[{"data":1,"prerenderedAt":890},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:egyptian-sayadeya:en":392,"recipe:country:egypt":605},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":522,"pronunciation":551,"substitutions":552,"slug":565,"title":566,"shortTitle":567,"nativeName":568,"romanized":569,"countrySlug":570,"region":571,"baseServings":433,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":576,"diet":578,"mainIngredients":582,"images":583,"keywords":593,"publishedAt":600,"updatedAt":600,"authorSlug":601,"summary":602,"localeSlug":565,"alternates":603},[394,397,400,403,406],{"answer":395,"question":396},"The onions were not cooked far enough. Pale gold onions add sweetness but almost no colour — you need to take them to a genuine dark brown, roughly the shade of strong tea, which takes 25 to 30 minutes over medium heat. Blending some of them into the stock also spreads the colour more evenly through the grains.","Why is my rice pale instead of brown?",{"answer":398,"question":399},"Dry the surface thoroughly with kitchen paper, dust it lightly with flour, and get the oil properly hot before the fish goes in. Then leave it alone. Fish releases itself from the pan when the crust has formed, usually after 3 or 4 minutes; if it resists when you try to lift it, it is not ready to turn.","How do I stop the fish sticking to the pan?",{"answer":401,"question":402},"You can, but it is the main flavour of the dish. A quick stock from heads and frames takes 20 minutes and most fishmongers give the bones away. If that is impossible, use shop-bought fish stock, or vegetable stock with a piece of kombu simmered in it, and expect a milder result.","Can I make sayadeya without fish stock?",{"answer":404,"question":405},"Firm white fish that survives frying and turning: sea bass, bream, snapper, or grey mullet, which is the traditional Alexandrian fish. Buy it whole if you can, so you get the frame for stock. Thin flat fillets like sole or plaice fall apart in the pan and are not worth using here.","What fish should I buy for sayadeya?",{"answer":407,"question":408},"Both, genuinely. Fisherman's rice with a fish stock base is cooked across the eastern Mediterranean, and Lebanon, Syria, Palestine and Egypt all have versions with real local histories. The Egyptian style is associated with Alexandria and is defined by very dark browned onions and a cumin-and-coriander spicing rather than by any exclusive claim to the dish.","Is sayadeya an Egyptian dish or a Levantine one?",[410,411,412,413,414,415],"Simmer the fish stock for 20 minutes and no more. Fish bones give everything they have quickly, and long boiling turns the stock bitter and gluey.","Slice the onions evenly and cook them in a wide pan over medium heat, not high. Rushing gives you black shreds and pale patches in the same batch.","Stop the onions the moment they reach the colour of strong tea. They keep darkening in the residual heat, and burnt onion turns the whole pot acrid.","Salt and lemon the fish 15 minutes before frying, then pat it dry. Wet fish sticks to the pan and tears when you turn it.","Do not stir the rice once the stock is in. Stirring releases starch and you lose the separate grains that make sayadeya look right.","Let the pot stand covered off the heat for 10 minutes before you lift the lid, so the top layer finishes in its own steam.","🐠","Sayadeya is rice cooked in two things a fisherman has at hand — the stock from the bones of the catch and a large quantity of onions taken far past golden, almost to the edge of burnt. Those onions give the dish its colour, a deep tobacco brown that surprises anyone expecting white rice under a fillet, and its sweetness. The spicing is restrained: cumin and coriander lead, a little turmeric and cardamom sit underneath, and lemon goes on at the table. The fish itself is fried separately and put on top at the end, so it stays crisp-skinned rather than steaming into the rice. The technique is simple; the timing of the onions is the only part that demands attention.","The name comes from sayyad, the word for fisherman, and versions of it are cooked all along the eastern Mediterranean coast — Lebanon, Syria, Palestine and Gaza all have a sayadeya, and each argues for its own spicing and its own degree of onion. The Egyptian claim is centred on Alexandria and the northern coast, where the fish are sea bass, grey mullet, bream and whatever the boats bring in, and where the cooking has absorbed Greek and Levantine habits over a long period of shared harbour life.