29 Delicious and Quick Iftar Recipes

Last Updated on May 14, 2021 by Nina Ahmedow

Can you believe Ramadan is right around the corner? This time it seems the year has gone by even faster than usual because we’re all still stuck inside.

It’s definitely time to think about what to cook, but if I’m honest I feel a bit less motivated this year. Last year the pandemic had only recently started, and I saw it as an opportunity to cook vegan Ramadan recipes from Africa, Asia, and Europe, as a form of traveling virtually. But I’m not as inspired to do the same thing this year.

For the most part, I plan on making these vegan quick iftar recipes this year. While some of the recipes I made last year were quite simple as well, I wanted to create a whole post solely dedicated to quick Ramadan recipes for iftar. If you have more time on some days than others, you can switch between the two recipe collections. And if you’re looking specifically for South Asian recipes my friend Amna put together some basic vegan Pakistani iftar recipes for me.

Now on to my quick iftar recipes for this year’s Ramadan.

Vegan Starters/Snacks

Not everyone can break their fast at home during the entire month. Sometimes we’re still at work, university, or even on public transport. Some of these quick iftar snacks are perfect for breaking your fast on the go, and others are particularly great when you have family over and want enough different options without spending too much time.

Eggplant Fries

Let’s start off this collection of easy and quick iftar recipes with an alternative to regular fries. Of course, the German in me loves potatoes, but my Balkan side loves eggplant even more.

• 1 eggplant
• 125ml almond milk
• 4 tablespoons flour
• 4 tablespoons nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 60g breadcrumbs
• half a teaspoon salt

1. Peel the eggplant and cut it into sticks.
2. Whisk almond milk and flour together.
3. Mix remaining ingredients.
4. Dip each eggplant stick into the wet mixture first and then the dry mixture.
5. Bake at 220°C for 20-30 minutes.

Garlic Vegetables

Of course, I’m only sharing easy and quick iftar recipes that are vegan, and what would be easier and vegan-friendlier than simply sautéing some vegetables? A great side dish for pretty much everything else you decide to cook.

• 1 tablespoon olive oil
• 1 tablespoon vegan margarine
• 6 garlic cloves
• 2 chili peppers
• 2 carrots
• 2 zucchini
• 2 bell peppers
• 1 head broccoli
• 1 red onion
• salt
• black pepper
• paprika

1. Heat oil and add chopped onion and chili peppers.
2. After a few minutes, add sliced carrots and continue to sauté for a few more minutes.
3. Then add chopped peppers and broccoli florets.
4. Heat margarine and sauté minced garlic until golden.
5. Pour garlic margarine over vegetables and season with salt, pepper, and paprika.

Gobhi Manchurian (Fried Cauliflower)

Manchurian cuisine is so indulgent and delicious. These Indian Chinese dishes focus on deep-fried food, such as cauliflower.

• 1 head cauliflower
• 100g flour
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon hot red pepper flakes
• black pepper
• 3 garlic cloves
• 1 thumb-sized piece of ginger
• 3 spring onions
• 1 tablespoon soy sauce
• 1 tablespoon sriracha (Flying Goose is vegan!)
• 1 teaspoon apple cider vinegar
• 1 tablespoon sunflower seed oil, plus more for frying the cauliflower

1. Cut the cauliflower into florets and soak in hot water for a few minutes. Then let the cauliflower dry completely.
2. Combine the dry ingredients, then add enough water to make a nice batter.
3. Dip cauliflower into the batter until nicely coated.
4. Fry in hot oil on medium heat, constantly stirring so the cauliflower doesn’t burn.
5. Put on a kitchen towel to get rid of the excess oil.
6. Heat oil and sauté minced garlic and ginger, then add spring onions and sauté a few more minutes.
7. Add the sauces and vinegar as well as some water to create a better consistency.
8. Adjust the spices according to your needs and then let the sauce thicken.
9. Let the thickened sauce cool down a bit and then coat the cauliflower with it.

Granola Bars

Although not the first thing you think of when it comes to Ramadan, granola bars are probably one of the easiest options if you have to break your fast on the go.

