Ramadan recipes that vivify tables

It is time for Ramadan, the Sultan of 11 months. Iftar tables, which bring us together at sunset, for most of us mean family, friendship, sharing and happiness. Although we cannot come together for iftar due to the pandemic, we have brought you delicious recipes that will vivify your tables where hearts are united. We wish everyone a peaceful Ramadan.



  • 500 gr of lamb (diced into very small cubes)
  • 1.5 liters of water for the lamb
  • 3 tablespoons of butter
  • 2 full tablespoons of flour
  • 3 cups of stock
  • 600 ml (3 cups) of water
  • Salt
  • Pepper


  • 4 tablespoons of condensed yoghurt
  • 1 egg yolk
  • ½ lemon juice


  • 1 dessert spoon chili pepper
  • 3 tablespoons of butter


Wash the lamb, put it in a deep pot with 1.5 liters of water and boil. Cook it until the lamb gets softer over a medium heat. Separate the water left in the pot and the lamb, chop the lamb finely. Melt the butter in a deep soup pot and add the flour. Whisking continuously, cook the flour for a few minutes and then add the stock and water. Mix it quickly and add the chopped lamb. Whisk condensed yogurt and egg yolk in a bowl and add lemon juice. Add a few tablespoons at a time of the hot soup stock to the yolk mixture and continue whisking. Start adding the yolk mixture to the soup gradually, stirring the soup. Melt butter in a saucepan and add the chili pepper. When you see foam, pour it on the soup. It is ready to serve.

*Most Turkish soups feature “terbiye”. It is a final touch in soups. It thickens the soup a bit and deepens the flavor



  • 1 chicken (2 kg)
  • 2 onions
  • 1 garlic clove
  • 1 lemon
  • 3 garlic cloves (crushed)
  • 2 fresh rosemary stalks
  • 4 tablespoons water
  • 2 teaspoons lemon zest
  • 1 teaspoon fresh thyme
  • Salt
  • Pepper


  • 2 teaspoons fresh thyme
  • 2 tablespoons olive oil
  • ½ lemon
  • 1 dessertspoon of honey
  • salt
  • pepper


Wash the chicken and dry it. Melt the butter in a pan and add the 3 crushed garlics, lemon zest, 1 teaspoon of fresh thyme, salt and pepper and cook them. Remove the skin of the chicken gently and dab the mixture between the chicken meat and skin. Divide the onions into four pieces, divide a garlic into two pieces and slice a lemon and put them into the chicken with 2 fresh rosemary stalks. Put fresh thyme, olive oil, lemon juice, honey, salt and pepper into a bowl and mix them. Then, pour the mixture onto the chicken. Cook it in the oven at 220 degrees for 15 minutes, then at 180 degrees for 1 hour. When it is cooked sprinkle with some fresh thyme and serve with rice.



  • 4 small eggplants
  • Boiling oil


  • 3 tablespoons olive oil
  • 2 medium onions
  • 10 garlic cloves
  • 3 green peppers
  • 3 tomatoes
  • ½ fresh parsley
  • 1 teaspoon of sugar


  • 4 tablespoons olive oil
  • 5 tablespoons water
  • 6 cherry tomatoes
  • 3 green peppers


Peel the eggplants and cut side down and fry gently, until dark golden-brown on the cut side.

Meanwhile, heat 3 tablespoons of the olive oil over a medium heat in a large skillet and add the finely chopped onions. Cook, stirring often, until the onions are very tender, and add pepper and salt. Add the garlic cloves (divided into two pieces) and finely chopped green peppers. Cook, stirring, for 30 seconds to a minute, until fragrant. Peel and chop the tomatoes and add them. Then, add the finely chopped parsley and sugar. Cook for a few minutes. Place the eggplants on a baking sheet and slit them down the middle, being careful not to cut through the skin. Season with salt and pepper. Fill with the onion and tomato mixture. Drizzle the remaining sauce over and around the eggplants. Dress with the tomatoes and green pepper. Cook in an oven heated over 180 degrees for 15-20 minutes. Sprinkle chopped parsley on it when it is cooked. It is ready to serve.



  • 12 gullac sheets
  • 3 liters of milk
  • 3 glasses of sugar
  • 6 tablespoons rosewater
  • 10 tablespoons pistachios
  • 7 tablespoons walnut


  • 3 tablespoons pistachios
  • 5 tablespoons pomegranate


Put the milk and sugar in a pot and heat it until the sugar dissolves. Stir it occasionally. It shouldn’t be too hot to touch. Turn off the heat and let the mix cool down at room temperature. Place a gullac sheet on a tray. Use the right side of the sheet on top. Wet it with the warm milk. Repeat this with 6 sheets. After the sixth one, spread crumbled walnut and pistachios on it. Then put on the rest of the 6 sheets one by one and wet with milk. Cover and put it in the refrigerator for an hour. Use pistachios and pomegranate to garnish it. It is ready to serve.

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