These 10 multicultural Eid ul Adha recipes are a great way to explore new flavors and cuisines while celebrating the festive occasion. These recipes come from all around the world and are sure to impress your family and friends. From spicy curries to mouthwatering stews, each dish is packed with a unique blend of flavors and aromas that are sure to tantalize your taste buds. So whether you’re looking to host a grand feast or simply want to try out new dishes, these 10 multicultural Eid-ul-Adha recipes are a must-try. Get ready to embark on a culinary journey and discover the wonders of global cuisine right in your own kitchen!
Eid ul Adha
Millions of Muslims around the world celebrate Eid ul Adha also known as the Festival of Sacrifice. This significant Islamic holiday is observed on the 10th day of Dhu al-Hijjah which is the final month of the Islamic calendar. Eid ul Adha commemorates the willingness of Prophet Ibrahim (Abraham) to sacrifice his son Ismail (Ishmael) as an act of obedience to Allah’s command but Allah replaced Ismail with a ram at the last moment.
The historical background of Eid ul Adha traces back to the time of Prophet Ibrahim who plays a significant role in Islam, Judaism and Christianity. According to Islamic tradition, Allah tested Prophet Ibrahim’s devotion by commanding him to sacrifice his beloved son Ismail. Prophet Ibrahim, a true believer, prepared to sacrifice his son in obedience to Allah’s command. However, at the last moment, Allah replaced Ismail with a ram which was sacrificed instead. This event symbolizes the ultimate act of faith, obedience and sacrifice.
Muslims worldwide celebrate Eid ul Adha which is one of the most significant religious observances in Islam. The celebration commences with the sighting of the new moon indicating the beginning of the Islamic month of Dhu al-Hijjah. Muslims gather at the mosque or an open-air gathering where they perform the morning prayer, followed by the sermon (khutbah).
Rituals and Traditions of Eid ul Adha
The main event of Eid ul Adha is the sacrifice of an animal, usually a cow, goat or sheep as a symbol of Prophet Ibrahim’s willingness to sacrifice his son for Allah. The meat is then divided into three parts, one for the family, one for friends/ neighbors and one for the poor and needy. Muslims also exchange greetings, gifts and sweets with each other and dress up in new clothes.
Variations and Diversity in Celebration
Muslims worldwide celebrate Eid ul Adha with many countries with significant Muslim populations like Saudi Arabia, Egypt, Turkey, Pakistan, India, Indonesia and Malaysia taking part in the festivities. However, the celebration may vary depending on local customs and traditions. In some countries, Eid ul Adha is a public holiday and people take time off from work to celebrate with family and friends.
Festive Cuisine: Traditional Dishes served during Eid ul Adha
Muslims eagerly anticipate Eid ul Adha, a significant holiday that holds great importance to their faith. One of the most anticipated aspects of this festival is the food, which varies from region to region and many Muslim households prepare using traditional Eid ul Adha recipes.
Traditional Eid ul Adha Dishes in Pakistan/ India
Pakistan and India are known for their popular Eid ul Adha recipes which include biryani, pulao and kebabs. Biryani is a dish that combines rice with either beef or mutton infused with fragrant spices like cumin, cardamom and cinnamon. Pulao, on the other hand, is also a rice dish but with fewer spices and includes vegetables such as carrots and peas. Kebabs made with beef or lamb are marinated in a mixture of yogurt and spices before being grilled or fried.
Popular Eid ul Adha Dishes in Turkiye and Iran
During Eid ul Adha in other Muslim countries such as Turkiye and Iran, people often enjoy lamb or beef kebab which they marinate in various spices before grilling on skewers. Additionally, in Turkey, people also commonly eat pilaf, a rice dish made with lamb or beef which is often served with a range of vegetable side dishes.
African Eid ul Adha Dishes
In some African countries such as Morocco, Algeria and Tunisia, a popular Eid ul Adha recipes is couscous which is a type of semolina pasta that is served with lamb or beef and vegetables. The meat is usually slow-cooked with a variety of spices and is incredibly tender and flavorful.
Sweets and Desserts: Sheer Khurma and Baklava
In addition to these savory Eid ul Adha recipes, sweets and desserts also play an important role in Eid ul Adha celebrations. In many Muslim households, it is customary to prepare a variety of desserts including kheer (also known as rice pudding) and sheer khurma, a sweet dish made with vermicelli noodles, milk and sugar. Another dish made is Baklava which is a layered pastry made with phyllo dough, nuts and honey or syrup.
10 Eid ul Adha recipes for a Global Taste Adventure
Looking to try some new and exciting dishes? Look no further! In this blog post, we’ll be sharing 10 multicultural Eid ul Adha recipes that are a must-try this Eid 2023 and are perfect for anyone looking to expand their culinary horizons. From fragrant and spicy curries to hearty stews and refreshing salads, these dishes come from all around the world and are sure to impress. So whether you’re hosting a festive gathering or simply looking to spice up your weeknight meals, these 10 multicultural Eid ul Adha recipes are a must-try. Get ready to explore new flavors and ingredients and take your taste buds on a journey to far-off lands!
Turkish Lamb Kebab Recipe
First on our list of 10 multicultural recipes is Turkish kebab and is definitely a must try this Eid-ul-Adha. Turkish cuisine is known for its rich flavors and bold spices and these lamb kebabs are a prime example of that. Made with ground lamb, grated onion, garlic and a variety of herbs and spices, these kebabs are bursting with flavor in every bite. The addition of fresh parsley and mint gives the meat a fresh and fragrant taste while the cumin, paprika, coriander and cayenne pepper provide a spicy kick that lingers on the palate.
Not only are these kebabs delicious but they are also a great option for those looking for a healthier meal option. Lamb is a lean protein source and the addition of herbs and spices means that you don’t need to rely on high-fat sauces or marinades to add flavor.
One of the great things about these kebabs is their versatility. They can be served as a main dish with a variety of sides such as roasted vegetables, rice pilaf or a fresh salad. They also make a great appetizer for parties or gatherings as they can be served on skewers for easy eating.
When it comes to cooking these kebabs, grilling is the best option to get that authentic smoky flavor. However, they can also be cooked on a grill pan or baked in the oven if you don’t have access to a grill.
- 1 lb ground lamb
- 1 small onion, grated
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Bamboo skewers, soaked in water
- In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, chopped mint, and spices. Mix well.
- Divide the mixture into 12-16 portions and shape each portion into a 4-5 inch long sausage shape.
- Thread each sausage shape onto a soaked bamboo skewer.
- Preheat a grill or grill pan to medium-high heat.
- Grill the kebabs for 6-8 minutes, turning occasionally, until cooked through.
- Serve hot with your choice of sides.
approximately 300-350 calories per serving (depending on the size of the kebabs)
Overall, these Turkish lamb kofta kebabs are a delicious and healthy option for any meal. They are easy to make, packed with flavor and versatile enough to be enjoyed in a variety of ways.
Indonesian Beef Rendang Recipe
Second on our list of best multicultural Eid ul Adha recipes is Indonesian beef rendang. Indonesian cuisine is famous for its complex and aromatic dishes, and beef rendang is one of the most beloved of them all. This slow-cooked beef dish is a staple in Indonesian households and is also popular in neighboring countries like Malaysia and Singapore.
What sets beef rendang apart from other beef dishes is its deep and intense flavor. The use of a wide variety of spices, including lemongrass, ginger, galangal and turmeric, gives the dish a rich and complex flavor profile that is both savory and spicy. The beef is cooked low and slow in a coconut milk-based sauce, which allows it to become tender and infused with all the flavors of the spices.
While the cooking process for beef rendang can be quite involved, the end result is worth it. The dish is perfect for special occasions or when you want to impress guests with your culinary skills. It can be served with steamed rice, noodles, or flatbread, and is a great option for those who love hearty and flavorful meals.
Beef rendang is also a dish that is steeped in tradition and history. It is said to have originated from the Minangkabau people in West Sumatra, Indonesia, and was traditionally served during special events and ceremonies. Today, it is enjoyed by people all over the world and has become a staple in many Indonesian restaurants.
- 2 lbs. beef chuck, cut into bite-sized pieces
- 4 stalks lemongrass, pounded and sliced
- 4 kaffir lime leaves
- 4 cloves garlic, chopped
- 4 shallots, chopped
- 2-inch piece ginger, peeled and chopped
- 2-inch piece galangal, peeled and chopped
- 2 tsp. ground turmeric
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 2 tbsp. tamarind paste
- 2 tbsp. brown sugar
- 2 cups coconut milk
- 1 cup water
- 2 tbsp. vegetable oil
- Salt, to taste
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the garlic, shallots, ginger and galangal to the pot and saute for 2-3 minutes until fragrant.
