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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":489,"pronunciation":516,"substitutions":517,"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"region":535,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":541,"diet":543,"mainIngredients":544,"images":545,"keywords":555,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":530,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"No, not for real harissa. Bulgur is parboiled and cracked, so it collapses into a soft mush within an hour and never develops the stretchy, ropy texture that defines the dish. You need whole hulled or pearled wheat berries, sold as dzedzadz, korkoto, shelled wheat or wheat for haleem.","Can I use bulgur instead of wheat berries?",{"answer":398,"question":399},"Lift the spoon: finished harissa hangs off it in a thick elastic rope and pulls back into the pot rather than dropping in blobs. There should be no recognisable pieces of chicken and no whole grains — if you can still see either, keep beating over low heat.","How do I know when harissa is finished?",{"answer":401,"question":402},"Usually too little liquid. Wheat keeps absorbing right to the end, and a pot that looked correct an hour ago will be stiff now. Add hot water or stock a ladle at a time while beating until it moves like thick porridge rather than dough.","Why is my harissa gluey and heavy instead of smooth?",{"answer":404,"question":405},"No — they only share a name in English transliteration. North African harissa is a hot red pepper paste used as a condiment. Armenian harissa is a plain, unspiced wheat-and-meat porridge, and the two have no connection in ingredients, method or origin.","Is Armenian harissa related to the North African chili paste?",{"answer":407,"question":408},"Partly. A slow cooker on high for six to eight hours will cook the wheat and chicken through, but it cannot do the beating, and unbeaten harissa is just wheat soup with chicken in it. Transfer it to a heavy pot on the stove for the final 20 minutes of vigorous beating.","Can I make harissa in a slow cooker?",[410,411,412,413,414,415],"Use hulled or pearled wheat berries (dzedzadz, korkoto or shelled wheat) — not bulgur, which is pre-cooked and will turn to paste in an hour with no pull at all.","Soak the wheat overnight. Unsoaked grains stay stubbornly whole long after the chicken has fallen apart.","Skim the surface properly in the first half hour. Anything you leave will end up beaten into the porridge as grey scum.","Beat with a flat wooden spoon or a paddle held upright, pressing the mass against the side of the pot rather than stirring in circles.","It should pull in ropes off the spoon when it is done. If it slides off in lumps, it needs more beating, not more time.","Salt late and generously — the wheat absorbs a surprising amount, and an under-salted harissa tastes like wallpaper paste.","🥣","Harissa is a porridge of hulled wheat and chicken cooked so long, and beaten so hard, that the two dissolve into a single pale, glossy, stringy mass you eat with a spoon. It tastes of very little on purpose: wheat, chicken, salt, and a slick of hot butter with cumin poured over at the table. The texture is the dish — pulled and elastic, somewhere between congee and mashed potato, warm rather than rich. Armenians make it for memorial days and for feeding crowds in cold weather, and it is the least photogenic and most beloved thing in the repertoire. Nothing about it is fast, but almost none of the work is skilled.","Harissa belongs to a family of pounded grain-and-meat dishes that stretches across the Middle East — the Levantine harees, the Persian haleem, the Gulf jareesh — all built on the same idea of cooking wheat with meat until neither can be separated from the other. The Armenian version is distinguished less by its ingredients than by what it means. It is the dish of Vardavar and of village feast days, and above all it is the dish cooked in enormous cauldrons at church courtyards for madagh, the communal offering meal, where it is stirred in shifts by whoever is standing nearby and handed out free.\n\nThe association most Armenians make is with Musa Dagh. In 1915, villagers from the mountain held out against deportation for weeks before being evacuated by French warships, and harissa is the dish tied to that resistance and to the commemorations that followed. The often-repeated story that eagles dropped chickens to the starving defenders is folklore rather than history, and Armenians tell it as folklore; what is not in question is that harissa became a memorial food, cooked every year at Musa Ler in Armenia for the descendants of those villagers and for anyone who turns up.