Ever wonder what udhiya dishes people make around the world? We wanted to know. So we asked our Zakat Foundation global team from four countries to send us their favorite dishes and tell us how they share a meal with neighbors, friends, and those in need on Eid al-Adha.
Here’s what they sent us:
“Ugali is a staple food for majority of Kenyans. It is flour made from dry maize. It has a higher energy content than any other food we know of in Kenya. If I do not eat that, I cannot sleep. It is tough and hard. It’s eaten by most of our beneficiaries. It is said that it is disrespectful if you eat it using a spoon or fork. You have to use the hands.”
—Muhammad, ZF Kenya Representative
“On Eid, men visit Idgah for Eid namaz, whereas women perform namaz at home. People greet each other and while returning back from prayers, they visit the homes of elders, wishing them a blessed Eid. After slaughtering comes the meat distribution and a visit to relatives.
On Eid day, we prepare mutton, biryani, and shirkurma (a sweet dish) using lots of dry fruits. Using the qurbani meat, Rohingyas usually make a simple white rice to go with the mutton curry and mutton soup. The remaining meat is used to make dried mutton (sun-dried mutton kebabs) which contains salt and spices.”
—Farida, ZF India representative
“In Cambodia, we mostly cook the beef by itself and serve it with fries and some of the traditional sauces, like the cheese sauce but not American cheese, Cambodian cheese. Most of our Cambodian Muslims like to eat plain beef by grilling with their traditional fish sauce. Or they cook it as a soup called beef soup, or ‘soup kor’ in the Cambodian language.”
—Nazy, ZF Cambodia Representative
“Mansaf is a traditional Arab dish made of lamb cooked with rice or unripened wheat [freekeh].
Yaprak or warak enab [stuffed grape leaves]. Yaprak is a general name for meals made of grape leaves stuffed with meat and rice.”
—Numan, ZF Syria/Turkey Representative