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Eid Eats

Recipes for the Eid Celebration

Kurban Bayramı (Eid al-Adha in Arabic) is the second important Muslim festival in the Islamic calendar, the first being Şeker Bayramı (Eid al-Fitr).


The festival marks the conclusion of the annual pilgrimage (hajj) by devotees and commemorates Prophet Abraham's willingness to sacrifice his son Ishmael to God to demonstrate his obedience. At the last minute, God substituted a lamb to sacrifice in place of Ishmael. Therefore, at Kurban Bayramı, families with the means to do so sacrifice a goat, cow, or sheep and distribute the portions to the needy, to relatives and neighbours as a sign of sharing and devotion.


As with Eid al-Fitr, the holiday typically starts with morning prayer, dressing up in new clothes, and visiting friends and family. While this festival is the more holy and serious of the two, it is a time when Muslims all over the world enjoy dining together and savouring special dishes.


Rindra Yusuf is an Indonesian living in Turkey, and she shared a couple of her delicious Eid recipes that you can try at home.


Kastangel or Kue Kering Keju in Bahasa Indonesia, is a Dutch-influenced, savoury cheese cookie. Its name derives from the Dutch words for 'cheese' (kaas) and "sticks" (stengel). and there are several variants of the spelling and preparation, some taking the form of a puff pastry, others like a shortbread, and still another version that is like a fried spring roll.


Beef Rendang is a flavourful, slow-cooked meat stew that originated in Indonesia and has spread to neighbouring countries like Malaysia, Singapore and the Philippines. Although several of the ingredients can be difficult to source such as kaffir lime leaves, lemongrass and galangal, you can play with substitutes as long as you know there will be resulting differences in taste.


SUBSTITUTES

  • Kaffir Lime leaves: For two kaffir lime leaves, you could substitute the zest of two limes and one lemon

  • Lemongrass: In place of 2 stalks of lemongrass, you can use the zest of one lemon, OR, 2 teaspoons of lemon balm (Melisa)

  • Galangal: A milder ginger-tasting root, you can substitute a 2cm-diameter piece of galangal with 1/4 tsp cinnamon and 1/4 tsp mace (besbase in Turkish).

Kastangel

Recipe courtesy of Rindra Yusuf

Kastangel. Courtesy of Rindra Yusuf

300 g butter, room temperature

200 g Edam cheese, grated

400 g flour

2 tbsp milk powder

2 egg yolks


EGG WASH:

2 egg yolks 

1 tbsp fresh milk


DECORATION:

50 g cheddar/edam cheese, shredded 


  1. Put egg yolks & butter in mixers bowl, mix well for about 3-5 minutes (don’t over mix)

  2. Add flour, milk powder & cheese, combine well

  3. Preheat oven 150*C

  4. Roll the dough out to about 1cm thickness. Cut into individual about 4 cm long

  5. Arrange on cookies baking tray & wash with wash egg, and sprinkle with shredded cheese

  6. Bake for 20 minutes & remove to cooling rack


Beef Rendang

Recipe courtesy of Rindra Yusuf

Beef Rendang. Courtesy of Rindra Yusuf

1kg chunks steak, cut into chunk

2 table spoons vegetable oil

2 star anise

3 cardamom 

4 cups coconut milk

2 lemongrass stalks 

2 kafir lime

1 tbsp sugar


RENDANG PASTE:

10 red chilies 

5 garlic cloves 

1 big red onion

2 cm ginger

2 cm galangal

1/2 tsp ground cumin

2 tsp ground coriander 

1/2 tsp ground pepper

1 tsp salt


  1. Put rendang paste ingredients into the food processor and blend until smooth 

  2. Place a big pan over medium heat & add vegetable oil...add the paste & stir fry until the smell good. Add others ingredients & beef, stir well 

  3. Reduce the heat into low & simmer for 2-3 hours ( stirring often) until the dish has a dark moist appearance (similar to the photo above)

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