33 Celebratory Eid al-Fitr Recipes for a Festive End of Ramadan From aromatic biryani to legendary sweets, close out the holy month with the ultimate Eid al-Fitr menu. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on March 10, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio Eid al-Fitr, or the Festival of Breaking the Fast, is celebrated by Muslims around the world to mark the end of Ramadan and its month-long dawn-to-sunset fast. It’s a joyous three-day holiday filled with communal prayer, gatherings with loved ones, gratitude, charity, gifts, and, of course, special meals — complete with plenty of sweets. A diverse array of Eid-al-Fitr foods are enjoyed across cultures and regions, with common threads including festive meat and rice dishes. Put together an Eid spread with this collection of recipes suited to the occasion, from honeycomb buns, barley soup, and semolina pancakes for the morning meal to centerpiece mains like lamb biryani, curried chicken, and pomegranate-glazed salmon. Read on for Eid food inspiration to fuel your celebration. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 33 Makroud (Date-Filled Semolina Cookies) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Montiel These diamond-shaped semolina cookies deliver a deeply satisfying contrast of textures: tender, buttery dough wrapped around spiced date paste, then fried and soaked in orange blossom–scented honey syrup until glossy and fragrant. Get the Recipe Save 02 of 33 Maghrebi Mint Tea Laura Murray Bright with fresh spearmint and gently tannic from gunpowder green tea, this fragrant, refreshing drink is famous for its ceremonial presentation, in which it is poured back and forth between the teapot and glass from roughly a foot above to aerate it and produce a foamy top. Get the Recipe Save 03 of 33 Lamb and Butternut Squash Tagine with Apricots Victor Protasio A tagine is both a North African cooking vessel and the stew cooked in it. Here, savory lamb, salty olives, and the warm spice blend ras el hanout are balanced by sweet butternut squash, apricots, and a touch of honey. Get the Recipe Save 04 of 33 Yemeni Bulgur Wheat Shurba Alex Lau Coarse bulgur and a warming blend of cumin, black pepper, cinnamon, and ginger makes for a complex, comforting soup. Get the Recipe Save 05 of 33 Khaliat Al Nahl (Honeycomb Buns) Alex Lau A staple Eid breakfast in the Arabian Gulf and the Levant, these khaliat al nahl are sweet, cloud-like rolls filled with cream cheese, drenched in cardamom-infused honey, and topped with crunchy white sesame seeds and black nigella seeds. Get the Recipe Save 06 of 33 Pomegranate Chicken Thighs Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless A sweet-tart pomegranate juice reduction simmers with onion, garlic, ginger, cilantro, brown sugar, and chicken stock to envelop ras el hanout–spiced chicken thighs, while fresh pomegranate arils provide a pretty finishing pop. Get the Recipe Save 07 of 33 Lamb, Sweet Potato, and Coconut Mafé Curry Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Senegalese chef Pierre Thiam's cozy West African curry features perfectly tender lamb shoulder, creamy sweet potatoes, and a custom-blended curry powder that's served over fonio to soak up the deeply flavorful sauce. Get the Recipe Save 08 of 33 Tchicha Bel Za'atar (Barley Soup with Wild Thyme) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Montiel Earthy barley semolina simmers in a simply seasoned tomato broth with garlic, onion, and wild thyme, thickening the soup with its starches as it cooks. Served with lemon wedges, this dish is a gentle, soothing way to break fast on Eid al‑Fitr morning. Get the Recipe Save 09 of 33 Saffron Rice Pilaf with Cherries and Pistachios Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Aromatic saffron-infused basmati rice studded with sweet cherries, crunchy pistachios, and fresh cilantro is a cheery, colorful accompaniment to Eid spreads. Get the Recipe Save 10 of 33 Walnut Baklava Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Unlike its honey-soaked cousins, this Iraqi-style baklava gets its sweetness from rosewater and lemon syrup. A traditional diamond cut and festive pistachio topping make it as beautiful as it is buttery. Get the Recipe Save 11 of 33 Kibbeh Bil Sanieh Victor Protasio / Food Styling by Torie Cox / Prop Styling by Audrey Davis Often dubbed “pizza kibbeh” based on its appearance, this baked vegetarian dish from chef Ana Sortun layers spiced bulgur into a hearty, savory pie. Get the Recipe Save 12 of 33 Gulai Ayam (Indonesian Chicken Curry) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Chef Shandra Woworunto's recipe for Padang curry comes from West Sumatra and calls for a stone mortar and pestle. The resulting spicy, gingery curry paste is the base of a rich, fragrant one-pot meal. Get the Recipe Save 13 of 33 Mahi Zafaroni (Pan-Seared Fish with Saffron and Dried Lime) Ellen Silverman Dried limes, also known as black limes, originated in the Persian Gulf and are widely used throughout the Middle East to provide a sour depth and earthy, fermented flavor to dishes like this one — you'll need three whole dried limes plus dried lime powder to make it. Get the Recipe Save 14 of 33 Fattoush Food & Wine / Photo by Jen Causey / Food Styling by Christina Daley / Prop Styling by Torie Cox For this bright, zesty Levantine bread salad, herbs, peppers, and two types of onion mingle with romaine, tomato, and cucumber in a tangy pomegranate-sumac dressing alongside crunchy homemade pita chips. Get the Recipe Save 15 of 33 Saffron, Pistachio, and Rose Petal Helva Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster Often enjoyed for special occasions or holidays such as Eid al-Fitr, this creamy cardamom- and saffron-infused Turkish semolina pudding is dotted with butter-toasted pistachios and strewn with rose petals. Get the Recipe Save 16 of 33 Lamb Biryani Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva Few dishes