Another month of Ramadan has come! This year, although our tables cannot be large with our beloved ones due to the global pandemic, it is certain that the meals will be prepared with the same care. Here are 10 delicious traditional recipes for Ramadan! We wish you a healthy and happy Ramadan already!


1. Yayla soup (Yoghurt-soup)

An Iftar table cannot be an actual Iftar table without soup. The Yayla soup, which is the traditional soup of Turkish cuisine, can be a good start for your Ramadan meals. Here is the recipe for Yayla soup:


  • 2 cups of yoghurt
  • 1.5 tablespoons flour
  • 2 teaspoons of salt
  • 2 tablespoons of lemon juice
  • 1 egg yolk
  • 1 teaspoon of paprika
  • 6 cups of water
  • 1 tea glass of rice
  • 2 tablespoons of olive oil
  • 2 spoonful butter
  • 1 tablespoon of dried mint

Preparation: Add yoghurt, flour, salt and lemon juice to the soup pot and mix until it gets creamy. Then add the yolk to the mixture and mix. Add the water and let it boil over medium heat. When it starts to boil, add the rice and let it boil again. Heat the olive oil and butter in a separate pan, add the dried mint on it and mix, then remove from the stove. Pour the prepared oil over the soup and mix. You can turn off the oven. Bon Appetit!


2. Rice pilaf

Pirinç pilavı

Whatever food is on the traditional Ramadan tables, there is a rice pilaf accompanying it! Here is the delicious rice pilaf recipe:


  • 2 tablespoon of butter
  • 1 tablespoon of sunflower oil
  • 2 tablespoons of orzo
  • 1 cup Baldo rice
  • 1.5 cups hot chicken broth
  • 1 cube-sugar
  • 4 drops of lemon juice
  • Half a teaspoon of salt

Preparation: Heat butter and sunflower oil in a rice pot. Add the orzo and fry. After draining the washed rice, start roasting with the roasted orzo. Add lemon juice and sugar to make your pilaf granular. Put the hot chicken broth and salt. Stir once, cover and cook on low heat for 10-12 minutes. Turn off the stove when the rice is drained. After waiting for a while to brew, you can add it to your table. Bon Appetit!


3. Dry beans with pastrami

The best friend of the rice, dried beans, acquires a completely different taste with pastrami. Here is a dry bean with pastrami recipe that will cheer your table!


  • 1.5 cups of dried beans
  • 1 large onion
  • 2 medium green peppers
  • 2 tablespoon of butter
  • 1 teaspoon tomato paste
  • Half a teaspoon of pepper paste
  • 10 slices of raw pastrami
  • 1 teaspoon flour
  • 2.5 cups of hot water
  • 1 teaspoon of salt
  • Half a teaspoon of cumin

Preparation: Soak the beans in water for at least 3-4 hours. Put it in the pot after filtering, add cold water and boil for 30 minutes on low heat. Chop the onion into small cubes. Cut the green peppers in half. Melt the butter in a large saucepan, add the diced onion and sauté. Then add the green peppers. Add tomato and pepper paste and add a small amount of flour, then fry for 2-3 minutes. Open the sauce mixture by adding hot water little by little. Add the beans in which you drained the boiling water into the pan. Put the bacon, salt and cumin, which you cut into thin and long pieces. Cook in a lidded pan on low heat for 20-25 minutes. You can enjoy it after resting. Bon Appetit!


4. Lentil soup

sarı mercimek çorbası

One of the indispensable soups of Ramadan tables is undoubtedly lentil soup. Here is the most delicious starter lentil soup recipe:


  • 1 cup yellow lentils
  • 1 large onion
  • 2 cloves of garlic
  • 1 small potato
  • 6 cups of vegetable broth
  • 2 sprigs of celery stalk
  • 1 teaspoon of turmeric
  • 1 teaspoon of salt
  • 1 teaspoon of white pepper
  • 2 tablespoons of oil
  • 1 tablespoon of butter

Preparation: Heat the oil in the pot, add to the edible onions and start roasting. Next, put the butter and finely chopped garlic. When the garlic and onion soften, add the randomly cut celery stalks, diced potatoes and lentils, then mix. Put hot vegetable broth, salt, pepper and turmeric then leave to boil. When it starts to boil, turn down the stove. Cook for 20-30 minutes until lentils and potatoes are tender. Dilute with the blender. You can decorate it with peppermint or paprika, which is boiled with butter!


5. Roasted pepper salad

The instantly prepared taste of Ramadan tables, roasted pepper salad! Here is a great recipe that will add colour to your tables:


  • 6 red capsicum peppers
  • 1 clove of garlic
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1 tablespoon pomegranate molasses
  • 2-3 sprigs of spring onions

Preparation: Cook your peppers in a 190-degree oven for 15 minutes. After getting out of the oven, leave it in a bag for a few minutes and peel it. Cut the peeled peppers in half and remove the seeds then chop 1-2 cm wide. Grind the garlic with salt. Put olive oil and pomegranate molasses then mix. Later add the sauce over the peppers and mix. Chop the onions and add them to the salad, and mix. You can eat it by sprinkling coarsely chopped walnuts on it. Bon Appetit!


