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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":435,"variations":437,"ingredients":447,"instructions":503,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"baseServings":432,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":549,"diet":551,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":540,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"The parcel leaked. If steam escapes, the meat effectively roasts instead of braising, and five hours of dry heat will dry out even a fatty shoulder. Wrap in parchment first, then two layers of foil crimped tightly, then cook in a covered pot or roasting tin sealed with more foil. Using a lean leg instead of shoulder is the other common cause.","Why is my kleftiko dry after all that cooking?",{"answer":398,"question":399},"Yes, and many Cypriot households do exactly that for a lunch party. Cook it fully, cool it in the sealed parcel, refrigerate, then reheat covered at 150°C for about 40 minutes. The meat reabsorbs its juices overnight and arguably tastes better on day two.","Can I make kleftiko the day before?",{"answer":401,"question":402},"No. The clay oven sealed with mud is the village tradition and gives a slightly mineral, earthy character, but the essential mechanism is simply trapped steam and low heat over many hours. A domestic oven at 150°C with a well-sealed parcel produces the same collapsed meat and lamb-soaked potatoes.","Do I need a clay kleftiko oven?",{"answer":404,"question":405},"Cypriot versions typically include cinnamon and sometimes clove or coriander seed, put the potatoes inside the parcel rather than roasting them separately, and often add halloumi. Mainland Greek kleftiko leans on oregano and lemon alone. Both use the same sealed-parcel method, and both trace the name to the klephtes.","What is the difference between Cypriot and Greek kleftiko?",{"answer":407,"question":408},"You can, and the meat will be tender, but the result is closer to a stew: a slow cooker holds far more moisture than a sealed parcel in a dry oven, so the potatoes break down and the juices are thinner. If you use one, cut the wine and lemon quantities in half and cook on low for 8 hours.","Can I cook kleftiko in a slow cooker?",[410,411,412,413,414,415],"Use shoulder on the bone. Leg is leaner and turns stringy over five hours, while the shoulder's connective tissue is exactly what melts into the juices.","Cut the potatoes large — halved or quartered, not diced. Small pieces disintegrate completely and thicken the juices into paste.","Do not add liquid beyond the wine and lemon juice. A sealed shoulder releases a surprising amount of its own, and extra stock makes it taste boiled.","Resist opening the parcel to check. Every peek costs steam and pushes the cooking time out; trust the clock until the four-hour mark.","If you want colour, open the parcel for the last 20 minutes at 220°C — this is not traditional, but it does not harm the meat and looks better on the table.","Let it settle for 15 minutes after opening. The juices are extremely hot and the meat firms just enough to be lifted out in pieces rather than shreds.","🐑","Kleftiko is lamb cooked to the point of surrender. A bone-in shoulder is packed with potatoes, garlic, bay, cinnamon and lemon, wrapped so tightly that no steam escapes, and left in a low oven for five hours. Because the parcel is sealed, nothing browns and nothing evaporates: the meat poaches in its own fat and juices while the potatoes absorb everything that drips onto them. The flavour is deep rather than roasted — sweet lamb, warm spice, a lemon edge cutting the richness — and the texture is the whole point, since a fork is enough to take the meat apart. It is one of the least demanding great dishes in the Mediterranean, because after you close the parcel there is genuinely nothing left to do.","The name comes from the klephtes, the mountain irregulars of the Ottoman-era Greek world, and the story attached to it is that they cooked stolen sheep in pits sealed with earth so no smoke would give away their position. How literally to take that is anyone's guess — it is a good story that has been retold long enough to become part of the dish — but the technique it describes is real and predates any particular legend: bury or seal meat, cook it slowly with trapped steam, come back much later. Sealed-pit cooking of this kind shows up all around the eastern Mediterranean under different names.