Easy Iftar recipes you can make with what’s already in your kitchen
When it’s almost Iftar and you’re craving a hearty meal but don’t want to spend hours in the kitchen with a long ingredient list, these Iftar recipes make it simple. Minimal ingredients mean less chopping, less washing up, and more time to have everything ready before the sun sets. Here are some of the easiest 5-ingredient Iftar recipes to make you feel nourished after a day of fasting.
Lentil soup
Ingredients
- Red lentils (1 cup)
- Onion (1 medium, chopped)
- Carrots (2, chopped)
- Ground cumin (1 tsp)
- Vegetable stock (3–4 cups, or 1 stock cube + water)
How to make
- Heat a little oil in a pot and sauté the onion until soft.
- Add the carrots, lentils, and cumin, and stir for a couple of minutes.
- Pour in the vegetable stock and bring to a boil.
- Simmer for 20–25 minutes until the lentils and carrots are tender.
- Add salt once all the ingredients are fully cooked.
- Blend slightly if you prefer a creamier texture, or leave chunky.
- Optional: enjoy with croutons or crispy pita pieces.
Greek salad
Ingredients
- Cucumbers (2 small, chopped)
- Tomatoes (2 medium, chopped)
- Red onion (½, thinly sliced)
- Feta cheese (100g, crumbled)
- Kalamata olives (6–8)
How to make
- Toss cucumbers, tomatoes, and red onion in a bowl.
- Add feta and Kalamata olives.
- Drizzle with olive oil and lemon juice, then season lightly with salt.
- Mix gently and serve chilled or at room temperature.
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Classic hummus
Ingredients
- Chickpeas (400g, canned, drained)
- Tahini (2 tbsp)
- Lemon juice (2 tbsp)
- Garlic (1 clove, crushed)
- Salt (½ tsp, or to taste)
How to make
- Place chickpeas, tahini, and garlic in a food processor.
- Blend until smooth.
- Add salt gradually while blending, tasting as you go until it’s seasoned just right.
- Add lemon juice and blend again until combined.
- If the mixture is too thick, add 1–2 tsp water at a time until you reach your desired consistency.
- Transfer to a serving bowl and drizzle with olive oil before serving.
- Optional: sprinkle a few pinches of tangy sumac on top, or a little ground cumin for extra flavour.
- Enjoy with warm pita bread on the side.
Mutabal
Ingredients
- Aubergine/eggplant (1 large, roasted and peeled)
- Tahini (2 tbsp)
- Lemon juice (2 tbsp)
- Garlic (1 clove, crushed)
- Salt (½ tsp, or to taste)
How to make
- Roast the aubergine over an open flame or in the oven until the skin is charred and the flesh is soft.
- Scoop out the flesh and place it in a bowl.
- Add tahini, garlic, and half the salt, then mash or blend until smooth.
- Taste and gradually add more salt if needed.
- Stir in lemon juice until well combined.
- Transfer to a serving dish and drizzle with olive oil before serving.
- Optional: sprinkle a few pomegranate seeds on top for a fresh, colourful finish.
- Enjoy with warm pita bread on the side.
Mujadara
Ingredients
- Brown lentils (1 cup, rinsed)
- Basmati rice (1 cup, rinsed)
- Onion (2 medium, thinly sliced)
- Olive oil (3–4 tbsp)
- Spices (cumin, turmeric, coriander, cinnamon, or any spices you prefer)
How to make
- Heat half the olive oil in a pan and sauté the onions over medium heat until golden and caramelised. Set aside a few for garnish.
- Add lentils and water to a pot. Bring to a boil, then reduce the heat, cover with a lid, and simmer for 15 minutes until partially cooked.
- Drain the lentils, reserving the water, and use that same water to cook the rice.
- Add rice, spices, and the remaining olive oil, cover, and simmer on low until the rice and lentils are fully cooked (about 15–20 minutes).
- Add salt once cooked, mixing gently until well combined.
- Fluff the mixture with a fork and transfer to a serving dish.
- Top with the reserved caramelised onions.
- Optional: enjoy with cucumber yogurt salad.
Meat Arayes
Ingredients
- Onion (1 small, finely chopped)
- Garlic (1 clove, crushed)
- Ground beef (250g)
- Pita bread (4 rounds)
- Spices (cumin, coriander, paprika, allspice, or whatever you like)
- Optional: fresh parsley, chopped
How to make
- Preheat a skillet or grill pan over medium heat.
- In a bowl, mix the ground beef, onion, garlic, and spices until well combined.
- Cut each pita in half and gently open the pocket. Stuff each pita with the meat mixture.
- Cook the stuffed pitas in the skillet for 3–4 minutes on each side, until the meat is fully cooked and the bread is lightly crisped.
- Optional: enjoy with whipped tahini yogurt dipping sauce.
Pumpkin soup
Ingredients
- Pumpkin (400g, peeled and chopped)
- Garlic (1 clove, crushed)
- Onion (1 medium, chopped)
- Vegetable stock (3 cups, or 1 stock cube + water)
- Fresh ginger (1 tsp, grated)
- Optional: cream (for extra creaminess)
How to make
- Heat a little olive oil in a pot and sauté the garlic, onion, and ginger until soft and fragrant.
- Add pumpkin and vegetable stock, bring to a boil, then reduce heat and simmer until the pumpkin is tender (about 15–20 minutes).
- Add salt and pepper to taste.
- Blend slightly for a smoother texture, or leave chunky if you prefer.
Lemon chicken with potatoes
Ingredients
- Chicken (500g, thighs or breasts)
- Potatoes (3 medium, cut into chunks)
- Garlic (3 cloves, crushed)
- Lemon (1, juice and zest)
- Olive oil (2–3 tbsp)
How to make
- Preheat the oven to 200°C (180°C fan) / 400°F.
- In a roasting dish, toss the chicken, potatoes, garlic, lemon juice, lemon zest, olive oil until well coated. Season with salt, pepper, and cumin.
- Roast in the oven for 25–30 minutes until the chicken is nearly cooked and the potatoes are tender.
- Switch the oven to grill/broil and cook for another 5–7 minutes to get a golden, slightly charred finish.
Images: Unsplash
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