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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":500,"pronunciation":528,"substitutions":529,"slug":542,"title":543,"shortTitle":544,"nativeName":545,"countrySlug":546,"region":547,"baseServings":432,"prepMinutes":434,"cookMinutes":548,"difficulty":549,"course":550,"diet":552,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":542,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"Almost certainly heat, speed, or both. Yogurt proteins separate when they hit high temperature quickly, which is why the egg and flour go in cold and the pot comes up slowly with constant stirring. If it splits, take it straight off the heat and blitz it with a stick blender — it will not be perfect, but it will be smooth enough to serve.","Why did my yogurt soup curdle?",{"answer":398,"question":399},"Yes. The fasting version uses only flour slaked in cold water as the stabiliser, and it is completely traditional. It is less forgiving, so stir continuously and keep the heat lower than you think necessary. Use about a tablespoon and a half of flour in place of each egg.","Can I make spas without egg?",{"answer":401,"question":402},"Both, depending on the season. Hot spas is winter and convalescent food, served steaming with bread. Cold spas is a summer dish, thinned with water or ice and eaten almost like a drinkable yogurt with herbs. The same pot can go either way — just make it slightly thicker if you intend to chill it.","Is spas served hot or cold?",{"answer":404,"question":405},"Matsun is the Armenian cultured milk — thicker and noticeably more sour than most supermarket yogurt, cultured with different bacteria. Full-fat plain yogurt works as a substitute, and a small squeeze of lemon added at the end brings the acidity closer. Avoid Greek-style strained yogurt on its own, which is too dense and needs thinning first.","What is matsun and do I need it?",{"answer":407,"question":408},"It helps a great deal. Soaked hulled wheat cooks in about 45 minutes; unsoaked it can take well over an hour and often stays chalky at the centre. If you forget, use pearl barley instead, which cooks reliably in 40 minutes without any soaking.","Do I have to soak the wheat overnight?",[410,411,412,413,414,415],"Whisk the egg and flour into the cold yogurt before any heat is involved. Adding them to warm yogurt guarantees lumps.","Stir in one direction, without stopping, the entire time the pot is coming up to temperature. This is a ten-minute job you cannot walk away from.","Never let it boil hard. A few lazy bubbles at the edge is the maximum; a rolling boil splits it even with the egg in there.","Full-fat yogurt is much more forgiving than low-fat, which breaks easily and tastes thin.","Add the dried mint at the very end, off the heat, rubbing it between your palms as it goes in so the oils release.","If you plan to serve it cold, make it slightly thicker than you want — it loosens as it chills and the sourness reads stronger.","🥛","Spas is a soup made almost entirely of yogurt. Matsun is whisked with egg and flour, brought slowly up to heat while being stirred constantly so it thickens instead of curdling, then loosened with the starchy water from cooked hulled wheat and finished with a heap of chopped coriander and dried mint. It tastes sharply sour, faintly grainy, and much lighter than its whiteness suggests — closer to a savoury drinking yogurt with body than to a cream soup. Armenians eat it hot when it is cold outside and cold when it is hot, which makes it one of the few dishes on the table twelve months a year.","Soured milk soups are the shared inheritance of the whole region, from Iranian ash-e mast to Turkish yayla çorbası to the Georgian matsvnis supi, and they all solve the same technical problem: yogurt breaks when it meets heat, so you have to give it something to hold onto. Armenians solve it with egg and a little flour, whisked in cold and warmed up gradually with continuous stirring. Get it right and the soup is smooth and pourable; get it wrong and you have a pot of grainy curds floating in whey, which is a mistake every Armenian cook makes exactly once.\n\nThe grain in spas is what varies by household and region. Hulled wheat — dzavar or korkot — is the most traditional and gives the best body, but rice, pearl barley and even chickpeas all appear, and in some villages the soup is thickened with nothing but flour. The herbs are less negotiable: coriander in quantity, dried mint rubbed between the palms, and often a little tarragon or dill. The proportion of green to white should be high enough that the finished soup looks flecked rather than plain.