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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":436,"variations":438,"ingredients":448,"instructions":519,"pronunciation":543,"substitutions":544,"slug":557,"title":558,"shortTitle":559,"nativeName":560,"romanized":559,"countrySlug":561,"baseServings":464,"prepMinutes":562,"cookMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":571,"images":572,"keywords":582,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":557,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Harira is a thick Moroccan soup of tomatoes, lentils and chickpeas, seasoned with ginger, cinnamon, pepper and lots of fresh cilantro and celery. It is most famously the soup that breaks the daily fast at iftar during Ramadan, traditionally served with dates, but it is also everyday comfort food across Morocco the rest of the year.","What is harira and when do Moroccans eat it?",{"answer":398,"question":399},"Tadouira is the traditional thickening step: flour whisked smooth with water (sometimes with tomato paste, and in some homes left to sour slightly) and streamed into the simmering soup while stirring. It gives harira its signature silky, spoon-coating body. Whisked in properly and simmered ten minutes, it is undetectable as flour.","What is tadouira in harira?",{"answer":401,"question":402},"Both versions are authentic. Many Moroccan households enrich harira with small pieces of lamb or beef browned at the start, while plenty of home versions are meatless, especially as everyday cooking. The soup's character comes from the tomato-legume base, the spices and the herbs, so the meatless pot loses less than you would expect.","Does harira contain meat?",{"answer":404,"question":405},"No — it is warmly spiced rather than hot. Ginger, cinnamon, turmeric and black pepper give it a rounded, aromatic warmth, and there is no chile in the standard pot. Heat lovers add harissa or cayenne at the table, which is common practice and keeps the base version family-friendly.","Is harira spicy?",{"answer":407,"question":408},"Canned chickpeas work perfectly — add them in the last 20 minutes so they do not disintegrate. Lentils are worth cooking from dry in the pot, since they need only about 30 minutes and flavor the broth as they simmer. If you must use canned lentils, add them with the chickpeas and expect a softer texture.","Can I make harira with canned chickpeas and lentils?",[410,411,412,413,414,415],"Whisk the tadouira into a completely smooth slurry before it goes anywhere near the pot, and stream it in while stirring — dumping it in gives you dumplings, not silk.","Simmer at least 10 minutes after adding the tadouira so the raw flour taste cooks out; the soup should turn glossy and coat the spoon.","Use canned chickpeas without shame, but give dried lentils the full simmer — they hold their shape and season the broth as they cook.","Celery leaves, not just stalks, are traditional and do real work here. Save and chop them along with the cilantro and parsley.","The soup thickens dramatically as it sits. Loosen leftovers with water and re-season with salt and lemon before serving.","Serve with dates on the side, the Ramadan way — the sweet bite against the savory soup is a genuinely great combination, fasting or not.","🍲","Harira is Morocco's great soup: a deep tomato broth crowded with lentils and chickpeas, perfumed with ginger, cinnamon and black pepper, thick with fresh cilantro and celery leaf, and given its signature velvety body by tadouira — a flour-and-water slurry whisked in at the end. It tastes warm and rounded rather than spicy, with a bright lemon finish that keeps all that body from feeling heavy. This version is meatless as written, which is common in Moroccan homes, with lamb as the classic enrichment if you want it. Everything happens in one pot, and the technique that matters — the tadouira — takes two minutes and a whisk.","Harira is most famous as the soup of Ramadan. Across Morocco, when the sunset call to prayer marks the end of the day's fast, the iftar table very often opens with a bowl of harira, traditionally alongside dates and sweets such as chebakia, sesame-honey pastries. The pairing is practical as much as ceremonial: after a day without food or water, a warm, gently spiced soup with legumes, tomato and a little acid is about the kindest thing a stomach can receive. During the holy month, pots of harira simmer in home kitchens and at street stalls alike, and the smell of it at dusk is, for many Moroccans, the smell of Ramadan itself.