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, Pea & Potato Samoosas with Mint & Yoghurt Dipping Sauce
Serves 6-8
Ingredients:
- 250g portabellini or button mushrooms, finely chopped
- ½ onion, finely diced
- 1 Tbsp Cape Malay style curry powder
- 2 cloves garlic, grated
- 1 Tbsp ginger, grated
- 1 fresh chilli, seeded and minced
- ½ cup fresh or frozen peas
- 2 Tbsp fresh coriander
- 2 tsp fresh lemon juice
- 2 medium potatoes, boiled, peeled and roughly mashed
- Salt and pepper, to taste
- 500g samoosa pur/ pastry
- ½ cup flour
- For the dipping sauce:
- ½ cup mint leaves
- ¼ cup fresh coriander
- ½ small tomato
- ¼ small onion
- 2 Tbsp plain yoghurt
- 1 Tbsp lemon juice
- 1 tsp sugar
- Pinch of sea salt
- Water as needed
- Neutral oil for frying
Method:
- For the dipping sauce:
- Combine all ingredients and blend together until smooth adding enough cold water to help things blend to a smooth and saucy consistency.
- Set aside in the fridge for serving.
- Heat a drizzle of love oil in a frying pan. Fry the mushrooms, onion and curry powder until the mushrooms have released all their liquid. Then add the garlic, ginger and chilli and cook until fragrant. Add the peas and cook until just tender.
- Remove from the heat and add the coriander, lemon juice, mashed potatoes and season. Mix well.
- Whisk the flour with some water in a small bowl to form a smooth spreadable paste.
- Holding a strip of pastry in your left hand, pull the bottom corners one after the other across and up to form a triangle and a pocket at the base of the pastry in which to put the filling.
- Fill with a spoonful of filling, then continue folding the pastry until you have sealed off the opening and have a neat triangle.
- Seal the final edge by dipping your finger in the flour paste, spreading a small amount on the pastry and then sealing tightly.
- Heat neutral oil in a large pan.
- Fry the samoosas until golden brown, turning often to keep the colour even.
- Remove and drain on a paper towel.
Serve with the mint dipping sauce and enjoy!
