8 Tasty Eid Al-Fitr Foods from Around the World

Liputan6.com, Jakarta - Eid Al-Fitr is one of the most special times of the year for Muslims around the world. After a whole month of fasting during Ramadan, families and friends come together to celebrate. They share laughter, prayers, and of course, meals. Over time, Eid Al-Fitr foods have become an important part of this celebration. From big family feasts to small sweet treats, food is a way to show love, gratitude, and joy during this happy occasion.

Every country has its own way of celebrating, and the Eid Al-Fitr foods on the table are different from place to place. Here are eight delicious dishes that people enjoy around the world.

Tagine is a slow-cooked stew made with meat, vegetables, and warm spices like cumin and cinnamon. It is cooked in a special clay pot with a cone-shaped lid. The slow cooking makes the meat very soft and full of flavor. Families in Morocco, Algeria, and nearby countries often serve tagine during big celebrations and shared meals.

Sheer Khurma is a sweet, creamy drink made with milk, dates, and thin noodles called vermicelli. It is often the first thing people eat on the morning of Eid. This dish is one of the most loved Eid Al-Fitr foods in countries like Pakistan, India, and Bangladesh, where it brings warmth and sweetness to the start of the celebration.

Bolani is a thin, crispy flatbread filled with vegetables like spinach, potatoes, or lentils. It is pan-fried until golden and served with yogurt or chutney. In Afghanistan, Bolani is a popular dish at family gatherings and celebrations. It is easy to share and enjoy together, which makes it a perfect choice for festive occasions.

Beef Rendang is a rich and flavorful dry curry made with beef, coconut milk, and many aromatic spices. The meat is cooked slowly for a long time until it is very tender and dark in color. As one of the most iconic Eid Al-Fitr foods in Indonesia and Malaysia, Rendang is traditionally prepared the day before Eid and shared with family and neighbors.

Manti are small, steamed dumplings filled with spiced meat, usually lamb or beef. They are served with sour cream or a garlic-yogurt sauce on top. Making Manti is a group effort, where family members often sit together to fold each dumpling by hand. This cooking tradition has been part of Muslim communities across Russia and Central Asia for many generations.

Lokum, also known as Turkish Delight, is a soft and chewy sweet treat made from starch and sugar. It comes in many flavors, such as rose, lemon, and pomegranate, and is often covered in powdered sugar or chopped nuts. In Turkey, Lokum is given as a gift to neighbors and guests during Eid. This is why Eid is sometimes called "Şeker Bayramı," which means "Sugar Festival."

Doro Wat is a spicy chicken stew that is slow-cooked with a rich sauce made from berbere spice and onions. It is served on top of injera, a spongy flatbread used to scoop up the food. In Ethiopia, Doro Wat is a dish saved for very special occasions. Its deep, complex flavors make it one of the most memorable and celebrated dishes in Ethiopian cuisine.

Mansaf is the national dish of Jordan. It is made with large pieces of lamb cooked in a tangy dried yogurt sauce called jameed, and served over a big plate of rice. The dish is traditionally eaten by hand and shared from one large platter. Mansaf represents generosity and togetherness, two values that are at the heart of every Eid celebration.