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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":508,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":557,"diet":560,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":580,"updatedAt":580,"authorSlug":581,"summary":582,"localeSlug":546,"alternates":583},[394,397,400,403,406],{"answer":395,"question":396},"It is a small deep-fried yeasted roll, split and filled with harissa, tuna, boiled potato, hard-boiled egg and olives. Despite the French name it has nothing to do with the French braised dish called fricassée — the word attached itself to this Tunisian street sandwich and stayed.","What exactly is a fricassé sandwich?",{"answer":398,"question":399},"The oil was too cool, so the dough absorbed it instead of sealing on contact. Use a thermometer and hold the oil at around 170°C, fry only three or four rolls at a time so the temperature does not crash, and drain them on a rack rather than flat on paper.","Why did my rolls come out greasy?",{"answer":401,"question":402},"Yes, and it improves it. After the first rise, cover the dough and refrigerate it for up to 24 hours. Cold dough is easier to shape, ferments more slowly for better flavour, and fries just as well — let the shaped rolls come back to room temperature and finish proving before they go in the oil.","Can I prepare the dough in advance?",{"answer":404,"question":405},"Properly spicy. Harissa is spread directly onto the cut crumb, usually a full teaspoon or more per roll, so the heat is present in every bite rather than sitting in one stripe. At a Tunis counter you will be asked how much you want, and the default is more than most visitors expect.","How spicy is a fricassé meant to be?",{"answer":407,"question":408},"Leave out the tuna and build the filling on potato, egg, olives, capers and harissa, with a spoonful of grilled pepper salad for depth. Skip the egg as well and the sandwich is vegan, though at that point you should add extra olive oil and something sharp like preserved lemon to keep it from tasting plain.","Can I make these vegetarian?",[410,411,412,413,414,415],"Keep the dough soft and slightly sticky. A stiff dough fries into a dense, bready roll rather than a light one.","Shape the rolls into pointed ovals, not spheres. The tapered ends are traditional and give you something to hold while you eat.","Fry at 170°C, lower than you would think. Hotter oil colours the outside before the middle cooks, leaving a raw seam through the centre.","Turn each roll once the underside is deep gold — about 2 minutes — and expect the pale band around the middle where it floated. That band is the sign of a properly proved roll.","Crush the potato roughly with a fork and dress it with olive oil and salt while still warm, so it holds together in the sandwich instead of falling out in cubes.","Fill the rolls while they are still slightly warm. The residual heat loosens the harissa and melts it into the crumb.","🥪","A fricassé is a soft yeasted roll the size of a fist, deep-fried rather than baked, then split and filled with a fixed cast of ingredients: harissa smeared inside the crumb, crushed boiled potato, flaked tuna in olive oil, slices of hard-boiled egg, olives and often a sliver of preserved lemon. Frying gives the bread a thin crisp shell and an almost doughnut-like interior that soaks up the oil and harissa without falling apart. It is salty, spicy, and much heavier than it looks — one is lunch.","Tunis runs on sandwiches, and the fricassé is the one that could not have come from anywhere else. The name is borrowed from French, a leftover of the protectorate period that attached itself to something entirely Tunisian, and the roll is sold from small counters where the fillings sit in trays and are assembled in front of you in about forty seconds. Alongside it you will find the casse-croûte, the same fillings inside a baguette, which is the other half of Tunisian sandwich culture and the reason bakeries in Tunis turn out French bread all day.\n\nThe filling combination is remarkably stable across the country: potato, tuna, egg, olives, harissa. What varies is the details — some counters add capers, some add slata mechouia, some add preserved lemon or a spoonful of the pickled vegetable mix called torshi, some crown it with a whole boiled egg cut in half. What does not vary is the harissa, which is spread directly onto the exposed crumb so it soaks in rather than sitting in a stripe. Ordering without it is possible and mildly disappointing to whoever is making it.