Saturday, November 20, 2010

What are these?

My Friend over at Zaiqa writes, "BakrEid or Eid-ul-Adha or the Festival of sacrifice, which is also the Greater Eid, is celebrated by Muslims worldwide to commemorate the obedience of prophet Ibrahim (as) who was asked by Allah (سبحانه وتعالى) to sacrifice his son prophet Ismail (as), and at the last time Allah (سبحانه وتعالى) intervened and spared Ibrahim’s (as) son and replaced a lamb instead. Eid-ul-Adha marks the conclusion of the major rites of Hajj, the annual pilgrimage to Makkah. One-third of the meat is distributed to the poor and needy as a charity and also to share the joy of the occasion."

Hint enough?  Now you tell me what one does with it.


  1. Subhorup, these are called as 'Sukke Kawab' (sun dried meat kabab). Boneless meat is cut into long and thin strips, marinated with red chilli powder, salt, turmeric powder and ginger garlic pastes and then allowed to sun dry for a few days. Then the strips are cut into small pieces and stored. When fancied, these dried kababs are shallow fried oil and then enjoyed along with meals.

  2. These sukke kawab are actually good to last for up to 10 months, but usually get eaten up in that many weeks.

    The bonding of the children of the family and the sacrificial lamb is especially significant since it teaches the value of love, obedience and righteousness.

    Of course, the sufi query of what to do with flesh that multiplies is also pertinent.