[{"data":1,"prerenderedAt":906},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:israeli-falafel:en":392,"recipe:country:israel":623},[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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":538,"pronunciation":569,"substitutions":570,"slug":583,"title":584,"shortTitle":585,"nativeName":586,"romanized":587,"countrySlug":588,"region":589,"baseServings":522,"prepMinutes":590,"cookMinutes":591,"restMinutes":592,"difficulty":593,"course":594,"diet":597,"mainIngredients":601,"images":602,"keywords":612,"publishedAt":618,"updatedAt":618,"authorSlug":619,"summary":620,"localeSlug":583,"alternates":621},[394,397,400,403,406],{"answer":395,"question":396},"Almost always too much moisture or too fine a grind. Drain the soaked chickpeas thoroughly and pat them dry, squeeze the liquid out of the chopped onion, and grind to a coarse crumb rather than a smooth paste. If a test ball still breaks up, work in a tablespoon or two of chickpea flour and chill the mixture for another 30 minutes before trying again.","Why does my falafel fall apart in the oil?",{"answer":398,"question":399},"No — this is the one non-negotiable rule. Cooked chickpeas have lost the raw starch that binds the mixture, so they turn to purée, absorb oil like a sponge and produce a heavy, greasy fritter that often disintegrates. You must start with dried chickpeas soaked in cold water for 12 to 24 hours and never boiled.","Can I use tinned chickpeas for falafel?",{"answer":401,"question":402},"Amba is a sour, mustardy pickled mango sauce with turmeric and fenugreek that Iraqi Jewish immigrants brought to Israel, where it became a standard topping on falafel and sabich sandwiches. It is sold in jars at Middle Eastern grocers. The sandwich works without it, but amba is what makes it taste specifically Israeli rather than generically Levantine.","What is amba and do I need it?",{"answer":404,"question":405},"It is a shared food of the eastern Mediterranean and no single national claim holds up. Egypt has the oldest documented tradition with fava-bean ta'ameya, while chickpea falafel has been everyday street food across Palestine, Lebanon, Syria and Jordan for generations. Israel adopted it as a national street food with its own set of toppings. The recipe is common heritage, and cooking it well matters more than assigning it a flag.","Is falafel Israeli, Palestinian, Lebanese or Egyptian?",{"answer":407,"question":408},"You can, but be clear about what you are making. Brush flattened patties with oil and bake at 200°C for about 25 minutes, turning once. The result is a decent baked chickpea patty — pleasant and much lighter — but it will not have the shattering thin crust and steamy interior contrast that defines fried falafel.","Can I bake falafel instead of frying it?",[410,411,412,413,414,415],"Never use tinned or pre-cooked chickpeas. They hold too much water, drink oil in the fryer and give you a soft, oily lump instead of a crisp shell.","Grind the mixture coarse, roughly the texture of wet couscous. If it turns into smooth paste the fritters go dense and heavy.","Chill the ground mixture for at least half an hour before shaping — cold mixture holds its shape and is far less likely to break apart in the oil.","Add the baking powder and any water only to the portion you are about to fry. It starts working immediately and a mixture left standing with it goes slack.","Fry a single test ball first. If it disintegrates, work in a spoonful of chickpea flour; if it is hard and tight, the grind was too fine.","Oil at 170–175°C. Hotter and the outside blackens over a raw centre; cooler and the fritters soak up fat before they set.","🧆","Falafel is a fritter of chickpeas that were never cooked before they hit the oil. Dried chickpeas soak overnight until they are soft enough to grind but still raw, then go through a mincer with parsley, cilantro, onion, garlic and cumin into a damp green rubble that holds together only because the starch inside the beans is still doing its job. Fried, the outside turns dark and brittle, the inside stays herb-flecked and steamy, and the whole thing has about four minutes of glory before it starts to go leathery. In Israel it is rarely eaten alone: five or six balls