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One of the important traditions of Eid Al Adha involves a lot of different delicacies. However, you may find a difference in these delicacies and the method of cooking them from country to country.
For example, Biryani is famous in Southeast Asia whereas kebab forms the main dish in Turkey. In Arab countries, they prefer mutton that is cooked on slow fire with an abundance of garlic, cumin, and onion. In Morocc, for example, people make yummy tagines with sheep meat and invite their relatives and friends.
Eid Al Adha is the most important and widely celebrated festivals in Islamic tradition. In a world where people are becoming more and more materialistic, this festival teaches us about the importance of sacrifice and giving.
According to tradition it is the father of the family who performs the sacrificial slaughter of the sheep during the Eid al-Adha festival. Once the animal has been slaughtered in accordance with halal principles, it is cooked and shared among the guests. The various parts of the animal are eaten in a specific order. On the day of the slaughter, kebabs made from the liver and lungs and wrapped in caul fat are boiled and then grilled over a fire. On the second day, the family cuts up the rest of the animal. The head is the most traditional dish and is often served as mechoui, slow-roasted over a fire. Traditionally, in the Maghreb for example, cooking tasks are allocated according to gender: Men are in charge of grilling meat over the embers outdoors and women prepare the stewed meat in the kitchen, inside the family home.
Check out our special guide of Moroccan Eid Al Adha recipes.
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