Eid bites: Unique recipes you cannot miss

Eid is a joyous celebration marking the end of Ramadan, the Islamic holy month of fasting. It is a time for families to come together, sharing happiness and, of course, savouring delicious homemade food, prepared by your near and dear ones. 

To make your celebration even more special, The Business Standard has carefully handpicked five unique recipes from different cuisines and cultures that you may not have tried before, but will surely add something exciting and new to your Eid spread.

Manti 

Savoury dumplings filled with spiced meat, commonly found in Central Asian and Turkish cuisines.

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1 egg
• ½ teaspoon salt
• ½ cup water (adjust as needed)

For the filling:

• 500g ground lamb or beef (or a mixture of both)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• Salt and pepper to taste

For the yoghurt sauce:

• 1 cup natural yoghurt
• 2 tablespoons garlic, minced
• 1 tablespoon olive oil
• Salt to taste

Instructions:

In a large mixing bowl, combine the flour and salt. Add the egg and slowly pour in the water, mixing as you go until a smooth dough forms. Knead the dough for about 10 minutes, until it becomes soft and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Next, combine the ground meat, chopped onion, garlic, cumin, paprika, salt, and pepper. Mix well until everything is evenly incorporated.

After the dough has rested, roll it out on a lightly floured surface into a thin sheet. Cut out circles of dough, about 7-8cm in diameter and place a small spoonful of the meat mixture in the centre of each dough circle. Pinch the edges together to form a half-moon shape, then bring the two ends together to form a dumpling.

Bring a large pot of salted water to a boil. Drop the manti into the water in batches, being careful not to overcrowd the pot. Cook for about 8-10 minutes, or until they float to the surface.

While the manti are cooking, mix the yoghurt, minced garlic, olive oil, and a pinch of salt in a small bowl.

Once the manti are cooked, remove them from the water and place them on a serving platter. Drizzle the yoghurt sauce over the top. Melt the butter in a small pan and drizzle it over the manti.

Garnish with fresh dill or parsley and a sprinkle of red pepper flakes for an extra kick and enjoy. 

Rogan josh 

Rich, aromatic Kashmiri curry with tender meat simmered in a blend of spices and yoghurt

Ingredients:

• 500g (lamb/mutton/chicken) cut into chunks 
• 2 tablespoons oil or ghee
• 1 large onion, finely sliced
• 4 garlic cloves, minced
• 1 tablespoon ginger paste
• 2 tomatoes, pureed
• 1 cup yoghurt, whisked
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika 
• 1 teaspoon Kashmiri red chilli powder 
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• Salt to taste
• Fresh coriander for garnish

Instructions:

Heat oil in a pot over medium heat. Add onions and sauté until golden. Stir in garlic and ginger paste, cooking for another minute. Add meat and brown on all sides.

Mix in cumin, coriander, paprika, chilli powder, turmeric, and salt. Cook for 2 minutes. Pour in tomato purée and cook until oil separates. Lower the heat and gradually add whisked yoghurt, stirring constantly to avoid curdling. Add a splash of water if needed, cover, and simmer on low heat for 45 minutes to an hour, until the meat is tender.

Sprinkle garam masala before serving and garnish with fresh coriander.

Rasmalai tres leches cake 

A fusion dessert that combines the rich flavours of traditional Bengali rasmalai with the moist, milky Latin American tres leches cake. 

Here is a delightful Rasmalai Tres Leches recipe that serves four:

Ingredients:

For the Cake:

• 4 eggs
• ½ cup sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cardamom powder
• A pinch of salt

For the Milk Mixture (Tres Leches):

• 1 cup evaporated milk
• 1 cup condensed milk
• 1 cup full-cream milk
• A few saffron strands (optional)
• ½ teaspoon cardamom powder

For Topping:

• Whipped cream
• Chopped pistachios and almonds
• Rose petals 

Instructions:

Preheat the oven to 180°C (350°F). Grease a baking dish. In a bowl, beat eggs and sugar until light and fluffy. Sift in flour, baking powder, cardamom powder, and salt. Gently fold to combine. Pour the batter into the dish and bake for 25–30 minutes or until a toothpick comes out clean.

