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Eid-ul-Adha is the "Salty Eid" because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal slaughtered in the house. The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered animal.
The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks.
Associated with Eid ul-Fitr among Muslims in Southeast Asia. [43] Rendang - spicy meat dish of Minangkabau. The ingredients of the food contains symbolism of the Minangkabau culture: the chili symbolizes ulama and sharia, the meat symbolizes clan leaders, the coconut milk symbolizes teachers, spice mixture symbolizes the rest of Minangkabau ...
Sheer khurma or sheer khorma (Persian: شير خرما, romanized: shîr xormâ "milk and dates") [1] is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr [2] [3] and Eid al-Adha in Pakistan, Afghanistan, and parts of Central Asia. It is equivalent to shemai, a Bangladeshi dessert.
On the day of Eid al-Fitr, Afghans will first offer their Eid prayers and then gather in their homes with their families, greeting one another by saying "Eid Mubarak" and usually adding "Eidet Mobarak Roza wa Namazet Qabool Dakhel Hajiha wa Ghaziha," which means "Happy Eid to you; may your fasting and prayers be accepted by God, and may you be ...
Pakistani cuisine is influenced by Iranic, Indic & Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. [1] [2] Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
This page was last edited on 13 January 2020, at 21:18 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
This page was last edited on 24 September 2024, at 19:56 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.