\n\nThe dough is a plain enriched bread dough with a little olive oil, left to rise twice and shaped into small ovals that are dropped into oil rather than baked. They puff dramatically in the first thirty seconds, which is what gives the interior its open, springy crumb. Made at home the rolls are best used within an hour or two of frying; after that the shell softens, and while a day-old fricassé is still perfectly edible, it has become a different and sadder object. Fry them, fill them, eat them — the whole thing is designed around immediacy.","Fry the rolls the day you want them; the shell goes soft within a few hours and no reheating fully restores it. Unfilled rolls keep overnight in a paper bag and can be refreshed for 5 minutes in a 180°C oven, which brings back some crispness. The dough itself can be made a day ahead and left in the fridge after its first rise — cold-proved dough fries beautifully and tastes better. Filled sandwiches do not keep at all and should not be refrigerated.",[421,422,423,424],"A soft, slightly enriched dough that fries into a thin shell rather than absorbing oil like a heavy bread.","Filling quantities are balanced so each roll gets a proper share instead of running out of tuna by the third one.","The harissa goes onto the crumb first, the way Tunis sandwich counters do it, so the heat runs through the whole roll.","Dough can be made in the morning and fried on demand, which is exactly how these should be eaten.",[426,427,428,429],"Deep pan or fryer","Kitchen thermometer","Wire cooling rack","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},26,72,5,980,24,610,[438],"Eaten in the hand, with a cold drink and more harissa nearby — no plate and no cutlery.",[440,443,446],{"name":441,"description":442},"Casse-croûte tunisien","The same fillings inside a split baguette, pressed down hard. The everyday version, and what most Tunisians eat for lunch during the week.",{"name":444,"description":445},"Fricassé with mechouia","A spoonful of grilled pepper salad added under the tuna, which makes the sandwich smokier and considerably messier.",{"name":447,"description":448},"Fricassé bil torshi","Finished with Tunisian pickled vegetables for a sharper, more acidic bite against the fried bread.",[450,456,460,464,467,472,476,479,484,488,492,496,498,502,505],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},450,"flour","strong white bread flour","g","For the dough",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},7,"yeast","instant dried yeast",{"qty":461,"name":462,"unit":463,"group":455},1,"sugar","tsp",{"qty":465,"name":466,"unit":463,"group":455},1.5,"fine salt",{"qty":468,"ref":469,"name":470,"unit":471,"group":455},3,"olive-oil","olive oil","tbsp",{"qty":473,"name":474,"unit":475,"group":455},280,"warm water","ml",{"qty":461,"name":477,"unit":478,"group":455,"noScale":8},"neutral oil, for deep-frying","l",{"qty":480,"ref":481,"name":482,"unit":454,"group":483},400,"potato","waxy potatoes, boiled in their skins","For the filling",{"qty":485,"ref":486,"name":487,"unit":454,"group":483},200,"tuna","canned tuna in olive oil",{"qty":468,"ref":489,"name":490,"unit":491,"group":483},"eggs","eggs, hard-boiled and sliced","piece",{"qty":493,"ref":494,"name":495,"unit":454,"group":483},80,"olives","black olives, pitted and halved",{"qty":468,"ref":497,"name":497,"unit":471,"group":483},"harissa",{"qty":499,"ref":500,"name":501,"unit":491,"group":483,"optional":8},0.5,"preserved-lemon","preserved lemon, peel only, finely sliced",{"qty":461,"ref":503,"name":504,"unit":471,"group":483,"optional":8},"capers","capers, rinsed",{"qty":506,"ref":469,"name":507,"unit":471,"group":483},2,"olive oil, for the potato",[509,513,517,521,524,529],{"tip":510,"text":511,"title":512},"Resist adding flour while kneading. Wet dough is what makes the crumb light.","Combine the flour, yeast, sugar and salt, then work in the olive oil and warm water until you have a soft, slightly tacky dough. Knead for 8–10 minutes, until it stops tearing when stretched and a thin piece pulled between your fingers goes translucent before it splits.","Mix and knead the dough",{"text":514,"title":515,"timerSeconds":516},"Cover the bowl and leave in a warm place for about 70 minutes, until the dough has doubled and a finger pressed 1 cm into the surface leaves a dent that fills back only halfway.","First rise",4200,{"text":518,"title":519,"timerSeconds":520},"Knock the dough back gently and divide it into 6 pieces. Roll each into a ball, then