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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":436,"variations":438,"ingredients":448,"instructions":504,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":543,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"Tabbouleh is overwhelmingly a parsley salad with a little bulgur in it, soaked in water and dressed with lemon and oil. Eetch is a bulgur salad first, with the grain softened in a cooked base of onion, tomato paste and pepper paste, so it is darker, denser and more savoury with herbs playing a supporting role.","What is the difference between eetch and tabbouleh?",{"answer":398,"question":399},"No. Coarse bulgur is already parboiled and dried, so it only needs to absorb hot liquid. Pour the hot tomato base over it, cover, and leave it for about 30 minutes until the grains have swollen and are tender with a slight chew. Boiling it turns it to mush.","Do I need to cook the bulgur?",{"answer":401,"question":402},"Biber salçası is a thick paste of sun-ripened red peppers, sold in jars in Turkish, Armenian and Middle Eastern shops in sweet and hot versions. It gives eetch its colour and fruity depth. If you cannot find it, extra tomato paste with sweet paprika gets you most of the way there.","What is red pepper paste and where do I find it?",{"answer":404,"question":405},"Nine times out of ten it is lemon, and the rest of the time it is salt. Cold grain dishes absorb both and need noticeably more than they seem to while warm. Add lemon juice a tablespoon at a time and taste after each until the salad tastes clearly sharp rather than merely tomatoey.","My eetch tastes flat — what is missing?",{"answer":407,"question":408},"Yes, and it is better that way. Make the bulgur base a day early and refrigerate it, then fold in the diced tomato, parsley and spring onion an hour before serving so they keep their texture and colour. Check the seasoning again at that point.","Can I make it a day ahead for a party?",[410,411,412,413,414,415],"Use coarse bulgur (number 3 or 4), not fine. Fine bulgur turns to paste in this method and gives you a dip rather than a salad.","Cook the tomato and pepper paste in the oil for a couple of minutes before any liquid goes in — it should darken and smell sweet rather than tinny.","Add the hot liquid, stir once, cover and leave it alone. Stirring while it swells breaks the grains and makes them gummy.","Let it come to room temperature before the lemon and oil go in. Acid added to hot bulgur mostly evaporates and you lose the sharpness.","Add the fresh tomato and herbs last and just before serving, or they weep and dull the colour of the whole bowl.","Taste for salt and lemon after it has chilled, not before. Cold food reads noticeably blander than warm.","🥗","Eetch is a cold bulgur salad in which the grain is never boiled. Coarse bulgur is stirred into a warm base of softened onion, tomato paste and red pepper paste and left to swell in that mixture, so it takes on colour and savour instead of plain water. Once cool it is dressed with olive oil and a lot of lemon, then loaded with parsley, spring onion and diced tomato. The result is dense, tangy, faintly sweet from the tomato and gently warm from the pepper paste — closer to a grain-based meze than to a leafy salad, and eaten with lettuce leaves or lavash rather than a fork.","Eetch belongs to the western Armenian kitchen, the cooking carried out of Anatolia after 1915 and rebuilt in Aleppo, Beirut, Marseille, Buenos Aires and above all in the Armenian-American communities of the eastern United States. It sits in a family of bulgur salads found across the region — the Turkish kısır is its nearest relative, and the two are close enough that arguing about priority is pointless. Where eetch distinguishes itself is in the cooking of the base: onion, tomato paste and pepper paste are softened together first, and the bulgur goes into that rather than into water, which makes it darker, deeper and less herbaceous than tabbouleh.\n\nIt is a dish built around what a household kept in the cupboard. Bulgur stores indefinitely, tomato paste and biber salçası were made in quantity each summer and sealed under a film of oil, and lemons and parsley were the two fresh things you could count on. That is why eetch turns up at every Armenian church picnic, funeral reception and community table in North America: it costs almost nothing, scales to a hundred people without any change in method, keeps for days, and improves overnight.