\n\nIt is not only a Ramadan dish, though. Harira is everyday food the rest of the year — a supper soup, a street-cart staple in cities like Marrakech, a thing grandmothers are judged by. Every household keeps its own version: some lean harder on the tomato, some on the legumes; some include rice or fine broken vermicelli in the pot; many enrich it with lamb or beef, while plenty of home versions are meatless by habit or economy. The constants are the legumes, the tomato base, the fresh-herb intensity, and the final thickening.\n\nThat thickening is the defining move. Tadouira — flour whisked with water (in some homes with a spoon of tomato paste, and traditionally sometimes left to ferment slightly for a faint sourness) — is streamed into the simmering pot, where it transforms a brothy soup into something silky that coats the spoon. Done well, it is undetectable as flour; the soup simply feels complete. Finished with lemon and eaten with dates, harira manages to be both humble and celebratory, which is exactly the role it plays.","Keeps 4 days refrigerated and improves overnight as the spices settle in. It thickens as it sits — loosen with water when reheating gently on the stove, then re-season with salt and a fresh squeeze of lemon. Freezes well for 3 months; the texture holds because of the flour thickening.",[421,422,423,424],"Real tadouira thickening for the silky body harira is known for — not just a long simmer.","Meatless as written and no poorer for it, with an honest lamb option for the classic version.","Two additions of herbs — simmered and fresh — keep the cilantro flavor vivid instead of boiled out.","One pot, pantry legumes, and it tastes better on day two.",[426,427,428,429],"Large heavy pot or Dutch oven","Box grater (for the tomatoes)","Whisk","Small bowl for the tadouira",{"fat":431,"carbs":432,"fiber":433,"protein":434,"calories":435,"estimated":8},8,48,12,14,310,[437],"Dates and lemon wedges, plus crusty bread or chebakia pastries if you want the full iftar table.",[439,442,445],{"name":440,"description":441},"With vermicelli","A handful of fine broken vermicelli added in the last 10 minutes — a common household touch that makes the soup a full meal.",{"name":443,"description":444},"With rice","Two tablespoons of rice simmered in from the start, the alternative starch in many families, giving a softer, more porridge-like body.",{"name":446,"description":447},"Extra-sour tadouira","Some homes let the flour-water slurry sit at room temperature for several hours to ferment slightly, adding a faint traditional tang.",[449,455,460,463,467,469,474,478,482,486,488,491,495,498,503,507,511,515],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},3,"olive-oil","olive oil","tbsp","For the soup",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"onion","large onion, finely chopped","piece",{"qty":461,"name":462,"unit":459,"group":454},2,"celery stalks with leaves, finely chopped",{"qty":464,"ref":465,"name":466,"unit":459,"group":454},6,"tomato","ripe tomatoes, halved and grated (skins discarded)",{"qty":461,"name":468,"unit":453,"group":454},"tomato paste",{"qty":470,"ref":471,"name":472,"unit":473,"group":454},150,"lentils","green or brown lentils, rinsed","g",{"qty":475,"ref":476,"name":477,"unit":473,"group":454},240,"chickpeas","cooked chickpeas (one 400 g can, drained)",{"qty":456,"ref":479,"name":480,"unit":481,"group":454},"ginger","ground ginger","tsp",{"qty":483,"ref":484,"name":485,"unit":481,"group":454},0.5,"cinnamon","ground cinnamon",{"qty":483,"name":487,"unit":481,"group":454},"ground turmeric",{"qty":483,"ref":489,"name":490,"unit":481,"group":454},"black-pepper","freshly ground black pepper",{"qty":456,"ref":492,"name":493,"unit":494,"group":454},"cilantro","chopped cilantro, divided","cup",{"qty":483,"ref":496,"name":497,"unit":494,"group":454},"parsley","chopped flat-leaf parsley",{"qty":499,"name":500,"unit":501,"group":454,"noScale":502},1.5,"water or vegetable stock","l",false,{"qty":504,"name":505,"unit":506,"group":454},null,"fine salt","to taste",{"qty":450,"ref":508,"name":509,"unit":453,"group":510},"flour","plain flour","For the tadouira",{"qty":512,"name":513,"unit":514,"group":510},250,"cold water","ml",{"qty":456,"ref":516,"name":517,"unit":459,"group":518},"lemon","lemon, in