, add the semolina flour, butter, sugar and yeast and mix. b. When everything is well mixed, cover the bowl and let it rest for 2 hours. c. Gradually add the milk, mixing well. d. Place this mixture on a greased baking sheet and bake at 180°C until golden. e. In a pan, place the syrup ingredients and mix well until it thickens. f. When the candy is golden, add the syrup and serve.

Baba Ganoush One of the stories told is that a girl was taking care of her father, who was already very old and sick. Because he no longer had teeth, she was careful to mash the food into a puree. The name baba ganoush, then, would refer to this, since “baba” means father. Consumed as a starter or appetizer, baba ganoush is delicious in breads. Baba Ganoush Ingredients 2 eggplants; 4 tablespoons of olive oil; 1 clove of garlic; 1 lemon; 1 tablespoon of parsley; 3 tablespoons of tahini;

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Best of Gastronomie Salt to taste. Preparation a. Remove the pulp from the eggplants and place them in a sieve to drain the water. b. In a separate bowl, place the tahini and lemon juice, mix well. c. Add the oil, eggplant pulp, garlic and salt and mix. d. Then, blend in a blender until it becomes a homogeneous paste.

Cornmeal Pastel Crunchy and with a unique flavor, Cornmeal Pastel Ingredients 1 plate of mimoso cornmeal; 1 ½ cups of milk; 4 tablespoons of lard; 3 eggs; 1 saucer of flour; Salt to taste. Preparation a. Mix the cornmeal with the milk, forming a thick angu. b. Place in a pan and add the eggs, lard and sprinkle and mix well, until it becomes a dough. c. Open this dough with a rolling pin. d. Form circles and fill with the flavor of your choice, frying in hot oil.

Arabian salad Creamy and refreshing, this salad incorporates the Arabic flavor very well, mixing mint, curd and cucumber. Arabian salad Ingredients 2 peeled cucumbers; 1 cup of curd; 1 bunch of chopped mint; Salt and oil to taste. Preparation a. In a refractory, cut the cucumbers into slices and season with oil and salt. b. Put half the mint on top, add curds and finish with the rest of the mint.

Baklava It is said that this sweet was prepared by the emperor's cooks, who made it as a gift to women. Others, that women prepared him for the emperor.

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Best of Gastronomie Baklava Ingredients 400gr of ground walnuts; 1 lemon; 2 cups of water; 5 cups of sugar; 4 tablespoons of orange blossom water 1 spoon of rose water 2 packages of puff pastry; 200g of unsalted butter; Sugar syrup to taste. Preparation In a bowl, mix 4 cups of sugar with the walnuts and 1 tablespoon of orange blossom water. On a baking sheet, place the puff pastry and brush with butter, adding the nut mixture and alternating with the dough. Bake for 40 minutes. Separately, boil the water and sugar for 5 minutes, add the rose water, orange blossom water and lemon juice, and boil for another two minutes. Remove the pan from the oven and bathe with this mixture.

Zucchini Toast with Cheddar Ingredients 1 large size egg 1 cup grated cheddar cheese 70 g 3 drops of Tabasco sauce 0.63 ml 1 pinch of salt [optional] 0.2 g black pepper to taste [optional] 1 zucchini, coarsely grated 130 g 1/2 shallots, finely chopped 20 g 8 slices of rye bread, lightly toasted 160 g Preparation a. Preheat the broiler. b. In a bowl, beat the egg lightly. Add the grated cheese, Tabasco sauce, salt and pepper, then mix well. c. Prepare the vegetables: Finely chop the shallot; coarsely thank the zucchini, then pat them dry using a towel, to remove the excess water. d. Add the vegetables to the bowl. Mix well then spread the mixture onto the bread slices. e. Put the slices on a baking sheet, then put the sheet under the broiler 7-10 cm from the heat. Cook until the slices are golden-brown on top. Serve immediately.

Smoked Salmon Crudites Ingredients 8 ounces of cream cheese 1/2 cup sour cream

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Best of Gastronomie Juice of a large lemon 1/3 cup freshly chopped dill Sea salt, to taste (about 1/8 teaspoon) Freshly ground black pepper, to taste (about 1/8 teaspoon) 4 ounces smoked salmon (preferably wild) 1/3 cup chopped cucumber 2 tablespoons heavy whip cream (optional) Arugula leaves or spring greens Preparation a. If you have a stand mixer, use the paddle attachment to break up the cream cheese and mix it with the sour cream; if not, an electric beater works fine. b. Add lemon juice, fresh dill, salt and pepper. Roughly chop the salmon and fold it gently into the dip. Fold in the cucumber with a spoon or spatula. c. Check for consistency and, if desired, add heavy cream to create the consistency you prefer. d. Place in the fridge until serving. Keeps fresh for up to 3 days in the fridge.