• 180g oats
• 170ml maple syrup
• 160g peanut butter
• 75g sunflower seeds
• 75g chopped almonds
• 75g shredded coconut
• 1 tablespoon coconut oil
• 2 teaspoons cinnamon

1. Heat pan and add liquid ingredients (maple syrup, peanut butter, and coconut oil).
2. Bring to a boil, then simmer until the mixture thickens.
3. Mix in remaining ingredients.
4. Transfer mixture to a lined baking tray, pressing down with a spoon to make sure it’s even.
5. Bake at 180°C for 20 minutes.
6. Let cool completely before cutting into even bars.

Tofu Sandwich

This super delicious tofu sandwich is one of the quick easy iftar recipes that will remain a favorite long after Ramadan is over. I admit that they’re a bit messy, so you’ll want to pack them very tightly or eat them at home.

• 200g tofu
• 1 tablespoon maple syrup
• 1 teaspoon olive oil
• salt
• liquid smoke
• nutritional yeast
• 8 slices wholewheat multigrain bread
• 1 red onion
• 2 tablespoon vegan mayonnaise
• 1 avocado
• lettuce

1. Wash and dry tofu, then cut into slices.
2. Heat olive oil, then fry tofu until golden, adding salt, liquid smoke, and nutritional yeast to both sides.
3. Add maple syrup and let caramelize.
4. Remove tofu, then fry sliced onions until soft.
5. Add vegan mayo to each bread slice.
6. Then add tofu slice, followed by avocado slice, onion slice, and lettuce to half of them.
7. Cover with the remaining bread slices.

Tomato Soup

This wouldn’t be a collection of simple iftar recipes if it didn’t include something as easy as a tomato soup. This is an oil-free recipe for those looking to make a few low-fat meals.

• 1 red onion
• 8 garlic cloves
• 1.5kg tomatoes
• fresh basil
• salt
• pepper

1. Chop red onion, mince garlic, and sauté in hot water.
2. Add chopped tomatoes.
3. Cook on medium heat until tomatoes soften.
4. Add salt and pepper.
5. Blend with immersion blender.
6. Add chopped basil.

Vegan Cheese Balls

The vegan cheese you use for these cheese balls should melt really well so you get the gooeyness you would get from a non-vegan version. I suggest eating these with a spicy sauce.

• 250g potatoes
• 1 teaspoon garlic powder
• salt
• 1 teaspoon hot red pepper flakes
• black pepper
• 1 teaspoon oregano
• 14 tablespoons bread crumbs
• 2 tablespoons cilantro
• 100g shredded vegan cheese
• half a teaspoon garam masala
• 2 tablespoons cornflour
• coconut oil

1. Boil and peel the potatoes, then mash them.
2. Add garlic powder, salt, pepper, bread crumbs, cilantro, half of the hot red pepper flakes, and oregano.
3. Mix cheese with remaining oregano and hot red pepper flakes as well as garam masala and more pepper.
4. Make small patties out of the dough and add some of the cheese mixture. Then close the patties into a ball so that the cheese will be in the center.
5. Roll the balls in the cornflour.
6. Heat oil and fry the balls evenly on medium heat.

Vegan Grilled Cheese

During the first days of Ramadan, while my body still adjusts to fasting, I tend to feel a bit exhausted. It’s on those days that I particularly appreciate easy iftar recipes. Of course, there aren’t a lot of options that are easier or quicker than grilled cheese.

• 8 slices of bread
• 3 tablespoons vegan margarine
• 4 slices vegan cheese that melts

1. Heat pan.
2. Spread vegan margarine on each side of the bread slices.
3. Toast each slice from both sides until slightly golden.
4. Add cheese to half of the slices, then top with another slice of bread.
5. Continue to toast bread on both sights until it turns out the way you like it.

Vegan Nuggets

Let’s be honest, when you have family over you need some easy iftar snack recipes that make people happy without too much effort. These nuggets will impress everyone without taking hours to prepare.

