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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":406,"emoji":413,"intro":414,"story":415,"storage":416,"whyThis":417,"equipment":422,"nutrition":426,"serveWith":434,"variations":436,"ingredients":446,"instructions":488,"pronunciation":507,"substitutions":508,"slug":521,"title":522,"shortTitle":523,"nativeName":524,"romanized":525,"countrySlug":526,"baseServings":458,"prepMinutes":527,"cookMinutes":528,"restMinutes":529,"difficulty":530,"course":531,"diet":534,"mainIngredients":540,"images":542,"keywords":552,"publishedAt":559,"updatedAt":559,"authorSlug":560,"summary":561,"localeSlug":521,"alternates":562},[394,397,400,403],{"answer":395,"question":396},"For dried fava beans, yes — at least 12 hours, and 24 does no harm. Fava skins are thick and an unsoaked bean can simmer for hours and still be chalky in the centre. If you have no time, use tinned cooked favas instead; the result is looser but perfectly good.","Do I have to soak the beans overnight?",{"answer":398,"question":399},"Almost always one of three things: they were old, they were not soaked long enough, or salt or acid went into the pot early. Beans that have sat in a cupboard for two years may never soften. Add salt, lemon and tomato only at the end, once the beans have collapsed.","Why are my beans still hard after hours of cooking?",{"answer":401,"question":402},"Different bean and different intention. Ful is fava beans, served warm, only partly mashed, with whole beans still in the bowl and seasoning added at the table. Hummus is chickpeas blended smooth with tahini into a cold or room-temperature dip. Egypt eats both, but ful is breakfast.","What is the difference between ful and hummus?",{"answer":404,"question":405},"Yes, and many Egyptian households do. After soaking, cook the beans under pressure with plenty of water for about 25 minutes, then release, check for softness and simmer uncovered to reduce. You lose a little of the deep, slightly caramelised note of the long pot, but very little.","Can I make ful in a pressure cooker?",[407,408,409,410,411,412],"Soak the beans at least 12 hours. Under-soaked favas stay stubbornly firm no matter how long you cook them.","Never salt the beans while they cook — salt firms the skins. Season only once they are soft.","Keep the water barely trembling, not boiling. A rolling boil breaks the beans apart before the skins soften and the result is grainy.","Mash only about half the beans. Ful is meant to have whole beans in it, not to be hummus.","Warm the serving bowls. Ful cools fast and thickens as it does, and lukewarm beans taste dull.","Buy small brown fava beans (ful hammam) rather than the large flat ones — they cook softer and are what Egyptian shops use.","🫘","Ful medames is dried fava beans cooked long and slow until the skins soften and the insides turn to paste, served warm in a shallow bowl and finished by whoever is eating it. Nobody hands you a plated dish — you get beans, a bottle of olive oil, cut lemon, ground cumin, salt and a pile of chopped tomato and parsley, and you crush and season it yourself with the back of a spoon. The flavour is earthy and mild on its own, which is the point: the lemon and cumin do the talking, and the beans carry them. It is eaten before dawn during Ramadan, before work every other morning, and cold from the fridge at midnight, and it costs almost nothing.","Fava beans have been eaten in Egypt for a very long time — they are among the crops found in the archaeological record of the Nile valley, and the dish's name comes from an old word meaning buried, which describes the cooking method rather than the beans. Traditionally ful was cooked in a qidra, a narrow-necked copper or clay pot, set overnight in the dying heat of a public oven or over embers. The narrow neck slowed evaporation so the beans stewed for eight or ten hours without drying out or being stirred, which is exactly what turns a hard bean into something spreadable.\n\nThat overnight pot became a public institution. Ful carts and small shops open before sunrise, and there is a whole vocabulary for how you want yours: plain with oil, with tahini stirred through, with butter, with tomato, mashed smooth or left rough, hot pepper or none. Regulars order in shorthand and get exactly what they expect. In Cairo the ful cart is close to what a coffee stand is elsewhere — a fixed point in the morning that people organise the rest of their day around.