Eid ul Azha, a joyful event observed by Muslims worldwide, carries huge cultural and religious importance in Pakistan. Among the religious rituals and acts of charity, food takes centre stage during this joyous period. As relatives come together to celebrate the spirit of sacrifice, a delicious collection of traditional dishes grace the Eid ul Azha table.

In this article, we will look into the flavoursome delights of Kaleji (Liver), Paye (Legs), BBQ (Beef), Chapli Kababs, and Yakhni Pulao, all of which play a preeminent role in the culinary festivities of Eid ul Azha.

Here are most-enjoyed foods on Eid ul Azha

Kaleji (Liver):

Kaleji, or liver, is a beloved treat prepared with expertise during Eid ul Azha. The liver, whether from a goat, sheep, or cow, is marinated in a mouthwatering combination of spices such as cumin, coriander, red chilli, and turmeric. It is then cooked until soft, resulting in a dish that puffs a satisfying combination of robust flavours and juicy texture.

The kaleji is often fried to perfection, along with onions and green chillies, creating a delectable treat that is enjoyed as a standalone dish or served with naan (bread) or rice. For offal lovers, kaleji is a must-have dish that adds to a different touch to the Eid ul Azha feast.

Paye (Legs):

Mutton paye Recipe by Manvi Niazi - Cookpad

Paye, or trotters, are a customary delicacy that occupies a special place in Eid ul Azha festivities. These gelatinous and meaty treasures are slow-cooked to perfection, allowing the flavours to amplify and the meat to become tender and juicy. The paye are typically parboiled in a fragrant broth suffused with a medley of spices, including ginger, garlic, black cardamom, and cinnamon.

This prolonged cooking process results in a rich and hearty gravy, often relished with naan or roti, which completes the tender meat and torments the taste buds. The luxury of paye during Eid ul Azha is a testament to the love for meat and the art of slow cooking in Pakistani cookery.

BBQ:

Eid ul Azha Feasts: Exploring Pakistan's Flavorful Delicacies

Barbecue, commonly known as BBQ, harbours a special place in Pakistani cuisine, and Eid ul Azha offers the perfect prospect to indulge in this culinary charm. Succulent beef cuts, marinated in a combination of spices, yoghurt, and tangy marinades, are grilled to an ideal over hot coals or in a tandoor (clay oven).

The smoky savours imparted by the grill, mated with the tender and juicy meat, assemble a BBQ experience that is second to none. From juicy beef tikka to delectable seekh kebabs and tantalizing boti (meat chunks), the BBQ spread during Eid ul Azha depicts the aptitude of grilling techniques and the art of condiment, leaving meat lovers craving for more.

Chapli Kababs:

A pridefulness of Pashtun Cuisine Originating from the Khyber Pakhtunkhwa province, Chapli Kababs have earned popularity throughout Pakistan, especially during Eid ul Azha. These spheroidal and flat minced meat fritters are traditionally made with ground beef, fused with a mixture of spices, onions, tomatoes, and fresh herbs.

The unusual feature of Chapli Kababs lies in their crispy exterior, imparted by shallow frying in a generous amount of oil or ghee. With every bite, one can enjoy the smoky flavours and the assortment of spices that harmoniously merge together, making these kababs a pleasure for the taste buds. Chapli Kababs are often served with naan, yoghurt sauce, and a side of salad, making them a cherished addition to the Eid ul Azha feasts.

Yakhni Pulao:

Yakhni Pulao, a fragrant rice dish cooked in a flavorful broth, is a staple on the Eid ul Azha menu. Tender meat, commonly goat or chicken, is steamed with aromatic spices, including cinnamon, cloves, cardamom, and bay leaves, to form a rich and flavorful stock.

The rice is then boiled in this yakhni (broth) until each grain immerses the aromatic flavours, resulting in a dish that is both aromatic and heartwarming. The tender meat pieces snuggled within the rice add a comforting element to every spoonful. Yakhni Pulao is often garnished with fried onions, fresh coriander leaves, and a drizzle of fried nuts, enriching its visual appeal and taste.