As Ramadan approaches, Muslims around the world are preparing to break their daily fasts with delicious and nourishing meals. One of the most important parts of the fasting period is the evening meal, known as Iftar, which provides a chance to replenish energy stores and spend time with loved ones. In many cultures, iftar is also a time for family and friends to come together and share in a meal after sunset.
To make your Ramadan more enjoyable and stress-free, we have curated a list of 20 mouthwatering Iftar recipes that are perfect for breaking the fast. From classic dishes like Chicken Biryani with Saffron and Fried Onions to innovative creations like Date and Walnut Stuffed Phyllo Pastries, these recipes cater to a wide range of tastes and dietary preferences.
In this article, we will explore the world of Iftar recipes, from savory meat and vegetable dishes to sweet treats and refreshing drinks. Whether you’re looking for something new to try or want to revisit old favorites, we have got you covered.
Chicken Biryani with Saffron and Fried Onions
This aromatic rice dish is a classic Indian recipe that combines the flavors of saffron-infused chicken, fragrant basmati rice, and crispy fried onions.
Ingredients:
– 1 cup basmati rice
– 2 lbs boneless, skinless chicken breast or thighs, cut into small pieces
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 2 tablespoons vegetable oil
– 1 large onion, thinly sliced and separated into rings
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, heat oil and fry onion rings until golden brown. Drain on paper towels.
3. In another pan, cook the chicken with cumin powder, coriander powder, and salt until cooked through.
4. Add saffron mixture to the chicken and mix well.
5. To assemble, spread half of the cooked rice in a large serving dish. Top with chicken, fried onions, and remaining rice.
Cooking Time: 45 minutes
Lamb Kebabs with Yogurt Mint Sauce
Lamb Kebabs with Yogurt Mint Sauce: A flavorful and refreshing twist on traditional lamb kebabs, perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 8 wooden skewers, soaked in water for at least 30 minutes
– Yogurt Mint Sauce (recipe below)
Yogurt Mint Sauce:
– 1 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, cumin, smoked paprika (if using), salt, and pepper. Add lamb cubes and toss to coat.
3. Thread lamb onto skewers, leaving a small space between each piece.
4. Grill kebabs for 8-10 minutes per side, or until cooked through.
5. Serve with Yogurt Mint Sauce spooned over the top.
Cooking Time: 16-20 minutes
Vegetable Samosas with Tamarind Chutney
Savor the flavors of India with these crispy vegetable samosas served with a tangy tamarind chutney. Perfect as an appetizer or snack, this recipe is easy to make and packed with flavor.
Ingredients:
For the Samosas:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup ghee or vegetable oil
– Filling ingredients (see below)
Filling:
– 1 cup cooked and mashed vegetables (peas, carrots, potatoes)
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon cumin powder
– Salt to taste
For the Tamarind Chutney:
– 1 cup tamarind paste
– 1/2 cup water
– 1 tablespoon sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oil in a deep frying pan for frying samosas.
2. Mix flour, salt, and ghee to make the dough.
3. Assemble and fry the samosas according to package instructions or until golden brown.
4. Combine filling ingredients and mix well.
5. To make tamarind chutney, combine paste, water, sugar, and salt in a saucepan. Simmer over medium heat until thickened.
6. Serve hot samosas with warm tamarind chutney.
Cooking Time: 30-40 minutes (including frying time)
Beef Kofta Curry with Basmati Rice
This classic Indian-inspired dish combines tender beef koftas with a rich and flavorful curry sauce, served over aromatic basmati rice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup basmati rice
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Mix ground beef with onion, garlic, ghee or oil, cumin, coriander, turmeric, and cayenne pepper (if using). Form into 6-8 koftas.
3. Bake koftas for 12-15 minutes or until cooked through.
4. In a large skillet, combine diced tomatoes, salt, and pepper. Bring to a simmer over medium heat.
5. Add koftas to the curry sauce and cook for an additional 2-3 minutes.
6. Serve koftas over basmati rice, garnished with fresh cilantro.
Cooking Time: 30-40 minutes
Date and Walnut Stuffed Phyllo Pastries
These sweet and savory pastries are perfect as a snack or dessert, filled with the warmth of dates and walnuts.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1/2 cup pitted dates, chopped
– 1/4 cup chopped walnuts
– 1 tablespoon honey
– 1 tablespoon orange blossom water (optional)
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix together chopped dates, walnuts, honey, orange blossom water (if using), cinnamon, and salt.
4. Layer phyllo dough, brushing each sheet with melted butter or cooking spray.
5. Spoon the date-walnut mixture onto one end of a phyllo sheet, leaving a 1-inch border.
6. Fold the sides over the filling, then roll into a neat package.
7. Place pastries on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until golden brown.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Lentil Soup with Lemon and Cumin
Warm up on a chilly day with this bright and comforting Lentil Soup infused with the zest of lemon and the earthiness of cumin. This simple recipe yields a flavorful and nutritious meal perfect for any time of year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté onion and garlic in a little water until softened.