\n\nEgypt does not have a monopoly on the dish. Sudan, Palestine, Syria, Lebanon and Yemen all make versions, and arguing about whose is definitive is not a fight worth entering. What is specifically Egyptian is the scale and the ritual: the volume of beans consumed daily, the expectation that you finish the seasoning yourself, and the fact that ful and ta'ameya arrive at the same table, in the same paper, at the same hour of the morning.","Ful keeps 4 days refrigerated and improves overnight as the seasoning settles. It thickens considerably when cold — reheat gently with a splash of water, stirring until it loosens back to a spoonable paste. Freeze the plain cooked beans without seasoning for up to 3 months; add oil, lemon and cumin fresh after thawing, because those flavours fade in the freezer.",[418,419,420,421],"Uses the low, long simmer that actually breaks the beans down, instead of boiling them hard and ending up with tough skins.","Seasons at the table the way Egyptian ful shops do, so everyone gets the balance of lemon, cumin and oil they want.","Includes the tinned-bean shortcut honestly, with what changes in texture, for mornings when there is no overnight pot.","Scales from one bowl to a full table without changing anything but the pot size.",[423,424,425],"Deep pot with a tight lid (or a pressure cooker)","Potato masher or heavy spoon","Sieve",{"fat":427,"carbs":428,"fiber":429,"sugar":430,"sodium":431,"protein":432,"calories":433,"estimated":8},14,46,17,5,420,19,380,[435],"Warm aish baladi for scooping, a plate of raw spring onions and pickles, and ta'ameya alongside if you are doing a proper Egyptian breakfast.",[437,440,443],{"name":438,"description":439},"Ful bil tahina","Whisk 3 tablespoons of tahini with lemon juice and a little water into a loose cream and stir it through the hot beans until they turn pale and glossy.",{"name":441,"description":442},"Ful iskandarani","The Alexandrian style: much more tomato, green pepper and cumin stirred into the pot rather than added on top, so the beans arrive already seasoned.",{"name":444,"description":445},"Ful with eggs","Top each bowl with a soft-boiled egg cut in half and let the yolk run into the beans. Standard in Egyptian cafés and the usual way to make it a full meal.",[447,452,457,463,467,471,475,478,481,484],{"qty":448,"name":449,"unit":450,"group":451},350,"small dried fava beans (ful hammam), soaked 12 hours and drained","g","The beans",{"qty":453,"ref":454,"name":455,"unit":456,"group":451,"optional":8},1,"bay-leaf","bay leaf","piece",{"qty":458,"ref":459,"name":460,"unit":461,"group":462},4,"olive-oil","good olive oil, plus more at the table","tbsp","To finish",{"qty":464,"ref":465,"name":466,"unit":456,"group":462},2,"lemon","lemons, cut into wedges",{"qty":464,"ref":468,"name":469,"unit":470,"group":462},"cumin","ground cumin","tsp",{"qty":464,"ref":472,"name":473,"unit":474,"group":462},"garlic","garlic, crushed to a paste with salt","clove",{"qty":464,"ref":476,"name":477,"unit":456,"group":462},"tomato","ripe tomatoes, finely diced",{"qty":458,"ref":479,"name":480,"unit":461,"group":462},"parsley","flat-leaf parsley, chopped",{"qty":464,"ref":482,"name":483,"unit":461,"group":462,"optional":8},"tahini","tahini, loosened with lemon juice and water",{"qty":485,"name":486,"unit":487,"group":462},null,"salt and chilli flakes","to taste",[489,493,497,500,503],{"tip":490,"text":491,"title":492},"That first skim matters — the foam carries the raw, slightly bitter note off the top of the pot.","Drain the soaked beans, put them in a deep pot with the bay leaf and cover with 5 cm of fresh cold water. Bring to a boil, skim off the grey foam that rises, then drop the heat until the surface only trembles. Add no salt.","Cook the beans",{"text":494,"title":495,"timerSeconds":496},"Cover loosely and cook for 2 to 2½ hours, topping up with hot water whenever the beans peek above the surface. They are ready when a bean squashes to paste between your fingers with no resistance and the skins have gone soft rather than papery.","Simmer until they slump",7200,{"text":498,"title":499},"Uncover and let the liquid cook down until it just covers the beans and looks cloudy and thick. Mash roughly half of them against the side of the pot with a masher, leaving the rest whole so the bowl still has texture.","Reduce and mash",{"text":501,"title":502},"Stir in the garlic paste, half the cumin and a good pinch of salt. Taste — the beans should now taste seasoned rather than flat, and slightly loose, since they will thicken in the bowl.","Season the pot",{"tip":504,"text":505,"title":506},"Give each person a spoon with a flat back — the crushing is part of the meal, not preparation for it.","Spoon the hot beans into warmed shallow bowls. Pour a