\n\nIn Cyprus, kleftiko has a specific institutional form. Villages and tavernas keep a domed clay oven — also called a kleftiko — whose door is bricked or plastered shut with mud once the parcels are inside. The oven is fired in the evening, sealed, and opened at lunchtime the next day, by which point the lamb has been sitting in gentle residual heat for the better part of twelve hours. Many Cypriot families do not make it at home at all; they take their prepared lamb to a taverna or bakery with a kleftiko oven and collect it cooked, an arrangement that also holds for Easter and christening lunches.\n\nThe Cypriot version differs from mainland Greek kleftiko in small but consistent ways. Cinnamon and sometimes a clove appear in the parcel, where a Greek recipe would stop at oregano and lemon; potatoes are almost always inside rather than roasted separately; and a slab of halloumi is a common addition in the last stretch of cooking, softening into the juices. The home method below uses parchment inside foil inside a covered pot, which is the standard workaround. It cannot give you the mineral smell of a mud-sealed clay oven, but it delivers the same collapsed meat and the same intensely lamb-flavoured potatoes, which is most of what anyone comes for.","Kleftiko keeps 3 days refrigerated and improves overnight as the fat sets and the flavours settle. Reheat covered at 150°C with a splash of water for 30 minutes; microwaving turns the potatoes grainy. The meat freezes well for up to 3 months in its own juices, though the potatoes go mealy on thawing, so freeze the two separately if you plan ahead. Any leftover juices are worth saving on their own — spooned over rice or pourgouri they make a second meal.",[421,422,423,424],"A triple seal — parchment, foil, lidded pot — that actually holds steam for five hours instead of leaking at hour two.","Potatoes go in from the start so they cook in lamb fat rather than being roasted separately and added for looks.","Uses the Cypriot spicing (cinnamon, bay, coriander seed) rather than the plainer mainland Greek version.","Honest about what a home oven can and cannot reproduce compared with a mud-sealed village kleftiko oven.",[426,427,428],"Deep roasting tin or lidded casserole","Baking parchment","Heavy-duty foil",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},42,36,4,48,720,[436],"A sharp salad of tomato, cucumber, red onion and capers, and bread for the juices — nothing else is needed, and anything richer competes.",[438,441,444],{"name":439,"description":440},"Individual parcels","Divide the lamb into portions and wrap each with its own potatoes and halloumi. Cooking time drops to about three hours and each guest opens their own parcel at the table.",{"name":442,"description":443},"Kleftiko with halloumi and mushrooms","A taverna variation adding whole mushrooms and extra halloumi to the parcel, which gives an earthier, saltier set of juices for the potatoes to soak up.",{"name":445,"description":446},"Goat kleftiko","Common in the Troodos villages, where goat is more available than lamb. Leaner and more strongly flavoured, it needs the full five hours and benefits from an extra spoon of olive oil in the parcel.",[448,453,458,463,468,472,477,481,484,488,492,495,499],{"qty":449,"ref":450,"name":451,"unit":452},1.5,"lamb","lamb shoulder on the bone, in 4 large pieces","kg",{"qty":454,"ref":455,"name":456,"unit":457},800,"potato","waxy potatoes, peeled and halved","g",{"qty":459,"ref":460,"name":461,"unit":462},1,"onion","large onion, in thick wedges","piece",{"qty":464,"ref":465,"name":466,"unit":467},8,"garlic","garlic