Ramadan food traditions in Türkiye

In Türkiye, during the Holy Month, apart from all the Ramadan traditions that are followed, cooking a heart-warming and delicious meal is a significant aspect of their culture. Turkish food plays an integral part in Ramadan celebrations. From the popular Doner Kebab, Pide, Kuzu Tandir and Kofte, to Lahmacun, Turkish Seekh Kebab, Iskender Kebab, Yaprak Sarma, and Spice Meatballs, the flavors of Turkish cuisine is truly myriad.

The unlimited variants of Kebabs and Koftes, that one can find in almost every nook and corner of Türkiye, are served with pita bread or baguettes along with mashed potatoes, green chickpeas and legumes that are served with a soup-like consistency. Red lentil soup, rice, yoghurt, and mint soup, and lentil and potato soup are some of the favorite soups served during Iftar. Bread is served with almost every item and hence bakeries in Türkiye are open throughout the day and night during Ramadan. Turkish cuisine is largely the heritage of Ottoman cuisine and it is often said that in Turkey they can prepare hundreds of recipes from a simple eggplant.

Last year when I visited Istanbul I was awestruck to see the variety of food and also the hospitality of the people. My friend from Türkiye, while remembering his childhood days, says that the most powerful memory he has of Türkiye is of Ramadan.

Every weekend families gather and prepare food like Pide Bread, Koftes and Soups and break the fast with dates and Lahmacun. Lahmacun is a thin flat bread covered with a layer of spicy minced meat. Staying awake until late night, sipping Turkish tea, and sinking one's teeth into desserts like baklava, in Turkiye people love to eat and cook most of the meals at home.

Firdaus Noorain is a food vlogger, entrepreneur, food columnist and recipe creator by hobby and Managing Director of Bake'In by profession.