There is a distinct difference between an establishment that’s halaal and one that’s ‘halaal friendly’.

The latter has been adopted by some restaurateurs to ensure Muslims are still able to dine at their restaurants. However, the two differ significantly, with ‘halaal friendly’ not recognised by the Muslim Judicial Council (MJC).

SA’s MJC issues halaal certificates if an establishment passes all checks – all being the key word here when breaking down what it means to be a fully halaal establishment, and the difference between the two, often controversial, terms.

We break it down further for restaurant owners and restaurant goers.

What does ‘halaal’ actually mean?

The Arabic word halaal directly translates to “permissible” and refers to what Muslims can and cannot eat, in this particular context.

There are certain animals or foods that are considered ‘haram’ (the opposite of halaal; forbidden) to eat, namely pork, as well as alcohol.

These are the two main factors that right off the bat results in a restaurant being denied a halaal certificate, but the supplier of the meat products also needs to be halaal certified.

In Islam, meat can only be considered halaal if it’s been slaughtered in a particular manner. This manner is believed to be the most humane way, as the process is done “quickly and cleanly”, according to the MJC, and the animal doesn’t suffer in the process.

The difference between ‘halaal’ and ‘halaal friendly’

In order for a restaurant to be halaal certified, it therefore must not serve any pork and alcohol on the menu – and all meats must be provided by a certified halaal supplier (again, all being the key word).

A few years ago, SA was in a tizz around KFC’s halaal status, fearing not all franchises across the country were halaal.

In that particular case, the MJC’s Shaykh Achmat Sedick said: “When we certify a branch, we ensure the suppliers are halaal. The suppliers to these branches form part of the halaal certification requirement. And it’s not just the chicken, but all the items like the oil and spices that must be certified.”

You can breathe a sigh of relief though, as KFC rep Suhayl Limbada said halaal certification, and making the effort to get it, lies with the franchisee, but the supply chain process, at the very least, “[complies] to halaal standards”.

Sedick’s comment, however, is important when differentiating between halaal and halaal friendly. So while the restaurant must fully comply with all halaal standards (and do so to get a halaal certificate), at halaal-friendly establishments, they may get their chicken and meat from a halaal supplier, but may also serve pork and/or alcohol.

Some restaurant goers still feel comfortable eating at these establishments, and will sometimes ask if they’ll prepare the food separately from all haram products.

And while some restaurants do, and even have the option to swap out bacon for macon, as is the case at Mulberry & Prince in Cape Town, others cannot promise there’ll be no cross-contamination.

To each their own, when it comes to determining what is right, for them, however, as in the chicken case, the South African National Halaal Authority (SANHA), who is also able to issue halaal certification, advises “leave out what is doubtful” or at the very least “be cautious”.

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