Eid al-Adha commemorates Ibrahim’s test of faith, and the ram that was offered as sacrifice in place of his son. Muslims who can afford it sacrifice an animal—usually a lamb—and distribute the meat among family, neighbors and the poor. The idea is that everyone should be able to enjoy meat on Eid al-Adha. For us, that meant lots of hearty braises and lamb stews during the holiday.

Why are there two Eids?

The word Eid simply means festivity or celebration in Arabic. The most important holiday for Muslims is Eid al-Fitr, which occurs at the end of Ramadan. Eid al-Adha is the second most important holiday for Muslims.

I often get asked what’s the difference between Eid al-Adha and Eid al-Fitr, and I always find a lot of joy in relaying the story of the holidays connected to Islamic religious practice. The Abrahamic religions—Judaism, Christianity and Islam—are connected, yet they all have different holidays and celebrations. For example, while Muslims celebrate two Eids, Christians celebrate Christmas and Easter, and Jewish people celebrate Hanukkah and Passover.

What is Eid al-Fitr?

Eid al-Fitr is the great celebration at the end of the month of Ramadan. Because Islamic celebrations are based on a lunar calendar, Eid al-Fitr happens when the new moon appears in the month of Shawwal. Shawwal follows Ramadan, which is the holy month of fasting, prayer and reflection. Eid al-Fitr is the celebration of breaking the fast.

As the lunar year is shorter than the solar year, Eid al-Fitr doesn’t correspond to a fixed date on the Gregorian calendar. And because the holiday begins when the moon is sighted, a cloudy day can cause it to be pushed back. In 2025, Eid al-Fitr occurred on March 31st.

How is Eid al-Fitr celebrated?

After the moon sighting, Muslims around the world celebrate by wearing their best clothes, attending a special Eid mass prayer, and visiting family and friends. Some people give children money, a gift known as Eidi. People offer sweets and sweet beverages and share food.

My late grandparents would ensure that we pay Fitrana (also known as Zakat al-Fitr). This is a special charity specific to Eid al-Fitr. The charity requires all who are able to donate enough money to cover the cost of a simple meal for one person. This way, all Muslims can celebrate Eid al-Fitr.

The feasting and the offering of food and drinks is an important part of Eid al-Fitr. This is usually combined with street celebrations that involve music, dancing and lights.

Eid al-Fitr food traditions

My absolute favorite treats for Eid al-Fitr (and Ramadan) are zulbia and bamiyeh (also spelled “zoolbia” and “bamieh”). These traditional Persian sweets are popular in Iran and Afghanistan for the holiday. Zulbia is a deep-fried, spiral-shaped sweet made from a thin batter (often made with yogurt or starch), which is fried until crispy and then soaked in a sugar or saffron syrup. It’s similar to jalebi in South Asia, though it’s usually lighter and flavored with rosewater or cardamom. Bamiyeh are small round or oval fritters, kind of like mini doughnuts, churros or even gulab jamun, which are also fried and dipped in syrup. They have a soft, chewy texture and are flavored with the same kind of fragrant syrup as zulbia. They’re excellent with a cup of black tea.

Sweets are very important for Eid al-Fitr, which is known as the “sweet Eid,” because of the wide variety of desserts, candies, cookies and other bakery items that are served. During Eid al-Fitr, the food traditions vary a lot depending on the country. In South Asian countries like India, Pakistan and Bangladesh, people often begin the day with sheer khurma, a sweet, milk-based dish made with toasted vermicelli, dates and nuts. In the Middle East, ma’amoul is a favorite. These are small, buttery cookies filled with dates, pistachios or walnuts and dusted with powdered sugar. And, of course, there’s baklava everywhere.

There are plenty of dishes you can make to celebrate Eid al-Fitr. In many parts of the world, people make grand savory dishes like biryani (spiced rice with meat), korma (a rich, slow-cooked curry), lamb with rice pilaf and samosas (fried pastry filled with meat or vegetables)—especially when hosting guests.

What is Eid al-Adha?

In Arabic, Eid literally translates to “festival,” “holiday” or “feast,” and Adha translates to “sacrifice,” making this holiday the festival of the sacrifice. The story behind the sacrifice involves the Prophet Abraham (Ibrahim as referred to by Muslims) dreaming of God (Allah), who told him to sacrifice his son. In Islam, a prophet’s dreams are highly regarded, and often contain messages from Allah.

To show his commitment to Allah, Ibrahim prepared to sacrifice his son, which his son encouraged him to do. (The son is accepted by most Muslims to be Ismail, though his identity is disputed.) In the process of preparing for the sacrifice, Satan (Shaytaan) attempted to distract Ibrahim from carrying out the sacrifice. Ibrahim was able to fight Shaytaan away by throwing pebbles. (To honor this act, Muslims throw stones at the symbolic pillars during Hajj.)

