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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":482,"pronunciation":505,"substitutions":506,"slug":519,"title":520,"shortTitle":521,"nativeName":522,"countrySlug":523,"baseServings":524,"prepMinutes":525,"cookMinutes":526,"restMinutes":527,"difficulty":528,"course":529,"diet":531,"mainIngredients":533,"images":534,"keywords":544,"publishedAt":551,"updatedAt":551,"authorSlug":552,"summary":553,"localeSlug":519,"alternates":554},[394,397,400,403,406],{"answer":395,"question":396},"Coarse cracked wheat cooked with soured sheep's or goat's milk or yoghurt until it forms a thick paste, then dried hard in the sun and broken into chips. The lactic fermentation gives it its sourness and, together with drying, preserves it for a year or more without refrigeration. It is a preserved ingredient, not a spice blend.","What exactly is trahanas made of?",{"answer":398,"question":399},"It was not soaked long enough. The dried chips are dense, and dropped straight into hot liquid the outside gelatinises and seals while the interior stays hard. Soak in cold water for at least two hours — overnight is better — and simmer for a full 25 to 30 minutes, stirring, until no chalky specks remain.","Why is my trahanas soup gritty?",{"answer":401,"question":402},"Trahanas is starch-heavy and thickens abruptly in the final minutes, at which point it grips the base of the pan almost immediately. Use a heavy-bottomed pot, keep the heat low once it starts to thicken, and stir right into the corners every couple of minutes rather than giving it an occasional swirl.","Why did my soup stick and burn on the bottom?",{"answer":404,"question":405},"Yes, distinctly. The sourness comes from lactic fermentation of the milk during production and is the defining characteristic of the traditional version. If you find it too sharp, look for the milder \"sweet\" trahanas made with unsoured milk, or balance the bowl with a knob of butter rather than trying to cook the sourness out.","Is trahanas supposed to taste sour?",{"answer":407,"question":408},"You can, but it takes days and reliable weather. Cracked wheat is simmered with soured milk or yoghurt into a stiff paste, then spread thin or shaped into cakes and dried in hot sun for three to five days, turned regularly until snap-dry. Without real sun and low humidity it will spoil rather than dry, which is why most Cypriots now buy it.","Can I make trahanas at home?",[410,411,412,413,414,415],"Soak the trahanas in cold water for at least two hours before cooking. Dropped straight into hot stock, the outside dissolves while the centre of each chip stays chalky.","Stir often and use a heavy pan. Trahanas thickens suddenly at the end and sticks to the base within seconds of being left alone.","Start with more liquid than seems right — about six parts stock to one part dry trahanas by volume. You can always cook it down.","Add the halloumi off the boil, in the last three minutes. Boiled hard, it goes squeaky and tight instead of soft.","Do not salt until the end. Both the trahanas and the halloumi carry salt, and the soup reduces considerably as it thickens.","If it sets solid in the fridge, loosen it with stock rather than water, or the sourness overwhelms everything once the body is gone.","🍲","Trahanas is a soup made from a preserved ingredient of the same name: cracked wheat cooked in soured sheep's milk or yoghurt, spread out to dry, and broken into rough chips that keep for a year in a jar. Simmered in stock, those chips swell and dissolve into a thick, porridge-like soup with a pronounced sour tang — closer to a savoury yoghurt broth than to anything in the Western soup canon. Cubes of halloumi are dropped in at the end and go soft and stretchy without melting away. It is winter food, it is what Cypriots are given when ill, and the sourness is the whole point rather than a flaw to be corrected.","Trahanas belongs to a preservation technique that stretches from the Balkans across Anatolia to Central Asia, appearing as tarhana in Turkey, trahana in Greece, tarhonya and kishk under other names further east. The logic is the same everywhere: milk spoils and grain does not, so combine them, let lactic fermentation acidify the mixture, then dry it hard enough that nothing can grow in it. The result is a shelf-stable food carrying both protein and carbohydrate, which mattered enormously in mountain villages with no refrigeration and long winters.