\n\nThe traditional method is communal because it has to be. The wheat is soaked, then simmered with the meat for the better part of a day, and then someone has to beat it — with a wooden paddle, in long rhythmic strokes — until the fibres of the chicken break down completely and the mass turns elastic and pulls away from the sides of the pot. The beating is the step people remember: hot, slow, done in turns, and traditionally accompanied by singing to keep the rhythm. A home cook with a heavy pot and a wooden spoon can reach the same place in a fraction of the volume, which is what this version does.","Harissa keeps 4 days refrigerated and sets to a solid block you can cut with a knife. Reheat with a generous splash of water or stock over low heat, breaking it up with a spoon until it loosens back to a spoonable porridge — it always needs more liquid than you expect. It freezes well in portions for up to three months. Reheat from frozen in a covered pan on low, stirring often so the base does not catch.",[421,422,423,424],"Scaled from cauldron to a household pot without shortcutting the step that matters — the beating.","Uses bone-in chicken so the gelatine from the bones gives the porridge its glossy pull.","Tells you the exact texture cue to stop at, instead of a meaningless time range.","Includes the pressure-cooker route for anyone who does not have six hours to give it.",[426,427,428],"Large heavy-based pot or Dutch oven","Flat wooden spoon or small paddle","Skimmer or ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},21,52,8,820,34,540,[437],"A pool of hot cumin butter on top, a bowl of pickled vegetables to cut it, and nothing else.",[439,442,445],{"name":440,"description":441},"Madagh harissa","The church-courtyard version, cooked in cauldrons from the meat of an animal offered for the community and given away to everyone present rather than sold.",{"name":443,"description":444},"Lamb harissa","Made with bone-in lamb shoulder or neck instead of chicken, giving a heavier, more strongly flavoured porridge for winter feast days.",{"name":446,"description":447},"Pressure-cooker harissa","Soaked wheat and chicken cooked under pressure for about 50 minutes, then beaten by hand for the last stretch. The beating still has to happen — pressure alone does not create the pull.",[449,454,459,465,469,473,477,480,484],{"qty":450,"name":451,"unit":452,"group":453},400,"hulled wheat berries (dzedzadz or korkoto), soaked overnight","g","For the porridge",{"qty":455,"ref":456,"name":457,"unit":458,"group":453},1.2,"chicken","bone-in chicken, whole or jointed, skin removed","kg",{"qty":460,"ref":461,"name":462,"note":463,"unit":464,"group":453},1,"onion","onion, halved","lifted out before beating","piece",{"qty":466,"name":467,"unit":468,"group":453,"noScale":8},3,"water, plus more hot water as needed","l",{"qty":470,"name":471,"unit":472,"group":453},2,"fine salt, plus more to finish","tsp",{"qty":474,"ref":475,"name":475,"unit":452,"group":476},100,"butter","To finish",{"qty":460,"ref":478,"name":479,"unit":472,"group":476},"cumin","ground cumin",{"qty":481,"ref":482,"name":483,"unit":472,"group":476,"optional":8},0.5,"paprika","sweet paprika",{"qty":485,"ref":486,"name":487,"unit":488,"group":476},null,"black-pepper","black pepper","to taste",[490,493,496,501,504,509,513],{"text":491,"title":492},"Cover the wheat berries with cold water by a good three fingers and leave them overnight. They will swell noticeably and lose their chalky bite. Drain and rinse before using.","Soak the wheat",{"text":494,"title":495},"Put the chicken, halved onion and drained wheat in a large heavy pot, pour over the water, and bring slowly to a boil. Skim the grey foam off the surface repeatedly for the first 20 minutes until the liquid runs clear.","Start the pot",{"tip":497,"text":498,"title":499,"timerSeconds":500},"Top up with hot water whenever the surface looks thick enough to hold a spoon upright.","Turn the heat to the lowest setting, cover partly, and cook for about 3 hours, stirring every half hour to stop the wheat catching. It is ready for the next stage when the chicken has slipped off the bones and the grains crush easily between your fingers.","Simmer long and low",10800,{"text":502,"title":503},"Fish out the onion halves and every bone and piece of cartilage you can find, going through the pot methodically with a slotted spoon. Nothing hard should remain — the porridge gets beaten, not chewed.","Pull out the bones",{"tip":505,"text":506,"title":507,"timerSeconds":508},"Add hot water a ladle at a time whenever it stiffens. Harissa should move like thick porridge throughout the beating.","Now work the pot over low heat with a flat wooden spoon, pressing and dragging the mass against the sides rather than stirring, for 30 to 45 minutes. It will go from lumpy to smooth to elastic, and will start pulling away from the pot in one sheet.","Beat it",2400,{"text":510,"title":511,"timerSeconds":512},"Salt it properly — taste, add, taste again, as it needs far more than seems