Daily balanced iftar meal recipe with rich Turkish flavors

Embarking on a culinary journey through Türkiye’s rich gastronomic landscape offers a delightful experience, especially during iftar (breaking fast meal), the meal that breaks the daily fast during Ramadan.

Today’s iftar menu brings together five carefully chosen dishes that offer a balance of protein, fiber, and flavor. From the first spoonful of chickpea and vegetable soup to the final bite of fig and walnut pudding, each recipe is practical, nourishing, and rooted in Turkish culinary tradition.

These dishes can be prepared without fuss and served together for a well-rounded evening meal during Ramadan.

Soup of the iftar meal: Chickpea and vegetable soup (Sebzeli Nohut Corbasi)

A hearty and warming soup that combines chickpeas with fresh vegetables to ease you into the iftar meal.

Ingredients

• 200 g dried chickpeas
• 1 onion
• 1 medium carrot
• 1 red bell pepper
• 2 to 3 tomatoes or 1 tbsp tomato paste
• 3 tbsp olive oil
• 6 cups water or vegetable broth
• Salt and black pepper

Instructions

1. Use canned chickpeas or soak them overnight. Drain and rinse before using.
2. Chop the onion, carrot, and red bell pepper.
3. Heat olive oil in a large pot. Saute the onion until soft.
4. Add the carrot and pepper. Cook for a few more minutes.
5. Add chopped tomatoes or tomato paste. Stir and cook until thick.
6. Add chickpeas and water or broth. Bring to a boil.
7. Lower the heat and simmer for 45 to 60 minutes until the chickpeas are soft.
8. Season with salt and pepper. Serve hot.

Try Turkish appetizer yogurt-marinated grilled mushrooms (Yogurtlu Mantar)

A simple appetizer where garlic yogurt enhances the earthy flavor of mushrooms, making it a perfect addition to your iftar table.

Ingredients

• 400 g mushrooms, cleaned and sliced
• 3 to 4 tbsp strained yogurt
• 1 garlic clove, minced
• Salt
• Olive oil for grilling

Instructions

1. Mix yogurt, garlic, and salt in a bowl.
2. Add mushrooms and coat well. Let marinate in the fridge for 30 minutes.
3. Heat a grill pan. Lightly oil it.
4. Grill the mushrooms on both sides until browned.
5. Serve warm.

Main course of iftar meal: Turkish-style beef stew with chestnuts (Kestaneli Dana Guvec)

A rich stew that pairs tender beef with seasonal chestnuts and vegetables.

Ingredients

• 400 g beef chuck, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 small carrot, shredded
• 3 tomatoes, cut in wedges
• 2 mild green peppers, diced
• 1 green bell pepper, diced
• 1 cup roasted and peeled chestnuts
• 2 cups beef stock
• 1/2 cup red pepper paste
• 1 tsp smoked paprika
• 1 tsp sugar
• 2 tsp salt
• Black pepper

Instructions

1. Brown beef cubes in olive oil. Remove and set aside.
2. In the same pot, saute onion until soft. Add garlic and carrot.
3. Return beef to the pot. Stir in red pepper paste, paprika, sugar, salt, and pepper.
4. Add tomatoes, peppers, and chestnuts. Pour in the stock.
5. Bring to a boil, then simmer covered for 2 hours until the beef is tender.
6. Taste and adjust seasoning. Serve hot with rice or bread.

Roasted eggplant and yogurt (Koz Patlicanli Yogurtlu Meze) as a side dish

A refreshing side made with smoky eggplant and garlic-infused yogurt.

Ingredients

• 3 medium eggplants
• 1 cup strained yogurt
• 1 garlic clove, minced
• 2 tbsp olive oil
• Salt

Instructions

1. Roast eggplants over an open flame or in the oven until the skin is charred.
2. Let cool, peel, and finely chop the flesh.
3. Mix yogurt, garlic, olive oil, and salt.
4. Add the eggplant and mix well.
5. Chill before serving. Garnish with olive oil or herbs.

Fig and walnut pudding (Incir Uyutmasi) recipe for dessert

A traditional no-sugar dessert where dried figs thicken naturally into a smooth pudding.

Ingredients

• 250 g dried figs
• 3 cups warm milk
• 1/2 tsp cinnamon
• 1/2 cup crushed walnuts

Instructions

1. Soak figs in warm water for 10 minutes. Drain and chop finely.
2. Warm the milk slightly and blend with the figs until smooth.
3. Pour into serving bowls. Cover and let set at room temperature for 4 to 5 hours.
4. Chill in the fridge before serving. Top with walnuts and cinnamon.

Each dish in this menu fits naturally into an iftar meal, offering warmth, variety, and real ingredients. The recipes are easy to follow and can be scaled up or down depending on your plans.

This is a balanced and authentic way to end the fast with comfort and flavor. Let the meal speak for itself, with no need for fancy steps or hard-to-find ingredients.