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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":512,"pronunciation":546,"substitutions":547,"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":564,"region":565,"baseServings":566,"prepMinutes":458,"cookMinutes":567,"restMinutes":568,"difficulty":569,"course":570,"diet":573,"mainIngredients":575,"images":576,"keywords":586,"publishedAt":593,"updatedAt":593,"authorSlug":594,"summary":595,"localeSlug":560,"alternates":596},[394,397,400,403,406],{"answer":395,"question":396},"Either the bulgur has not absorbed enough water or the dough has not been worked long enough. Fine bulgur needs to sit in cold water until it is fully plump and soft, then be kneaded for several minutes so the starch develops enough tack to hold together. Wet hands are essential throughout. If it still cracks at the edges when you press it, knead in a tablespoon of ice water at a time until it stops.","Why does my kubba shell keep cracking?",{"answer":398,"question":399},"The shape and the size, mainly. Ordinary kibbeh is shaped by hand into small torpedoes with pointed ends and deep-fried. Kubba Mosul is rolled flat and folded into one wide, thin disc up to the size of a serving tray, then shallow-fried and cut into wedges at the table. The dough and filling are close relatives, but the flat version has far more crisp surface area relative to filling.","What is the difference between kubba Mosul and regular kibbeh?",{"answer":401,"question":402},"Yes, though it is more work. The bulgur dough is traditionally kneaded entirely by hand after soaking, which takes about ten minutes of steady working with wet hands. A processor simply makes the paste smoother and faster. For the filling, hand-chopping the onion finely and using shop-bought mince means no machine is needed at any stage.","Can I make kubba without a food processor?",{"answer":404,"question":405},"The best approach is to shape the discs and freeze them raw, separated by baking paper, for up to two months. Fry them straight from frozen over medium-low heat, adding three or four minutes a side. You can also make the filling up to two days ahead and refrigerate it, which is helpful anyway since the filling must be completely cold before shaping.","Can I prepare kubba in advance?",{"answer":407,"question":408},"Sweet and savoury together is a long-standing feature of the region's cooking, going back to medieval Arab kitchens where dried fruit, nuts and warm spices were standard in meat dishes. In kubba specifically the raisins and almonds do practical work: they break up an otherwise heavy, uniformly rich mouthful and give the soft filling some texture against the crisp shell.","Why are there raisins in a savoury meat filling?",[410,411,412,413,414,415],"Use fine bulgur (number 1), not coarse. Coarse bulgur never softens into a workable paste and the shell falls apart in the pan.","Keep a bowl of ice water beside you and wet your hands constantly while shaping — the dough sticks to dry skin and tears instantly.","The filling must be cold, ideally refrigerated, before it meets the dough. Warm filling releases steam and blows the shell open.","Roll the dough between two sheets of cling film to a thickness of about 4 mm; thicker and it stays doughy inside, thinner and it splits.","If a tear opens, press a small pinch of dough over it and smooth it with a wet finger. Patched shells fry perfectly well.","Fry in a generous film of oil over steady medium heat, not high — the shell needs six or seven minutes a side to crisp all the way through.","🥟","Kubba Mosul is the outsized cousin of the familiar torpedo-shaped kibbeh: instead of a small football, the bulgur shell is rolled out flat and folded around the filling into a wide, thin disc the size of a dinner plate, then fried. The shell is made from fine bulgur and ground rice worked with water until it turns into a smooth, elastic paste, and it fries to a shatteringly crisp exterior with a chewy layer just underneath. Inside is minced lamb cooked down with onion, baharat and cinnamon, sweetened with raisins and studded with almonds. Cut into wedges, it eats like savoury pie — crunchy, rich, faintly sweet, and much more forgiving to eat than to make.","Kubba, kibbeh, kubbeh — the same word travels across Iraq, Syria, Lebanon and Turkey, and it names a whole family of dishes built on a shell of ground grain around a meat filling. Iraq alone has many: kubba halab in a rice shell, kubba hamuth simmered in sour broth, kubba shorba floating in soup. What sets the Mosul version apart is purely geometry. Rather than being shaped by hand into small ovals, the dough is spread flat, filled and folded like a turnover, producing a single enormous disc that gets fried whole and cut at the table.