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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":514,"pronunciation":542,"substitutions":543,"slug":556,"title":557,"shortTitle":558,"nativeName":559,"romanized":558,"countrySlug":560,"region":561,"baseServings":432,"prepMinutes":562,"cookMinutes":563,"difficulty":564,"course":565,"diet":568,"mainIngredients":572,"images":573,"keywords":583,"publishedAt":590,"updatedAt":590,"authorSlug":591,"summary":592,"localeSlug":556,"alternates":593},[394,397,400,403,406],{"answer":395,"question":396},"Any firm white fish cut across the bone into steaks about 3 cm thick — grouper, sea bream, sea bass, drum, cod loin or hake. Bone-in cuts are strongly preferred because the bone protects the flesh from tightening and gives the sauce body. Salmon has become common in home kitchens and works well, though it is not traditional.","What fish should I use for chraime?",{"answer":398,"question":399},"It is the same dish under two spellings. Hraimi is the Libyan name, from an Arabic root meaning hot, and the dish was cooked along the Libyan coast by Jewish and Muslim families alike. Libyan Jews brought it to Israel in the mid-twentieth century, where chraime became a holiday standard and drifted towards a sweeter, thicker, pepper-based sauce. Tunisian and Moroccan kitchens have close relatives too.","Is chraime the same as Libyan hraimi?",{"answer":401,"question":402},"Yes, and most people do. It is a Friday and holiday dish specifically because it can be cooked a day early and served cold or at room temperature without any reheating — useful when cooking is not possible on the day. The sauce sets a little in the fridge and the spices settle, so day-two chraime is arguably better than day-one.","Can I make chraime ahead of time?",{"answer":404,"question":405},"Almost certainly burnt paprika. Ground paprika contains sugars that scorch within seconds in hot oil, and once burnt the bitterness cannot be corrected. Pull the pan off the heat before the paprika goes in, stir it through the warm oil for no more than half a minute, and add the tomato immediately to bring the temperature down.","My sauce turned bitter — what went wrong?",{"answer":407,"question":408},"That depends on whose kitchen you are in. Libyan versions can be genuinely fierce, while the Israeli holiday version most families cook is warm rather than punishing, with the sweetness of roasted pepper and a spoon of sugar balancing the chilli. Start with one chilli or a teaspoon of harissa, taste the sauce before the fish goes in, and adjust from there.","How spicy should it be?",[410,411,412,413,414,415],"Use bone-in steaks 3 cm thick. Thin boneless fillets overcook in half the time and break into the sauce when you serve them.","Fry the paprika and caraway for no more than 30 seconds in the oil off the heat. Paprika scorches almost instantly and goes bitter with no way back.","Do not turn the fish. Spoon sauce over the top instead, and it will cook evenly while staying in whole pieces.","The sauce should be loose enough to spoon but thick enough to cling — if it looks like soup after the fish is in, lift the fish out and reduce it separately.","Taste and balance before the fish goes in: it should read sweet first, then sour, then hot. Adjust with sugar, lemon and chilli in that order.","Make it a day ahead if you can. The sauce firms slightly overnight and the flavours settle, which is why holiday cooks prefer it that way.","🐠","Chraime is fish laid into a red sauce and left alone until it is done. The sauce goes together first — a great deal of garlic softened in olive oil, sweet paprika and caraway bloomed until the pan smells nutty, roasted red pepper and tomato cooked down to a thick, glossy base sharpened with chilli and rounded with a spoon of sugar. Then the fish steaks go in flat, get spooned over rather than turned, and poach for ten minutes. The taste is sweet, sour and hot at once, with the caraway giving it a slightly bitter, aniseed edge that separates it from every other tomato fish stew. It is served warm on Friday night or cool from the fridge on a holiday afternoon, and it is always eaten with bread rather than a fork.","This is a Libyan Jewish dish that became an Israeli holiday standard. In Tripoli and Benghazi it is called hraimi, from an Arabic root meaning hot, and it was cooked on Fridays and for festivals by Jewish and Muslim families alike along the Libyan coast. When the Libyan Jewish community left in the middle of the twentieth century, the dish travelled with them to Israel, where the spelling settled as chraime and the recipe spread far beyond the community that brought it. Today it appears on tables that have no Libyan connection at all, particularly at Rosh Hashanah, where a fish course carries traditional symbolism and a head-on fish is considered especially auspicious.