Eid al-Fitr

Eid al-Fitr is a major Islamic holiday that marks the end of Ramadan. Celebrated on the first day of Shawwal—the tenth month of the Islamic calendar year—Eid al-Fitr is a festival that revolves around the ritualistic breaking of the dawn-to-dusk fast, to which Muslims adhere throughout Ramadan. The exact date of Eid al-Fitr, which is also known as the Festival of Breaking the Feast, varies depending on when local religious authorities officially sight the new moon that signals the beginning of Shawwal. Because of this, it is sometimes celebrated on different days in different places. Eid al-Fitr is unique amongst other Muslim holidays in that it is not connected to any specific historical events. Instead, it is simply a celebration of fellowship within individual local communities. Since it immediately follows the solemn observance of Ramadan and is meant to be a celebration of freedom from religious obligation, Eid al-Fitr is also one of the most joyful Muslim holidays.

Background

The celebration of Eid al-Fitr is directly tied to Muslims’ observance of the holy month of Ramadan. The ninth month of the Islamic calendar, Ramadan is a period during which Muslims engage in regular fasting, reflection, and prayer in commemoration of the prophet Muhammad’s first revelation. Observing Ramadan is one of the five pillars of Islam.

Because Islam follows a lunar calendar, Ramadan does not always begin on the same day. Instead, it varies depending on the lunar cycle and starts when local religious authorities observe the new crescent moon. In most cases, Ramadan lasts for twenty-nine or thirty days and ends with the observation of the new moon.

The historical roots of Ramadan can be traced back to 610 Common Era, the year when the Quran is said to have been first revealed to Muhammad. To commemorate this important event, Muslims traditionally spend Ramadan working to renew their spiritual commitment through a daily regimen of fasting, prayer, and charitable acts. In short, Ramadan is a period of increased spiritual awareness during which Muslims practice strict self-discipline to purify their souls and refocus their attention on God.

Fasting is perhaps the most well-known aspect of Ramadan. Throughout the month, most Muslims take part in a tradition called the sawm, which is the key part of Ramadan and is one of the five pillars of Islam. The sawm is both a physical fast from food and beverages and an intellectual fast from impure thoughts, words, and actions. The physical aspect of the sawm is observed from sunrise to sunset, beginning after a pre-dawn meal known as the suhoor and ending with an evening meal called the iftar that is eaten after dusk. Muslims are also expected to regularly pray and attend mosques during Ramadan. Many spend time rereading the Quran as well. Although the Muslim charitable tradition of zakat—itself another of the five pillars of Islam—is practiced all year long, an extra charitable gift called a sadaqah is typically offered during Ramadan. Ultimately, Ramadan concludes with the celebration of Eid al-Fitr.

Overview

Eid al-Fitr is a joyous celebration that commemorates the end of Ramadan. It is traditionally viewed as an opportunity for Muslims to share in each other’s good fortune and enjoy the fruits of their spiritual labor. It is also a time to show gratitude to God for the month of reflection just enjoyed during Ramadan. Although the exact length of the Eid al-Fitr celebration varies from place to place, it often lasts up to three days.

Preparations for Eid al-Fitr usually begin during the final days of Ramadan. In anticipation of the coming holiday, Muslim families traditionally make a charitable donation of food to the poor. Such donations help to ensure that everyone has enough food to enjoy a hearty and fulfilling Eid al-Fitr meal. The size of the so-called sadaqah al-fitr donation that families are expected to make was determined by Muhammad himself and is understood to be the equivalent of one measure of grain per person.

Eid al-Fitr officially begins when local religious authorities confirm their sighting of the new moon that marks the start of Shawwal. In some cases, the beginning of Eid al-Fitr may be delayed if conditions temporarily prevent authorities in a certain place from clearly viewing the moon. As a result of this dependence on lunar observation, Eid al-Fitr may start on different days in different places.

Once the beginning of Eid al-Fitr has been announced, the celebration begins with an early-morning prayer gathering. People come together at mosques or large outdoor venues to take part in a service that includes a sermon and a brief congregational prayer called the Salat al-Eid. Although all are similar in some respects, each branch of Islam uses a different variation of this prayer.

Upon completing the Eid prayer, everyone leaves to exchange gifts and spend time with their family and friends. They may also call family members who live in distant places or visit deceased loved ones in graveyards. Throughout the celebration, Muslims often greet each other by saying, “Eid Mubarak!” (“Blessed Eid!") or “Eid Saeed!” (“Happy Eid!”).

Food plays an important role in the celebration of Eid al-Fitr. In fact, desserts and other sweet treats are such a fundamental part of the holiday that it is often referred to as the Sugar Feast. The specific foods enjoyed during Eid al-Fitr vary from place to place. In the Republic of Türkiye (Turkey), Baklava and Turkish delight are common treats. Dates are a popular choice in Iraq and Saudi Arabia, especially when they are used in making rose-flavored cookies called Kleichas. Yemeni Muslims like to make honey cake topped with nigella seeds known as bint al sahn for Eid al-Fitr. Savory foods are also associated with the holiday. Eid al-Fitr meals in Russia often include Manti, which is a type of dumpling filled with seasoned meat. Oil-fried You Xiang patties are popular amongst the Uighurs, Chinese Muslims who live in Xinjiang. In Bangladesh, a common feature of the Eid al-Fitr meal is korma, which is a dish that consists of meat or vegetables braised with yogurt or cream, water and stock, and spices.

Bibliography

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