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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":528,"pronunciation":554,"substitutions":555,"slug":568,"title":569,"shortTitle":570,"nativeName":571,"romanized":572,"countrySlug":573,"region":574,"baseServings":575,"prepMinutes":456,"cookMinutes":576,"difficulty":577,"course":578,"diet":580,"mainIngredients":583,"images":584,"keywords":594,"publishedAt":602,"updatedAt":602,"authorSlug":603,"summary":604,"localeSlug":568,"alternates":605},[394,397,400,403,406],{"answer":395,"question":396},"Olives straight from the jar carry a great deal of salt and a sharp brine flavour that will dominate a pale, delicate sauce. Boiling them briefly in water, draining, and repeating pulls most of that out while leaving the olive taste and the firm texture. It takes five minutes and it is the single most important step in the recipe.","Why do I have to blanch the olives?",{"answer":398,"question":399},"The onion took colour. For a marqa beida the onion must be cooked in fat over low heat, ideally covered and with a pinch of salt, so it sweats and turns translucent rather than browning. Once any golden edges appear, that colour goes into the sauce and cannot be removed. Lower heat and a lid are the fix.","My sauce turned beige instead of white — what happened?",{"answer":401,"question":402},"Yes. Mix and roll them up to a day ahead and keep them covered in the fridge on a lightly oiled plate, or freeze them raw on a tray and bag them for up to two months. Poach from chilled as written, or add five minutes to the simmer if they go in frozen.","Can I make the meatballs in advance?",{"answer":404,"question":405},"No. In Algeria the word refers to the dish itself, and it is cooked in a normal deep saucepan or casserole on the hob. The conical earthenware vessel is Moroccan; confusingly, the item Algerians call a tajine is a flat clay plate used for baking flatbreads. You need nothing special to make this.","Is an Algerian tadjine cooked in a conical tagine pot?",{"answer":407,"question":408},"Take the pot off the heat immediately and whisk hard — a slightly grainy sauce will often come back together. If it does not, blend a ladleful smooth and stir it through, or accept the texture, which affects appearance more than flavour. Next time, temper the eggs with hot sauce first and add them with the pot off the heat entirely.","What do I do if the egg liaison curdles?",[410,411,412,413,414,415],"Taste an olive after the first blanch. If it is still aggressively salty, blanch again — some brands need three changes of water.","Roll the meatballs no bigger than a walnut and wet your hands between batches; damp hands stop the mixture sticking and give a smoother surface.","Keep the pot at a bare tremble once the meatballs are in. A boil breaks them apart and clouds the sauce.","Add the lemon juice at the very end and off the boil. Simmered lemon turns flat and slightly bitter, and you lose the brightness the dish depends on.","If you use the egg liaison, temper it first with a ladle of hot sauce while whisking, then stir it in with the pot off the heat. Poured in cold and direct, it scrambles.","The sauce should coat a spoon but still run. Thicken it in small stages, because you cannot un-thicken it without diluting the flavour.","🫒","Tadjine zitoun puts chicken, small meatballs and green olives into one pale sauce and lets them argue politely. The sauce is a marqa beida — onion softened without colour, cinnamon and black pepper, no tomato anywhere — thickened at the end and sharpened with lemon, so the finished stew is creamy-looking, savoury and distinctly tangy rather than rich. Blanching the olives is what makes it work: it strips the harsh brine and leaves a clean bitterness that plays against the lemon. Mushrooms and carrots go in for texture. It is wedding food and Friday food, and it wants nothing beside it but bread.","A word of warning about the name. In Algeria, tadjine describes the dish and the way it is cooked, not the conical earthenware pot that Moroccan tagines are famous for — an Algerian tadjine is made in an ordinary deep pot on the stove, and the flat clay item called a tajine in Algeria is a griddle for baking bread. This causes endless confusion in English-language recipe collections, which tend to assume all Maghreb tadjines come with a lid shaped like a hat.\n\nTadjine zitoun sits at the polite end of the cuisine algéroise, the capital's refined kitchen, and it is unmistakably celebration food. It appears at weddings, at engagement parties, at the meals that follow a birth, and on the Friday table of households who can afford it, because it uses two proteins at once — jointed chicken and a batch of little meatballs called boulettes, rolled small enough to eat in one bite. Making both is the point: the dish is meant to look generous.