• 45g oats
• 1 can chickpeas (it’s always better to soak and cook your own chickpeas, but as the point of this post are fast recipes I suggest chickpeas that are ready)
• 1 onion
• 1 tablespoon nutritional yeast
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 3 tablespoons water
• half a teaspoon mustard
• 75g breadcrumbs
• 75ml almond milk
• 25g cornflakes
• olive oil

1. Briefly blend the cornflakes to break them into small pieces. Then mix with breadcrumbs.
2. Bake breadcrumb/cornflakes mixture at 180°C for 1-2 minutes.
3. Heat olive oil and sauté chopped onion until golden.
4. Blend the oats until you have oat flour, then add the other ingredients aside from the almond milk and breadcrumb mixture.
5. Form the “dough” into nuggets, then dip each one into almond milk and then coat with the breadcrumb mix.
6. Bake nuggets at 180°C for 15-25 minutes.

Vegan Sausage Rolls

When you need some really simple Ramadan iftar recipes there’s nothing wrong with using things such as frozen dough or vegan meat substitutes. That way, you have time to prepare other things, but you still have a tasty result.

• 2 sheets vegan puff pastry
• 4 vegan sausages
• 1 teaspoon sunflower seed oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• black pepper

1. Defrost puff pastry.
2. Heat oil and lightly fry sausages with spices.
3. Cut puff pastry into four rectangles, then place one sausage in each of them, roll up, and close ends.
4. Bake at 180°C for 25 minutes.

Quick Iftar Recipes: Mains

Let’s continue with the most important quick recipes for iftar – the main dishes. I’m including both lighter as well as more indulgent recipes to show you that both can be done without spending hours in the kitchen.

Legume Patties

Granted that these take longer if you soak and cook your legumes, if you already have a batch or use canned ones then this is one of the best easy and quick recipes for iftar. You can either eat these in burgers, with mashed potatoes, or with a salad.

• 400g kidney beans
• 400g chickpeas
• 1 red onion
• 2 garlic cloves
• 2 tablespoons tomato puree
• 1 teaspoon mustard
• 2 teaspoons paprika
• 2 tablespoons flour
• 1 tablespoon olive oil, plus extra
• oregano
• cayenne pepper

1. Rinse the kidney beans and chickpeas.
2. Chop the onion, press the garlic.
3. Add all ingredients except flour to a bowl and mash and mix well.
4. Add flour. You may have to add more at this point if the mixture is still too moist.
5. Heat oil in pan.
6. Form six patties and fry on medium heat.

Lentil Salad

A salad may not be everyone’s idea of a filling iftar dish. But that’s because too many people simply mix together some vegetables and forget all about their protein. This lentil salad is different and combines lentils, vegetables, and seeds for a really satisfying salad. Give this a try if you’re looking for easy-to-make iftar recipes that are filling and nutritious.

• 190g lentils
• 500ml vegan broth
• 250ml water
• 1 cooked beetroot (here, we can buy them pre-cooked in supermarkets which makes the whole process faster)
• 2 carrots
• 1 small red onion
• 40g pumpkin seeds
• 2 teaspoons dried mint
• 1 lemon
• 3 tablespoons olive oil
• 1 teaspoon apple cider vinegar
• 1 tablespoon soy sauce
• 2 garlic cloves
• pepper

1. Rinse lentils and cook in water and vegetable broth for about 30 minutes. (They should still have a bite.)
2. Toast pumpkin seeds.
3. Grate beetroot and carrots, chop the onion.
4. Drain lentils and mix with beetroot and carrots.
5. Add pumpkin seeds.
6. Mince garlic and juice lemon.
7. Mix garlic, lemon juice, olive oil, vinegar, dried mint, and soy sauce.
8. Add dressing to salad.
9. Season with pepper.

Nut-free Vegan Mac and Cheese

This nut-free and vegan mac and cheese recipe balances flavor and health as it doesn’t include substitutes other than almond milk and is still very hearty.

• 500g macaroni
• 350g potatoes
• 2 carrots
• 5 tablespoons olive oil
• 125ml almond milk
• 8 tablespoons nutritional yeast
• 1 lemon
• 1.5 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• hot red pepper flakes
• pepper

1. Cook potatoes and carrots for about 20 minutes.
2. Cook pasta.
3. Add all the ingredients except pasta to a blender and mix until very creamy.
4. Mix pasta and sauce.

Oyster Mushroom Döner

I couldn’t possibly share all these quick iftar recipes without including a vegan döner. Döner is a Turkish (and German) street food favorite that a lot of people don’t get right. But the only thing you have to do is get the correct spice mix. That’s it, that’s the secret to getting the flavor right. The main spices are paprika, cumin, and coriander, but there are also a few herbs and other spices so I’d say buying a glass of grilled lamb seasoning is your best option.

