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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":513,"pronunciation":539,"substitutions":540,"slug":553,"title":554,"shortTitle":555,"nativeName":556,"romanized":557,"countrySlug":558,"baseServings":559,"prepMinutes":471,"cookMinutes":560,"restMinutes":561,"difficulty":562,"course":563,"diet":565,"mainIngredients":570,"images":572,"keywords":582,"publishedAt":589,"updatedAt":589,"authorSlug":590,"summary":591,"localeSlug":553,"alternates":592},[394,397,400,403],{"answer":395,"question":396},"About two-thirds, and loosely. Raw rice roughly doubles as it absorbs broth, so a packed courgette will either split down the side or produce a dense, gluey filling. If the filling looks slightly mean going in, it is right.","How full should I stuff the vegetables?",{"answer":398,"question":399},"Yes — the herb-and-rice filling given here is entirely plant-based, and vegan mahshi is standard in Egypt during Coptic fasting periods rather than being a modern adaptation. The tomato broth and the oil carry enough richness that nothing tastes missing.","Can I make mahshi without meat?",{"answer":401,"question":402},"Either the pot was not covered tightly enough and the broth evaporated, or the vegetables were packed so loosely that they floated above the liquid. The broth should come roughly two-thirds up the vegetables at the start, the lid should fit well, and a plate on top keeps everything submerged.","Why is my rice still hard in the middle?",{"answer":404,"question":405},"Do not throw it away. Egyptian cooks fry it with onion and garlic as a side dish, stir it into the tomato broth for body, or add it to a soup. It has the same flavour as the shell and cooks in minutes.","What do I do with the courgette flesh I scoop out?",[407,408,409,410,411,412],"Fill each vegetable only two-thirds full. Rice swells to nearly double, and an overfilled courgette splits along its side.","Salt the hollowed vegetables lightly inside before stuffing. It seasons the wall, which the broth never fully reaches.","Pack the pot tight and stand everything upright. Loose vegetables fall over, unroll and dump their filling into the broth.","Weigh the top down with a heatproof plate so the vine leaves stay closed and everything cooks submerged.","Keep the broth barely simmering. A hard boil bursts the courgettes before the rice inside is cooked.","Let the pot stand covered for fifteen minutes off the heat before serving — the rice finishes and everything firms up enough to lift out whole.","🫑","Mahshi means stuffed, and in Egypt it is less a single recipe than an afternoon's work with whatever the Delta is growing. Short-grain rice is mixed raw with a great deal of dill, parsley and coriander, spooned loosely into hollowed vegetables, and the whole lot is packed tightly upright in a pot with a thin tomato broth poured over. Nothing is fried and nothing is browned; the rice cooks by absorbing the broth through the vegetable walls, which is why the flavour ends up inside rather than on. Served warm rather than hot, with the pot brought to the table, it is the dish that turns a family lunch into an event and the reason nobody in an Egyptian kitchen ever throws away a courgette core.","Stuffed vegetables belong to the whole eastern Mediterranean, and every country from Greece to Iran has a version with its own name and its own defence. The Egyptian style is recognisable by the herb load: dill in a quantity that surprises people used to Turkish or Levantine dolma, plus parsley and coriander, all chopped fine and mixed through raw rice rather than cooked pilaf. Egyptian mahshi also tends to run leaner — often entirely meat-free, with the richness coming from oil, tomato and the vegetables themselves.\n\nThe pot is built like a wall. Cooks line the base with tomato slices or spare leaves so nothing catches, then stand the stuffed vegetables shoulder to shoulder, packing them tight enough that they hold each other upright as they soften. A plate is set on top to weigh everything down. This is not decoration — a loose pot means vegetables tip over, unroll, and spill rice into the broth, and every Egyptian cook has an opinion about how tightly is tight enough.