\n\nThe recipes vary in one significant way. Some households make it soft and moist, closer to a spoonable relish; others make it drier and press it into small ovals in the palm, the way kibbeh is shaped, so it can be picked up. Both are correct. The one thing all versions agree on is the lemon, which should be assertive enough to make you check the bowl — under-acidified eetch tastes heavy and flat, and no amount of extra herbs will fix it.","Eetch keeps 4 days refrigerated and is genuinely better on day two, once the bulgur has finished absorbing the dressing. Store it without the fresh tomato and herbs if you can, and fold those in just before serving so they stay bright. Bring it to cool room temperature rather than serving it fridge-cold, which mutes the lemon. Do not freeze it — the bulgur turns mealy and the tomato weeps on thawing.",[421,422,423,424],"Softens the bulgur in the tomato and pepper base rather than water, which is what separates eetch from every other bulgur salad.","Lemon quantity set high on purpose, with an explanation of what happens when it is not.","A soaking method that gives distinct, chewy grains instead of a wet pile.","No cooking beyond softening an onion, so it scales to any size without extra work.",[426,427,428],"Wide saucepan with a lid","Large mixing bowl","Sharp knife",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},13,48,9,620,8,340,[437],"Whole lettuce leaves or lavash for scooping, alongside olives, white cheese and other cold meze.",[439,442,445],{"name":440,"description":441},"Hand-pressed eetch","Made drier and squeezed into small ovals in the palm so each portion holds together, served on a platter as finger food.",{"name":443,"description":444},"Eetch with pomegranate","Fresh pomegranate seeds and a spoon of the molasses folded in at the end, giving pops of sweetness against the sour bulgur.",{"name":446,"description":447},"Herb-heavy eetch","Double the parsley and add mint and dill, pushing the salad closer to tabbouleh while keeping the cooked tomato base.",[449,455,460,465,469,471,475,479,483,487,490,495,498,501],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},300,"bulgur","coarse bulgur (grade 3)","g","For the base",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"onion","onions, finely chopped","piece",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},5,"olive-oil","olive oil","tbsp",{"qty":466,"ref":467,"name":468,"unit":464,"group":454},3,"tomato-paste","tomato paste",{"qty":456,"name":470,"unit":464,"group":454},"red pepper paste (biber salçası)",{"qty":472,"name":473,"unit":474,"group":454},400,"boiling water","ml",{"qty":476,"name":477,"unit":478,"group":454},1.5,"fine salt","tsp",{"qty":456,"ref":480,"name":481,"unit":459,"group":482},"lemon","lemons, juiced","For the dressing",{"qty":484,"ref":485,"name":486,"unit":478,"group":482},0.5,"chili-flakes","Aleppo pepper or mild chilli flakes",{"qty":484,"ref":488,"name":489,"unit":478,"group":482},"black-pepper","black pepper",{"qty":476,"ref":491,"name":492,"unit":493,"group":494},"parsley","flat-leaf parsley, finely chopped","cup","To finish",{"qty":461,"ref":496,"name":497,"unit":459,"group":494},"scallions","spring onions, thinly sliced",{"qty":456,"ref":499,"name":500,"unit":459,"group":494},"tomato","firm tomatoes, seeded and finely diced",{"qty":456,"ref":502,"name":503,"unit":464,"group":494,"optional":8},"mint","fresh mint, chopped",[505,509,513,516,520,523,526],{"text":506,"title":507,"timerSeconds":508},"Cook the chopped onion in the olive oil over medium-low heat for about 8 minutes, until it is completely soft and just beginning to turn golden at the edges. It should smell sweet, with no raw onion sharpness left.","Soften the onion",480,{"text":510,"title":511,"timerSeconds":512},"Stir in the tomato paste and red pepper paste and cook for 2 to 3 minutes, pressing them against the base of the pan. The colour will deepen from bright red to brick and the mixture will start to smell sweet rather than metallic.","Fry the pastes",180,{"text":514,"title":515},"Tip in the bulgur and stir until every grain is coated red, then pour over the boiling water and the salt. Stir once, level the surface, and clamp on a lid.","Add the bulgur and liquid",{"text":517,"title":518,"timerSeconds":519},"Take the pan off the heat and leave it covered and undisturbed for 30 minutes. Do not stir or lift the lid — the bulgur is absorbing steam as well as liquid, and each peek costs you texture.","Let it swell",1800,{"text":521,"title":522},"Fork the bulgur through to separate the grains — they should be tender with a distinct chew and no hard core — then spread it in a wide bowl and let