Easy Ramadan Turkish Iftar Menu With Koftah & Mashed Potato

It’s the first day of Ramadan, and for the whole month, Muslims fasts during the day. So the iftar “dinner” times become more festive gatherings for us. I will share a complete iftar menu with you with an Ottoman lentil soup “Çeşminigar Çorbası,” Kofteh with potato and yogurt puré “Köfteli Patates Paçası” from the Black sea region, Rice pilav with orzo and an easy walnut filled and semolina coated syrup dessert “cevizli parmak tatlısı”
All are simple dishes with ingredients you can find easily at home but will make a different festive menu.

I will write the instructions soon. But for now please refer to the video for the instructions…

Koftah with potato and yogurt puré “Köfteli Patates Paçası” from the Black sea region

Ingredients:

• For The Koftah:
• 300gr. ground beef
• 1 medium-size onion
• 1/4 tsp each salt and pepper
• a good pinch of baking soda
• 4 tbsp olive oil to fry
• For the Potato base:
• 6 medium-size potatoes (boiled and mashed while hot)
• 2 tbsp oil or butter
• 2 cups thick whole-milk plain yogurt
• 1 egg
• 1/4 tsp salt
• 1 tbsp lemon juice
• The fat we cooked the kofta
• For the Butter source:
• 1 tbsp heaped butter
• 3-4 tbsp olive oil
• 1/2 tsp each red pepper flakes, paprika
• parsley leaves to garnish

Çeşmi-nigar Çorbası:

Ingredients:

• 1 medium-size onion
• 1 cup red lentils
• 4 tbsp olive oil
• 1 heaped tbsp flour
• 1 tsp salt
• 1-liter hot water
• For the milk sauce:
• 1/2 cup milk
• 1 egg yolk
• 1 tbsp lemon juice
• some hot water or water from the soup to warm it up
• For the butter spice sauce to serve:
• 1 tbsp butter
• 4 tbsp olive oil
• 2 tsp dried mint
• 1 tsp paprika
• 1 tsp red pepper flakes (optional)

Easy walnut filled and semolina coated syrup dessert “cevizli parmak tatlısı”

Ingredients:

• For the dough:
• 125 gr. butter at room temperature
• 1/4 cup vegetable oil
• 2 tbsp semolina
• 1/4 cup sugar
• 1 egg
• 1 tsp each baking powder and vanilla
• 2+1/4 cup (more or less flour)
• about 1/2 cup more semolina for coating
• For the filling:
• 1/2 cup coarsely chopped walnuts
• 1/2 tsp cinnamon
• 1 tsp sugar
• For the syrup:
• 1+3/4 cup sugar
• 2+1/4 cup water
• 3-4 drops of lemon juice
• ground pistachios to garnish (optional)