\n\nMosul is wheat country in a way the rest of Iraq is not, which is why bulgur rather than rice dominates its kitchen, and the city's kubba is a point of local pride. Making it well is a genuine skill: the shell has to be thin enough to crisp but strong enough to hold, and the traditional test is that you should be able to see the filling shadowed through the dough without it splitting. Cooks who make it regularly work the bulgur paste for a long time, wetting their hands constantly, until it stops cracking at the edges when pressed.\n\nThe sweet elements — raisins and almonds in a savoury meat filling — are not a modern flourish. That combination runs through medieval Arab cookery and survives across the northern Iraqi and Levantine repertoire, and it is what keeps the dish from being merely heavy. The nuts also give the filling something to bite against, since the shell is soft on the inside. This recipe scales the disc down to a manageable pan size and makes two rather than one, which is the practical home approach; a Mosul cook making one the size of a serving tray is working with equipment and a wrist you probably do not have.","Kubba is best within an hour of frying, while the shell is still crisp. Leftovers keep 2 days refrigerated and should be reheated in a dry pan or a 200°C oven for 10 minutes to bring the crust back — a microwave turns the shell to paste. Uncooked shaped discs freeze very well: layer them between sheets of baking paper, freeze flat, and fry straight from frozen over slightly lower heat for a few extra minutes a side. Fried and frozen kubba also works, but the shell never quite recovers its original crackle.",[421,422,423,424],"The bulgur dough worked with ice water and rested, which is what makes it elastic instead of crumbly.","Filling cooked and fully cooled before shaping, so it does not steam the shell open from inside during frying.","Two pan-sized discs rather than one tray-sized one — the same dish, but shapeable without professional practice.","A patching method for the inevitable first tear, so a split shell does not end the attempt.",[426,427,428,429],"Food processor (optional but helpful)","Rolling pin and cling film","Wide heavy frying pan","Fish slice or wide spatula",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},36,61,11,10,810,29,680,[439],"Lemon wedges, pickled turnips or cucumbers, and a chopped tomato-and-parsley salad to cut through the fried shell.",[441,444,447],{"name":442,"description":443},"Baked kubba Mosul","The disc brushed with oil and baked at 200°C for 30 minutes instead of fried. Lighter and far less fuss, though the shell stays firm rather than crisp.",{"name":445,"description":446},"Kubba halab","The Baghdadi relative with a shell of ground cooked rice instead of bulgur, shaped into ovals and deep-fried until the outside blisters pale gold.",{"name":448,"description":449},"Kubba hamuth","Small kubba simmered in a sour broth of tamarind, beetroot or dried lime rather than fried — a stew rather than a fried snack.",[451,457,460,464,468,471,476,481,484,487,490,491,496,500,504,508],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},300,"bulgur","fine bulgur (number 1 grade)","g","For the shell",{"qty":458,"name":459,"unit":455,"group":456},60,"rice flour or finely ground rice",{"qty":461,"name":462,"unit":463,"group":456},350,"ice-cold water, plus more for wetting hands","ml",{"qty":465,"name":466,"unit":467,"group":456},1.5,"salt","tsp",{"qty":469,"name":470,"unit":467,"group":456},1,"baharat",{"qty":472,"ref":473,"name":474,"unit":455,"group":475},400,"lamb","minced lamb","For the filling",{"qty":477,"ref":478,"name":479,"unit":480,"group":475},2,"onion","onions, very finely chopped","piece",{"qty":458,"ref":482,"name":483,"unit":455,"group":475},"almonds","blanched almonds, roughly chopped",{"qty":485,"ref":486,"name":486,"unit":455,"group":475},50,"raisins",{"qty":469,"ref":488,"name":489,"unit":467,"group":475},"cinnamon","ground cinnamon",{"qty":477,"name":470,"unit":467,"group":475},{"qty":492,"ref":493,"name":494,"unit":495,"group":475},0.5,"parsley","flat-leaf parsley, chopped","cup",{"qty":477,"ref":497,"name":498,"unit":499,"group":475},"olive-oil","olive oil","tbsp",{"qty":501,"name":502,"unit":503,"group":475},null,"salt and black pepper","to taste",{"qty":505,"name":506,"unit":463,"group":507,"noScale":8},200,"neutral oil for shallow frying","To fry",{"qty":469,"ref":509,"name":510,"unit":480,"group":511},"lemon","lemon, in wedges","To serve",[513,517,522,525,529,532,535,539,543],{"text":514,"title":515,"timerSeconds":516},"Tip the fine bulgur into a bowl, pour over the ice-cold water and leave for 30 minutes, stirring once, until the grains are fully plump and no hard specks remain when you crush one between your fingers.","Soak the bulgur",1800,{"tip":518,"text":519,"title":520,"timerSeconds":521},"The pan must be dry before you stop. Wet filling is the main reason shells burst.","Heat the