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Ramadan Iftar Menu Day Eight

8. RAMADAN DAY IFTAR MENU

PREP TIME

20 MINUTES

COOKING TIME

30 MINUTES

DIFFICULTY LEVEL

EASY

CALORIE

246.5 KCAL

Legume Soup with Yogurt

Looking for recipes that will warm the person when the cold weather starts. We give the recipe for legume soup, in which you will find our love and taste. We do not know a better time than cold winter for Legume Soup with Yogurt, which is both delicious and full of healing.

INGREDIENTS

3 Tablespoons of Flour
3 Tablespoons of Butter
1 Cup of Green Lentils
1 Cup of Green Lentils1 Cup of Boiled Chickpeas
1 Cup of Strained Yogurt
1 Liter of Cold Water
Salt

STEP 1/5

Put the flour and butter in the pan and fry it.

STEP 2/5

Add 1 liter of cold water and mix.

STEP 3/5

Add the green lentils

STEP 4/5

When it starts to cook, add the chickpeas with salt and cook for 10 minutes.

STEP 5/5

Add the strained yogurt and boil a little more and make it ready for service.

PREP TIME

25 MINUTES

COOKING TIME

25 MINUTES

DIFFICULTY LEVEL

EASY

CALORIE

120.3 KCAL

Stuffed Zucchini with Basil

Stuffed zucchini is one of the most preferred dishes of the summer season. It would be nice with meat and olive oil separately. We cooked the stuffed zucchini without meat, but add basil to it. Welcome to the stuffed zucchini with basil recipe with every detail!

INGREDIENTS

3 Zucchinis
1 Handful of Dry Basil
1 Onion
1/4 Cups of Olive Oil
1 Cup of Rice (Soaked in Hot Water for 30 Minutes)
1 Teaspoon of Salt

STEP 1/8

Divide the zucchinis in half and carve inside.

STEP 2/8

Put the olive oil in the pan and add the onions.

STEP 3/8

And add the onions.

STEP 4/8

When the onions roast, add the rice that you soaked. Add salt and basil.

STEP 5/8

Add 1 cup of hot water.

STEP 6/8

Fill the zucchini with mortar.

STEP 7/8

And cover them with leaves or tomatoes.

STEP 8/8

Add 1 finger of hot water to the bottom and cook over medium-low heat for 20-30 minutes.

PREP TIME

10 MINUTES

COOKING TIME

15 MINUTES

DIFFICULTY LEVEL

EASY

CALORIE

331.5 KCAL

Eriste with Izmir Tulum Cheese and Mushrooms

We have a very practical and less troublesome recipe suggestion that will be your savior when you get hungry! Eriste with Izmir tulum cheese and mushrooms is more than just pasta, it is a handcrafted recipe with a bond of happiness. Witness this delicious recipe, where taste is not only the product of a laborious endeavor, but simplicity gives us that pleasure. Whatever we are looking for flavor is in our mouth in a single spoon.

INGREDIENTS

1/2 Pack of Eriste
1 Bowl of Mushroom
2 Tablespoons of Butter
1/4 Cup of Almond
100 Grams Izmir Tulum Cheese
2 Cups of Hot Water
Salt
Black Pepper

STEP 1/8

Finely chop the mushrooms.

STEP 2/8

Put the butter in the pan and heat it.

STEP 3/8

Add the mushrooms

STEP 4/8

Chop the almonds.

STEP 5/8

When the mushrooms are soft, add half the tulum cheese.

STEP 6/8

Add 2 cups of boiling water.

STEP 7/8

Add the eriste

STEP 8/8

Adjust the salt and black pepper. When the pasta starts to cook, add the tulum cheese and strain the water. Add the remaining cheese on it and serve.

PREP TIME

20 MINUTES

COOKING TIME

30 MINUTES

DIFFICULTY LEVEL

EASY

CALORIE

197.4 KCAL

Kidney Bean with Olive Oil

It is now very easy to prepare various iftar meals with Gourmeturca. We have a recipe that we describe to the finest detail special for those who like to spend time in the kitchen. Kidney bean, the king of olive oil dishes, deserves to be among the most preferred with its excellent flavor.

INGREDIENTS

1 Onion
1/4 Cup of Olive Oil
1 Carrot
1 Kilogram of Kidney Beans
1 Teaspoon of Chili Pepper
1 Teaspoon of Tomato Paste
2 Tomatoes
2 Garlic Cloves
1 Teaspoon of Granulated Sugar
Salt

STEP 1/14

Chop the onions.

STEP 2/14

Put the olive oil in the pot and heat it.

STEP 3/14

Add the onions to the pot.

STEP 4/14

Peel the carrot and cut into cubes. Then add the carrot to the pot.

STEP 5/14

Pick the kidney beans from their shells.

STEP 6/14

Add chili peppers to carrots close to cooking and mix.

STEP 7/14

When the smell of chili pepper comes out, add the tomato paste and mix.

STEP 8/14

Add 2 fingers of hot water.

STEP 9/14

When the smell of tomato paste comes out, sprinkle salt and sugar.

STEP 10/14

Peel the potatoes and cut into cubes.

STEP 11/14

Chop the garlic.

STEP 12/14

Add the garlic to the pot.

STEP 13/14

Add potatoes and kidney beans close to the softening of the carrots together.

STEP 14/14

When all the vegetables are soft, cover the bottom and rest. Serve warm. You can use parsley if you wish.

PREP TIME

10 MINUTES

COOKING TIME

60 MINUTES

DIFFICULTY LEVEL

EASY

CALORIE

62.9 KCAL

Roasted Pumpkin Dessert

Have you ever tried pumpkin dessert, one of the most beloved of winter months? You can prepare the roasted pumpkin dessert, which is a common use in Turkish cuisine and which also impresses us with its rich fiber content, in a few steps. The recipe for roasted pumpkin dessert with all the tricks and details, is at Gourmeturca!

INGREDIENTS

3 Slices of Pumpkin
1/2 Cup of Granulated Sugar

STEP 1/4

Finely chop the pumpkins.

STEP 2/4

Place in a baking tray with baking paper.

STEP 3/4

Sprinkle sugar on it.

STEP 4/4

"Put into the preheated 190 degree grill setting oven. Cook the pumpkins to the desired consistency. Serve with crushed walnuts if you wish."