Looking for iftar menu? Try these rich, traditional Turkish dishes

Ramadan is a special time for Muslims worldwide, and what better way to break your fast than with some classic Turkish dishes and desserts?

A satisfying iftar menu combines warm, hearty dishes with fresh, vibrant sides, creating a perfect balance of comfort and nutrition.

Today’s iftar menu features yogurt and chickpea soup to start, followed by delicately stuffed grape leaves. The main course, Izmir kofte, offers rich and familiar flavors complemented by a crisp shepherd’s salad. To end on a sweet note, crispy tahini kadayif provides a nutty, syrupy indulgence.

A creamy, tangy start: Yogurt and chickpea soup (Nohutlu Yayla Corbasi)

This comforting soup combines protein-rich chickpeas with a tangy yogurt base, making it both nourishing and easy to digest. A staple in Turkish cuisine, it’s thick, slightly tart, and flavored with butter-infused dried mint.

Ingredients

• 1/2 cup chickpeas (cooked or canned)
• 1 cup plain yogurt
• 1 egg yolk
• 2 tbsp flour
• 4 cups water or chicken broth
• 1 tbsp butter
• 1 tsp dried mint
• Salt to taste

Instructions

1. In a bowl, whisk yogurt, egg yolk, and flour until smooth.
2. Heat water or broth in a pot and slowly add the yogurt mixture, stirring continuously.
3. Add the cooked chickpeas and simmer on low heat for 10 minutes.
4. In a separate pan, melt butter and stir in dried mint. Pour over the soup.
5. Serve warm, optionally garnished with extra mint or red pepper flakes.

Stuffed grape leaves with ground meat (Etli Yaprak Sarma) perfect Turkish appetizer for iftar

Stuffed grape leaves, or sarma, are a labor-intensive yet rewarding dish often prepared for special gatherings, like iftar. The filling is a fragrant mix of rice, ground meat, and spices, rolled in tender grape leaves.

Ingredients

• 250 grams of ground beef or lamb
• 1 cup short-grain rice (rinsed)
• 1 onion (finely chopped)
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp allspice
• 1 tsp salt
• 1/2 cup warm water
• 40-50 grape leaves (fresh or jarred)
• 1 tbsp lemon juice

Instructions

1. In a bowl, mix ground meat, rice, onion, olive oil, and spices. Add warm water and combine.
2. Rinse grape leaves, trim stems, and place a small amount of filling at the base of each leaf.
3. Roll tightly, folding the sides inward, and place them seam-side down in a pot.
4. Add lemon juice and enough water to cover the rolls.
5. Simmer on low heat for 40-45 minutes until rice is tender.
6. Serve warm or at room temperature.

Baked Turkish-style meatballs in tomato sauce (Izmir Kofte) for a main dish

Izmir kofte is a beloved dish featuring spiced meatballs baked in a rich tomato sauce with potatoes. The combination of tender kofte, roasted vegetables, and aromatic sauce makes it a favorite for iftar.

Ingredients

• 500 grams of ground beef or lamb
• 1 onion (grated)
• 2 cloves garlic (minced)
• 1/2 cup breadcrumbs
• 1 egg
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp paprika
• Salt to taste
• 3 medium potatoes (sliced)
• 2 tbsp olive oil

For the sauce:

• 1 tbsp tomato paste
• 2 cups water
• 1 tsp sugar
• 1 tsp salt

Instructions

1. In a bowl, mix ground meat, onion, garlic, breadcrumbs, egg, and spices. Shape of small, oval meatballs.
2. Heat olive oil in a pan and lightly brown the meatballs. Remove and set aside.
3. Fry potato slices until golden, then transfer them to a baking dish.
4. Arrange meatballs on top of the potatoes.
5. Mix tomato paste, water, sugar, and salt. Pour over the dish.
6. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 30-35 minutes.
7. Serve warm; optionally garnish with parsley.

Classic shepherd’s salad (Coban Salatasi) as refreshing addition

Shepherd’s salad is a light, crunchy dish made with fresh tomatoes, cucumbers, and peppers. It pairs well with heavier main courses, offering a refreshing contrast to your iftar meal.

Ingredients

• 2 tomatoes (diced)
• 1 cucumber (diced)
• 1 green pepper (chopped)
• 1/2 red onion (thinly sliced)
• 1/4 cup parsley (chopped)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. In a bowl, mix tomatoes, cucumber, green pepper, red onion, and parsley.
2. Drizzle with olive oil and lemon juice.
3. Season with salt and toss well before serving.

Turkish crispy, nutty dessert: Tahini kadayif (Tahinli Kadayif)

This unique twist on traditional kadayif features shredded phyllo pastry layered with tahini and nuts and then baked until golden and crisp. A drizzle of syrup enhances the sweetness.

Ingredients

• 250g shredded kadayif (phyllo strands)
• 1/2 cup tahini
• 1/4 cup sugar
• 1/2 cup chopped walnuts or hazelnuts
• 1/2 cup melted butter

For the syrup:

• 1 cup sugar
• 1 cup water
• Juice of half a lemon

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Toss kadayif with melted butter until coated.
3. Spread half in a baking dish, pressing down gently.
4. Mix tahini, sugar, and nuts, then spread over the kadayif layer.
5. Add the remaining kadayif, pressing lightly.
6. Bake for 30-35 minutes until golden brown.
7. While baking, boil sugar, water, and lemon juice to make the syrup.
8. Pour warm syrup over the baked kadayif and let it soak before serving.

Tonight’s iftar menu offers a variety of textures and flavors, from the creamy yogurt and chickpea soup to the crispy tahini kadayif.

The stuffed grape leaves and shepherd’s salad bring freshness, while Izmir Kofte delivers hearty, comforting flavors.

This iftar meal balances indulgence with nourishment, making it a satisfying way to break the fast.