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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":425,"name":426,"iso2":427,"continent":428,"localeSlug":425,"heroImage":429,"alternates":432},[394,397,400,403],{"name":395,"description":396},"Hejaz (Jeddah, Mecca, Medina)","The Red Sea coast, shaped by centuries of pilgrims settling after Hajj. Its kitchen is the most cosmopolitan in the kingdom — saleeg, mutabbaq, masoub and a strong Yemeni and South Asian accent.",{"name":398,"description":399},"Najd (Riyadh and the central plateau)","Bedouin heartland and the source of the plainest, oldest dishes: jareesh, margoog and qursan, built on cracked wheat, laban and lamb rather than imported spice.",{"name":401,"description":402},"Eastern Province (Al-Ahsa, Dammam, the Gulf coast)","Date palm oases and a Gulf coastline, so more fish and shrimp, heavier dried-lime spicing, and dishes that overlap with Bahraini and Kuwaiti machboos.",{"name":404,"description":405},"Asir and the South","Cool highlands near the Yemeni border where coffee, sorghum and wild honey are grown. The food is greener and noticeably spicier, with chilli used as an ingredient rather than a condiment.","Middle East","المملكة العربية السعودية","Saudi cooking is built on a single strong idea: one pot, one grain, one animal, shared from a communal platter. The centrepiece is almost always rice or wheat cooked in the broth of the meat it will be served with, so the starch carries the flavour rather than sitting beside it — that is the logic behind kabsa, mandi, saleeg and jareesh alike. The spicing is aromatic rather than hot: cardamom, cinnamon, cloves, black pepper and above all loomi, the sun-dried lime that gives Gulf food its distinctive musty citrus edge. Chilli heat, when it appears at all, arrives on the side as daqoos, a thin tomato sauce spooned over rice by whoever wants it. Around that spine sit the things that never leave a Saudi table: dates, unsweetened cardamom coffee, laban to drink, and bread torn straight from the oven. It is a cuisine shaped by desert scarcity and pilgrimage traffic in equal measure, generous in portion and restrained in seasoning.",[410,411,412],"saudi-kabsa","saudi-mandi","saudi-gahwa","The default setting is a large shared platter placed on a cloth on the floor, with everyone seated around it eating from the section directly in front of them, right hand only. The host piles meat toward the guests rather than taking it, and refusing a second helping usually needs to be done three times before it is believed. Gahwa — pale, unsweetened cardamom coffee — brackets the meal: it is poured in small cupfuls from a long-spouted dallah, always with dates alongside, and you signal you have had enough by shaking the empty cup from side to side. Meals are quick and conversation moves to the coffee afterwards. Alcohol is absent, so laban, fresh juice and mint lemonade fill the glass.","The defining technique is broth-cooked grain. A cook simmers lamb or chicken with onion, whole spices and pierced dried limes until the meat is tender and the water has become something worth cooking in, then lifts the meat out, measures the broth, and cooks long-grain rice directly in it. The meat goes back on top of the finished rice — browned under a grill, or in the case of mandi, hung above it in a sealed oven so its fat drips down through the grains. Nothing is wasted and nothing is seasoned twice. Get the broth right and the rice needs almost nothing else; get it wrong and no amount of spice at the end will rescue the plate.\n\nThe spice cabinet is narrow and used with confidence. Green cardamom is the signature aroma of the region, in coffee as much as in rice. Cinnamon sticks, cloves, bay and black lime handle the savoury pots; a ground blend variously called kabsa spice or baharat — cumin, coriander, black pepper, cinnamon, clove, nutmeg and dried lime powder — does the heavy lifting. Saffron and rose water tilt dishes sweet or ceremonial. Loomi deserves special mention: limes boiled in brine and dried in the sun until they are hollow and black inside, pierced and dropped whole into the pot, where they release a sour, slightly fermented perfume that fresh citrus cannot copy.\n\nDairy is drunk more than it is cooked. Laban — thin, salted, cultured buttermilk — is the standard mealtime drink and also the souring agent that turns cracked wheat into jareesh. Ghee is the finishing fat, poured hot over a bowl of porridge or a mound of milk rice. Fresh yoghurt, cucumber and mint appear as the cooling salad beside anything rich. Meat is overwhelmingly lamb and chicken, with camel eaten in the interior and on special occasions, and shellfish and reef fish along both coasts.