[{"data":1,"prerenderedAt":882},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:chapli-kebab:en":392,"recipe:country:pakistan":588},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":509,"pronunciation":534,"substitutions":535,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"romanized":552,"countrySlug":553,"region":554,"baseServings":471,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":559,"diet":562,"mainIngredients":565,"images":566,"keywords":576,"publishedAt":583,"updatedAt":583,"authorSlug":584,"summary":585,"localeSlug":548,"alternates":586},[394,397,400,403,406],{"answer":395,"question":396},"Usually excess moisture, and usually from the tomato. Deseed the tomato and squeeze the chopped pieces before mixing, and drain the onion if it looks wet. The other two causes are skipping the chill, since cold fat is what holds a loose patty together until a crust forms, and turning the kebab too early. Leave it alone for three full minutes before it goes anywhere.","Why do my chapli kebabs fall apart in the pan?",{"answer":398,"question":399},"Three things: the shape, the grind and the spicing. It is pressed flat and wide rather than moulded onto a skewer, the meat is coarsely ground so the texture stays crumbly, and the dominant seasoning is cracked coriander seed and dried pomegranate rather than a full garam masala. It is also shallow-fried in fat rather than grilled over coals, which is what most Pakistani kebabs do.","What makes chapli kebab different from other kebabs?",{"answer":401,"question":402},"Not strictly, but it is what makes a Peshawar chapli kebab taste the way it does. The shops keep a wide pan of rendered beef or lamb fat and the kebabs cook half-submerged in it. At home, half ghee and half neutral oil at a depth of about 5 mm gets you most of the way. Frying in a thin film of vegetable oil produces a decent patty but a noticeably plainer one.","Do I really need to fry them in beef fat?",{"answer":404,"question":405},"You can cook them through, but you will not get the defining feature. The lacy, crisp, slightly frilly edge comes from thin meat meeting hot fat, and dry heat gives a uniformly firm patty instead. If you want to avoid frying, the better compromise is a heavy cast-iron pan with a tablespoon of ghee, pressed thin and cooked hot.","Can I cook chapli kebabs in the oven or an air fryer?",{"answer":407,"question":408},"Anardana is dried wild pomegranate seed, used across northern Pakistan and Afghanistan as a souring agent. In chapli kebab it provides sharp little pops that cut through the beef fat. You can leave it out, but replace the sourness with something — dried mango powder or a spoon of pomegranate molasses — because without it the kebab tastes flat and heavy no matter how much chile is in it.","What is anardana and can I leave it out?",[410,411,412,413,414,415],"Use coarsely ground beef with plenty of fat, ideally 20 percent or more. Fine supermarket mince gives a dense, springy patty rather than a crumbly one.","Crush the coriander seed in a mortar until it is cracked and uneven, not powdered. You should be able to feel the pieces between your teeth in the finished kebab.","Chop the tomato, deseed it and squeeze the pieces gently before mixing. Wet tomato is the main reason these patties collapse in the pan.","Chill the mixture for at least an hour. Cold fat holds the patty together long enough for a crust to form, and warm mixture will slump the moment it hits the pan.","Press the patties thin — about 1 cm and as wide as your palm — with slightly ragged edges. Those thin edges are what fry lacy and crisp, and neat circles lose them.","Fry in fat at least 5 mm deep and do not move the kebab for the first three minutes. Turning it early tears it in half.","🥩","Chapli kebab is a flat, hand-sized patty of coarsely minced beef mixed with chopped tomato, onion, green chile, cracked coriander seed and dried pomegranate seed, bound loosely with cornmeal and fried in a shallow bath of beef fat. It is not a burger and should not be shaped like one: the patty is pressed thin and wide so the edges catch and turn lacy while the middle stays juicy and slightly crumbly. The flavour is dominated by coriander seed, which is used by the tablespoon rather than the teaspoon, and by the sour pop of pomegranate against beef fat. Peshawar eats it torn into naan with raw onion and a squeeze of lemon.","Chapli kebab belongs to Peshawar and to Pashtun cooking on both sides of the Khyber Pass. The name is generally taken to come from the Pashto word for flat or for sandal, describing the shape, and the kebab is sold from open-fronted shops where enormous flat pans of rendered beef or lamb fat sit over gas rings with dozens of patties frying at once. The fat is the point. Chapli kebab shops keep a deep pool of it, top it up as the day goes on, and the fat gets progressively more flavoured — home cooks who fry theirs in a spoonful of vegetable oil are making something else.