Break fast in Ramadan 2025 with easy, healthy Turkish recipes

A satisfying iftar calls for a mix of hearty, nourishing, and flavorful dishes that keep energy levels steady.

Today’s menu brings together rich textures, deep flavors, and a balance of warm and cool elements to create a comforting meal.

A velvety bowl of creamy mushroom soup is perfect to break fast, setting a soothing tone. A roasted zucchini and tahini dip follows, offering nutty depth with a smoky finish.

The main course, Fellah Kofte, features tender bulgur balls coated in a zesty tomato sauce, while a side of bulgur pilaf with chickpeas rounds out the grains. To finish, crisp pastries filled with pistachios and almonds add a sweet, nutty crunch, closing the meal on a light yet indulgent note.

Break fast with tasty, creamy mushroom soup (Kremali Mantar Corbasi)

A warm and velvety start to the meal, this mushroom soup is rich without being overwhelming. Mushrooms are sauteed in butter to bring out their deep, earthy flavor before being blended with milk or cream for a smooth consistency. A touch of flour thickens the soup, while black pepper and fresh herbs add subtle spice. Serve hot with a sprinkle of thyme or parsley for a comforting way to break fast.

Ingredients:

• 2 cups mushrooms, finely chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups milk or cream
• 2 cups vegetable or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh thyme or parsley for garnish

How to make it:

• Saute finely chopped mushrooms in butter until they soften and release their juices.
• Stir in a bit of flour and cook for a minute to remove the raw taste.
• Slowly add milk or cream, whisking to combine, and let the soup simmer.
• Blend for a smooth consistency or leave some mushroom pieces for texture.
• Finish with black pepper, salt, and a garnish of fresh thyme or parsley.

Oven-roasted zucchini and tahini dip (kabakli tahinli meze) as your iftar appetizer

This creamy yet smoky dip adds a fresh, nutty contrast to the iftar meal. Roasted zucchini blends beautifully with tahini, garlic, lemon juice, and a drizzle of olive oil, creating a rich yet balanced appetizer. This dip pairs well with warm pita bread or fresh vegetables for dipping.

Ingredients:

• 2 medium zucchinis, halved
• 3 tablespoons tahini
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Sesame seeds for garnish

How to make it:

• Roast zucchini halves until soft and lightly charred.
• Blend with tahini, minced garlic, lemon juice, olive oil, and salt.
• Adjust consistency with a bit of water if needed.
• Serve in a bowl, drizzled with extra olive oil and sprinkled with sesame seeds.

Main meal to break fast: Bulgur kofte with tomato sauce (Fellah Kofte)

Fellah Kofte is a satisfying dish featuring tender bulgur balls coated in a flavorful tomato sauce. The combination of bulgur, semolina, and spices gives the kofte a delicate yet hearty texture. A garlicky tomato sauce infused with red pepper flakes enhances the dish with bold, zesty flavors, making it perfect for iftar.

Ingredients:
For the kofte:

• 1 cup fine bulgur
• 1/2 cup semolina
• 1/2 cup flour
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1 cup warm water

For the sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 1/2 cups diced tomatoes or tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• Chopped parsley for garnish

How to make it:

• Mix fine bulgur with semolina and warm water, letting it soften.
• Knead with flour, tomato paste, and spices to form a pliable dough.
• Shape into small balls and boil them briefly until they float.
• Saute garlic in olive oil, then add tomato paste, red pepper flakes, and diced tomatoes.
• Toss the cooked bulgur balls in the sauce, allowing them to absorb the flavors.
• Serve warm, garnished with chopped parsley.

Bulgur pilaf with chickpeas (Nohutlu Bulgur Pilavi) is perfect for iftar

This pilaf is a perfect side dish, providing a lightly spiced, protein-rich complement to the meal. Bulgur and chickpeas come together with olive oil, onions, and warm spices like cumin and black pepper, creating a wholesome and filling dish.

Ingredients:

• 1 cup coarse bulgur
• 1/2 cup cooked chickpeas
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cups vegetable or chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to make it:

• Saute chopped onions in olive oil until soft.
• Add washed bulgur and stir for a minute to toast the grains.
• Stir in cooked chickpeas, salt, and spices.
• Pour in vegetable or chicken broth and simmer until the bulgur is tender.
• Fluff with a fork and serve warm.

Easy pistachio, almond-filled pastries (fistikli bademli borek) to finish off iftar meal

This dessert offers a crisp, golden exterior with a delicate nutty filling. Layers of phyllo dough encase a mixture of crushed pistachios, almonds, sugar, and cinnamon, baked until flaky and aromatic. A drizzle of honey or syrup adds the final touch of sweetness.

Ingredients:

• 6 sheets phyllo dough
• 1/2 cup finely chopped pistachios
• 1/2 cup finely chopped almonds
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• 1/4 cup melted butter
• 1/4 cup honey or syrup

How to make it:

• Mix finely chopped pistachios and almonds with sugar and cinnamon.
• Lay out phyllo sheets, brushing each one with melted butter.
• Spread the nut mixture over the layers and roll into a log.
• Slice into bite-sized pieces and bake until golden brown.
• Drizzle with warm honey or syrup before serving.

This iftar, fast-breaking dinner, menu strikes a balance between warmth and freshness, creaminess and crunch, richness and lightness, perfect to break fast. The variety of textures and flavors ensures that each dish stands out while complementing the others.