\n\nMahshi appears at Ramadan iftar tables, at Coptic fasting meals in its vegan form, and at any lunch where a crowd is expected, because it scales beautifully and is arguably better warm than piping hot. It is also generational: hollowing courgettes with a long thin corer, rolling vine leaves quickly enough to be useful, and judging the rice-to-herb ratio by eye are skills passed down by sitting next to someone doing it.","Mahshi keeps 4 days refrigerated and many Egyptians prefer it on day two, once the herbs have settled into the rice. Reheat covered with a splash of the broth over low heat, or in a moderate oven for 20 minutes. It freezes well cooked — freeze in the broth so the rice does not dry out, and thaw fully before reheating or the outside overcooks while the middle is still cold.",[418,419,420,421],"Stuffs the vegetables loosely, which is the difference between fluffy rice and a dense plug — the mistake almost everyone makes first time.","Uses raw rice and lets it cook in the broth through the vegetable walls, the way Egyptian home cooks do.","Herb quantities are the Egyptian ones, with dill leading rather than appearing as a hint.","Gives a mixed pot — courgettes, peppers and vine leaves together — so one pot covers three textures.",[423,424,425],"Vegetable corer or a narrow spoon","Wide heavy pot with a lid","Heatproof plate to weigh the pot down",{"fat":427,"carbs":428,"fiber":429,"sugar":430,"sodium":431,"protein":432,"calories":433,"estimated":8},13,66,7,10,690,9,410,[435],"Plain yoghurt or a bowl of the cooking broth, lemon wedges, and warm baladi bread for the sauce left in the pot.",[437,440,443],{"name":438,"description":439},"Mahshi kromb","Cabbage-only mahshi, rolled small and tight and packed in dense layers — the winter version, and the one usually made in the largest quantities.",{"name":441,"description":442},"Mahshi with lamb broth","Replace the water in the tomato broth with lamb stock and lay a few lamb chops in the base of the pot under the vegetables.",{"name":444,"description":445},"Mahshi warak enab only","Vine leaves alone, rolled cigar-thin and served cool with lemon — closer to Levantine dolma and often eaten as a starter rather than a main.",[447,453,457,461,466,470,474,478,482,487,491,495,497,502,506,509],{"qty":448,"ref":449,"name":450,"unit":451,"group":452},8,"zucchini","small courgettes, hollowed out","piece","The vegetables",{"qty":454,"ref":455,"name":456,"unit":451,"group":452},4,"bell-pepper","small bell peppers, tops cut off and seeded",{"qty":458,"name":459,"unit":460,"group":452},250,"vine leaves in brine, rinsed and drained","g",{"qty":462,"ref":463,"name":464,"unit":460,"group":465},400,"short-grain-rice","short-grain rice, rinsed and drained","The filling",{"qty":467,"ref":468,"name":469,"unit":451,"group":465},1,"onion","onion, very finely chopped",{"qty":471,"ref":472,"name":473,"unit":460,"group":465},50,"dill","fresh dill, finely chopped",{"qty":475,"ref":476,"name":477,"unit":460,"group":465},40,"parsley","flat-leaf parsley, finely chopped",{"qty":479,"ref":480,"name":481,"unit":460,"group":465},30,"cilantro","fresh coriander, finely chopped",{"qty":483,"ref":484,"name":485,"unit":486,"group":465},2,"tomato-paste","tomato paste","tbsp",{"qty":488,"ref":489,"name":490,"unit":486,"group":465},5,"olive-oil","olive oil",{"qty":467,"ref":492,"name":493,"unit":494,"group":465},"cumin","ground cumin","tsp",{"qty":483,"name":496,"unit":494,"group":465},"salt",{"qty":498,"ref":499,"name":500,"unit":460,"group":501},500,"tomato","passata or blitzed tomatoes","The broth",{"qty":454,"ref":503,"name":504,"unit":505,"group":501},"garlic","garlic, crushed","clove",{"qty":467,"ref":507,"name":508,"unit":451,"group":501},"lemon","lemon, juiced",{"qty":510,"name":511,"unit":512,"group":501},600,"hot water or vegetable stock","ml",[514,518,521,525,528,531,535],{"tip":515,"text":516,"title":517},"Work slowly at the closed end — pushing too hard punches straight through the base and the filling leaks out.","Cut the tops off the courgettes and hollow them with a corer, leaving walls about 5 mm thick. Seed the peppers. Salt the insides lightly and stand everything on a tray while you make the filling.","Hollow the vegetables",{"text":519,"title":520},"Combine the rinsed rice with the onion, dill, parsley, coriander, tomato paste, olive oil, cumin and salt. Mix with your hands until the rice is evenly green and coated. It should smell strongly of dill.","Mix the filling",{"tip":522,"text":523,"title":524},"A vine leaf roll should still have a little give when you squeeze it. Rolled tight, it bursts as the rice swells.","Spoon the filling into the courgettes and peppers, filling each about two-thirds. For the vine leaves, lay a leaf vein-side up, put a teaspoon of filling near the stem end, fold in the sides and roll snugly but not tightly.","Stuff loosely",{"text":526,"title":527},"Line the base of a wide pot with a few spare vine leaves or tomato slices. Stand the courgettes and peppers upright, packed shoulder to shoulder, and tuck the vine leaf rolls into every gap so nothing can shift.","Pack the pot",{"text":529,"title":530},"Whisk the passata, garlic, lemon juice and hot water with a good pinch of salt, and