wedges","For serving",[520,524,528,532,536,540],{"text":521,"title":522,"timerSeconds":523},"Warm the olive oil in a large pot over medium heat and cook the onion and celery with a pinch of salt until soft, translucent and sweet-smelling, 6–8 minutes, without letting them brown.","Sweat the aromatics",480,{"tip":525,"text":526,"title":527,"timerSeconds":523},"This reduction is where the flavor concentrates — rushing it leaves the soup tasting of watery tomato.","Add the grated tomatoes, tomato paste, ginger, cinnamon, turmeric and black pepper. Cook, stirring often, until the mixture darkens a shade and thickens enough that a spoon dragged through leaves a brief trail, about 8 minutes.","Build the tomato base",{"text":529,"title":530,"timerSeconds":531},"Stir in the lentils, half the cilantro, all the parsley and the water or stock. Bring to a boil, then lower to a steady simmer, partly covered, until the lentils are tender but still whole — about 30 minutes.","Simmer the lentils",1800,{"text":533,"title":534,"timerSeconds":535},"Add {qty:chickpeas} of cooked chickpeas and salt to taste, and simmer another 10 minutes so they warm through and take on the broth's seasoning.","Add the chickpeas",600,{"tip":537,"text":538,"title":539,"timerSeconds":535},"Stir along the bottom of the pot; the thickened soup catches and scorches easily once the flour goes in.","Whisk the flour into the cold water until completely smooth. Stream it into the simmering soup while stirring constantly, then keep the soup at a gentle bubble, stirring often, for 10 minutes — it will turn glossy and thicken until it coats the back of the spoon with no floury taste left.","Whisk in the tadouira",{"text":541,"title":542},"Stir in the remaining cilantro and taste — it should be warmly spiced, rounded and just salty enough. Ladle into bowls and serve hot with lemon wedges for squeezing, and dates on the side if you are doing it properly.","Finish and serve","ha-REE-ra",[545,549,553],{"note":546,"swap":547,"original":548},"The classic enrichment. Brown it with the onions at the start and extend the initial simmer to about 45 minutes until tender.","250 g lamb shoulder in small cubes","Meatless base (as written)",{"note":550,"swap":551,"original":552},"They dissolve into the broth rather than holding shape — the soup gets thicker and softer. Cut the simmer to 20 minutes.","Red lentils","Green or brown lentils",{"note":554,"swap":555,"original":556},"Fine year-round and arguably more consistent in winter. Skip the grating step and add them straight to the pot.","A 400 g can of crushed tomatoes","Fresh tomatoes","harira","Harira (Moroccan Tomato, Lentil and Chickpea Soup)","Harira","حريرة","morocco",25,55,"easy",[566],"soup",[568,569,570],"vegan","dairy-free","nut-free",[471,476,465,492],[573,576,578,580],{"alt":574,"src":575},"A bowl of thick red-brown harira soup with lentils and chickpeas, topped with cilantro, lemon on the side","\u002Fimages\u002Frecipes\u002Fharira\u002Fhero.jpg",{"alt":574,"src":577},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-4x3.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-1x1.jpg",[557,583,584,471,476,585,586,587],"moroccan soup","ramadan","tomato soup","iftar","tadouira","2026-08-18","dishroute-kitchen","Morocco's beloved tomato, lentil and chickpea soup, thickened with the tadouira flour-and-water technique and finished with a storm of cilantro, celery and lemon — the soup of Ramadan tables.",{"en":592},"\u002Frecipe\u002Fharira",{"items":594,"total":602,"page":456,"limit":880,"hasMore":502},[595,630,665,700,729,760,791,801,828,852],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":561,"baseServings":600,"prepMinutes":601,"cookMinutes":602,"difficulty":564,"course":603,"diet":605,"mainIngredients":609,"images":611,"keywords":621,"publishedAt":629,"updatedAt":629,"authorSlug":589},"moroccan-mint-tea","Atay bi Na'na (Moroccan Mint Tea)","Atay bi Na'na","أتاي بالنعناع",4,5,10,[604],"drink",[568,606,607,569,608,570],"vegetarian","gluten-free","halal-friendly",[610],"mint",[612,615,617,619],{"alt":613,"src":614},"Mint tea poured in a thin stream from a raised silver teapot into a small decorated glass with foam on top","\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-1x1.jpg",[622,623,624,625,626,627,628],"moroccan mint tea","atay","gunpowder green tea","spearmint","nana","hospitality","north african