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.

Eid Recipes | Ashta

It is time for Eid ul Fitr 2009! Here are some of our favorite Eid recipes.

The following is a recipe for cake that is popular in the Arabian Gulf countries.


Eid Recipes
Ashta




Ingredients

1 quart half-and-half

2 slices white bread (crusts removed), cut into small dice

1/4 teaspoon mashed mastic

2 tablespoons powdered sugar

1/4 cup plus 1 tablespoon cornstarch

1/2 cup rose water

1/2 cup orange blossom water

Method

1. Place the half-and-half, bread and mastic in a large nonreactive pot over medium-low heat and allow it to come gently to a boil, about 1 hour, stirring occasionally.

2. While the half-and-half mixture is coming to a boil, combine the powdered sugar, cornstarch, rose water and orange blossom water in a small saucepan. Heat the contents over low heat, stirring constantly, until the sugar is melted, about 1 minute.

3. When the half-and-half mixture comes to a boil, increase the heat to high and add the sugar mixture, stirring constantly until it thickens like a custard. Remove from the heat.

4. Spread the contents onto a large (approximately 15-inch-by-10-inch), rimmed sheet pan and allow to cool. Skim the thickened layers into a medium bowl as they form on the surface of the cream; you will have 2 to 3 layers. Place the custard in a separate medium bowl, then cover both bowls and refrigerate until cold.

5. When cold, mix together the skimmed layers and custard. Cover and refrigerate until needed. Serve cold.

Total time: 1 1/2 hours plus chilling time

Servings: Generous 3 cups

Note: Adapted from Dolly Chammaa of Sunnin Lebanese Cafe in Westwood and Long Beach. Mastic, the crystallized resin from the mastic tree, can be found at C&K Importing Co. in Los Angeles and Super Hayat Market in Torrance, and at Middle Eastern and Greek markets. She recommends serving ashta with baklava, or on its own topped with bananas, honey or pistachios.

Eid Recipes | Igaili Cardamom-Saffron Sponge Cake

It is time for Eid ul Fitr 2009! Here are some of our favorite Eid recipes.

The following is a recipe for cake that is popular in the Arabian Gulf countries.

Eid Recipe
Igaili Cardamom-Saffron Sponge Cake



Ingredients

Pinch of saffron threads

6 soft-packed dates, pitted

5 eggs

3/4 cup sugar

1 heaping teaspoon ground cardamom

Pinch of turmeric

1 cup flour

2 teaspoons baking powder

1 tablespoon vegetable oil

1 tablespoon sesame seeds, divided

1/4 cup chopped walnuts, or other nuts of your choice

Method

1. Heat the oven to 350 degrees. Soak the saffron in 2 tablespoons of very warm water for 20 minutes, then set aside.

2. Mash the dates with a fork, then roll the small mashed pieces into small pea-sized balls (about 2 dozen) and set aside.

3. In the bowl of a stand mixer, or in a large bowl with a hand mixer, whisk together the eggs and sugar until light, fluffy and almost meringue-like in texture, 7 to 10 minutes. Gently whisk in the cardamom and turmeric.

4. In a small bowl, sift together the flour and baking powder, then slowly add them to the egg mixture while whisking. Continue whisking while you add the saffron-infused water and oil just until combined.

5. Grease a round 9-inch springform or regular cake pan with butter and line with parchment paper. Butter the top of the parchment paper. Dust the bottom and sides with 2 teaspoons of the sesame seeds.

6. Pour half the cake mixture into the pan, scatter with the tiny date balls, then cover with the remaining mixture and a last sprinkling of sesame seeds. Top with chopped walnuts.

7. Bake for 35 minutes, or until the cake is golden brown on top (a toothpick inserted in the middle should come out clean).

8. Cool the cake, then release the spring and turn upside down onto a plate. Invert again and serve with a spoonful of crème fraîche or a scoop of vanilla ice cream.

Total time: 1 hour, 10 minutes

Servings: 12

Note: Adapted from "Cardamom and Lime: Recipes From the Arabian Gulf," by Sarah al-Hamad. She writes, "This is the Arabian version of sponge cake, perfumed with the evocative scents of the East and traditionally accompanied by a cup of sweet black tea. It is the perfect cake: satisfying yet light, aromatic but subtle, enfolding a variety of seductive ingredients like sweet dates and sesame seeds, saffron and cardamom, and walnuts." Cardamom is assertive, so decrease the amount for a lighter taste.

Eid Recipes | Milky Rice Pudding (Muhalbiya al-Ruz)

It is time for Eid ul Fitr 2009! Here are some of our favorite Eid recipes.

The following is a recipe for rice pudding that is popular in the Arabian Gulf and the South Asian countries.

Eid Recipe
Muhalbiya al-ruz (milky rice pudding)



Total time: 40 minutes, plus soaking and chilling times

Servings: 6

Ingredients

1 cup basmati rice

4 cups whole milk

6 to 8 tablespoons sugar, as desired

1/2 teaspoon green cardamom seeds, crushed

3 tablespoons rose water

1/4 cup chopped pistachios, toastedMethod

1. Wash the rice and let it soak for 30 minutes. Rinse until the water runs clear, then drain.

2. Put the rice and 1 cup cold water in a blender and process until the liquid becomes milky and the mixture just begins to thicken to a paste-like consistency, about 15 seconds. Set aside.

3. In a large, heavy-bottom saucepan, warm the milk over medium heat and add the sugar. Increase the heat to high and stir frequently with a wooden spoon until the milk mixture begins to bubble around the sides of the pan. Reduce the heat to a simmer and continue to cook for 1 minute, stirring constantly. Add the rice and cook at a very gentle simmer until the contents are thickened and the rice is al dente, 15 to 20 minutes. Be careful to stir frequently, scraping the bottom and sides of the pan so the pudding cooks evenly.

4. Add 1 cup boiling water, stir in the crushed cardamom seeds and rose water, and cook at a low simmer just until the water is incorporated and the pudding again thickens slightly, about 3 minutes.

5. Remove from the heat and divide among 6 serving bowls or glasses. Allow to cool, then refrigerate, covered, until desired. Serve sprinkled with chopped pistachios.

Note: Adapted from "Cardamom and Lime: Recipes from the Arabian Gulf," by Sarah al-Hamad. She writes, "Milky desserts are very popular in the Middle East, and this one is a particular favorite -- the rice thickens to give it texture. There are many ways of making muhalbiya: with rice, with rice flour, or with corn flour, the way it is made in Lebanon and Syria. Top with chopped pistachios to add some color and crunch."