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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"regions":393,"subregion":406,"nativeName":407,"cuisineIntro":408,"mustTrySlugs":409,"eatingCustoms":413,"cuisineDeepDive":414,"signatureIngredients":415,"slug":426,"name":427,"iso2":428,"continent":429,"localeSlug":426,"heroImage":430,"alternates":433},[394,397,400,403],{"name":395,"description":396},"Algiers and the Algérois","The capital cooks the country's most refined food: pale cinnamon-scented sauces, tiny hand-rolled meatballs, and hand-cut rechta noodles steamed over broth. Ottoman habits sit closest to the surface here.",{"name":398,"description":399},"Kabylia and the Amazigh highlands","Mountain cooking built on olive oil, barley and wheat couscous, wild greens and dried figs. Dishes like berkoukes, the hand-rolled pea-sized pasta, come from this kitchen.",{"name":401,"description":402},"The Aurès, Constantine and the Ziban oases","The northeast layers flatbread into sauce — chakhchoukha around Biskra, trid in the Aurès — while Constantine is known nationally for its pastry work and its chorba. The oases below supply Algeria's dates.",{"name":404,"description":405},"Oran and the west","The Oranie faces Spain and Morocco and eats accordingly: grilled sardines, chickpea-flour karantika sold from carts, and more street food than anywhere else in the country.","Maghreb","الجزائر","Algerian cooking runs on two sauces and a grain. Nearly every stew in the repertoire is either a marqa hamra, a red sauce built on tomato, paprika and a little chilli, or a marqa beida, a pale sauce where onion, cinnamon and black pepper do all the seasoning and nothing is browned at all. Whichever one is on the stove, something starchy waits underneath it: steamed couscous, torn flatbread, hand-cut noodles, chickpeas, or a wedge of semolina loaf. The spicing is warm rather than fiery. Cinnamon turns up in savoury food constantly, dried mint carries the soups, and cumin belongs more to street food and eggs than to the family stew. Chilli heat is offered on the side as harissa rather than stirred through the pot, which surprises visitors who arrive expecting Maghreb food to burn. What holds it all together is patience — onions softened without colour, meat simmered until it gives way at a spoon, and a cook who tastes the sauce far more often than the meat.",[410,411,412],"algerian-chorba","rechta","chakhchoukha","Food arrives in one big platter and everybody eats from the section directly in front of them, using the right hand and a torn piece of bread rather than reaching across. Hosts refill your plate without asking, and refusing the first refill is expected politeness rather than an actual refusal. Coffee and mint tea come after the meal, not with it, usually with something sweet and small. Ramadan reorganises the whole table: the fast breaks with dates and a bowl of chorba, bourek is fried in batches all evening, and the sweets appear near midnight. Guests are seated first and served first, and leaving a plate completely bare is read as a sign that you were not given enough.","Learn the two sauces and most of the country opens up. The red one, marqa hamra, starts with onion softened in oil, then tomato paste fried until it darkens and smells sweet rather than metallic, then paprika, a scrape of chilli, garlic and meat, loosened with water and left alone. The white one, marqa beida, refuses colour entirely: grated onion goes into oil over low heat and must stay pale, and the seasoning comes from cinnamon, black pepper, sometimes a strand of saffron, with the sauce thickened by chickpeas and long simmering instead of browning. Cooks judge both by the same signal — the sauce is ready when a film of orange or clear fat rises at the edge of the pot and the liquid clings to the back of a spoon.\n\nSemolina is the national flour. Coarse grades are rolled by hand into couscous, medium grades go into bread and the syrup-soaked cakes of Ramadan, and fine grades are worked into the elastic doughs that become mhadjeb, msemen and the tissue-thin dioul sheets used for bourek. Wheat also arrives green and smoked as frik, the cracked freekeh that gives chorba its body and its faintly burnt aroma. Rice appears, but as a guest; bread and semolina are the hosts.