[{"data":1,"prerenderedAt":854},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:imam-bayildi:en":392,"recipe:country:turkey":584},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":500,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":450,"prepMinutes":430,"cookMinutes":549,"restMinutes":460,"difficulty":550,"course":551,"diet":554,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":543,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"Room temperature, always. It is one of the Turkish zeytinyağlı dishes — vegetables braised in olive oil and eaten cool — and the flavor genuinely changes as it sits, with the onion sweetness coming forward and the oil setting into the eggplant. Serving it hot from the pan makes it taste oily and unfinished. Make it in the morning for the evening, or the day before.","Is İmam bayıldı served hot or cold?",{"answer":398,"question":399},"They share the same split-eggplant shape and the same onion-tomato base, but karnıyarık is stuffed with minced lamb or beef and served hot as a main course, while İmam bayıldı has no meat at all and is served cool as a meze or light meal. The vegetarian version also uses noticeably more olive oil, which is part of its identity.","What is the difference between İmam bayıldı and karnıyarık?",{"answer":401,"question":402},"Eggplant flesh is spongy and grabs oil fast when the pan is not hot enough. Salt the eggplants for 20 minutes first, pat them thoroughly dry, and fry them in properly hot oil so the outside seals quickly. Some of the absorbed oil comes back out during the braise anyway and ends up in the sauce, where you want it.","Why does my eggplant soak up so much oil?",{"answer":404,"question":405},"Peel them in stripes, not completely. Leaving alternating bands of skin gives the eggplant enough structure to stay intact through frying and braising, while the peeled bands go completely soft and absorb the oil and tomato. Fully peeled eggplants collapse; fully unpeeled ones can stay tough and chewy at the skin.","Do I have to peel the eggplants?",{"answer":407,"question":408},"You can roast the eggplants brushed with oil instead of frying them, which cuts the total significantly and still works. Be aware that the generosity of the oil is central to the dish — it is what makes the filling glossy and the eggplant silky, and what the whole zeytinyağlı category is built on. A very low-fat version is a decent baked eggplant, but it is no longer really İmam bayıldı.","Can I make it with less oil?",[410,411,412,413,414,415],"Choose long, slim eggplants rather than fat globe ones. They soften evenly and hold their shape when split.","Peel the eggplants in stripes, leaving alternating bands of skin on. The bare stripes drink oil, the skin stripes keep the shell from falling apart.","Salt the eggplants for 20 minutes and pat them dry. Less bitterness, and far less oil absorbed during frying.","Cook the onions for at least 20 minutes over low heat until they are pale gold and jammy, not just translucent. Rushing here leaves the filling sharp.","Use olive oil you would happily dip bread in. It is a main ingredient, not a cooking medium, and cheap bitter oil shows through.","Let it cool completely and rest at least two hours before serving — the flavor sharpens and settles as it sits.","🍆","İmam bayıldı is a whole eggplant, softened in oil until it collapses, slit open along one side and packed with a sweet filling of onions cooked slowly with garlic, tomato and parsley, then braised in olive oil and left to cool before eating. It is never served hot. At room temperature the oil sets into the eggplant flesh, the onion sweetness comes forward and the whole thing tastes rounder and less oily than it did in the pan. The flavor is soft and sweet rather than spiced — no chile, no cumin, just onion, tomato, garlic and good olive oil doing the work. It is vegan by tradition, not by adaptation.","İmam bayıldı belongs to the zeytinyağlılar — the olive oil dishes of Turkish cooking, a whole category of vegetables braised in oil and eaten at room temperature. That category is one of the clearest inheritances from the Ottoman palace kitchens, where cooks worked with the Aegean's olive oil rather than the butter and tail fat of Anatolia, and it is why so much of the Turkish meze table is vegetable-based and meat-free without ever being framed as vegetarian food.