• Morocco: Herbel

  

  A traditional Eid breakfast, herbel is a sweetened porridge soup consisting of wheat grains slow-cooked in milk and butter, until the dish gets its legendary smooth texture.

• India: Nalli nihari

  

  With its roots in India, this melt-in-the-mouth Eid specialty is a slow-cooked meat gravy with flavorsome spices and coriander leaves.

• Middle East: Maamoul

  

  Shaped in the form of domes, these buttery, crumbly shortbread cookies are stuffed with dates, walnuts, pistachios, sugar and rosewater.

• South Asia: Sheer khurma

  

  Sheer khurma is essentially a Mughlai dessert prepared using vermicelli, milk, sugar, dates and dried fruits. Roasted vermicelli is cooked in milk until it softens and the mixture thickens.

• Indonesia: Lapis legit

  

  Indonesia was colonized by the Dutch, who had an influence on the local cuisine. Lapis legit is a Dutch cake that has become traditional Eid food.

• Somalia: Cambaabur

  

  Originating in Djibouti, cambaabur has been adopted by Somali Muslims. The most commonly used technique is to mix different spices with the flat bread. On Eid, it is served with yogurt and sugar.