If one thing is true about Eid, it’s that everyone’s table looks a little different. Celebrated all over the world by nearly 2 billion muslim people, this fast-breaking feast is inspired by where you are, who you’re with, and (of course) your family recipe box. While we wish we could take a seat at everyone’s table, we consider ourselves lucky to have been invited over by three home-cooks, each with their unique traditions. From nutty, sweet sheer khurma to robustly-flavored foul moudammas, we’re celebrating Eid the best way we know how: with food and family (given, chosen, and found).
Let’s get cooking!
Taiba starts her Eid mornings off with none other than sheer khurma. The milky soft texture and endless topping possibilities starts the day off on a warm and happy note…
“When I think of Eid, my heart is full. Eid is the day after the month of Ramadan, which we’ve spent in meditation, helping the needy, asking God to forgive us for even the smallest mistakes, and strengthening our spirits to become better people. It’s a fresh start.”
Sirène’s Eid staple is foul moudammas with tarator sauce. For Sirène, Eid would not be Eid if she wasn’t giving back to others, and one of her favorite things to share is her home-cooking…
“My cooking is the reflection of my identity…I do not shy away from trying new, unfamiliar recipes or cooking techniques. Although some might say this creates non-traditional or inauthentic recipes, I believe I’m embracing differences.”
—Sirène Sirin Chami
Malicka shares a nostalgic secondary school-favorite, doyiwé, which her mom recently taught her over Facetime. For Malicka, the holiday transports her back to her days in Benin where extended family punctuated the day’s festivities…
“Eid marks the conclusion of an important month for Muslims all over the world, and to me that is special and it is a blessing to witness it. For me, Eid is a chance to (re)connect with my faith, and reflect on the good deeds accomplished during the month of Ramadan that I hope to be able to continue even after the fast.”