olive oil and fry the chopped onion for 10 minutes until soft and golden. Add the lamb, breaking it up, and cook until it loses all pink and the liquid it releases has evaporated. Stir in the cinnamon, baharat, almonds and raisins, season well, and cook 3 minutes more until it smells sweet and spiced and the pan is dry.","Cook the filling",600,{"text":523,"title":524},"Stir the parsley through the filling, spread it on a plate to lose heat quickly, and refrigerate until cold, at least 20 minutes. Do not attempt to shape kubba around warm filling.","Cool the filling completely",{"tip":526,"text":527,"title":528},"If it cracks, add ice water a tablespoon at a time and keep working it.","Drain any unabsorbed water from the bulgur and blitz it with the rice flour, salt and baharat in a food processor for 2 minutes, or knead by hand for 10, until it comes together as a smooth, tacky paste that holds a fingerprint and no longer cracks at the edges when pressed flat.","Make the shell dough",{"text":530,"title":531},"Divide the dough in two. With wet hands, flatten each half between two sheets of cling film and roll it out to a round about 24 cm across and 4 mm thick. Peel off the top sheet.","Roll out the discs",{"text":533,"title":534},"Spread half the cold filling over one half of each round, leaving a 2 cm border. Use the cling film underneath to fold the empty half over the filling, press the edges together with wet fingers and smooth the seam flat. Patch any tears with a pinch of dough.","Fill and seal",{"text":536,"title":537,"timerSeconds":538},"Heat a 5 mm depth of oil in a wide pan over medium heat until a crumb of dough sizzles steadily rather than violently. Slide in one disc and fry for 6 to 7 minutes, until the underside is a deep even gold and the surface has gone from matte to blistered and firm.","Fry the first side",420,{"text":540,"title":541,"timerSeconds":542},"Turn the disc carefully with a wide spatula, supporting it from underneath, and fry the second side for another 5 to 6 minutes. Drain on a rack rather than paper so the underside stays crisp, then fry the second disc.","Turn and finish",360,{"text":544,"title":545,"timerSeconds":452},"Let the kubba sit for 5 minutes so the filling stops steaming and settles, then cut each disc into wedges with a serrated knife. Serve hot with lemon wedges and pickles.","Rest and cut","KUB-ba MOW-sil",[548,552,556],{"note":549,"swap":550,"original":551},"Semolina makes the dough easier to handle and slightly crisper, at the cost of some of the nutty bulgur flavour.","Fine bulgur mixed with a little semolina, up to a quarter by weight","Fine bulgur",{"note":553,"swap":554,"original":555},"Beef is leaner, so add an extra tablespoon of oil to the filling or it will taste dry against the rich shell.","Minced beef, or a mix of the two","Minced lamb",{"note":557,"swap":558,"original":559},"Pine nuts are the Levantine standard and toast faster; walnuts are more common in Kurdish versions and add a slight bitterness.","Pine nuts or walnuts","Almonds","iraqi-kubba","Kubba Mosul (Bulgur-Shelled Meat Patty from Northern Iraq)","Kubba Mosul","كبة موصل","iraq","Mosul, Nineveh",4,35,30,"hard",[571,572],"street-food","main",[574],"dairy-free",[453,473,482,486,478],[577,580,582,584],{"alt":578,"src":579},"A golden fried bulgur disc cut into wedges, showing spiced lamb filling with almonds and raisins inside","\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero.jpg",{"alt":578,"src":581},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-16x9.jpg",{"alt":578,"src":583},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-4x3.jpg",{"alt":578,"src":585},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-1x1.jpg",[587,588,453,589,590,591,592],"kubba mosul","kibbeh","iraqi street food","stuffed patty","fried","mosul","2026-08-20","dishroute-kitchen","A plate-wide disc of bulgur and rice dough sealed around spiced lamb, almonds and raisins, then shallow-fried until the shell is crisp and the filling stays juicy inside.",{"en":597},"\u002Frecipe\u002Firaqi-kubba",{"items":599,"total":434,"page":469,"limit":881,"hasMore":882},[600,634,668,706,734,744,772,799,829,856],{"slug":601,"title":602,"shortTitle":603,"nativeName":604,"countrySlug":564,"region":605,"baseServings":566,"prepMinutes":606,"cookMinutes":607,"difficulty":608,"course":609,"diet":610,"mainIngredients":612,"images":616,"keywords":626,"publishedAt":593,"updatedAt":593,"authorSlug":594},"iraqi-bamia","Bamia (Iraqi Okra and Lamb Stew)","Bamia","بامية","Nationwide",25,95,"easy",[572],[574,611],"gluten-free",[613,473,614,615,509],"okra","tomato","garlic",[617,620,622,624],{"alt":618,"src":619},"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":618,"src":621},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-1x1.jpg",[627,628,629,630,631,632,633],"bamia","okra stew","iraqi lamb stew","dried