\n\nThe Israeli versions have drifted from the Libyan original in a few visible ways. Roasted red pepper is far more common here, giving a sweeter, thicker and less fiery sauce than the garlic-and-chilli intensity of Tripoli cooking. Sugar or a little honey often goes in, especially for the New Year. And because holiday cooking has to be done in advance, chraime is frequently made a day ahead and served at room temperature or straight from the fridge — which suits it, since the sauce sets slightly and the flavour deepens overnight. None of this makes the Israeli version more correct than the Libyan one; they are the same dish at different points on the same road, and Tunisian and Moroccan kitchens have close relatives of their own.\n\nThe fish is whatever is firm, fresh and cut across the bone into thick steaks. Grouper is the prestige choice and drum, sea bream, sea bass and even salmon all turn up in home kitchens. Bone-in cuts are strongly preferred, because the bone keeps the flesh from tightening and gives the sauce body — and because a chraime made with neat boneless fillets tends to fall apart into the pan.","Chraime keeps 3 days refrigerated in its sauce and genuinely improves on the second day, which is why it is such a common make-ahead holiday dish. Serve it cold, at room temperature, or reheated very gently in a covered pan over low heat — never at a boil, which tightens the fish into rubber. It does not freeze well: the flesh turns woolly on thawing and the sauce weeps. If you need to work further ahead, freeze the sauce alone for up to 3 months and poach fresh fish in it on the day.",[421,422,423,424],"Builds the sauce completely before the fish arrives, so the poaching time is set by the fish rather than by the sauce.","Roasted red pepper gives the sweet, thick body that distinguishes the Israeli holiday version from its sharper Libyan parent.","Caraway alongside cumin — the coastal North African signature that most tomato fish recipes leave out.","Works served hot, warm or cold, which is how it is actually eaten on a holiday table.",[426,427,428],"Wide shallow pan or sauté pan with a lid","Box grater","Fish slice or wide spatula",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},22,16,4,9,890,41,420,[438],"Plenty of fresh challah or crusty bread, plain couscous, and a plate of salatim — matbucha, pickles and olives.",[440,443,446],{"name":441,"description":442},"Rosh Hashanah head-on chraime","Cook a whole fish head in the sauce alongside the steaks and set it at the head of the table. The symbolism of the head at the New Year is the reason many families make this dish at all.",{"name":444,"description":445},"Chraime with chickpeas","Add a drained tin of chickpeas to the sauce ten minutes before the fish. They soak up the sauce and turn the dish into a full one-pot meal.",{"name":447,"description":448},"Tripoli-style, hotter and thinner","Skip the peppers and the sugar, double the garlic and lean on harissa and chilli with a looser, water-based sauce — much closer to how it is made in Libya.",[450,456,460,466,471,476,479,482,485,488,490,493,497,499,503,507,510],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},800,"white-fish","firm white fish steaks, bone in, about 3 cm thick","g","For the fish",{"qty":457,"name":458,"unit":459,"group":455},1,"fine salt, for the fish","tsp",{"qty":461,"ref":462,"name":463,"unit":464,"group":465},5,"olive-oil","olive oil","tbsp","For the sauce",{"qty":467,"ref":468,"name":469,"unit":470,"group":465},8,"garlic","garlic cloves, thinly sliced","clove",{"qty":472,"ref":473,"name":474,"unit":475,"group":465},2,"bell-pepper","red bell peppers, roasted, peeled and chopped","piece",{"qty":472,"ref":477,"name":478,"unit":464,"group":465},"paprika","sweet paprika",{"qty":457,"ref":480,"name":481,"unit":459,"group":465},"caraway","ground caraway",{"qty":457,"ref":483,"name":484,"unit":459,"group":465},"cumin","ground cumin",{"qty":457,"ref":486,"name":487,"unit":459,"group":465},"chili-flakes","chilli flakes, or 1 fresh red chilli, sliced",{"qty":457,"ref":489,"name":489,"unit":464,"group":465,"optional":8},"harissa",{"qty":472,"ref":491,"name":492,"unit":464,"group":465},"tomato-paste","tomato