The order of the iftar table
Unlike other dinner party menus, an iftar menu is built for guests who have fasted all day. Order matters as much as flavour: the fast is broken with light dishes, the stomach is eased in, and heavy dishes come last.
- 1Dates and water: Traditionally, the fast is broken with dates and water.
- 2The iftar plate (iftarlık): Cheeses, olives, tomato, cucumber, jam, honey, kaymak and pastırma or sucuk.
- 3Soup: Lentil, ezogelin or tarhana, served hot at the call to prayer.
- 4Ramadan pide: Served warm and fresh.
- 5Main course: A meat or chicken dish, rice and an olive-oil vegetable dish.
- 6Dessert: Güllaç or a milk pudding, followed by tea and coffee.
We cover the general framework in the dinner party menu guide. Iftar is the most timing-sensitive event of all.
Timing: everything runs to the call to prayer
At iftar, guests sit down together and start eating at the same moment. That puts pressure on the kitchen that no other event does: soup for 30 must be hot in the same minute.
- 1 hour before sunset: The table is set, and the iftar plates are ready.
- 15 minutes before: Dates, water and iftar plates are on the table. The soup has boiled and is on a low flame.
- Call to prayer: Soup is served, and the pide comes out of the oven.
- 20–30 minutes after: The main course is served.
- 1 hour after: Dessert, tea and coffee.
Iftar time shifts by a few minutes every day of Ramadan; check the exact time for your city on the day of the event.
Two sample iftar menus
Iftar at home for 10
- Iftar plate: Dates, white cheese, kaşar, olives, kaymak and honey, pastırma, tomato and cucumber
- Soup: Lentil soup with lemon and chilli flakes
- Main course: Hünkâr beğendi (lamb on smoked aubergine purée), rice pilaf, olive-oil green beans
- Dessert: Güllaç
Corporate iftar for 50
- Iftar plate: Pre-set at each table, portioned per guest
- Soup: Ezogelin soup
- Hot starter: Sigara börek
- Main course: Slow-roast lamb or chicken tava, iç pilav, seasonal salad
- Dessert: Güllaç and baked rice pudding, with tea service
At a corporate iftar, everyone sits down at once, so plated service runs more smoothly than a buffet: a buffet produces long queues at the moment of the call to prayer.
Planning a corporate iftar
Company iftars cluster in the same weeks of Ramadan. When planning:
- Fix the date early: Venues and service teams fill quickly, especially in the second and third weeks of Ramadan.
- Confirm numbers: Collect RSVPs at least a week before the iftar.
- Think of guests who aren't fasting: Some guests may not be fasting; the menu should suit everyone, but the flow should be built around those who are.
- Speeches and programme: Hold speeches before iftar or after dessert; don't schedule anything between the call to prayer and the main course.
Ramadan 2027 begins in early February. January is the most comfortable time to plan a corporate iftar and secure the date and team.
Chef-led service for villa and home iftars
At a large iftar, a host cannot be in the kitchen and at the table at the moment of the call to prayer. A private chef builds the menu and runs the timing of the soup and main course. For corporate iftars and large gatherings, our special event design service plans the menu, service team and flow together. Send us your iftar date and guest count.
