A refreshing and light Iftar menu for the 17th day of Ramadan. Vegetable Yogurt soup, Olive Oil Artichokes, Roasted Vegetable Medley, and Semolina Milk Pudding recipes.

 

 

Vegetable Yogurt Soup (Yayla Style)

 

Method: Boil 2 tbsp rice until soft. Add finely diced zucchini and grated carrots; simmer for 5 mins. Whisk 3 tbsp yogurt and 1 egg yolk, temper with hot soup, and stir back into the pot. Finish with olive oil and salt.

 

 

Olive Oil Artichokes (Aegean Style)

 

Method: Place 4 artichoke hearts in a pot. Top with diced carrots, potatoes, and peas. Drizzle with 1/2 cup olive oil, lemon juice, 1 tsp sugar, and salt. Add a splash of water and simmer for 25 mins on low heat. Serve cold.

 

 

Semolina Milk Pudding (Light Finish)

 

Method: Cook 1 liter of milk with 7 tbsp semolina and 6 tbsp sugar until thickened. Stir in vanilla. Pour into a mold and chill. Garnish with cinnamon or fresh fruit before slicing.