Traditions
Eid al-Adha Food Traditions in Morocco
Eid al-Adha — known in Morocco as Eid al-Kebir, the 'big Eid' — reshapes the household kitchen for days. A sheep sacrificed in the morning becomes a sequence of specific dishes over the following days, ending with a portion preserved to last through the months ahead.
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- 8 min
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- Traditions
- Updated
- 20 July 2026
At a glance
- Eid al-Adha (Eid al-Kebir) commemorates Ibrahim's sacrifice; many families sacrifice a sheep, sharing the meat.
- The first day traditionally features grilled organ meats, especially boulfaf — liver wrapped in caul fat.
- Later days bring mechoui and tagines from the remaining meat.
- A portion is preserved as khlii, stretching the meat across the following weeks and months.
The sacrifice and its meaning
Eid al-Adha commemorates the Quranic account of Ibrahim's willingness to sacrifice his son before being provided a ram instead, and Muslim families around the world mark it, where able, with a sheep, goat or shared portion of a cow, slaughtered according to halal practice. Traditionally the meat is divided into portions — for the family, for relatives and friends, and for those in need — a charitable dimension woven into the occasion, though exact practice varies by household and modern circumstances.
Day one: organs first
The very first dishes made from the sacrifice, often the same afternoon, are typically the organ meats — liver, heart, kidneys — which do not keep and are cooked quickly. The signature same-day dish is boulfaf: pieces of liver wrapped in caul fat (the lacy membrane surrounding the animal's organs) and grilled on skewers over charcoal, a rich, smoky, quickly-prepared dish that has become closely associated with the day itself.
The following days: mechoui and tagines
Over the following days, as the household works through the rest of the meat, mechoui-style slow roasting and a run of tagines take over — often a lamb tagine with prunes and almonds, or another festive combination, reflecting the same sweet-savoury tradition discussed in our Fez culinary traditions guide. The head and trotters are also traditionally used, often in a slow-cooked preparation, nothing from the sacrifice going to waste.
Khlii: making the meat last
With more meat on hand than any household could eat fresh within days, a portion is traditionally set aside and turned into khlii — meat cooked and preserved in spiced fat, discussed in full in our khlii guide — to be used gradually over the following weeks and months, most often fried up with eggs for breakfast. This preservation step is one of the clearest practical links between the Eid sacrifice and everyday Moroccan cooking well after the holiday itself has passed.
Frequently asked questions
What is Eid al-Adha called in Morocco?
It is commonly called Eid al-Kebir, meaning 'the big Eid', reflecting its importance as one of the two major Islamic festivals, marked by the sheep or livestock sacrifice.
What is boulfaf?
Boulfaf is liver wrapped in caul fat (the lacy membrane from around the animal's organs) and grilled on skewers, traditionally the first dish made from the Eid al-Adha sacrifice, often the same day, since liver does not keep.
What happens to all the meat from an Eid al-Adha sacrifice?
It is traditionally divided among the family, relatives and friends, and those in need. Organ meats are cooked first since they do not keep, mechoui and tagines follow over subsequent days, and a portion is often preserved as khlii to last for weeks or months.
Why is meat preserved as khlii after Eid al-Adha?
A household typically has far more meat than it can eat fresh within a few days after a sacrifice, so preserving a portion in spiced fat as khlii lets it be used gradually over the following weeks and months rather than going to waste.