\n\nThe kitchen carries its history openly. Three centuries of Ottoman rule left dolma, bourek and a taste for cinnamon in meat dishes. Andalusian refugees who crossed after 1492 brought almonds, orange-blossom water and the pastry work that Tlemcen and Algiers still specialise in. Amazigh cooking, older than any of it, holds the line on couscous, barley, olive oil, wild greens and the clay tajine plate used for baking bread. French colonial rule left the baguette, the coffee habit and the flan, absorbed without much ceremony. Spanish influence lingers in the west, where Oran's karantika keeps a Spanish name.\n\nA meal is usually one substantial dish rather than a sequence. Salads and small fried things may open it, the tajine or couscous arrives in a shared platter, and bread does the work of cutlery for anything with sauce. Fruit closes almost every ordinary meal; the elaborate pastries — kalb el louz, baklawa, makrout, griwech — belong to Ramadan, weddings and the two Eids, when trays of them are made in quantities that only make sense if you plan to give most of them away.\n\nRegional lines are clear. Algiers cooks pale, Ottoman-inflected food and hand-cut rechta. Kabylia leans on olive oil, barley and greens. Constantine is famous for its pastry and its chorba, and the oases south of it produce the dates that sweeten everything. Oran and the west sit closest to Spain and Morocco and eat the most street food, sardines and chickpea flour included. The Sahara adds its own bread, taguella, baked directly in hot sand.",[416,417,418,419,420,421,422,423,424,425],"semolina","freekeh (frik)","chickpeas","lamb","dried mint","cinnamon","ras el hanout","olive oil","dates","harissa","algeria","Algeria","dz","Africa",{"alt":431,"src":432},"Algerian kitchen staples arranged on a dark surface — semolina, freekeh, chickpeas, dates, dried mint and cinnamon sticks","\u002Fimages\u002Fcountries\u002Falgeria.jpg",{"en":434},"\u002Fcountry\u002Falgeria",{"items":436,"total":582,"page":748,"limit":546,"hasMore":749},[437,475,509,540,576,610,643,670,696,721],{"slug":410,"title":438,"shortTitle":439,"nativeName":440,"romanized":441,"countrySlug":426,"baseServings":442,"prepMinutes":443,"cookMinutes":444,"difficulty":445,"course":446,"diet":448,"mainIngredients":452,"images":455,"keywords":465,"publishedAt":473,"updatedAt":473,"authorSlug":474},"Algerian Chorba Frik (Lamb and Freekeh Soup)","Algerian Chorba Frik","شوربة فريك","Chorba frik djazairia",6,20,70,"easy",[447],"soup",[449,450,451],"dairy-free","halal-friendly","nut-free",[419,418,453,421,454],"tomato","mint",[456,459,461,463],{"alt":457,"src":458},"Bowl of Algerian chorba frik, a rust-coloured lamb and freekeh soup scattered with coriander and dried mint","\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero.jpg",{"alt":457,"src":460},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-16x9.jpg",{"alt":457,"src":462},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-4x3.jpg",{"alt":457,"src":464},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-1x1.jpg",[466,467,468,469,470,471,472],"chorba frik","algerian soup","freekeh","ramadan","lamb soup","maghreb","iftar","2026-08-20","dishroute-kitchen",{"slug":476,"title":477,"shortTitle":478,"nativeName":479,"romanized":480,"countrySlug":426,"baseServings":442,"prepMinutes":481,"cookMinutes":482,"difficulty":445,"course":483,"diet":486,"mainIngredients":487,"images":492,"keywords":502,"publishedAt":473,"updatedAt":473,"authorSlug":474},"algerian-bourek","Bourek (Algerian Fried Meat and Cheese Cigars)","Bourek","بوراك","Bourek djazairi",35,25,[484,485],"appetizer","street-food",[450,451],[488,489,490,491,421],"ground-beef","onion","parsley","cream-cheese",[493,496,498,500],{"alt":494,"src":495},"Platter of golden Algerian bourek cigars, one broken open to show minced beef and melted cheese, with lemon wedges","\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero.jpg",{"alt":494,"src":497},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-16x9.jpg",{"alt":494,"src":499},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-4x3.jpg",{"alt":494,"src":501},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-1x1.jpg",[503,504,505,506,469,507,508],"bourek","algerian appetizer","dioul","brick pastry","fried rolls","minced beef",{"slug":412,"title":510,"shortTitle":511,"nativeName":512,"romanized":513,"countrySlug":426,"region":514,"baseServings":442,"prepMinutes":444,"cookMinutes":515,"restMinutes":516,"difficulty":517,"course":518,"diet":520,"mainIngredients":521,"images":523,"keywords":533,"publishedAt":473,"updatedAt":473,"authorSlug":474},"Chakhchoukha (Biskra Torn Flatbread in Lamb Sauce)","Chakhchoukha","شخشوخة","Chakhchoukha biskria","Biskra and the Aurès",90,30,"hard",[519],"main",[449,450,451],[419,416,418,453,522],"paprika",[524,527,529,531],{"alt":525,"src":526},"Platter of Algerian chakhchoukha — torn flatbread coated in red lamb sauce with chickpeas and carrot piled in the centre","\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero.jpg",{"alt":525,"src":528},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-16x9.jpg",{"alt":525,"src":530},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-4x3.jpg",{"alt":525,"src":532},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-1x1.jpg",[412,534,535,536,537,538,539],"biskra","rougag","torn flatbread","lamb sauce","aures","algerian festive dish",{"slug":541,"title":542,"shortTitle":543,"nativeName":544,"romanized":545,"countrySlug":426,"baseServings":546,"prepMinutes":516,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":550,"diet":552,"mainIngredients":554,"images":558,"keywords":568,"publishedAt":473,"updatedAt":473,"authorSlug":474},"kalb-el-louz","Kalb el Louz (Algerian Almond Semolina Syrup Cake)","Kalb el Louz","قلب اللوز","Qalb el louz",12,45,60,"medium",[551],"dessert",[553],"vegetarian",[416,555,556,557],"almonds","butter","orange-blossom-water",[559,562,564,566],{"alt":560,"src":561},"Tray of Algerian kalb el louz cut into golden syrup-soaked diamonds, each topped with a whole blanched almond","\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-4x3.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-1x1.jpg",[569,570,571,572,573,574,575],"kalb el louz","algerian dessert","semolina cake","orange blossom","almond","ramadan sweet","syrup cake",{"slug":577,"title":578,"shortTitle":579,"nativeName":580,"romanized":579,"countrySlug":426,"region":581,"baseServings":442,"prepMinutes":582,"cookMinutes":583,"restMinutes":516,"difficulty":445,"course":584,"diet":586,"mainIngredients":588,"images":593,"keywords":603,"publishedAt":473,"updatedAt":473,"authorSlug":474},"karantika","Karantika (Oran Baked Chickpea Flour Flan)","Karantika","كرنتيكة","Oran",10,50,[485,585],"snack",[553,587,449,451],"gluten-free",[589,590,591,592],"chickpea-flour","eggs","olive-oil","cumin",[594,597,599,601],{"alt":595,"src":596},"Squares of Algerian karantika, golden-topped chickpea flour flan dusted with cumin and served with harissa and bread","\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-1x1.jpg",[577,604,605,606,607,608,609],"garantita","oran","chickpea flour","algerian street food","gluten free","calentita",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"romanized":615,"countrySlug":426,"baseServings":616,"prepMinutes":482,"cookMinutes":516,"restMinutes":515,"difficulty":445,"course":617,"diet":619,"mainIngredients":620,"images":625,"keywords":635,"publishedAt":473,"updatedAt":473,"authorSlug":474},"khobz-dar","Khobz Dar (Algerian Semolina House Bread)","Khobz Dar","خبز الدار","Khobz dar",8,[618],"bread",[553,451],[416,621,622,623,624],"flour","yeast","sesame-seeds","milk",[626,629,631,633],{"alt":627,"src":628},"Round golden Algerian khobz dar loaf topped with sesame and nigella seeds, one piece torn away to show the soft crumb","\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-1x1.jpg",[636,637,638,639,640,641,642],"khobz dar","algerian bread","semolina loaf","sesame","nigella","home bread","matlou",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"romanized":646,"countrySlug":426,"baseServings":648,"prepMinutes":649,"cookMinutes":583,"restMinutes":516,"difficulty":549,"course":650,"diet":651,"mainIngredients":653,"images":655,"keywords":665,"publishedAt":473,"updatedAt":473,"authorSlug":474},"mhadjeb","Mhadjeb (Algerian Stuffed Semolina Crepes)","Mhadjeb","محاجب",4,40,[485],[652,553,449,451],"vegan",[416,489,453,654,522],"bell-pepper",[656,659,661,663],{"alt":657,"src":658},"Stack of Algerian mhadjeb, blistered square semolina crepes cut open to show dark onion and tomato filling","\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-1x1.jpg",[644,666,607,667,652,668,669],"mhajeb","semolina crepe","stuffed flatbread","ramadan snack",{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"romanized":673,"countrySlug":426,"region":675,"baseServings":648,"prepMinutes":516,"cookMinutes":676,"difficulty":549,"course":677,"diet":678,"mainIngredients":679,"images":681,"keywords":691,"publishedAt":473,"updatedAt":473,"authorSlug":474},"mtewem","Mtewem (Algerian Garlic Meatball and Lamb Stew)","Mtewem","مثوم","Algiers",75,[519],[449,450,451],[680,419,488,418,421],"garlic",[682,685,687,689],{"alt":683,"src":684},"Casserole of Algerian mtewem — small meatballs and lamb with whole garlic cloves and chickpeas in a pale sauce","\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero-1x1.jpg",[671,692,693,419,418,694,695],"garlic stew","algerian meatballs","algiers","white sauce",{"slug":411,"title":697,"shortTitle":698,"nativeName":699,"romanized":700,"countrySlug":426,"region":675,"baseServings":648,"prepMinutes":583,"cookMinutes":676,"restMinutes":516,"difficulty":549,"course":701,"diet":702,"mainIngredients":703,"images":706,"keywords":716,"publishedAt":473,"updatedAt":473,"authorSlug":474},"Rechta (Algiers Steamed Noodles in White Chicken Broth)","Rechta","رشتة","Rechta djazairia",[519],[449,450,451],[704,416,418,705,421],"chicken","zucchini",[707,710,712,714],{"alt":708,"src":709},"Platter of Algerian rechta — pale steamed flat noodles topped with chicken, chickpeas, turnip and courgette in a white broth","\u002Fimages\u002Frecipes\u002Frechta\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Frechta\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Frechta\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Frechta\u002Fhero-1x1.jpg",[411,694,717,695,718,719,720],"steamed noodles","marqa beida","mawlid","algerian chicken",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"romanized":726,"countrySlug":426,"region":675,"baseServings":442,"prepMinutes":516,"cookMinutes":548,"difficulty":549,"course":727,"diet":728,"mainIngredients":729,"images":733,"keywords":743,"publishedAt":473,"updatedAt":473,"authorSlug":474},"algerian-tajine-zitoun","Tadjine Zitoun (Algerian Chicken and Green Olive Stew)","Tadjine Zitoun","طاجين زيتون","Tadjine zitoun",[519],[450,451],[704,730,488,731,732],"olives","mushrooms","lemon",[734,737,739,741],{"alt":735,"src":736},"Algerian tadjine zitoun in a wide pot — chicken pieces and small meatballs with green olives, mushrooms and carrots in a pale sauce","\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-1x1.jpg",[744,720,745,695,746,747,694],"tadjine zitoun","green olives","meatballs","wedding food",1,false,{"links":751,"total":582},[752,753,754,756,758,759,761,763,765,767],{"slug":410,"title":439,"iso2":428,"minutes":515},{"slug":476,"title":478,"iso2":428,"minutes":548},{"slug":412,"title":511,"iso2":428,"minutes":755},190,{"slug":541,"title":543,"iso2":428,"minutes":757},135,{"slug":577,"title":579,"iso2":428,"minutes":515},{"slug":611,"title":613,"iso2":428,"minutes":760},145,{"slug":644,"title":646,"iso2":428,"minutes":762},120,{"slug":671,"title":673,"iso2":428,"minutes":764},105,{"slug":411,"title":698,"iso2":428,"minutes":766},155,{"slug":722,"title":724,"iso2":428,"minutes":515},{"items":769,"total":800,"page":748,"limit":800,"hasMore":749},[770,780,790],{"slug":410,"title":438,"shortTitle":439,"nativeName":440,"romanized":441,"countrySlug":426,"baseServings":442,"prepMinutes":443,"cookMinutes":444,"difficulty":445,"course":771,"diet":772,"mainIngredients":773,"images":774,"keywords":779,"publishedAt":473,"updatedAt":473,"authorSlug":474},[447],[449,450,451],[419,418,453,421,454],[775,776,777,778],{"alt":457,"src":458},{"alt":457,"src":460},{"alt":457,"src":462},{"alt":457,"src":464},[466,467,468,469,470,471,472],{"slug":411,"title":697,"shortTitle":698,"nativeName":699,"romanized":700,"countrySlug":426,"region":675,"baseServings":648,"prepMinutes":583,"cookMinutes":676,"restMinutes":516,"difficulty":549,"course":781,"diet":782,"mainIngredients":783,"images":784,"keywords":789,"publishedAt":473,"updatedAt":473,"authorSlug":474},[519],[449,450,451],[704,416,418,705,421],[785,786,787,788],{"alt":708,"src":709},{"alt":708,"src":711},{"alt":708,"src":713},{"alt":708,"src":715},[411,694,717,695,718,719,720],{"slug":412,"title":510,"shortTitle":511,"nativeName":512,"romanized":513,"countrySlug":426,"region":514,"baseServings":442,"prepMinutes":444,"cookMinutes":515,"restMinutes":516,"difficulty":517,"course":791,"diet":792,"mainIngredients":793,"images":794,"keywords":799,"publishedAt":473,"updatedAt":473,"authorSlug":474},[519],[449,450,451],[419,416,418,453,522],[795,796,797,798],{"alt":525,"src":526},{"alt":525,"src":528},{"alt":525,"src":530},{"alt":525,"src":532},[412,534,535,536,537,538,539],3,1788563730156]