Turkish meal recipes for fast-breaking dinner in Ramadan 2025

Breaking the fast during Ramadan is a moment of reflection and joy, best accompanied by nourishing and flavorful dishes. Turkish cuisine offers a diverse array of recipes that cater to this special occasion.

Today’s Sunday menu features a hearty lamb broth soup with vegetables, a smoky grilled eggplant and tomato dip, savory meat kebabs with tangy sumac onions, a refreshing bulgur salad with pomegranate molasses, and a sweet pistachio and semolina cake.

Each dish embodies the rich culinary heritage of Türkiye, providing a fulfilling iftar (fast-breaking dinner) experience.

Begin fast-breaking dinner with lamb broth soup with vegetables (Kuzu Suyu Corbasi)

This rich and hearty Turkish soup uses lamb broth as its base, thickened with yogurt and egg, and topped with butter and paprika sauce. It’s a nourishing dish perfect for fast-breaking, bringing protein, warmth, and depth of flavor to your table.

Ingredients:

• 1 bowl cooked lamb meat (shredded or chopped)
• 2 tablespoons plain yogurt
• 2 espresso cups all-purpose flour
• 1 egg
• 1 cup water
• 3–4 garlic cloves, grated
• Salt
• Black pepper
• Vinegar (optional, to serve)

For the topping:

• 2 tablespoons butter
• Ground red pepper (to taste)

Instructions:

1. Boil the lamb meat in a pressure cooker or pot with water to make broth. Once tender, separate the meat from the bones and shred it.
2. In a separate bowl, whisk together yogurt, flour, egg, and 1 cup of water until smooth.
3. Slowly add this yogurt mixture to the lamb broth while stirring continuously to avoid curdling.
4. Bring to a boil while stirring. Once thickened slightly, add the shredded lamb, grated garlic, salt, and black pepper.
5. Simmer for several minutes until the soup is well blended and aromatic.
6. In a small pan, melt the butter and stir in ground red pepper. Drizzle this over the soup before serving.
7. Optionally, add a dash of vinegar while serving.

Fast-breaking appetizer with grilled eggplant and tomato dip (Baba ghanoush)

Baba ghanoush is a smoky and flavorful dip made from grilled eggplants and tomatoes, perfect for spreading on warm bread during fast-breaking.

Ingredients:

• 3 large eggplants
• 3 red bell peppers
• 4 green peppers
• 2 tomatoes
• 2 cloves garlic, minced
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon pomegranate molasses (optional)

Instructions:

1. Grill the eggplants, red bell peppers, green peppers, and tomatoes until charred and soft.
2. Peel the skins and finely chop the vegetables.
3. In a bowl, combine chopped vegetables with minced garlic, olive oil, salt, and pomegranate molasses. Mix well.
4. Serve with warm bread.

Main course of fast-breaking meal: Turkish-style meat kebabs with sumac onions (Adana Kebabi)

Adana Kebabi is a spicy minced meat kebab, traditionally served with tangy sumac-seasoned onions and flatbread. This fulfilling and delicious main course makes it perfect for a fast-breaking dinner.

Ingredients:

• 500 grams of ground lamb (preferably with some fat)
• 2 teaspoons red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt to taste
• Wooden or metal skewers

For sumac onions:

• 1 large red onion, thinly sliced
• 1 tablespoon sumac
• 1/4 cup chopped parsley
• Salt to taste

Instructions:

1. In a bowl, combine ground lamb with red pepper flakes, cumin, paprika, and salt. Mix thoroughly until the mixture becomes sticky.
2. Divide the meat mixture into equal portions and mold each onto a skewer, pressing firmly to ensure it adheres.
3. Preheat the grill to medium-high heat. Grill the kebabs for about 4-5 minutes on each side, or until fully cooked.
4. For the sumac onions, mix thinly sliced red onions with sumac, chopped parsley, and salt. Let it sit for a few minutes to meld flavors.
5. Serve the kebabs hot, accompanied by sumac onions and flatbread.

Classic Turkish side dish: Bulgur salad with pomegranate molasses (Kisir)

Kisir is a refreshing bulgur salad flavored with fresh herbs and pomegranate molasses, offering a light side dish for the fast-breaking iftar table.

Ingredients:

• 1 cup fine bulgur
• 1 cup hot water
• 2 tablespoons tomato paste
• 1 tablespoon pepper paste (optional)
• 4 green onions, finely chopped
• 1 cucumber, diced
• 1 bunch parsley, finely chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons pomegranate molasses
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Place bulgur in a large bowl and pour hot water over it. Cover and let it sit for about 10 minutes until the bulgur absorbs the water and becomes tender.
2. Add tomato paste and pepper paste to the bulgur, mixing thoroughly.
3. Add chopped vegetables and herbs. Drizzle with olive oil, pomegranate molasses, and lemon juice. Season with salt and pepper. Mix well.

Try Turkish dessert, pistachio and semolina cake (Fistikli Sambali)

Sambali is a dense semolina dessert made with milk and pistachios, soaked in syrup, and commonly served during iftar, a fast-breaking dinner.

Ingredients:

• 2 cups semolina
• 1 cup sugar
• 1 cup yogurt
• 1/2 cup milk
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Pistachios for topping

For the syrup:

• 1.5 cups sugar
• 1.5 cups water
• A few drops of lemon juice

Instructions:

1. Prepare the syrup by boiling sugar and water together. Add lemon juice, simmer for 10 minutes, then set aside to cool.
2. In a bowl, combine semolina, sugar, yogurt, milk, baking soda, and salt. Mix to form a thick batter.
3. Spread the batter evenly into a greased baking tray. Top with pistachios.
4. Bake in a preheated oven at 180 degrees Celsius (355 degrees Farenheit) for 35–40 minutes or until golden.
5. Remove from oven, pour cooled syrup over hot cake, and allow it to absorb. Let rest before slicing and serving.

This iftar menu brings together a thoughtful balance of traditional flavors and nutritional value. Each dish reflects the richness of Turkish home cooking, from the deeply satisfying lamb broth to the sweet finish of semolina cake with pistachios.

The variety in texture and taste—from smoky eggplant to crisp kisir—makes the fast-breaking meal both comforting and celebratory.