Eid al-Fitr – sometimes referred to simply as Eid – marks the end of Ramadan, the month of fasting practised by Muslims around the world. The date of Eid is dependent on the lunar cycle – it commences the day after the crescent moon (which comes after the full moon) is sighted. In 2024, Eid in Australia will likely fall on Wednesday 10 April, and the day is generally celebrated with prayers and visiting friends and family.
There is great diversity in the Islamic faith – Muslim communities are found throughout the subcontinent, across the Middle East, parts of Africa and Asia, and of course, in multicultural Australia, so it follows that the dishes cooked and eaten during Eid al-Fitr varies between households and cultures.
Here are but a few of our favourite Eid al-Fitr recipes, from festive desserts to slow-cooked legs of lamb.
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Baharat cauliflower and walnut-bread sauce
Helly Raichura’s Mughlai lamb curry (kosha mangsho)
Fried cauliflower in baharat and tahini sauce
Paul Farag’s halawet el jibn and candied pine nuts
Paul Farag’s shawarma-spiced chicken with toum
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Jacqui Challinor’s smoked eggplant and pomegranate salad
Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
Saba Alemayoh’s birsen (red split lentil stew)
Harissa-roasted lamb rump with pomegranate and eggplant
Warm eggplant zaalouk with spiced lamb skewers
Harissa chicken with carrot, rice and quinoa pilaf
Spiced yoghurt chicken with cardamom-coconut pilaf
Shane Delia’s 12-hour roast lamb with pistachio and green-olive tabbouleh
Za’atar roast chicken with pilaf, pomegranate and nuts
Toum with quick za’atar flatbread and haloumi
Greg Malouf’s baharat lamb shoulder with onions and moghrabieh
How to make ali nazik kebap (Turkish kebabs)
How to make bolani with Farida Ayubi of Parwana Afghan Kitchen
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