Serving your family a hearty, healthy and delicious homemade meal doesn’t have to take long tedious hours in the kitchen. During Ramadan we all try to whip up our best in order to nourish our bodies after a long day of fasting and satisfy our cravings, but oftentimes we are left cooking away in the kitchen (or trying to figure out what to make for iftar) for what seems like the entire day.

Especially by the midpoint of Ramadan, ideas can run out and fatigue can hamper your ability to come up with iftar ideas that don’t take much effort and are nutritional. Don’t worry! We’ve gathered some quick and easy iftar dinner options so you can still have a delicious iftar and save some time in the kitchen. Pair each of these recipes with your favorite dates and soup to break your fast.

Remember to renew your intentions while cooking for your family. Your hours spent in the kitchen can and are an act of worship with the right mindset! These recipes are personal family favorites, passed down to me by my mother, grandmother and my own creations. I hope you give them a try and enjoy!

Poultry 

Vegetables 

Herbs & Spices

Liquids

Method

1. Preheat your oven to 400 F.

2. In a large mixing bowl, add the chicken, potatoes, onions, garlic and rosemary.

3. Add the spices, lemon juice, pomegranate molasses and olive oil.

4. Mix all of the ingredients very well.

5. Pour the contents of the bowl into a baking dish or Pyrex tray.

6. Add ¼ cup water.

7. Cover the dish with parchment paper and aluminum foil.

8. Bake for 1 - 1 ½ hours.

9. Remove the parchment paper and foil in the last half hour to allow the chicken to broil.

10. Serve with rice pilaf, plain yogurt, cucumber yogurt salad, your choice of salad, or pita bread.

Meat 

Vegetables

Spices & Herbs

Herbs & Spices

Liquids

Method

1. Preheat your oven to 400 F.

2.In a large mixing bowl, mix the ground meat, onion, garlic, parsley & spices very well by hand.

3. Lay the meat mixture onto a rectangle baking dish or Pyrex tray. Spread with your fingertips like you would focaccia bread (not flat).

4. Bake at 350 degrees for 10 min. Take out the oven and try to remove as much excess fat as possible.

5. Layer veggies on top and add the tomato sauce with water as needed. (I like to fill the tomato sauce jar with some water and mix to use up all of the extra sauce in the jar.)

6. Cover with parchment paper and aluminum foil, and bake for about half an hour - 40 minutes until the sauce starts to bubble.

7. Serve with rice pilaf, tahini salad, and/or pita bread. (I also like to serve picked olives and cucumbers with kufta.)

Fish

Herbs & Spices

Liquids

Method

1. Preheat oven to 400 F

2. Line a baking dish, pyrex pan, or cookie sheet with aluminum foil and parchment paper on top.

3. Season the fish with salt and pepper on both sides and lay on the parchment paper

4. In a separate small bowl mix the cherry tomatoes, some olive oil salt and pepper and add lay around the fish.

5. Spread a tablespoon worth of pesto on top of each fish fillet (or enough to spread on the entire salmon if using fresh fish).

5. Drizzle olive oil on top of the fish and lemon juice

6. Cover with aluminum foil and bake for 25-30 min or until the fish is flaky. Be careful to not overcook the fish. Salmon should be moist and flaky when not overbaked. Cook the salmon to an internal temperature of 140-145°F (it will continue cooking slightly in the hot pan).

7. Serve with your favorite vegetable side and these delicious crispy smashed potatoes.

Grains

Vegetables

Herbs & Spices

Liquids

Method

1. Soak the bulgar in water for 30 min and rinse.

2. Fill a pot with water and boil the brown lentils el dente.

3. While the lentils are cooking, slice your onions and fry them with olive oil.

4. Place on a plate lined with a paper towel to soak the excess oil.

6. Once the lentils are cooked, strain and wash in cold water.

7. Strain and wash the bulgar.

8. Heat 2 tbsp of olive oil in a pot.

9. Add your grains and ⅔ of the fried onions.

10. Add your spices

11. Fill the pot with water until the contents are covered and let it boil. (Roughly 1.5 cups of water for each 1 cup of grain. Add more if needed.)

12. Cover and cook on low heat until the water has evaporated and the grains are cooked and fluffy. (Like you would cook rice.)

13. Place on a serving dish and garnish with the remaining ⅓ of onions.

14. Serve with cucumber yogurt salad or your choice of salad (vegetarian option).