Kofta is a traditional Middle Eastern dish made from ground meat, typically beef or lamb, mixed with spices and herbs. Here is a recipe for making beef kofta:

Ingredients:

1 lb ground beef or lamb (halal)

1 onion, finely chopped

2 cloves of garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

Salt and pepper to taste

2 cups diced tomatoes (canned or fresh)

1 cup beef or chicken broth

1 tbsp olive oil

Fresh parsley or cilantro for garnish

Instructions:

• In a large bowl, mix together the ground meat, onion, garlic, cumin, coriander, paprika, salt, and pepper.

• Form the mixture into small meatballs, about the size of a golf ball.

• Heat the olive oil in a pan over medium heat.

• Add the meatballs and cook for about 8-10 minutes, turning occasionally, until browned on all sides.

• Remove the meatballs from the pan and set them aside.

• In the same pan, add the diced tomatoes and beef or chicken broth. Bring the mixture to a simmer.

• Add the meatballs back into the pan and cover with a lid.

• Cook for about 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.

• Garnish with fresh parsley or cilantro before serving.

This dish can be served over rice or with pita bread. Enjoy!

Biryani is a traditional dish that is popular in many Middle Eastern and South Asian countries, including India, Pakistan, and Bangladesh. It is a type of rice dish that is made with a variety of spices, meats, and vegetables. Here is a recipe for making a classic chicken biryani:

Ingredients:

• 2 cups basmati rice

• 2 cups chicken broth

• 1 large onion, finely chopped

• 2 cloves of garlic, minced

• 1 inch ginger, grated

• 2 tablespoons vegetable oil

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 2 cups cooked chicken, shredded

• 2 cups mixed vegetables (carrots, peas, bell peppers)

• 1/4 cup cashews, chopped

• 1/4 cup raisins

• Salt and pepper to taste

• 1/4 cup fresh cilantro, chopped

• 1/4 cup fresh mint leaves, chopped

• 1/4 cup fresh yogurt, for garnish

Directions:

1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.

2. In a large pot, bring the chicken broth to a boil. Add the rice and stir well. Bring the mixture back to a boil, then reduce the heat to low, cover the pot and simmer for 18-20 minutes or until the rice is cooked through and fluffy.

3. In a separate pan, heat the oil and add the cumin seeds. When they start to sizzle, add the onion and sauté until it turns golden brown.

4. Add the garlic and ginger and sauté for a minute.

5. Add the coriander powder, turmeric powder, red chili powder, and sauté for a minute.

6. Add the cooked chicken and vegetables and sauté for 2-3 minutes.

7. Add the cashews and raisins and sauté for a minute.

8. Add the cooked rice and mix well.

9. Add salt and pepper to taste.

10. Add the cilantro and mint leaves and mix well.

11. Serve the biryani hot, garnished with fresh yogurt.

You can also add other ingredients such as lamb, beef or vegetables of your choice. Biryani can be enjoyed with raita or chutney and a salad on the side.

Tagine is a traditional North African dish made with meat or vegetables, and cooked in a conical-shaped clay pot called a tagine. Here is a recipe for a chicken and vegetable tagine:

Ingredients:

• 1 lb boneless, skinless chicken thighs

• 1 onion, finely chopped

• 2 cloves of garlic, minced

• 1 tsp ground cumin

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 1/2 tsp ground turmeric

• 1/4 tsp ground black pepper

• Salt to taste

• 1 cup chicken broth

• 1 cup diced carrots

• 1 cup diced potatoes

• 1 cup diced tomatoes

• 1 cup green beans

• 1 cup chickpeas

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh parsley

Directions:

1. In a large skillet, heat some oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set it aside.

2. In the same skillet, add the onion and garlic and cook until softened.

3. Add the cumin, ginger, cinnamon, turmeric, black pepper, and salt. Cook for 1-2 minutes.

4. Add the chicken broth, carrots, potatoes, tomatoes, green beans, and chickpeas. Stir well to combine.

5. Place the chicken back in the skillet, and bring the mixture to a simmer.

6. Reduce the heat to low and cover the skillet. Cook for 20-25 minutes or until the vegetables are tender and the chicken is cooked through.

7. Stir in the cilantro and parsley and cook for an additional 1-2 minutes.

8. Serve the tagine over rice or couscous.

Note: You can also use a traditional clay tagine if you have one. If you are using a tagine, place it on the stove over medium heat and add the oil. Once hot, add the chicken and cook until browned. Remove the chicken and set it aside. Add the onion and garlic and cook until softened. Add the spices, broth and vegetables. Place the chicken back on top and cover with the lid. Cook on low heat for 20-25 minutes or until the vegetables are tender and the chicken is cooked through.

Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans that are formed into balls or patties and deep-fried. Here is a basic recipe for making falafel:

Ingredients:

• 1 cup dried chickpeas or fava beans

• 1/2 onion, finely chopped

• 3 cloves of garlic, minced

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons flour

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon ground cinnamon

• Salt to taste

• Oil for deep-frying

Instructions:

1. Soak the chickpeas or fava beans in water overnight.

2. Drain the soaked beans and pulse them in a food processor until they are coarsely ground.

3. Add the onion, garlic, parsley, cilantro, flour, cumin, coriander, black pepper, cinnamon, and salt to the food processor and pulse until everything is well combined.

4. Form the mixture into small balls or patties.

5. Heat oil in a deep fryer or large pot to 350F (175C).

6. Carefully place the falafel balls or patties into the hot oil and fry for about 3-5 minutes or until they are golden brown.

7. Use a slotted spoon to remove the falafel from the oil and drain on a paper towel-lined plate.

8. Serve the falafel in pita bread with lettuce, tomatoes, cucumber, and tahini sauce.

Dolma is a traditional dish that is popular in many Middle Eastern and Mediterranean countries. It is made by stuffing grape leaves or other vegetables with a mixture of rice, herbs, and meat or vegetables. Here is a recipe for making Dolma:

Ingredients:

• 1 cup of long-grain rice

• 1/2 cup of finely chopped onions

• 1/2 cup of finely chopped parsley

• 1/2 cup of finely chopped dill

• 1/2 cup of finely chopped mint

• 1/2 cup of finely chopped cilantro

• 1 pound of ground beef or lamb

• Salt and pepper, to taste

• 1 cup of tomato sauce or crushed tomatoes

• 1/2 cup of olive oil

• 1 cup of water

• 1 jar of grape leaves or other vegetables, such as bell peppers or zucchinis

Instructions:

1. In a large bowl, mix together the rice, onions, herbs, meat, salt, and pepper.

2. Take a grape leaf or vegetable and place a spoonful of the mixture on the leaf or vegetable. Roll the leaf or vegetable to enclose the filling. Repeat with the remaining leaves or vegetables.

3. In a large pot or Tagine, add the tomato sauce or crushed tomatoes, olive oil, and water. Bring to a boil.

4. Add the Dolma to the pot, making sure they are all submerged in the liquid.

5. Cover the pot with a lid and reduce the heat to low. Simmer for about 45 minutes or until the Dolma is cooked through.

6. Serve the Dolma with a dollop of plain yogurt or tzatziki sauce.

Note: The Dolma can also be prepared in an oven. Preheat the oven to 375F (190C), place the Dolma in an oven-safe dish and pour tomato sauce or crushed tomatoes, olive oil, and water over the Dolma. Cover the dish with foil and bake for about 45 minutes or until the Dolma is cooked through.

Samosas originate from the Indian subcontinent, specifically from the regions of the Mughal Empire. The exact origin of the dish is unclear, but it is believed to have been brought to the subcontinent by Central Asian traders. The dish then evolved and was adopted by different cultures and regions, leading to variations in ingredients and preparation methods. Today, samosas are popular in many countries, including India, Pakistan, Bangladesh, and Nepal. They are also commonly found in Middle Eastern, African, and Southeast Asian cuisines.

To make a dish with samosas, you will need:

• 2 cups all-purpose flour

• 1/4 tsp salt

• 1/4 cup vegetable oil

• 1/2 cup water

• 1 cup of your choice of filling (such as spiced potatoes and peas, ground beef or lamb, or chicken)

• Oil for frying

Instructions:

1. In a large mixing bowl, combine the flour and salt.

2. Slowly add the oil and mix until the mixture becomes crumbly.

3. Gradually add the water and mix until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic.

4. Cover the dough with a damp cloth and let it rest for 30 minutes.

5. While the dough is resting, prepare the filling of your choice.

6. Divide the dough into small balls and roll them out into thin circles.

7. Place a spoonful of the filling in the center of each dough circle.

8. Fold the dough over the filling to form a triangle and press the edges to seal.

9. In a large pot or deep fryer, heat oil to 350F.

10. Carefully add the samosas to the hot oil and fry until golden brown. Drain on paper towels.

11. Serve hot with your favorite dipping sauce.

Harira is a traditional Moroccan soup that is typically served during the month of Ramadan. It is made with a combination of lentils, chickpeas, and tomatoes, and is flavored with a variety of spices such as cumin, turmeric, ginger, and cinnamon.

