Halal’s Mediterranean side
At Stanford, the dining team incorporates halal food into broader educational opportunities and workshops.
Stanford’s ghormeh sabzi
This colorful dish, also from Stanford, is a traditional Persian herb stew over rice.
Stanford’s special Eid al-Fitr dinner featured spiced halal lamb chops with turmeric-chickpea stew.
Bowl-ed over with fast-casual halal food
“Halal can be any genre of food, but American halal food is a new genre which creates a fusion of Middle Eastern and Mediterranean flavors and American styles,” says Jamal Rasoully, founder of Halal Shack, the NYC-inspired street chicken-and-rice-bowl concept created at SUNY Albany in 2017.
Halal Shack’s bedrock items—rice, protein and sauces—allow for a lot of improvisation and fine-tuning based on what customers are craving.
Hooray for hummus
One of Halal Shack’s side items, this roasted red pepper hummus is the perfect snacky sidekick to a bowl.
Garbanzo bean salad
Another side from halal shack, this refreshing salad captures the healthy side of halal.
Jamal’s Chicken pours on the flavor
Halal Shack’s sister concept, Jamal’s Chicken, features halal versions of sizzlin’ fast-casual trends, like hot chicken sandwiches.
Wings are the thing
A perennial favorite with college students, wings are also part of Jamal’s Chicken lineup.
Like other fast-casual fried-chicken concepts, Jamal’s Chicken uses chicken tenders in many ways, like in a chopped Buffalo chicken salad or in wraps, as seen here.
Jamal’s Chicken has some seriously craveable sides on the menu, like this dreamy, creamy mac ‘n cheese.
Halal chicken at Harvard
Harvard University Dining Services makes halal more inclusive by not only providing dedicated halal stations, but also by making halal proteins and meals available at all 13 dining halls every day.