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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":436,"variations":438,"ingredients":448,"instructions":502,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"romanized":543,"countrySlug":544,"region":545,"baseServings":495,"prepMinutes":546,"cookMinutes":547,"difficulty":548,"course":549,"diet":551,"mainIngredients":557,"images":558,"keywords":568,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":539,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"A firm white fish cut into bone-in steaks about 3 cm thick — grouper, sea bream, sea bass, hake or cod loin all work well. The bone matters more than the species: it keeps the flesh moist during poaching and gives the sauce body. Avoid thin, delicate fillets like sole or plaice, which disintegrate in the pan long before the sauce is ready.","What fish should I buy for hraimi?",{"answer":398,"question":399},"Slide a knife tip in next to the bone at the thickest point. The flesh should have turned from glassy to opaque all the way through and should release from the bone with gentle pressure. Depending on thickness this usually takes twelve to eighteen minutes at a gentle simmer, so check early rather than trusting a timer.","How do I know when the fish is cooked?",{"answer":401,"question":402},"Traditionally yes, since the name itself refers to heat, but the level is a matter of household preference and you can dial it down. Reduce the harissa to a single teaspoon and make up the colour with sweet paprika for a family-friendly version, then serve extra harissa at the table for anyone who wants it back at full strength.","Is hraimi always very spicy?",{"answer":404,"question":405},"Usually because the garlic browned. Hraimi uses a lot of garlic and it goes into hot oil at the start, so it burns easily and turns the whole pan acrid. Keep the heat moderate, stir constantly, and move to the next step while the garlic is still pale and fragrant. Under-fried tomato paste can also leave a harsh edge, so give it a full two to three minutes.","Why did my sauce taste bitter?",{"answer":407,"question":408},"Yes. Make the sauce up to two days in advance and refrigerate it, then reheat it and poach the fish just before serving. The whole finished dish can also be made ahead and eaten cold or at room temperature the next day, which is a traditional way to serve it and requires no reheating at all.","Can I make hraimi ahead of time?",[410,411,412,413,414,415],"Use bone-in steaks 3 cm thick. Skinless fillets cook too fast and fall apart before the sauce has done anything.","Keep the garlic moving in the oil and pull the pan off the heat if it starts to colour — browned garlic turns the sauce bitter.","Toast and grind the cumin and caraway yourself if you can; both lose most of their aroma within months of grinding.","Make the sauce first and taste it before the fish goes in, because once the fish is in you cannot stir to correct it.","Spoon sauce over the fish every few minutes instead of turning it, which is the only way to cook the top without breaking the steaks.","Finish with lemon off the heat. Added during cooking, the acid dulls and the sauce loses its edge.","🐟","Hraimi is fish cooked in a sauce that is deliberately, unapologetically hot. Garlic goes into the oil in quantities that would season four ordinary dishes, followed by cumin and caraway, harissa and tomato paste, and the whole thing is loosened with water into a brick-red sauce before the fish is laid in and poached without ever being turned. The name comes from the Arabic root for heat, and the dish is built for bread: nobody plates hraimi neatly, they put the pan on the table and everyone mops. From cold pan to eating takes well under an hour, and the only real skill involved is not overcooking the fish.","Hraimi belongs to Libya's Mediterranean coast, where fish is cheap enough to be everyday food, and it is most closely associated with the Libyan Jewish community of Tripoli, who cooked it for Shabbat and for holidays and served it at the start of the meal. When that community left Libya in the middle of the twentieth century, the dish travelled with them; in Israel it is a familiar item under the spelling chraime, and much of what is written about it today comes from that diaspora rather than from Libya itself. Muslim Libyan families cook it too, and no one has a monopoly on it.\n\nThe seasoning is a coastal Maghrebi fingerprint. Cumin and caraway together, with garlic and dried chilli, form a combination that runs from Tunisian fish cookery across to western Libya, and the sauce here is a close relative of Tunisian preparations under other names. Where Libyan versions tend to differ is in the sheer volume of garlic and in the willingness to let the sauce stay loose rather than reducing it to a paste — there should be enough of it that the bread work continues after the fish is gone.