What are the traditional dishes served during Id?

Question

Apart from biryani what do muslims serve friends

Answer 1

Many dishes are especially enjoyed throughout the modern world during 'Id al-Fitr, the Islamic New Year (Sheker Bayram in Turkish); 'Id al-Adha, the Feast of the Sacrifice (Kurban Bayram in Turkish); and Ramadan, the month when the Qur'an was first revealed to Muhammad, and during which healthy adult Muslims fast from dawn to dusk. It is said that the Prophet
...was the most generous of people, and he was most generous in Ramadan, when Gabriel met him, and he met him in every night of Ramadan and read with him the Qur'an; so the Messenger of Allah was more generous in the doing of good than the wind which is sent forth over everybody.
Bukhari

This tradition certainly speaks first of spiritual generosity. The manifestation of Muhammad's example in the material world also includes a heightened awareness of the blessings that attend the sharing of meals.
Melons; detail from 16th century Persian painting. Click for complete painting.

After the practice of Muhammad, the Ramadan fast is usually broken simply, and as soon as possible, with dates and a drink of water, milk or juice, followed by salat (ritual prayer) and a full meal, often more elaborate than meals enjoyed at other times of year. There is a common human tendency to associate fasting with feasting; both are marked alterations in eating patterns. This tendency is intensified by the extended nature of the Ramadan fast, and Islam's emphasis on community and the sacred significance of hospitality. The result over time has been an intensified focus on food throughout the entire month, summed up by one cookbook's chapter title, "Ramadan, the month of self-discipline, meditation and prayers at daytime, and delicacies and festivals at night." The desirability of this custom is subject to debate. Muhammad al-Ghazali, in his discussion of fasting, recommended that those who are fasting eat moderately after breaking the fast, since there is no point in denying oneself a lavish meal only to make up for it again later. Contemporary Sufi teachers continue to regard habitual Ramadan indulgence as a subversion of the original purpose of the fast, destroying the spirit and ultimately making the experience more difficult to endure.

However, apart from any desire to indulge personally, there are practical reasons why large quantities of food are prepared during Ramadan. Should unexpected guests arrive, there should always be enough food to serve them a full meal; this is more likely to occur during Ramadan than at any other time of year. Also, during Ramadan it is often customary to send gifts of food to neighbors, relatives or close friends. This is a long-standing and widespread custom practiced by institutions and families alike. For example, between the 14th-19th centuries CE, the annual expenses of the shrine of Ali in Balkh included budgeted purchases of rice, sweets, and fruit for holiday distribution to the community.
Dish with peacock design, Persia, 11th century

Festive food is sometimes identified with a specific occasion, with certain dishes prepared only or usually for a particular day. In Turkey and the Balkans, the pudding Ashura is associated with the tenth of Muharram, to the extent that the day and the pudding share the same name. Harira, a thick soup that appears on the nightly iftar table during Ramadan in Morocco, is popular throughout the year; but its sweet companions, shebbakiyas, are generally prepared only during that month.

However, dishes once unique to Ramadan and other celebrations are now often served throughout the year. This is an outgrowth of increasing affluence, regular meat-eating, tourism and the rise of the modern "permanent feast" of the restaurant; and the year-round availability of many foods made possible by modern agriculture and food distribution networks. The extra-ordinary character of such dishes can be diminished through familiarity and disassociation from extra-ordinary occasions.

More often, holiday dishes are common ones that are always served on all or particular special occasions. Sewiyan is a vermicelli pudding that is the traditional Id al-Fitr morning meal in Pakistan and Trinidad, and is also enjoyed throughout the year. The South Asian puffed breads called puris are served year-round and are prepared for most holidays. In Egypt, fried fish is traditionally served the last night of Ramadan. Dishes may be "dressed up for company;" for instance, many Moroccan families will stock up extra olives, dried fruits and nuts to enrich their usual tagines (stews) during Ramadan. In a similar manner, an ordinary Iranian legume soup is enriched for Ramadan with dried fruits. The primary feature of the Ramadan table is not so much the uniqueness of the dishes, but their richness and variety.
Silk tapestry, Isfahan, 17th century. Click for larger image.

The Muslim calendar is a lunar calendar, and its rotation through the solar agricultural year has made it impractical for strictly seasonal dishes to acquire permanence in association with Muslim holidays. (The one exception is No Ruz, the celebration of the vernal equinox which originated before the advent of Islam and is not primarily a religious holiday; it is, however, celebrated by millions of Muslims and over time has acquired an association as the birthday of Ali.) Therefore, many dishes for feasts of the Islamic calendar are prepared with dairy foods and meat, available throughout the year; and with pantry food, suited for long-term storage — dried legumes, rice, grains and flour, dried herbs and spices, nuts and seeds, onions and garlic, vegetable and fruit pastes, dried fruits, sugar and honey, and flavored sugar syrups.

Answer 2

Well I'll just type a list then you can form it into a menu i guess Liver and greens toad in the hole black pudding Bangers and Mash Blancmange Bubble & squeak Butty Chip butty Cornish pasty Cottage pie Doner ****** - they are meatballs wrapped in a casing of intestine. Fish and chips Haggis Neaps and tatties (turnips and mashed potato). Hot pot - Basically it is a kind of one-pot stew that is made with lamb with sliced potatoes on top, that go a bit crunchy. Jellied eels Kedgeree Kipper - A smoked herring Mince Pies Mushy peas Offal Pancake roll Pea fritter Runner beans Saveloy Scotch egg Soldiers - We dip soldiers in our soft boiled eggs. They are not actually men in uniform. They are finger sized slices of toast Spotted **** - is a suet pudding with dried fruit and is an excellent pudding in winter with custard. Steak & kidney pie Steak & kidney pudding Treacle pudding Twiglets Yorkshire pudding If you don't know what the foods are just type it in on like google i will probably classify it for you Hope i helpded =] <33

Answer 3

Hi i don't think there is any special dishes,
its like what you can make best dish.
people make all shorts of dishes just make what you good at it,and yeah most important is add LOVE.

Answer 4

hummus and nanni bread

Answer 5

i dont know but i want to taste them all

Answer 6

fish and chips? this is making me hungry.

Answer 7

sewaiyan

Answer 8

sewaiyaan.