In ancient times, the Arabs were interested in food, and they were creative in naming the types of foods across different days, months and occasions. Each occasion has a distinct food; The methods of preparing it differ from one country to another, and on Eid al-Adha, Muslims participate in the ritual of slaughtering the sacrifice, and then cooking meat with various recipes, flavors and flavors. We invite you to learn about the most famous Eid al-Adha dishes in the Arab and Islamic world.
In Saudi Arabia, the Eid al-Adha table is varied and outdoors
Saudis choose to spend the feast in an open and calm atmosphere away from the noise of cities. The dining table on Eid al-Adha varies. On the feast, the Saudis eat the kabsa, the bridegroom, the marquq, the marhaif, the masabeeb and the marais.
In Oman..meat was buried in the tandoor
Citizens are keen to follow an old traditional custom, where the oven is opened and fires are set in it; For each family to put their meat in pots of green palm fronds, then close it by placing the lid on its nozzle, and seal it with mud, then leave it for two days, after which they pull the meat with specially designated sticks, in the middle of a gathering of the people of the neighborhood or the street in which there is a pit, Everyone brings their own meat to eat.
In Egypt.. Fattah and tortillas
The food of the Egyptians on the feast is based on meat; such as fattah or porridge; It is toasted bread with meat, broth, rice, and tortillas; It is a flake made of flour and water and stuffed with minced meat, and the “membar” which is lamb or cow intestines stuffed with different fillings.
In Palestine.. Stuffed lamb liver
The worshipers begin to go to mosques, especially the blessed Al-Aqsa Mosque, to perform the Eid prayer, then the rituals of slaughtering the sheep begin, and there is a special Eid meal, which is lamb liver stuffed with parsley and garlic.
Follow more: The most famous Arab customs on Eid al-Adha
In Jordan.. Grills and Mansaf
The special Eid food is usually grills, where men prepare everything related to grilling; From lighting the fire and arranging the meat, as well as the barbecue process, the Jordanian housewife excels in making mansaf, which is rice to which meat boiled with labneh is added, and it is an authentic Bedouin food, and it is considered one of the most famous Eid foods in Jordan.
In Morocco..they divide the lamb parts on the days of Eid
Moroccans do not eat lamb on the first day of the feast, but empty it from its stomach and make barbecue; Where family members gather around the stove, they eat barbecue with green tea and onions, and on the next day they roast the head around which the family members and guests gather, and on the third day they prepare the “mrouzia” with the neck of the lamb, or the garde from which they make the “tail”.
In India.. a love affair between meat and wonderful Indian spices
The most prominent meal that culminates in the feast of Eid al-Adha in India is “Shahi Nawabi Biryani”, which is porridge with lamb shoulder and bread. And the “Badami lamb korma” which is a curry of mutton with almond cream and wonderful Indian spices.
Follow more: Takbeerat Eid al-Adha
In Sudan..the division of sacrifice into three parts
The Sudanese eat (shieh) after returning from the Eid prayer, which is cooked and incompletely cooked meat. They consider it a “patience” until the preparation of the sacrifice is completed. Then the Sudanese divide the sacrifice into three parts; One part is for grilling, another part is cooked called kebab al-Hilla, and the third part is called bitterness. It is a meal that the Sudanese eat on the morning of the first day of Eid al-Adha immediately after the slaughter, where the guts of goats or sheep are taken; From the liver, spleen, kidneys and lungs, they should be seasoned well after thorough and thorough cleaning; To be eaten raw without cooking, but if it is cooked, it is called (Kamunia), and among the distinctive Sudanese dishes on the feast is (Mafrouk), which is fresh vegetables that are rubbed and added to the soup or sauce after its maturity.
In Tunisia.. Drying meat under the sun
On Eid al-Adha, young girls prepare “zaghdida”, and its main ingredients are meat and vegetables; Such as onions, tomatoes and peppers, they put them in a ceramic pot, and they are cooked in the canon. As for the housewives, they manufacture various types of meat. One of the customs that Tunisians follow is drying meat under the sun, which is called “qadid”, as well as other foods; Such as frying pan, sheep head, mallow, and others.
Follow more: Does combining the sacrifice and the aqeeqah invalidate the sacrifice?