Hey, my precious lambs! It’s Mariah Carey, kicking off the heels and stepping into my kitchen for Mariah’s Culinary Butterfly. Today, I’m spilling the tea on something that’s got my heart singing—How I Create an Eid Grazing Board with Halal Goodies. We’re talking a spread that’s all about celebration—halal meats, creamy cheeses, sweet treats, and a vibe that screams Eid joy. I started doing this a while back when I wanted to bring some festivity to the table without breaking a sweat, and honey, it’s become my Eid must-have. Grab a seat—we’re building this board step-by-step, and I’m letting you in on every tasty detail.

Eid’s that time when you wanna gather your crew, share some love, and eat ‘til you can’t move—am I right? I got hooked on grazing boards ‘cause they’re easy, gorgeous, and let everybody pick what they love. Growing up, I’d see big family spreads, but I wanted to remix it with my own flair—halal goodies, a little sweet, a little savory, all Mariah. First time I made one, it was a mess—dates rolling everywhere, cheese melting in the sun—but I figured it out, and now it’s a showstopper every Eid. It’s less about cooking and more about curating—perfect for a diva who’s got a million things going on.

We’re keeping it real—me and you, piling up goodies, sipping mint tea, maybe dancing to Butterfly while we work. Takes about 30 minutes to throw together, and it’s a feast for the eyes and the soul. So, blast some tunes, grab a big board, and let’s make this Eid grazing magic happen, darling!

What You Need (For a Party of 8-10)

Halal Savory Goodies

  • 8 ounces halal beef salami (sliced thin—Ohanyan’s is my jam)
  • 6 ounces halal turkey slices (smoked or peppered, whatever’s calling you)
  • 1 pack halal beef sausage (pre-cooked, cut into rounds)
  • 8 ounces Brie (soft and gooey—check for halal certification)
  • 6 ounces Gouda (hard and nutty—slice it up)
  • 1 cup labneh (drizzle with olive oil and za’atar)

Sweet Treats

  • 12 kahk el Eid cookies (nut-filled or date, from a bakery if you’re near one)
  • 8 pieces baklava (honey-dripping, flaky goodness)
  • 6 ghorayeba cookies (buttery with an almond on top)
  • ½ cup dried apricots (soft and chewy)
  • ½ cup dates (Medjool, pitted—Eid staples)
  • 1 cup grapes (red or green, on the vine)

Extras

  • 1 cup mixed nuts (almonds, pistachios—unsalted’s best)
  • ½ cup olives (green or black, pitted)
  • 1 pack crackers (whole-grain or pita chips)
  • Fresh mint sprigs (for that pop of green)
  • Honeycomb (a chunk—sweet and sticky)

Gear

  • Big wooden board (or a clean table with parchment)
  • Small bowls (for dips and nuts)
  • Knife and cutting board
  • Spoons and spreaders
  • Napkins (it’s gonna get messy)

Step 1: Pick Your Canvas

First things first, lambs—grab a big wooden board. I’m talking something wide enough to hold all this goodness—mine’s like 18 by 24 inches, rustic and beat-up from years of love. No board? No stress—lay parchment paper on your table and go wild. It’s Eid—you’re not washing a million dishes, right? Set it where everybody can reach—middle of the room, coffee table, wherever the party’s at.

I learned this the hard way—first Eid board I made was on a tiny cutting board. Stuff was falling off left and right, dates hitting the floor, my dog snagging a sausage. Bigger’s better—gives you room to play and looks like a feast.

Mariah’s Tip: Wipe the board with a damp cloth first—keeps it clean and classy.

Step 2: Lay Down the Big Stuff

Start with the heavy hitters—your cheeses and dips. Place the Brie whole—let it ooze when you cut it later—off to one side. Slice the Gouda into wedges or cubes, stack ‘em opposite—gives that contrast, soft and hard. Scoop the labneh into a small bowl—drizzle olive oil and sprinkle za’atar—set it near the middle so everybody can dip. Add a couple more bowls—one for olives, one for nuts—space ‘em out like little anchors.

I used to just dump everything on—looked like a pile-up. Now I space it smart—makes it pretty and easy to grab. One Eid, I forgot the bowls—nuts rolling into the Brie, total chaos. Anchors keep it tight.

Mariah’s Tip: Warm the Brie a little—10 minutes out of the fridge—so it’s spreadable heaven.

Step 3: Add the Halal Meats

Time for the savory stars—halal meats, baby. Fan out the beef salami slices in a half-moon shape—start at one edge and curve it around. Roll the turkey slices into little logs—pile ‘em next to the Gouda, tight and neat. Slice the sausage into rounds—stack ‘em in a little tower or scatter ‘em loose near the labneh. It’s all halal, all good—check your labels, lambs, ‘cause we’re keeping it right.

First time I did this, I threw the meats on random—looked sloppy. Now I arrange ‘em like art—people eat with their eyes first. Had a cousin once grab a whole stack of salami—said it was too pretty to resist.

Mariah’s Tip: Mix up the shapes—flat, rolled, stacked—keeps it fun to look at.

Step 4: Bring the Sweetness

Eid’s all about that sweet life, right? Place the kahk el Eid cookies in a cluster—nutty or date-filled, they’re my childhood in a bite. Stack the baklava in a little pyramid—honey dripping, flaky layers shining—near the Brie for that sweet-savory dance. Dot the ghorayeba around—those buttery babies with almonds on top, pure melt-in-your-mouth joy. Add a chunk of honeycomb—sticky and gold—right in the mix.

I’ve overdone the sweets before—board was a sugar bomb, no balance. Now I pace it—little pockets of sweet with the savory. One Eid, the baklava got snatched up in five minutes—had to hide extras after that.

Mariah’s Tip: Break the honeycomb with a knife—messy but worth it for that raw vibe.

Step 5: Fill It with Fruit and Crunch

Time to fill the gaps, honey. Scatter the dates around—Medjool’s my pick, soft and chewy—tuck ‘em near the meats and sweets. Add clusters of grapes—leave ‘em on the vine, looks fresh—drape ‘em over the edge. Sprinkle dried apricots in the empty spots—bright orange pops of color. Dump the mixed nuts in that bowl—almonds and pistachios, crunchy goodness—and toss a few loose for flair. Crackers go in piles—whole-grain or pita chips, whatever’s crispy—near the labneh and Brie.

First board I made had no fruit—too heavy, all meat and cheese. Learned to lighten it up—fruit’s the vibe. One time, I forgot the nuts—crew was mad, said it needed the crunch.

Mariah’s Tip: Cut big grapes in half if you’re fancy—easier to grab.

Step 6: Make It Pop and Serve

Finish it strong, lambs. Tuck fresh mint sprigs around—little green bursts, smells amazing. Scatter the parsley over the meats and cheeses—adds that fresh kick. Step back—look at it. Too bare? Add more nuts or dates. Too crowded? Pull a few things back. It’s gotta breathe but still feel full. Set it out with spreaders, forks, napkins—let ‘em dig in. I slice into the Brie first—starts the party.

Made this for an Eid brunch once—folks wouldn’t leave the table, kept grazing ‘til sunset. It’s a feast—sweet, spicy, creamy, crunchy—all halal, all love.

Mariah’s Tip: Snap a pic before they attack—it’s too pretty not to.

Why I’m Obsessed

This grazing board’s my Eid MVP—easy, festive, and full of soul. Halal meats keep it real, sweets bring the joy, and it’s all about sharing. Takes no time but looks like I slaved—perfect for a diva like me. Try it, snap a pic, holler at me on Mariah’s Culinary Butterfly. What’s your Eid must-have, lambs? Tell me!

Love,
Mariah