\n\nThe traditional fish is whatever came off the boat that morning, cut across the bone into thick steaks. Grouper is the prestige choice, sea bream and sea bass are the everyday ones, and bone-in cuts are strongly preferred because the bone keeps the flesh from drying and adds body to the sauce. This is a dish where the cooking method — laid in flat, spooned over rather than stirred, taken off the heat the moment the flesh turns opaque — matters more than the exact species.","Refrigerate for up to 2 days in the sauce. Reheat gently in a covered pan over low heat until the sauce steams — a hard reheat dries the fish out and it goes woolly. Many people prefer hraimi cold or at room temperature the next day, which is how it is often eaten for Shabbat lunch, so it is worth trying that before you reheat at all. Freezing is not recommended; the fish texture suffers badly.",[421,422,423,424],"Blooms the garlic and ground spices in oil before any liquid arrives, which is where the depth of the sauce comes from.","Poaches the fish flat and never turns it, so thick steaks stay whole instead of breaking into the sauce.","Keeps the sauce loose enough to eat with bread, the way it is actually served on the Libyan coast.","Gives a clear doneness signal at the bone rather than a fixed number of minutes, since steak thickness varies wildly.",[426,427,428],"Wide, shallow sauté pan with a lid","Fish slice or wide spatula","Mortar and pestle for the spices",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},21,10,3,720,41,390,[437],"Plenty of fresh bread, lemon wedges, and a plain salad of tomato and cucumber. Couscous also works if you want a full plate.",[439,442,445],{"name":440,"description":441},"Hraimi with potatoes","Simmer 5 mm potato slices in the sauce for ten minutes before adding the fish. They soak up the spice and stretch the dish to feed more people.",{"name":443,"description":444},"Milder family version","Halve the harissa and lean on sweet paprika instead. Households with small children often cook it this way and put extra harissa on the table for the adults.",{"name":446,"description":447},"Hraimi with chickpeas","Add a drained tin of chickpeas to the sauce with the water. They thicken it slightly and make the pan a fuller meal without bread.",[449,454,459,464,469,473,476,479,482,486,490,494,498],{"qty":450,"ref":451,"name":452,"unit":453},800,"white-fish","firm white fish, in bone-in steaks about 3 cm thick","g",{"qty":455,"ref":456,"name":457,"unit":458},5,"olive-oil","olive oil","tbsp",{"qty":460,"ref":461,"name":462,"unit":463},8,"garlic","garlic, thinly sliced","clove",{"qty":465,"ref":466,"name":467,"unit":468},2,"cumin","ground cumin","tsp",{"qty":470,"ref":471,"name":472,"unit":468},1,"caraway","ground caraway",{"qty":470,"ref":474,"name":475,"unit":458},"paprika","sweet paprika",{"qty":465,"ref":477,"name":477,"note":478,"unit":458},"harissa","start with 1 tbsp if you are unsure of your brand",{"qty":432,"ref":480,"name":481,"unit":458},"tomato-paste","tomato paste",{"qty":483,"ref":484,"name":485,"unit":468,"optional":8},0.5,"turmeric","ground turmeric",{"qty":487,"name":488,"unit":489},350,"water","ml",{"qty":470,"ref":491,"name":492,"unit":493},"lemon","lemon, half juiced and half cut into wedges","piece",{"qty":495,"ref":496,"name":497,"unit":458},4,"cilantro","coriander leaves, roughly chopped",{"qty":499,"name":500,"unit":501},null,"salt","to taste",[503,506,510,514,518,522],{"text":504,"title":505},"Pat the fish steaks dry, season both sides lightly with salt and leave them on a plate while you make the sauce. This short wait firms the surface so the flesh holds together in the pan.","Salt the fish",{"tip":507,"text":508,"title":509},"Pull the pan off the heat the instant any garlic edge starts to colour. Browned garlic ruins the sauce.","Warm the olive oil in a wide, shallow pan over medium-low heat and cook the sliced garlic for about 90 seconds, stirring constantly, until it smells sweet and is still pale. Add the cumin, caraway, paprika and turmeric and stir for 30 seconds more, until the oil turns deep red and fragrant.","Bloom the garlic and spices",{"text":511,"title":512,"timerSeconds":513},"Stir in the harissa and tomato paste and fry for 3 minutes, pressing them into the hot oil. The mixture should darken from bright red to brick and separate slightly, with a slick of red oil pooling at the edge of the pan.","Fry the harissa and tomato paste",180,{"text":515,"title":516,"timerSeconds":517},"Pour in the water, season with salt and simmer for 8 minutes, until the sauce thickens just enough to coat a spoon. Taste it now and correct the salt and heat, because once the fish is in you will not be able to stir.","Simmer the sauce",480,{"text":519,"title":520,"timerSeconds":521},"Lay