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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":514,"substitutions":515,"slug":528,"title":529,"shortTitle":530,"nativeName":530,"countrySlug":531,"baseServings":532,"prepMinutes":533,"cookMinutes":534,"restMinutes":535,"difficulty":536,"course":537,"diet":540,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":528,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Small dried broad beans with their skins on, called ħabb tal-ful in Maltese and often sold as brown fava beans in Middle Eastern shops. The skins are essential: they give bigilla its dark colour and slightly bitter, earthy taste. Peeled or split fava beans produce a pale, sweet purée that is a different dish.","What kind of beans do I need for bigilla?",{"answer":398,"question":399},"Hummus is chickpeas with tahini and lemon, and is smooth. Ful medames is a warm Egyptian dish of stewed fava beans, usually eaten as a meal with egg and bread. Bigilla is coarser than both, contains no tahini, and is dominated by raw garlic and fresh herbs rather than acid or sesame.","How is bigilla different from hummus or ful medames?",{"answer":401,"question":402},"You can, but you will not get bigilla. The dip is meant to be coarse, with recognisable pieces of bean and skin, and a processor turns it into a uniform paste. If you must use one, pulse three or four times at most and finish by hand with a fork.","Can I use a food processor?",{"answer":404,"question":405},"Not enough liquid or oil. The paste thickens noticeably as it cools, so it should look slightly looser than you want while it is still warm. Beat in some of the reserved bean cooking water a spoonful at a time, followed by more olive oil, until it holds together and drops from a spoon.","Why is my bigilla dry and crumbly?",{"answer":407,"question":408},"Warm or at room temperature. Straight from the fridge it sets into a stiff block that breaks crackers and tastes muted, since cold flattens the garlic and herbs. Take it out well in advance, or warm it briefly with a splash of water and stir before serving.","Should bigilla be served hot or cold?",[410,411,412,413,414,415],"Soak the beans at least 12 hours, ideally 24. Under-soaked broad beans stay stubbornly firm no matter how long you boil them.","Do not salt the cooking water until the beans are already soft — salt added early can keep the skins tough.","Cook until the beans genuinely collapse when pressed against the side of the pot. If they still hold their shape, they are not ready and the dip will be gritty.","Reserve a cup of the cooking liquid before draining. You will almost certainly need it to loosen the paste to a scoopable texture.","Crush with a fork, potato masher or the back of a wooden spoon. A blender turns bigilla into hummus-textured paste and loses the character completely.","Add the garlic and herbs off the heat. Cooked garlic goes sweet and mild, and this dip depends on the raw bite.","🫘","Bigilla is a thick, garlicky paste of dried broad beans, and it is the most Maltese thing on any table of nibbles. The beans — small dark ħabb tal-ful, cooked skins and all — are simmered until they fall apart, then crushed with a great deal of raw garlic, olive oil, parsley, mint and chilli into something between a dip and a spread. It is deliberately rough, never smooth, and it tastes earthy, warm with garlic and faintly bitter from the bean skins, which is exactly the point. Served warm with galletti, the dry Maltese water crackers, it costs almost nothing and disappears faster than anything else you put out.","Broad beans are one of the oldest cultivated crops in the Mediterranean and one of the few things that grow reliably on Malta's thin limestone soil in winter. Dried, they keep indefinitely, and for most of Maltese history they were the protein that filled the gap between meat, which was expensive, and fish, which depended on the weather. Bigilla is what those beans became: a way of turning something dry and cheap into something worth eating, using ingredients that cost nothing extra — garlic, oil, herbs.\n\nThe specific bean matters. Ħabb tal-ful are small, dark, thick-skinned broad beans, and unlike the pale, peeled beans used for Egyptian ful medames or Greek fava, they are cooked with their skins on. That is where the dip gets its brown-grey colour and its slightly bitter, mineral edge. Maltese cooks who use peeled beans get something paler, sweeter and, most would say, not quite bigilla. It is also why the paste is left coarse — a food processor produces a smooth beige purée that loses the texture entirely.