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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":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":520,"pronunciation":555,"substitutions":556,"slug":569,"title":570,"shortTitle":571,"nativeName":572,"romanized":571,"countrySlug":573,"baseServings":574,"prepMinutes":575,"cookMinutes":576,"restMinutes":497,"difficulty":577,"course":578,"diet":580,"mainIngredients":583,"images":584,"keywords":594,"publishedAt":601,"updatedAt":601,"authorSlug":602,"summary":603,"localeSlug":569,"alternates":604},[394,397,400,403,406],{"answer":395,"question":396},"Either it was not dried enough or the platter was too deep. The bread must be toasted until it is completely dry and snaps cleanly, not just warmed through, and it should sit in a wide shallow layer so steam escapes. Assemble at the last moment and serve straight away — fattah is not a dish that waits.","Why did my bread layer turn to mush?",{"answer":398,"question":399},"The parts, yes; the platter, no. Cook the lamb and broth a day ahead, make the rice and the sauce the same morning, and toast the bread whenever suits you. Assembly takes about five minutes and has to happen immediately before eating, because the bread starts softening the second the sauce touches it.","Can I make fattah ahead of time?",{"answer":401,"question":402},"Da'a is the garlic-and-vinegar sauce poured over fattah — garlic fried in ghee, doused with vinegar, then loosened with tomato and a little broth. Its sharpness is structural: the plate underneath is bread, rice and lamb fat, and without a strong acid the whole thing tastes flat and cloying after three mouthfuls.","What is da'a and why is it so sharp?",{"answer":404,"question":405},"It is strongly preferable. The bones and connective tissue are what give the broth body, and that broth cooks the rice, moistens the bread and thins the sauce — so boneless meat leaves all three layers weaker. If you only have boneless lamb, add a couple of extra bones or use a good stock instead of water.","Do I need lamb on the bone?",{"answer":407,"question":408},"Egyptian short-grain or any medium-grain rice, which stays slightly sticky and holds together in a layer. Long-grain basmati works but gives a looser platter where the grains slip off the bread. Rinse it until the water runs clear either way, and toast it briefly in ghee before adding broth.","What kind of rice works best?",[410,411,412,413,414,415],"Start the lamb in cold water and skim it patiently for the first ten minutes. Broth that is not skimmed makes cloudy rice and a greasy plate.","Dry the bread in the oven rather than frying it if you want a lighter dish — but dry it fully, until a piece snaps rather than bends.","Do not brown the garlic for the sauce. Pull the pan the moment it smells sweet and turns the palest gold; brown garlic makes the whole platter bitter.","Stand back when the vinegar goes in. The steam is sharp enough to catch your throat, and that first burst of harshness is exactly what cooks off.","Assemble on a wide, shallow platter, not in a deep bowl. Depth traps steam and the bottom layer turns to paste.","Keep a mug of hot broth aside. If the bread looks dry after the sauce, a few spoonfuls of broth fix it without diluting the flavour.","🍖","Fattah is a dish built in layers on one wide platter — dried bread on the bottom, rice cooked in lamb broth above it, chunks of long-boiled lamb on top, and a thin garlic-vinegar tomato sauce poured over the lot so it runs all the way down. The bread is the point. It has to be crisp enough to snap when the sauce hits it, so it softens into something chewy and savoury instead of turning to porridge. The flavour is meaty and round from the broth, then cut hard by vinegar and raw-fried garlic, which is what keeps a plate of bread, rice and fat from tasting heavy. It takes most of an afternoon, almost all of it unattended, and it is timed backwards from the moment the sauce goes on.","Fattah is a feast dish tied to Eid al-Adha, the festival at which a sheep or cow is slaughtered and the meat divided between the household, relatives and people who need it. A dish that stretches a share of fresh meat across bread and rice, and that can be assembled for however many people walk through the door, fits that day precisely. It is also cooked for the sebou', the celebration held a week after a baby is born, and Coptic families make it at Easter — it belongs to occasions rather than to any particular religion.