Ramadan, or "Ramazan" as it's known in Turkey, is one of my favorite months of the year. It's a time of self-reflection, increased spirituality, closeness with God, and most of all, a time of fasting. Fasting, which is always good for the soul, is followed every day by "iftar" (eef-TAHR'), the meal that traditionally breaks the fast. Do I dare say that the foods served at "iftar" are also good for the soul?
Ramazan, although focused on fasting, is also a great time to enjoy classic Turkish cuisine after the daily fast is broken. As long as you don't overdo it.
Imagine, after an initial sip of water, a light and delicious Turkish breakfast at sunset consisting of soft, fluffy "pide," a flat, leavened bread eaten only during Ramazan. Selections of green and black olives and Turkish regional cheeses, sweet and tender dates and a bowl of piping hot soup. All easy on the stomach.
Then, after some relaxation with family and friends, the meal continues with several main course selections, vegetable dishes, pies like cheese and spinach "borek", pastries and pilafs.
Dessert following the "iftar" meal is another subject all together. Classic desserts like baklava, a fluffy, white milky dessert made with leaves of dried cornstarch and flavored with rosewater called "gullac" (gool-LAHCH'), and other milk puddings like "sutlac" and "kazandibi" are also favorites during Ramazan.
You can learn more about Turkish culture and food surrounding the month of Ramazan in this article called The Tradition of Ramazan In Turkish Cuisine.