It's delicious for breakfast with coffee or cappuccino, or a dessert after a light meal. For dessert, I could serve it with a dollop of crème fraiche. Blueberry Almond Breakfast Bread Ingredients 2 cups purpose flour 1 cup of almond flour 1 cup of raw sugar 1 teaspoon of baking powder 1/2 teaspoon of sea salt Wet Ingredients 3 eggs 1 cup whole milk yogurt 1 teaspoon vanilla extract (alcohol free) 1/4 cup extra virgin olive oil Keep separate: a. 1/4 cup of tiny blueberries, fresh or dried. If it's dry, you may want to reconstitute them in water before starting this recipe (drain all the water before using). b. Preparação c. You'll need two equal sized (large) mixing bowls for this recipe, but you don't need any electrical appliances as I think a wooden spoon is pretty good for mixing things up. If you want to use an electric mixer for the wet ingredients, you can, but don't over mix. d. Preheat oven to 325 degrees Fahrenheit e. Grease (with butter) and flour a rectangular baking dish.

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Best of Gastronomie f. Mix all dry ingredients in a bowl. In a separate bowl, combine all the wet ingredients, starting with the eggs and beating in the last oil. Keep the blackberries separate until the end. g. Slowly pour the dry ingredients into the wet ones and mix each time a little bit of dry ingredients are added. Mix until all lumps are removed. Slowly fold the blackberries with a spatula, but do not crush them. h. Gently pour the dough into the greased pan.

Metric Conversions Cooks in the United States measure both liquid and solid ingredients using standard containers based on the 8-ounce cup and the tablespoon. These measurements are based on volume, while the metric system of measurement is based on both weight (for solids) and volume (for liquids). To convert from U.S. fluid tablespoons, ounces, quarts, and so forth to metric liters is a straightforward conversion, using the chart below. However, since solids have different weights—one cup of rice does not weigh the same as one cup of grated cheese, for example—many cooks who use the metric system have kitchen scales to weigh different ingredients.The chart below will give you a good starting point for basic conversions to the metric system. Mass (weight) 1 ounce (oz.) = 28.0 grams (g) 8 ounces = 227.0 grams 1 pound (lb.) or 16 ounces = 0.45 kilograms (kg) 2.2 pounds = 1.0 kilograms

Liquid Volume 1 teaspoon (tsp.) = 5.0 milliliters (ml) 1 tablespoon (tbsp.) = 15.0 milliliters 1 fluid ounce (oz.) = 30.0 milliliters 1 cup (c.) = 240 milliliters 1 pint (pt.) = 480 milliliters 1 quart (qt.) = 0.95 liters (l) 1 gallon (gal.) = 3.80 liters

Length ¼ inch (in.) = 0.6 centimeters (cm) ½ inch = 1.25 centimeters 1 inch = 2.5 centimeters Temperature 212°F = 100°C (boiling point of water) 225°F = 110°C 250°F = 120°C 275°F = 135°C 300°F = 150°C 325°F = 160°C 350°F = 180°C 375°F = 190°C 400°F = 200°C (To convert temperature in Fahrenheit to Celsius, subtract 32 and multiply by .56)

Pan sizes 8-inch cake pan = 20 x 4-centimeter cake pan 9-inch cake pan = 23 x 3.5-centimeter cake pan 11 x 7-inch baking pan = 28 x 18-centimeter baking pan 13 x 9-inch baking pan = 32.5 x 23-centimeter baking pan 9 x 5-inch loaf pan = 23 x 13-centimeter loaf pan 2-quart casserole = 2-liter casserole

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Best of Gastronomie Stuffed Tomatoes / Banadoura Mahshi Ingredients 4 large, ripe tomatoes ½ lb. lean ground lamb or beef ¼ c. pine nuts 1 tsp. jump 1/4 tsp. pepper 1/4 tsp. ground ginger 1/2 tsp. cinnamon ¼ tsp. allspice ¼ tsp. ground cumin 1 14 ½ -oz. can crushed tomates ¾ c. water Preparation 1.Preheat oven to 350°F. Grease a 9 x 9-inch baking dish. 2.Cut tops off tomatoes. Using a spoon, carefully scoop out pulp, making sure not to tear the skins. Save tops and pulp. 3. Place tomatoes in baking dish. 4. In a large skillet, cook meat over medium-high meat until brown, stirring to break into small pieces. Remove meat from skillet with a slotted spoon and place in a medium bowl. Save the grease. 5. Add pine nuts to grease from the meat and sauté over medium-high heat 2 to 3 minutes, or until lightly browned. 6. Remove pine nuts from skillet with a slotted spoon and stir into browned meat. Add spices and mix well. 7. Place pulp from tomatoes in a fine sieve and place sieve over the bowl containing the meat mixture. With the back of a spoon, force pulp through sieve into the bowl. 8. Spoon meat mixture into hollowed-out tomatoes. Replace tops on tomatoes. 9. Pour crushed tomatoes over tops of stuffed tomatoes. Add μ c. water to bottom of baking dish. 10. Bake uncovered for 20 to 30 minutes. Serve hot. Note: The filling used in this recipe can also be used to stuff zucchini or eggplant. For a vegetarian version, replace the meat with about 1 c. cooked rice.