signify celebration quite like dum biryani, a slow-cooked and fastidiously layered rice dish that communicates care and opulence with every bite. A classic of Mughlai cuisine, it's flavored with saffron, rosewater, nuts, fruit, lamb, aromatics, and a cornucopia of spices before being topped with a buttery, flaky paratha crust. Get the Recipe Save 17 of 33 Kaak Warqa Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Perhaps the most opulent of all Tunisian sweets, these snowy white cookies feature rings of rosewater-scented almond paste wrapped in a thin sheath of buttery dough garnished with dried rose petals. Get the Recipe Save 18 of 33 Tabbouleh with Roasted Chicken Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Gabe Greco Aromatic parsley, mint, scallions, cucumber, cherry tomatoes, and roasted chicken breast are tossed with parboiled, lemon-scented bulgur. The result is fresh, bright, and herbaceous — excellent served chilled or at room temperature. Get the Recipe Save 19 of 33 Crown Roast of Lamb Jordan Provost / Food Styling by Thu Buser This dramatic lamb roast is terrific for a holiday feast: Stand two racks of lamb chops on their ends and tie them together with butcher's twine to create a showstopping presentation. Jeweled with crunchy almonds plus sweet raisins and currants, the turmeric rice is a delicious complement. Get the Recipe Save 20 of 33 Knafeh (Shredded Phyllo-and-Cheese Pie) Greg DuPree A stretchy blend of mozzarella and ricotta is encased in buttery phyllo shreds, drizzled in sweet orange blossom–rose syrup, and crowned with roasted pistachios for this classic Middle Eastern dessert that's on the table in just 30 minutes. Get the Recipe Save 21 of 33 Murgh Makhani (Butter Chicken) Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley This flavor-packed, 35-minute curry features chicken coated in a rich, spiced tomato sauce and topped with toasted cashews. The inclusion of chipotle chiles in adobo sauce is not traditional, but the mild, smoky heat marries well with the dish's signature notes. Get the Recipe Save 22 of 33 Muhammara (Roasted Red Pepper and Walnut Dip) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell With origins in Syria, this mildly spicy dip of roasted red bell peppers and toasted walnuts is bolstered by finely ground crispy breadsticks. It's smooth, thick, and layered with flavor from tangy pomegranate molasses and zesty pepper paste. Get the Recipe Save 23 of 33 Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs Antonis Achilleos Cookbook author Andrea Slonecker leans on pomegranate molasses for her centerpiece-worthy salmon. "Tart and just barely sweet, the pomegranate molasses cuts through the richness of the fish while creating a gorgeous, shimmering glaze," she says. Half is spread over the salmon before roasting, while the rest is drizzled on after it emerges from the oven. Get the Recipe Save 24 of 33 Ka'ak Bi Tamer (Cinnamon-Date Paste–Filled Cookies) Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell These buttery, mahlab-scented cookies hide a rich, spiced date filling and are finished with sesame and nigella seeds — they're a flaky, fragrant treat from League of Kitchens instructor Jeanette Chawki. Get the Recipe Save 25 of 33 Doro Wat Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Perhaps the most iconic of all Ethiopian dishes, doro wat simply means "chicken stew" in Amharic. It derives flavor from several spice blends: berbere, mekelesha, doro wat spice, and azmud mix, as well as seasoned clarified butter called kebe. With a good spice grinder and a well-stocked spice cabinet, you likely can mix up some of these at home. Get the Recipe Save 26 of 33 Lokum (Turkish Delight) Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley For our version of this chewy jelled candy, rosewater combines with lemon juice and orange blossom water for a citrusy, floral flavor that pairs beautifully with the roasted pistachios suspended throughout. Get the Recipe Save 27 of 33 Chicken Korma Morgan Hunt Glaze / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Build flavor for this warming braised chicken curry with yogurt-marinated chicken thighs, caramelized onions, and cashews, and a triple dose of cumin. Get the Recipe Save 28 of 33 Manti with Tomato Butter and Yogurt Christina Holmes Tiny manti, a type of dumpling, are filled with seasoned beef, then boiled and dressed with a smoky tomato-butter sauce. It's all topped with garlicky yogurt for a comforting and flavorful finish. Get the Recipe Save 29 of 33 Sholeh Zard (Saffron Rice Pudding) Abby Hocking Rosewater imparts gentle floral notes into this sweet, cardamom-scented Persian rice pudding, which owes its sunny hue to a generous amount of saffron. Get the Recipe Save 30 of 33 Ground Lamb and Shallot Kofta Kebabs with Pomegranate Molasses James Baigrie Paula Wolfert enriches her version of lamb kofta kebabs with crème fraîche to keep the meat juicy and tender. They're first browned on the grill, then simmered with pomegranate molasses for a fruity glaze. Get the Recipe Save 31 of 33 Baghrir (Semolina Pancakes) Quentin Bacon These spongy "thousand hole" pancakes are a common Eid breakfast, drizzled with honey and butter. Fine semolina flour helps give them their lighter texture. Get the Recipe Save 32 of 33 Sabzi Polo (Herbed Rice) Con Poulos Sabzi polo is made with basmati rice and layers of fresh herbs, but what is most coveted is the tahdig — the crunchy crust that forms on the bottom of the pot during cooking. Get the Recipe Save 33 of 33 Pan-Roasted Cauliflower with Pine Nuts and Raisins Kana Okada For this sweet-savory side, cauliflower is first caramelized on the stove, then baked with chopped tomatoes, plumped raisins, and Marash red pepper flakes. A squeeze of fresh lemon juice brings it all into balance. Get the Recipe Save Explore more: Food Holidays & Occasions Ramadan and Eid Was this page helpful? Thanks for your feedback! Tell us why! Other Submit