Today, Muslims prepare to observe Eid Al-Adha or Bakra Eid. The significant day is lavishly celebrated. The celebrations include not only special prayers but also wearing new clothes, going to see family and friends, and indulging in mouthwatering dishes. To celebrate this important festival, some want to arrange Eid parties or get together. On this day, special foods like rogan josh, mutton keema, mutton raan, and biryani are enjoyed, along with desserts like sheer, seviyan, and numerous other mithais. Here is a list of some incredible appetisers or snacks that you may make at home for Bakra Eid to wow your visitors. Make sure to make these delectable treats to enjoy. 

Mutton Gilafi Kebab 

Lamb Gilafi Kebab is the name for mutton kebabs grilled in a cover called a Gilaf. Keema, or mutton mince, is combined with kewra water, a variety of fragrant spices, nuts, and a tang of lime. Serve these flavorful kebabs with mint chutney after they have been expertly baked. 

Ingredients:  

300 g mutton mince 

50 g chopped onion 

50 g chopped tomatoes  

50 g chopped green capsicum 

30 g chopped coriander leaves  

20 g chopped green chilli 

5 g salt 

20 ml oil 

20 g cashew 

20 g peeled almonds 

10 g chopped mint 

5 g red chilli powder 

5 g masala powder 

5 g ginger garlic paste 

3 g cumin powder 

10 ml lemon juice 

10 ml fresh cream 

5 ml kewra water 

Method:  

Add the following ingredients to a grinder: mince meat, onion, salt, red chilli powder, garam masala, ginger garlic paste, cumin powder, lemon juice, coriander leaves, mint leaves, green chilies, fresh cream, kewra water, cashews, and almonds. Thoroughly blend all of these items. Insert wooden skewers with the mince. Place finely chopped onion, capsicum, and coriander leaves on a flat platter.  Enclose the kebabs in the chopped vegetables. Cook them for 8 to 10 minutes at 180 degrees in the oven. You can now serve your hot gilafi kebabs with mint chutney. 

Spicy Mutton Chaap 

Mutton chops that have been skillfully marinated in a variety of spices and then cooked with the distinct flavours of mace, saffron, and cinnamon. 

Ingredients:

6 mutton chops - approximately 500 g 

For the marinade: 

3/4 tsp salt 

1 medium onion 

6 garlic cloves 

2.5 cm ginger piece 

2 tsp coriander powder 

1/2 tsp red chilli powder 

1 tsp garam masala 

1/2 cup yogurt 

For cooking: 

4 Tbsp oil 

8 cloves 

10-12 black peppercorns 

2.5 cm cinnamon piece 

1 piece mace 

Pinch of saffron diluted in water 

Method:  

Make a paste with the onion, ginger, and garlic. Add yoghurt and the remaining spices and combine. The chops should be hammered flat in the kitchen and marinated for 4-6 hours. In order to cook, heat the oil in a pressure cooker, add all the spices, and when they begin to hiss and puff, add the chops and stir thoroughly. Cook for 10 minutes over medium heat with a light cover. After 10 minutes, remove the lid and continue to cook. For an additional 10 minutes, pressure-cook the chops covered. Cook for 5-7 minutes, or until the water evaporates, after removing the top and stirring in the saffron. Serve warm. 

Goat Brain Cutlets 

Goat brain meat used to make cutlets. For this ginger and garlic are minced and combined with the hot peppers. Bread crumbs before being deep-fried and covered in egg batter. For an appetiser during an Eid gathering, goat brain cutlets are ideal. Use your preferred chutney to accompany this. 

Ingredients:

200 g goat brain meat 

1/2 tsp turmeric powder 

4 garlic cloves, chopped 

1 tsp ginger, finely chopped 

2 green chillies 

2-3 eggs 

Breadcrumbs (finely ground) 

Oil (for deep frying) 

Salt to taste 

Water 

Method:  

Add the brain meat to boiling water seasoned with salt and turmeric. 3 to 4 minutes of boiling. After the brains have been blanched, quickly chill them by submerging them in ice water. They should be fragmented. Make a thick paste by blending garlic, ginger, chilies, and salt with water. The eggs are beaten. Put the boiled meat in the egg batter, then roll them in bread crumbs after coating them with green garlic paste. Make round cutlets and wait for a while, and then fry in oil. Serve hot with chutney.