\n\nThe olives are the character of it. Algerian cooks use firm green olives, usually pitted, and boil them in a couple of changes of water before they go anywhere near the sauce, since brine straight from the jar would take the whole pot hostage. Mushrooms are a relatively modern addition that has been entirely absorbed, and carrots earn their place by adding a sweetness the lemon then cuts. Some families finish the sauce with egg yolks beaten with lemon juice, stirred in off the heat for body and gloss; others simply thicken it with a spoon of flour or cornflour. Both are considered correct, and which one a household uses is usually inherited rather than chosen.","Keeps three days refrigerated and the olive flavour spreads further through the sauce each day. Reheat covered over low heat until it steams; if you used the egg liaison, do not let it approach a boil or it will separate into grains. Freezing works for two months but only for the starch-thickened version — an egg-finished sauce breaks on thawing and cannot be brought back.",[421,422,423,424],"Olives blanched in two changes of water, so the sauce tastes of olive rather than of brine.","Meatballs poached in the sauce rather than fried first, which keeps them tender and seasons the broth as they cook.","A white sauce built on genuinely uncoloured onion, with the technique spelled out so it does not accidentally caramelise.","Two thickening options given — the classic egg and lemon liaison, and a simpler starch slurry that cannot split.",[426,427,428],"Large deep saucepan or casserole with a lid","Box grater","Small whisk",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},31,14,4,890,45,520,[437],"Plenty of crusty semolina bread for the sauce, and a plate of raw fennel or a simple lettuce salad to cut the richness.",[439,442,445],{"name":440,"description":441},"Tadjine zitoun with chicken only","The meatballs left out and the chicken quantity increased. Faster and lighter, and the standard weeknight version rather than the celebration one.",{"name":443,"description":444},"With preserved lemon","A quartered preserved lemon added with the olives and the fresh lemon juice reduced by half. Deeper and more perfumed, and closer to how the dish is often cooked further west.",{"name":446,"description":447},"Tadjine hamra","The red-sauce treatment — tomato paste and paprika in place of the pale base, with the olives added late. A different dish in spirit, but built on the same chicken and meatball structure.",[449,455,458,463,467,471,475,480,484,489,492,496,499,504,507,510,514,517,521,525],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},800,"chicken","chicken thighs and drumsticks, skin removed","g","For the stew",{"qty":456,"ref":457,"name":457,"unit":453,"group":454},30,"butter",{"qty":459,"ref":460,"name":461,"unit":462,"group":454},2,"olive-oil","olive oil","tbsp",{"qty":459,"ref":464,"name":465,"unit":466,"group":454},"onion","onions, finely grated","piece",{"qty":459,"ref":468,"name":469,"unit":470,"group":454},"garlic","garlic cloves, crushed","clove",{"qty":472,"ref":473,"name":474,"unit":466,"group":454},1,"cinnamon","cinnamon stick",{"qty":476,"ref":477,"name":478,"unit":479,"group":454},1.5,"black-pepper","freshly ground black pepper","tsp",{"qty":472,"ref":481,"name":482,"unit":483,"group":454,"optional":8},"saffron","saffron threads","pinch",{"qty":485,"ref":486,"name":487,"unit":488,"group":454},900,"stock","light chicken stock or water","ml",{"qty":459,"ref":490,"name":491,"unit":466,"group":454},"carrot","carrots, in thick diagonal slices",{"qty":493,"ref":494,"name":495,"unit":453,"group":454},250,"mushrooms","button mushrooms, halved",{"qty":493,"ref":497,"name":498,"unit":453,"group":454},"olives","firm green olives, pitted",{"qty":500,"ref":501,"name":502,"unit":453,"group":503},300,"ground-beef","minced beef","For the meatballs",{"qty":505,"ref":464,"name":506,"unit":466,"group":503},0.5,"small onion, very finely grated and squeezed dry",{"qty":432,"ref":508,"name":509,"unit":462,"group":503},"parsley","flat-leaf parsley, finely chopped",{"qty":511,"ref":512,"name":513,"unit":462,"group":503},3,"breadcrumbs","fine dried breadcrumbs",{"qty":472,"ref":515,"name":516,"unit":466,"group":503},"eggs","egg",{"qty":518,"name":519,"unit":520,"group":503},null,"salt and black pepper","to taste",{"qty":459,"ref":515,"name":522,"note":523,"unit":466,"group":524},"egg yolks","or 1 tbsp cornflour slaked in cold water","To finish",{"qty":472,"ref":526,"name":527,"unit":466,"group":524},"lemon","lemon, juiced",[529,533,537,541,544,547,551],{"tip":530,"text":531,"title":532},"Some brands are far saltier