EID RECIPES in Traditional Muslim Style

It’s time to celebrate. It’s time to savour on some delicious dishes and preparations. So what are you waiting for? Here’s a wide range of recipes arranged for you which are easy to cook and apt for the occasion. So try them out preparing and enhance the mood of celebration to greater heights. Make sure you treat your loved ones with those dishes so that they could as well get involved in the mood of celebration.

Sheer Khurma


Sheer Khurma recipe for Eid
  • 1 cup sugar
  • 1 litre milk
  • 1/2 cup dry fruits chopped (almonds and pistas julienned, charoli or chironji)
  • 2 tbsp ghee
  • 100 grams roasted vermicelli (crushed into small pieces)


  • Boil milk. Add sugar. Let it simmer so it thickens. Keep stirring in intervals.
  • Heat ghee in a pan. Fry the vermicelli till golden brown.
  • Remove from pan and let it cool.
  • Add to the boiling milk.
  • Garnish with dry fruits. Serve warm.


Chicken Tikka Biryani


Chicken Tikka Biryani recipe for Eid-ul-Adha For Chicken Tikka
  • Chicken (Tikka Cut) : 4 pieces
  • Yogurt : 4 tablespoons
  • Ginger & Garlic Paste : 1 tablespoon each
  • Zarda / Orange Food Color : 1/4 teaspoon
  • Chicken Tikka Masala : 1/2 packet
  • Chinese Chili Sauce : 1 tablespoon
  • Raw Papaya Paste : 1 tablespoon
  • Lemon Juice : 2 tablespoons
  • Charcoal : 1 inch piece, for dum
  • Oil : 5 tablespoons
For Biryani Masala
  • Basmati Rice : 3 cups
  • Fresh Coriander (chopped) : 2 tablespoons
  • Oil : 1 cup
  • Quorma Masala : 1/2 packet
  • Ginger & Garlic Paste : 1 teaspoon each
  • Yogurt : 2 cups
  • Onion (sliced) : 1 medium
  • Iodized Salt : to taste
  • Crushed Chili : 1 tablespoon
  • Green Chili : 3-4
  • Fresh Mint (leaves) : 2 tablespoons
  • Lemon (sliced) : 4-5 medium
  • Zarda / Orange Food Color : 1/8 teaspoon


For Chicken Tikka Marination
  • Using a knife make cuts in chicken tikka pieces.
  • Combine all the ingredients in a bowl except the last two and rub it thoroughly onto the chicken pieces. Cover the remaining with marinade.
  • Give it a koyle-ka-dum and allow it to marinate for at least 1 hour in the refrigerator.
  • Heat the oil & cook marinated chicken tikka on a high heat just to get a little color.
  • Add half a cup of water and cook with the lid covered for 15 minutes. After a few minutes flip to ensure even cooking on both sides. Cook until the meat is tender. Keep aside.
For Biryani Masala
  • Wash & soak Basmati Rice for at least 15 minutes.
  • Heat the oil in a large pot and fry the onions till they are golden in color.
  • To this add Ginger Paste, Garlic Paste, Quorma Masala, crushed chili, Iodized Salt and yogurt; cook for 4-5 minutes.
  • In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Strain.
  • In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Strain.
  • Start layering the masala with the cooked chicken tikkas. Then sprinkle green chili, fresh coriander, fresh mint leaves, and lemon slices. Finally top with the rice and sprinkle a pinch of orange food color. Leave for dum.


Kleicha - Date Cookies


Kleicha - Date Cookies for Eid Celebration For the dough
  • 1 cup (100g) ground almonds
  • 2 tbsp milk (any type you prefer)
  • 1 1/4 cup (140g) rice flour
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup (4 tbsp) honey (or other liquid sweetener)
  • 1/4 tsp cardamom powder
  • 6 tbsp coconut oil, melted
For the date filling
  • 1/2 tsp cinnamon
  • 1 tsp cocoa powder
  • 1/4-1/2 cup (4-8 tbsp) water
  • 1 cup (140g) dates
  • Sesame seeds to top
  • 1/2 tsp cardamom powder


