25 Nourishing and Delicious Recipes to Share During Ramadan and Eid al-Fitr

Here we've got recipes that perfect for suhoor and iftar, plus some more celebratory bites to enjoy when the fasting is over on Eid.

Photo By: Zahra Siadat

Photo By: Zahra Siadat

Photo By: Zahra Siadat

Photo By: Zahra Siadat

Photo By: Zahra Siadat

Photo By: Zahra Siadat

Photo By: Zahra Siadat

Photo By: Teri Lyn Fisher

Photo By: Zahra Siadat

Photo By: Zahra Siadat

Photo By: Zahra Siadat

Photo By: Armando Rafael

Photo By: Teri Lyn Fisher

Recipes for Breaking the Fast

When you're ready to break the fast during Ramadan, you'll want something nutritious, delicious and satisfying. These recipes — some traditional and some not — check all the boxes and are perfect for sharing with family and friends throughout the month. And when you're ready to celebrate Eid at the end of the month, we've got recipes for that too — check out the dishes that Muslims enjoy all over the world.

First we've got this Turkish classic of meatballs and potatoes in tomato sauce. It's perfect anytime as a simple dinner or as an addition to an iftar table. There are different ways to make the dish: some people form the meatballs into small football shapes; others prefer patties. Some sear the meatballs before baking; others put them in the oven raw. I prefer forming patties because they look better when arranged with the potatoes and are easier to sear. And I like searing them because it locks in the juices, but you can do whatever you prefer.

Get the Recipe: Izmir Koftesi

Fattoush

Fattoush is a Levantine salad made with fried pita and seasonal vegetables, such as lettuce, cucumber and tomato. The special flavor of fattoush comes from the dressing, which contains sumac and pomegranate molasses.

Get the Recipe: Fattoush

Qatayef

Qatayef are classic Middle Eastern sweet dumplings that are a staple for the holy month of Ramadan and on Eid. Families around the world make these sweet treats every year and enjoy them with different fillings. There are two types of qatayef: regular and qatayef asafiri. The regular qatayef are filled with nuts or sweet cheese, then fried and soaked in syrup. Qatayef asafiri are filled with cream, topped with pistachios and drizzled with syrup. This recipe is for regular qatayef, with both a walnut filling and a sweet cheese one.

Get the Recipe: Qatayef

Ramazan Pidesi

Turkish pide bread is commonly eaten during the month of Ramadan to break the fast, but I like to make it year round. This is a no-knead bread that’s quite simple to master. The key to a delicious and fluffy pide, or flat bread, is not using too much flour. You need just enough to be able to handle the sticky dough on your work surface

Get the Recipe: Ramazan Pidesi

Ranginak

This traditional Persian date and walnut dessert is simple yet so filling and delicious. It's perfect for the month of Ramadan because you just need a little bit with your suhoor (pre-dawn) meal to satisfy your sweet tooth and get the energy you need for the day. Ranginak is traditionally made with rotab (a type of Iranian date) or regular Iranian dates, but Medjool dates also work well.

Get the Recipe: Ranginak

Karniyarik

Karniyarik, meaning "split belly" in Turkish, is a classic stuffed eggplant dish that’s full of flavor. The eggplant is first fried, then stuffed with a delicious meat and vegetable filling and baked in a tomato sauce. This dish is usually served on its own or with some white rice on the side. The classic recipe calls for frying whole eggplants in oil, but I roast them in the oven for a more hands-off version.

Get the Recipe: Karniyarik

Mujadara

Mujadara is a classic Lebanese dish made with lentils, rice and caramelized onion. Aarti's simple recipe is packed with flavor and makes a healthy, complete vegan meal.

Soup-e Shir

This creamy oat and chicken Persian soup owes its texture to oatmeal rather than heavy cream or a slurry. The soup is ready in less than an hour, and most of that time is hands-off. Stirring in freshly squeezed lemon juice at the end add some brightness.

Get the Recipe: Soup-e Shir

Rose and Cardamom Chia Pudding

This chia pudding is like no other! With the flavors of rosewater and cardamom, this lightly sweetened dessert has floral notes that are subtle and very pleasing. And the fiber in the chia seeds helps fill you up, making it ideal for the suhoor (pre-dawn) meal during the month of Ramadan.

Get the Recipe: Rose and Cardamom Chia Pudding

Cheese Manakeesh

Cheese manakeesh, or mana’eesh, is a Middle Eastern flatbread topped with shredded Akawi cheese, which is similar to whole-milk mozzarella. This is a Lebanese-style manakeesh that recipe developer Yumna Jawad learned how to make from her mother. It’s easy to prepare from scratch, but you can also use a 1-pound ball of store-bought pizza dough (or your favorite pizza dough recipe).

Get the Recipe: Cheese Manakeesh

Zoolbia and Bamieh

These traditional Iranian sweets go hand in hand. Wherever there is zoolbia, there will be bamieh too. Both are soaked in a delicious saffron and rosewater syrup for a few seconds to absorb the delightful flavors. These sweets are very common in Iran during the month of Ramadan and are usually served for iftar (the evening meal) with some freshly brewed tea.

Get the Recipe: Zoolbia and Bamieh

Almond Coconut and Date Bites

These bites are perfect for breaking your fast. They're packed with fiber and heart-healthy fats, but they're also sweet, crunchy and delicious.