cloves, lightly crushed and left whole","clove",{"qty":469,"ref":470,"name":471,"unit":462},2,"lemon","lemons — one juiced, one sliced",{"qty":473,"ref":474,"name":475,"unit":476},120,"red-wine","dry red wine","ml",{"qty":432,"ref":478,"name":479,"unit":480},"olive-oil","olive oil","tbsp",{"qty":459,"ref":482,"name":483,"unit":462},"cinnamon","cinnamon stick, snapped in half",{"qty":485,"ref":486,"name":487,"unit":462},3,"bay-leaf","bay leaves",{"qty":459,"ref":489,"name":490,"unit":491},"coriander-seed","coriander seeds, lightly crushed","tsp",{"qty":469,"ref":493,"name":494,"unit":491},"oregano","dried oregano",{"qty":496,"ref":497,"name":498,"unit":457,"optional":8},150,"halloumi","halloumi, in thick slabs",{"qty":500,"name":501,"unit":502},null,"sea salt and coarsely ground black pepper","to taste",[504,507,510,514,518,522],{"text":505,"title":506},"Pat the lamb pieces dry and rub them all over with salt, pepper, the oregano and the crushed coriander seeds. Leave at room temperature for 30 minutes while you prepare everything else — the surface should look matte rather than wet.","Season the lamb",{"text":508,"title":509},"Line a deep roasting tin with two long sheets of foil crossed over each other, then a large sheet of parchment on top. Spread the potatoes, onion wedges and garlic across the parchment, tuck in the bay leaves and cinnamon, and drizzle with half the olive oil.","Line and load the parcel",{"tip":511,"text":512,"title":513},"Push the air out as you fold. A slack parcel takes longer to come up to temperature inside.","Sit the lamb on the vegetables, pour over the wine, lemon juice and remaining oil, and lay the lemon slices on top. Fold the parchment over into a closed packet, then bring the foil up and crimp it into a tight seam. Cover the tin with a lid or a third foil sheet pressed to the rim.","Seal it properly",{"text":515,"title":516,"timerSeconds":517},"Bake at 150°C for 4½ hours without opening. When you unwrap it, the meat should have pulled visibly back from the bone, the potatoes should be soaked amber with lamb fat, and there should be a good centimetre of juices in the base.","Bake low and long",16200,{"text":519,"title":520,"timerSeconds":521},"If using halloumi, open the parcel, tuck the slabs down among the potatoes, then reseal and return to the oven for 30 minutes. It should end up soft and yielding, holding its shape but silky at the edges where the lamb juices have soaked in.","Add the halloumi",1800,{"text":523,"title":524,"timerSeconds":525},"Open the parcel fully and let the steam clear for 15 minutes before serving — the juices are scalding and the meat firms just enough to lift out in whole pieces. Taste the juices and correct with salt and a squeeze of lemon, then spoon them over everything.","Rest and serve from the parcel",900,"KLEF-tee-koh",[528,532,536],{"note":529,"swap":530,"original":531},"Shanks work beautifully and portion neatly; goat is traditional in mountain villages and needs perhaps 30 extra minutes.","Two lamb shanks, or a bone-in goat shoulder","Lamb shoulder on the bone",{"note":533,"swap":534,"original":535},"The wine adds depth but is not essential — Cypriot village versions frequently use nothing but lemon.","Lemon juice topped up with water, or a splash of white wine","Red wine",{"note":537,"swap":538,"original":539},"Feta collapses more than halloumi and salts the juices, so use less than the halloumi quantity if you swap.","Omit, or use a firm feta added in the last hour","Halloumi","cypriot-kleftiko","Kleftiko (Cypriot Lamb Slow-Baked in a Sealed Parcel)","Kleftiko","Κλέφτικο","cyprus",30,300,15,"medium",[550],"main",[552],"gluten-free",[450,455,482,470],[555,558,560,562],{"alt":556,"src":557},"Opened parchment parcel of Cypriot kleftiko with collapsing lamb shoulder, amber potatoes, bay leaves and lemon slices","\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-4x3.