Eid-ul-Adha – The Meaty Eid

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Sheer Khurma
Ghee 15ml
Broken cashew nut pieces 5-7
Broken almonds 5-7
Broken pistachio 5-7
Raisins 4-6
Large dates 3-4
Vermicelli 65g
Milk 125ml
Sugar 2 tablespoons
Rose water 1 teaspoon
Cardamom powder 1/4th teaspoon
Pistachio powder garnishing
Lamb chops with garlic & herbs
Lamb chops 400g
Salt 1/2 tablespoon for seasoning
Black pepper 1/2 tablespoon
Minced garlic 1/2 tablespoon
Chopped rosemary 1 teaspoon
Chopped thyme 1 teaspoon
Chopped parsley 1/4 teaspoon
Olive oil 4 tablespoons
Beef Galayet Bandora
Thinly sliced beef 150 grams
Potato 1 medium
Onion 1 large , thinly sliced
Olive oil 1/2 cup
Canned tomatoes 1 cup
Cumin 1/2 teaspoon
All-spice 1/2 teaspoon
Cinnamon 1/2 teaspoon
Salt 2 teaspoon
Pepper 1 teaspoon
Shish Tawook Chicken
Boneless skinless chicken breast cubes 300 grams
Lemon 1 juice and zest
Garlic grated 2 cloves
Salt 1 teaspoon
Pepper ½ teaspoon
Cinnamon 1 teaspoon
Oregano 1/2 teaspoon
Olive oil 1 tablespoon
Fresh parsley
Chili powder 1 teaspoon
Paprika 1 teaspoon
Ground ginger 1/2 teaspoon
Yogurt 1/2 cup

Eid-ul-Adha – The Meaty Eid



    • Sheer Khurma

    • Lamb chops with garlic & herbs

    • Beef Galayet Bandora

    • Shish Tawook Chicken



    Once again our homes will brighten up with decorative lights, echo with laughter recalling old stories, and be full of fragrance from the bukhoor lit in a corner. As the second biggest festival in the Muslim calendar draws closer, preparation for this festival of sacrifice has begun.


    While the day teaches a lot about patience it also brings out your inner chef! With a spread full of scrumptious food, we picked a few favorites.



    Sheer Khurma 

    This rich, creamy, and flavorful dessert of vermicelli paired with crunchy dry fruits with the perfect blend of cardamom and rose water will fill your house with a welcoming aroma. 


    • Melt ghee in a medium-sized saucepan. Once heated add chopped nuts, raisins, and dates to ghee and stir for 2-3 minutes or until the nuts have caramelized. Transfer to a bowl and keep aside.
    • In the same saucepan add the vermicelli and roast it for 3-4 minutes. Pour in milk and cook until the milk starts to boil. Stir occasionally to avoid the vermicelli from sticking.
    • Reduce the heat to low and simmer the milk for 7 minutes for it to get creamier.
    • Add sugar and almonds to the saucepan and cook for another 2 minutes. 
    • After 2 minutes, add rose water and cardamom powder. Cook for another 5 minutes on medium heat. 
    • In a dish, serve the sheer khurma hot or cold, garnished with rose petals and pistachio powder.



    Lamb chops with garlic & herbs

    Eid-ul-Adha without some meat is like Christmas without Santa! Call for a plate of tender and juicy lamb chops is essential. Simple to make yet flavorful in every bite, these garlic-rich marinade compliments the meat perfectly. 


    • Season both sides of the lamb with salt and pepper and set aside for 5 minutes in the fridge. 
    • Add minced garlic, thyme, rosemary, parsley, and olive oil in the same bowl as the lamb chops and mix it. 
    • Allow the lamb chops to marinate for 30 minutes at room temperature.
    • Over medium flame heat a saucepan. Add 1 tablespoon of olive oil to it and the lamb chops. 
    • Cook the lamb for 3-4 minutes on each side.
    • Serve with your favorite sauce or chutney and Enjoy.



    Beef Galayet Bandora

    There is nothing more comforting than a bowl of thinly sliced beef in a rich tangy tomato sauce made from freshly grown tomatoes. This delightful brunch recipe originating from Jordan will surely leave you craving for more.


    • In a medium-sized saucepan, heat olive oil over medium flame.
    • Once the oil is hot, add chopped onions and stir until light golden brown.
    • Place the thinly sliced beef in the pan and let it cook for 5-6 minutes.
    • Pour the canned tomatoes along with all-spice, cumin powder, and cinnamon in the pan and let it simmer for 2 minutes.
    • Add the chopped potatoes to the tomato beef mixture and let it simmer for 15 minutes.
    • Season with salt and pepper.
    • Serve and Enjoy.



    Shish Tawook Chicken

    This popular Middle Eastern chicken recipe marinated with earthy spices, lemon zest, and yogurt will become your all-time favorite recipe. 


    • In a medium bowl combine the chicken breast cubes, salt, pepper, grated garlic, lemon juice, lemon zest, paprika, ground ginger, chili powder, oregano, cinnamon, and yogurt. Let the chicken marinate for a minimum of 4hours or overnight in the fridge.
    • Over medium flame, heat a saucepan and add oil.
    • Once the oil heats, place the chicken cubes in the saucepan and saute it for 7-10 minutes.
    • Garnish with chopped parsley and serve hot.


    A day full of mouthwatering food and a warm gathering with your loved ones is all that this occasion is about. Make the most of it while you keep the less privileged in mind. Food Crowd wishes you a joyous Eid-ul-Adha. 

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