into a pointed oval about 12 cm long, and set them well apart on a floured tray. Cover and prove 30 minutes, until visibly puffed and light when lifted.","Shape and prove",1800,{"text":522,"title":523},"Peel the warm potatoes and crush them roughly with a fork — lumpy, not smooth — then dress with the olive oil and a good pinch of salt. Drain the tuna, keeping a spoonful of its oil, and flake it. Set out the egg slices, olives, capers and preserved lemon.","Prepare the filling",{"tip":525,"text":526,"title":527,"timerSeconds":528},"Let the oil come back up to temperature between batches or the later rolls will be greasy.","Heat the frying oil to 170°C and lower in three rolls at a time. They will sink, then rise and swell within 30 seconds. Fry 2 minutes a side, until deep gold with a pale band around the middle, and the roll feels light and hollow when tapped with the spoon. Drain on a rack.","Fry the rolls",240,{"text":530,"title":531},"Split each warm roll along one side without cutting through, spread harissa across both cut faces, then press in the potato, tuna, egg slices, olives, capers and preserved lemon. Drizzle in the reserved tuna oil, close it, and eat while the shell is still crisp.","Fill and eat","free-kah-SAY",[534,538,542],{"note":535,"swap":536,"original":537},"You get a decent small bread roll and a perfectly good sandwich, but not a fricassé — the fried shell and oil-soaked crumb are the defining feature.","Bake at 200°C for 15 minutes, brushed with olive oil","Deep-frying",{"note":539,"swap":540,"original":541},"Preserved lemon brings a salty, fermented depth that fresh juice cannot match, but the sandwich survives the swap comfortably.","A squeeze of fresh lemon juice plus a few extra capers","Preserved lemon",{"note":543,"swap":544,"original":545},"Tunisian counters use oil-packed tuna almost universally. If you swap, keep the oil dressing so the filling stays moist.","Flaked cooked white fish, or grilled sardines","Canned tuna","fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","Fricassé","فريكاسي","tunisia","Tunis",6,35,20,100,"medium",[558,559],"street-food","snack",[561,562],"pescatarian","dairy-free",[452,486,481,489,494,497],[565,568,570,572],{"alt":566,"src":567},"Split fried Tunisian fricassé roll packed with tuna, crushed potato, egg slices, black olives and red harissa","\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-1x1.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-4x3.jpg",[575,576,577,578,579,497],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food","2026-08-20","dishroute-kitchen","Small yeasted rolls deep-fried until puffed and golden, split and packed with harissa, tuna, boiled potato, egg and olives. The sandwich Tunis eats standing up at lunchtime.",{"en":584},"\u002Frecipe\u002Ffricassee-tunisien",{"items":586,"total":593,"page":461,"limit":435,"hasMore":857},[587,617,647,657,687,720,746,774,802,831],{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":550,"region":551,"baseServings":592,"prepMinutes":554,"cookMinutes":593,"difficulty":556,"course":594,"diet":596,"mainIngredients":597,"images":600,"keywords":610,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","Brik à l'Oeuf","بريك بالبيض",4,10,[595,558],"appetizer",[561,562],[486,489,503,598,599],"parsley","onion",[601,604,606,608],{"alt":602,"src":603},"Golden half-moon brik pastry torn open with a runny egg yolk spilling over the tuna and parsley filling","\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-1x1.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-4x3.jpg",[611,612,613,614,615,616],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"countrySlug":550,"region":622,"baseServings":552,"prepMinutes":553,"cookMinutes":493,"difficulty":556,"course":623,"diet":625,"mainIngredients":626,"images":631,"keywords":641,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","Couscous bil Hout","كسكسي بالحوت","Sfax and the Sahel",[624],"main",[561,562],[627,628,629,630,497],"white-fish","couscous","chickpeas","quince",[632,635,637,639],{"alt":633,"src":634},"Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers","\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-1x1.