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tasty recipes for eid al-adha

tasty recipes for eid al-adha

 tasty and appetizing recipes

Eid al-Adha is a sacred religious occasion for Muslims, and it is associated with the preparation of delicious and appetizing recipes. It is celebrated by sacrificing one of the cattle, from sheep or cows to camels, and distributing the meat to the poor and needy. 

This religious occasion is also linked to the preparation of delicious and appetizing recipes used in Eid meals. among these famous recipes are those that use parts of the sacrificial lamb, such as lamb liver, spleen, stomach, mrouziya, and grilling. these tasty recipes can be varied and modified according to personal tastes and dietary preferences. I wish you a happy Eid al-Adha and the most delicious dishes!

How to Cook Lamb's Liver Boulfaf

tasty recipes for eid al-adha

A Delicacy Beyond Compare, while kebabs, Meshwi, and Shwa take the spotlight, Boulfaf is a hidden gem that deserves recognition. this delectable Moroccan dish consists of liver wrapped in a thin layer of fat and seasoned with a fragrant blend of spices before being grilled to perfection. Boulfaf offers a unique combination of textures and flavors, making it a sought-after treat during festive occasions.


  •  Lamb liver
  •  Fat
  •  Cumin
  •  Salt


1. Roll the fat onto itself and then cut equal pieces to obtain equal strips.

2. Grill the liver over charcoal.

3. Cut the liver into cubes, and add cumin and salt according to taste.

4. Wrap the liver pieces in the fat strips.

5. Arrange the liver pieces on iron skewers.

6. Grill the skewers over charcoal until the fat is cooked and well-browned.

7. Serve the liver skewers with bread and tea cups.

Kebab: Grilled Meat Skewers for eid al-adha

 In Moroccan cuisine, the art of grilling meat over a charcoal fire or an electric barbecue grill has been perfected over centuries, resulting in a diverse range of mouthwatering delicacies. Kebab, Meshwi, Shwa, Boulfaf. grilled meat holds a special place, especially during significant celebrations and ceremonies. 

One such occasion is the religious festival of "eid al-adha" During this festival, families gather to commemorate the story of Ibrahim's willingness to sacrifice his son as an act of devotion to God. As part of the ritual, each family slaughters a lamb, resulting in an abundance of meat to be shared and savored.


  • - Lamb leg meat
  • - Cumin
  • - Ginger powder (a small amount)
  • - Cinnamon powder (a very small amount)
  • - Black pepper
  • - Red pepper
  • - Paprika
  • - Salt according to taste
  • - Parsley and cilantro, finely chopped
  • - Finely chopped small onion
  • - Tablespoon of cooking oil


1. Cut the meat into cubes.

2. In a bowl, mix the meat cubes with all the ingredients and stir well.

3. Leave the mixture covered for at least half an hour.

4. Skewer the meat cubes on iron skewers and grill them over charcoal.

5. Once the meat is cooked and browned, serve it accompanied by tea cups.

Spleen: Delicious Recipe


Preparing the spleen:

  •  Cut the spleen into small pieces.
  • Two chopped onions.
  •  Two peeled and deseeded tomatoes, cut into small pieces (optional).
  •  A small bunch of parsley.
  •  Two cloves of garlic.
  •  Half a cup of oil (can be mixed with olive oil).
  •  Salt
  •  ginger 
  • turmeric 
  • a pinch of spices 
  •  a pinch of cumin.


  1. Fry the chopped onion and crushed garlic in oil until browned.
  2.  Once browned, add the spleen pieces and stir the ingredients well.
  3.  Add the tomatoes and cover the pan, then let it simmer on low heat. After that, add the mentioned spices.
  4. When the spleen is well-cooked, add the cumin and stir the ingredients well, then turn off the heat.

Tripe: Stir-Fried


  • Finely chopped onions
  •  1 tomato, pureed
  •  2 cloves of garlic, minced
  •  Turmeric
  •  Red pepper
  •  Cayenne pepper
  •  Ginger
  •  Ground coriander seeds

  •  Black pepper
  •  Salt to taste
  •  Vegetable oil
  •  Olive oil
  •  Lamb's tripe
  •  Lamb meat pieces
  •  Lamb lungs pieces
  •  Lamb intestines, cut into small pieces


1. Clean the lamb's tripe thoroughly with water, then soak it in boiling water for a few minutes.

2. Strain the boiling water and scrape the lamb's tripe with a knife.

3. Rinse it with cold water and a little lemon juice, then drain.

4. Cut the lamb's tripe into small pieces.

5. In a pressure cooker, place all the spices and the remaining ingredients.

6. Mix the ingredients well and add two small cups of water.

7. Place it over medium heat for at least half an hour.

8. After the ingredients are cooked, add the red olives and leave everything on the heat for another ten minutes.

9. In a serving dish, pour the stew and serve it to the family. Enjoy!

Mrozia: Lamb with Raisins, Almonds, and Honey

"Mrozia" is a special meat dish sweetened with almonds and raisins. to prepare it, beef or lamb meat is usually used from the neck or shoulder parts. It is best to marinate the meat a day before cooking to get the most flavor, but it can also be prepared after at least two hours.


