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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":526,"pronunciation":558,"substitutions":559,"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":576,"region":577,"baseServings":578,"prepMinutes":579,"cookMinutes":580,"restMinutes":581,"difficulty":582,"course":583,"diet":585,"mainIngredients":588,"images":589,"keywords":599,"publishedAt":606,"updatedAt":606,"authorSlug":607,"summary":608,"localeSlug":572,"alternates":609},[394,397,400,403,406],{"answer":395,"question":396},"Iraqi dolma is a whole mixed pot rather than one vegetable. Vine leaves, onions, peppers, aubergines and courgettes are all stuffed with the same filling and cooked together in layers over lamb ribs, under a sour tomato-tamarind broth, then turned out as a single dome. Greek dolmades and most Turkish versions concentrate on rolled vine leaves alone, are usually less sour, and are often served cold in olive oil.","What is the difference between Iraqi dolma and Turkish or Greek dolma?",{"answer":398,"question":399},"Almost always too little liquid or too fast a boil. The broth needs to come roughly two-thirds of the way up the packed vegetables and the pot must stay at a bare simmer, covered, for at least ninety minutes so steam circulates. If you check at the end and the rice is still firm, add a cup of hot water down the side of the pot and give it another twenty minutes rather than raising the heat.","Why did my rice come out crunchy?",{"answer":401,"question":402},"Let the pot sit off the heat for 15 minutes so everything settles and firms up, then remove the weighting plate and drain most of the remaining broth into a jug. Set a wide tray over the pot, hold tray and pot rims together firmly with cloths, and turn the whole thing over in one confident movement rather than tilting slowly. Lift the pot straight up, then spoon the reserved broth back over the dome.","How do I flip the pot without it falling apart?",{"answer":404,"question":405},"Yes, and it is the sensible way to cook it. You can stuff and layer everything in the pot up to a day ahead, cover it and refrigerate without adding the broth, then pour over the hot liquid and cook when you need it. Fully cooked dolma also reheats well, so making it the day before a gathering is standard practice rather than a compromise.","Can I prepare dolma in advance?",{"answer":407,"question":408},"No. The principle is variety and a full pot, not a fixed list. Vine leaves plus two or three other vegetables makes a legitimate dolma, and cooks work with whatever is in season. What matters is that the pot is packed tightly enough that nothing shifts during cooking, so use more of what you have rather than leaving gaps.","Do I have to use every vegetable listed?",[410,411,412,413,414,415],"Use short-grain or medium-grain rice rather than basmati; it swells softer and binds the filling instead of staying separate and falling out.","Rinse the rice until the water runs clear but do not soak it — soaked rice absorbs broth too fast and bursts the vegetables from the inside.","Salt the hollowed aubergines and courgettes for ten minutes and blot them dry, or they will release water and thin the broth.","Pack each vegetable only about three-quarters full. Rice expands, and an overstuffed pepper splits and empties itself into the pot.","Set a heatproof plate directly on the packed vegetables before adding liquid — it keeps everything compressed so the dome holds when you invert it.","Taste the broth before pouring; it should be aggressively sour and well salted, because two hours of cooking and a pot of bland rice will mute it considerably.","🫑","Iraqi dolma is not a plate of stuffed vine leaves — it is an entire pot of different vegetables, each hollowed or unrolled, each filled with the same rice-and-lamb mixture, then stacked in tight layers over a base of lamb ribs and simmered under a sour red broth of tomato, tamarind and pomegranate molasses. The rice cooks inside the vegetables rather than beside them, so it absorbs everything: fat from the meat, sweetness from the onion, sourness from the broth. At the table the whole pot is inverted onto a tray so it comes out as a single dome. The flavour is rich and deeply sour rather than sharp, and the texture is soft throughout, with