All Recipes

- Halal-certified boneless, skinless chicken breasts
- Eggs, lightly beaten
- All-purpose flour (for dredging)
- Unsalted butter
- Garlic cloves, thinly sliced or minced
- Fresh lemon juice and lemon slices
- Low-sodium chicken stock
- Fresh parsley, chopped
- Salt
- Black pepper
- Olive oil

1. Pound chicken breasts to even thickness, salt and pepper both sides.
2. Dredge each breast lightly in flour, then dip in beaten egg, allowing excess to drip off.
3. Heat olive oil and unsalted butter in a skillet over medium-high heat; add chicken and sauté until golden and cooked through, 3–4 minutes per side; transfer to a warm plate.
4. In the same pan, add a little more butter, sauté garlic briefly (do not brown), then add lemon juice and chicken stock, scraping up browned bits.
5. Simmer the sauce briefly until slightly reduced, taste and adjust seasoning with salt and black pepper; swirl in a knob of unsalted butter for gloss.
6. Return chicken to the pan to warm and coat with sauce; garnish with chopped parsley and lemon slices before serving.

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- Halal-certified boneless, skinless chicken breasts
- Eggs, beaten
- All-purpose flour
- Fine breadcrumbs
- Unsalted butter
- Olive oil
- Garlic clove (optional, rubbed on or in a finishing dressing)
- Lemon wedges
- Fresh arugula or mixed salad (optional)
- Salt
- Black pepper
- Fresh parsley, chopped (optional)

1. Butterfly and pound chicken breasts thinly and evenly; season with salt and black pepper.
2. Set up dredging station: flour, beaten eggs, and breadcrumbs. Dredge each breast in flour, dip in egg, then press into breadcrumbs to coat evenly.
3. Heat a combination of unsalted butter and olive oil in a large skillet over medium-high heat until sizzling.
4. Fry chicken in batches, 2–3 minutes per side, until golden brown and cooked through; avoid overcrowding.
5. Drain briefly on paper towels; serve hot with lemon wedges and a simple arugula salad dressed with lemon, olive oil, minced garlic (optional), salt and pepper. Sprinkle with chopped parsley.

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- Halal-certified boneless, skinless chicken breasts
- Eggs, beaten
- All-purpose flour
- Breadcrumbs (seasoned)
- Unsalted butter
- Olive oil
- Garlic cloves, minced (for sauce)
- Canned crushed tomatoes or marinara sauce
- Fresh basil or dried oregano
- Mozzarella cheese, sliced or shredded
- Grated Parmesan cheese
- Salt
- Black pepper

1. Pound chicken breasts to even thickness and season with salt and black pepper.
2. Dredge in flour, dip in beaten eggs, then coat with seasoned breadcrumbs.
3. Heat olive oil and a little unsalted butter in a skillet and fry chicken until golden on both sides; transfer to a baking dish.
4. In a saucepan, sauté minced garlic in olive oil briefly, add crushed tomatoes, basil or oregano, salt and pepper; simmer 10–15 minutes to meld flavors.
5. Spoon sauce over each fried breast, top with mozzarella and a sprinkle of Parmesan.
6. Bake in a preheated 200°C/400°F oven until cheese is melted and bubbly, about 10–15 minutes. Serve garnished with fresh basil.

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- Halal-certified boneless, skinless chicken breasts
- Unsalted butter
- Garlic cloves, thinly sliced or smashed
- Olive oil
- Fresh thyme or rosemary (optional)
- Low-sodium chicken stock
- Lemon (optional, for finishing)
- Salt
- Black pepper
- Fresh parsley, chopped

1. Pat chicken dry, season well with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat; add chicken and sear until golden on both sides; remove and keep warm.
3. Lower heat, add unsalted butter and sliced garlic to the pan; cook gently until garlic is softened and fragrant (do not burn).
4. Add a splash of chicken stock and fresh thyme/rosemary; simmer briefly to form a flavored pan jus.
5. Return chicken to the pan to coat and finish cooking through, spooning the garlic-butter sauce over the breasts.
6. Finish with a squeeze of lemon if desired, sprinkle chopped parsley, and serve immediately.