it come down to room temperature.","Fluff and cool",{"text":524,"title":525},"Work in the lemon juice, Aleppo pepper and black pepper with your hands or a fork, squeezing gently so the dressing reaches every grain. Taste and keep adding lemon until the salad tastes clearly sharp, not just tomatoey.","Dress it",{"text":527,"title":528},"Just before serving, fold through the parsley, spring onion, diced tomato and mint. Check the salt one last time and mound it onto a platter with lettuce leaves for scooping.","Fold in the fresh things","eech",[531,535,539],{"note":532,"swap":533,"original":534},"Pepper paste gives a fruitier, mellower heat. The substitute gets the colour and most of the sweetness but is a little flatter.","An extra tablespoon of tomato paste plus a teaspoon of sweet paprika","Red pepper paste (biber salçası)",{"note":536,"swap":537,"original":538},"Medium works but gives a softer texture. Do not use fine bulgur, which collapses entirely in this method.","Medium bulgur, with 15 minutes less soaking","Coarse bulgur",{"note":540,"swap":541,"original":542},"Pomegranate molasses is common in Aleppo Armenian versions and adds a darker sourness. Cut back on any added sweetness if you use it.","Pomegranate molasses, or half lemon and half molasses","Fresh lemon juice","eetch","Eetch (Armenian Bulgur and Tomato Salad)","Eetch","Իչ","armenia","Western Armenian tradition",6,25,12,30,"easy",[555,556],"appetizer","side",[558,559,560,561],"vegan","vegetarian","dairy-free","nut-free",[451,467,457,491],[564,567,569,571],{"alt":565,"src":566},"Platter of red-tinted Armenian eetch bulgur salad with chopped parsley, spring onion and lettuce leaves","\u002Fimages\u002Frecipes\u002Feetch\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-4x3.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Feetch\u002Fhero-1x1.jpg",[543,574,575,576,577,578],"itch","bulgur salad","armenian meze","pepper paste","cold salad","2026-08-20","dishroute-kitchen","Coarse bulgur softened in tomato and onion instead of water, then dressed with olive oil, lemon and pepper paste. A cold meze that gets better after a night in the fridge.",{"en":583},"\u002Frecipe\u002Feetch",{"items":585,"total":814,"page":864,"limit":865,"hasMore":866},[586,621,631,665,696,726,754,781,808,836],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":547,"region":591,"baseServings":549,"prepMinutes":592,"cookMinutes":593,"restMinutes":594,"difficulty":595,"course":596,"diet":598,"mainIngredients":599,"images":603,"keywords":613,"publishedAt":579,"updatedAt":579,"authorSlug":580},"armenian-harissa","Armenian Harissa (Wheat and Chicken Porridge)","Armenian Harissa","Հարիսա","Musa Dagh and the highlands",20,270,15,"hard",[597],"main",[],[600,601,602],"chicken","butter","cumin",[604,607,609,611],{"alt":605,"src":606},"A bowl of pale Armenian harissa porridge with melted cumin butter pooling on its smooth surface","\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Farmenian-harissa\u002Fhero-1x1.jpg",[614,615,616,617,618,619,620],"harissa","armenian harissa","wheat porridge","chicken and wheat","madagh","musa dagh","slow cooked",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":622,"diet":623,"mainIngredients":624,"images":625,"keywords":630,"publishedAt":579,"updatedAt":579,"authorSlug":580},[555,556],[558,559,560,561],[451,467,457,491],[626,627,628,629],{"alt":565,"src":566},{"alt":565,"src":568},{"alt":565,"src":570},{"alt":565,"src":572},[543,574,575,576,577,578],{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":547,"region":636,"baseServings":434,"prepMinutes":637,"cookMinutes":638,"restMinutes":639,"difficulty":640,"course":641,"diet":644,"mainIngredients":645,"images":648,"keywords":658,"publishedAt":579,"updatedAt":579,"authorSlug":580},"gata","Gata (Armenian Sweet Layered Pastry)","Gata","Գաթա","Nationwide",40,35,75,"medium",[642,643],"dessert","snack",[559],[646,601,647],"flour","eggs",[649,652,654,656],{"alt":650,"src":651},"A round Armenian gata pastry scored in a lattice pattern, one wedge cut to show the crumbly khoriz filling","\u002Fimages\u002Frecipes\u002Fgata\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-4x3.