Dine Halal Slideshow


4910 Tomken Rd., Mississauga, ON L4W 1J8 | Tel: 905.232.3474


1966 Queen St. E, Toronto, ON, M4L 1H8 | Tel: 416. 519.4534

Holding Dine Halal

Restuarant and ReviewsCatering  and EventsRecipes  and How ToMagazineDiscount Loyalty Card

home  twitter  facebook   instagram

Advertise: 647-214.0287


HALAL RECIPES | click images to ZOOM

#1 - Chicken Bechamel and Herb Lasagna
Rich and satisfying, lasagna is a true comfort food.  But the pasta dish thought to be one of Italy’s finest may not be Italian after all!  Sources suggest that the word ‘lasagna’comes from baking dishes the Ancient Greeks used called “lasagnum.” The dishes were eventually transferred to the Romans, who made layers of a pasta-like food with fillings in between.  As the Roman Empire grew, this new “lasagnum” dish spread all across Europe; eventually reaching Britain, where it was published in the very first cookbook.

Filling Ingredients:
1 1/2 lbs chicken breast, diced into 1/2 inch pieces
8 oz sliced mushrooms
1/2 red onion- diced
8 cloves garlic -chopped
1 tbsp fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1-2 cups packed, chopped fresh spinach (or arugula)
2 tbsp olive oil
12 oz fresh mozzarella, cut into 1/2 inch pieces, divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 cups parmesan cheese
1 tbsp lemon zest
1 package egg roll wrappers, or fresh lasagna sheets

Béchamel Ingredients:
4 tbsp butter (or olive oil)
4 tbsp flour
1 tbsp fresh rosemary, chopped
3 cups hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp white pepper

Note: Kosher salt is less salty than table salt. If using regular table salt you will need less.

1. Preheat oven to 400F: Cut chicken into 1/2 inch, bite size pieces. Season with 2 pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 tbsp oil until golden brown, and cooked through. Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on medium high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.

2. Make Béchamel Sauce: In a small pot, melt butter on medium low heat. Add flour and stir for five minutes on medium heat until flour is golden. Whisk in one cup of hot milk at a time. Add rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes, then set aside.

3. Assemble Lasagna: Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers. Butter or grease an 8x12 inch pan. Pour 1/2 cup of béchamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a spoon, place dollops of ricotta on the pasta sheets or egg roll wrappers, using up about half the container. Spread out 1/2 of the chicken mushroom filling, top with 1/2 cup of béchamel sauce, 1/4 cup parmesan cheese, 4 oz of fresh mozzarella and half of the lemon zest. Repeat this step after adding another single layer of pasta or egg roll wrappers, lightly pressing down. Top with the last layer of pasta, or egg roll wrappers, pour the remainder of the béchamel sauce on top, spreading evenly. Add the final 1/4 cup of parmesan cheese and sprinkle all over with rosemary.

4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let the dish rest for 10-15 minutes before cutting, allowing it to set. 

#2 - Hungarian Chicken Paprikash
The “Paprikash” or paprika is the soul of this famous Hungarian recipe.  Paprika was first introduced in Hungary during the 15o year Turkish rule. At first, it was only the peasants who used this spice in their cooking, while the privileged grew it in their gardens for decorative purposes.  When pepper started to become rare, paprika became the alternative spice.  Hungarian cooks started using it in stews and soups creating today’s famous Chicken Paprikash.

2 large yellow onions

1-1/4 pounds skinless chicken breast
salt and pepper
1 tablespoon butter
1 tablespoon sweet Hungarian paprika
1/8-1/4 teaspoon cayenne pepper, depending on heat preference
1 cube chicken stock
1/3 cup plain Greek yogurt
2 tablespoons sour cream
1 green pepper, 1 yellow pepper, 1 red pepper

1. Season the chicken with salt and pepper and set aside. Slice onions lengthwise, top to root.
2. Heat a large, deep pan and melt butter over medium heat. When hot, add the chicken and cook 4-5 minutes until golden brown underneath, then turn to brown the other side. Transfer chicken to a bowl on the side and return pan to heat.
3. Add sliced onions and cook, stirring occasionally, for about 8 minutes or until they are lightly browned. Add the paprika, cayenne, and chicken cube with half a cup of water, and scrape the bottom of the pan to dissolve browned bits from the bottom.
4. Add the chicken back to the skillet, and stir in the bell pepper strips. When mixture starts to boil, reduce heat to low and cover. Simmer for 20 minutes, or longer, to allow for the water to burn out. Turn off heat and let the dish cool for a few minutes before stirring in yogurt and sour cream. (If it’s too hot the yogurt and cream can get grainy.) Serve over noodles, rice or potatoes.

#3 - Tunisian Braised Short Ribs
The Tunisian gastronomy is the result of rare combinations mixing local know-how and the contributions of various origins at various times.  Like all Mediterranean countries, Tunisian cuisine depends not only on olive oil, spices and tomatoes but also on a great assortment of fishes and meats. It draws its inspiration from various sources particularly Berber, Arab, Turkish and even Italian.  The result is a transformation of simple and inexpensive products into refined dishes!