To make Harira, you will need the following ingredients:

• 2 cups of lentils

• 1 cup of chickpeas

• 4 tomatoes, chopped

• 1 onion, chopped

• 3 cloves of garlic, minced

• 1 teaspoon of cumin

• 1 teaspoon of turmeric

• 1 teaspoon of ginger

• 1 teaspoon of cinnamon

• Salt and pepper, to taste

• 4 cups of water or chicken stock

• 1/2 cup of vermicelli noodles or broken up spaghetti

• 1/4 cup of chopped cilantro

• 1/4 cup of chopped parsley

• Juice of 1 lemon

• 1 cup of cooked and diced lamb or beef (optional)

Instructions:

1. In a large pot, sauté the onion and garlic until softened.

2. Add the tomatoes and all the spices, and cook for a few minutes until the tomatoes are softened.

3. Add the lentils, chickpeas, water or chicken stock, and bring the mixture to a boil.

4. Reduce the heat and let the soup simmer for about 20 minutes or until the lentils and chickpeas are cooked through.

5. Add the vermicelli noodles or broken up spaghetti, and cook for an additional 5 minutes.

6. Stir in the cilantro, parsley, lemon juice and meat if desired.

7. Taste and adjust the seasoning as needed.

8. Serve hot with a side of crusty bread.

Shish kebab, also known as shashlik or shashuka, is a traditional dish that originated in the Middle East and Central Asia. The name "shish kebab" comes from the Turkish words "şiş" (skewer) and "kebap" (roasted meat). The dish typically consists of marinated cubes of meat, usually lamb, beef, or chicken, skewered and grilled over an open flame. It is a popular street food and can be found in many Middle Eastern, Mediterranean, and Central Asian countries. The origins of shish kebab can be traced back to ancient civilizations, where meat was often cooked on skewers over open fires for ease of cooking and preservation. The dish has also been adopted by other cultures over the centuries and can be found in many variations around the world.

Shish kebab is a popular dish that is typically made with skewered and marinated meat, such as lamb, beef, or chicken. Here is a basic recipe for making shish kebab at home:

Ingredients:

• 1 pound lamb, beef, or chicken, cut into 1-inch cubes

• 2 cloves of garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons tomato paste

• 2 tablespoons yogurt

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground paprika

• Salt and pepper, to taste

• Skewers (if using wooden skewers, soak in water for at least 30 minutes before using)

Instructions:

1. In a large bowl, mix together the garlic, olive oil, tomato paste, yogurt, cumin, coriander, paprika, salt, and pepper.

2. Add the meat cubes to the marinade and toss to coat well. Cover and refrigerate for at least 2 hours, or overnight for best results.

3. Preheat the grill or broiler to medium-high heat.

4. Thread the marinated meat onto skewers.

5. Grill or broil the kebabs, turning occasionally, until the meat is cooked through and slightly charred, about 8-10 minutes.

6. Serve the shish kebab with rice or pita bread and a side of vegetables or salad.

Note: You can also use vegetables like bell peppers, onions, tomatoes, mushrooms, and zucchini as well.

Shawarma is a Middle Eastern dish made with marinated meat, usually beef, lamb, or chicken, that is cooked on a spit and shaved off as it turns. The meat is usually marinated for several hours or even overnight in a blend of spices and herbs, such as cumin, paprika, turmeric, garlic, and lemon juice.

To make shawarma at home, you will need:

• 2 lb boneless beef, lamb, or chicken

• 1 onion, finely chopped

• 3 cloves of garlic, minced

• 1 tsp cumin powder

• 1 tsp paprika powder

• 1 tsp turmeric powder

• 1/4 cup lemon juice

• 1/4 cup olive oil

• Salt and pepper, to taste

Instructions:

1. In a bowl, mix together the onion, garlic, cumin, paprika, turmeric, lemon juice, olive oil, salt, and pepper.

2. Add the meat to the marinade and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight.

3. Preheat your grill to high heat.

4. Thread the meat onto skewers and grill for about 8-10 minutes per side, or until cooked through.

5. Remove the shawarma from the skewers and thinly slice the meat.

6. Serve the shawarma in a pita bread with tomato, cucumber, lettuce, and tahini sauce, or with rice and vegetables.

Note: Shawarma is traditionally cooked on a vertical rotisserie, however this recipe is for grilling.