  • In a large bowl, mix together the ground almonds, rice flour, salt and spices.
  • Add the melted coconut and honey. Mix until well combined.
  • If the dough is not sticking together and looks crumbly, add milk, 1 tbsp at a time. I found that 2 tbsp of milk was perfect.
  • Place in the fridge and leave to chill for 30-60 minutes.
For the date filling
  • Add the dates, spices and cocoa to a pan and pour in the water - the amount of water will depend on how dry your dates are. Use fairly dry dates and add around 1/2 cup of water. Heat the pan and start mashing the dates with the back of a wooden spoon. Continue adding water until you have a smooth, but still thick and sticky mixture. You want it to be just thin enough to spread.
  • Preheat your oven to 180*C (160*C fan assisted)/ 350*F.
  • Take the dough out of the fridge and place it on a piece of parchment paper. Place another piece of parchment paper on top and start rolling out the dough into a ¼" thick rectangle.
  • Spread the date filling over the dough leaving the edges clear.
  • Now start rolling! Take one side of the dough and use the parchment paper to roll the dough into a log.
  • Using a sharp knife, slice into 1 inch thick pieces.
  • Carefully transfer the cookies onto a baking sheet. Sprinkle the sesame seeds on top.
  • Bake for around 20 minutes or until the tops of the cookies are golden brown.
  • Leave to cool completely, then enjoy!
Notes: For so much better taste, store it in the fridge.


Grilled Keema Kebab Recipe

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes


  • Mutton keema- 500 grams
  • Green chillies- 3 (minced)
  • Ginger garlic paste- 1tbsp
  • Coriander leaves- 2 stalks (chopped)
  • Lemon Juice- 1tbsp
  • Onion- 1 (chopped finely)
  • Corn flour- 2tbsp
  • Kebab masala- 1tsp
  • Garam masala- 1tsp
  • Oil- 1tbsp
  • Salt- as per taste


  • Take the mutton keema in a large mixing bowl. Add chopped onions, coriander leaves and chillies.
  • Drizzle some lemon juice, salt and add ginger garlic paste.
  • Now sprinkle the powdered spices like garam masala and kebab masala.
  • Finally add some corn flour to the mixture. Now knead the keema like a dough.
  • The corn flour will give the mixture a binding consistency.
  • Preheat your microwave to 200 degrees.
  • Now take a handful of the mixture and make flattish round kebabs out of it.
  • Brush some oil on these raw kebabs and place them on a baking dish.
  • Put the baking dish on a grilling rack and grill the kebabs for 15 minutes on 60 percent power.
  • After 7- 8 minutes, turn the kebabs around for even cooking.
  • The keema kebab recipe will be ready to serve once it is grilled. You can serve it with chopped onions and tomatoes.




Mrouziya - A Muslim food recipe for Eid
  • 2 pounds lamb chunks
  • 4 tablespoon honey
  • 2 teaspoons Ras El Hanout (Blend of spices including cardamom, clove, cinnamon, ground chili peppers, coriander, peppercorn, and turmeric, all ground and mixed)
  • 1/2 cup almonds and raisins each.


  • Pre Heat oven to 350 degrees.
  • Take the lamb chunks and glaze the Ras El Hanout on them well.
  • Place this in a dish and add water and the honey to it.
  • Bake in the oven for two hours, however ensure to cover the dish.
  • Drain out the excessive oil and remove the lamb from the stew.
  • Add the almonds and raisins to the stew.
  • Boil this mixture until it thickens.
  • Place the lamb chunks again in the stew and leave it to boil for a few minutes.
  • Serve with bread.


Fruit Custard

Cooking and Preparation time (including cutting the fruits): 45 - 60 minutes.

Serving: 5 - 6 people


Fruit Custard for Eid
  • Milk: 750 liters
  • Vanilla Custard Powder: 3 - 4 tea spoons (or flavor of your choice)
  • Sugar: 4 - 5 table spoons (or to your taste)
  • Strawberry - 5 or 6 pieces, chopped
  • Pulp of 1.5 or 2 oranges
  • Half a pomogranate
  • 1 chopped apple
  • 1 chopped banana


Take a vessel with a heavy base, preferably non-stick, so that the cream doesn't stick.