\n\nThe Cypriot version is made in late summer, when the milk is plentiful and the sun is reliable. Coarse cracked wheat is simmered with soured sheep's or goat's milk until it thickens into a stiff paste, then either spread on cloths on a rooftop or shaped by hand into flat cakes and left to dry in the sun for days, being turned regularly. Once dry it is snapped into pieces and stored. Home production has declined but has not disappeared, and Cypriot supermarkets sell both the traditional sour version and a milder one, sometimes labelled sweet or \"glykos\", made with milk that has not been soured as heavily.\n\nThe soup itself is unadorned. Trahanas goes into stock — chicken traditionally, though water works — and is simmered until it collapses, stirred often because it catches on the base of the pan with real enthusiasm. Halloumi is the standard addition, cut into small cubes and dropped in for the last few minutes so it softens without dissolving. Some households finish with a beaten egg for richness, others with a knob of butter or a thread of olive oil, and lemon is added by the person eating, not the cook.\n\nIt is worth being honest about the taste. Trahanas is genuinely sour, faintly cheesy, and its texture is thick and slightly grainy — this is not a subtle soup, and people who did not grow up with it sometimes need a second attempt. If you like ayran, kefir or a sharp yoghurt, you will probably like it immediately.","The cooked soup keeps 3 days refrigerated and will set almost solid when cold — that is normal. Reheat gently with extra stock stirred in a little at a time until it loosens back to a spoonable thickness, and add the halloumi fresh rather than reheating what is already in it. It freezes for 2 months, though the texture becomes grainier on thawing. Dry trahanas itself, stored in an airtight jar away from light, keeps for a year or more.",[421,422,423,424],"Explains the soaking step that most recipes skip, which is what stops the grain staying gritty in the middle.","Gets the ratio right — trahanas swells far more than people expect and will cement itself if underdiluted.","Times the halloumi so it softens and stretches instead of turning into rubbery cubes in a sour broth.","Tells you honestly what it tastes like, so nobody is surprised by the sourness halfway through a bowl.",[426,427,428],"Heavy-bottomed saucepan","Wooden spoon","Bowl for soaking",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},15,45,5,20,390,[436],"Bread rusks or day-old village bread for dunking, extra lemon wedges, and cracked black pepper ground at the table.",[438,441,444],{"name":439,"description":440},"Trahanas with egg","A beaten egg whisked into a ladle of hot soup and stirred back in off the heat, thickening it to a velvety consistency. Common when the soup is being made for someone unwell.",{"name":442,"description":443},"Sweet trahanas","Made with the milder \"glykos\" trahanas, produced from unsoured milk. Much gentler and often served to children, sometimes with a spoon of honey rather than lemon.",{"name":445,"description":446},"Trahanas with fried onion and mint","Finished with sliced onion fried dark in olive oil and a scatter of dried mint, in the style of Anatolian tarhana. Adds sweetness that offsets the sourness.",[448,452,457,461,464,470,475,478],{"qty":449,"name":450,"unit":451},200,"dried sour trahanas, broken into small pieces","g",{"qty":453,"ref":454,"name":455,"unit":456},1.4,"stock","chicken or vegetable stock","l",{"qty":458,"ref":459,"name":460,"unit":451},150,"halloumi","halloumi, in 1 cm cubes",{"qty":433,"ref":462,"name":462,"note":463,"unit":451},"butter","or 2 tbsp olive oil",{"qty":465,"ref":466,"name":467,"unit":468,"group":469},1,"lemon","lemon, in wedges","piece","To serve",{"qty":471,"ref":472,"name":473,"unit":474},0.5,"black-pepper","black pepper, coarsely ground","tsp",{"qty":465,"ref":476,"name":477,"unit":474,"optional":8},"mint","dried mint",{"qty":479,"name":480,"unit":481},null,"salt","to taste",[483,487,490,495,498,502],{"text":484,"title":485,"timerSeconds":486},"Put the broken trahanas in a bowl, cover with cold water by a couple of centimetres and leave for at least two hours or overnight in the fridge. The chips will swell, soften and lose their glassy edges — squeeze one and it should crush rather than crack.","Soak the trahanas",7200,{"text":488,"title":489},"Heat the stock in a heavy-bottomed pan until it is just trembling. Do not season it yet — the trahanas and the halloumi both bring plenty of salt, and the soup will reduce noticeably over the next half hour.","Bring the stock to a simmer",{"tip":491,"text":492,"title":493,"timerSeconds":494},"Loosen with a ladle of hot stock or water whenever it gets thicker than a loose porridge. It will keep tightening as it stands.","Drain the soaked trahanas and stir it into the stock. Simmer gently for 25 to 30 minutes, stirring every couple of minutes and scraping right into the corners of the pan. It will look thin for the first