Day 23 Iftar Menu

We continue sharing tried-and-true iftar menu recipes for Ramadan, the sultan of eleven months, on Day 23! We open with Ayran Aşı Çorbası, a wheat-based yogurt soup native to the Erzincan region. For those seeking a home-cooked taste in their Ramadan meals, we have Güveçte Etli Türlü (Meat and Vegetable Casserole), and alongside it, a quick and easy Red Cabbage and Carrot Salad with vinegar dressing as the iftar salad — perfect for vinegar lovers. We round out our iftar menu with Kazandibi, a delightful milk-based dessert with an irresistibly light flavor.

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REFRESHING

A regional soup that will cool you down on hot and stifling days, lifting your spirits with the wonderful scent of mint!

FOR THE RECIPE: Ayran Aşı Çorbası (Yogurt and Wheat Soup)

HOME-COOKED TASTE

A flavor explosion made especially for those looking for a home-cooked taste in their Ramadan meals — it takes a while to cook, but it's well worth the wait. Pop it in the oven before starting your chores and it'll be ready by the time you're done!

FOR THE RECIPE: Güveçte Etli Türlü (Meat and Vegetable Casserole)

FOR VINEGAR LOVERS

A very easy and practical iftar salad to serve alongside the delicious casserole — perfect for those who love vinegar!

FOR THE RECIPE: Red Cabbage and Carrot Salad

PATISSERIE-WORTHY TREAT

We wrap up our iftar menu with Kazandibi, a wonderful milk-based dessert with such a light flavor you'll never want to stop eating it. Can kazandibi really be made at home? And if so, can it taste just as good as the one from the pastry shop? We put those questions to rest once and for all!

FOR THE RECIPE: Kazandibi (Caramelized Milk Pudding)

ENJOY YOUR MEAL...