• 125g oyster mushrooms
• 1 chopped onion
• 4 garlic cloves
• 2 teaspoons lamb seasoning
• 1 teaspoon cumin
• 1 teaspoon hot red pepper flakes
• half a teaspoon salt
• 4 tablespoons almond yogurt
• lettuce
• 1 tomato
• 1 cucumber
• olive oil
• flatbread such as pita

1. Slice the mushrooms and fry them in some oil with the onions, two minced garlic cloves, and spices. You want the mushrooms to be quite crisp.
2. Mix the yogurt and remaining minced garlic to make a simple garlic sauce.
3. Depending on the type of bread you’re using, either toast and slice it to fill it with mushrooms, sauce, and other ingredients, or, if you’re using very thin bread, you can roll your döner into a dürüm. Honestly, dürüm is my favorite variety: less messy and more of the actual döner flavors.

Red Lentil and Spinach Soup

Soups can be a really good option if you’re looking for light iftar recipes. There are people who tend to overeat during Ramadan, but actually, after a long day of fasting eating a light soup is much easier on the stomach.

• 1 red onion
• 4 teaspoons garlic powder
• 4 teaspoons hot red pepper flakes
• 2 teaspoons liquid smoke
• 1 teaspoon salt
• 1.5l vegetable broth
• 360g red lentils
• 150g spinach
• 1 lemon

1. Sauté chopped red onion in hot water.
2. Add seasonings.
3. Rinse red lentils.
4. Add lentils and broth to the pot and bring to a boil.
5. Simmer covered for 10 minutes.
6. Blend with an immersion blender.
7. Add spinach and juice of lemon.

Red Lentil Soup

Yes, another red lentil soup! This one is a veganized version of the popular Turkish red lentil soup.

• 100g red lentils
• 600ml vegan vegetable broth
• 4 carrots
• 2 leeks
• 2 onions
• salt
• pepper

1. Sauté chopped onions in a bit of water.
2. Add chopped carrots and leek and continue to sauté until they soften.
3. Add washed red lentils, salt, and pepper and mix well.
4. Add vegetable broth, bring to a boil, and then let simmer for 30 minutes.
5. Remove lid during the last 10 minutes to reduce the soup.
6. Blend soup.

Shahi Tofu

Shahi paneer used to be one of my absolute favorites when I was vegetarian. But this is a good example of how going vegan doesn’t mean you have to go without your favorite dishes. It’s actually not that difficult to veganize shahi paneer.

• 450g tofu
• 1 tablespoon coconut oil
• 1 thumb-sized piece of ginger
• 1 can tomatoes
• a quarter teaspoon cumin
• a quarter teaspoon coriander
• 1 teaspoon hot red pepper flakes
• half a teaspoon turmeric
• half a teaspoon garam masala
• 1 teaspoon paprika
• salt
• cilantro
• 150g cashews
• water
• 250ml coconut milk
• 180g basmati

1. Soak half the cashews in hot water for 10 minutes, then drain and blend with enough water to make a thick sauce-like consistency.
2. Wash and dry the tofu, then cut into cubes and fry until golden brown.
3. Heat coconut oil, sauté grated ginger, and add canned tomatoes.
4. Cook for 5 minutes, then add spices and keep cooking until the sauce thickens.
5. Add coconut milk and blended cashews and continue to cook on low heat.
6. Add tofu and adjust seasoning.
7. Add water if needed.
8. Soak and cook rice.
9. Roast remaining cashews and add to dish.
10. Add fresh cilantro last and serve along with rice.

Spicy Vegetables

Sometimes a nice mix of vegetables is all it takes to get all the flavor and nutrition you need.

• 6 spring onions
• 1 red pepper
• 200g broccoli
• 100g zucchini
• 100g mushrooms
• 75g peanuts
• 30g bamboo shoots
• 2.5 tablespoons sesame oil
• 2 tablespoons dried bird’s eye chilis
• 1 tablespoon maple syrup
• 2 teaspoons soy sauce
• cornstarch
• minced ginger
• black pepper
• coriander

1. Heat one tablespoon sesame oil and add one tablespoon chilis.
2. Fry chilis until they’re slightly burned, then remove them.
3. Add ginger and sliced spring onions and sauté for less than a minute.
4. Add vegetables and remaining chilis and sauté for a few minutes.
5. Mix syrup, soy sauce, and cornstarch with some water and add to the vegetables, then mix thoroughly.
6. Toast peanuts and add them to the vegetables.

