ISLAMABAD: From the steppes of Central Asia to the bustling streets of Karachi, Eid al-Adha brings with it a celebration of flavours. Here’s a glimpse of what simmers in kitchens across continents during this sacred festival.
Mantu – Afghanistan, Pakistan
Delicate dumplings filled with minced lamb, onions, and spices.
Steamed and topped with tangy yoghurt and lentil sauce, mantu is a soulful Afghan favourite served to guests after Qurbani prayers.
Where to try it: Kabul, Mazar-i-Sharif, or your Afghan friend’s home.
Seekh Kebabs – Pakistan
Skewered minced beef or lamb blended with chili, coriander, and herbs—grilled over coal until smoky and tender. Served with mint chutney and naan, this is Pakistan’s meaty love letter to Eid.
It is a staple in food streets and family BBQs.
Plov – Uzbekistan, Afghanistan and Pakistan
A Central Asian classic. Long-grain rice, lamb chunks, carrots, and onions cooked in a cauldron of rendered fat. Plov is more than a dish—it’s a symbol of abundance shared with neighbours.
One must-try in Tashkent and Samarkand.
Kharouf Mahshi – Middle East (Jordan, Lebanon, Syria)
Whole lamb stuffed with rice, pine nuts, and spices, then slow-roasted to perfection. Served at grand Eid feasts, kharouf mahshi is both a spectacle and a culinary masterpiece.
It is a highlight in Amman, Beirut, and Damascus.
Ćevapi – Bosnia and the Balkans
Grilled meat sausages, typically a mix of lamb and beef, served with flatbread, onions, and sour cream. A Balkan BBQ essential that brings families together after Eid prayers.
It is popular in Sarajevo and Novi Pazar.
Nihari – India, Pakistan
A slow-cooked beef or lamb stew, rich with marrow and spices. Usually eaten at dawn on the second day of Eid with naan or paratha.
Eid al-Adha is not just a ritual—it’s a celebration of culinary heritage across cultures. This year, let your plate travel borders.
