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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":506,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":548,"countrySlug":549,"baseServings":456,"prepMinutes":550,"cookMinutes":551,"difficulty":552,"course":553,"diet":555,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":546,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Small, bony inshore fish are traditional: rockfish, wrasse, gurnard, small scorpionfish, or whatever the fishmonger sells as soup fish. Heads and frames left over from filleting work just as well and are usually free or nearly so. Avoid oily fish like mackerel or sardines, which make the broth heavy and strong.","What fish should I use for aljotta?",{"answer":398,"question":399},"Yes. The name itself comes from the word for garlic, and Maltese versions use it in quantities that surprise visitors. Simmering mellows it considerably, so the finished broth tastes deeply savoury rather than harsh. If you are unsure, start with half a head and add more at the end, crushed into the hot broth.","Is a whole head of garlic really correct?",{"answer":401,"question":402},"The pot boiled. A hard boil breaks fat, protein and fine bone particles into suspension and there is no way to clear it afterwards. Keep the liquid at a bare simmer where only occasional bubbles rise, and skim the foam that appears in the first ten minutes.","Why did my broth turn cloudy and grey?",{"answer":404,"question":405},"Make the strained broth a day ahead — it improves overnight — and keep the picked fish separately in the fridge. Reheat the broth gently, cook the rice in it, then return the fish for the last two minutes just to warm through. Finishing it this way keeps the fish in intact pieces rather than shreds.","Can I make aljotta ahead for a dinner?",{"answer":407,"question":408},"Lift the cooked fish out with a slotted spoon and let it cool for a few minutes until you can handle it. The flesh comes away from the backbone easily at that point; work with your fingers rather than a fork so you can feel the small bones. Discard heads, skin and frames after straining the broth through them.","How do I get the flesh off small bony fish?",[410,411,412,413,414,415],"Ask the fishmonger for soup fish, rockfish or the heads and frames from filleting — that is what aljotta was designed to use and it costs very little.","Rinse the fish and remove the gills before they go in. Gills carry bitterness and blood that clouds the broth.","Never let the pot boil hard while the fish is in it. A rolling boil emulsifies fat and bone into the liquid and the broth goes grey and murky.","Add the rice only about 15 minutes before serving. Left sitting in hot broth it swells and turns the soup into a stodgy mass.","Squeeze the lemon at the table, not in the pot — the brightness fades within minutes of hitting hot liquid.","If the broth tastes flat rather than weak, it needs salt and acid, not more simmering. Longer cooking will only make it bitter.","🍲","Aljotta is Malta's fish soup, and its defining ingredient is garlic — a whole head of it, not a clove or two. Small whole fish are simmered with tomato, marjoram, mint and that garlic until they give up everything they have, then the broth is strained, the good flesh picked back in, and rice is cooked in the liquid until the soup thickens slightly. A hard squeeze of lemon at the end lifts it. The result is thin-bodied but intensely savoury, sweet from the tomato, herbal in a way that is unmistakably Maltese, and hot with garlic in the back of the throat. It costs almost nothing to make and tastes like it should cost a great deal more.","The name comes from the same root as aioli and allioli — the Latin allium, garlic — which tells you exactly where the emphasis sits. Aljotta belongs to the Mediterranean family of fishermen's soups that also includes bouillabaisse, cacciucco and suquet: dishes invented to use the fish that could not be sold. Small, bony, awkward specimens that no market wanted went into the pot, and their bones and heads are precisely what makes the broth taste of the sea rather than of water with fish in it.