- Add the beef to the pot and cook for 5-7 minutes until browned on all sides.
- Add the lemongrass, kaffir lime leaves and spices to the pot and stir to combine.
- Pour in the coconut milk, water, tamarind paste and brown sugar and stir to combine.
- Bring the mixture to a simmer and then reduce the heat to low.
- Cover the pot and let the beef simmer for 3-4 hours, stirring occasionally until the meat is tender and the sauce has thickened.
- Season with salt to taste and serve hot with steamed rice.
approximately 400-500 calories per serving.
Overall, Indonesian beef rendang is a complex and delicious dish that is sure to impress anyone who tries it. Its rich flavors and tender beef make it a comfort food that is perfect for any occasion.
Pakistani Dumpukht Biryani Recipe
Third on our list of best multicultural Eid ul Adha recipes 2023 is Pakistani Dumpukht Biryani. It is a popular dish that originated in the Mughal era and is still enjoyed today in Pakistan and around the world. It is a unique twist on the classic biryani as it is cooked in a sealed pot and served in layers with the meat at the bottom and the rice on top. The dish is known for its aromatic flavors and tender, juicy meat.
When cooking Pakistani Dumpukht Biryani, one has to go through a laborious process. First, the meat is marinated in a blend of spices and yogurt to tenderize and infuse it with flavor. Then, the rice is cooked separately until it is about 80% done and layered on top of the meat in the pot. After that, the pot is sealed with a tight-fitting lid and baked in the oven until the rice is fully cooked and the flavors have melded together.
Special occasions such as weddings, festivals, and family gatherings often feature Pakistani Dumpukht Biryani on the menu. This dish brings people together as it is intended to be shared and enjoyed with loved ones. The spices aroma and the sight of the layers of rice and meat make it an impressive and delicious addition to any table.
- 2 pounds of boneless meat (mutton or beef)
- 2 cups of basmati rice
- 1 cup of plain yogurt
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 2 teaspoons of red chili powder
- 2 teaspoons of coriander powder
- 2 teaspoons of cumin powder
- 1 teaspoon of garam masala
- 2-3 bay leaves
- 3-4 green cardamom pods
- 2-3 cloves
- 1 cinnamon stick
- Salt to taste
- 3-4 tablespoons of ghee or vegetable oil
- 2 cups of water
- Saffron strands soaked in 2 tablespoons of milk (optional)
- Chopped coriander leaves, fried onions and dry fruits for garnish
- Rinse 2 cups of basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
- In a mixing bowl, mix 1 cup of plain yogurt, 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder and salt to taste. Add 2 pounds of boneless meat (mutton or beef) to the bowl and coat the meat with the spice mixture. Set aside to marinate for at least 30 minutes.
- Heat 1/2 cup of oil in a large pot and fry 2 sliced onions until they turn golden brown. Remove the onions from the pot and set aside.
- Add the marinated meat to the same pot and cook until it is browned on all sides.
- Drain the water from the soaked rice and add it to the pot with the meat. Add 4 cups of water and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 12-15 minutes or until the rice is cooked and the water is absorbed. Remove the pot from the heat and let it sit for 10 minutes.
- In a separate small pan, heat 3 tablespoons of ghee until it melts.
- Using a large spoon, gently mix the rice and meat in the pot. Drizzle the melted ghee over the top of the mixture.
- Pour 1/2 cup of milk over the top of the rice and meat mixture. Cover the pot with a tight-fitting lid and return to low heat for 10 minutes.
- Remove the pot from the heat and let it sit (covered) for another 10 minutes.
- Garnish the Pakistani Dumpukht Biryani with the fried onions, chopped coriander leaves and dry fruits before serving.
1 hour 30 minutes (including 30 minutes for marinating).
This recipe makes 6 servings.
Each serving of Pakistani Dumpukht Biryani contains approximately 600-700 calories depending on the type of meat used and the amount of oil added.
Moroccan Lamb Tagine Recipe
Fourth on our list of 10 multicultural Eid ul Adha recipes 2023 is Moroccan lamb tagine. It is a hearty and flavorful dish that is perfect for those who love bold and exotic flavors. The dish is traditionally cooked in a tagine, a clay pot with a cone-shaped lid that helps to trap in the flavors and moisture of the ingredients.
