In the spirit of religious tolerance we attempt to illustrate one of the most important celebrations on the Islamic calendar so that we may all try to understand and respect one another’s beliefs. Every year, at the end of the Hajj*, Muslims all over  the world celebrate the holiday of Eid al-Adha –  this year it begins on the 27^th of November or thereabouts (in other words, on the 10^th day of Dhul Hijja as per the Islamic lunar calendar) and it will, typically, last for three days.  It’s also known as the Festival of Sacrifice and it commemorates Abraham’s willingness to obey God when he had a vision that he had to sacrifice his son.

Today, the celebrations start one day after the Muslims who went on Hajj come down from Mount Arafat**.  Muslims observe the day by slaughtering an animal (usually a cow, a sheep or a goat) in accordance with the humane Islamic guidelines*** and then offering most of the meat to charity – so important is the ritual that even though the slaughter of animals is only incumbent upon the people that

can afford it, many poor people go so far as to borrow money so that they can slaughter an animal of their own.  We need to bear in mind that it is not the slaughter itself that is important but the fact that they make such a huge effort demonstrate Abraham’s example. These recipe below is for Moroccan grilled liver kebabs – they are extremely popular at this time of the year because it illustrates the respect for the animals that are slaughtered – every part of the meat is used, including the organ meats – the life of the animal is not taken lightly but with the utmost respect.  Here the seasoned liver is wrapped in thin strips of caul fat and makes for a super crispy and juicy kebab.

BOULFAF

Ingredients

• 1 kg sheep’s or calf’s liver, membrane removed
• 1 biggish piece of sheep’s caul, cut into strips
• 1 small orange, grated zest only (don’t add any of the pith as it’s bitter)
• 4 tsp paprika
• 3 tsp cumin
• ½ tsp ground chillies
• Sea salt to taste

Method

• Mix all the spices, the zest and salt to taste – remember you can always add salt again afterwards but never take it away.
• Cut the liver into large slices no more than 2 cm thick and grill these over hot coals for about 7 minutes a side – the meat must be medium-rare, no more.
• As soon as it’s cool enough to handle, cut these slices into cubes and put each cube into the bowl of spices and cover all sides well with the spices.
• Take a strip of the caul and wrap it around a cube of liver and then thread the wrapped liver onto the skewer – just make sure that you insert the skewer right through the caul otherwise it will unwrap and you’ll have a disaster on your hands.
• Repeat this process with all the remaining cubes and the rest of the caul.
• Grill the skewers for no more than 5 minutes on each side – you are looking for crisp, golden caul and juicy meat.
• Boulfaf is traditionally served with mint tea.

According to the Islamic history, God told Abraham to bring Hagar (Hajira) and his son Ismael to Arabia from Canaan (Israel) because his wife Sarah had become beyond jealous that Hagar had borne him a son – he had little option.  Mecca was arid and desolate and when Abraham started to get ready to leave, Hagar was justifiably worried and wanted to know why they were being left there –  Abraham assured it was God’s instruction and she stopped worrying and sent him on his way. Even though Abraham had left masses of food and water with the pair, the supplies dwindled at an alarming rate and soon both mother and son were suffering from hunger and dehydration.

CUCUMBER AND YOGHURT RAITA

Ingredients

• 2 medium sized cucumbers
• 2 tsp crunchy sea salt or to taste
• 500 natural yogurt
• 1 handful chopped fresh mint
• Freshly ground black pepper

Method

• Peel the skin the cucumbers and grate them.
• Mix with the flesh with the yogurt and the mint and season with salt and pepper to taste.

Hagar became desperate and ran up and down between two hills, today known as Safa and Marwa, seven times in a desperate attempt to find water.  She didn’t and collapsed next to her baby son begging God for help. The angel Gabriel appeared, struck the earth and a spring started to flow – soon they were able to drink and in time Hagar had started trading with the passing nomads for food and supplies. When Abraham arrived from Canaan, he was thrilled to see that they were operating a thriving well.  Here God told him to build a shrine, right next to Hagar’s well (the Zamzam well) and soon father and son were building a small stone structure, that would become known as the Kaaba, so that it would be a gathering place for everyone that wanted to strengthen their faith in God.

BAKED RICE PUDDING

Ingredients

• 100g Arborio rice (short grain pudding rice)
• 450ml full-cream milk
• 300 ml double cream
• 225 g clotted cream
• 30 g butter
• 1 tsp finely ground cardamom seeds (remove the black seeds from the green pods and grind well)
• 1 large split vanilla pod
• 85 g golden caster sugar
• freshly grated nutmeg

Method

• Heat oven to 180 C.
• Butter a shallow oven dish and wash the rice very well, rinsing it in cold water and draining.
• Bring the milk, the double cream and the clotted cream to the boil with the vanilla pod and the cardamom – add the rice and the sugar and stir well and remove from the heat.
• Pour the rice into the oven dish –  grate the nutmeg over the top and dot generously with butter.
• Bake for 15 minutes before lowering the oven to 160 C to bake for another hour.
• It should be creamy and golden brown on top – serve hot.

At this time, everyone dresses in their finest clothes to go to the mosque to perform the prayer that signifies the beginning of the celebration. After this, the animals will be slaughtered and the meat distributed throughout the community.  In many countries, especially those where families don’t own livestock, money is donated to charities that will provide for the needy. Every Muslim country and culture has their own traditions and the food is based on those – as with all other countries and all other faiths. In a country like Morocco, it’s traditional to prepare organ meats on the day of the slaughter – because nothing is wasted when a life is taken. As they days progress, the more expensive dishes are prepared.  Almonds are an integral part of Arabian cooking and Almond ice-cream typically enjoyed by young and old.

ALMOND ICE CREAM

Ingredients

• 150 ml  milk
• 15 g ground almonds
• 3 free-range egg yolks
• 50 g caster sugar
• 150 ml double cream
• 15 g real marzipan
• 2 tbsp Amandine liqueur

Method

• Bring the milk to a boiling point in a heavy-based saucepan and add the ground almonds – then remove from the heat and leave to infuse for 10 minutes.
• Whisk the egg yolks and the caster sugar until light and frothy and set aside.
• Strain the milk and almond mixture through a fine sieve, pressing down well on the almonds,  add the cream and the marzipan (crumble in the marzipan as you add it) and return the milk to the heat to bring it to a boiling point.
• Remove and then pour the mixture onto the egg yolk mixture, whisking continuously so that you don’t make scrambled eggs – pour it back into the saucepan and simmer gently until the mixture coats the back of a spoon.
• Now pour the mixture into a clean bowl, add the Amandine liqueur and allow it to cool before chilling it in the refrigerator – as soon as it’s just chilled,  pour the mixture into an ice cream machine and churn in accordance with the manufacturer’s instructions.
• If you don’t have an ice cream machine,  place in a suitable container in the freezer and freeze for 30 minutes, remove and beat well – return to the freezer and freeze for another 30 minutes and repeat the process. Do this twice and then allow to freeze for at least four hours.
• Place in the fridge for 20 minutes before serving.
• The recipe can be doubled or tripled.

*Annual pilgrimage to Mecca

** About 70 days after Ramadan

***Zabiha