Eid Mubarak everyone! Ramadan has come to an end, and at least I caught the beginning and the end on the blog 😀 Never fear though, I was at least trying to fulfil the requirements of the month, fasting, prayers etc…not a whole lot of focus on food (that’s what happens when you balance work with an important month like Ramadan…something had to fall by the wayside).
Our (sister-the-elder and I) prep for Eid started earlier in the week with discussions on menu and making lists. I’m doing Eid with her family here in Guyana and not in Trinidad. So, we basically have to cater for the mosque crew tomorrow from lunch onwards (which will NOT be curry since that’s the primary food group they’ve been enjoying all month long at the masjid). And then another big do in the week for other friends, which will be curry (alhamdulillah, because it means less I have to actually cook!). And then, super ambitious this year – I am going to have a few people over next weekend for a small Eid dinner. Haven’t done that since my student days in Edinburgh. I usually just am part of a larger family thing either at home in Trinidad, or here in Guyana with my sister. So lots of menu planning and cooking.
All 3 events will need some sweets. And after our years of experience with Mom, we try to set aside some nights in the week before Eid to make large batches of sweets. This was somewhat hampered by lack of essential ingredients (NO Nestle’s cream? Can you imagine?? I can only surmise the distributor in Trinidad just kept all there!). But 2 nights ago we made gulab jamoon – 206 of them, fried in batches of 13 and then sugared in a quick icing sugar glaze. We had planned to make one of those large cartering size sheet pans of barfi…but no cream and no desire to be creative and experimental with such a core sweet. So tonight we made halwa – 1.5 lbs of semolina halwa! All this while fending off 2 little ones and with the varying helpfulness help of a pre-teen and teen.
We also did some prep for the more savoury courses – boiled 5 lbs potato for the potato salad, ground 3 lbs of channa and lentils for falafel, cooked the 4 lbs of minced beef for lasagna, someone cut up and season the 20 lbs of chicken and made sure we had more than enough green seasonings and other ingredients. We also made a macaroni pie with lots of cheese and mustard…and minced beef (which won’t pass Lilandra’s standards because of that one little addition). It made a good dinner for the night of Eid, followed by ice cream (and goodness, the places little ones can drip and drop ice cream is amazing…and they don’t go for the no-stain coconut…no, it has to be chocolate…)
So for those who are interested, our menu (a la Lilandra’s usual style)
- Tahini dip (darn got to remember to dig out the tahini from my fridge!)
- Yellow Rice
- Stew Chicken
- Potato Salad
- Green Salad
- Gulab Jamoon
(It may not sound particularly exotic, but we’re looking forward to it, so it’s festive enough!)
Curry – which should be roti, rice, curried meats, punpkin, bhagi…you get the idea)
Plus the sweets
- Bulgur Pilaf
- Trout Filets baked (perhaps stuffed) in a sour cream/lime sauce
- Chicken Biriyani OR
- Chicken Kebab inspired dish (with Middle Eastern seasonings – time to break out the sumac I brought from Hajj)
- Potato, Eggplant and Feta dish
- Usual sweets (whatever’s left)
- Baklava (if I can find filo pastry)
It’s already close to midnight and I still have to sort out my clothes, so I won’t even try to put more photos in this post. You can browse my Flickr stream for Eid photos and enjoy!
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