Festivals - Eid

EID FESTIVAL:-

  Eid (Arabic: عيد مبارك‎‎, Bengali: ঈদ মোবারক, Pashto: اختر مبارک‎, Persian/Urdu: عید مُبارک, Sindhi: عيد مبارڪ‎, Malayalam: ഈദ്‌ മുബാറക്‌, Somali: Ciid wanaagsan, Turkish: İyi bayramlar,Tamil: ஈத் முபாரக், Malay: Selamat Hari Raya) is a traditional Muslim greeting reserved for use on the festivals of Eid ul-Adha and Eid ul-Fitr.Eid means "celebration" and refers to the occasion itself, 
The most important way of making Eid memorable for children is to spend it together as a family; remembering Allah (swt) and reviving the Sunnah of the Prophet (saw). By celebrating Eid, people are following in the way of the Prophet and his righteous followers. Various children programmes are held in Middle East too. 

 Eid around the world, the festival is a time when people gather at mosques, community centres and homes to worship and thank God (Allah), and then celebrate with a grand feast. While the traditions vary with each country, the festive food remains the central point of the celebrations.

 India,Pakistan and Bangladesh has a very traditional dishes to celebrate Eid. Special dishes include Sheer Khurma and Shami Kebab. One is very old tradition - Muzaffer a type of vermicelli. Kleicha is one of the Iraqui's special and very tasty dish.

Sheer Khurma

Ingredients

Milk 1 ltr

Pinch of saffron

Vermicelli, broken into small pieces 75 g

Dry dates 50-75 g

Ghee or butter 50-75 g

Sugar 125 g

Almonds 50 g

Pistachios 50 g

Raisins 25 g

Chironji/Charoli seeds, skinned 25 g

Method:-

Soak the dry dates in water for a few hours then cut into long thin slices.

Boil milk with sugar on low heat till it is reduced to 3/4 of its quantity.

Boil the nuts, blanch and slice them finely, clean raisins.

Roast the saffron and powder it.

Heat ghee or butter on low heat and fry the vermicelli till golden, about 1-2 minutes.

Add the dates, chiroli and all the chopped nuts and fry gently for a few minutes more.

Add the hot milk and cook again till desired consistency is obtained.

Add saffron and serve hot in teacups 

Shami Kebab:-

INGREDIENTS

Mutton Mince		750 gram
Gram Flour (Besan)		1.5 tbsp
Onions	Medium sized chopped	2 .
Coriander leaves	chopped	1/2 Cup
Mint leaves	chopped	1/4 Cup
Green Chilies	chopped	3 No.
Almonds		12 No.
Egg		1 No.
Garlic		6 cloves
Ginger		1 inch
Cloves		6
Black Peppercorns		1 tsp
Mace		1/2 sprig
Cinnamon		1/2 inch
Green Cardamom		6 No.
Cumin Seeds		1 tsp
Coriander Powder		1 tsp
Red Chili Powder		1/2 tsp
Salt		1 tsp
Ghee		4 tsp
Vegetable Oil	For frying	4 tbsp

Method:-

1. Get the ingredients together. Chop onions, green chilies, mint and coriander. Wash and dry mutton.
2. Heat two teaspoons of ghee in a cooking pot and add whole spices including cloves, black peppercorns, cinnamon, cardamom, cumin seeds, & mace. Saute till fragrant.
3. Add onions and saute till translucent.
4. Add gram flour (besan) & almonds. Mix well & saute till well roasted.
5. Heat two teaspoons of ghee to the cooking pot and saute mutton mince for the Shami kabab. Add ginger, garlic & powdered spices including salt, coriander powder and red chili powder.
6.  Add the reserved spice mixture and mix well. Wait till fragrant, remove from fire and let it cool.
7. Add cooled & cooked mutton mince to a grinder with one egg, chopped mint, coriander, & green chilis. Blend till smooth. Remove to a bowl.
8. Make round lemon sized balls with the mince and press them gently into round patties. This recipe yields approximately 17 balls (see photos).
9. Take vegetable oil in a frying pan and shallow fry these patties on both sides till crisp. Be careful not to break them since they are really delicate.
10. Serve with sliced onions, mint coriander chutney and lemon slices.

Muzaffer:-

Ingredients:

• Vermicelli                    250 grams
• Sugar                        ½ kg
• Water                        1 ½ cup
• Ghee                        ¾ cup
• Almonds and pistachios (sliced)2 tbsp
• Fresh Milk                    1 kg
• Green Cardamom (crushed)    1 tsp
• Saffron                        ¼ tsp
• Yellow Color                    pinch
• Kewra Water                    1 tsp
• Lemon                        1 medium size

Method:
Cook water and sugar together for 10 minutes. heat ghee in a pan, fry vermicilie till dark golden, add milk, cook on high flame for 3 to 4 minutes, add  half freshly squeezed lemon, cook till milk dries. Add in the prepared syrup with color, saffron and cardamom, when sugar syrup dries, remove, garish with almonds pistachios and silver warq.

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Traditional Dishes

This is a middle eastern recipe for date filled pastry .

 INGREDIENTS
30 cookies

• 3 cups plain flour
• 1⁄2cup caster sugar
• 250g unsalted butter
• 3teaspoons rose water
• 1⁄4cup water
• 250g pitted dates
• 2tablespoons butter

METHOD

1. Pre-Heat oven to 170C degrees.
2. Sift flour and sugar into a mixing bowl.
3. Rub 250gm butter into flour/sugar until nicely ditributed.
4. Add rose water, and water and knead to a dough.
5. Rest it for 30 minutes.
6. Meanwhile, chop the dates and heat with the 2Tb.spoon butter till nice and soft.
7. Roll the dough into little balls in your hand and fill with a small amount of date filling and then close it up
8. Bake for 30-35 minutes, and let them cool on the tray.

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  Nutritional Information

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