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The Most Popular recipes of Eid

Mrouziya

Tabuli

Biryani

Mutton Korma

Mrouziya
Ingredients
Eid Recipes

2 pounds lamp chunks
2 cups water
2 teaspoons Ras El Hanout
1/4cup honey
1/4cup olive oil
1/2 cup whole blanched almonds, toasted
1/4 cup raisins

Directions
Heat oven to 345 degrees.
Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid.
To the pot, add the water, honey and olive oil
Bake in the oven for about 2 hours until the meat tenderizes.
Remove the meat from the pot and keep warm. Remove extra oil.
To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
Return the lamp to the stew. Bring back to boil for about 2 minutes.
Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

Tabuli
Ingredients
1/2 cup very fine bulgur
2 bunches parsley
2 medium tomatoes, finely chopped
1 small onion, thoroughly minced
1 teaspoon salt
1 teaspoon dry mint
1/4 cup olive oil
1/4 cup lemon juice

Directions
Soak bulgur in enough fresh water for about 15 minutes.
Drain well.
Toss all ingredients in a large cooking bowl and add oil last.
Chill the mixture in the refrigerator.
Serve the mouthwatering dish decorated with lettuce leaves.

Biryani
Ingredients
Eid Recipes

500 gms Basmati Rice.
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.
6 Red chilies.
7 Cashewnuts.
Onions.(A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ž cup milk)
Curd beaten 1 cup.
Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.

Method
Grind the chilies and Cashewnuts into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ź of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices (sabut masala). Make a mixture* of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Serve hot.

Mutton Korma
Ingredients
Eid Recipes

˝ kg Boneless mutton.
˝ tbsp Jeera.
Onions.(Finely chopped 1 cup)
Poppy seed paste. (˝ cup)
Coconut paste. (˝ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Coriander powder 1 tbsp.
Turmeric powder ˝ tsp.
Red chili powder ˝ tsp.

Bay leaves 2 nos.
Cloves 6-8 nos.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Nutmeg powder A little.
Oil 4 tbsp.
Salt to taste.

Method
Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender. Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder. Boil for another 10 minutes. Serve hot, garnished with coconut paste.

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