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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":512,"pronunciation":543,"substitutions":544,"slug":557,"title":558,"shortTitle":559,"nativeName":559,"countrySlug":560,"region":561,"baseServings":434,"prepMinutes":562,"cookMinutes":436,"restMinutes":436,"difficulty":563,"course":564,"diet":567,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":587,"updatedAt":587,"authorSlug":588,"summary":589,"localeSlug":557,"alternates":590},[394,397,400,403,406],{"answer":395,"question":396},"Almost always wet or warm filling, or an incomplete seal. Cook the filling until no liquid pools when you push it aside in the pan, cool it fully, and press the edges together with a wet finger before crimping with a fork. Overfilling is the other culprit — a heaped tablespoon per disc is plenty.","Why do my fataya burst open while frying?",{"answer":398,"question":399},"Kaani is the raw onion and chilli condiment served with fried Senegalese snacks: thinly sliced onion steeped in lime juice, vinegar and salt with a chopped scotch bonnet. It is sharp rather than sweet and functions like a pickle, cutting the oil of anything fried. Make it at least 20 minutes ahead so the onion softens.","What is kaani sauce?",{"answer":401,"question":402},"Yes. Brush them with beaten egg and bake at 200°C for about 20 minutes until deep golden. The pastry comes out firmer and more biscuit-like rather than blistered and shattering, but the filling is unaffected and the difference is worth it if you are cooking a large batch.","Can I bake fataya instead of frying them?",{"answer":404,"question":405},"Any neutral oil with a high smoke point — groundnut, sunflower or rapeseed. You can reuse it two or three times for savoury frying if you cool it, strain it through a coffee filter and store it in the dark. Discard it when it darkens, smells fishy or foams as soon as it heats.","What oil should I fry in and can I reuse it?",{"answer":407,"question":408},"Shape them up to a day ahead and keep them covered in the fridge, or freeze them for up to two months and fry from frozen. Frying more than about two hours before serving is the one thing to avoid — reheating restores most of the crunch, but the shell is never quite as good as it is in the first ten minutes.","How far ahead can I make them for a party?",[410,411,412,413,414,415],"Let the filling cool completely before you fill anything. Warm filling steams inside the pastry, softens the seal and forces the turnover open in the oil.","Roll the dough thinner than feels safe, around 2 mm. Thick pastry fries into something doughy and heavy, and the shell should be all crunch.","Brush a wet fingertip along the edge before folding, press the two halves together firmly, then crimp with a fork. A seal that only looks closed will not stay closed.","Keep the oil at 170 to 175°C. Hotter and the shells brown before the pastry cooks through; cooler and they drink oil and go greasy.","Fry in batches of four or five. Every extra turnover drops the oil temperature, and the recovery time is what separates crisp from soggy.","Make the kaani sauce first so the onions have half an hour to soften in the lime and vinegar before you serve them.","🥟","A fataya is a fried turnover about the size of your palm, filled with flaked fish that has been cooked down with onion, parsley and chilli until it is almost a paste. The pastry is a plain oil-and-water dough, rolled thin, so it fries into a shell that blisters and shatters rather than puffing like a doughnut. What makes them worth the work is the sauce they get dunked in: kaani, a raw slurry of sliced onion, scotch bonnet, lime and vinegar that is unapologetically sharp and cuts through the frying oil instantly. Eaten hot, in fours, standing near the pan.","Fataya are sold from stalls and roadside tables all over Senegal, usually alongside fried plantain and small bags of chips, and they sit in a family of West African fried pastries that includes Nigerian and Ghanaian meat pies and the samosa-like pastel of Guinea-Bissau and Cape Verde. The lineage is genuinely tangled — Portuguese, Arab and Indian trade all pushed filled-and-fried pastry into West Africa over several centuries — and no single origin story for the form holds up well enough to state as fact.\n\nWhat is specifically Senegalese is the filling and the sauce. Fish rather than beef is the default, which reflects a coastline that supplies more protein than the cattle herds inland do, and the fish is seasoned the way everything else in the kitchen is seasoned: onion cooked to sweetness, plenty of parsley and garlic, a hard squeeze of lime and a piece of scotch bonnet. The kaani served with it is not a dipping sauce in the polite sense but a condiment with an edge, closer to a raw pickle, and vendors keep a bowl of it beside the fryer with a spoon in it.\n\nThey are party food and street food at once. Any Senegalese celebration with a table of small things on it will have a plate of fataya, made by the dozen in advance and reheated, and the same pastry turns up filled with spiced minced beef, chicken or, at Ramadan, whatever the household has. The half-moon shape and the fork-crimped edge are near-universal, mostly because the crimp is what stops the filling escaping into the oil.","Uncooked turnovers freeze better than cooked ones: open-freeze them on a tray, then bag them and fry from frozen, adding 2 minutes to the time. Fried fataya keep a day at room temperature and reheat well for 8 minutes in a 190°C oven, which brings the crunch back — a microwave turns them leathery. The kaani sauce is best within a few hours, after which the onions lose their bite and the lime turns dull.",[421,422,423,424],"Cooks the filling down until it is dry enough to seal, which is the single reason home turnovers burst in the oil.","Uses a simple oil-and-water dough that rolls thin without shrinking back and fries crisp instead of bready.","Includes the kaani sauce, which most published versions leave out entirely even though it is half the experience.","Gives a shaping and crimping method that survives a hot fryer without pins or gadgets.",[426,427,428,429,430],"Rolling pin","Deep heavy pan or fryer","Slotted spoon","Kitchen thermometer","Fork for crimping",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},28,60,4,810,30,620,[439],"Kaani sauce in a shallow bowl, fried plantain alongside, and a cold bissap to drink.",[441,444,447],{"name":442,"description":443},"Fataya viande","Minced beef browned with onion, garlic, parsley and a little curry powder. The other default filling, and the usual choice at parties.",{"name":445,"description":446},"Baked fataya","Brushed with egg and baked at 200°C for 20 minutes. Less shattering, much less oil, and a reasonable trade if you are making sixty of them.",{"name":448,"description":449},"Chicken and vermicelli fataya","Shredded chicken mixed with a small handful of cooked glass noodles, which keeps the filling moist without making it wet.",[451,457,461,464,468,473,475,479,484,488,491,494,498,501,503,505,508],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},400,"flour","plain flour","g","For the dough",{"qty":458,"name":459,"unit":460,"group":456},1,"fine salt","tsp",{"qty":434,"name":462,"unit":463,"group":456},"vegetable oil","tbsp",{"qty":465,"name":466,"unit":467,"group":456},200,"warm water","ml",{"qty":469,"ref":470,"name":471,"unit":455,"group":472},450,"white-fish","white fish fillet (hake, cod or tilapia)","For the filling",{"qty":474,"name":462,"unit":463,"group":472},2,{"qty":474,"ref":476,"name":477,"unit":478,"group":472},"onion","onions, very finely chopped","piece",{"qty":480,"ref":481,"name":482,"unit":483,"group":472},3,"garlic","garlic, finely chopped","clove",{"qty":485,"ref":486,"name":487,"unit":455,"group":472},25,"parsley","flat-leaf parsley, finely chopped",{"qty":458,"ref":489,"name":490,"unit":478,"group":472},"scotch-bonnet","scotch bonnet, deseeded and finely chopped",{"qty":458,"ref":492,"name":493,"unit":478,"group":472},"lime","lime, juiced",{"qty":495,"ref":496,"name":497,"unit":460,"group":472},0.5,"black-pepper","ground black pepper",{"qty":458,"ref":476,"name":499,"unit":478,"group":500},"onion, sliced paper-thin","For the kaani sauce",{"qty":458,"ref":489,"name":502,"unit":478,"group":500},"scotch bonnet, finely chopped",{"qty":474,"ref":492,"name":504,"unit":478,"group":500},"limes, juiced",{"qty":474,"ref":506,"name":507,"unit":463,"group":500},"vinegar","white vinegar",{"qty":458,"name":509,"unit":510,"group":511,"noScale":8},"neutral oil, for deep frying","l","For frying",[513,518,522,527,531,535,540],{"tip":514,"text":515,"title":516,"timerSeconds":517},"The dough should feel like modelling clay, not like bread dough. If it sticks to your hands, work in another spoon of flour.","Stir the flour and salt together, rub in the oil with your fingertips until the mixture looks like damp sand, then add the warm water in stages and knead for 5 minutes to a smooth, firm dough that springs back slowly. Cover and rest for 30 minutes.","Mix and rest the dough",1800,{"tip":519,"text":520,"title":521},"Squeeze the onion as you mix. Bruising it draws out water and speeds up the softening.","Combine the paper-thin onion, chopped chilli, lime juice, vinegar and a generous pinch of salt in a bowl and press it all together with your fingers. Leave it on the counter while you cook — the onion should turn limp and slightly translucent by the time you serve.","Make the kaani sauce",{"tip":523,"text":524,"title":525,"timerSeconds":526},"Dry is the target. If the pan still looks wet, keep going — every drop left in there works against the seal.","Heat the oil in a frying pan, soften the onions