Eid Al-Adha, known as the Festival of Sacrifice, is the most important holiday in the Islamic calendar. Here are recipes for Moroccan dishes traditionally prepared during this special time.
This express method of preparing the Moroccan preserved meat known as khlii (or khlea) is said to have originated in Salé, the sister city of Rabat. While the traditional method of making khlii involves marinating strips of fresh meat, drying them in the sun, and then cooking them in fat and oil, the Mquila Rbatia version avoids the drying process.
This porridge like soup is a traditional Eid breakfast in many families. It's quite easy to prepare, but you'll need to allow overnight soaking of the wheat berries. Honey, butter and orange flower water can be added to taste.
This is an easy, delicious way to prepare slabs of lamb spareribs. The meat is coated with a butter, herb and spice mixture, and then slow-roasted in the oven to buttery tenderness. The optional basting with honey at the end of cooking adds sticky, finger-licking sweetness. Serve the spareribs with salt and cumin for dipping.
This traditional Moroccan dish calls for beef feet or lamb feet, a cut of meat referred to as kour3ine in Moroccan Arabic, and which Moroccans will have on hand at eid time. It includes the hoof and lowermost portion of the leg. Goat feet may also be used.
Beef and lamb feet have relatively little meat but the tendons, fat and connective tissue around the joints are flavorful thickeners for the sauce.