HALAL CART WHITE SAUCE
One of the things that makes halal cart food so delicious is the white sauce drizzled generously on top. It's a combination of yogurt, mayonnaise, vinegar and sugar, mixed together with some garlic until the flavors are fully combined. You can make a big batch and keep it in the fridge for a few days. Yogurt can vary in consistency, so if your white sauce is too thick, simply thin it out by adding a bit of water, one teaspoon at a time.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the yogurt and mayonnaise in a bowl. Add the vinegar, sugar, garlic and 1/2 teaspoon salt and stir to combine. If the sauce is too thick, add some water 1 teaspoon at a time. Store in a jar or squeeze bottle in the refrigerator for up to 5 days.
HALAL CART CHICKEN
If you've been to New York City, you've definitely come across food carts selling "chicken over rice." These food carts, also known as halal carts, were originally run by Egyptian immigrants, and their food quickly became a New York classic. The term halal refers to the methods used to prepare the meat in accordance with Islamic law. The chicken is marinated in a combination of spices and olive oil, then seared in a cast-iron skillet until golden and crispy on all sides. Paired with yellow rice, salad and the famous white sauce, this is street food at its finest.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.
LOADED HALAL CART FRIES
This recipe is life changing. Halal bowl, subbing the rice... wait for it... with crispy oven-baked fries! I used curly fries. For those of you who are not familiar with Halal bowls, they are usually served at street carts. The bowl is typically filled with yummy aromatic rice and topped with chicken or gyro meat, then lettuce, tomato, and this white sauce I like to call 'crack sauce'. This recipe came to me one day when I was craving a bowl but didn't have any rice on hand.
Provided by Ren7497
Categories Bowl Recipes
Time 3h30m
Yield 8
Number Of Ingredients 18
Steps:
- Combine grapeseed oil, lemon juice, garlic, vinegar, dill, oregano, and coriander in a 1-gallon resealable plastic bag. Taste marinade; add desired amount of salt and pepper. Add chicken and seal the bag. Shake gently to ensure chicken is evenly coated with the marinade.
- Marinate the chicken in the refrigerator for 3 to 4 hours.
- Make white sauce by whisking mayonnaise, yogurt, vinegar, parsley, lemon juice, honey, salt, and pepper together in a bowl. Refrigerate until serving.
- Preheat the oven to 450 degrees F (230 degrees C). Spread french fries on a rimmed baking sheet.
- Remove chicken from the marinade and season with more salt and pepper. Heat olive oil in a large cast iron skillet over medium-high heat. Cook chicken until browned on one side, about 5 minutes. Flip and continue cooking, reducing heat if needed, about 5 minutes more.
- Meanwhile, bake fries in the preheated oven until light golden in color, 9 to 12 minutes.
- Shred chicken or cut into small chunks. Divide fries among serving bowls; top with chicken. Drizzle while sauce over the top.
Nutrition Facts : Calories 517.1 calories, Carbohydrate 30.7 g, Cholesterol 78.1 mg, Fat 34 g, Fiber 2.4 g, Protein 22.7 g, SaturatedFat 6.5 g, Sodium 562.9 mg, Sugar 1.7 g
LOADED HALAL CART FRIES
This recipe is life changing. Halal bowl, subbing the rice... wait for it... with crispy oven-baked fries! I used curly fries. For those of you who are not familiar with Halal bowls, they are usually served at street carts. The bowl is typically filled with yummy aromatic rice and topped with chicken or gyro meat, then lettuce, tomato, and this white sauce I like to call 'crack sauce'. This recipe came to me one day when I was craving a bowl but didn't have any rice on hand.
Provided by Ren7497
Categories Bowl Recipes
Time 3h30m
Yield 8
Number Of Ingredients 18
Steps:
- Combine grapeseed oil, lemon juice, garlic, vinegar, dill, oregano, and coriander in a 1-gallon resealable plastic bag. Taste marinade; add desired amount of salt and pepper. Add chicken and seal the bag. Shake gently to ensure chicken is evenly coated with the marinade.
- Marinate the chicken in the refrigerator for 3 to 4 hours.
- Make white sauce by whisking mayonnaise, yogurt, vinegar, parsley, lemon juice, honey, salt, and pepper together in a bowl. Refrigerate until serving.
- Preheat the oven to 450 degrees F (230 degrees C). Spread french fries on a rimmed baking sheet.
- Remove chicken from the marinade and season with more salt and pepper. Heat olive oil in a large cast iron skillet over medium-high heat. Cook chicken until browned on one side, about 5 minutes. Flip and continue cooking, reducing heat if needed, about 5 minutes more.
- Meanwhile, bake fries in the preheated oven until light golden in color, 9 to 12 minutes.
- Shred chicken or cut into small chunks. Divide fries among serving bowls; top with chicken. Drizzle while sauce over the top.
Nutrition Facts : Calories 517.1 calories, Carbohydrate 30.7 g, Cholesterol 78.1 mg, Fat 34 g, Fiber 2.4 g, Protein 22.7 g, SaturatedFat 6.5 g, Sodium 562.9 mg, Sugar 1.7 g
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