Kofta curry is a dish that originated in the Middle East and Central Asia. It is made by shaping ground meat, usually beef or lamb, into small balls or cylinders, and then cooking them in a flavorful sauce. The sauce is typically made with a combination of spices, tomatoes, and yogurt or cream. The dish can be served with rice or bread and is often garnished with fresh herbs. Kofta curry has become popular in many countries around the world, and variations of the dish can be found in Indian, Pakistani, and Mediterranean cuisine.

Ingredients:

• 1 lb ground beef or lamb

• 1 small onion, grated

• 2 cloves of garlic, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp ground cinnamon

• Salt and pepper, to taste

• 1 tbsp oil

For the curry:

• 1 onion, chopped

• 2 cloves of garlic, minced

• 1 inch piece of ginger, grated

• 2 tbsp tomato paste

• 1 cup of diced tomatoes

• 1 cup of beef or chicken stock

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp ground cinnamon

• Salt and pepper, to taste

• 1 cup of heavy cream or coconut milk

Directions:

1. In a bowl, combine the ground meat, grated onion, minced garlic, and spices. Mix well and form into small meatballs.

2. Heat oil in a large pan over medium-high heat. Add the meatballs and cook until browned on all sides. Remove from the pan and set aside.

3. In the same pan, add the onion, garlic, and ginger. Cook until softened, about 5 minutes.

4. Add the tomato paste and diced tomatoes, and cook for a few minutes until the tomato paste has darkened.

5. Stir in the beef or chicken stock, ground spices, and salt and pepper. Bring to a simmer and let cook for 10-15 minutes, or until the sauce has thickened.

6. Add the heavy cream or coconut milk and bring back to a simmer.

7. Add the cooked kofta meatballs back into the pan and let simmer for a few minutes until the meatballs are cooked through and the sauce is thick and creamy.

8. Serve the kofta curry over steamed rice or with naan bread. Enjoy!

Shepherd's pie is a traditional Irish dish that is said to have originated in the 18th century. It is a hearty and comforting meal that can be made with halal meat to make it suitable for Muslim consumption. The addition of grated cheese on top of the mashed potatoes is optional but it can give an extra creamy and cheesy flavour.

To make Shepherd's Pie with halal meat, you will need the following ingredients:

• 1 1/2 lbs halal ground beef or lamb

• 1 onion, diced

• 2 cloves of garlic, minced

• 2 carrots, peeled and diced

• 2 cups of frozen peas

• 2 tablespoons of tomato paste

• 1 cup of beef or lamb broth

• 2 tablespoons of flour

• 2 tablespoons of butter

• 4 cups of mashed potatoes

• Grated cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large pot, brown the ground beef or lamb over medium-high heat. Once browned, remove it from the pot and set it aside.

3. In the same pot, sauté the onion and garlic until softened. Then, add the carrots and sauté for a few more minutes.

4. Return the meat to the pot and add the peas, tomato paste, broth, and flour. Stir well and bring the mixture to a simmer. Allow it to simmer for 10-15 minutes, or until the sauce thickens.

5. While the meat mixture is simmering, prepare the mashed potatoes. In a separate pot, boil the potatoes until they are soft. Drain the water and mash the potatoes with butter.

6. Spread the meat mixture in the bottom of a baking dish, then top it with the mashed potatoes. If desired, sprinkle grated cheese on top of the mashed potatoes.

7. Bake the shepherd's pie in the preheated oven for 25-30 minutes or until the potatoes are golden brown and the filling is hot and bubbly.

8. Let it cool for a few minutes before serving. Enjoy!

Irish stew is a traditional dish made with lamb or mutton, potatoes, onions, and carrots. To make this dish with halal meat, you will need:

Ingredients:

• 1 lb of halal lamb or mutton, cut into bite-sized pieces

• 2-3 large potatoes, peeled and diced

• 2-3 large onions, diced

• 2-3 large carrots, peeled and diced

• 2 cloves of garlic, minced

• 2 cups of beef broth or water

• 2 tbsp of flour

• 2 tbsp of butter

• Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the lamb or mutton and brown on all sides.

2. Add the onions, garlic, and flour to the pot. Stir until the onions are translucent.

3. Add the potatoes, carrots, and beef broth or water to the pot. Bring to a boil, then reduce the heat and let the stew simmer for 1-2 hours, or until the meat is tender.