\n\nBigilla used to be street food. Vendors sold it warm from pots, ladled onto paper with crackers, and it was ordinary weekday food rather than anything special. Now it turns up as part of a Maltese platter alongside ġbejniet, olives, sundried tomatoes and Maltese sausage, in bars and at village festas, and it has quietly become a marker of national food identity — the sort of thing Maltese people abroad make when they want to feed someone their country. The one non-negotiable is that it should be eaten warm or at least at room temperature. Cold from the fridge it stiffens into a paste that no cracker will survive.","Keeps 5 days refrigerated with a layer of olive oil on the surface to stop it drying out. It stiffens considerably when cold, so take it out at least 30 minutes before serving and stir in a spoonful of warm water to bring it back to a scoopable texture. Freezes for 3 months in portions; thaw in the fridge and refresh with olive oil, fresh garlic and a little chopped parsley, since the herb flavour fades in the freezer.",[421,422,423,424],"Uses whole skin-on dried broad beans for the real colour, bitterness and texture, not a pale purée.","Crushed by hand rather than blitzed, keeping the coarse consistency Maltese cooks insist on.","Garlic added raw and off the heat, so it stays sharp instead of turning sweet and flat.","Costs very little, keeps for days and needs nothing more complicated than a pot and a fork.",[426,427,428],"Large pot","Potato masher or sturdy fork","Mixing bowl",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},11,26,10,320,12,250,[437],"Galletti crackers, a plate of olives, sundried tomatoes and Maltese ġbejniet cheeselets, with cold beer or wine.",[439,442,445],{"name":440,"description":441},"Bigilla with extra chilli","Fresh red chilli chopped through the finished paste and a chilli-infused oil on top, which is how many bars serve it with beer.",{"name":443,"description":444},"Smooth bigilla","Blitzed briefly for a spreadable version used on toast or as a sandwich filling. Common in cafés, disapproved of by traditionalists.",{"name":446,"description":447},"Bigilla with anchovy","A chopped anchovy fillet or two crushed into the warm beans, adding salt and depth without announcing itself as fish.",[449,454,459,465,469,473,476,481,485],{"qty":450,"name":451,"unit":452,"group":453},400,"dried skin-on broad beans (ħabb tal-ful)","g","For the beans",{"qty":455,"ref":456,"name":457,"unit":458,"group":453},2,"bay-leaf","bay leaves","piece",{"qty":460,"ref":461,"name":462,"unit":463,"group":464},6,"garlic","garlic cloves, finely chopped or crushed","clove","To crush in",{"qty":460,"ref":466,"name":467,"unit":468,"group":464},"olive-oil","extra virgin olive oil, plus more to finish","tbsp",{"qty":470,"ref":471,"name":472,"unit":468,"group":464},5,"parsley","flat-leaf parsley, finely chopped",{"qty":455,"ref":474,"name":475,"unit":468,"group":464},"mint","fresh mint, finely chopped",{"qty":477,"ref":478,"name":479,"unit":480,"group":464},0.5,"chili-flakes","dried chilli flakes, or more to taste","tsp",{"qty":482,"ref":483,"name":484,"unit":458,"group":464,"optional":8},1,"lemon","lemon, juiced",{"qty":486,"name":487,"unit":488,"group":464},null,"salt and black pepper","to taste",[490,495,500,503,507,510],{"tip":491,"text":492,"title":493,"timerSeconds":494},"In warm weather soak them in the fridge so they do not start to ferment.","Cover the dried broad beans with plenty of cold water and leave to soak for at least 12 hours, or overnight and into the next morning. They should swell to roughly double their size and the skins should look plump rather than wrinkled.","Soak the beans",43200,{"tip":496,"text":497,"title":498,"timerSeconds":499},"Top up with hot water if the level drops below the beans — they need to stay submerged to soften evenly.","Drain, cover with fresh water by 5 cm, add the bay leaves and bring to a boil. Skim the foam, then simmer for 60–90 minutes until the beans crush effortlessly against the side of the pot with no firm centre left. Salt only in the last 10 minutes.","Boil until collapsing",5400,{"text":501,"title":502},"Scoop out a mugful of the cooking water and set