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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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":428,"serveWith":434,"variations":436,"ingredients":446,"instructions":482,"pronunciation":506,"substitutions":507,"slug":520,"title":521,"shortTitle":522,"nativeName":523,"romanized":522,"countrySlug":524,"baseServings":525,"prepMinutes":526,"cookMinutes":527,"difficulty":528,"course":529,"diet":531,"mainIngredients":537,"images":538,"keywords":548,"publishedAt":554,"updatedAt":554,"authorSlug":555,"summary":556,"localeSlug":520,"alternates":557},[394,397,400,403,406],{"answer":395,"question":396},"Curly kale, cavolo nero, Swiss chard leaves or even spring greens all work, and Ethiopian cooks swap between whatever the market has under the same name. The main adjustment is timing: chard leaves collapse in about 20 minutes, kale takes 35 to 40, and collards can want a full 45. Judge by taste rather than the clock.","Which greens can I use if I cannot find collards?",{"answer":398,"question":399},"Either they need longer or the ribs went in with the leaves. Thick central stems hold most of the bitterness and never soften at the same rate, so they should be stripped out before shredding. Older, larger leaves are also more bitter than young ones and simply need more time — add a splash of water, put the lid back on, and give them another 15 minutes.","Why are my greens still bitter after 40 minutes?",{"answer":401,"question":402},"No. It is the mild dish on the platter by design, which is exactly why it works next to doro wat and misir wat. The whole green chillies contribute aroma and a very slow warmth rather than heat, and there is no berbere in it at all. If you want heat, that belongs in the stew it is served with, not here.","Is gomen supposed to be spicy?",{"answer":404,"question":405},"Yes, down to about half. The oil carries the garlic and ginger flavour into the leaves and gives the finished dish its gloss, so cutting it entirely leaves the greens tasting steamed and slightly flat. If you reduce it, compensate by cooking with the lid on and finishing with the raw grated garlic, which restores some of the aroma the fat was carrying.","Can I cook it with less oil?",{"answer":407,"question":408},"It is one of the best make-ahead dishes in Ethiopian cooking. Cook it entirely the day before, refrigerate, and reheat in a covered pan with a splash of water while the rest of the meal comes together. Grate the finishing garlic in after reheating rather than before, so the fresh top note is not lost overnight.","Can I make it ahead for a dinner?",[410,411,412,413,414],"Strip the leaves off the thick central ribs and discard them. Ribs never soften at the same rate as the leaf and leave stringy pieces in an otherwise silky dish.","Stack the leaves, roll them into a cigar and slice across — you want short shreds, not long ribbons that tangle on the spoon.","Start with only a splash of water. Greens release a surprising amount of their own liquid, and a wet pot at the start means a watery dish at the end.","Leave the green chillies whole or merely slit. They are there for perfume and slow warmth, and chopping them turns a mild side dish into a hot one.","Taste at 30 minutes and again at 45. The moment gomen stops tasting faintly bitter and starts tasting sweet is the moment it is done, and that varies with the age of the greens.","🥬","Gomen is collard greens cooked slowly with onion, garlic, ginger and green chilli until the leaves lose all their raw bitterness and turn soft, dark and faintly sweet. There is no chilli powder in it and no acid at the finish, which is deliberate: on a platter crowded with berbere-heavy stews, gomen is the mild, green thing that resets the palate between bites. The flavour is mostly garlic and ginger carried on the greens themselves, with a slow warmth from the whole chillies that never turns into heat. It takes almost no attention once the pot is going, and it is one of the few dishes here that improves if you forget about it for ten minutes.","Leafy greens are the constant in Ethiopian eating that nobody makes a fuss about. Gomen appears on fasting-day platters, next to meat stews, at roadside canteens and at weddings, and its job is always the same — to be the mild counterweight. In practice the greens used vary with the season and the market: collards are standard, but kale, chard and the local variety known as gomen kitfo greens all end up in the pot under the same name. The dish is defined by the treatment, not by the botany.