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-4x3.jpg",[628,642,643,644,645,646],"fish couscous","tunisian couscous","harissa broth","couscoussier","maghreb",{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":648,"diet":649,"mainIngredients":650,"images":651,"keywords":656,"publishedAt":580,"updatedAt":580,"authorSlug":581},[558,559],[561,562],[452,486,481,489,494,497],[652,653,654,655],{"alt":566,"src":567},{"alt":566,"src":569},{"alt":566,"src":571},{"alt":566,"src":573},[575,576,577,578,579,497],{"slug":658,"title":659,"shortTitle":660,"nativeName":661,"countrySlug":550,"region":551,"baseServings":592,"prepMinutes":662,"cookMinutes":663,"restMinutes":664,"difficulty":665,"course":666,"diet":669,"mainIngredients":670,"images":673,"keywords":683,"publishedAt":580,"updatedAt":580,"authorSlug":581},"lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","Lablabi","لبلابي",15,85,480,"easy",[667,668],"soup","breakfast",[561,562],[629,671,672,489,469,486],"garlic","cumin",[674,677,679,681],{"alt":675,"src":676},"Deep bowl of chickpea broth over torn bread topped with a poached egg, harissa, capers, olives and olive oil","\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-1x1.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-4x3.jpg",[658,684,685,686,497,672],"chickpea soup","tunisian breakfast","stale bread soup",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"countrySlug":550,"region":692,"baseServings":435,"prepMinutes":693,"cookMinutes":694,"restMinutes":695,"difficulty":556,"course":696,"diet":698,"mainIngredients":701,"images":705,"keywords":715,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","Makroudh","مقروض","Kairouan",40,25,30,[697,559],"dessert",[699,562,700],"vegetarian","nut-free",[702,703,704,469],"semolina","dates","honey",[706,709,711,713],{"alt":707,"src":708},"Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside","\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-4x3.jpg",[716,717,702,718,704,719],"makroudh","date pastry","kairouan","tunisian sweets",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":550,"region":551,"baseServings":592,"prepMinutes":662,"cookMinutes":694,"difficulty":665,"course":725,"diet":726,"mainIngredients":727,"images":731,"keywords":741,"publishedAt":580,"updatedAt":580,"authorSlug":581},"ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","Ojja Merguez","عجة مرقاز",[624,668],[562],[728,489,729,497,730],"merguez","tomato","bell-pepper",[732,735,737,739],{"alt":733,"src":734},"Skillet of red tomato and pepper sauce with merguez slices and softly set eggs stirred through, parsley on top","\u002Fimages\u002Frecipes\u002Fojja\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-1x1.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-4x3.jpg",[721,728,742,743,744,745],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":550,"region":751,"baseServings":552,"prepMinutes":694,"cookMinutes":694,"restMinutes":662,"difficulty":665,"course":752,"diet":754,"mainIngredients":756,"images":757,"keywords":767,"publishedAt":580,"updatedAt":580,"authorSlug":581},"salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","Slata Mechouia","سلاطة مشوية","Cap Bon",[753,595],"side",[561,755,562,700],"gluten-free",[730,729,671,469,486],[758,761,763,765],{"alt":759,"src":760},"Flat plate of chopped charred green pepper and tomato salad topped with flaked tuna, egg quarters and black olives","\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-1x1.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-4x3.jpg",[768,769,770,771,772,773],"slata mechouia","grilled pepper salad","tunisian salad","kemia","caraway","smoky",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":554,"cookMinutes":779,"restMinutes":593,"difficulty":556,"course":780,"diet":781,"mainIngredients":782,"images":785,"keywords":795,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-tajine","Tajine Malsouka (Tunisian Baked Egg and Cheese Casserole)","Tajine Malsouka","طاجين ملسوقة",60,[624,595],[700],[489,783,784,598,599],"chicken","gruyere",[786,789,791,793],{"alt":787,"src":788},"Golden baked Tunisian tajine cut into squares showing shredded chicken, parsley and melted cheese in set egg","\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-1x1.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-4x3.jpg",[796,797,798,799,800,801],"tunisian tajine","tajine malsouka","baked eggs","chicken casserole","frittata","make ahead",{"slug":803,"title":804,"shortTitle":805,"nativeName":806,"countrySlug":550,"region":807,"baseServings":552,"prepMinutes":554,"cookMinutes":808,"difficulty":556,"course":809,"diet":810,"mainIngredients":811,"images":814,"keywords":824,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-chorba-frik","Tunisian Chorba Frik (Freekeh and Lamb Soup)","Tunisian Chorba Frik","شربة فريك","Tunis and the 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