The most famous Eid dishes.. when the sacrifice turns into a menu of rich meals
With the advent of the blessed Eid al-Adha occasion, the tables of Algerians are adorned with several traditional dishes that have been inherited by families for a long time. To prepare it on this religious occasion, according to their different customs, cultures and cuisines.
Algerian families do not dispense with the bouzloof dish on the first day of Eid al-Adha
Bouzloof is the most popular dish
Families agree to cook the bouzoloof dish, in most regions of the country, as it is considered the most famous local dish that is prepared on the day of Eid al-Adha immediately after the sacrifice. This dish is prepared specifically from the head of the sheep, and in some areas the dish includes the head and legs of the sacrifice. Prepare, season and serve deliciously.
After roasting the head of the sacrifice over the fire until it is purified of wool, it is then sucked with a knife until it is completely cleaned, and this method is called “chowat.” It gives it a special flavor, such as black pepper, cumin and garlic, and at the last stage it is cooked on hot coals or in a saucepan with a special recipe.
There is another way to prepare the bosloof in a number of regions of the country, which depends on cleaning the head of the sheep well after the “chopping” process, according to the statement of Mrs. Warda Miliani to “Ultra Algeria”, adding that after cleaning it is cut and placed directly in a large amount of salt water until It is cooked well, and then served on plates decorated with pieces of grilled hot green pepper, a little metallic and pieces of lemon.
In other parts of the country, families have devised another way to cook bosloof, and this method is called bosloof muffled, as it is mixed with various spices and placed in a perforated pot on a pot of boiling water, to be cooked on water vapor, and this method gives a special flavor to the dish that is different from the previous ones, It is usually served on the first day of Eid al-Adha with fried potato fingers, while some prepare it in another way as a dish of fried potatoes, tomato sauce and a little metal, after which pieces of pre-cooked lamb head are placed on top of the dish.
Some Algerian families also keep the bosloof dish with the intestines of the sacrifice in the broth with chickpeas to be served with the couscous dish, which is one of the most delicious dishes that housewives devote on the second day of Eid al-Adha, and is served to guests as well, while others prefer to cook the bosloof with red broth. Or tomato sauce, as is the case in Western Algeria.
The nerves.. the hardest dish
Bouzollouf is not the only dish that Algerian families are famous for on the first days of Eid, as it is rivaled by the Asaban or Asabana dish, which is prepared from the intestines and entrails of the sacrifice.
The intestines of the sheep are prepared with a number of spices, then they are cut into small pieces and stuffed with rice in tripe or net. Then tripe is sewn and cooked in broth prepared with garlic, chickpeas and a few herbs that give it a special flavour. The preparation of this dish varies in some regions of the country, but the dish bears the same name.
The guts of the Eid sacrifice have other dishes, including the dwara or bakbouka dish, which is served at dinner on the first day of Eid al-Adha or the second day of the feast. Clean them, and put them in a large saucepan to which spices such as black pepper, red pepper, coriander, cumin, and salt are added, in addition to garlic, chickpeas and tomatoes with water, which is the food that is also served at banquets and occasions.
Some families do not overdo their customs on the first day of Eid al-Adha, as the table is decorated with cabbage, which is a simple dish that is based on cutting the liver of the sheep into small pieces, then wrapped in grease and placed on barbecue skewers, then grilled on hot coals.
On the second day of Eid, women in some areas prepare the muhammara shoulder dish, where the shoulder is hollowed out so that the housewife can stuff it with minced meat, garlic, onions and spices of various kinds, then sew it and cook it in the oven. Garnish with coriander, mint and lemon slices.
Grills are for men
The grilled dish, as it is called in several Algerian regions, is among the distinguished dishes of Eid al-Adha, especially what depends on cooking the ribs of the sheep in the oven, with various spices and served with the harira dish or vegetable soup.
It is noteworthy that on the second day of Eid al-Adha, family members gather to grill meat over hot coals, as the meat is cut into small pieces and pieces of fat, onions and green peppers are added, and placed on wooden or iron skewers arranged, most of them are pieces of meat, while onions and peppers are placed for flavor, It is grilled on charcoal in special grills, and it is one of the most delicious dishes that men deliberately cook.
Eid al-Adha dishes are prepared with the participation of all family members, from the process of cleaning the sacrifice to cutting and cooking it.
Eid al-Adha dishes are often associated with family participation and task-sharing, as these dishes are prepared with the participation of family members, starting from the process of cleaning the sacrifice to cutting and cooking it, as each family member takes care of helping in what he improves, and on this occasion several local dishes are prepared that are on days Pro-Eid al-Adha, including the dish of shakhkokha, tarida, couscous and other dishes that are prepared on religious occasions and parties.
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