drink","2026-08-19",{"slug":631,"title":632,"shortTitle":633,"nativeName":634,"romanized":635,"countrySlug":561,"region":636,"baseServings":431,"prepMinutes":563,"cookMinutes":637,"restMinutes":638,"difficulty":639,"course":640,"diet":642,"mainIngredients":643,"images":646,"keywords":656,"publishedAt":629,"updatedAt":629,"authorSlug":589},"moroccan-pastilla","Bastilla (Moroccan Sweet-Savoury Chicken Pie)","Bastilla","بسطيلة","Bastila","Fez",90,15,"hard",[641],"main",[608],[644,645,457,484],"chicken","eggs",[647,650,652,654],{"alt":648,"src":649},"Round golden bastilla pie dusted with icing sugar and cinnamon lattice, one wedge cut to show chicken, egg and almond layers","\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-1x1.jpg",[657,658,659,660,661,662,663,664],"bastilla","pastilla","moroccan pie","fez","warqa","sweet savoury","chicken pie","celebration",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":561,"baseServings":602,"prepMinutes":670,"cookMinutes":671,"restMinutes":672,"difficulty":673,"course":674,"diet":677,"mainIngredients":678,"images":683,"keywords":693,"publishedAt":629,"updatedAt":629,"authorSlug":589},"chebakia","Chebakia (Moroccan Sesame Honey Flower Cookies)","Chebakia","الشباكية",75,50,60,"medium",[675,676],"dessert","snack",[606],[508,679,680,681,682],"sesame-seeds","honey","almonds","orange-blossom-water",[684,687,689,691],{"alt":685,"src":686},"Pile of honey-soaked chebakia rosettes coated in toasted sesame seeds beside a bowl of harira soup","\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-4x3.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-1x1.jpg",[666,694,695,696,697,698,699],"moroccan pastry","ramadan sweets","honey cookies","sesame","orange blossom","fried dough",{"slug":701,"title":702,"shortTitle":702,"nativeName":703,"romanized":704,"countrySlug":561,"baseServings":600,"prepMinutes":705,"cookMinutes":706,"restMinutes":707,"difficulty":564,"course":708,"diet":709,"mainIngredients":710,"images":712,"keywords":722,"publishedAt":588,"updatedAt":588,"authorSlug":589},"chicken-tagine","Chicken Tagine with Preserved Lemon and Olives","طاجين الدجاج","Tajin djaj",20,70,30,[641],[569,607],[644,516,457,711],"garlic",[713,716,718,720],{"alt":714,"src":715},"Chicken tagine with slivered preserved lemon rind and green olives in a golden saffron sauce","\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-1x1.jpg",[723,644,724,725,561,726,727,728],"tagine","preserved lemon","olives","braise","saffron","djaj mqualli",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"romanized":734,"countrySlug":561,"region":735,"baseServings":464,"prepMinutes":736,"cookMinutes":737,"difficulty":673,"course":738,"diet":739,"mainIngredients":740,"images":743,"keywords":753,"publishedAt":629,"updatedAt":629,"authorSlug":589},"moroccan-couscous","Couscous bel Khodra (Seven-Vegetable Couscous)","Couscous bel Khodra","كسكس بالخضرة","Kouskous bel khodra","Nationwide",40,105,[641],[606,608,570],[741,476,742,457],"carrot","zucchini",[744,747,749,751],{"alt":745,"src":746},"Mound of steamed couscous topped with carrot batons, turnip, pumpkin chunks, zucchini and chickpeas in a wide shallow dish","\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-1x1.jpg",[754,755,756,757,758,606,759],"couscous","seven vegetable couscous","moroccan couscous","couscoussier","friday couscous","maghreb",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"romanized":765,"countrySlug":561,"region":735,"baseServings":600,"prepMinutes":602,"cookMinutes":766,"restMinutes":602,"difficulty":564,"course":767,"diet":770,"mainIngredients":771,"images":774,"keywords":784,"publishedAt":629,"updatedAt":629,"authorSlug":589},"harcha","Harcha (Moroccan Semolina Pan Bread)","Harcha","حرشة","Harsha",16,[768,769],"breakfast","bread",[606,570,608],[772,773],"butter","milk",[775,778,780,782],{"alt":776,"src":777},"Golden freckled semolina harcha rounds on a plate, one split open with butter and honey melting into the crumb","\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero.jpg",{"alt":776,"src":779},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-16x9.jpg",{"alt":776,"src":781},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-4x3.jpg",{"alt":776,"src":783},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-1x1.jpg",[761,785,786,787,788,789,790],"harsha","semolina bread","moroccan 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