Turkey's Eid al-Adha: Health Tips for Meat and Spice Sales Boost

Health experts advise that meat from the Eid al-Adha sacrifice should rest for 12‑24 hours in a cool, shaded area before cooking to allow rigor mortis to subside. Recommended cooking methods include boiling, baking or grilling with minimal added fat, while avoiding high‑heat frying to reduce digestibility problems and carcinogenic compounds. Proper storage calls for cutting meat into portion-sized packs, refrigerating at 4 °C for up to four days or freezing at –18 °C for four‑six months, and thawing only in the refrigerator.

Meanwhile, Turkish snack company Tuğba Kuruyemiş has stocked its roughly 120 nationwide branches with tons of traditional lokum and about 700 varieties of spices for the holiday. The firm announced special discounts on popular seasonings such as black pepper, cumin, thyme and mint, aiming to support festive cooking and market demand during the Eid period.