than others. A third round costs nothing.","Put the olives in a small pan, cover with cold water, bring to the boil and drain. Repeat once with fresh water, then taste one — it should be pleasantly bitter and no longer sharply salty. Set aside.","Blanch the olives",{"text":534,"title":535,"timerSeconds":536},"Melt the butter with the olive oil in a large pan over low heat. Add the grated onion, garlic and a pinch of salt, cover, and cook for 12 minutes, stirring often, until the onion has gone soft, wet and glassy without picking up any colour at all.","Start the pale base",720,{"text":538,"title":539,"timerSeconds":540},"Add the chicken, cinnamon stick, black pepper and saffron and turn the pieces until they are coated and opaque on the outside. Pour in the stock, bring to a gentle simmer and cook covered for 25 minutes, skimming any foam in the first few minutes so the sauce stays clean.","Simmer the chicken",1500,{"text":542,"title":543,"timerSeconds":485},"While the chicken cooks, mix the minced beef with the grated onion, parsley, breadcrumbs, egg, salt and pepper and roll into walnut-sized balls with damp hands. Add the carrots to the pot, then lower the meatballs in one by one and poach at a bare tremble for 15 minutes, until they float and feel firm to the touch of a spoon.","Roll and poach the meatballs",{"text":545,"title":546,"timerSeconds":536},"Stir in the mushrooms and the blanched olives and simmer uncovered for 12 minutes more. The mushrooms should shrink and darken slightly, the carrots yield to a fork, and the sauce reduce to a little under half its original depth.","Add mushrooms and olives",{"tip":548,"text":549,"title":550},"Using cornflour instead? Slake it in cold water, stir it in over low heat and cook for 2 minutes before adding the lemon.","Whisk the egg yolks with the lemon juice in a bowl, then whisk in a ladleful of hot sauce to temper them. Take the pot off the heat, stir the mixture through, and let the residual warmth thicken it for a minute until the sauce coats a spoon but still runs off it. Taste and add salt and more lemon until it is clearly tangy.","Thicken and sharpen",{"text":552,"title":553},"Remove the cinnamon stick and let the pot stand for 5 minutes so the sauce settles and thickens a little further. Serve in shallow bowls with the chicken, meatballs and olives visible above the sauce, and bread on the side.","Rest and serve","ta-JEEN zee-TOON",[556,560,564],{"note":557,"swap":558,"original":559},"Choose firm, mild green olives with flesh that holds up to twenty minutes of simmering. Black olives change the dish entirely and stain the pale sauce grey.","Pitted Nocellara or Castelvetrano olives","Green olives in brine",{"note":561,"swap":562,"original":563},"Lamb makes a heavier, more traditional-tasting version. Minced chicken needs an extra tablespoon of breadcrumbs to hold together, since it carries less fat.","Minced lamb, or minced chicken","Minced beef for the meatballs",{"note":565,"swap":566,"original":567},"The starch route is more forgiving and completely acceptable in Algerian homes. You lose a little of the silkiness and gain immunity from curdling.","1 tbsp cornflour slaked in cold water","Egg and lemon liaison","algerian-tajine-zitoun","Tadjine Zitoun (Algerian Chicken and Green Olive Stew)","Tadjine Zitoun","طاجين زيتون","Tadjine zitoun","algeria","Algiers",6,60,"medium",[579],"main",[581,582],"halal-friendly","nut-free",[451,497,501,494,526],[585,588,590,592],{"alt":586,"src":587},"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":586,"src":589},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-1x1.jpg",[595,596,597,598,599,600,601],"tadjine zitoun","algerian chicken","green olives","white sauce","meatballs","wedding food","algiers","2026-08-20","dishroute-kitchen","Chicken and tiny hand-rolled meatballs in a pale, lemony sauce with blanched green olives, mushrooms and carrots. The dish Algerian families put on the table when there is something to celebrate.",{"en":606},"\u002Frecipe\u002Falgerian-tajine-zitoun",{"items":608,"total":744,"page":472,"limit":885,"hasMore":886},[609,645,675,706,738,770,803,829,851,875],{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"romanized":614,"countrySlug":573,"baseServings":575,"prepMinutes":615,"cookMinutes":616,"difficulty":617,"course":618,"diet":620,"mainIngredients":622,"images":627,"keywords":637,"publishedAt":602,"updatedAt":602,"authorSlug":603},"algerian-chorba","Algerian Chorba Frik (Lamb and Freekeh Soup)","Algerian Chorba Frik","شوربة فريك","Chorba frik djazairia",20,70,"easy",[619],"soup",[621,581,582],"dairy-free",[623,624,625,473,626],"lamb","chickpeas","tomato","mint",[628,631,633,635],{"alt":629,"src":630},"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":629,"src":632},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-1x1.jpg",[638,639,640,641,642,643,644],"chorba