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.

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

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    mrouzia - Moroccan holiday lamb with honey, raisins and almonds
    Mrouzia - Moroccan Spiced Lamb with Honey, Raisins and Almonds. Photo © 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.

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    Leg of Lamb Served with Roasted Garlic and Eggplant
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    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.

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    Photo © 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.

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    Photo © Christine Benlafquih

    This traditional Moroccan dish calls for beef feet or lamb feet, a cut of meat referred to as kour3ine 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.

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    Photo © Christine Benlafquih

    This is an easy, delicious way to prepare slabs of lamb spareribs. The meat is coated with a 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.

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    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).

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

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    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!

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    Photo © 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.

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    Photo © Christine Benlafquih

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

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

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    Photo © 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.

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    Photo © 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.

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    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.

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    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.