5 traditional dishes served during Eid al-Fitr
By Bryan Ke
Eid al-Fitr, an important day of festivity marking the end of Ramadan for Muslims around the world, starts on Thursday.
The special holiday may last up to three days, depending on the country where it is being celebrated.
Eid al-Fitr is celebrated on the first day of Shawwal, the 10th month of the Islamic calendar. It signals the end of Ramadan, the ninth month of the Islamic calendar and a time when Muslims worldwide fast to bring them closer to Allah.
During Eid al-Fitr, many Muslims invite their friends and family to a delicious feast of various dishes and desserts unique to their respective countries or regions of origin to celebrate the end of their fast.
Here are five traditional dishes commonly served during Eid al-Fitr in different countries:
Beef rendang
While beef rendang, a spicy curry main course, can be found all year round in Indonesia, Malaysia and Singapore, the dish is also considered a classic meal served during Eid al-Fitr in those Southeast Asian countries.
A dish made from a combination of meat, spices, herbs and coconut milk, beef rendang originated from the Minangkabau people, an ethnic group from West Sumatra, Indonesia. A study published in the Journal of Ethnic Foods noted that rendang was found in West Sumatra in the eighth century.
Bolani
A traditional snack in Afghanistan, Bolani is one of the most common foods found on Afghan families’ tables during the Eid al-Fitr celebration. It is made with vegetables, such as leeks, chives, spinach, potatoes or lentils, all wrapped with very thin sheets of dough. The traditional snack can also be paired with yogurt dips.
Xinjiang lamb skewers
As the name of the dish suggests, Xinjiang lamb skewers are commonly served during Eid al-Fitr in the Xinjiang autonomous region in northwest China, where Uyghur Muslims, who are considered as China’s most persecuted minority, celebrate the holiday.
Although similar to lamb kebabs of the Middle East, Xinjiang lamb skewers differ mostly due to the size of the meat and the spices and herbs, such as Sichuan peppercorns, used for the marination.
Sheer khurma
Considered a classic dessert served during Eid al-Fitr in India, sheer khurma holds a special place in the hearts of many Indians.
“There are memories associated with khurma,” chef Sadaf Hussain told The Hindustan Times. “This is the first item we eat after offering namaz on Eid.”
The sweet treat is made using a combination of typically thin vermicelli, milk, sugar and dried fruits. Meanwhile, some recipes add coarsely chopped nuts into the classic dessert, like unsalted pistachios and almonds.
Ghraybeh
A traditional Middle Eastern butter cookie served during Eid al-Fitr, ghraybeh dates back over a thousand years ago. The treat, which is made either with almond flour or wheat flour and with stuffing, was first spotted in the Kitab al-Ṭabīḫ, the oldest known Arabic cookbook, in which the cookie was called khushkanānaj gharib.
The version found in the 10th-century recipe book did not contain almonds or other nuts. However, these ingredients are considered common in ghraybeh today.
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