paste",{"qty":494,"ref":495,"name":496,"unit":475,"group":465},3,"tomato","ripe tomatoes, halved and grated on a box grater, skins discarded",{"qty":457,"name":498,"unit":459,"group":465},"sugar",{"qty":500,"name":501,"unit":502,"group":465},250,"water","ml",{"qty":457,"ref":504,"name":505,"unit":475,"group":506},"lemon","lemon, half juiced and half in wedges","To finish",{"qty":432,"ref":508,"name":509,"unit":464,"group":506},"cilantro","cilantro, roughly chopped",{"qty":511,"name":512,"unit":513,"group":506},null,"salt and black pepper","to taste",[515,518,522,526,530,533,538],{"text":516,"title":517},"Pat {qty:white-fish} of fish steaks dry, salt them on both sides and leave them on a plate at room temperature while you make the sauce. The surface will bead and then firm slightly, which helps the flesh hold together in the pan.","Salt the fish",{"text":519,"title":520,"timerSeconds":521},"Warm the olive oil in a wide shallow pan over medium-low heat and cook the sliced garlic for 3–4 minutes, stirring, until it turns pale gold at the edges and smells sweet. Do not let it brown properly — dark garlic will make the whole sauce bitter.","Soften the garlic",210,{"tip":523,"text":524,"title":525},"Off the heat, always. Paprika burns in the time it takes to reach for the tomato.","Pull the pan off the burner and stir in the paprika, caraway, cumin, chilli flakes and harissa. Keep the spoon moving for 20–30 seconds in the residual heat until the oil turns deep red and the pan smells nutty and toasted rather than dusty.","Bloom the spices off the heat",{"text":527,"title":528,"timerSeconds":529},"Return the pan to medium heat, add the tomato paste and fry for a minute until it darkens, then add the roasted peppers, grated tomato, sugar and water. Simmer uncovered for 12–15 minutes until the sauce thickens enough to coat a spoon and a slick of red oil pools at the edges.","Build the sauce",840,{"text":531,"title":532},"Taste the sauce and correct it now: it should hit sweet first, then sour, then heat. Adjust with a pinch more sugar, a squeeze of lemon or extra chilli, and season with salt and black pepper until it tastes slightly too bold on its own — the fish will mute it.","Balance before the fish",{"tip":534,"text":535,"title":536,"timerSeconds":537},"The surface should barely move. A rolling simmer breaks the steaks apart and squeezes them dry.","Lower the steaks into the sauce in a single layer, spooning sauce over the tops so they are half submerged. Cover and cook at a bare tremble for 10–12 minutes, until the flesh turns opaque all the way through and pulls cleanly away from the bone when nudged. Never turn the fish.","Poach the fish flat",660,{"text":539,"title":540,"timerSeconds":541},"Squeeze over the lemon juice, scatter the cilantro and let the pan stand off the heat for 10 minutes so the sauce settles into the fish. Bring the pan to the table with bread and lemon wedges, or refrigerate it overnight and serve it cool the next day.","Rest and serve",600,"khry-EE-meh",[544,548,552],{"note":545,"swap":546,"original":547},"Salmon is untraditional but very common in Israeli home kitchens now and holds together beautifully. Reduce the poaching time by two minutes.","Cod loin, hake, halibut or salmon, cut thick","Grouper or sea bream steaks",{"note":549,"swap":550,"original":551},"Saves half an hour with almost no loss. Rinse them if they were packed in vinegar, which would throw the sweet-sour balance off.","Jarred roasted peppers, drained","Fresh roasted red peppers",{"note":553,"swap":554,"original":555},"Cumin alone gives a rounder, less distinctive sauce. Caraway is what makes the dish recognisable, so it is worth buying.","Half caraway seeds crushed in a mortar, or an extra half teaspoon of cumin","Ground caraway","chraime","Chraime (Holiday Fish in Sweet-Hot Pepper Sauce)","Chraime","חריימה","israel","North African communities, Negev and the coast",20,35,"medium",[566,567],"main","appetizer",[569,570,571],"pescatarian","dairy-free","gluten-free",[452,477,468,495],[574,577,579,581],{"alt":575,"src":576},"Thick white fish steaks poaching in a shallow pan of deep red pepper and paprika sauce with cilantro and lemon wedges","\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-4x3.