Editorial  – THANK YOU

We were overwhelmed by the enthusiasm and encouragement that greeted our inaugural issue of the Halaal Bulletin. No doubt a publication of this nature was long overdue.

We thank you for your kind words and comments which greatly encourages us. Jazakumullahu Khairan. Amongst the suggestions received from some of our non-Muslim certified establishments was the need for information on Islam. We present this in a simplified “Know Islam" series commencing with this issue. Several of our female subscribers have requested the inclusion of a recipe column so we have introduced a "Winning Recipes" section. There is also the “Smile Awhile” contribution from of our associates and a series called “Mysterious Spice” just to spice things up!

But most important of all, it is your publication, so keep the information flowing to us. Whether it is your company, your product, your event, institution, a "people" story, tell us and we’ll acknowledge your contribution.

Happy reading… 

Was salaam

The Editor

MYSTERIOUS SPICE

 I am spice for whom men have gone to the ends of the earth, fought wars and sometimes lost their lives. I am almost indispensable in food preparation. You will find me in your pantry. Do you know me? Who am I?

1.  I am made from the dried and almost ripe berries of a tropical evergreen tree (Pimenta officinalis) from Jamaica, Honduras and Mexico. My flavour is pungent and resembles a blend of nutmeg, cinnamon and cloves. I am used to flavour front pies, cakes, mincemeat, plum pudding, soups, sauces, pickles, relishes, baked beans, frankfurters etc.

Who am I? I AM ALLSPICE.

 

2. I am made from the dried bark of the evergreen tree (Cinnamon cassia) of Indonesia, Seychelles, Sri-Lanka and Taiwan. I have a sweet pungent taste. I am used to flavour beverages, desserts, fruit and even meat.

          Who am I? I AM CINNAMON

SANHA MEMBER PROFILE

HISTORY OF THE JAMIAT ULAMA

The Jami‘ atul 'Ulama (JU) well known as the Jamiatul Ulama Transvaal was established in 1923 to service the religious needs of the Muslims. It was originally founded by Moulana Mohammed Waliullah and was later revived by Moulana Muhammad Mia & Mufti Ebrahim Sanjalvi (may Almighty Allâh be pleased with them). Many Ulama, too numerous to mention, spent their lives serving Islam and the Muslims through the Jamiatul Ulama. As the needs of the Muslim community grew, the JU accordingly responded. It was in the 1980's, that more branches and representatives were needed to service the ever growing and geographically diverse Muslim population. Alhamdulillah, today the JU has six fully operational branches and six zonal representatives operating in six of the nine provinces in South Africa.

The JU has been the forerunner in co-ordinating educational syllabi in Madrasah institutions from the early 1940's. It has been serving the needs of the community in various areas some of which are as follows:

The 1990s inaugurated the JU into a completely new era: an era of new challenges, rapid change, expansion, and diversification. It is a founding member of the United Ulama Council of South Africa (UUCSA), a national Ulama body representing Muslims on national issues.

The JU is a founder member of SANHA and has ceded the activity of Halaal certification and monitoring to SANHA since inception. Due to its strategic position and valuable input the JU along with the JU KZN was awarded an additional seat on the SANHA Board of Executives. The JU also serves on SANHA's Ulama Council and Theological Committee.

WINNING RECIPES

NOW WE’RE COOKING

No plagiarizing but tried and tested recipes from chefs, contributors and kitchens of our certified plants for your culinary pleasure. We quote our sources.

Save the information and make up your own collection of these winning recipes.

For this inaugural series we invited Chef Mehfooz Khan, a graduate of the Catering College of New Delhi, India and Head Chef of the Essence of India Restaurant in Morningside, Durban to write for us:

Noorjehani Prawns

Method:

 Liquidise cashew nuts, yoghurt and green chillies until smooth. In a deep medium-sized pot, add in oil. Leave to heat. Add in ginger garlic paste until golden brown. Add in the liquidized mixture. Leave to cook, stirring gently, until it boils. Add in the prawns, chicken, elachi powder and salt. Leave to cook for 10-12 minutes. Lastly, add in fresh cream. Cook for a further 5-10 minutes. Serve hot with roti or rice. Serves 4-6

 NB: If using fresh lemon, add it last by squeezing it in the pot.