pour it in until the liquid comes two-thirds of the way up the vegetables. Set a heatproof plate on top to hold everything down.","Add the broth and weigh it down",{"text":532,"title":533,"timerSeconds":534},"Bring to a simmer, then cover and cook over low heat for about 55 minutes, until a courgette gives easily when pressed and the rice inside is tender with no chalky centre. Check once at 40 minutes and add hot water if the pot looks dry.","Braise gently",3300,{"tip":536,"text":537,"title":538},"Skipping the rest is why mahshi falls apart on the way to the plate.","Take the pot off the heat and leave it covered, plate still in place, for 15 minutes. Lift the vegetables out carefully with a spoon and a fork and serve warm with the broth spooned over.","Rest before serving","MAH-shee",[541,545,549],{"note":542,"swap":543,"original":544},"Standard in Egyptian winter mahshi. Cut out the thick central rib before rolling or they will not close.","Cabbage leaves, blanched until pliable","Vine leaves",{"note":546,"swap":547,"original":548},"Short grain is what gives the filling its slight stickiness. Long-grain basmati stays separate and the filling falls out of the vegetable when cut.","Arborio or any short-grain rice","Short-grain Egyptian rice",{"note":550,"swap":551,"original":552},"Common for feast days. Add nothing else and reduce the oil slightly, since the meat renders fat into the filling.","Add 200 g minced lamb or beef to the rice mixture","Vegetarian filling","egyptian-mahshi","Mahshi (Egyptian Stuffed Vegetables in Tomato Broth)","Mahshi","محشي","Maḥshī","egypt",6,60,15,"medium",[564],"main",[566,567,568,569],"vegetarian","vegan","dairy-free","nut-free",[449,455,571,499,472],"rice",[573,576,578,580],{"alt":574,"src":575},"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":574,"src":577},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-4x3.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-1x1.jpg",[583,584,585,586,587,588],"mahshi","stuffed vegetables","egyptian dolma","stuffed courgette","vine leaves","ramadan","2026-08-20","dishroute-kitchen","Courgettes, peppers and vine leaves packed with dill-heavy rice and braised upright in a shallow tomato broth until the vegetables slump and the filling swells.",{"en":593},"\u002Frecipe\u002Fegyptian-mahshi",{"items":595,"total":430,"page":467,"limit":872,"hasMore":873},[596,627,658,690,717,744,754,785,816,845],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"romanized":601,"countrySlug":558,"baseServings":448,"prepMinutes":479,"cookMinutes":602,"restMinutes":603,"difficulty":562,"course":604,"diet":606,"mainIngredients":607,"images":610,"keywords":620,"publishedAt":589,"updatedAt":589,"authorSlug":590},"aish-baladi","Aish Baladi (Egyptian Wholewheat Pocket Bread)","Aish Baladi","عيش بلدي","ʿAish baladī",20,140,[605],"bread",[566,567,568,569],[608,609],"flour","yeast",[611,614,616,618],{"alt":612,"src":613},"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":612,"src":615},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-4x3.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-1x1.jpg",[621,622,623,624,625,626],"aish baladi","egyptian bread","wholewheat pita","pocket bread","baladi bread","flatbread recipe",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"romanized":630,"countrySlug":558,"baseServings":559,"prepMinutes":632,"cookMinutes":633,"restMinutes":430,"difficulty":634,"course":635,"diet":636,"mainIngredients":638,"images":641,"keywords":651,"publishedAt":589,"updatedAt":589,"authorSlug":590},"egyptian-fattah","Fattah (Egyptian Bread, Rice and Lamb Layers)","Fattah","فتة",25,130,"hard",[564],[637,569],"halal-friendly",[639,571,640,499,503],"lamb","pita-bread",[642,645,647,649],{"alt":643,"src":644},"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":643,"src":646},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-4x3.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-1x1.jpg",[652,653,654,655,656,657],"fattah","fatteh","egyptian lamb rice","eid al-adha","garlic vinegar sauce","egyptian feast dish",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":663,"countrySlug":558,"baseServings":454,"prepMinutes":430,"cookMinutes":664,"restMinutes":665,"difficulty":666,"course":667,"diet":669,"mainIngredients":671,"images":673,"keywords":683,"publishedAt":589,"updatedAt":589,"authorSlug":590},"egyptian-ful-medames","Ful Medames (Egyptian Slow-Cooked Fava Beans)","Ful Medames","فول مدمس","Fūl mudammas",150,720,"easy",[668,564],"breakfast",[566,567,568,670,569],"gluten-free",[672,489,507,492,499],"chickpeas",[674,677,679,681],{"alt":675,"src":676},"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":675,"src":678},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-1x1.jpg",[684,685,686,687,688,689],"ful