Take some cold milk in a vessel and mix the custard powder in it, to a smooth solution.

Bring the milk to boil, then add the custard powder dissolved milk to it. add some spoons of cold mil intermittently for better results Make sure there are no custard powder bubbles in it. Put the flame low. Add sugar.

When the preparation thickens, after 5 to 10 minutes, remove the vessel from the burner, and let it cool. Cool the preparation, then put it into the freezer to freeze it.

Before setving, put all cut fruits into a vessel, and pour the cold preparation on the fruits. You can also add condensed milk if you want for enhanced taste. Your preparation is ready to serve!


Peppery Chicken - An Indian Delicacy for Eid

Tip: For better results, Marinate the chicken overnight in yogurt,crushed ginger and green chili.


Peppery Chicken
  • 100g chicken, boneless
  • 1 onion, chopped
  • 1 tomato, chopped (optional)
  • 1tsp ginger-garlic paste
  • ½ tsp sauf
  • ½ tsp mustard seeds
  • ½ tsp garam masala
  • 1 tsp red chilli powder
  • ½ tsp cumin seeds
  • Pinch of turmeric powder
  • 3-4 peppercorns, crushed
  • A bit of butter
  • Salt to taste
  • 1 tsp oil


In a pan, heat oil, add mustard seeds, saunf, ginger-garlic paste and saute for a minute.

Add onions and cook till golden-brown and then add chicken pieces, mix well.

Add all the other masalas, butter and allow to cook for sometime.

When chicken is half cooked, add tomatoes if you want, cover the pan and let it cook well.

Serve with chapatis (flattened bread)


Lemon Chicken Breast

Tips: Be sure to season the chicken liberally with salt and pepper prior to cooking. Use bone-in, skin-on chicken breast . The chicken is moist and great combination of flavors, just the right amount of lemon, garlic, thyme adds a little something special to it.

Total time is 1 hour including 15 minute prep time, 35 minutes cooking time, and 10 minutes inactive time.


Lemon Chicken Breast
  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon


Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.


Moroccan Roasted Lamb Spareribs - Easy To Prepare - Great to Taste!

The meat is coated with a butter, herb and spice mixture, and then slow-roasted in the oven to buttery tenderness. The optional basting with honey at the end of cooking adds sticky, finger-licking sweetness. Serve the spareribs with salt and cumin for dipping.

Prior to proceeding with the recipe, trim the excess fat and connective tissue from the slabs of meat.


Moroccan Roasted Lamb Spareribs
  • 2 or 3 slabs of lamb spareribs (3.2 kg or 7 lbs. total)
  • 4 tablespoons soft butter or smen
  • 4 garlic cloves, pressed or finely chopped
  • 2 or 3 tablespoons chopped cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons honey (optional)
  • (Additional salt and cumin powder may be required if honey is added)

Prep Time: 15 minutes
Cook Time: 200 minutes
Serves 4 to 6


Preheat an oven to 325° F (160° C).

Combine the butter or smen with the garlic, cilantro and spices. Make a number of incisions in the slabs of spareribs, and spread the butter mixture over the surface of the meat. Try to rub a little of the mixture into the incisions.

Place the ribs in a large roasting pan. Cover the pan with a foil tent, sealing the foil snugly to the pan, and roast in the oven for about 3 hours.

Occasionally baste the ribs with the juices, remembering each time to reseal the foil.

After 3 hours, remove the foil and increase the oven temperature to 425° F (220° C). (If using the honey, spread it over the meat at this time.) Continue roasting the lamb spareribs, uncovered, for another 15 minutes or so, basting once or twice more, until nicely browned.

