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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":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":477,"pronunciation":496,"substitutions":497,"slug":510,"title":511,"shortTitle":512,"nativeName":513,"countrySlug":514,"baseServings":515,"prepMinutes":516,"cookMinutes":517,"difficulty":518,"course":519,"diet":522,"mainIngredients":526,"images":527,"keywords":537,"publishedAt":542,"updatedAt":542,"authorSlug":543,"summary":544,"localeSlug":510,"alternates":545},[394,397,400,403,406],{"answer":395,"question":396},"It cooked too long. Halloumi does not melt, so heat simply drives moisture out of it, and after about two minutes a side the interior tightens into rubber. Take it off while the centre is still soft and yielding under gentle pressure, and serve it immediately, since it also firms up considerably as it cools.","Why did my halloumi turn rubbery?",{"answer":398,"question":399},"Either the pan was not hot enough when the cheese went in, or the slices were wet. Preheat a cast-iron griddle until a drop of water skitters across it, dry the slices thoroughly on kitchen paper, and do not try to move them for the first minute — halloumi releases itself once a crust has formed.","Why is my halloumi sticking to the pan?",{"answer":401,"question":402},"No. Halloumi contains enough fat to release itself from a hot dry surface, and added oil spits, smokes and gives a greasy crust instead of a dry char. The only exception is a barbecue grate with wide bars, where a very light brush of oil on the cheese itself stops it welding to the metal.","Do I need to oil the pan for halloumi?",{"answer":404,"question":405},"Not really, and this is worth planning around. It has to reach the table hot, so grill it last, in batches, while everything else is already out. If you need something halloumi-based in advance, cube and grill it for a warm salad, where a slightly firmer texture is acceptable and dressing softens it again.","Can I make grilled halloumi ahead for a party?",{"answer":407,"question":408},"It depends on the brand. Traditional halloumi is set with animal rennet, though many commercial producers now use microbial or vegetarian rennet and label it accordingly. If it matters, check the packet — Cypriot village halloumi from small dairies is more likely to use animal rennet than large export brands.","Is halloumi vegetarian?",[410,411,412,413,414,415],"Cut slices about 1 cm thick. Thinner and the middle dries before the outside browns; much thicker and the centre never warms through.","Pat the slices completely dry and let them sit on kitchen paper for five minutes. Surface brine steams and prevents browning.","Use no oil in the pan. Halloumi has enough fat of its own, and added oil spits violently and makes the crust greasy rather than crisp.","Two minutes a side, maximum. The window between golden-and-soft and brown-and-rubbery is roughly thirty seconds.","If your halloumi is very salty, soak the slices in cold water for 10 minutes and dry them thoroughly before grilling.","Serve it the moment it comes off the heat. Halloumi firms up as it cools and is a genuinely different, much tougher thing five minutes later.","🧀","Grilled halloumi is a two-minute dish with a very small margin for error. The cheese is brined, made from sheep and goat milk, and folded around dried mint, and its unusually high melting point means it browns and softens without collapsing — provided you get it off the heat before the interior dries out and turns rubbery. Done right, each slice has a dark, brittle, faintly caramelised crust and a warm, yielding, slightly squeaky centre, and the salt is pulled into line by a hard squeeze of lemon the moment it leaves the pan. On the island it opens practically every meze table, and Cypriots also eat it cold at breakfast with watermelon, which is a better combination than it sounds.","Halloumi has been made in Cyprus since at least the medieval period — documentary references appear during the Venetian era — and the method is unusual enough to explain the cheese's behaviour. After the curd is set and cut, it is heated in its own whey until the pieces float, which denatures the proteins in a way that stops the cheese melting later. The hot slabs are then folded, dusted with dried mint and stored in brine. That fold, the mint and the brine are the three visible identifiers of real halloumi; the anti-melting property is the invisible one, and it is why the cheese can be grilled, fried, skewered or dropped into soup and still come out in one piece.