get crushed into a pita already lined with hummus and tahini, then loaded with tomato and cucumber salad, pickles, fried aubergine if the stand is generous, and a stripe of amba, the tart yellow pickled-mango sauce that Iraqi immigrants made standard.","Falafel belongs to the eastern Mediterranean as a whole, and its ownership is argued over more than almost any other food in the region. Egyptians make ta'ameya from split fava beans and have written records of it well before the chickpea version became widespread; Palestinians, Lebanese, Syrians and Jordanians have made chickpea falafel for generations as everyday street food and as fasting food. Any claim that one nation invented it is not supportable, and this recipe does not make one. What can be said plainly is that falafel became a national street food in Israel in a way it did not elsewhere, and that the Israeli version has a recognisable shape: chickpeas only rather than fava, a generous hand with parsley and cilantro, and a set of toppings — amba, pickles, chopped salad, tahini — that turned a fritter into a full sandwich.\n\nThe reasons were practical. Falafel was cheap, it needed no refrigeration, it was pareve under kosher law and so could be eaten at any hour without clashing with a meat or dairy meal, and it fitted the ingredients that were actually available in the first decades after 1948. Immigrants from Yemen, Iraq, Morocco and the Balkans all had their own frying traditions, and the falafel stand became the common ground, with each stand adding whatever its owner's kitchen knew. The amba is a direct Iraqi contribution; the fiery green zhug on the counter is Yemenite; the pickled turnips stained pink with beetroot are Levantine.\n\nWhat separates a good falafel from a bad one is not the spice mix but the refusal to cook the chickpeas first. Tinned or boiled chickpeas make a paste that absorbs oil, collapses, and tastes like a hummus croquette. Soaked raw ones grind into something coarse and dry that seals instantly in hot fat. Every falafel argument in the region eventually returns to this point, which is the one thing everybody agrees on.","Falafel is at its best within minutes of frying and there is no honest way around that. Fried fritters keep 2 days refrigerated and revive reasonably in a 200°C oven for 8 minutes — never a microwave, which steams the crust into cardboard. The uncooked ground mixture is the better make-ahead: it keeps 2 days in the fridge and freezes for 3 months, either loose or already shaped into balls on a tray. Fry frozen balls straight from the freezer at a slightly lower temperature, adding a minute or two.",[421,422,423,424],"Built on raw soaked chickpeas, the only version that fries crisp instead of turning greasy and dense.","A coarse grind with visible herb flecks, so the inside stays green and open rather than pasty.","Includes the full sandwich — tahini sauce, salad and amba — because falafel eaten dry on a plate misses the point.","Honest about the shared Levantine origins of the dish rather than assigning it to one kitchen.",[426,427,428,429],"Food processor or meat grinder","Deep heavy pot or wok for frying","Slotted spoon or spider","Kitchen thermometer",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},34,72,15,980,24,690,[438],"Fresh pita or laffa, hummus, tahini sauce, chopped tomato and cucumber salad, pickled cucumbers, pink pickled turnip and amba.",[440,443,446],{"name":441,"description":442},"Falafel bourekas-style, stuffed","Press a cube of onion, a spoon of harissa or a piece of chilli into the centre of each ball before sealing it. The filling steams inside and hits you halfway through.",{"name":444,"description":445},"Green falafel","Double the parsley and cilantro and add a handful of spinach or chard. The interior comes out bright green and the flavour leans herbal rather than earthy.",{"name":447,"description":448},"Falafel plate","Skip the bread and serve the fritters over hummus with tahini, chopped salad and pickles alongside — the sit-down version served in hummus restaurants.",[450,457,462,467,471,475,480,483,487,490,493,495,500,503,507,512,515,517,521,526,529,532,534],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},400,"chickpeas","dried chickpeas, soaked 12–24 hours