Let it cool. In a bowl, mix evaporated milk, condensed milk, full-cream milk, saffron, and cardamom powder. Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake, letting it soak in. Refrigerate overnight or for at least 2 hours.

Top with whipped cream, pistachios, almonds, and rose petals. Slice and enjoy!

Baked almond kofta 

Fusion dish inspired by Middle Eastern and South Asian cuisines, made with spiced meat and almonds. 

Ingredients:

• 500g minced  lamb
• ½ cup almonds, finely chopped or ground
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 tablespoon ginger paste
• 2 green chillies, finely chopped 
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon paprika
• ½ teaspoon garam masala
• Salt to taste
• Fresh coriander, chopped
• 1 tablespoon olive oil or melted butter for brushing

Instructions:

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. In a bowl, combine minced meat, almonds, onion, garlic, ginger paste, green chillies, cumin powder, coriander powder, paprika, garam masala, salt, and fresh coriander. Mix well until everything is evenly combined.

Take small portions of the mixture and shape them into oval or cylindrical koftas. Place them on the lined baking tray.

Lightly brush the koftas with olive oil or melted butter. Bake for 20–25 minutes, turning them halfway through, until golden brown and cooked through.

Serve hot with mint yoghurt sauce, chutney, or a side of salad.

Maqlooba 

A traditional Middle Eastern dish, originating from Palestine, made with layers of rice, meat, and vegetables, cooked together and flipped upside down before serving.

Ingredients:

• 2 cups basmati rice
• 500g chicken cut into pieces
• 1 large onion, sliced
• 2 tomatoes, sliced
• 1 eggplant, sliced
• 1 carrot, sliced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 cups chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Heat olive oil in a pan and fry the eggplant slices until golden brown. Remove and set aside. In the same pan, fry the sliced carrots and set aside.

In a  pan, add the chicken pieces and sauté with cumin, coriander, cinnamon, turmeric, salt, and pepper for 5-7 minutes. Add onions and tomatoes, and cook until the chicken is browned.

Next, in a separate large pot, layer the fried eggplant, followed by the cooked chicken, carrots, and then the rice. Pour the chicken broth over the top, ensuring the rice is fully covered. Bring to a boil, then cover and simmer on low for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

Once cooked, carefully flip the pot onto a serving platter so the dish is inverted. Garnish with fresh parsley and serve hot. 

Gajar Halwa (Carrot pudding)

Sweet, warm dessert made by cooking grated carrots with milk, sugar, and ghee, often flavoured with cardamom and garnished with nuts.

Ingredients:

• 4 large carrots, grated
• 2 cups full-fat milk
• ½ cup sugar 
• 3 tablespoons ghee (clarified butter)
• 4-5 cardamom pods, crushed
• A handful of chopped nuts (cashews, almonds, or pistachios)
• A handful of raisins 
• Saffron 

Instructions:

Wash, peel, and grate the carrots using a grater or food processor. Set aside. In a heavy-bottomed pan, heat the ghee over medium heat. Add the grated carrots and sauté them for 5-7 minutes, until they soften slightly.

Pour the milk into the pan and bring it to a boil. Lower the heat and simmer, stirring occasionally, until the milk is absorbed and the carrots are tender (about 20-25 minutes). Once the milk is absorbed, add sugar and crushed cardamom. Stir well, and continue to cook for another 5-10 minutes until the mixture thickens.

Add the chopped nuts, raisins, and saffron. Stir to combine, and cook for an additional 2-3 minutes. 

Once the halwa reaches a thick, pudding-like consistency, remove from heat. Serve warm or chilled, garnished with extra nuts.