Eid Dishes From Across The World
Eid Dishes From Across The World: Eid is nearly here and that means Muslims are busy with preparations – shopping for new clothes, preparing presents for the children, cleaning their homes and finalizing their Eid plans. In these last two days of Ramadan, no part of the house is as busy as the kitchen, because it is now time to whip up Eid delicacies. Here we review some of the signature Eid dishes from across the world.
Sheer Khurma
Nothing says Eid more like a bowl of warm sheer korma – a delicious mix of saviyaan very fine long pasta) slow cooked with milk, nuts, dates, and lots of sugar.
Based on the lavish cuisine of the Mughal Empire, South Asian homes often feature sheer korma for breakfast, which is usually consumed with parathay (fried bread), kebabs, and aloo ki sabzi (potato curry).
Mamoul
Mamoul are traditional home-made shortbread cookies made with semolina flour and filled with dates, nuts, or other fillings and shaped into balls or domes.
They are a celebration food in the countries of the Levant such as Syria, Lebanon, Palestine and Jordan. They have a distinct spicy sweet scent with strong hints of rosewater.
Meloui
Eid breakfast in Moroccon homes often features meloui, crisp sweet pancakes made with semolina flour, butter and sugar.
These also come in a savory version which features meloui stuffed with spicy beef or chicken.
Kahk Cookies
Egyptians celebrate Eid with a dish that dates back to the tie of the Pharoahs – kahk cookies are stuffed with honey, clarified butter, walnuts and sesame seeds and dusted with powdered sugar.
The creation of these airy cookies is often a family affair, when families gather to stuff and decorate cookies for the Eid table and place them in decorated boxes to gift to friends and relatives on Eid day.
Baklava
Baklava is a beloved sweet throughout many parts of the Muslim world, with roots in the Ottoman empire. It is made with fine layers of dough combined with nuts and covered in honey and rosewater, and comes in multiple shapes.
Some believe that the modern-day version of baklava was first prepared in the imperial kitchens of Topkapi Palace in Istanbul. Eid al-Fitr is referred to as the sugar festival in Turkey (Seker Bayram) and that means that it is the time when a lot of baklava is eaten and gifted during the celebrations.
Tufahije
Eid celebrations in the Balkans feature divine stewed apples – Tufahije.
They are made by stewing apples in sugar water and then stuffing them with crushed walnuts and whipped cream, topped with cinnamon and served in the poaching liquid.
Tagines
North African homes often feature tagines, which are stews cooked in dome-shaped earthenware dishes.
Each region ranging from Morocco to Algeria to Tunisia makes tagine differently, but they usually feature meat and vegetables which are cooked over low heat for a long time.
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