Eid food in Pakistan depends on which Eid it is. Eid ul Fitr is the "meethi" (sweet) Eid: the day starts with sheer khurma, vermicelli cooked in milk with dates and nuts, and guests are served chaat, dahi bhallay and mithai through the day. Eid ul Adha is the meat Eid: kaleji (liver) is cooked within hours of the qurbani, and the following days are given to kababs, pulao, paye and slow-cooked dishes made from the sacrificial meat.
This guide explains what is cooked on each Eid, how the dishes change from one community to another, and what it means for eating out if you travel over the holiday.
| At a glance | |
|---|---|
| Eid ul Fitr 2027 | Expected around 9 March, subject to moon sighting |
| Eid ul Adha 2027 | Expected in mid May, subject to moon sighting |
| Fitr signature | Sheer khurma, seviyan, chaat, dahi bhallay, mithai |
| Adha signature | Kaleji, brain masala, kababs, paye, pulao, sajji |
| Restaurants | Many close on day one; busier from day two |
What is eaten on Eid ul Fitr?
Sheer khurma
The name is Persian for "milk and dates", which describes it well. Fine vermicelli is fried golden in ghee, then cooked in whole milk with sugar, cardamom and chopped dates, and finished with almonds, pistachios and raisins; some families add saffron, rose water or coconut. It is eaten in the morning around the Eid prayer and offered to every guest who visits during the day, hot or cold.
Some homes make a thinner, almost drinkable version; others cook it down until it is thick. Simpler seviyan, sweet vermicelli without the dates, and a vermicelli kheer are also common.
The savoury table
After a month of fasting, the Eid ul Fitr table looks a lot like a relaxed iftar spread. Dahi bhallay and channa chaat are on almost every table, with samosay, shami kababs and, for lunch or dinner, a mutton pulao or biryani. In Khyber Pakhtunkhwa and Pashtun homes elsewhere, chapli kabab is a favourite. Our guide to Ramadan food in Pakistan explains the iftar dishes that carry over.
Mithai and regional sweets
A box of mithai goes with every visit, with gulab jamun usually at the top. In Sindh, busri, a flaky sweet flatbread made with jaggery and ghee, appears on the Eid table. Kashmiri families may serve harissa. Our guide to traditional sweets of Pakistan covers the mithai box.
What is eaten on Eid ul Adha?
Eid ul Adha centres on the qurbani. Families traditionally divide the meat into thirds, for the household, for relatives and friends, and for those in need, so the kitchen fills with meat for days.
Day one: kaleji
The first dish is kaleji, liver, cooked straight after the sacrifice with onion, tomato and spices, often with brain masala and eaten with hot roti or paratha. Families from very different backgrounds name it as the first thing they cook.
The days after
From the second day, the dishes become more elaborate:
- Kababs: seekh, shami and chapli, with Bihari kababs in many Karachi homes.
- Paye: trotters, cooked slowly overnight.
- Pulao and biryani: made with the qurbani mutton or beef.
- Bhuni boti and pasanday: meat fried with onion and spices, or flattened and marinated.
- Steam roast and sajji: often cooked by restaurants with meat that families bring in.
- BBQ at home: Afghani boti, seekh kababs and beef boti, grilled for family and friends.
How do Eid dishes differ between communities?
Karachi, where every community cooks its own Eid, shows the range best. Families interviewed by Arab News described these Eid ul Adha dishes:
| Community | Eid ul Adha dishes |
|---|---|
| Sindhi | Sindhi pulao made sharp with tamarind; green rice with soya and coriander |
| Urdu-speaking | Kaleji, pasanday, chapli kabab, paye, bhuni choti boti |
| Memon | Beef khausey (noodles with coconut curry and beef gravy), beef akni, maleeda |
| Bohra | Gushtuba, pounded and sautéed spiced meat |
| Pashtun | Kaleji right after the qurbani, then biryani |
| Ismaili | Gosht saalan, beef and potato curry with chapati |
In Balochistan, sajji, lamb or goat salted and roasted on skewers beside the fire, is the Eid ul Adha staple; our sajji guide explains it. The trotters go into a slow-cooked paye in many homes; our guide to paye in Lahore covers the shops that make it all year.
Eating out over Eid
On the first day of either Eid, many restaurants and food streets are closed or quiet, as cooks and staff are with their families. From the second day, restaurants get much busier. On Eid ul Adha, many take orders to cook families' own sacrificial meat. Hotels and highway restaurants in tourist areas often stay open, but menus may be short.
If you are travelling over Eid, eat breakfast at your hotel on day one, carry snacks for the drive, and book a table for the second or third evening. Our Eid ul Fitr trip ideas and Eid ul Adha cattle markets guide cover the rest of the holiday, and our experiences page has more food-led ideas.
Frequently asked questions
What is the traditional Eid ul Fitr dish in Pakistan?
Sheer khurma: fine vermicelli fried in ghee and cooked in milk with sugar, dates, cardamom and nuts. It is eaten on Eid morning and offered to guests all day.
What is cooked first on Eid ul Adha?
Kaleji, the liver of the sacrificed animal, usually within hours of the qurbani, often with brain masala and fresh roti.
Why is Eid ul Fitr called meethi Eid?
Because the day is built around sweet dishes, above all sheer khurma and seviyan, after the month of Ramadan.
Are restaurants open on Eid in Pakistan?
Many close or open late on the first day. From the second day most reopen and get busy, and on Eid ul Adha many cook customers' own qurbani meat to order.