reasonable — then cover and let it stand off the heat for 15 minutes so the texture settles and the surface smooths out.","Season and rest",900,{"text":514,"title":515},"Melt the butter in a small pan until it foams and smells nutty, stir in the cumin and paprika off the heat, and pour it over the harissa in the serving bowl so it pools on top. Grind over black pepper and serve immediately.","Pour over the cumin butter","hah-ree-SAH",[518,522,526],{"note":519,"swap":520,"original":521},"Barley gives a softer, less elastic porridge and cooks about an hour faster. It is a real village variation, not a compromise.","Pearl barley","Hulled wheat berries",{"note":523,"swap":524,"original":525},"Lamb harissa is common for madagh feasts. It needs an extra hour and the fat should be skimmed more aggressively.","Lamb shoulder on the bone","Chicken",{"note":527,"swap":528,"original":529},"Any fat browned and poured hot over the top works. The point is that it sits in a pool on the surface, not stirred through.","Clarified butter with a pinch of paprika, or lamb fat","Butter with cumin","armenian-harissa","Armenian Harissa (Wheat and Chicken Porridge)","Armenian Harissa","Հարիսա","armenia","Musa Dagh and the highlands",6,20,270,15,"hard",[542],"main",[],[456,475,478],[546,549,551,553],{"alt":547,"src":548},"A bowl of pale Armenian harissa porridge with melted cumin butter pooling on its smooth surface","\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero.jpg",{"alt":547,"src":550},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-16x9.jpg",{"alt":547,"src":552},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-4x3.jpg",{"alt":547,"src":554},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-1x1.jpg",[556,557,558,559,560,561,562],"harissa","armenian harissa","wheat porridge","chicken and wheat","madagh","musa dagh","slow cooked","2026-08-20","dishroute-kitchen","Hulled wheat and chicken cooked for hours, then beaten until meat and grain stop being separate things. Finished with browned butter and cumin, and eaten with a spoon.",{"en":567},"\u002Frecipe\u002Farmenian-harissa",{"items":569,"total":802,"page":460,"limit":853,"hasMore":854},[570,580,618,652,683,713,741,768,796,824],{"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"region":535,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":571,"diet":572,"mainIngredients":573,"images":574,"keywords":579,"publishedAt":563,"updatedAt":563,"authorSlug":564},[542],[],[456,475,478],[575,576,577,578],{"alt":547,"src":548},{"alt":547,"src":550},{"alt":547,"src":552},{"alt":547,"src":554},[556,557,558,559,560,561,562],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":534,"region":585,"baseServings":536,"prepMinutes":586,"cookMinutes":587,"restMinutes":588,"difficulty":589,"course":590,"diet":593,"mainIngredients":598,"images":602,"keywords":612,"publishedAt":563,"updatedAt":563,"authorSlug":564},"eetch","Eetch (Armenian Bulgur and Tomato Salad)","Eetch","Իչ","Western Armenian tradition",25,12,30,"easy",[591,592],"appetizer","side",[594,595,596,597],"vegan","vegetarian","dairy-free","nut-free",[599,600,461,601],"bulgur","tomato-paste","parsley",[603,606,608,610],{"alt":604,"src":605},"Platter of red-tinted Armenian eetch bulgur salad with chopped parsley, spring onion and lettuce leaves","\u002Fimages\u002Frecipes\u002Feetch\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-1x1.jpg",[581,613,614,615,616,617],"itch","bulgur salad","armenian meze","pepper paste","cold salad",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":534,"region":623,"baseServings":432,"prepMinutes":624,"cookMinutes":625,"restMinutes":626,"difficulty":627,"course":628,"diet":631,"mainIngredients":632,"images":635,"keywords":645,"publishedAt":563,"updatedAt":563,"authorSlug":564},"gata","Gata (Armenian Sweet Layered Pastry)","Gata","Գաթա","Nationwide",40,35,75,"medium",[629,630],"dessert","snack",[595],[633,475,634],"flour","eggs",[636,639,641,643],{"alt":637,"src":638},"A round Armenian gata pastry scored in a lattice pattern, one wedge cut to show the crumbly khoriz filling","\u002Fimages\u002Frecipes\u002Fgata\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-1x1.jpg",[619,646,647,648,649,650,651],"kata","armenian pastry","khoriz","nazook","sweet bread","tea pastry",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":534,"region":657,"baseServings":536,"prepMinutes":625,"cookMinutes":658,"restMinutes":539,"difficulty":627,"course":659,"diet":660,"mainIngredients":662,"images":667,"keywords":677,"publishedAt":563,"updatedAt":563,"authorSlug":564},"ghapama","Ghapama (Armenian Pumpkin Baked with Rice and Dried Fruit)","Ghapama","Ղափամա","Highland Armenia",110,[542,629],[595,661],"gluten-free",[663,664,665,666],"pumpkin","rice","apricot","walnuts",[668,671,673,675],{"alt":669,"src":670},"A whole baked Armenian ghapama pumpkin with its lid lifted, showing rice studded with apricots, prunes and walnuts","\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-4x3.