453 – Blog – Best top 10 Eid Dishes / أفضل 10أطباق لعيد الأضحى
Moroccans are known consuming many parts of sheep and creating unrepeatable tastes for Eid occasion. Here are few of the top Eid dishes!
Boulfaf, in Moroccan, means “Wrapped” and that’s because pieces of grilled liver are wrapped in sheep lace fat, put into skewers, and barbecued over hot coals. It is the first dish that Moroccan families consume after the sheep sacrifice along heart skewers and barbecued testicles.
Tkalia (also known as Douara) is prepared of sheep’s stomach, spleen, lungs and intestines. The dish is mainly consumed during Eid al Adha. Stomach and intestines must be properly cleaned and in most cases – this process is quite time-consuming. That’s why it is considered a special treat mainly reserved for Eid-Al-Adha.
Mrouzia, an amazing sweet and savory Moroccan dish, that is a must in the second or third of Eid. The key ingredients of Mrouzia are: meat, raisins, almonds, and Ras-El-Hanout (the famous Moroccan spice mix that contains more than 20 ingredients). Mrouzia can be cooked 1-2 days before serving as its ingredients continue meld.
Skewers are the main attraction of Moroccan tables during Eid days. The first day, the skewers consistent of internal organs, and later on of tender meat. Chopped parsley, cilantro, mint leaves, and spices such as cumin, paprika, and ground coriander seed are necessary ingredients to get the best flavor for meat skewers.
Kofta, is made of ground lamb meat from the shoulder or leg parts, and is usually mixed with cumin, paprika, minced onion, coriander, and parsley. Optional seasonings include mint leaves, cinnamon, and cayenne pepper. Kofta is served with Moroccan bread and hot mint tea! Kofta is also called Kefteh or Kefta – good to know information if you are headed to Morocco.
Grilled chops are really meaty and yummy! Grilled chops are easy to prepare but its unique taste is unforgettable! They can be cooked over hot coals or in the oven. Just make sure to not overcook them as this meat cut dries fast.
Powered with spices and herbs, the roasted meat is marinated overnight before being slow roasted in the oven (or steamed). For unique additional flavor, add preserved lemons in the baking dish. AMAZING!
Hergma is prepared of lamb feet, chickpeas, and wheat kernels. Main spices to prepare standard Hergma include ginger, ground pepper, sweet paprika, saffron and turmeric. Hergma is one of the most mouth watering dish prepared during the days of Eid al Adha. Lamb feet may not sound so good but they definitely taste delicious!
Khlii (also known as Khlea) is Moroccan preserved meat usually made of lamb or beef. It is made of strips of fresh meat that are marinated in cumin, ground coriander seed, and garlic, then dried in the sun (for up to 1 week) before being cooked in fat. If properly prepared, Khlii can be preserved for up to 1 year! It is usually served with eggs for a hearty brunch!
Couscous is the king of Moroccan cuisine! In Eid, Moroccans prepare specialty couscous with sheep tail, neck, or head. Couscous comes from the Arabic word – Keskas, which refers to the cooking pot where couscous is prepared.