The 3 Best Arabic Food Recipes for Eid-ul-Fitr

Eid ul Fitr is one of the biggest festivals celebrated with great fervor in Bahrain and all Muslim countries. It is followed by the holy month of the Ramadhan, that is a festive season, and a month of reflection and charity. The end of Ramadhan is marked with Eid Ul Fitr, when families get together to share the love, joy and gratitude.

No celebration or festival is complete without delicious savory and sweet dishes. So, this Ramadhan, we bring to you the best 5 Arabic food recipes to plate up for your family, friends and loved ones on Eid. Check them out here:

Tabbouleh Salad

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The tabbouleh salad is an Arabic specialty, power packed with nutrition. It’s mainly served as a starter or salad with the main course. A favorite during festive seasons, here’s how you can make this delicious Arabic salad:

Ingredients:

  • Finely chopped vegetables (parsley, onions, tomatoes, green onions, mint leaves)

  • Juice of 2 freshly squeezed lemons

  • 1 cup bulgur

  • Olive oil

  • Salt and pepper to taste

Method:

  1. Mix bulgur and boiled water in a bowl. Cover the bowl so the steam stays within it. Set aside to cool.

  2. Place finely chopped vegetables in a separate bowl.

  3. Pour the lemon juice over the veggies. Add olive oil, salt and black pepper. Mix well.

  4. Toss the salad over the bulgur and mix well. Serve!

Chicken Machboos

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A national dish of Bahrain, Chicken Machboos is a must-have on all major festivals, including Eid! This spicy dish is made in every home and loved by everyone.

Ingredients:

  • ¾ tbsp. curry powder

  • 3 cardamom pods

  • 3 bay leaves

  • 1 tbsp. paprika

  • 3 black pepper corns

  • 3 cloves

  • 1/4tsp lemon zest powder

  • 1 small cinnamon stick

  • 2 cloves garlic (finely chopped)

  • 4 tomatoes (chopped)

  • 1 large or 2 medium sized onions

  • 2 chicken stock cubes (or fresh chicken stock)

  • 1 full chicken cut into pieces

  • 1 liter water

 

  • 2 cups or 400gms basmati rice (cleaned and rinsed well)

Method:

  1. Mix curry powder, paprika, cloves, bay leaves, black peppercorns, lemon zest, and cinnamon in a bowl.
  2. Heat oil in a frying pan. Add chopped onions and fry them until nearly golden brown, on medium heat. Add the spices in point 1 to the onions and mix well.
  3. Add chopped garlic to the onion and spices. Add tomatoes and chicken and chicken stock cubes once onions turn brown.
  4. Fry the chicken till it’s white and sealed.
  5. Add water and cook the chicken on low heat. Add salt.
  6. Once the chicken is tender, add the rice. Bring it to a boil and stir every little while for 5 minutes.
  7. Cook on simmer. Wait for the water in the rice to evaporate, and then check if the rice is cooked. If not. Add some more water to the rice until it is fully cooked.
  8. Serve hot!

Kibbeh Harira

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This delicious food is prepared with much love and care. Kibbeh can be baked, fried, grilled, served with broth or just raw. Here’s how you can make it on Eid this year.

 

Ingredients

  • 800gms chicken cut into pieces

  • 1 large onion (chopped)

  • 2 tbsp. olive oil

  • 5 medium sized tomatoes (chopped)

  • 3 tbsp. tomato paste

  • 150gm chopped celery

  • 3-4 tsp. turmeric powder

  • 1 heaped tsp. black pepper powder

  • 1 tsp. cinnamon powder

  • 1 tsp. ginger paste

  • ¾ tsp. cayenne pepper

  • 200gm chickpeas (soaked and drained)

  • 2 cubes of chicken stalk

  • 1 liter hot water

  • 120gm dried green lentils

  • 1 cup coriander leaves (finely chopped)

  • 75gm vermicelli

  • Juice of 2 lemons

  • 550gm kibbeh

  • Vegetable oil for frying

Method:

  1. Heat vegetable oil in a large pot. Add chicken pieces and fry on medium heat until the chicken is white and sealed.
  2. Add onions and sauté them. When onions are soft, add tomato paste. Cook on medium heat for 3 minutes.
  3. Add tomatoes, spices, chicken stock cubes, celery, water, chickpeas and bring to a boil. Then bring down the flame and add lentils. Cook until the chickpeas, chicken and lentils are tender and cooked.
  4. Take out the chicken pieces (shred the chicken and throw away the bones).
  5. Add vermicelli, and chopped coriander leaves. Cook on low flame until soft.
  6. Add the shredded chicken pieces to the broth, whisk in two beaten eggs, and pour the lemon juice over it.
  7. Fry the kibbeh in a nonstick pan.
  8. When kibbeh is cooked, add to the chicken broth. Cook for 15-20 minutes or until the broth thickens.
  9. Serve with bread.

About the Author:

Adler Curtis, born in Austin, Texas, is a food and hotel industry expert. He works in marketing and advertising department at BHRG. BHRG or The Bahrain Hotel & Restaurant Guide offers residents and visitors alike an up-to-date source of information on the Bahrain’s top hotels, serviced apartments, restaurants, cafés and entertainment venues.

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