Need iftar meal ideas? Daily Turkish recipe to break fast this Ramadan

The kitchen fills with the rich aroma of slow-roasted lamb, warm spices, and toasted nuts as the iftar meal comes together. After a long day of fasting, every dish feels like a well-earned comfort—something hearty, something crisp, something creamy.

Tonight’s iftar menu brings together a balance of textures and flavors. It starts with a silky pumpkin soup, offering gentle warmth with a hint of natural sweetness. Crispy zucchini fritters follow, golden and herb-infused, perfect with a dollop of yogurt.

The star of the iftar meal, slow-cooked lamb shank with vegetables, delivers deep, comforting flavors, while a smoky red pepper and walnut dip adds bold contrast. To end on a light but satisfying note, almond pudding provides a creamy and subtly sweet finish.

Start iftar meal with velvety pumpkin soup (Balkabagi Corbasi)

A warm bowl of pumpkin soup is the perfect way to begin your iftar meal, offering a lightly sweet and creamy texture that soothes the stomach.

Ingredients:

• 500 grams pumpkin (peeled and cubed)
• 1 small onion (chopped)
• 2 tbsp butter or olive oil
• 3 cups vegetable or chicken broth
• 1/2 cup milk or heavy cream
• 1/2 tsp ground cinnamon (optional, for warmth)
• Salt and black pepper to taste
• Pumpkin seeds or fresh parsley for garnish

Instructions:

1. Heat butter or olive oil in a pot and sauté the chopped onion until soft.
2. Add the cubed pumpkin, stir, and cook for a couple of minutes.
3. Pour in the broth, season with salt and black pepper, and simmer for 20 minutes until the pumpkin softens.
4. Blend the soup until smooth using a hand blender.
5. Stir in milk or heavy cream, adjust seasoning, and let cook for another five minutes.
6. Serve warm, garnished with pumpkin seeds or fresh parsley.

This silky-smooth soup provides the perfect comforting start to the meal.

Crispy zucchini fritters (Mucver) as iftar meal’s appetizer

Mucver is a crispy and flavorful appetizer made with fresh zucchini, feta cheese, and aromatic herbs, offering a satisfying crunch with every bite.

Ingredients:

• 2 medium zucchinis (grated and squeezed dry)
• 1 small onion (grated)
• 2 eggs
• 1/3 cup flour
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh dill or parsley
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking powder (for crispiness)
• 1/3 cup vegetable oil (for frying)
• Yogurt with garlic for serving (optional)

Instructions:

1. In a bowl, mix the grated and drained zucchini with grated onion, eggs, flour, feta cheese, herbs, salt, black pepper, and baking powder.
2. Heat vegetable oil in a pan over medium heat.
3. Drop spoonfuls of the mixture into the hot oil and flatten slightly.
4. Fry for 3–4 minutes on each side until golden brown.
5. Drain on paper towels and serve warm with yogurt and garlic dip.

These golden-brown fritters bring a crispy and savory touch to the iftar table.

Iftar meal’s star: Slow-roasted lamb shank with vegetables (Firinda kuzu incik)

Tender and full of flavor, this slow-cooked lamb shank is a traditional Turkish dish that delivers deep richness with every bite, making it perfect for an iftar meal.

Ingredients:

• 2 lamb shanks
• 1 tbsp olive oil
• 1 onion (sliced)
• 2 carrots (sliced)
• 2 potatoes (quartered)
• 2 cloves garlic (minced)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme or rosemary
• 1 tbsp tomato paste
• 1 cup hot water or beef broth

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Heat olive oil in a pan and sear the lamb shanks until browned on all sides.
3. Transfer to a baking dish and add sliced onion, carrots, potatoes, and garlic.
4. In a small bowl, mix tomato paste with hot water or broth and pour over the lamb.
5. Season with salt, black pepper, and thyme or rosemary.
6. Cover the dish with foil and bake for 2.5–3 hours, occasionally basting with its juices.
7. Serve hot with rice or a side of roasted vegetables.

This dish is rich, comforting, and a perfect main course for iftar.

Smoky and nutty red pepper walnut dip (kirmizi biber ezmesi)

A flavorful blend of roasted red peppers, walnuts, and spices, this dip pairs perfectly with bread or as a side to the lamb shank.

Ingredients:

• 3 roasted red bell peppers (or use jarred roasted peppers)
• 1/2 cup walnuts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• 1/2 tsp salt
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp cumin

Instructions:

1. Blend roasted red peppers, walnuts, olive oil, lemon juice, garlic, salt, and spices in a food processor until smooth.
2. Adjust seasoning to taste.
3. Serve with bread, pita chips, or as a spread with other dishes.

This dip adds a bold and smoky contrast to the rich flavors of the meal.

Creamy almond pudding (bademli muhallebi) to finish delicious iftar meal

Light and delicate, this almond pudding is a simple yet elegant way to end an iftar meal on a sweet note.

Ingredients:

• 3 cups milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/2 cup ground almonds
• 1 tsp vanilla extract
• 1 tbsp butter
• Crushed almonds or cinnamon for garnish

Instructions:

1. In a saucepan, whisk milk, sugar, and cornstarch over medium heat until thickened.
2. Stir in ground almonds and continue to cook for another two minutes.
3. Remove from heat, mix in vanilla extract and butter until smooth.
4. Pour into serving bowls and let cool.
5. Garnish with crushed almonds or cinnamon before serving.

This creamy and lightly sweetened dessert provides a refreshing finish to the iftar meal.

This menu combines slow-roasted richness with fresh, vibrant sides, creating a well-rounded iftar meal.

The pumpkin soup and lamb shank bring warmth and depth, while the zucchini fritters and red pepper dip offer a crisp, tangy contrast. A spoonful of almond pudding ties everything together with just the right touch of sweetness.