Allah saw that Ibrahim was prepared to sacrifice his son, and honored both father and son by sending a ram from heaven to be sacrificed instead. The holiday honors both Ibrahim’s commitment to Allah as well as the survival of the son.

As Islamic festivities are based on a lunar calendar (where each month lasts only 28 days), they don’t correspond to a fixed day in the Gregorian calendar. Eid al-Adha falls on the 10th of Dhu al-Hijja, the twelfth and final month of the Islamic calendar, which is on June 7th 2025.

How is Eid al-Adha celebrated?

Muslims around the world make animal sacrifices to commemorate and honor the story of commitment and faith. Truthfully, I’ve celebrated Eid al-Adha differently over the years. As a kid, we would get gifts from our parents and eat meals together, but we don’t have a lot of extended family in the United States, so our celebrations were always smaller and quieter. I never really understood the importance of the holiday until I became an adult.

Today, I typically fast the day before Eid al-Adha and break my fast at sundown, which is when the celebration begins. As an adult, I have gathered with my community at my local mosque, and met with friends and family to share meals and donate food or money to families in need. This is how I’ve come to celebrate this holiday, but what I find most beautiful about Islam is how my relationship to the religion is ever-evolving, and how my practice looks different with each year that passes.

This year, I plan to fast for the days leading up to the celebration and celebrate Eid al-Adha with my husband by purchasing lots of halal meat and cooking for others (Inshallah, as we like to say, which means “if Allah wills it”).

Out of curiosity, I asked my mom what her experience was like growing up, and was surprised to learn that she celebrated the holiday in a completely different way with her family in Egypt. She grew up around lots of family in a small village, and they took great pleasure in the celebration of this holiday. They would either sacrifice an animal themselves from their own livestock, or go to a butcher who would sacrifice an animal in a halal way.

In Arabic, halal means permissible or acceptable by Allah, which applies to various aspects of Islamic life. In this instance, halal meat refers to an animal that has been killed while alive and healthy, and killed in a particular way to limit its suffering. A shahada (dedication prayer) is also read during the killing to honor Allah.

Once my mom and her family had the meat, they’d separate it into bags for distribution and give the meat away to families in their neighborhood. At this point in the story, my mom said, “It always feels better to give than to receive, in my opinion.”

The sentiment of sharing with each other and with their communities really stuck with me. The role of community is very important in Islamic tradition, and we make an effort to look out for one another with mutual aid and support. To hear that my mom’s favorite part of this holiday involved giving food away to others—something that Prophet Muhammad (Peace Be Upon Him) would do regularly—didn’t surprise me at all.

Eid al-Adha food traditions

Nowadays, with different health and dietary restrictions, not everyone celebrates with food in the same way. When my mom was growing up, meat was a customary part of the meal—whether minced and added to fattah (sort of like Middle Eastern nachos) or served in biryani, maqluba or stews. Today, you might expect to see lots of roasted vegetables, chickpeas, salads, stuffed grape leaves (called warak enab), galettes or pretty much anything that feels appealing to the palate.

The sweets are also unbelievable, from baklava to kunefa (or “knafeh” as some like to say). I can’t speak for anyone else, but I always make it a point to eat something I’ve never tried before during Eid al-Adha and Eid al-Fitr.

And, because there are Muslims in every part of the world, it makes the foods we cook and share that much more diverse.

Related:

• 25 Eid al-Fitr Recipes for Your Eid Feast

• What Are Dates? Our Guide to the Fresh Fruit

• Here’s Why You Should Add Moroccan Food to Your Menu ASAP

The post Eid al-Fitr vs. Eid al-Adha: What’s the Difference? appeared first on Taste Recipes.

Ingredients

• 18 whole graham crackers
• 3 tablespoons packed brown sugar
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1 tub (16 ounces) frozen whipped topping, thawed
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 pinch salt
• 2 cans (21 ounces each) blueberry pie filling
• 1 tablespoon lemon juice
• Fresh blueberries and graham cracker crumbs, for garnish

Ingredients

• COOKIES:
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 large egg, room temperature
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 tablespoons poppy seeds
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 6 tablespoons lemon juice
• 1-1/2 teaspoons poppy seeds

Ingredients

• 3 tablespoons graham cracker crumbs
• 1 ounce Key lime juice, plus more for garnishing the rim
• 5 fresh mint leaves, plus more for garnish
• 1-1/2 ounces simple syrup
• 2 ounces white rum
• 1 ounce heavy whipping cream
• Ice cubes

