A rich Iftar menu featuring flavors from all over Anatolia. Yüksük (Thimble) soup, Ali Nazik kebab, Meyhane bulgur pilaf, and Nevzine dessert recipes are here.
Yüksük (Thimble) Soup (Adana Style)
Method: Sauté 1 tbsp tomato paste in butter. Add 5 cups of hot water. Once boiling, add 1 cup of tiny manti (dumplings) and 1 cup of boiled chickpeas. Cook for 12 mins. Top with sizzling butter, dried mint, and red pepper flakes.
Ali Nazik Kebab (Gaziantep Style)
Method: Sear 500g cubed beef with onions until tender. For the base: Mix 3 chopped roasted eggplants with 1 cup strained yogurt and minced garlic. Spread the yogurt-eggplant mix on a plate and top with the hot sautéed meat.
Nevzine Dessert (Kayseri Specialty)
Method: Mix 125g butter, 1/2 cup tahini, 1/2 cup walnuts, 1/2 cup milk, and flour to form a dough. Press into a tray and bake at 170°C. Pour cold syrup over the warm pastry. Serve with an extra drizzle of tahini.