spool of olive oil over each, scatter the tomato and parsley, and put the lemon wedges, remaining cumin, salt and chilli flakes on the table so everyone crushes and seasons their own.","Serve and finish at the table","fool meh-DAM-mes",[509,513,517],{"note":510,"swap":511,"original":512},"Drain, rinse, and simmer for 15 minutes with a splash of water. The texture is looser and the flavour flatter, but it turns a nine-hour dish into a fifteen-minute one.","Two 400 g tins of cooked fava beans","Dried fava beans",{"note":514,"swap":515,"original":516},"Tahini makes ful richer and slightly creamy. Plenty of Egyptian shops serve it without any at all.","An extra spoonful of olive oil","Tahini",{"note":518,"swap":519,"original":520},"Less fragrant but it does the same job of cutting the earthiness. Add it a little at a time.","A splash of vinegar","Fresh lemon","egyptian-ful-medames","Ful Medames (Egyptian Slow-Cooked Fava Beans)","Ful Medames","فول مدمس","Fūl mudammas","egypt",10,150,720,"easy",[532,533],"breakfast","main",[535,536,537,538,539],"vegetarian","vegan","dairy-free","gluten-free","nut-free",[541,459,465,468,476],"chickpeas",[543,546,548,550],{"alt":544,"src":545},"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":544,"src":547},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-16x9.jpg",{"alt":544,"src":549},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-4x3.jpg",{"alt":544,"src":551},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-1x1.jpg",[553,554,555,556,557,558],"ful medames","egyptian breakfast","fava beans","foul mudammas","vegan breakfast","ramadan suhoor","2026-08-20","dishroute-kitchen","The breakfast that feeds Egypt: dried fava beans simmered until they slump, then mashed at the table with olive oil, lemon, cumin and tomato and scooped up with warm bread.",{"en":563},"\u002Frecipe\u002Fegyptian-ful-medames",{"items":565,"total":527,"page":453,"limit":849,"hasMore":850},[566,600,633,643,671,698,730,761,792,821],{"slug":567,"title":568,"shortTitle":569,"nativeName":570,"romanized":571,"countrySlug":526,"baseServings":572,"prepMinutes":573,"cookMinutes":574,"restMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":580,"images":583,"keywords":593,"publishedAt":559,"updatedAt":559,"authorSlug":560},"aish-baladi","Aish Baladi (Egyptian Wholewheat Pocket Bread)","Aish Baladi","عيش بلدي","ʿAish baladī",8,30,20,140,"medium",[578],"bread",[535,536,537,539],[581,582],"flour","yeast",[584,587,589,591],{"alt":585,"src":586},"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":585,"src":588},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-4x3.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-1x1.jpg",[594,595,596,597,598,599],"aish baladi","egyptian bread","wholewheat pita","pocket bread","baladi bread","flatbread recipe",{"slug":601,"title":602,"shortTitle":603,"nativeName":604,"romanized":603,"countrySlug":526,"baseServings":605,"prepMinutes":606,"cookMinutes":607,"restMinutes":527,"difficulty":608,"course":609,"diet":610,"mainIngredients":612,"images":616,"keywords":626,"publishedAt":559,"updatedAt":559,"authorSlug":560},"egyptian-fattah","Fattah (Egyptian Bread, Rice and Lamb Layers)","Fattah","فتة",6,25,130,"hard",[533],[611,539],"halal-friendly",[613,614,615,476,472],"lamb","rice","pita-bread",[617,620,622,624],{"alt":618,"src":619},"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":618,"src":621},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-1x1.jpg",[627,628,629,630,631,632],"fattah","fatteh","egyptian lamb rice","eid al-adha","garlic vinegar sauce","egyptian feast dish",{"slug":521,"title":522,"shortTitle":523,"nativeName":524,"romanized":525,"countrySlug":526,"baseServings":458,"prepMinutes":527,"cookMinutes":528,"restMinutes":529,"difficulty":530,"course":634,"diet":635,"mainIngredients":636,"images":637,"keywords":642,"publishedAt":559,"updatedAt":559,"authorSlug":560},[532,533],[535,536,537,538,539],[541,459,465,468,476],[638,639,640,641],{"alt":544,"src":545},{"alt":544,"src":547},{"alt":544,"src":549},{"alt":544,"src":551},[553,554,555,556,557,558],{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"romanized":648,"countrySlug":526,"region":649,"baseServings":458,"prepMinutes":574,"cookMinutes":606,"restMinutes":430,"difficulty":530,"course":650,"diet":652,"mainIngredients":653,"images":656,"keywords":666,"publishedAt":559,"updatedAt":559,"authorSlug":560},"hawawshi","Hawawshi (Egyptian Spiced Meat Stuffed Bread)","Hawawshi","حواوشي","Ḥawāwshī","Cairo",[533,651],"street-food",[611,539],[654,655,479,615],"ground-beef","onion",[657,660,662,664],{"alt":658,"src":659},"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":658,"src":661},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-1x1.jpg",[644,667,668,598,669,670],"egyptian