The Eid table
Eid morning starts with something sweet: sheer khurma or meethi seviyan after prayers. Lunch is the feast: biryani, a rich qorma, kebabs and a dessert such as kheer or rasmalai. In the Gulf, Eid lunch is often mandi or kabsa; Jordanians make mansaf; and maamoul and Turkish baklava fill guest trays.
Eid ul-Adha
On Eid ul-Adha there’s fresh meat to cook. Our Eid ul-Adha meat guide explains which cuts suit which dish, how to store and freeze the meat, and how to make it tender. Quick favourites for the first day include tawa kaleji and bihari boti.
Cook ahead, enjoy the day
- Two days before: make sheer khurma (it keeps), kheer and rasmalai, and marinate kebabs.
- The day before: cook the qorma, which tastes better the next day, and fry onions for biryani.
- Eid morning: assemble and cook the biryani, grill or fry the kebabs, and make raita.
See our Eid ul-Fitr menu for a complete plan with quantities. Eid Mubarak.