medames","egyptian breakfast","fava beans","foul mudammas","vegan breakfast","ramadan suhoor",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"romanized":695,"countrySlug":558,"region":696,"baseServings":454,"prepMinutes":602,"cookMinutes":632,"restMinutes":488,"difficulty":666,"course":697,"diet":699,"mainIngredients":700,"images":702,"keywords":712,"publishedAt":589,"updatedAt":589,"authorSlug":590},"hawawshi","Hawawshi (Egyptian Spiced Meat Stuffed Bread)","Hawawshi","حواوشي","Ḥawāwshī","Cairo",[564,698],"street-food",[637,569],[701,468,476,640],"ground-beef",[703,706,708,710],{"alt":704,"src":705},"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":704,"src":707},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-4x3.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-1x1.jpg",[691,713,714,625,715,716],"egyptian stuffed bread","spiced minced beef","egyptian street food","meat flatbread",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"romanized":722,"countrySlug":558,"region":696,"baseServings":454,"prepMinutes":602,"cookMinutes":723,"difficulty":562,"course":724,"diet":725,"mainIngredients":726,"images":729,"keywords":739,"publishedAt":589,"updatedAt":589,"authorSlug":590},"koshari","Koshari (Egyptian Rice, Lentil and Pasta Bowl)","Koshari","كشري","Kushari",45,[564,698],[566,567,568,569],[571,727,728,672,499],"lentils","pasta",[730,733,735,737],{"alt":731,"src":732},"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":731,"src":734},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-1x1.jpg",[718,740,715,741,742,743],"kushari","rice and lentils","vegan egyptian","cairo food",{"slug":553,"title":554,"shortTitle":555,"nativeName":556,"romanized":557,"countrySlug":558,"baseServings":559,"prepMinutes":471,"cookMinutes":560,"restMinutes":561,"difficulty":562,"course":745,"diet":746,"mainIngredients":747,"images":748,"keywords":753,"publishedAt":589,"updatedAt":589,"authorSlug":590},[564],[566,567,568,569],[449,455,571,499,472],[749,750,751,752],{"alt":574,"src":575},{"alt":574,"src":577},{"alt":574,"src":579},{"alt":574,"src":581},[583,584,585,586,587,588],{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"romanized":759,"countrySlug":558,"baseServings":454,"prepMinutes":561,"cookMinutes":760,"difficulty":562,"course":761,"diet":763,"mainIngredients":764,"images":768,"keywords":778,"publishedAt":589,"updatedAt":589,"authorSlug":590},"egyptian-molokhia","Molokhia (Egyptian Jute Leaf Soup with Garlic Tasha)","Molokhia","ملوخية","Mulūkhiyya",75,[762,564],"soup",[670,569],[765,503,766,767],"chicken","coriander-seed","stock",[769,772,774,776],{"alt":770,"src":771},"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":770,"src":773},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-16x9.jpg",{"alt":770,"src":775},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-4x3.jpg",{"alt":770,"src":777},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-1x1.jpg",[779,780,781,782,783,784],"molokhia","mulukhiyah","jute leaf soup","egyptian soup","garlic tasha","friday lunch",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"romanized":790,"countrySlug":558,"baseServings":559,"prepMinutes":561,"cookMinutes":471,"restMinutes":430,"difficulty":666,"course":791,"diet":793,"mainIngredients":794,"images":799,"keywords":809,"publishedAt":589,"updatedAt":589,"authorSlug":590},"om-ali","Om Ali (Egyptian Bread Pudding with Nuts and Cream)","Om Ali","أم علي","Umm ʿAlī",[792],"dessert",[566],[795,796,797,798],"puff-pastry","milk","pistachios","coconut",[800,803,805,807],{"alt":801,"src":802},"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":801,"src":804},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-16x9.jpg",{"alt":801,"src":806},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-4x3.jpg",{"alt":801,"src":808},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-1x1.jpg",[810,811,812,813,814,815],"om ali","umm ali","egyptian dessert","bread pudding","milk pudding","ramadan dessert",{"slug":817,"title":818,"shortTitle":819,"nativeName":820,"romanized":821,"countrySlug":558,"region":822,"baseServings":454,"prepMinutes":632,"cookMinutes":560,"restMinutes":430,"difficulty":562,"course":823,"diet":824,"mainIngredients":826,"images":828,"keywords":838,"publishedAt":589,"updatedAt":589,"authorSlug":590},"egyptian-sayadeya","Sayadeya (Alexandrian Fisherman's Rice with Fish)","Sayadeya","صيادية","Ṣayyādiyya","Alexandria",[564],[825,568,569],"pescatarian",[827,571,468,492],"sea-bass",[829,832,834,836],{"alt":830,"src":831},"Platter of dark brown spiced rice topped with crisp-skinned fried sea bass fillets, browned onion strands and chopped 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