Daily recipes from Turkish cuisine for delicious iftar meal in Ramadan

Breaking the fast during Ramadan calls for a meal that is both satisfying and reflective of cultural traditions.

Turkish cuisine offers a rich array of dishes that balance flavors and textures, making it ideal for iftar.

Today’s menu features a comforting roasted pumpkin and carrot soup, crispy cheese and herb rolls, a hearty oven-baked lamb and vegetable stew, aromatic rice pilaf with pine nuts and currants, and the classic sweet treat, lokma.

Each dish is crafted to provide warmth and nourishment after a day of fasting.

Start iftar meal with roasted pumpkin and carrot soup (kabak ve havuc corbasi)

This creamy soup combines the natural sweetness of roasted pumpkin and carrots, enhanced with subtle spices, making it a perfect starter for iftar.

Ingredients:

• 2 cups diced pumpkin
• 2 large carrots, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
2. Toss the pumpkin and carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
3. In a large pot, sauté the onion and garlic until translucent.
4. Add the roasted vegetables, cumin, and vegetable broth. Bring to a boil, then simmer for 10 minutes.
5. Blend the soup until smooth, adjust the seasoning, and garnish with fresh parsley before serving.

Turkish cuisine appetizer: Fried crispy cheese rolls (peynirli sigara boregi)

These crunchy rolls filled with a savory mixture of cheese and herbs are a popular Turkish appetizer, perfect for starting an iftar meal.

Ingredients:

• 10 sheets of yufka or phyllo pastry
• 200 grams feta cheese, crumbled
• 1/2 cup parsley, finely chopped
• 1/2 cup dill, finely chopped
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. In a bowl, mix the feta cheese, parsley, dill, salt, and pepper.
2. Cut each yufka sheet into four triangles. Place a spoonful of the filling at the base of each triangle and roll tightly, folding in the sides to seal.
3. Heat vegetable oil in a pan over medium heat. Fry the rolls until golden brown and crispy.
4. Drain on paper towels and serve warm.

Main Course of the iftar meal: Oven-baked lamb and vegetable stew (Firinda Etli Sebze Yemegi)

This hearty stew combines tender lamb with a medley of vegetables, slowly baked to perfection, offering a fulfilling main course for iftar.

Ingredients:

• 500 grams lamb, cubed
• 2 potatoes, diced
• 2 carrots, sliced
• 1 eggplant, diced
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 cup olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 cups water or broth

Instructions:

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. In a large baking dish, combine all the vegetables and lamb.
3. In a bowl, mix the tomato paste, olive oil, thyme, salt, pepper, and water or broth. Pour over the lamb and vegetables, mixing well.
4. Cover the dish with foil and bake for 1.5 to 2 hours, or until the lamb is tender.
5. Remove the foil during the last 15 minutes to allow the top to brown.

Rice pilaf with nuts, currants (Fistikli Uzumlu Pilav) as easy Turkish side dish

This aromatic rice pilaf enriched with pine nuts and currants adds a touch of sweetness and texture, complementing the main course of the iftar meal beautifully.

Ingredients:

• 1 cup long-grain rice
• 2 tablespoons butter
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1 small onion, finely chopped
• 1.5 cups hot water or broth
• Salt to taste
• Fresh dill or parsley for garnish

Instructions:

1. Rinse the rice under cold water until it runs clear. Soak in warm water for 15 minutes, then drain.
2. In a pot, melt the butter and saute the pine nuts until golden. Add the chopped onion and cook until translucent.
3. Stir in the rice and cook for a few minutes until slightly toasted. Add the currants and salt.
4. Pour in the hot water or broth, stir once, and cover. Simmer on low heat for 15-20 minutes until the liquid is absorbed.
5. Remove from heat, let it rest for 10 minutes, and fluff with a fork before serving.

Finish off iftar with Turkish cuisine classic, lokma (lokma tatlisi)

Lokma is a beloved Turkish dessert made of deep-fried dough soaked in syrup, offering a crispy yet soft treat to conclude the iftar meal.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 cup warm water
• 1/2 teaspoon salt
• 1 teaspoon sugar
• Vegetable oil for frying

For the Syrup:

• 1.5 cups sugar
• 1 cup water
• 1 teaspoon lemon juice

Instructions:

1. In a bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.
2. Add flour and salt, mixing until you get a smooth batter. Cover and let it rest for 1 hour.
3. In a saucepan, combine sugar, water, and lemon juice. Boil for 10 minutes until thickened, then let it cool.
4. Heat vegetable oil in a deep pan. Drop spoonfuls of batter into the oil and fry until golden brown.
5. Remove and drain excess oil, then immediately coat them in the syrup.
6. Serve warm and enjoy.

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

The roasted pumpkin and carrot soup and crispy cheese rolls provide a satisfying start, while the oven-baked lamb stew and aromatic rice pilaf offer a nourishing main course.

To end the meal on a sweet note, lokma delivers a crispy, syrupy delight perfect for a post-fasting treat.

This menu ensures a wholesome, flavorful, and traditional iftar experience.