\n\nThe cheese carries considerable political and economic weight for a small island. Halloumi is Cyprus's largest food export by some distance, and the Greek Cypriot and Turkish Cypriot communities both make it — as halloumi and as hellim — with production and protected-name status having been the subject of long, difficult negotiation. Traditionally it was sheep's and goat's milk only; industrial demand has pushed cow's milk into much of the export supply, and Cypriots will tell you, correctly, that the sheep-and-goat version tastes markedly better and browns more kindly.\n\nAge changes the cheese completely. Fresh halloumi, a few days old, is mild, wet and best grilled. Matured halloumi that has sat in brine for months becomes hard, sharp and much saltier, and is grated over pasta the way Italians use pecorino. Between those extremes sits the block most shops sell, which grills well if you dry it thoroughly and do not overcook it.\n\nThe home version has one honest limitation: a charcoal grill gives a smokiness that a kitchen griddle cannot, and if you are grilling meat outdoors anyway, the halloumi belongs on the same coals. Indoors, a very hot dry cast-iron pan is the next best thing, and the dish is still worth making on a Tuesday night in ten minutes flat.","Grilled halloumi is a now-or-never dish; it turns tough and squeaky-hard within ten minutes of cooling and reheating does not rescue it. Uncooked halloumi, on the other hand, keeps for months in its sealed brine in the fridge and improves in sharpness as it ages. Once opened, keep it submerged in lightly salted water and change the water every few days. Halloumi freezes surprisingly well for 6 months if wrapped tightly, and can be grilled straight from frozen with an extra minute per side.",[421,422,423,424],"Gets the two variables right — thickness and timing — instead of just saying \"grill the halloumi\".","Dries and scores the slices so the crust forms fast, before the inside has time to squeak itself dry.","Uses a dry pan rather than oiled, which is how it is done in Cyprus and gives a cleaner char.","Handles the salt honestly, with a soak option for cheese that is too aggressive out of the packet.",[426,427,428],"Cast-iron griddle pan or charcoal grill","Sharp knife","Kitchen paper",{"fat":430,"carbs":431,"sodium":432,"protein":433,"calories":434,"estimated":8},26,3,1200,24,340,[436],"Warm pita, sliced tomatoes, olives and pickled capers as part of a meze spread — or cold watermelon, which is how most Cypriots eat it in August.",[438,441,444],{"name":439,"description":440},"Halloumi with watermelon","The classic Cypriot summer pairing — cold or barely warm halloumi with cold watermelon and mint. The salt-and-sugar contrast is the point, and it is eaten at breakfast as often as at dinner.",{"name":442,"description":443},"Halloumi with honey and sesame","Grilled slices drizzled with thyme honey and rolled in toasted sesame seeds. Modern rather than traditional, but common in tavernas and very good with a dry white wine.",{"name":445,"description":446},"Souvlaki halloumi","Cubes threaded onto skewers with peppers, tomato and onion and grilled over charcoal. Turn constantly and pull them off after four minutes total, since cubes dry faster than slices.",[448,454,459,463,467,471,474],{"qty":449,"ref":450,"name":451,"note":452,"unit":453},450,"halloumi","halloumi, in 1 cm slices","sheep and goat milk halloumi if you can find it","g",{"qty":455,"ref":456,"name":457,"unit":458},1,"lemon","lemon, halved","piece",{"qty":455,"ref":460,"name":461,"unit":462},"mint","dried mint","tsp",{"qty":455,"ref":464,"name":465,"unit":466},"olive-oil","good olive oil, to finish","tbsp",{"qty":468,"ref":469,"name":470,"unit":462},0.5,"black-pepper","coarsely cracked black pepper",{"qty":455,"ref":472,"name":473,"unit":466,"optional":8},"capers","capers, rinsed",{"qty":455,"ref":475,"name":476,"unit":466,"optional":8},"honey","thyme honey, to drizzle",[478,482,485,488,493],{"tip":479,"text":480,"title":481},"If your block tastes very salty, soak the slices in cold water for 10 minutes first, then dry them just as carefully.","Cut {qty:halloumi} of halloumi into slices a centimetre thick and lay them on kitchen paper. Blot the tops as well and leave for five minutes until the surfaces look matte — any brine left on the cheese will steam instead of browning.","Slice and dry the cheese",{"text":483,"title":484},"Cut a shallow crosshatch about 2 mm deep into one face of each slice with the tip of a knife. This gives the heat more surface to grab and produces a darker, faster crust before the interior has time to dry out.","Score the slices",{"text":486,"title":487},"Set a cast-iron griddle over high heat with no oil and leave it for three or four minutes, until a flicked drop of water skitters and vanishes instantly. A pan that is merely warm will glue the cheese to it.","Heat the pan