Ramadan Turkish Iftar Menu: Ottoman Lentil Soup / Kofta With Potato Yogurt / Walnut Dessert

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers heart-healthy fats.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without cost.

Chop the garlic and onion in a food processor.

Add ground beef, quarter tsp salt, black pepper, and a pinch of baking soda; mix well.

Shape the mixture into small balls and let them rest in the fridge.

Boil 6 medium size potatoes.

Dice 1 big size onion and sauté in 5 tbsp olive oil until golden, about 2 minutes.

Add 1 tbsp heaped flour and cook for 30-40 seconds.

Add 1 cup washed and drained red lentils and 4 cups hot water; add 1 tsp salt and cook on low medium heat until lentils are soft, about 10-15 minutes.

Blend the soup with a hand blender until smooth.

Prepare the sauce by mixing egg yolk, more than half cup milk, and 1 tbsp lemon juice; temper with hot soup before adding to the soup to prevent curdling.

Cook until the soup is simmering again.

Make a quick butter sauce with melted butter and olive oil, adding tomato paste, paprika, and red pepper flakes.

Transfer the cooked kofta balls to another plate and use the same pan to sauté the boiled and mashed potatoes with more olive oil.

Mix 2 cups thick yogurt, half tsp salt, 1 egg, and 2 cloves of garlic to create a sauce for the potato puree.

Combine the potato puree with the yogurt sauce until smooth and silky.

Pour the potato puree into a medium size pan, place kofta balls on top, and drizzle with the tomato and butter sauce before baking for about 15 minutes.

Prepare the dessert while waiting for the main dish to bake, making a syrup with sugar and water, adding lemon juice after boiling.

Shape the dessert dough and bake until golden.

For the final touch on the soup, heat butter and olive oil, add dried mint, red pepper flakes, and paprika, then pour over the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens