The Syrian breakfast on Eid al-Adha is usually made of chicken or sheep soup and sheep eggs with a wide variety of breakfast appetizers.
How to Make It
the sheep’s soup: we peel the sodda skin first and then we cut it into medium-sized pieces, in a bowl on the fire put the butter, two pieces of lamb meat and leave them on the fire, then we add the black pieces to the bowl and spread them over the entire bowl, then add salt, coriander to them Dried pepper, paprika, then add sliced onions, sliced garlic, sliced red and green peppers, then fry the previous ingredients a little, and then remove the pot from the fire. We put the blackberry pieces in an ovenproof bowl, then put a little pomegranate molasses and lemon juice on them, then add a few pieces of the night, then close the bowl and put it in the oven at 200 degrees for 20-25 minutes, then it is ready.
Lamb eggs: We get rid of the eggshell and then we cut them into cubes, in a pot on the fire we put the lamb meat, and we fry the night well, after frying the night well, we add the eggs to the bowl and then add salt, pepper, and we fry the ingredients and after frying we lift the pot from the stove The fire and add to the bowl lemon juice with garlic and a little chopped coriander, then it is ready.
Chicken Sawdah: We cut it into medium-sized pieces and add a little lemon juice, mix the pieces of black meat with the juice and leave them a little, put in a pot on the fire ghee, cinnamon and leave them until roasting, after roasting the cinnamon in the fat add the pieces of blackness, salt, onions cut into slices, Sliced garlic, black pepper, dried coriander, sliced red and green peppers, then fry them all and before the blackness is completely done, add the sliced mushrooms, then they are ready.