Most Popular Eid Recipes from Around the World | Made in SK Cookware 

Eid Ul-Fitr is one of the most important religious festivals celebrated by Muslims worldwide. It marks the end of the holy month of Ramadan, and it is a time of celebration, feasting, and togetherness.

Food plays a significant role in Eid festivities, and each country has its own unique set of traditional dishes that are enjoyed by families and friends. From the delicious biryanis of India and Pakistan to the sweet maamoul of the Middle East, and the savory pastries of North Africa, there are countless mouth-watering dishes to try during Eid.

In this article, we'll explore some of the most popular Eid recipes from around the world, so you can experience the flavors and traditions of this joyous occasion.

• Biryani:

A flavorful rice dish made with meat, spices, and aromatic herbs.

Ingredients:

• 1 kg chicken, cut into pieces
• 3 cups basmati rice, soaked for 30 minutes
• 4 onions, sliced
• 4 tomatoes, chopped
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala powder
• Salt to taste
• 1/2 cup oil
• 2 tbsp ghee
• 1/2 cup chopped coriander leaves
• 1/2 cup mint leaves
• 2-3 green chilies, chopped
• 1 tsp saffron strands, soaked in 1/4 cup milk

Instructions:

1. Heat oil in a large pan and fry the sliced onions until golden brown. Remove and set aside.

2. In the same pan, add the chicken pieces and fry until they turn golden brown. Remove and set aside.

3. In the same pan, add the chopped tomatoes and fry until they turn soft.

4. Add the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well and fry for a minute.

5. Add the fried chicken pieces and mix well. Add yogurt and mix well. Cook for 10 minutes.

6. In a separate pot, boil water and add the soaked rice. Cook until the rice is half done. Drain the water and set the rice aside.

7. In the same pot, add the chicken gravy and spread it evenly. Add a layer of half-cooked rice on top of the gravy.

8. Sprinkle some fried onions, coriander leaves, mint leaves, and green chilies on top of the rice.

9. Add another layer of rice on top of the spices.

10. Pour the soaked saffron milk on top of the rice and dot with ghee.

11. Cover the pot tightly with a lid and cook on low heat for 15-20 minutes, until the rice is fully cooked and the flavors are well blended.

12. Serve hot with raita, salad, or pickle.

Enjoy your delicious chicken biryani!

 -------------------------------------------------------------------------------------------------------

• Sheer Khurma:

A rich and creamy dessert made with vermicelli, milk, sugar, and dried fruits, often served as a breakfast or dessert on Eid day.

Here's a recipe for Sheer Khurma:

Ingredients:

• 1 liter full-fat milk
• 1/2 cup vermicelli
• 1/2 cup sugar
• 1/2 cup chopped dates
• 1/4 cup chopped almonds
• 1/4 cup chopped pistachios
• 1/4 cup chopped cashews
• 1/4 cup raisins
• 4-5 green cardamom pods, crushed
• 2-3 tbsp ghee or unsalted butter
• 1/4 cup rose water
• A pinch of saffron strands
• 1 tsp ground nutmeg (optional)

Instructions:

1. Heat ghee or butter in a large pot or deep pan over medium heat.

2. Add the vermicelli and fry until golden brown. Remove from the pan and set aside.

3. In the same pan, add the chopped nuts and raisins and fry until lightly browned. Remove from the pan and set aside.

4. In the same pan, add the milk and bring it to a boil.

5. Add the crushed cardamom pods, saffron strands, and ground nutmeg (if using) to the milk and stir well.

6. Add the fried vermicelli to the milk and stir well. Cook for 5-7 minutes or until the vermicelli is soft.

7. Add the sugar and chopped dates to the milk and stir well. Cook for 5-7 minutes or until the sugar dissolves.

8. Add the fried nuts and raisins to the milk and stir well. Cook for another 2-3 minutes.

9. Remove from heat and add the rose water to the milk. Stir well.

10. Serve hot or chilled, garnished with some chopped nuts and raisins.

Enjoy your delicious Sheer Khurma!

 -------------------------------------------------------------------------------------------------------

• Haleem:

A slow-cooked stew made with lentils, meat, and wheat, usually eaten as a main course.

