What to cook for Eid al-Adha. Unusual dishes for Kurban Ait: how to surprise guests

70 days later, after the celebration of Eid al-Fitr, every Muslim will celebrate the holiday of sacrifice - Kurban Bayram, no matter where in the world he is.

Kurban Bayram is a celebration of the end of the pilgrimage associated with visiting Mecca. This day is memorable because it was on this day that the Muslim prophet Ibrahim performed the ritual of sacrifice, proving his submission to Allah.

Kurban Bayram - literal translation

The Arabic name for the holiday is Eid al-Adha. In Russian, the name sounds like “holiday to the victim.”

The name consists of two Arabic words - “Kurban” and “Bein”. “Kurban” is the symbol of the holiday and in translation it sounds like “sacrifice”. While “Bein” is a commonly accepted Muslim word meaning “holiday.”

This is how the name sounds in most countries of the Muslim faith. You can often also find the word “Ait” (translated into Russian as a holiday), instead of the usual “Bayram”.

According to Muslim traditions, Kurbanov can be anything that brings a believer closer to God, but the ritual killing of an animal is nothing more than a spiritual appeal to the Creator.

History of the holy holiday Kurban Bayram

The origin of the festival of sacrifice is described in the Koran. Drawing analogies with the Bible, we can say that the story of Kurban Bayram is similar to the biblical story of Abraham, when God commanded him to kill his son.

The Koran talks about how the angel Gabriel appeared to Ibrahim in a dream to convey the will of Allah. According to the angel, Ibrahim had to sacrifice his son to Allah. And, although the son’s name is missing in the story, we can conclude that his name was Ismail (that’s what all Islamic firstborns were called).

Ibrahim felt sorry for his son, but he obeyed and went to the Mina valley. This is exactly the place where Mecca is now located. Ismail was afraid of his fate, but crying and reading prayers, he followed his father, because he respected him and Allah.

Naturally, Allah did not want to take away his only son from Ibrahim, and therefore, when the father began to fulfill the command, the knife did not cut his son. Then the sacrifice was replaced by a ram. As for Ibrahim, he was granted the successful birth of his second son.

Procedure for the holiday:

Kurban Bayram - the holiday of sacrifice

The celebration of Kurban Bayram involves the complete ablution of a Muslim. Also on this day you should wear clean and best festive attire. Then they go to the mosque, saying the festive takbir.

Eid prayers are said in the mosque. Then they read a sermon - a khutbah. As a rule, at the beginning of the khutbah they glorify Allah and Muhammad, and at the end they talk about the origin of the hajji (pilgrimage) and the symbolism of sacrifice in general. If the imam-khatib is experienced, he can read his sermon in prose.

takbir to Allah, what does takbir mean?

Takbir itself is an expression “Allahu akbar”, which translated means “Allah is Great, Almighty.” By pronouncing these words, a person acknowledges the exaltation of Allah and his conquest, confirming that everything earthly is not so important. That is why the words of takbir are repeated many times.

The pronounced takbir before prayer is called tahrim, but the repeated repetition of takbir during the celebration of Kurban Bayram is called tashriq. The expression “Allahu Akbar” is also used at the end of prayers.

Learn how to read takbir correctly here:

Takbir is read in different ways:

1. Men are loud, regardless of location.
2. Women are exclusively silent - to themselves.

The takbir consists of the words: Allahu akbar, Allahu akbar, Allahu akbar la ilaha illa Allahu wa-Llahu akbar, Allahu akbar wa-li-Llahi-l-hamd. Allahu akbar, Allahu akbar, Allahu akbar. Allahu akbar kabiran wa-lhamudu-li-Llahi kasiran wa-subhyana-Llahi bukratan wa-asila. These are the words that are said on the way to the mosque.

morning prayer

The holiday prayer is essentially similar to any Friday prayer. The ritual of prayer should be performed when the sun rises above the horizon the size of a bayonet, translating into a time frame - this is about half an hour after sunrise. It is necessary to perform prayer before the daytime prayer begins.

The prayer begins with the words “assalatu jamia”, which means a call to come to collective prayer. By lining up in a row, people show their intention to perform namaz. Intentions are called imam and ma`moum. At the same time, the latter echo the imam. Then, saying the words “Allahu Akbar”, they perform namaz behind the imam, ma’mums fold their hands on their stomach.

It is believed that before the Eid al-Adha prayer one should not eat food in order to be the first to eat the sacrificial meat. It is better to go to the mosque one way there, and another way back. It is advisable not to sleep for two nights of the holiday, devoting this time to glorifying Allah, reading the Koran, and performing namaz.

It is not advisable to perform namaz directly in the mosque, without a good reason; this should be done in the field. If you couldn’t perform a collective prayer with the imam, you shouldn’t do it yourself. If it was not possible to perform morning prayer before lunchtime, it can be done the next day. Eid al-Adha prayer can also be performed on the next three days if the reasons for the impossibility of performing it on the allotted day were valid.

visiting the graves of relatives

The next three days, after Kurban Bayram, also called At-Tashrik, are intended for visiting, doing good deeds and always visiting the graves of deceased relatives.

From history it is worth noting that initially, fearing pagan rituals, Muhammad forbade visiting burial sites. Only after a while, when the people acquired the knowledge of religion, was the ban lifted. There are certain facts that every Muslim should know when visiting a cemetery:

• thoughts about the afterlife. No one is given the opportunity to know the time that he is allotted to live on earth. At the same time, everyone understands that life is not eternal. Therefore, when they come to the grave of their relatives, Muslims think about their earthly life, evaluating their actions, which will either lead to the Gardens of Eden or the Fire of Hell;
• make dua (read prayers) for the dead. However, here the opinions of Muslims differ. Some people see deep meaning in this ritual, others believe that each person is responsible only for his own actions and sins. Therefore, actions cannot in any way affect the lives of loved ones;
• greet the departed.

• ask for help from a deceased relative;
• perform namaz. It is believed that only the worst people worship graves;
• have fun at the grave;
• walk on graves, sit on tombstones;
• to relieve oneself;
• cry excessively loudly. It is believed that the deceased in the grave will suffer punishment for a relative suffering greatly at the grave;
• perform the ritual of sacrifice at the grave.