\n\nThe word comes from the verb meaning to crumble or break up, and it names a whole family of dishes across the Arab world in which stale bread is the foundation. Levantine fatteh is usually chickpeas and yoghurt over bread; Gulf versions bring their own spice profiles and often chicken. The Egyptian one is distinct in two ways: there is no yoghurt anywhere near it, and the sauce is aggressive on purpose, built on garlic fried until it is loud and then hit with vinegar so the pan steams.\n\nThat sauce, the da'a, is where the dish is won or lost. Garlic is fried in ghee until it is just short of colouring, vinegar goes in and boils off its harshness in seconds, and tomato follows. Poured hot over cold-ish bread it does two jobs at once — softens the base and sharpens everything above it. Egyptian cooks disagree about proportions the way other cooks disagree about salt: some make the sauce thin and use a lot of it, some keep it thick and spoon it sparingly, and everyone is confident that the household they grew up in got it right.","Assembled fattah does not keep — the bread goes to paste within an hour or two, so build only what will be eaten. The components keep separately for 3 days refrigerated: broth and lamb together, rice on its own, sauce in a jar, toasted bread in a sealed tin at room temperature. Reheat the rice with a splash of broth under a lid, warm the lamb in broth rather than dry heat, and re-crisp the bread for 4 minutes in a hot oven before assembling a fresh platter.",[421,422,423,424],"Cooks the rice in the lamb broth rather than water, so the middle layer tastes of the meat instead of sitting under it.","Toasts the bread properly dry, which is what lets it soak up sauce without collapsing into mush.","Times the garlic-vinegar sauce to the assembly, since it loses its edge within minutes of leaving the pan.","Breaks a long feast dish into stages you can spread across an afternoon, with only the last ten minutes needing attention.",[426,427,428,429],"Large stockpot","Saucepan with a tight lid for the rice","Small frying pan for the garlic sauce","Wide shallow serving platter",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},34,73,4,5,980,44,780,[439],"A bowl of the remaining broth to drink or spoon over, sliced raw onion in vinegar, and green salad with plenty of lemon.",[441,444,447],{"name":442,"description":443},"Fattah with chicken","A quicker weekday version: poach a jointed chicken for the broth, brown the pieces under a grill, and build the same three layers with the same sauce.",{"name":445,"description":446},"Fried-bread fattah","Shallow-fry the bread pieces in ghee instead of oven-toasting them. Richer, heavier, and the way many households make it for a proper feast.",{"name":448,"description":449},"Fattah bil daqqa hamra","A tomato-forward sauce with more passata and less vinegar, giving a milder, sweeter platter that suits children and large mixed tables.",[451,457,462,466,469,471,475,477,482,486,492,494,496,501,506,509,513,517],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.4,"lamb","lamb shoulder or leg on the bone, in large pieces","kg","The lamb and broth",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"onion","onion, halved","piece",{"qty":463,"ref":464,"name":465,"unit":461,"group":456},2,"bay-leaf","bay leaves",{"qty":433,"ref":467,"name":468,"unit":461,"group":456},"cardamom","green cardamom pods",{"qty":458,"name":470,"unit":461,"group":456},"cinnamon stick",{"qty":458,"ref":472,"name":473,"unit":474,"group":456},"black-pepper","black peppercorns","tsp",{"qty":463,"name":476,"unit":474,"group":456},"salt",{"qty":478,"ref":479,"name":480,"unit":461,"group":481},3,"pita-bread","stale aish baladi or flatbreads, torn into 4 cm pieces","The bread layer",{"qty":463,"ref":483,"name":484,"unit":485,"group":481},"olive-oil","olive oil for toasting the