\n\nThe logic of the dish is the logic of a boat kitchen. Nothing is wasted: the heads and frames that would be thrown away become the stock the rice drinks, the frying oil from the fish carries flavour into the onions, and one pan produces both components. Rice absorbs everything a fish gives up, which is why sayadeya tastes distinctly of the sea without any fish being visible in the pot itself.\n\nThe onions are what people argue about. Cooked to pale gold, the rice comes out sweet and mild, which some cooks prefer. Taken to a dark mahogany — the point where a batch is genuinely at risk — the rice turns brown, slightly bitter at the edges, and much more interesting, and this is the Alexandrian style most associated with the dish. Some households blend the browned onions into the stock so the colour is even; others fold them through whole so there are soft dark strands running through the rice. Neither is wrong, and both are defended vigorously in a city where seafood restaurants are judged largely on this one plate.","Sayadeya keeps 2 days refrigerated, but store the fish and rice separately or the fish softens and the rice takes on a strong flavour overnight. Reheat the rice covered with a splash of stock over low heat until it steams, and warm the fish in a hot dry pan skin-side down for 2 minutes rather than in the microwave. Cooked fish does not freeze well; the rice on its own freezes for a month and reheats acceptably.",[421,422,423,424],"Browns the onions to the dark stage that actually colours the rice, with clear signs for when to stop before they turn bitter.","Builds a quick fish stock from the frames in 20 minutes, which is the whole flavour of the dish and takes no real work.","Fries the fish separately so the skin stays crisp instead of softening on top of steaming rice.","One pan does the onions, the fish and the rice, and the rest is unattended cooking time.",[426,427,428,429],"Wide heavy pan for the onions and fish","Saucepan for the stock","Sieve","Heavy pot with a tight lid for the rice",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},18,79,4,7,820,42,650,[439],"Tahini sauce loosened with lemon and a little garlic, a sharp salad of tomato, cucumber and rocket, and plenty of lemon wedges.",[441,444,447],{"name":442,"description":443},"Sayadeya with shrimp","Fry peeled prawns for 90 seconds in the fish oil and scatter them over the finished rice with the fish, adding their shells to the stock pot for extra depth.",{"name":445,"description":446},"Baked sayadeya","Layer the fried fish on top of the half-cooked rice, cover tightly and finish in a 180°C oven for 20 minutes so the fish perfumes the whole pot.",{"name":448,"description":449},"Tomato sayadeya","A version common further along the coast: a tablespoon of tomato paste stirred into the onions gives a redder rice and a rounder, less bitter flavour.",[451,457,462,467,471,475,478,482,486,491,495,499,503,507,511,513,518],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.4,"sea-bass","whole sea bass or grey mullet, filleted, heads and frames kept","kg","The fish",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"lemon","lemon, juiced, plus wedges to serve","piece",{"qty":463,"ref":464,"name":465,"unit":466,"group":456},3,"flour","plain flour for dusting","tbsp",{"qty":468,"name":469,"unit":470,"group":456},100,"neutral oil for frying","ml",{"qty":458,"ref":472,"name":473,"unit":461,"group":474},"bay-leaf","bay leaf","The stock",{"qty":463,"ref":476,"name":477,"unit":461,"group":474},"cardamom","green cardamom pods",{"qty":458,"ref":479,"name":480,"unit":481,"group":474},"black-pepper","black peppercorns","tsp",{"qty":433,"ref":483,"name":484,"unit":461,"group":485},"onion","large onions, halved and sliced thin","The rice",{"qty":487,"ref":488,"name":489,"unit":490,"group":485},400,"rice","Egyptian short-grain rice, rinsed until the water runs clear","g",{"qty":433,"ref":492,"name":493,"unit":494,"group":485},"garlic","garlic, finely chopped","clove",{"qty":496,"ref":497,"name":498,"unit":481,"group":485},2,"cumin","ground cumin",{"qty":500,"ref":501,"name":502,"unit":481,"group":485},1.5,"coriander-seed","ground