properly",{"tip":489,"text":490,"title":491,"timerSeconds":492},"Work in batches. Crowding the griddle drops its temperature and you get pale, sweaty cheese instead of char.","Lay the slices scored-side down in a single layer and leave them completely alone for 90 seconds to 2 minutes, until deep golden bars have formed and the edges look glassy. Flip once and give the second side the same. Press one gently — it should still feel soft and give under your finger.","Grill fast",120,{"text":494,"title":495},"Pile the slices onto a warm plate, squeeze the lemon over while they are still hissing, then scatter with the dried mint, cracked pepper and capers if using, and trickle over the olive oil. Take it to the table straight away and eat it hot.","Dress and serve immediately","hah-LOO-mee stee SHAH-rah",[498,502,506],{"note":499,"swap":500,"original":501},"Paneer will not squeak and has almost no salt, so season it well. Nothing else behaves quite like halloumi under direct heat.","Greek Cypriot hellim, Turkish beyaz peynir, or Indian paneer","Cypriot halloumi",{"note":503,"swap":504,"original":505},"Dried mint is the Cypriot choice and holds up to heat; fresh mint blackens on contact with the hot cheese, so add it at the table.","Dried oregano, or fresh mint chopped and scattered after cooking","Dried mint",{"note":507,"swap":508,"original":509},"Charcoal is better than any indoor option. A non-stick pan works but gives softer colour, so let it get properly hot before the cheese goes in.","Charcoal grill, or a heavy non-stick frying pan","Cast-iron griddle","halloumi-sti-shara","Halloumi sti Schara (Grilled Cypriot Cheese with Lemon and Mint)","Halloumi sti Schara","Χαλλούμι στη σχάρα","cyprus",4,10,6,"easy",[520,521],"appetizer","snack",[523,524,525],"vegetarian","gluten-free","nut-free",[450,456,460],[528,531,533,535],{"alt":529,"src":530},"Charred slices of grilled halloumi on a plate with lemon halves, dried mint and cracked black pepper","\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero.jpg",{"alt":529,"src":532},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-16x9.jpg",{"alt":529,"src":534},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-4x3.jpg",{"alt":529,"src":536},"\u002Fimages\u002Frecipes\u002Fhalloumi-sti-shara\u002Fhero-1x1.jpg",[450,538,539,540,514,541],"grilled halloumi","cypriot cheese","meze","squeaky cheese","2026-08-20","dishroute-kitchen","Slabs of brined sheep and goat cheese charred on a dry griddle until the outside is lacquered and the inside turns soft and squeaky, finished with lemon and dried mint.",{"en":546},"\u002Frecipe\u002Fhalloumi-sti-shara",{"items":548,"total":516,"page":455,"limit":433,"hasMore":817},[549,580,613,644,654,682,708,737,766,790],{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":514,"baseServings":515,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":518,"course":557,"diet":559,"mainIngredients":561,"images":565,"keywords":575,"publishedAt":542,"updatedAt":542,"authorSlug":543},"afelia","Afelia (Cypriot Pork Braised in Red Wine and Coriander)","Afelia","Αφέλια",20,55,480,[558],"main",[524,560],"dairy-free",[562,563,564],"pork-shoulder","red-wine","coriander-seed",[566,569,571,573],{"alt":567,"src":568},"Dark glazed cubes of Cypriot afelia pork in a pan with cracked coriander seeds and a lemon wedge","\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fafelia\u002Fhero-1x1.jpg",[550,576,577,578,514,579],"cypriot pork","red wine braise","coriander seed","pork stew",{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":514,"baseServings":516,"prepMinutes":585,"cookMinutes":586,"restMinutes":586,"difficulty":587,"course":588,"diet":590,"mainIngredients":592,"images":596,"keywords":606,"publishedAt":542,"updatedAt":542,"authorSlug":543},"cypriot-daktyla","Daktyla (Cypriot Almond-Filled Pastry Fingers in Syrup)","Daktyla","Δάκτυλα",45,30,"medium",[589],"dessert",[523,591,560],"vegan",[593,594,595,456],"almonds","flour","cinnamon",[597,600,602,604],{"alt":598,"src":599},"Golden fried Cypriot daktyla pastry fingers glossy with lemon syrup and scattered sesame seeds on a rack","\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-4x3.