Celebrations
Eid al-Adha and the Sheep
Eid al-Adha, the Feast of Sacrifice, is one of the two great Islamic festivals and a profoundly food-centred one in Morocco. Families sacrifice a sheep in commemoration of Abraham's willingness to sacrifice his son, then share and cook the meat over several days, with a strong tradition of giving a portion to the poor and to relatives.
The sacrifice and its meaning
Eid al-Adha commemorates the Prophet Ibrahim's (Abraham's) willingness to sacrifice his son in obedience to God, and God's provision of a ram in his place. Families who are able sacrifice a sheep (or sometimes a goat, cow or camel) on the morning of Eid, after the special Eid prayers. In the weeks before, sheep markets fill the roadsides and families select and buy their animal — a significant event and expense in the household year.
The act carries deep religious meaning, but it is also a great communal and family occasion, and it produces an abundance of fresh meat that shapes the food of the following days.
Sharing the meat
A central principle is sharing. The meat of the sacrifice is traditionally divided into portions — one for the family, one for relatives, friends and neighbours, and one for the poor and those in need — so that everyone, including those who could not afford their own animal, shares in the feast. This distribution to the needy is a defining act of the festival and a powerful expression of charity and community.
In practice this means meat flows around the neighbourhood and family network in the days of Eid, and no one is meant to be without. The sharing embodies the festival's spirit of generosity.
Days of cooking
The fresh meat is cooked over several days, using the whole animal in a sequence of dishes. On the first day, the liver and offal are often eaten first — boulfaf, skewers of liver wrapped in caul fat and grilled, is a classic Eid morning treat, along with other grilled offal and cuts. Then come tagines, grills, couscous, and dishes that use every part: the head and trotters, tripe and offal in dishes like douara, and rich stews.
Because there's so much meat, it's a period of feasting, grilling and cooking that draws the family together around food for days. Nothing is wasted — the whole sheep is used across the dishes of the festival. For Moroccans, Eid al-Adha is one of the year's great food occasions, blending faith, family, generosity and an abundance of fresh, communal cooking.
Good to know
- Eid al-Adha, the Feast of Sacrifice, centres on a family sheep sacrificed after the Eid prayers.
- The meat is shared three ways: family, relatives/neighbours, and the poor.
- Boulfaf — grilled liver skewers wrapped in caul fat — is a classic Eid morning dish.
- The whole animal is used over several days in grills, tagines and offal dishes.
- The sharing of meat with the needy is a defining act of the festival.
Frequently asked questions
What is Eid al-Adha?
Eid al-Adha, the Feast of Sacrifice, is one of the two major Islamic festivals. It commemorates Abraham's willingness to sacrifice his son, and families who are able sacrifice a sheep after the Eid prayers, then share and cook the meat over several days.
How is the meat shared at Eid al-Adha?
Traditionally in three portions — one for the family, one for relatives, friends and neighbours, and one for the poor and needy — so that everyone, including those who couldn't afford an animal, shares in the feast. This charity is a defining act of the festival.
What is boulfaf?
Boulfaf is skewers of sheep's liver wrapped in caul fat and grilled over charcoal — a classic dish eaten on the morning of Eid al-Adha, when the offal is traditionally cooked and enjoyed first.
From the kitchen
Explore the food behind the culture with these recipes: