Eid Al Adhu - Muslims Give Thanks

Today is the first day of the Muslim holiday, Eid al Adhu. It is the largest holiday on the Muslim calendar, and is also known as the Eid Kabeer, or the Big Eid. This holiday is proceeded by the hajj, which is the fifth pillar of Islam which requires that Muslims who are physically, emotionally, and economically able make a ritual pilgrim to Mecca once in their lifetime. The Hajj occurs during the twelfth month of the lunar Islamic calendar, and the Eid al Adhu comes directly after it from the 10th to 14th days of the month. According to the Qu’ran, the Prophet Abraham received a message from God through a dream. In the dream, Abraham was ordered to sacrifice his son Ismael (The bible version of the story depicts Isaac as the son who is to be sacrificed). Ismael, who was still a child, told weeping Abraham not to be afraid, and that he should follow God’s command before his own sentiments. Just as Abraham began to draw his sword to his beloved son, the angel Gabriel appeared before him and told him that his dream was only a test to measure Abraham’s devotion. He continued that God would never require a believer to do something so difficult. The angel Gabriel told Abraham to sacrifice a sheep, instead.

To this day, Muslims around the world sacrifice sheep and other animals to commemorate God’s mercy, and express thanks. According to Islamic law, one third of the meat must be distributed to the needy, one third must be shared with the family, and the other third may be kept by the person who purchased the animal.

This tradition is called the adheya. It is customary for the people who receive the meat as a gift to thank the person who gave it to them and say special prayers in their honor. Taking this custom a step further, many Egyptians sacrifice sheep and distribute the meat to the needy to give thanks for blessings like wealth and children throughout the year. The Eid al Adhu menus is made up of various courses highlighting the meat obtained from the sacrifices. It is considered a waste not to throw the meat away. This is the most popular Egyptian Eid al Adhu recipe.

From Nile Style: Egyptian Cuisine and Culture.

Lamb, Rice, and Fried Bread Casserole Fattah bil Lahma Dani 4 Servings This dish is said to have been Napoleon’s favorite while he was in Egypt from 1798-1801. Napoleon invaded Egypt to gain control of trade routes to India. During his occupation, thirty-thousand Egyptians lost their lives. Napoleon did leave behind, however, many theoretic models which are still in use today. He is credited with having created the precursor to the work of the modern Egyptologist by hiring hundreds of people to study and record the history, culture, and sociology of Egypt. Napoleon published their research in twenty-four volumes called Descriptions de l’Egypte which can still be viewed today in a condensed version. Portions of the original are on displays at museums and galleries around the world. He also initiated a new system of weighing and measuring in Egypt as well as a French style of government. This is my favorite version of Fattah, which was prepared for us by Chef Nasser Saiyd from Cairo while we were on a Nile Cruise from Luxor to Aswan. The taste combines the perfect balance of rich, buttery meat and rice with a perfectly piquant tomato sauce. I also learned this method of serving Fattah (which is the most elegant I’ve seen) from Chef Nasser. Although this dish is easy to make, it contains quite a few steps. Be sure to read the recipe carefully before beginning it, and have all of the ingredients ready to make preparation easier. Contact your local supermarket or butcher to obtain the correct piece of meat beforehand. The stock and tomato sauce could be made a day in advance and reheated before assembling. Ingredients: Lamb Stock and Meat: 2 teaspoons clarified butter (ghee)* 2 pounds lamb leg sirloin, sirloin half, cut into 3-inch pieces with bone in 2 medium yellow onions, quartered ¼ teaspoon nutmeg ½ teaspoon ground cinnamon ¼ teaspoon paprika Salt Freshly ground black pepper 4 cups lamb, chicken, or beef broth Tomato Sauce 1 tablespoon expeller pressed corn oil ½ head of garlic, peeled, cloves minced 1 ¼ cups chopped tomatoes 1 teaspoon dried ground coriander Salt Freshly ground black pepper Pinch of chili powder, if desired Handful of freshly chopped parsley or cilantro, divided 1 tablespoon distilled white vinegar Rice: 2 teaspoons expeller pressed corn oil 1 cup Egyptian rice or other short grain rice 1 3/4 cups fresh lamb stock (from cooking meat) Bread: 1 pita, torn in half, spread open and cut into 2-inch pieces ½ cup expeller pressed corn oil, plus extra for greasing ramekins 1 teaspoon dried coriander 1 tablespoon fresh parsley or cilantro, chopped, for garnish: Preparation: Preheat oven to 375 F degrees. Heat clarified butter over medium heat in a large oven-proof frying pan. Add lamb and brown on all sides. Add onions to the pan. Season with nutmeg, cinnamon, paprika, salt, and pepper. Pour stock over meat. Place in oven and allow to cook until tender 1 ½ to 2 hours. After approximately 45 minutes have passed, begin preparing the tomato sauce by warming the corn oil over medium heat in a medium sized saucepan. Add the garlic and cook, stirring slowly, until it begins to color. Add the tomatoes to the pan, mix well, and stir in salt, pepper, and chili powder. Continue to cook over medium high heat until the mixture begins to boil. Stir in the parsley or cilantro and reduce heat to medium low and cover the pan. Allow sauce to simmer, stirring every 15 minutes or so, until the mixture becomes thick. Sauce is ready when it has reduced to less than half of its original volume (about 30 minutes). Stir in vinegar and allow to cook for 5 more minutes. Take off heat and leave covered until ready to serve. Prepare the rice by heating oil in a medium saucepan with a fitting lid. Add rice, salt, and 2 cups of the warm lamb stock (from preparing the lamb meat). Bring to a boil over medium high heat and stir. Reduce heat to low, cover, and simmer for 15 to 20 minutes, until rice is done. Taste and adjust salt, if necessary. Take off flame and keep covered until serving. To prepare the bread heat corn oil in a large frying pan over medium high heat. When oil is hot add pita pieces and fry until golden on both sides. Remove with a slotted spoon and drain on a plate lined with paper towels. When bread has cooled slightly, gently mix it in with the rice. To serve the Fattah, oil 3 to 4-inch ramekins and divide rice and bread mixture into them, pressing down and smoothing the tops. Turn the ramekins out onto serving plates, using a knife to release the rice if necessary. Top each one with tomato sauce (usually just the top of the rice dome is covered) and a teaspoon of reserved parsley or cilantro. Arrange meat pieces around rice and add a few more dabs of sauce onto empty potions of the plate, if desired. Serve warm. Clarify butter by melting it and removing the white solids from the top. Or see Where to Buy Guide for purchasing information.