Chard and Yogurt Soup /Shourabit Silq bi Laban Ingredients 1 c. bulgur 1 lb. fresh chard 8 c. water 1 15-oz. can chickpeas 1 tsp. salt 2 ½ c. (20 oz.) plain yogurt, at room temperature 1 egg, at room temperature fresh or dried mint to garnish Preparation 1. Place bulgur in a colander. Rinse under cold water and drain. 2 Remove tough stems from chard. Wash leaves well and drain. 3. In a large kettle with a lid, bring 3 c. water to boil over high heat. Add chard and return

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Best of Gastronomie to a boil. Cover and cook for 3 minutes, or until leaves are thoroughly wilted. 4. Remove chard with a slotted spoon, place in a bowl, and set aside to cool. Save cooking water and add bulgur, chickpeas, and 5 c. more water to kettle. Return to a boil. Lower heat, cover, and simmer for 1 ½ hours. 5. While soup is cooking, chop chard finely with a sharp knife. In a medium bowl, beat together salt, yogurt, and egg. Add chopped chard and about 1 c. of the soup to yogurt mixture. Stir well, always stirring in the same direction to prevent curdling. 6. Remove soup from heat. Gradually add yogurt mixture, stirring constantly. Sprinkle each serving with mint and serves immediately. (Do not reheat or soup will curdle.) Note: Any kind of greens, such as turnip, spinach, or sorrel, may be used instead of chard

24.7 Halal Control Points for Conventional process for Extracting Enzymes from Animal Organs 24.7/1 There are five HCPs: use of halal organs, clean equipment, acceptable release agents, approved standardization ingredients, and proper packing and labeling. Organigrama 1 Animal Halal órgãos

HCP1

Grinding

HCP2 HCP3

Releasing

Release agents

Extraction and purification

HCP4 Standardization

Packaging and labeling

Ingredients

HCP5

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Best of Gastronomie 24.7/2 HCP1: Animal Organs In commercial practice, enzymes are extracted from many animal organs of variousspecies such as porcine, bovine, or ovine. Enzymes extracted from pig organs are not acceptable by any halal consumer or regulatory group, so these must not be used individually or in combination with other animal organs. Organs should be from halal-slaughtered animals to be universally acceptable. Such organs might have to be harvested from regions where Muslims perform animal slaughter. Add countries might accept enzymes from halal animals even though the animals are not slaughtered by Muslims. 24.7/3 HCP2: Preparation of Tissues for Extraction Because a majority of the enzymes of animal originate from non-halal sources, use of common equipment presents a hazard. Before using the equipment for extracting halal enzymes, it must be thoroughly cleaned to avoid contamination from previous runs. 24.7/4 HCP3 Enzymes might not be present in the tissues in soluble form and therefore need to be released or made soluble to increase the yield. Chemicals used for this purpose must be suitable for halal production. Enzyme production in a conventional fermentation process. HCP1

Raw materials

Mixing

HCP2 Sterilizing Steps in culture preparation Feed storage HCP3 Antifoam HCP4 Mother culture

Fermentation

Tº control

Purification /extraction

HCP5 Ingredients

Standardization

Packaging /labeling

HCP6 13

Best of Gastronomie 24.7/5 HCP4: Ingredients for Standardization Besides salt and water, several other ingredients can be used to adjust the enzyme’s strength. Preservatives and emulsifiers are also used to enhance or increase shelf life life All standardizing ingredients used should be suitable for halal production. 24.7/6 HCP5 Finally, labels should be marked properly, including halal markings to identify the product correctly. If the enzymes are from animals slaughtered by Muslims (dhabh procedure), they should be identified as such rather than labeling them simply bovine, etc. Packaging materials and labels themselves should conform to the guidelines discussed. 24.8 Halal Control Points for Enzyme Production in a Conventional Fermentation Process There are six critical control points in this process: raw materials, origin of cultures, acceptable processing aids, growth media, approved standardization ingredients, and packaging and labeling. Many of the process steps are similar to those shown in organigram 1, two major differences being the origin of cultures and growth media 24.8/1 HCP1: Raw Materials for Growth Media Growth media was not a major issue until seven employees of P.T. ajinomoto were arrested in Indonesia for violating the country's law for manufacturing halal foods. In growth media, they used soy peptone that was manufactured with porcine enzymes (Roderick, 2001). The first control point in the production of enzymes by fermentation is the use of acceptable media. Any raw materials even of vegetable origin should not have been modified or processed by using porcine or other non-halal enzymes or materials. 24.8/2 HCP2: Origin of Cultures Microbial cultures, yeast, algae, or bacteria can be indigenous or be genetically engineered. All indigenous sources of culture are acceptable in commercial practice. However, if the bacteria or other microorganisms have been modified through biotechnology, the source of genetic material becomes important. Genetic material from halal species of animals and all plant sources are generally acceptable. Food safety is a major concern but it is normally the responsibility of the government food regulatory agencies such as the FDA, USDA, and Environmental Protection Agency (EPA) in the U.S. and not of the religious regulatory agencies. As a general rule, all genetic materials from haram animals should be avoided. 24.8/3 HCP3 Processing aids such as antifoam should be free of prohibited materials, especially derivatives from pork fat. 24.8/4 HCP4 All materials used as growth media and in the preparation of the mother culture should be halal.