Serve immediately with small dishes of salt and cumin on the side. (Do Not Microwave)


Maamoul Cookies


Maamoul Cookies for Eid-ul-Adha Dough:
  • 2 cups all purpose flour
  • 1 cup semolina flour
  • 1 tsp baking powder
  • 1/4 cup milk
  • 2 sticks of butter at room temperature
  • 1 tsp orange blossom water
  • Cookie Moulds
  • 1 cup ground walnuts
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1 tsp Orange Blossom Water
  • 8 dates (pitted)
  • vegetable oil
  • powdered sugar


Pre-heat the oven at 450 degrees Fahrenheit.

In a large bowl, mix the all purpose flour, semolina and baking powder. Add butter, milk and orange blossom water to dry ingredients and mix until dough is formed. Blend walnuts until fine, pour them into a bowl and add sugar, cinnamon and orange blossom water. Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside. To form Maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed. Next, grease the mold with some vegetable oil so that dough does not stick, press ball into the mold and then tap out the cookie by hitting the mold on the side. Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown. Remove cookies and let them cool completely. Dust them with powdered sugar and your cookies are ready to serve.


Malai Kofta


Malai Kofta
  • 250 grams paneer
  • 1 teacup boiled green (fresh) peas
  • 2 tablespoons plain flour
  • 1/2 tspn baking powder
  • 2 chopped green chilies Oil/Ghee for deep frying Chopped Fresh
  • Coriander Grated fresh coconut Salt to taste
  • 4 large tomatoes
  • 100 gms fresh cream(malai)
  • 4 tbsp ghee/oil
  • 1 tsp chili powder Salt to taste (grind into paste)
  • 1 large onion
  • 2 tblps grated fresh coconut
  • 5 cloves garlic
  • 1 green chilli
  • 2 tsp coriander seeds (dhania)
  • 1 tspn cumin seeds (jeera)
  • 1 small piece ginger
  • 2 tblsp chopped coriander


1. Crumble the paneer and knead very well.
2. Mix the paneer, plain flour, baking powder, chillies, and salt.
3. Shape into small balls and deep fry in oil.
Keep aside these koftas.

1. Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve.
2. Heat the oil in a vessel and fry the paste very well.
3. Add the peas and chillies and fry again for 1 minute.
4. Add the tomato soup, cream and salt and boil the gravy for atleast 10 to 15 minutes. Add Koftas to the gravy just before you serve.


Lamb Cutlets

This recipe also known as Marinated Lamb Cutlets Recipe


Lamb Cutlets
  • 250 gms - Lamb Chops
  • 50 gms - Lamb, minced
  • 100 gms - Assorted vegetables, boil and minced
  • 5 gms - Salt
  • 15 gms - Pepper powder
  • 10 gms - Fresh mint
  • 20 gms - Thyme
  • 20 ml - Worcestershire sauce
  • 1 - Lemon
  • Mashed potatoes and mint sauce to serve.


Mix minced lamb, vegetable salt, pepper, mint, Worcestershire sauce and thyme.
Slit chop along the bone to make a pocket.
Stuff a portion of the minced mixture into it. Marinate lamb cutlets with salt, pepper and lemon juice.
Keep aside for three hours.
Coat with thyme leaves and cook in frying pan on slow flame for 10 minutes.
Arrange in a plate, serve with mint sauce, mashed potatoes and boiled vegetable.


Qeema Fara


Qeema Fara for Eid For the dough:
  • Wheat flour - 1 cup
  • Rice flour - 1/2 cup
  • Salt - a little
  • Warm water - as required
For the stuffing:
  • Minced meat/Qeema - 250 gms
  • Onion - 1 small, finely sliced and lightly crushed
  • Ginger garlic paste - 1/2 tsp
  • Green chillies - 3-4, finely sliced and lightly crushed, adjust according to taste
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt - to taste
  • Mustard oil - 1 tsp
  • Coriander leaves - a bunch, finely chopped


Combine all the ingredients required for the stuffing and mix well

Keep aside for 10-15 minutes

Make a smooth dough using all the ingredients by adding just enough water as required

Make small round balls out of it

Roll it with rolling pin into thin disc

Now place the mince/qeema mixture on one half of the disc

Bring the other half and cover it completely to make a semi circle

Seal the edges using a fork

Steam it using a steamer or if you don't have it, take a big pot, add lots of water and cover it with a cloth by tying around tightly. Bring the water to boil. Lower the flame and place the faras on it. Cover and cook for 5-7 minutes on each side by flipping with a greased spatula or till it is fully cooked. Remove

Serve hot.

