‘Eid Mubarak to all of my readers who celebrate this holiday! I hope you’re enjoying the festivities and will continue to enjoy them for the next few days, insha’allah. We’re making the most out of the fact that the first day of ‘Eid (it is typically celebrated for three days) has fallen on a Sunday when so many people have the day off.
Festive and rich brownies for the ‘Eid celebration
We went to the prayer in the morning, out for coffee and then some grocery shopping before making brunch and dessert at home . We looked forward to meeting up with good friends later in the evening for an open house dinner—a buffet of all sorts of delicious savory and sweet foods.
I made tiramisu as my hostess gift and contribution to the party. I prepared it a bit differently than I usually have in the past, but this was one of the tastiest versions because I figured out how to really stretch the cream and master the art of cookie-dunking (into coffee).
Fruit Tart and Tiramisu for an ’Eid celebration at home
For dinner, my friend A. made a whole turkey with a light sprinkling of garam masala, baked chicken with Indian spices, rice dishes, a gorgeous leg of lamb and had the biryani catered for the occasion.
And then came the desserts…
The kiddos had their version of a pot of gold and these cute ‘Eid buttons and stickers that somehow ended up on my hands, too, by the end of the night.
A. also put the last fixings of her dessert, sheer korma, on the stove while we were there. Sheer korma is a milky pudding cooked with very thin vermicelli noodles and other additions, typically dates- a very Indo-Pakistani dessert that has been adopted by all those who love it.
In this case, A. added a beautiful and delicious array of whole cinnamon, peeled almonds and golden raisins (all sauteed in butter) to a pot of boiled milk and vermicelli. I’ve never had a more delicious sheer korma.
Another friend, J. brought these amazing sticky spring rolls that were filled with cooked plantains and jackfruit- a typical dish of the Phillipines.
I hope to have recipes for most of these dishes because we were all intrigued by the array and intense flavors of everything on the table, masha’allah. I think you’ll all agree with me once you try them, too.
Insha’allah tomorrow we’ll pick up our Qurbani (also called Uduhiyah), or sacrifical meat, from our local butcher and process it at home. We’ll sort it, label it all and freeze it. The Islamic practice of distributing this meat (for those who can afford it) goes as follows: 1/3 of it for our household use; 1/3 is to be given away to the needy; and the last third will be given to neighbors and extended relatives. It’s truly a wonderful way to share blessings and ensure that no one goes hungry or without the ability to enjoy a good meal during this festive occasion.
Be sure to stay tuned for more recipes what you can do with your lamb, goat or beef Qurbani.
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