This week marks an important day on the Islamic calendar, where Muslims all around the world end off the month of Ramadaan and come together to celebrate the day of Eid ul Fitr or Labarang.
Eid is a day filled with happiness that reminds us to appreciate our blessings and show gratitude to the Almighty, to thank Him for granting us the strength following a month of fasting, sacrifice and reflection.
Muslim homes are filled with excitement as everyone dresses up wearing their best clothes and wishes their loved ones “Eid Mubarak” (meaning have a blessed Eid).
The highlight of our day is getting together for a big meal with family and loved ones.
We gather around the table and enjoy dishes made with traditional recipes passed down for generations.
The hustle of pots in the kitchen, the smell of lekker food filling the air, reminiscing on old times and the laughter of family coming together is what Eid days are for.
All our favourite lussies are made, and it is a time to make new memories around the table.
In our home, after the Eid morning prayer, we are welcomed home by the smell of a lekker pie and soutvleis and a warme gebakte brood.
Lunch is extra special and made with a lot of love as it is planned out weeks before Eid.
Almal moet lekker eet and, if you’re lucky, you get a barakat to enjoy the next day.
I am sharing some of my favourite recipes for you to enjoy and add to your Eid or Labarang spread.
Stay safe, eet lekker and Eid Mubarak to you all Insha Allah.
Recipes
Chicken, Mushroom and Spinach Pie
Ingredients
2 tablespoons butter
1 finely chopped onion
6 chicken fillets cut in small cubes
250g finely chopped spinach
1 punnet mushrooms diced
1 heaped tablespoon chicken spice
2 x chicken ala king powder
(600ml water)
1 fresh cream
1-2 rolls puff pastry depending on the size of the pie dishes
6 large potatoes, peeled and cubed
4 tablespoons butter
1 mug warm milk
Salt to taste
1 teaspoon baking powder
Method
Boil the potatoes in cold water until soft.
Strain the excess water, add salt, baking powder, butter and warm milk to the potatoes and mash until smooth.
Set aside and allow to cool
In a large pot braise the onions in butter until golden.
Add the chicken, chicken spice mushrooms and spinach and braise until dry.
Add the 600ml water mixed with the chicken ala king powder and the fresh cream.
Reduce heat and bring to boil.
Set aside and allow to cool completely.
Grease spray a large dish or individual pie dishes.
Line the dish with mash, followed by the chicken filling and top with pie pastry. (I unroll the pastry from the packet but do not roll it out further, use it as is...)
Tuck the pastry gently in the dish ensuring all the sides are covered.
Brush with egg and refrigerate for 15 minutes to allow the pie to set
Bake in a preheated oven on 200 degrees for 25-35 minutes or until the pie is crisp and golden
Corned Beef
Ingredients
1 piece corned beef (preferably the eye piece)
2 carrots peeled and cut in half
1 large potato peeled and cut in half
2 bay leaves
1 teaspoon black pepper corns
4 all spice
Method
Fill a large pot with cold water and add all your ingredients (water must cover the corned beef)
Once it boils, turn down to a medium heat. Allow it to simmer on a slow boil for 3hrs.
Be sure to keep topping up the water, ensuring the corned beef is completely submerged in water.
After 3 hours remove the beef from the water and transfer to a glass dish.
Lightly cover with foil and enjoy (do not refrigerate) leave it fresh to enjoy on Eid Morning
*This recipe can be used for corned tongue too
Oven Roast Leg of Lamb
Ingredients
A leg of Lamb (3 - 3,5kg)
2 tablespoons of barbeque spice
1 tablespoon black pepper corns
1/4 cup olive oil
5 cloves of garlic
A few sprigs of rosemary
Root vegetables of choice
Method
Rinse the lamb and trim it of all excess fat.
Marinade the lamb with oil and spices
Make incisions into the leg with a sharp tip knife and insert the garlic and sprigs of rosemary.
Transfer the leg to a roasting dish and add peeled root vegetables of your choice. (We used baby potatoes and carrots but any veg works well)
Add a sprinkle of Barbeque Spice over your vegetables and cover your roasting dish with a double layer of foil.
Ensure the foil seals the dish completely, so no heat escapes (we want the lamb to steam in its own juices)
Roast in a preheated oven on 180 degrees for 3 and a half to 4 hours.
In the last 20 minutes of your cook time, remove the foil and return the lamb to the oven to brown.
For the Gravy
Remove the excess liquid from the roasting dish and transfer to a pan.
On a stove top over a low heat, simmer the liquid, until it reduces and it comes to a slow boil.
In a cup, mix 1 heaped teaspoon of corn flour to a quarter cup of cold water and add it to the pan. Lastly, stir until it thickens and stir in 1 teaspoon butter.
Lamb Biryani
Prep for biryani
*Soak 1 cup Lentils in boiling water overnight.
