Balanced, delicious Sunday iftar menu with easily made Turkish classics

After a long day of fasting, nothing is more rewarding than gathering around a table filled with comforting, home-cooked dishes.

Turkish cuisine is known for its ability to combine nourishing ingredients with rich flavors, making it an ideal choice for iftar (fast-breaking dinner).

Today’s iftar menu brings together some of the best Turkish recipes, starting with a traditional green lentil soup with yogurt. A crisp shepherd’s salad adds freshness, while a classic Ottoman-style lamb stew with eggplant delivers deep, satisfying flavors. Rice pilaf with chickpeas provides a wholesome complement, and for dessert, baked pumpkin with tahini and walnuts offers a naturally sweet ending to the meal.

Iftar menu begins with hearty Turkish recipe: Green lentil soup with yogurt (Ezogelin Corbasi)

A comforting start to iftar, this lentil soup combines protein-rich green lentils with tangy yogurt and aromatic spices. Slow-cooked to perfection, it offers a creamy yet light texture, making it an excellent way to break the fast.

Ingredients:

• 1 cup red lentils
• 4 cups vegetable or chicken broth
• 1 cup yogurt
• 1 tablespoon flour
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon dried mint

How to make it:

1. Rinse the lentils and boil them in broth until soft.
2. In a separate pan, sauté onions and garlic in butter until fragrant.
3. Whisk yogurt with flour, then slowly add to the soup, stirring constantly.
4. Simmer for a few minutes, then add red pepper flakes, salt, and dried mint.
5. Serve warm, garnished with extra mint or red pepper flakes.

Turkish shepherd’s salad (Coban Salatasi) for fresh twist to iftar menu

This crisp and refreshing salad balances the richness of the main dishes with its combination of juicy tomatoes, cucumbers, and herbs tossed in a zesty olive oil dressing.

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, diced
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to make it:

1. Combine all chopped vegetables and parsley in a large bowl.
2. Drizzle with olive oil and lemon juice.
3. Season with salt and pepper, then toss well.
4. Serve fresh as a light and flavorful appetizer.

Rich Ottoman recipe as main iftar menu dish: Turkish-style lamb stew with eggplant (Hunkar Begendi)

Hunkar Begendi, meaning “Sultan’s Delight,” features tender lamb stew served over creamy eggplant puree. This is a timeless Ottoman classic that delivers deep, smoky flavors and a satisfying texture.

Ingredients:

For the lamb stew:

• 500g lamb, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup water or broth

For the eggplant puree:

• 2 large eggplants
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup grated cheese (optional)
• 1/2 teaspoon salt

How to make it:

1. Sauté onions and garlic in olive oil, then add lamb and brown on all sides.
2. Stir in diced tomatoes, tomato paste, and spices, then add water or broth and simmer until lamb is tender.
3. Meanwhile, roast eggplants over an open flame or in the oven until charred, then peel and mash.
4. In a separate pan, melt butter, stir in flour, then slowly add milk to create a creamy base.
5. Mix in mashed eggplant, cheese (if using), and salt.
6. Serve the lamb stew over the eggplant puree.

Rice pilaf with chickpeas (Nohutlu Pilav) – Simple and filling Turkish side dish

Fluffy rice pilaf with tender chickpeas is a staple in Turkish cuisine, offering a nutritious and satisfying complement to the meal.

Ingredients:

• 1 cup long-grain rice
• 1/2 cup cooked chickpeas
• 2 tablespoons butter or olive oil
• 2 cups water or broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to make it:

1. Rinse rice and soak in warm water for 15 minutes, then drain.
2. Heat butter in a pot, add rice, and stir for a few minutes until lightly toasted.
3. Add chickpeas, salt, and black pepper.
4. Pour in water or broth, bring to a boil, then cover and simmer until rice is tender.
5. Fluff with a fork before serving.

Healthy and natural Turkish dessert: Baked pumpkin with tahini and walnuts (Kabak Tatlisi)

This traditional Turkish dessert transforms a simple pumpkin into a caramelized delight with the richness of tahini and the crunch of walnuts.

Ingredients:

• 500grams pumpkin, sliced
• 1/2 cup sugar
• 1/4 cup tahini
• 1/4 cup chopped walnuts
• 1 teaspoon cinnamon (optional)

How to make it:

1. Arrange pumpkin slices in a baking dish and sprinkle with sugar.
2. Let sit for an hour to release juices, then bake at 180 degrees Celsius (350 degrees Fahrenheit) until tender and caramelized.
3. Drizzle with tahini and top with walnuts before serving.

This iftar menu brings together warm, nourishing, and authentic Turkish recipes, making each bite a celebration of tradition and taste. The balance of creamy, savory, and sweet dishes ensures a satisfying and well-rounded meal.