As mentioned before, religion affects all aspects of Pakistani culture, and food is not an exception in this regard. In Islam, there are specific rules regarding the kind of foods, which are allowed to be consumed and those, which are prohibited. Foods permissible for consumption are known as Halal foods while the prohibited ones are known as Haram foods.

There is a list of foods, which are considered Haram according to Islam and Muslims avoid these food items. In addition, the way an animal is slaughtered to acquire meat also determines whether it is Halal or not. Amongst the food items which are strictly prohibited are pork, alcohol, most carnivorous animals and blood.

Any animal that is not slaughtered in the name of ‘Allah’ (God in Islam) in the specific way set out in Islam is considered Haram. In Pakistan, the sale or business of Haram food items is also illegal unless allowed specifically by the government for non-Muslims, and foreigners. Therefore, one cannot find these food items in the markets nor can they be consumed openly in public. However, concessions have been given to Non-Muslims and foreigners, and they are allowed to import these items from other countries for personal use. However, it is still not acceptable to use or consume Haram food items in public.

Restaurants in Pakistan are only allowed to serve Halal food and even franchises from around the world can only sell those foods, which are allowed in Pakistan. For example, you will not be able to find hamburgers in any fast food restaurants such as McDonalds, or Hardees. Similarly, the Pizza Hut in Pakistan does not sell pepperoni pizza, as that is considered Haram in Pakistani culture.

The case is same with alcoholic beverages. Most restaurants do not sell alcoholic beverages, and those which do need to have a license from the government allowing them to sell alcohol only to foreigners such as diplomats, or ambassadors. Many five star hotel franchises such as Marriott are allowed by the government to sell alcohol, as foreigners frequent these places.

Therefore, Halal and Haram cuisine has a large impact on Pakistani culture. It determines the type of foods, which are commonly consumed and loved by the society and also the type of foods, which can be sold in restaurants. Moreover, it determines not only the culture, but also the type of businesses that can operate in Pakistan. Pakistani culture greatly values the rules set out in Islam, and any deviation from these rules is not openly accepted by the society.

Ingredients:

—-FILLING—-

1 tablespoon ghee
1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger
2 medium onions, finely chopped
2 teaspoon curry powder
1/2 teaspoon salt
1 tablespoon vinegar or lemon juice
250 gm minced beef or lamb
1/2 cup hot water
1 teaspoon garam masala
2 tablespoon chopped fresh mint or
1 coriander leaves
1 oil for frying

—-DOUGH—-

225 gm plain flour
1 teaspoon salt
3 tablespoon oil
1 approx. 100ml hot water
1 oil for deep frying

Preparation:

1. To make the filling, heat the ghee in a saucepan and fry garlic, ginger and half the onion until onion is soft. Add curry powder, salt, vinegar and mix well. Add minced beef or lamb and fry over a high heat, stirring constantly until meat changes color. Turn heat down and add hot water. Cover pan and cook until meat is tender and all the liquid has been absorbed.

2. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped mint or coriander, remove from heat and allow it to cool. Mix in the reserved chopped onion.

3. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.

4. Divide into 12 balls. Roll each ball into a round of about 15cm/6″ across. Cut in half.

5. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.

6. Make all the samosas in the same way.

7. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with a chutney or your favorite chili or tomato sauce.