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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":511,"pronunciation":537,"substitutions":538,"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":555,"region":556,"baseServings":557,"prepMinutes":558,"cookMinutes":488,"restMinutes":488,"difficulty":559,"course":560,"diet":562,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":580,"updatedAt":580,"authorSlug":581,"summary":582,"localeSlug":551,"alternates":583},[394,397,400,403,406],{"answer":395,"question":396},"Because toasting the dough is the point of the Armenian version. Dry heat browns the exposed dough and gives it a nutty, biscuit-like flavour that boiling cannot produce. The broth added at the table then softens part of each dumpling while the rest stays crisp, which is the texture the dish is built around.","Why bake the dumplings instead of boiling them?",{"answer":398,"question":399},"About 1.5 millimetres — thin enough that you can see the shape of your hand through it when lifted to the light. Anything thicker bakes hard and stays hard even after the broth goes on. If your dough springs back while rolling, let it rest another ten minutes and try again.","How thin does the dough need to be?",{"answer":401,"question":402},"Yes, and freezing is the best route. Shape them, freeze them uncovered on a tray until firm, then transfer to a bag for up to three months. Bake straight from frozen, adding about 5 minutes. You can also bake them fully a day ahead and re-crisp in a hot oven just before serving.","Can I make manti ahead of time?",{"answer":404,"question":405},"The broth was poured too early or there was too much of it. Manti should meet the broth at the table, not in the kitchen, and the liquid should come about halfway up the dumplings rather than submerging them. Serve immediately after pouring — the window between crisp and soft is only a couple of minutes.","Why did my manti go soggy?",{"answer":407,"question":408},"It supplies a sharp, tannic, fruit-like sourness that the yogurt alone does not reach. Without it the dish tastes flat and heavy — meat, dough and dairy with nothing to lift it. Use it generously, dusted over each bowl at the end rather than stirred into anything.","What does the sumac actually do here?",[410,411,412,413,414,415],"Roll the dough thinner than feels sensible — about 1.5 mm, thin enough to read large print through. Thick dough bakes into cardboard.","Work with one quarter of the dough at a time and keep the rest under a cloth, or the edges dry out and refuse to pinch shut.","Use a scant half teaspoon of filling per dumpling. Overfilled manti burst open in the oven and leak fat over the tray.","Pack them shoulder to shoulder in the tray. Gaps mean the outer dumplings scorch while the inner ones stay pale.","Take them out when the exposed dough is the colour of a good biscuit, not when the meat looks cooked — the meat is done long before the dough is.","Make the garlic yogurt at least 20 minutes ahead so the raw garlic mellows from harsh to fragrant.","🛶","Armenian manti are thumb-sized open dumplings — squares of thin dough pinched into little boats around a pinch of spiced minced meat — packed side by side in a tray and baked until the exposed dough goes deep gold and brittle. They are not boiled. Instead, hot broth is ladled over them just before eating, so the crisp edges soften unevenly and every spoonful gets both crunch and give. Over the top go cold garlic yogurt and a heavy dusting of sumac, which brings a sharp, fruity sourness against the toasted dough. Making them takes an afternoon and a certain tolerance for repetition; eating them takes about four minutes.","Manti is a name that travels. Versions exist from Central Asia to Anatolia to the Caucasus, and they are not variations on one dish so much as separate dishes that share a word: Uzbek manti are large steamed parcels the size of a fist, Turkish Kayseri mantı are boiled and minuscule, Korean mandu are something else again. The Armenian version is defined by the oven. The dumplings are open at the top, arranged in a tray like a fleet at anchor, and dry-baked first so the dough toasts before any liquid comes near it — a technique that gives them a nutty, almost pastry-like flavour the boiled versions simply do not have.\n\nThis is western Armenian food, carried out of Anatolia and now most strongly rooted in the diaspora communities of Aleppo, Beirut, Los Angeles and the eastern United States, where sini manti — manti in a tray — is the standard form. Some households toast the empty dumplings twice, once bare and once after a brush of butter or a spoon of tomato-tinted stock, to build colour in layers. The shape varies too: boats, or open-topped squares pinched at four corners into little crowns, depending on whose grandmother is in charge.