A flavorful Iftar menu for the 26th day of Ramadan featuring slow-roasted flavors. Roasted tomato soup, beef and vegetable clay pot (Güveç), and traditional Kazandibi dessert.

 

 

Roasted Tomato Soup (Deep Flavor)

 

Method: Roast halved tomatoes, onions, and garlic at 200°C for 25 mins. Blend until smooth. Transfer to a pot, add 4 cups of hot water, and simmer for 5 mins. Serve with grated mozzarella or cheddar.

 

 

Roasted Beef & Vegetable Clay Pot (Güveç)

 

Method: Sear 400g cubed beef. Mix with cubed potatoes, eggplants, zucchini, and peppers in a clay pot. Pour over a sauce made of tomato paste, olive oil, and water. Cover and bake at 180°C for 45 mins until meat is tender.

 

 

Kazandibi (Caramelized Milk Pudding)

 

Method: Cook a thick pudding with milk, sugar, flour, and starch. Grease a tray with butter and dust with sugar. Pour the pudding and cook over the stove until the bottom is caramelized dark brown. Chill, roll, and serve.