Simple Middle Eastern Recipes for Iftar
Iftar, the traditional breaking of the fast during Ramadan, is a time to gather with loved ones and indulge in delicious and flavorful cuisine. The Middle East is renowned for its rich and vibrant food culture, which offers a wide range of dishes to suit all tastes. To simplify the Iftar experience, we’ve curated a collection of 5 simple yet mouth-watering recipes that are sure to delight both children and adults alike. From creamy dips to savory wraps and hearty soups, these recipes are a perfect way to break your fast and satisfy your taste buds.
In this article, we’ll explore the culinary delights of the Middle East, highlighting some of its most beloved ingredients and cooking techniques. Each recipe is carefully chosen to showcase the region’s unique flavor profiles, while still being easy to prepare and execute. Whether you’re an avid cook or a novice in the kitchen, these 5 Simple Middle Eastern Recipes for Iftar are sure to become new favorites in your household.
Hummus
Hummus is a quintessential Middle Eastern dip made from chickpeas, tahini, garlic, and lemon juice. This creamy and nutritious spread is a staple at Iftar gatherings, and for good reason – it’s incredibly easy to make and pairs beautifully with a variety of dippers.
Ingredients
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 tablespoons water
– Optional: paprika, parsley, or other herbs for garnish
Instruction
To make hummus, start by draining the soaked chickpeas and transferring them to a blender or food processor. Add the minced garlic, tahini, lemon juice, and olive oil to the blender. Blend on high speed for about 2 minutes, or until the mixture is smooth and creamy. With the blender still running, slowly add the water and continue blending for another minute. Taste the hummus and adjust the seasoning as needed. Transfer the hummus to a serving bowl and garnish with paprika or parsley, if desired. Serve with a variety of dippers, such as pita bread, vegetables, or crackers.
Garlic Yogurt Dip
This refreshing dip is a perfect accompaniment to the rich flavors of Middle Eastern cuisine. With its tangy yogurt base, garlic kick, and hint of mint, this dip is sure to become a favorite at your next Iftar gathering.
Ingredients
– 1 cup Greek yogurt
– 1 clove garlic, minced
– 1 tablespoon chopped fresh mint
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instruction
To make the garlic yogurt dip, start by mixing the yogurt, garlic, mint, lemon juice, salt, and black pepper in a bowl until well combined. Cover the bowl with plastic wrap and refrigerate the dip for at least 30 minutes to allow the flavors to meld. Just before serving, stir in the olive oil to give the dip a rich and creamy texture. Serve the dip chilled, garnished with additional mint leaves if desired.
Chicken Shawarma Wrap
Shawarma is a popular Middle Eastern street food that consists of juicy chicken, crispy veggies, and creamy tahini sauce, all wrapped up in a warm pita bread. This easy recipe is a perfect way to experience the flavors of Shawarma without leaving your kitchen.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into thin strips
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 pita breads
– Tzatziki sauce (store-bought or homemade)
– Lettuce, tomato, onion, and pickles for garnish
Instruction
To make the chicken Shawarma, start by whisking together the olive oil, garlic, lemon juice, paprika, salt, and black pepper in a bowl. Add the chicken strips to the bowl and toss to coat with the marinade. Cover the bowl with plastic wrap and refrigerate the chicken for at least 30 minutes to allow the flavors to penetrate. Preheat a grill or grill pan to medium-high heat and cook the marinated chicken until cooked through. Warm the pita breads by wrapping them in foil and heating them in the oven for a few minutes. Assemble the Shawarma by spreading a layer of tzatziki sauce on each pita bread, followed by a few strips of the cooked chicken, some lettuce, tomato, onion, and a pickle slice. Serve immediately and enjoy!
Arabic Salad
This colorful salad is a staple of Middle Eastern cuisine, made with fresh veggies, herbs, and a tangy dressing. The combination of crunchy texture and vibrant flavors is sure to delight both kids and adults.
Ingredients
– 4 cups mixed greens (lettuce, parsley, cilantro)
– 1 cup chopped cucumber
– 1 cup cherry tomatoes, halved
– 1 cup sliced red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instruction
To make the Arabic salad, start by combining the mixed greens, chopped cucumber, cherry tomatoes, and sliced red onion in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing. Pour the dressing over the salad and toss to combine. Sprinkle the chopped parsley and mint over the salad and toss again to combine. Serve the salad chilled, garnished with additional herbs if desired.
Lentil Soup
Lentil soup is a hearty and comforting dish that’s perfect for Iftar. Made with red or green lentils, vegetables, and aromatic spices, this soup is a staple of Middle Eastern cuisine.
Ingredients
– 1 cup dried red or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 cup diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon coriander
– Salt and pepper to taste
– Fresh parsley for garnish
Instruction
To make the lentil soup, start by sautéing the olive oil, onion, garlic, carrot, and celery in a large pot over medium heat until the vegetables are softened. Add the lentils, diced tomatoes, vegetable broth, cumin, coriander, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender. Taste the soup and adjust the seasoning as needed. Serve the soup hot, garnished with a sprinkle of parsley and crusty bread on the side.