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-1x1.jpg",[565,566,567,568,544,569],"kleftiko","cypriot lamb","slow baked lamb","sealed parcel","lamb shoulder","2026-08-20","dishroute-kitchen","Lamb shoulder, potatoes, bay and cinnamon sealed in parchment and baked for five hours until the meat collapses off the bone — no browning, no basting, nothing let out of the parcel.",{"en":574},"\u002Frecipe\u002Fcypriot-kleftiko",{"items":576,"total":611,"page":459,"limit":841,"hasMore":842},[577,606,638,671,697,707,733,761,789,814],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":544,"baseServings":432,"prepMinutes":582,"cookMinutes":583,"restMinutes":584,"difficulty":585,"course":586,"diet":587,"mainIngredients":589,"images":591,"keywords":601,"publishedAt":570,"updatedAt":570,"authorSlug":571},"afelia","Afelia (Cypriot Pork Braised in Red Wine and Coriander)","Afelia","Αφέλια",20,55,480,"easy",[550],[552,588],"dairy-free",[590,474,489],"pork-shoulder",[592,595,597,599],{"alt":593,"src":594},"Dark glazed cubes of Cypriot afelia pork in a pan with cracked coriander seeds and a lemon wedge","\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-1x1.jpg",[578,602,603,604,544,605],"cypriot pork","red wine braise","coriander seed","pork stew",{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"countrySlug":544,"baseServings":611,"prepMinutes":612,"cookMinutes":545,"restMinutes":545,"difficulty":548,"course":613,"diet":615,"mainIngredients":618,"images":621,"keywords":631,"publishedAt":570,"updatedAt":570,"authorSlug":571},"cypriot-daktyla","Daktyla (Cypriot Almond-Filled Pastry Fingers in Syrup)","Daktyla","Δάκτυλα",10,45,[614],"dessert",[616,617,588],"vegetarian","vegan",[619,620,482,470],"almonds","flour",[622,625,627,629],{"alt":623,"src":624},"Golden fried Cypriot daktyla pastry fingers glossy with lemon syrup and scattered sesame seeds on a rack","\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-1x1.jpg",[632,633,634,635,636,637],"daktyla","ladies fingers","cypriot dessert","almond pastry","syrup sweets","rosewater",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":544,"baseServings":643,"prepMinutes":644,"cookMinutes":645,"restMinutes":473,"difficulty":646,"course":647,"diet":650,"mainIngredients":651,"images":655,"keywords":665,"publishedAt":570,"updatedAt":570,"authorSlug":571},"flaounes","Flaounes (Cypriot Easter Cheese and Mint Pastries)","Flaounes","Φλαούνες",12,60,35,"hard",[648,649],"bread","snack",[616],[497,620,652,653,654],"mint","raisins","sesame-seeds",[656,659,661,663],{"alt":657,"src":658},"Golden Cypriot flaounes with sesame-crusted folded dough and puffed cheese and raisin filling on a rack","\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-1x1.jpg",[639,666,667,668,669,670],"cypriot easter","cheese pastry","mahlepi","mastic","sesame pastry",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":544,"baseServings":432,"prepMinutes":611,"cookMinutes":676,"difficulty":585,"course":677,"diet":679,"mainIngredients":681,"images":682,"keywords":692,"publishedAt":570,"updatedAt":570,"authorSlug":571},"halloumi-sti-shara","Halloumi sti Schara (Grilled Cypriot Cheese with Lemon and Mint)","Halloumi sti Schara","Χαλλούμι στη σχάρα",6,[678,649],"appetizer",[616,552,680],"nut-free",[497,470,652],[683,686,688,690],{"alt":684,"src":685},"Charred slices of grilled halloumi on a plate with lemon halves, dried mint and cracked black pepper","\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-1x1.jpg",[497,693,694,695,544,696],"grilled halloumi","cypriot cheese","meze","squeaky cheese",{"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"baseServings":432,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":698,"diet":699,"mainIngredients":700,"images":701,"keywords":706,"publishedAt":570,"updatedAt":570,"authorSlug":571},[550],[552],[450,455,482,470],[702,703,704,705],{"alt":556,"src":557},{"alt":556,"src":559},{"alt":556,"src":561},{"alt":556,"src":563},[565,566,567,568,544,569],{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":544,"baseServings":432,"prepMinutes":547,"cookMinutes":612,"restMinutes":582,"difficulty":585,"course":712,"diet":714,"mainIngredients":715,"images":717,"keywords":727,"publishedAt":570,"updatedAt":570,"authorSlug":571},"louvi-me-lahana","Louvi