A warm and traditional Iftar menu for the eve of Eid al-Fitr. Recipes for hearty Ezogelin soup, baked meatballs with vegetables, and classic Šekerpare in syrup.

 

 

Ezogelin Soup (The Eve's Classic)

 

Method: Sauté diced onions and tomato paste in butter. Add red lentils, bulgur, and rice. Pour in 6 cups of hot water and simmer for 20 mins until grains are tender. Blend slightly for a rustic texture and garnish with sizzling mint butter.

 

 

Baked Meatballs & Seasonal Vegetables

 

Method: Knead 400g ground beef with grated onion, 1 egg, and breadcrumbs. Shape into small patties. Arrange on a tray with sliced potatoes, zucchini, and peppers. Pour a light tomato broth over and bake at 200°C for 40 mins.

 

 

Şekerpare (The Messenger of Eid)

 

Method: Prepare a soft dough with 125g butter, 1 egg, powdered sugar, semolina, and flour. Shape into small balls and bake at 180°C until golden. Pour warm syrup (sugar and water) over the hot cookies and let them soak.