A blend of fragrant spices such as cumin, cinnamon, and coriander marinates the tender lamb meat which is then cooked with onions, garlic and sweet potatoes. The sweet and slightly spicy flavors of the vegetables perfectly balance the savory meat, creating a delicious fusion of flavors.
Fresh herbs like parsley or cilantro are often sprinkled on top of the dish, adding a refreshing touch to the final flavor profile. Moroccan lamb tagine can be served on a bed of fluffy couscous or with a side of crusty bread, making it a must-try dish for anyone looking to delve into the rich and diverse flavors of Moroccan cuisine.
- 2 lbs lamb shoulder, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 sweet potatoes, peeled and cut into chunks
- 2 cups chicken or beef broth
- 1/2 cup dried apricots
- 1/2 cup raisins
- 2 tbsp honey
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- In a large skillet, heat some oil over medium heat. Add the lamb and brown on all sides until well-seared.
- Add the onions and garlic to the skillet and saute until the onions are translucent.
- Add the cumin, coriander, cinnamon, paprika, turmeric and cayenne pepper to the skillet and stir to coat the lamb and onions in the spices.
- Add the sweet potatoes, broth, apricots, raisins and honey to the skillet and stir to combine.
- Cover the skillet and simmer for 2-3 hours or until the lamb is tender and the sweet potatoes are cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro or parsley before serving.
- Calories: 481
- Fat: 19g
- Carbohydrates: 45g
- Protein: 33g
(per serving, based on 6 servings)
Malaysian Ramly Burger Recipe
Fifth on our list of 10 multicultural Eid ul Adha recipes 2023 is the Malaysian Ramly Burger. This is not just any ordinary burger. It’s a street food phenomenon that has captured the hearts and taste buds of people all over the country. This burger is famous for its juicy, flavorful beef or chicken patty that is coated in a thin layer of egg and then grilled to perfection. What makes the Ramly Burger stand out from other burgers is its unique blend of spices and herbs, giving it a distinctive flavor that is hard to forget.
The Ramly Burger is not just a meal, it’s an experience. When biting into it, one can taste the savory goodness of the patty along with the richness of the egg layer accompanied by the tangy and spicy sauces and toppings added to it. This street food delicacy can be found in almost every corner of Malaysia from small food carts on the streets to food courts in malls.
- 500g ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 egg
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 4 burger buns
- 4 eggs
- 4 slices of cheese
- 4 tbsp mayonnaise
- 4 tbsp chili sauce
- 4 lettuce leaves
- 4 tomato slices
- In a bowl, mix the ground beef, diced onion, minced garlic, egg, cornstarch, salt, black pepper, cumin, coriander, chili powder, paprika, Worcestershire sauce and soy sauce.
- Form the mixture into four patties and set aside.
- In a separate bowl, beat the eggs and set aside.
- Heat a non-stick pan over medium heat and add the patties. Cook for 3-4 minutes on each side until fully cooked.
- Dip each patty into the beaten eggs, coating both sides.
- Place the coated patty back onto the pan and cook until the egg is fully set.
- Toast the burger buns.
- Assemble the burger by placing a patty on the bottom bun, followed by a slice of cheese, lettuce, tomato, mayonnaise, and chili sauce.
- Top with the top bun and serve immediately.
approximately 500-600 calories per burger
Iraqi Makdous Recipe
Sixth on our list of 10 multicultural Eid ul Adha recipes 2023 is the Iraqi Makdous. It is a traditional stuffed eggplant dish that originates from many Middle Eastern countries and is especially popular in Iraq and Syria. Not only this pickled eggplant dish is a classic appetizer but also can be served as a side dish that is known for its unique flavor profile. To prepare makdous, small eggplants are first washed, then slit lengthwise and partially fried or grilled until tender. A mixture of ground meat, rice, tomatoes and spices such as cumin, cinnamon and allspice is used to stuff the eggplants. After stuffing, the eggplants are preserved in a mixture of oil, vinegar and garlic that gives the dish its characteristic tangy and slightly sweet flavor.
