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Eid recipes: A feast awaits you

Feasting is a very important part of eid celebrations. so get ready to expand your palate this eid as from main course to dessert, here are some recipes for a lavish spread.


A quick and decadent dessert that will leave your guests asking for more this Eid!


• 14-16 dates, deseeded and roughly


• 1 tablespoon raw cocoa powder


Place the dates in a blender or food processor and blitz to form a paste.

Empty into a bowl and mix in cocoa powder.

Roll the chocolate -date paste into round balls or truffles.

Store in an airtight container and refrigerate.


Surprise your guests this Eid with this delicious and simple recipe of oven roasted lamb chops.


• 6 medium lamb chops

• 1/4 cup olive oil

• 2 tbsp fresh lemon juice

• 2 medium garlic cloves, crushed

• 1 tsp dried rosemary

• 1 tsp salt

• 1/2 tsp fresh ground black pepper


In a bowl, mix together salt, pepper, olive oil, lemon juice, garlic, and rosemary.

Add lamb chops and marinate for 4 hours.

Preheat oven to 400° F.

Place the marinated lamb chops in a greased ovenproof dish and bake in the oven for 12 to 15 minutes.

Remove from oven and let rest for 2 minutes. Serve immediately.


A fragrant and spicy lamb curry that’s a must on your Eid menu.


• 1/2kg lamb meat/mutton pieces

• 1 cup oil

• 1 teaspoon red chilli powder

• 1 teaspoon coriander powder

• Salt to taste

• 2 teaspoon ginger-garlic paste

• 4 onions, thinly sliced

• 1 cup yoghurt

• 14-15 cashewnuts

• 7-8 almonds

• 3 tbsp grated coconut

• Small pinch of nutmeg powder

• Pinch of mace flakes

• 4 cloves

• 2 green cardamoms

• 1 teaspoon garam masala powder

• Few drops of pinescrew water (kewra essence)


Soak almonds and cashew nuts in hot water for 20 minutes.

Drain the water and let it cool.

Grind along with coconut, cloves, mace, nutmeg and cardamom into a fine paste.

Keep aside.

Heat a wok with oil, add onions and sauté till light brown in colour.

Switch off the flame, remove the fried onions from the oil and let it cool.

Drain the onions on an absorbent kitchen paper.

Now grind the onions to make a fine paste along with the yoghurt and keep aside.

Heat a pressure cooker with oil and add mutton pieces, red chilli powder, coriander powder, ginger garlic paste, garam masala and salt.

Cook on a low flame for 8-10 minutes till the oil separates.

Then add yoghurt-onion mixture and mix well to incorporate the flavours while stirring for another 8 minutes.

Make sure to add a little water so that the spices do not burn.

Then add cashew-almond-spices mixture and stir again.

Cook for another 5 minutes.

Finally add 1 cup water, mix it well.

Close the lid of the pressure cooker and pressure cook on a high flame for one whistle.

Lower the flame and cook for another 10 minutes or till the mutton is done.

Before serving, while the mutton is still in the cooker, add few drops of pinescrew water for aroma.

Serve hot with roti or rice.


A classic belonging to the Ottomon cuisine, Oruk are baked bulgur and meat balls that’s a hit with one and all.


• 750g ground beef

• 1/2 cup of bulgur

• 1 medium size onion

• 5 cloves of garlic

• 1 tbsp of fresh mint

• 1/2tbsp of chilli powder

• 1/3 cups water (boiling hot)


Take bulgur in a large mixing bowl,pour the boiling water on it and mix.

Cover the lid and let it rest for 20 minutes.

Place bulgur and the other ingredients in a food processor and pulse till well combined.

Shape the mix in to small balls and flatten them with your palms like a patty.

Preheat oven to 400 degree F.

Place prepared patties of oruk on a greased ovenproof dish, side by side, touching each other but not overlapping.

Bake for 30 minutes or till top is brown.

Serve hot.

tag: blog , life , eidrecipes

Source: Times of Oman


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