lime","noomi basra","marag","one pot",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":564,"region":605,"baseServings":639,"prepMinutes":640,"cookMinutes":641,"restMinutes":642,"difficulty":569,"course":643,"diet":644,"mainIngredients":645,"images":651,"keywords":661,"publishedAt":593,"updatedAt":593,"authorSlug":594},"iraqi-dolma","Iraqi Dolma (Mixed Stuffed Vegetables in One Pot)","Iraqi Dolma","دولمة عراقية",6,75,110,15,[572],[574,611],[646,473,647,648,649,650],"rice","eggplant","bell-pepper","pomegranate-molasses","tamarind",[652,655,657,659],{"alt":653,"src":654},"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":653,"src":656},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-1x1.jpg",[662,663,664,665,666,667,633],"dolma","stuffed vegetables","iraqi","vine leaves","lamb and rice","pomegranate molasses",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":564,"region":673,"baseServings":639,"prepMinutes":674,"cookMinutes":606,"restMinutes":458,"difficulty":675,"course":676,"diet":679,"mainIngredients":682,"images":688,"keywords":698,"publishedAt":593,"updatedAt":593,"authorSlug":594},"kahi-wa-geymar","Kahi wa Geymar (Iraqi Buttery Pastry with Clotted Cream)","Kahi wa Geymar","كاهي وقيمر","Baghdad",40,"medium",[677,678],"breakfast","dessert",[680,681],"vegetarian","nut-free",[683,684,685,686,687],"flour","butter","heavy-cream","cardamom","rose-water",[689,692,694,696],{"alt":690,"src":691},"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":690,"src":693},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-1x1.jpg",[699,700,701,702,703,704,705],"kahi","geymar","iraqi breakfast","layered pastry","clotted cream","baghdad","cardamom syrup",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":564,"region":605,"baseServings":674,"prepMinutes":711,"cookMinutes":712,"restMinutes":485,"difficulty":675,"course":713,"diet":715,"mainIngredients":716,"images":718,"keywords":728,"publishedAt":593,"updatedAt":593,"authorSlug":594},"kleicha","Kleicha (Iraqi Date and Cardamom Cookies)","Kleicha","كليجة",45,20,[678,714],"snack",[680,681],[683,717,686,684],"dates",[719,722,724,726],{"alt":720,"src":721},"A tray of spiral kleicha cookies with dark date filling visible in the swirl, dusted with sesame seeds","\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-1x1.jpg",[707,729,730,686,731,732,733],"iraqi cookies","date cookies","eid baking","date paste","middle eastern sweets",{"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":564,"region":565,"baseServings":566,"prepMinutes":458,"cookMinutes":567,"restMinutes":568,"difficulty":569,"course":735,"diet":736,"mainIngredients":737,"images":738,"keywords":743,"publishedAt":593,"updatedAt":593,"authorSlug":594},[571,572],[574],[453,473,482,486,478],[739,740,741,742],{"alt":578,"src":579},{"alt":578,"src":581},{"alt":578,"src":583},{"alt":578,"src":585},[587,588,453,589,590,591,592],{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":564,"region":749,"baseServings":566,"prepMinutes":568,"cookMinutes":458,"difficulty":675,"course":750,"diet":751,"mainIngredients":753,"images":756,"keywords":766,"publishedAt":593,"updatedAt":593,"authorSlug":594},"iraqi-masgouf","Masgouf (Iraqi Split-Grilled River Carp)","Masgouf","مسكوف","Baghdad and the Tigris",[572],[752,574,611],"pescatarian",[754,650,755,509,478],"carp","turmeric",[757,760,762,764],{"alt":758,"src":759},"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":758,"src":761},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-4x3.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-1x1.jpg",[767,768,769,770,650,704,771],"masgouf","iraqi fish","grilled carp","tigris","whole fish",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"countrySlug":564,"region":605,"baseServings":639,"prepMinutes":568,"cookMinutes":777,"restMinutes":642,"difficulty":569,"course":778,"diet":779,"mainIngredients":780,"images":782,"keywords":792,"publishedAt":593,"updatedAt":593,"authorSlug":594},"quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","Quzi","قوزي",240,[572],[574,611],[473,781,482,486,478],"basmati-rice",[783,786,788,790],{"alt":784,"src":785},"A whole roasted lamb shoulder resting on a platter of spiced rice scattered with almonds, raisins and parsley","\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-4x3.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-1x1.jpg",[773,793,794,795,796,797,798],"ghozi","iraqi lamb","slow roast lamb","spiced rice","wedding food","celebration",{"slug":800,"title":801,"shortTitle":802,"nativeName":803,"countrySlug":564,"region":673,"baseServings":804,"prepMinutes":568,"cookMinutes":642,"restMinutes":805,"difficulty":608,"course":806,"diet":808,"mainIngredients":810,"images":812,"keywords":822,"publishedAt":593,"updatedAt":593,"authorSlug":594},"samoon","Samoon (Iraqi Diamond-Shaped Bakery 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