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Fgata\u002Fhero-1x1.jpg",[632,659,660,661,662,663,664],"kata","armenian pastry","khoriz","nazook","sweet bread","tea pastry",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":547,"region":670,"baseServings":549,"prepMinutes":638,"cookMinutes":671,"restMinutes":594,"difficulty":640,"course":672,"diet":673,"mainIngredients":675,"images":680,"keywords":690,"publishedAt":579,"updatedAt":579,"authorSlug":580},"ghapama","Ghapama (Armenian Pumpkin Baked with Rice and Dried Fruit)","Ghapama","Ղափամա","Highland Armenia",110,[597,642],[559,674],"gluten-free",[676,677,678,679],"pumpkin","rice","apricot","walnuts",[681,684,686,688],{"alt":682,"src":683},"A whole baked Armenian ghapama pumpkin with its lid lifted, showing rice studded with apricots, prunes and walnuts","\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fghapama\u002Fhero-1x1.jpg",[666,691,692,693,694,695],"stuffed pumpkin","armenian","dried apricots","rice and walnuts","holiday dish",{"slug":697,"title":698,"shortTitle":699,"nativeName":700,"countrySlug":547,"region":701,"baseServings":702,"prepMinutes":550,"cookMinutes":550,"restMinutes":703,"difficulty":553,"course":704,"diet":705,"mainIngredients":706,"images":709,"keywords":719,"publishedAt":579,"updatedAt":579,"authorSlug":580},"armenian-khorovats","Khorovats (Armenian Charcoal-Grilled Skewers)","Khorovats","Խորոված","Ararat Valley",4,240,[597],[560],[707,457,488,708],"pork-shoulder","eggplant",[710,713,715,717],{"alt":711,"src":712},"Flat skewers of charred Armenian khorovats resting on lavash beside blistered aubergines and peppers","\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Farmenian-khorovats\u002Fhero-1x1.jpg",[720,721,722,723,724,725],"khorovats","armenian barbecue","grilled pork skewers","shampoor","mangal","charcoal grilling",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"countrySlug":547,"region":636,"baseServings":434,"prepMinutes":637,"cookMinutes":592,"restMinutes":731,"difficulty":640,"course":732,"diet":734,"mainIngredients":735,"images":737,"keywords":747,"publishedAt":579,"updatedAt":579,"authorSlug":580},"armenian-lavash","Lavash (Armenian Thin Tonir Flatbread)","Lavash","Լավաշ",60,[733],"bread",[558,559,560,561],[646,736],"yeast",[738,741,743,745],{"alt":739,"src":740},"A stack of thin blistered Armenian lavash sheets, one folded back to show the charred bubbles","\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Farmenian-lavash\u002Fhero-1x1.jpg",[748,749,750,751,752,753],"lavash","armenian flatbread","tonir bread","thin flatbread","unleavened bread","unesco heritage",{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"countrySlug":547,"region":548,"baseServings":702,"prepMinutes":639,"cookMinutes":552,"restMinutes":552,"difficulty":640,"course":759,"diet":760,"mainIngredients":761,"images":765,"keywords":775,"publishedAt":579,"updatedAt":579,"authorSlug":580},"armenian-manti","Manti (Armenian Boat-Shaped Baked Dumplings)","Manti","Մանթի",[597],[],[762,646,763,764],"ground-beef","yogurt","sumac",[766,769,771,773],{"alt":767,"src":768},"Bowl of crisp boat-shaped Armenian manti in broth, topped with garlic yogurt and a heavy dusting of sumac","\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-4x3.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Farmenian-manti\u002Fhero-1x1.jpg",[776,777,778,779,780,764],"manti","armenian manti","baked dumplings","sini manti","garlic yogurt",{"slug":782,"title":783,"shortTitle":784,"nativeName":785,"countrySlug":547,"region":636,"baseServings":702,"prepMinutes":594,"cookMinutes":731,"difficulty":553,"course":786,"diet":788,"mainIngredients":789,"images":791,"keywords":801,"publishedAt":579,"updatedAt":579,"authorSlug":580},"armenian-spas","Spas (Armenian Yogurt and Wheat Soup)","Spas","Սպաս",[787],"soup",[559],[763,647,790,502],"cilantro",[792,795,797,799],{"alt":793,"src":794},"Bowl of white Armenian spas soup flecked with chopped coriander and mint, with lavash torn beside it","\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero.jpg",{"alt":793,"src":796},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-16x9.jpg",{"alt":793,"src":798},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-4x3.jpg",{"alt":793,"src":800},"\u002Fimages\u002Frecipes\u002Farmenian-spas\u002Fhero-1x1.jpg",[802,803,804,805,806,807],"spas","armenian yogurt soup","matsun","wheat soup","tanabur","herb soup",{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"countrySlug":547,"region":701,"baseServings":702,"prepMinutes":813,"cookMinutes":731,"restMinutes":814,"difficulty":640,"course":815,"diet":816,"mainIngredients":817,"images":819,"keywords":829,"publishedAt":579,"updatedAt":579,"authorSlug":580},"armenian-dolma","Tolma (Armenian Stuffed Grape Leaves with Lamb and Rice)","Tolma","Տոլմա",45,10,[597],[],[818,677,457,491],"lamb",[820,823,825,827],{"alt":821,"src":822},"Rows of rolled Armenian tolma packed in a pot, with a bowl of garlic matsun and lemon slices 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