\n\nThe seasoning is unusual for Pakistan in that it is barely a masala at all. There is no ginger-garlic paste in the older versions, no garam masala, no yogurt. What there is instead is coriander seed, coarsely crushed rather than ground so it stays gritty and audible, dried pomegranate seed for sourness, and a lot of fresh tomato and onion mixed directly into the meat. Cornmeal or gram flour goes in to bind, though not much: a chapli kebab should be slightly fragile and crumble a little as you break it.\n\nThe town of Takht Bhai, north of Peshawar, is widely reckoned to make the best version in the country, and its shops draw people who drive an hour for lunch. Mardan and Peshawar itself both claim their own style, generally differing in how much tomato goes in and whether the kebab gets a slice of tomato pressed onto the top before frying. What everyone agrees on is that the kebabs should be wide, thin and eaten within minutes of leaving the fat, with naan, sliced raw onion, green chutney and lemon, and nothing much else on the table.","Fried kebabs keep two days refrigerated but they are a different thing cold — the fat sets and the crisp edges go soft. Reheat in a dry pan over medium heat for a couple of minutes a side rather than in a microwave. The raw mixture is the better thing to store: it keeps two days in the fridge and improves as the coriander seed swells and the salt works into the meat. Shaped raw patties freeze well for two months, layered between sheets of baking paper, and fry from frozen with an extra two minutes a side.",[421,422,423,424],"Keeps the coarse grind and loose bind that make a chapli kebab crumble properly instead of bouncing like a burger.","Uses coriander seed cracked, not ground, which is the flavour most home versions lose.","Explains the shallow fat bath honestly, including how to get the effect without a shopful of rendered beef fat.","Includes the chilling step that stops the patties falling apart in the pan, which most recipes skip.",[426,427,428],"Mortar and pestle","Wide heavy frying pan or cast-iron skillet","Fish slice or wide spatula",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},39,14,3,860,30,520,[437],"Hot naan, sliced raw onion and tomato with lemon, a green chutney of cilantro, mint and green chile, and strong tea afterwards.",[439,442,445],{"name":440,"description":441},"Takht Bhai style","The most famous version, from a town north of Peshawar: more tomato in the mix, a thinner patty and a slice of tomato pressed onto the top before it goes into the fat.",{"name":443,"description":444},"Lamb chapli","Made with coarsely minced lamb shoulder, sweeter and softer than beef. Common in the hill districts and needs slightly more cornmeal to hold together.",{"name":446,"description":447},"Chapli burger","The Karachi and Lahore fast-food adaptation, served in a bun with chutney and salad. Not traditional, and very hard to argue with at midnight.",[449,455,459,462,466,470,474,479,482,485,489,491,494,497,501,503,506],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},600,"ground-beef","coarsely ground beef, at least 20 percent fat","g","For the kebabs",{"qty":432,"ref":456,"name":457,"unit":458,"group":454},"coriander-seed","coriander seeds, coarsely crushed","tbsp",{"qty":460,"name":461,"unit":458,"group":454},2,"dried pomegranate seeds (anardana), roughly crushed",{"qty":460,"ref":463,"name":464,"unit":465,"group":454},"tomato","tomatoes, deseeded and finely chopped","piece",{"qty":467,"ref":468,"name":469,"unit":465,"group":454},1,"onion","onion, finely chopped",{"qty":471,"ref":472,"name":473,"unit":465,"group":454},4,"green-chili","green chiles, finely chopped",{"qty":475,"ref":476,"name":477,"unit":478,"group":454},0.5,"cilantro","cilantro, chopped","cup",{"qty":471,"ref":480,"name":481,"unit":458,"group":454},"cornmeal","fine cornmeal",{"qty":467,"ref":483,"name":484,"unit":465,"group":454},"eggs","egg, beaten",{"qty":467,"ref":486,"name":487,"unit":488,"group":454},"cumin","cumin