no crunch anywhere except the caramelised ribs at the bottom.","Stuffed vegetables belong to the whole eastern Mediterranean and beyond, and arguing about who invented them is a waste of an afternoon — Greeks, Turks, Armenians, Levantines and Iranians all have serious claims and their own versions. What makes the Iraqi dish specific is not the concept but the assembly. Where a Turkish dolma might be one vegetable done well, the Iraqi version is deliberately plural: vine leaves and chard, small onions unwrapped into single layers, peppers, aubergines, courgettes, sometimes tomatoes, all in one pot, all cooked together, all tasting slightly different because of what encloses them.\n\nThe second Iraqi specific is the sourness. The cooking liquid is built on tomato with tamarind or pomegranate molasses stirred in, and it is poured over the top so it travels down through every layer as the pot cooks. The base of the pot is lined with lamb ribs or chops and often slices of potato, which do two jobs: they stop the vegetables scorching, and they turn into the best part of the dish, meat and starch sitting in reduced, concentrated broth for two hours.\n\nDolma is a dish that announces an occasion. It takes a morning to make properly, it is impossible to scale down convincingly, and it is one of the things Iraqi families cook when a lot of people are coming. The final gesture is theatrical and slightly nerve-racking: a wide tray is set over the mouth of the pot, the whole thing is flipped in one movement, and the pot is lifted away to reveal the stacked vegetables standing as a dome, ribs on top, broth soaking down through. Cooks who have done it a hundred times still get a second person to hold the tray.","Dolma keeps 3 days refrigerated and many Iraqis say it is better on the second day, once the sourness has settled into the rice. Store it in its broth in a covered container rather than on the serving tray, or the vegetables dry out. Reheat covered in a low oven at 150°C for 25 minutes, or in a wide pan over low heat with a few spoonfuls of water in the bottom. It freezes acceptably for a month, though vine leaves come out softer; thaw fully in the fridge before reheating so the rice does not go gluey.",[421,422,423,424],"A single filling used across every vegetable, which is how the dish is actually made and keeps a long recipe manageable.","A lamb-rib base layer that both prevents scorching and produces the most prized part of the pot.","Weighted-plate technique so the layers stay packed and the pot can be inverted without collapsing.","Sour broth balanced with both tamarind and pomegranate molasses, with quantities you can adjust before it is too late.",[426,427,428,429],"Large heavy pot with a lid","Heatproof plate that fits inside the pot","Apple corer or narrow spoon for hollowing vegetables","Wide serving tray for inverting",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},29,62,7,14,920,27,610,[439],"Plain yoghurt, a plate of pickles and flatbread — nothing else is needed, since the rice is already in the dish.",[441,444,447],{"name":442,"description":443},"Meat-free dolma","Very common in Iraq during fasting periods: fill everything with rice, herbs, tomato, chickpeas and plenty of fried onion, and line the pot with potato slices instead of ribs.",{"name":445,"description":446},"Chard-leaf dolma","Swiss chard leaves used instead of, or alongside, vine leaves. They are softer and slightly bitter, and they cook faster, so they go in the upper layers.",{"name":448,"description":449},"Kurdish yaprakh","The northern relative, generally more tightly rolled, less sour, and often finished with a squeeze of lemon rather than a tamarind-heavy broth.",[451,457,460,465,469,473,477,480,483,487,489,493,496,499,502,505,508,513,516,519,522],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},400,"rice","short- or medium-grain rice, rinsed until the water runs clear","g","For the filling",{"qty":452,"ref":458,"name":459,"unit":455,"group":456},"lamb","minced lamb, not too lean",{"qty":461,"ref":462,"name":463,"unit":464,"group":456},1,"onion","onion, very finely chopped","piece",{"qty":466,"ref":467,"name":468,"unit":464,"group":456},2,"tomato","tomatoes, finely diced",{"qty":461,"ref":470,"name":471,"unit":472,"group":456},"parsley","flat-leaf