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Best of Gastronomie 24.8/5 HCP5: Standardization Ingredients Preservatives, emulsifiers, and other standardizing materials must be from acceptable sources. Alcohol may sometimes be used as a condom to protect the enzyme activity. Alcohol is generally acceptable if below 0.5% by volume in the final enzyme preparation. 24.8/6 HCP6 Enzymes should be packed in acceptable containers and labeled properly with halal markings. For suitable packaging materials. 24.9 To Label or Not to Lebal Enziymes 24.9/1 Enzymes are usually used as processing aids and functional catalysts. they are usually activated in the final product and are not included on the labels. For example, in fruit juice processing, enzymes are deactivated during pasteurization and might not be detected in the finished product, hence, not labeled. in cheese and bakery products, however, enzymes might remain active in the final product and are listed on the finished product label (Mannie, 2000). Muslim consumers as well a halal authorities in many countries are concerned about the presence and source of enzymes. It is better to list not only the word enzymes but also their sources, even when the products are marked halal. 24.10 Steps Involved in Halal Certification 24.10/1 Filling out an application to the organization on paper or on the Internet. org chart 3 shows a typical application. 24.10/2 Review of the information by the organization, especially the type of product and its components. 24.10/3 Inspection and approval of the facility. This includes review of the production equipment, inspection of ingredients, cleaning procedures, sanitation, and crosscontamination. 24.10/4 For slaughterhouse, inspection involves review of holding areas, method of stunning, actual slaying, pre- and postslaughter handling, etc. 24.10/5 Determining the cost and fees involved and signing of the contract. 24.10/6 Payment of fees and expenses. 24.10/7 Issuance of the halal certificate.

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Best of Gastronomie 24.10 Flowchart of the halal certification process. (org chart 3) Application

Audit Facility

Halal program • process review • sanitation review • ingredient review • physical audit

Review meeting

Ingredient replacements

Process recommendation

Approval of facility

Product review

Process review

Production

Batch process

Records to the agency

Total process

yearly certificate issued

Verify records

batch certificate issued 16

Best of Gastronomie 24.11 Codex Alimentarius 24.111 General Guidelines for use of the term Halal 24.11/1 The Codex Alimentarius Commission accepts that there may be minor diferences in opinion in the interpretation of lawful and unlawful animals and in the slaughter act, according to the different Islamic schools of thought. As such, these general guidelines are subject to the interpretation of the appropriate authorities of the importing countries. However, the certificates granted by the religious authorities of the exporting country should be accepted in principle by the importing country, except when the latter provides justification for other specific requirements. 24.112/2 Scope a. These guidelines recommend measures to be taken on the use of halal claims in food labeling. b. These guidelines apply to the use of the halal term and equivalent terms in claims as defined in the “General Standard for the Labeling of Prepackaged Foods” and include its use in trademarks, brand names, and business names. c. These guidelines are intended to supplement the “Draft Revision of the Codex General Guidelines on Claims” and do not supersede any prohibition contained therein. 24.113 /3 Definition Halal food means food permitted under the Islamic law, and should fulfill the following conditions: 24.11/4 Does not consist of or contain anything which is considered to be unlawful according to Islamic law. 24.11/5 Has not been prepared, processed, transported or stored using any appliance or facility that was not free from anything unlawful according to Islamic law. 24.11/6 Has not in the course of preparation, processing, transportation, or storage been in direct contact with any food that fails to satisfy 24.11/4: and 24.11/5 24.11/7 Notwithstanding Section 24.11/3 24.11/8 Halal food can be prepared, processed, or stored in different sections or ines within the same premises where non-halal foods are produced, provided that necessary measures are taken to prevent any contact between halal and non-halal foods.(*) 24.11/9 Halal food can be prepared, processed, transported,

24.11/8 (*) The draft guidelines were advanced to Step 8 subject to the advice of the executive committee on whether they fall outside the mandate of the commission and are contrary to the statements of principles adopted by the commission at its 21st session on the role of science in the Codex decisionmaking process and the extent to which other factors are taken into account.

