A traditional and hearty Iftar menu for the 2nd day of Ramadan. Ezogelin soup, Tas Kebab, rice pilaf with orzo, and Güllaç recipe with all the details are here.

Ezogelin Soup (Serves 6 – Perfect Proportions)

• Ingredients: 1 cup red lentils, 2 tbsp fine bulgur, 1 tbsp rice, 1 onion, 1 clove garlic, 1 tbsp tomato paste, 1 tsp pepper paste, 2 tbsp oil, 6 cups hot water, dried mint, chili flakes, salt.

• Method: Wash grains. Sauté chopped onion and crushed garlic in oil. Add pastes and sauté until fragrant. Add grains and hot water. Cook for 25-30 mins. Blend until smooth. Add spices and boil for 5 more mins.

• Tip: If too thick, add more hot water. Drizzle butter-fried mint on top before serving.

Tas Kebab (Butter-Soft Meat Stew)

• Ingredients: 600g cubed beef, 1 large onion, 1 tbsp tomato paste, 1 chopped tomato, 2 tbsp oil, black pepper, thyme, salt, 2 cups hot water.

• Method: Sear meat on high heat in oil until browned. Add chopped onion; sauté for 4 mins. Add paste and tomato. Pour in hot water. Simmer on low heat for 45-60 mins until tender. Add salt and spices at the end.

Rice Pilaf with Orzo (Fluffy & Grained)

• Method: Soak 2 cups rice in warm salted water for 20 mins. Sauté 2 tbsp orzo in 2 tbsp butter until golden. Add drained rice; sauté for 3 mins. Add 3 cups hot water and salt. Cook on low heat until water is absorbed. Rest for 10 mins with a paper towel under the lid.

Güllaç (The Ramadan Classic)

• Ingredients: 10 Güllaç sheets, 1.5L milk, 1.5 cups sugar, 1 cup walnuts, pomegranate seeds.

• Method: Warm the milk and dissolve sugar (do not boil). Place sheets in a tray with the shiny side up. Soak each layer with milk. Add walnuts in the middle layer. Pour remaining milk at the end. Refrigerate for 2 hours.