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-1x1.jpg",[556,584,477,585,586,587,588,589],"fish","libyan jewish","rosh hashanah","holiday","north african","israeli","2026-08-20","dishroute-kitchen","White fish steaks poached in a thick red sauce of roasted pepper, paprika, garlic and caraway, cooked in a shallow pan and served warm or cool with bread for mopping.",{"en":594},"\u002Frecipe\u002Fchraime",{"items":596,"total":603,"page":457,"limit":882,"hasMore":883},[597,632,669,679,712,742,775,803,834,860],{"slug":598,"title":599,"shortTitle":600,"nativeName":601,"romanized":600,"countrySlug":560,"region":602,"baseServings":603,"prepMinutes":604,"cookMinutes":605,"restMinutes":606,"difficulty":564,"course":607,"diet":609,"mainIngredients":611,"images":616,"keywords":626,"publishedAt":590,"updatedAt":590,"authorSlug":591},"challah","Challah (Braided Egg Bread for Shabbat)","Challah","חלה","Ashkenazi tradition, baked across the country",10,40,30,150,[608],"bread",[610,570],"vegetarian",[612,613,614,615],"flour","eggs","yeast","honey",[617,620,622,624],{"alt":618,"src":619},"Tall six-strand braided challah with a glossy deep bronze crust scattered with sesame seeds","\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-1x1.jpg",[598,627,628,629,630,631,589],"braided bread","shabbat","egg bread","jewish baking","enriched dough",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"romanized":637,"countrySlug":560,"region":638,"baseServings":639,"prepMinutes":563,"cookMinutes":640,"restMinutes":641,"difficulty":642,"course":643,"diet":644,"mainIngredients":646,"images":651,"keywords":661,"publishedAt":590,"updatedAt":590,"authorSlug":591},"cholent","Cholent (Overnight Sabbath Beef and Barley Stew)","Cholent","טשאָלנט","Cholent \u002F Tsholnt","Ashkenazi kitchens, Jerusalem and Bnei Brak",6,780,480,"hard",[566],[570,645],"nut-free",[647,648,649,650],"beef-chuck","pearl-barley","potato","onion",[652,655,657,659],{"alt":653,"src":654},"Cast-iron pot of dark overnight stew with chunks of beef, whole potatoes, beans, barley and peeled brown eggs on top","\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-1x1.jpg",[633,662,663,664,665,666,667,668],"sabbath stew","overnight","beef","barley","ashkenazi","hamin","slow cooked",{"slug":556,"title":557,"shortTitle":558,"nativeName":559,"romanized":558,"countrySlug":560,"region":561,"baseServings":432,"prepMinutes":562,"cookMinutes":563,"difficulty":564,"course":670,"diet":671,"mainIngredients":672,"images":673,"keywords":678,"publishedAt":590,"updatedAt":590,"authorSlug":591},[566,567],[569,570,571],[452,477,468,495],[674,675,676,677],{"alt":575,"src":576},{"alt":575,"src":578},{"alt":575,"src":580},{"alt":575,"src":582},[556,584,477,585,586,587,588,589],{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"romanized":684,"countrySlug":560,"region":685,"baseServings":432,"prepMinutes":605,"cookMinutes":562,"restMinutes":686,"difficulty":564,"course":687,"diet":690,"mainIngredients":692,"images":697,"keywords":707,"publishedAt":590,"updatedAt":590,"authorSlug":591},"israeli-falafel","Israeli Falafel (Chickpea Fritters in Pita with Amba)","Israeli Falafel","פלאפל","Falafel","Nationwide, strongest in Tel Aviv and Jerusalem",720,[688,689],"street-food","snack",[610,691,570],"vegan",[693,694,695,696],"chickpeas","parsley","tahini","pita-bread",[698,701,703,705],{"alt":699,"src":700},"Open pita packed with dark-crusted falafel balls, chopped salad, pickles and drizzles of tahini and yellow amba","\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-1x1.jpg",[708,693,709,589,710,711,695,691],"falafel","street food","levantine","amba",{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"romanized":717,"countrySlug":560,"region":718,"baseServings":432,"prepMinutes":605,"cookMinutes":719,"restMinutes":720,"difficulty":564,"course":721,"diet":722,"mainIngredients":724,"images":726,"keywords":736,"publishedAt":590,"updatedAt":590,"authorSlug":591},"israeli-shawarma","Israeli Shawarma (Spit-Roast Turkey Thigh in Laffa)","Israeli Shawarma","שווארמה","Shawarma","Nationwide",70,240,[566,688],[570,723],"halal-friendly",[725,483,695,650],"turkey",[727,730,732,734],{"alt":728,"src":729},"Shaved spiced turkey shawarma piled into an open laffa flatbread with tahini, chopped salad, pickles and amba","\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-1x1.jpg",[737,725,738,739,740,711,741],"shawarma","baharat","laffa","israeli street food","spit roast",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"romanized":745,"countrySlug":560,"region":747,"baseServings":639,"prepMinutes":748,"cookMinutes":748,"restMinutes":749,"difficulty":750,"course":751,"diet":753,"mainIngredients":754,"images":759,"keywords":769,"publishedAt":590,"updatedAt":590,"authorSlug":591},"israeli-malabi","Malabi (Rosewater Milk Pudding with Red Syrup)","Malabi","מלבי","Levantine