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Best of Gastronomie or stored using facilities which have previously been used for non-halal foods, provided that proper cleaning procedures, according to Islamic requirements, have been observed. 24.114 Criteria for use of the term Halal 24.11/10 Lawful food — the term halal may be used for foods which are considered lawful. Under the Islamic law, all sources of food are lawful except the following sources, including their products and derivatives which are considered unlawful: 24.11/11 Food of animal origin: a. The. pigs and boats b. Dogs, snakes, and monkeys c. Carnivorous animals with claws and fangs such as lions, tigers, bears, and other similar animals d. Birds of prey with claws such as eagles, vultures, and other similar birds and birds. e. Pests such as rats, centipedes, scorpions. and other similar animals f. Animals forbidden to be killed in Islam, i.e., ants, bees, and woodpecker birds g. Animals which are considered repulsive generally, such a lice, flies, maggots, and other similar animals h. Animals that live both on land and in water such as frogs, crocodiles, and other similar animals i. Mules and domestic donkeys j. All poisonous and hazardous aquatic animals k. Any other animals not slaughtered according to Islamic law l. lBlood 24.11/12 Food of plant origin — intoxicating and hazardous plants except where the toxin or hazard can be eliminated during processing 24.11/13 Drink a. A lcoholic drinks b. All forms of intoxicating and hazardous drinks 24.11/14 Food additives — all food additives derived from Items 24.11/11, 24.11/12 and 24.11/13 24.11/15 Slaughtering — all lawful land animals should be slaughtered in compliance with the rules laid down in the “Codex Recommended Code of Hygienic Practice for Fresh Meat” and the following requirements: 24.11/16 The person should be a Muslim who is mentally sound and knowledgeable of the Islamic slaughtering procedures. 24.11/17 The animal to be slaughtered should be lawful according to Islamic law. 24.11/18 The animal to be slaughtered should be alive or deemed to be alive at the time of slaughtering.

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Best of Gastronomie 24.11/19 The phrase Bismillah (in the name of Allah) should be invoked immediately before the slaughter of each animal. 24.11/20 The slaughtering device should be sharp and should not be lifted off the animal during the slaughter act. 24.11/21 The slaughter act should sever the trachea, esophagus, and main arteries and veins of the neck region. 24.11/22 Preparation, processing, packaging, transportation, and storage — all food should be prepared, processed, packaged, transported, and stored in such that they comply with Section 24.11/1 and The Codex General Guidelines Section 24.11/7 and the “Codex General Principles for the Use of the Term “Halal” on Food Hygiene” and other relevant Codex were adopted by the Codex standards. Alimentarius Commission at its 24.12 Additional Labeling Requirements 24.14/1 When a claim is made that a food is halal, the word halal or equivalente terms should appear on the label.

22nd Session, 1997. They have been sent to all Member Nations and Associate Members of FAO and WHO as an advisory text, and it is for individual governments to decide what use they wish to make of the Guidelines.

24.14/2 In accordance with the “Draft Revision of the Codex General Guidelines on Claims,” claims on halal should not be used in ways which could give rise to doubt about the safety of similar food or claims that halal foods are nutritionally superior to, or healthier than, other foods.

Food Additive Acetic acid Adipic acid Agar Albumin Algin Annatto Artificialcolor/flavor Ascorbic acid Aspartame Benzoic acid Beta carotene Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT) Cafeine Calcium caseinate

Functions Acidulant, preservative, flavoring agente Acidulant, flavoring agente Gelling agente Protein fortifier, binder Thickening, binding, and gelling agent Color Adds color and/or flavor Vitamin C, dough conditioner, antioxidant Sweetener Condom Colorant, vitamin A Antioxidant

Islamic Status Halal Halal Halal Questionablea Halal Halal Questionablea,b Halal Halal Halal Halal Halal

Antioxidant

Halal

Beverage additive Protein fortifier, binding agent, whipping agent

Halal Halal

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Best of Gastronomie Calcium propionate Calcium silicate Calcium stearoyl lactylate Calcium sulfate Caramel Carrageenan Citric acid Cornstarch Dextrin Diammonium phosphate Dipotassium phosphate Disodium guanylate/ inosinate EDTA Enzymes Erythorbic acid Ethyl alcohol Ferric orthophosphate Ferrous fumarate Ferrous gluconate Fumaric acid Gelatin Glutamic acid Glycerin

Preservative, mold inhibitor Anticaking agent Whipping agent, dough conditioner, emulsifier Calcium source, filler, firming agent Colorant Stabilizer, gelling agent Acidulant, antioxidant Thickener Adhesive, flavor carrier Leaving agent

