Happy Eid! Here Are All of the Recipes You Need for a Celebratory Post-Fasting Feast

Curry recipes are a great way to bring spice to the dinner table. Try this slightly sweet, mild curry for a boost to your spread.

This curry can be made with any type of white fish or even salmon for a sweet and spicy combo served atop fresh rice.

An unusual salsa, made with easy-to-find Middle Eastern ingredients, transforms ordinary kebabs into something exotic. You’ll need 4 to 6 metal skewers (10-inch size) for the lamb.

Kick off a backyard get-together with these sizzling, aromatic beef skewers from Nite Yun, chef and owner of a homestyle Cambodian restaurant in Oakland called Nyum Bai. “For any special event in the summer, like a birthday, my mom would make a bunch of these,” she says. Usually on the side: Pickled green papaya and grilled corn drizzled with coconut milk.

Los Angeles actor Naz Deravian, creator of the food blog Bottom of the Pot, serves this rice at her annual Yalda celebration, which celebrates the winter solstice. Barberries, the tiny, tart, Vitamin-C-rich fruit of a thorny shrub, are dried for use in any number of Persian dishes besides rice, including stews and jam. When warmed, the berries turn a jewel-like red. Don’t let the many steps here dissuade you; they fit together for maximum efficiency.

Designed for cilantro fans, this Indian-style chutney gives chicken breasts loads of flavor and keeps them moist in their parchment-paper packets. Don’t let the grill get over 425°, or the paper may catch on fire.

Sweet-and-sour and spicy-hot chutney over potatoes on a crisp base makes an enticing appetizer. A sprinkling of sev—fried noodlelike strands of spicy garbanzo batter—adds a crunchy texture. The traditional base is a cracker-like fried bread, but Hema Alur-Kundargi prefers crisp sesame crackers or tortilla chips. 

This playful nod to Indian dal (legume curry) is perfect at room temperature for a picnic or office lunch, but also great alongside roasted lamb chops for dinner. It tastes even better after a night in the fridge. Yellow split peas look especially pretty here.

A longtime maker of traditional Indian pilafs, Lynn Lloyd of Santa Cruz, California wanted to create a special one a couple of years ago that takes note of flavors found in traditional American holiday dressings like cranberries and toasted nuts.

Like all types of brown rice, each grain of brown basmati retains its nutritious bran and germ. The gentle sweetness of this rice comes from unrefined coconut oil, which is rich in antioxidants. Use this rice as a base for saucy Middle Eastern or Indian dishes, including curries; in pilafs; and in soups.

This super simple dessert makes minor additions to Medjool dates by adding lemon zest and walnuts inside and a gentle roll in some powdered sugar to give it a sweet finish and fancy appearance.

At the Scottsdale, Arizona farmers’ market, Noor Al Mousa—a Syrian baker who’s part of the Syrian Sweets Exchange organization—sells an array of baklava. This rolled form is the lightest, most delicate, and most popular, maybe because it’s so easy to pop in the mouth.

This take on traditional Indian rice pudding uses mascarpone cheese for added richness, and rose water for aromatics.