Halal Goat Head, Delhi India

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'Halal Goat Head, Delhi India'

Halal Goat Head, Delhi India

[© Copyright] 27 Jan 2006 Dylan O'Donnell
CATEGORY : Portraits
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Outside a grand Islamic mosque in Delhi, Jama Masjid, thousands of people jostle for position in the narrow marketplace that surrounds it. From car parts to poultry, roadside chapattis to a range of halal meats, the sights and smells come thick and fast. Pictured here, a line of butchers discect a goats corpse methodically, separating them into trays and buckets for immediate sale. Flies are everywhere among the bleeding bodies of various animals.

Kosher meat involves the following processes as described in the Old Testament (Leviticus)

– Kosher meat is the flesh of animals that both chew the cud and have cloven hoofs (as the cow and sheep)

– the animal must have been slaughtered with a skillful stroke by a specially trained Jew

– the meat must be carefully inspected, and, unless cooked by broiling, it must be salted and soaked to remove all traces of blood

– Kosher fishes are those that have scales and fins.

– The rules that apply to the slaughter and preparation of animals are the same as those for the slaughter of fowl.

– The cooking and eating of milk products with, or immediately after, meats or meat products is unkosher;

– the use of the same kitchen and table utensils and towels is forbidden.

– The cleansing of newly acquired utensils and the preparation of articles for Passover use are also called koshering.

Though similar, Muslims are generally advised that Kosher meat is not true to their Halal methods, though they are perhaps even stricter.

The Halal rules of slaughter include –

– Acceptable meat includes domestic birds, cattle, sheep, goats, camels, buck, rabbits, fish and locusts.