the steaks into the sauce in a single layer so they are half submerged, cover, and cook at a bare simmer for 12 to 18 minutes, spooning sauce over the exposed tops every few minutes. The fish is ready when the flesh beside the bone has turned fully opaque and lifts away under light pressure.","Poach the fish",900,{"text":523,"title":524},"Take the pan off the heat, squeeze over the lemon juice and scatter the chopped coriander across the surface. Let it sit for 3 minutes, then carry the pan straight to the table with bread and the lemon wedges alongside.","Finish and serve from the pan","h-RYE-mee",[527,531,535],{"note":528,"swap":529,"original":530},"Any firm fish cut thick will do. Salmon works but changes the character noticeably, since its own fat competes with the sauce.","Cod loin, hake, halibut or salmon","Grouper or sea bream steaks",{"note":532,"swap":533,"original":534},"You lose harissa's slight sourness and depth but keep the heat and colour. Tunisian harissa in a tube is widely sold and keeps for months.","1 tbsp sweet paprika plus 1 tsp chilli flakes and an extra clove of garlic","Harissa",{"note":536,"swap":537,"original":538},"Not identical — caraway has a sharper, almost aniseed note that is part of the dish's signature — but it keeps the sauce in the right family.","Extra cumin plus a pinch of fennel seed","Caraway","hraimi","Hraimi (Libyan Fish in Spicy Tomato Sauce)","Hraimi","حرايمي","Hraimi \u002F Chraime","libya","Tripoli and the coast",15,30,"easy",[550],"main",[552,553,554,555,556],"pescatarian","dairy-free","gluten-free","halal-friendly","nut-free",[451,480,477,461,466,471],[559,562,564,566],{"alt":560,"src":561},"Fish steaks poaching in a shallow pan of brick-red spicy tomato sauce, scattered with coriander and lemon wedges","\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-4x3.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-1x1.jpg",[539,569,570,571,572,573],"chraime","libyan fish","harissa sauce","cumin and caraway","shabbat fish","2026-08-20","dishroute-kitchen","Thick fish steaks poached in a red sauce loaded with garlic, harissa, cumin and caraway, cooked in one shallow pan and eaten straight from it with bread.",{"en":578},"\u002Frecipe\u002Fhraimi",{"items":580,"total":431,"page":470,"limit":846,"hasMore":847},[581,614,644,672,682,710,739,764,791,818],{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"countrySlug":544,"region":586,"baseServings":587,"prepMinutes":588,"cookMinutes":589,"difficulty":590,"course":591,"diet":592,"mainIngredients":593,"images":598,"keywords":608,"publishedAt":574,"updatedAt":574,"authorSlug":575},"bazin","Bazin (Libyan Barley Dough Dome with Lamb Sauce)","Bazin","بازين","Tripolitania and the Nafusa Mountains",6,25,95,"hard",[550],[553,555,556],[594,480,595,596,597,484],"lamb","potato","chickpeas","eggs",[599,602,604,606],{"alt":600,"src":601},"A smooth barley dough dome in the centre of a wide tray, ringed by orange lamb sauce, potatoes, chickpeas and halved eggs","\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-1x1.jpg",[582,609,610,611,612,613],"libyan national dish","barley flour","lamb sauce","hararat","communal platter",{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":544,"baseServings":587,"prepMinutes":546,"cookMinutes":588,"difficulty":548,"course":619,"diet":622,"mainIngredients":625,"images":630,"keywords":640,"publishedAt":574,"updatedAt":574,"authorSlug":575},"bsisa","Bsisa (Toasted Barley Flour Paste with Dates)","Bsisa","بسيسة",[620,621],"snack","breakfast",[623,624,553],"vegetarian","vegan",[626,627,456,628,629],"dates","chickpea-flour","fennel-seed","fenugreek",[631,634,636,638],{"alt":632,"src":633},"A bowl of dense toasted barley flour paste with a well of olive oil in the centre, dates and fennel seeds alongside","\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-1x1.jpg",[615,641,642,629,626,643],"toasted barley flour","libyan snack","amazigh food",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"countrySlug":544,"baseServings":587,"prepMinutes":547,"cookMinutes":589,"difficulty":649,"course":650,"diet":651,"mainIngredients":652,"images":656,"keywords":666,"publishedAt":574,"updatedAt":574,"authorSlug":575},"libyan-couscous","Couscous bil Bosla (Libyan Lamb and Pumpkin Couscous)","Couscous bil Bosla","كسكسي بالبصلة","medium",[550],[553,555,556],[653,594,654,596,655,595],"couscous","pumpkin","raisins",[657,660,662,664],{"alt":658,"src":659},"A wide tray of Libyan couscous topped with lamb, pumpkin wedges, chickpeas and a crown of caramelised onions with raisins","\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-1x1.jpg",[667,668,669,670,655,671],"libyan couscous","couscous bil bosla","lamb and pumpkin","caramelised