it aside, then drain the beans and discard the bay leaves. Tip the hot beans into a bowl and let the steam escape for a couple of minutes.","Drain, keeping the liquid",{"tip":504,"text":505,"title":506},"Stop well before it looks smooth — coarse is the correct texture and it firms up as it cools.","Mash the warm beans with a potato masher or fork until you have a rough paste with plenty of broken skins and half-crushed beans still visible. Loosen with the reserved cooking water a spoonful at a time until it drops thickly from the masher.","Crush by hand",{"text":508,"title":509},"Beat in the raw garlic, olive oil, parsley, mint and chilli flakes while the beans are still warm so the flavours spread. Season with salt and plenty of black pepper, and add the lemon juice if you want a sharper finish.","Add garlic, herbs and oil",{"text":511,"title":512,"timerSeconds":513},"Let the bigilla sit for 15 minutes so the garlic works into the beans, then taste again and adjust. Spread in a shallow bowl, dent the surface with a spoon, pour olive oil into the hollows and serve warm with galletti crackers.","Rest and serve warm",900,"bee-JIL-la",[516,520,524],{"note":517,"swap":518,"original":519},"Look for small brown fava beans, sold for ful medames. Avoid split or peeled fava, which give a pale, sweet purée rather than bigilla.","Any dried whole fava beans with skins on, from Middle Eastern or Mediterranean grocers","Ħabb tal-ful (dried skin-on broad beans)",{"note":521,"swap":522,"original":523},"A real shortcut that works. Warm them through with a little water first, then crush. The texture is softer and the flavour slightly flatter, so be generous with the garlic.","2 tins of cooked fava beans, drained","Dried beans",{"note":525,"swap":526,"original":527},"You want something dry and brittle rather than soft. Anything that snaps cleanly works in place of galletti.","Water biscuits, cream crackers or toasted flatbread","Galletti crackers","bigilla","Bigilla (Maltese Broad Bean and Garlic Dip)","Bigilla","malta",8,15,90,720,"easy",[538,539],"appetizer","snack",[541,542,543,544],"vegan","vegetarian","dairy-free","nut-free",[461,471,474,466],[547,550,552,554],{"alt":548,"src":549},"Shallow bowl of coarse Maltese bigilla broad bean dip with olive oil, parsley and chilli flakes","\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-4x3.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-1x1.jpg",[528,557,558,559,560,531,561],"broad bean dip","maltese dip","fava bean paste","garlic dip","galletti","2026-08-20","dishroute-kitchen","Dried broad beans boiled soft and crushed with raw garlic, parsley, mint and chilli into a coarse warm paste, scooped up with brittle Maltese galletti crackers.",{"en":566},"\u002Frecipe\u002Fbigilla",{"items":568,"total":432,"page":482,"limit":837,"hasMore":838},[569,601,611,640,668,697,724,753,779,809],{"slug":570,"title":571,"shortTitle":572,"nativeName":572,"countrySlug":531,"baseServings":573,"prepMinutes":574,"cookMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":581,"images":586,"keywords":596,"publishedAt":562,"updatedAt":562,"authorSlug":563},"aljotta","Aljotta (Maltese Garlic and Tomato Fish Broth)","Aljotta",4,25,55,"medium",[578],"soup",[580,543],"pescatarian",[582,461,583,584,585],"white-fish","tomato","marjoram","rice",[587,590,592,594],{"alt":588,"src":589},"Bowl of Maltese aljotta fish broth with rice, flakes of white fish, tomato and fresh mint","\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-1x1.jpg",[570,597,598,599,531,600],"maltese fish soup","garlic fish broth","mediterranean soup","rockfish",{"slug":528,"title":529,"shortTitle":530,"nativeName":530,"countrySlug":531,"baseServings":532,"prepMinutes":533,"cookMinutes":534,"restMinutes":535,"difficulty":536,"course":602,"diet":603,"mainIngredients":604,"images":605,"keywords":610,"publishedAt":562,"updatedAt":562,"authorSlug":563},[538,539],[541,542,543,544],[461,471,474,466],[606,607,608,609],{"alt":548,"src":549},{"alt":548,"src":551},{"alt":548,"src":553},{"alt":548,"src":555},[528,557,558,559,560,531,561],{"slug":612,"title":613,"shortTitle":614,"nativeName":614,"countrySlug":531,"baseServings":573,"prepMinutes":615,"cookMinutes":616,"difficulty":576,"course":617,"diet":619,"mainIngredients":620,"images":625,"keywords":635,"publishedAt":562,"updatedAt":562,"authorSlug":563},"bragioli","Braġioli (Maltese Beef Olives with Egg and