\n\nSpas also carries a role beyond dinner. It is standard convalescent food, given to people recovering from illness or from a long night, and standard fasting-season food when made without egg. Cold spas in summer, thinned further and served with ice, doubles as a drink and shades into the same territory as tan, the salted yogurt drink poured at every khorovats. In a cuisine that stores so much of its food in soured milk, spas is what that store tastes like when it is warmed up.","Spas keeps 3 days refrigerated and thickens considerably as it sits — loosen it with water or milk when reheating. Warm it gently over low heat with constant stirring, exactly as when you made it, because a fast reheat splits it just as readily as a fast cook. It does not freeze: the yogurt separates irreversibly on thawing and no amount of whisking brings it back. Cold leftovers are genuinely good straight from the fridge with extra herbs stirred in.",[421,422,423,424],"The stabilising method explained step by step, so the yogurt thickens smoothly instead of splitting into curds.","Uses the wheat cooking water rather than plain water, which gives the soup body without extra flour.","Herb quantities that are actually Armenian — measured in handfuls, not as a garnish.","Works hot or chilled from the same pot, with the adjustment each version needs.",[426,427,428],"Heavy-based saucepan","Balloon whisk","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},11,32,4,14,15,290,[437],"Warm lavash, a plate of raw herbs, and a dish of salty white cheese for tearing into the bowl.",[439,442,445],{"name":440,"description":441},"Cold summer spas","Chilled thoroughly, thinned with cold water or ice, and served with extra herbs and cucumber — halfway between a soup and the yogurt drink tan.",{"name":443,"description":444},"Spas with fried onion","A spoonful of onion softened in butter until deeply golden stirred through each bowl, adding sweetness against the sourness.",{"name":446,"description":447},"Chickpea spas","Cooked chickpeas in place of some of the wheat, which makes the soup substantial enough to be a full meal on its own.",[449,455,459,464,468,472,475,478,482,487,491,495],{"qty":450,"name":451,"note":452,"unit":453,"group":454},100,"hulled wheat (dzavar or korkot), soaked overnight","or pearl barley","g","For the grain",{"qty":456,"name":457,"unit":458,"group":454,"noScale":8},1,"water","l",{"qty":460,"ref":461,"name":462,"unit":453,"group":463},700,"yogurt","matsun or full-fat plain yogurt","For the soup",{"qty":456,"ref":465,"name":466,"unit":467,"group":463},"eggs","egg","piece",{"qty":456,"ref":469,"name":470,"unit":471,"group":463},"flour","plain flour","tbsp",{"qty":456,"ref":473,"name":474,"unit":467,"group":463},"onion","onion, finely chopped",{"qty":476,"ref":477,"name":477,"unit":453,"group":463},20,"butter",{"qty":479,"name":480,"unit":481,"group":463},1.5,"fine salt","tsp",{"qty":456,"ref":483,"name":484,"unit":485,"group":486},"cilantro","coriander leaves, finely chopped","cup","To finish",{"qty":488,"ref":489,"name":490,"unit":481,"group":486},2,"mint","dried mint",{"qty":492,"ref":493,"name":494,"unit":485,"group":486,"optional":8},0.5,"parsley","flat-leaf parsley, chopped",{"qty":496,"ref":497,"name":498,"unit":499,"group":486},null,"black-pepper","black pepper","to taste",[501,505,509,513,518,521,525],{"text":502,"title":503,"timerSeconds":504},"Drain the soaked wheat, cover it with the water, and simmer for about 45 minutes until the grains are tender and split open but still distinct. Do not drain it — the starchy cooking liquid is the base of the soup.","Cook the wheat",2700,{"text":506,"title":507,"timerSeconds":508},"Melt the butter in a small pan and cook the chopped onion over low heat for about 10 minutes until it is completely soft and translucent with no colour at all. Set it aside.","Soften the onion",600,{"tip":510,"text":511,"title":512},"Push the mixture through a sieve if you can still see flecks of flour after a minute of whisking.","Whisk the yogurt, egg and flour together in a bowl while everything is still cold, working until there is not a single lump and the mixture pours in a smooth ribbon. This step is what keeps the soup from splitting.","Stabilise the yogurt",{"tip":514,"text":515,"title":516,"timerSeconds":517},"Do not stop stirring and do not raise the heat. Both do the same damage.","Pour the yogurt mixture into a heavy pan over the lowest heat and stir constantly in one direction with a wooden spoon for 10 to 12 minutes. It will gradually thicken and turn glossy, and steam will rise before any bubble appears.","Bring it up slowly",720,{"text":519,"title":520},"Ladle the hot wheat and its cooking liquid into the thickened