WHEN seeking late night snacks, Australians have often found sanctuary in the glowing lights of a neon-lit Middle Eastern establishment. A post-pub kebab or cheesy pre-taxi pide has long been the perfect antidote to that one-pint-too-many.
Beneath these unassuming halal kebab shop signs, however, a movement has been brewing, and it’s as notable for its snacky goodness as it is for its promotion of cultural open-mindedness.
At its core, the Halal Snack Pack (or ‘HSP’) takes a collection of kebab shop staples- shaved meat, chips, garlic sauce- and adds a few local touches (cheese and barbecue sauce), in a triumph of religious tolerance.
An antidote to the breathless anti-halal hyperbole, this unassuming box of deliciousness has spawned a bustling Facebook group — the Halal Snack Pack Appreciation Society — which currently boasts 144,000 members.
HALAL SNACK PACK WEDDING PROPOSAL: VICTORIAN MAN PUTS RINGS IN THE MIDDLE OF HSP
Here admirers of the eponymous snack post reviews of their HSP experiences, generally measured against the following criteria:
Signage: Specifically, how clearly is the word ‘Halal’ promoted on the store’s facade? The bolder the proclamation, the higher the score. Extra points for the HSP being mentioned on the menu.
Greeting: An enthusiastic “Hey brother/sister, what can I get you?” is considered a 10.
Chips: Crispy is key. Chips should be cooked enough to maintain their structure when covered in cheese, meat and sauces. Of course, they must also be doused in the most glorious of late-night condiments: chicken salt.
Cheese: Was there enough? Was it in the right place (over the chips/mixed through the chips, and under the meat)? And most importantly, did it melt?
Meat: As with kebabs, the quality of the meat varies greatly from store to store. In terms of which beasts to sacrifice upon the alter of chips, most HSP advocates opt for “mixed” meat, with chicken, lamb and, in rare instances, beef. Meat-to-chip ratio is also critical.
Sauce: The single greatest defining attribute of the Halal Snack Pack, besides its Halal accreditation, is the selection and application of sauces. The ultimate is considered to be the “holy trinity”: garlic sauce, barbecue sauce and chilli sauce. Some choose hummus, others sweet chilli, but never, ever tomato. Sauces should be applied liberally.
Packaging: While the Halal Snack Pack is a beacon of interfaith, Muslim-friendly tolerance, the same sadly can’t be said for its environmental consideration. It seems only polystyrene (or “poly”, in the language of the Appreciation Society) is enough to garner a maximum rating here.
Price: Expect to pay anything from $11—$17 for a standard serve, depending on the location and the specifics of your order.
Like all subcultural bastions on the internet, the group has adopted its own colloquialised language.
A “dingo” describes someone who has either produced, purchased or posted a sub-par HSP or HSP review (the most “dingo” of crimes being to order tomato sauce with your “Snacky”), while the term “haram” is borrowed directly from Arabic, and used to describe any behaviour that falls short of the lofty standards of the Halal Snack Pack Appreciation Society. Repeated violations risk a visit from the “harambulance”.
It may seem like “just” chips, cheese, meat and sauces, but by supporting halal-certified proprietors and building a community around tolerance and open-mindedness, this beloved snack is as celebratory in its diversity as it is in flavour.
Strictly for those nights that find you too far from a reputable HSP supplier, here’s how to make your own homemade Halal Snack Pack at home.
HALAL SNACK PACK: HOME EDITION
Ingredients:
1 Halal-certified leg of lamb, butterflied
For the marinade*:
*4 tbsp extra virgin olive oil
*Juice of one lemon
*3 cloves garlic, finely sliced
*3 tsp ground cumin
*3 tsp hot smoked paprika
*2 tbsp finely chopped parsley
*2 tsp freshly ground black pepper
*3 tsp salt
300g frozen chips
Deep frying oil (rice bran oil, vegetable oil, etc.)
100g grated cheese
Barbecue sauce
Chilli sauce
Garlic sauce
Combine marinade ingredients in a large bowl. Score meat and rub with marinade. Cover, and leave in the fridge for a few hours or overnight.
Allow meat to return to room temperature, then cook over a grill, on a barbecues, or on a frying pan until medium done. Rest for 20 minutes.
Meanwhile, heat oil in deep fryer or heavy-based saucepan. Once oil reaches 180C, cook chips until very crunchy and well cooked.
Drain chips and toss with chicken salt.
Layer chips on plate (or poly container). Top immediately with cheese. Liberally cover with meat. Finish with the sauces, applied in a crisscross pattern. Enjoy!
* Garlic sauce is available from Middle Eastern grocers, or can be made at home.
Tristan Lutze is a Sydney-based food writer, and is not a haram dingo. Follow his culinary adventures on Facebook.
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