Halal Halal Questionablea Halal Halal Halal Halal Halal Halal Halal

Emulsifier, buffering agent

Halal

Flavor enhancers

Halal

Sequestrant Active additives Preservative Extracting agent Food supplement Food supplement Food supplement Acidulant Gelling agent Flavor enhancer Humectant, crystallization modifier, plasticizer Glyceryl monolaurate Emulsifier Guar gum Stabilizer, thickening agent Gum base Gum Hydrolyzed vegetable Flavor enhancer protein (HVP) Isopropyl citrate Antioxidante Lactic acid Adjusts acidity, flavoring agent, Preservativo Lactylated fatty acid emulsifiers esters Lard Hog fat Lecithin (soy) Emulsifier, dough stabilizer, antisticking agent, viscosity reducer, wetting agent Magnesium stearate Lubricant, binder, emulsifier, anticaking agent Maltodextrin Texturizer ,crystallization inhibitor, bulking agent Methylcellulose Thickener Methylsalicylate Flavoring agente Monoglyceride and Emulsifiers, dough conditioners, diglyceride texture improvers

Halal Questionablec Halal Haram Halal Halal Halal Halal Questionabled Questionablea Questionablea Questionablea Halal Questionable a Halal Halal Halal Questionablea Haram Halal Questionablea Halal Halal Halal Questionablea

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Best of Gastronomie Monosodium glutamate (MSG) Oleoresins Oxystearin Pectin Phosphoric acid Polysorbates Potassium citrate Potassium sorbate Potassium stearate Propyl gallate Propylene glycol Propylene glycol alginate Propylene glycol monostearate Rennet Saccharine Shortening Silicon dioxide Sodium acid pyrophosphate Sodium alginate Sodium ascorbate Sodium benzoate Sodium bicarbonate Sodium caseinate Sodium citrate Sodium erythorbate Sodium hexametaphosphate Sodium lauryl sulfate Sodium nitrate Sodium nitrite Sodium propionate Sodium Silico Aluminate Sodium stearate Sodium sulphite Monostearate sorbitan Sorbitol Stannous chloride Stearic acid Stearoyl lactylate

Flavor enhancer

Halal

Color and flavor additives Crystallization inhibitor, release agent Gelling agent Acidulant Emulsifiers Sequestrant and buffering agent Preservativo Binder, emulsifier, plasticizer in chewing gum base Antioxidant Humectant, solvent Thickener, stabilizer, emulsifier

Questionablea Questionablea

Dispersing aid, crystal stabilizer, aeration increaser Milk coagulant used primarily in cheese Saccharine Animal or vegetable fats or oil Anticaking Leavening agent, preservative, sequestrant

Questionablea

Thickener, binder, gelling agent Antioxidante, nutrient Preservative Leaving agent Protein fortifier, emulsifier, binding agent, whipping agent Sequestrant Antioxidant Binding agent

Halal Halal Halal Halal Halal

Halal Halal Questionablea Halal Halal Questionablea Halal Halal Halal

Questionablec Halal Questionablea Halal Halal

Halal Halal Halal

Whipping agent, emulsifier Antimicrobial agent, preservative Antimicrobial agent, preservative Preservative Anticaking and conditioning agent

Questionablea Halal Halal Halal Halal

Binder, emulsifier, anti-caking agent Preservative Emulsifier, surfactant, dispersant Humectant Antioxidant, preservative Lubricant, binder, defoamer Dough conditioner, emulsifier, whipping agent

Questionablea Halal Questionablea Halal Halal Questionablea Questionablea

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Best of Gastronomie

Sulfur dioxide Tallow Tartaric acid Vanilla Vanilin Avenge Whey Yeas Zein

Preservative, antimicrobial Animal fat Flavor enhancer, acidulent Halal Titanium dioxide Coloring agent Flavor Flavor Acidulant flavoring Source of lactose, milk solids, whey proteins Leavening and fermenting agent Coating agent

Halal Questionablea Halal Questionablebb Questionablebb Halal Questionablebc Halal Halal

a Source may be derived from, or contain ingredients of, animal origin. b May contain ethyl alcohol which is haram. c Rennet and other enzymes may come from non-halal slaughtered animals. whey, the cheese by-product, may be derived from milk curdled with questionable rennet or enzymes. d May be derived from pork. If gelatin is from fish or halal-slaughtered animals, it is halal. Terms for Review: Halal What is Halal Food not allowed Drinks Revenues Halal Control Points for Conventional process for Extracting Enzymes from Animal Organs Halal Control Points for Enzyme Production in a Conventional Fermentation Process Flowchart of the halal certification process. Codex Alimentarius

