Effortless Recipes for your Iftar Menu

Effortless Recipes for your Iftar Menu

By Banan Gharaibeh,

Food Blogger 

This year, we’re going worldwide to bring you special traditional dishes from different cultures.

For May, we gather around the iftar table during this Holy month of Ramadan! 

Lentil Vegetable Soup


1 cup red lentils, washed
1 large carrot, cubed
2 courgettes
1 small potato
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tsp salt
1 tsp pepper
1 tsp cumin
1 cup chicken broth
5 cups water
2 tbsp olive oil

1. In a deep pan, saute the onion and garlic in olive oil heat the olive oil then add finely chopped onion and garlic until tender

2. Add the carrots and courgettes

3. Add the lentils and mix all together

4. Add broth and water, leave all to boil, then simmer for 30 minutes

5. When veggies are done, mix soup in blender or by     hand mixture

6. Add salt and spices and serve with baked pieces of bread

Purslane Salad
Purslane is a very nutritious plant that’s available most times of the year and eaten either cooked or as salad

1 bunch purslane, trimmed and coarsely chopped
1 green onion, finely chopped
1 large tomato, finely chopped
Juice of half a lemon
Salt to taste
Olive oil

Mix all ingredients together and season with lemon, salt and oil

Mini Qatayef with Qishta


Qatayef from your local bakery

Pistachios for garnishing

For the ishta

3 litres fresh milk
9 tbsp white vinegar

1 tbsp sugar

2 tbsp fresh cream

Mistika, crushed

1 tsp rosewater


1. To make the ishta, heat milk and just before it boils, add the vinegar. Milk will split and clots will be formed

2. Remove clotted cheese from the water into a sieve until all water is out. Add the sugar and fresh cream and mix well

3. Add the mistika and rosewater

4. Line a mini cupcake pan with small cupcake paper, then put qatayef in each one

5. Drizzle with a bit of vegetable oil and bake for 10 minutes

6. Fill the qatayef with homemade ishta

7. Garnish with pistachios

8. Serve with sugar syrup