\n\nThe name translates as \"the imam fainted\", and the explanations offered for it are folklore rather than history. One says the imam swooned at how good it tasted; another, more cynical, says he fainted when he learned how much olive oil his wife had used. Both stories are repeated everywhere and neither can be traced to a source, which is worth saying plainly — the dish is old and well documented in Ottoman cookery, the anecdote attached to it is not. Related dishes appear across the former Ottoman world, from Greek papoutsakia to Balkan and Levantine stuffed eggplants, and arguing about which came first is less useful than noticing that they all come from the same kitchen tradition.\n\nWhat distinguishes İmam bayıldı from its meat-filled cousin karnıyarık is precisely the absence of meat and the temperature at which it is served. Karnıyarık is hot, minced-lamb food; İmam bayıldı is cool, oily, sweet with onion and traditionally eaten with bread as part of a spread rather than as a plated main. In Turkish homes it is summer food, made in the morning, left on the counter through the afternoon, and brought out when the heat drops.","İmam bayıldı improves on the second day and keeps 4 days refrigerated in its oil. Take it out at least an hour before eating — straight from the fridge the olive oil is solid and the flavor is muted, and it needs to come back to room temperature to taste like itself. Do not reheat it; that turns a cool meze into a hot vegetable stew and loses the point. It does not freeze well, as the eggplant flesh turns watery and stringy on thawing.",[421,422,423,424],"Onions cooked long and low until genuinely sweet — the single step that separates a good İmam bayıldı from a bland one.","The eggplants are pre-softened in oil so they collapse into silk rather than staying rubbery in the middle.","Braised with enough water that the oil emulsifies into the sauce instead of pooling on top.","Written for room-temperature serving, which is how it is actually eaten in Turkey.",[426,427,428],"Wide, deep pan with a lid","Colander for salting","Paper towels",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},30,28,11,16,5,390,[437],"Crusty bread for the oily juices, a bowl of cacık, and white cheese with olives as part of a meze spread.",[439,442,445],{"name":440,"description":441},"Karnıyarık","The meat-filled sibling: the same split eggplants stuffed with minced lamb or beef cooked with the onion and tomato, baked and served hot rather than cool.",{"name":443,"description":444},"Aegean version with currants and pine nuts","A palace-style flourish — a handful of currants and toasted pine nuts stirred into the onion filling, giving sweet and crunchy contrast.",{"name":446,"description":447},"Oven-braised","Instead of pan-braising, arrange the stuffed eggplants in a dish, pour over the oil and water, cover with foil and bake at 180°C for 50 minutes. Less hands-on, slightly less silky.",[449,455,459,464,469,474,477,481,484,486,490,494,497],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},4,"eggplant","long slim eggplants, about 200 g each","piece","For the eggplants",{"qty":456,"name":457,"unit":458,"group":454,"noScale":8},1,"salt, for drawing out moisture","tbsp",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},120,"olive-oil","olive oil, divided","ml",{"qty":465,"ref":466,"name":467,"unit":453,"group":468},3,"onion","onions, halved and sliced thin","For the filling",{"qty":470,"ref":471,"name":472,"unit":473,"group":468},6,"garlic","garlic, sliced","clove",{"qty":465,"ref":475,"name":476,"unit":453,"group":468},"tomato","ripe tomatoes, peeled and chopped",{"qty":456,"ref":478,"name":479,"unit":480,"group":468},"parsley","flat-leaf parsley, roughly chopped","cup",{"qty":456,"name":482,"unit":483,"group":468},"sugar","tsp",{"qty":456,"name":485,"unit":483,"group":468},"fine salt",{"qty":487,"ref":488,"name":489,"unit":483,"group":468},0.5,"black-pepper","black pepper, freshly ground",{"qty":491,"name":492,"unit":453,"group":493},2,"tomatoes, sliced into rounds for the top","For the braise",{"qty":456,"ref":495,"name":496,"unit":453,"group":493},"lemon","lemon, juiced",{"qty":498,"name":499,"unit":463,"group":493},200,"hot