4-1/2 to 5 lb English-style beef short ribs (8 to 12 ribs)
3 tbsp vegetable oil
Kosher salt
Ground black pepper
1 cup medium-diced carrots
1 cup medium-diced onions
1 cup coarsely chopped dried figs
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
2 cubes beef stock
2 to 3 whole star anise
2 whole cinnamon sticks
1 cup canned crushed tomatoes
1/4 cup soy sauce
1 to 2 tbsp chopped fresh parsley
1 to 2 tbsp thinly sliced fresh mint
Shredded cabbage, carrots and lemon zest for garnishing

1. Preheat oven to 325°F. In a pot, heat 2 tbsp of oil over medium heat. Season the ribs with 2 tsp salt and 1 tsp pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.
2. Add 1 tbsp oil, carrots, onions and ½ tsp salt to the pan. Make sure to stir and scrape up any browned bits on the bottom of the pan. Cook until the carrots and onions are soft and lightly browned, 6 to 8 minutes. Add the chopped dried figs, ginger, garlic, star anise, and cinnamon sticks, cooking and stirring, until well distributed and fragrant, about 1 minute.
3. Pour 1/2 cup of water and one cube of beef stock into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 tbsp.
4. Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the tomatoes, beef stock, soy sauce, and 1 cup of water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.
5. Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)
6. Season to taste with salt and pepper.
7. Serve the ribs with the sauce spooned over, top with sautéed shredded cabbage and carrots, and sprinkle with chopped parsley, mint and lemon zest.

#4 - Chili Tortilla Bake
It is impossible to determine when exactly people started making tortillas. Some historians theorize that tortillas have been around since as far back as 3000 B.C.  Other historians believe the tortilla might have been around for even longer and that it was a peasant who invented it---for the purpose of feeding a starving ruler.  However or whenever it originated, this long time ancient food is enjoyed for its simplicity and versatility in a wide array of recipes.

1 lb lean ground beef (or ground chicken)
1 tsp cinnamon, ground
1 tsp oregano, dried
1 tsp cumin, ground
1 tsp cayenne pepper
1 tbsp chili powder
1/2 tsp cocoa powder, unsweetened
3/4 cups salsa, ready to serve
2 cups canned tomatoes, diced, with juice
2 cups black beans, drained and rinsed
1 cup corn, frozen
4 cups shredded mozzarella cheese
4 whole-wheat tortillas (9 in./22 cm each)
1 cup green onion(s), sliced
½ cup cilantro, fresh, minced
1 cup sour cream

1. Preheat oven to 350F.
2. Brown ground beef in a non-stick skillet, using the back of a spoon to break into smaller pieces. Sprinkle in cinnamon, oregano, cumin, cayenne pepper, chili powder and cocoa powder. Reduce heat and simmer for an additional 15 minutes until ground beef is cooked through.
3. Stir in salsa, diced canned tomatoes with juice, drained black beans and frozen corn. Bring to a boil and reduce heat to low. Simmer uncovered for 15 minutes to evaporate some of the juices. You should have approximately 8 cups (2 L) of chili.
4. Grate cheese and set aside.
5. Spray two 10-inch (25-cm) pie plates with vegetable cooking spray. Create the following layers in each of the two pie plates: spread 1 1/3 cup chili over bottom followed by a whole-wheat tortilla, 1 1/3 cup more chili, 2 cups grated cheese, another tortilla, 1 1/3 cup chili and finish with 2 cups of grated cheese. When you are spreading the chili, go out to the edges so the tortillas don't become dry during baking.
6. Bake uncovered in preheated oven until cheese is melted and bubbling, about 25 to 30 minutes. Cut each pie into six equal servings. Serve with sliced green onions, minced cilantro and a dollop of sour cream.

#5 - Sesame And Clementine Winter Salad
Have you had your salad today? Eating salad almost every day may be one of the healthiest eating habits you can adopt -- and one of the simplest.  A healthy salad can brighten up any meal – or with the right ingredients can be a main course in its own right.  If you need some motivation, try this tasty Asian inspired recipe. Not only is it satisfying and easy to make, but with ingredients like sesame seeds, beef and clementines, it is a perfect source of protein, fibre, folate, magnesium and all things good for you!

Ingredients for Salad:
1 clementine per salad, peeled and wedged
1 green onion, sliced
2 tbsp sesame seeds
chicken or beef, grilled or pan fried

Ingredients for Dressing:
L1/4 cup sugar
1/4 cup olive oil
1/4 cup soy sauce
1/8 cup lemon or lime juice
2 tbsp ginger, minced
4 cloves garlic, minced
1-2 tsp toasted sesame oil
1/2 tsp Sriracha sauce, more to taste

1. Blend together dressing ingredients. Coat chicken or beef in dressing, set aside.
2. Chop and arrange salad ingredients, add the chicken or beef on top, drizzle with a little more of the dressing, toss and serve at room temperature.