Break fast with daily Turkish recipes for iftar during Ramadan 2025

During Ramadan, preparing a nourishing and satisfying iftar (fast-breaking dinner) is essential after a day of fasting.

Turkish cuisine offers a variety of dishes that balance protein, vegetables, and rich flavors, making it ideal for breaking the fast.

This iftar menu features a comforting garlic yogurt soup, a creamy chickpea hummus with paprika butter, a fresh and aromatic grilled fish, a light olive oil-braised leek dish, and a sweet, nutty semolina halva for dessert.

Each dish is a staple in Turkish households and provides the warmth and nourishment needed in iftar after a long day.

Start your iftar with garlic yogurt soup (sarimsakli yayla corbasi)

This creamy and tangy garlic yogurt soup is a comforting dish made with rice and flavored with fresh herbs. It is light yet satisfying, making it a perfect way to begin an iftar meal.

Ingredients:

• 1 cup plain yogurt
• 3 cups water
• 1/4 cup white rice
• 1 egg yolk
• 1 tablespoon all-purpose flour
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon dried mint
• Salt to taste

Instructions:

1. Rinse the rice and boil it in 2 cups of water until tender.
2. In a separate bowl, whisk together the yogurt, egg yolk, flour, and 1 cup of water until smooth.
3. Slowly add the yogurt mixture to the cooked rice, stirring constantly over low heat to prevent curdling.
4. Cook for about 10 minutes, stirring frequently, until the soup thickens.
5. In a small pan, melt the butter and add the minced garlic and dried mint. Sauté for a minute, then pour it over the soup.
6. Stir well, season with salt, and serve warm.

Iftar meal’s appetizer for today: Chickpea hummus with paprika, butter (Tereyagli Humus)

Hummus is a beloved Mediterranean dip made with chickpeas and tahini, often enjoyed during iftar in Türkiye. Traditionally served warm, it is topped with melted butter and paprika for added richness.

Ingredients:

• 2 cups canned or cooked chickpeas
• 1/4 cup tahini
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 2 tablespoons butter

Instructions:

1. Blend the chickpeas, tahini, garlic, lemon juice, olive oil, salt, and cumin in a food processor until smooth. Add water as needed to adjust the consistency.
2. Melt the butter in a small pan and add paprika. Stir for a few seconds until fragrant.
3. Spread the hummus on a plate, drizzle with paprika butter, and serve warm with pita bread.

Main course of iftar meal: Turkish-style grilled fish with herbs (Izgara Levrek)

Fresh grilled fish is a staple in Turkish coastal cuisine, prepared simply with olive oil, herbs, and lemon for a light yet flavorful main course for iftar.

Ingredients:

• 2 whole sea bass (or any white fish), cleaned
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• Fresh parsley and lemon wedges for serving

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, mix olive oil, lemon juice, garlic, salt, black pepper, and oregano.
3. Rub the mixture inside and outside of the fish. Let it marinate for 20 minutes.
4. Grill the fish for about 5-7 minutes on each side until golden and cooked through.
5. Serve with fresh parsley and lemon wedges.

Olive oil-braised leeks with carrots (zeytinyagli pirasa) as perfect Turkish side dish

This classic Turkish vegetable dish is cooked in olive oil, making it a healthy and light side dish that complements any meal.

Ingredients:

• 3 leeks, sliced
• 1 large carrot, diced
• 1/4 cup olive oil
• 1 tablespoon rice
• 1 teaspoon sugar
• Juice of 1/2 lemon
• 1 cup water
• Salt to taste

Instructions:

1. Heat the olive oil in a pot and sauté the carrots for 3 minutes.
2. Add the leeks and cook for another 5 minutes.
3. Stir in the rice, sugar, salt, and water. Cover and cook on low heat for 25-30 minutes until the leeks are tender.
4. Remove from heat, add lemon juice, and let it cool slightly before serving.

Easy dessert for iftar: Semolina halva with almonds (bademli irmik helvasi)

Semolina halva is a traditional Turkish dessert, rich in buttery flavor and enhanced with crunchy almonds.

Ingredients:

• 1 cup semolina
• 1/2 cup butter
• 1/2 cup blanched almonds (or sliced almonds)
• 1 cup granulated sugar
• 1 1/2 cups milk
• 1/2 cup water
• 1 teaspoon vanilla extract (optional)
• Ground cinnamon for garnish (optional)

Instructions:

1. Heat the milk and water in a saucepan. Stir in the sugar until dissolved, then remove from heat.
2. In a separate pan, melt the butter and add the semolina and almonds. Stir constantly and cook until golden brown.
3. Slowly pour the warm milk mixture into the semolina while stirring to prevent clumping.
4. Cover and let it cook on low heat for about 10 minutes.
5. Remove from heat, fluff with a fork, and let it rest for 10 minutes before serving. Garnish with cinnamon if desired.

This iftar menu brings together a balanced combination of protein, vegetables, and warm, comforting flavors rooted in Turkish culinary traditions.

The garlic yogurt soup and chickpea hummus provide a rich and satisfying start to the iftar meal, while the grilled fish and braised leeks offer a healthy and flavorful main course. To end the meal on a sweet note, the semolina halva delivers a nutty, buttery taste, perfect for a post-fasting treat.