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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",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":512,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"romanized":554,"countrySlug":555,"baseServings":432,"prepMinutes":556,"cookMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":565,"images":566,"keywords":576,"publishedAt":584,"updatedAt":584,"authorSlug":585,"summary":586,"localeSlug":550,"alternates":587},[394,397,400,403,406],{"answer":395,"question":396},"Frik is durum wheat harvested while still green, roasted over fire to burn off the chaff, then cracked into small pieces. Freekeh sold in Middle Eastern shops is the same product under a different name — buy the cracked version rather than whole grain, since whole freekeh takes roughly twice as long to soften and stays chewy in a soup.","What exactly is frik and can I use regular freekeh?",{"answer":398,"question":399},"Either too much frik, too long a cook, or too hard a boil. Frik absorbs several times its volume in liquid and keeps going as the soup sits. Stick to about 100 g for six servings, simmer gently rather than boiling, and expect to thin the soup with hot water before every reheat.","Why did my chorba turn into thick porridge?",{"answer":401,"question":402},"Not if you use tinned ones, which is what plenty of Algerian cooks do on a weeknight — drain, rinse and add them halfway through. Dried chickpeas need an overnight soak and should go into the pot with the lamb at the start so they have the full hour to soften.","Do I have to soak the chickpeas overnight?",{"answer":404,"question":405},"No. It is warmly spiced with cinnamon, black pepper and paprika, but heat is not part of the dish. Algerians who want it hot add harissa to their own bowl at the table, which keeps the pot mild enough for children and elderly relatives eating from the same platter.","Is chorba frik spicy?",{"answer":407,"question":408},"Yes, and you should. Cook it a day early up to the point of adding the mint, refrigerate, then reheat with extra water and add the mint and coriander fresh just before serving. The herbs are the only part that suffers from sitting, and adding them late costs you thirty seconds.","Can I make this ahead for a crowd?",[410,411,412,413,414,415],"Rinse the frik in three or four changes of cold water until the water runs clear — unrinsed frik makes a cloudy, muddy-tasting broth.","Fry the tomato paste in the fat for a full two minutes before any liquid goes in. It should turn brick-coloured and smell sweet, not sharp.","Keep the pot at a lazy simmer once the frik is in. A rolling boil bursts the grains and the soup turns to wallpaper paste.","Crush the dried mint between your palms directly over the pot. Rubbing it releases the oils; sprinkling it straight from the jar does not.","The soup thickens hard as it cools and thickens again overnight. Keep a jug of hot water nearby and loosen it before serving, then re-salt.","If you can find smen, stir half a teaspoon in off the heat. It is pungent and funky and it is what makes some family versions taste unlike anyone else's.","🍲","Chorba frik is a lamb soup that thickens itself. Frik — young durum wheat harvested green, fire-roasted and cracked — swells in the broth and turns a thin tomato liquid into something with weight and a faint smoky edge no other grain gives you. The flavour is warm rather than hot: cinnamon and black pepper against sweet cooked tomato, lamb fat, chickpeas that have gone soft at the edges, and then a shower of dried mint crushed between the palms at the very end, which lifts the whole bowl. It is a one-pot soup with no fussy technique, and it improves overnight. Squeeze lemon into it at the table.","For roughly one month a year, this is the most-cooked dish in Algeria. When the sunset call to prayer ends the day's fast, the iftar table almost always opens with chorba — dates first, then a bowl of soup, then bourek, then everything else. Frik is the Algerian preference; the neighbouring Maghreb countries lean harder on vermicelli or lentils, but green cracked wheat is what most Algerian households buy by the kilo in the weeks before Ramadan begins. Households that cook chorba beida, the white version made without tomato, still call it chorba, and the argument over which is the proper one is entirely regional and entirely unwinnable.\n\nFrik itself is older than any of that. Harvesting wheat while the grain is still soft and green, then burning off the chaff in a controlled fire, is an ancient eastern Mediterranean practice — the same product is freekeh in Levantine kitchens and farik across the Arabic-speaking world. The fire is not incidental. It halts the grain's development, keeps more protein in it, and leaves the smoky note that survives an hour of simmering. Algerian cooks pick it over for stones and rinse it in several changes of water before it goes anywhere near the pot.