stuffed bread","spiced minced beef","egyptian street food","meat flatbread",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"romanized":676,"countrySlug":526,"region":649,"baseServings":458,"prepMinutes":574,"cookMinutes":677,"difficulty":576,"course":678,"diet":679,"mainIngredients":680,"images":683,"keywords":693,"publishedAt":559,"updatedAt":559,"authorSlug":560},"koshari","Koshari (Egyptian Rice, Lentil and Pasta Bowl)","Koshari","كشري","Kushari",45,[533,651],[535,536,537,539],[614,681,682,541,476],"lentils","pasta",[684,687,689,691],{"alt":685,"src":686},"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":685,"src":688},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-4x3.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-1x1.jpg",[672,694,669,695,696,697],"kushari","rice and lentils","vegan egyptian","cairo food",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"romanized":703,"countrySlug":526,"baseServings":605,"prepMinutes":704,"cookMinutes":705,"restMinutes":706,"difficulty":576,"course":707,"diet":708,"mainIngredients":709,"images":713,"keywords":723,"publishedAt":559,"updatedAt":559,"authorSlug":560},"egyptian-mahshi","Mahshi (Egyptian Stuffed Vegetables in Tomato Broth)","Mahshi","محشي","Maḥshī",50,60,15,[533],[535,536,537,539],[710,711,614,476,712],"zucchini","bell-pepper","dill",[714,717,719,721],{"alt":715,"src":716},"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":715,"src":718},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-1x1.jpg",[724,725,726,727,728,729],"mahshi","stuffed vegetables","egyptian dolma","stuffed courgette","vine leaves","ramadan",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"romanized":735,"countrySlug":526,"baseServings":458,"prepMinutes":706,"cookMinutes":736,"difficulty":576,"course":737,"diet":739,"mainIngredients":740,"images":744,"keywords":754,"publishedAt":559,"updatedAt":559,"authorSlug":560},"egyptian-molokhia","Molokhia (Egyptian Jute Leaf Soup with Garlic Tasha)","Molokhia","ملوخية","Mulūkhiyya",75,[738,533],"soup",[538,539],[741,472,742,743],"chicken","coriander-seed","stock",[745,748,750,752],{"alt":746,"src":747},"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":746,"src":749},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-1x1.jpg",[755,756,757,758,759,760],"molokhia","mulukhiyah","jute leaf soup","egyptian soup","garlic tasha","friday lunch",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"romanized":766,"countrySlug":526,"baseServings":605,"prepMinutes":706,"cookMinutes":704,"restMinutes":527,"difficulty":530,"course":767,"diet":769,"mainIngredients":770,"images":775,"keywords":785,"publishedAt":559,"updatedAt":559,"authorSlug":560},"om-ali","Om Ali (Egyptian Bread Pudding with Nuts and Cream)","Om Ali","أم علي","Umm ʿAlī",[768],"dessert",[535],[771,772,773,774],"puff-pastry","milk","pistachios","coconut",[776,779,781,783],{"alt":777,"src":778},"Baking dish of om ali with a blistered golden cream top, chopped pistachios scattered over bubbling milk and soaked pastry","\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-1x1.jpg",[786,787,788,789,790,791],"om ali","umm ali","egyptian dessert","bread pudding","milk pudding","ramadan dessert",{"slug":793,"title":794,"shortTitle":795,"nativeName":796,"romanized":797,"countrySlug":526,"region":798,"baseServings":458,"prepMinutes":606,"cookMinutes":705,"restMinutes":527,"difficulty":576,"course":799,"diet":800,"mainIngredients":802,"images":804,"keywords":814,"publishedAt":559,"updatedAt":559,"authorSlug":560},"egyptian-sayadeya","Sayadeya (Alexandrian Fisherman's Rice with Fish)","Sayadeya","صيادية","Ṣayyādiyya","Alexandria",[533],[801,537,539],"pescatarian",[803,614,655,468],"sea-bass",[805,808,810,812],{"alt":806,"src":807},"Platter of dark brown spiced rice topped with crisp-skinned fried sea bass fillets, browned onion strands and chopped coriander","\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero-1x1.jpg",[815,816,817,818,819,820],"sayadeya","sayadieh","egyptian fish rice","alexandria seafood","caramelised onion rice","fisherman rice",{"slug":822,"title":823,"shortTitle":824,"nativeName":825,"romanized":826,"countrySlug":526,"baseServings":458,"prepMinutes":606,"cookMinutes":574,"restMinutes":705,"difficulty":530,"course":827,"diet":829,"mainIngredients":830,"images":834,"keywords":844,"publishedAt":559,"updatedAt":559,"authorSlug":560},"taameya","Ta'ameya (Egyptian Fava Bean 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