A balanced and elegant Iftar menu for the 8th day of Ramadan. Chicken soup with orzo, Hasanpasa meatballs, and milk pudding with crispy kadayif details are here.

 

 

 

Chicken Soup with Orzo

 

Method: Boil and shred 1 chicken breast. Sauté 1/2 cup orzo in butter and oil until slightly pink. Add the chicken broth and shredded meat. For the dressing (terbiye): whisk 1 egg yolk, juice of 1/2 lemon, and 2 tbsp yogurt. Temper with a ladle of hot soup, then pour back into the pot. Simmer for 5 mins.

 

 

Hasanpasa Meatballs (Stuffed with Mashed Potatoes)

 

Method: Knead 500g ground beef with onion, egg, breadcrumbs, and spices. Shape into bowls (nests). Bake at 190°C for 15 mins. Fill the centers with creamy mashed potatoes (boiled potatoes, butter, milk). Top with tomato sauce and cheddar cheese. Bake until golden.

 

 

Kadayıf with Milk Pudding (Muhallebi)

 

Method: Sauté 250g shredded kadayıf with butter and sugar until crispy. For the pudding: Cook 1L milk with sugar, flour, and starch until thick. Layer half of the kadayıf, the pudding, then the remaining kadayıf.