- 2 boneless, skinless halal chicken breasts
- Salt and freshly ground black pepper
- 1 garlic clove, finely grated or pressed
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 3–4 tbsp unsalted butter (or butter plus a little oil for frying)
- Lemon wedges and chopped parsley, for garnish

1. Butterfly and gently pound chicken breasts to about 1/4 inch thickness; season both sides with salt, freshly ground black pepper and rub grated garlic.  
2. Set up dredging stations: flour, beaten egg, breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs, pressing to adhere.  
3. Heat unsalted butter in a large skillet over medium-high heat (add a splash of oil if butter begins to brown). Fry schnitzels until deep golden and cooked through, about 3–4 minutes per side.  
4. Drain on paper, sprinkle with a little extra black pepper, garnish with lemon and parsley, and serve immediately.

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- 2 boneless, skinless halal chicken breasts
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter + 2 tbsp vegetable oil for frying
- Tonkatsu sauce or a simple mixture of ketchup and Worcestershire (ensure halal) for serving
- Shredded cabbage and lemon wedges

1. Flatten chicken breasts to even thickness, season with salt and black pepper.  
2. Dredge in flour, dip in beaten egg, then coat thoroughly with panko.  
3. Heat unsalted butter and oil in a skillet over medium heat; fry cutlets until golden brown and cooked through, about 4–5 minutes per side.  
4. Drain on a rack or paper towel, slice into strips, and serve with tonkatsu sauce, shredded cabbage and lemon.

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- 500 g boneless, skinless halal chicken breast, cut into 1–1.5 inch pieces
- 3 garlic cloves, minced
- 1/2 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and freshly ground black pepper
- 2 tbsp unsalted butter, melted (for basting)
- Metal or soaked wooden skewers
- Sumac and chopped parsley, for garnish (optional)

1. In a bowl, combine yogurt, minced garlic, lemon juice, olive oil, paprika, salt and plenty of black pepper; add chicken pieces and marinate at least 1 hour or overnight.  
2. Thread marinated chicken onto skewers.  
3. Grill or sear skewers in a hot pan over medium-high heat, turning, until cooked through and nicely charred (8–12 minutes total).  
4. Brush with melted unsalted butter during the last minute of cooking, sprinkle with sumac and parsley if using, and serve with rice, pita or a garlic sauce.

- Ground Beef
- Butter
- Lettuce
- Cheddar
- Lemon

1. Divide ground beef into equal portions and flatten each into thin rounds; place a cube or spoonful of cheddar on one round and cover with another, sealing edges to form a stuffed patty.  
2. Heat a skillet with butter until melted and sizzling; add patties and cook 4–6 minutes per side (or until cooked through) to form a brown crust and melt the cheese inside.  
3. Arrange lettuce leaves on a plate, place the hot stuffed patties on the leaves, and squeeze lemon over each before serving.

- Ground Beef
- Butter
- Lettuce
- Cheddar
- Lemon

1. Shape ground beef into a single or multiple patties of desired size.  
2. Melt butter in a skillet over medium heat and add patties; cook until browned on one side, flip, and top each patty with slices of cheddar to melt.  
3. Place patties on crisp lettuce leaves, squeeze lemon over the lettuce and patties, and serve immediately.

- Ground Beef
- Butter
- Lettuce
- Cheddar
- Lemon

1. Melt butter in a skillet and add ground beef, breaking it up and cooking until no longer pink and lightly browned.  
2. Spoon warm beef into individual large lettuce leaves, sprinkle or shred cheddar over the hot beef so it softens, and finish with a squeeze of lemon over each cup.  
3. Fold the lettuce around the filling and eat as handheld cups.

- Ground Beef
- Butter
- Lettuce
- Cheddar
- Lemon

1. Form ground beef into small oblong patties, pressing a bit of cheddar into the center of each and sealing the meat around the cheese.  
2. Heat butter in a skillet and cook patties over medium heat until well browned on both sides and cooked through, allowing the cheddar to melt inside.  
3. Toss torn lettuce with a small squeeze of lemon, arrange on plates, and serve patties atop the lettuce.