\n\nBread has its own economy. Tamees, the wide soft disc slapped onto a tandoor wall, is baked around the clock by Afghan-run bakeries in every Saudi city and sold hot for breakfast with cream cheese and honey. Khubz arabi, the pocket flatbread, gets torn into scoops. Older desert breads survive in the countryside: qursan, dried wheat discs softened in broth, and marqooq, rolled paper-thin over a domed metal plate.\n\nRegional difference is real and people are proud of it. The Hejaz on the Red Sea coast absorbed centuries of pilgrimage traffic and eats accordingly — Indonesian, Indian, Turkish, Egyptian and Yemeni influence is visible in mutabbaq, saleeg and the sweet-savoury breakfast bowls of Jeddah. The Najd plateau in the interior is the Bedouin heartland and its food is grain-heavy and plain in the best sense: jareesh, qursan, margoog. The Eastern Province looks across the Gulf toward Iran and India, with more fish, more rice, and machboos-style spicing. The southern Asir highlands, wetter and cooler, grow coffee and eat more sorghum, honey and chilli than anywhere else in the kingdom.",[416,417,418,419,420,421,422,423,424],"loomi (dried black lime)","green cardamom","long-grain basmati rice","lamb","dates","ghee","laban (cultured buttermilk)","saffron","cinnamon and cloves","saudi-arabia","Saudi Arabia","sa","Asia",{"alt":430,"src":431},"Saudi kitchen staples arranged on a dark table — dried black limes, green cardamom, basmati rice, dates and a brass coffee dallah","\u002Fimages\u002Fcountries\u002Fsaudi-arabia.jpg",{"en":433},"\u002Fcountry\u002Fsaudi-arabia",{"items":435,"total":479,"page":747,"limit":748,"hasMore":749},[436,472,507,536,568,598,629,658,689,716],{"slug":437,"title":438,"shortTitle":439,"nativeName":440,"countrySlug":425,"region":441,"baseServings":442,"prepMinutes":443,"cookMinutes":444,"difficulty":445,"course":446,"diet":448,"mainIngredients":450,"images":453,"keywords":463,"publishedAt":470,"updatedAt":470,"authorSlug":471},"jareesh","Jareesh (Crushed Wheat and Lamb Porridge)","Jareesh","جريش","Najd (central Saudi Arabia)",6,20,110,"medium",[447],"main",[449],"halal-friendly",[419,451,452,421],"buttermilk","onion",[454,457,459,461],{"alt":455,"src":456},"Wide bowl of Saudi jareesh — creamy pale crushed-wheat porridge with shredded lamb, topped with deep brown fried onions in melted ghee","\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero.jpg",{"alt":455,"src":458},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-16x9.jpg",{"alt":455,"src":460},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-1x1.jpg",{"alt":455,"src":462},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-4x3.jpg",[437,464,465,466,467,468,469],"saudi arabia","crushed wheat","lamb porridge","najdi","laban","ramadan food","2026-08-21","dishroute-kitchen",{"slug":410,"title":473,"shortTitle":474,"nativeName":475,"countrySlug":425,"region":476,"baseServings":442,"prepMinutes":477,"cookMinutes":478,"restMinutes":479,"difficulty":445,"course":480,"diet":481,"mainIngredients":484,"images":489,"keywords":499,"publishedAt":470,"updatedAt":470,"authorSlug":471},"Kabsa (Saudi Spiced Rice with Chicken)","Kabsa","كبسة","Nationwide, with a Najdi core",25,75,10,[447],[449,482,483],"dairy-free","gluten-free",[485,486,487,488],"chicken","basmati-rice","tomato","cardamom",[490,493,495,497],{"alt":491,"src":492},"Wide platter of Saudi kabsa — golden spiced basmati rice topped with browned chicken pieces, raisins and toasted almonds, with a bowl of red daqoos sauce beside it","\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero.jpg",{"alt":491,"src":494},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-16x9.jpg",{"alt":491,"src":496},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-1x1.jpg",{"alt":491,"src":498},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-4x3.jpg",[500,464,501,502,503,504,505,506],"kabsa","spiced rice","chicken and rice","dried lime","loomi","gulf cuisine","one pot",{"slug":411,"title":508,"shortTitle":509,"nativeName":510,"countrySlug":425,"region":511,"baseServings":442,"prepMinutes":512,"cookMinutes":513,"restMinutes":514,"difficulty":515,"course":516,"diet":517,"mainIngredients":518,"images":519,"keywords":529,"publishedAt":470,"updatedAt":470,"authorSlug":471},"Mandi (Pit-Smoked Lamb and Rice)","Mandi","مندي","Southern Saudi Arabia and the Hejaz",30,200,15,"hard",[447],[449,482,483],[419,486,488,421],[520,523,525,527],{"alt":521,"src":522},"Platter of Saudi mandi — pale saffron-marbled basmati rice topped with falling-apart smoked lamb shoulder, slivered almonds and raisins","\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero.jpg",{"alt":521,"src":524},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-16x9.jpg",{"alt":521,"src":526},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-1x1.jpg",{"alt":521,"src":528},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-4x3.jpg",[530,464,531,532,533,534,535],"mandi","smoked lamb","lamb and rice","yemeni","charcoal smoking","one pot feast",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"romanized":541,"countrySlug":425,"region":542,"baseServings":543,"prepMinutes":443,"cookMinutes":544,"difficulty":545,"course":546,"diet":547,"mainIngredients":549,"images":552,"keywords":562,"publishedAt":470,"updatedAt":470,"authorSlug":471},"saleeg","Saleeg (Hejazi Creamy Milk Rice with Chicken)","Saleeg","سليق","salīq","Hejaz — Taif, Mecca and Jeddah",4,80,"easy",[447],[483,548,449],"nut-free",[550,485,551,421],"short-grain-rice","milk",[553,556,558,560],{"alt":554,"src":555},"Wide platter of creamy Saudi saleeg rice topped with browned whole chicken and melted ghee, tomato daqoos alongside","\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero.jpg",{"alt":554,"src":557},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-16x9.jpg",{"alt":554,"src":559},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-1x1.jpg",{"alt":554,"src":561},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-4x3.jpg",[537,563,564,565,502,566,567],"saudi rice","hejazi food","milk rice","taif","daqoos",{"slug":412,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":425,"region":572,"baseServings":442,"prepMinutes":573,"cookMinutes":514,"restMinutes":573,"difficulty":545,"course":574,"diet":576,"mainIngredients":579,"images":581,"keywords":591,"publishedAt":470,"updatedAt":470,"authorSlug":471},"Saudi Gahwa (Cardamom Coffee)","Saudi Gahwa","قهوة عربية","Nationwide",5,[575],"drink",[577,578,483,482,449],"vegan","vegetarian",[488,423,580,420],"cloves",[582,585,587,589],{"alt":583,"src":584},"A brass dallah pouring pale gold Saudi gahwa into a small handleless cup beside a plate of dates","\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-1x1.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-4x3.jpg",[592,593,594,595,596,597],"gahwa","arabic coffee","saudi coffee","cardamom coffee","dallah","saffron coffee",{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":425,"region":603,"baseServings":442,"prepMinutes":443,"cookMinutes":477,"restMinutes":604,"difficulty":545,"course":605,"diet":608,"mainIngredients":609,"images":612,"keywords":622,"publishedAt":470,"updatedAt":470,"authorSlug":471},"saudi-luqaimat","Saudi Luqaimat (Syrup-Soaked Dough Balls)","Saudi Luqaimat","لقيمات","Nationwide, especially in Ramadan",90,[606,607],"dessert","snack",[578],[610,611,488,423],"flour","yeast",[613,616,618,620],{"alt":614,"src":615},"A plate of golden luqaimat dough balls glazed in dark syrup and scattered with sesame seeds and pistachios","\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-1x1.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-4x3.jpg",[623,624,625,626,627,628],"luqaimat","saudi dessert","ramadan sweets","fried dough balls","date syrup","gulf dessert",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":425,"region":634,"baseServings":543,"prepMinutes":479,"cookMinutes":573,"difficulty":545,"course":635,"diet":637,"mainIngredients":638,"images":643,"keywords":653,"publishedAt":470,"updatedAt":470,"authorSlug":471},"masoub","Saudi Masoub (Banana and Bread Pudding)","Saudi Masoub","معصوب","Hejaz — Jeddah and Mecca",[636,606],"breakfast",[578],[639,640,641,642],"banana","pita-bread","heavy-cream","honey",[644,647,649,651],{"alt":645,"src":646},"A bowl of Saudi masoub, mashed banana and bread topped with cream, honey drizzle and crushed pistachios","\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-1x1.