AhlulBayt News Agency: Eid al-Adha means the”festival of sacrifice”. Customs in the big Eid vary considerably across the Muslim world, with ‘sacrificial’ meat being consumed in different ways.
It is a three to four-day celebration, which this year most people around the world will celebrate on Friday. It falls on the tenth day of the last month of the Islamic lunar calendar, known as Dhu al-Hijjah.
To followers of Islam, Eid al-Adha marks the willingness of the Prophet Abraham (known as Ibrahim in Arabic) to sacrifice his son Ismail after receiving a command from God, even though ultimately Abraham did not have to sacrifice his son and was provided a ram to sacrifice in his son’s place.
The sacrifice is a reminder to Muslims to place their relationship with God before attachment to the material world – to trust in God’s plan, surrender to God’s will, and promote social cohesion and the ties of kinship through giving some of the slaughtered meat to others, particularly those less fortunate.
The following is a brief snapshot of dishes from around the Muslim world, outside of the ubiquitous barbecue and grilled meats commonplace on Eid, which may be traditionally made and consumed with the meat from the ritual sacrifice (referred to as qurbani).
Bosnia
In Bosnia, a liver dish (known as dzigerica) is traditionally consumed for breakfast. The liver is pan-fried with lots of onions, butter and Vegeta (a Balkan seasoning made from dehydrated vegetables, parsley and spices).
The liver is normally accompanied by an unleavened bread called pogaca and cottage cheese. The meat from the qurbani tends to be roasted and is known as pecenje. Eating qurbani meat is seen to be a blessing, and people are encouraged to eat a little, even if they are not hungry.
Egypt
In Egypt, fattah is a quintessential dish typically eaten on Eid al-Adha. It consists of multiple layers: a bed of white rice topped with spiced pieces of lamb or beef, toasted pitta chips, and a tangy garlic and tomato sauce. Tomato sauce is unique to Egypt. In the Levant, yoghurt, tahini, and garlic sauce are typically used instead of tomato sauce.
Gambia
In Gambia, qurbani meat is typically seasoned with spices and other seasonings and then grilled or roasted and is commonly called afra.The term afra is used interchangeably with dibi, which is a dish the Senegalese typically make with mustard and onions.The grilled meat is served with jollof rice, attieke (made from cassava), salad, and/or soup before being washed down with hibiscus or ginger juice.
Indonesia
In Indonesia, beef rendang is one of a handful of dishes traditionally consumed on Eid, but it is also popular year-round.The spicy dish has been influenced by ingredients used in Indian and Pakistani cuisine. It is normally made by first preparing a paste made from turmeric, onions, garlic, and ginger. The meat is then cooked with the paste before being stewed in coconut milk and additional herbs and spices such as lemongrass, lime leaves, and cinnamon sticks for a few hours until the meat is tender. Rendang is normally accompanied by rice.
Pakistan
In Pakistan, pulao is an iconic dish featuring rice and meat that is consumed for lunch or dinner on Eid. The cooking process is similar to the way Spanish paella is made. Traditionally, qurbani meat is boiled in a stock flavoured with onions, garlic, ginger, cinnamon, black pepper and cardamom. Once the meat has been gently boiled, it will be removed from the stock and fried with onions, cloves, cumin and yoghurt until it is brown. The stock will then be added to the fried onions and meat. It is then brought to a boil, and rice is added and cooked until fluffy. Pulao is traditionally served with yoghurt (raita) and salad, and sometimes a meat curry.
Qatar
In Qatar, people consume a variety of dishes popular across the Middle East, such as kabsa and mandi. One popular dish, originating in Mecca according to legend, is a bread soup called lamb thareed. It is comprised of a traditionally unleavened flatbread topped with a stew made with meat, vegetables and spices.
Saudi Arabia
In Saudi Arabia, rice and meat dishes are standard fare during Eid al-Adha, but the exact dishes vary across the country’s regions and are influenced by diverse cultural and historical influences. For example, kabsa is a dish that is influenced by Persian and South Asian biryanis.The rice is cooked in the same spiced broth the meat is cooked in, lending depth to the rice with notes of cumin, cinnamon, and cardamom. Meat is usually placed on top of the rice and is served on a platter, so that it can be shared in a group and eaten by hand. Mandi, on the other hand, is a simpler dish. The meat is cooked in a clay tandoor oven, obtaining its flavour from the smoke, and roasted until it is tender and juicy. It is served on a bed of fragrant basmati rice and accompanied by salad, yoghurt, and spicy tomato sauce.
Sudan
In Sudan, a dish made with lamb cubes – known as Shaya – is popular on Eid al-Adha.The lamb is marinated in a paste made of onions, garlic, vinegar, small green chilli peppers, and tomatoes for a few hours and then typically barbecued, while some fry it. Shaya can be accompanied by a salad and is normally eaten with other popular vegetarian dishes such as a fava bean dish (known as fuul) and Sudanese falafel (known as tameeya).
Turkey
In Turkey, meat from the qurbani is traditionally consumed for breakfast. All parts of the animal are consumed, including the liver (ciğer), kidney (böbrek), and heart (kalp), and these parts tend to be eaten first. The meat itself tends to be cut into cubes and slowly cooked in its own fat along with salt until it’s tender, a process traditionally known as kavurma. Additional optional ingredients such as onions, bell peppers and tomatoes can also be added, but most people prefer to eat kavurma plain. Kavurma will typically be served with side dishes such as rice, bulgar or salad.
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