Daily nourishing, delicious Turkish recipes for nourishing iftar meals

As the sun sets and the call to prayer echoes, the iftar table becomes a place of warmth, comfort, and togetherness. After a long day of fasting, the body craves something both nourishing and deeply satisfying.

This Turkish recipe collection brings together slow-cooked meats, hearty grains, and delicate pastries, offering a perfect balance of flavors and textures for a fulfilling iftar meal.

• The evening begins with a roasted garlic and lentil soup, a velvety and aromatic dish that awakens the appetite
• Next comes sigara boregi, crispy, golden pastries filled with melted cheese and fresh parsley
• The centerpiece of the meal is kuzu tandir, a slow-cooked lamb shoulder that falls apart with every forkful
• The main dish is perfectly paired with orzo and butter pilaf, a simple yet flavorful side
• To close the meal on a naturally sweet note, baked quince with honey and walnuts provides a fragrant and lightly caramelized dessert that is both wholesome and indulgent

This iftar menu reflects the richness of Turkish recipes, offering a blend of comforting warmth, crisp textures, and rich flavors to enjoy after a long day.

Turkish recipe for roasted garlic and lentil soup (Sarimsakli Mercimek Corbasi)

This comforting soup is packed with protein-rich lentils and the deep aroma of roasted garlic, creating a nourishing and flavorful start to iftar. The combination of red lentils, onions, and butter brings a smooth texture, while roasted garlic enhances the depth of flavor.

Ingredients:

• 1 cup red lentils
• 6 cloves garlic, roasted
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 4 cups vegetable or chicken broth
• Salt and black pepper to taste
• Lemon wedges for serving

How to make it:

• Roast the garlic in the oven until golden and fragrant.
• In a pot, melt butter and sauté onions until soft.
• Add lentils, roasted garlic, cumin, paprika, and broth.
• Simmer until lentils are fully cooked and soft.
• Blend until smooth, adjusting seasoning to taste.
• Serve hot with a squeeze of lemon juice.

Classic Turkish snack: Cheese and parsley-filled pastry rolls (Sigara Boregi)

Crispy on the outside and gooey on the inside, these Turkish pastry rolls are filled with creamy feta and fresh parsley, making them a delightful iftar appetizer.

Ingredients:

• 10 sheets of yufka (or phyllo dough)
• 1 cup crumbled feta cheese
• 1/4 cup chopped parsley
• 1 egg yolk (for sealing)
• 1/2 cup vegetable oil (for frying)

How to make it:

• Mix feta cheese with parsley.
• Cut yufka into triangular pieces.
• Place filling at the wider end of each piece and roll tightly, sealing the edge with egg yolk.
• Heat oil in a pan and fry until golden and crispy.
• Serve warm.

Turkish recipe for slow-cooked lamb shoulder (Kuzu Tandir)

A Turkish recipe classic, kuzu tandir is slow-cooked until the meat becomes tender and juicy, with a crisp outer crust.

Ingredients:

• 1 lamb shoulder
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 cup water

How to make it:

• Preheat oven to 300°F (150°C).
• Rub lamb with olive oil, garlic, salt, pepper, and thyme.
• Place in a roasting pan with water and cover tightly with foil.
• Slow-cook for 3–4 hours until the meat is tender.
• Uncover and broil for 10 minutes to crisp the exterior.

Side dish for iftar meal: Orzo and butter pilaf (Arpa Sehriyeli Pilav)

A simple yet flavorful pilaf made with orzo pasta and butter, complementing the richness of the lamb.

Ingredients:

• 1 cup long-grain rice
• 1/2 cup orzo pasta
• 2 tablespoons butter
• 2 cups chicken or vegetable broth
• Salt to taste

How to make it:

• Melt butter in a pot and toast orzo until golden brown.
• Add rice and stir for 1 minute
• Pour in broth and season with salt.
• Simmer until liquid is absorbed.
• Fluff with a fork and serve warm.

Perfect end to iftar meal with baked quince with honey and walnuts (Firinda Ayva Tatlisi)

This Turkish recipe highlights the natural sweetness of quince, enhanced by honey and the crunch of walnuts.

Ingredients:

• 2 quinces, halved and cored
• 1/4 cup honey
• 1/4 cup walnuts, chopped
• 1 cinnamon stick
• 1 cup water

How to make it:

• Preheat oven to 350°F (175°C).
• Place quince halves in a baking dish.
• Drizzle with honey, add walnuts, and place a cinnamon stick in the dish.
• Pour water into the baking dish and cover with foil.
• Bake for 45 minutes until tender.
• Serve warm with a spoonful of syrup from the dish.

These Turkish recipes deliver a deeply satisfying and well-balanced iftar, blending rich and hearty flavors with comforting textures. These Turkish recipes bring warmth, tradition, and indulgence to the table both if you’re preparing a special meal for loved ones or exploring new flavors.