\n\nWhat is constant is the assembly at the table. The broth must be near-boiling, the yogurt must be cold and sharp with raw garlic, and the sumac goes on last and generously. Nobody pours the broth in the kitchen, because manti that sit in liquid for five minutes turn to porridge. The dish is served the moment the two temperatures meet, which is also why it is a dish for people who are already sitting down.","Unbaked manti freeze extremely well: arrange them on a tray until solid, then bag them, and bake from frozen with 5 minutes added. Baked, unbrothed manti keep 3 days refrigerated in an airtight box and can be crisped back up in a hot oven for 6 minutes. Do not store manti that have already had broth poured over them — they turn to paste within an hour and cannot be brought back. Broth and yogurt sauce both keep 3 days separately.",[421,422,423,424],"Bakes the dumplings dry before any liquid touches them, which is what gives Armenian manti their toasted flavour.","A dough hydration that rolls thin without tearing, plus the thickness to aim for in millimetres.","Broth poured at the table rather than in the kitchen, so the texture contrast actually survives to the plate.","A folding rhythm that makes 100-plus dumplings manageable rather than punishing.",[426,427,428,429],"Rolling pin","Large shallow baking tray","Pizza wheel or sharp knife","Ladle",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},24,62,3,1250,32,590,[438],"Cold garlic yogurt, plenty of sumac, and a simple herb and tomato salad to cut the richness.",[440,443,446],{"name":441,"description":442},"Tomato-broth manti","The broth spiked with tomato paste and a knob of butter before pouring, giving a red-tinted, richer liquid — common in Aleppo Armenian kitchens.",{"name":444,"description":445},"Crown manti","The same dough and filling pinched at four corners into open squares instead of boats, which hold slightly more filling and toast more evenly.",{"name":447,"description":448},"Dry manti","Served without broth at all, straight from the oven with yogurt and sumac only, eaten with fingers as a snack alongside tea.",[450,456,461,465,469,473,476,480,483,486,487,492,497,500,504,508],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"flour","plain flour, plus more for rolling","g","For the dough",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"eggs","egg","piece",{"qty":462,"name":463,"unit":464,"group":455},130,"warm water","ml",{"qty":466,"name":467,"unit":468,"group":455},0.5,"fine salt","tsp",{"qty":451,"ref":470,"name":471,"unit":454,"group":472},"ground-beef","ground beef, or half beef and half lamb","For the filling",{"qty":457,"ref":474,"name":475,"unit":460,"group":472},"onion","onion, grated and squeezed dry",{"qty":433,"ref":477,"name":478,"unit":479,"group":472},"parsley","flat-leaf parsley, finely chopped","tbsp",{"qty":457,"ref":481,"name":482,"unit":468,"group":472},"paprika","sweet paprika",{"qty":466,"ref":484,"name":485,"unit":468,"group":472},"black-pepper","black pepper",{"qty":457,"name":467,"unit":468,"group":472},{"qty":488,"ref":489,"name":490,"unit":454,"group":491},30,"butter","butter, melted, for brushing the tray","For baking",{"qty":457,"ref":493,"name":494,"unit":495,"group":496},"stock","well-seasoned beef or chicken stock","l","To finish",{"qty":457,"ref":498,"name":499,"unit":479,"group":496,"optional":8},"tomato-paste","tomato paste",{"qty":501,"ref":502,"name":503,"unit":454,"group":496},400,"yogurt","matsun or thick yogurt, loosened with a little water",{"qty":433,"ref":505,"name":506,"unit":507,"group":496},"garlic","garlic, crushed to a paste","clove",{"qty":509,"ref":510,"name":510,"unit":468,"group":496},2,"sumac",[512,516,520,523,526,531,534],{"text":513,"title":514,"timerSeconds":515},"Work the flour, egg, salt and warm water into a firm, slightly stiff dough and knead for 8 minutes until it turns smooth and springs back slowly when pressed. Wrap it and leave it at room temperature for 30 minutes.","Make and rest the dough",1800,{"tip":517,"text":518,"title":519},"Wet onion is the main reason manti leak in the oven — squeeze harder than you think you need to.","Squeeze the grated onion hard in your fist to get rid of its water, then mix it with the meat, parsley, paprika, salt and pepper until evenly combined. Keep it cold until you are ready to fill.","Mix the filling",{"text":521,"title":522},"Roll a quarter of the dough at a time on a floured surface until it is about 1.5 mm thick and you can see your hand through it. Cut it into 4 cm squares with a pizza wheel, keeping the rest of the dough covered.","Roll and