Eid

Eid

will always remind me of my childhood and growing up in Pakistan. I have a clear sensory memory of awakening to aromas of cloves and cardamom wafting from the kitchen into my bedroom. This is a day that revolves around family togetherness and a celebration of food, after a month of abstinence and contemplation.



As a child I would eagerly await Eid, as children we would receive ‘eidi’ in tiny colorful envelopes from older family and friends, and I would always look forward to collecting my ‘king’s ransom’ from my father, who would promise me this only if I woke up early, changed into my pretty new clothes and bangles!


Food took center stage – from breakfast of Visayans, hot cardamom chain, alembics and dahi bars made by my mother, followed by ‘elvensies’ of sheer Thurman at my Mani's house. Before lunch we would distribute food from our homes to the needy, this is a big part of the Eid culture in Pakistan, feeding those who may not be able to afford it themselves. Our lunch would always be at my dadi’s (paternal grandmother) place, which always promised to serve a lavish spread of biryani, shami kebabs, koftas, and always ending with mithai and her version of seviyan. A day of family visits, sitting together, being force-fed an obscene amount of food, laughing and cherishing what is on our tables is how I would describe Eid in Pakistan.

Makes six to eight kababs

Cooking time: Two to three hours

Ingredients

Bavette steak – 400 g

Channa daal – 50 g (soaked for about 30 minutes to overnight before cooking)

Cinnamon stick – 1

Black cardamom – 2

Black cumin (or regular cumin if not available) – 1 tsp

Coriander seeds – 1 tsp

Star anise – 2

Dried red chillis – 2 to 3

Black peppercorn – 1 tsp

Cloves – 8 to 10

Ginger – ½ inch (chopped into tiny pieces)

Coriander– ½ bunch (chopped finely)

Mint leaves – 20 (chopped finely)

Green chillies – 2 (chopped finely)

Egg – 1 (beaten)

Vegetable oil to shallow fry