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fcypriot-daktyla\u002Fhero-1x1.jpg",[607,608,609,610,611,612],"daktyla","ladies fingers","cypriot dessert","almond pastry","syrup sweets","rosewater",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":514,"baseServings":618,"prepMinutes":619,"cookMinutes":620,"restMinutes":492,"difficulty":621,"course":622,"diet":624,"mainIngredients":625,"images":628,"keywords":638,"publishedAt":542,"updatedAt":542,"authorSlug":543},"flaounes","Flaounes (Cypriot Easter Cheese and Mint Pastries)","Flaounes","Φλαούνες",12,60,35,"hard",[623,521],"bread",[523],[450,594,460,626,627],"raisins","sesame-seeds",[629,632,634,636],{"alt":630,"src":631},"Golden Cypriot flaounes with sesame-crusted folded dough and puffed cheese and raisin filling on a rack","\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fflaounes\u002Fhero-1x1.jpg",[614,639,640,641,642,643],"cypriot easter","cheese pastry","mahlepi","mastic","sesame pastry",{"slug":510,"title":511,"shortTitle":512,"nativeName":513,"countrySlug":514,"baseServings":515,"prepMinutes":516,"cookMinutes":517,"difficulty":518,"course":645,"diet":646,"mainIngredients":647,"images":648,"keywords":653,"publishedAt":542,"updatedAt":542,"authorSlug":543},[520,521],[523,524,525],[450,456,460],[649,650,651,652],{"alt":529,"src":530},{"alt":529,"src":532},{"alt":529,"src":534},{"alt":529,"src":536},[450,538,539,540,514,541],{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":514,"baseServings":515,"prepMinutes":586,"cookMinutes":659,"restMinutes":660,"difficulty":587,"course":661,"diet":662,"mainIngredients":663,"images":666,"keywords":676,"publishedAt":542,"updatedAt":542,"authorSlug":543},"cypriot-kleftiko","Kleftiko (Cypriot Lamb Slow-Baked in a Sealed Parcel)","Kleftiko","Κλέφτικο",300,15,[558],[524],[664,665,595,456],"lamb","potato",[667,670,672,674],{"alt":668,"src":669},"Opened parchment parcel of Cypriot kleftiko with collapsing lamb shoulder, amber potatoes, bay leaves and lemon slices","\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fcypriot-kleftiko\u002Fhero-1x1.jpg",[677,678,679,680,514,681],"kleftiko","cypriot lamb","slow baked lamb","sealed parcel","lamb shoulder",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":514,"baseServings":515,"prepMinutes":660,"cookMinutes":585,"restMinutes":554,"difficulty":518,"course":687,"diet":689,"mainIngredients":690,"images":692,"keywords":702,"publishedAt":542,"updatedAt":542,"authorSlug":543},"louvi-me-lahana","Louvi me Lahana (Cypriot Black-Eyed Peas with Chard)","Louvi me Lahana","Λούβι με λάχανα",[688,558],"side",[591,523,524,560,525],[691,464,456],"chard",[693,696,698,700],{"alt":694,"src":695},"Bowl of Cypriot black-eyed peas with wilted chard, glossy with olive oil and a lemon wedge on the rim","\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Flouvi-me-lahana\u002Fhero-1x1.jpg",[703,704,691,705,706,707],"louvi","black-eyed peas","cypriot fasting food","vegan cyprus","olive oil and lemon",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"countrySlug":514,"baseServings":713,"prepMinutes":714,"cookMinutes":715,"restMinutes":716,"difficulty":587,"course":717,"diet":718,"mainIngredients":719,"images":721,"keywords":731,"publishedAt":542,"updatedAt":542,"authorSlug":543},"makaronia-tou-fournou","Makaronia tou Fournou (Cypriot Baked Pasta with Halloumi Béchamel)","Makaronia tou Fournou","Μακαρόνια του φούρνου",8,40,75,25,[558],[],[720,450,664,595],"pasta",[722,725,727,729],{"alt":723,"src":724},"Slice of Cypriot baked pasta showing bucatini, cinnamon meat sauce and a golden halloumi béchamel top","\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fmakaronia-tou-fournou\u002Fhero-1x1.jpg",[732,733,734,735,514,736],"makaronia tou fournou","cypriot pastitsio","baked pasta","halloumi bechamel","bucatini bake",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":514,"baseServings":515,"prepMinutes":620,"cookMinutes":742,"restMinutes":619,"difficulty":587,"course":743,"diet":745,"mainIngredients":746,"images":750,"keywords":760,"publishedAt":542,"updatedAt":542,"authorSlug":543},"sheftalia","Sheftalia (Cypriot Caul-Wrapped Grilled Meat Rolls)","Sheftalia","Σεφταλιά \u002F Şeftali kebabı",18,[744,558],"street-food",[560],[747,664,748,749],"ground-pork","onion","parsley",[751,754,756,758],{"alt":752,"src":753},"Grilled Cypriot sheftalia rolls with crisp caul-fat skin on a charcoal grate, pita and lemon wedges nearby","\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fsheftalia\u002Fhero-1x1.jpg",[738,761,762,763,764,765],"seftali kebabi","caul fat","cypriot grill","pork rolls","cyprus street food",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":514,"baseServings":517,"prepMinutes":716,"cookMinutes":771,"restMinutes":660,"difficulty":587,"course":772,"diet":773,"mainIngredients":774,"images":775,"keywords":785,"publishedAt":542,"updatedAt":542,"authorSlug":543},"souvla","Souvla (Cypriot Slow-Grilled Lamb on the Rotisserie)","Souvla","Σούβλα",180,[558],[524,560],[664,456,469],[776,779,781,783],{"alt":777,"src":778},"Large chunks of charred lamb souvla on a long skewer over glowing charcoal with lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fsouvla\u002Fhero-1x1.jpg",[767,678,786,787,788,789],"charcoal rotisserie","cyprus barbecue","slow grilled 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