Egyptian Ramadan Iftar Platter

About This Recipe

This platter brings together several dishes commonly served at Egyptian iftar, the meal that breaks the daily fast during Ramadan: warm lentil soup to ease into eating gently, grilled kofta for protein, stuffed grape leaves for a tangy, herb-forward bite, and a small plate of dates, which are traditionally the very first thing eaten to break the fast before anything else. Each component is prepared separately and can largely be made ahead earlier in the day, since iftar timing is fixed to sunset and cooks want as little last-minute work as possible once the fast is broken. The lentil soup is kept simple and comforting, the kofta seasoned with the same parsley-and-spice blend common across Egyptian grilled meats, and the stuffed grape leaves filled with a lemony herbed rice that provides a bright contrast to the richer dishes on the platter. Arranged together and served as the fast breaks, this platter reflects how Ramadan iftar in Egyptian homes typically isn't one single dish but a shared spread, built so that everyone at the table can find something to start with immediately after the dates and a sip of water.

Ingredients

Serves 6

• 12dates(for breaking the fast)
• 1.5 cupsred split lentils(for soup)
• 5 cupsvegetable stock
• 1onion(diced, for soup)
• 1 tspground cumin(for soup)
• 500 gground beef(for kofta)
• 0.5 cupfresh parsley(chopped, for kofta)
• 1onion(grated, for kofta)
• 1 tspground allspice
• 20jarred grape leaves(rinsed)
• 1 cupshort-grain rice(for grape leaves)
• 2lemons(juiced, divided)
• 0.5 cupfresh dill and mint(chopped, for grape leaves)
• 5 tbspolive oil(divided)
• 3 tspfine sea salt(divided)

Instructions

1. 1

   Make the lentil soup

   Cook diced onion in 1 tablespoon olive oil until soft, add cumin, then lentils and stock. Simmer 25 minutes until the lentils break down. Blend smooth or leave textured, season with 1 teaspoon salt and a squeeze of lemon.

2. 2

   Make the grape leaf filling

   Mix rice, dill, mint, 2 tablespoons olive oil, juice of half a lemon and 1 teaspoon salt in a bowl.

3. 3

   Roll the grape leaves

   Place a spoonful of filling near the stem end of each leaf, fold in the sides, and roll tightly into a small log.

   Roll the leaves snugly but not too tight -- the rice needs a little room to expand as it absorbs liquid while cooking.

4. 4

   Cook the grape leaves

   Line a pot with a few extra leaves, pack the rolls in tightly, and add water mixed with remaining lemon juice to just cover. Weigh down with a plate and simmer 40 minutes.

5. 5

   Make the kofta

   Combine ground beef, grated onion, parsley, allspice and remaining salt. Knead until sticky, shape into small patties or logs, and grill or pan-fry 4 to 5 minutes per side until cooked through.

6. 6

   Assemble the platter

   Arrange dates, lentil soup in small bowls, grilled kofta and stuffed grape leaves together on a large platter or table setting, ready to serve as the fast breaks.

Variations

• •

  Vegetarian platter: skip the kofta and add extra stuffed grape leaves or a plate of fried eggplant instead.

• •

  Simplified version: prepare just the soup and grape leaves ahead, and buy pre-made kofta from a butcher to reduce day-of cooking.

• •

  Add fattoush: a side of fattoush salad with fried pita chips is a common addition to round out the platter.

Storage

Refrigerate each component separately up to 3 days. Reheat the soup and kofta on the stovetop or in the microwave; grape leaves can be served cold or gently warmed, covered, in a low oven.

Frequently Asked Questions