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Eid al-Adha: Indulge in delicacies from around the world
Millions of Muslims world over will be celebrating the ‘Festival of Sacrifice’ with prayers and feasts. While kebabs, biryanis and sheer kurmas commonly figure on most dining tables, take inspiration from cooking styles of different countries this year for a more extravagant spread.
By
migrator
migrator
Chennai
From a Persian style tamarind-stuffed fish to Afghan-style flatbreads, we bring you a delicious mix of flavours to try out this Eid.
Persian Tamarind-Stuffed Fish
Ingredients:
Olive oil: 6 tbsp
Onion: 1 thinly sliced
Tamarind paste: ¼ cup
Garlic cloves: 4 minced
Coriander: ½ cup chopped
Trout fish: 4 cleaned
Salt and black pepper: As per taste
Method
- In a skillet or a frying pan over medium-heat, add the olive oil. Add the onions and cook until brown for about 10 minutes. Add in the garlic, tamarind paste and cook until fragrant 10 minutes. Remove from heat and add in the coriander.
- Season the cleaned fish with salt and pepper. Stuff each fish with the stuffing and brush with some more olive oil.
- Fry the fish either in a skillet on low or medium heat, or in an oven for three to four minutes on each side.
- Serve with fresh coriander on top.
Afghan Style Flatbreads (Bolani)
Ingredients:
Whole wheat flour: 3 ½ cup
Olive oil: 1 tsp
Fresh spinach: 800 gm
Coriander: ½ cup chopped
Chillies: 2 chopped
Salt and pepper: As per taste
Water: 1 cup
Method:
- Blanch the spinach until wilted. Drain under cold running water and squeeze our as much water as you can. Chop the spinach and add to it some salt and pepper, chopped chillies and a teaspoon of olive oil. Mix and set the mixture aside.
- To make the dough, take the flour into a mixing bowl. Knead using water and a little bit of oil into a non-sticky, smooth dough.
- Roll out the dough flat into a small circle, and fill with the spinach mix. Seal the mixture by folding the ends of the circle.
- Roll out again carefully like a parantha, and fry on a skillet using olive oil. Serve with a side of plain yogurt.
Moroccan Chicken With Olives
Ingredients:
Chicken thighs: 6
Olive oil: 2 tbsp
Onions: 3 thinly sliced
Paprika, cumin, ginger, turmeric, cinnamon: 1 tsp each
Green olives pitted: 16
Lemon: 1 (peeled into thick slices)
Saffron strands: ¼ tsp
Coriander: ¼ cup chopped
Salt and pepper: As per taste
Method:
- Mix all the spices with salt and black pepper. Rub the chicken with the mixture and marinate for 3-4 hours.
- Heat oil in a heavy-bottomed pan. Add chicken and brown on all sides and set aside. Add some onions to the same pan and caramelise. Add in the ground cinnamon and mix well.
- Add the chicken over onions and scatter the olives and lemon strips. Add either water or chicken stock and cook over low heat.
- Add some lemon juice towards the end once the chicken is cooked through. Serve with a garnish of fresh coriander.
Bosnian Walnut-Filled Apples (Tufahije)
Ingredients:
Apples: 6
Lemon juice: 1 tsp
Sugar: 400 gm
Walnuts powdered: 100 gm
Cinnamon powder: 1 tsp
Water: 400 ml
Lemon rind: a pinch
Method:
- Peel and core the apples. Cook the apples in water, lemon juice and sugar for about 15 minutes until they become tender. Take the apples out and let them cool. Preserve the syrup.
- Mix the ground walnuts with lemon rind and cinnamon-sugar mixture. Stuff the cooled apples with the fine mixture.
- Pour the syrup over and garnish with either whipped cream or cherries and serve.
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