\n\nIn Malta this was practical rather than romantic. The fishing villages — Marsaxlokk above all, with its harbour full of painted luzzu boats — worked with what the day brought, and a soup that could absorb whatever was left over after the catch was sorted was worth having. Rockfish, small scorpionfish, wrasse, gurnard and the bony inshore species all end up in aljotta. The rice is a later, thrifty addition that turns a broth into something that can be a meal, though some households use broken vermicelli instead and some serve it with nothing but bread.\n\nThe herb choice is what marks the soup as Maltese rather than Italian or Provençal. Marjoram grows wild across the islands and is used far more freely here than elsewhere in the Mediterranean, and the mint is not a garnish but a structural flavour, added during the simmer. There is no saffron, no fennel, no rouille — nothing to complicate it. Aljotta is a plain soup made unusually good by not being clever, and its reputation in Malta as a restorative for hangovers, colds and general low spirits is entirely deserved.","The broth keeps 2 days refrigerated and freezes well for 3 months, but store it without the rice — rice left in soup goes soft and cloudy and never recovers. Cook fresh rice into the reheated broth each time. Reheat gently to just below a simmer; boiling reheated fish broth flattens the flavour and toughens the fish pieces. Add lemon only at the moment of serving.",[421,422,423,424],"Uses whole small fish with heads and bones, which is where a fish broth actually gets its body.","Straining and returning the flesh gives a clean broth with real pieces of fish, not a murky mash.","Garlic quantity is genuinely Maltese rather than politely reduced for a nervous audience.","Rice is cooked in the broth at the end so it thickens the soup without going to porridge.",[426,427,428],"Large soup pot","Fine sieve or colander lined with muslin","Slotted spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},13,32,3,690,34,380,[437],"Thick slices of crusty Maltese bread rubbed with a cut garlic clove, and lemon wedges on the table.",[439,442,445],{"name":440,"description":441},"Aljotta with prawns","Shell-on prawns simmered in the broth for the last few minutes, with the shells added earlier to deepen the base. Richer and slightly sweeter.",{"name":443,"description":444},"Clear aljotta","Strained and served with no rice or fish at all, as a light broth with bread rubbed with garlic — the version usually given to someone unwell.",{"name":446,"description":447},"Aljotta with potato","Diced potato cooked in the broth instead of rice, which gives a heartier, more filling soup and is common in winter.",[449,455,460,464,469,474,477,481,484,487,490,494,499,502],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1,"white-fish","small whole fish (rockfish, wrasse, gurnard), gutted and gills removed","kg","For the broth",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},4,"olive-oil","olive oil","tbsp",{"qty":450,"ref":461,"name":462,"unit":463,"group":454},"onion","large onion, finely chopped","piece",{"qty":465,"ref":466,"name":467,"unit":468,"group":454},12,"garlic","garlic cloves (about one whole head), finely chopped","clove",{"qty":470,"ref":471,"name":472,"unit":473,"group":454},400,"tomato","ripe tomatoes, chopped, or tinned chopped tomatoes","g",{"qty":450,"ref":475,"name":476,"unit":459,"group":454},"tomato-paste","tomato paste",{"qty":478,"ref":479,"name":480,"unit":459,"group":454},2,"marjoram","fresh marjoram leaves",{"qty":432,"ref":482,"name":483,"unit":459,"group":454},"mint","fresh mint leaves, chopped",{"qty":432,"ref":485,"name":486,"unit":459,"group":454},"parsley","flat-leaf parsley, chopped",{"qty":450,"ref":488,"name":489,"unit":463,"group":454},"bay-leaf","bay leaf",{"qty":491,"name":492,"unit":493,"group":454},1.5,"water","l",{"qty":495,"ref":496,"name":497,"unit":473,"group":498},120,"rice","short or medium-grain rice","To finish",{"qty":478,"ref":500,"name":501,"unit":463,"group":498},"lemon","lemons, cut into wedges",{"qty":503,"name":504,"unit":505,"group":498},null,"salt and black pepper","to taste",[507,511,514,519,522,526,529],{"text":508,"title":509,"timerSeconds":510},"Warm the olive oil in a large pot and cook the onion over medium-low heat for 8 minutes until soft and translucent. Add all the chopped garlic and cook for 2 minutes more, stirring constantly, until it smells sweet and looks pale gold — never brown, or the whole broth turns bitter.","Sweat the aromatics",600,{"text":512,"title":513,"timerSeconds":510},"Stir in the tomato paste and cook for a minute until it darkens, then add the chopped