yogurt a little at a time, stirring after each addition, until the soup is the consistency of thin cream. Stir in the softened onion and salt.","Combine with the wheat",{"text":522,"title":523,"timerSeconds":524},"Let the soup sit at a bare simmer for 5 minutes, then take it off the heat and stir in the coriander and the dried mint, rubbing the mint between your palms as it falls in. Grind over black pepper and taste for salt.","Finish with herbs",300,{"text":526,"title":527},"Ladle into bowls immediately for the hot version, with extra herbs on top and lavash alongside. For the summer version, cool the pot completely, refrigerate for at least 3 hours, and thin with cold water before serving.","Serve hot or chill","spahs",[530,534,538],{"note":531,"swap":532,"original":533},"Barley behaves almost identically. Rice cooks faster and gives a softer soup; add it about 20 minutes before the end.","Pearl barley, or short-grain rice","Hulled wheat (dzavar)",{"note":535,"swap":536,"original":537},"Matsun is sharper than most commercial yogurt. A little lemon juice gets closer to the acidity, but add it at the end, not before heating.","Full-fat plain yogurt with a squeeze of lemon","Matsun",{"note":539,"swap":540,"original":541},"This is the fasting-season version and is fully traditional. It needs even more careful stirring, since flour alone is a weaker stabiliser than egg.","An extra tablespoon of flour slaked in cold water","Egg","armenian-spas","Spas (Armenian Yogurt and Wheat Soup)","Spas","Սպաս","armenia","Nationwide",60,"easy",[551],"soup",[553],"vegetarian",[461,465,483,489],[556,559,561,563],{"alt":557,"src":558},"Bowl of white Armenian spas soup flecked with chopped coriander and mint, with lavash torn beside it","\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-1x1.jpg",[566,567,568,569,570,571],"spas","armenian yogurt soup","matsun","wheat soup","tanabur","herb soup","2026-08-20","dishroute-kitchen","Cultured yogurt stabilised with egg and flour so it never splits, simmered with hulled wheat and a mass of coriander and mint. Served steaming in winter, chilled in summer.",{"en":576},"\u002Frecipe\u002Farmenian-spas",{"items":578,"total":808,"page":456,"limit":859,"hasMore":860},[579,612,647,679,710,739,766,792,802,830],{"slug":580,"title":581,"shortTitle":582,"nativeName":583,"countrySlug":546,"region":584,"baseServings":585,"prepMinutes":476,"cookMinutes":586,"restMinutes":434,"difficulty":587,"course":588,"diet":590,"mainIngredients":591,"images":594,"keywords":604,"publishedAt":572,"updatedAt":572,"authorSlug":573},"armenian-harissa","Armenian Harissa (Wheat and Chicken Porridge)","Armenian Harissa","Հարիսա","Musa Dagh and the highlands",6,270,"hard",[589],"main",[],[592,477,593],"chicken","cumin",[595,598,600,602],{"alt":596,"src":597},"A bowl of pale Armenian harissa porridge with melted cumin butter pooling on its smooth surface","\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-1x1.jpg",[605,606,607,608,609,610,611],"harissa","armenian harissa","wheat porridge","chicken and wheat","madagh","musa dagh","slow cooked",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":546,"region":617,"baseServings":585,"prepMinutes":618,"cookMinutes":619,"restMinutes":620,"difficulty":549,"course":621,"diet":624,"mainIngredients":628,"images":631,"keywords":641,"publishedAt":572,"updatedAt":572,"authorSlug":573},"eetch","Eetch (Armenian Bulgur and Tomato Salad)","Eetch","Իչ","Western Armenian tradition",25,12,30,[622,623],"appetizer","side",[625,553,626,627],"vegan","dairy-free","nut-free",[629,630,473,493],"bulgur","tomato-paste",[632,635,637,639],{"alt":633,"src":634},"Platter of red-tinted Armenian eetch bulgur salad with chopped parsley, spring onion and lettuce leaves","\u002Fimages\u002Frecipes\u002Feetch\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-1x1.jpg",[613,642,643,644,645,646],"itch","bulgur salad","armenian meze","pepper paste","cold salad",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":546,"region":547,"baseServings":652,"prepMinutes":653,"cookMinutes":654,"restMinutes":655,"difficulty":656,"course":657,"diet":660,"mainIngredients":661,"images":662,"keywords":672,"publishedAt":572,"updatedAt":572,"authorSlug":573},"gata","Gata (Armenian Sweet Layered Pastry)","Gata","Գաթա",8,40,35,75,"medium",[658,659],"dessert","snack",[553],[469,477,465],[663,666,668,670],{"alt":664,"src":665},"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":664,"src":667},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-1x1.jpg",[648,673,674,675,676,677,678],"kata","armenian pastry","khoriz","nazook","sweet bread","tea