for 8 minutes over medium heat, then add the garlic and chilli. Flake in the raw fish, add the lime juice, pepper and salt, and cook for 10 minutes, breaking the fish up with a spoon, until no liquid pools when you push the mixture to one side.","Cook the filling dry",1080,{"text":528,"title":529,"timerSeconds":530},"Stir the parsley through the hot filling, then spread it on a plate and leave it until it is completely cool to the touch, about 20 minutes. Taste it now and correct the salt and lime — it should be noticeably sharp on its own.","Cool and finish the filling",1200,{"tip":532,"text":533,"title":534},"Keep the discs you are not working on under a cloth. Dough that dries out cracks along the fold as you close it.","Divide the dough into 16 balls and roll each into a thin disc about 12 cm across. Put a heaped tablespoon of filling on one half, run a wet finger around the rim, fold over into a half-moon, press the edges together firmly and crimp them with the tines of a fork.","Roll, fill and crimp",{"tip":536,"text":537,"title":538,"timerSeconds":539},"Let the oil come back up to temperature between batches — a 20°C drop is enough to make the next round greasy.","Heat the frying oil to 170°C. Lower in four or five turnovers at a time and fry for 4 to 5 minutes, turning once, until the shells are deep gold and covered in small blisters. Drain on a rack, not on paper, so the undersides stay crisp.","Fry in batches",300,{"text":541,"title":542},"Pile the fataya on a plate while they are still too hot to hold comfortably and put the bowl of kaani in the middle. Spoon a little sauce onto each one as you eat rather than dunking, so the pastry stays crisp to the last bite.","Serve with the sauce","fah-TAH-yah",[545,549,553],{"note":546,"swap":547,"original":548},"Tinned tuna is a common shortcut and works honestly here. Squeeze it dry, or the moisture will undo your seal.","2 tins of tuna in oil, drained well, or 400 g minced beef browned with the onions","Fresh white fish",{"note":550,"swap":551,"original":552},"A genuine time-saver and widely used by Senegalese cooks abroad. Frozen spring roll wrappers are too thin and tear at the crimp.","Shop-bought empanada discs, thawed","Homemade dough",{"note":554,"swap":555,"original":556},"Keep some heat somewhere. A fataya with no chilli in either the filling or the sauce reads as flat.","One habanero, or half a teaspoon of chilli flakes in the filling","Scotch bonnet","fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya","senegal","Dakar",45,"medium",[565,566],"street-food","snack",[568,569],"pescatarian","dairy-free",[470,453,476,492],[572,575,577,579],{"alt":573,"src":574},"Golden fork-crimped half-moon pastries stacked on a plate beside a bowl of raw onion and chilli lime sauce","\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-1x1.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-4x3.jpg",[557,582,583,584,585,586],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack","2026-08-20","dishroute-kitchen","Half-moon pastries packed with lime-sharpened fish and softened onion, fried until the shells blister, then dipped straight into a raw onion and chilli kaani sauce.",{"en":591},"\u002Frecipe\u002Ffataya",{"items":593,"total":599,"page":458,"limit":880,"hasMore":881},[594,629,659,669,702,730,760,790,820,851],{"slug":595,"title":596,"shortTitle":597,"nativeName":597,"countrySlug":560,"region":561,"baseServings":598,"prepMinutes":599,"cookMinutes":600,"restMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":610,"images":612,"keywords":622,"publishedAt":587,"updatedAt":587,"authorSlug":588},"bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap",6,10,15,90,"easy",[604],"drink",[606,607,608,569,609],"vegetarian","vegan","gluten-free","nut-free",[611,492],"mint",[613,616,618,620],{"alt":614,"src":615},"Tall glass of deep ruby hibiscus drink over ice with a mint sprig, jug of the same drink behind it","\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-1x1.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-4x3.jpg",[595,623,624,625,626,627,628],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free",{"slug":630,"title":631,"shortTitle":632,"nativeName":632,"countrySlug":560,"region":561,"baseServings":434,"prepMinutes":633,"cookMinutes":436,"restMinutes":634,"difficulty":602,"course":635,"diet":637,"mainIngredients":639,"images":642,"keywords":652,"publishedAt":587,"updatedAt":587,"authorSlug":588},"dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi",20,120,[565,636],"main",[569,638],"halal-friendly",[640,476,641],"lamb","lemon",[643,646,648,650],{"alt":644,"src":645},"Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray","\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-1x1.