Although, if a deceased relative bequeathed to sacrifice an animal on his behalf, the ritual does not prohibit this.

ritual of sacrifice, choice of animal, division of the carcass,
feast

The ritual of sacrifice has a symbolic meaning. It is believed that on the day of judgment, the sacrificial animal will end up on the scale of good deeds, with skin, entrails and horns. The blood of the animal will reach Allah before it sprinkles the earth, purifying the soul. Therefore, they choose the best animal available. The animal must be healthy, without visible diseases or defects in appearance. The appearance characteristics of the animal should not affect the quantity or quality of meat. It is not allowed for a sacrificial animal to have a horn broken by more than half, or an ear cut off in the same way. It is desirable that the victim be fat and beautiful.

If a ram is sacrificed, one that has reached seven months is chosen. The bull or cow must be approximately 2 years old. The camel must be at least five years old.

Usually they choose a sheep, a camel, or a cow. If the family is wealthy, it is better to sacrifice one goat for one family member, or a large animal for seven people. Although the Koran does not exclude the possibility of sacrificing one lamb from the whole family.

You can make a sacrifice immediately after morning prayer, or for three days. The best day for this ritual is the first day.

According to custom, the skin of the sacrificial animal is given to the mosque, and the meat is cooked for a common meal, which can be attended by absolutely any Muslim. The clergyman in charge of the mosque (imam) usually sits at the head of the table.

For the festive feast, they try to prepare different meat delicacies, characteristic of different countries, seasoned with different spices. There are also a lot of sweets prepared for the table.

How is sacrificial meat divided?

Immediately after morning prayer, Muslims who have the opportunity to sacrifice an animal do so, or ask the butcher to do it.

A third of the meat can be left for a festive table with the family, a third can be given to treat poor people among neighbors and relatives, the remaining third is usually distributed to the poor begging for alms.

It is prohibited to pay a butcher with sacrificial meat. However, you can give him or donate a piece of meat if he needs it. A person who has slaughtered an animal cannot sell any of its parts. But he can use them at his own discretion.

Kurban Bayram 2018

Countries in which Islam is the main religion Kurban Bayram is a holiday that is celebrated for 4-5 days. For Islamists, their location is completely unimportant; during the celebration of Kurban Bayram, they will observe their traditions.

Since people of the Islamic faith live according to the Muslim calendar, the date of the holiday must be calculated annually. In 2018, the Feast of Sacrifice will begin on August 22 and end before the sun sets on August 24. That is, the celebration will last three days.

How many days does the holiday last?

The number of days allocated to the celebration of the sacrifice directly depends on the country where the holiday is celebrated.

Thus, countries where Islam is the dominant faith - Kurban Bayram - are celebrated for 3 to 4 days, in Turkey - 10 days. Saudi Arabia boasts the longest celebration period - 14 days. For Ghana, Nigeria and Uganda, three days was sufficient.

Also, there are republics located on the territory of the Russian Federation, where Kurban Bayram is recognized as an official holiday.

When do you start eating?

The meal begins immediately after the sacrifice as the table is set. This is due to the fact that on such a holiday, the family holiday table must include a dish prepared from the meat of an animal that was sacrificed.

What dishes are served on the table?

Muslims have a special talent for setting the table with different dishes, many of which can only be tasted here. At the same time, the table is always set in a festive manner, no matter who comes to visit, a respected relative or a poor neighbor. In addition to the main dishes, vegetables, various fruits, dried fruits and herbs are always placed on the table.

For the sake of interest, it may be noted that boiling or frying meat may not be enough. It is prepared using special recipes with the addition of various seasonings and spices.

Recipes of traditional Muslim dishes for Kurban Bayram:

Among all the treats on the table, there will definitely be traditional Muslim dishes. Not counting the famous lamb shish kebab, for which there are more than a hundred marinade recipes.

meat dishes (recipes)

The most common dish of the Muslim people is pilaf. There can be many variations in its preparation. The cooking recipe may depend on the country where it is prepared. For example, in Uzbekistan and Tajikistan, pilaf is prepared fatty with a lot of spices, which makes it quite spicy, but the Kazan Tatars do not use spices in cooking, limiting themselves to dried apricots and prunes, which makes their pilaf taste sweet. To surprise your guests, you can cook shah pilaf.

How to cook “Royal” pilaf here:

Jiz byz has long been considered the food of shepherds, as it contains liver, which cooks quickly and also quickly spoils.

You can take any offal for cooking: heart, lungs, liver, kidneys, stomach. For 4 servings you will need:

• offal of a sacrificial animal;
• onions - 5 pcs.;
• vegetable oil or lard;
• garlic - a few cloves;
• bell pepper - 2-3 pcs.;
• tomatoes - 3-4 pcs.;
• coriander - about 1 tsp;
• salt, pepper to taste.

To prepare, you must first cook the liver. To do this, everything must be thoroughly rinsed from blood, vessels and hymen removed, where necessary. Coarsely chop all parts.

Peel the onion and garlic. Wash the peppers and tomatoes and chop them coarsely. Throw garlic into hot oil. After waiting for the garlic to turn brown, remove from the oil. Place liver in a cauldron. First, fry the heart for 1-2 minutes, then add the liver, spleen and other parts of the entrails. Mix everything and fry for a minute.

At the end, place the onions and vegetables into the cauldron. Simmer for 5 minutes. stirring constantly. After this, add salt and pepper. Before serving, garnish with chopped herbs. Cilantro is usually used.

soups (recipes)

Beshbarmak meat soup with vermicelli is especially popular.

To prepare the soup, you need to boil the meat to get a rich broth. Then take out the meat and chop it into pieces. Add chopped onion to the cooking meat, then add vermicelli. When the dish is ready add salt and pepper. When serving, sprinkle the dish with chopped herbs.

Also in demand is a rich vegetable soup made from lamb - Shulyum.

To prepare the soup, you need to cut the lamb into small pieces (up to 150 grams) and onion. Place in a saucepan with cold water. Boil in unsalted water for 40 minutes. Once it boils, remove the foam and leave for 1 hour with the lid open over medium heat.

After 40 min. While cooking, add coarsely chopped potatoes to the pan, then bell peppers and peeled tomatoes.