Questions for Discussion: Non-Islamic, every object and allowed unless it has a permit is considered an action on the same Islamic. The term is commonly used in non-Islamic countries to refer to foods authorized under Islamic law? -------------------------------------------- (Yes__ or No__ Every day a quarter of the earth's population is called to prayer five times a day. From Indonesia to Bangladesh, from Nigeria to Morocco, from Egypt to the USA, no matter where in the world Muslims live, whether alone or with others, they are daily united with fellow believers in this common experience through which each Muslim is required to express devotion to God? ------------------------------------------------- (Yes__ or No__ Prayer is always done in Arabic regardless of the worshiper's native tongue. Much as Islam prescribes the time and nature of worship, it also provides a set of standards by which Muslims are required to live their lives? ------------------------ (Yes__ or No__

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Best of Gastronomie Financial products, holidays, sports, films, even how you play a game of chess can be either halal, permissible, or the opposite, haram, unlawful. Haram covers everything that is prohibited for a Muslim. Haram in this sense is just as important as the principles of halal? ------------------------------------------------------------------------- (Yes__ or No__ The sources for determining whether a food or drink is authorized in Islam are the Qur'an, the traditions of the prophet (hadith) and the formulations of jurists? (Yes__ or No__ The consumption of animals with claws, such as lions and bears, is prohibited, as well as animals considered repulsive (cockroaches, flies, etc.)? ------------- (Yes__ or No__ Therefore, for slaughtered animals to be considered halal, they must be slaughtered according to Islamic rituals, which involves a detailed step-by-step process? (Yes__ or No__ The term Halal is a denomination that receives the foods "suitable" for consumption according to Islamic law. The term Kosher or kosher is food prepared in accordance with Jewish laws? ---------------------------------------------------------------- (Yes__ or No__ Finally, labels should be marked properly, including halal markings to identify the product correctly. If the enzymes are from animals slaughtered by Muslims (dhabh procedure), they should be identified as such rather than labeling them simply bovine, etc. Packaging materials and labels themselves should conform to the guidelines discussed? ------------------------------------------------------------------- (Yes__ or No__ For slaughterhouse, inspection involves review of holding areas, method of stunning, actual slaying, pre- and postslaughter handling, etc? ----------------- (Yes__ or No__ These guidelines are intended to supplement the “Draft Revision of the Codex General Guidelines on Claims” and do not supersede any prohibition contained therein? (Yes__ or No__ The phrase Bismillah (in the name of Allah) should be invoked immediately before the slaughter of each animal? ------------------------------------------------- (Yes__ or No__ Bibliography 10 comidas Libanesas (bonsdegarfo.com)

Nabeel Y. Abraham. "Arab Americans Arquivado outubro 31, 2009 no WebCite ," Encarta Encyclopedia 2007 ohn Alden Williams. Islam. Ed. Forgotten Books, 1962 - 228 páginas, Cfr. pág 119 [1] ↑ O que são alimentos halal e kosher? Minha Cozinha Halal - Yvonne Maffei - (myhalalkitchen.com) Copyright © 2003 by Lerner Publications Company All rights reserved. International copyright secured. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopying, recording, or otherwise—with-out the prior written permission of Lerner Publications Company, except for the inclusion of brief quotations in an acknowledged review. Lerner Publications Company A division of Lerner Publishing Group 241 First Avenue North Minneapolis, MN 55401 U.S.A. Website address: www.lernerbooks.com Library of Congress Cataloging-in-Publication Data Amari, Suad. Cooking the Lebanese way / by Suad Amari—Rev. and expanded. p. cm. — (Easy menu ethnic cookbooks) Includes index. Summary: An introduction to the cooking of Lebanon featuring such traditional recipes as kabobs, hummus, chard and yogurt soup, andbulgur pilaf. Also includes information on the history, geography,customs and people of this Middle Eastern country. eISBN: 0–8225–8009–8

