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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":496,"pronunciation":519,"substitutions":520,"slug":533,"title":534,"shortTitle":535,"nativeName":536,"romanized":537,"countrySlug":538,"baseServings":539,"prepMinutes":540,"cookMinutes":541,"difficulty":542,"course":543,"diet":546,"mainIngredients":549,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":533,"alternates":571},[394,397,400,403],{"answer":395,"question":396},"It boiled. Once the leaves are in, the pot must stay just under a simmer — the moment it rolls, the light binding that gives molokhia its texture breaks and cannot be recovered. Keep the heat low, stir gently, and take it off as soon as it is hot through.","Why did my molokhia separate into water and green sludge?",{"answer":398,"question":399},"Deeply green and savoury, closer to cooked spinach or sorrel than to any herb, with a mild mineral edge and a slight slipperiness in the mouth. The garlic and coriander tasha poured in at the end gives it its distinctive aroma. It is mild on its own, which is why it is always eaten with rice and a squeeze of lemon.","What does molokhia actually taste like?",{"answer":401,"question":402},"Middle Eastern and North African grocers sell frozen chopped molokhia year-round, usually in 400 g blocks, and that is what most home cooks use. Fresh bunches turn up in summer in the same shops. Dried molokhia is also sold, but it makes a noticeably darker, earthier soup.","Where can I buy molokhia leaves?",{"answer":404,"question":405},"Make the broth and poach the chicken a day ahead, then add the leaves and make the tasha just before serving. The soup itself is best within minutes of the garlic hitting it, and reheating a finished pot is the main way home cooks lose the texture.","Can I make molokhia ahead for guests?",[407,408,409,410,411,412],"Frozen chopped molokhia is the normal choice outside Egypt and is genuinely good. Let it thaw only partly — half-frozen leaves break into the broth more evenly.","Never let the soup reach a rolling boil after the leaves go in. It splits, the green dulls and the silkiness disappears.","Fry the garlic for the tasha until it is pale gold and loud, then stop. Brown garlic makes the whole pot bitter and there is no fixing it.","Skim the broth properly while the chicken poaches. Molokhia is a clear-tasting soup and any scum left in shows up in the finish.","If you like it thicker, use more leaves rather than cooking longer — time makes it worse, quantity makes it better.","Season the broth harder than a soup you would drink alone; it will be eaten over plain rice.","🥣","Molokhia is a soup made from jute mallow leaves chopped to a near-powder, stirred into hot broth and cooked for only a few minutes. The texture is the whole conversation: the leaves release a light viscosity, somewhere between okra and a good consommé, which Egyptians consider the mark of a proper pot and newcomers sometimes need one bowl to get used to. The flavour is deeply green and savoury, and it is defined by the tasha — garlic and ground coriander fried in butter or ghee until they roar, then tipped into the soup at the last second. Served over rice with the poached chicken alongside, it is Friday-lunch food and the dish Egyptians abroad ask their mothers to send.","Molokhia is old enough that its history is tangled with Egyptian rulers. The leaf itself, Corchorus olitorius, has been eaten in the Nile valley since antiquity, and there is a well-repeated story that the Fatimid caliph al-Hakim banned the dish in the eleventh century — a ban usually cited as evidence of how popular it already was. How much of that account is fact and how much is later embellishment is genuinely disputed by historians, so it is best told as a story Egyptians tell rather than as settled history.\n\nWhat is not disputed is how seriously the texture is taken. A cook is judged on whether the pot stays smooth and lightly bound rather than watery or gluey, and the rules that govern it are firm: the leaves go into broth that is hot but not violently boiling, they cook briefly, and the pot is never left to boil hard afterwards. Overcooking separates it. In Egypt the traditional chopping tool is the makhrata, a two-handled curved blade rocked over the leaves until they are almost a paste, and the sound of it on a wooden board is one of those kitchen noises people associate with a particular relative.