In 10 min. Before the end of the cooking process, add finely chopped dill and parsley, then basil and only after complete readiness, cilantro.

salads (recipes)

Oriental salads are not complicated, but very tasty. For example, a simple oriental salad, which can be prepared from either liver or boiled meat.

To prepare it, you need to boil either the liver or the meat in the required quantity.

You will also need:

1. Tomato.
2. Salted cucumbers.
3. Bell pepper.
4. Red onion.
5. Cilantro.
6. Vegetable oil, soy sauce, apple cider vinegar.
7. Ground pepper, sea salt.
8. Sesame.

The amount of vegetables must be calculated based on the amount of meat and guests. Cut the main ingredient into strips and fry in a frying pan. Wash the vegetables, dry and cut into strips. In a separate container, mix soy sauce, vinegar, vegetable oil, salt and pepper. Test the taste. Season vegetables and meat with sauce. Carefully place everything on a plate and sprinkle with sesame seeds.

sweet dishes, oriental sweets

Eastern cuisine is famous for its abundance of sweets. At the same time, many women pass on recipes from generation to generation not by writing them down in a notebook, but from memory. Because little girls watch their mothers in the kitchen. Eastern women do not use scales; they measure everything by eye.

On Eid al-Adha, sweets with almonds are especially popular. For example, Shaker-puri cookies.

To prepare it you need to prepare:

• approximately 200 g flour;
• 100 g butter;
• almond flour (approximately 80 g);
• 0.5 tsp cinnamon;
• 1 egg;
• yolk of 1 chicken egg;
• powdered sugar (100 g);
• milk 125 ml;
• 20 g vanilla sugar and 5 g baking powder.

Combine butter at room temperature with vanilla sugar and powdered sugar, beat until fluffy. Pour the egg and yolk, milk into the container, add the oil mixture into the container and mix everything. Add sifted flour and baking powder to the resulting mixture. Knead the dough.

Roll out the dough so that the thickness of the sheet is no more than 1.5 cm. Using a crescent shape, cut out future cookies. In a preheated oven at 220 degrees, insert a mold covered with parchment with lined cookies for 20 minutes.

Is it possible to drink alcohol?

Since Kurban Bayram is a religious holiday, Muslim people do not drink alcoholic beverages, including wine, on these days. According to Sharia, alcoholic drinks are haram (prohibited).

What drinks are served?

Due to the fact that alcoholic drinks are prohibited on the festive table, guests are treated to other drinks:

• compote of fresh fruits or dried fruits;
• juices, fruit drinks;
• sweet drinks.

Souvenirs and gifts for hosts and guests (gift options)

On Kurban Bayram, it is customary to receive guests in your home, as well as visit all relatives during these three days. At the same time, you should congratulate the owners of the house and give gifts.

The most popular gift that is given is a gift for the table. It can be a baked pie or a meat dish. You can give delicious sweets to little household members. The owner of the house will be glad to have a beautiful tablecloth or beautiful service.

Women can be congratulated on this day by giving a beautiful piece of jewelry.

A souvenir Horn of Plenty can also be a beautiful gift:

The Muslim people, in moments of sincere joy, do not hide in their homes, but are open and able to share this joy even with people they do not know. Therefore, at the holiday table there may be a complete stranger to the household.

From September 12 to 14, 2016, Muslims around the world celebrate the holy holiday of Eid al-Adha. The great holiday begins with early prayer, after which believers gather in groups and celebrate Eid al-Adha.

When and why do they sacrifice animals, what is prepared from this meat, what dishes are served on the festive table and how do Muslims congratulate each other on the holiday?

Places in Moscow and St. Petersburg where sheep are slaughtered

During all three days of the Eid al-Adha celebration, Muslims perform the ritual of sacrifice. It takes place at specially organized sites.

Special places have been designated for performing the ritual of sacrifice in megacities. In Moscow, for sacrificial meat, animals must be sent to slaughterhouses in the Moscow region (it has been prohibited to slaughter sheep for several years in the capital) - there are only about 14 places where this ritual is performed. In St. Petersburg, such places have been identified in Novosergeevka, Shushary, at the equestrian sports base in Koltushi, and in Maly Kolpino.

To perform the ritual of sacrifice, a well-fed animal, free of external defects, and no more than a year old is chosen.

Before the slaughter, a prayer is read. The meat is divided into three parts - one is given to needy and poor people or left in the mosque, the second part is used in preparing festive dishes that are treated to relatives, friends and neighbors, and the third part remains in the owner’s house. It is important that sacrificial meat should not be stored, it should be eaten during Kurban Bayram, and the bones should be buried in the ground.

As a rule, one lamb is slaughtered from one family (from one family budget). Larger animals go to slaughter from 6-7 families.

By the way, those who cannot personally take part in the ritual of sacrifice will be able to order the meat of the sacrificial animal home by phone.

Dishes prepared from sacrificial meat

Many different dishes are prepared from the meat of the sacrificed animal. As a rule, on the first day of Eid al-Fitr, dishes made from offal are served. On the second day, soup is cooked, the basis of which is lamb's heads and shanks. In addition, the meat is stewed and fried in various sauces and herbs, adding vegetables, rice, and legumes. On the third day of Kurban Bayram, rich soups made from lamb bones, tender shish kebab and ribs, aromatic pilaf and lagman, beshbarmak and other traditional dishes are served.

Below are recipes for several dishes that are prepared for the festive table.

Salad with fried lamb

Compound : 300 g fried lamb, 100 g green peas, 3 boiled potatoes, 2 cucumbers, a bunch of lettuce, 2 onions, 1 tsp. lemon juice, a small bunch of basil, 150 g of mayonnaise.

To perform the ritual of sacrifice on Kurban Bayram, a fattened animal no older than one year is chosen

Cooking method : Cut the meat into slices, onion into rings, add lemon juice and chopped basil, salt and pepper, mix and leave for half an hour.

Cut potatoes and cucumbers into cubes, add salad and green peas. Mix everything. Combine meat and vegetables, season with mayonnaise, serve on a platter decorated with lettuce leaves.

Lamb bone soup with rice

Compound : 300 g lamb bones, 50 g rice, 2 potatoes, carrots, onion, bunch of cilantro, salt and pepper to taste.

