Five Australia-based chefs on their favourite dishes to make for Eid al-Fitr in 2025.
Five Australia-Based Chefs on Their Favourite Dishes to Make for Eid al-Fitr.
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Eid al-Fitr is a time of celebration, marking the end of the holy month of Ramadan, a period of fasting, reflection, and spiritual growth for Muslims around the world. In addition to the spiritual and communal aspects of Eid, the occasion is also known for its vibrant and diverse food culture. Whether it’s rich meats, fragrant rice, delicate pastries, or fresh salads, the dishes prepared for Eid reflect the warmth of hospitality, tradition, and the joy of sharing a meal with loved ones.
Australia, with its multicultural population, has become a hub for culinary innovation that blends global flavors, particularly during festive periods like Eid al-Fitr. From Turkish delight to biryani, Australian chefs with diverse cultural backgrounds bring their own interpretations of Eid dishes, combining traditional recipes with locally sourced ingredients. To provide an insider look at the dishes that make their way onto Australian dinner tables during Eid, we spoke with five Australia-based chefs. Each chef shares their favorite dish to prepare for Eid al-Fitr, offering insights into both their cultural heritage and their approach to cooking during this special time.
1. Sabrina’s Syrian Influence: Lamb Shawarma with a Twist Five Australia
Chef Sabrina Makhlouf, a renowned Sydney-based chef specializing in Middle Eastern cuisine, highlights one of her favorite Eid dishes: lamb shawarma. Born to Lebanese parents, Sabrina has always embraced her Middle Eastern roots and infuses her dishes with traditional flavors and a personal touch. Shawarma, a popular street food from the Levant, has become an iconic dish on Eid tables, and Sabrina adds a modern twist to the recipe.
“Shawarma is such a staple in Middle Eastern cuisine, and it holds a special place during Eid,” Sabrina explains. “After a month of fasting, there’s nothing like the rich, tender flavors of slow-cooked lamb paired with the fragrance of spices like cumin, coriander, and garlic. It’s a dish that brings people together, and I love preparing it for my family.”
For Sabrina, lamb is the key to a perfect shawarma. She marinates the lamb overnight in a blend of spices such as garlic, cumin, paprika, and turmeric, allowing the flavors to penetrate the meat. The next step involves slow-roasting the lamb until it becomes tender and juicy, often served with a side of Arabic bread, tangy yogurt sauce, and a sprinkle of fresh parsley.
Sabrina often serves her shawarma with a twist. “I love to include some roasted vegetables or a zesty, lemony salad on the side to complement the richness of the lamb. The salad adds a burst of freshness, balancing the heavier flavors.”
For Sabrina, Eid is a time for celebration, and she uses food to bring joy and connection to her community. “Cooking for Eid is my way of expressing love. I love seeing the smiles on my family’s faces when they taste these dishes that remind them of home.”
2. Khan’s Pakistani Heritage: Chicken Biryani Five Australia
Chef Khan Ali, a Pakistani-Australian chef known for his traditional Pakistani cuisine and modern interpretations, describes biryani as his ultimate Eid dish. Growing up in Karachi, Khan’s love for biryani was nurtured in his family’s kitchen, where cooking was an art form, especially on special occasions like Eid al-Fitr.
“Eid wouldn’t be complete without biryani,” Khan states. “It’s such an important dish for my family, and it’s a dish that brings us all together. The fragrant rice, tender chicken, and rich spices—it’s a meal that feels both festive and comforting.”
Biryani is a classic South Asian dish consisting of layers of aromatic rice, tender meat, and flavorful spices. The rice is usually cooked with saffron or turmeric to give it a rich golden color, while the meat—whether chicken, mutton, or beef—is marinated in a mixture of yogurt and spices like garam masala, cumin, and coriander. The dish is then slow-cooked to allow the flavors to meld together.
Khan’s version of biryani takes inspiration from his roots while incorporating Australian ingredients. “I like to use free-range, locally sourced chicken when I make biryani. I also use Australian basmati rice because it’s incredibly aromatic and fluffy, which gives the dish the perfect texture.”
To add depth and flavor, Khan prepares a rich onion gravy that is used to coat the chicken and rice before they are layered together. The slow cooking process allows the flavors to meld together, with each grain of rice absorbing the fragrant spices. Khan also includes a garnish of crispy fried onions and fresh coriander.
“For me, biryani is about balancing the spices so that no single flavor overpowers the others,” he adds. “It’s a dish that tells a story, and it brings together the memories of my childhood in Pakistan while being able to share it with my community here in Australia.”
3. Fatima’s Persian Influence: Fesenjan Five Australia
Chef Fatima Shams, an Iranian-Australian chef with a deep appreciation for Persian cuisine, loves to cook Fesenjan, a traditional Persian stew made with chicken, duck, or lamb, cooked in a rich, tangy pomegranate and walnut sauce. This dish, often served during significant occasions such as Eid al-Fitr, represents the depth of Persian culinary tradition, which blends sweet, sour, and savory flavors in a single dish.