Qeema Kachori


For the dough: Qeema Kachori
  • Wheat flour - 2 cups
  • Salt - a little
  • Oil - 2 tbsp
For the stuffing:
  • Minced meat/ Qeema - 250 gms
  • Onion - 1 small, finely sliced and lightly crushed
  • Ginger garlic paste - 1/2 tsp
  • Green chillies - 3-4, finely sliced and lightly crushed, adjust according to preference
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt - to taste
  • Mustard oil - 1 tsp
  • Coriander leaves - a bunch, finely chopped


In a bowl add all the ingredients required for the stuffing and combine well. Keep aside for 10-15 minutes

Make a smooth dough using all the ingredients by adding just enough water as required. Cover with a damp cloth and keep aside for around 30 minutes

Make small round balls out of it and flatten the edges with hand

Stuff the mince/qeema mixture in the centre and bring the edges together to make a round ball

Now slowly press with hands to flatten it

Repeat till all the dough and qeema mixture is used up

Deep fry the kachoris till they turn golden brown on both the sides

Remove on paper towel and serve hot

Note - Just before frying you can slightly roast the kachoris on both the sides on a hot tava. This will prevent excessive oil absorption during frying


Palak Gosht

Ingredients :

Palak Gosth
  • 1Kg. Palak
  • 1Kg. Mutton
  • 1-1½ tsp. of Salt (according to taste)
  • ¼ tsp. of Turmeric (Haldi) powder
  • 1 tsp. of Chili (Lal Mirch) powder
  • 4-6 tbs. of Oil
  • ½ tsp. of Garlic (Lehsan) paste
  • 1 tsp. of Ginger (Adrak) paste
  • 2 Tomatoes-chopped
  • 6-8 whole Black Pepper (Kali Mirch)
  • 3-4 Cloves (Laung)
  • 2 Black Cardamoms (Bari Ilaichi)
  • 3-4 Green Chilies
  • ¼ tsp. of Cumin seeds (Zeera)
  • 1 small piece of Ginger (Adrak)–sliced
  • 1 tbs. dry Fenugreek (Methi) leaves - Kasuri
  • 2 tbs. Corn or Wheat flour

How To Cook Palak Gosht :

Steam/blanch the Palak and then grind it.

Fry the onion in oil till it turns brown. Then mix all the ingredients together and add them to the pot then stir well till the tomato become soft and the water has dried up.

Add the meat and then stir well to let the water dry. Add 3-4 glasses of water cover then leave it to tenderize.

When the meat is almost done add the ground palak, methi and flour. Cook till water dries.

Garnish it with fresh chopped green chilies.

It’s ready to be served with chapati or naan.

Serving: 6 -8 persons.


Dam Kay Boti Kabab

Ingredients :

Dum Kay Boti Kabab
  • Mutton/Beef (boti)-1 kilo (boneless)
  • 1-cup Yogurt
  • 1 tbsp. of Khashkhash Powder
  • 2 tbsp. of Ginger paste
  • 2 tbsp. of Garlic paste
  • 4 Green Chili (chopped)
  • 1-cup Oil
  • 4-Lemon
  • 1 tbsp. of Crushed Black Pepper
  • 1 tbsp. of Papaya Paste (kacha papita)
  • Red Pepper Powder
  • 1 tbsp. of Ghee
  • Salt- to taste

How To Cook Dam Kay Boti Kabab :

First of all wash the meat properly.

Soon with a kitchen hammer, strike the meat pieces.

Then take all the spices and marinate the meat properly and leave it for 2 and half hours.

Once marinated well, take a cooking bowl and put the marinated meat, oil and cook it over slow flame.

Once the meat softens and the water is dried up, put off the flame.