kitchens, sold from kiosks nationwide",15,180,"easy",[752],"dessert",[610,571],[755,756,757,758],"milk","cornstarch","rose-water","peanuts",[760,763,765,767],{"alt":761,"src":762},"Glass of pale set milk pudding under bright red syrup, topped with shredded coconut and crushed peanuts","\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-1x1.jpg",[770,771,772,773,752,589,710,774],"malabi","muhallabia","milk pudding","rose water","no-bake",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"romanized":778,"countrySlug":560,"region":780,"baseServings":639,"prepMinutes":605,"cookMinutes":781,"difficulty":750,"course":782,"diet":784,"mainIngredients":785,"images":786,"keywords":796,"publishedAt":590,"updatedAt":590,"authorSlug":591},"israeli-matbucha","Matbucha (Slow-Cooked Tomato and Roasted Pepper Salad)","Matbucha","מטבוחה","Moroccan and Algerian kitchens, now nationwide",105,[567,783],"side",[610,691,571,570],[495,473,468,477],[787,790,792,794],{"alt":788,"src":789},"Shallow dish of dark red matbucha, thick with peeled pepper strips and slicked with olive oil, bread alongside","\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-4x3.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-1x1.jpg",[797,798,799,495,800,801,589,802],"matbucha","cooked salad","roasted peppers","salatim","moroccan","vegan dip",{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"romanized":808,"countrySlug":560,"region":809,"baseServings":432,"prepMinutes":810,"cookMinutes":562,"restMinutes":811,"difficulty":564,"course":812,"diet":813,"mainIngredients":814,"images":818,"keywords":828,"publishedAt":590,"updatedAt":590,"authorSlug":591},"jerusalem-mixed-grill","Meorav Yerushalmi (Jerusalem Mixed Grill)","Meorav Yerushalmi","מעורב ירושלמי","Me'orav Yerushalmi","Jerusalem, Mahane Yehuda market",25,60,[566,688],[570,723],[815,816,650,817],"chicken-liver","chicken","turmeric",[819,822,824,826],{"alt":820,"src":821},"Cast-iron pan of seared chicken livers, hearts and thigh strips with turmeric-stained onions and chopped parsley","\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero.jpg",{"alt":820,"src":823},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-16x9.jpg",{"alt":820,"src":825},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-4x3.jpg",{"alt":820,"src":827},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-1x1.jpg",[829,830,831,832,833,589,817],"meorav yerushalmi","jerusalem mixed grill","chicken liver","offal","mahane yehuda",{"slug":835,"title":836,"shortTitle":837,"nativeName":838,"romanized":837,"countrySlug":560,"region":839,"baseServings":432,"prepMinutes":605,"cookMinutes":840,"restMinutes":749,"difficulty":750,"course":841,"diet":843,"mainIngredients":844,"images":846,"keywords":856,"publishedAt":590,"updatedAt":590,"authorSlug":591},"sabich","Sabich (Iraqi-Jewish Aubergine and Egg Pita)","Sabich","סביח","Ramat Gan and greater Tel Aviv",45,[688,842],"breakfast",[610,570],[845,613,695,696],"eggplant",[847,850,852,854],{"alt":848,"src":849},"Pita stuffed with fried aubergine slices, brown egg rounds, potato and chopped salad, topped with tahini and yellow amba","\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero.jpg",{"alt":848,"src":851},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-16x9.jpg",{"alt":848,"src":853},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-4x3.jpg",{"alt":848,"src":855},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-1x1.jpg",[835,857,845,858,711,859,740,610],"aubergine","pita","iraqi jewish",{"slug":861,"title":862,"shortTitle":863,"nativeName":864,"romanized":863,"countrySlug":560,"region":865,"baseServings":432,"prepMinutes":748,"cookMinutes":563,"difficulty":750,"course":866,"diet":867,"mainIngredients":868,"images":869,"keywords":879,"publishedAt":590,"updatedAt":590,"authorSlug":591},"israeli-shakshuka","Shakshuka (Eggs Poached in Spiced Pepper and Tomato)","Shakshuka","שקשוקה","North African kitchens, adopted nationally",[842,566],[610,571],[613,495,473,477],[870,873,875,877],{"alt":871,"src":872},"Skillet of thick red pepper and tomato sauce with six poached eggs, crumbled feta and chopped parsley","\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero.jpg",{"alt":871,"src":874},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-16x9.jpg",{"alt":871,"src":876},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-4x3.jpg",{"alt":871,"src":878},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-1x1.jpg",[880,613,495,842,589,588,881,610],"shakshuka","one pan",24,false,1788563769995]