Vegan Cheesy Pasta

There’s no lack of easy and quick dishes to make during Ramadan that are also indulgent. This vegan cheesy pasta does include ingredients like pasta and vegan cheese but is still a lot less heavy than if it were not vegan.

• 250g whole wheat pasta
• 120g vegan shredded cheese
• 125g spinach
• 1 red onion
• 2 garlic cloves
• 2 tablespoons olive oil
• hot red pepper flakes
• chipotle sauce
• salt

1. Cook the pasta in salted water.
2. Sauté the onion and garlic in oil.
3. Add the spinach.
4. Finally add the pasta, cheese, sauce, and hot red pepper flakes. Mix until cheese is fully melted.

Vegan Fettuccine Alfredo

One of the most-loved pasta sauces in the world is Alfredo sauce, traditionally eaten with fettuccine. Sadly, all the vegan recipes I found for it online forget to mention that fettuccine are not vegan as they’re made with egg. Make sure to find an egg-free version or replace the fettuccine with linguini.

• 350g vegan fettuccine
• 300g mushrooms
• 400g silken tofu
• 30g vegan margarine
• 30g nutritional yeast
• 1 small onion
• 2 garlic cloves
• salt
• pepper
• parsley

1. Cook the fettuccine.
2. Clean and slice the mushrooms, chop the onion, and mince the garlic.
3. Heat half the margarine and sauté the onion and garlic for a few minutes.
4. Add the mushrooms and parsley and cook until they are done.
5. Blend silken tofu and nutritional yeast to a creamy consistency.
6. Add salt and pepper to cream.
7. Add cream to mushrooms and mix well.
8. Add the fettuccine and a bit of the cooking water and mix well.
9. Add the remaining margarine, continue mixing, and add more pepper and parsley.

Vegan Pasta Bolognese

Pasta with bolognese sauce doesn’t seem like anything special, but this one is actually extremely delicious due to the addition of baked chickpeas as well as sun-dried tomatoes.

• 250g pasta
• 200g red lentils
• 400g crushed tomatoes
• 1 red onion
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1-2 sun-dried tomatoes (not packed in oil)
• 1.5 tablespoons olive oil
• 1 can chickpeas
• 2 teaspoons liquid smoke
• paprika
• salt
• cinnamon
• cumin
• thyme
• rosemary
• oregano
• hot red pepper flakes
• cayenne pepper

1. Rinse and dry chickpeas, then place on a baking sheet and add liquid smoke, 1 tablespoon olive oil, and two teaspoons of paprika. Mix well and bake at 200°C for 20 minutes, stirring after 10 minutes. Heat the remaining olive oil in a pot.
2. Chop red onion, mince garlic, and sauté in oil.
3. Add tomato paste and sauté for a few more minutes.
4. Wash red lentils and add them to the pot along with a can of tomatoes.
5. Bring to a boil, then lower temperature and simmer.
6. Cook pasta.
7. Add water to sauce so the lentils can cook properly.
8. Add salt, spices, herbs, and chopped sun-dried tomatoes to the sauce.
9. Continue simmering until lentils have desired consistency (they should still have a slight bite).
10. Serve pasta with sauce and chickpeas.

Vegan Pasta Stroganov

Why all the pasta dishes you may ask? Well, the thing is pasta is so quick and easy, and there are so many options for sauces that I think it’s a good way to save time during Ramadan.

• 1 onion
• 8 garlic cloves
• 1 tablespoon olive oil
• 500g mushrooms
• 500ml vegan vegetable broth
• 250ml almond milk
• 2 tablespoons cornstarch
• 2 teaspoons paprika
• 2 teaspoons dried thyme
• salt
• pepper
• parsley
• 500g pasta

1. Cook pasta.
2. Heat oil.
3. Chop onion, slice mushrooms, and mince garlic.
4. Sauté onion in oil until golden, then add garlic and mushrooms until mushrooms are done.
5. Add vegetable broth, paprika, thyme, salt, and pepper and bring to a simmer.
6. Mix cornstarch and almond milk, then add to the sauce and continue to simmer until sauce thickens.
7. Add parsley.
8. Serve pasta with sauce.