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-1x1.jpg",[653,678,679,680,681,682],"stuffed pumpkin","armenian","dried apricots","rice and walnuts","holiday dish",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":534,"region":688,"baseServings":689,"prepMinutes":586,"cookMinutes":586,"restMinutes":690,"difficulty":589,"course":691,"diet":692,"mainIngredients":693,"images":696,"keywords":706,"publishedAt":563,"updatedAt":563,"authorSlug":564},"armenian-khorovats","Khorovats (Armenian Charcoal-Grilled Skewers)","Khorovats","Խորոված","Ararat Valley",4,240,[542],[596],[694,461,486,695],"pork-shoulder","eggplant",[697,700,702,704],{"alt":698,"src":699},"Flat skewers of charred Armenian khorovats resting on lavash beside blistered aubergines and peppers","\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-1x1.jpg",[707,708,709,710,711,712],"khorovats","armenian barbecue","grilled pork skewers","shampoor","mangal","charcoal grilling",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":534,"region":623,"baseServings":432,"prepMinutes":624,"cookMinutes":537,"restMinutes":718,"difficulty":627,"course":719,"diet":721,"mainIngredients":722,"images":724,"keywords":734,"publishedAt":563,"updatedAt":563,"authorSlug":564},"armenian-lavash","Lavash (Armenian Thin Tonir Flatbread)","Lavash","Լավաշ",60,[720],"bread",[594,595,596,597],[633,723],"yeast",[725,728,730,732],{"alt":726,"src":727},"A stack of thin blistered Armenian lavash sheets, one folded back to show the charred bubbles","\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-1x1.jpg",[735,736,737,738,739,740],"lavash","armenian flatbread","tonir bread","thin flatbread","unleavened bread","unesco heritage",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":534,"region":585,"baseServings":689,"prepMinutes":626,"cookMinutes":588,"restMinutes":588,"difficulty":627,"course":746,"diet":747,"mainIngredients":748,"images":752,"keywords":762,"publishedAt":563,"updatedAt":563,"authorSlug":564},"armenian-manti","Manti (Armenian Boat-Shaped Baked Dumplings)","Manti","Մանթի",[542],[],[749,633,750,751],"ground-beef","yogurt","sumac",[753,756,758,760],{"alt":754,"src":755},"Bowl of crisp boat-shaped Armenian manti in broth, topped with garlic yogurt and a heavy dusting of sumac","\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-1x1.jpg",[763,764,765,766,767,751],"manti","armenian manti","baked dumplings","sini manti","garlic yogurt",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":534,"region":623,"baseServings":689,"prepMinutes":539,"cookMinutes":718,"difficulty":589,"course":773,"diet":775,"mainIngredients":776,"images":779,"keywords":789,"publishedAt":563,"updatedAt":563,"authorSlug":564},"armenian-spas","Spas (Armenian Yogurt and Wheat Soup)","Spas","Սպաս",[774],"soup",[595],[750,634,777,778],"cilantro","mint",[780,783,785,787],{"alt":781,"src":782},"Bowl of white Armenian spas soup flecked with chopped coriander and mint, with lavash torn beside it","\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-1x1.jpg",[790,791,792,793,794,795],"spas","armenian yogurt soup","matsun","wheat soup","tanabur","herb soup",{"slug":797,"title":798,"shortTitle":799,"nativeName":800,"countrySlug":534,"region":688,"baseServings":689,"prepMinutes":801,"cookMinutes":718,"restMinutes":802,"difficulty":627,"course":803,"diet":804,"mainIngredients":805,"images":807,"keywords":817,"publishedAt":563,"updatedAt":563,"authorSlug":564},"armenian-dolma","Tolma (Armenian Stuffed Grape Leaves with Lamb and Rice)","Tolma","Տոլմա",45,10,[542],[],[806,664,461,601],"lamb",[808,811,813,815],{"alt":809,"src":810},"Rows of rolled Armenian tolma packed in a pot, with a bowl of garlic matsun and lemon slices beside it","\u002Fimages\u002Frecipes\u002Farmenian-dolma\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Farmenian-dolma\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Farmenian-dolma\u002Fhero-4x3.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Farmenian-dolma\u002Fhero-1x1.jpg",[818,819,820,821,822,823],"tolma","armenian dolma","stuffed grape leaves","lamb and rice","caucasus","vine leaves",{"slug":825,"title":826,"shortTitle":827,"nativeName":828,"countrySlug":534,"region":829,"baseServings":536,"prepMinutes":801,"cookMinutes":586,"restMinutes":588,"difficulty":627,"course":830,"diet":832,"mainIngredients":833,"images":836,"keywords":846,"publishedAt":563,"updatedAt":563,"authorSlug":564},"zhingyalov-hats","Zhingyalov Hats (Armenian Herb-Stuffed Flatbread)","Zhingyalov Hats","Ժենգյալով հաց","Artsakh",[831,720],"street-food",[594,595,596,597],[633,834,777,835],"spinach","scallions",[837,840,842,844],{"alt":838,"src":839},"Torn zhingyalov hats flatbread showing a dense green herb filling, with charred spots across the 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