Then carefully place a small cup in the meat, put a burning coal in it and put some oil over the coal. Cover up the preparation immediately.

After 10 to 15 minutes remove the coal from the meat and your dish is ready to serve.

For best garnish serve it with green chutni and paratha.


Nargisi Koftay


Nargisi Koftey
  • 8- Boiled Eggs
  • 1kg Beef or Mutton Minced (without fats) of which half should be boiled without Water and half should be uncooked
  • 2 small size Onion (cut and should be fried till it turns golden brown)
  • 2tbsp of Khashkhash
  • 1tbsp of White cumin
  • 6-Almonds (cooked in frying pan without Oil)
  • 1 tsp. of Black cumin
  • 8 pieces of Whole Black Pepper
  • Salt-to taste
  • 2 tbsp. of Baked Chick Pea (bhunnay huay chanay)
  • 8 Small Cardamoms
  • 1tbsp Red Pepper Powder
Note: all the ingredients must be blended well in blender.

How to Cook Nargisi Koftay:

Mix the boiled and non-boiled minced meat well.

After that mix all the blended dry spices along with golden brown onion and chop it in chopper.

Now add an egg in it and then mix it like dough.

Then take the minced meat in your hand put boiled whole egg and then cover it with minced.

Take frying pan heat up the oil and then fry Koftay.

For the Gravy (salan k liyeh)

  • 1 tbsp. of Red pepper powder
  • 1 tsp. of Ground Pepper (garam masala)
  • ½ cup Yogurt
  • 3 pieces Onion
  • 1 cup of Ghee/Oil
  • 2 tbsp. of Coriander seeds Powder
  • 4 Small Cardamoms
  • 1 tbsp. of Ginger/Garlic Paste
  • Salt-to taste


Take cooking bowl put oil and onion in it.

Once the onion turns golden remove it from oil and put it over a pepper.

Then take the yogurt and mix up all the ingredients and beat it well.

Then put the yogurt mixture along with the golden fried onion in oil and cook it for a while.

Now put the made Koftay in it and also add 1 cup of water.

Cook the preparation for some time but make sure not to stir spoon in it just move cooking bowl with your hands.

After sometime add 1 cup of water and cove the bowl and leave it for 5 minutes over a slow flame.

Your Nargisi Koftay is ready to serve… enjoy!!


Spicy Lamb Leg Recipe


Spicy Lamb Leg Recipe
  • 1- Mutton Leg
  • 4 tsp. of Vinegar
  • 3 tsp. of Ginger Garlic Paste
  • ½ tsp. of White Pepper
  • ½ tsp. of Black Pepper
  • ¼ tsp. of Turmeric Powder
  • 3 tsp. of Lemon Juice
  • 1/2 cup of Yogurt
  • ½ tsp. of Cumin Seeds Roasted
  • ½ cup of crushed Button Red Chili
  • ½ tsp. of crushed Kasori Methi
  • ½ tsp. of Chinese Salt
  • ½ cup of Cooking Oil

How to Cook Spicy Lamb Leg Recipe:

Make 4 to 5 deep cuts on the lamb leg so that it will absorb the flavors well.

Take a flat pan to soak the lamb leg for marinating.

Fill the pan with water and then add salt, vinegar, ginger garlic paste, lemon juice and mix it well.

Now soak the lamb leg in that mixture and leave it for 1 hour.

Take a bowl and mix all the special mixture ingredients well.

Then take the already marinated lamb leg and pour all the mixture on it and spread well all over, so that the lamb absorbs the flavors fully.

Marinate it for 2 hours.

Then steam the lamb leg in a steamer for an hour.

When the lamb leg is fully cooked, take it out, cut into pieces if required and then fry.

Once it turns golden brown, it’s ready to be served.


