The Menu Evolves for a Muslim Holiday Built Around Food
The New York Times
Meat is still central to Eid al-Adha, which commemorates a sacred sacrifice, but many people are adapting their feasts to changing seasons, laws and tastes.
It was still pitch black when Nadia Hamila, then a young schoolgirl, would roll out of her warm bed at 3 a.m. to accompany her father to the abattoir in northern London on the first morning of Eid al-Adha. Ms. Hamila, who at 40 is an entrepreneur and the owner of a Moroccan packaged food business in London, still remembers feeling the excitement surrounding the holiday. She and her father would bring an entire sheep back to the apartment, where all the women would gather to clean the innards and trotters in the bathtub. “We even had a specific order for the way we ate the meat,” she said. The first day of Eid al-Adha was for the organs. On the second day, they ate the head and trotters, and only on the third day, once the fresh meat had rested, would they make kebabs, tagines or grills.
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