pastry",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":546,"region":684,"baseServings":585,"prepMinutes":654,"cookMinutes":685,"restMinutes":434,"difficulty":656,"course":686,"diet":687,"mainIngredients":689,"images":694,"keywords":704,"publishedAt":572,"updatedAt":572,"authorSlug":573},"ghapama","Ghapama (Armenian Pumpkin Baked with Rice and Dried Fruit)","Ghapama","Ղափամա","Highland Armenia",110,[589,658],[553,688],"gluten-free",[690,691,692,693],"pumpkin","rice","apricot","walnuts",[695,698,700,702],{"alt":696,"src":697},"A whole baked Armenian ghapama pumpkin with its lid lifted, showing rice studded with apricots, prunes and walnuts","\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-1x1.jpg",[680,705,706,707,708,709],"stuffed pumpkin","armenian","dried apricots","rice and walnuts","holiday dish",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":546,"region":715,"baseServings":432,"prepMinutes":618,"cookMinutes":618,"restMinutes":716,"difficulty":549,"course":717,"diet":718,"mainIngredients":719,"images":722,"keywords":732,"publishedAt":572,"updatedAt":572,"authorSlug":573},"armenian-khorovats","Khorovats (Armenian Charcoal-Grilled Skewers)","Khorovats","Խորոված","Ararat Valley",240,[589],[626],[720,473,497,721],"pork-shoulder","eggplant",[723,726,728,730],{"alt":724,"src":725},"Flat skewers of charred Armenian khorovats resting on lavash beside blistered aubergines and peppers","\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-1x1.jpg",[733,734,735,736,737,738],"khorovats","armenian barbecue","grilled pork skewers","shampoor","mangal","charcoal grilling",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":546,"region":547,"baseServings":652,"prepMinutes":653,"cookMinutes":476,"restMinutes":548,"difficulty":656,"course":744,"diet":746,"mainIngredients":747,"images":749,"keywords":759,"publishedAt":572,"updatedAt":572,"authorSlug":573},"armenian-lavash","Lavash (Armenian Thin Tonir Flatbread)","Lavash","Լավաշ",[745],"bread",[625,553,626,627],[469,748],"yeast",[750,753,755,757],{"alt":751,"src":752},"A stack of thin blistered Armenian lavash sheets, one folded back to show the charred bubbles","\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-1x1.jpg",[760,761,762,763,764,765],"lavash","armenian flatbread","tonir bread","thin flatbread","unleavened bread","unesco heritage",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":546,"region":617,"baseServings":432,"prepMinutes":655,"cookMinutes":620,"restMinutes":620,"difficulty":656,"course":771,"diet":772,"mainIngredients":773,"images":776,"keywords":786,"publishedAt":572,"updatedAt":572,"authorSlug":573},"armenian-manti","Manti (Armenian Boat-Shaped Baked Dumplings)","Manti","Մանթի",[589],[],[774,469,461,775],"ground-beef","sumac",[777,780,782,784],{"alt":778,"src":779},"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":778,"src":781},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-1x1.jpg",[787,788,789,790,791,775],"manti","armenian manti","baked dumplings","sini manti","garlic yogurt",{"slug":542,"title":543,"shortTitle":544,"nativeName":545,"countrySlug":546,"region":547,"baseServings":432,"prepMinutes":434,"cookMinutes":548,"difficulty":549,"course":793,"diet":794,"mainIngredients":795,"images":796,"keywords":801,"publishedAt":572,"updatedAt":572,"authorSlug":573},[551],[553],[461,465,483,489],[797,798,799,800],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,568,569,570,571],{"slug":803,"title":804,"shortTitle":805,"nativeName":806,"countrySlug":546,"region":715,"baseServings":432,"prepMinutes":807,"cookMinutes":548,"restMinutes":808,"difficulty":656,"course":809,"diet":810,"mainIngredients":811,"images":813,"keywords":823,"publishedAt":572,"updatedAt":572,"authorSlug":573},"armenian-dolma","Tolma (Armenian Stuffed Grape Leaves with Lamb and Rice)","Tolma","Տոլմա",45,10,[589],[],[812,691,473,493],"lamb",[814,817,819,821],{"alt":815,"src":816},"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":815,"src":818},"\u002Fimages\u002Frecipes\u002Farmenian-dolma\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Farmenian-dolma\u002Fhero-4x3.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Farmenian-dolma\u002Fhero-1x1.jpg",[824,825,826,827,828,829],"tolma","armenian dolma","stuffed grape leaves","lamb and rice","caucasus","vine leaves",{"slug":831,"title":832,"shortTitle":833,"nativeName":834,"countrySlug":546,"region":835,"baseServings":585,"prepMinutes":807,"cookMinutes":618,"restMinutes":620,"difficulty":656,"course":836,"diet":838,"mainIngredients":839,"images":842,"keywords":852,"publishedAt":572,"updatedAt":572,"authorSlug":573},"zhingyalov-hats","Zhingyalov Hats (Armenian Herb-Stuffed Flatbread)","Zhingyalov Hats","Ժենգյալով 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