Cooking method: Pour cold water over the bones, bring to a boil and cook over medium heat, skimming off the foam, for 2 hours. Remove the bones. Add all other ingredients to the strained broth and cook for 20 minutes. When serving, sprinkle with cilantro.

Stewed lamb with leeks

Compound: 700 g leeks, 300 g lamb, 50 g ghee, 1 cup cream, 1 tbsp. l. flour, salt and pepper to taste.

Cooking method : Cut the meat into small slices and fry them in oil until golden brown. Salt and pepper. Chop the onion coarsely, add it to the frying pan with the meat, add a little water and simmer for 20 minutes. Mix flour and cream, add to meat and onions and bring to a boil. Then the fire is turned off and the finished dish is served to the table.

Recipes for sweets prepared for Eid al-Adha

For the holy holiday of Eid al-Adha, Muslims prepare many sweet dishes, giving preference to desserts containing almonds. Here are some recipes.

Almond milk

Compound: 400 ml milk, 100 g ground almonds, 2 tbsp. granulated sugar, 1 tbsp. cream, vanilla on the tip of a knife.

Cooking method: Add sugar, ground almonds and vanillin to boiling milk. Stirring, cook over low heat for 1-2 minutes.

Cookies "Shaker-puri"

Compound: 200 g flour, 100 g butter, 80 g almond flour, ½ tsp. cinnamon, egg, yolk, 100 g of powdered sugar, 125 ml of milk, 20 g of vanilla sugar, 5 g of baking powder.

Cooking method : Mix softened butter with vanilla sugar and powdered sugar, beat until fluffy. Add egg, yolk, milk and combine with butter. Pour the sifted flour into the resulting mass along with baking powder and cinnamon. Roll out the resulting dough into a layer 1-1.5 cm thick, cut out shapes with a mold and bake in the oven at 220 C for 15-20 minutes. Take out the finished cookies, brush with sugar syrup, sprinkle with powdered sugar.

Quite easy to make creamy sausages.

Compound: 400 g flour, 400 g sour cream, 250 g sugar, 300 g water, 150 g butter, 6 eggs.

It is customary to celebrate Eid al-Adha with a rich table and many treats

Cooking method : Mix water and oil, bring to a boil. After the mixture has cooled, add beaten eggs and flour.

Form the resulting mass into short sausages. Bake in the oven for 20 minutes at 200°. Pour sour cream over the cooled sausages (beat sour cream and sugar).

Congratulations on Eid al-Adha 2016

Congratulations on Kurban Bayram,

I wish you to avoid sins.

Let there be peace and kindness in the light,

And every step and move is true.

Kurban Bayram is a great holiday!

We congratulate you, friends,

We wish you blessings and prosperity,

May the family be strong!

You will find grace in prayers,

Get rid of troubles and evil,

Sacrifice to Allah

Your best goat!

May the holy Eid al-Adha

Joy will come to you

The table is full of delicacies,

The ram will be ready for the sacrifice.

The poor will be fully fed,

Namaz will be performed in the morning,

Allah will reward everyone for good deeds,

And will give you happiness forever.

On Eid al-Adha for all Muslims,

Those who live within different countries,

With great joy we congratulate you,

And we wish everyone to visit Mecca!

Let happiness come to your house,

Let love and joy play in it.

On August 21, the main Muslim holiday begins - Kurban Bayram. Food is one of its most important components. What dishes would a gala dinner be without and what is the daily routine of those celebrating, said Zarema Tagirova, a culinary blogger and connoisseur of Tatar cuisine.

The “Feast of Sacrifice”, or Kurban Bayram, is the most important holiday for Muslims. It begins 70 days after the end of the thirty-day fast in the month of Ramadan and coincides with the day the pilgrimage to Mecca ends.

On the day of Kurban Bayram, believers wash themselves, put on clean clothes and visit the mosque for a festive morning prayer - namaz, reading a sermon, and also visit cemeteries to honor the memory of deceased relatives. The final stage of the holiday is the sacrifice of any animal - a ram, goat, camel or bull, and the age of the ram should not be more than a year, and the age of the bull or cow - no more than two years. The animal must be healthy and not have any physical defects; it is sacrificed in accordance with the canons: a prayer is read, and the meat is divided into three parts - one is given to needy and poor people or left in the mosque, the second part is used in the preparation of festive dishes, which They treat relatives, friends and neighbors, and the third part remains in the owner’s house. Meat should not be stored, it must be eaten at the end of Eid al-Adha, and the bones must be buried.

What is prepared for the holiday from sacrificial meat? On the first day - dishes from offal: liver and heart. The second day begins with a bowl of soup prepared in broth from lamb heads and shanks. Prepare stews and roasts, supplemented with rice, legumes and vegetables. On the third day, soups made from lamb bones, pilaf, shish kebab, lagman, manti, beshbarmak, chuchvara and many other traditional dishes appear on Muslim tables.

A special place on the festive table is given to sweets, which are usually used to decorate tables and give gifts to children. On Eid al-Fitr, baked goods are usually prepared using almonds and raisins: these are all kinds of oriental cookies, pies and biscuits.

Dishes for the festive table

Jiz biz

Jiz byz is a dish of shepherds, which they ate and eat on their long journeys through the pastures. Liver cannot be stored for a long time, which is why this dish is quickly prepared and eaten immediately. Lamb offal is a storehouse of vitamins and flavors. The dish uses the whole liver, according to your taste - liver, heart, kidneys, lung, peritoneum, spleen and lamb eggs (for the male variation of jiz-byz). Jiz-byz is prepared in a saj (a concave steel or cast iron frying pan with two handles on the sides - Ed.), or in a cauldron or wok.

Ingredients (for 4 persons):

• set of lamb liver (liver, lung, heart, spleen) - 1 pc.;
• onions - 4-5 pcs.;
• vegetable oil/tail fat - 3-4 tbsp. spoons;
• garlic - 2-3 cloves;
• bell pepper - 2-3 pcs.;
• tomatoes - 3-4 pcs.;
• coriander - 1 tsp;
• ground black pepper and salt to taste.