tomatoes, marjoram, half the mint, the parsley stalks and the bay leaf. Cook for 10 minutes until the tomatoes have broken down and the mixture looks thick and glossy.","Build the tomato base",{"tip":515,"text":516,"title":517,"timerSeconds":518},"If the surface starts rolling, pull the pot half off the heat. A boiled fish broth cannot be rescued.","Add the whole fish and pour over the water, which should just cover them. Bring slowly to a bare simmer, skimming the grey foam that rises in the first few minutes, then cook uncovered at the gentlest possible bubble for 25 minutes.","Simmer the fish",1500,{"text":520,"title":521},"Lift the fish out with a slotted spoon onto a tray and strain the broth through a fine sieve back into the clean pot, pressing gently on the solids. When the fish is cool enough to handle, pick the flesh off in large pieces, discarding all skin, heads and bones.","Strain and pick",{"text":523,"title":524,"timerSeconds":525},"Bring the strained broth back to a gentle simmer, season with salt and pepper, and add the rice. Cook for 15 minutes, stirring occasionally, until the grains are tender and the broth has thickened just enough to cling faintly to a spoon.","Cook the rice in the broth",900,{"text":527,"title":528,"timerSeconds":495},"Slide the picked fish back into the pot with the remaining mint and warm through for 2 minutes without stirring hard, so the pieces stay whole. Taste and correct the seasoning — it should be strongly savoury and clearly garlicky.","Return the fish and finish",{"text":530,"title":531},"Ladle into warm bowls and bring the lemon wedges to the table so each person squeezes their own in. Serve immediately, with garlic-rubbed bread alongside.","Serve with lemon","al-YOT-ta",[534,538,542],{"note":535,"swap":536,"original":537},"The frames build the broth and the fillet gives you flesh to return to the bowl. Add the fillet only for the final 6 minutes.","1 kg fish heads and frames plus 400 g white fish fillet","Whole small fish",{"note":539,"swap":540,"original":541},"Oregano is stronger and more peppery, so use about half the quantity or it takes over from the mint.","Dried marjoram (1 tsp) or fresh oregano","Fresh marjoram",{"note":543,"swap":544,"original":545},"Common in Maltese homes. Pasta cooks faster than rice, so add it about 8 minutes before serving instead of 15.","Broken vermicelli or small soup pasta","Rice","aljotta","Aljotta (Maltese Garlic and Tomato Fish Broth)","Aljotta","malta",25,55,"medium",[554],"soup",[556,557],"pescatarian","dairy-free",[451,466,471,479,496],[560,563,565,567],{"alt":561,"src":562},"Bowl of Maltese aljotta fish broth with rice, flakes of white fish, tomato and fresh mint","\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-1x1.jpg",[546,570,571,572,549,573],"maltese fish soup","garlic fish broth","mediterranean soup","rockfish","2026-08-20","dishroute-kitchen","A fisherman's broth of small whole fish simmered with an unreasonable amount of garlic, tomato, marjoram and mint, strained clear and finished with rice and lemon.",{"en":578},"\u002Frecipe\u002Faljotta",{"items":580,"total":850,"page":450,"limit":851,"hasMore":852},[581,591,624,653,681,710,737,766,792,822],{"slug":546,"title":547,"shortTitle":548,"nativeName":548,"countrySlug":549,"baseServings":456,"prepMinutes":550,"cookMinutes":551,"difficulty":552,"course":582,"diet":583,"mainIngredients":584,"images":585,"keywords":590,"publishedAt":574,"updatedAt":574,"authorSlug":575},[554],[556,557],[451,466,471,479,496],[586,587,588,589],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[546,570,571,572,549,573],{"slug":592,"title":593,"shortTitle":594,"nativeName":594,"countrySlug":549,"baseServings":595,"prepMinutes":596,"cookMinutes":597,"restMinutes":598,"difficulty":599,"course":600,"diet":603,"mainIngredients":607,"images":608,"keywords":618,"publishedAt":574,"updatedAt":574,"authorSlug":575},"bigilla","Bigilla (Maltese Broad Bean and Garlic Dip)","Bigilla",8,15,90,720,"easy",[601,602],"appetizer","snack",[604,605,557,606],"vegan","vegetarian","nut-free",[466,485,482,457],[609,612,614,616],{"alt":610,"src":611},"Shallow bowl of coarse Maltese bigilla broad bean dip with olive oil, parsley and chilli flakes","\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-1x1.jpg",[592,619,620,621,622,549,623],"broad bean dip","maltese dip","fava bean paste","garlic