The best iftar meal ideas follow a simple pattern: break your fast with dates and water, have something light such as soup, and after Maghrib enjoy a balanced main with protein, vegetables and slow energy carbohydrates. This guide gives you 25 easy iftar recipes built on that pattern, from lentil soup and chana chaat to a one tray chicken tikka and a cardamom rice pudding.
Every recipe uses ingredients you can find in a UK supermarket or local halal butcher. In Ramadan 2027, iftar in the UK is expected to fall around 5pm at the start of the month and near 6pm by early March, often just as people get home from work or school. That is why most of these recipes take under 45 minutes or can be made ahead and frozen.
Plan your iftar meals by cooking soups and sauces in batches at the weekend, marinating meat after suhoor, and keeping a few quick recipes for busy weekdays. A little planning means you can spend the last minutes before Maghrib in dua instead of in the kitchen.
Many scholars allow a cook to taste food with the tip of the tongue when needed, as long as nothing is swallowed. This is based on a statement of Ibn Abbas (RA) recorded by al-Bukhari without a full chain. If you can avoid tasting, that is better. Season carefully and adjust at iftar.
These four recipes are perfect for the first moments of iftar. They rehydrate you and give you gentle energy before Maghrib.
Serves 4. Ready in 10 minutes.
Ingredients: 12 Medjool dates, 3 tbsp smooth almond or peanut butter, 12 walnut halves or whole almonds, 1 tbsp crushed pistachios or desiccated coconut, a pinch of sea salt.
Method: Slit each date along one side and remove the stone. Fill with a teaspoon of nut butter and press a walnut or almond on top. Sprinkle with pistachios or coconut and a tiny pinch of salt. Chill for 10 minutes before serving. They keep in the fridge for three days.
Serves 2. Ready in 5 minutes.
Ingredients: 4 pitted Medjool dates, 1 ripe banana, 400ml milk or oat milk, 2 tbsp porridge oats, a pinch of cinnamon, a handful of ice.
Method: If the dates are firm, soak them in warm water for 10 minutes and drain. Blend everything until smooth. This is a filling way to break the fast for children and for anyone who finds solid food hard to eat at sunset.
Serves 4. Ready in 10 minutes, plus chilling.
Ingredients: 1 litre whole milk, 3 tbsp sugar, 4 green cardamom pods (lightly crushed), 1 to 2 tbsp rose syrup, chopped pistachios to serve.
Method: Warm the milk with the cardamom and sugar until it just steams, stirring to dissolve the sugar. Leave to cool, remove the cardamom pods and stir in the rose syrup. Chill in the fridge during the day and serve cold, topped with pistachios.
Serves 4. Ready in 5 minutes.
Ingredients: 500g plain natural yoghurt, 400ml cold water, half a teaspoon of salt, a few fresh mint leaves.
Method: Whisk or blend the yoghurt, water and salt until frothy. Pour over ice and add mint. Ayran is popular across Turkey and the Middle East, and its salt helps replace what you lose during the day.
Soup is one of the gentlest foods to eat after a fast. It rehydrates you and prepares your stomach for a larger meal.
Serves 4 to 6. Ready in 35 minutes.
Ingredients: 1 tbsp olive oil, 1 onion and 1 carrot (both finely chopped), 2 garlic cloves, 1 tsp ground cumin, half a teaspoon of turmeric, 1 tbsp tomato purée, 250g red lentils (rinsed), 1.2 litres vegetable or chicken stock, 1 lemon.
Method: Soften the onion and carrot in the oil for 8 minutes. Add the garlic, spices and tomato purée and stir for 1 minute. Add the lentils and stock, bring to the boil and simmer for 20 to 25 minutes until the lentils collapse. Blend until smooth, season, and serve with a squeeze of lemon. It freezes for up to three months.
Serves 6. Ready in 1 hour.
Ingredients: 300g diced lamb or chicken, 1 onion, 2 celery sticks, a bunch each of coriander and parsley (chopped), 1 tsp each of ground ginger, turmeric and cinnamon, 400g tin chopped tomatoes, 2 tbsp tomato purée, 100g green or brown lentils (rinsed), 400g tin chickpeas (drained), 1.5 litres water or stock, 50g vermicelli, 2 tbsp plain flour, 1 lemon.
Method: Brown the meat in a little oil, then add the onion, celery, herbs and spices and cook for 5 minutes. Add the tomatoes, purée, lentils and water, cover and simmer for 40 minutes. Add the chickpeas and vermicelli and cook for 5 minutes more. Mix the flour with a little cold water and stir it in to thicken the soup for 2 minutes. Serve with lemon wedges and dates, as many Moroccan families do.