Here's a recipe for haleem, a popular slow-cooked stew made with lentils, meat, and wheat:

Ingredients:

• 500g boneless meat (chicken, lamb, or beef)
• 1 cup wheat grains, soaked overnight
• 1/2 cup chana dal (split chickpeas), soaked overnight
• 1/2 cup moong dal (split mung beans), soaked overnight
• 1/4 cup masoor dal (split red lentils), soaked for 30 minutes
• 2 onions, sliced
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp garam masala powder
• Salt to taste
• 1/2 cup ghee or vegetable oil
• 1/2 cup fried onions
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 2-3 green chilies, chopped
• Lemon wedges, for serving

Instructions:

1. In a large pot or pressure cooker, add the soaked wheat grains, chana dal, moong dal, and masoor dal. Add enough water to cover the lentils and wheat. Bring to a boil and reduce heat to low. Simmer for 2-3 hours or until the wheat and lentils are soft and mushy. If using a pressure cooker, cook on high for 30 minutes and then let it simmer on low for another hour.

2. In a separate pan, heat ghee or oil over medium heat. Add sliced onions and fry until golden brown.

3. Add ginger-garlic paste and fry for 1-2 minutes.

4. Add meat and fry until it changes color.

5. Add red chili powder, coriander powder, turmeric powder, cumin powder, garam masala powder, and salt. Mix well and cook for 5-7 minutes or until the meat is cooked.

6. Add the cooked lentil and wheat mixture to the meat and mix well. Cook for 30-40 minutes, stirring occasionally, until the mixture becomes thick and creamy.

7. Add fried onions, chopped mint leaves, chopped coriander leaves, and green chilies. Mix well.

8. Serve hot, garnished with some more fried onions, chopped mint leaves, and a lemon wedge on the side.

Enjoy your delicious haleem!

 

 -------------------------------------------------------------------------------------------------------

• Kebabs:

Grilled or fried meat or vegetable skewers seasoned with spices and herbs, often served as an appetizer.

Here's a recipe for kebabs, a popular grilled or fried meat or vegetable dish seasoned with spices and herbs:

Ingredients:

• 500g ground meat (lamb, beef, or chicken)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 green chilies, finely chopped
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped mint leaves
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika
• Salt to taste
• Vegetable oil, for frying or grilling

Instructions:

1. In a large bowl, mix together the ground meat, chopped onion, minced garlic, chopped green chilies, chopped coriander leaves, chopped mint leaves, cumin powder, coriander powder, paprika, and salt. Mix well with your hands until everything is well combined.

2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours, to let the flavors meld together.

3. Divide the meat mixture into equal portions and shape them into oblong or round kebabs, using wet hands to prevent sticking.

4. Heat a grill pan or a non-stick skillet over medium-high heat. Brush the pan with some vegetable oil.

5. Add the kebabs to the pan and cook for 3-4 minutes on each side or until browned and cooked through.

6. Alternatively, you can thread the kebabs onto skewers and grill them over a charcoal or gas grill until browned and cooked through.

7. Serve hot with some mint chutney, raita, or salad.

Enjoy your delicious kebabs!

 -------------------------------------------------------------------------------------------------------

• Maamoul:

Maamoul is a traditional Middle Eastern dessert made of a buttery semolina dough filled with dates, walnuts, or pistachios. Here is a recipe to make maamoul:

Ingredients:

• For the dough:

  • 3 cups fine semolina
  • 1 cup unsalted butter, melted
  • 1/2 cup warm milk
  • 1/2 cup sugar
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mahlab (optional)
  • 1/2 teaspoon ground cardamom (optional)

• For the filling:

  • 1 cup pitted dates or 1 cup finely chopped walnuts or pistachios
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon (for walnut or pistachio filling only)
  • 1/4 teaspoon ground cardamom (for walnut or pistachio filling only)

Instructions:

1. In a large mixing bowl, combine the semolina, sugar, yeast, baking powder, salt, mahlab, and cardamom (if using). Mix well.

2. Add the melted butter and warm milk to the dry ingredients. Knead the dough for 5-10 minutes until it comes together and becomes smooth and elastic. Cover the bowl with a damp cloth and let the dough rest for 1 hour.

3. While the dough is resting, prepare the filling. If using dates, mix them with the melted butter and sugar until well combined. If using walnuts or pistachios, mix them with the melted butter, sugar, cinnamon, and cardamom until well combined.

4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

5. Take a small piece of the dough and shape it into a ball. Make an indentation in the center with your thumb, making sure not to go all the way through the dough. Fill the indentation with a teaspoon of the filling. Pinch the dough closed and shape it into a ball. Repeat until all the dough and filling have been used.

6. Place the maamoul on the prepared baking sheet and bake for 15-20 minutes, or until they are lightly golden on the bottom. Remove from the oven and let cool for 5-10 minutes before serving.

7. Maamoul can be stored in an airtight container at room temperature for up to a week, or in the freezer for up to a month.

