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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":529,"pronunciation":558,"substitutions":559,"slug":572,"title":573,"shortTitle":574,"nativeName":575,"romanized":576,"countrySlug":577,"region":578,"baseServings":579,"prepMinutes":580,"cookMinutes":581,"restMinutes":582,"difficulty":583,"course":584,"diet":586,"mainIngredients":590,"images":591,"keywords":601,"publishedAt":608,"updatedAt":608,"authorSlug":609,"summary":610,"localeSlug":572,"alternates":611},[394,397,400,403,406],{"answer":395,"question":396},"Rougag is an unleavened semolina galette stretched paper-thin and cooked dry on a flat plate, used specifically for tearing into dishes like this one. North African grocers sometimes stock it dried, often labelled as chakhchoukha bread or rougag, and it rehydrates perfectly in a steamer. Failing that, making it at home is time-consuming but requires no special equipment beyond a heavy flat pan.","What is rougag and can I buy it?",{"answer":398,"question":399},"Two usual causes: the galettes were torn too large so they collapse under their own weight when soaked, and the dish was assembled too early. Tear the bread roughly to the size of a thumbnail, steam it only until pliable rather than soft, and pour the sauce over at the table. The bread should still have a slight resistance when the first spoonful is eaten.","Why does my chakhchoukha turn to mush?",{"answer":401,"question":402},"No, despite the near-identical names. Shakshuka, from the same Maghrebi root, is a pan of peppers and tomatoes with eggs cracked into it. Algerian chakhchoukha is torn flatbread under a meat sauce and has no eggs at all. The two are regularly mixed up online, so recipes labelled one way sometimes describe the other.","Is chakhchoukha the same thing as shakshuka?",{"answer":404,"question":405},"Partly, and that is how it is normally managed. Make the rougag up to several days early and keep it bagged, and cook the sauce a day ahead so it deepens. On the day you only need to tear, steam and assemble, which takes about twenty-five minutes and is the part that must happen fresh.","Can I make this ahead for guests?",{"answer":407,"question":408},"Any steamer works, including a metal colander set over a pot of simmering water with a lid on top. The torn bread only needs a few minutes of moist heat to go pliable, so the setup matters far less than it does for couscous. Line the basket with a cloth if the holes are large enough for pieces to fall through.","Do I need a couscoussier to steam the bread?",[410,411,412,413,414,415],"Work the rougag dough much softer than bread dough — it should be tacky and stretchy, closer to a batter you can just about handle. Dry dough will not stretch thin enough.","Oil your hands and the worktop instead of flouring them. Flour makes the galette tear; oil lets it slide and spread.","Cook the galettes only until they turn opaque and blister in spots, about 40 seconds a side. Browning makes them brittle and they refuse to soften later.","Tear the bread while it is fully cool and slightly dry. Warm rougag stretches and shreds instead of breaking into clean small pieces.","Add paprika off direct heat and stir it into liquid within seconds. It burns fast and turns the whole sauce bitter and grey.","Sauce the bread just before serving, not in advance. Chakhchoukha left to sit turns from tender to sodden in about twenty minutes.","🥘","Chakhchoukha is torn flatbread eaten with a spoon. Thin unleavened semolina galettes called rougag are cooked dry on a hot plate, ripped by hand into small ragged pieces, steamed until they turn pliable, then flooded with a deep red lamb sauce heavy with paprika, tomato and chickpeas. The bread does not dissolve — it swells and holds, so every mouthful is soft, saucy and slightly chewy at once, with lamb fat and warm spice running through it. It takes real work: two doughs of patience, a griddle session, a steamer and