Bacon)","Braġioli",40,100,[618],"main",[543],[621,622,623,624,583],"beef-chuck","ground-pork","bacon","eggs",[626,629,631,633],{"alt":627,"src":628},"Sliced Maltese beef olives showing pork and egg filling, in a dark tomato and wine sauce","\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-1x1.jpg",[612,636,637,638,531,639],"maltese beef olives","stuffed beef rolls","braised beef","beef involtini",{"slug":641,"title":642,"shortTitle":643,"nativeName":643,"countrySlug":531,"baseServings":573,"prepMinutes":644,"cookMinutes":645,"restMinutes":513,"difficulty":576,"course":646,"diet":648,"mainIngredients":649,"images":652,"keywords":662,"publishedAt":667,"updatedAt":667,"authorSlug":563},"ftira","Ftira (Maltese Ringed Sourdough Flatbread)","Ftira",30,20,[647],"bread",[541,542,543,544],[650,651,466],"flour","yeast",[653,656,658,660],{"alt":654,"src":655},"Two ring-shaped Maltese ftira loaves with dark blistered crusts, one split open on a wooden board","\u002Fimages\u002Frecipes\u002Fftira\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-1x1.jpg",[641,663,664,665,531,666],"maltese bread","sourdough flatbread","hobz biz-zejt","ring loaf","2026-08-21",{"slug":669,"title":670,"shortTitle":671,"nativeName":671,"countrySlug":531,"baseServings":645,"prepMinutes":615,"cookMinutes":672,"restMinutes":644,"difficulty":576,"course":673,"diet":676,"mainIngredients":677,"images":681,"keywords":691,"publishedAt":667,"updatedAt":667,"authorSlug":563},"imqaret","Imqaret (Maltese Fried Date Pastries)","Imqaret",35,[674,675],"dessert","street-food",[542,544],[678,679,650,680],"dates","semolina","orange",[682,685,687,689],{"alt":683,"src":684},"Diamond-shaped Maltese imqaret date pastries fried golden, one broken open to show the dark date filling","\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-1x1.jpg",[669,692,693,694,695,696],"maltese date pastry","fried date sweets","malta street food","festa sweets","semolina pastry",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":531,"baseServings":460,"prepMinutes":574,"cookMinutes":702,"restMinutes":645,"difficulty":536,"course":703,"diet":704,"mainIngredients":705,"images":708,"keywords":718,"publishedAt":562,"updatedAt":562,"authorSlug":563},"imqarrun-il-forn","Imqarrun il-Forn (Maltese Baked Macaroni with Meat Sauce)","Imqarrun il-Forn","Imqarrun il-forn",120,[618],[],[706,707,622,583,624],"pasta","ground-beef",[709,712,714,716],{"alt":710,"src":711},"Square of Maltese baked macaroni with browned crusty top, showing meat sauce and set pasta inside","\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-1x1.jpg",[719,720,721,722,531,723],"imqarrun il-forn","maltese baked macaroni","pasta bake","meat sauce","sunday lunch",{"slug":725,"title":726,"shortTitle":727,"nativeName":727,"countrySlug":531,"baseServings":460,"prepMinutes":645,"cookMinutes":728,"restMinutes":644,"difficulty":536,"course":729,"diet":731,"mainIngredients":733,"images":738,"keywords":748,"publishedAt":562,"updatedAt":562,"authorSlug":563},"maltese-kapunata","Kapunata (Maltese Aubergine, Caper and Olive Stew)","Kapunata",45,[730,538],"side",[541,542,732,543],"gluten-free",[734,583,735,736,737],"eggplant","capers","olives","bell-pepper",[739,742,744,746],{"alt":740,"src":741},"Bowl of Maltese kapunata with browned aubergine cubes, peppers, olives and capers in thick tomato","\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-4x3.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-1x1.jpg",[749,750,751,735,734,531,752],"kapunata","maltese caponata","aubergine stew","vegan side",{"slug":754,"title":755,"shortTitle":756,"nativeName":756,"countrySlug":531,"baseServings":434,"prepMinutes":757,"cookMinutes":644,"restMinutes":757,"difficulty":758,"course":759,"diet":760,"mainIngredients":761,"images":764,"keywords":774,"publishedAt":667,"updatedAt":667,"authorSlug":563},"pastizzi","Pastizzi tal-Irkotta (Maltese Flaky Ricotta Parcels)","Pastizzi tal-Irkotta",60,"hard",[539,675],[542,544],[762,650,763,624],"ricotta","butter",[765,768,770,772],{"alt":766,"src":767},"Tray of diamond-shaped Maltese pastizzi with flaky golden layers and a ricotta filling showing at the seam","\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero-4x3.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero-1x1.jpg",[754,775,776,777,694,778],"maltese ricotta pastry","irkotta","pastizzerija","flaky 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