Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts

Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - American Chefs Put Their Creative Spin on Eid Feasts

As Eid celebrations sweep the globe, American chefs are putting their own creative spins on traditional holiday feasts. Eid al-Fitr marks the end of Ramadan, a month of fasting, prayer and reflection for Muslims. Food is an integral part of Eid festivities, with families and communities coming together to enjoy lavish meals.

In multicultural cities across America, chefs are fusing local ingredients with traditional Eid recipes. In New York, Einat Admony of Taïm is serving her famous falafel sandwiches with a Yemenite zhug sauce for the holiday. Reem Assil of Reem's California is putting an Arab-Californian twist on classics like ma'amoul cookies filled with pistachios or dates. Matthew Raiford of The Farmer & The Larder is highlighting his Geechee Gullah heritage in Eid dishes like benne wafers flavored with sesame seeds.

These chefs are not just reinventing dishes, but also challenging Western misconceptions about Middle Eastern food. Their restaurants showcase the incredible diversity of Arab cuisine. They are reclaiming vilified ingredients like za'atar and celebrating cultural traditions often erased in America. Through food, they are sharing parts of their identities often hidden from public view.

What else is in this post?

1. Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - American Chefs Put Their Creative Spin on Eid Feasts
2. Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Innovative Eid Menus Wow Diners at Top U.S. Restaurants
3. Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Beyond Lamb and Dates: Unexpected Eid Dishes Delight
4. Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Eid Feasts Go Gourmet: Michelin-Starred Chefs Reinterpret Classics
5. Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Eid Celebrations Extend to the Cocktail Menu
6. Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Eid Inspires Inventive Desserts from Pastry Chefs Nationwide

Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Innovative Eid Menus Wow Diners at Top U.S. Restaurants

Across the country, acclaimed chefs are reinventing traditional Eid dishes to delightful effect. At Bavel in Los Angeles, Ori Menashe honors his Israeli-Iraqi heritage with braised oxtail mdfouneh flatbread and date honey ice cream. In Chicago, chef Rohani Foulkes of Essence of Eames fuses Middle Eastern spices into Southern soul food like her signature Eid fried chicken with za'atar waffle.

New York is seeing especially creative Eid menus this year. At Adela, Noa Mizrahi infuses Mexican flavors into dishes like charred octopus with a vibrant cilantro-jalapeno chimichurri sauce. Cosme celebrates with a five-course Oaxacan tasting menu featuring chicken awash in a complex mole negro sauce.

At Nur in Manhattan, Meir Adoni pays homage to both his Israeli background and Moroccan cuisine. His Eid spread stars platters of kefta ​​meatballs, whole roasted snapper, and lamb tagine with plump dates and almonds. For those craving something sweet, acclaimed pastry chef Dominique Ansel has concocted a pistachio and rosewater kouign amann especially for the holiday.
Across the bridge in Brooklyn, Bedford-Stuyvesant's Peaches HotHouse collaborates with local Muslim women to create an entirely plant-based Eid menu. Highlights include smoky grilled eggplant fritters and sweet potato coconut curry. Desserts like pink peppercorn ice cream with fig compote prove vegan food can be decadent.

Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Beyond Lamb and Dates: Unexpected Eid Dishes Delight

While Eid feasts often center around lamb, hummus, and other Middle Eastern staples, many chefs are going beyond the classics this year. They are crafting dishes that honor tradition while infusing fresh inspiration. In Seattle, chef Mashama Bailey of The Grey is fusing her Caribbean roots with Middle Eastern cuisine. Her Eid menu stars jerk lamb barbecue ribs with a cumin, allspice and brown sugar dry rub. Sides like black eyed pea fritters with hot honey and pickled cabbage offer comfort with a twist.

In Charleston, chef BJ Dennis highlights heirloom benne seeds in his Eid dishes. He is serving benne wafers flavored with thyme and sesame alongside lush labneh yogurt. Crispy catfish gets topped with a creamy benne seed sauce brightened with lime juice and aleppo pepper. For those craving something sweet, his signature benne seed brittle and benne cakes made with molasses offer texture and depth.
Pastry chefs are also moving beyond traditional ingredients like rosewater and pistachios. At her Brooklyn bakery Ovenly, Erin Patinkin has created a halvah chocolate chunk cookie for the holiday. The sesame-based halvah adds a lovely gritty texture and toasty flavor. In San Francisco, Belinda Leong of b. patisserie offers a coconut pandan kouign amann. Pandan, a sweet Southeast Asian leaf, infuses the pastry with an intriguing floral, grassy aroma.

Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Eid Feasts Go Gourmet: Michelin-Starred Chefs Reinterpret Classics

As the world celebrates Eid al-Fitr, the joyous festival marking the end of Ramadan, a new generation of celebrated chefs is putting a gourmet spin on traditional Eid dishes. Michelin-starred culinary talents are breathing new life into beloved Middle Eastern classics, crafting innovative interpretations that delight and surprise.
In the heart of New York City, Michelin-starred chef Kwame Onwuachi of Kith/Kin is honoring his Nigerian heritage with a modern take on classic Eid fare. His menu features a sumptuous lamb biriyani, the fragrant rice dish layered with tender meat, caramelized onions, and a symphony of spices. Onwuachi elevates the dish with the addition of crunchy roasted pistachios and a vibrant, herb-flecked yogurt sauce. For dessert, he reimagines the traditional baklava, swapping the usual phyllo dough for a subtly sweet cornbread crust that provides a delightful textural contrast to the sticky-sweet filling of pistachios and rose-scented syrup.
Across the country in Los Angeles, chef Samin Nosrat of the acclaimed restaurant Salt, Fat, Acid, Heat has crafted an Eid menu that celebrates the interplay of flavors. Her version of the iconic Middle Eastern dip, hummus, is elevated with the addition of charred eggplant and a vibrant, lemony tahini sauce. Nosrat's take on lamb kofta, the aromatic meatballs, features a lineup of unexpected spices, including cinnamon, allspice, and sumac, which lend a depth of flavor that delights the palate.
In the nation's capital, chef Marjorie Meek-Bradley of Smoked & Stacked has dreamed up an Eid feast that blends her American-Israeli heritage with a touch of global influence. Her standout dish is a meltingly tender lamb shank, slow-cooked until the meat falls off the bone, served atop a vibrant tabbouleh salad that features a tangle of bulgur, herbs, and pomegranate seeds. For dessert, Meek-Bradley puts a modern spin on the classic baklava, crafting delicate phyllo pouches filled with a rich, nutty filling and drizzled with a fragrant rosewater syrup.

Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Eid Celebrations Extend to the Cocktail Menu

Across the United States, mixologists and bartenders are crafting creative cocktails to ring in Eid al-Fitr. These festive libations honor Middle Eastern flavors and ingredients while putting a unique spin on tradition.
In New York City, hotspot Dante has introduced a rosewater negroni for the holiday. The classic Italian cocktail gets a floral twist with the addition of the quintessential Middle Eastern essence. Rosewater mingles with gin, Campari and sweet vermouth for a drink that's equal parts smooth, bitter and fragrant. Garnish with an orange twist and dried rose petals for a vibrant finish.

Down in New Orleans, head bartender at Copper Vine, Elizabeth Menezes, has concocted a seductively spiced saffron old fashioned. A barspoon of saffron-infused simple syrup lends exotic aromatics to the typical bourbon base. Notes of honeyed vanilla and grassy licorice complement the spirit's caramel warmth. It's finished with a mist of orange flower water and garnished with candied orange peels.
In Chicago, Ella Qui of Qui Bar has dreamed up a shakerato that's perfect for sipping poolside. Espresso, condensed milk and date syrup are shaken vigorously with ice for an energizing chilled coffee drink. Topped with rosewater whipped cream and chopped pistachios, it's an ideal sweet treat for Eid celebrations.

For an alcohol-free option, Bonnie Morales of Kachka in Portland offers a tangy apricot sharbat. The drink features a bright syrup made from Oregon apricots and warm spices like ginger, cinnamon and cardamom. Topped with sparkling water and shaved ice, it's a refreshing non-alcoholic beverage that evokes the flavors of the Middle East.

Global Cuisine: American Chefs Put Their Creative Spin on Eid Feasts - Eid Inspires Inventive Desserts from Pastry Chefs Nationwide

As the Eid al-Fitr festivities unfold across the country, pastry chefs are showcasing their creativity by reinventing traditional Middle Eastern sweets. Moving beyond the beloved baklava and rosewater-infused treats, these culinary artists are crafting innovative desserts that honor cultural heritage while delighting modern palates.
In New York City, famed pastry chef Dominique Ansel has unveiled a special Eid offering that puts a delightful spin on the classic kouign amann. Ansel's version marries the flaky, buttery pastry with the fragrant flavors of pistachios and rosewater. The result is a tender, golden pastry that melts in the mouth, punctuated by the crunch of toasted nuts and the beguiling floral notes of rosewater.
Crossing the East River to Brooklyn, Erin Patinkin of Ovenly Bakery has dreamed up a halvah-infused chocolate chunk cookie that celebrates the sesame-based confection popular in Middle Eastern cuisine. The gritty, toasty texture of the halvah adds unexpected complexity to the rich, fudgy cookie, making for a treat that is both familiar and unique.
Further west in Chicago, pastry chef Rohani Foulkes of Essence of Eames is fusing Middle Eastern spices into Southern-inspired desserts. Her Eid menu features a decadent sweet potato pie infused with warming cardamom and a swirl of vibrant pomegranate molasses. The marriage of these bold flavors creates a delightful harmony, elevating a classic comfort food into something truly special.
Across the country in San Francisco, Belinda Leong of b. patisserie has crafted a captivating Eid offering in the form of a coconut pandan kouign amann. The buttery pastry is infused with the fragrant, grassy notes of pandan, a beloved ingredient in Southeast Asian cuisines. The result is a pastry that is both familiar and exotic, with layers of flaky goodness and an intriguing floral aroma.