dip","galletti",{"slug":625,"title":626,"shortTitle":627,"nativeName":627,"countrySlug":549,"baseServings":456,"prepMinutes":628,"cookMinutes":629,"difficulty":552,"course":630,"diet":632,"mainIngredients":633,"images":638,"keywords":648,"publishedAt":574,"updatedAt":574,"authorSlug":575},"bragioli","Braġioli (Maltese Beef Olives with Egg and Bacon)","Braġioli",40,100,[631],"main",[557],[634,635,636,637,471],"beef-chuck","ground-pork","bacon","eggs",[639,642,644,646],{"alt":640,"src":641},"Sliced Maltese beef olives showing pork and egg filling, in a dark tomato and wine sauce","\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-1x1.jpg",[625,649,650,651,549,652],"maltese beef olives","stuffed beef rolls","braised beef","beef involtini",{"slug":654,"title":655,"shortTitle":656,"nativeName":656,"countrySlug":549,"baseServings":456,"prepMinutes":657,"cookMinutes":658,"restMinutes":525,"difficulty":552,"course":659,"diet":661,"mainIngredients":662,"images":665,"keywords":675,"publishedAt":680,"updatedAt":680,"authorSlug":575},"ftira","Ftira (Maltese Ringed Sourdough Flatbread)","Ftira",30,20,[660],"bread",[604,605,557,606],[663,664,457],"flour","yeast",[666,669,671,673],{"alt":667,"src":668},"Two ring-shaped Maltese ftira loaves with dark blistered crusts, one split open on a wooden board","\u002Fimages\u002Frecipes\u002Fftira\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-1x1.jpg",[654,676,677,678,549,679],"maltese bread","sourdough flatbread","hobz biz-zejt","ring loaf","2026-08-21",{"slug":682,"title":683,"shortTitle":684,"nativeName":684,"countrySlug":549,"baseServings":658,"prepMinutes":628,"cookMinutes":685,"restMinutes":657,"difficulty":552,"course":686,"diet":689,"mainIngredients":690,"images":694,"keywords":704,"publishedAt":680,"updatedAt":680,"authorSlug":575},"imqaret","Imqaret (Maltese Fried Date Pastries)","Imqaret",35,[687,688],"dessert","street-food",[605,606],[691,692,663,693],"dates","semolina","orange",[695,698,700,702],{"alt":696,"src":697},"Diamond-shaped Maltese imqaret date pastries fried golden, one broken open to show the dark date filling","\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-1x1.jpg",[682,705,706,707,708,709],"maltese date pastry","fried date sweets","malta street food","festa sweets","semolina pastry",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":549,"baseServings":715,"prepMinutes":550,"cookMinutes":495,"restMinutes":658,"difficulty":599,"course":716,"diet":717,"mainIngredients":718,"images":721,"keywords":731,"publishedAt":574,"updatedAt":574,"authorSlug":575},"imqarrun-il-forn","Imqarrun il-Forn (Maltese Baked Macaroni with Meat Sauce)","Imqarrun il-Forn","Imqarrun il-forn",6,[631],[],[719,720,635,471,637],"pasta","ground-beef",[722,725,727,729],{"alt":723,"src":724},"Square of Maltese baked macaroni with browned crusty top, showing meat sauce and set pasta inside","\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-1x1.jpg",[732,733,734,735,549,736],"imqarrun il-forn","maltese baked macaroni","pasta bake","meat sauce","sunday lunch",{"slug":738,"title":739,"shortTitle":740,"nativeName":740,"countrySlug":549,"baseServings":715,"prepMinutes":658,"cookMinutes":741,"restMinutes":657,"difficulty":599,"course":742,"diet":744,"mainIngredients":746,"images":751,"keywords":761,"publishedAt":574,"updatedAt":574,"authorSlug":575},"maltese-kapunata","Kapunata (Maltese Aubergine, Caper and Olive Stew)","Kapunata",45,[743,601],"side",[604,605,745,557],"gluten-free",[747,471,748,749,750],"eggplant","capers","olives","bell-pepper",[752,755,757,759],{"alt":753,"src":754},"Bowl of Maltese kapunata with browned aubergine cubes, peppers, olives and capers in thick tomato","\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-1x1.jpg",[762,763,764,748,747,549,765],"kapunata","maltese caponata","aubergine stew","vegan side",{"slug":767,"title":768,"shortTitle":769,"nativeName":769,"countrySlug":549,"baseServings":465,"prepMinutes":770,"cookMinutes":657,"restMinutes":770,"difficulty":771,"course":772,"diet":773,"mainIngredients":774,"images":777,"keywords":787,"publishedAt":680,"updatedAt":680,"authorSlug":575},"pastizzi","Pastizzi tal-Irkotta (Maltese Flaky Ricotta Parcels)","Pastizzi tal-Irkotta",60,"hard",[602,688],[605,606],[775,663,776,637],"ricotta","butter",[778,781,783,785],{"alt":779,"src":780},"Tray of diamond-shaped Maltese pastizzi with flaky golden layers and a ricotta 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