\n\nOutside Ramadan the soup does ordinary duty: winter suppers, the first thing offered to someone recovering from illness, the pot a mother leaves on the stove for whoever comes home late. The lamb is usually a small amount of shoulder or neck cut into modest pieces, because the broth matters more than the meat. Some cooks finish with a whisked egg and lemon; some add a spoonful of smen, the aged salted butter, off the heat. What nobody skips is the dried mint, and adding it early instead of at the end is the one mistake that makes an Algerian cook wince.","Chorba keeps four days refrigerated and genuinely tastes better on day two, once the cinnamon has spread through the broth. It sets almost solid in the fridge because of the frik; reheat gently with a good splash of hot water, stirring until it flows off the spoon again, then correct the salt and add fresh mint. It freezes acceptably for three months, though the grain softens further on thawing.",[421,422,423,424],"Frik is treated properly — rinsed, then added late enough to keep its bite instead of dissolving into porridge.","The tomato paste is fried until it darkens, which is the difference between a sweet broth and a tinny one.","Dried mint goes in off the heat, where its aroma survives, rather than boiling away for an hour.","Feeds six from 500 g of lamb, which is exactly how the soup is cooked at home.",[426,427,428],"Large heavy pot or pressure cooker","Box grater","Fine sieve for rinsing the frik",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},14,28,6,720,24,335,[437],"Dates, wedges of lemon, and hot bourek straight from the pan — the standard Algerian iftar opening.",[439,442,445],{"name":440,"description":441},"Chorba beida","The white chorba of Algiers: no tomato at all, onion kept pale, chicken instead of lamb, thin vermicelli instead of frik, and a finish of egg beaten with lemon juice stirred in off the heat.",{"name":443,"description":444},"Chorba with vermicelli","Frik swapped for a handful of broken vermicelli, added in the last eight minutes. Lighter, faster, and what many cooks make when the frik runs out mid-Ramadan.",{"name":446,"description":447},"Chorba loubia","Built on white beans instead of chickpeas, with more paprika and a longer simmer — heartier winter food from the interior.",[449,455,460,465,468,472,475,478,482,485,490,493,497,501,505,509],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"lamb","lamb shoulder or neck, in 2 cm pieces","g","For the soup",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},3,"olive-oil","olive oil","tbsp",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},1,"onion","large onion, coarsely grated","piece",{"qty":461,"ref":466,"name":467,"unit":464,"group":454},"celery","celery stalk with its leaves, finely chopped",{"qty":469,"ref":470,"name":471,"unit":459,"group":454},2,"tomato-paste","tomato paste",{"qty":469,"ref":473,"name":474,"unit":464,"group":454},"tomato","ripe tomatoes, halved and grated (skins discarded)",{"qty":461,"ref":476,"name":477,"unit":464,"group":454},"cinnamon","cinnamon stick",{"qty":461,"ref":479,"name":480,"unit":481,"group":454},"black-pepper","freshly ground black pepper","tsp",{"qty":461,"ref":483,"name":484,"unit":481,"group":454},"paprika","sweet paprika",{"qty":486,"ref":487,"name":488,"note":489,"unit":453,"group":454},200,"chickpeas","cooked chickpeas, drained","one 400 g tin, or 100 g dried soaked overnight",{"qty":491,"name":492,"unit":453,"group":454},100,"frik (cracked green freekeh), rinsed until the water runs clear",{"qty":469,"ref":494,"name":495,"unit":496,"group":454},"stock","light lamb or chicken stock, or water","l",{"qty":498,"name":499,"unit":500,"group":454},null,"salt","to taste",{"qty":461,"ref":502,"name":503,"unit":459,"group":504},"mint","dried mint","To finish",{"qty":506,"ref":507,"name":508,"unit":459,"group":504},4,"cilantro","coriander leaves, finely chopped",{"qty":461,"ref":510,"name":511,"unit":464,"group":504},"lemon","lemon, in wedges",[513,517,521,525,530,533],{"tip":514,"text":515,"title":516},"Resist browning the meat. Algerian chorba is a soft-flavoured soup and a hard sear pushes it in the wrong direction.","Warm the olive oil in a large heavy pot over medium heat and add the grated onion, chopped celery and the lamb. Stir for 5–6 minutes, until the onion has collapsed into a soft wet mass and the lamb has lost its raw pink surface without taking on any colour.","Sweat the aromatics",{"text":518,"title":519,"timerSeconds":520},"Push the meat to one side, drop the tomato paste into the bare patch of oil and fry it for 2 minutes, mashing it against the pot. It should darken from bright red to brick and start to smell jammy rather than sharp. Stir in the grated tomato, cinnamon stick, black pepper, paprika and