seeds, crushed","tsp",{"qty":467,"name":490,"unit":488,"group":454},"red chile flakes",{"qty":467,"ref":492,"name":493,"unit":488,"group":454},"black-pepper","coarsely ground black pepper",{"qty":495,"name":496,"unit":488,"group":454},1.5,"salt",{"qty":498,"name":499,"unit":453,"group":500,"noScale":8},150,"rendered beef fat, or half ghee and half neutral oil","For frying",{"qty":467,"ref":463,"name":502,"unit":465,"group":500,"optional":8},"tomato, in thin slices",{"qty":467,"ref":468,"name":504,"unit":465,"group":505},"onion, in rings","To serve",{"qty":460,"ref":507,"name":508,"unit":465,"group":505},"lemon","lemons, in wedges",[510,513,517,521,524,528,531],{"text":511,"title":512},"Pound the coriander seeds in a mortar until they are broken and uneven, with some pieces still almost whole. Do the same with the pomegranate seeds and cumin. Stop well before anything becomes powder — the grit is what you want.","Crack the coriander",{"tip":514,"text":515,"title":516},"Do not knead or squeeze the mixture the way you would for a seekh kebab. Working the meat makes it springy, and chapli kebab should crumble.","Put the beef in a wide bowl and add the crushed spices, chopped tomato, onion, green chile, cilantro, cornmeal, beaten egg, chile flakes, black pepper and salt. Mix with your hands using a lifting and folding motion for about a minute, just until everything is distributed.","Mix the meat",{"text":518,"title":519,"timerSeconds":520},"Cover the bowl and refrigerate for at least an hour, or up to a day. The cornmeal swells, the coriander softens slightly, and the fat firms up so the patties will hold their shape in the pan.","Chill the mixture",3600,{"text":522,"title":523},"Divide into eight and press each portion between wet palms into a disc about 1 cm thick and as wide as your hand, leaving the edges a little ragged rather than smoothing them. Press a slice of tomato onto the top of each if you like.","Shape flat and wide",{"text":525,"title":526,"timerSeconds":527},"Melt the beef fat in a wide heavy pan to a depth of about 5 mm over medium-high heat. Slide in two or three kebabs, without crowding, and fry undisturbed for 3 minutes until the underside is deep brown and the thin edges have gone lacy and crisp.","Fry in deep fat",180,{"text":529,"title":530,"timerSeconds":527},"Flip carefully with a wide spatula and fry another 3 minutes, spooning hot fat over the top as they cook. They are done when the centre is firm to a press and juices running from a poke are clear rather than pink.","Turn once",{"text":532,"title":533},"Lift onto a rack rather than paper so the underside stays crisp, and serve within minutes with hot naan, raw onion rings, green chutney and plenty of lemon. Tear the kebab into the bread rather than cutting it with a knife.","Drain and eat immediately","CHUP-lee kuh-BAAB",[536,540,544],{"note":537,"swap":538,"original":539},"The flavour difference is real but not fatal. If your butcher will sell you beef suet, render it slowly in a low oven and it keeps in the fridge for weeks.","Half ghee and half neutral oil, or beef dripping from a roast","Rendered beef fat for frying",{"note":541,"swap":542,"original":543},"Both give the sourness, though neither gives the little chewy pops of the whole seed. South Asian grocers sell anardana cheaply.","One tablespoon of pomegranate molasses, or two teaspoons of dried mango powder","Dried pomegranate seeds (anardana)",{"note":545,"swap":546,"original":547},"Widely used in Peshawar and slightly more binding. Toast it first or the kebab tastes raw and chalky.","Gram flour (besan), lightly toasted in a dry pan","Cornmeal","chapli-kebab","Chapli Kebab (Peshawari Flat Beef Patties)","Chapli Kebab","چپلی کباب","Chapli kabab","pakistan","Peshawar, Khyber Pakhtunkhwa",25,20,60,"medium",[560,561],"street-food","main",[563,564],"halal-friendly","dairy-free",[451,456,463,468,480],[567,570,572,574],{"alt":568,"src":569},"Flat Peshawari chapli kebabs frying in beef fat, crisp lacy edges with tomato slices pressed on top","\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero.jpg",{"alt":568,"src":571},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-16x9.jpg",{"alt":568,"src":573},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-4x3.jpg",{"alt":568,"src":575},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-1x1.jpg",[577,578,579,580,581,582],"chapli kebab","peshawar","pashtun food","beef patties","coriander seed","pakistani street food","2026-08-20","dishroute-kitchen","Wide, coarse