What is Eid al Adha?

What is Eid al Adha and Why is Eid al Adha Celebrated?

The Festival of the Sacrifice (Eid al-Adha) is one of two major Islamic celebrations and takes place on the tenth day of the Islamic month Dhul-Hijjah, the last month of the Islamic calendar.

Millions of Muslims from around the world make an annual pilgrimage to Makkah in order to worship Allah and to commemorate the willingness of the Prophet Ibrahim (peace be upon him) to sacrifice his son Ismail in response to a command from God.

It was with a heavy heart that Ibrahim agreed to do so but was ready to show his commitment and loyalty to his Lord.

Ibrahim's son, Ismail, also recognised the importance of God's commandment and was happy to participate. Ibrahim drew his knife to slaughter his son but just as the knife drew near, God intervened and Ibrahim's child was replaced by a sheep.

Ibrahim was happy and relieved when he saw that his son was safe. God had asked him to sacrifice his son to test his faith and when Ibrahim proved that he was willing to do it, God did not need him to commit the slaughter of his own son, whom Ibrahim dearly loved.

The celebration of Eid al-Adha commemorates this event as Muslims all over the world sacrifice an animal during this Eid.

While pilgrims in Makkah re-enact this scene by slaughtering sheep of their own, Muslims who can afford it in the rest of the world also participate in this rite by slaughtering sheep, camels and cows.

One third of the meat is distributed to the poor, one third to neighbors and relatives while one third is kept by the person who offered the sacrifice for use within his or her own family.

This is done in the same period as the Hajj.

Hajj:

For Muslims, the Hajj is the fifth and final pillar of Islam.

Muslims believe the Prophet Ibrahim was told by Allah to build a shrine dedicated to him. Ibrahim and his son built a small stone structure (kaaba) which was to be the gathering place for all who wished to strengthen their faith in Allah.

In recent times the number of pilgrims making the journey to Mecca has risen dramatically and upwards of two million pilgrims are expected this year from as many as 70 nations.

Hajj takes place each year between the 8th and the 13th days of Dhul al-Hijjah, the 12th month of the Muslim lunar calendar.

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When is Eid al-Adha 2009

When is Eid al-Adha 2009 in the USA?

Eid Al-Adha is a holiday at the end of the Hajj, the annual Muslim pilgrimage to Mecca which is one of the greatest religious observance in Islam.

It falls on the 10th day of the lunar month of Zul-Hijja and is the concluding act of pilgrimage to Makkah. In commemoration of Abraham's faith, sheep, goats and camels are sacrificed to God, and the meat is distributed to the poor and needy.
Eid al-Adha is observed whether or not one is on pilgrimage.

What is the date for Eid Al-Adha in 2009?

Answer: Eid Al-Adha is expected to be on or around November 27, 2009.

Note:

The exact dates of Islamic holidays cannot be determined in advance, due to the nature of the Islamic lunar calendar. Estimates are based on expected visibility of the hilal (waxing crescent moon following a new moon) and may vary according to location.


Eid al Adha

For more Muslim Eid recipes
check out Islamic Iftar

Recipes for Eid al Kabir (Eid Al-Adha)

Eid Al-Adha, known as the Festival of Sacrifice, is the most important holiday in the Islamic calendar.

The following is a popular sweet meat tagine recipe that is served in Morocco during Eid al Adha.

Mrouzia – sometimes spelled M'rouzia – is a sweet and spicy Moroccan tagine traditionally prepared in the days following Eid Al Adha, or Eid Al Kabir. Lamb is most popular at this time, but beef or goat meat can also be used.

A key ingredient in Mrouzia is the Moroccan spice mix, Ras El Hanout. Saffron also contributes to Mrouzia's unique flavor.

Cooking time below is for simmering in a conventional pot. Using a pressure cooker will reduce the time by half.

Eid al Adha Recipe
Mrouzia Recipe
Moroccan Lamb Tagine with Raisins, Almonds and Honey




Ingredients:

* 1 1/2 kg (about 3 lbs.) lamb (shoulder, neck or shanks) cut into 3" pieces
* 2 medium onions, grated
* 3 cloves of garlic, pressed or finely chopped
* 2 cinnamon sticks
* 2 teaspoons Ras El Hanout
* 2 teaspoons ground ginger
* 1 1/2 teaspoons salt
* 1 teaspoon pepper
* 1/2 teaspoon turmeric
* 1/2 teaspoon saffron threads, crumbled
* 1/2 cup unsalted butter
* 3 cups water
* 1 1/2 cups golden raisins (about 225 g)
* 1/2 cup honey, or to taste
* 1 teaspoon ground cinnamon
* 1/2 cup blanched almonds (about 50 g)

Method:

Cover the raisins with water and set aside to soak while preparing the meat.

In a heavy-bottomed pot or pressure cooker, mix the meat with the onions, garlic, and spices. Add the butter, cover, and leave to cook over medium-high heat for 10 to 15 minutes, stirring occasionally.

Conventional Pot Method:

Add the 3 cups of water, cover, and bring to a simmer. Cook for about 2 hours, or until the meat is tender. Add the raisins, honey, cinnamon and almonds.* If necessary, add additional water to cover the raisins. Cover the pot, and simmer for another 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.

Pressure Cooker Method:

Add the 3 cups of water, cover, and cook with pressure for about 40 minutes, or until the meat is tender. Add the raisins, honey, cinnamon and almonds.* If necessary, add additional water to cover the raisins.Cover the pot, and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.

To Serve:

Arrange the meat in center of a serving dish, and distribute the raisins, almonds and sauce over the meat.

* Alternatively, the almonds can be fried and presented as a garnish on top of the meat.



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Eid al Adha Recipe | Mutton Briyani

It is time for Eid al Adha 2009! Here are some of our favorite Eid recipes.

The following is a recipe for mutton briyani that is popular in the Indian continent.

Eid Recipes
Mutton Briyani




Ingredients:

500 gms Basmati Rice.
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.
6 Red chilies.
7 Cashewnuts.
Onions.(A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ¾ cup milk)
Curd beaten 1 cup.
Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.

Method:

1) Grind the chilies and Cashewnuts into a fine paste.

2) Mix the mutton pieces with the ginger-garlic paste and beaten curd and keep aside.

3) Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender.

4) Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil.

5) Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook.

6) When the rice is cooked, spread it on a plate and remove the spices (sabut masala).

7) Make a mixture of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside.

8) Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton.

9) Sprinkle half of the Pudina mixture and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice.

10) Sprinkle the rice with saffron milk and some ghee.

11) Cover tightly and cook for twenty minutes over slow fire. Serve hot.