An elegant Iftar menu for the 7th day of Ramadan. Detailed recipes for Düğün (Wedding) soup, chicken sauté, baked pasta, and Trilece are here.

Düğün (Wedding) Soup

• Method: Boil 300g lamb until tender, then shred. Sauté 2 tbsp flour in 1 tbsp butter. Gradually add the lamb broth. Add the shredded meat. Whisk 1 egg yolk with juice of half a lemon, then slowly temper it into the soup. Simmer for 5 mins.

Chicken Sauté

• Method: Sauté 600g julienned chicken breast on high heat. Add onions, green and red peppers. Stir in 1 tbsp tomato paste and 1 chopped tomato. Simmer for 15 mins. Do not overcook to keep it juicy.

Baked Pasta with Béchamel

• Method: Boil pasta. For the sauce: Sauté 2 tbsp flour in 2 tbsp butter, add 2 cups milk until thick. Mix with pasta, top with cheddar cheese, and bake until golden.

Trilece (Three Milk Cake)

• Method: Bake the sponge cake. Once warm, pour over a mixture of 3 cups milk, 1 pack of cream, and 3 tbsp sugar. Top with caramel sauce.

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