“Fesenjan is such a beautiful dish to make during Eid,” Fatima explains. “It’s rich, warming, and full of flavor. The walnuts give it a unique texture, and the pomegranate molasses adds a beautiful tanginess that’s perfect for a celebratory meal.”
The key to a perfect Fesenjan is the balance of flavors. Fatima starts by sautéing onions until golden and then adds chicken pieces, which are seared to develop a rich flavor. Next, a blend of ground walnuts, pomegranate molasses, and spices such as cinnamon, turmeric, and saffron is added to create a luxurious sauce. The stew is then simmered until the chicken is tender, and the sauce has thickened to a velvety consistency.
“Fesenjan isn’t just a dish; it’s an experience,” Fatima says. “The way the sauce coats the chicken and the way it pairs with saffron rice makes it something you want to savor. It’s a dish I love serving to guests during Eid because it’s not just about the food—it’s about creating memories.”
Fatima also emphasizes the importance of using fresh, high-quality ingredients for Fesenjan. “Pomegranate molasses is key to achieving the right balance of tanginess. I always make sure to use fresh walnuts and organic chicken to ensure the flavors come through as they should.”
Eid al-Fitr, for Fatima, is about coming together with loved ones, and her Fesenjan dish plays a pivotal role in that tradition. “For me, Eid is about family. When I cook, I think of my parents and my childhood in Iran. I want to recreate that sense of comfort and joy that I felt growing up.”
4. Peter’s Turkish Influence: Baklava Five Australia
Chef Peter Karapetian, an Armenian-Turkish chef based in Melbourne, brings a sweet touch to Eid celebrations with his version of Baklava, a beloved dessert in many parts of the Middle East and Central Asia. Though baklava is often associated with Turkish and Greek cultures, Peter’s variation reflects the diverse influences in his heritage.
“Baklava is a dish that I make with so much love and care,” Peter shares. “It’s a labor of love, but the results are always worth it. It’s not just about the layers of pastry and syrup—it’s about tradition, culture, and family.”
The process of making baklava involves layering sheets of phyllo dough, which are brushed with butter and filled with a mixture of crushed nuts, such as pistachios, walnuts, and almonds. The pastry is then baked until golden and crisp, and while still warm, it’s drenched in a syrup made from sugar, water, and a hint of rosewater or orange blossom water.
“I love using local Australian pistachios because they are some of the best I’ve ever tasted,” Peter says. “The quality of the nuts and the syrup is what makes baklava stand out. It’s the little things that make a huge difference.”
When preparing baklava, Peter emphasizes the importance of technique and patience. The phyllo dough needs to be handled carefully, ensuring that each layer is crisped to perfection. The final result is a sweet, nutty, and syrupy dessert that is decadent and satisfying, making it a perfect treat for the festive occasion of Eid.
“For me, baklava is more than just a dessert,” Peter reflects. “It’s a way to share my heritage with others and celebrate with those I love. There’s something so special about breaking bread together, especially when the food is made with such tradition.”
5. Sami’s Somali Influence: Somali Suqaar Five Australia
Chef Sami Mohamed, a Somali-Australian chef, draws from his East African heritage when preparing Suqaar, a Somali stir-fry dish made with spiced beef or lamb, vegetables, and a mix of aromatic spices. This dish is popular during Eid celebrations in Somalia and in Somali communities around the world.
“Suqaar is a dish that’s so comforting and flavorful,” Sami explains. “It’s a dish that reminds me of home and the way we would prepare large meals to share with family and friends during Eid.”
Suqaar is typically made with tender chunks of beef or lamb, which are seasoned with a blend of Somali spices such as cumin, coriander, turmeric, and cinnamon. The meat is cooked with onions, bell peppers, and tomatoes to create a fragrant, hearty dish that is both spicy and savory. It’s typically served with a side of rice, chapati, or flatbread.
“What I love about Suqaar is the layers of flavor that come together when the meat is cooked,” Sami says. “It’s rich and comforting, and the combination of spices makes it stand out. It’s also versatile because you can use different types of meat or even make it vegetarian.”
Sami’s Suqaar is often enjoyed alongside other dishes such as Sambusa, a savory pastry filled with spiced meat or vegetables, making it a complete, festive meal. “Food plays such an important role in Somali culture, especially during Eid. It’s a way to show hospitality and to connect with family and friends. For me, Suqaar is the perfect dish to make during Eid because it’s a celebration of flavor and tradition.”
Conclusion Five Australia
Eid al-Fitr is a time of joyous celebration, and food plays an integral role in the festivities. For these five Australia-based chefs, their favorite dishes to prepare for Eid reflect a deep connection to their cultural heritage and a desire to share their traditions with the wider community. Whether it’s Sabrina’s lamb shawarma, Khan’s biryani, Fatima’s fesenjan, Peter’s baklava, or Sami’s suqaar, these chefs are helping to preserve and celebrate the rich culinary diversity that defines the Australian food scene during Eid. For them, cooking is more than just about nourishing the body—it’s a way to nourish the soul and strengthen the bonds of family and community.
