Eid al -Adha evokes many emotions in me, the most prominent one being gastro-emotion. I get excited knowing that during Bakra Eid, I can be the carnivore I am, and most importantly legitimize that unapologetic ally. It is the best time to hog on some out-of-the-world preparations of meat and only meat. But,hang on, don’t get disappointed, there are a whole lot of other things that are equally delectable for you to try.
Haleem: A slow-cooked stew of meat, bulgur wheat, and lentils . This is a famous ubiquitous Ramadan dish in Middle East, India, Pakistan, and Central Asia)
Chicken 65: Spicy, bite-sized pieces of chicken that are marinated and deep-fried (India) This is a snack that is easily available in Chennai,Bangalore etc.
Dahi vadey: Lentil dumplings that are soaked in a spicy yogurt sauce (India)
Ramazan Kebabi: A dish made with lamb, onions, yogurt, and pita bread (Turkey)
Ful medammes: Fava beans cooked with garlic and spread on bread (North Africa)
Paomo: A bread and mutton soup (China)
Chapatis: Unleavened flatbread that is rolled up with vegetables and meats (India and Pakistan)
Fattoush: A salad made of vegetables and pita bread (Lebanon and Arab countries)
Konafah: A pastry made with phyllo dough and cheese (Middle East)
Kolak: A fruit dessert made with palm sugar, coconut milk, and pandanus leaf. Fruits, such as jackfruit or banana, or mung beans are added (Indonesia)
Harira, Samosas, Brain puffs, Haleem, Kutt, Sheermal naan with chicken/mutton gravy, 2-3 types of biryani, desserts like egg pudding, khubani ka meetha, Shawarma rolls, Quail, sheekh kebabs, Double ka meetha, Khoya naan, Chauba puri and naan, Halwa puri, etc. are some delicacies that make the celebrations complete