coriander",{"qty":504,"ref":505,"name":506,"unit":481,"group":485},0.5,"turmeric","ground turmeric",{"qty":508,"ref":509,"name":510,"unit":481,"group":485},0.25,"cinnamon","ground cinnamon",{"qty":496,"name":512,"unit":481,"group":485},"salt",{"qty":514,"ref":515,"name":516,"unit":490,"group":517},20,"cilantro","fresh coriander, chopped","To finish",{"qty":519,"ref":520,"name":521,"unit":490,"group":517},15,"parsley","flat-leaf parsley, chopped",[523,528,533,536,540,543,547],{"tip":524,"text":525,"title":526,"timerSeconds":527},"Pull the gills out of the heads before they go in — they are the main source of bitterness in fish stock.","Rub the fillets with half the lemon juice and a good pinch of salt and refrigerate them. Rinse the heads and frames well, put them in a saucepan with the bay leaf, cardamom, peppercorns and 1.2 litres of cold water, and simmer for 20 minutes. Strain and keep the stock hot.","Season the fish and make the stock",1200,{"tip":529,"text":530,"title":531,"timerSeconds":532},"If they start smelling acrid rather than sweet, they have gone too far. Start again — bitter onions ruin the whole pot.","Heat 4 tablespoons of the oil in a wide pan and cook {qty:onion} of sliced onions over medium heat, stirring every few minutes. They will go translucent, then straw-coloured, then slowly to a deep tobacco brown — about 25 to 30 minutes in all. Take them off the heat the moment they reach the colour of strong tea.","Brown the onions",1800,{"text":534,"title":535},"Scoop out a third of the onions and set them aside for the top. Blend the rest with 300 ml of the hot fish stock until smooth, then stir this back into the remaining stock. It should now be the colour of weak coffee and taste sweet and savoury at once.","Colour the stock",{"tip":537,"text":538,"title":539},"If the fish resists when you try to lift it, the crust has not formed yet. Wait rather than forcing it.","Pat the fillets completely dry, dust them lightly with flour and shake off the excess. Heat the rest of the oil in the pan until it shimmers and fry the fish skin-side down for 4 minutes without moving it, then turn and give it 2 to 3 minutes more. The skin should lift away from the pan on its own and the flesh should turn from glassy to opaque at the thickest point.","Fry the fish",{"text":541,"title":542},"Pour off all but 2 tablespoons of the fish oil, add the garlic and stir for 20 seconds until it smells sweet. Add the drained rice, cumin, coriander, turmeric, cinnamon and salt and stir for 2 minutes, until every grain is coated and the spices smell toasted rather than dusty.","Toast and cook the rice",{"text":544,"title":545,"timerSeconds":546},"Pour in 750 ml of the onion-coloured stock, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Do not lift the lid and do not stir. Take the pot off the heat and leave it covered for 10 minutes more.","Simmer covered",900,{"tip":548,"text":549,"title":550},"Put the fish on at the last second. Left sitting on hot rice, the skin you just crisped goes soft in a couple of minutes.","Fluff the rice with a fork — it should be brown, loose and glossy, with no wet patches at the bottom. Pile it onto a platter, lay the fried fish over it, scatter the reserved dark onions, coriander and parsley on top, and serve with the remaining lemon and tahini sauce.","Assemble and serve","sa-ya-DEE-ya",[553,557,561],{"note":554,"swap":555,"original":556},"Grey mullet is the traditional Alexandrian choice and is oilier and stronger. Avoid very delicate fillets, which break apart when turned in the pan.","Grey mullet, bream, snapper or any firm white fish","Sea bass",{"note":558,"swap":559,"original":560},"Usable, but noticeably flatter. If you buy fillets, ask the fishmonger for a frame and a couple of heads — they are usually free and take 20 minutes.","Shop-bought fish stock, or vegetable stock with a strip of kombu","Homemade fish stock",{"note":562,"swap":563,"original":564},"Basmati gives longer, drier, more separate grains. Reduce the stock slightly, since it absorbs a little less than short-grain.","Basmati, soaked 20 minutes and drained","Egyptian short-grain rice","egyptian-sayadeya","Sayadeya (Alexandrian Fisherman's Rice with Fish)","Sayadeya","صيادية","Ṣayyādiyya","egypt","Alexandria",25,60,10,"medium",[577],"main",[579,580,581],"pescatarian","dairy-free","nut-free",[453,488,483,497],[584,587,589,591],{"alt":585,"src":586},"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":585,"src":588},"\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero-4x3.