\n\nThe treatment is unusual for a green vegetable in that it involves no browning and very little fat. The leaves are stripped from their stems, stacked, rolled and shredded finely, then cooked with a small amount of water and oil until they collapse. Ethiopian cooks are not aiming for the bright, just-wilted greens that most European and American recipes chase; they want them cooked well past that point, to the stage where the leaf structure has broken down and the greens taste sweet rather than mineral. Undercooked gomen tastes like a different dish, sharp and slightly bitter, and reads as a mistake rather than a choice.\n\nThere are two important siblings. Gomen be siga adds cubed beef and simmers the greens in the meat's liquid, turning the side dish into a main. Gomen kitfo, a Gurage speciality, chops the greens very fine, cooks them briefly and dresses them with niter kibbeh and fresh cheese, so the greens play the role that mince plays in kitfo itself. The plain fasting version is the one you meet most often, cooked in oil with no dairy, and the one worth learning first because everything else is built on it.","Gomen keeps 4 days refrigerated and is one of the rare vegetable dishes that genuinely tastes better the next day, once the garlic has settled into the greens. Reheat gently in a covered pan with a spoonful of water; it needs nothing else. It freezes for 3 months without much loss, since the leaves are already fully softened and have nothing left to lose texturally. Do not add the finishing raw garlic before freezing — grate it in fresh after reheating so the dish still smells alive.",[420,421,422,423],"Cooks the greens to the point Ethiopian kitchens actually aim for, not to a bright wilted crunch.","Garlic and ginger go in twice, at different stages, so both the deep and fresh notes survive the long braise.","Almost entirely hands-off after the first ten minutes, and forgiving about exact timing.","Vegan as written, with an honest note on where the buttered version differs.",[425,426,427],"Wide heavy pan or shallow casserole with a lid","Sharp knife","Fine grater",{"fat":429,"carbs":429,"fiber":430,"sodium":431,"protein":432,"calories":433,"estimated":8},14,8,380,6,190,[435],"Any berbere stew on injera — its job on the platter is to sit next to something hot and take the edge off it.",[437,440,443],{"name":438,"description":439},"Gomen be siga","Cubed beef browned first, then the greens braised in the meat juices until both are tender. Substantial enough to be the main dish rather than the side.",{"name":441,"description":442},"Gomen kitfo","A Gurage preparation: the greens chopped very fine, cooked only briefly, then dressed with niter kibbeh and crumbled ayib. Served warm alongside kitfo, or on its own with kocho.",{"name":444,"description":445},"Gomen with potato and carrot","A common household stretch — chunks of potato and carrot added halfway so they cook in the greens and turn the dish into a fuller fasting-day plate.",[447,452,457,461,465,469,475,478],{"qty":448,"ref":449,"name":450,"unit":451},800,"collard-greens","collard greens, thick ribs removed and leaves finely shredded","g",{"qty":453,"ref":454,"name":455,"unit":456},1,"onion","onion, finely chopped","piece",{"qty":430,"ref":458,"name":459,"unit":460},"garlic","garlic, 6 finely chopped and 2 reserved whole","clove",{"qty":462,"ref":463,"name":464,"unit":451},30,"ginger","fresh ginger, finely grated",{"qty":466,"ref":467,"name":468,"unit":456},2,"green-chili","long green chillies, slit lengthwise but left whole",{"qty":470,"ref":471,"name":472,"note":473,"unit":474},60,"olive-oil","neutral oil","or niter kibbeh on a non-fasting day","ml",{"qty":476,"name":477,"unit":474},150,"water, plus more as needed",{"qty":479,"name":480,"unit":481},null,"salt","to taste",[483,487,491,494,499,503],{"tip":484,"text":485,"title":486},"Short shreds matter more than they sound like they should — long ribbons tangle and cook unevenly.","Fold each collard leaf along its central rib and cut the rib away, then stack the leaves, roll them tightly and slice across into short shreds no wider than a finger. Wash and drain them, leaving a little water clinging on.","Prepare the greens",{"text":488,"title":489,"timerSeconds":490},"Cook the chopped onion in the oil over medium heat for 8 minutes until soft and translucent with no colour, then add the chopped garlic and the ginger and stir for a minute until the pan smells strongly of both.","Start the base",480,{"text":492,"title":493},"Add the shredded collards in two or three handfuls, stirring each batch until it slumps and makes room for the next. Tuck in the whole slit chillies, pour in the water and bring to a simmer — the pan should look barely wet, not soupy.","Wilt the greens",{"tip":495,"text":496,"title":497,"timerSeconds":498},"Aim well past the