parsley, finely chopped","cup",{"qty":466,"ref":474,"name":475,"unit":476,"group":456},"tomato-paste","tomato paste","tbsp",{"qty":466,"name":478,"unit":479,"group":456},"baharat","tsp",{"qty":461,"ref":481,"name":482,"unit":479,"group":456},"turmeric","ground turmeric",{"qty":484,"ref":485,"name":486,"unit":476,"group":456},4,"olive-oil","olive oil",{"qty":466,"name":488,"unit":479,"group":456},"salt",{"qty":490,"ref":458,"name":491,"unit":455,"group":492},600,"lamb ribs or shoulder chops, in pieces","For the pot",{"qty":494,"name":495,"unit":464,"group":492},40,"vine leaves, fresh or jarred, blanched if fresh",{"qty":497,"ref":462,"name":498,"unit":464,"group":492},3,"large onions, halved and separated into single layers",{"qty":484,"ref":500,"name":501,"unit":464,"group":492},"bell-pepper","small bell peppers, tops cut off and seeded",{"qty":497,"ref":503,"name":504,"unit":464,"group":492},"eggplant","small aubergines, hollowed out",{"qty":497,"ref":506,"name":507,"unit":464,"group":492},"zucchini","small courgettes, hollowed out",{"qty":509,"ref":467,"name":510,"unit":511,"group":512},500,"passata or blitzed tinned tomato","ml","For the broth",{"qty":497,"ref":514,"name":515,"unit":476,"group":512},"tamarind","tamarind pulp, soaked and strained",{"qty":497,"ref":517,"name":518,"unit":476,"group":512},"pomegranate-molasses","pomegranate molasses",{"qty":520,"name":521,"unit":511,"group":512},700,"hot water",{"qty":523,"name":524,"unit":525,"group":512},null,"salt and black pepper","to taste",[527,531,534,537,540,544,547,551,554],{"tip":528,"text":529,"title":530},"Taste a pinch of the raw filling for salt — the seasoning here decides the whole pot.","Combine the rinsed rice, minced lamb, chopped onion, diced tomato, parsley, tomato paste, baharat, turmeric, oil and salt in a large bowl and work it with your hands for a full minute until the rice is coated and the mixture looks uniformly red-orange rather than streaky.","Mix the filling",{"text":532,"title":533},"Hollow the aubergines and courgettes with a corer, leaving walls about 5 mm thick, and salt the cavities lightly for 10 minutes before blotting them dry. Cut the tops off the peppers and remove the seeds. Boil the halved onions for 5 minutes until the layers slip apart easily, then separate them into individual cups.","Prepare the vegetables",{"text":535,"title":536},"Lay each leaf vein side up, put a finger-thick line of filling near the stem end, fold the sides in and roll into a tight cigar about the width of your thumb. Keep them snug but not straining — the rice inside needs somewhere to expand.","Roll the vine leaves",{"text":538,"title":539},"Fill the peppers, aubergines, courgettes and onion cups no more than three-quarters full, pressing the filling in gently with a teaspoon. Leave the tops open; they will be covered by the layer above.","Stuff the rest",{"tip":541,"text":542,"title":543},"Pack deliberately from the outside in — a loosely filled pot will collapse when you invert it.","Arrange the lamb ribs in a single layer across the bottom of a large heavy pot and season them. Pack the rolled vine leaves over the meat in tight rows, then build upward with the onion cups, peppers, courgettes and aubergines, wedging the smallest pieces into any gaps so nothing can shift.","Line and layer the pot",{"text":545,"title":546},"Press a heatproof plate face down onto the top layer. Whisk the passata, strained tamarind, pomegranate molasses, hot water, salt and pepper together, taste it — it should be noticeably sour and well seasoned — then pour it down the side of the pot until it reaches about two-thirds up the vegetables.","Weight it and add the broth",{"text":548,"title":549,"timerSeconds":550},"Bring the pot to a simmer over medium heat, then drop it to the lowest setting, cover, and cook for 1 hour 45 minutes. The broth should barely move. Toward the end the pot smells sweet and sour together and the vegetables have visibly sunk as the rice absorbs liquid.","Simmer low and slow",6300,{"text":552,"title":553},"Lift the plate and open one stuffed pepper. The rice should be fully soft with no chalky centre. If it is still firm, pour in a cup of hot water down the side of the pot, replace the plate and lid and give it another 20 minutes on low.","Check the rice",{"text":555,"title":556,"timerSeconds":557},"Take the pot off the heat and let it stand, covered, for 15 minutes. Remove the plate, tip most of the remaining broth into a jug, set a wide tray over the pot, and flip the whole thing over in one movement. Lift the pot away, spoon the reserved broth back over the dome and serve straight from the tray.","Rest, then invert",900,"DOL-ma",[560,564,568],{"note":561,"swap":562,"original":563},"Jarred leaves are already tender, so skip the blanching step entirely and handle them gently — they tear more easily than fresh.","Jarred vine leaves in brine, rinsed well","Fresh vine leaves",{"note":565,"swap":566,"original":567},"The base layer exists to protect the vegetables from direct heat as much as to add flavour, so potato alone works if you are not eating meat.","Lamb shoulder chops, or a layer of thick potato slices for a meat-free base","Lamb ribs for the base",{"note":569,"swap":570,"original":571},"Pomegranate molasses brings sweetness alongside acid; tamarind on its own is sharper, so a little sugar closes the gap.","Extra tamarind plus 1 tsp sugar","Pomegranate molasses","iraqi-dolma","Iraqi Dolma (Mixed Stuffed Vegetables in One Pot)","Iraqi Dolma","دولمة عراقية","iraq","Nationwide",6,75,110,15,"hard",[584],"main",[586,587],"dairy-free","gluten-free",[453,458,503,500,517,514],[590,593,595,597],{"alt":591,"src":592},"A tray of Iraqi dolma turned out as a dome, with stuffed peppers, aubergines, onion cups and vine leaf rolls in red broth","\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-1x1.jpg",[600,601,602,603,604,518,605],"dolma","stuffed vegetables","iraqi","vine leaves","lamb and rice","one pot","2026-08-20","dishroute-kitchen","Vine leaves, onions, peppers and aubergines packed with spiced rice and lamb, layered over ribs in one pot, cooked under a pomegranate-tamarind broth and flipped out whole.",{"en":610},"\u002Frecipe\u002Firaqi-dolma",{"items":612,"total":842,"page":461,"limit":890,"hasMore":891},[613,644,654,692,721,753,780,807,837,865],{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":576,"region":577,"baseServings":484,"prepMinutes":618,"cookMinutes":619,"difficulty":620,"course":621,"diet":622,"mainIngredients":623,"images":627,"keywords":637,"publishedAt":606,"updatedAt":606,"authorSlug":607},"iraqi-bamia","Bamia (Iraqi Okra and Lamb Stew)","Bamia","بامية",25,95,"easy",[584],[586,587],[624,458,467,625,626],"okra","garlic","lemon",[628,631,633,635],{"alt":629,"src":630},"A pot of Iraqi bamia with whole okra pods and chunks of lamb in a glossy red tomato broth","\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-1x1.jpg",[638,639,640,641,642,643,605],"bamia","okra stew","iraqi lamb stew","dried lime","noomi basra","marag",{"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":576,"region":577,"baseServings":578,"prepMinutes":579,"cookMinutes":580,"restMinutes":581,"difficulty":582,"course":645,"diet":646,"mainIngredients":647,"images":648,"keywords":653,"publishedAt":606,"updatedAt":606,"authorSlug":607},[584],[586,587],[453,458,503,500,517,514],[649,650,651,652],{"alt":591,"src":592},{"alt":591,"src":594},{"alt":591,"src":596},{"alt":591,"src":598},[600,601,602,603,604,518,605],{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":576,"region":659,"baseServings":578,"prepMinutes":494,"cookMinutes":618,"restMinutes":660,"difficulty":661,"course":662,"diet":665,"mainIngredients":668,"images":674,"keywords":684,"publishedAt":606,"updatedAt":606,"authorSlug":607},"kahi-wa-geymar","Kahi wa Geymar (Iraqi Buttery Pastry with Clotted Cream)","Kahi wa Geymar","كاهي وقيمر","Baghdad",60,"medium",[663,664],"breakfast","dessert",[666,667],"vegetarian","nut-free",[669,670,671,672,673],"flour","butter","heavy-cream","cardamom","rose-water",[675,678,680,682],{"alt":676,"src":677},"Golden layered kahi pastry glistening with syrup, topped with a thick slab of pale clotted geymar cream","\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-1x1.jpg",[685,686,687,688,689,690,691],"kahi","geymar","iraqi breakfast","layered pastry","clotted cream","baghdad","cardamom syrup",{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":576,"region":577,"baseServings":494,"prepMinutes":697,"cookMinutes":698,"restMinutes":699,"difficulty":661,"course":700,"diet":702,"mainIngredients":703,"images":705,"keywords":715,"publishedAt":606,"updatedAt":606,"authorSlug":607},"kleicha","Kleicha (Iraqi Date and Cardamom Cookies)","Kleicha","كليجة",45,20,50,[664,701],"snack",[666,667],[669,704,672,670],"dates",[706,709,711,713],{"alt":707,"src":708},"A tray of spiral kleicha cookies with dark date filling visible in the swirl, dusted with sesame seeds","\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-1x1.jpg",[693,716,717,672,718,719,720],"iraqi cookies","date cookies","eid baking","date paste","middle eastern sweets",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":576,"region":726,"baseServings":484,"prepMinutes":660,"cookMinutes":727,"restMinutes":728,"difficulty":582,"course":729,"diet":731,"mainIngredients":732,"images":736,"keywords":746,"publishedAt":606,"updatedAt":606,"authorSlug":607},"iraqi-kubba","Kubba Mosul (Bulgur-Shelled Meat Patty from Northern Iraq)","Kubba Mosul","كبة موصل","Mosul, Nineveh",35,30,[730,584],"street-food",[586],[733,458,734,735,462],"bulgur","almonds","raisins",[737,740,742,744],{"alt":738,"src":739},"A golden fried bulgur disc cut into wedges, showing spiced lamb filling with almonds and raisins inside","\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-4x3.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-1x1.jpg",[747,748,733,749,750,751,752],"kubba mosul","kibbeh","iraqi street food","stuffed patty","fried","mosul",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":576,"region":758,"baseServings":484,"prepMinutes":728,"cookMinutes":660,"difficulty":661,"course":759,"diet":760,"mainIngredients":762,"images":764,"keywords":774,"publishedAt":606,"updatedAt":606,"authorSlug":607},"iraqi-masgouf","Masgouf (Iraqi Split-Grilled River Carp)","Masgouf","مسكوف","Baghdad and the Tigris",[584],[761,586,587],"pescatarian",[763,514,481,626,462],"carp",[765,768,770,772],{"alt":766,"src":767},"A whole carp split flat and grilled, skin blistered and flesh stained gold with turmeric, served on a board with onion and lemon","\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-4x3.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-1x1.jpg",[775,776,777,778,514,690,779],"masgouf","iraqi fish","grilled carp","tigris","whole fish",{"slug":781,"title":782,"shortTitle":783,"nativeName":784,"countrySlug":576,"region":577,"baseServings":578,"prepMinutes":728,"cookMinutes":785,"restMinutes":581,"difficulty":582,"course":786,"diet":787,"mainIngredients":788,"images":790,"keywords":800,"publishedAt":606,"updatedAt":606,"authorSlug":607},"quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","Quzi","قوزي",240,[584],[586,587],[458,789,734,735,462],"basmati-rice",[791,794,796,798],{"alt":792,"src":793},"A whole roasted lamb shoulder resting on a platter of spiced rice 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flatbread","\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero.jpg",{"alt":851,"src":854},"\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero-16x9.jpg",{"alt":851,"src":856},"\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero-4x3.jpg",{"alt":851,"src":858},"\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero-1x1.jpg",[860,861,862,863,864,666,847],"shorbat adas","red lentil soup","iraqi soup","ramadan","iftar",{"slug":866,"title":867,"shortTitle":868,"nativeName":869,"countrySlug":576,"region":659,"baseServings":578,"prepMinutes":697,"cookMinutes":660,"restMinutes":842,"difficulty":661,"course":870,"diet":871,"mainIngredients":872,"images":874,"keywords":884,"publishedAt":606,"updatedAt":606,"authorSlug":607},"tepsi-baytinijan","Tepsi Baytinijan (Iraqi Baked Eggplant Tray)","Tepsi Baytinijan","تبسي باذنجان",[584],[586,587],[503,873,467,458,462],"potato",[875,878,880,882],{"alt":876,"src":877},"A wide tray of baked aubergine, potato, tomato and lamb meatballs in reduced tomato broth, browned on top","\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero.jpg",{"alt":876,"src":879},"\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero-16x9.jpg",{"alt":876,"src":881},"\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero-4x3.jpg",{"alt":876,"src":883},"\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero-1x1.jpg",[885,886,887,888,889,690],"tepsi baytinijan","iraqi eggplant","tray bake","aubergine casserole","lamb meatballs",24,false,1788563774639]