Serves 4. Ready in 35 minutes.
Ingredients: 2 chicken breasts or 4 boneless thighs, 1 onion, 2 carrots, 2 celery sticks, 2 garlic cloves, 1.2 litres chicken stock, 100g orzo pasta, 2 handfuls of spinach, 1 lemon, fresh parsley.
Method: Gently fry the chopped onion, carrot, celery and garlic for 5 minutes. Add the stock and the whole chicken pieces and simmer for 15 minutes. Lift out the chicken, shred it with two forks and return it to the pan with the orzo. Cook for 8 to 10 minutes, stir in the spinach, then finish with lemon juice and parsley.
These dishes sit on the table at the moment of iftar and are easy to share with guests.
Serves 4 to 6. Ready in 15 minutes.
Ingredients: 2 tins chickpeas (400g each, drained), 2 boiled potatoes (diced), 1 red onion and 2 tomatoes (finely chopped), 1 green chilli (optional), a handful of coriander, 2 tbsp tamarind chutney, 1 tsp chaat masala, juice of 1 lemon, natural yoghurt to serve.
Method: Mix the chickpeas, potatoes, onion, tomatoes, chilli and coriander in a large bowl. Add the tamarind chutney, chaat masala and lemon juice and toss well. Top with a spoonful of yoghurt. Chana chaat is a favourite at British Pakistani and Indian iftar tables because it is fresh, filling and quick.
Serves 4. Ready in 25 minutes.
Ingredients: 150g gram flour, 1 tsp cumin seeds, 1 tsp chilli powder, half a teaspoon of turmeric, 1 tsp salt, 1 onion (thinly sliced), 1 potato (grated), a handful of spinach (chopped), a handful of coriander, about 120ml water, oil for cooking.
Method: Mix the gram flour and spices, then stir in the vegetables. Add water a little at a time until you have a thick batter that coats everything. For fried pakoras, drop spoonfuls into oil heated to 170°C and cook for 4 to 5 minutes until golden. For a lighter version, brush with oil and air fry at 190°C for 12 minutes, turning halfway. Serve with mint yoghurt or tamarind chutney.
Makes 16. Ready in 45 minutes.
Ingredients: 250g lamb or beef mince (or 2 boiled potatoes for a vegetarian filling), 1 onion, 2 garlic cloves, 1 tsp grated ginger, 1 tsp garam masala, half a teaspoon of chilli powder, 100g frozen peas, a handful of coriander, 270g pack filo pastry, 3 tbsp melted butter or oil.
Method: Fry the onion, garlic and ginger, add the mince and spices and cook until browned and dry. Stir in the peas and coriander and leave to cool. Cut the filo into long strips, brush with butter, place a spoonful of filling at one end and fold into triangles. Brush the tops and bake at 200°C (180°C fan) for 15 to 20 minutes until golden. Freeze them unbaked on a tray, then bag them, for quick iftars later in the month.
Serves 4 to 6. Ready in 10 minutes.
Ingredients: 400g tin chickpeas (drained, liquid kept), 2 tbsp tahini, 1 garlic clove, juice of 1 lemon, 3 tbsp olive oil, 3 to 4 tbsp ice cold water or chickpea liquid, half a teaspoon of ground cumin, salt. To serve: carrot, cucumber and pepper sticks with warm pitta.
Method: Blend the chickpeas, tahini, garlic, lemon and cumin. With the motor running, add the oil and cold water until the hummus is smooth and light. Season, spread on a plate and drizzle with more olive oil and a pinch of paprika.
Serves 4. Ready in 15 minutes.
Ingredients: 2 pitta breads, 1 cos lettuce, half a cucumber, 200g cherry tomatoes, 4 radishes, 2 spring onions, a handful each of mint and parsley. For the dressing: 3 tbsp olive oil, juice of 1 lemon, 1 tsp sumac, 1 tsp pomegranate molasses (optional), salt.
Method: Toast or bake the pitta until crisp and break it into pieces. Chop the vegetables and herbs and toss them together. Whisk the dressing, pour it over and add the pitta just before serving so it stays crunchy.
Serves 4 to 6. Ready in 10 minutes.
Ingredients: 2 apples, 2 bananas, 1 orange, 1 pear or mango, a handful of grapes, seeds of half a pomegranate, 1 tsp chaat masala, juice of half a lemon, 1 tbsp orange juice.
Method: Chop the fruit into bite size pieces. Toss with the chaat masala, lemon and orange juice. Serve within 30 minutes so the bananas and apples stay fresh. The tangy spice makes this a favourite with children.
Serves 4. Ready in 45 minutes, plus marinating.