onion","maghreb",{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"romanized":543,"countrySlug":544,"region":545,"baseServings":495,"prepMinutes":546,"cookMinutes":547,"difficulty":548,"course":673,"diet":674,"mainIngredients":675,"images":676,"keywords":681,"publishedAt":574,"updatedAt":574,"authorSlug":575},[550],[552,553,554,555,556],[451,480,477,461,466,471],[677,678,679,680],{"alt":560,"src":561},{"alt":560,"src":563},{"alt":560,"src":565},{"alt":560,"src":567},[539,569,570,571,572,573],{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":544,"baseServings":495,"prepMinutes":455,"cookMinutes":588,"difficulty":548,"course":687,"diet":689,"mainIngredients":690,"images":693,"keywords":703,"publishedAt":574,"updatedAt":574,"authorSlug":575},"libyan-asida","Libyan Asida (Wheat Pudding with Date Syrup)","Libyan Asida","عصيدة",[688],"dessert",[623,556],[691,626,692],"flour","butter",[694,697,699,701],{"alt":695,"src":696},"A smooth mound of Libyan asida in a bowl with a deep well of melted butter and dark date syrup in its centre","\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-1x1.jpg",[704,705,706,707,708,709],"asida","libyan dessert","date syrup","rub","mawlid","wheat pudding",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":544,"baseServings":495,"prepMinutes":547,"cookMinutes":715,"restMinutes":546,"difficulty":649,"course":716,"diet":718,"mainIngredients":719,"images":723,"keywords":733,"publishedAt":574,"updatedAt":574,"authorSlug":575},"mbatten","Mbatten (Libyan Stuffed Potato Fritters)","Mbatten","مبطن",20,[717,620],"street-food",[553,555,556],[595,720,627,721,722],"ground-beef","parsley","onion",[724,727,729,731],{"alt":725,"src":726},"Golden puffed Libyan potato fritters on a rack, one broken open to show the spiced minced meat filling","\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-1x1.jpg",[711,734,735,736,737,738],"libyan fritters","stuffed potato","chickpea flour batter","ramadan snack","deep-fried",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":544,"baseServings":495,"prepMinutes":744,"cookMinutes":745,"restMinutes":547,"difficulty":649,"course":746,"diet":747,"mainIngredients":748,"images":749,"keywords":759,"publishedAt":574,"updatedAt":574,"authorSlug":575},"libyan-rishta","Rishta (Libyan Hand-Cut Noodles with Chickpeas)","Rishta","رشتة",40,60,[550],[553,555,556],[691,596,594,480],[750,753,755,757],{"alt":751,"src":752},"A deep bowl of short hand-cut Libyan noodles in thick tomato sauce with lamb, chickpeas and chopped parsley","\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-1x1.jpg",[760,761,762,596,611,763],"rishta","libyan noodles","hand-cut pasta","one pot",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":544,"region":769,"baseServings":495,"prepMinutes":546,"cookMinutes":715,"restMinutes":770,"difficulty":548,"course":771,"diet":772,"mainIngredients":773,"images":776,"keywords":786,"publishedAt":574,"updatedAt":574,"authorSlug":575},"sfinz","Sfinz (Libyan Fried Dough with Egg)","Sfinz","سفنز","Tripoli",90,[621,717],[623,553,556],[691,774,597,775,477],"yeast","honey",[777,780,782,784],{"alt":778,"src":779},"A golden fried Libyan sfinz disc with a soft egg set into its centre, honey and harissa in dishes beside it","\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-1x1.jpg",[765,787,788,789,477,790],"libyan breakfast","fried dough","egg","friday morning",{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"countrySlug":544,"baseServings":587,"prepMinutes":546,"cookMinutes":745,"difficulty":548,"course":796,"diet":798,"mainIngredients":799,"images":802,"keywords":812,"publishedAt":574,"updatedAt":574,"authorSlug":575},"libyan-shorba","Shorba Libiya (Lamb, Mint and Orzo Soup)","Shorba Libiya","شربة ليبية",[797],"soup",[553,555,556],[594,480,596,800,801],"mint","pasta",[803,806,808,810],{"alt":804,"src":805},"A bowl of rust-orange Libyan lamb soup with orzo and chickpeas, scattered with dried mint and parsley","\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero.jpg",{"alt":804,"src":807},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-16x9.jpg",{"alt":804,"src":809},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-4x3.jpg",{"alt":804,"src":811},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-1x1.jpg",[813,814,815,816,817,612],"shorba libiya","libyan soup","ramadan iftar","lamb and orzo","dried mint",{"slug":819,"title":820,"shortTitle":821,"nativeName":822,"countrySlug":544,"baseServings":587,"prepMinutes":823,"cookMinutes":824,"restMinutes":546,"difficulty":590,"course":825,"diet":826,"mainIngredients":827,"images":830,"keywords":840,"publishedAt":574,"updatedAt":574,"authorSlug":575},"usban","Usban (Libyan Herb and Rice Stuffed Sausage)","Usban","عصبان",50,125,[550],[553,555,556],[828,829,721,800,480,594],"rice","tripe",[831,834,836,838],{"alt":832,"src":833},"Sliced coins of Libyan usban showing green herb and rice filling, arranged on a platter under 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