2. Add lentils, cumin, smoked paprika (if using), broth, and lemon juice. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Grilled Fish with Spicy Herb Marinade
Elevate your seafood game with this flavorful grilled fish recipe, bursting with the perfect blend of spicy and herby goodness!
Ingredients:
– 4 fish fillets (any white fish works well)
– 1/2 cup olive oil
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine olive oil, lime juice, garlic, ginger, cumin, smoked paprika, cayenne pepper, and cilantro. Blend until smooth.
2. Place the fish fillets in a shallow dish and pour the marinade over them. Refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove fish from marinade, letting any excess liquid drip off.
4. Grill fish for 4-6 minutes per side, or until cooked through.
5. Serve immediately and enjoy!
Cooking Time: 8-12 minutes
Stuffed Bell Peppers with Ground Beef and Rice
A hearty and flavorful dish that combines juicy bell peppers with savory ground beef and fluffy rice.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stir in cooked rice and mix well with the meat mixture.
6. Stuff each bell pepper with the meat and rice mixture, filling to the top.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and add shredded cheese (if using). Return to oven and bake for an additional 10-15 minutes, until the peppers are tender.
Cooking Time: 40-45 minutes
Falafel with Tahini Dressing
Savor the flavors of the Middle East with this easy-to-make recipe for crispy falafel and a tangy tahini dressing.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup all-purpose flour
– Vegetable oil for frying
– Tahini Dressing:
+ 1/2 cup tahini paste
+ 1/4 cup lemon juice
+ 1/4 cup water
+ 2 cloves garlic, minced
+ Salt and pepper to taste
Instructions:
1. Preheat oil in a deep frying pan to 350°F (175°C).
2. In a bowl, mix chickpeas, parsley, cilantro, garlic, lemon juice, cumin, paprika, salt, and pepper.
3. Gradually add flour, mixing until a dough forms.
4. Shape into patties or balls and fry for 3-4 minutes or until golden brown.
5. Drain on paper towels.
6. For the tahini dressing, blend all ingredients in a food processor until smooth.
Cooking Time: 15-20 minutes
Chickpea and Spinach Stew
This stew is a flavorful and nutritious blend of chickpeas, spinach, and aromatic spices. Perfect for a quick and easy dinner or lunch, it’s a great way to get your daily dose of protein, fiber, and vitamins.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened (5 minutes).
3. Add chickpeas, cumin, and smoked paprika; stir to combine.
4. Pour in broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until spinach is wilted.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Roast Chicken with Garlic and Sumac
Elevate your roast chicken game with this flavorful and aromatic recipe that combines the pungency of garlic with the bright, citrusy notes of sumac. This dish is perfect for a special occasion or a cozy weeknight dinner.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 cloves of garlic, peeled and minced
– 2 tbsp olive oil
– 1 tsp ground sumac
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken and pat it dry with paper towels.
3. In a small bowl, mix together minced garlic and olive oil.
4. Rub the garlic-olive oil mixture all over the chicken, making sure to get some under the skin as well.
5. Sprinkle ground sumac evenly over the chicken’s surface.
6. Season with salt and pepper to taste.
7. Roast the chicken in the preheated oven for 45-50 minutes or until it reaches an internal temperature of 165°F (74°C).
8. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Eggplant and Tomato Stew with Pita Bread
A flavorful and hearty stew that combines the richness of eggplant, tomatoes, and herbs with the warmth of crusty pita bread. This easy-to-make recipe is perfect for a cozy dinner or lunch.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 large tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4-6 pita breads
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant, tomatoes, onion, garlic, chicken broth, olive oil, and oregano.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a baking dish and bake for 30-40 minutes or until the vegetables are tender.
5. Warm pita breads by wrapping them in foil and baking for 10-15 minutes.
6. Serve stew over pita breads, garnished with fresh parsley if desired.
Cooking Time: 45-55 minutes
Shrimp and Coconut Milk Curry
A creamy and aromatic curry that combines succulent shrimp with the richness of coconut milk and a blend of Indian spices.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onions, garlic, and ginger; cook until the onions are translucent.
