Prepare full Turkish iftar menu with simple, flavorful recipes

Imagine stepping into your home and your nose fills up with the smell of enticing aromas of simmering spices, roasting meats, and freshly baked pastries.

Turkish cuisine, renowned for its rich flavors and diverse dishes, offers a culinary journey that reflects the country’s vibrant culture and history.

Today, we invite you to experience this journey through a thoughtfully curated menu that brings together traditional recipes sourced from esteemed Turkish chefs. Each dish has been selected to provide a harmonious blend of flavors and textures, offering a genuine taste of Türkiye’s gastronomic heritage.

Start your meal with warm red lentil soup with cumin, lemon (Kimyonlu Mercimek Corbasi)

A classic Turkish soup made heartier with cumin and brightened with a squeeze of lemon. Perfect for gently awakening the palate at iftar.

Ingredients

• 1.5 cups red lentils, rinsed
• 1 onion, chopped
• 1 large carrot, diced
• 1 potato, diced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• Salt and black pepper
• 6 cups water or broth
• 2 tbsp olive oil
• Lemon wedges to serve

Instructions

1. Heat olive oil in a large pot. Saute the onion until translucent.
2. Add tomato paste, carrot, and potato. Cook for a few minutes.
3. Stir in lentils, cumin, salt, and pepper. Pour in the liquid.
4. Bring to a boil, then lower heat and simmer for 30 minutes.
5. Blend the soup until smooth. Serve hot with lemon wedges.

Savory twist to iftar meal with stuffed mushrooms with feta and herbs (Peynirli Mantar Dolmasi)

These little flavor bombs are rich, herby, and easy to prepare. A light yet satisfying appetizer.

Ingredients

• 10 large mushrooms
• 150 g feta or white cheese, crumbled
• 2 tbsp parsley, chopped
• 1 tbsp dill, chopped
• 2 garlic cloves, minced
• 2 tbsp breadcrumbs
• Salt and pepper
• 2 tbsp olive oil

Instructions

1. Clean mushrooms and remove stems. Chop stems finely.
2. Saute chopped stems and garlic in olive oil. Let cool.
3. Combine with cheese, herbs, breadcrumbs, and seasoning.
4. Stuff mushroom caps with the mixture.
5. Bake at 180°C (356°F) for 20 minutes.

Turkish main course: Oven-baked chicken stuffed with rice and nuts (Firinda Ic Pilavli Tavuk)

A show-stopper dish that pairs golden roasted chicken with a sweet-savory stuffing of rice, nuts, and spice.

Ingredients

• 1 whole chicken
• Salt and black pepper
• 2 tbsp melted butter

For the stuffing

• 1 cup long-grain rice
• 1 onion, chopped
• 2 tbsp pine nuts
• 2 tbsp currants
• 1 tsp cinnamon
• 1 tsp allspice
• 1.5 cups broth
• 2 tbsp butter
• 2 tbsp parsley, chopped
• Salt and pepper

Instructions

1. Saute pine nuts in butter until golden. Add onion and cook until soft.
2. Add rice, currants, spices, and broth. Simmer until rice absorbs the liquid. Mix in parsley.
3. Season the chicken inside and out. Stuff it with the rice mixture.
4. Tie legs together and place in a tray. Brush with melted butter.
5. Roast at 190°C (374°F) for 1.5 to 2 hours, basting occasionally.

Refreshing and crunchy appetizer: Green bean salad with walnuts (Cevizli Fasulye Salatasi)

A cool, nutty side dish that balances out the richness of your iftar spread.

Ingredients

• 400 g green beans
• 1/2 cup walnuts, chopped
• 2 garlic cloves, mashed
• 2 tbsp olive oil
• 1 tbsp lemon juice or vinegar
• Salt

Instructions

1. Boil green beans in salted water for 6 minutes. Shock in cold water.
2. Toast walnuts lightly.
3. Mix oil, lemon juice, garlic, and salt in a bowl.
4. Toss beans and walnuts in the dressing. Serve room temperature.

Sweet finish to iftar meal with carrot and walnut filled phyllo triangles (Havuclu Cevizli Muska Boregi)

Crispy, buttery layers of phyllo filled with caramelized carrots and crunchy walnuts. A lighter dessert for iftar.

Ingredients

• 3 carrots, grated
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 cup walnuts, chopped
• 6 phyllo sheets
• 50 g melted butter
• Powdered sugar to dust

Instructions

1. Cook grated carrots with sugar until soft and golden. Add cinnamon and walnuts. Let cool.
2. Cut phyllo sheets into 10 cm strips.
3. Place 1 tbsp filling at one end, fold into triangle shapes.
4. Brush with melted butter and bake at 180°C (356°F) for 25–30 minutes.
5. Cool and dust with powdered sugar.

These recipes offer more than just flavor. They bring comfort after a long day of fasting and reflect the warmth of home cooking in Türkiye.

Each dish is easy to prepare and works well as part of an iftar spread. Keep the portions generous, the ingredients fresh, and the table welcoming. That’s what makes iftar special.