a long simmer. It also feeds a table of six generously and is the dish Biskra puts out for guests.","This is southern and eastern Algerian food, most strongly claimed by Biskra at the gateway to the Sahara and by the Chaoui Amazigh communities of the Aurès mountains above it. It belongs to a wide Maghreb family of dishes built on torn or shredded bread under sauce — Moroccan rfissa and trid, Tunisian versions under related names, Libyan ones too — and arguments about which town or which people invented the format are not resolvable and mostly serve local pride. What is specific to Biskra is the fineness of the tearing, the red paprika-driven sauce rather than a pale one, and the insistence that the bread be steamed rather than simply doused.\n\nThe name causes confusion abroad. Chakhchoukha sounds very close to chakchouka, the Maghrebi pepper-and-tomato dish that reached English as shakshuka, and the two are unrelated in every practical sense: one is a bread dish under meat sauce, the other is peppers and eggs in a pan. The shared root has to do with tearing and mixing, which describes what the cook does to the rougag rather than what ends up on the plate.\n\nMaking rougag is the part that separates a serious cook from a casual one. The dough is worked with oiled hands until it is soft enough to stretch, then flattened out on a greased surface into a disc so thin it is nearly translucent, and cooked briefly on a hot tajine plate — the flat clay griddle used across Algeria — until it dries and blisters without browning. In many families the galettes are made in a batch by several women at once, since the work goes faster with more hands and the tearing afterwards is genuinely sociable. Traditionally the finished dish is served on a single large platter, the sauce poured into a well in the centre, and everyone eats from their own segment of the rim inward.","Undressed rougag keeps a week in an airtight bag at room temperature and freezes for three months, which is why cooks make big batches. The sauce keeps four days refrigerated and improves. Assembled chakhchoukha does not keep — the bread continues absorbing and by the next day it is a paste. Store the two components separately and combine only what you will eat.",[421,422,423,424],"Rougag made from scratch with the oiling and stretching described properly, not a shortcut using tortillas.","The bread is steamed before saucing, which is what stops it turning to mush the moment liquid hits it.","A red sauce built the Biskra way — tomato paste fried out first, paprika added off the boil so it does not scorch.","Includes an honest shortcut path for a weeknight, and says exactly what you lose by taking it.",[426,427,428,429],"Heavy flat pan or tajine plate","Steamer basket or colander with a lid","Large heavy pot","Wide platter for serving",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},24,78,9,780,33,660,[438],"Buttermilk (lben) in a tall glass, and a small dish of harissa thinned with a spoon of the sauce.",[440,443,446],{"name":441,"description":442},"Chakhchoukha beida","The white version, made without tomato or paprika — onion cooked pale, cinnamon and pepper for seasoning, and the sauce thickened only by chickpeas. Common in parts of the Aurès and much gentler in flavour.",{"name":444,"description":445},"Chakhchoukha with dried meat","Made with khlii or sun-dried lamb instead of fresh, which was the original preserving-season version. Deeply savoury, considerably saltier, and needs no extra salt in the sauce.",{"name":447,"description":448},"Trid","The Aurès cousin, where the galettes are torn into larger squares and layered rather than mixed through, so the bread stays in identifiable sheets under the sauce.",[450,456,460,464,469,474,479,482,487,491,494,497,500,502,505,508,511,515,518,521,525],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},400,"semolina","fine semolina","g","For the rougag",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},100,"flour","plain