Mutton Chilli Fry


Mutton Chilli Fry
  • 1- 1/2 lb. of Mutton
  • 1tsp of Turmeric powder
  • 20 Dry Red chillies
  • 3 tbsp. of Coriander seeds
  • 20 Garlic Cloves
  • 1/2 pint of Sour curd
  • 4 Onions
  • 1 ripe Lemon Juice
  • 6 Cardamoms
  • 6 tbsp. of Ghee
  • 6 Cloves
  • 2 sticks of Cinnamon
  • 1 small bunch of Coriander leaves
  • 4 inch piece of Ginger
  • Salt to taste

How to Cook Mutton Chilli Fry:

Wash and cut up the meat into 2-inch cubes.

Slice the onions into thin long pieces.

Finely slice ginger and garlic separately.

Heat a tsp. of ghee on a tawa and roast the chilies till dark in color.

Then fry the coriander seeds, garlic and ginger separately in the same way, using just 1 tsp of ghee for each ingredient.

Then keep these fried spices aside.

Now heat the remaining ghee and fry the onions in a large saucepan, till it turns golden brown and crisp. Soon drain it and keep them aside.

Now add the cloves, cardamoms and cinnamon to the ghee and fry them. Put the mutton along with the turmeric powder and salt.

Cover and cook till the meat is half cooked.

In order to prevent the meat from sticking to the bottom, pour a little water on the lid of the saucepan.

Use a saucepan with a plate shaped lid.

Add cord and remaining spices. Mix and cook on a low heat till the meat is tender enough.

As per requirement, consider adding a cup of warm water, just before serving the mix in the lemon juice and fried onion slices.

Your dish is ready to be served.

For best serving garnish it with chopped coriander leaves.


Turkey Mince Stir Fry with Basil


Turkey Mince Stir Fry with Basil
  • 55g/2oz of fresh holy Basil leaves or ordinary Basil (weight after removing the stems)
  • 450g/1lb turkey minces (from boned, skinned breast and/or legs)
  • Vegetable Oil for shallow-frying, plus 4 tbsp. for stir frying
  • 75g/3oz Shallots or Onions, peeled and finely sliced
  • 5 Garlic Cloves, peeled and finely chopped
  • 2 fresh hot green cayenne chillies, or to taste, sliced
  • 2 fresh hot red cayenne chillies, or to taste, sliced
  • 2.5cm/1in cube fresh root Ginger, finely grated
  • 5 tsp. of Fish sauce or 1 tsp. Salt, to taste
  • 1½ tsp. of palm Sugar or dark Sugar

How to Cook Turkey Mince Stir Fry with Basil:

Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set them aside.

Heat 1cm/½ in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob.

Keep a splatter screen or an upturned sieve ready to cover the pan so as to prevent the oil from splattering.

When the oil is hot, add the whole basil leaves. Then cover it immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly.

Now remove the preparation with slotted spoon and spread them out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use.

Then heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and then fry, stirring, for about two minutes or until the shallots are lightly golden. But do not allow them to burn.

Now add the chillies and ginger and consider giving few vigorous stirs.

Then add the chopped basil and stir it finely.

Now add the minced turkey carefully, turn up the flame a bit and then fry for about 3-4 minutes, continue stirring to break the lumps. The turkey will soon lose its pink colour once it's properly cooked.

Soon stir in the fish sauce or salt according to taste, and then add the palm sugar and stir thoroughly so that they combine smoothly. And if there is liquid remaining in the bottom of the wok, continue cooking till it boils off, but don't overcook the turkey.

Finally your dish is ready to be served.

For better garnish, top it with the crisp-fried basil leaves.


Ravioli with Tune Sauce


Ravioli with Tune Sauce
  • 375g of Fresh or frozen Spinach ravioli
  • 2 tbsp. of Parmesan cheese
  • 1 tbsp of Olive Oil
  • Tune Tomato Sauce
  • 1 Onion
  • Garlic 1
  • Cloves
  • 440g of Canned Tomatoes
  • 1 tbsp. of Tomato paste untrained and mashed
  • 1 tbsp. Red wine
  • 1 tbsp. of Sugar
  • 440g of canned tuna, drained and flaked
  • 1 tbsp. of Parsley
  • 1 tbsp. of Fresh dill
  • Black pepper

How to Cook Ravioli with Tune Sauce:

Place the ravioli in a large saucepan and cook it in boiling water as per packet direction. Then drain the water off. Set them aside and keep warm.