a good teaspoon of salt.","Fry the tomato paste",120,{"text":522,"title":523,"timerSeconds":524},"Pour in {qty:stock} of stock, bring to the boil, then drop to the barest simmer and cover. Cook for 45 minutes, until the lamb pulls apart under gentle pressure from a spoon and the broth has turned a deep rust colour. Skim off any grey foam in the first ten minutes.","Simmer the lamb",2700,{"tip":526,"text":527,"title":528,"timerSeconds":529},"If it thickens past what you want before the frik is soft, add hot water a ladle at a time — never cold, which stalls the cooking.","Stir in the rinsed frik and the chickpeas. Simmer uncovered for 20–25 minutes, stirring every few minutes so nothing catches on the base. The soup is ready when the grains are tender with a slight chew left in the centre and the liquid coats the back of a spoon rather than running off it.","Add the frik and chickpeas",1500,{"text":531,"title":532},"Take the pot off the heat and fish out the cinnamon stick. Crush the dried mint between your palms directly over the surface, scatter in the chopped coriander, and stir once. Taste and correct the salt — the broth should taste rounded and faintly sweet, with the mint clearly present.","Finish with mint and coriander",{"text":534,"title":535},"Ladle into deep bowls and bring lemon wedges to the table so each person can sharpen their own portion. Rest the soup for 5 minutes before serving; it comes off the stove hotter than it tastes.","Serve","SHOR-ba freek",[538,542,546],{"note":539,"swap":540,"original":541},"Both thicken the soup, but neither brings the smoke. Bulgur cooks in about 15 minutes, barley in 40 — adjust when you add it. Middle Eastern and North African grocers sell frik cheaply and it keeps for a year.","Coarse bulgur, or pearl barley","Frik (green cracked freekeh)",{"note":543,"swap":544,"original":545},"Bone-in cuts make a better broth. Beef shin needs an extra 30 minutes of simmering before the frik goes in.","Lamb neck on the bone, or beef shin","Lamb shoulder",{"note":547,"swap":548,"original":549},"Meatless chorba is common in Algerian homes at the end of the month. Add a tablespoon of olive oil at the finish to replace the richness the lamb was providing.","Double the chickpeas and use a well-seasoned vegetable stock","Lamb entirely","algerian-chorba","Algerian Chorba Frik (Lamb and Freekeh Soup)","Algerian Chorba Frik","شوربة فريك","Chorba frik djazairia","algeria",20,70,"easy",[560],"soup",[562,563,564],"dairy-free","halal-friendly","nut-free",[451,487,473,476,502],[567,570,572,574],{"alt":568,"src":569},"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":568,"src":571},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-16x9.jpg",{"alt":568,"src":573},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-4x3.jpg",{"alt":568,"src":575},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-1x1.jpg",[577,578,579,580,581,582,583],"chorba frik","algerian soup","freekeh","ramadan","lamb soup","maghreb","iftar","2026-08-20","dishroute-kitchen","Lamb and chickpeas simmered in a cinnamon-scented tomato broth, given body by smoky green freekeh and finished with a heavy hand of crushed dried mint. Algeria opens its Ramadan table with this.",{"en":588},"\u002Frecipe\u002Falgerian-chorba",{"items":590,"total":708,"page":461,"limit":434,"hasMore":872},[591,601,634,666,702,735,768,794,820,846],{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"romanized":554,"countrySlug":555,"baseServings":432,"prepMinutes":556,"cookMinutes":557,"difficulty":558,"course":592,"diet":593,"mainIngredients":594,"images":595,"keywords":600,"publishedAt":584,"updatedAt":584,"authorSlug":585},[560],[562,563,564],[451,487,473,476,502],[596,597,598,599],{"alt":568,"src":569},{"alt":568,"src":571},{"alt":568,"src":573},{"alt":568,"src":575},[577,578,579,580,581,582,583],{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"romanized":606,"countrySlug":555,"baseServings":432,"prepMinutes":607,"cookMinutes":608,"difficulty":558,"course":609,"diet":612,"mainIngredients":613,"images":617,"keywords":627,"publishedAt":584,"updatedAt":584,"authorSlug":585},"algerian-bourek","Bourek (Algerian Fried Meat and Cheese Cigars)","Bourek","بوراك","Bourek djazairi",35,25,[610,611],"appetizer","street-food",[563,564],[614,462,615,616,476],"ground-beef","parsley","cream-cheese",[618,621,623,625],{"alt":619,"src":620},"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":619,"src":622},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-1x1.jpg",[628,629,630,631,580,632,633],"bourek","algerian appetizer","dioul","brick pastry","fried rolls","minced beef",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"romanized":639,"countrySlug":555,"region":640,"baseServings":432,"prepMinutes":557,"cookMinutes":641,"restMinutes":642,"difficulty":643,"course":644,"diet":646,"mainIngredients":647,"images":649,"keywords":659,"publishedAt":584,"updatedAt":584,"authorSlug":585},"chakhchoukha","Chakhchoukha (Biskra Torn Flatbread in Lamb Sauce)","Chakhchoukha","شخشوخة","Chakhchoukha biskria","Biskra and the Aurès",90,30,"hard",[645],"main",[562,563,564],[451,648,487,473,483],"semolina",[650,653,655,657],{"alt":651,"src":652},"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":651,"src":654},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-1x1.jpg",[635,660,661,662,663,664,665],"biskra","rougag","torn flatbread","lamb sauce","aures","algerian festive dish",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"romanized":671,"countrySlug":555,"baseServings":672,"prepMinutes":642,"cookMinutes":673,"restMinutes":674,"difficulty":675,"course":676,"diet":678,"mainIngredients":680,"images":684,"keywords":694,"publishedAt":584,"updatedAt":584,"authorSlug":585},"kalb-el-louz","Kalb el Louz (Algerian Almond Semolina Syrup Cake)","Kalb el Louz","قلب اللوز","Qalb el louz",12,45,60,"medium",[677],"dessert",[679],"vegetarian",[648,681,682,683],"almonds","butter","orange-blossom-water",[685,688,690,692],{"alt":686,"src":687},"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":686,"src":689},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-1x1.jpg",[695,696,697,698,699,700,701],"kalb el louz","algerian dessert","semolina cake","orange blossom","almond","ramadan sweet","syrup cake",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"romanized":705,"countrySlug":555,"region":707,"baseServings":432,"prepMinutes":708,"cookMinutes":709,"restMinutes":642,"difficulty":558,"course":710,"diet":712,"mainIngredients":714,"images":718,"keywords":728,"publishedAt":584,"updatedAt":584,"authorSlug":585},"karantika","Karantika (Oran Baked Chickpea Flour Flan)","Karantika","كرنتيكة","Oran",10,50,[611,711],"snack",[679,713,562,564],"gluten-free",[715,716,457,717],"chickpea-flour","eggs","cumin",[719,722,724,726],{"alt":720,"src":721},"Squares of Algerian karantika, golden-topped chickpea flour flan dusted with cumin and served with harissa and bread","\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-1x1.jpg",[703,729,730,731,732,733,734],"garantita","oran","chickpea flour","algerian street food","gluten free","calentita",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"romanized":740,"countrySlug":555,"baseServings":741,"prepMinutes":608,"cookMinutes":642,"restMinutes":641,"difficulty":558,"course":742,"diet":744,"mainIngredients":745,"images":750,"keywords":760,"publishedAt":584,"updatedAt":584,"authorSlug":585},"khobz-dar","Khobz Dar (Algerian Semolina House Bread)","Khobz Dar","خبز الدار","Khobz dar",8,[743],"bread",[679,564],[648,746,747,748,749],"flour","yeast","sesame-seeds","milk",[751,754,756,758],{"alt":752,"src":753},"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":752,"src":755},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-1x1.jpg",[761,762,763,764,765,766,767],"khobz dar","algerian bread","semolina loaf","sesame","nigella","home bread","matlou",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"romanized":771,"countrySlug":555,"baseServings":506,"prepMinutes":773,"cookMinutes":709,"restMinutes":642,"difficulty":675,"course":774,"diet":775,"mainIngredients":777,"images":779,"keywords":789,"publishedAt":584,"updatedAt":584,"authorSlug":585},"mhadjeb","Mhadjeb (Algerian Stuffed Semolina Crepes)","Mhadjeb","محاجب",40,[611],[776,679,562,564],"vegan",[648,462,473,778,483],"bell-pepper",[780,783,785,787],{"alt":781,"src":782},"Stack of Algerian mhadjeb, blistered square semolina crepes cut open to show dark onion and tomato filling","\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-1x1.jpg",[769,790,732,791,776,792,793],"mhajeb","semolina crepe","stuffed flatbread","ramadan snack",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"romanized":797,"countrySlug":555,"region":799,"baseServings":506,"prepMinutes":642,"cookMinutes":800,"difficulty":675,"course":801,"diet":802,"mainIngredients":803,"images":805,"keywords":815,"publishedAt":584,"updatedAt":584,"authorSlug":585},"mtewem","Mtewem (Algerian Garlic Meatball and Lamb Stew)","Mtewem","مثوم","Algiers",75,[645],[562,563,564],[804,451,614,487,476],"garlic",[806,809,811,813],{"alt":807,"src":808},"Casserole of Algerian 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Olive Stew)","Tadjine Zitoun","طاجين زيتون","Tadjine zitoun",[645],[563,564],[829,855,614,856,510],"olives","mushrooms",[858,861,863,865],{"alt":859,"src":860},"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":859,"src":862},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-16x9.jpg",{"alt":859,"src":864},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-4x3.jpg",{"alt":859,"src":866},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-1x1.jpg",[868,845,869,819,870,871,818],"tadjine zitoun","green olives","meatballs","wedding food",false,1788563743495]