me Lahana (Cypriot Black-Eyed Peas with Chard)","Louvi me Lahana","Λούβι με λάχανα",[713,550],"side",[617,616,552,588,680],[716,478,470],"chard",[718,721,723,725],{"alt":719,"src":720},"Bowl of Cypriot black-eyed peas with wilted chard, glossy with olive oil and a lemon wedge on the rim","\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-1x1.jpg",[728,729,716,730,731,732],"louvi","black-eyed peas","cypriot fasting food","vegan cyprus","olive oil and lemon",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":544,"baseServings":464,"prepMinutes":738,"cookMinutes":739,"restMinutes":740,"difficulty":548,"course":741,"diet":742,"mainIngredients":743,"images":745,"keywords":755,"publishedAt":570,"updatedAt":570,"authorSlug":571},"makaronia-tou-fournou","Makaronia tou Fournou (Cypriot Baked Pasta with Halloumi Béchamel)","Makaronia tou Fournou","Μακαρόνια του φούρνου",40,75,25,[550],[],[744,497,450,482],"pasta",[746,749,751,753],{"alt":747,"src":748},"Slice of Cypriot baked pasta showing bucatini, cinnamon meat sauce and a golden halloumi béchamel top","\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-1x1.jpg",[756,757,758,759,544,760],"makaronia tou fournou","cypriot pastitsio","baked pasta","halloumi bechamel","bucatini bake",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":544,"baseServings":432,"prepMinutes":645,"cookMinutes":766,"restMinutes":644,"difficulty":548,"course":767,"diet":769,"mainIngredients":770,"images":773,"keywords":783,"publishedAt":570,"updatedAt":570,"authorSlug":571},"sheftalia","Sheftalia (Cypriot Caul-Wrapped Grilled Meat Rolls)","Sheftalia","Σεφταλιά \u002F Şeftali kebabı",18,[768,550],"street-food",[588],[771,450,460,772],"ground-pork","parsley",[774,777,779,781],{"alt":775,"src":776},"Grilled Cypriot sheftalia rolls with crisp caul-fat skin on a charcoal grate, pita and lemon wedges nearby","\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-1x1.jpg",[762,784,785,786,787,788],"seftali kebabi","caul fat","cypriot grill","pork rolls","cyprus street food",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":544,"baseServings":676,"prepMinutes":740,"cookMinutes":794,"restMinutes":547,"difficulty":548,"course":795,"diet":796,"mainIngredients":797,"images":799,"keywords":809,"publishedAt":570,"updatedAt":570,"authorSlug":571},"souvla","Souvla (Cypriot Slow-Grilled Lamb on the Rotisserie)","Souvla","Σούβλα",180,[550],[552,588],[450,470,798],"black-pepper",[800,803,805,807],{"alt":801,"src":802},"Large chunks of charred lamb souvla on a long skewer over glowing charcoal with lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero.jpg",{"alt":801,"src":804},"\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero-16x9.jpg",{"alt":801,"src":806},"\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero-4x3.jpg",{"alt":801,"src":808},"\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero-1x1.jpg",[790,566,810,811,812,813],"charcoal rotisserie","cyprus barbecue","slow grilled lamb","foukou",{"slug":815,"title":816,"shortTitle":817,"nativeName":818,"countrySlug":544,"baseServings":432,"prepMinutes":611,"cookMinutes":645,"restMinutes":473,"difficulty":585,"course":819,"diet":821,"mainIngredients":822,"images":824,"keywords":834,"publishedAt":570,"updatedAt":570,"authorSlug":571},"cypriot-trahanas","Trahanas (Cypriot Fermented Wheat and Yoghurt Soup)","Trahanas","Τραχανάς",[820],"soup",[680],[497,823,470],"stock",[825,828,830,832],{"alt":826,"src":827},"Thick sour trahanas soup in a bowl with softened halloumi cubes, cracked pepper and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero.jpg",{"alt":826,"src":829},"\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero-16x9.jpg",{"alt":826,"src":831},"\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero-4x3.jpg",{"alt":826,"src":833},"\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero-1x1.jpg",[835,836,837,838,839,840],"trahanas","tarhana","fermented wheat soup","cypriot soup","halloumi soup","cyprus winter food",24,false,1788563776688]