Moroccan Recipes for Eid Al-Adha (Eid Al-Kabir)

Eid Al-Adha, known as the Festival of Sacrifice, is the most important holiday in the Islamic calendar. Here are recipes for Moroccan dishes traditionally prepared during this special time.

  • 01 of 16

    Heart Kebabs (Brochettes)

    Kebab brochettes
    Shamrat Hasan/Moment/Getty Images

    Grilling is a terrific way to cook the organ meat traditionally available during Eid Al-Kabir. Try these zesty Moroccan heart kebabs (brochettes).

  • 02 of 16


    Moroccan holiday lamb with honey, raisins and almonds

    Christine Benlafquih

    This sweet and spicy dish features meat and raisins stewed with exotic spices. Almonds can be cooked in the aromatic sauce or fried and served as a garnish.

  • 03 of 16

    Mechoui - Roasted Leg of Lamb or Shoulder

    Leg of lamb served with roasted garlic and eggplant

    Owen Franken/Getty Images

    Although mechoui is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground, this recipe calls for only a leg of lamb or shoulder. It's best prepared by slow-roasting in the oven until the meat is tender enough to pull off the bone.

  • 04 of 16

    Gueddid - Moroccan Dried Meat

    A string of Gueddid

    Christine Benlafquih

    Although most families no longer need to preserve meat by sun-drying, gueddid, or the Moroccan version of jerky, is still high on the list of many Moroccans' beloved traditional foods. Eid is a popular time to prepare this marinated, dried meat.

    Continue to 5 of 16 below.
  • 05 of 16

    Beef or Lamb Feet with Chickpeas, Raisins and Wheat

    Beef feet with chickpeas, raisins, and wheat

    Christine Benlafquih

    This traditional Moroccan dish calls for beef feet or lamb feet, a cut of meat referred to as kourine in Moroccan Arabic, and which Moroccans will have on hand during this time. It includes the hoof and lowermost portion of the leg. Goat feet may also be used.

    Beef and lamb feet have relatively little meat, but the tendons, fat and connective tissue around the joints are flavorful thickeners for the sauce.

  • 06 of 16

    Slow Roasted Lamb Spareribs

    Slow-roasted spare ribs

    Christine Benlafquih

    This is an easy, delicious way to prepare slabs of lamb spareribs. The meat is coated with butter, herb and spice mixture, and then slow-roasted in the oven to buttery tenderness. The optional basting with honey at the end of cooking adds sticky, finger-licking sweetness. Serve the spareribs with salt and cumin for dipping.

  • 07 of 16

    Liver Kebabs - Boulfaf

    A liver kebab

     imagenavi/Getty Images

    The liver is wrapped in caul and grilled to make boulfaf, a brochette recipe that is especially popular on the first day of Eid Al-Adha (Eid Al-Kabir).

  • 08 of 16

    Lamb Kebabs (Brochettes)

    A set of lamb brochettes on the grill
    Dorling Kindersley/Dorling Kindersley/Getty Images

    Use tender leg of lamb for this traditional – and delicious – Moroccan kebab (brochette) recipe.

    Continue to 9 of 16 below.
  • 09 of 16

    Tomato and Roasted Pepper Salad

    A plate of tomato and roasted pepper salad

     Ruth Hartnup/flickr/CC By 2.0

    This very popular Moroccan salad is a must when serving kebabs, as many Moroccans will stuff a wedge of bread with grilled brochette meat and a large spoonful of this salad. A delicious combo!

  • 10 of 16

    Tangia with Lamb Feet

    A tangia

    Christine Benlafquih

    An easy recipe for preparing calves or lamb feet, which will be on hand after a home slaughter. Use a clay tangia like the one shown here for slow cooking in the oven, or choose to make the dish in a pressure cooker or conventional pot instead.

  • 11 of 16

    Olive Tapenade

    Olive tapenade and bread

    Christine Benlafquih

    Use black or green olives to make this delicious condiment, perfect to stuff into bread with your Eid brochettes. It is used to add flavor and fiery touch.

  • 12 of 16

    Lamb with Prunes

    A plate of lamb with prune stew and green beans

     Angus Fraser/Flickr/CC By 2.0

    Lamb with prunes is a classic Moroccan dish. This sweet and spicy recipe can be prepared either in a pot or pressure cooker.

    Continue to 13 of 16 below.
  • 13 of 16

    Sweet and Spicy Moroccan Tagines

    A close-up of a complete tagine stew

    Christine Benlafquih

    This list of sweet and spicy tagines will give you more ideas of ways to prepare the extra meat on hand during and immediately after the Eid al-Adha holiday. All of these dishes work well as family meals or when entertaining.

  • 14 of 16

    Steamed Sheep's Head

    A plate of steamed sheep's head

    Christine Benlafquih

    Steaming is a very popular way to prepare sheep's head. After the head is cleaned and cut up, it's seasoned with cumin and salt and then steamed. Very easy to make, the steamed meat is served with additional cumin and salt for dipping.

  • 15 of 16

    Saffron Lamb

    A plate of saffron lamb
    simonlong/Moment/Getty Images

    This Moroccan recipe uses mild seasoning to allow the natural flavors of lamb and fragrant saffron to dominate the dish. Perfect for large cuts from the neck, shoulder or shank.

  • 16 of 16

    Lamb or Beef with Olives and Preserved Lemon

    Lamb or Beef with Olives and Preserved Lemon

     Hisham Ibrahim/Getty Images

    This classic Moroccan dish combines meat, onions, olives and preserved lemons with fragrant ginger and saffron. Serve it with bread for scooping up the meat and sauce.