Iftar
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During Ottoman Era, Pashas, who were mostly ministers in the government, and rich people held Iftar in their houses throughout Ramadan and these dinners were open to public enabling the poor of the district to be fed. With the end of the Ottoman Empire, the concept of the Pasha died out, and for economical reasons, nobody was in a position to offer rich Iftar menus to the residents of the district.
However, the conservative parties winning the municipality elections began to have Iftar tents on the big squares of the cities. There are long queues in front of these tents near Iftar time and people mostly from poor regions of the city fills the tents. Moreover some foundations set their own Iftar tents and hosts Muslims having fast.
Five-star hotels, famous restaurants and even fast-food restaurants offer special Iftar menus during the month of Ramadan .
The following is an Iftar menu of an ordinary Turkish home: Turks prefer to
break their fast with an olive or a date. Thus, Iftar begins with a small breakfast
plate composed of olives, white cheese, jam, honey, dates and butter. Warm pide
bread always accompanies the meal. Soup is a must following thist. Then börek
(a kind of pastry) or pilav (rice) and meat or chicken are served. Dependino
on the season vegetables with olive oil or dry and yoğurt are also on the table.
Iftar ends with dessert. Glasses of well brewed tea, national drink of Turks,
follows Iftar.
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