Bakr Eid 2023: 10 Eid-Ul-Adha Dishes From Around The World
Image Credit: Google Images

One of the most important Islamic festivals of the year, Bakr Eid will be celebrated later this week in 2023. Also known as Eid-Ul-Adha or the Festival of Sacrifice, Bakr Eid highlights Prophet Ibrahim’s (Abraham) willingness to sacrifice his son as an act of deference and obedience to Allah. According to the story in the Quran, impressed by his devotion, Allah provided a ram as a substitute for Prophet Ibrahim’s son. This is symbolized even today during Bakr Eid, when Muslims across the world sacrifice an animal to Allah for blessings. 

So, one of the central rituals of Bakr Eid is the sacrifice of an animal, usually a sheep, goat, lamb, cow, or even camel in Arab dessert areas where no other livestock is available. This sacrifice is performed as an act of obedience to God and to commemorate Prophet Ibrahim's willingness to sacrifice his son. The meat from the sacrificed animal is divided into three parts: one part is kept for the family, one part is shared with relatives and friends, and the remaining part is given to the needy as a part of charity. 

Also Read: 

Given that animal sacrifice is a central part of Bakr Eid, Muslims across the world celebrate the sacrifice with innumerable meat dishes. Just like Eid-Ul-Fitr, which is known as Meethi or Sweet Eid, Bakr Eid or Eid-Ul-Adha is also known as Kurbani Eid or Sacrifice Eid. Given that Muslims have lived across the world for centuries, creating a feast of local meat flavours is a must on Bakr Eid. The traditional meat recipes cooked across the world to observe Bakr Eid are packed with local flavours and each is distinct from the other. 

Video Credit: YouTube/Commune Kitchen

Don’t believe us? Here is a closer look at some of the most popular traditional Bakr Eid or Kurbani Eid dishes from around the world. 

Biryani – India

One of the most important dishes from India and the Indian subcontinent, Biryani is a rice-and-meat-based dish that has many variations. In fact, each region of India has its own take on the Biryani, which is cooked by layering meat, rice, spices and fried onions. For example, Hyderabadi Biryani is quite heavy of the spices, but the Awadhi version uses whole spices for flavour. The Biryani from Kolkata includes mutton, potatoes and boiled eggs, while most Biryanis from the rest of the nation are only meat-based. For Bakr Eid, Mutton Biryani is the key choice across the nation, no matter what other variation of spices and ingredients you may choose to include. 

Tajine – North Africa

Tajine is both a traditional Moroccan dish and the name of the cooking vessel in which it is prepared. The term Tajine refers to both the food and the distinctive, cone-shaped clay or ceramic pot with a shallow base and a conical lid. The dish itself consists of a flavorful stew made with various combinations of meat, such as lamb, chicken, or beef, and a mixture of vegetables, herbs, and spices. Common ingredients used in tajine include onions, tomatoes, carrots, potatoes, olives, preserved lemons, and a blend of aromatic spices like cumin, coriander, cinnamon, and saffron. During Bakr Eid, many North African families use the sacrificial animal meat to make Tajine. 

Raan – South Asia

A popular choice for Bakr Eid in India, Pakistan and Bangladesh, Raan basically refers to the roasted whole leg of a goat or lamb. In fact, so regal is this dish that it is often the centerpiece for Kurbani Eid feasts among Shias, Sunnis, Dawoodi Bohra and other Muslim communities of South Asia. Because the whole leg forms a huge chunk of good quality meat, it often represents a prime cut and is enjoyed by whole families as a community eating event. The leg of lamb or goat is marinated in spices, yoghurt and whole roasted over a large barbecue or in large ovens for hours until the meat is tenderised and fully cooked. 

