Delicious iftar menu for last day of Ramadan with 5 Turkish recipes

The days of fasting are almost over and Ramadan comes to an end. During this time, many families in Türkiye turn to traditional recipes that feel both familiar and nourishing for iftar (fast-breaking meal).

Today’s iftar menu is built around dishes that are easy to prepare but satisfying enough to mark the final evening of fasting. From the smooth vermicelli soup to pan-fried meatballs, every item has its place. The side of mashed potatoes offers a soft contrast to the main dish, while the poached quince finishes the meal on a sweet and subtle note.

Iftar menu begins with warm and light Turkish vermicelli soup (Sehriye Corbasi)

This is a straightforward soup that cooks fast and delivers comfort. Vermicelli is lightly toasted and simmered in a tomato broth, making this a go-to choice when you want something simple but satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon tomato paste
• 1 cup vermicelli pasta
• 6 cups chicken or vegetable broth
• Salt and pepper
• Juice of half a lemon
• Optional: parsley for garnish

Instructions

1. Heat olive oil and saute onion until soft.
2. Add tomato paste and cook briefly.
3. Stir in vermicelli and cook until lightly golden.
4. Add broth, season with salt and pepper, and bring to a boil.
5. Simmer 10 minutes or until pasta is tender.
6. Add lemon juice and garnish if desired. Serve hot.

Add spicy vegetable dip (Acili Ezme) to iftar menu as a bright and bold appetizer

This finely chopped salad of tomatoes, peppers, and herbs adds heat and flavor to the start of the meal. It is usually served with warm bread and a drizzle of olive oil.

Ingredients

• 4 ripe tomatoes, finely diced
• 1 onion, finely chopped
• 2 green chili peppers, finely chopped
• 1 red pepper, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon pomegranate molasses
• 1 teaspoon red pepper flakes
• 70 grams of walnuts
• Salt and pepper
• Fresh parsley

Instructions

1. Mix all chopped vegetables and garlic in a bowl.
2. In another bowl, combine paste, oil, lemon juice, molasses, and spices.
3. Pour the dressing over the vegetables and mix well.
4. Fold in chopped parsley and let rest 20–30 minutes before serving.

Main course of Iftar menu: Pan-fry Turkish meatballs (Kuru Kofte)

These oval meatballs are seasoned and shallow-fried for a crispy exterior and juicy interior. They work well with many sides, especially mashed potatoes, which are also part of this delicious iftar menu.

Ingredients

• 500 grams ground beef or lamb
• 1 onion, grated
• 2 cloves garlic, minced
• 1 slice of stale bread, soaked and squeezed
• 1 egg
• 1 teaspoon cumin
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper
• Fresh parsley, chopped
• Oil for frying

Instructions

1. Mix all ingredients except oil in a bowl. Knead until uniform.
2. Shape into small oval meatballs.
3. Heat oil in a pan. Fry meatballs until golden and cooked through.
4. Drain on paper towels. Serve hot.

Prepare mashed potatoes (patates puresi) for a soft and mild side dish

Creamy mashed potatoes offer a neutral base that balances the seasoned meatballs, the stars of your iftar menu. This version uses butter and warm milk for a smooth finish.

Ingredients

• 4 large potatoes, peeled and quartered
• 50 grams butter
• 1 cup warm milk
• Salt and white pepper

Instructions

1. Boil potatoes in salted water until soft.
2. Drain and mash while hot.
3. Add butter and mix until melted.
4. Stir in warm milk gradually.
5. Season and mix until smooth.

End iftar with poached quince in syrup (Ayva tatlisi) for a traditional dessert

This dessert is fragrant and lightly sweet. Quince halves are cooked slowly with cloves and sugar until they turn deep red and tender.

Ingredients

• 2 quinces, peeled and halved
• 4 tablespoons sugar
• 4 cloves
• 1 cup water
• Optional: ground cinnamon, walnuts, or kaymak

Instructions

1. Place quince halves, cut-side up, in a pan.
2. Add cloves, sugar, and water.
3. Cover and simmer on low heat for 45–60 minutes.
4. Cook until soft and the syrup is thickened.
5. Serve warm or cold, with toppings if desired.

The dishes in this iftar menu are classic for a reason. They require minimal effort, use familiar ingredients, and fill the table without excess.

From the soup to the quince, each item reflects what many households in Türkiye prepare on days when both tradition and practicality matter most. Today’s iftar menu provides a delicious yet easy way to mark the last day of Ramadan with warmth and care.