What are two traditional Islamic foods eaten on Mawlid an Nabi?

Question

Also, what are two traditional foods eaten on Al-Hijra?

Answer 1

Tharida was basically a bread soup, consisting of bread crumbled with the fingers, then moistened with broth. The name of the dish very likely derives from tharada, meaning, literally, and appropriately, to crumble bread into broth. According to the French scholar Maxime Rodinson, tharida and 'asida were typical foods among the Bedouin of pre-Islamic and, probably, later times. They could also be the food of the wealthy when prepared luxuriously with such extras as eggs and bone marrow. 'Asida, the name of a variety of similar dishes, but basically a kind of semolina porridge, is rooted in the culinary traditions of Muslim Andalusia. It was as ubiquitous in the medieval Maghrib and Islamic Spain as French fries are today. One of the earliest written recipes for it can be found in an anonymous thirteenth-century Hispano-Muslim cookbook. In the thirteenth century 'asida was also a porridge-a thick broth stirred into wheat flour, perhaps with butter and honey--usually made for religious holidays, such as Mawlid al-Nabi, the birthday festival of the Prophet Muhammad, or ceremonies such as the 'aqiqa, the traditional hair cutting of the newborn seven days after birth. It was also fed to women in labor. 'Asida was known in the Rif, the mountainous region along the Mediterranean coast of Morocco, during the thirteenth and fourteenth centuries, where flour made from lightly grilled barley was used. The famous Arab explorer Hasan al-Wazan, who was known as Leo Africanus (c. 1465-1550) in the West, who journeyed into Africa, gives a recipe: Boil water in a large pot, add the barley flour, stirring with a stick. Pour the gruel into a plate and in the center make a small s hallow where one puts the argan seed oil. The argan seed oil he mentions is extracted from the argan tree ( Argania sideroxylon Roem. et Schult.), a kind of evergreen, the word coming from the Arabic arjan, where an oil is extracted from the seed, and is still used today in Moroccan cooking.

The reasons these foods were so important around holidays of religious significance were several, including a belief in the medicinal properties of honey.   When a bowl of 'asida is eaten in celebration of the Prophet's birthday, Mawlid al-Nabi, it reminds the believer that the holy Koran was recited to Muhammad by the angel Gabriel near Mecca in 610 A. D.

I hope this helps