The month of Ramadan is a time to enjoy the finest examples of our culinary traditions. In addition to our everyday dishes, traditional and regional delicacies take their place on our tables. To bring these delicious flavors together in a balanced menu, there are a few details to consider.
1. The Red, White, and Green Balance
Most dishes can be categorized into one of three color groups: red, white, or green. When creating your menu, balancing these colors is important for both visual appeal and flavor. For instance, a white soup, a red main dish, and a green salad not only add vibrant colors to your table but also balance flavors, preventing any single taste from becoming overwhelming.
2. Choose a Crowd-Pleasing Dish
The joy of iftar dinners is in the gathering. However, as the number of guests increases, so does the variety in taste preferences. Creating a menu that pleases everyone may not always be possible, so include at least one dish that most people enjoy as a “joker” dish. Classic Turkish dishes commonly found in every home can be helpful in this regard.
3. Minimize Strong Scents
Since iftar gatherings are often large and typically followed by Tarawih prayers, it’s wise to minimize foods with strong smells. Although cooked onions and garlic don’t emit strong odors, they can be overpowering when raw. Try to keep pungent foods to a minimum in your menu to avoid any discomfort.
4. Avoid Unusual Dishes
Tripe soup, kokoreç, or fish—each is a unique flavor from our cuisine, but they might not be suitable for a menu intended for everyone. Unless you are certain that your guests enjoy these dishes, serving them at iftar could leave some guests hungry. It’s best to save these special flavors for after Ramadan.
5. Embrace Seasonal Ingredients
Freshness is key to enhancing the flavor of any dish. When planning your menu, make sure to consider the season. Include the freshest vegetables available and, if possible, prepare your olive oil-based dishes accordingly to add a seasonal touch to your table.
6. Use the Lightness of Fruits
Serving desserts with fresh fruits not only creates a colorful presentation but also adds flavor. Especially alongside milk-based desserts, include seasonal fruits in your menu. This way, you can move away from the dessert-tea-fruit cycle after the meal and instead spend the night enjoying pleasant conversations with your guests.
