Whether you’re entertaining family, friends, or neighbours, here are three delicious and easy-to-make recipes to bring a touch of warmth and celebration to your Eid ul-Adha morning.
undefinedSpiced Lamb Shakshuka
A hearty twist on a brunch classic, this Middle Eastern-style dish brings together the richness of lamb with the comfort of baked eggs in a fragrant tomato sauce.
 
Ingredients:
250g minced lamb
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika
1 tsp ground coriander
400g tin chopped tomatoes
4 free-range eggs
Fresh coriander, to garnish
Olive oil, salt and pepper
 
Method:
Heat a splash of olive oil in a large frying pan. Sauté the onion and garlic until soft.
Add the lamb mince and brown thoroughly. Stir in the spices and cook for 2 minutes.
Pour in the chopped tomatoes, season, and simmer for 10–15 minutes until thickened.
Make 4 small wells in the sauce and crack an egg into each. Cover and cook gently for 6–8 minutes or until eggs are set to your liking.
Garnish with chopped fresh coriander and serve with warm flatbread or crusty sourdough.
undefined
Sweet Cardamom Pancakes with Rosewater Cream
Light, fluffy and infused with the fragrant notes of cardamom and rose, these pancakes are a dreamy way to add a little sweetness to your brunch table.
 
Ingredients:
200g plain flour
1 tbsp caster sugar
1 tsp baking powder
½ tsp ground cardamom
2 large eggs
300ml milk
2 tbsp melted butter
For the cream: 150ml double cream, 1 tbsp icing sugar, 1 tsp rosewater
Optional toppings: chopped pistachios, pomegranate seeds, honey
 
Method:
In a bowl, mix the flour, sugar, baking powder, and cardamom.
Whisk in the eggs, milk, and melted butter until smooth.
Heat a lightly greased non-stick pan and pour in batter to form small pancakes. Cook for 2–3 minutes each side until golden.
Whip the cream with icing sugar and rosewater until soft peaks form.
Serve pancakes stacked, topped with rosewater cream, chopped pistachios, and a drizzle of honey or fresh fruit.
 
undefinedHoney & Orange Blossom Baked French Toast with Pistachios
This dish is perfect for Eid morning — golden, custard-soaked brioche slices baked until crisp on top and soft within, infused with warm spices, a touch of orange blossom water, and drizzled with fragrant honey. It’s simple to assemble ahead of time, making hosting stress-free.
 
Ingredients (serves 6–8):
1 loaf of brioche or challah, sliced thickly (day-old is best)
4 large eggs
400ml whole milk
100ml double cream
2 tbsp honey (plus extra for drizzling)
1 tsp orange blossom water
1 tsp vanilla extract
½ tsp ground cinnamon
Zest of 1 orange
A pinch of salt
50g shelled pistachios, roughly chopped
Optional: icing sugar, Greek yoghurt, or berries to serve
 
Method:
Lightly grease a baking dish. Layer the brioche slices inside, overlapping them like a fan.
In a mixing bowl, whisk together the eggs, milk, cream, honey, orange blossom water, vanilla, cinnamon, orange zest, and salt.
Pour the custard evenly over the bread, pressing gently to help it soak in. Cover and chill for 30 minutes (or overnight if preparing in advance).
Preheat the oven to 180°C (160°C fan) / 350°F. Uncover and bake the dish for 35–40 minutes, or until puffed and golden on top but soft in the middle.
Drizzle with warm honey and sprinkle with chopped pistachios. Serve with a dusting of icing sugar, fresh berries, or a dollop of Greek yoghurt on the side.

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