4. Season with salt and pepper to taste.

5. Serve the stew hot with bread or mashed potatoes.

Note: You can also add vegetables such as peas, turnips or parsnips to the stew for extra flavor and nutrition.

Colcannon is a traditional Irish dish made with mashed potatoes, cabbage or kale, and butter. To make colcannon with halal meat, you can follow these steps:

Ingredients:

• 1 lb halal meat (lamb or beef)

• 4 lbs potatoes

• 1 head of cabbage or kale, finely chopped

• 1 onion, finely chopped

• 2 cloves of garlic, minced

• 1/4 cup milk

• 1/4 cup butter

• Salt and pepper to taste

Instructions:

1. Cut the halal meat into small cubes and season with salt and pepper. In a large pot or Dutch oven, brown the meat on all sides over medium-high heat.

2. Once the meat is browned, add the chopped onion and garlic to the pot and sauté until softened.

3. Add enough water to the pot to cover the meat and bring to a boil. Then reduce the heat to low and let it simmer for 1-2 hours, or until the meat is tender.

4. While the meat is cooking, peel and chop the potatoes into small chunks. Boil them in a separate pot until they are soft, then drain and mash them with milk and butter.

5. Once the meat is tender, add the chopped cabbage or kale to the pot and stir it into the stew. Let it simmer for an additional 10-15 minutes, or until the cabbage is wilted and tender.

6. To serve, place a large spoonful of colcannon in a bowl, and top it with the stew. Enjoy!

Coddle is a traditional Irish dish that typically consists of layers of sliced potatoes, onions, and bacon or sausage. To make a halal version of this dish, you can replace the bacon or sausage with halal-certified meat options such as lamb or beef.

Ingredients:

• 2 lbs halal lamb or beef, cut into bite-sized pieces

• 2 lbs potatoes, peeled and sliced

• 2 large onions, sliced

• 2 cups chicken or beef broth

• 2 cloves of garlic, minced

• 1 tsp dried thyme

• Salt and pepper to taste

• 2 tbsp butter

• 2 tbsp chopped parsley (optional)

Instructions:

1. Preheat the oven to 350F.

2. In a large pot, brown the meat over medium-high heat until cooked through. Remove the meat from the pot and set it aside.

3. In the same pot, sauté the onions and garlic until softened.

4. Add the broth, thyme, salt, and pepper to the pot and bring it to a boil.

5. Layer the potatoes and meat in a large casserole dish or Dutch oven. Pour the broth mixture over the top.

6. Dot the top with butter and cover the dish with foil.

7. Bake in the preheated oven for 1 1/2 to 2 hours, or until the potatoes are tender.

8. Remove the foil and bake for an additional 15 minutes to brown the top.

9. Garnish with chopped parsley before serving.

Boxty is a traditional Irish dish made from grated potatoes. To make boxty, you will need:

Ingredients:

• 1 lb. potatoes, grated

• 1/4 cup flour

• 1/4 cup milk

• 2 eggs

• Salt and pepper to taste

• Oil for frying

Instructions:

1. In a large bowl, mix together the grated potatoes, flour, milk, eggs, salt, and pepper.

2. Heat a skillet over medium heat and add enough oil to cover the bottom of the pan.

3. Using your hands, form the potato mixture into small patties.

4. Place the patties in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.

5. Remove the boxty from the skillet and drain on a paper towel.

6. Serve the boxty hot with your choice of toppings, such as sour cream, chives, or cheese.

You could use halal meat like beef, lamb or chicken to make a traditional Irish dish like Irish Stew or Irish lamb stew or lamb and vegetable stew.

Irish Creamy Leek and Potato Soup

Ingredients:

• 1 lb halal beef or lamb stew meat

• 1 large onion, chopped

• 2 cloves of garlic, minced

• 2 leeks, cleaned and sliced

• 4 medium potatoes, peeled and diced

• 4 cups beef or lamb broth

• 1 cup heavy cream

• 2 tbsp butter

• Salt and pepper to taste

• Fresh parsley or chives for garnish

Directions:

1. In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef or lamb stew meat and brown on all sides. Remove from the pot and set aside.

2. In the same pot, add the onion, garlic, and leeks. Cook until softened, about 5 minutes.

3. Add the potatoes, broth, and browned meat back to the pot. Bring to a boil, then reduce the heat to low and let simmer for 45 minutes to an hour, or until the meat and potatoes are tender.

4. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches.

5. Return the pureed soup to the pot and stir in the heavy cream and butter. Cook over low heat until the butter is melted and the soup is heated through.

6. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or chives. Enjoy!