In the morning rinse and add to the rice.
*Par boil 3 cups rice with the presoaked lentils, 3 cups water, half teaspoon turmeric and 3 level teaspoons salt.
Once the water is cooked away, rinse the rice under cold water and set aside.
*Chop 5 onions in half, then in slices and fry in oil until golden brown. Allow to cool and drain on roller towel and set aside.
*Fry 5 potatoes sliced in half in water and half teaspoon turmeric until soft. Allow to cool and set aside.
Ingredients for marinade
1 kg lamb pieces
2 heaped teaspoon ginger and garlic
1 level teaspoon crushed chillies
2 teaspoon fine cumin
2 teaspoon fine fennel
1 teaspoon fine coriander
1 teaspoon tandoori spice
1 teaspoon turmeric
1 teaspoon salt
1 cup yoghurt
1 sachet tomato paste
3 grated tomatoes
Marinade the lamb in all the above ingredients and refrigerate for an hour.
Braise 1 sliced onion in butter, once golden brown add the marinated lamb and 1 cup water.
Bring to boil and simmer for on a low heat for 45 minutes
Stir occasionally and ensure that the masala does not cook dry. (Add bits of water at a time)
To assemble
In an oven safe dish add three quarter of the rice, potatoes, eggs, fried onions. Add the chicken and sprinkle over the remaining rice, onions and the masala.
If you cooked your chicken on a higher heat and you have less masala sprinkle over a cup of water.
Cover with a double layer foil and cook on 180degrees for 45 minutes.
Oreo Cheesecake
Farzana Kumandan @sprinklesandspicect
Ingredients
For the base
150g melted butter
2 boxes Oreo biscuits crushed
For the filling
450g cream cheese (room temperature)
2 cups fresh cream
1 cup icing sugar
1 packet crushed Oreos
1 teaspoon vanilla essence
1 teaspoon cocoa
Method
For the base
Crush the biscuits and mix it with the melted butter. Press it flat in a round cheese cake tin or individual glasses.
Refrigerate for a ½ hour.
For the filling
Whisk your fresh cream until soft peaks.
In a separate large bowl, whisk the cream cheese with an electric beater until smooth and lump free.
Add in your cocoa, vanilla essences and icing sugar and whisk until smooth. Lastly fold in your whipped cream and add in your crushed Oreos.
Spoon into a cheesecake tin or into individual dessert glasses.
Sprinkle with some crushed Oreos or top with mini Oreos and refrigerate overnight.
Eid Mubarak Chocolate Cake
Farzana Kumandan @sprinklesandspicect
Ingredients
3 eggs (Seperated)
2 cups sugar
½ cup oil
1 cup buttermilk
1 ¾ cup self raising flour
¾ cup cocoa
1 ½ tsp baking powder
½ tsp bicarb
½ cup warm water mixed with 1 heaped tsp strong coffee
Method
Boil your water and mix ½ cup water with your 1 tsp coffee. Allow to cool (water should be warm and not boiling hot)
Seperate your eggs and whisk your egg whites until soft peaks, set aside.
In a seperate bowl whisk together the egg yolks, sugar, oil and buttermilk until light and fluffy.
Add in your warm coffee and dry ingredients and mix until smooth and lump free.
Lastly fold in your egg whites and mix until smooth.
Transfer to 2 baking tins and bake @ 170degrees for 20-30 minutes or until a toothpick comes out clean.
Once your cake has cooled, spread your bottom layer with ½ tin Nestle caramel treat, followed by ½ cup clover whipped fresh cream.
Add your top layer, cover it with a fresh cream and sprinkle over grated chocolate.
Decorate as desired.
Eclairs
Farzana Kumandan @sprinklesandspicect
Ingredients
60g soft butter
2 eggs
½ cup boiling water
½ heaped cup flour
Preheat the oven to 200 degrees
Method
In a heavy based pot on a low heat, bring your soft butter and boiling water to a slow boil.
Add in your flour and stir until a smooth, soft ball of dough is formed.
Remove the dough from the pot and transfer to a glass bowl, spreading it out across the bowl, allowing it to cool for 5 minutes.
With an electric whisk, add your eggs one at a time, whisking after each addition.
After adding your second egg, it should look like a semi thick paste.
Transfer your eclair dough to a piping bag and pipe your eclair rounds on a baking tray, lined with baking paper. (I use a Macaron mat)
Pipe 12 equal golf ball sized rounds, leaving equal space around each round.
Bake on 200 degrees, on the lower rack for 15 minutes, then reduce the heat to 180degrees and bake for a further 15-20 minutes, until your eclair is golden brown.
Once golden, turn the oven off but leave the door open and allow the eclairs to cool for at least a half hour.
Once cooled, fill fresh cream, top with melted chocolate and grate some milky bar.