flour",{"qty":461,"name":462,"unit":463,"group":455},1,"fine salt","tsp",{"qty":465,"name":466,"note":467,"unit":468,"group":455},350,"warm water, roughly","the dough should end up soft and tacky","ml",{"qty":470,"ref":471,"name":472,"unit":473,"group":455,"noScale":8},5,"olive-oil","olive oil, for oiling hands and the worktop","tbsp",{"qty":475,"ref":476,"name":477,"unit":454,"group":478},600,"lamb","lamb shoulder, in 3 cm pieces","For the red sauce",{"qty":480,"ref":471,"name":481,"unit":473,"group":478},3,"olive oil",{"qty":483,"ref":484,"name":485,"unit":486,"group":478},2,"onion","onions, finely grated","piece",{"qty":480,"ref":488,"name":489,"unit":490,"group":478},"garlic","garlic cloves, crushed","clove",{"qty":480,"ref":492,"name":493,"unit":473,"group":478},"tomato-paste","tomato paste",{"qty":483,"ref":495,"name":496,"unit":486,"group":478},"tomato","ripe tomatoes, grated",{"qty":483,"ref":498,"name":499,"unit":463,"group":478},"paprika","sweet paprika",{"qty":461,"ref":501,"name":501,"unit":463,"group":478,"optional":8},"harissa",{"qty":461,"ref":503,"name":504,"unit":463,"group":478},"ras-el-hanout","ras el hanout",{"qty":461,"ref":506,"name":507,"unit":463,"group":478},"black-pepper","freshly ground black pepper",{"qty":461,"ref":509,"name":510,"unit":486,"group":478},"cinnamon","cinnamon stick",{"qty":512,"ref":513,"name":514,"unit":454,"group":478},240,"chickpeas","cooked chickpeas, drained",{"qty":483,"ref":516,"name":517,"unit":486,"group":478},"carrot","carrots, in thick chunks",{"qty":461,"ref":519,"name":520,"unit":486,"group":478},"zucchini","courgette, in thick chunks",{"qty":522,"name":523,"unit":524,"group":478},1.2,"water","l",{"qty":526,"name":527,"unit":528,"group":478},null,"salt","to taste",[530,535,539,543,547,551,555],{"tip":531,"text":532,"title":533,"timerSeconds":534},"If the dough springs back hard when pulled, it is too dry. Wet your hands and knead the water in.","Combine the semolina, flour and salt, then add warm water gradually and knead for 10 minutes until you have a soft, tacky dough that stretches rather than tears. Oil the surface, cover, and rest for 30 minutes so the semolina fully hydrates and slackens.","Mix and rest the rougag dough",1800,{"tip":536,"text":537,"title":538},"Patch any hole by pinching the edges together and pressing flat again — the galette will be torn up anyway.","Oil your hands and the worktop. Divide the dough into eight balls and flatten each one out with your palms into a disc roughly 25 cm across and thin enough to be slightly translucent. Cook one at a time on a dry, hot flat pan for about 40 seconds a side, until it turns opaque and puffs in blisters but stays pale. Stack the finished galettes and let them cool completely.","Stretch and cook the galettes",{"text":540,"title":541,"timerSeconds":542},"Heat the oil in a large pot over medium, add the grated onion and cook for 8 minutes until soft and pale gold. Add the lamb and garlic and turn until the meat is sealed on all sides, then push the meat aside, add the tomato paste and fry it for 2 minutes until it darkens to brick red and smells sweet.","Build the red sauce",480,{"text":544,"title":545,"timerSeconds":546},"Lower the heat, stir in the paprika, harissa, ras el hanout and black pepper and immediately pour in the water so the paprika does not scorch. Add the grated tomato, cinnamon stick and a teaspoon of salt, bring to a simmer and cook covered for 50 minutes, until the lamb is tender enough to press apart with a spoon.","Simmer",3000,{"text":548,"title":549,"timerSeconds":550},"Add the carrots, courgette and chickpeas and simmer uncovered for 20 minutes more. The sauce should reduce to a pourable consistency with a clear rim of orange fat around the edge of the pot, and taste sweet from the tomato with a slow paprika warmth behind it.","Add the vegetables and chickpeas",1200,{"text":552,"title":553,"timerSeconds":554},"Tear the cooled galettes by