6. Hünkarbeğendi (Sultan’s delight, lamb stew served on mashed eggplant)


The traditional taste of our tables, Hünkarbeğendi, also suits the Ramadan tables. Here is the delicious recipe:

Materials for meat:

  • 600 grams of lamb rump
  • 2 medium onions
  • 4 cloves of garlic
  • 3 tablespoons of olive oil
  • 3 medium tomatoes
  • 1 tablespoon of tomato paste
  • 2 cups of hot water
  • 1 teaspoon of salt

For Beğendi (Mashed eggplant)

  • 4 medium eggplants
  • 1.5 cups of milk
  • 1.5 tablespoons of flour
  • 1 tablespoon of butter
  • Half a glass of grated cheddar cheese
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

Preparation: Open small holes in eggplants with a knife and bake on the baking tray for 20 minutes at 200 degrees. For easy peeling of the eggplants, stretch it with a plastic wrap after you remove and leave for 15 minutes. Then peel off their shells. Heat the olive oil in the pan, add the chopped onions and roast. Put the chopped garlic on top and then add your meat. Cook until the meats release the broth. Add tomato paste, salt, pepper, peeled and chopped tomatoes. Put the water and cook until the meats are tender.

Now, you can start preparing the Beğendi. Melt the butter in the pan, add flour and fry. Add the baked and peeled eggplants on it. Add milk and mix. Then add salt and pepper. Finally, add the grated cheddar cheese, mix and remove from the oven. You can sprinkle cooked meat on top of the Beğendi and serve. Bon Appetit!


7. Stuffed peppers with olive oil

You should host the stuffed pepper with olive oil, which is indispensable for Ramadan meals, at your table for a few evenings! Here is the recipe:


  • Half a glass of olive oil
  • 2 nectarine
  • 2 tablespoons of peanuts
  • 1.5 cups of rice
  • 10 medium bell peppers
  • 2 cups of hot water
  • 1 medium tomato
  • 1 tablespoon of currants
  • 1 teaspoon of salt
  • 1 teaspoon of mint
  • Half a teaspoon of granulated sugar
  • Half a teaspoon of black pepper
  • Half a teaspoon of allspice

Preparation: Take olive oil in a large rice pan, add chopped onion and fry. Add peanuts and continue cooking. Then put the washed rice, fry for 2-3 minutes. Add currants, salt, pepper, allspice, granulated sugar, mint and mix. Put hot water and cook for 7-8 minutes and remove from the oven. Pour the top of the stuffing mixture into the bell peppers you cleaned. Arrange the stuffed dishes perpendicular into the pot. Cover the tops with tomatoes cut in half. Fill half of the pot with water. Put olive oil on it, close the lid and cook over low heat for 30 minutes. Serve warm or cold. Bon Appetit!


8. Karnıyarık (Eggplants with minced meat)


Karnıyarık, one of our distinctive and delicious traditional tastes, will supplement beauty to your iftar table! Here is the recipe:


  • 6 medium eggplants
  • 3 tablespoons of olive oil
  • 1 large onion
  • 2 green peppers
  • 350 grams of ground beef
  • 2 cloves of garlic
  • Half a teaspoon of pepper paste
  • Half a teaspoon of tomato paste
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 tomatoes
  • 6 medium green peppers
  • 1 handful of parsley
  • 1 cup sunflower oil

Preparation: Peel the washed eggplants in pyjamas and wait in saltwater. Heat the olive oil in a pan, add 1 onion and chop it. Then attach the green pepper. After roasting it, add the minced meat and cook until it turns its colour and drains. Add garlic, tomato paste, pepper paste, salt and pepper in it, stirring occasionally. Add the diced tomatoes, cook for 5 minutes. Turn down the oven and put the parsley. Then remove it from the stove. Fry the eggplants in oil. Place in a container to bake. Spread the eggplants in the middle and add your mixture. Garnish with cherry tomato and pepper slices. Bake in a preheated 170-degree oven for 20 minutes. Serve warmly. Bon Appetit!


9. Alinazik (Eggplant purée and grilled meatballs)


You can prepare this traditional taste, which dates back to the Yavuz Sultan Selim period, in a practical way and place it to your iftar tables. Here is the recipe:


  • 1 clove of garlic
  • 250 grams of flaked meat
  • 50 grams of butter
  • 1 tablespoon of pepper paste
  • 1 teaspoon ground red pepper
  • 1 teaspoon of salt

For the eggplant mixture

  • 3 roasted eggplants
  • 1 teaspoon of salt
  • 1 cup garlic yoghurt

Preparation: Put the butter in a deep frying pan and sauté with the garlic. Add the cubed meat and cover it and cook on low heat for 7 minutes. After cooking, add tomato paste, red pepper, salt, then remove from the oven. Put the roasted eggplants on the cutting board and mix them with salt. After thoroughly mixing, combine it with garlic yoghurt in a bowl. Take the mixture into the plate, create a pit the middle. Place the meat to the pit. You can eat it by putting the sauce. Bon Appetit!


10. Mücver (Vegetable patty)

This delicious snack, which can be easily prepared with vegetables, is the kind that will cheer your Ramadan tables! Here is the recipe:


  • 3 zucchini
  • 2 eggs
  • 1 carrot
  • 3 coffee cups flour
  • 1 bunch of spring onions
  • 1 bunch of dill
  • 1 teaspoon salt
  • 1 teaspoon of black pepper


Preparation: Grate the washed zucchini coarsely. Squeeze out the grated zucchini juice. Combine grated zucchini, carrots, scrambled eggs, spring onions, dill, salt, pepper and flour in a large bowl. Mix with a spatula until it became a pasty. Arranged each Mücver to be 1 full tablespoon. Fry them in hot oil. Strain the oil of the Mücvers in a paper towel and put them on the plate. You can serve it with yoghurt. Bon Appetit!