Eid is celebrated all over the world and with almost 2 billion muslims across the globe everyone’s table looks a little different. This year we sat down with three home-cooks who shared their Eid recipes, inspired by heritage, memory, and family. From breakfast to dessert, we’ve got your Eid menu covered.

Let’s get cooking.

Noor’s celebratory Fteera for breakfast:

Noor prepared a childhood morning staple fteera, which is a delicious unleavened Libyan flatbread that can be enjoyed with any topping of your choosing. 

“As a child of a North African father and Syrian mother, I grew up enjoying a variety of Middle Eastern dishes. For Eid morning, I’ll be making a traditional Libyan breakfast dish called fteera. We grew up eating this dish some Sunday mornings, but especially on our Eid mornings.”
Noor Tagouri

Tahirah’s Brown Chicken Stew for the main event:

Filled with memories of cooking lots and sharing lots of food with her mom, Eid is a time of reflection, faith, and family for Tahirah.

“My favorite aspect of Eid is the way it teaches us that food, family, and faith are all connected. My mom would always tell me that there’s barakah (blessings) in feeding people whenever there’s a gathering. Food in itself is a physical manifestation of your blessings and sharing a meal with people is truly an intimate and spiritual act.”
Tahirah Folk

Noreen’s ultra creamy Sheer Khurma for dessert:

Noreen shared her family recipe for sheer khurma, a creamy vermicelli pudding that her mother makes every Eid without fail. 

“As a Pakistani-American-Muslim growing up in a small town in Rhode Island, we created our own identity...Even in our busy lives, my mom still prepares sheer khurma on Eid, if nothing else. Warm, comforting, nutty bowls of vermicelli have been the consistent tradition throughout our hybrid celebrations.” Noreen Wasti

Noor and Noreen use the Always Pan in Steam

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