Now to prepare the sauce, heat the oil in a frying pan and cook the onion and garlic over a medium heat until the onion is soft. Now stir the tomatoes, tomato paste, wine and sugar. Increase the flame to a boiling temperature, and then add the tuna, parsley and dill. Now reduce the heat and simmer for 10 minutes or until sauce reduces and thickens

Place the ravioli on warmed serving platter, pour the sauce with a spoon over and sprinkle some parmesan cheese and it’s ready to be served.


Herbel - Moroccan Wheat Soup with Milk

Herbel is a sweetened porridge-like soup which is popularly served for breakfast, especially on the occasion of Eid. Then cook the Wheat berries (wheat kernels). Tender it in salted water and then simmer it a second time with milk, butter and sugar. Though mildly flavored but it is sure to very satisfy you. Herbel may optionally be garnished with orange flower water, honey and additional butter.

Traditionally the wheat berries were very slowly simmered overnight, but a longer soaking in water can also help to tenderize the wheat. So make sure you soak the wheat berries overnight if you are planning to prepare herbel for breakfast, and atleast allow 10 hours of soaking if you intend to prepare the soup in the evening.

Yield: 6 to 8 servings


Herbel - Moroccan Wheat Soup with Milk
  • 250g of wheat kernels (wheat berries)
  • 1 1/2 litres of water
  • 1 1/2 tsp. of salt
  • 1 litre of milk
  • 4tsp of sugar, or to taste
  • 2 tsp. of butter
  • 1 to 2 tsp. of orange flower water (optional)
  • Butter and honey (optional)


Ahead of Time
First wash the wheat berries in a large bowl filled with water. Then drain off the water and repeat the washing procedure several times till the water runs clear. Now place the washed wheat back into the bowl, fill it with cold tap water, and leave the wheat to soak overnight or at least for 10 hours.

Cook the Herbel
Drain the soaked wheat and transfer it to a larger pot. Add the water and salt and bring to a boil over high heat. Reduce the heat and gently simmer the wheat for about 40 minutes, or until most of the water has been absorbed and the wheat tests tender.

Now in a separate pot, bring the milk almost to a boil. Add the hot milk, sugar and butter to the wheat and stir to combine. Bring the mixture to a simmer and gently cook, stirring occasionally, for about 15 minutes or until the milk is reduced almost to the level of the wheat. Now remove the soup from the heat and add the orange flower water to taste.

Serve herbel warm or cold. Honey and butter may be offered on the side to add to taste at the table.

Note that the soup will thicken as it stands; in that case, more milk may be added to thin the herbel if desired.


Moroccan Heart Kebab (Brochette) Recipe

Organ meat is popular in Morocco, where freshly slaughtered meat is the norm. Family get-togethers and picnics, holiday celebrations, and Ramadan are all great times to introduce your family to these famous heart kebabs.

You can serve kebabs as an appetizer or part of a multi-course meal, but they also serve as great sandwich filler. Try pairing them with Tomato and Roasted Pepper Salad.

Whether you are grilling or broiling, consider allowing a little more cooking time for the meat.


Moroccan Heart Kebab (Brochette)
  • 1/2 kg (1 lb. 3 oz.) of beef or lamb heart, which should be cut into 3/4" cubes
  • 2 tsp. of paprika
  • 1 ½ tsp. of salt
  • 1 tsp. of cumin
  • ½ tsp. of black pepper
  • ¼ tsp. of cayenne or chili pepper (optional)
  • 1 tbsp. of vinegar
  • 1 tbsp. of vegetable oil


Add all the ingredients in a bowl the cover it with plastic, and leave the heart to marinate for at least 30 minutes, but ideally several hours in the refrigerator.
Soon transfer the heart to skewers and grill or broil (medium heat) for about 10 minutes on each side, or until the meat center is pink and no red juices are apparent.
Yields: 8 to 10 large skewers.

Home-Made Nargisi Kofta (Scotch Eggs)
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