Everyone has their own spin dishes for their Eid table. Some make it elaborate while others go simple. Everyone has sweets, and the varieties are amazing. The day that marks the end of a month of fasting for the Muslims, Ramadan, is met with joy, hunger, and much celebration. Food is a major part of all of that, so much thought is put into what goes on one’s Eid table! Even while cuisines and cultures differ, there are some items every table must have!
- 2 cups of flour
- 2 eggs
- ¾ cup of cocoa powder
- 2 cups of sugar
- 2 teaspoons of baking powder
- 1½ teaspoons of baking soda
- 1 teaspoon of salt
- 1 teaspoon of espresso powder
- 1 cup of milk
- ½ cup of vegetable or canola oil
- 2 teaspoons of vanilla extract
- 1 cup of boiling water
- Chocolate buttercream frosting
1. After preheating the oven to around 350º F, butter two cake pans and lightly flour them to keep them ready.
2. Mix flour, sugar, salt, both baking powder & soda, cocoa powder and espresso powder. Mix ingredients thoroughly.
3. Slowly start adding milk while mixing. Also add vegetable oil, eggs and vanilla. Later, start adding boiling water to the batter. Beat the mixture at high speed so that air is added.
4. Add the batter to the two cake pans and bake for 30-35 minutes.
5. Take the cake out of the oven and allow to cool for a few minutes.
6. Once the cake has completely cooled down, slather it with chocolate buttercream frosting.
- Do not worry if the cake batter becomes very thin after after the addition of boiling water - this is correct.
- The espresso powder is where this recipe deviates from being a classic recipe, but it is well worth the addition to your spice cupboard! It enhances the flavours of the chocolate cake and makes all the difference.
This is a super easy item to throw together with an abundance of varieties. So you can use of the leftovers lying around and make something scrumptious out of it! Finger food is a favourite at Eid, and the number of empty skewers lying around will be a testification of that! The classic combination is made of chicken sausages, pineapple and cheddar cheese. Other combinations include:
- Watermelon and feta cheese
- Pineapple Manchego skewers
- Chicken and Beef Satays with Peanut Sauce
- 2 pounds of boneless chicken + chilled in freezer for two hours
- Quarter cup soy sauce
- Quarter cup canola oil
- 2 large shallots
- 1 tablespoon of lime zest
- 1 teaspoon ginger
- 2 garlic cloves
- 3 teaspoons of turmeric
- 2 teaspoons of cumin
- 6 tablespoons of chopped cilantro
- 24 bamboo skewers
1. Freeze chicken for a couple of hours. Take chicken out and slice into 5 x 2 inch slices.
2. Mix canola oil, soy sauce, minced shallots, lime zest, grated ginger, smashed garlic, turmeric, cumin and cilantro.
3. Seal the mixture in a plastic bag with chicken. Marinate refrigerated for at least 1-5 hours.
4. Skewer the meat and grill until the meat is cooked through. This should take around 4 - 6 minutes.
- 1 10 oz can coconut milk
- 1/2 cup peanut butter, smooth
- 1/2 cup chicken stock
- 1 cup tomato, skinned, seeded and cut into 1/4-inch dice
- 1 tbsp garlic, minced
- 1/2 tbsp Harissa
- 3 tbsp light brown sugar
- 1 pinch kosher salt
- 2 tbsp fresh lime juice
1. In a large saucepan, combine the coconut milk, peanut butter and chicken stock and whisk to blend. Cook over medium heat until the mixture simmers, stirring often to prevent scorching, about 5 minutes.
2. Add the tomato, turmeric, cumin, garlic, curry paste, if using, and sugar and mix well. Simmer until the flavors have blended, about 15 minutes. Season with salt. If the sauce is too thick, add up to a cup of water and blend.
3. Cover and refrigerate the sauce for up to 2 days, or keep at room temperature if making the satays immediately. Just before serving, reheat and blend in the lime juice and cilantro. Transfer skewers to a warm platter and serve with the sauce.
With all those dates lying around after Ramadan, date sweets are almost a mandatory item on people’s tables!
- 1 1/2 cups chopped dates
- 1/4 cup brown sugar
- 1 teaspoon orange zest
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 1/2 tablespoons lemon juice
- 7/8 cup water
- 2 cups quick-cooking oats
- 1/2 cup packed light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup butter
- 2 tablespoons water
1. Combine the dates, sugar, orange zest, cloves, cinnamon, spices, lemon juice and water in a pan and cook while stirring constantly for about 10 minutes. Once the dates are soft, set mixture aside to cool.
2. In a separate bowl, stir the oats, 1/2 cup brown sugar, flour, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
3. Cut in butter and add in 2 tablespoons water. Press most of the mixture into the prepared pan. Spread the date mixture evenly over the crust all the way to the edges. Sprinkle the remaining crust mixture over the date layer. Press down lightly.
4. Bake for 20 to 25 minutes. Cool and cut into bars
While this isn’t exactly a popular delicacy, it is so delicious that you’ll want to eat the whole plate yourself. The balance between the saltiness of the cheese and the sugar is just enough to keep you going for more.
Ingredients
Spring rolls strips
Kiri cheese
1. Cut the Kiri cheese in half lengthwise, so that it fits into the height of the spring roll strip.
2. Roll in strips like a spring roll.
3. Deep fry until golden brown.
- 1 cup sugar
- ½ cup water
- 1 tsp rose essence.
1. Mix all the ingredients in a pan and stir occasionally
2. Once it comes to a boil, stir until it thickens to just one strand. This sugar syrup is meant to be a bit runny so make sure it doesn’t get too thick.
Pour it on top of the cheese rolls. Best served when the rolls are warm.
With a classic chocolate cake on the table, these blondies pair perfectly! Easily customisable, you can add dried fruit, nuts, or chocolate chips as per your liking.
- 8 tablespoons melted butter
- 1 cup brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 cup all-purpose flour
Optional Extras (Add one or a combination to customize)
- 1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.)
- 1/2 to 1 cup chopped and toasted nuts
- 1/2 to 1 cup chopped dried fruit or shredded/flaked coconut
- 2 tablespoons instant espresso powder
1. Heat oven to 350º F. Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.
2. Stir melted butter and brown sugar in a bowl.
3. Add egg, vanilla and salt then stir. Afterwards add flour and stir. Also stir in chocolate chips, nuts or dried fruit (if using).
4. Bake for about 20 to 25 and then cut into squares once cooled.
- To double the recipe, use a 14 x 9-inch pan and let it bake for a bit longer.
- It is best to use dark brown sugar for a great caramel flavour but light brown sugar will suffice as well.