Makdous is a dish that is enjoyed during special occasions and celebrations such as weddings and religious festivals. It is a testament to the region’s rich culinary heritage and the skill and craftsmanship of its chefs. The dish has different variations in other countries, such as the Lebanese version called “Maghmour” which replaces meat with chickpeas in the stuffing. Additionally, “Mahshi” is an Egyptian version of this dish that includes stuffed vegetables like eggplants, zucchinis, and peppers.
Similarly, the Turkish dish called “Karniyarik” is a popular meat-stuffed eggplant recipe that is a staple in many Muslim countries. In this dish, eggplants are stuffed with a mixture of ground meat, onions, tomatoes and spices such as cumin, paprika and parsley. These variations demonstrate the versatility and diversity of this dish across the region.
- Small eggplants (about 20-25)
- 1 pound of ground beef or lamb
- 1/2 cup of rice
- 1 onion, chopped
- 2-3 ripe tomatoes, chopped
- 2-3 cloves of garlic, minced
- 1/4 cup of chopped parsley
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- Salt and pepper to taste
- 1 cup of olive oil
- 1 cup of white vinegar
- 2-3 cloves of garlic, crushed
- Wash the eggplants and dry them. Cut off the stem and make a lengthwise slit in each eggplant, being careful not to cut them in half.
- In a large bowl, mix together the ground meat, rice, onion, tomatoes, garlic, parsley, cumin, paprika, salt and pepper.
- Stuff the meat mixture into each eggplant, using a small spoon or your fingers to push the mixture down into the eggplant. Be sure to fill each eggplant completely.
- Heat the olive oil in a large pot or deep skillet over medium-high heat. Fry the eggplants in batches until they are golden brown on all sides.
- Remove the eggplants from the pot and place them on a paper towel to drain the excess oil.
- In a separate bowl, mix together the white vinegar and crushed garlic.
- Once the eggplants have cooled, place them in a jar or airtight container and pour the vinegar mixture over them.
- Add enough olive oil to the container to cover the eggplants completely.
- Cover the container tightly and refrigerate for at least a week before serving.
about 6-8 people
one serving of Makdous (1 stuffed eggplant) contains around 150-200 calories.
Iranian Kebab-e-Tabrizi Recipe
Seventh on our list of 10 multicultural Eid ul Adha recipes is the Kebab-e-Tabrizi which is a beloved Iranian dish that boasts a unique blend of sweet and savory flavors. Ground beef or lamb is the main ingredient and seasoned with cinnamon, cardamom and saffron. The meat is then formed into small meatballs and grilled over hot coals. What sets this dish apart is the addition of a sweet and tangy sauce made from pomegranate molasses, honey and lime juice which is brushed onto the meat skewers while grilling. This creates a delectable combination of flavors that is both rich and complex.
Typically, Kebab-e-Tabrizi is served with rice and grilled vegetables making it an excellent choice for special occasions like weddings and festivals. However, it can be enjoyed at any time in the comfort of your own home. The dish is particularly popular among meat lovers and food enthusiasts due to its unique taste and preparation. Whether you’re looking to explore new flavors or seeking a classic Iranian dish, Kebab-e-Tabrizi is a must-try for anyone looking for a taste adventure.
- 1 pound ground beef or lamb
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon saffron
- Salt and pepper to taste
- 1/4 cup pomegranate molasses
- 1/4 cup honey
- Juice of 1 lime
- Rice and grilled vegetables for serving
- In a large bowl, combine the ground meat with cinnamon, cardamom, saffron, salt and pepper. Mix well and form into small meatballs.
- Thread the meatballs onto skewers and grill over hot coals until browned and cooked through.
- In a small bowl, whisk together the pomegranate molasses, honey and lime juice to make the sauce.
- Afterwards, brush the sauce onto the meat skewers during grilling.
- Serve the Kebab-e-Tabrizi with rice and grilled vegetables.
around 30-45 minutes, depending on how long it takes to form the meatballs and thread them onto skewers.
The serving size for Kebab-e-Tabrizi is typically 2-3 skewers per person, depending on appetite and whether it is served as a main dish or as part of a larger meal.
The calorie index for Kebab-e-Tabrizi can vary depending on the specific ingredients and preparation method used but on average one serving of 2-3 skewers is around 300-400 calories.
