Hearty Turkish iftar meal recipes with comforting flavors and balanced nutrition

When the sun sets during Ramadan, iftar offers a moment to recharge with a well-balanced and flavorful meal. The right dishes should restore energy without feeling too heavy, blending comforting warmth with refreshing contrasts.

This iftar menu brings together classic Turkish ingredients in simple yet satisfying recipes. A hearty green lentil and noodle soup start the iftar meal with rich texture and nutrients, followed by a bold, spicy red lentil dip.

Oven-baked fish with sumac and onions serves as a light yet flavorful main course, complemented by buttery rice pilav. For a naturally sweet finish, stuffed dates filled with walnuts and tahini offer the perfect balance of indulgence and nutrition.

Start iftar meal with green lentil soup (Eristeli Yesil Mercimek Corbasi)

This comforting soup is both hearty and nutritious, combining green lentils with tender noodles in a light broth. Lentils are packed with protein and fiber, making this a great way to begin an iftar meal while preparing the stomach.

Ingredients

• 1 cup green lentils, rinsed
• 1/2 cup Turkish eriste noodles (or egg noodles)
• 1 onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups water or vegetable broth

Instructions

1. Heat olive oil in a pot and sauté the chopped onion until soft.
2. Stir in the tomato paste, cumin, salt, and black pepper. Cook for another minute.
3. Add the rinsed lentils and pour in the water or broth. Bring to a boil, then lower the heat and simmer for 25 minutes until the lentils soften.
4. Stir in the noodles and cook for another 8–10 minutes until tender.
5. Serve hot, optionally garnished with fresh parsley or a squeeze of lemon.

Spicy red lentil dip with olive oil (Kirmizi Mercimek Ezmesi)

This rich and flavorful dip is a delicious addition to your iftar meal. It combines red lentils with spices and olive oil, creating a creamy and slightly spicy appetizer perfect for spreading on bread.

Ingredients

• 1 cup red lentils
• 2 cups water
• 1 tbsp tomato paste
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp cumin
• Salt to taste

Instructions

1. Cook the red lentils in water until soft, then drain any excess liquid.
2. Mash the lentils with a fork or blend them for a smoother consistency.
3. In a pan, heat olive oil and sauté the garlic until fragrant. Stir in the tomato paste and spices.
4. Add the cooked lentils to the pan, mix well, and let cook for another two minutes.
5. Serve warm or chilled, drizzled with extra olive oil and a sprinkle of red pepper flakes.

Main dish of iftar meal: Oven-baked whole fish with sumac and onions (Firinda Levrek)

Whole fish is a classic main course in Turkish cuisine, and this simple preparation highlights the natural flavor of the fish while infusing it with the tangy depth of sumac and onions.

Ingredients

• 1 whole sea bass (levrek), cleaned
• 1 onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp sumac
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Place the fish on a lined baking sheet and rub it with olive oil, salt, and black pepper.
3. Stuff the inside with onion slices and lemon.
4. Sprinkle sumac over the fish and arrange extra onion slices around it.
5. Bake for 25–30 minutes until the fish is tender and flakes easily with a fork.
6. Garnish with fresh parsley and serve hot.

Classic Turkish side dish for iftar meal: Rice pilav with vermicelli (Sehriyeli Pilav)

This classic side dish pairs well with the main course of the iftar meal, offering a buttery and slightly nutty flavor with a fluffy texture.

Ingredients

• 1 cup rice, rinsed and drained
• 1/4 cup vermicelli pasta
• 2 tbsp butter or olive oil
• 2 cups chicken or vegetable broth
• 1/2 tsp salt

Instructions

1. Melt butter in a pot and sauté the vermicelli until golden brown.
2. Stir in the rice and continue cooking for another two minutes.
3. Pour in the broth, add salt, and bring to a boil.
4. Cover and reduce heat to low, simmering until the liquid is absorbed.
5. Let rest for 5 minutes before fluffing with a fork.

Stuffed dates with walnuts and tahini (Hurma Dolmasi)

For dessert, these naturally sweet dates stuffed with walnuts and drizzled with tahini offer a simple yet indulgent treat to end the Iftar meal.

Ingredients

• 10 large dates, pitted
• 1/2 cup walnuts, chopped
• 2 tbsp tahini
• 1 tbsp honey (optional)

Instructions

1. Carefully open the pitted dates and stuff them with chopped walnuts.
2. Drizzle with tahini and honey for extra sweetness.
3. Serve immediately or chill for a firmer texture.

This iftar meal menu is designed to be both satisfying and well-balanced. The green lentil and noodle soup provide warmth and nutrition, while the red lentil dip adds spice and richness to the appetizer.

The oven-baked fish keeps the meal light yet fulfilling, complemented by the buttery rice pilaf. Finally, the stuffed dates offer a naturally sweet ending without overwhelming the palate. Whether in Türkiye or abroad, this iftar meal brings together essential flavors of Turkish cuisine in a way that is simple, nourishing, and deeply satisfying.