Nevin Halıcı, an expert in Turkish cuisine, expressed that Ramadan dinner tables have an extra importance in Konya and they consist of two parts.
Halıcı said that “the first part of the Ramadan dinners include starters which are called “iftariyelik”. When people finish their fasting and start eating, in order not to feel bad, they start the meal with them. It is a kind of preparation for the main course. People usually eat jam, cheese, olives, hot round and flat bread, pastrami and fermented sausage. When they finish this first part they give a short break to pray. After that, they start the main course.” While expressing that people usually start the main course with yogurt soup, Halıcı also said that “Ramadan dinners include pastry with different fillings, baklava, and a lot of fruit, compote, stuffed vine leaves and pilaf. If there are guests for this dinner, there is always bütümet (a kind of meat dish) on the menu. In summer aubergines and in winter potatoes are served.”
She also commented that until a few years ago people generally ate pastries and drank compote, but nowadays people prefer tea instead of compote.