Ingredients: 800g boneless chicken thighs, 150g natural yoghurt, 3 tbsp tikka curry paste, 1 tbsp lemon juice, 500g baby potatoes (halved), 2 peppers and 1 red onion (in chunks), 2 tbsp oil.
Method: Mix the yoghurt, tikka paste and lemon juice and coat the chicken. Marinate in the fridge for at least an hour, or from suhoor until iftar. Toss the potatoes and vegetables in oil on a large tray and roast at 220°C (200°C fan) for 15 minutes. Add the chicken and roast for 25 minutes more until cooked through and charred at the edges. Serve with naan, salad and raita.
Serves 4. Ready in 30 minutes.
Ingredients: 500g lamb mince, 1 small onion (grated and squeezed dry), 2 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, half a teaspoon of cinnamon, a handful of chopped parsley, salt. For the sauce: 200g Greek yoghurt, 1 grated garlic clove, chopped mint.
Method: Mix the kofta ingredients well with your hands and shape into 12 fingers or press onto skewers. Cook under a hot grill or in a griddle pan for 10 to 12 minutes, turning, until browned and cooked through. Mix the yoghurt sauce and serve with warm flatbreads and fattoush.
Serves 6. Ready in 1 hour 15 minutes.
Ingredients: 300g basmati rice (soaked for 30 minutes), 600g boneless chicken thighs (diced), 2 onions (thinly sliced), 4 tbsp oil, 2 tbsp ginger and garlic paste, 150g natural yoghurt, 2 tomatoes (chopped), 2 tsp biryani masala, a handful each of coriander and mint, a pinch of saffron soaked in 3 tbsp warm milk.
Method: Fry the onions in the oil until deep golden and set half aside. Add the ginger and garlic paste, chicken, tomatoes, yoghurt and masala to the pan and cook for 20 minutes until the chicken is tender and the sauce is thick. Boil the rice in salted water for 6 minutes and drain. Layer the rice over the chicken, scatter the herbs and fried onions, and drizzle the saffron milk on top. Cover tightly with foil and a lid and cook on the lowest heat for 20 minutes.
Serves 4. Ready in 35 minutes.
Ingredients: 250g split red lentils, 1 litre water, half a teaspoon of turmeric, salt. For the tarka: 2 tbsp ghee or oil, 1 tsp cumin seeds, 1 onion, 3 garlic cloves, 1 green chilli, 2 tomatoes, 1 tsp garam masala, fresh coriander.
Method: Boil the lentils with the water, turmeric and salt for 20 to 25 minutes until soft. In a frying pan, heat the ghee and fry the cumin seeds until they sizzle. Add the onion, garlic and chilli and cook until golden, then the tomatoes and garam masala until soft. Pour the tarka into the dal, stir, and top with coriander. Serve with rice or chapati. It is one of the cheapest and most comforting iftar meals.
Serves 4. Ready in 20 minutes.
Ingredients: 4 salmon fillets, 2 tbsp olive oil, 2 garlic cloves (crushed), zest and juice of 1 lemon, 1 tsp paprika, a handful of dill or parsley, 250g tenderstem broccoli, salt and pepper.
Method: Place the salmon and broccoli on a lined tray. Mix the oil, garlic, lemon, paprika and herbs and spoon it over. Bake at 200°C (180°C fan) for 12 to 15 minutes until the fish flakes easily. Serve with rice or new potatoes. It is quick enough to make after you get home from work.
Serves 4. Ready in 30 minutes.
Ingredients: 1 tbsp oil, 1 onion, 3 garlic cloves, a thumb sized piece of ginger, 2 tsp curry powder, half a teaspoon of turmeric, 400g tin chopped tomatoes, 2 tins chickpeas (400g each, drained), 200ml coconut milk (optional), 200g spinach.
Method: Fry the onion until soft, then add the garlic, ginger and spices for 1 minute. Add the tomatoes and chickpeas and simmer for 15 minutes. Stir in the coconut milk if using, then the spinach until wilted. Season and serve with rice or naan. This is a filling, low cost meal for a large family.
Serves 4. Ready in 35 minutes.
Ingredients: 500g lamb, beef or turkey mince, 1 onion, 2 tbsp ginger and garlic paste, 2 tomatoes, 1 tsp each of ground cumin, ground coriander and garam masala, half a teaspoon each of chilli powder and turmeric, 200g frozen peas, fresh coriander.
Method: Fry the onion until golden, then add the ginger and garlic paste and the mince and cook until browned. Add the tomatoes and spices with a splash of water, cover and cook for 15 minutes. Stir in the peas for 5 minutes, then finish with coriander. Serve with chapati or rice. Keema freezes well, so make a double batch.
Serves 4. Ready in 50 minutes.