Afghan Kabuli Pulao Recipe
Eighth on our list of 10 multicultural Eid ul Adha recipes is the Afghan Kabuli Pulao. It is a beloved rice dish that features tender lamb or beef, basmati rice and an array of aromatic spices, including cardamom, cumin and cinnamon. During the cooking process, caramelized onions, raisins, and carrots are added to the rice, infusing the dish with both sweet and savory notes. Typically, the meat is cooked separately before being combined with the rice at the end. To complete the meal, the dish is traditionally served alongside yogurt sauce and a fresh salad.
As a staple dish in Afghan cuisine, Kabuli Pulao is often reserved for special occasions and celebrations, such as Eid-ul-Adha. Whether enjoyed at home or in a restaurant, this dish is known for its rich and complex flavor profile which appeals to both locals and visitors. Additionally, the popularity of Kabuli Pulao has made it a ubiquitous street food throughout Afghanistan and neighboring countries.
- 2 cups Basmati rice
- 1 pound lamb or beef, cut into bite-sized pieces
- 1 large onion, thinly sliced
- 1/2 cup vegetable oil
- 2-3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 2-3 carrots, peeled and julienned
- 4 cups water
- 1/2 cup sugar
- 1/4 cup rosewater
- Rinse the rice in cold water and soak it for 30 minutes. Drain the rice and set it aside.
- In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until they are golden brown.
- Add the meat to the pot and cook until it is browned on all sides.
- Add the garlic, cumin, cardamom, cinnamon, black pepper and salt to the pot. Stir the spices into the meat and onion mixture.
- Add the raisins, slivered almonds and julienned carrots to the pot. Stir them into the meat and onion mixture.
- Add the soaked rice to the pot and stir it into the meat and onion mixture.
- Add the water to the pot and bring it to a boil. Reduce the heat to low and cover the pot with a lid. Simmer the pulao for 10-15 minutes or until the rice is tender and the liquid has been absorbed.
- In a small pot, heat the sugar and rosewater over medium heat until the sugar has dissolved.
- Serve the pulao hot with the rosewater syrup poured over the top.
approximately 1 hour and 30 minutes
approximately 300-400 calories per serving
Indian Haleem Recipe
Ninth on our list of 10 multicultural Eid ul Adha recipes 2023 is Indian Haleem. It is a flavorful and hearty stew that is a favorite dish in the Indian subcontinent. It is a slow-cooked dish that features tender meat, lentils, wheat and a blend of aromatic spices. The dish is cooked over a long period, resulting in a creamy, porridge-like texture that is packed with flavor.
The main ingredient in Indian Haleem is usually beef or mutton, which is cooked with a combination of lentils and wheat. The lentils and wheat help to thicken the stew, giving it its unique texture and taste. The dish is also infused with a blend of spices, including cinnamon, cardamom, cloves, ginger, garlic and chili peppers, which impart a rich, complex flavor.
The slow-cooking process is critical to making Indian Haleem as it allows all the ingredients to blend together and create a harmonious flavor. The meat becomes tender and falls apart and the lentils and wheat break down to create a thick, creamy texture. The dish is typically served hot, garnished with fried onions, fresh herbs and lemon wedges which add brightness and contrast to the rich flavors of the stew.
- 1 lb boneless mutton or beef, cut into small pieces
- 1 cup wheat, soaked overnight
- 1/2 cup chana dal (split Bengal gram), soaked for 2 hours
- 1/2 cup urad dal (split black gram), soaked for 2 hours
- 1/2 cup moong dal (split green gram), soaked for 2 hours
- 2 onions, chopped
- 2 tbsp ginger-garlic paste
- 2 green chillies, chopped
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 2 tsp garam masala powder
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 4 tbsp oil or ghee
- Salt to taste
- Fried onions, chopped fresh cilantro, mint leaves and lemon wedges, for garnishing
- To make Indian Haleem, begin by soaking 1 cup of wheat overnight and 1/2 cup each of chana dal, urad dal and moong dal for 2 hours.
- Then, in a large pot combine the soaked wheat and lentils with 8 cups of water and cook on medium heat until fully cooked.
- Use a hand blender to blend the mixture into a smooth paste.
- In another pot, heat 4 tbsp of oil or ghee and add 1 tsp of cumin seeds, 1 cinnamon stick, 4 cloves and 4 cardamom pods.
- Saute for a minute, then add 2 chopped onions and 2 chopped green chillies and cook until the onions are golden brown.
- Furthermore, add 2 tbsp of ginger-garlic paste and saute for another minute.
