A practical and classic Iftar menu as we approach Eid al-Fitr. Recipes for refreshing Yogurt Soup (Yayla), roasted chicken drumsticks with potatoes, and oven-baked rice pudding (Sütlaç).

 

 

Yayla Soup (Yogurt & Mint Soup)

 

Method: Boil 1/2 cup rice until tender. Whisk 1 cup yogurt, 1 egg yolk, and 1 tbsp flour. Temper with hot broth and slowly add back to the pot. Stir constantly. Top with butter-sizzled dried mint.

 

 

Roasted Chicken Drumsticks & Potatoes

 

Method: Toss 6 drumsticks and chunky potato wedges in a sauce of olive oil, tomato paste, and thyme. Bake at 200°C for 45 mins until golden and crispy. A crowd-pleasing, low-effort main dish.

 

 

Oven-Baked Rice Pudding (Fırın Sütlaç)

 

Method: Cook boiled rice with 1 liter of milk and sugar. Thicken with starch and add vanilla. Pour into clay ramekins, place in a water-filled tray, and broil at 200°C until the tops are beautifully caramelized.