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Best of Gastronomie 1. Cookery, Lebanese—Juvenile literature. 2. Lebanon—Social life and customs—Juvenile literature. [1. Cookery, Lebanese. 2. Lebanon—Social life and customs.] I. Title. II. Series. TX725.L4 A43 2003 641.595692—dc21 2001007211 Manufactured in the United States of America 1 2 3 4 5 6 – JR – 08 07 06 05 04 03 Ashie, I.N.A. 2003. Bioprocess engineering of enzymes, Food Technol., 57(1), 44-51. Chaudry, M.M. 2002. Enzymes catalysts for life, Halal Consum., No. 4, 5-7. Mannie, E. 2000. Active enzymes, Prep. Foods, 169(10), 63-66, 68. Mathewson, P.R. 1998. Major biological sources of enzymes (Appendix C), in Enzymes, Eagan Press, St. Paul, MN, pp. 93-95. Olsen, H.S. 2000a. The nature of enzymes, in Enzymes at Work, Novozymes A/S Bagsvaerd, Denmark, p. 9. Olsen, H.S. 2000b. Enzyme applications in the food industry, in Enzymes at Work, Novozymes A/S Bagsvaerd, Denmark, p. 25. Roderick, D. 2001. Hold the pork, please, Time, 157(3), January 22. © 2004 Chaudry, M.M. 2002. Halal certification process, presented at Market Outlook: 2002 Conference , Toward Efficient Egyptian Processed Food Export Industry in a Global Environment, Cairo, Egypt. Cornell University Survey. April 2002. Study on American Muslim, Survey sponsored by Bridges TV, Orchard Park, NY. Othman, R.M. 2003. Personal communication, [email protected] and www.ifanca.org. Majelis Ulama Indonesia. 2001. List of Islamic organizations approved by AIFDC-ICU, Mayid Istiglal, Jakarta, Indonesia, p. 1. Riaz, M.N. 2002. Halal production standards and plant inspection requirements, paper presented at the 4th International Halal Food Conference on Current and Future Issues in Halal, Toronto, Canada, April 21-23. USDA. 2003. Export library. Eligible plants list. Malaysia, Islamic organizations recognized for issuance of halal certificates. www.fsis.usda.gov/ofo/export/lmalaysia. htm. Riaz, Mian N. Halal food production / Mian N. Riaz, Muhammad M. Chaudry. p. cm. Includes bibliographical references and index. ISBN 1-58716-029-3 (alk. paper) 1. Food industry and trade. I. Chaudry, Muhammad M. II. Title. TP370.R47 2003 297.5'76—dc22

Chefe Olim

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Best of Gastronomie

1.Food security HACCP + Corona 2. Organisation of a kitchen brigade 3.How to buy your ingredients? 4.Managment skills 5. All about knives! 6.Different cooking technique 7. How to hire staff? 8.How to increase your sales? 9.Fish and Sea food 10. Meat preparation 11.Sauces hot and cold 12.Soups hot and cold 13.Cocktails 14.Pastry skills 15.Chocolate 16.Sugar art 17.Coffee and tea 18 Digestives spirits

19.Vegetarian cuisine 20. Vegan cuisine 21.Viking cuisine 22.Middle age cuisine 23.Hospital and hospice cuisine 24.Hallal cuisine 25.Casher cuisine 26.Low calories cuisine 27.Molecular cuisine 28.Italian cuisine 29.French cuisine 30.Sushi and Japanese cuisine 31.Chinese cuisine 32.African cuisine 33.Middle-East cuisine 34.North American cuisine 35.South American cuisine

President Georges Grunenwald Founder of Best of Gastronomy

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Best of Gastronomie Code of Ethics Best of Gastronomie is a chef’s and Gourmet brotherhood: * Best of Gastronomie is a professionals group of kitchen, food and beverage trades. * Best of Gastronomie’s vocation is exchange, sharing, culinary transmission and promotion of chefs. * Best of Gastronomie is also a link between producers and chefs implanted in the world with the objective of discovering quality products. * With the logo of a handshake distinctly displayed on the medals, the Pin's and the trophy, "Best of Gastronomie" clearly displays the spirit of brotherhood which animates its members and its teams in which are banished all religious, political and racial considerations. * Best of Gastronomie is an exceptional quality label for gastronomy professionals. We have 110 000 members representative of the masters of taste and close to consumers at the search for good gastronomic addresses and product. * Best of Gastronomie has ambassadors in France, abroad in 155 countries and by profession: Master Bakers, Community catering, Gastronomic press, Diplomatic tables ... *"Best of Gastronomie" has also 12 training centers, in Middle East, in Africa and South America, Asia and Europe. * To request membership of "Best of Gastronomie" and obtain its culinary recognition medal, the request must be sent by mail to the President of the institution accompanied by a motivation letter and to answer the following questions: 1. Number of years of experience? 2. Current position and name of restaurant? 3. Diplomas already obtained in the culinary world? * After rigorous study of each file and subject to acceptance, a gold or silver medal is awarded to proven gastronomy professionals, in bronze for gourmets who make a commitment to support "Best of Gastronomie" with certain culinary references. * All new members are choosen and approved by the office of the country concerned * Best of Gastronomie ambassador are dedicated to organize Events, exchange and transmission, show, culinary demonstrations, gala dinners, promotions of establishments and products, cooking courses, national and international culinary competitions, presses ... * As a member you have to participate actively to our local events. * Long live gastronomie , long live "Best of Gastronomie", its commitments and its values, as Samuel Chamberlain expressed it so well with these words: "The fine art of gastronomy is a warm art. It crosses the language barrier, makes friends among civilized people and warms the heart”! More facts ... * Best of Gastronomie" now has more than 110,000 members cumulated on social networks and its Facebook page and capitalizes up to 5 million views per month on Instagram. With more than 155 countries represented. * Best of Gastronomie is an exceptional quality label for gastronomy professionals with the ambition of exceeding 300 ambassadors to be even more representative of the masters of taste and closer to consumers at the search for good gastronomic addresses.

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