Weekly Menu for Iftar #1

Step 1 :Easy Ramadan Veggie Soup: Chop celery root, onions, garlic, pepper, carrot and mushrooms

Step 2 :Sautee in olive oil

Step 3 :Add 1 tbsp flour and cook

Step 4 :Add in water and bring to a boil

Step 5 :With an immersion blender, blend until smooth

Step 6 :Season with salt and pepper

Step 7 :Drop cold butter and remove from heat

Step 8 :Islim Kebab: Using a vegetable peeler, shave eggplants into long strips

Step 9 :Soak in salt water and set aside

Step 10 :Fry in olive oil

Step 11 :Cook both sides of Pınar Sizzling Meatballs in a pan

Step 12 :Wrap each meatball with each eggplant strip and put a toothpick through to keep in place

Step 13 :Add pepper and grated tomatoes over meatballs and cook at 190 degrees until browned

Step 14 :Before they are done, sprinkle with grated Kasseri and serve

Step 15 :Milky Baklava: Combine milk, water and sugar

Step 16 :Bring to a boil and remove from heat

Step 17 :Roll out Pınar Puff Pastry with a rolling pin and place on a baking sheet

Step 18 :Brush each layer with butter

Step 19 :After two layers, fill with chopped walnuts and cover with another sheet of pastry

Step 20 :Using a knife, cut squares in dough

Step 21 :Pour melted butter over dough and cook for 20 minutes at 180 degrees

Step 22 :Once out of the oven, pour milk syrup over baklava

Step 23 :Let it cool in the fridge for an hour

Step 24 :Serve sprinkled with chocolate shavings and cacao powder

Step 25 :Enjoy.