A light, vegetable-based Iftar menu for the 5th day of Ramadan. Red lentil soup, green beans in olive oil, and Muhallebi (milk pudding) recipe details are here.
Red Lentil Soup (Smooth & Creamy)
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Method: Sauté 1 chopped onion, 1 small carrot, and 1 potato in butter and oil. Add 1 cup of washed red lentils and 6 cups of hot water. Cook for 25 mins until soft. Blend until smooth. Top with butter-sizzled chili flakes.
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Tip: For a thicker consistency, sauté 1 tbsp of flour with the onions.
Green Beans in Olive Oil (Zeytinyağlı Taze Fasulye)
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Method: Sauté 1 large onion in 1/2 cup olive oil. Add 500g trimmed green beans and sauté for a few minutes. Add 2 grated tomatoes, 1 tsp sugar, salt, and 1/4 cup hot water. Simmer on low heat for 35-40 mins.
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Tip: Olive oil dishes taste even better when rested for a day.
Muhallebi (Light Milk Pudding)
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Method: Whisk 1L milk, 1 cup sugar, 3 tbsp flour, and 1 tbsp starch in a pot. Cook while stirring until thick. Add vanilla after removing from heat. Pour into bowls and garnish with cinnamon or coconut.