bright-green stage. In this dish, wilted-but-crunchy is undercooked.","Cover and cook over low heat for 35–45 minutes, stirring every ten minutes. The greens are ready when they have darkened, lost all springiness, and taste sweet rather than bitter or mineral on the tongue. Add a splash of water any time the pan looks dry.","Braise slowly",2400,{"text":500,"title":501,"timerSeconds":502},"Uncover, raise the heat slightly and cook for a final 5 minutes, stirring, until the pan is nearly dry and the greens hold together in glossy clumps rather than sitting in liquid. Season with salt.","Cook off the liquid",300,{"text":504,"title":505},"Off the heat, grate in the two reserved garlic cloves and stir them through. Serve warm as one section of an injera platter, or alongside kitfo with fresh cheese.","Finish with raw garlic","GOH-men",[508,512,516],{"note":509,"swap":510,"original":511},"All work and all are used in Ethiopia depending on the market. Chard cooks fastest and is the mildest; cavolo nero holds its structure longest and stays a darker green.","Curly kale, cavolo nero or Swiss chard leaves","Collard greens",{"note":513,"swap":514,"original":515},"The richer non-fasting-day version, and very good. It stops being vegan and dairy-free, so cook it in oil if the greens are going onto a shared fasting platter.","Niter kibbeh","Neutral oil",{"note":517,"swap":518,"original":519},"Acceptable but different — dried chilli gives heat without the vegetal, grassy top note that makes gomen taste green rather than merely hot.","A pinch of chilli flakes added with the garlic","Fresh green chilli","gomen","Gomen (Ethiopian Braised Collard Greens)","Gomen","ጎመን","ethiopia",4,15,50,"easy",[530],"side",[532,533,534,535,536],"vegan","vegetarian","dairy-free","gluten-free","nut-free",[449,458,463,454],[539,542,544,546],{"alt":540,"src":541},"Dark braised collard greens glossy with oil, piled in a shallow bowl with a whole green chilli on top","\u002Fimages\u002Frecipes\u002Fgomen\u002Fhero.jpg",{"alt":540,"src":543},"\u002Fimages\u002Frecipes\u002Fgomen\u002Fhero-16x9.jpg",{"alt":540,"src":545},"\u002Fimages\u002Frecipes\u002Fgomen\u002Fhero-4x3.jpg",{"alt":540,"src":547},"\u002Fimages\u002Frecipes\u002Fgomen\u002Fhero-1x1.jpg",[520,549,550,551,552,458,553],"collard greens","ethiopian side dish","vegan greens","beyaynetu","fasting food","2026-08-20","dishroute-kitchen","Collard greens chopped small and braised gently with garlic, ginger and green chilli until they turn sweet and silky. The cooling green section on every Ethiopian platter, and vegan as standard.",{"en":558},"\u002Frecipe\u002Fgomen",{"items":560,"total":568,"page":453,"limit":822,"hasMore":823},[561,594,625,651,661,688,717,742,767,796],{"slug":562,"title":563,"shortTitle":564,"nativeName":565,"romanized":564,"countrySlug":524,"baseServings":566,"prepMinutes":567,"cookMinutes":568,"restMinutes":462,"difficulty":569,"course":570,"diet":572,"mainIngredients":573,"images":578,"keywords":588,"publishedAt":554,"updatedAt":554,"authorSlug":555},"berbere","Berbere (Ethiopian Red Chilli Spice Blend)","Berbere","በርበሬ",16,25,10,"medium",[571],"sauce",[532,533,534,535,536],[562,574,575,576,577],"chili-flakes","fenugreek","cardamom","paprika",[579,582,584,586],{"alt":580,"src":581},"Deep red berbere powder heaped in a bowl surrounded by dried chillies, cardamom pods and fenugreek seeds","\u002Fimages\u002Frecipes\u002Fberbere\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fberbere\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fberbere\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fberbere\u002Fhero-1x1.jpg",[562,589,590,591,575,592,593],"ethiopian spice blend","chilli powder","korarima","wat","homemade spice mix",{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"romanized":599,"countrySlug":524,"baseServings":432,"prepMinutes":600,"cookMinutes":476,"difficulty":569,"course":601,"diet":603,"mainIngredients":604,"images":608,"keywords":618,"publishedAt":554,"updatedAt":554,"authorSlug":555},"ethiopian-doro-wat","Doro Wat (Ethiopian Berbere Chicken Stew)","Doro Wat","ዶሮ ወጥ","Doro wet",40,[602],"main",[535,536],[605,562,454,606,607],"chicken","eggs","butter",[609,612,614,616],{"alt":610,"src":611},"Dark red doro wat in a clay pot with chicken pieces and whole boiled eggs half-submerged in the sauce","\u002Fimages\u002Frecipes\u002Fethiopian-doro-wat\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fethiopian-doro-wat\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fethiopian-doro-wat\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fethiopian-doro-wat\u002Fhero-1x1.jpg",[619,562,620,621,622,623,624],"doro wat","ethiopian chicken stew","niter kibbeh","injera","east