Eid Breakfast Recipes

Begin your Eid al-Fitr celebrations with something deliciously sweet. You deserve it! In Morocco, the Eid breakfast of choice is laasida, or buttered couscous. And Iraqis begin their Eid celebrations with a meal of buffalo cream with honey and bread. Or you can find inspiration closer to home. We have curated Eid breakfast recipes that your family will heartily tuck in to, while they wait for the big feast later on.

Ghraybeh

Ingredients:

• 2 sticks unsalted butter, at room temperature (113g for each stick of butter, you will need a total of 226g)

• 1 cup icing sugar

• 2 cups flour

• Icing sugar to garnish, optional

Method:

First, mix the butter with the sugar using a rubber spatula. Cream until combined nicely.

Then, add 1 cup of flour at a time. Use the same spatula to mix it all together. When folding in the second cup, mix with your hands in order to have everything well incorporated. It should resemble pie dough. You want to be able to shape a disk or ball out of the dough.

Don’t be discouraged if the dough appears crumbly; keep working with it until it all comes together because it will!

Wrap the dough in plastic wrap and place in the fridge to chill for at least 1 hour. This is imperative.

Once you take out the dough, it should be hard to touch but it will be easier to mould once the heat of your hands come in contact.

Grab a piece of dough, the size of a 1 tbsp, and shape into a small ball and slightly flatten the top. Make sure it is smooth. Add 1 piece of pistachio or almond on top by gently pressing it down half way. Place on a parchment-lined baking tray.

Repeat this step until there is no longer any dough. Make sure there is a few inches of space between the cookies.

Bake in a 180 C oven for 15-20 minutes max. The bottom should be lightly browned.

Bake at the middle rack all throughout or the bottom rack for 15 min then the top rack for 5 minutes.

Allow the cookies to cool before touching or they can break. If they flatten a little bit, that is fine because it is a butter-based cookie but in order to prevent flattening; make sure the butter was room temperature to start with and the dough chilled properly.

Sprinkle some icing sugar on top if you like and enjoy!

Eid morning milk

(Serves 8-10)

Ingredients:

• A handful of extra fine vermicelli noodles

• 15ml butter

• 15ml bran cereal porridge

• 2 litres of milk

• 385g tin of condensed milk

• 380g tin of canned milk

• 15ml sago, soaked and drained

• 5ml ground cardamom

• 5ml rose extract

• A handful of ground almonds or pistachios

Method:

In a pot, combine the vermicelli, cereal and butter. Stir until the mixture turns light pink in colour.

Stir in the milk and bring to the boil on a medium heat.

Add the remaining ingredients and cook, stirring until the mixture thickens slightly.

Serve warm or cold.

Is it even Eid without starting the day with some Breakfast Milk? The traditional drink is served for breakfast in most homes on Eid, getting you ready for the festivities of the day.

Creamy Milky Boeber

Ingredients:

• 60g butter

• 200ml vermicelli

• 3 cinnamon sticks

• 3 cardamom pods

• 80ml semolina/Tastee Wheat

• 100ml sago

• 250ml water

• 2 litres milk

• 1 can condensed milk

• 1 can evaporated milk

• 2ml egg yellow food colouring

• 100ml sultanas (optional)

• 50g flaked almonds, toasted

Nostalgic and deliciously satisfying

Method:

In a medium-sized pot, melt the butter over medium heat. Do not overheat.

Add the vermicelli, cinnamon sticks and cardamom pods and sauté until the vermicelli is lightly golden in colour, taking care not to burn the vermicelli.

Add the sago, semolina, water and milk, stirring continuously to prevent sago from sticking to the base of the pot.

Once the milk mixture reaches boiling point, add the condensed milk, evaporated milk and egg yellow colouring.

Add the toasted almonds and sultanas (if using).

Simmer for 10 minutes over low heat until the Boeber is thick and creamy.

Serve hot

Almond & White Chocolate Gujiya

Ingredients: For the dough:

• 2 cups all-purpose flour

• 1/4 cup clarified butter (ghee)

• 1/2 cup water

For the filling:

• 1 cup white chocolate

• 1/4 cup dessicated coconut

• A pinch of green cardamom powder

• 1/2 cup almond

• 1 tbsp jaggery

Method:

Rub the flour and ghee together and bind them together with water to form a soft dough. Rest it for ½ hour.

In a bowl, mix the chocolate flakes, coconut, almonds together and add jaggery.

Make small balls of the dough and roll it out into ½ cm thick rotis.

Place filling in the centre, do not over-stuff it as it will result in bursting of gujiya while frying.

Apply water on the edges and seal the ends, the shape will resemble half-moon. Use cutter to make a design around the edges or pinch and twist the edges.

Heat oil/ ghee in a deep pan; fry the gujiyas till golden brown.

Gujiya so good. You are sent into a sweet heavan of bliss and happiness