cut",{"text":524,"title":525},"Put a scant half teaspoon of filling in the middle of each square, lift two opposite edges and pinch them together at each end, leaving the centre open like a little canoe. Set them upright in a buttered tray, packed tightly against each other.","Shape the boats",{"tip":527,"text":528,"title":529,"timerSeconds":530},"Rotate the tray halfway through — the corners always run ahead of the middle.","Brush the tops lightly with melted butter and bake at 200°C for about 20 minutes, until the exposed dough is a deep biscuit gold and crisp to the tap and the meat has shrunk slightly into each boat.","Bake dry",1200,{"text":532,"title":533},"Bring the stock to a hard boil, whisking in the tomato paste if using, and taste it — it should be noticeably well seasoned, since it is the only sauce. Separately stir the crushed garlic into the loosened yogurt and leave it 20 minutes.","Heat the broth and mix the yogurt",{"text":535,"title":536},"Divide the hot manti into bowls, carry them out, and ladle boiling broth over each portion so it comes about halfway up the dumplings. Spoon cold garlic yogurt on top, dust heavily with sumac, and eat straight away.","Assemble at the table","mahn-TEE",[539,543,547],{"note":540,"swap":541,"original":542},"Lamb is closer to the older version and gives a stronger flavour. Beef is what most diaspora households use because it is milder.","Ground lamb, or a half-and-half mix","Ground beef",{"note":544,"swap":545,"original":546},"A real shortcut that many Armenian-American cooks use. They bake a little more brittle and less nutty, but the dish still works.","Square wonton wrappers, trimmed if needed","Homemade dough",{"note":548,"swap":549,"original":550},"You want the consistency of pouring cream and a definite sourness. Greek yogurt straight from the tub is too stiff and too mild.","Greek yogurt thinned with a spoon of water","Matsun for the yogurt sauce","armenian-manti","Manti (Armenian Boat-Shaped Baked Dumplings)","Manti","Մանթի","armenia","Western Armenian tradition",4,75,"medium",[561],"main",[],[470,452,502,510],[565,568,570,572],{"alt":566,"src":567},"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":566,"src":569},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-4x3.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-1x1.jpg",[575,576,577,578,579,510],"manti","armenian manti","baked dumplings","sini manti","garlic yogurt","2026-08-20","dishroute-kitchen","Tiny open dumplings pinched into boats and baked until crisp, then flooded with hot broth at the table and finished with garlic yogurt and sumac. Crunchy edges, soft middles.",{"en":584},"\u002Frecipe\u002Farmenian-manti",{"items":586,"total":818,"page":457,"limit":431,"hasMore":869},[587,621,655,686,717,746,774,784,812,840],{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":555,"region":592,"baseServings":593,"prepMinutes":594,"cookMinutes":595,"restMinutes":596,"difficulty":597,"course":598,"diet":599,"mainIngredients":600,"images":603,"keywords":613,"publishedAt":580,"updatedAt":580,"authorSlug":581},"armenian-harissa","Armenian Harissa (Wheat and Chicken Porridge)","Armenian Harissa","Հարիսա","Musa Dagh and the highlands",6,20,270,15,"hard",[561],[],[601,489,602],"chicken","cumin",[604,607,609,611],{"alt":605,"src":606},"A bowl of pale Armenian harissa porridge with melted cumin butter pooling on its smooth surface","\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-1x1.jpg",[614,615,616,617,618,619,620],"harissa","armenian harissa","wheat porridge","chicken and wheat","madagh","musa dagh","slow cooked",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":555,"region":556,"baseServings":593,"prepMinutes":626,"cookMinutes":627,"restMinutes":488,"difficulty":628,"course":629,"diet":632,"mainIngredients":637,"images":639,"keywords":649,"publishedAt":580,"updatedAt":580,"authorSlug":581},"eetch","Eetch (Armenian Bulgur and Tomato Salad)","Eetch","Իչ",25,12,"easy",[630,631],"appetizer","side",[633,634,635,636],"vegan","vegetarian","dairy-free","nut-free",[638,498,474,477],"bulgur",[640,643,645,647],{"alt":641,"src":642},"Platter of red-tinted Armenian eetch bulgur salad with chopped parsley, spring onion and lettuce leaves","\u002Fimages\u002Frecipes\u002Feetch\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-1x1.jpg",[622,650,651,652,653,654],"itch","bulgur salad","armenian meze","pepper paste","cold salad",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":555,"region":660,"baseServings":661,"prepMinutes":662,"cookMinutes":663,"restMinutes":558,"difficulty":559,"course":664,"diet":667,"mainIngredients":668,"images":669,"keywords":679,"publishedAt":580,"updatedAt":580,"authorSlug":581},"gata","Gata (Armenian Sweet Layered Pastry)","Gata","Գաթա","Nationwide",8,40,35,[665,666],"dessert","snack",[634],[452,489,458],[670,673,675,677],{"alt":671,"src":672},"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":671,"src":674},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-1x1.jpg",[656,680,681,682,683,684,685],"kata","armenian pastry","khoriz","nazook","sweet bread","tea pastry",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":555,"region":691,"baseServings":593,"prepMinutes":663,"cookMinutes":692,"restMinutes":596,"difficulty":559,"course":693,"diet":694,"mainIngredients":696,"images":701,"keywords":711,"publishedAt":580,"updatedAt":580,"authorSlug":581},"ghapama","Ghapama (Armenian Pumpkin Baked with Rice and Dried Fruit)","Ghapama","Ղափամա","Highland Armenia",110,[561,665],[634,695],"gluten-free",[697,698,699,700],"pumpkin","rice","apricot","walnuts",[702,705,707,709],{"alt":703,"src":704},"A whole baked Armenian ghapama pumpkin with its lid lifted, showing rice studded with apricots, prunes and walnuts","\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-1x1.jpg",[687,712,713,714,715,716],"stuffed pumpkin","armenian","dried apricots","rice and walnuts","holiday dish",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":555,"region":722,"baseServings":557,"prepMinutes":626,"cookMinutes":626,"restMinutes":723,"difficulty":628,"course":724,"diet":725,"mainIngredients":726,"images":729,"keywords":739,"publishedAt":580,"updatedAt":580,"authorSlug":581},"armenian-khorovats","Khorovats (Armenian Charcoal-Grilled Skewers)","Khorovats","Խորոված","Ararat Valley",240,[561],[635],[727,474,484,728],"pork-shoulder","eggplant",[730,733,735,737],{"alt":731,"src":732},"Flat skewers of charred Armenian khorovats resting on lavash beside blistered aubergines and peppers","\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-1x1.jpg",[740,741,742,743,744,745],"khorovats","armenian barbecue","grilled pork skewers","shampoor","mangal","charcoal grilling",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":555,"region":660,"baseServings":661,"prepMinutes":662,"cookMinutes":594,"restMinutes":751,"difficulty":559,"course":752,"diet":754,"mainIngredients":755,"images":757,"keywords":767,"publishedAt":580,"updatedAt":580,"authorSlug":581},"armenian-lavash","Lavash (Armenian Thin Tonir Flatbread)","Lavash","Լավաշ",60,[753],"bread",[633,634,635,636],[452,756],"yeast",[758,761,763,765],{"alt":759,"src":760},"A stack of thin blistered Armenian lavash sheets, one folded back to show the charred bubbles","\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-1x1.jpg",[768,769,770,771,772,773],"lavash","armenian flatbread","tonir bread","thin flatbread","unleavened bread","unesco heritage",{"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":555,"region":556,"baseServings":557,"prepMinutes":558,"cookMinutes":488,"restMinutes":488,"difficulty":559,"course":775,"diet":776,"mainIngredients":777,"images":778,"keywords":783,"publishedAt":580,"updatedAt":580,"authorSlug":581},[561],[],[470,452,502,510],[779,780,781,782],{"alt":566,"src":567},{"alt":566,"src":569},{"alt":566,"src":571},{"alt":566,"src":573},[575,576,577,578,579,510],{"slug":785,"title":786,"shortTitle":787,"nativeName":788,"countrySlug":555,"region":660,"baseServings":557,"prepMinutes":596,"cookMinutes":751,"difficulty":628,"course":789,"diet":791,"mainIngredients":792,"images":795,"keywords":805,"publishedAt":580,"updatedAt":580,"authorSlug":581},"armenian-spas","Spas (Armenian Yogurt and Wheat Soup)","Spas","Սպաս",[790],"soup",[634],[502,458,793,794],"cilantro","mint",[796,799,801,803],{"alt":797,"src":798},"Bowl of white Armenian spas soup flecked with chopped coriander and mint, with lavash torn beside it","\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero.jpg",{"alt":797,"src":800},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-16x9.jpg",{"alt":797,"src":802},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-4x3.jpg",{"alt":797,"src":804},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-1x1.jpg",[806,807,808,809,810,811],"spas","armenian yogurt soup","matsun","wheat soup","tanabur","herb soup",{"slug":813,"title":814,"shortTitle":815,"nativeName":816,"countrySlug":555,"region":722,"baseServings":557,"prepMinutes":817,"cookMinutes":751,"restMinutes":818,"difficulty":559,"course":819,"diet":820,"mainIngredients":821,"images":823,"keywords":833,"publishedAt":580,"updatedAt":580,"authorSlug":581},"armenian-dolma","Tolma (Armenian Stuffed Grape Leaves with Lamb and Rice)","Tolma","Տոլմա",45,10,[561],[],[822,698,474,477],"lamb",[824,827,829,831],{"alt":825,"src":826},"Rows of rolled Armenian tolma packed in a pot, with a bowl of garlic 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