Eid al-Fitr which marks the end of the month of Ramadan is celebrated by Muslims around the world. After thirty days of fasting, Muslims break their fast and celebrate during three days in familial and friends gathering where kids are pampered with new clothes and gifts, or a certain amount of money the “Eidiyah”, and where food has a special share.
On this occasion, people are encouraged to help the poor through “Zakat al-Fitr” or “Al Futra” which is given prior to the Eid to help the less fortunate celebrate.
Following the morning Eid prayer in mosques, family members gather for breakfast and greet each other by saying “Eid Mubarak” wishing each other a peaceful and prosperous Eid. Knefeh, a traditional dessert made with sweetened melty cheese and covered with sugar syrup Qater, is commonly served on the Eid morning.
Traditional Eid food and desserts vary from one country to another and between regions within the same country. Maamoul, mouthwatering cookie filled with a variation of stuffing like pistachios, walnuts and dates, and covered with powdered sugar, and Kaak el Eid are prepared to celebrate Eid in Lebanon, Egypt, Syria and Palestine. In Yemen people enjoy “Bint al Sahn” a sweet prepared with butter thin layers of dough drizzled with honey and nigella seeds, in Sudan they prepare a traditional Kaak el Eid, while in Somalia a special Eid bread called “Cambaabur” is prepared for breakfast and served with sugar and yogurt.
In Pakistan, India, Bangladesh and Pakistan, Sheer Khurma which literally translates into “milk with dates” in Persian, is a vermicelli-based pudding prepared especially for Eid al-Fitr and Al-Adha. Its recipe varies depending on the country but it is usually prepared with vermicelli, milk, sugar, dates and sometimes pistachios, almonds, and raisins or dried dates are also added.
Other than the delicious desserts prepared during Eid, festive meals are served for either lunch or breakfast. In Lebanon, traditional recipes such as Mouloukhiye, Moughrabiye, Rezz aa Djeij are commonly served. In Morocco, laasida, made from couscous, butter, and honey is usually enjoyed in the Eid morning and Tajine, a slow-cooked stew with meat or chicken, vegetables and dried fruits is served for lunch in Algeria.