 -------------------------------------------------------------------------------------------------------

• Samosas:

Crispy pastry filled with spicy meat or vegetable filling, a popular appetizer or snack during Eid. They are made by stuffing a crispy pastry shell with a spicy filling.

Here is a recipe to make samosas:

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil or ghee
• 1/2 cup water

For the filling:

• 3 potatoes, peeled and diced
• 1 cup frozen peas, thawed
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped cilantro
• 2 tablespoons vegetable oil or ghee
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (optional)
• Salt to taste

For frying:

• Vegetable oil

Instructions:

1. In a large mixing bowl, combine the flour and salt. Add the oil or ghee and mix well. Gradually add water, kneading until the dough comes together and becomes smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. While the dough is resting, prepare the filling. Boil the diced potatoes until they are tender, then drain and mash them. Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and fry for a few seconds until they sizzle. Add the onion, ginger, and garlic and fry until the onion is soft and translucent.

3. Add the coriander powder, garam masala, turmeric, and red chili powder (if using) to the skillet and fry for 1-2 minutes until fragrant. Add the mashed potatoes and thawed peas to the skillet and mix well. Add salt to taste and cook for 5-7 minutes until the filling is heated through.

4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

5. Roll out the dough into a thin sheet and cut it into long strips. Fold the strips into triangles, then fill each triangle with a tablespoon of the filling. Seal the edges by moistening them with water and pressing them together.

6. Heat enough vegetable oil in a deep frying pan over medium-high heat to deep-fry the samosas. Fry the samosas in batches until they are golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

7. Once all the samosas have been fried, transfer them to the prepared baking sheet and bake in the oven for 5-7 minutes to ensure they are fully cooked.

8. Serve the samosas hot with chutney or yogurt sauce.

 -------------------------------------------------------------------------------------------------------

• Roast Lamb:

Roast lamb is a delicious and classic dish that is perfect for a special occasion or Sunday dinner. A whole lamb roasted with herbs and spices, often served as the main course during Eid.

Here's a recipe to make a mouth-watering roast lamb:

Ingredients:

• 1 leg of lamb, about 5-6 pounds
• 6 cloves garlic, minced
• 1/4 cup fresh rosemary leaves, minced
• 1/4 cup fresh thyme leaves, minced
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup red wine
• 1 cup beef broth

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, salt, and pepper.

3. Pat the lamb dry with paper towels and rub the herb mixture all over the lamb, making sure to coat it evenly.

4. Place the lamb in a roasting pan and roast in the preheated oven for about 1 1/2 to 2 hours, or until the internal temperature of the meat reaches 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.

5. About halfway through the cooking time, pour the red wine and beef broth over the lamb. This will help keep the meat moist and add extra flavor.

6. Baste the lamb every 30 minutes with the juices in the pan.

7. Once the lamb is cooked, remove it from the oven and let it rest for about 15-20 minutes before slicing. This will allow the juices to redistribute and keep the meat tender and juicy.

8. Slice the lamb and serve with your choice of sides, such as roasted potatoes and vegetables, or a fresh salad. You can also drizzle the pan juices over the sliced lamb for extra flavor. Enjoy!

 -------------------------------------------------------------------------------------------------------

• Ghevar:

Ghevar is a popular Indian dessert, especially during the festivals of Teej and Raksha Bandhan. It is a disc-shaped sweet made from flour, milk, and ghee, and is usually topped with nuts and a drizzle of sugar syrup. Here is a recipe to make ghevar:

Ingredients:

For the batter:

• 2 cups all-purpose flour
• 1/2 cup ghee or clarified butter, melted
• 1/2 cup milk
• 1/4 cup water

For the sugar syrup:

• 2 cups sugar
• 1 cup water
• 1/4 teaspoon saffron strands (optional)
• 1/2 teaspoon cardamom powder

For the toppings:

• 1/2 cup sliced almonds, cashews, and pistachios
• 1 tablespoon edible silver leaf (optional)

Oil for deep frying

Instructions:

1. In a large mixing bowl, whisk together the flour, ghee, milk, and water until it forms a smooth batter. The batter should be thick and pourable.

2. In a deep frying pan or wok, heat the oil over medium-high heat until it's hot but not smoking.

3. Take a ladleful of the batter and slowly pour it into the hot oil from a height of about 12 inches. The batter will spread and puff up as it cooks.

4. Fry the ghevar on medium heat until it turns golden brown, about 5-7 minutes. Carefully remove it from the oil with a slotted spoon and drain it on a paper towel to remove excess oil.

