hmc

Kebabs

HMC Kebabs

HMC was established to ensure that all muslims could be confident that the meat and products they consume are genuinely halal. The HMC organisation is an independent, not for profit, registered charity which monitors, inspects and certifies halal products for the benefit of the muslim community.

HMC Kebabish Supreme

Blend of the best Asian spices.

We are one of only a handful of HMC (Halal Monitoring Committee) producers in the UK to provide kebabs for our Muslim Communities.

Made in the conventional way but everything from the meat used to the manufacturing the kebab is monitored by HMC inspectors.
This kebab contains extra spice to cater for our Muslim customers.

Visit the Halal monitoring commitee
https://halalhmc.org/

crushed chilli

fenugreek

chilli powder

cayenne pepper

HMC Kebabish Supreme

Made in the conventional way but everything from the meat used to the manufacturing the kebab is monitored by HMC inspectors. This kebab contains extra spice to cater for our Muslim customers.

Storage Information

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Keep Frozen below -18oc

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Do not overcook kebab before slicing

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Never re-freeze the kebab, for use the following day

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Cook directly from the freezer

Information

Make sure that the kebab knife or cutter is extremely sharp at all times. A poorly sharpened knife tears the surface of the meat and might cause the meat to collapse.
Do not rush and cut the surface until it is properly cooked.
The doner kebab should be cooked and sliced within one day.
When you start cooking, let the first layer cook slowly for 20-30 minutes. Which insures that the surface remains intact after the first cut.
After the first cut, let the meat cook steady between cuts.
By following these directions, you are guaranteed a kebab of the highest quality that retains good texture and is easy to slice.

Why not try your Doner Kebab Meat filled into pitta bread with salad and chili sauce…

Definition of Halal

Based on “General Guidelines for Use of the Term Halal” (CAC/GL 24-1997 1) issued by the Secretariat of the Joint FAO/WHO Food Standard Programme (1999), Halal food is defined as food permitted under the Islamic Law and should fulfil the following conditions:

1. does not consist of or contain anything which is considered to be unlawful according to Islamic Law;

2. has not been prepared, processed, transported or stored using any appliance or facility that was not free from anything unlawful according to Islamic Law; and

3. has not in the course of preparation, processing, transportation or storage been in direct contact with any food that fails to satisfy 1 and 2 above.

Slaughtering

All lawful land animals should be slaughtered in compliance with the rules laid down in the Codex Recommended Code of Hygienic Practice for Fresh Meat (CAC/RCP 11, Rev.1-1993.) and the following requirements:

1. The person should be a Muslim who is mentally sound and knowledgeable of the Islamic slaughtering procedures.

2. The animal to be slaughtered should be lawful according to Islamic law.

3. The animal to be slaughtered should be alive or deemed to be alive at the time of slaughtering.

4. The phrase “Bismillah” (In the Name of Allah) should be invoked immediately before the slaughter of each animal.

5. The slaughtering device should be sharp and should not be lifted off the animal during the slaughter act.

6. The slaughter act should sever the trachea, oesophagus, main arteries and veins of the neck region.