Pashtun patties bound with cornmeal, studded with tomato and crushed coriander seed and pomegranate, shallow-fried in beef fat until the thin edges go lacy and crisp.",{"en":587},"\u002Frecipe\u002Fchapli-kebab",{"items":589,"total":879,"page":467,"limit":880,"hasMore":881},[590,622,658,668,702,734,766,792,823,849],{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"romanized":595,"countrySlug":553,"region":596,"baseServings":471,"prepMinutes":556,"cookMinutes":597,"restMinutes":598,"difficulty":558,"course":599,"diet":600,"mainIngredients":602,"images":605,"keywords":615,"publishedAt":583,"updatedAt":583,"authorSlug":584},"balochi-sajji","Balochi Sajji (Salt-Cured Whole Roast Chicken)","Balochi Sajji","سجی","Sajji","Balochistan",80,240,[561],[563,564,601],"gluten-free",[603,507,604],"chicken","basmati-rice",[606,609,611,613],{"alt":607,"src":608},"Whole roast Balochi sajji chicken with crisp golden skin resting on a mound of cumin rice with lemon wedges","\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-1x1.jpg",[616,617,618,619,620,621],"sajji","balochi food","roast chicken","quetta","salt cured chicken","pakistani barbecue",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"romanized":627,"countrySlug":553,"region":628,"baseServings":471,"prepMinutes":556,"cookMinutes":556,"restMinutes":629,"difficulty":630,"course":631,"diet":634,"mainIngredients":637,"images":641,"keywords":651,"publishedAt":583,"updatedAt":583,"authorSlug":584},"chana-chaat","Chana Chaat (Chickpea, Potato and Tamarind Salad)","Chana Chaat","چنا چاٹ","Chana chaat","Karachi and Lahore",15,"easy",[632,633],"snack","appetizer",[635,636,564],"vegetarian","vegan",[638,639,468,640,463],"chickpeas","potato","tamarind",[642,645,647,649],{"alt":643,"src":644},"Bowl of Pakistani chana chaat with chickpeas, potato cubes, red onion, tomato and tamarind chutney","\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero.jpg",{"alt":643,"src":646},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-4x3.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-1x1.jpg",[652,653,654,655,656,657],"chana chaat","chickpea salad","iftar","ramadan snack","tamarind chutney","chaat masala",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"romanized":552,"countrySlug":553,"region":554,"baseServings":471,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":659,"diet":660,"mainIngredients":661,"images":662,"keywords":667,"publishedAt":583,"updatedAt":583,"authorSlug":584},[560,561],[563,564],[451,456,463,468,480],[663,664,665,666],{"alt":568,"src":569},{"alt":568,"src":571},{"alt":568,"src":573},{"alt":568,"src":575},[577,578,579,580,581,582],{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"romanized":671,"countrySlug":553,"region":673,"baseServings":674,"prepMinutes":434,"cookMinutes":675,"restMinutes":676,"difficulty":677,"course":678,"diet":679,"mainIngredients":680,"images":685,"keywords":695,"publishedAt":583,"updatedAt":583,"authorSlug":584},"pakistani-haleem","Haleem (Wheat, Barley and Shredded Beef Porridge)","Haleem","حلیم","Karachi and Hyderabad, Sindh",8,270,480,"hard",[561],[563,564],[681,682,683,468,684],"beef-chuck","lentils","pearl-barley","ginger",[686,689,691,693],{"alt":687,"src":688},"Bowl of Pakistani haleem, thick beige wheat and beef porridge topped with fried onions, ginger and green chile","\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-1x1.jpg",[696,697,698,699,700,701],"haleem","ramadan food","wheat porridge","daleem","shredded beef","pakistani iftar",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"romanized":707,"countrySlug":553,"region":708,"baseServings":471,"prepMinutes":434,"cookMinutes":709,"restMinutes":434,"difficulty":558,"course":710,"diet":712,"mainIngredients":713,"images":717,"keywords":727,"publishedAt":583,"updatedAt":583,"authorSlug":584},"halwa-puri","Halwa Puri (Fried Bread with Semolina Halwa and Chickpeas)","Halwa Puri","حلوہ پوری","Halwa puri","Punjab and Karachi",55,[711],"breakfast",[635],[638,714,715,716],"semolina","flour","ghee",[718,721,723,725],{"alt":719,"src":720},"Pakistani halwa puri plate with puffed fried breads, yellow semolina halwa and a bowl of chickpea curry","\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-1x1.jpg",[728,729,730,731,732,733],"halwa puri","pakistani breakfast","sooji halwa","cholay","puri","sunday