Halal

Muslims are required by the Koran to eat only meat that is halal, that is, permitted meat (not pork or certain seafood) from an animal that has been slaughtered by having its throat cut. Halal meat is similar to koshered meat, in that it has no blood in it. Most of the lamb and beef dishes in this book are traditionally made with halal meat. Most large cities in North America have at least one halal butcher.