african","celebration food",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"romanized":628,"countrySlug":524,"baseServings":525,"prepMinutes":568,"cookMinutes":630,"difficulty":528,"course":631,"diet":633,"mainIngredients":634,"images":637,"keywords":647,"publishedAt":554,"updatedAt":554,"authorSlug":555},"firfir","Firfir (Ethiopian Torn Injera in Berbere Sauce)","Firfir","ፍርፍር",20,[632],"breakfast",[536],[635,562,454,636],"teff","tomato",[638,641,643,645],{"alt":639,"src":640},"Pan of firfir — torn injera pieces stained deep red with berbere sauce, topped with white fresh cheese","\u002Fimages\u002Frecipes\u002Ffirfir\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Ffirfir\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Ffirfir\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Ffirfir\u002Fhero-1x1.jpg",[626,648,622,649,562,650,621],"fitfit","ethiopian breakfast","leftover bread",{"slug":520,"title":521,"shortTitle":522,"nativeName":523,"romanized":522,"countrySlug":524,"baseServings":525,"prepMinutes":526,"cookMinutes":527,"difficulty":528,"course":652,"diet":653,"mainIngredients":654,"images":655,"keywords":660,"publishedAt":554,"updatedAt":554,"authorSlug":555},[530],[532,533,534,535,536],[449,458,463,454],[656,657,658,659],{"alt":540,"src":541},{"alt":540,"src":543},{"alt":540,"src":545},{"alt":540,"src":547},[520,549,550,551,552,458,553],{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"romanized":664,"countrySlug":524,"baseServings":525,"prepMinutes":630,"cookMinutes":600,"restMinutes":666,"difficulty":667,"course":668,"diet":670,"mainIngredients":671,"images":672,"keywords":682,"publishedAt":554,"updatedAt":554,"authorSlug":555},"ethiopian-injera","Injera (Ethiopian Teff Sourdough Flatbread)","Injera","እንጀራ",4320,"hard",[669],"bread",[532,533,535,534,536],[635],[673,676,678,680],{"alt":674,"src":675},"A pale grey sheet of injera on a woven basket, its surface covered in small open craters","\u002Fimages\u002Frecipes\u002Fethiopian-injera\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fethiopian-injera\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fethiopian-injera\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fethiopian-injera\u002Fhero-1x1.jpg",[622,635,683,684,685,686,687],"ethiopian bread","fermented flatbread","sourdough","gluten-free bread","ersho",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"romanized":691,"countrySlug":524,"region":693,"baseServings":525,"prepMinutes":694,"cookMinutes":695,"difficulty":569,"course":696,"diet":697,"mainIngredients":698,"images":701,"keywords":711,"publishedAt":554,"updatedAt":554,"authorSlug":555},"kitfo","Kitfo (Ethiopian Minced Beef with Spiced Butter)","Kitfo","ክትፎ","Gurage",35,5,[602],[535,536],[699,607,700],"ground-beef","quark",[702,705,707,709],{"alt":703,"src":704},"Mound of glossy red minced beef kitfo on a platter beside white crumbled fresh cheese and dark braised greens","\u002Fimages\u002Frecipes\u002Fkitfo\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fkitfo\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fkitfo\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fkitfo\u002Fhero-1x1.jpg",[689,712,713,714,621,715,716],"gurage","raw beef","mitmita","ayib","ethiopian",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"romanized":722,"countrySlug":524,"baseServings":525,"prepMinutes":526,"cookMinutes":723,"difficulty":528,"course":724,"diet":725,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":554,"updatedAt":554,"authorSlug":555},"misir-wat","Misir Wat (Ethiopian Red Lentil Stew)","Misir Wat","ምስር ወጥ","Misir wet",55,[602],[532,533,534,535,536],[727,562,454,458],"lentils",[729,732,734,736],{"alt":730,"src":731},"Deep crimson red lentil stew spooned in a thick band onto a pale sheet of injera","\u002Fimages\u002Frecipes\u002Fmisir-wat\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fmisir-wat\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fmisir-wat\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fmisir-wat\u002Fhero-1x1.jpg",[739,740,562,741,716,553,552],"misir wat","red lentils","vegan stew",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"romanized":747,"countrySlug":524,"baseServings":525,"prepMinutes":568,"cookMinutes":567,"difficulty":528,"course":748,"diet":749,"mainIngredients":750,"images":752,"keywords":762,"publishedAt":554,"updatedAt":554,"authorSlug":555},"shiro-wat","Shiro Wat (Ethiopian Spiced Chickpea Flour Stew)","Shiro Wat","ሽሮ ወጥ","Shiro wet",[602],[532,533,534,535,536],[751,562,458,454],"chickpea-flour",[753,756,758,760],{"alt":754,"src":755},"Thick rust-coloured shiro stew bubbling in a small clay dish with oil pooling at the 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