water",[501,506,510,515,519,522,525],{"tip":502,"text":503,"title":504,"timerSeconds":505},"Dry them properly. Wet eggplant spits violently when it meets hot oil.","Peel {qty:eggplant} of eggplants in lengthwise stripes, leaving alternating bands of skin intact, and keep the stalks on. Rub them all over with the salt, stand them in a colander for 20 minutes, then rinse and pat completely dry.","Stripe and salt the eggplants",1200,{"text":507,"title":508,"timerSeconds":509},"Heat half the olive oil in a wide pan over medium-high heat and fry the eggplants, turning, for 8 to 10 minutes until the peeled stripes are deep golden and the flesh gives completely when pressed with a spoon. Lift them onto paper towels and let them cool enough to handle.","Soften the eggplants in oil",540,{"tip":511,"text":512,"title":513,"timerSeconds":514},"This is the step people rush. If the onions are still sharp, the finished dish will be too.","Wipe the pan, add the remaining olive oil and the sliced onions with a pinch of salt. Cook over low heat for 20 to 25 minutes, stirring now and then, until they are pale gold, jammy and sweet — they should taste sweet on their own, with no raw onion bite left.","Cook the onions slowly",1500,{"text":516,"title":517,"timerSeconds":518},"Stir the sliced garlic into the onions and cook 2 minutes until fragrant, then add the chopped tomatoes, sugar, salt and pepper. Simmer 10 minutes until the mixture is thick and no watery liquid runs when you draw a spoon through it, then take it off the heat and fold in the parsley.","Finish the filling",600,{"text":520,"title":521},"Lay the cooled eggplants in a wide pan. Cut a deep slit down one side of each, stopping short of both ends, and press the flesh apart with two spoons to open a pocket. Pack each one with the onion filling, mounding it so the eggplants gape open, and lay a tomato round on top of each.","Split and stuff",{"text":523,"title":524,"timerSeconds":514},"Pour the hot water and lemon juice around — not over — the eggplants, so the level comes about a third of the way up. Cover and simmer very gently for 25 minutes, until the eggplants are completely soft and the liquid has reduced to a glossy, oil-slicked sauce in the base of the pan.","Braise gently",{"tip":526,"text":527,"title":528},"Straight from the pan it tastes oily; two hours later it tastes sweet and rounded. Wait.","Take the pan off the heat, uncover, and leave the eggplants to cool in their own juices for at least 2 hours. Serve at room temperature, spooning the pan sauce over each one, with bread for mopping.","Cool before serving","ee-MAHM bah-yuhl-DUH",[531,535,539],{"note":532,"swap":533,"original":534},"Halve them and treat the cut side as the pocket. Slightly less elegant, exactly as good.","Small globe eggplants, halved lengthwise","Long Turkish eggplants",{"note":536,"swap":537,"original":538},"Out of season, tinned tomatoes beat pale fresh ones. Drain off the watery juice so the filling stays concentrated.","Good tinned chopped tomatoes, drained","Fresh tomatoes",{"note":540,"swap":541,"original":542},"Dill is common in Aegean versions and pushes the dish in a fresher, more herbal direction.","Dill, or a mix of parsley and dill","Flat-leaf parsley","imam-bayildi","İmam Bayıldı (Olive Oil Braised Stuffed Eggplant)","İmam Bayıldı","İmam bayıldı","turkey","Istanbul and the Aegean coast",60,"easy",[552,553],"main","appetizer",[555,556,557,558,559],"vegan","vegetarian","dairy-free","gluten-free","nut-free",[451,466,475,461,471],[562,565,567,569],{"alt":563,"src":564},"Split braised eggplants filled with golden onion and tomato, glistening with olive oil on a shallow dish","\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-1x1.