Cooking method:

Peel the onion and wash. Finely chop and set aside for a while. Wash and chop bell peppers and tomatoes. Wash the lamb liver set. Cut each component separately. Heart - remove ducts and blood clots. Chop the liver coarsely, removing excess film. Also chop the lungs and spleen not very finely.

In a cauldron, dissolve the butter with a clove of garlic. Once it turns brown, you need to remove it from the oil. Fry the heart first for 1-2 minutes, then add the liver, then the lungs and spleen. Mix thoroughly and fry for a minute.

Finally, add onions, chopped tomatoes and peppers. They will add flavor, juice and softness to the dish. Simmer, stirring, 5 minutes. At the end of the dish you need to salt, pepper and add coriander. Before serving, sprinkle with coarsely chopped cilantro.

Salad "Eastern"

Not the last place on the festive table is occupied by salads with liver and meat. The oriental salad is variable, and it can be prepared with liver, or with boiled beef or lamb. All products must be chopped into strips.

Ingredients (for 4 persons):

• boiled lamb liver or beef - 200 g;
• tomatoes - 3-4 pcs.;
• pickled cucumber - 3-4 pcs.;
• bell pepper - 3-4 pcs.;
• red onion - 1 pc.;
• cilantro;
• vegetable oil - 2-3 tbsp. l.;
• soy sauce - 1/2 tsp;
• apple cider vinegar - 1/2 tsp;
• freshly ground pepper;
• sea ​​salt;
• sesame.

Cooking method:

Clean the lamb liver from ducts and films, cut into thin strips and fry for 1-2 minutes in a well-heated frying pan.

Wash all vegetables and dry. Chop the onion into half rings and set aside. Cut tomatoes, peppers and cucumbers into thin strips.

In a bowl, combine soy sauce, apple cider vinegar, vegetable oil, salt and pepper. Mix everything. Check for acid-sweet balance.

Place vegetables and liver in a bowl and season with sauce. Place the salad on a plate, sprinkling sesame seeds on top.

Shulum

Shulyum is a rich, satisfying soup made from meat, coarsely chopped vegetables and herbs. As a rule, it is cooked over an open fire, and the choice of vegetables is determined by seasonality. The meat chosen is shanks, shoulder blades and other components of lamb, as well as beef, poultry and game.

Ingredients (for 4-6 persons):

• lamb (shank) - 2 kg;
• onions - 2 pcs.;
• bell pepper - 10 pcs.;
• potatoes - 6-8 pcs.;
• tomatoes - 8-10 pcs.;
• parsley - 200 g;
• cilantro - 200 g;
• basil - 200 g;
• dill - 200 g;
• salt;
• peppercorns;
• freshly ground pepper;
• chilli.

Cooking method:

Chop the lamb into pieces of 100-150 grams. Peel the onion. Pour cold water into the pan, add meat and onions. You can't add salt for the first 40 minutes. After boiling, skim off the foam, reduce heat and simmer for 1 hour.

Peel the potatoes and cut into large slices. Add to the broth after 40-45 minutes of cooking. Cut the sweet pepper into strips. Cut the skin of the tomatoes crosswise, pour boiling water over them and peel them. Cut into slices. After cooking the meat for an hour, add peppers and tomatoes to the pan.

Finely chop all the greens. 10 minutes before it’s ready, we start adding it: first dill and parsley, then after a couple of minutes basil, and when the soup is ready - cilantro.

Shah-pilaf

Pilaf is a dish that unites people, traditions and nations at one table. There are a great many variations of it, but one of the most striking representatives of holiday pilaf is Shah-pilaf, a dish of Azerbaijani cuisine. The name comes from its appearance, which resembles the crown of medieval eastern rulers.

A characteristic feature of Azerbaijani pilaf is gazmah (this word cannot be translated into Russian - Ed.). It's a crust of pita bread, dough, or noodles, and a bottom layer of rice that sticks to it. The essence of gazmakh is that, when fried, it prevents the burning of rice. A special round iron sheet is often placed under the cauldron, which prevents the pilaf from burning and promotes uniform temperature distribution.

Ingredients (for 4-6 persons):

• long grain rice (preferably Basmati) - 200-300 grams;
• lamb (pulp) - 500-600 grams;
• ghee or fat tail fat;
• salt;
• saffron - a pinch.

Gazmah:

• thin pita bread - 2-3 pcs.;
• ghee - 80 grams;
• sesame.

Shirin-ashgara:

• dried apricots - 80 grams;
• raisins (quiche-mish) - 80-90 grams;
• ghee.

Zirvak:

• onion - 1 piece;
• medium carrots - 1 piece;
• mixture for pilaf (barberry seeds, cumin, chili pepper, cumin) - 1 tsp.

Cooking method:

Rice: at least 3-4 hours before preparing the pilaf, thoroughly rinse the required amount of rice. Pour in water, sprinkle salt on top and leave aside. It is important to do this in advance, so it will cook faster. Pour saffron into a cup, pour boiling water over it, cover with a saucer, and let sit for at least 4 hours or overnight.

Fill the largest saucepan with water (there should also be a lot of water, as the rice swells when cooked) and place on high heat. Add a lot of salt, a few tablespoons. As soon as the water in the pan begins to boil, pour in the water in which the rice was soaked. As soon as everything boils again, add rice, stirring. When it is cooked, drain in a colander and cool.

Shirin ashgar: rinse the dried fruits, place them in a saucepan and add water to cover them completely. Put on fire and simmer. Once the water has evaporated, add oil. Fry the ashgar over medium heat for 3-5 minutes, then let cool.

Zirvak: chop carrots and onions into strips. Place the pilaf mixture in a dry cauldron and heat it up. Add butter or tail fat, heat a little, then fry the vegetables until golden brown.

Cut the lamb into pieces, add in parts to the cauldron, sealing them on all sides. Add a little water and simmer with zirvak for 30 minutes.

Gazmag: cut thin lavash into strips 1.5-2 cm wide.

Assembling shah-pilaf: grease a cauldron or mold with melted butter, sprinkle with sesame seeds and lay sliced ​​lavash overlapping along the entire perimeter. Its ends should hang over the walls of the cauldron. Brush with ghee again. Then lay out a layer of rice, a layer of zirvak with lamb, a layer of ashgar and repeat everything again by analogy.