Vegan Desserts

Quick and easy Ramadan recipes for iftar are not restricted to savory dishes. Who doesn’t want a nice dessert after dinner? Here are some easy-to-prepare sweets you can make in no time during Ramadan.

Fruit Salad

Fruit salads are such an underrated dessert. Even children actually really love the colorful look and sweet flavors of fruit salads. All you need is seasonal fruit. The exact types of fruit you will use depend on where you live. I have two suggestions below. As Ramadan starts in mid-April and lasts until mid-May, in the Mediterranean region this is exactly the time where some fruits go out of season and we see others coming into season.

Fruit Salad for Colder Climates

• 3 mandarins
• 2 apples
• 1 orange
• 1 lemon
• 2 tablespoons agave syrup

1. Juice the lemon and mix with agave syrup.
2. Cut the fruit in chunks.
3. Mix fruit and dressing.

Fruit Salad for Warmer Climates

• 2 apricots
• 1 handful of cherries
• 1 melon
• 1 handful of strawberries
• 1 handful of raspberries
• 2 oranges
• 2 tablespoons agave syrup

1. Juice oranges and mix with agave syrup.
2. Cut apricots and melon in chunks.
3. Mix fruit.
4. Mix fruit with dressing.

If you’re looking for quick iftar desserts there really isn’t anything that can top a seasonal fruit salad.

Lemonade

This refreshing and tasty summer drink is an easy way to make children and adults happy.

• 6 lemons
• 200g sugar
• 1.5l sparkling water

1. Juice the lemon.
2. Combine with sugar and sparkling water.
3. Chill.

Rice Pudding

Who doesn’t love rice pudding? There are varieties of this dessert in most of the world, but since this is a post on quick recipes I’m giving you the simplest version: rice pudding with sugar and (lots of) cinnamon. You can eat this warm or cold. And if you’re looking for some quick and easy iftar ideas that also work for suhoor this is a great option.

• 200g arborio rice
• 1l almond milk
• 1 teaspoon vanilla extract
• 3 tablespoons sugar, plus extra
• cinnamon

1. Bring rice, vanilla extract, 3 tablespoons sugar, and milk to a boil.
2. Cook, stirring constantly, until rice is done.
3. Let cool for at least 5 minutes.
4. Mix cinnamon and sugar.
5. Sprinkle rice pudding with cinnamon/sugar mix.

Vegan French Toast

French toast is always a delicious dessert idea.

• stale bread
• 250ml almond milk
• 4 tablespoons oats
• 1 tablespoon maple syrup
• sunflower seed oil
• sugar
• cinnamon

1. Blend oats to create oat flour.
2. Mix oat flour, almond milk, and maple syrup, then let sit for 15 minutes.
3. Heat oil.
4. Soak slices of bread in the batter and fry for a few minutes on each side.
5. Serve with sugar and cinnamon.

Vegan German Pancakes

Pancakes (Pfannkuchen in German) are an absolute childhood favorite of mine.

• 250g flour
• 500ml almond milk
• 4 tablespoons sugar
• vegan margarine
• toppings (sugar, marmalade, etc.)

1. Mix flour, almond milk, and sugar.
2. Heat pan and melt a bit of margarine in it.
3. Add one ladle of dough to the pan.
4. Bake pancake on medium to high heat for a few minutes on both sides.
5. Top with your preferred toppings. Sugar is the most traditional topping in Germany.

Vegan Peanut Butter Milkshake

Finally, let’s try a delicious milkshake that is going to provide you with carbs, proteins, and fat without any hard work.

• 2 frozen bananas (they should be very ripe before freezing them)
• 500ml almond milk
• 2.5 tablespoons peanut butter (natural)
• 2 teaspoons cocoa powder
• 2 tablespoons chia seeds

1. Blend all ingredients.

So there you go: 29 quick and easy iftar recipes. Let me know in the comments which one is your favorite. And if you have any other quick and easy recipes for iftar please share them.