- Next, add 1 lb of boneless mutton or beef which is cut into small pieces and cook until it’s browned on all sides.
- Add 2 tsp of red chilli powder, 1 tsp of turmeric powder and 2 tsp of garam masala powder and stir well. Pour in 4 cups of water and bring the mixture to a boil.
- Reduce the heat and let the meat simmer until it’s fully cooked and tender. Then, add the lentil-wheat paste to the pot with the meat and stir well.
- Add salt to taste. Cook on low heat for at least an hour, stirring occasionally to prevent sticking. The Haleem should be thick and creamy.
- Finally, serve the Indian Haleem hot, garnished with fried onions, chopped fresh cilantro, mint leaves and lemon wedges.
approximately 3 hours
approximately 300-400 calories per serving
Saudi Arabian Kabsa Recipe
Last on our list of 10 multicultural Eid ul Adha recipes 2023 is Saudi Arabian Kabsa. It is a popular and traditional dish that has its roots in the Middle East. Saudi Arabia originated Kabsa but it has become a popular rice-based dish enjoyed in various Middle Eastern regions and beyond. Firstly, cooks prepare the dish by cooking spiced and seasoned chicken, lamb or beef in a blend of flavorful spices. Secondly, they use the resulting broth to cook the rice, infusing it with the aromatic flavors of the meat and spices. Kabsa is traditionally served with a variety of accompaniments such as hot sauce, salad and yogurt adding even more depth to the dish.
What makes Kabsa unique is the blend of spices and seasonings used, which can differ from region to region and cook to cook. Some common spices found in Kabsa include cumin, coriander, cinnamon, cardamom and cloves. Lastly, Kabsa is known for its fragrant aroma which comes from the use of saffron and other aromatic ingredients, making it a tantalizing and satisfying meal.
- 2 cups basmati rice
- 1/2 lb. chicken and 1/2 lb. lamb meat
- 2 onions, sliced
- 3 cloves garlic, minced
- 3 tomatoes, diced
- 1 green bell pepper, diced
- 2 tablespoons tomato paste
- 1 tablespoon Arabic spice mix
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 2 bay leaves
- 4 cups chicken broth
- Salt and pepper to taste
- Vegetable oil
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried dates
- Rinse the rice in cold water until the water runs clear, then soak it in cold water for 30 minutes.
- Heat oil in a large pot and brown the meat on all sides. Remove the meat from the pot and set it aside.
- In the same pot, saute the onion and garlic until the onion is translucent.
- Add the tomato paste, Arabic spices, cumin, coriander, turmeric, bay leaves, salt and pepper. Stir until the spices are fragrant.
- Add the diced tomatoes, green bell pepper, raisins, almonds, dried apricots and dried dates to the pot. Stir to combine, then add the meat and cover the pot. Simmer for 20 minutes.
- Drain the water from the soaked rice and add it to the pot with the meat and vegetables. Stir to combine, cover and simmer for an additional 20-25 minutes or until the rice is cooked and the water is absorbed.
- Remove the pot from heat and let it sit for 10 minutes.
- Fluff the rice with a fork before serving. Not only you can adjust the amount of dried fruits and nuts to your liking but also you can also substitute other dried fruits and nuts such as figs, prunes, pistachios or cashews.
around 1.5 to 2 hours
around 400-500 calories per serving
In conclusion, Eid ul Adha 2023 marks a joyous occasion for Muslims around the world to come together and celebrate with their loved ones. One of the highlights of this festival is the feast that follows the sacrifice of the animal. From region to region, traditional dishes vary, offering a unique culinary experience that reflects the diversity of Muslim cultures.
To make the most of this festive occasion, we highly recommend trying out these 10 multicultural Eid ul Adha recipes this eid. Not only these dishes are a great way to experiment with new cuisines and flavors but also they offer a delicious and exciting way to celebrate with family and friends. The blend of spices and flavors in these recipes is sure to satisfy your taste buds. In addition, it should be noted that these dishes have been prepared with love and care, making them ideal for sharing with loved ones. Moreover, these recipes offer a fantastic opportunity to savor traditional favorites that are beloved by Muslims worldwide.
So, gather your loved ones, roll up your sleeves and embark on a culinary journey that is sure to be memorable. With their unique flavors and spices, these Eid ul Adha recipes are the perfect way to celebrate Eid ul Adha 2023 in style!