The Most Popular Eid al-Adha Recipes from Around the World

For Muslims around the world, Eid al-Adha is a commemoration of the willingness of Prophet Ibrahim to sacrifice his son (Ismail) in obedience to God (Allah). Before the sacrifice could happen, Allah provided a lamb for Ibrahim to slaughter instead.

Food plays a pretty substantial role in all Muslim holidays. Here are popular Eid recipes that are made during both Eid al-Adha and Eid al-Fitr (the holiday that marks the end of Ramadan).

Baklava

Baklava (or ba-lah-wa as Arabs like to call it) is a decadent combination of sweet, crunchy and savory delights. Truthfully, nobody needs an excuse to eat baklava. Phyllo dough will be your new favorite ingredient if you’ve never cooked with it before, as it’s easy to work with and a perfect container for flavor.

Biryani

A delicious and fragrant slow cooked meal, biryani includes quality protein or veggies, and basmati rice, all layered and cooked for hours with the finest spices. Anikah Shaokat’s easy-to-follow recipe for biryani will not only have your home smelling like heaven on Eid al-Adha, but all year round as well, since you’ll probably want to add this staple to your weekly rotation!

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Feta-Stuffed Kibbeh with Harissa

Kibbeh is eaten in many variations throughout North Africa and the Middle East, some with lamb, some with ground beef. You can even make it vegan by replacing the meat with potato! This recipe includes feta, lamb, harissa and tzatziki, among other flavorful ingredients that come together for this kibbeh.

Spinach and Feta Galettes

Galettes can be enjoyed as both sweet or savory dishes. This recipe by Alex Cook from It’s Not Complicated breaks down the process for making these free-form tarts that use puff pastry as its layered base (which, Alex says, should be kept chilled until needed). Simple, flavorful ingredients make this recipe even more of a treat.

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Curried Cauliflower Soup

If you’re a cauliflower fan, you’re in luck—Kathryne Taylor of Cookie and Kate created a unique, dairy-free spin on the timeless cauliflower soup, packed with fresh spices and a spicy kick thanks to the addition of Thai curry paste. It’s creamy, nourishing and great to serve as a side to some heartier main dishes.

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Chickpea Salad with Lemon Vinaigrette and Feta

There’s nothing quite like the way lemon and chickpeas go together. If you’re a fan of Mediterranean foods, you’ll love this chickpea salad by Amanda Biddle from Striped Spatula. This is a salad like no other, where the role of greens is played by fresh parsley, allowing the flavors of the feta and chickpeas to really dance on your palate.

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Sheet Pan Chili Lime Salmon

Just because Eid al-Adha is all about the sacrifice of meat, doesn’t mean a main course revolving around fish isn’t welcome at the table. Karina Carrel’s sheet pan salmon recipe from Cafe Delites is a delicious twist on classic fajita flavors, adapted to salmon. Server with some traditional pita bread on the side to get those carbs!

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Eggplant Fattah with Yogurt Sauce

Fattah is another one of those dishes that varies depending on the region. The basics are: toasted or grilled flatbread, covered in a range of delicious ingredients. Some recipes like to incorporate meat and different vegetables, like Sara Elrefaie’s recipe from Kitchen Keys, with eggplant and minced meat on top of shamy bread (otherwise known as pita).

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Aloo ki Tikki (Pakistani-Style Potato Pancakes)

Not your average potato pancakes, this recipe for Aloo ki Tikki from Tea for Turmeric by Izzah is all about balance: the spices offset the starch of the potatoes and the intensity of the herbs. These potato pancakes are gluten-free and can be easily converted into a vegan dish.

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Maqluba

A famous rice, meat and vegetable dish of the Levant, maqluba is unique in the way that it’s prepared and plated. All the ingredients are carefully layered and cooked in a large pot and then flipped upside down to serve. This recipe by Amina Al-Saigh from Hungry Paprikas recommends using eggplant, potato and cauliflower for veggies, lamb or veal for meat, and long grain basmati rice.

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Special thanks to Mariam ElHaies for the research support on this post.