bread","tbsp",{"qty":487,"ref":488,"name":489,"unit":490,"group":491},450,"rice","Egyptian short-grain or medium-grain rice, rinsed until the water runs clear","g","The rice",{"qty":478,"ref":493,"name":493,"unit":485,"group":491},"ghee",{"qty":478,"ref":493,"name":493,"unit":485,"group":495},"The garlic sauce (da'a)",{"qty":497,"ref":498,"name":499,"unit":500,"group":495},10,"garlic","garlic, crushed to a paste","clove",{"qty":502,"ref":503,"name":504,"unit":505,"group":495},80,"vinegar","white vinegar","ml",{"qty":463,"ref":507,"name":508,"unit":485,"group":495},"tomato-paste","tomato paste",{"qty":510,"ref":511,"name":512,"unit":490,"group":495},300,"tomato","passata",{"qty":514,"ref":515,"name":516,"unit":474,"group":495,"optional":8},0.5,"chili-flakes","chilli flakes",{"qty":518,"name":476,"unit":519,"group":495},null,"to taste",[521,525,529,532,537,541,544,548,551],{"tip":522,"text":523,"title":524},"Cold water and a slow start pull more into the broth and make the foam gather in one raft instead of dispersing.","Put {qty:lamb} of lamb in a stockpot, cover with 2.5 litres of cold water and bring slowly to a simmer. Skim the grey foam off the surface until it stops rising, then add the onion, bay, cardamom, cinnamon, peppercorns and salt.","Boil the lamb",{"text":526,"title":527,"timerSeconds":528},"Cook at a bare simmer, part-covered, for 1 hour 45 minutes to 2 hours, until a piece of lamb pulls away from the bone under gentle pressure but still holds together when lifted. Top up with hot water if the meat is ever exposed.","Simmer until the meat gives",6300,{"text":530,"title":531},"Lift the lamb onto a tray and strain the broth through a sieve. You want about 1.6 litres of clear, well-seasoned liquid; taste it and add salt until it tastes good on its own, because it has to season the rice and the sauce too. Skim off most of the surface fat and keep 2 tablespoons of it.","Strain and separate",{"tip":533,"text":534,"title":535,"timerSeconds":536},"Any piece that still flexes will disappear into the sauce. Give it another few minutes.","Toss the torn bread with the olive oil and spread it in one layer on a tray. Bake at 200°C for 10 to 14 minutes, turning once, until the pieces are dry all the way through and a piece snaps cleanly instead of bending. Set aside at room temperature.","Toast the bread",720,{"text":538,"title":539,"timerSeconds":540},"Melt the ghee in a saucepan, add the drained rice and stir for 2 minutes, until the grains look glossy and smell faintly toasted. Pour in 900 ml of the hot broth, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Leave the lid on, off the heat, for another 10 minutes.","Cook the rice in broth",900,{"text":542,"title":543},"While the rice rests, heat the reserved lamb fat in a wide pan and colour the drained lamb pieces over high heat for 4 to 5 minutes, turning, until the outsides are browned and crusted at the edges. Keep them warm with a ladle of broth in the pan.","Brown the lamb",{"tip":545,"text":546,"title":547},"Make this last. The garlic aroma is at its strongest in the first few minutes and fades as the sauce sits.","Melt the ghee for the sauce in a small pan over medium heat, add the garlic paste and stir for 30 to 45 seconds, until it is pale gold and the pan smells sweet rather than raw. Stand back and pour in the vinegar — it will steam sharply. Let it boil for 30 seconds, stir in the tomato paste, passata, chilli flakes and 150 ml of broth, and simmer for 5 minutes until it darkens slightly and coats a spoon thinly. Salt to taste.","Make the da'a",{"text":549,"title":550},"Spread the toasted bread over a wide shallow platter and moisten it with two ladles of hot broth and a third of the sauce. Fluff the rice and spread it over the bread in an even layer, spoon over another third of the sauce, then pile the lamb on top and pour the rest over the meat.","Build the platter",{"tip":552,"text":553,"title":554},"Every serving should carry bread, rice and meat together — the layers are meant to be eaten in the same mouthful, not side by side.","Leave the platter for 10 minutes so the bread drinks the sauce without turning soft, then take it to the table whole and serve down through all three layers with a large spoon. Pass extra