What it means to me Eid al-F itr festival

Your traditions

What it means to me E id al-F itr

O n 2 M a y, m i l l i o n s o f M u s l i m s w i l l m a r k t h e e n d o f R a m a d a n b y c e l e b r a t i n g E i d a l - F i t r. W e a s k e d t h r e e f o o d i e s w h a t t h e y ’ l l b e f e a s t i n g o n

‘GHRIBA IS THE ICONIC MOROCCAN COOKIE’

‘In Morocco we also call Eid al-Fitr the “small Eid”. This takes place over three days; on the first day we gather with our direct family for a wonderful, prolonged lunch. During the remaining two days we visit the rest of the family and friends. I chose this recipe because ghriba is simply the most iconic cookie! We always serve it for teatime and you’ll never find a Moroccan teapot that doesn’t have some sort of ghriba next to it. It’s a simple recipe that doesn’t need many ingredients, yet the result is delicious and addictive.’

Nargisse Benkabbou is a chef, food blogger and cookbook

author of Casablanca, @mymoroccanfood

We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase

W A L N U T & O R A N G E G H R I B A

Makes 14 Takes 35 mins plus cooling Cost per serve 45p

170g walnut halves 80g caster sugar 200g ground almonds 1 heaped tsp baking powder ½ tsp salt ½ tsp ground cinnamon 30g unsalted butter, softened 2 large eggs 1 tsp orange extract 80g icing sugar, for coating

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with nonstick baking paper. 2 Put the walnuts and sugar in a food processor and blitz to a fne powder. Transfer to a mixing bowl and add the other ingredients, apart from the icing sugar. Mix to a smooth, slightly sticky dough. 3 Divide into 14 pieces, roll each into a ball, then roll each ball in icing sugar to coat completely. Transfer to the lined baking tray and lightly press each ball with the palm of your hand. 4 Bake for 15-18 mins, until cracked and frm. Cool on the tray for 10 mins before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week. Each ghriba contains of the reference intake. See page 105. Carbohydrate 14g Protein 6g Fibre <1g 12% 1031kJ 248kcal 19g 3g 13g 0.3g 27% 15% 14% 5% Energy Fat Sugars SaltSaturates Ô ÔYou’ll never find a Moroccan teapot that doesn’t have ghriba next to it

‘THIS DISH REALLY TAKES ME BACK HOME TO SENEGAL’

‘The date of Eid al-Fitr changes every year as it’s based on the Muslim calendar. After praying in the mosque, we get together with family and friends to celebrate and feast. At my house, I always cook and we have a fiesta. We are really grateful to eat food, especially after fasting for a month. It’s a very special time to be together and eating during the day. Lamb toufe is what most people eat for Eid in Senegal (it can also be made with chicken), and the dish really takes me back home. It’s simple and easy to cook, but really tasty.’

Khadim Mane is the head chef at Little Baobab, a Senegalese pop-up in London, @LittleBaobabUK ‘WE HAVE A BIG FEAST WITH FAMILY AND FRIENDS’

‘Eid al-Fitr is also known as the “festival of breaking the fast”. It’s a special occasion that marks the end of Ramadan, a month of intense fasting for us Muslims. We celebrate the morning of Eid with a special congregational prayer, followed by a big feast with family and friends. One of the sweet delicacies that my family enjoys is Seviyan kheer – a delicious Pakistani dessert made with milk and wheat vermicelli, and flavoured with spices like cardamom and saffron. I top mine with grapes and pomegranate seeds. It’s very creamy and rich making it the perfect treat to finish the festival.’

Rabia Rashad is a halal food blogger and YouTuber, @hungryforgoodies

GIVE ME MORE!

Scan this QR code to find Khadim and Rabia’s traditional Eid al-Fitr recipes in our digital magazine.