Ingredients

• CRUST:
• 1-1/2 cups graham cracker crumbs
• 1/4 cup cinnamon sugar
• 6 tablespoons butter, melted
• FILLING:
• 5 large apples, peeled and sliced
• 1/3 cup cinnamon sugar
• 2 tablespoons lemon juice
• 1 tablespoon grated orange zest
• 1 cup raisins or dried cranberries
• 3 cups cooked fine egg noodles
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup packed brown sugar
• 1/3 cup sugar
• 1 cup sour cream
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• TOPPING:
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup butter, melted

Ingredients

• MUFFINS:
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1/4 cup canola oil
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1-1/2 cups finely grated carrot
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• GLAZE:
• 4 ounces cream cheese, softened
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup confectioners' sugar

Ingredients

• Oil for deep-fat frying
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup very cold beer or nonalcoholic beer
• 1 large egg, lightly beaten
• 4 cod fillets (6 ounces each)
• TARTAR SAUCE:
• 2/3 cup chopped dill pickles
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped onion
• Dash pepper
• COLESLAW:
• 3 cups coleslaw mix
• 1/3 cup coleslaw salad dressing
• 4 brioche hamburger buns, split and toasted
• Lemon wedges, optional

Ingredients

• CUPCAKES:
• 1/4 cup brewed coffee, cooled
• 2 tablespoons baking cocoa
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup canola oil
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 2 tablespoons green food coloring
• 1 teaspoon vanilla extract
• FROSTING:
• 1/2 cup (1 stick) unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3-1/2 cups confectioners' sugar
• Sprinkles or edible decorations, optional

Ingredients

• 1-3/4 cups sugar, divided
• 2 to 3 drops food coloring
• 3/4 cup cold water, divided
• 2 packets unflavored gelatin
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 tablespoon miniature semisweet chocolate chips

Ingredients

• 2 tablespoons marshmallow creme
• 2 tablespoons sweetened shredded coconut
• Ice cubes
• 1/3 cup cream of coconut
• 4 ounces silver tequila
• 2 ounces lime juice
• 1 tablespoon agave nectar
• 1 ounce triple sec
• 1 teaspoon vanilla extract
• 2 4-in. cocktail skewers
• 2 Peeps rabbits

Ingredients

• BLUEBERRY SIMPLE SYRUP:
• 1/2 cup water
• 1/2 cup sugar
• 1 cup fresh blueberries
• COCKTAIL:
• Ice cubes
• 2 ounces gin
• 1/2 ounce lime juice
• 1 ounce blueberry simple syrup
• 4 ounces tonic water
• Garnishes: blueberries, lime wedge, fresh mint sprig

Ingredients

• 3 tablespoons canola oil, divided
• 2 sachets Goya Sazon with coriander and annatto
• 1 teaspoon adobo seasoning
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped tomatoes
• 2 medium potatoes, peeled and cubed
• 2 tablespoons minced fresh cilantro
• 1/2 cup chicken stock
• 1/2 cup tomato sauce
• 1/4 cup sliced pimiento-stuffed olives, optional
• 2 bay leaves

Ingredients

• SHORTBREAD CRUST:
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• Pinch salt
• 1 tablespoon ice water
• FILLING:
• 1-1/2 cups sugar
• 5 large eggs, room temperature
• 1/3 cup freshly squeezed Meyer lemon juice
• 1/4 cup all-purpose flour
• 2 tablespoons grated Meyer lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch salt
• Confectioners’ sugar, for dusting

Ingredients

• 1 teaspoon celery salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 lime wedge
• Ice cubes
• 2 ounces vodka
• 4 ounces carrot juice
• 1/2 ounce lime juice
• 1/2 teaspoon hot pepper sauce
• 1 each grape tomato, cornichon and green olive and/or Italian flat-leaf parsley sprigs, for garnish
• 1 small wooden skewer

Ingredients

• CAKE:
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1 large egg, room temperature
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2/3 cup 2% milk
• 8 tablespoons butter, melted and cooled
• TOPPING:
• 2 egg whites, room temperature
• 1/2 teaspoon almond extract
• 1 cup plus 2 tablespoons confectioners' sugar, divided
• 1 cup sliced almonds

Ingredients

• 1-1/2 cups heavy whipping cream
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 container (5.3 ounces) plain Greek yogurt
• 9 whole graham crackers
• 3 cups fresh strawberries, sliced