frik","algerian soup","freekeh","ramadan","lamb soup","maghreb","iftar",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"romanized":650,"countrySlug":573,"baseServings":575,"prepMinutes":651,"cookMinutes":652,"difficulty":617,"course":653,"diet":656,"mainIngredients":657,"images":659,"keywords":669,"publishedAt":602,"updatedAt":602,"authorSlug":603},"algerian-bourek","Bourek (Algerian Fried Meat and Cheese Cigars)","Bourek","بوراك","Bourek djazairi",35,25,[654,655],"appetizer","street-food",[581,582],[501,464,508,658,473],"cream-cheese",[660,663,665,667],{"alt":661,"src":662},"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":661,"src":664},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-1x1.jpg",[670,671,672,673,641,674,502],"bourek","algerian appetizer","dioul","brick pastry","fried rolls",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"romanized":680,"countrySlug":573,"region":681,"baseServings":575,"prepMinutes":616,"cookMinutes":682,"restMinutes":456,"difficulty":683,"course":684,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":602,"updatedAt":602,"authorSlug":603},"chakhchoukha","Chakhchoukha (Biskra Torn Flatbread in Lamb Sauce)","Chakhchoukha","شخشوخة","Chakhchoukha biskria","Biskra and the Aurès",90,"hard",[579],[621,581,582],[623,687,624,625,688],"semolina","paprika",[690,693,695,697],{"alt":691,"src":692},"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":691,"src":694},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-1x1.jpg",[676,700,701,702,703,704,705],"biskra","rougag","torn flatbread","lamb sauce","aures","algerian festive dish",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"romanized":711,"countrySlug":573,"baseServings":712,"prepMinutes":456,"cookMinutes":434,"restMinutes":576,"difficulty":577,"course":713,"diet":715,"mainIngredients":717,"images":720,"keywords":730,"publishedAt":602,"updatedAt":602,"authorSlug":603},"kalb-el-louz","Kalb el Louz (Algerian Almond Semolina Syrup Cake)","Kalb el Louz","قلب اللوز","Qalb el louz",12,[714],"dessert",[716],"vegetarian",[687,718,457,719],"almonds","orange-blossom-water",[721,724,726,728],{"alt":722,"src":723},"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":722,"src":725},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-1x1.jpg",[731,732,733,734,735,736,737],"kalb el louz","algerian dessert","semolina cake","orange blossom","almond","ramadan sweet","syrup cake",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"romanized":741,"countrySlug":573,"region":743,"baseServings":575,"prepMinutes":744,"cookMinutes":745,"restMinutes":456,"difficulty":617,"course":746,"diet":748,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":602,"updatedAt":602,"authorSlug":603},"karantika","Karantika (Oran Baked Chickpea Flour Flan)","Karantika","كرنتيكة","Oran",10,50,[655,747],"snack",[716,749,621,582],"gluten-free",[751,515,460,752],"chickpea-flour","cumin",[754,757,759,761],{"alt":755,"src":756},"Squares of Algerian karantika, golden-topped chickpea flour flan dusted with cumin and served with harissa and bread","\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-1x1.jpg",[739,764,765,766,767,768,769],"garantita","oran","chickpea flour","algerian street food","gluten free","calentita",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"romanized":775,"countrySlug":573,"baseServings":776,"prepMinutes":652,"cookMinutes":456,"restMinutes":682,"difficulty":617,"course":777,"diet":779,"mainIngredients":780,"images":785,"keywords":795,"publishedAt":602,"updatedAt":602,"authorSlug":603},"khobz-dar","Khobz Dar (Algerian Semolina House Bread)","Khobz Dar","خبز الدار","Khobz dar",8,[778],"bread",[716,582],[687,781,782,783,784],"flour","yeast","sesame-seeds","milk",[786,789,791,793],{"alt":787,"src":788},"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":787,"src":790},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-4x3.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-1x1.jpg",[796,797,798,799,800,801,802],"khobz dar","algerian bread","semolina loaf","sesame","nigella","home bread","matlou",{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"romanized":806,"countrySlug":573,"baseServings":432,"prepMinutes":808,"cookMinutes":745,"restMinutes":456,"difficulty":577,"course":809,"diet":810,"mainIngredients":812,"images":814,"keywords":824,"publishedAt":602,"updatedAt":602,"authorSlug":603},"mhadjeb","Mhadjeb (Algerian Stuffed Semolina Crepes)","Mhadjeb","محاجب",40,[655],[811,716,621,582],"vegan",[687,464,625,813,688],"bell-pepper",[815,818,820,822],{"alt":816,"src":817},"Stack of 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