Eid al-Fitr, one of the most significant festivals in the Islamic calendar, is just around the corner.
Falling on Tuesday, April 9th, and Wednesday, April 10th, 2024, this joyous occasion marks the culmination of the holy month of Ramadan, a period of fasting, prayer, and reflection for millions of Muslims worldwide.
As the crescent moon is sighted, signaling the end of Ramadan, families and communities come together to celebrate Eid al-Fitr with prayers, feasting, and acts of charity.
- During Ramadan, Muslims abstain from food and drink from dawn until sunset, dedicating themselves to spiritual growth, self-discipline, and empathy for those less fortunate. Eid al-Fitr, often referred to as the “Festival of Breaking the Fast,” signifies the end of this rigorous fasting period and serves as a time for gratitude, forgiveness, and unity.
Eid al-Fitr is characterized by vibrant gatherings with family and friends, where homes are adorned, and traditional delicacies are prepared to share with loved ones. From sweet treats like baklava and maamoul to savory delights such as samosas and biryani, the Eid feast showcases a rich tapestry of culinary traditions from diverse cultures across the Muslim world.
To honor this auspicious occasion, we invite you to indulge in the spirit of Eid al-Fitr with three mouthwatering recipes that capture the essence of this festive celebration.
- Chana Masala Mushrooms
- Mushroom Maqluba
- Mushroom, Pea & Potato Samoosas with a Mint & Yoghurt Dipping Sauce
Mushroom Maqluba Recipe
Serves 6-8
Ingredients:
- 500g jasmine / long grain white rice
- 1 litre chicken or vegetable stock
- 250g button mushrooms, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 6 cardamom pods
- 5 bay leaves
- 1 tsp turmeric powder
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 800g medium sized portabello / brown mushrooms
- Pomegranate rubies, to serve
- Lightly toasted almond flakes, to serve
- Fresh mint leaves, to serve
- Double cream yoghurt, to serve
- Olive oil, for cooking
- Salt and pepper, to taste
Note: A 26cm Dutch oven ± 10 cm deep is the perfect size for this recipe.
Method:
- Rinse rice well and then soak for 30 minutes.
- Preheat oven to 200˚C.
- Place portabellos on a large baking tray.
- Drizzle with a little olive oil and season with salt and pepper.
- Roast for ± 10 minutes, depending on their size, until tender.
- Remove and place on a chopping board gills side down to drain.
- Heat a drizzle of olive oil in a 26cm Dutch oven.
- Add the button mushrooms and cook until golden brown.
- Add the onion and cook until soft.
- Add the garlic and all the spices and cook until fragrant.
- Scrape the mixture out of the pot and add to a bowl.
- Drain the rice and add to the bowl and mix well along with 1 tsp of salt.
- Off the heat – arrange the portabellos, gills down, in the pot in a well fitting pattern.
- Spoon the spiced mushroom and rice mixture over the portabellos.
- Gently pour the stock into the pot.
- Set a heatproof plate over the rice to keep it down.
- The plate should be slightly smaller than the width of the pot.
- A springform tin’s base works very well for this.
- Cover the pot with the lid and cook on low heat for 30 minutes.
- Remove lid and check if the rice is tender.
To serve:
- Place a large, flat, serving dish on top of the pot.
- Using oven gloves, flip the pot onto the dish in one quick motion.
- If the rice cake does not release immediately, let the pot rest upside down for a few minutes.
- Remove the pot to reveal the beautiful mushroom topped rice cake.
- Scatter the top with pomegranate rubies, toasted almonds and mint leaves.
Serve with yoghurt on the side and enjoy!
