Daily Turkish recipe for delicious, nutritious iftar meal in Ramadan

The sound of the call to prayer fills the air as families gather around the iftar table, ready to break their fast with a nourishing meal.

After a long day of fasting, the first sip of soup and the first bite of food offer both relief and comfort. Turkish cuisine, rich in flavor and tradition, provides the perfect balance of warm, hearty dishes and light, refreshing sides to restore energy.

Tonight’s iftar menu features a well-rounded selection of Turkish recipes, beginning with a creamy chicken soup, followed by a zucchini and tahini meze.

The main course is oven-baked eggplant stuffed with seasoned ground meat and cheese, accompanied by a colorful vegetable pilaf. To end the iftar on a sweet note, syrup-soaked sobiyet pastry offers a light yet indulgent dessert.

Comforting and creamy start to iftar with chicken soup (Kremali Tavuk Corbasi)

A warm bowl of soup is the traditional way to start iftar, easing digestion and preparing the stomach for the rest of the iftar meal. This creamy chicken soup is both filling and nutritious, packed with protein and vitamins to replenish energy.

Ingredients

• 1 chicken breast (boiled and shredded)
• 1 small carrot (grated)
• 1 clove garlic (minced)
• 3 cups chicken broth
• 1 tbsp flour
• 1 tbsp butter
• 1/2 cup heavy cream
• Salt and black pepper to taste

Instructions

1. Melt butter in a pot, then stir in flour and cook until golden.
2. Add grated carrot and garlic, stirring for a minute.
3. Pour in the chicken broth, add shredded chicken, and let simmer for 10 minutes.
4. Stir in heavy cream, season with salt and black pepper, and let cook for another five minutes.
5. Serve hot, optionally garnished with fresh parsley or a squeeze of lemon.

This creamy and lightly spiced soup is a soothing way to begin an iftar meal.

Flavorful appetizer with zucchini, tahini meze (Kabakli Tahinli Meze)

This rich yet refreshing meze brings together zucchini, tahini, and yogurt for a smooth, nutty dip that pairs well with bread or as a side dish.

Ingredients

• 2 zucchinis (grated)
• 1 tbsp olive oil
• 1/2 cup strained yogurt
• 2 tbsp tahini
• 1 clove garlic (minced)
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a pan and sauté grated zucchini until softened.
2. Let the zucchini cool, then mix it with yogurt, tahini, garlic, and lemon juice.
3. Season with salt and black pepper, then stir until smooth.
4. Serve chilled, drizzled with extra olive oil and a sprinkle of sesame seeds.

This meze is both light and satisfying, offering a creamy texture with a slightly nutty and tangy flavor, great to add a healthy twist to your iftar meal.

Iftar main course: Oven-baked eggplant, ground meat (Firinda Kasarli Patlican)

Eggplant is a staple of Turkish cuisine, and this dish elevates its flavor by stuffing it with spiced ground meat and topping it with melted cheese.

Ingredients

• 2 eggplants
• 200g ground beef or lamb
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp tomato paste
• 1 tsp black pepper
• 1 tsp paprika
• Salt to taste
• 1/2 cup shredded mozzarella or kashar cheese
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half, scoop out some of the flesh, and brush them with olive oil. Bake for 20 minutes.
3. In a pan, cook the onion and garlic until soft, then add ground meat, tomato paste, and spices. Cook for 10 minutes.
4. Stuff the baked eggplants with the meat mixture, top with shredded cheese, and bake for another 15 minutes.
5. Serve warm with a side of pilaf or fresh salad.

This dish is rich in flavor and texture, making it a satisfying centerpiece for iftar.

Colorful and nutritious side with garnished pilaf (Garniturlu Pilav)

This pilaf is a bright and flavorful accompaniment to any main dish, made with rice and mixed vegetables for a balanced side.

Ingredients

• 1 cup rice (rinsed and drained)
• 1/2 cup mixed peas, carrots, and corn
• 2 tbsp butter
• 2 cups chicken or vegetable broth
• Salt to taste

Instructions

1. Melt butter in a pot and sauté the rice until slightly translucent.
2. Add the mixed vegetables and stir for a minute.
3. Pour in the broth, season with salt, and bring to a boil.
4. Reduce heat, cover, and cook until the liquid is absorbed.
5. Fluff with a fork before serving.

This pilaf is light, nutritious, and adds a vibrant touch to the iftar table.

Sweet and flaky ending with syrup-soaked sobiyet (Sobiyet)

Sobiyet is a beloved Turkish dessert made with layers of phyllo pastry, semolina cream filling, and a sweet syrup that makes it delightfully crisp yet soft.

Ingredients

For the filling:

• 1/2 cup semolina
• 1 cup milk
• 2 tbsp sugar
• 1 tbsp butter
• 1/2 tsp vanilla extract

For the pastry:

• 10 sheets phyllo dough
• 1/2 cup melted butter
• 1/2 cup crushed pistachios

For the syrup:

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

Instructions

1. Heat milk in a pan, add semolina and sugar, and stir until thickened. Mix in butter and vanilla, then set aside to cool.
2. Layer two phyllo sheets, brushing each with melted butter. Add a spoonful of semolina filling and fold into a triangle.
3. Repeat with remaining sheets and bake at 350°F (175°C) for 20–25 minutes until golden.
4. Boil sugar, water, and lemon juice to make the syrup, then pour it over the baked pastries while they are still hot.
5. Sprinkle with crushed pistachios and let cool before serving.

This dessert is light, crispy, and perfectly sweet, offering an indulgent yet balanced finish to the meal.

Tonight‘s menu is a perfect blend of warm, hearty dishes and light, refreshing sides. The creamy chicken soup starts the meal on a comforting note, while the zucchini and tahini meze adds a cool contrast.

The oven-baked eggplant with ground meat and cheese serves as a satisfying main course, complemented by a colorful vegetable pilaf. To end on a sweet note, syrup-soaked sobiyet provides a crisp and creamy delight.