The most popular dishes for Eid al-Adha

Food plays a significant role in all Eastern celebrations. On Eid al-Adha, or Kurban Bayram, which means “Festival of Sacrifice” in Arabic, dishes are primarily prepared from the meat of the sacrificed animal.

Kavurma. Türkiye

Kavurma is one of the main dishes prepared for Eid al-Adha in Türkiye. This dish is also popular in other Middle Eastern and Central Asian countries. Often considered complex, when prepared correctly, it does not require great effort. Whether lamb or beef, the first dish prepared after the sacrifice is a large pot of kavurma. Typically, it is made from meat that is simmered in its fat until the liquid evaporates and the meat becomes crispy on the surface. It is then fried in this fat until golden brown and, stirring occasionally, left to stew, so the meat becomes tender and flavorful.

Meat Saute Turkish Et sote with Pie Meat – Sac Tava – Sac Kavurma

Fatta. Egypt

Fatta is another traditional dish of Arabic cuisine, also popular in various Middle Eastern countries. It usually consists of layers of bread – often pita, rice, chicken, or lamb, and a sauce based on yogurt or tomatoes. Sometimes chickpeas, onions, spices, and herbs are added to the fatta. The dish can be prepared in various ways depending on the region and preferences. Fatta has a rich taste and texture thanks to the combination of ingredients and sauce.

Arabic Cuisine; Lebanese authentic “Fattah” or” Fatteh” with toasted pita bread, chickpeas and yogurt sauce on rustic dark background.

Mansaf. Jordan

Mansaf is a traditional Jordanian dish that reflects the richness and complexity of the region’s culinary traditions. It consists of tender lamb stewed in a sauce made from fermented dried yogurt called “jamid.” The dish is served with rice or bulgur on a layer of Arabic flatbread called “shrak.” Mansaf is presented on a large plate, garnished with pine nuts or almonds, and sometimes parsley or mint. The spice mixture “zaatar,” made from herbs, sesame seeds, and sumac, gives it a bright and tangy note that complements its rich flavor. This dish is often prepared and served on special occasions and symbolizes hospitality and Middle Eastern culinary traditions.

traditional Jordanian and Palestinian dish.made of lamb cooked in a sauce of fermented dried yogurt and served with rice

Pastilla. Morocco

Pastilla, also known as “bastilla” or “briq,” is a unique and aromatic dish served at holiday dinners in Morocco. It is a layered pie with a filling of chicken, almonds, spices, and sugar, wrapped in thin lavash or filo dough. Pastilla is served dusted with powdered sugar and coriander, and sometimes cinnamon or rose petals. This culinary delight shows the rich and diverse flavors of Moroccan cuisine.

Fresh baked Moroccan Pastilla

Plov. Uzbekistan

Almost every Uzbek family prepares plov on the Eid al-Adha eve, on the day of Arafah. Men usually take control of the preparation process. The main components of plov are rice, lamb, carrots, often raisins, and spices like barberry, ajwain, and red pepper. It is usually served in the mixed form, but in some regions, it is layered as it was cooked, but in reverse order.

Uzbek plov a rice dish prepared with beef, stewed with fried onions, garlic and carrots rice, dried fruits, garlic and cumin.

A special place on the holiday table is given to sweets, which are used to decorate tables and are given to children. The prepared dishes are usually handed out to neighbors, relatives, and the poor as a gesture of generosity and solidarity.