The final touch: add a little oil to the pre-soaked saffron and pour the pilaf over the entire surface. Line the top of the pilaf with the pieces of lavash that hung from the cauldron, brush with melted butter and cover with a lid. Place the cauldron on the fire or in a preheated oven at 180 degrees for 1 hour.

Before serving, turn the pilaf upside down and cut into pieces.

Cookies "Shaker-puri"

The culinary art of the East was created and is being created by women. In any family, regardless of income, the ability to cook is passed on from generation to generation. This is the essence of the life and traditions of peoples. The mother does not write down recipes: her daughters have been watching her for years as she works her magic in the kitchen. All girls and women know the golden rule from childhood: “Your eye is the best scale.”

Oriental cuisine is famous for its abundance of sweets and desserts. Many of them are based on spices, fruits and dried fruits, and nuts. On Eid al-Fitr, desserts containing almonds are preferred. Shaker-puri cookies are a delicacy that is used to greet and treat guests with tea, and is also given to children.

Ingredients (for 6-10 persons):

• premium flour - 200 g;
• butter - 100 g;
• almond flour - 80 g;
• cinnamon - 1/2 tsp;
• egg - 1 pc.;
• yolk - 1 pc.;
• powdered sugar - 100 g;
• milk - 125 ml;
• vanilla sugar - 20 g;
• baking powder - 5 g.

Cooking method:

Beat butter at room temperature into a fluffy mass along with vanilla sugar and powdered sugar. Add egg and yolks, milk. Mix everything thoroughly. Pour the sifted flour into the mixture along with baking powder and cinnamon. Replace the dough.

Roll out the dough into a layer 1-1.5 cm thick and cut into a crescent shape. Place on a sheet covered with parchment and place in the oven, preheated to 220 degrees, for 15-20 minutes.

Take out the finished cookies, brush with sugar syrup if desired and sprinkle with almond petals or sprinkle with powdered sugar. Serve with tea.

Bon appetit!

The name of one of the main Islamic celebrations - Kurban Bayram (Turkic) or Eid al-Adha (Arabic) - is literally translated as “festival of sacrifice.” It is celebrated by Muslims around the world 70 days after the completion of the holy month of Ramadan.

During the month and a half before the onset of Eid al-Adha, it is customary for Muslims to perform Hajj - a pilgrimage to the holy places in Mecca. A difficult path full of hardships helps to raise the level of religious and moral development. According to the pillars of Islam, every believer must perform Hajj at least once in his life. Eid al-Adha serves as the apogee of pilgrimage and proclaims mercy, kindness and love for people.

The holiday is celebrated in honor of the prophet Ibrahim. As the Koran says, the angel Gabriel appeared to him in a dream and commanded, by the will of Allah, to sacrifice his son Ismail. In preparation for the ritual, Ibrahim went to the Mina valley, to the location of Mecca. Ismail followed his father, obeying the will of his parent and the Almighty. During the sacrifice, the angel Gabriel gave the prophet Ibrahim a ram as a replacement. For the devotion and spiritual purity of Ibrahim, Allah granted Ismail life.

Muslims during the Islamic holiday Eid al-Fitr at the Cathedral Mosque in St. Petersburg. Photo: ITAR-TASS / Interpress / A. Nikolaev

A Muslim during the Islamic holiday of Eid al-Fitr at the Cathedral Mosque. Photo: ITAR-TASS / Z. Javakhadze

Muslims during the Islamic holiday Eid al-Fitr at the mosque on Furmanovskaya Street in Rostov-on-Don. Photo: ITAR-TASS / V. Matytsin

“Allah, having recognized the sincerity of Ibrahim and his son through this test, called to him as a friend: “O Ibrahim! You justified Our suggestion and did not hesitate in fulfilling Our command. That's enough for you. We will make our test easier by rewarding you for your good deeds. This is how We reward the virtuous! The test to which We subjected Ibrahim and his son was a test that revealed their true faith in the Lord of the inhabitants of the worlds. We ransomed his son with a great sacrifice so that he could live according to the command of Allah Almighty.”

From the hadiths of the prophet Muhammad

Muslims prepare for the celebration in advance and fast for 10 days.

It is advisable for the faithful to spend the night before Kurban Bayram reciting prayer. It is believed that at this time the Almighty answers the requests of his slaves. The Messenger of Allah said: “Whoever is awake on the night of breaking the fast and the night of Kurban in the service of the Almighty, sorrow will not befall his heart when sorrow befalls others.”

Celebrations of Eid al-Adha begin early in the morning. After performing ablution and wearing neat clothes, Muslims pray collectively in the mosque. In the sanctuary they read the Koran and listen to the imam’s sermon, which explains the meaning and origin of the ritual of sacrifice.

After the sacrifice, one third should be kept for oneself, the second third should be distributed as alms, and the remaining part should be used for a festive meal in the family. Since the sacrifice is made in the name of Allah, it should benefit the beggars and reward the donors in the Hereafter. Ritual treats for the poor - sadaqa, khudoyi - protect the givers from all kinds of misfortunes and illnesses.

Muslim cuisine

Muslim family during a festive feast. Photo: ITAR-TASS / V. Alexandrov

Traditional dish of Eid al-Adha

The celebration of Eid al-Fitr lasts three to four days and is considered a desirable and blessed time for visiting relatives and friends to whom it is customary to give gifts.

Since ancient times, Muslims have been famous for their hospitality and cordiality. Every true believer these days tries to gather as many guests as possible under the roof of his home, to treat and please people from the bottom of his heart. It is customary to prepare traditional dishes for this holiday from the meat of a sacrificial lamb, and the more dishes you can prepare, the better.

On the first day, housewives serve dishes from the liver and heart. On the second day, the meal begins with soups cooked with lamb's heads and legs. For the second course - roast, complemented by a side dish of rice or vegetables. On the third and fourth days, fried lamb ribs and traditional manti, shish kebab, lagman, pilaf, and beshbarmak are prepared. Not a single feast is complete without everyone’s favorite sweets and desserts - pies, flatbreads and almond and raisin dishes.

Kurban Bayram in Russia is an official holiday in the republics of Adygea, Bashkortostan, Dagestan, Ingushetia, Kabardino-Balkaria, Karachay-Cherkessia, Tatarstan and the Chechen Republic.

