April 16, 2008
Wafat Alnabe (as) & 50 Years Of Tradition
What started as one small meal for his immediate family grew to become the phenomena that is today.
After his death my grandma continued the tradition and on her death bed she asked her children to keep it going after shes gone.
The preparation starts weeks in advance. Making all the necessary purchases, From the spices to the sheep, every detail is checked and double checked.
We have a storage room specifically for all the equipment, pots pans and ovens that are used just for that day.
We set up in the 7oosh of our house. I can easily fit in any one of the pots. they are HUGE.
Two days before we start cleaning all the chicken, adding the spices and sorting everything out.
All my aunts and their kids gather the night before at our house. We start after Maghreb prayers. Cutting a ton of onions and making sure the ovens and stoves are working.
By midnight were going full fledge.
This year we started at 12 midnight and finished at 12 noon. 12 hours of non-stop cooking.
The result and the satisfaction amazing!
My family cooked 380 kilos of rice, 500 chickens and 6 thebay7 la7am.