Eid’s no simple bite

2010-09-03 16:29

This week Muslims across the globe celebrate Eid ul Fitr. The celebration marks the end of a month-long dry fast during Ramadan, which is signified by the sighting of a new crescent moon in the evening of the last day of the fast.

The fast is meant to provide a closer spiritual connection to God by means of sacrificing, and is also a way to ask for forgiveness. During the month of Ramadan, special focus is given to charity and prayer.

The morning of Eid is usually spent in prayer before observers of the fast greet each other ­according to their respective ­traditions.

Some Muslims also visit the graveyard to pay homage to the dead.

Another important aspect of Eid ul Fitr lies in the distribution of charity on the day.

It can either be in the form of cash or basic foodstuff, which is distributed to those in need.

The festival of Eid is also meant to foster brotherhood and strengthen relationships, as people visit each other on the day of festivity.

Friends, relatives, neighbours and loved ones are greeted and offered sweets. Gifts are given to children, mostly in the form of money.

Generally, families and friends spend the day together rejoicing through delicacies and a variety of meals.

From breakfast, all the way to dinner and everything in- ­between, eating is a big part of the celebration.

While meals may vary from one household to the next, there are often common dishes which can generally be found being passed around on Eid.

Here are three of the more popular ones:

Mutton Biryani

Ingredients:
»?1/2kg mutton (cleaned and cut into pieces)
»?2 cups basmati rice
»?Garlic flakes
»?3 tsp coriander powder
»?Dried coconut
»?1 cinnamon stick
»?3 green chillies
»?1 tsp chilli powder
»?1 cup chopped onion
»?1 piece ginger
»?1 tsp poppy seeds
»?Peppercorns
»?3 cardamom pods
»?1 cup clarified butter
»?2 bay leaves
»?8 tbsp sunflower oil
Season to taste

Method:

Marinate the meat in the ­clarified butter in a bowl.

Roast the cardamom, cinnamon, peppercorns and cloves.

Make a fine powder.

Grind the ginger, red chillies, green chillies, half the onions, garlic and dried kernel of the coconut.

Heat the oil in a pan.

Add chopped onions and ground spices.

Fry until onions turn golden brown. Add meat and fry well.

Add poppy seed powder. Add salt and the ­remaining curd. Cook until meat becomes tender.

Add spices to it and remove from the flame.

Fry the rest of the onions in a separate pan.

Add the cloves and bay leaf.

Fry and add rice.

Add salt to taste and double the quantity of water.

Remove from the flame when rice is cooked and no moisture is left.

Sprinkle saffron water over some of the rice.

Place the meat over it and cover with more rice.

Garnish with fried onions.

Grilled prawns

Ingredients:
»?1kg prawns
»?125g butter
»?10ml crushed garlic
»?1 tbsp tomato paste
»?5ml red chili pepper flakes
»?1/2 tsp black pepper
»?salt
»?25ml mayonnaise
»?25ml chilli sauce
»?15ml lemon juice

Method:

Wash and de-vein the prawns but retain the shell for flavour. Dry the prawns well.

Melt the butter and add the garlic. Add the rest of the ingredients to the butter mixture ­except prawns.

Marinate the prawns in half of this marinade for several hours.

Place the prawns in an oven tray and grill until done on 180°C, tossing them regularly.

Heat the rest of the marinade until thick then pour some of the sauce over the grilling prawns, and use the rest as a dip.

Serve hot.

Masala Roast Chicken

Ingredients :
»?1kg chicken
»?1 cup sliced onions
»?½ cup oil
»?2cm ginger
»?1 tbsp grated coconut
»?2 green chillies
»?2 tbsp, chopped coriander
leaves
»?½ tsp peppercorns
»?2 cardamom pods
»?3cm piece of a cinnamon stick
»?½ tsp chilli powder
»?½ cup clarified butter
»?salt to taste

Method:
Clean the chicken and wipe it dry.

Fry the onion slices in hot oil until they are brown and crisp.

Drain and reserve. Grind all the ingredients – from ginger to chilli powder – to a smooth paste.

Combine this paste with melted butter, salt and fried onions.

Rub some of this mixture inside the chicken.

Cover and marinate in the fridge overnight.

Place the chicken in a baking dish. Cook in a 180°C oven, brushing regularly with the oil in which onions were fried.

Turn the chicken once. Serve hot with roti.
 


Join the conversation!

24.com encourages commentary submitted via MyNews24. Contributions of 200 words or more will be considered for publication.

We reserve editorial discretion to decide what will be published.
Read our comments policy for guidelines on contributions.

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.

Inside News24

 
/News

Book flights

Compare, Book, Fly

Traffic Alerts
There are new stories on the homepage. Click here to see them.
 
English
Afrikaans
isiZulu

Hello 

Create Profile

Creating your profile will enable you to submit photos and stories to get published on News24.


Please provide a username for your profile page:

This username must be unique, cannot be edited and will be used in the URL to your profile page across the entire 24.com network.

Settings

Location Settings

News24 allows you to edit the display of certain components based on a location. If you wish to personalise the page based on your preferences, please select a location for each component and click "Submit" in order for the changes to take affect.




Facebook Sign-In

Hi News addict,

Join the News24 Community to be involved in breaking the news.

Log in with Facebook to comment and personalise news, weather and listings.