Recipies and foods for the Eid Ul Fitr celebrations vary greatly around the world. Below are a few dishes and sweets from different cultures. Some of the ingredients may be a little obscure but you should be able to find them if you hunt around. Eid Mubarak!

Figs with goat cheese

Ingredients:
(serves 4)
8 fresh figs
4 ounces of goats cheese
8 grape leaves

Method:
1. Make a small incision in the base of each fig and fill with goats cheese using a pastry bag.
2. Wrap each fig with a grape leaf and skewer, placing 3 to 4 figs on a skewer.
3. Place the skewers on a lightly oiled, medium heat grill for 2 to 3 minutes, turning once and serve.

Ingredients:
110 grams of cake flour
110 grams of all-purpose flour
230 grams of semolina flour
230 grams of clarified butter
150 grams cup confectioners' sugar
3/4 of a teaspoon orange flower water
30 blanched almonds

Method:
1. Pre-heat oven to 275 degrees F, 135 degrees C.
2. Sift together the cake flour, all-purpose flour and semolina flour and put to one side.
3. Beat the butter until it is fluffy (about 10 minutes) and then continue to beat whilst adding the orange flower water.
4. Fold in the flour mixture gradually and then refridgerate the soft dough in a covered bowl for 10 minutes.
5. On a lightly floured surface, roll out the dough to a quarter inch thickness. Cut into squares with each side 1 inch in length and place on a ungreased baking tray half an inch apart. Put an almond on top of each cookie.
6. Bake for 35 to 40 minutes, allow to cool for at least an hour and then serve.

Ingredients:
57 grams of soft butter
227 grams of white sugar
1 egg
450 grams of all-purpose flour
Half a teaspoon of salt
Two teaspoons of baking powder
284 ml of evaporated milk
1 teaspoon of vanilla extract
Quarter teaspoon of almond extract
227 grams of chopped fresh figs
57 grams of brown sugar
70 ml of water
454 grams of chopped fresh figs
1 tablespoon of lemon juice

Method:
1. Preheat oven to 350 degrees F, 175 degrees C. Spray two 8-inch round cake pans with vegetable oil.
2. In a bowl, sift together flour, salt and baking powder and leave to one side.
3. Cream the butter with the sugar until fluffy. Add the egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 227 grams of chopped figs.
4. Divide mixture into two prepared cake pans and bake at 175 degrees C for 30 minutes.
5. To make the filling, combine the 454 grams of fresh figs, brown sugar, water and lemon juice in a sausepan and bring to the boil. Reduce heat to a simmer and cook for 20 minutes or until thickened. Spread thinly between the layers of the cake and on top.

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