The Food of Eid

After 30 days of fasting from dawn to dusk, a billion muslims around the world will celebrate the end of Ramadan with the Eid ul-Fitr festival. While traditions may vary across the globe, the feasting is commonly an integral part of it. We’re going to take a look at some exotic foods that are the highlights of the Eid celebration around the world:


People usually spend a considerable effort on making extravagant desserts on Eid day. In Iraq, there is a pastry called Klaicha that has the scent of rosewater and is filled with dates. In Lebanon there is the Mamoul, a cookie with filling consisting of dates and walnuts.


Our Indian and Pakistani readers will be familiar with Sevaiyan, or vermicelli noodles. They’re the traditional Eid breakfast (of the lavish kind) in Pakistan and India. The dish is made by toasting the noodles and served either dry or boiled and turned into a milky, soupy pudding called sheer khurma.

In Morocco there is a popular Eid dish called . A stew that takes its name from the heavy earthenware pot in which it is slow cooked,


traditionally over an open fire, or bed of charcoal.

Chicken tagine is cooked low and slow and are served usually with bread. The dish is made by slow-cooking the chicken in a tagine pot with garlic, onions, spices, ginger, saffron water and cinnamon. It’s just as delicious as it sounds.

A fun twist on samosas are those of the sweet kind. They make up the light eid-day snacking and are popular for their crunchy, nutty taste and are easy to prepare on top of that. They are made with a mixed filling of dried milk, sugar, desiccated coconut, cardamom powder, almonds and pistachio into a samosa covering and are then deep fried.

With Eid coming up, we hope you can look up a few of these dishes and try them out on the day of Eid ul-Fitr to see how your guests like them. If there are any items you think should be considered integral to Eid-day feasts, do let us know in the comments!