Mushroom Soup / Vermicelli Salad

Make your iftar healthy this Ramadan.

Here are two delicious and nutritious recipes you can prepare for iftar.

Mushroom Soup

Ingredients:

• 1 onion
• 500 g mushrooms
• 3 potatoes
• Herbs (dill, parsley, green onion)
• 3 tbsp butter
• 2 tbsp vegetable oil
• 3 tbsp flour
• 500 ml chicken broth
• 1 liter hot water
• Salt and pepper to taste
• 200 ml milk
• 1 garlic clove

Preparation:

1. Finely chop the onion and dice the peeled potatoes into small cubes. Slice the mushrooms into half-rings.
2. In a pot, heat the butter and vegetable oil, add the onion, and sauté until golden.
3. Add the mushrooms and stir. Once the mushrooms release their liquid, add the flour and mix quickly.
4. Pour in the chicken broth, hot water, and potatoes.
5. Once the soup starts boiling, season with salt and pepper. Cover the pot and simmer for 30 minutes.
6. Add the milk and cook for another 15 minutes.
7. Finally, stir in grated garlic and finely chopped herbs, mix, and remove from heat.
8. Serve hot.

Vermicelli Salad

Ingredients:

• 2 cups pearl vermicelli (arpa şehriye)
• 2.5 cups water
• 2 tbsp vegetable oil
• 1 roasted red pepper pickle
• 5 pickled cucumbers
• 3 tbsp canned corn
• 2 tbsp chopped dill
• 1 green onion
• 1.5 lemons (juice)
• 1 tbsp pomegranate molasses
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

Preparation:

1. Heat vegetable oil in a pan and toast the vermicelli for 2–5 minutes, depending on preference.
2. Add hot water and stir well to prevent sticking. Cover with a lid and cook until the water is absorbed. Once absorbed, turn off the heat and leave it covered to steam.
3. Dice the pickled cucumber and roasted red pepper, place in a large bowl. Add finely chopped green onion, dill, and corn.
4. Add the mixture into the pan with vermicelli.
5. Season with salt, pepper, lemon juice, pomegranate molasses, and olive oil. Mix well.
6. Serve fresh.