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fegyptian-sayadeya\u002Fhero-1x1.jpg",[594,595,596,597,598,599],"sayadeya","sayadieh","egyptian fish rice","alexandria seafood","caramelised onion rice","fisherman rice","2026-08-20","dishroute-kitchen","Alexandria's fish and rice dish: grains stained dark by long-browned onions and fish stock, spiced with cumin and coriander, with fried sea bass laid on top.",{"en":604},"\u002Frecipe\u002Fegyptian-sayadeya",{"items":606,"total":574,"page":458,"limit":888,"hasMore":889},[607,640,672,705,733,760,790,820,851,861],{"slug":608,"title":609,"shortTitle":610,"nativeName":611,"romanized":612,"countrySlug":570,"baseServings":613,"prepMinutes":614,"cookMinutes":514,"restMinutes":615,"difficulty":575,"course":616,"diet":618,"mainIngredients":621,"images":623,"keywords":633,"publishedAt":600,"updatedAt":600,"authorSlug":601},"aish-baladi","Aish Baladi (Egyptian Wholewheat Pocket Bread)","Aish Baladi","عيش بلدي","ʿAish baladī",8,30,140,[617],"bread",[619,620,580,581],"vegetarian","vegan",[464,622],"yeast",[624,627,629,631],{"alt":625,"src":626},"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":625,"src":628},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-1x1.jpg",[634,635,636,637,638,639],"aish baladi","egyptian bread","wholewheat pita","pocket bread","baladi bread","flatbread recipe",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"romanized":643,"countrySlug":570,"baseServings":645,"prepMinutes":572,"cookMinutes":646,"restMinutes":574,"difficulty":647,"course":648,"diet":649,"mainIngredients":651,"images":655,"keywords":665,"publishedAt":600,"updatedAt":600,"authorSlug":601},"egyptian-fattah","Fattah (Egyptian Bread, Rice and Lamb Layers)","Fattah","فتة",6,130,"hard",[577],[650,581],"halal-friendly",[652,488,653,654,492],"lamb","pita-bread","tomato",[656,659,661,663],{"alt":657,"src":658},"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":657,"src":660},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-1x1.jpg",[666,667,668,669,670,671],"fattah","fatteh","egyptian lamb rice","eid al-adha","garlic vinegar sauce","egyptian feast dish",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"romanized":677,"countrySlug":570,"baseServings":433,"prepMinutes":574,"cookMinutes":678,"restMinutes":679,"difficulty":680,"course":681,"diet":683,"mainIngredients":685,"images":688,"keywords":698,"publishedAt":600,"updatedAt":600,"authorSlug":601},"egyptian-ful-medames","Ful Medames (Egyptian Slow-Cooked Fava Beans)","Ful Medames","فول مدمس","Fūl mudammas",150,720,"easy",[682,577],"breakfast",[619,620,580,684,581],"gluten-free",[686,687,459,497,654],"chickpeas","olive-oil",[689,692,694,696],{"alt":690,"src":691},"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":690,"src":693},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-1x1.jpg",[699,700,701,702,703,704],"ful medames","egyptian breakfast","fava beans","foul mudammas","vegan breakfast","ramadan suhoor",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"romanized":710,"countrySlug":570,"region":711,"baseServings":433,"prepMinutes":514,"cookMinutes":572,"restMinutes":712,"difficulty":680,"course":713,"diet":715,"mainIngredients":716,"images":718,"keywords":728,"publishedAt":600,"updatedAt":600,"authorSlug":601},"hawawshi","Hawawshi (Egyptian Spiced Meat Stuffed Bread)","Hawawshi","حواوشي","Ḥawāwshī","Cairo",5,[577,714],"street-food",[650,581],[717,483,520,653],"ground-beef",[719,722,724,726],{"alt":720,"src":721},"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":720,"src":723},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-1x1.jpg",[706,729,730,638,731,732],"egyptian stuffed bread","spiced minced beef","egyptian street food","meat flatbread",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"romanized":738,"countrySlug":570,"region":711,"baseServings":433,"prepMinutes":514,"cookMinutes":739,"difficulty":575,"course":740,"diet":741,"mainIngredients":742,"images":745,"keywords":755,"publishedAt":600,"updatedAt":600,"authorSlug":601},"koshari","Koshari (Egyptian Rice, Lentil and Pasta