This year the holiday will be remembered by Muslims for a long-awaited event: the opening of the main shrine of Moscow - the Cathedral Mosque on Mira Avenue. This building appeared here back in 1904. He miraculously managed to survive during the years of Soviet power. For about 10 years now, the mosque has housed the Council of Muftis and is the residence of Mufti Gainutdin.

After reconstruction, the building acquired six floors, and the area of ​​the mosque increased 20 times. The designers of the updated building combined the canonical decoration of the mosque with modern technologies. The work was carried out through charitable contributions and voluntary donations.

“Eid al-Adha is the day when sacrifice becomes a blessing for all the haves and have-nots. He reminds us that the traditions of Islam, like other world religions, are based on the eternal values ​​of justice, goodness, mercy and caring for one's neighbor, regardless of his nationality and religion. Truly, this is a holiday of bringing together families, nations and the community as a whole, which is especially important today, when there are more and more manifestations of extremism in society, attempts to distort the essence of Islam, and use it for selfish purposes.
In his famous sermon delivered during the Farewell Hajj, which became a testament to his descendants, the Prophet Muhammad said: “Excellence lies only in piety and good deeds.”

Saygidgusein Magomedov, founder of the First Charitable Foundation

On September 12, the main Muslim holiday began - Kurban Bayram. Food is one of its most important components. What dishes would a gala dinner be without and what is the daily routine of those celebrating, said Zarema Tagirova, a culinary blogger and connoisseur of Tatar cuisine.

The "Feast of Sacrifice", or Kurban Bayram, is the most important holiday for Muslims. It begins 70 days after the end of the thirty-day fast in the month of Ramadan and coincides with the day the pilgrimage to Mecca ends.

Kurban Bayram is celebrated for three days, starting at sunrise, and before the holiday, 10 days of fasting are observed - uraza. Believers wash themselves, put on clean clothes and visit the mosque for the festive morning prayer - namaz, with the reading of a sermon, and also visit cemeteries to honor the memory of deceased relatives. The final stage of the holiday is the sacrifice of any animal - a ram, goat, camel or bull, and the age of the ram should not be more than a year, and the age of the bull or cow - no more than two years. The animal must be healthy and not have any physical defects; it is sacrificed in accordance with the canons: a prayer is read, and the meat is divided into three parts - one is given to needy and poor people or left in the mosque, the second part is used in the preparation of festive dishes, which They treat relatives, friends and neighbors, and the third part remains in the owner’s house. Meat should not be stored, it must be eaten at the end of Eid al-Adha, and the bones must be buried.

What is prepared for the holiday from sacrificial meat? On the first day - dishes from offal: liver and heart. The second day begins with a bowl of soup prepared in broth from lamb heads and shanks. Prepare stews and roasts, supplemented with rice, legumes and vegetables. On the third day, soups made from lamb bones, pilaf, shish kebab, lagman, manti, beshbarmak, chuchvara and many other traditional dishes appear on Muslim tables.

A special place on the festive table is given to sweets, which are usually used to decorate tables and give gifts to children. On Eid al-Fitr, baked goods are usually prepared using almonds and raisins: these are all kinds of oriental cookies, pies and biscuits.

Dishes for the festive table

Jiz biz

Jiz byz is a dish of shepherds, which they ate and eat on their long journeys through the pastures. Liver cannot be stored for a long time, which is why this dish is quickly prepared and eaten immediately. Lamb offal is a storehouse of vitamins and flavors. The dish uses the whole liver, according to your taste - liver, heart, kidneys, lung, peritoneum, spleen and lamb eggs (for the male variation of jiz-byz). Jiz-byz is prepared in a saj (a concave steel or cast iron frying pan with two handles on the sides. - Approx. ed.), either in a cauldron or wok.

Ingredients (for 4 persons):

• set of lamb liver (liver, lung, heart, spleen) - 1 pc.;
• onions - 4-5 pcs.;
• vegetable oil/tail fat - 3-4 tbsp. spoons;
• garlic - 2-3 cloves;
• bell pepper - 2-3 pcs.;
• tomatoes - 3-4 pcs.;
• coriander - 1 tsp;
• ground black pepper and salt to taste.

Cooking method:

Peel the onion and wash. Finely chop and set aside for a while. Wash and chop bell peppers and tomatoes. Wash the lamb liver set. Cut each component separately. Heart - remove ducts and blood clots. Chop the liver coarsely, removing excess film. Also chop the lungs and spleen not very finely.

In a cauldron, dissolve the butter with a clove of garlic. Once it turns brown, you need to remove it from the oil. Fry the heart first for 1-2 minutes, then add the liver, then the lungs and spleen. Mix thoroughly and fry for a minute.

Finally, add onions, chopped tomatoes and peppers. They will add flavor, juice and softness to the dish. Simmer, stirring, 5 minutes. At the end of the dish you need to salt, pepper and add coriander. Before serving, sprinkle with coarsely chopped cilantro.

Salad "Eastern"

Not the last place on the festive table is occupied by salads with liver and meat. The oriental salad is variable, and it can be prepared with liver, or with boiled beef or lamb. All products must be chopped into strips.

Ingredients (for 4 persons):

• boiled lamb liver or beef - 200 g;
• tomatoes - 3-4 pcs.;
• pickled cucumber - 3-4 pcs.;
• bell pepper - 3-4 pcs.;
• red onion - 1 pc.;
• cilantro;
• vegetable oil - 2-3 tbsp. l.;
• soy sauce - 1/2 tsp;
• apple cider vinegar - 1/2 tsp;
• freshly ground pepper;
• sea ​​salt;
• sesame.

Cooking method:

Clean the lamb liver from ducts and films, cut into thin strips and fry for 1-2 minutes in a well-heated frying pan.

Wash all vegetables and dry. Chop the onion into half rings and set aside. Cut tomatoes, peppers and cucumbers into thin strips.

In a bowl, combine soy sauce, apple cider vinegar, vegetable oil, salt and pepper. Mix everything. Check for acid-sweet balance.

Place vegetables and liver in a bowl and season with sauce. Place the salad on a plate, sprinkling sesame seeds on top.

