Classic Iftar recipes from around the world

Photo: Collected

Ramadan is knocking on our door, and we could not be more excited. From Asia and parts of Africa to Europe, Ramadan is observed by Muslims worldwide.

This year, if you want to take a break from our classic beguni, piyaju, and alur chop and indulge in traditional Iftar items from Turkey, Saudi Arabia, and Morocco, this is your ideal read.

Authentic Saudi Chicken Kabsa

Kabsa is one of the most popular Saudi Arabian dishes, known for its aromatic spices and rich flavors. It's a one-pot dish made with rice, chicken (or other meats), tomatoes, and a special blend of spices.

Ingredients

For the Kabsa Spice Mix:

(Mix and store for future use)

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ teaspoon ground turmeric
• ½ teaspoon chili powder (optional, for spice)

For the Chicken and Rice:

• 1 whole chicken (cut into pieces) or 1 kg bone-in chicken thighs
• 2½ cups basmati rice (soaked in water for 30 minutes)
• 3 tablespoons vegetable oil or ghee
• 2 onions (finely chopped)
• 4 garlic cloves (minced)
• 2 tomatoes (pureed or finely chopped)
• 2 tablespoons tomato paste
• 2 large carrots (grated)
• 4 cups chicken broth or water
• 1 cinnamon stick
• 3 green cardamom pods
• 3 cloves
• 1 bay leaf
• ½ teaspoon dried black lime powder (loomi) or 1 whole dried black lime
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon red chili flakes (optional)

For Garnishing:

• ½ cup toasted almonds or cashews
• ½ cup golden raisins
• Fresh coriander (chopped)
• Lemon wedges

Instructions

• Sauté the Chicken and Aromatics

Heat oil in a large, heavy-bottomed pot over medium heat. Then, add the chopped onions and sauté until golden brown. Add the minced garlic and stir for about 30 seconds until fragrant and gradually add the chicken pieces and sear them for 5-7 minutes until they turn golden brown on all sides.

• Build the Flavor

Stir in the pureed tomatoes and tomato paste. Cook for 3-4 minutes until the tomatoes break down. Add all the whole spices (cinnamon stick, cardamom, cloves, bay leaf, dried lime) and the kabsa spice mix. Stir well. Then add the grated carrots and mix them in.

• Cook the Chicken

Pour in 4 cups of chicken broth (or water). Bring to a boil, then reduce the heat to low. Cover and let the chicken simmer for about 30 minutes until tender and fully cooked.

• Prepare the Rice

Remove the cooked chicken from the pot and set it aside. Keep it covered. Add the soaked and drained basmati rice to the pot. Stirring gently to combine, let the rice cook on medium heat until the broth is absorbed (about 10 minutes). Reduce the heat to low, cover the pot, and let the rice steam for another 15 minutes until fully cooked and fluffy.

• Broil the Chicken (Optional but Recommended)

While the rice is cooking, preheat the oven to 200°C (400°F). Place the cooked chicken on a baking tray and broil for 5-10 minutes until the skin is crispy and golden.

• Serve and Garnish

Fluff the rice with a fork and transfer it to a large serving platter. Arrange the broiled chicken pieces on top. Sprinkle it with toasted nuts, raisins, and chopped coriander. Finally, serve hot with lemon wedges and a side of yogurt or salad.

Turkish Pide (Turkish Pizza)

Turkish Pide is a delicious boat-shaped flatbread topped with various ingredients like cheese, minced meat, or vegetables. It has a crispy yet soft crust and is a popular dish for iftar during Ramadan.

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dry yeast
• 1 cup warm water (adjust as needed)
• 2 tablespoons olive oil

For the Minced Meat Topping (Kıymalı Pide):

• 250g ground beef or lamb
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green pepper, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon cumin
• ½ teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil
• A handful of chopped parsley (optional)

For the Cheese Topping (Kaşarlı Pide, optional alternative):

• 1 cup shredded kaşar cheese (or mozzarella)
• 1 egg (optional, for a richer flavor)

For Brushing:

• 1 egg yolk
• 1 tablespoon milk
• 1 tablespoon butter (for brushing after baking)

Instructions

• Prepare the dough

In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. In a large mixing bowl, combine flour and salt. Gradually, add the yeast mixture and olive oil, kneading until you get a soft, elastic dough (about 8–10 minutes). Cover with a damp cloth and let it rise for 1 hour in a warm place until it doubles in size.

• Prepare the filling

Heat olive oil in a pan over medium heat. Sauté onions and peppers until soft. Add ground meat and cook until browned. Stir in tomato paste, chopped tomato, and spices, cooking for another 5 minutes. Remove from heat and let it cool slightly. Stir in chopped parsley.

• Shape and assemble

Preheat your oven to 220°C (430°F). Punch down the dough and divide it into 2–4 equal pieces. Roll each piece into an oval shape (about 10–12 inches long). Place the dough on a floured baking sheet. Spread the prepared meat filling (or cheese if using) evenly on top, leaving a 1-inch border. Fold the edges slightly inward and pinch the two ends to create a boat shape. Mix the egg yolk and milk and brush the edges for a golden crust.

• Bake the Pide

Bake for 12–15 minutes until golden brown and crispy. If making cheese pide, crack an egg on top in the last 2 minutes of baking for extra richness. Once baked, brush the edges with butter for extra flavor.

Serving Suggestions

• Serve hot, garnished with fresh parsley and a squeeze of lemon.
• Pair with Ayran (Turkish yogurt drink) for an authentic experience.
• Baghrir: Moroccan "Thousand-Hole" Pancakes

Baghrir

Baghrir are light, spongy pancakes known for their tiny holes, which absorb butter and honey syrup beautifully. They are soft, slightly chewy, and perfect for your Ramadan.

Ingredients: (Makes about 10-12 pancakes)

For the Baghrir Batter:

• 2 cups fine semolina (or mix of semolina & all-purpose flour)
• ½ cup all-purpose flour
• 2 ½ cups warm water
• 1 ½ teaspoons dry yeast
• 1 teaspoon baking powder
• 1 tablespoon sugar
• ½ teaspoon salt

For the Honey-Butter Syrup:

• ¼ cup honey
• 2 tablespoons butter
• 1 teaspoon orange blossom water (optional, for fragrance)

Instructions:

• Prepare the Batter

In a blender, add semolina, flour, warm water, yeast, baking powder, sugar, and salt. Blend for 1-2 minutes until the batter is smooth and slightly runny. Pour into a bowl, cover with a clean towel, and let it rest for 30-45 minutes in a warm place until bubbles form.

• Cook the Baghrir

Heat a non-stick pan over medium-low heat. (No oil or butter needed). Stir the batter gently and pour about ¼ cup onto the pan. Cook for 1-2 minutes until small holes form all over the surface. Do not flip! Baghrir is cooked on one side only. Once the surface looks dry and fully set, remove and place on a clean towel. Repeat until all the batter is used.

• Prepare the Honey-Butter Syrup

In a small saucepan, heat honey and butter until melted and combined. Add orange blossom water for a traditional Moroccan touch.

• Serve and enjoy!

Drizzle the warm honey-butter syrup over the Baghrir. Serve with cheese, jam, or nuts if desired. Enjoy Moroccan mint tea for an authentic experience!