fifteen minutes and then thicken quickly into a porridge that holds the trail of a spoon.","Cook it down, stirring",1800,{"text":496,"title":497},"Taste a spoonful: the wheat should be completely soft with no chalky specks, and the flavour clearly sour and faintly cheesy. If you still feel grit, add a splash of liquid and give it another ten minutes.","Check the grain",{"text":499,"title":500,"timerSeconds":501},"Turn the heat right down so the surface stops bubbling, then stir in the halloumi cubes and the butter. Leave for three minutes, until the cheese is soft and stretches slightly when pushed with a spoon but still holds its shape. Season with salt only now, if it needs any.","Add the halloumi and butter",180,{"text":503,"title":504},"Ladle into warm bowls, grind over black pepper and crumble the dried mint between your palms across the top if using. Serve with lemon wedges so each person can sharpen their own bowl, and eat it before it has time to set.","Serve immediately","trah-hah-NAHS",[507,511,515],{"note":508,"swap":509,"original":510},"Turkish tarhana is usually a powder rather than chips and includes tomato and pepper, so it needs less soaking and gives a redder, milder soup.","Turkish tarhana or Greek ksinos trahanas","Cypriot sour trahanas",{"note":512,"swap":513,"original":514},"Water is entirely traditional in poorer village versions — the trahanas itself carries enough flavour. Vegetable stock keeps the soup vegetarian.","Vegetable stock or plain water","Chicken stock",{"note":516,"swap":517,"original":518},"Feta dissolves more and salts the soup, so use less. The egg version is a genuine household variant and gives a silkier body.","Anari, feta, or a beaten egg stirred in off the heat","Halloumi","cypriot-trahanas","Trahanas (Cypriot Fermented Wheat and Yoghurt Soup)","Trahanas","Τραχανάς","cyprus",4,10,35,120,"easy",[530],"soup",[532],"nut-free",[459,454,466],[535,538,540,542],{"alt":536,"src":537},"Thick sour trahanas soup in a bowl with softened halloumi cubes, cracked pepper and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero.jpg",{"alt":536,"src":539},"\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero-16x9.jpg",{"alt":536,"src":541},"\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero-4x3.jpg",{"alt":536,"src":543},"\u002Fimages\u002Frecipes\u002Fcypriot-trahanas\u002Fhero-1x1.jpg",[545,546,547,548,549,550],"trahanas","tarhana","fermented wheat soup","cypriot soup","halloumi soup","cyprus winter food","2026-08-20","dishroute-kitchen","Cracked wheat soured in sheep's yoghurt, dried into hard blocks and broken into simmering stock — a sharp, thick winter soup with cubes of halloumi softening in the bowl.",{"en":555},"\u002Frecipe\u002Fcypriot-trahanas",{"items":557,"total":525,"page":465,"limit":823,"hasMore":824},[558,589,622,653,678,705,732,761,790,813],{"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":523,"baseServings":524,"prepMinutes":433,"cookMinutes":563,"restMinutes":564,"difficulty":528,"course":565,"diet":567,"mainIngredients":570,"images":574,"keywords":584,"publishedAt":551,"updatedAt":551,"authorSlug":552},"afelia","Afelia (Cypriot Pork Braised in Red Wine and Coriander)","Afelia","Αφέλια",55,480,[566],"main",[568,569],"gluten-free","dairy-free",[571,572,573],"pork-shoulder","red-wine","coriander-seed",[575,578,580,582],{"alt":576,"src":577},"Dark glazed cubes of Cypriot afelia pork in a pan with cracked coriander seeds and a lemon wedge","\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-4x3.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-1x1.jpg",[559,585,586,587,523,588],"cypriot pork","red wine braise","coriander seed","pork stew",{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"countrySlug":523,"baseServings":525,"prepMinutes":431,"cookMinutes":594,"restMinutes":594,"difficulty":595,"course":596,"diet":598,"mainIngredients":601,"images":605,"keywords":615,"publishedAt":551,"updatedAt":551,"authorSlug":552},"cypriot-daktyla","Daktyla (Cypriot Almond-Filled Pastry Fingers in Syrup)","Daktyla","Δάκτυλα",30,"medium",[597],"dessert",[599,600,569],"vegetarian","vegan",[602,603,604,466],"almonds","flour","cinnamon",[606,609,611,613],{"alt":607,"src":608},"Golden fried Cypriot daktyla pastry fingers glossy with lemon syrup and scattered sesame seeds on a rack","\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-1x1.jpg",[616,617,618,619,620,621],"daktyla","ladies fingers","cypriot dessert","almond pastry","syrup sweets","rosewater",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"countrySlug":523,"baseServings":627,"prepMinutes":628,"cookMinutes":526,"restMinutes":527,"difficulty":629,"course":630,"diet":633,"mainIngredients":634,"images":637,"keywords":647,"publishedAt":551,"updatedAt":551,"authorSlug":552},"flaounes","Flaounes (Cypriot Easter Cheese and Mint Pastries)","Flaounes","Φλαούνες",12,60,"hard",[631,632],"bread","snack",[599],[459,603,476,635,636],"raisins","sesame-seeds",[638,641,643,645],{"alt":639,"src":640},"Golden Cypriot flaounes with sesame-crusted folded dough and puffed cheese and raisin filling on a rack","\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-1x1.jpg",[623,648,649,650,651,652],"cypriot easter","cheese pastry","mahlepi","mastic","sesame pastry",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"countrySlug":523,"baseServings":524,"prepMinutes":525,"cookMinutes":658,"difficulty":528,"course":659,"diet":661,"mainIngredients":662,"images":663,"keywords":673,"publishedAt":551,"updatedAt":551,"authorSlug":552},"halloumi-sti-shara","Halloumi sti Schara (Grilled Cypriot Cheese with Lemon and Mint)","Halloumi sti Schara","Χαλλούμι στη σχάρα",6,[660,632],"appetizer",[599,568,532],[459,466,476],[664,667,669,671],{"alt":665,"src":666},"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":665,"src":668},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-1x1.jpg",[459,674,675,676,523,677],"grilled halloumi","cypriot cheese","meze","squeaky cheese",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"countrySlug":523,"baseServings":524,"prepMinutes":594,"cookMinutes":683,"restMinutes":430,"difficulty":595,"course":684,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":551,"updatedAt":551,"authorSlug":552},"cypriot-kleftiko","Kleftiko (Cypriot Lamb Slow-Baked in a Sealed Parcel)","Kleftiko","Κλέφτικο",300,[566],[568],[687,688,604,466],"lamb","potato",[690,693,695,697],{"alt":691,"src":692},"Opened parchment parcel of Cypriot kleftiko with collapsing lamb shoulder, amber potatoes, bay leaves and lemon slices","\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-1x1.jpg",[700,701,702,703,523,704],"kleftiko","cypriot lamb","slow baked lamb","sealed parcel","lamb shoulder",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"countrySlug":523,"baseServings":524,"prepMinutes":430,"cookMinutes":431,"restMinutes":433,"difficulty":528,"course":710,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":551,"updatedAt":551,"authorSlug":552},"louvi-me-lahana","Louvi me Lahana (Cypriot Black-Eyed Peas with Chard)","Louvi me Lahana","Λούβι με λάχανα",[711,566],"side",[600,599,568,569,532],[714,715,466],"chard","olive-oil",[717,720,722,724],{"alt":718,"src":719},"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":718,"src":721},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-1x1.jpg",[727,728,714,729,730,731],"louvi","black-eyed peas","cypriot fasting food","vegan cyprus","olive oil and lemon",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":523,"baseServings":737,"prepMinutes":738,"cookMinutes":739,"restMinutes":740,"difficulty":595,"course":741,"diet":742,"mainIngredients":743,"images":745,"keywords":755,"publishedAt":551,"updatedAt":551,"authorSlug":552},"makaronia-tou-fournou","Makaronia tou Fournou (Cypriot Baked Pasta with Halloumi Béchamel)","Makaronia tou Fournou","Μακαρόνια του φούρνου",8,40,75,25,[566],[],[744,459,687,604],"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",[756,757,758,759,523,760],"makaronia tou fournou","cypriot pastitsio","baked pasta","halloumi bechamel","bucatini bake",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":523,"baseServings":524,"prepMinutes":526,"cookMinutes":766,"restMinutes":628,"difficulty":595,"course":767,"diet":769,"mainIngredients":770,"images":774,"keywords":784,"publishedAt":551,"updatedAt":551,"authorSlug":552},"sheftalia","Sheftalia (Cypriot Caul-Wrapped Grilled Meat Rolls)","Sheftalia","Σεφταλιά \u002F Şeftali kebabı",18,[768,566],"street-food",[569],[771,687,772,773],"ground-pork","onion","parsley",[775,778,780,782],{"alt":776,"src":777},"Grilled Cypriot sheftalia rolls with crisp caul-fat skin on a charcoal grate, pita and lemon wedges nearby","\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero.jpg",{"alt":776,"src":779},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-16x9.jpg",{"alt":776,"src":781},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-4x3.jpg",{"alt":776,"src":783},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-1x1.jpg",[762,785,786,787,788,789],"seftali kebabi","caul fat","cypriot grill","pork rolls","cyprus street food",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":523,"baseServings":658,"prepMinutes":740,"cookMinutes":501,"restMinutes":430,"difficulty":595,"course":795,"diet":796,"mainIngredients":797,"images":798,"keywords":808,"publishedAt":551,"updatedAt":551,"authorSlug":552},"souvla","Souvla (Cypriot Slow-Grilled Lamb on the 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