Nourishing and Delicious Recipes to Share During Ramadan

These dishes are perfect for suhoor and iftar, celebrating the season leading up to Eid al-Fitr.

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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

Izmir Koftesi

This Turkish classic of meatballs and potatoes in tomato sauce is 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

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

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

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

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

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.

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

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