- Ground Beef
- Butter
- Lettuce
- Cheddar
- Lemon

1. Press ground beef into thick flat steaks and score the surface lightly to ensure even cooking.  
2. Melt butter in a hot skillet and sear steaks until a deep crust forms, flipping to cook through. Remove steaks and keep warm.  
3. Add a little more butter to the pan, quickly toss torn lettuce just to wilt slightly, return steaks to the plate, sprinkle with grated cheddar, and squeeze lemon over everything before serving.

- Ground Beef
- Butter
- Lettuce
- Cheddar
- Lemon

1. Melt butter in a skillet and cook ground beef, breaking it up until evenly browned and heated through.  
2. Place chopped lettuce in a bowl, add hot ground beef to warm the leaves slightly, and toss gently.  
3. Sprinkle shredded cheddar over the mixture, squeeze lemon juice across the top, toss once, and serve immediately as a warm entree salad.

- 12–16 oz (340–450 g) tortilla chips
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- Salt and pepper
- 2 cups shredded cheddar or Mexican blend cheese
- Pickled jalapeños, salsa, sour cream, guacamole, and chopped cilantro for garnish

1. Preheat oven to 375°F (190°C). Brown ground beef with chopped onion and garlic in a skillet; drain excess fat.
2. Stir in chili powder, cumin, salt and pepper, and a splash of water; simmer 2–3 minutes until combined.
3. Spread half the chips on a baking sheet, top with half the beef and half the cheese; repeat to make layers.
4. Bake 8–10 minutes until cheese is melted. Top with jalapeños, salsa, sour cream, guacamole and cilantro before serving.

- 24 cocktail (mini) hot dogs or frankfurters
- 1 package crescent roll dough or puff pastry
- 1 egg beaten with 1 tbsp water (egg wash)
- Mustard or ketchup for dipping

1. Preheat oven to 375°F (190°C). Unroll dough and cut into strips (for crescent rolls, separate into triangles; for puff pastry, cut into thin strips).
2. Wrap each mini hot dog in a dough strip, tucking the ends under to seal. Place seam-side down on a baking sheet.
3. Brush each with egg wash.
4. Bake 12–15 minutes until dough is golden brown. Serve warm with mustard and ketchup.

- 1 leg of lamb (3–5 lb), cut into large pieces if preferred
- 6 garlic cloves, crushed
- 2 lemons, sliced
- 1 tbsp dried oregano
- 3 tbsp olive oil
- 2–3 potatoes, quartered (optional)
- Salt and black pepper to taste
- Parchment paper or foil for wrapping

1. Preheat oven to 300°F (150°C). Rub lamb with olive oil, crushed garlic, oregano, salt and pepper.
2. Arrange lamb on a large sheet of parchment or foil with lemon slices and potatoes if using.
3. Fold and seal the parcel tightly to trap steam (or place in a covered baking dish).
4. Bake low and slow for 3–4 hours until meat is very tender and falling from the bone.
5. Carefully open parcel to allow juices to settle and to brown for 10–15 minutes under higher heat if desired.
6. Serve pieces with roasted potatoes and spooned pan juices.

- 1 leg of lamb (4–6 lb)
- 2 tsp ras el hanout (or blend of cumin, coriander, cinnamon, paprika)
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 preserved lemon, rinsed and quartered (or zest of 1 lemon)
- 1 cup green or black olives
- Salt and pepper to taste

1. Preheat oven to 350°F (175°C). Combine ras el hanout, garlic, olive oil, salt and pepper to form a paste.
2. Rub the spice paste all over the leg of lamb, massaging into slits and surface.
3. Place lamb in a roasting pan with preserved lemon pieces and olives scattered around.
4. Roast for 1½–2 hours until the lamb reaches preferred doneness, basting occasionally with pan juices.
5. If you prefer a stickier crust, increase oven to 425°F (220°C) for the last 10–15 minutes.
6. Rest 15 minutes, then carve and spoon the olives and preserved lemon over the slices.

