What to cook for iftar? Daily Turkish recipes to break fast in Ramadan 2025

The sky darkens as the call to prayer rings out, signaling the end of another day of fasting. Families gather at the iftar table, where the warmth of a home-cooked meal awaits, and they all break fast.

Ramadan is not just a time of fasting – it’s a month of reflection, togetherness, and tradition, with food playing a central role in bringing people together.

Every iftar in Türkiye starts with something warm and nourishing, easing the body back into eating after a long day without food or water.

A rich, flavorful soup followed by a hearty main course, a refreshing side dish, a crisp salad, and a classic dessert make up today’s iftar menu. Each dish carries centuries of culinary heritage, blending comfort with balanced nutrition.

Comforting start: Ezogelin soup (Ezogelin Corbasi) to break fast

Soup is an essential part of any iftar meal during Ramadan in Türkiye, helping the body gradually rehydrate and prepare for the main dishes as you break fast.

One of the most beloved soups in Turkish cuisine is Ezogelin Corbasi, a rich, slightly spicy soup made from red lentils, bulgur, and rice. Its origins trace back to a woman named Ezo, whose story of resilience turned this dish into a symbol of comfort.

Ingredients:

• 1 cup red lentils
• ¼ cup rice
• ¼ cup bulgur
• 1 onion, finely chopped
• 1 tbsp tomato paste
• 1 tsp dried mint
• 1 tsp red pepper flakes (optional)
• 5 cups water or chicken broth
• 2 tbsp olive oil
• Salt to taste

Instructions:

1. Sauté the chopped onions in olive oil until they become translucent.
2. Stir in the tomato paste and cook for another minute.
3. Add the red lentils, rice, and bulgur, mixing well.
4. Pour in the water or chicken broth and bring to a boil.
5. Simmer on low heat until the grains are fully softened.
6. Blend the soup until smooth and season with mint and red pepper flakes.
7. Serve hot with a squeeze of lemon for extra flavor.

Main course: Baked eggplant and chicken casserole (Firinda Patlicanli Tavuk)

Eggplant has been a staple in Ottoman and Turkish cuisine for centuries, and its smoky flavor pairs beautifully with tender chicken in this dish. This baked eggplant and chicken casserole is rich in protein and fiber, making it a perfect dish to restore energy levels as you break fast.

Ingredients:

• 2 medium eggplants, cubed
• 2 chicken breasts, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp paprika
• 3 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cubed eggplants on a baking tray, drizzle with olive oil, and roast for 15 minutes.
3. In a separate pan, sauté the chopped onions and minced garlic in olive oil.
4. Add the chicken pieces, cooking until lightly browned.
5. Stir in tomato paste, black pepper, cumin, paprika, and salt.
6. Mix in the roasted eggplants, then transfer everything to a baking dish.
7. Bake for 20 minutes until the flavors meld together.

The result is a comforting, hearty dish that pairs well with yogurt-based sides.

Cooling side: Yogurt carrot tarator (Yogurtlu Havuc Tarator)

After a rich main course, a refreshing side dish like yogurt carrot tarator provides a balance of flavors as you break fast. This simple yet delicious dish combines the sweetness of carrots with the creamy texture of yogurt.

Ingredients:

• 3 carrots, grated
• 1 cup strained yogurt
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1 tbsp crushed walnuts (optional)
• Salt to taste

Instructions:

1. Heat the olive oil in a pan and lightly sauté the grated carrots until softened.
2. Allow the carrots to cool, then mix with yogurt, garlic, and salt.
3. Garnish with crushed walnuts for an extra crunch.

This side dish not only complements the main meal but also aids digestion, making it a staple on Turkish iftar tables.

Gavurdagi salad as vibrant addition to your Ramadan iftar

Salads play a key role in Turkish cuisine, adding a fresh contrast to heavier dishes as you break fast. Gavurdagi salad is a finely chopped tomato and walnut salad dressed with pomegranate molasses for a hint of sweetness which you’ll appreciate as you break fast.

Ingredients:

• 3 tomatoes, diced
• 1 cucumber, diced
• 1 small red onion, chopped
• 2 green peppers, chopped
• ¼ cup crushed walnuts
• 2 tbsp pomegranate molasses (or lemon juice)
• 2 tbsp olive oil
• 1 tsp sumac
• Salt to taste

Instructions:

1. Finely chop all the vegetables and mix in a bowl.
2. Add crushed walnuts, sumac, and salt.
3. Drizzle with olive oil and pomegranate molasses.
4. Toss well and serve fresh.

This tangy and crunchy salad complements the richness of the main course.

Sweet ending: Semolina halva with ice cream (Dondurmali Irmik Helvasi)

To complete the meal, a warm and comforting dessert is a must. Semolina halva is a beloved Turkish dessert often prepared during Ramadan. This version is served with ice cream for a delightful contrast between warm and cold textures.

Ingredients:

• 1 cup semolina
• ½ cup butter
• 1 cup sugar
• 2 cups milk
• 1 cup water
• 1 tsp cinnamon (optional)
• 4 scoops vanilla ice cream

Instructions:

1. Melt the butter in a pan and add the semolina, stirring continuously until golden brown.
2. In a separate pot, bring the milk, sugar, and water to a boil.
3. Slowly pour the hot liquid into the semolina mixture while stirring.
4. Cook until the mixture thickens, then let it rest for 10 minutes.
5. Serve warm, topped with a scoop of vanilla ice cream.

This dessert is not only delicious but also provides a source of quick energy to replenish glucose levels as you break fast.

This iftar menu blends tradition with balanced nutrition, offering a satisfying meal that restores energy to break fast. The warm Ezogelin soup soothes the stomach, while the baked eggplant and chicken casserole provide protein and heartiness.

Yogurt carrot tarator and Gavurdagi salad add lightness and freshness, and semolina halva with ice cream ensures a sweet, comforting end to the meal.