A hearty and traditional Iftar menu for the 4th day of Ramadan. Tarhana soup, Karnıyarık (stuffed eggplant), bulgur pilaf, and Kadayıf dessert recipes are here.

Tarhana Soup (Serves 6 – Perfect Proportions)

• Ingredients: 3 tbsp powdered tarhana, 1 tbsp tomato paste, 1 tbsp butter, 1 tbsp oil, 6 cups hot water, garlic (optional), salt.

• Method: Dissolve tarhana in 1 cup of warm water to prevent lumps. Sauté paste (and garlic) in butter and oil. Add hot water, then slowly pour in the dissolved tarhana. Stir constantly until it boils. Simmer for 10-15 mins on low heat.

• Tip: Tarhana thickens as it sits; add a little hot water before serving if needed.

Karnıyarık (Stuffed Eggplant – Baked)

• Method: Peel 6 eggplants in stripes and soak in salted water for 20 mins. Fry or bake until softened. Sauté 300g ground beef with 1 chopped onion, peppers, tomato, garlic, and 1 tbsp paste. Slit the eggplants, fill with the meat mixture, and top with a slice of tomato. Pour 1.5 cups hot water mixed with 1 tbsp paste into the tray. Bake at 190°C for 25-30 mins.

Kadayıf Dessert (Crispy & Syrupy)

• Method: Boil 2.5 cups sugar and 2.5 cups water for 10 mins, add lemon, and cool. Mix 400g shredded kadayıf with 150g melted butter. Press half into a tray, sprinkle 1 cup walnuts, and top with the rest. Bake at 180°C until golden. Pour cold syrup over the hot dessert.