Easy, traditional Turkish iftar recipe for nutritious Ramadan meal

The sunsets, and the call to prayer signals the time to break the fast. Families gather around the iftar table, sharing a meal that nourishes both the body and soul.

Ramadan is a time of spiritual reflection, but it is also a celebration of tradition and togetherness, with food playing a central role in the nightly gathering.

Today’s iftar menu offers a mix of classic Turkish dishes that provide balance, flavor, and energy.

Starting with a rich and creamy chicken vermicelli soup, followed by oven-baked chicken with potatoes, a cooling side of cucumber-yogurt cacik, a crisp Mediterranean salad, and ending with syrup-soaked sekerpare, this meal is designed to replenish energy and satisfy cravings after a day of fasting.

Hearty start to iftar with creamy chicken, vermicelli soup (Kremali Sehriyeli Tavuk Corbasi)

Soup is always the first dish served at iftar, helping the stomach ease into digestion. This creamy chicken and vermicelli soup is both soothing and nourishing, packed with protein and warmth.

Ingredients:

• 1 cup shredded cooked chicken
• ½ cup vermicelli (sehriye)
• 3 cups chicken broth
• ½ cup heavy cream
• 1 tbsp butter
• Salt and black pepper to taste

Instructions:

1. Melt butter in a pot and saute the vermicelli until lightly golden.
2. Add the chicken broth and bring to a boil.
3. Stir in the shredded chicken and let simmer for 5 minutes.
4. Reduce the heat, add heavy cream, and stir gently.
5. Season with salt and black pepper, then serve hot.

This soup is a comforting way to begin an iftar meal, warming the body after a long day of fasting.

Main course for iftar: Karniyarik (Stuffed eggplant with ground beef)

A true staple of Turkish home cooking, Karniyarik is a rich and flavorful dish featuring eggplants stuffed with a savory ground beef mixture. Traditionally served with rice, it is a favorite for iftar meals due to its comforting and satisfying taste.

Ingredients for the eggplants:

• 6 small eggplants (or 3 large, halved)
• 3 green peppers
• Olive oil for frying

For the filling:

• 200g ground beef
• 2 medium onions (chopped)
• 2 tomatoes (diced)
• 2 green peppers (chopped)
• 2 cloves garlic (minced)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1/2 cup hot water

For the sauce:

• 1 tbsp tomato paste
• 1 cup hot water

Instructions:

1. Peel the eggplants in a striped pattern and soak them in salted water for 15 minutes to reduce bitterness.
2. Dry the eggplants and lightly fry them in olive oil until softened. Place them on a baking dish.
3. In a pan, heat vegetable oil and sauté onions and garlic until fragrant.
4. Add ground beef and cook until browned. Stir in tomatoes, green peppers, and spices, cooking for another 5 minutes. Pour in hot water and let it simmer until well combined.
5. Make a deep slit in each eggplant and gently stuff them with the ground beef mixture.
6. Mix tomato paste with hot water and pour over and around the eggplants.
7. Bake at 375°F (190°C) for 25 minutes.
8. Serve hot with rice or yogurt on the side.

This dish is a perfect combination of soft eggplant and savory meat, making it a hearty and satisfying iftar meal.

Cooling side: Cacik (Yogurt and cucumber dip)

Cacik is a classic Turkish side dish, similar to Greek tzatziki, but often served in a thinner consistency to be enjoyed as a refreshing dip or cold soup.

Ingredients:

• 1 cup yogurt
• 1 cucumber (grated)
• 1 clove garlic (minced)
• 1 tbsp olive oil
• 1 tsp dried mint
• Salt to taste

Instructions:

1. In a bowl, mix yogurt, grated cucumber, minced garlic, and salt.
2. Drizzle with olive oil and sprinkle dried mint on top.
3. Serve chilled.

Cacik is a great palate cleanser that pairs well with rich main dishes.

Crisp, fresh addition to iftar menu: Mediterranean cucumber, tomato salad

A light, refreshing salad adds balance to the meal. This Mediterranean cucumber and tomato salad is simple but packed with flavor.

Ingredients:

• 2 cucumbers (chopped)
• 2 tomatoes (chopped)
• ½ red onion (chopped)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

1. Toss all ingredients together in a bowl.
2. Let sit for 10 minutes to allow the flavors to combine.
3. Serve fresh.

This salad is a hydrating and nutritious component of the meal, adding a crisp contrast to the heavier dishes.

Sekerpare (Turkish semolina cookies in syrup) for sweet ending to iftar meal

Sekerpare is one of Türkiye’s most beloved desserts—small, soft semolina cookies soaked in sweet syrup, making them a perfect treat to end an iftar meal.

Ingredients:

• 1½ cups flour
• ½ cup semolina
• ½ cup butter (softened)
• ½ cup sugar
• 1 egg
• 1 tsp baking powder
• 1 cup sugar (for syrup)
• 1 cup water (for syrup)
• 1 tsp lemon juice (for syrup)

Instructions:

1. Preheat oven to 350°Farenhiet (175°Celsius).
2. Mix flour, semolina, butter, sugar, egg, and baking powder into a dough.
3. Shape into small balls and place on a baking tray.
4. Bake for 20–25 minutes until golden brown.
5. While baking, prepare the syrup by boiling sugar, water, and lemon juice.
6. Once the cookies are baked, pour the warm syrup over them and let them soak before serving.

Sekerpare is a delightful way to complete the meal, offering a sweet, syrupy bite after a long day of fasting.

Tonight’s menu combines rich, hearty flavors with refreshing, light dishes to create a well-rounded iftar.

The creamy chicken and vermicelli soup provide warmth, the oven-baked chicken with potatoes serves as a filling and flavorful main course, and the cacik and Mediterranean salad offer a cooling, hydrating contrast. Finally, the sekerpare adds a touch of sweetness to complete the experience.