Weekly Menu for Iftar #3

Step 1 :Yogurt Soup with Mini Meatballs Cook meatballs following package instructions

Step 2 :In a pot, melt butter and stir in flour

Step 3 :Add wheat berries and yogurt

Step 4 :Pour in cold water and bring to a boil

Step 5 :Cut meatballs into two and add into soup

Step 6 :In a saucepan, melt butter sprinkling with red pepper flakes and drizzle over soup

Step 7 :Garnish with fresh mint

Step 8 :Enjoy

Step 9 :Traditional Bourekas with Spoon Salad Cook bourekas following package instructions

Step 10 :Remove seeds from tomatoes and dice

Step 11 :Slice cucumbers, onions and peppers

Step 12 :Combine all adding olive oil, lemon juice, pomegranate molasses, salt and pepper

Step 13 :Sprinkle with chopped walnuts

Step 14 :Cook the Pınar Puff Pastries according to the cooking instructions on the packaging

Step 15 :Let the pastries cool and then cut it into small pieces

Step 16 :Place the pieces on the bottom of the jar

Step 17 :Mix and cook the tahini, molasses, milk and wheat starch, stirring frequently

Step 18 :Let the mix sit and cool down

Step 19 :Slice the banana and place them inside the jar

Step 20 :Pour the tahini mix in up until midway

Step 21 :Make a layer of chopped hazelnuts and fill the jar with the rest of the mix

Step 22 :Sprinkle the pastry pieces on top

Step 23 :Serve cold

Step 24 :Enjoy.