Daily full-course iftar meal with classic Turkish flavors, comforting recipes

While Ramadan continues, iftar meals (dinner to break fast) become a highlight of the day, bringing families and friends together over comforting, flavorful dishes.

Today’s menu combines rich Turkish traditions with a satisfying balance of warmth, freshness, and indulgence.

• A warm bowl of chicken soup with vermicelli sets the tone for a nourishing meal, offering a light yet deeply flavorful start
• A side of marinated olives with herbs adds a briny, aromatic contrast, preparing the palate for the hearty main course

• Manti dumplings with garlic yogurt, one of Türkiye’s most beloved dishes, bring a comforting combination of tender dough, savory meat filling, and velvety yogurt sauce
• A smoky grilled eggplant salad with tomatoes and peppers balances the richness with bright and earthy flavors

• To finish, almond and honey cake delivers a nutty, lightly sweetened finale, making this iftar meal both satisfying and memorable

Kick-off iftar meal with chicken soup with vermicelli (Tavuklu Sehriye Corbasi)

This light yet nourishing soup is a staple in Turkish households, combining shredded chicken, soft vermicelli, and a fragrant broth.

Ingredients:

• 1 chicken breast
• 6 cups water
• 1 small onion, halved
• 1 carrot, diced
• ½ cup vermicelli (sehriye)
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• Juice of half a lemon (for serving)

Instructions:

1. In a pot, combine the chicken breast, water, onion, and carrot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes until the chicken is tender.
2. Remove the chicken, shred it into small pieces, and discard the onion. Strain the broth if necessary.
3. In the same pot, melt the butter over medium heat and add the vermicelli. Stir for 1–2 minutes until lightly golden.
4. Pour the broth back into the pot and bring to a gentle boil. Add the shredded chicken, salt, and pepper.
5. Let the soup simmer for another 5 minutes until the vermicelli softens.
6. Serve hot with a squeeze of lemon juice.

Marinated olives with herbs (Zeytin Salatasi) as side-twist to iftar meal

A simple yet flavorful appetizer, this olive salad is packed with Mediterranean aromas from fresh herbs, lemon, and olive oil.

Ingredients:

• 1 cup mixed black and green olives (pitted)
• 1 small clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• ½ teaspoon red pepper flakes
• ½ teaspoon dried oregano
• 1 tablespoon chopped parsley
• 1 teaspoon sumac (optional)

Instructions:

1. In a bowl, combine the olives, garlic, olive oil, and lemon juice.
2. Add red pepper flakes, oregano, and sumac, then mix well.
3. Let the olives marinate for at least 30 minutes before serving.
4. Garnish with chopped parsley and serve at room temperature.

Star of iftar meal: Turkish manti dumplings with garlic yogurt (Manti)

Manti, small Turkish dumplings filled with spiced ground meat, are traditionally served with a garlicky yogurt sauce and a drizzle of butter infused with red pepper. It’s warm but also refreshing taste makes it perfect for an iftar meal.

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1 egg
• ½ teaspoon salt
• ½ cup water (as needed)

For the filling:

• 200g ground beef or lamb
• 1 small onion, grated
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin

For the toppings:

• 1 cup plain yogurt
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon red pepper flakes
• 1 teaspoon dried mint (optional)

Instructions:

1. In a mixing bowl, combine the flour, egg, salt, and water. Knead into a smooth dough. Cover and let it rest for 30 minutes.
2. In a separate bowl, mix the ground meat, grated onion, salt, black pepper, and cumin for the filling.
3. Roll out the dough into a thin sheet and cut it into small squares (about 1 inch).
4. Place a small amount of filling in the center of each square, then pinch the edges together to seal.
5. Boil salted water in a pot and add the dumplings. Cook for 8–10 minutes until they float. Drain and set aside.
6. In a bowl, mix the yogurt with garlic. In a small pan, melt the butter and add red pepper flakes.
7. Serve the manti topped with garlic yogurt, drizzled butter, and dried mint.

Turkish side with grilled eggplant salad with tomatoes and peppers (Kozlenmis Patlican Salatasi)

This smoky and refreshing salad is a popular meze, offering a balance of grilled eggplant, tomatoes, and peppers, which makes it perfect for your iftar meal.

Ingredients:

• 2 large eggplants
• 1 red bell pepper
• 1 green pepper
• 1 tomato, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Roast the eggplants and peppers directly over a gas stove flame or in the oven at 400 degrees Fahrenheit (200 degrees Celsius) until their skins are charred and softened.
2. Let them cool, then peel off the skins and chop the flesh.
3. In a bowl, combine the chopped eggplants, peppers, and diced tomato.
4. Add olive oil, lemon juice, garlic, salt, and pepper, then mix well.
5. Garnish with fresh parsley and serve at room temperature.

End iftar meal with Turkish-style almond and honey cake (Bademli Bal Keki)

A lightly sweet and nutty cake, this dessert brings together almonds and honey for a deliciously moist treat.

Ingredients:

• 1 cup almond flour
• 1 cup all-purpose flour
• ½ cup honey
• ½ cup sugar
• 3 eggs
• ½ cup butter, melted
• ½ cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)
• Sliced almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a cake pan.
2. In a bowl, whisk together eggs, honey, sugar, melted butter, milk, and vanilla extract.
3. In another bowl, mix the almond flour, all-purpose flour, baking powder, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Pour the batter into the cake pan and sprinkle sliced almonds on top.
6. Bake for 30–35 minutes until golden brown.
7. Let it cool before slicing and serving.

Today’s iftar meal blends classic Turkish flavors into a satisfying and varied meal. From the warming chicken soup to the rich dumplings and the smoky eggplant salad, every dish complements the others. The honey-almond cake rounds out the meal with a simple yet indulgent touch, making this a comforting and memorable way to break the fast.