Bolani – Afghanistan 

Bolani is a popular dish from Afghanistan, particularly from the region of Afghanistan's capital city, Kabul. It is a type of stuffed flatbread or turnover that is traditionally filled with a mixture of mashed potatoes, onions, and various herbs and spices. Bolani is typically pan-fried until crispy and served as a snack, appetizer, or side dish. While it is not packed with meat from the sacrificial animal in Afghanistan’s Bakr Eid celebrations, it is indeed served as an essential side with kebabs and other roast dishes made with the Kurbani meat. In fact, Bolani can be a flavorful addition to the festive spread, offering a vegetarian option that complements the meat-based dishes from the sacrificial animal. 

Rendang Daging – Malaysia 

Rendang Daging is a traditional Malaysian dish that originated from the Minangkabau ethnic group in Indonesia. It is a rich and flavorful meat dish, typically made with beef, cooked in a fragrant blend of spices and coconut milk until it reaches a thick and caramelized consistency. In Malaysia, Rendang Daging is a beloved and iconic dish, often prepared during festive occasions, including Bakr Eid. It holds cultural significance and is considered a staple part of the celebratory meals during the holiday. Prepared with the Kurbani meat, the Bakr Eid-special Rendang Daging made with lemongrass, ginger, galangal, turmeric, garlic, and shallots, creates a complex and aromatic taste profile. 

Manti – Central Asia 

Manti is a traditional dish that originated in Central Asia, particularly in countries like Uzbekistan, Kazakhstan, Kyrgyzstan, and Turkmenistan. It is a type of dumpling filled with a mixture of ground meat, onions, and various spices. Manti are typically steamed or boiled and served with a sauce or yogurt on the side. Bakr Eid is a time of abundance and generosity, and Manti reflects these values. During this festival, Manti is made specifically with the Kurbani meat. The process of making Manti is often labor-intensive and involves a communal effort, with family members coming together to prepare large quantities of dumplings. 

Bhuna Kaleji - India

When a goat or lamb is sacrificed on Bakr Eid, the first part of the sacrificial meat that is cooked across India is the liver, primarily because it cooks the fastest and is very nutritious. This is the reason why most Muslim families in India cook Bhuna Kaleji as the first Bakr Eid dish. Made with spices and fried onions, this quick-cooked liver curry is often eaten in its dry form along with roti, paratha or even pooris. Many people also like to have it just as a starter without any breads on the side. In some parts of India, Bhuna Kaleji is also made with the addition of a bit of coconut milk for flavour and turned into a curry. 

Mechoui Roast Lamb – Morocco

Mechoui is a traditional Moroccan dish that consists of a whole lamb roasted slowly over an open fire or in an underground pit. The lamb is typically seasoned with a blend of spices, such as cumin, paprika, turmeric, and garlic, which infuse the meat with a rich and aromatic flavor. The slow-roasting process results in tender, juicy meat with a crispy outer layer. Seen as a centerpiece during Bakr Eid when it is made with the sacrificial lamb, Mechoui is a significant way to share the blessings and abundance of the occasion with others. It is often prepared in large quantities to accommodate the communal nature of the celebrations. 

Egusi Soup – Nigeria

Egusi Soup is a traditional Nigerian dish that is popular across different ethnic groups in Nigeria. It is a thick and flavorful soup made from ground egusi seeds, also known as melon seeds, combined with various vegetables, meat or fish, and a blend of spices. During Bakr Eid, Egusi Soup provides a delicious way to incorporate the fresh Kurbani meat into a traditional and flavorful dish. The meat, whether it be goat, beef, or other options, can be added to the soup, enhancing its taste and texture. 

Cevapi – Bosnia

Cevapi, also known as Cevapcici, is a traditional dish from Bosnia and Herzegovina and is popular throughout the Balkans. It consists of small, elongated sausage-like meat patties made from a mixture of ground beef, lamb, or a combination of both, seasoned with various herbs and spices. The patties are typically grilled or fried until they develop a delicious charred exterior while remaining juicy and flavorful inside. During Bakr Eid, Cevapi is prepared with the sacrificial Kurbani meat and is enjoyed by entire families and communities.