4 meals Muslims eat during Eid al-Adha

The star: mutton

Eid-el-Kebir is also known as the “Feast of the Sheep” or the “Feast of Sacrifice”, because it commemorates the sacrifice that God asked Abraham to make to test his faith. According to the French Ministry of Agriculture, Aïd-el-Kébir involves the slaughter of over 100,000 sheep over 1 to 3 days. Roast, tajine, kebabs or meatballs, all parts are cooked, including offal! The most popular dish in the Arab world is undoubtedly mechoui.

But here are a few other examples of local traditional recipes.

Boulfaf (Morocco)

Boulfaf (or melfouf) are liver kebabs with mutton crépine, a Moroccan speciality for Eid el-Adha. The pieces of meat are marinated in a mixture of spices, such as cumin, paprika, cayenne pepper, garlic and parsley, to add flavour and tenderness to the meat. After being grilled, Boulfaf is often served with Moroccan bread, grilled vegetables such as peppers and onions, and a variety of sauces and condiments, such as harissa (a hot sauce) or ground cumin.

 

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Douara (Algeria)

A lamb tripe stew in sauce, also Algerian, is very popular in Algeria during the Eid al Adha festival. It is also known as bakbouka, particularly in the Algiers region. It is prepared by carefully cleaning the lamb tripe to remove any impurities. The tripe is then cut into medium-sized pieces and blanched to remove any trace of odour or bitterness. Once blanched, the tripe is simmered in an aromatic sauce that generally includes onions, garlic, tomatoes, parsley, coriander and a mixture of spices such as cumin, paprika, ginger and turmeric. Slow cooking allows the flavours to mingle and the tripe to become tender and tasty.

 

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Fatteh (Egypt, Lebanon, Syria, Jordan)

Made with bread, yoghurt, meat, vegetables and various fillings, fatteh is particularly popular during the festive season for its comforting side. It is prepared by frying or toasting pita bread until crispy. The bread is then crumbled or broken into pieces and placed at the bottom of a dish. A layer of yoghurt mixed with garlic and lemon juice is added as a creamy base to the dish.

Next comes a layer of cooked meat, usually seasoned with spices such as cumin, cinnamon and pepper, and sometimes chickpeas. Finally, a hot sauce made from melted butter and pine nuts is poured over the top of the fatteh, accompanied by fresh herbs such as coriander or parsley.

 

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Kabsa (Saudi Arabia)

This spicy rice and meat dish, usually chicken, lamb or fish, is much appreciated for its blend of spicy flavours and fragrant rice. It is prepared with a myriad of spices such as cumin, coriander, black pepper, cinnamon, cloves and turmeric. To prepare it, the rice is cooked in a meat stock so that it absorbs the flavours and becomes fragrant and colourful.

 

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