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fimam-bayildi\u002Fhero-4x3.jpg",[572,573,574,575,576,577,578],"imam bayildi","stuffed eggplant","zeytinyagli","olive oil","turkish vegetarian","meze","ottoman","2026-08-19","dishroute-kitchen","Whole eggplants split and stuffed with slow-cooked onion, garlic and tomato, then braised in generous olive oil and served cool — the Ottoman kitchen's best-known meatless dish.",{"en":583},"\u002Frecipe\u002Fimam-bayildi",{"items":585,"total":625,"page":456,"limit":591,"hasMore":853},[586,620,649,659,688,717,744,770,799,826],{"slug":587,"title":588,"shortTitle":589,"nativeName":589,"countrySlug":547,"region":590,"baseServings":591,"prepMinutes":592,"cookMinutes":593,"restMinutes":594,"difficulty":595,"course":596,"diet":598,"mainIngredients":599,"images":603,"keywords":613,"publishedAt":579,"updatedAt":579,"authorSlug":580},"turkish-baklava","Baklava (Gaziantep-Style Pistachio Phyllo in Syrup)","Baklava","Gaziantep",24,45,55,360,"hard",[597],"dessert",[556],[600,601,602],"phyllo-dough","pistachios","butter",[604,607,609,611],{"alt":605,"src":606},"Diamond-cut baklava pieces with visible golden phyllo layers and a bright green pistachio filling, glossy with syrup","\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-1x1.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fturkish-baklava\u002Fhero-4x3.jpg",[614,615,616,617,618,578,619],"baklava","gaziantep","pistachio","phyllo","turkish dessert","sugar syrup",{"slug":621,"title":622,"shortTitle":623,"nativeName":623,"countrySlug":547,"region":624,"baseServings":450,"prepMinutes":625,"cookMinutes":9,"restMinutes":430,"difficulty":550,"course":626,"diet":628,"mainIngredients":630,"images":634,"keywords":644,"publishedAt":579,"updatedAt":579,"authorSlug":580},"cacik","Cacık (Chilled Turkish Cucumber Yogurt with Mint)","Cacık","Nationwide",10,[553,627],"side",[556,558,559,629],"halal-friendly",[631,632,471,633],"yogurt","cucumber","mint",[635,638,640,642],{"alt":636,"src":637},"Shallow bowl of loose Turkish cacık with grated cucumber, dried mint and a drizzle of olive oil on top","\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-1x1.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fcacik\u002Fhero-4x3.jpg",[621,645,632,646,577,647,648],"turkish yogurt","dried mint","summer side","garlic yogurt",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":450,"prepMinutes":430,"cookMinutes":549,"restMinutes":460,"difficulty":550,"course":650,"diet":651,"mainIngredients":652,"images":653,"keywords":658,"publishedAt":579,"updatedAt":579,"authorSlug":580},[552,553],[555,556,557,558,559],[451,466,475,461,471],[654,655,656,657],{"alt":563,"src":564},{"alt":563,"src":566},{"alt":563,"src":568},{"alt":563,"src":570},[572,573,574,575,576,577,578],{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"countrySlug":547,"region":664,"baseServings":450,"prepMinutes":665,"cookMinutes":665,"restMinutes":460,"difficulty":666,"course":667,"diet":668,"mainIngredients":669,"images":671,"keywords":681,"publishedAt":579,"updatedAt":579,"authorSlug":580},"iskender-kebap","İskender Kebap (Doner over Bread with Tomato and Butter)","İskender Kebap","İskender kebap","Bursa, Marmara",25,"medium",[552],[629,559],[670,475,602,631],"lamb",[672,675,677,679],{"alt":673,"src":674},"Plate of İskender kebap with sliced lamb over bread cubes, red tomato sauce, melted butter and yogurt on the side","\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-1x1.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fiskender-kebap\u002Fhero-4x3.jpg",[682,683,684,685,670,686,687],"iskender kebap","bursa","doner","turkish kebab","browned butter","tomato sauce",{"slug":689,"title":690,"shortTitle":691,"nativeName":691,"countrySlug":547,"region":692,"baseServings":450,"prepMinutes":693,"cookMinutes":694,"restMinutes":549,"difficulty":666,"course":695,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":579,"updatedAt":579,"authorSlug":580},"turkish-lahmacun","Lahmacun (Turkish Thin Minced Meat Flatbread)","Lahmacun","Southeastern Anatolia",35,20,[696,552],"street-food",[629,557,559],[699,670,475,466,478],"flour",[701,704,706,708],{"alt":702,"src":703},"Thin Turkish lahmacun flatbread topped with minced lamb, parsley and sumac onions, with lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-1x1.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fturkish-lahmacun\u002Fhero-4x3.jpg",[711,712,713,714,615,715,716],"lahmacun","turkish flatbread","minced lamb","street food","sumac onions","pepper paste",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":547,"region":722,"baseServings":450,"prepMinutes":723,"cookMinutes":724,"restMinutes":430,"difficulty":595,"course":725,"diet":726,"mainIngredients":727,"images":728,"keywords":738,"publishedAt":579,"updatedAt":579,"authorSlug":580},"turkish-manti","Mantı (Kayseri Dumplings with Garlic Yogurt)","Mantı","Kayseri mantısı","Kayseri, Central Anatolia",90,15,[552],[629,559],[699,670,631,471,602],[729,732,734,736],{"alt":730,"src":731},"Bowl of tiny Turkish mantı dumplings under white garlic yogurt with red paprika butter and dried mint","\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-1x1.