Shulum

Shulyum is a rich, satisfying soup made from meat, coarsely chopped vegetables and herbs. As a rule, it is cooked over an open fire, and the choice of vegetables is determined by seasonality. The meat chosen is shanks, shoulder blades and other components of lamb, as well as beef, poultry and game.

Ingredients (for 4-6 persons):

• lamb (shank) - 2 kg;
• onions - 2 pcs.;
• bell pepper - 10 pcs.;
• potatoes - 6-8 pcs.;
• tomatoes - 8-10 pcs.;
• parsley - 200 g;
• cilantro - 200 g;
• basil - 200 g;
• dill - 200 g;
• salt;
• peppercorns;
• freshly ground pepper;
• chilli.

Cooking method:

Chop the lamb into pieces of 100-150 grams. Peel the onion. Pour cold water into the pan, add meat and onions. You can't add salt for the first 40 minutes. After boiling, skim off the foam, reduce heat and simmer for 1 hour.

Peel the potatoes and cut into large slices. Add to the broth after 40-45 minutes of cooking. Cut the sweet pepper into strips. Cut the skin of the tomatoes crosswise, pour boiling water over them and peel them. Cut into slices. After cooking the meat for an hour, add peppers and tomatoes to the pan.

Finely chop all the greens. 10 minutes before it’s ready, we start adding it: first dill and parsley, then after a couple of minutes basil, and when the soup is ready - cilantro.

Shah-pilaf

Pilaf is a dish that unites people, traditions and nations at one table. There are a great many variations of it, but one of the most striking representatives of holiday pilaf is Shah-pilaf, a dish of Azerbaijani cuisine. The name comes from its appearance, which resembles the crown of medieval eastern rulers.

A characteristic feature of Azerbaijani pilaf is gazmakh (this word cannot be translated into Russian - Note ed.). It's a crust of pita bread, dough, or noodles, and a bottom layer of rice that sticks to it. The essence of gazmakh is that, when fried, it prevents the burning of rice. A special round iron sheet is often placed under the cauldron, which prevents the pilaf from burning and promotes uniform temperature distribution.

Ingredients (for 4-6 persons):

• long grain rice (preferably Basmati) - 200-300 grams;
• lamb (pulp) - 500-600 grams;
• ghee or fat tail fat;
• salt ;
• saffron - a pinch.

Gazmah:

• thin pita bread - 2-3 pcs.;
• ghee - 80 grams;
• sesame.

Shirin-ashgara:

• dried apricots - 80 grams;
• raisins (quiche-mish) - 80-90 grams;
• ghee.

Zirvak:

• onion - 1 piece;
• medium carrots - 1 piece;
• pilaf mixture (barberry seeds, cumin, chili pepper, cumin)- 1 tsp.

Cooking method:

Rice: at least 3-4 hours before preparing the pilaf, thoroughly rinse the required amount of rice. Pour in water, sprinkle salt on top and leave aside. It is important to do this in advance, so it will cook faster. Pour saffron into a cup, pour boiling water over it, cover with a saucer, and let sit for at least 4 hours or overnight.

Fill the largest saucepan with water (there should also be a lot of water, as the rice swells when cooked) and place on high heat. Add a lot of salt, a few tablespoons. As soon as the water in the pan begins to boil, pour in the water in which the rice was soaked. As soon as everything boils again, add rice, stirring. When it is cooked, drain in a colander and cool.

Shirin ashgar: rinse the dried fruits, place them in a saucepan and add water to cover them completely. Put on fire and simmer. Once the water has evaporated, add oil. Fry the ashgar over medium heat for 3-5 minutes, then let cool.

Zirvak: chop carrots and onions into strips. Place the pilaf mixture in a dry cauldron and heat it up. Add butter or tail fat, heat a little, then fry the vegetables until golden brown.

Cut the lamb into pieces, add in parts to the cauldron, sealing them on all sides. Add a little water and simmer with zirvak for 30 minutes.

Gazmag: cut thin lavash into strips 1.5-2 cm wide.

Assembling shah-pilaf: grease a cauldron or mold with melted butter, sprinkle with sesame seeds and lay sliced ​​lavash overlapping along the entire perimeter. Its ends should hang over the walls of the cauldron. Brush with ghee again. Then lay out a layer of rice, a layer of zirvak with lamb, a layer of ashgar and repeat everything again by analogy.

The final touch: add a little oil to the pre-soaked saffron and pour the pilaf over the entire surface. Line the top of the pilaf with the pieces of lavash that hung from the cauldron, brush with melted butter and cover with a lid. Place the cauldron on the fire or in a preheated oven at 180 degrees for 1 hour.

Before serving, turn the pilaf upside down and cut into pieces.

Cookies "Shaker-puri"

The culinary art of the East was created and is being created by women. In any family, regardless of income, the ability to cook is passed on from generation to generation. This is the essence of the life and traditions of peoples. The mother does not write down recipes: her daughters have been watching her for years as she works her magic in the kitchen. All girls and women know the golden rule from childhood: “Your eye is the best scale.”

Oriental cuisine is famous for its abundance of sweets and desserts. Many of them are based on spices, fruits and dried fruits, and nuts. On Eid al-Fitr, desserts containing almonds are preferred. Shaker-puri cookies are a delicacy that is used to greet and treat guests with tea, and is also given to children.

Ingredients (for 6-10 persons):

• premium flour - 200 g;
• butter - 100 g;
• almond flour - 80 g;
• cinnamon - 1/2 tsp;
• egg - 1 pc.;
• yolk - 1 pc.;
• powdered sugar - 100 g;
• milk - 125 ml;
• vanilla sugar - 20 g;
• baking powder - 5 g.

Cooking method:

Beat butter at room temperature into a fluffy mass along with vanilla sugar and powdered sugar. Add egg and yolks, milk. Mix everything thoroughly. Pour the sifted flour into the mixture along with baking powder and cinnamon. Replace the dough.

Roll out the dough into a layer 1-1.5 cm thick and cut into a crescent shape. Place on a sheet covered with parchment and place in the oven, preheated to 220 degrees, for 15-20 minutes.

Take out the finished cookies, brush with sugar syrup if desired and sprinkle with almond petals or sprinkle with powdered sugar. Serve with tea.