\n\nThe dish runs across the eastern Mediterranean, and each country cooks it differently enough to argue. Levantine versions often keep the leaves whole and serve the soup thinner with lemon and onion on the side; Tunisia cooks a dried, powdered version into a dark stew that looks nothing like the Egyptian bowl. Egypt's is the fine-minced, bright-green, garlic-slapped one, traditionally made with rabbit broth in the countryside and chicken almost everywhere else.","Molokhia keeps 3 days refrigerated and thickens as it sits. Reheat it gently over low heat, stirring, and stop as soon as it steams — a second boil ruins the texture permanently. It freezes acceptably for a month, though the silkiness loosens on thawing; make a fresh tasha and pour it over after reheating to bring the aroma back.",[418,419,420,421],"Gets the texture right by keeping the pot below a boil — the single thing that separates good molokhia from a split, watery one.","Builds the broth from a whole chicken first, so the soup tastes of something before the leaves ever go in.","Times the garlic tasha to the last thirty seconds, which is where the aroma of the dish actually lives.","Works with frozen minced molokhia, which is what most people outside Egypt will realistically buy.",[423,424,425],"Large pot for the broth","Small frying pan for the tasha","Sharp knife or food processor if using fresh leaves",{"fat":427,"carbs":428,"fiber":429,"sugar":430,"sodium":431,"protein":432,"calories":433,"estimated":8},24,12,5,3,890,38,420,[435],"Plain Egyptian rice or vermicelli rice, the poached chicken browned under a grill, and raw onion soaked in vinegar to cut the richness.",[437,440,443],{"name":438,"description":439},"Molokhia with rabbit","The rural Egyptian standard. Poach a jointed rabbit instead of chicken for a lighter, slightly sweeter broth, and serve the meat browned in ghee.",{"name":441,"description":442},"Molokhia with seafood","An Alexandrian coast version built on shrimp or fish stock, with prawns added to the bowl at the end instead of poultry.",{"name":444,"description":445},"Vegetarian molokhia","Use a strong vegetable stock with plenty of onion and celery, and double the garlic in the tasha to make up for the missing depth.",[447,453,458,462,465,467,470,475,480,485,488,492],{"qty":448,"ref":449,"name":450,"unit":451,"group":452},1.2,"chicken","whole chicken, jointed","kg","The broth",{"qty":454,"ref":455,"name":456,"unit":457,"group":452},1,"onion","onion, halved","piece",{"qty":459,"ref":460,"name":461,"unit":457,"group":452},2,"bay-leaf","bay leaves",{"qty":430,"ref":463,"name":464,"unit":457,"group":452},"cardamom","green cardamom pods",{"qty":454,"name":466,"unit":457,"group":452},"cinnamon stick",{"qty":459,"name":468,"unit":469,"group":452},"salt","tsp",{"qty":471,"name":472,"unit":473,"group":474},400,"frozen minced molokhia leaves, partly thawed","g","The soup",{"qty":430,"ref":476,"name":477,"unit":478,"group":479},"ghee","ghee or butter","tbsp","Garlic tasha",{"qty":481,"ref":482,"name":483,"unit":484,"group":479},8,"garlic","garlic, crushed to a paste","clove",{"qty":459,"ref":486,"name":487,"unit":469,"group":479},"coriander-seed","ground coriander",{"qty":489,"ref":490,"name":491,"unit":469,"group":479,"optional":8},0.5,"chili-flakes","chilli flakes",{"qty":454,"ref":493,"name":494,"unit":457,"group":495},"lemon","lemon, in wedges","To serve",[497,501,505,508,512,515],{"tip":498,"text":499,"title":500},"Starting in cold water pulls more flavour out of the bird and makes skimming easier.","Put {qty:chicken} of jointed chicken in a large pot with the onion, bay, cardamom, cinnamon and salt. Cover with 2 litres of cold water, bring slowly to a simmer and skim off every bit of grey foam that rises in the first ten minutes.","Poach the chicken",{"text":502,"title":503,"timerSeconds":504},"Simmer gently, uncovered, for about 50 minutes, until the meat pulls easily from the bone. Lift the chicken out onto a tray and strain the broth. You want roughly 1.5 litres of clear, well-seasoned liquid — taste it and salt again if it is flat.","Build the broth",3000,{"text":506,"title":507},"Return the strained broth to the pot and heat until it is steaming hard with small bubbles at the edge, but not boiling. This is the only heat molokhia should ever see.","Bring the broth to temperature",{"tip":509,"text":510,"title":511},"If the surface starts to shudder toward a boil, pull the pot half off the heat immediately.","Stir in the molokhia and break up any frozen lumps with a spoon. Let it cook for 6–8 minutes, stirring now and then, until the leaves have separated evenly and