Ingredients

• 1/4 cup water
• 3 tablespoons brown sugar
• 3 tablespoons white vinegar
• 3 tablespoons canola oil
• 1 tablespoon chopped chipotle pepper in adobo sauce
• 5 garlic cloves, halved
• 1 tablespoon ground chipotle pepper or ground ancho chile pepper
• 2-1/2 teaspoons ground cumin
• 2-1/2 teaspoons dried oregano
• 1-1/2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 3 pounds boneless skinless chicken thighs

Ingredients

• 2 tablespoons butter
• 2 large sweet onions, halved and sliced
• 2 medium Granny Smith apples, peeled and thinly sliced
• 1/2 cup chopped walnuts, toasted
• 2 tablespoons honey Dijon mustard
• 2 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 2 cups shredded sharp cheddar cheese
• 4 bacon strips, cooked and crumbled
• 1 large egg
• 1 tablespoon water

Ingredients

• 12 hard-boiled large eggs
• 1/3 cup mayonnaise
• 3 tablespoons finely chopped celery
• 3 tablespoons finely chopped sweet pickles
• 3 tablespoons finely chopped maraschino cherries
• 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped seeded jalapeno pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground chipotle pepper
• 1/4 teaspoon black sesame seeds
• 24 maraschino cherries

Ingredients

• 2 teaspoons salt
• 1-1/4 teaspoons paprika
• 1 teaspoon brown sugar
• 3/4 teaspoon dried thyme
• 3/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 broiler/fryer chicken (3 to 4 pounds)
• 1 medium onion, quartered

Ingredients

• 6 bacon strips, chopped
• 3 cups water
• 1 cup 2% milk
• 3/4 teaspoon salt
• 1 cup uncooked old-fashioned grits
• 2 cups shredded Colby-Monterey Jack cheese, divided
• 2 large eggs, lightly beaten
• 1 cup fresh or frozen corn, thawed
• 1/4 teaspoon pepper
• Sliced avocado, optional

Ingredients

• 1 pound ground beef
• 1 medium onion, finely chopped
• 1/2 medium head cabbage, coarsely shredded (about 5 cups)
• 1 large carrot, chopped
• 1-1/4 teaspoons salt
• 1 teaspoon pepper
• 1 carton (32 ounces) beef broth
• 2 cans (8 ounces each) roasted garlic tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 cups fresh or frozen corn (about 10 ounces), thawed
• 1/2 cup medium pearl barley

Ingredients

• 3 pounds medium Yukon Gold potatoes, peeled
• 2/3 cup heavy whipping cream
• 1/2 cup butter, cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper

Ingredients

• 1 carton (15 ounces) whole-milk ricotta cheese
• 1-1/4 cups whole milk
• 1 cup sugar
• 4 ounces cream cheese, softened
• 1/2 cup baking cocoa
• 1/2 teaspoon instant espresso powder
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 3-1/2 ounces milk chocolate, melted and cooled
• 3-1/2 ounces dark chocolate candy bar, chopped

Ingredients

• 1-1/2 pounds boneless skinless chicken breast halves
• 2 cups chicken broth
• 3/4 cup creamy Caesar salad dressing
• 1/2 cup shredded Parmesan cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon pepper
• 6 flour tortillas (8 inches), warmed
• 2 cups shredded lettuce
• Optional: Salad croutons, crumbled cooked bacon and additional shredded Parmesan cheese

Ingredients

• 1 cup creamy peanut butter
• 1 cup honey
• 4 cups quick-cooking oats
• 1 cup chopped walnuts
• 1/2 cup raisins
• 1/4 teaspoon salt

Ingredients

• 2 cups crushed pretzels (about 8 ounces)
• 3/4 cup butter, melted
• 3 tablespoons sugar
• FILLING:
• 2 cups whipped topping
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• TOPPING:
• 2 packages (3 ounces each) strawberry gelatin
• 2 cups boiling water
• 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed

Ingredients

• 1-1/2 cups unsalted butter, softened
• 2-3/4 cups sugar
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups cake flour
• 1/2 teaspoon salt
• 1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
• 2 cups fresh raspberries
• SYRUP:
• 1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
• 1/2 cup sugar
• 1/4 cup lime juice
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 2 to 3 tablespoons lime juice

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup packed fresh parsley sprigs
• 1/4 cup snipped fresh dill
• 1/4 cup fresh cilantro leaves
• 3 tablespoons lime juice
• 3 garlic cloves, halved
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 1 medium red onion, cut into thick wedges
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium yellow summer squash, cut into 1/2-inch pieces
• 8 cherry tomatoes
• Crusty bread

Ingredients

• 8 ounces semisweet chocolate, chopped
• 1 cup butter, cubed
• 1 cup milk stout beer
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 3/4 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon salt
• Vanilla ice cream, optional