broth and vinegar on the side.","Rest and serve","FUT-tah",[557,561,565],{"note":558,"swap":559,"original":560},"Beef shank needs an extra hour and gives a deeper broth. Chicken cuts the cooking time roughly in half and makes a lighter, everyday version.","Beef shank, or a whole chicken","Lamb on the bone",{"note":562,"swap":563,"original":564},"Stale bread is traditional and works better than fresh, because it dries faster and holds its structure longer under the sauce.","Any stale flatbread, or pita torn and dried in the oven","Aish baladi for the base",{"note":566,"swap":567,"original":568},"Ghee handles the high heat of the garlic best and carries the flavour Egyptians expect. Butter browns faster, so watch it.","Butter, or a neutral oil for a lighter plate","Ghee","egyptian-fattah","Fattah (Egyptian Bread, Rice and Lamb Layers)","Fattah","فتة","egypt",6,25,130,"hard",[579],"main",[581,582],"halal-friendly","nut-free",[453,488,479,511,498],[585,588,590,592],{"alt":586,"src":587},"Wide platter of Egyptian fattah with browned lamb piled on rice over toasted bread, red garlic-vinegar sauce poured over the top","\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-1x1.jpg",[595,596,597,598,599,600],"fattah","fatteh","egyptian lamb rice","eid al-adha","garlic vinegar sauce","egyptian feast dish","2026-08-20","dishroute-kitchen","Egypt's Eid centrepiece: crisp toasted bread under buttery rice and boiled lamb, the whole thing drenched in a fierce garlic-and-vinegar tomato sauce just before serving.",{"en":605},"\u002Frecipe\u002Fegyptian-fattah",{"items":607,"total":497,"page":458,"limit":894,"hasMore":895},[608,645,655,688,716,743,775,806,837,866],{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"romanized":613,"countrySlug":573,"baseServings":614,"prepMinutes":615,"cookMinutes":616,"restMinutes":617,"difficulty":618,"course":619,"diet":621,"mainIngredients":625,"images":628,"keywords":638,"publishedAt":601,"updatedAt":601,"authorSlug":602},"aish-baladi","Aish Baladi (Egyptian Wholewheat Pocket Bread)","Aish Baladi","عيش بلدي","ʿAish baladī",8,30,20,140,"medium",[620],"bread",[622,623,624,582],"vegetarian","vegan","dairy-free",[626,627],"flour","yeast",[629,632,634,636],{"alt":630,"src":631},"Stack of round wholemeal Egyptian flatbreads dusted with bran, the top one torn open to show the hollow pocket inside","\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-1x1.jpg",[639,640,641,642,643,644],"aish baladi","egyptian bread","wholewheat pita","pocket bread","baladi bread","flatbread recipe",{"slug":569,"title":570,"shortTitle":571,"nativeName":572,"romanized":571,"countrySlug":573,"baseServings":574,"prepMinutes":575,"cookMinutes":576,"restMinutes":497,"difficulty":577,"course":646,"diet":647,"mainIngredients":648,"images":649,"keywords":654,"publishedAt":601,"updatedAt":601,"authorSlug":602},[579],[581,582],[453,488,479,511,498],[650,651,652,653],{"alt":586,"src":587},{"alt":586,"src":589},{"alt":586,"src":591},{"alt":586,"src":593},[595,596,597,598,599,600],{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"romanized":660,"countrySlug":573,"baseServings":433,"prepMinutes":497,"cookMinutes":661,"restMinutes":536,"difficulty":662,"course":663,"diet":665,"mainIngredients":667,"images":671,"keywords":681,"publishedAt":601,"updatedAt":601,"authorSlug":602},"egyptian-ful-medames","Ful Medames (Egyptian Slow-Cooked Fava Beans)","Ful Medames","فول مدمس","Fūl mudammas",150,"easy",[664,579],"breakfast",[622,623,624,666,582],"gluten-free",[668,483,669,670,511],"chickpeas","lemon","cumin",[672,675,677,679],{"alt":673,"src":674},"Shallow bowl of mashed fava beans glossy with olive oil, topped with diced tomato, parsley and cumin, with lemon wedges and flatbread beside it","\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-1x1.jpg",[682,683,684,685,686,687],"ful medames","egyptian breakfast","fava beans","foul mudammas","vegan breakfast","ramadan suhoor",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"romanized":693,"countrySlug":573,"region":694,"baseServings":433,"prepMinutes":616,"cookMinutes":575,"restMinutes":434,"difficulty":662,"course":695,"diet":697,"mainIngredients":698,"images":701,"keywords":711,"publishedAt":601,"updatedAt":601,"authorSlug":602},"hawawshi","Hawawshi (Egyptian Spiced Meat Stuffed Bread)","Hawawshi","حواوشي","Ḥawāwshī","Cairo",[579,696],"street-food",[581,582],[699,459,700,479],"ground-beef","parsley",[702,705,707,709],{"alt":703,"src":704},"Baked flatbread stuffed with spiced minced beef, cut into wedges to show the thin dark meat layer inside a crisp browned crust","\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-1x1.jpg",[689,712,713,643,714,715],"egyptian stuffed bread","spiced minced beef","egyptian street food","meat flatbread",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"romanized":721,"countrySlug":573,"region":694,"baseServings":433,"prepMinutes":616,"cookMinutes":722,"difficulty":618,"course":723,"diet":724,"mainIngredients":725,"images":728,"keywords":738,"publishedAt":601,"updatedAt":601,"authorSlug":602},"koshari","Koshari (Egyptian Rice, Lentil and Pasta Bowl)","Koshari","كشري","Kushari",45,[579,696],[622,623,624,582],[488,726,727,668,511],"lentils","pasta",[729,732,734,736],{"alt":730,"src":731},"Bowl of koshari with rice and lentils under macaroni, chickpeas, red tomato sauce and a heap of dark crisp fried onions","\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-1x1.jpg",[717,739,714,740,741,742],"kushari","rice and lentils","vegan egyptian","cairo food",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"romanized":748,"countrySlug":573,"baseServings":574,"prepMinutes":749,"cookMinutes":750,"restMinutes":751,"difficulty":618,"course":752,"diet":753,"mainIngredients":754,"images":758,"keywords":768,"publishedAt":601,"updatedAt":601,"authorSlug":602},"egyptian-mahshi","Mahshi (Egyptian Stuffed Vegetables in Tomato Broth)","Mahshi","محشي","Maḥshī",50,60,15,[579],[622,623,624,582],[755,756,488,511,757],"zucchini","bell-pepper","dill",[759,762,764,766],{"alt":760,"src":761},"Pot of stuffed courgettes, peppers and rolled vine leaves standing upright in red tomato broth, one cut open to show herbed rice","\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-4x3.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-1x1.jpg",[769,770,771,772,773,774],"mahshi","stuffed vegetables","egyptian dolma","stuffed courgette","vine leaves","ramadan",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"romanized":780,"countrySlug":573,"baseServings":433,"prepMinutes":751,"cookMinutes":781,"difficulty":618,"course":782,"diet":784,"mainIngredients":785,"images":789,"keywords":799,"publishedAt":601,"updatedAt":601,"authorSlug":602},"egyptian-molokhia","Molokhia (Egyptian Jute Leaf Soup with Garlic Tasha)","Molokhia","ملوخية","Mulūkhiyya",75,[783,579],"soup",[666,582],[786,498,787,788],"chicken","coriander-seed","stock",[790,793,795,797],{"alt":791,"src":792},"Bowl of bright green molokhia soup beside a plate of white rice and browned chicken pieces, with lemon wedges on the side","\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero.jpg",{"alt":791,"src":794},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-16x9.jpg",{"alt":791,"src":796},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-4x3.jpg",{"alt":791,"src":798},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-1x1.jpg",[800,801,802,803,804,805],"molokhia","mulukhiyah","jute leaf soup","egyptian soup","garlic tasha","friday 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coriander","\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero.jpg",{"alt":851,"src":854},"\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero-16x9.jpg",{"alt":851,"src":856},"\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero-4x3.jpg",{"alt":851,"src":858},"\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero-1x1.jpg",[860,861,862,863,864,865],"sayadeya","sayadieh","egyptian fish rice","alexandria seafood","caramelised onion rice","fisherman rice",{"slug":867,"title":868,"shortTitle":869,"nativeName":870,"romanized":871,"countrySlug":573,"baseServings":433,"prepMinutes":575,"cookMinutes":616,"restMinutes":750,"difficulty":662,"course":872,"diet":874,"mainIngredients":875,"images":879,"keywords":889,"publishedAt":601,"updatedAt":601,"authorSlug":602},"taameya","Ta'ameya (Egyptian Fava Bean 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