breakfast",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"romanized":739,"countrySlug":553,"region":740,"baseServings":741,"prepMinutes":742,"cookMinutes":743,"restMinutes":629,"difficulty":677,"course":744,"diet":745,"mainIngredients":746,"images":749,"keywords":759,"publishedAt":583,"updatedAt":583,"authorSlug":584},"pakistani-biryani","Karachi Biryani (Layered Rice with Spiced Meat and Potato)","Karachi Biryani","کراچی بریانی","Karachi biryani","Karachi, Sindh",6,40,90,[561],[563],[604,747,748,639,468],"lamb","yogurt",[750,753,755,757],{"alt":751,"src":752},"Karachi biryani in an open pot, orange and white basmati grains over red meat gravy with a whole potato","\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-1x1.jpg",[760,761,762,763,764,765],"karachi biryani","pakistani biryani","dum rice","basmati","goat biryani","sindhi",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"romanized":771,"countrySlug":553,"region":772,"baseServings":471,"prepMinutes":629,"cookMinutes":742,"difficulty":630,"course":773,"diet":774,"mainIngredients":775,"images":776,"keywords":786,"publishedAt":583,"updatedAt":583,"authorSlug":584},"pakistani-keema-aloo","Keema Aloo (Minced Beef and Potato Masala)","Keema Aloo","قیمہ آلو","Keema aloo","Punjab",[561],[563,564,601],[451,639,468,463],[777,780,782,784],{"alt":778,"src":779},"Pan of Pakistani keema aloo, browned beef mince with potato cubes, green chile and fresh cilantro on top","\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-1x1.jpg",[787,788,789,790,791],"keema aloo","minced beef curry","pakistani weeknight","potato mince","punjabi home food",{"slug":793,"title":794,"shortTitle":795,"nativeName":796,"romanized":795,"countrySlug":553,"region":797,"baseServings":741,"prepMinutes":629,"cookMinutes":798,"restMinutes":527,"difficulty":630,"course":799,"diet":801,"mainIngredients":802,"images":807,"keywords":817,"publishedAt":583,"updatedAt":583,"authorSlug":584},"pakistani-kheer","Kheer (Slow-Reduced Milk and Rice Pudding with Cardamom)","Kheer","کھیر","Punjab and Sindh",75,[800],"dessert",[635,601],[803,604,804,805,806],"milk","cardamom","pistachios","almonds",[808,811,813,815],{"alt":809,"src":810},"Bowl of chilled Pakistani kheer, creamy rice pudding topped with slivered almonds and chopped pistachios","\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-4x3.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-1x1.jpg",[818,819,820,804,821,822],"kheer","rice pudding","pakistani dessert","kewra","eid sweet",{"slug":824,"title":825,"shortTitle":826,"nativeName":827,"romanized":826,"countrySlug":553,"region":628,"baseServings":741,"prepMinutes":555,"cookMinutes":828,"difficulty":677,"course":829,"diet":830,"mainIngredients":831,"images":833,"keywords":843,"publishedAt":583,"updatedAt":583,"authorSlug":584},"pakistani-nihari","Nihari (Overnight Beef Shank Stew with Long Pepper)","Nihari","نہاری",300,[561,711],[563,564],[832,684,468,715,472],"beef-shank",[834,837,839,841],{"alt":835,"src":836},"Bowl of Pakistani nihari, dark glossy beef shank gravy topped with ginger matchsticks, green chile and cilantro","\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero.jpg",{"alt":835,"src":838},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-16x9.jpg",{"alt":835,"src":840},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-4x3.jpg",{"alt":835,"src":842},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-1x1.jpg",[844,845,729,846,847,848],"nihari","beef shank stew","long pepper","slow cooked beef","karachi",{"slug":850,"title":851,"shortTitle":852,"nativeName":853,"romanized":854,"countrySlug":553,"region":855,"baseServings":471,"prepMinutes":434,"cookMinutes":629,"restMinutes":743,"difficulty":558,"course":856,"diet":859,"mainIngredients":860,"images":862,"keywords":872,"publishedAt":583,"updatedAt":583,"authorSlug":584},"peshawari-naan","Peshawari Naan (Nut and Raisin Stuffed Flatbread)","Peshawari Naan","پشاوری نان","Peshawari naan","Khyber Pakhtunkhwa",[857,858],"bread","side",[635],[715,748,805,806,861],"raisins",[863,866,868,870],{"alt":864,"src":865},"Torn Peshawari naan showing a seam of ground pistachio, almond and raisin filling inside blistered flatbread","\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero.jpg",{"alt":864,"src":867},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-16x9.jpg",{"alt":864,"src":869},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-4x3.jpg",{"alt":864,"src":871},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-1x1.jpg",[873,874,875,876,877,878],"peshawari naan","stuffed naan","pakistani bread","tandoor","pistachio","flatbread",10,24,false,1788563758830]