the soup looks bright green and lightly bound. It should coat a spoon thinly, not cling to it.","Add the leaves",{"text":513,"title":514},"While the soup cooks, melt the ghee in a small pan over medium heat, add the garlic paste, ground coriander and chilli flakes, and fry for 30–45 seconds, until the garlic is pale gold and the pan is loud and fragrant. Do not let it brown.","Make the tasha",{"tip":516,"text":517,"title":518},"The hiss is the point: it is aroma driven into the soup by heat, and it fades if the pot sits.","Tip the sizzling tasha straight into the soup — it should hiss loudly — and stir once. Take the pot off the heat immediately and serve within a few minutes, over rice, with the chicken and lemon wedges alongside.","Pour it in","moh-loo-KHEE-ya",[521,525,529],{"note":522,"swap":523,"original":524},"Frozen is closest to fresh. Dried gives a darker, earthier soup with less of the bright green colour — common in Tunisia, less so in Egypt.","Frozen minced molokhia (400 g), or dried molokhia rehydrated in warm broth","Fresh molokhia leaves",{"note":526,"swap":527,"original":528},"Rabbit is the traditional countryside choice and gives a sweeter, leaner broth. Vegetable stock works for a meat-free pot, though the soup loses body.","Rabbit, or beef shank for a heavier broth","Chicken",{"note":530,"swap":531,"original":532},"Ghee has the highest smoke point and the most character. Olive oil works but goes bitter faster, so watch the garlic closely.","Butter, or olive oil for a dairy-free version","Ghee for the tasha","egyptian-molokhia","Molokhia (Egyptian Jute Leaf Soup with Garlic Tasha)","Molokhia","ملوخية","Mulūkhiyya","egypt",4,15,75,"medium",[544,545],"soup","main",[547,548],"gluten-free","nut-free",[449,482,486,550],"stock",[552,555,557,559],{"alt":553,"src":554},"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":553,"src":556},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-4x3.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-1x1.jpg",[562,563,564,565,566,567],"molokhia","mulukhiyah","jute leaf soup","egyptian soup","garlic tasha","friday lunch","2026-08-20","dishroute-kitchen","Green, faintly silky soup of finely minced jute leaves simmered in chicken broth, finished by pouring sizzling garlic-and-coriander butter into the pot so it hisses.",{"en":572},"\u002Frecipe\u002Fegyptian-molokhia",{"items":574,"total":618,"page":454,"limit":427,"hasMore":862},[575,610,645,678,706,733,764,774,805,834],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"romanized":580,"countrySlug":538,"baseServings":481,"prepMinutes":581,"cookMinutes":582,"restMinutes":583,"difficulty":542,"course":584,"diet":586,"mainIngredients":590,"images":593,"keywords":603,"publishedAt":568,"updatedAt":568,"authorSlug":569},"aish-baladi","Aish Baladi (Egyptian Wholewheat Pocket Bread)","Aish Baladi","عيش بلدي","ʿAish baladī",30,20,140,[585],"bread",[587,588,589,548],"vegetarian","vegan","dairy-free",[591,592],"flour","yeast",[594,597,599,601],{"alt":595,"src":596},"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":595,"src":598},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-1x1.jpg",[604,605,606,607,608,609],"aish baladi","egyptian bread","wholewheat pita","pocket bread","baladi bread","flatbread recipe",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"romanized":613,"countrySlug":538,"baseServings":615,"prepMinutes":616,"cookMinutes":617,"restMinutes":618,"difficulty":619,"course":620,"diet":621,"mainIngredients":623,"images":628,"keywords":638,"publishedAt":568,"updatedAt":568,"authorSlug":569},"egyptian-fattah","Fattah (Egyptian Bread, Rice and Lamb Layers)","Fattah","فتة",6,25,130,10,"hard",[545],[622,548],"halal-friendly",[624,625,626,627,482],"lamb","rice","pita-bread","tomato",[629,632,634,636],{"alt":630,"src":631},"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":630,"src":633},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-1x1.jpg",[639,640,641,642,643,644],"fattah","fatteh","egyptian lamb rice","eid al-adha","garlic vinegar sauce","egyptian feast dish",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"romanized":650,"countrySlug":538,"baseServings":539,"prepMinutes":618,"cookMinutes":651,"restMinutes":652,"difficulty":653,"course":654,"diet":656,"mainIngredients":657,"images":661,"keywords":671,"publishedAt":568,"updatedAt":568,"authorSlug":569},"egyptian-ful-medames","Ful Medames (Egyptian Slow-Cooked Fava Beans)","Ful Medames","فول مدمس","Fūl