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How do Moroccan food traditions change during Eid al-Adha?

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I’ve read about the significance of Eid al-Adha in Morocco. What specific dishes or food rituals are unique to this celebration?

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Grilled liver wrapped in caul fat (bouftek) is a classic dish prepared on the first day using fresh lamb.

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Tangia is often made during Eid, especially in Marrakech, with cuts of lamb slow-cooked in traditional clay pots.

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Families gather to prepare and share brochettes (kebabs) from freshly butchered meat.

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Harira is served alongside traditional sweets to break up the heavier lamb dishes.

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