Ingredients: 4 large peppers, 250g lamb or beef mince, 1 onion, 2 garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 150g cooked rice, 200g passata, a handful of parsley, 50g grated cheese (optional).
Method: Cut the tops off the peppers and remove the seeds. Brown the onion, garlic and mince with the spices, then stir in the rice, half the passata and the parsley. Fill the peppers, stand them in a dish, pour the rest of the passata around them and cover with foil. Bake at 200°C (180°C fan) for 25 minutes, remove the foil, add the cheese and bake for 10 minutes more.
A small sweet treat after Taraweeh or with tea is part of many family traditions. Keep portions modest so you are not too full to pray.
Makes 12. Ready in 45 minutes.
Ingredients: 200g pitted dates, 150ml water, 200g porridge oats, 75g plain flour, 100g melted butter, 50g light brown sugar, half a teaspoon of cinnamon.
Method: Simmer the dates in the water for 5 minutes and mash into a paste. Mix the oats, flour, sugar, cinnamon and butter. Press half into a lined 20cm square tin, spread the dates on top, and scatter the rest of the oat mixture over. Bake at 180°C (160°C fan) for 25 to 30 minutes until golden. Cool before slicing. They keep for four days in a tin and make a good suhoor snack too.
Serves 6. Ready in 1 hour.
Ingredients: 1 litre whole milk, 75g pudding rice or basmati (rinsed), 70g sugar, 4 cardamom pods (lightly crushed), a pinch of saffron (optional), 25g chopped pistachios and almonds.
Method: Bring the milk and rice to the boil in a heavy pan, then simmer gently for 45 minutes, stirring often so it does not catch. When thick and creamy, add the sugar, cardamom and saffron and cook for 5 minutes more. Serve warm or chilled with nuts on top.
Serves 4. Ready in 15 minutes, plus 2 hours chilling.
Ingredients: 500ml whole milk, 3 tbsp cornflour, 3 tbsp sugar, 1 tsp rose water or orange blossom water, crushed pistachios.
Method: Whisk the cornflour into the cold milk with the sugar until smooth. Heat gently, stirring all the time, for 5 to 7 minutes until it thickens. Take it off the heat, stir in the rose water and pour into small glasses. Chill for at least 2 hours, or make it in the afternoon so it is set by iftar. Top with pistachios.
Serves 4. Ready in 40 minutes.
Ingredients: 4 eating apples such as Braeburn, 6 dates (chopped), 30g walnuts (chopped), 1 tsp cinnamon, 1 tbsp honey, 15g butter.
Method: Core the apples and score a line around the middle of each so they do not burst. Mix the dates, walnuts, cinnamon and honey and press into the centres. Top with a little butter and bake at 180°C (160°C fan) for 30 to 35 minutes until soft. Serve with custard or Greek yoghurt.
This sample week shows how to combine the recipes into balanced iftars. Each day starts with dates and water.
| Day | To break the fast | Starter or soup | Main meal | Dessert |
|---|---|---|---|---|
| Monday | Stuffed dates (1) | Red lentil soup (5) | Chickpea and spinach curry (19) | Fruit chaat (13) |
| Tuesday | Ayran (4) | Hummus with crudités (11) | Lamb kofta with garlic yoghurt (15) | Baked apples (25) |
| Wednesday | Date smoothie (2) | Chicken orzo soup (7) | Baked lemon and herb salmon (18) | Date and oat bars (22) |
| Thursday | Rose milk (3) | Chana chaat (8) | Keema matar (20) | Mahalabia (24) |
| Friday | Stuffed dates (1) | Pakoras (9) | Chicken tikka traybake (14) | Kheer (23) |
| Saturday | Ayran (4) | Harira (6) | Stuffed peppers (21) | Fruit chaat (13) |
| Sunday | Date smoothie (2) | Samosas (10) and fattoush (12) | Chicken biryani (16) | Kheer (23) |
Weekends are a good time for the longer recipes, such as biryani and harira, and for batch cooking soup and samosas for the week ahead. Our Ramadan 2027 guide has the expected start and end dates so you can plan your shopping.
Every iftar you share brings you the reward of another person’s fast. The Prophet ﷺ said:
“Whoever gives food to a fasting person to break the fast will have a reward like his, without anything being reduced from the reward of the fasting person.” (Jami at-Tirmidhi 807, graded sahih)
You can share this reward close to home by inviting a neighbour, cooking for a new Muslim or a student far from family, or taking a dish to your local mosque iftar. You can also share it with families around the world who will break their fast with very little. Read how Zakat and Sadaqah multiply in Ramadan, and remember to pay your Zakat al-Fitr before the Eid prayer so every family can celebrate.
Give a little extra
