What do Ramadan dinners look like in Konya?

Ramadan dinners in Konya are a time for family and community, steeped in tradition. The meal begins with light starters, followed by the main course. Guests are always welcomed with special dishes, and over the years, the drink of choice has shifted from compote to tea, reflecting changing preferences. It’s a time to share not just food, but meaningful moments with loved ones.

Nevin Halıcı, an expert in Turkish cuisine, expressed that Ramadan dinner tables have extra importance in Konya and they consist of two parts. 

Halıcı said that “The first part of the Ramadan dinners includes 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 flatbread, pastrami and fermented sausage. When they finish this first part, they take 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.