Special recipes for Eid al-Adha 2022

Celebrate Eid al-Adha in style by trying these five-star recipes

TBS Report

Jul 08, 2022, 10:45 am

Last modified: Jul 08, 2022 at 11:07 am

Chef Panifos Gomez, Dhaka Regency Hotel and Resort


Chef Panifos Gomez, Dhaka Regency Hotel and Resort

Eid is the perfect time to enjoy the best food. Create a feast of amazing main dishes with these recipes from Chef Banefus Gomes, Dhaka Regency Hotel & Resort this Eid.

Lamb chops with rosemary and garlic with potatoes


  • 2 tablespoons vinegar
  • 1 tablespoon extra virgin olive oil
  • 5 1/2 teaspoons chopped fresh rosemary
  • 1 clove minced garlic
  • 1 teaspoon Dijon mustard
  • Salt and Pepper
  • 2 pieces of loin or lamb shoulder
  • 3 new potatoes
  • 1 tablespoon butter
  • 1 tablespoon fresh chopped parsley


Whisk together the vinegar, oil, rosemary, garlic, mustard, and a pinch of salt and pepper in a shallow dish. Add lamb chops and toss to coat. Leave it at room temperature for 10 minutes.

Cook potatoes in a small saucepan of boiling salted water for about 8 minutes or until tender. Drain and cut it in half.

Melt the butter in the saucepan, add the potatoes, parsley, and a pinch of salt and pepper, and stir until combined. Cover and warm it up.

Heat a non-stick frying pan or skillet over medium to high heat. Remove lamb chops from marinade and sear, turning once, for 10 minutes or until medium-rare.

Serve the pieces with the potatoes.

Shrimp with salt and pepper


  • 2 tablespoons corn flour
  • 2 teaspoons dried ground pepper
  • 1 teaspoon sea salt
  • 600gm raw, peeled shrimp, tails intact
  • 1/4 cup extra cooking oil
  • 1 cup fresh chopped green onion
  • 3 finely chopped garlic cloves
  • 1 long red bell pepper, finely chopped
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • Local lettuce wedges, to serve


Combine flour, pepper, and salt in a large, tightly closed bag. Add prawns. Seal bag. Shake to coat the prawns with the flour mixture.

Heat 1 tablespoon of oil in a large skillet over high heat. Cook half of the prawns, stirring gently, for 3 to 4 minutes, or until fully cooked. Transfer it to a bowl. Repeat with 2 tablespoons of remaining oil and shrimp mixture.

Return the prawns to the skillet. Add coriander, garlic, ginger, chili, lemon juice and remaining oil. Cook gently for 2 minutes or until completely heated up. Serve prawns with lettuce and lemon.

Tunisian lamb stew in a clay pot


2 kg mutton bone (8 pieces)
1 cup oil
2 tablespoons butter
2 cups chopped onion
½ teaspoon white pepper powder
1 cup tomato paste
Half a cup of almond paste
Half a cup of pistachio paste
1 teaspoon red pepper powder
1 teaspoon turmeric powder
Half a teaspoon of cardamom powder
1 teaspoon cumin powder
5 liters of water
pinch of saffron
salt to taste


Heat the oil in a saucepan, add the chopped onion and garlic, and cook until brown. Add tomato paste, turmeric, red pepper and salt.

Keep stirring for 5 minutes. Add lamb and mix well with the sauce. Add water, cover and cook over medium heat until meat is tender.

Transfer the meat to an ovenproof clay pot. Add the white pepper, cardamom, cumin, almond paste and pistachio paste and mix well.

Add flour paste, cover with a lid and simmer for 45 minutes.

Turkish Doner Kebab (Chicken)


  • 500 gm chicken thigh
  • 1 small onion, coarsely grated
  • 4 garlic cloves, minced or finely grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried thyme
  • ¼ teaspoon smoked paprika
  • Sunflower oil for lubrication
  • To serve: Pita bread, shredded red or white cabbage, sliced ​​onions, chopped tomatoes, chili pickles, chili sauce (see recipe below), garlic sauce (see recipe below), tahini.


Preheat oven to 200°C/180°C with fan/gas 6. Stir all ingredients except oil in a food processor with a large pinch of salt and plenty of ground pepper. Whisk until everything blends and chops together. You can also squish everything together in a bowl but this will give you a looser finish.

Place on a shallow roasting tray and roast in the oven for 35-40 minutes, flipping occasionally, or until a digital cooking thermometer reads 75°C when holed in the middle. Leave the kebabs to cool slightly, then unfold the tin foil. Place it back on the tray and let it brown under the grill or using a blowtorch.

Put it on a board and cut it into thin slices. If you want to use the full schooner mode, you can lift the kebabs with a roasting fork or metal skewer and carve. Serve with warm pita bread and any of the other companions.

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