Latino Muslim Reporter

When I began learning about Islam, I met people from many different countries and started being exposed to a wide range of cultures. One thing I find we have in common are some of our foods, which although may look the same or similar, have totally different flavors and preparation/cooking styles. One of these ethnically diverse dishes is dumplings, dough or pastries stuffed with spiced meats and/or vegetables. The Puerto Rican variety is called an empanada or empanadilla. When Pakistanis ask me what they are, I tell them they are like a Spanish version of a samosa! One thing is certain: They are a hit no matter where in the world we are from. Empanadas are sold by street vendors on the side of the road, corner stores, beachside, and anywhere else Puerto Ricans get together. The dough can be golden brown or orange from the annanto used as a coloring. This recipe has been passed down from my mother, although we don't tend to write down the amount of each ingredient. Our traditi...

Halal Homemade Mexican Tortillas Courtesy of Holly Garza, 2011 Flour Tortillas (Mexican style) Ingredients~ 3/4 pound (2-3/4 cups ) all purpose flour, plus a little extra for rolling the tortillas 3/4 teaspoon salt 5 tablespoons vegetable shortening, about 3/4 cup hot tap water How to make–rub vegetable shortening into the flour using your fingers to knead it. Put the salt in the water mix around a bit so it will dissolve into the water. Mix the water into the flour little by little until you form a stiff-like dough. make sure there is hardly any “Powdery” parts left, as in try to mix it all together. add some flour to your counter top/table or hard/sturdy work station, add the dough on top of the flour surface and kneed it for about 10-15 minutes until it is elastic feeling and looking. Break the dough up into smaller pieces that look like round “balls” about slightly smaller than a tennis ball. Make sure to cover them up in a bowl with a cloth over it or some sort of co...

Recipe for Halal Brazilian Feijoada (Northeast style, minus the pork!) Courtesy of Yasminah Ketchman, 2012 Cooking time: All day • 1 pound (450 grams) dry black beans • 4 Tbsp olive oil • 2 large onions, sliced • 1 head of garlic, peeled and chopped (Don’t skimp on the garlic!!!) • 1 pound lean beef chuck, in one piece • 1 pound (450 grams) carne seca (dried beef) or cornbeef, cut into chunks • 1/2 pound (225 grams) fresh sausages, such as beef sausage • 1 pound (450 grams) smoked sausage, such as smoked beef sausage • 200 grams bacon (beef or turkey) • 3-4 bay leaves • 3 sprigs parsley • 2 sprigs thyme • 3/4 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 3 1/2 quarts water • 4 cups black beans, picked over, soaked overnight, and drained Soak the smoked and salted meats in a large pan overnight (just enough water to cover the meat). The next morning, drain, rinse, and soak again until ready to cook. In a large heavy stock pot, heat the oil over medium...