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-4x3.jpg",[630,654,655,564,656,657],"saudi breakfast","banana bread pudding","jeddah","ramadan dessert",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":663,"countrySlug":425,"region":634,"baseServings":543,"prepMinutes":664,"cookMinutes":512,"restMinutes":665,"difficulty":445,"course":666,"diet":668,"mainIngredients":669,"images":673,"keywords":683,"publishedAt":470,"updatedAt":470,"authorSlug":471},"saudi-mutabbaq","Saudi Mutabbaq (Folded Meat-Stuffed Pancake)","Saudi Mutabbaq","مطبق","muṭabbaq",40,120,[667],"street-food",[482,548,449],[610,670,671,672],"ground-beef","leek","eggs",[674,677,679,681],{"alt":675,"src":676},"Square of Saudi mutabbaq cut open to show spiced minced beef, leek and set egg inside a crisp blistered pastry","\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-1x1.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-4x3.jpg",[684,685,686,687,469,656,688],"mutabbaq","murtabak","saudi street food","stuffed pancake","minced beef pastry",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":425,"region":694,"baseServings":543,"prepMinutes":477,"cookMinutes":512,"restMinutes":604,"difficulty":445,"course":695,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":470,"updatedAt":470,"authorSlug":471},"tamees","Saudi Tamees (Tandoor Flatbread)","Saudi Tamees","تميس","Riyadh and Jeddah bakeries",[696],"bread",[578,449],[610,611,551,699],"sesame-seeds",[701,704,706,708],{"alt":702,"src":703},"A wide round of Saudi tamees flatbread with deep finger grooves, blistered golden top and sesame seeds","\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-1x1.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-4x3.jpg",[690,711,712,713,714,715],"saudi bread","tandoor flatbread","afghan naan","breakfast bread","flatbread recipe",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"romanized":721,"countrySlug":425,"baseServings":543,"prepMinutes":514,"cookMinutes":722,"difficulty":545,"course":723,"diet":725,"mainIngredients":726,"images":729,"keywords":739,"publishedAt":470,"updatedAt":470,"authorSlug":471},"shorbat-freekeh","Shorbat Freekeh (Saudi Smoked Green Wheat Soup)","Shorbat Freekeh","شوربة فريكة","shorbat farīkah",55,[724],"soup",[482,548,449],[419,487,452,727,728],"cumin","stock",[730,733,735,737],{"alt":731,"src":732},"Bowl of thick Saudi freekeh soup with lamb, green wheat grains and parsley, lemon wedge and dates alongside","\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-1x1.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-4x3.jpg",[740,741,742,743,744,745,746],"shorbat freekeh","freekeh soup","green wheat","ramadan soup","saudi soup","iftar","lamb soup",1,12,false,{"links":751,"total":479},[752,754,755,757,759,760,762,763,765,767],{"slug":437,"title":439,"iso2":427,"minutes":753},130,{"slug":410,"title":474,"iso2":427,"minutes":444},{"slug":411,"title":509,"iso2":427,"minutes":756},245,{"slug":537,"title":539,"iso2":427,"minutes":758},100,{"slug":412,"title":570,"iso2":427,"minutes":477},{"slug":599,"title":601,"iso2":427,"minutes":761},135,{"slug":630,"title":632,"iso2":427,"minutes":514},{"slug":659,"title":661,"iso2":427,"minutes":764},190,{"slug":690,"title":692,"iso2":427,"minutes":766},145,{"slug":717,"title":719,"iso2":427,"minutes":768},70,{"items":770,"total":801,"page":747,"limit":801,"hasMore":749},[771,781,791],{"slug":410,"title":473,"shortTitle":474,"nativeName":475,"countrySlug":425,"region":476,"baseServings":442,"prepMinutes":477,"cookMinutes":478,"restMinutes":479,"difficulty":445,"course":772,"diet":773,"mainIngredients":774,"images":775,"keywords":780,"publishedAt":470,"updatedAt":470,"authorSlug":471},[447],[449,482,483],[485,486,487,488],[776,777,778,779],{"alt":491,"src":492},{"alt":491,"src":494},{"alt":491,"src":496},{"alt":491,"src":498},[500,464,501,502,503,504,505,506],{"slug":411,"title":508,"shortTitle":509,"nativeName":510,"countrySlug":425,"region":511,"baseServings":442,"prepMinutes":512,"cookMinutes":513,"restMinutes":514,"difficulty":515,"course":782,"diet":783,"mainIngredients":784,"images":785,"keywords":790,"publishedAt":470,"updatedAt":470,"authorSlug":471},[447],[449,482,483],[419,486,488,421],[786,787,788,789],{"alt":521,"src":522},{"alt":521,"src":524},{"alt":521,"src":526},{"alt":521,"src":528},[530,464,531,532,533,534,535],{"slug":412,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":425,"region":572,"baseServings":442,"prepMinutes":573,"cookMinutes":514,"restMinutes":573,"difficulty":545,"course":792,"diet":793,"mainIngredients":794,"images":795,"keywords":800,"publishedAt":470,"updatedAt":470,"authorSlug":471},[575],[577,578,483,482,449],[488,423,580,420],[796,797,798,799],{"alt":583,"src":584},{"alt":583,"src":586},{"alt":583,"src":588},{"alt":583,"src":590},[592,593,594,595,596,597],3,1788563736287]