3. Add cumin, curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add shrimp and cook until pink and just cooked through.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for 2-3 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Potato and Pea Stuffed Parathas
Looking for a flavorful and filling snack? Look no further! These Potato and Pea Stuffed Parathas are a perfect blend of Indian spices, crispy texture, and savory flavors.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1 cup peas (fresh or frozen)
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons butter, melted
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– Water, as needed
Instructions:
1. Mix mashed potatoes, peas, onion, cumin seeds, and coriander powder in a bowl.
2. Add salt to taste and mix well.
3. Divide the dough into 6-8 equal portions.
4. Roll out each portion into a thin circle.
5. Place about 1 tablespoon of potato-pea mixture at the center of each circle.
6. Fold the dough over the filling, forming a triangle or a square shape.
7. Seal the edges by pressing with your fingers or using a fork.
8. Heat a non-stick skillet or griddle over medium heat. Cook parathas for 1-2 minutes on each side, until golden brown.
Cooking Time: 4-5 minutes per batch
Lamb and Apricot Tagine with Couscous
This traditional North African dish combines tender lamb with sweet apricots and aromatic spices, served over fluffy couscous.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup dried apricots
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 1 cup couscous
Instructions:
1. Heat the olive oil in a large Dutch oven or tagine over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion and garlic; cook until softened, about 5 minutes.
4. Stir in the apricots, ginger, cumin, coriander, cinnamon, and cayenne pepper. Cook for 1 minute.
5. Return the lamb to the pot, add salt and black pepper, and stir to combine.
6. Bring to a boil, then cover and simmer over low heat for 2 hours or until the lamb is tender.
7. Serve the tagine over couscous.
Cooking Time: 2 hours
Fried Dumplings with Spiced Meat Filling
These crispy fried dumplings filled with a flavorful spiced meat mixture make for a delicious and satisfying snack or appetizer. Perfect for special occasions or everyday indulgence.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until dough forms.
2. Divide the dough into small balls.
3. Roll out each ball into a thin circle.
4. Place a tablespoon of filling in the center of each circle.
5. Fold the dough over to form a triangle or square shape, and press edges together to seal.
6. Fry dumplings in hot oil until golden brown (about 3-4 minutes per side).
7. Serve warm with your favorite dipping sauce.
Cooking Time: 10-12 minutes total
Pumpkin and Lentil Soup with Coriander
As the days grow cooler, this comforting soup is just what you need to cozy up with family and friends. The combination of roasted pumpkin, red lentils, and aromatic coriander creates a flavor profile that’s both familiar and exciting.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground coriander
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
2. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Add lentils, coriander, vegetable broth, diced tomatoes, roasted pumpkin, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Spicy Beef and Chickpea Stew
This hearty stew combines the richness of beef with the nutty flavor of chickpeas, all wrapped up in a spicy blanket. Perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 1 lb beef chuck, cut into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups beef broth
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add onions, garlic, cumin, smoked paprika, and cayenne pepper. Cook until the onions are translucent, about 3-4 minutes.
3. Stir in diced tomatoes, chickpeas, beef broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Rosewater and Pistachio Milk Pudding
Experience the exotic flavors of the Middle East with this creamy pudding infused with rosewater and crunchy pistachios.
Ingredients:
– 2 cups whole milk
– 1/4 cup sugar
– 2 tablespoons rosewater
– 1/4 teaspoon kosher salt
– 1/2 cup heavy cream
– 1/4 cup chopped pistachios
– 1 tablespoon unsalted butter
Instructions:
1. In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves.
2. Remove from heat and stir in rosewater and butter until melted.
3. Let mixture cool to room temperature.
4. Cover and refrigerate for at least 4 hours or overnight.
5. Just before serving, whisk in heavy cream until stiff peaks form.
6. Fold in chopped pistachios.
7. Serve chilled and garnish with additional pistachios if desired.
Cooking Time: None (chilled)
Fried Dough Balls with Syrup and Sesame Seeds
Fried Dough Balls with Syrup and Sesame Seeds: A Sweet Treat
These crispy fried dough balls are drizzled with a sweet syrup and sprinkled with sesame seeds, making for a delightful snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– Vegetable oil for frying
– Syrup (store-bought or homemade)
– Sesame seeds
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough. Knead until smooth.
3. Divide the dough into small balls, about 1 inch in diameter.
4. Heat vegetable oil in a deep frying pan over medium-high heat.
5. Fry the dough balls in batches until golden brown (about 2-3 minutes).
6. Remove from oil and place on paper towels to drain excess oil.
7. Drizzle with syrup and sprinkle with sesame seeds.
Cooking Time: Approximately 15-20 minutes
Summary
As Ramadan approaches, the search for delicious iftar recipes begins. In this collection of 20 mouth-watering dishes, you’ll find a variety of international flavors to spice up your evening meals. From classic Middle Eastern and Indian dishes like lamb kofta curry and chicken biryani, to Mediterranean favorites like grilled fish with spicy herb marinade and stuffed bell peppers, there’s something for everyone. You’ll also discover some innovative twists on traditional recipes, such as date and walnut-stuffed phyllo pastries and rosewater and pistachio milk pudding. With these recipes, you’re sure to delight your family and friends with a flavorful and satisfying iftar experience.