5. Repeat the process with the remaining batter until all the ghevars are made.

6. In a medium saucepan, combine the water and sugar and cook on medium heat until the sugar dissolves. Add the saffron strands (if using) and continue to cook until the syrup thickens, about 15-20 minutes. Add the cardamom powder and mix well.

7. Dip each ghevar in the syrup for a few seconds and remove it. Place the ghevar on a wire rack so that the excess syrup can drip off.

8. Garnish the ghevar with sliced almonds, cashews, and pistachios. If desired, place a small sheet of edible silver leaf on top of the ghevar.

9. Let the ghevar cool for a few minutes before serving. Ghevar can be stored in an airtight container at room temperature for up to a week.

Enjoy your delicious ghevar as a sweet and indulgent treat!

 -------------------------------------------------------------------------------------------------------

• Falooda:

A sweet and refreshing dessert made with milk, rose syrup, vermicelli, and basil seeds, often served cold.

Falooda is a refreshing and delicious dessert drink that is popular in India, Pakistan, and many other parts of South Asia. It is made with vermicelli noodles, rose syrup, milk, and ice cream, and is often topped with nuts and basil seeds. Here's a recipe to make falooda at home:

Ingredients:

• 1/2 cup vermicelli noodles
• 2 cups milk
• 1/4 cup rose syrup
• 1 cup vanilla ice cream
• 1 tablespoon basil seeds
• 1 tablespoon chopped nuts (pistachios, almonds, or cashews)

Instructions:

1. In a large pot, boil 2 cups of water. Add the vermicelli noodles and cook for 5-6 minutes or until they are soft and cooked through. Drain and rinse the noodles under cold running water to stop the cooking process. Set aside.

2. In a small bowl, soak the basil seeds in 1/2 cup of water for about 10 minutes. The seeds will absorb the water and become gelatinous. Drain any excess water and set aside.

3. In a large glass or bowl, add a few spoonfuls of cooked vermicelli noodles. Pour in some rose syrup over the noodles.

4. Add a scoop of vanilla ice cream over the noodles and syrup.

5. Pour milk over the ice cream until the glass or bowl is almost full.

6. Add a spoonful of basil seeds and chopped nuts over the milk.

7. Repeat the layering process with noodles, rose syrup, ice cream, milk, and toppings until the glass or bowl is full.

8. Chill the falooda in the fridge for at least 30 minutes before serving.

9. Serve the falooda cold with a spoon and a straw.

Enjoy this sweet and delicious falooda as a refreshing treat on a hot day!

 -------------------------------------------------------------------------------------------------------

• Kataifi:

A dessert made with shredded phyllo dough, nuts, and syrup, popular in Middle Eastern and Mediterranean countries, often served during Eid celebrations.

Kataifi is a traditional Greek pastry made with a special type of shredded phyllo dough, usually filled with nuts and honey syrup. Here is a recipe to make kataifi:

Ingredients:

For the filling:

• 2 cups chopped walnuts or pistachios
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 cup melted butter
• 1/4 cup honey

For the kataifi:

• 1 pound kataifi pastry dough
• 1 cup melted butter

For the syrup:

• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 cinnamon stick
• 1 lemon, juiced

Instructions:

1. Preheat the oven to 350°F (180°C).

2. In a mixing bowl, combine the chopped nuts, sugar, cinnamon, nutmeg, and cloves. Add the melted butter and honey and mix well.

3. Unroll the kataifi pastry dough and separate the strands. Brush a 9x13-inch baking dish with melted butter.

4. Take a handful of the kataifi pastry dough and place it in the bottom of the baking dish. Using your hands, spread the pastry to cover the bottom of the dish. Brush the pastry with melted butter.

5. Add the nut filling on top of the pastry and spread it out evenly.

6. Cover the nut filling with another layer of the kataifi pastry dough, spreading it out evenly with your hands. Brush the pastry with melted butter.

7. Repeat with additional layers of pastry and filling until all the ingredients are used up. Make sure to brush each layer of pastry with melted butter.

8. Bake the kataifi in the preheated oven for about 45 minutes or until it turns golden brown and crispy.

9. While the kataifi is baking, make the syrup. In a medium saucepan, combine the sugar, water, honey, cinnamon stick, and lemon juice. Bring the mixture to a boil and then reduce the heat and let it simmer for about 10 minutes, or until the syrup thickens.

10. Once the kataifi is done baking, remove it from the oven and immediately pour the syrup over it, making sure to cover the entire pastry.

11. Let the kataifi cool for at least 30 minutes before serving. Cut it into slices and serve it as a sweet and nutty dessert.

Enjoy your delicious and authentic Greek kataifi pastry!

Conclusion