  • - 2 kilograms of meat
  • - 1 medium-sized onion
  • - 150 grams of almonds
  • - Raisins (according to preference)
  • - Olive oil
  • - A pinch of salt
  • - Marwaziya spices available in stores
  • - Butter or ghee (according to taste)
  • - 1 teaspoon of cinnamon
  • - 2 tablespoons of natural honey (can be replaced with half a cup of sugar)


1. Mix the oil and spices, and coat the meat well with the mixture. It is best to leave it in the refrigerator overnight to absorb the flavors.

2. Boil the almonds and peel them, then fry them in oil until they become golden.

3. Soak the raisins in water.

4. Put the meat in a pot and add the chopped onion into small pieces.

5. Add the butter or ghee according to preference and stir it well until it browns.

6. Add enough water for cooking and close the pot.

7. After the meat is well cooked, add honey, raisins, and cinnamon.

8. Leave it on the heat until the broth thickens and the raisins turn brown.

9. Place the meat in a serving dish, then cover it with caramelized onions and raisins, and garnish with fried almonds.

Serve it and enjoy.

ribs on the oven 


- Lamb meat, preferably ribs or shoulder, around 2 kilograms or more

- 1 teaspoon cumin

- 1 tablespoon red pepper

-  salt to taste

- 1/2 teaspoon black pepper

- 1/2 teaspoon turmeric

- 1 teaspoon ghee (clarified butter)

- 1 teaspoon butter

- 2 to 3 cloves of garlic, crushed

- 1/4 small cup of water


1. Mix the spices with ghee, or butter and water.

2. Make small incisions in the meat using a knife.

3. Coat the meat from all sides with the mixture and let it marinate for at least two hours. It's best to leave the meat coated with the butter and spice mixture overnight.

4. Wrap the meat in butter paper, then wrap it again in aluminum foil.

5. Place the wrapped meat in a baking tray.

6. Put the tray in the oven at 200 degrees Celsius for one hour, then reduce the temperature to 180  and let it cook for another two hours.

7. Once the meat is well cooked, serve it hot with vegetable salads and rice.

 Steamed Lamb Shoulder Charm Recipe 

One such dish that occupies a special place in Moroccan cuisine is steamed lamb. Although it is not considered a fancy dish, it has tender meat and is flavorful, satisfying, and easy to prepare. the end result is worth the wait. the meat becomes incredibly tender, practically falling off the bone, and is infused with the rich flavors of salt and cumin. It's a dish that captures the beauty of simplicity, allowing the natural flavors of lamb to shine through.

To make steamed lamb, you have a couple of cooking options. The traditional method involves using a large steamer or couscoussier, but for convenience and time efficiency, a pressure cooker with a steamer basket is highly recommended.

Opt for cuts such as shoulder, flank, or ribs, as they have the perfect balance of tenderness and flavor. Alternatively, you can steam or cook the vegetables separately and arrange them around the meat when serving.


  • Shoulder, flank, or ribs of lamb
  • Carrots
  • Potatoes
  • Onions
  • Salt
  • Cumin


  1. Prepare your steaming vessel, couscoussier, pressure cooker with a steamer basket, 
  2. If using a pressure cooker, add water to the bottom and place the lamb on the steamer basket.
  3. Add salt and cumin to the meat, ensuring it is well-seasoned.

  4. If desired, add carrots, potatoes, and onions to the steamer during the second half of cooking or cook them separately.

  5. Steam the lamb until it becomes buttery soft and easily falls off the bone. The cooking time will depend on your chosen method, but a pressure cooker will significantly reduce the time.
  6. After the meat is completely cooked, put it in the serving dish. Surround the meat with steamed vegetables or arrange them separately.
  7. Serve the steamed lamb with a side of salt and cumin for dipping.

I hope you have a wonderful Eid Al-Adha filled with delicious food and joyous celebrations!