mudammas",150,720,"easy",[655,545],"breakfast",[587,588,589,547,548],[658,659,493,660,627],"chickpeas","olive-oil","cumin",[662,665,667,669],{"alt":663,"src":664},"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":663,"src":666},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-1x1.jpg",[672,673,674,675,676,677],"ful medames","egyptian breakfast","fava beans","foul mudammas","vegan breakfast","ramadan suhoor",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"romanized":683,"countrySlug":538,"region":684,"baseServings":539,"prepMinutes":582,"cookMinutes":616,"restMinutes":429,"difficulty":653,"course":685,"diet":687,"mainIngredients":688,"images":691,"keywords":701,"publishedAt":568,"updatedAt":568,"authorSlug":569},"hawawshi","Hawawshi (Egyptian Spiced Meat Stuffed Bread)","Hawawshi","حواوشي","Ḥawāwshī","Cairo",[545,686],"street-food",[622,548],[689,455,690,626],"ground-beef","parsley",[692,695,697,699],{"alt":693,"src":694},"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":693,"src":696},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-1x1.jpg",[679,702,703,608,704,705],"egyptian stuffed bread","spiced minced beef","egyptian street food","meat flatbread",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"romanized":711,"countrySlug":538,"region":684,"baseServings":539,"prepMinutes":582,"cookMinutes":712,"difficulty":542,"course":713,"diet":714,"mainIngredients":715,"images":718,"keywords":728,"publishedAt":568,"updatedAt":568,"authorSlug":569},"koshari","Koshari (Egyptian Rice, Lentil and Pasta Bowl)","Koshari","كشري","Kushari",45,[545,686],[587,588,589,548],[625,716,717,658,627],"lentils","pasta",[719,722,724,726],{"alt":720,"src":721},"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":720,"src":723},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-1x1.jpg",[707,729,704,730,731,732],"kushari","rice and lentils","vegan egyptian","cairo food",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"romanized":738,"countrySlug":538,"baseServings":615,"prepMinutes":739,"cookMinutes":740,"restMinutes":540,"difficulty":542,"course":741,"diet":742,"mainIngredients":743,"images":747,"keywords":757,"publishedAt":568,"updatedAt":568,"authorSlug":569},"egyptian-mahshi","Mahshi (Egyptian Stuffed Vegetables in Tomato Broth)","Mahshi","محشي","Maḥshī",50,60,[545],[587,588,589,548],[744,745,625,627,746],"zucchini","bell-pepper","dill",[748,751,753,755],{"alt":749,"src":750},"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":749,"src":752},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-1x1.jpg",[758,759,760,761,762,763],"mahshi","stuffed vegetables","egyptian dolma","stuffed courgette","vine leaves","ramadan",{"slug":533,"title":534,"shortTitle":535,"nativeName":536,"romanized":537,"countrySlug":538,"baseServings":539,"prepMinutes":540,"cookMinutes":541,"difficulty":542,"course":765,"diet":766,"mainIngredients":767,"images":768,"keywords":773,"publishedAt":568,"updatedAt":568,"authorSlug":569},[544,545],[547,548],[449,482,486,550],[769,770,771,772],{"alt":553,"src":554},{"alt":553,"src":556},{"alt":553,"src":558},{"alt":553,"src":560},[562,563,564,565,566,567],{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"romanized":779,"countrySlug":538,"baseServings":615,"prepMinutes":540,"cookMinutes":739,"restMinutes":618,"difficulty":653,"course":780,"diet":782,"mainIngredients":783,"images":788,"keywords":798,"publishedAt":568,"updatedAt":568,"authorSlug":569},"om-ali","Om Ali (Egyptian Bread Pudding with Nuts and Cream)","Om Ali","أم علي","Umm ʿAlī",[781],"dessert",[587],[784,785,786,787],"puff-pastry","milk","pistachios","coconut",[789,792,794,796],{"alt":790,"src":791},"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":790,"src":793},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-1x1.jpg",[799,800,801,802,803,804],"om ali","umm ali","egyptian dessert","bread pudding","milk pudding","ramadan dessert",{"slug":806,"title":807,"shortTitle":808,"nativeName":809,"romanized":810,"countrySlug":538,"region":811,"baseServings":539,"prepMinutes":616,"cookMinutes":740,"restMinutes":618,"difficulty":542,"course":812,"diet":813,"mainIngredients":815,"images":817,"keywords":827,"publishedAt":568,"updatedAt":568,"authorSlug":569},"egyptian-sayadeya","Sayadeya (Alexandrian Fisherman's Rice with Fish)","Sayadeya","صيادية","Ṣayyādiyya","Alexandria",[545],[814,589,548],"pescatarian",[816,625,455,660],"sea-bass",[818,821,823,825],{"alt":819,"src":820},"Platter of dark brown spiced rice topped with crisp-skinned fried sea bass fillets, browned onion strands and chopped 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