hand into ragged pieces about the size of a thumbnail — a knife gives you neat squares that behave badly, so use your fingers. Pile them into a steamer over simmering water and steam for 8–10 minutes, until they turn from stiff and papery to pliable and warm through.","Tear and steam the bread",540,{"text":556,"title":557},"Tip the steamed bread into a wide bowl, ladle over just enough sauce liquid to moisten it, and toss with a spoon until every piece is coated but the mixture is not swimming. Spread it across a large platter, hollow out the centre, and pile the lamb, carrots, courgette and chickpeas into the well with more sauce poured over. Serve immediately.","Dress and serve","shakh-SHOO-kha",[560,564,568],{"note":561,"swap":562,"original":563},"A real compromise rather than an equal. Tortillas are leavened and enriched, so they go soft faster and taste of themselves. If you use them, steam for half the time and sauce at the very last moment.","Shop-bought msemen or plain flour tortillas, dried out in a low oven then torn","Homemade rougag",{"note":565,"swap":566,"original":567},"Chicken cuts the simmer to 30 minutes and makes a lighter dish. Beef chuck needs closer to two hours before the chickpeas go in.","Chicken thighs, or beef chuck","Lamb shoulder",{"note":569,"swap":570,"original":571},"The sauce should be warm rather than hot. Traditionally the heat sits on the side of the platter so each person adjusts their own portion.","Half a teaspoon of chilli flakes, or leave it out","Harissa","chakhchoukha","Chakhchoukha (Biskra Torn Flatbread in Lamb Sauce)","Chakhchoukha","شخشوخة","Chakhchoukha biskria","algeria","Biskra and the Aurès",6,70,90,30,"hard",[585],"main",[587,588,589],"dairy-free","halal-friendly","nut-free",[476,452,513,495,498],[592,595,597,599],{"alt":593,"src":594},"Platter of Algerian chakhchoukha — torn flatbread coated in red lamb sauce with chickpeas and carrot piled in the centre","\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-1x1.jpg",[572,602,603,604,605,606,607],"biskra","rougag","torn flatbread","lamb sauce","aures","algerian festive dish","2026-08-20","dishroute-kitchen","Paper-thin rougag galettes torn to fingernail size, steamed soft, then soaked in a paprika-red lamb and chickpea sauce. The great festive dish of Biskra and the Aurès mountains.",{"en":612},"\u002Frecipe\u002Fchakhchoukha",{"items":614,"total":731,"page":461,"limit":431,"hasMore":894},[615,646,679,689,725,758,790,817,842,867],{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"romanized":620,"countrySlug":577,"baseServings":579,"prepMinutes":621,"cookMinutes":580,"difficulty":622,"course":623,"diet":625,"mainIngredients":626,"images":628,"keywords":638,"publishedAt":608,"updatedAt":608,"authorSlug":609},"algerian-chorba","Algerian Chorba Frik (Lamb and Freekeh Soup)","Algerian Chorba Frik","شوربة فريك","Chorba frik djazairia",20,"easy",[624],"soup",[587,588,589],[476,513,495,509,627],"mint",[629,632,634,636],{"alt":630,"src":631},"Bowl of Algerian chorba frik, a rust-coloured lamb and freekeh soup scattered with coriander and dried mint","\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-1x1.jpg",[639,640,641,642,643,644,645],"chorba frik","algerian soup","freekeh","ramadan","lamb soup","maghreb","iftar",{"slug":647,"title":648,"shortTitle":649,"nativeName":650,"romanized":651,"countrySlug":577,"baseServings":579,"prepMinutes":652,"cookMinutes":653,"difficulty":622,"course":654,"diet":657,"mainIngredients":658,"images":662,"keywords":672,"publishedAt":608,"updatedAt":608,"authorSlug":609},"algerian-bourek","Bourek (Algerian Fried Meat and Cheese Cigars)","Bourek","بوراك","Bourek djazairi",35,25,[655,656],"appetizer","street-food",[588,589],[659,484,660,661,509],"ground-beef","parsley","cream-cheese",[663,666,668,670],{"alt":664,"src":665},"Platter of golden Algerian bourek cigars, one broken open to show minced beef and melted cheese, with lemon