- 4 grouper fillets
- 2 tsp paprika
- 1 tsp cayenne (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter or oil for searing
- Lemon wedges for serving

1. Combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper to make a rub.
2. Pat fillets dry and coat all sides generously with the spice rub.
3. Heat a heavy skillet (cast iron preferred) over high heat until very hot; add butter or oil and let it shimmer.
4. Place fillets in the skillet and cook 3–4 minutes per side without moving until blackened and cooked through.
5. Transfer to plates, squeeze lemon over the fish, and serve.

- 4 grouper fillets (6–8 oz each)
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour (for dredging)
- 3–4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- Lemon wedges, for serving

1. Pat fillets dry and season both sides with salt and pepper; lightly dredge in flour and shake off excess.
2. Heat 2 tbsp butter and the olive oil in a large skillet over medium-high heat until foaming.
3. Add fillets and cook 3–4 minutes per side, until golden and just cooked through; transfer to a warm plate.
4. Reduce heat to medium; add remaining butter to skillet and let brown slightly, scraping up browned bits.
5. Stir in lemon juice and chopped parsley; taste and adjust seasoning.
6. Spoon sauce over fillets and serve immediately with lemon wedges.

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- 4 grouper fillets (6–8 oz each)
- Salt and black pepper
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 (14 oz) can crushed tomatoes or 3 cups fresh diced tomatoes
- 1/2 cup green olives, pitted and halved
- 2 tbsp capers, rinsed
- 1 jalapeño or serrano pepper, sliced (optional)
- 1/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice or 1 tbsp vinegar

1. Preheat oven to 375°F (190°C). Season fillets with salt and pepper.
2. Heat olive oil in a skillet over medium heat; sauté onion until soft, then add garlic and cook 30 seconds.
3. Add tomatoes, olives, capers, and sliced pepper; simmer 6–8 minutes to meld flavors. Stir in lime juice or vinegar and cilantro; adjust seasoning.
4. Place fillets in a baking dish and spoon sauce over and around the fish.
5. Bake uncovered 12–15 minutes, until fish is opaque and flakes easily.
6. Garnish with extra cilantro and serve with rice or warm tortillas.

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- 4 grouper fillets (6–8 oz each)
- Salt and black pepper
- 1–2 tbsp olive oil
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- 2 tbsp chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tsp brown sugar (optional)

1. Combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and brown sugar in a bowl; season to taste and chill.
2. Preheat grill to medium-high and oil grates. Brush fillets with olive oil and season with salt and pepper.
3. Grill fillets 3–4 minutes per side, until nicely charred at the edges and just cooked through.
4. Transfer to plates and spoon mango salsa over each fillet.
5. Serve with grilled vegetables or coconut rice.

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- 4 grouper fillets (6–8 oz each), cut into portions if desired
- 1 cup buttermilk
- 1 cup all-purpose flour or fine cornmeal (or a mix)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- Lemon wedges and tartar sauce, for serving

1. Soak fillets in buttermilk 15–30 minutes in the refrigerator.
2. Combine flour/cornmeal, paprika, garlic powder, salt, and pepper in a shallow dish.
3. Heat 1–2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C).
4. Remove fillets from buttermilk, let excess drip off, then dredge thoroughly in the seasoned dry mix.
5. Fry fillets in batches 3–5 minutes per side until golden brown and cooked through; do not overcrowd.
6. Drain on paper towels, season immediately with a little salt, and serve hot with lemon wedges and tartar sauce.

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- 4 grouper fillets (6–8 oz each)
- Salt and black pepper
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1/3 cup dry white wine or fish/vegetable stock
- 2 tbsp fresh lemon juice
- 2 tbsp capers, rinsed
- 2 tbsp chopped fresh parsley

1. Season fillets with salt and pepper and lightly dredge in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Add fillets and cook 3–4 minutes per side until golden and just done; transfer to a warm plate.
3. Add white wine or stock to the skillet to deglaze, scraping up browned bits; reduce slightly.
4. Stir in lemon juice, capers, and remaining butter; simmer 1–2 minutes to blend.
5. Return fillets to the pan briefly to warm and coat with sauce.
6. Sprinkle with parsley and serve immediately.

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