Delicious and Easy Iftar Recipes to Try This Ramadan

After a full day of fasting, iftar should be satisfying, energizing, and easy to prepare. Here are 5 simple yet flavorful dishes that are perfect for your Ramadan table—whether you’re cooking for the family or hosting guests.

1. Lentil Soup (Shorbet Adas)

A staple in most Lebanese households during Ramadan.

Ingredients:

• 1 cup red lentils (washed and drained)
• 1 onion (chopped)
• 1 carrot (peeled and diced)
• 1 potato (peeled and diced)
• 6 cups of water or vegetable/chicken broth
• Salt, cumin, black pepper to taste
• Olive oil

Instructions:

1. In a large pot, heat 1–2 tablespoons of olive oil. Add chopped onion and sauté until translucent.
2. Add diced carrot and potato, stir for 2–3 minutes.
3. Add the red lentils, then pour in the water or broth.
4. Season with salt, cumin, and black pepper.
5. Bring to a boil, then lower heat and simmer for 30 minutes until vegetables are tender.
6. Use a hand blender to blend until smooth.
7. Serve hot with a wedge of lemon and toasted pita on the side.

2. Fattoush Salad

A refreshing and crunchy salad to balance your meal.

Ingredients:

• Romaine lettuce, parsley, fresh mint
• Tomato, cucumber, radish (chopped)
• 1 piece of pita bread (toasted or fried)
• Dressing: 1/4 cup lemon juice, 1/4 cup olive oil, 1 tsp sumac, salt to taste

Instructions:

1. Wash and chop all the vegetables into bite-sized pieces.
2. Toast the pita bread in the oven or lightly fry it until golden and crispy.
3. In a bowl, whisk together lemon juice, olive oil, sumac, and salt.
4. Toss the vegetables with the dressing.
5. Add the crispy pita bread right before serving so it stays crunchy.

3. Stuffed Vegetables (Mehshi)

Flavorful and filling for the main course.

Ingredients:

• 8–10 small zucchinis or bell peppers (hollowed)
• 1 cup short-grain rice (rinsed)
• 200g ground beef or lamb
• 2 tbsp tomato paste
• 1 tbsp vegetable oil
• Salt, pepper, 7-spice
• Sauce: 4 cups water + 2 tbsp tomato paste + salt

Instructions:

1. Mix the rice, ground meat, tomato paste, oil, and spices in a bowl.
2. Stuff each zucchini or pepper with the rice-meat mixture (don’t overfill, as rice expands).
3. In a deep pot, arrange the stuffed vegetables tightly.
4. Pour the sauce over them until just covered.
5. Bring to a boil, then reduce heat and simmer for about 45 minutes or until fully cooked and tender.

4. Chicken Fatteh

A delicious layered dish combining flavor and texture.

Ingredients:

• 2 chicken breasts (boiled and shredded)
• 2 cups yogurt
• 2 tbsp tahini
• 1 garlic clove (crushed)
• Salt to taste
• 1 piece of pita bread (cut and toasted or fried)
• 2 tbsp pine nuts (toasted)
• Butter or olive oil

Instructions:

1. Mix yogurt, tahini, garlic, and salt in a bowl. Set aside.
2. In a pan, toast the pine nuts in butter or olive oil until golden.
3. In a serving dish, layer the crispy pita bread at the bottom.
4. Add the shredded chicken on top.
5. Pour the yogurt mixture over the chicken.
6. Sprinkle toasted pine nuts on top and serve immediately.

5. Date & Nut Energy Bites

Perfect for a healthy and sweet end to iftar.

Ingredients:

• 1 cup pitted dates
• 1/2 cup almonds or walnuts
• 2 tbsp shredded coconut (optional)
• 1/2 tsp cinnamon

Instructions:

1. In a food processor, blend dates and nuts until a sticky dough forms.
2. Add cinnamon and coconut, pulse until combined.
3. Roll into small bite-sized balls.
4. Store in the fridge for up to a week.

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