Zabiha: Understanding Halal Slaughter in the Islamic Tradition

In Islam, there’s a special way called “Zabiha” ” to slaughter halal animals that Muslims are allowed to eat. “Zabiha” comes from an Arabic word meaning ‘to slaughter.’ It’s a specific way of slaughtering animals that makes the meat clean, healthy, and okay for Muslims to eat according to their religious beliefs

The Standards of Zabiha Halal

The rules for Zabiha Halal meat are very specific and need to be followed carefully during the slaughtering process:

Intention (Niyyah):

The person performing the slaughter must have a sincere intention (niyyah) to slaughter the animal for the sake of Allah. The intention should be focused on adhering to Islamic principles and providing halal meat.

Animals Permissible for Slaughter:

In general, Islam allows the slaughter of pure animals such as buffaloes, camels, non-predatory terrestrial animals and birds which don’t prey other animals. Wild animals, animals that have died before slaughter, and those forbidden in not permissible.

Sharp Knife: The knife used for slaughter must be extremely sharp to facilitate a swift and humane cut. This condition is in place to minimize the animal’s suffering and ensure a quick and efficient process.

Shaddid b. Aus said:

Two are the things which I remember Allah’s Messenger (PBUH) having said: Verily Allah has enjoined goodness to everything; so when you kill, kill in a good way and when you slaughter, slaughter in a good way. So every one of you should sharpen his knife, and let the slaughtered animal die comfortably. (Sahit Muslim 1955a, Book 34, Hadith 84)

4. Saying “Bis millah”:

Before making the cut, The slaughterer must pronounce Tasmiyah “Bismillah” (In the name of Allah). This invocation is a crucial part of the process, signifying that the act is performed with the name of Allah and ir accordance with Islamic principles.

5. Slaughtering the Animal:

The act of slaughtering involves cutting the throat, windpipe, and blood vessels in the neck, causing the animal’s swift death. The spinal cord should remain intact, ensuring the swift release of blood

6. Draining Blood:

The blood must be allowed to drain out of the body. Consuming blood is strictly prohibited in Islam, and draining the blood ensures that the meat is halal and free from impurities.

7. Muslim Slaughterer:

The slaughterer must be a Muslim who is of sound mind and has reached puberty. He should be well-versed in the Islamic method of Zabiha and adhere to the conditions outlined by Islamic jurisprudence.

8. Facing the Qibla (Mecca):

Ideally, the animal should be positioned in the direction of the Qibla (the Kaaba in Mecca) during the slaughter. This condition symbolizes the unity of the Muslim community in their worship

9. Stunning:

Stunning is a technical method of making animal immobile or unconscious, with or without killing them during or at the beginning of the slaughtering process in a way that slaughtering thereafter causes no fea or pain to the animal. The use of some stunning methods that cause the animal to lose consciousness but not death before slaughter is considered humane and acceptable in Islam by most scholars, but some stil prefer no stunning. In order to meet Halal requirements, stunning must not cause permanent injury and deathto the animal.

These criteria reflect the physical aspects of the slaughter.

Cultural and Religious Diversity among North American Muslims

The Muslim populace in North America is diverse, encompassing various cultures, traditions, and interpretations of Islamic law. This diversity leads to a wide range of practices and opinions regarding Halal meat. Some Muslims consider only hand- slaughtered meat to be truly Zabiha Halal, while others believe also machine slaughtered meat is Zabiha Halal if it complies with the specific guidelines for animal welfare and the Islamic method of slaughter. Such divergent views can cause confusion and debate within the community. The word Zabiha is also used as a trademark by some companies in Canada and causing more confusion as most think it would be hand but in fact it’s machine slaughtered.

Conclusion

The way Muslims prepare Zabiha meat is more than just following certain steps; it shows their dedication to following Muslim Commitment and eating in a responsible way. As the Muslim community continues to grow and diversify, it’s really important to teach people about these practices, make sure food labels are clear, halal logos are printed, and certified by a trusted and globally recognized halal certification body. By sticking to Zabiha Halal standards, we’re not just following religious rules; we’re also looking after the spiritual well-being and togetherness of the Muslim community. In the end, like in all religious practices Muslims believe that Allah knows what’s best and they seek his pleasure on what to eat and how to live their spiritual lives.

References:
https://blog. muslimee.com/what-is-zabiha-meat/
https: / /halalfoodcouncil usa. com/the-ha lal-meat-industry-trends-challenges -and-opportun ities-2
https://halalfoundation. org/what-is-dhabiha-zabiha-in-islam-and-how-is-it-related-to-halal/

A NEWS BOX

Ample supplies of halal chicken in the Canadian market

OTTAWA–There are ample supplies of halal chicken in the Canadian market, according to government document released to the Canadian Press. The four page document was released to CP under the Access to Information Act.

The report says that there were many complaints about the availability of ethnic varieties of Chicken like kosher, Hong Kong Chicken, and specialty birds. But none of them related to halal.

The Canadian supply management system is currently controlls the production of cheese, dairy and poultry through marketing boards, according to the Canadian Press. Farmers are allotted a certain quota to sell. (Canadian Press)

Chef Syed overcomes problems to launch halal food truck

Aleem Syed is Toronto’s chef on wheels. An accident which left him paralyzed some years ago isn’t stopping him from opening a halal food truck. He is only second chef in Toronto on a wheelchair. His aim is to provide the best of Halal cuisine and he is experiments are coming up with a festival of flavors.

His efforts are grabbing the attention of mainstream media and he was recently profiled in the Toronto Star. His food truck called The Holy Grill will serve “ethnic, upscale street food. 11 He aims to bridge the gap between Muslim and non-Muslim food lovers through his business which is actually a passion for him.

Halal Recipe of the Month: Mediterranean Stuffed Chicken with Roasted Vegetables

Mediterranean Stuffed Chicken with Roasted Vegetables

Ingredients:
For the stuffed chicken:
• 4 boneless, skinless chicken breasts
• 4 tablespoons Butter
• 2 teaspoons Italiano Seasoning
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1/4 cup tomatoes, chopped.
• 1/4 cup cheddar cheese, crumbled.
• Fresh basil leaves, chopped (optional)
Forthe roasted vegetables:
•1 large eggplant, 2 tomatoes, 1 cucumber, 2 bell peppers (any color), diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• Fresh parsley, chopped (for garnish, optional)

“We highly recomrnend using IFANCC certified ingredients, please check our website for latest supplier list.”

Method:
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: Using a sharp knife, make a deep slit lengthwise along the side of each chicken breast to create a pocket for stuffing. In a small bowl, mix Butter, minced garlic, Italiano Seasoning, chopped tomatoes, crumbled cheddar cheese, and chopped basil leaves (if using). Stuff each chicken breast with the butter mixture, then use toothpicks to secure the openings.
3. Roast the Vegetables: In a large mixing bowl, combine the diced eggplant, tomatoes, cucumber, and bell peppers. Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, and dried oregano. Toss until the vegetables are evenly coated. Spread the seasoned vegetables out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.
4. Cook the Stuffed Chicken: Heat a skillet over medium-high heat. Add a drizzle of olive oil. Place the stuffed chicken breasts in the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (75°C).
5. Serve: Once the chicken is cooked and the vegetables are roasted, remove the toothpicks from the chicken breasts. Serve the stuffed chicken alongside the roasted vegetables. Garnish with chopped parsley, if desired. This Mediterranean-inspired dish is a perfect blend of flavors and textures, featuring the succulent chicken, savory stuffing, and tender roasted vegetables.