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-4x3.jpg",[630,653,654,655,656,657,658],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food",{"slug":557,"title":558,"shortTitle":559,"nativeName":559,"countrySlug":560,"region":561,"baseServings":434,"prepMinutes":562,"cookMinutes":436,"restMinutes":436,"difficulty":563,"course":660,"diet":661,"mainIngredients":662,"images":663,"keywords":668,"publishedAt":587,"updatedAt":587,"authorSlug":588},[565,566],[568,569],[470,453,476,492],[664,665,666,667],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[557,582,583,584,585,586],{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"countrySlug":560,"region":674,"baseServings":598,"prepMinutes":485,"cookMinutes":675,"difficulty":563,"course":676,"diet":677,"mainIngredients":678,"images":684,"keywords":694,"publishedAt":587,"updatedAt":587,"authorSlug":588},"senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Mafé","Maafe","Sine-Saloum",100,[636],[569,638],[679,680,681,682,683],"beef-chuck","peanut-butter","cassava","sweet-potato","tomato-paste",[685,688,690,692],{"alt":686,"src":687},"Thick rust-orange groundnut stew with chunks of beef, cassava and carrot, oil pooling on the surface, beside white rice","\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-4x3.jpg",[695,696,697,698,699,700,701],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef","west african",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":560,"region":561,"baseServings":434,"prepMinutes":600,"cookMinutes":707,"restMinutes":708,"difficulty":602,"course":709,"diet":711,"mainIngredients":712,"images":714,"keywords":724,"publishedAt":587,"updatedAt":587,"authorSlug":588},"ndambe","Ndambé (Senegalese Bean Stew Sandwich)","Ndambé","Ndambe",75,480,[710,565],"breakfast",[606,607,569],[476,713,683,489],"tomato",[715,718,720,722],{"alt":716,"src":717},"Split baguette filled with dark red-brown cowpea stew, scallions scattered over the top, held over paper wrapping","\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-1x1.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-4x3.jpg",[703,725,726,727,728,729],"bean sandwich","black-eyed peas","senegalese breakfast","dakar street food","vegan west african",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"countrySlug":560,"region":735,"baseServings":434,"prepMinutes":485,"cookMinutes":736,"restMinutes":737,"difficulty":602,"course":738,"diet":739,"mainIngredients":740,"images":742,"keywords":752,"publishedAt":587,"updatedAt":587,"authorSlug":588},"senegalese-poulet-yassa","Poulet Yassa (Senegalese Lemon and Onion Chicken)","Poulet Yassa","Yassa ginaar","Casamance",55,240,[636],[569,638],[741,476,641],"chicken",[743,746,748,750],{"alt":744,"src":745},"Browned chicken pieces buried in a tangle of softened golden onions with lemon wedges and white rice alongside","\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-1x1.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-4x3.jpg",[753,754,755,756,757,758,759],"poulet yassa","yassa chicken","lemon chicken","onion sauce","senegalese","casamance","west african braise",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":560,"region":735,"baseServings":598,"prepMinutes":436,"cookMinutes":765,"difficulty":563,"course":766,"diet":768,"mainIngredients":769,"images":773,"keywords":783,"publishedAt":587,"updatedAt":587,"authorSlug":588},"soupou-kandia","Soupou Kandia (Senegalese Okra and Palm Oil Stew)","Soupou Kandia","Soupu kanja",50,[767,636],"soup",[568,569,608],[770,470,771,772],"okra","shrimp","rice",[774,777,779,781],{"alt":775,"src":776},"Deep orange okra and palm oil stew with fish pieces and shrimp, ladled over a mound of white rice in a bowl","\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-1x1.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-4x3.jpg",[784,785,786,787,788,789],"soupou kandia","okra stew","palm oil","senegalese seafood","west african okra","soupu kanja",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":560,"region":561,"baseServings":598,"prepMinutes":600,"cookMinutes":485,"restMinutes":634,"difficulty":602,"course":795,"diet":797,"mainIngredients":798,"images":803,"keywords":813,"publishedAt":587,"updatedAt":587,"authorSlug":588},"thiakry","Thiakry (Senegalese Millet Couscous Yogurt Dessert)","Thiakry","Caakiri",[796],"dessert",[606,608,609],[799,800,801,802],"millet","yogurt","condensed-milk","nutmeg",[804,807,809,811],{"alt":805,"src":806},"Glass of thick pale millet and yoghurt dessert speckled with grated nutmeg, a long spoon resting inside","\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero.jpg",{"alt":805,"src":808},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-16x9.jpg",{"alt":805,"src":810},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-1x1.jpg",{"alt":805,"src":812},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-4x3.jpg",[791,814,815,816,817,818,819],"caakiri","degue","millet dessert","yogurt pudding","senegalese 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