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fturkish-manti\u002Fhero-4x3.jpg",[739,740,741,648,670,742,743],"manti","turkish dumplings","kayseri","anatolian","paprika butter",{"slug":745,"title":746,"shortTitle":747,"nativeName":747,"countrySlug":547,"baseServings":491,"prepMinutes":625,"cookMinutes":724,"difficulty":550,"course":748,"diet":750,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":769,"updatedAt":769,"authorSlug":580},"menemen","Menemen (Turkish Scrambled Eggs with Tomato and Peppers)","Menemen",[749],"breakfast",[556,558],[752,475,753],"eggs","bell-pepper",[755,758,760,762],{"alt":756,"src":757},"Pan of menemen with soft scrambled eggs folded through jammy tomatoes and green peppers","\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-1x1.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fmenemen\u002Fhero-4x3.jpg",[745,765,752,475,766,767,768],"turkish breakfast","kahvaltı","scrambled eggs","one pan","2026-08-18",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"romanized":775,"countrySlug":547,"baseServings":450,"prepMinutes":625,"cookMinutes":430,"difficulty":550,"course":776,"diet":778,"mainIngredients":779,"images":782,"keywords":792,"publishedAt":769,"updatedAt":769,"authorSlug":580},"mercimek-corbasi","Mercimek Çorbası (Turkish Red Lentil Soup)","Mercimek Çorbası","Mercimek çorbası","Mercimek chorbasi",[777],"soup",[556,558],[780,781,466,495],"lentils","carrot",[783,786,788,790],{"alt":784,"src":785},"A bowl of golden Turkish red lentil soup topped with red pepper butter, lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-1x1.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fmercimek-corbasi\u002Fhero-4x3.jpg",[793,794,795,796,797,798,556],"lentil soup","turkish soup","red lentils","mercimek","pul biber","lokanta",{"slug":800,"title":801,"shortTitle":802,"nativeName":803,"countrySlug":547,"baseServings":450,"prepMinutes":693,"cookMinutes":694,"restMinutes":724,"difficulty":550,"course":804,"diet":805,"mainIngredients":806,"images":809,"keywords":819,"publishedAt":579,"updatedAt":579,"authorSlug":580},"turkish-pilav","Şehriyeli Pilav (Turkish Buttery Rice with Toasted Vermicelli)","Şehriyeli Pilav","Şehriyeli pilav",[627],[629,559],[807,602,808],"rice","stock",[810,813,815,817],{"alt":811,"src":812},"Mound of buttery Turkish rice flecked with browned vermicelli, grains separate and glossy in a shallow bowl","\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero.jpg",{"alt":811,"src":814},"\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero-16x9.jpg",{"alt":811,"src":816},"\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero-1x1.jpg",{"alt":811,"src":818},"\u002Fimages\u002Frecipes\u002Fturkish-pilav\u002Fhero-4x3.jpg",[820,821,822,823,824,825],"turkish pilav","sehriyeli pilav","rice with vermicelli","turkish side dish","buttered rice","pilaf",{"slug":827,"title":828,"shortTitle":829,"nativeName":830,"countrySlug":547,"baseServings":450,"prepMinutes":665,"cookMinutes":724,"restMinutes":549,"difficulty":550,"course":831,"diet":832,"mainIngredients":833,"images":835,"keywords":845,"publishedAt":769,"updatedAt":769,"authorSlug":580},"turkish-kofte","Turkish Köfte (Pan-Grilled Meatballs with Grated Onion)","Turkish Köfte","Köfte",[552,696],[557,559,629],[834,466,478],"ground-beef",[836,839,841,843],{"alt":837,"src":838},"Grilled Turkish köfte patties with a deep brown crust, served with grilled peppers and bread","\u002Fimages\u002Frecipes\u002Fturkish-kofte\u002Fhero.jpg",{"alt":837,"src":840},"\u002Fimages\u002Frecipes\u002Fturkish-kofte\u002Fhero-16x9.jpg",{"alt":837,"src":842},"\u002Fimages\u002Frecipes\u002Fturkish-kofte\u002Fhero-1x1.jpg",{"alt":837,"src":844},"\u002Fimages\u002Frecipes\u002Fturkish-kofte\u002Fhero-4x3.jpg",[846,847,848,849,850,851,852],"köfte","kofte","turkish meatballs","grilled meatballs","izgara köfte","beef","köfteci",false,1788563774556]