Festivity of Food: Eid-ul-Azha celebrations begin with tantalizing Kaleji Masala
Fried Kaleji, is the most popular breakfast on the morning of Eid-ul-Azha
(WebDesk) - The celebrations of Eid-ul-Azha are marked with the scrumptious and mouth watering spicy and zesty food.
Eid-ul-Azha is also often called as Salty Eid because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal sacrificed in the house.
The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered animal. The fried liver or Kaleji, of the animal is used as breakfast and different dishes include different varieties of kebabs, haleem, Korma, and other varieties.
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As soon as the animal sacrifices, the women in house usually gear up to cook the fiery and delicious traditional item for breakfast, Kaleji.
Fried Kaleji along with Chappatis or layered Parathas, is the most popular breakfast on the morning of Eid. Photo: Screenshot
Kaleji is one of the main dish of Eid-ul-Azha and almost in every house it is cooked in different traditional ways and enjoy as a breakfast with family after sacrifice of the animal.
The male members of the family eagerly anticipate for their favorite dish after the Salat of Eid ul Azha and sacrifice being done and off course before beginning the distribution of meat among family, friends, neighbors and needy and destitute.
It has now become a part of culture to have the appetizing and enticing fried Kaleji on the table of breakfast along with other dishes.
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Onion, tomatoes, green chillies and grounded spices are used in cooking Kaleji. Photo: Screenshot
Karachittes are fond of tempting, tantalizing and fiery food.
Most of the household women in their kitchens long before the sacrifice of the animal begin their preparation to cook Kaleji so as soos as the Kaleji would be provided to them, they make it cooked in no time and serve the garnished and alluring fried and fiery Kaleji to their family members with the freshly homemade Chapatis or rice.
Onion, tomatoes, green chillies and grounded spices are used in cooking Kaleji.
Report by Sana Fatima from Karachi
Translated and edited by Mehreen Fatima
