Eid al Adha


Eid al Adha is the second holiday celebrated by Muslims around the world. It is also called the Feast of Sacrifice as celebrates the sacrifices made by Prophet Ibrahim. Eid Al Adha falls of the end o the Hajj, the annual pilgrimage to Makkah.

image from pinterest

Four thousand years ago the valley of Mecca was a dry, rocky and uninhabited place. God ordered Ibrahim to take his wife Hagar and his son Ishmail to the Mecca. 
Hagar asked him, "Did God order you to leave us here? Or are you leaving us here to die." Abraham didn't even look back. He just nodded, afraid that he would be too sad and that he would disobey God. Hagar said, "Then God will not waste us; you can go".
He left them with a good amount of food and water, but soon they start to feel the hunger and dehydration. So Hagar desperately looking for food and water went up and down between the two hills seven times, Exhausted, she finally collapsed beside her baby Ishmael and prayed to God for for help. Miraculously, a spring of water, the Zamzam water, gushed forth from the earth at the feet of baby Ishmael.
Years later Ibrahim and his son Ishmail constructed the Kabah as God instructed as a place of gathering for all who wish to streghten their faith in God.
When Ismail was 13 God decided to test his and his father's faith. Ibrahim dream that God was commanding him to offer his son as a sacrifice. Ismail accepted this sacrifice as a test of his maturity in faith; love and commitment to God; willingness to obey his father; and readiness to sacrifice his own life for the sake of God.
When Ibrahim was preparing to slaughter his son Satan tempted Ibrahim and his family by trying to dissuade them from carrying out God's commandment. But Ibrahim drove Satan away by throwing pebbles at him.
 When they went to do the orders of God, Ibrahim attempted to cut Ishmael throat, but he was astonished to see that Ishamel was unharmed and instead, he found a dead goat which was slaughtered. Ibrahim and Ishmael passed a Gods test of their faith.


Hajj, the pilgrimage to Makkah, is one of the 5 pillars of Islam and mandatory for all Musims to do it at least once in their lifetime. In this pilgrimage people follow a series of rituals honouring the life events of Ibrahim. They have to walk seven times around the Kaaba, run back and forth between the two hills. drink from the ZamZam well, go to the plains of  mount Arafat to stand in vigil and and throwing pebbles to three pillars.
After, the men shave their heads and go to sacrifice one animal. The meat of sacrificed animal is divided into three parts. One part for the family, another is given to relatives, friends and neighbors and the remaining third is given to the poor and needy. 
When Eid al Adha falls muslims from all over the world put their best clothes and go to the mosque for Eid prayer. After the Eid prayer they visit the family and give gifts for the children.
 Some people decorate their houses to receive the guests and usually they distribute coffe or tea and some sweets.

How nice is the little card to the Money?
Sheeps are usually everywhere. Specially in cakes or cupcakes.

My suggestion for the Eid lunch:

Baked Lamb shoulder 

Serves 4-6
  • 1.5kg new season’s shoulder of lamb
  • sea salt
  • black pepper
  • 2 rosemary sprigs, leaves picked, finely chopped
  • Cumin
  • Coriander
  • 2 tbsp olive oil
  • 1 garlic clove
  • Tomato sauce
  • Hot water
  • 1 bay leaf
  • Yougurt

1. Marinate the lamb with the yougurt, spices and salt and pepper overnight or at least one hour.
2. Preheat the oven to 230C/210C.
3. Place the seasoned lamb shoulder in a oven tray and add the rosemary springs the tomato sauce, the bay leaf and the hot water.
4. Cover the meat loosely with a piece of foil and place it to the oven. Roast for a further 4 hours, basting every 30 minutes with the pan juices. If, at the end of cooking, the pan juices are reduced right down, stir in about 100ml water to extend the jus.
5. Remove the lamb from the oven. And set the lamb aside to rest.
6. Remove the remaining juices to a pot and Reheat then until bubbling adjust the seasoning and pour into a warmed sauce boat.

Serve with roasted vegetables and a potato gratin. 


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