Bowl)","Koshari","كشري","Kushari",45,[577,714],[619,620,580,581],[488,743,744,686,654],"lentils","pasta",[746,749,751,753],{"alt":747,"src":748},"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":747,"src":750},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-1x1.jpg",[734,756,731,757,758,759],"kushari","rice and lentils","vegan egyptian","cairo food",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"romanized":765,"countrySlug":570,"baseServings":645,"prepMinutes":766,"cookMinutes":573,"restMinutes":519,"difficulty":575,"course":767,"diet":768,"mainIngredients":769,"images":773,"keywords":783,"publishedAt":600,"updatedAt":600,"authorSlug":601},"egyptian-mahshi","Mahshi (Egyptian Stuffed Vegetables in Tomato Broth)","Mahshi","محشي","Maḥshī",50,[577],[619,620,580,581],[770,771,488,654,772],"zucchini","bell-pepper","dill",[774,777,779,781],{"alt":775,"src":776},"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":775,"src":778},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-1x1.jpg",[784,785,786,787,788,789],"mahshi","stuffed vegetables","egyptian dolma","stuffed courgette","vine leaves","ramadan",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"romanized":795,"countrySlug":570,"baseServings":433,"prepMinutes":519,"cookMinutes":796,"difficulty":575,"course":797,"diet":799,"mainIngredients":800,"images":803,"keywords":813,"publishedAt":600,"updatedAt":600,"authorSlug":601},"egyptian-molokhia","Molokhia (Egyptian Jute Leaf Soup with Garlic Tasha)","Molokhia","ملوخية","Mulūkhiyya",75,[798,577],"soup",[684,581],[801,492,501,802],"chicken","stock",[804,807,809,811],{"alt":805,"src":806},"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":805,"src":808},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-16x9.jpg",{"alt":805,"src":810},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-4x3.jpg",{"alt":805,"src":812},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-1x1.jpg",[814,815,816,817,818,819],"molokhia","mulukhiyah","jute leaf soup","egyptian soup","garlic tasha","friday lunch",{"slug":821,"title":822,"shortTitle":823,"nativeName":824,"romanized":825,"countrySlug":570,"baseServings":645,"prepMinutes":519,"cookMinutes":766,"restMinutes":574,"difficulty":680,"course":826,"diet":828,"mainIngredients":829,"images":834,"keywords":844,"publishedAt":600,"updatedAt":600,"authorSlug":601},"om-ali","Om Ali (Egyptian Bread Pudding with Nuts and Cream)","Om Ali","أم علي","Umm ʿAlī",[827],"dessert",[619],[830,831,832,833],"puff-pastry","milk","pistachios","coconut",[835,838,840,842],{"alt":836,"src":837},"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":836,"src":839},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-16x9.jpg",{"alt":836,"src":841},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-4x3.jpg",{"alt":836,"src":843},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-1x1.jpg",[845,846,847,848,849,850],"om ali","umm ali","egyptian dessert","bread pudding","milk pudding","ramadan dessert",{"slug":565,"title":566,"shortTitle":567,"nativeName":568,"romanized":569,"countrySlug":570,"region":571,"baseServings":433,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":852,"diet":853,"mainIngredients":854,"images":855,"keywords":860,"publishedAt":600,"updatedAt":600,"authorSlug":601},[577],[579,580,581],[453,488,483,497],[856,857,858,859],{"alt":585,"src":586},{"alt":585,"src":588},{"alt":585,"src":590},{"alt":585,"src":592},[594,595,596,597,598,599],{"slug":862,"title":863,"shortTitle":864,"nativeName":865,"romanized":866,"countrySlug":570,"baseServings":433,"prepMinutes":572,"cookMinutes":514,"restMinutes":573,"difficulty":680,"course":867,"diet":869,"mainIngredients":870,"images":873,"keywords":883,"publishedAt":600,"updatedAt":600,"authorSlug":601},"taameya","Ta'ameya (Egyptian Fava Bean Falafel)","Ta'ameya","طعمية","Ṭaʿmiyya",[714,868,682],"appetizer",[619,620,580,581],[772,515,520,871,872],"leek","sesame-seeds",[874,877,879,881],{"alt":875,"src":876},"Sesame-crusted fava bean falafel discs piled on paper, one broken open to show a bright green herb-flecked centre","\u002Fimages\u002Frecipes\u002Ftaameya\u002Fhero.jpg",{"alt":875,"src":878},"\u002Fimages\u002Frecipes\u002Ftaameya\u002Fhero-16x9.jpg",{"alt":875,"src":880},"\u002Fimages\u002Frecipes\u002Ftaameya\u002Fhero-4x3.jpg",{"alt":875,"src":882},"\u002Fimages\u002Frecipes\u002Ftaameya\u002Fhero-1x1.jpg",[862,884,885,886,887,758],"egyptian falafel","fava bean falafel","tameya","street food",24,false,1788563785448]