Get the Recipe: Almond, Coconut and Date Bites

Ash Reshteh

In addition to spinach, cilantro and parsley, the thick soup is packed with chickpeas, pinto beans and lentils. (It’s common to cook the legumes in advance.) Kashk — a cooked fermented yogurt — is the standard topping.

Get the Recipe: Ash Reshteh

Sabzi Khordan

For Iranians, this herb platter is a delicious, refreshing companion to any meal, served as an appetizer or with the main course. The herbs can vary, depending on one’s preferences and availability, but in Iran, the most common choices are mint, basil and Persian cress. This herb platter is also a common component of Armenian, Azerbaijani and Kurdish cuisines.

Get the Recipe: Sabzi Khordan

Date Cookies

These date cookies with a base of oatmeal are perfectly sweet and delicious. The addition of walnuts gives them a nice crunch and the hint of cinnamon complements the flavor of the dates. You can make the dough ahead of time and bake the cookies later if you prefer. This recipe produces cookies that are crispy on the edges and soft and chewy on the inside — a winning combination.

Get the Recipe: Date Cookies

Majoon

This classic Persian banana and date shake can be found virtually anywhere in Iran. Every majoon shop has its own twist on how to prepare it, but the naturally sweetened base is usually dates, bananas and milk. Sometimes desiccated coconut, nuts or even a scoop of ice cream are added, and it's usually topped with even more nuts and coconut. Iranians often order it to-go, as it’s a tasty, natural alternative to energy drinks.

Get the Recipe: Majoon

Shole Zard

Shole zard, also known as Persian saffron rice pudding, is unlike any other rice pudding you’ve tasted. The main flavor of the dish comes from saffron, which is complemented by subtle notes of rosewater and cardamom. Shole refers to the pudding-like texture and zard means yellow in Farsi. The dessert is served on many occasions, including the month of Ramadan for iftar, the evening meal that breaks the daily fast.

Get the Recipe: Shole Zard

Sütlaç

The difference between Turkish rice pudding and other rice puddings is that sutlac is baked in the oven, which gives it a delicious caramelized topping. Milk based desserts are very popular in Turkey and sutlac is a classic. Though it is common to make the sweet at home, it can also be found at almost every Turkish restaurant and muhallebici (milk-based dessert shop). Sutlac is even tastier the next day once it's completely chilled. Some cooks garnish it with hazelnuts, though I prefer pistachios.

Get the Recipe: Sütlaç

Ma’amoul

These dried fruit-filled semolina cookies are a staple for both Eid and Easter in the Levantine region. The filling can vary from dates to figs, and nuts like pistachios, walnuts or almonds are also used. The buttery crust contains semolina, which makes it delightfully crumbly in your mouth. Traditional ma’amoul recipes call for resting the semolina and ghee dough for one to two days in the refrigerator before mixing in a small amount of yeast. This recipe skips the chilling and uses baking powder instead, so the cookies are ready to enjoy within about an hour. You can buy special ma'amoul molds to print the patterns on the cookies (mooncake molds also work well). Or you can simply flatten the dough into disks and press in a pattern on top using a fork. It’s easiest to make the filling with store-bought date paste (labeled baking dates at local Middle Eastern and Mediterranean shops and online), but you can make your own with Medjool dates if you prefer.

Get the Recipe: Ma’amoul

Persian Haleem with Turkey

Haleem is a traditional Iranian breakfast dish that’s usually served on weekends. It’s often described as a "wheat and meat" porridge, which is fitting because it is mainly made with pelted wheat and turkey or lamb. Here I use coarse bulgur instead of wheat to make the process easier. It still takes time to prepare, but nothing like the classic way, whereby restaurants or home cooks would cook it overnight while stirring constantly. Because of its neutral flavor profile, haleem can be served sweet with sugar and cinnamon or savory with salt. I like mine pretty sweet, so that's the way the recipe is written. For a savory version, omit the sugar and ground cinnamon but keep the cinnamon stick to flavor the meat. Either way, this is a hearty dish that can keep you full for hours.

Get the Recipe: Persian Haleem with Turkey

Baklava

This classic Middle Eastern dessert, which is fun to serve on Eid, has layers of phyllo dough and nuts such as walnuts and pistachios. It’s perfectly sweet thanks to the simple syrup drizzled on the pastry right out of the oven.

Get the Recipe: Baklava

Date Shakes

Made with only four ingredients, this date shake is perfect for iftar. Nourishing dates are a very common way to break the fast during the month of Ramadan and are eaten in many different ways.

Get the Recipe: Date Shakes

Nargesi

Nargesi is a classic Persian recipe that’s made with spinach and eggs and seasoned mainly with turmeric and garlic. The eggs can be scrambled into the spinach or, as here, poached on top like when making shakshuka. (I prefer poaching the eggs on top.) Serve this dish for breakfast or a light dinner, with some warm bread for a complete meal.

Get the Recipe: Nargesi

Triple-Herb Freekeh

This side dish of toasted and cracked wheat is similar to bulgur. It has a slightly smoky and nutty flavor and a pleasant chew.

Get the Recipe: Triple-Herb Freekeh

Honey Fruit Salad

This beautiful and simple fruit salad is flavored with a tasty honey orange sauce. It’s the perfect addition to the iftar table, and you can make it ahead of time.

Get the Recipe: Honey Fruit Salad