Halal Cart Food and Its Roots

The food that the halal cart workers have to prepare and cook brings up several topics of discussion.  The first main issue is the definition of halal and how this integrates with the cook’s own religion and practices.  It also brings up the topic of how the popularity and prevalence of halal food came to be.  Did it rise to address an immigrant need or was it just because there was a general interest in this type of food like there is with Chinese and Mexican food?  It also then brings up the issue of the authenticity of this halal cart food to the food that Muslims usually eat.  The third and last issue is the actual preparation of the food and what the cooks do with the leftovers at the end of the day.

According to ViewsWeek.com, halal food is “food prepared in accordance with the Islamic dietary laws.”  Eater.com says halal is “exclusively referred to a method of slaughter that rendered a meat acceptable for Muslims to eat.”  Essentially, halal is the way the food is prepared in regards to the Islam religion.  A halal cart cook whose cart is named “The Prince of Egypt” which is located in Baruch College’s plaza was gracious enough to give his thoughts on several issues.  The unnamed cook said that the food he cooked really was halal but he affirmed our belief that there were halal carts that actually didn’t sell halal food.  This then brings up an interesting question.  Why would there be carts that say they’re a halal cart, but then don’t actually sell halal food?  This situation would support the idea that halal carts are so prevalent today because of people’s interest in this type of food rather than fulfilling a need for actual halal food.  But halal carts actually started from a need from immigrants.  More specifically, Muslim cab drivers needed a quick halal meal before their long shifts.  The rise of Muslim cab drivers with the increasing prevalence of halal carts was not a coincidence.  It was essentially an immigrant occupation such as driving taxis that opened the door of new opportunities for other new immigrants such as owning or working in halal carts.  It seems as if it was a happy coincidence that Muslim immigrants were unintentionally helping their fellow Muslim brothers out by allowing them this opportunity to make money in a new place.  After all, most of them immigrated to the U.S. for better job opportunities and better education for their children.  Although halal carts started because of a need from immigrants, its growing presence throughout the streets of New York City is more due to a general interest in this type of easy, quick food.  It has now become integrated into New York City culture, just like hot dog stands have.  This occurrence echoes the immense presence of Chinese and Mexican food in New York City as well.  They all seemed to have started to fulfill an immigrant need but rose to popularity because of the general public’s interest in the type of cuisine they offered.

The raw ingredients that the cooks get usually come from depots nearby garages where they store their carts overnight.  The halal cart cook from the interview stated that he starts working at eight in the morning.  It might seem odd that they have to be there that early when most of the business starts in the noon.  But the cooks start cutting all the ingredients and preparing the food early in the morning to prepare for the afternoon rush.  Walking to Baruch College in the morning, one may pass by a halal cart and can already see, smell and hear the sizzle of the onions that the cook is cutting up and putting on the grill.  What also makes halal carts stand out is their red and white sauces that you can choose to put on top of your meal.  According to Eater, the red sauce most likely originates from Egyptian harissa sauce which is basically a spicy paste sauce.  The white sauce is more of a spin-off of Egyptian zabadi which is a yogurt-like dip.  The sauces are an integral part of halal cart food, especially in the New York City street food scene and it’s interesting how both sauces originally came from Egyptian sauces.  These are all unique attributes that immigrants bring with them to the U.S. and somehow integrate their culture and food from their home country to the food they make in the U.S.  The leftovers from the halal cart are also another point of interest.  The halal cart worker who assisted the halal cart cook said that they either tossed the leftovers or gave it out.  They always have a fresh batch of food every day and prepared the morning of.  The halal cart cooks don’t have an easy job, but they work hard to earn money for themselves and their families.  They come here to the U.S. for better job opportunities and if it takes grueling away at the grill in a halal cart, they will work hard to achieve the reasons why they immigrated to the U.S. in the first place.