Eid Recipes from Lawrence, Kansas

Across the world this summer, Muslims gather for two celebrations of Eid (pronounced “eed” or “aye-eed”) to worship and share traditional foods. In the college city of Lawrence, these Eid events—and the dishes prepared for them—reflect the local Muslim community’s rich cross-cultural convergence. Eid in Lawrence becomes a holiday that is sacred and traditional but also a fusion of international modernity.

Traditional Egyptian Eid cookies by Maggie Khater.

Photograph by Jason Dailey

Lesser Eid, known in many parts of the Muslim world as Eid al-Fitr, marks the end of Ramadan, the holy month of fasting from sunrise to sunset. Greater Eid, often called Eid al-Adha and known as the “sacrifice Eid,” commemorates the Quranic story of Abraham’s willingness to sacrifice his son Ishmael to God, and God’s response to send an angel with a lamb to be sacrificed in Ishmael’s stead.

Though both Eids signal the end of different observances, they hold a few things in common: love for God; fellowship with family, friends and neighbors; celebration of life and happiness; and food. Because Muslims fast throughout the month of Ramadan, Lesser Eid becomes a time to reintroduce rich, flavorful foods into the diet while communing with family and friends.

Maggie Khater

Photograph by Jason Dailey

Maggie Khater’s Eid kahk (cookie) recipe

Ingredients

2 packages dry yeast 1 teaspoon sugar ½ cup warm water (110 degrees) 5 pounds all-purpose flour 1 teaspoon salt 2 ½ pounds unsalted good-quality butter Powdered sugar

Preheat oven to 300 degrees. Mix yeast and teaspoon of sugar into the warm water. Stir, cover and let stand for a few minutes until mixture becomes foamy. In a large container, mix together flour and salt. Set aside. In a saucepan, melt butter over medium heat until very hot. Add to the flour mixture and mix well. Mixture will be hot. Add yeast mixture to the dough and work it in. Let the dough rest for 30 minutes. Roll dough into 1-inch balls and flatten slightly on ungreased cookie sheet. Bake for 45-55 minutes or until done. Once cool, sift powdered sugar onto the cookies.

Eid cookies (kakh)

Photograph by Jason Dailey

The Jakmoujes Moroccan Couscous

Ingredients

2 pounds khalel lamb, roast or chicken cut up into large pieces Olive oil 2 teaspoons salt 1 teaspoon pepper 1 ½ tablespoons cumin 1 teaspoon coriander 1 teaspoon ginger (for chicken only) ½ teaspoon paprika (sweet or hot) 1 bunch cilantro 1 jalapeno pepper (if desired) Vegetables in season—zucchini, butternut squash or pumpkin, turnips, parsnips, carrots, cabbage, tomatoes—cut up into chunks (“It all depends on how much you have and how much you want to make—anywhere from 1-2 cups,” says Melissa.) 1 15-ounce can chick peas, drained and rinsed 6 cups dry grain couscous

Brown meat in a pan with a little olive oil over high heat with spices. Once browned, add vegetables, chick peas, cilantro (in whole bunch together), whole jalapeno (if desired for additional hot spice) and 2 cups water. Simmer until vegetables are cooked. Steam couscous until soft. Remove cilantro and jalapeno from sauce. Serve meat and vegetables over couscous with broth. Serves six.

Lahsen Jakmouj eats a traditional Moroccan couscous

Photograph by Jason Dailey