wedges","\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-1x1.jpg",[673,674,675,676,642,677,678],"bourek","algerian appetizer","dioul","brick pastry","fried rolls","minced beef",{"slug":572,"title":573,"shortTitle":574,"nativeName":575,"romanized":576,"countrySlug":577,"region":578,"baseServings":579,"prepMinutes":580,"cookMinutes":581,"restMinutes":582,"difficulty":583,"course":680,"diet":681,"mainIngredients":682,"images":683,"keywords":688,"publishedAt":608,"updatedAt":608,"authorSlug":609},[585],[587,588,589],[476,452,513,495,498],[684,685,686,687],{"alt":593,"src":594},{"alt":593,"src":596},{"alt":593,"src":598},{"alt":593,"src":600},[572,602,603,604,605,606,607],{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"romanized":694,"countrySlug":577,"baseServings":695,"prepMinutes":582,"cookMinutes":696,"restMinutes":697,"difficulty":698,"course":699,"diet":701,"mainIngredients":703,"images":707,"keywords":717,"publishedAt":608,"updatedAt":608,"authorSlug":609},"kalb-el-louz","Kalb el Louz (Algerian Almond Semolina Syrup Cake)","Kalb el Louz","قلب اللوز","Qalb el louz",12,45,60,"medium",[700],"dessert",[702],"vegetarian",[452,704,705,706],"almonds","butter","orange-blossom-water",[708,711,713,715],{"alt":709,"src":710},"Tray of Algerian kalb el louz cut into golden syrup-soaked diamonds, each topped with a whole blanched almond","\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-1x1.jpg",[718,719,720,721,722,723,724],"kalb el louz","algerian dessert","semolina cake","orange blossom","almond","ramadan sweet","syrup cake",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"romanized":728,"countrySlug":577,"region":730,"baseServings":579,"prepMinutes":731,"cookMinutes":732,"restMinutes":582,"difficulty":622,"course":733,"diet":735,"mainIngredients":737,"images":741,"keywords":751,"publishedAt":608,"updatedAt":608,"authorSlug":609},"karantika","Karantika (Oran Baked Chickpea Flour Flan)","Karantika","كرنتيكة","Oran",10,50,[656,734],"snack",[702,736,587,589],"gluten-free",[738,739,471,740],"chickpea-flour","eggs","cumin",[742,745,747,749],{"alt":743,"src":744},"Squares of Algerian karantika, golden-topped chickpea flour flan dusted with cumin and served with harissa and bread","\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-1x1.jpg",[726,752,753,754,755,756,757],"garantita","oran","chickpea flour","algerian street food","gluten free","calentita",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"romanized":763,"countrySlug":577,"baseServings":764,"prepMinutes":653,"cookMinutes":582,"restMinutes":581,"difficulty":622,"course":765,"diet":767,"mainIngredients":768,"images":772,"keywords":782,"publishedAt":608,"updatedAt":608,"authorSlug":609},"khobz-dar","Khobz Dar (Algerian Semolina House Bread)","Khobz Dar","خبز الدار","Khobz dar",8,[766],"bread",[702,589],[452,458,769,770,771],"yeast","sesame-seeds","milk",[773,776,778,780],{"alt":774,"src":775},"Round golden Algerian khobz dar loaf topped with sesame and nigella seeds, one piece torn away to show the soft crumb","\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero.jpg",{"alt":774,"src":777},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-16x9.jpg",{"alt":774,"src":779},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-4x3.jpg",{"alt":774,"src":781},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-1x1.jpg",[783,784,785,786,787,788,789],"khobz dar","algerian bread","semolina loaf","sesame","nigella","home bread","matlou",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"romanized":793,"countrySlug":577,"baseServings":795,"prepMinutes":796,"cookMinutes":732,"restMinutes":582,"difficulty":698,"course":797,"diet":798,"mainIngredients":800,"images":802,"keywords":812,"publishedAt":608,"updatedAt":608,"authorSlug":609},"mhadjeb","Mhadjeb (Algerian Stuffed Semolina Crepes)","Mhadjeb","محاجب",4,40,[656],[799,702,587,589],"vegan",[452,484,495,801,498],"bell-pepper",[803,806,808,810],{"alt":804,"src":805},"Stack of 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