Flavors of Eid

September 17th, 2009
Eid is the largest Muslim holiday. It marks the end of Ramadan during which Muslims fast from sunrise until sunset. Eid, thus, is the first day when they are not fasting. Traditionally, the food served on Eid differs from culture to culture. That being said, we did find a few common food items in Eid celebrations around the world. We wanted to share these recipes with you, so that Muslims and non-Muslims alike can indulge in the many flavors that mark the end of Ramadan.

Beef Rendang

This is a festive beef dish made in Malaysia and Indonesia.

The simplest recipes are often the yummiest. Of course, you can change the amount of the spices depending on your taste.





You will need:

1.5kg steak cut into cubes (or 3lb 5oz)

1.75 liters coconut milk

10 small onions, peeled and sliced

4 cloves garlic, minced

2 tsp ground ginger

4 tsp chilli powder

1.5 tsp turmeric powder

2 Indonesian bay leaves (aka salam leaves).

Note: All these ingredients can be found at a grocery store, with the exception of the Indonesian bay leaves. If you can not find the Indonesian bay leaves, feel free to use regular bay leaves and some salt.


The process:

Simply put all the ingredients in a wok, and give it a few stirs. Let it simmer for three hours, or until most of the sauce has evaporated. Make sure to stir it regularly. Once the beef is cooked, serve it over boiled rice.


Isn’t that such an easy recipe?





Kheer is a traditional South Asian rice pudding, often served for breakfast.





You will need:

1/4th cup long grain rice (washed and drained)

5 cups milk

3 cardamom seeds (crushed)

2 tbsp almonds (blanched and slivered)

A pinch of saffron threads, soaked in a little hot milk

Two tablespoons rosewater

1 tbsp skinned pistachio nuts (chopped)

1 tbsp raisins (optional)

2-3 tbsp sugar or as desired


The process:

Put the rice, milk, rosewater and cardamom in a pan, bring to boil and simmer gently until about an hour later. At this point, the rice should become soft (the grains should start to break up) and the milk should also become thicker. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved. When the kheer reaches a consistency similar to porridge, remove from heat and serve either warm or chilled.


So UeaTers, try these at home, and leave us a comment to let us know how much you loved the rich flavors of Eid!







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2 thoughts on “U of T’s Halal Standards

  1. I am intrigued that you have created a Halal Standard for U of T and would like to write it up for our website This is an international website for anything Halal. What prompted you to create your own Halal Standard? Who monitors the food preparation?
    Salama Evans
    Halal Focus

  2. Thank you for the comment Salama :).
    We are also excited to have a set of uniform Halal Standards on all three campuses. We began this initiative to account for the Muslim students, faculty and staff who eat Halal..our aim is to make U of T Food Services inclusive for everybody.
    With these Standards in place, the students, faculty, staff and others can rest assured that we are aware of Halal procedures, suppliers and guidelines, and that we work hard to ensure all the Standards are met.
    As for monitoring the food preparation: Our staff has been trained in Halal procedures and is aware of issues like cross-contamination, etc. So the staff, supervisors, and Food Services all make sure that the Halal Standards are met during food preparation.

    I hope this answered your questions. Feel free to send us an email for further information.

    We are looking forward to being included in Halal is a great website.

    Thank you,
    -Sarah Khan
    (Marketing and Communications Coordinator)

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