The questions people ask Abe in the comments, answered properly: what halal actually requires, what the certification marks mean, and what every dish on the menu is.
The five ingredient-label traps that make candy, bread, yogurt and baked goods questionable, what each one is made from, and how to tell when it's fine.
The two religious food laws overlap on pork, blood and the method of slaughter, and split on alcohol, seafood, camel, meat-and-dairy, and who holds the knife. Plus the honest answer on whether a Muslim can eat kosher.
What Islamic law actually requires for meat to be halal, where hand-slaughtered 'zabiha' comes in, why the stunning and machine-slaughter debate exists, and what to ask a Dearborn butcher or restaurant.
Fish is halal for everyone. Shrimp, crab and lobster depend on which school of Islamic law you follow. The Sunni majority, Hanafi and Shia positions, set out plainly.
What is kibbeh nayyeh? Mujaddara? Arayes? Nihari? A plain-English glossary of the dishes you will see on halal menus in Dearborn, Hamtramck and beyond.
Michigan lets you sell some homemade food without a license, up to $50,000 a year. Sauces, hummus and garlic oils are not on the list. What is allowed, what the label must say, and what it takes to sell a shelf-stable sauce legally.
Three sandwiches, one invention. How shawarma, doner kebab and gyros are related, how they differ in meat, seasoning and sauce, and which ones are likely to be halal.
Toum is the fluffy white garlic sauce on every Lebanese table in Dearborn: garlic, salt, lemon and oil, no egg. What it is, why it works, how to make it at home, and how to fix it when it splits.
