ST. LOUIS, MO (KTVI)- Eid feasts are coming this weekend, and Mideast Market is ready to fill grocery lists for the special day.
Muslims all over the world have been fasting for weeks during the period called Ramadan. The month-long period of prayer will culminate with a celebration called Eid, when families pray and feast.
The owners of Mideast Market have the recipes, groceries and even clothing and accessories for your Eid celebration.
14345 Manchester Road
Manchester, MO 63011
Saint Louis Gyros
12528 Olive Blvd.
Creve Coeur, MO 63141
Beef/ Chicken Samosa
1 lb Ground Beef
1 tablespoon minced fresh ginger root
2 tablespoons vegetable oil
1 stalk green onion, finely chopped
4 cloves garlic, crushed
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1 bunch chopped fresh cilantro
1 quart oil for deep frying
1 package spring roll sheets
1. In a large sauce pan over medium high heat, heat the oil. Mix in the ground beef. Cook until beef is evenly brown. Mix in garlic, fresh ginger root and garlic. Season with salt, cumin, coriander, turmeric, and chili powder. Remove from heat and chill at room temperature for 1 hour or until cool.
2. After beef has cooled mix in green onions and cilantro. Place approximately 1 teaspoon of the mixture in the spring roll sheets. Fold sheets into triangles, pressing edges together with moistened flour.
3. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
1 liter (5 cups) whole milk
6-7 dry dates
3-4 green cardamom (lightly beaten)
8 ounces Sweetened condensed milk
1/2 cup sugar
1 cup vermicelli
2 tablespoons clarified butter
1 teaspoon saffron
1 teaspoon slivered almonds
1 teaspoon pistachio
1 teaspoon cashew optional
1. Soak dates in warm water overnight (or for 3-4 hours until they become soft to cut). Remove seeds and cut the dates into small pieces.
2. Boil the dates in 1 cup of milk, until the milk is reduced completely. The dates will absorb all the milk.
3. Boil remaining milk in pan and keep on low flame for about 40 minutes until it is thick enough. Keep stirring the milk to prevent it from sticking to the bottom of the pan.
4. Add condensed milk. Reserve 1 tablespoon of milk mixture.
5. In a separate pan, add 2 tablespoons of clarified butter, cardamoms and vermicelli. Fry for some time until the vermicelli is light brown (it would take just about a minute). Note: if using roasted vermicelli, you might skip this step, but I still fry for about half a minute because the clarified butter and cardamom give a warm flavor to the vermicelli.
6. Add the vermicelli to the boiling milk and cook for 10 minutes
7. Add sugar and cook for 2-3 minutes until the sugar dissolves. (Adjust sugar according to taste. The condensed milk is also sweet so you might want to taste the milk before adding sugar)
8. Add saffron mixed in reserved tablespoon of hot milk to the milk mixture.
9. Add the almonds, pistachio, and optional cashew and half the dates. Reserve some for garnishing. Cook for 2-3 minutes
10. Remove from the stove.
11. Garnish with remaining dry fruits and dates.
12. Serve warm (some like it cold as well, so you might want to keep some in fridge also!)
3 1/2 cups basmati rice
1/4 cup cooking oil
8 whole cloves
4 black cardamom pods
2 cinnamon sticks
2 large onions, sliced thin
2 tablespoon garlic paste
2 tablespoon ginger paste
1 cup chopped fresh cilantro leaves
1 cup chopped fresh mint leaves
2 pounds goat meat, small portions
3 medium tomatoes, chopped
4 green chili peppers, halved lengthwise
2 teaspoons ground red pepper
2 tablespoons plain yogurt
2 tablespoons lemon juice
7 1/2 cups water
1 tablespoon salt
1 onion, sliced
1/2 teaspoon saffron
2 tablespoons warm milk
1. Heat 1/4 cup oil in a large skillet over medium heat; fry the cloves, cardamom pods, and cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the garlic paste and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.
2. Add the goat to the skillet; season with salt. Cook and stir the goat until the meat begins to brown, about 20 minutes.
3. Stir the tomatoes, green chile peppers, and ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the goat is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.
4. Bring the rice, 3 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.
5. Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.
6. Layer about half the rice in the bottom of a deep pot with a lid. Spoon the goatgravy over the rice. Spread the fried onion over the goatgravy. Top with the remaining rice. Stir the saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.
2 ½ pounds ground lamb/Chicken/Beef
2 tablespoons cilantro chopped
2-3 tablespoons green chili grounded
1 small onion, finely diced
2 tablespoon garlic paste
½ cup canola oil
2 tablespoons ginger paste
1/2 tablespoon salt
1/2 tablespoon chili powder, or to taste
1/2 tablespoon coriander powder
1/2 tablespoon cumin powder
1/2 lemon, juiced
10 bamboo skewers, soaked in water
1. In a large bowl, mix ground lamb, onions, cilantro, egg, chili powder, ginger paste, and garlic paste. Season with cumin, coriander, and salt. Cover, and refrigerate for 2 hours.
2. Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
3. Preheat grill for high heat.
4. Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.