in cold water","never tinned, never boiled","g","For the falafel",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"onion","onion, roughly chopped and squeezed dry","piece",{"qty":463,"ref":464,"name":465,"unit":466,"group":456},5,"garlic","garlic cloves","clove",{"qty":458,"ref":468,"name":469,"unit":470,"group":456},"parsley","flat-leaf parsley, thick stems removed","cup",{"qty":472,"ref":473,"name":474,"unit":470,"group":456},0.5,"cilantro","cilantro leaves",{"qty":476,"ref":477,"name":478,"unit":479,"group":456},2,"cumin","ground cumin","tsp",{"qty":458,"ref":481,"name":482,"unit":479,"group":456},"coriander-seed","ground coriander",{"qty":458,"ref":484,"name":485,"unit":486,"group":456,"optional":8},"cardamom","ground cardamom","pinch",{"qty":472,"ref":488,"name":489,"unit":479,"group":456},"chili-flakes","chilli flakes",{"qty":472,"ref":491,"name":492,"unit":479,"group":456},"black-pepper","black pepper, freshly ground",{"qty":476,"name":494,"unit":479,"group":456},"fine salt",{"qty":476,"ref":496,"name":497,"note":498,"unit":499,"group":456,"optional":8},"chickpea-flour","chickpea flour","insurance if the mixture feels wet","tbsp",{"qty":458,"name":501,"note":502,"unit":479,"group":456},"baking powder","add only just before frying",{"qty":504,"name":505,"unit":506,"group":456,"noScale":8},1.5,"neutral oil for deep frying","l",{"qty":508,"ref":509,"name":510,"unit":499,"group":511},6,"tahini","raw tahini","For the tahini sauce",{"qty":458,"ref":513,"name":514,"unit":461,"group":511},"lemon","lemon, juiced",{"qty":458,"ref":464,"name":516,"unit":466,"group":511},"garlic clove, grated to a paste",{"qty":518,"name":519,"unit":520,"group":511},100,"ice-cold water, plus more as needed","ml",{"qty":522,"ref":523,"name":524,"unit":461,"group":525},4,"pita-bread","pita breads with a good pocket","To build the sandwich",{"qty":476,"ref":527,"name":528,"unit":461,"group":525},"tomato","tomatoes, in small dice",{"qty":458,"ref":530,"name":531,"unit":461,"group":525},"cucumber","cucumber, in small dice",{"qty":522,"name":533,"unit":499,"group":525},"amba (pickled mango sauce)",{"qty":535,"name":536,"unit":537,"group":525},null,"pickled cucumbers, pink pickled turnip and zhug","to taste",[539,543,547,551,555,559,563,566],{"tip":540,"text":541,"title":542},"They will roughly triple in weight. Do not shortcut this with hot water — warm soaking ferments them.","Cover {qty:chickpeas} of dried chickpeas with at least three times their volume of cold water and leave them 12–24 hours in a cool place. They are ready when a bean splits cleanly under your thumbnail with a chalky white interior and no hard core. Drain them well and spread on a towel to dry.","Soak the chickpeas",{"tip":544,"text":545,"title":546},"Pulse, do not run the motor. A continuous blitz heats the mixture and turns it to paste.","Work in two or three batches in a food processor: pulse the chickpeas with the onion, garlic, parsley, cilantro, cumin, coriander, cardamom, chilli flakes, black pepper and salt until you have a damp, sandy rubble about the texture of wet couscous. Stop while individual green flecks are still visible.","Grind the mixture",{"text":548,"title":549,"timerSeconds":550},"Squeeze a walnut-sized lump in your fist — it should hold together and leave your palm barely damp. If water runs out, work in the chickpea flour. Cover and refrigerate the mixture for at least 30 minutes and up to two days.","Test and chill",1800,{"tip":552,"text":553,"title":554},"Cold water is what makes it go pale and fluffy; warm water gives a dull, grainy sauce.","Whisk the tahini with the lemon juice and grated garlic. It will seize into a stiff grey paste — this is correct. Add the ice water a splash at a time, whisking hard, until it loosens into a pourable, ivory-coloured cream. Season with salt.","Whip the tahini sauce",{"tip":556,"text":557,"title":558},"A cube of bread should brown in about 45 seconds at the right temperature.","Bring the frying oil to 170–175°C in a deep pot. Sprinkle the baking powder over the mixture and fold it through, then shape walnut-sized balls or thick discs with wet hands, packing each one firmly. Fry one as a test before committing to a batch.","Heat the oil and shape",{"text":560,"title":561,"timerSeconds":562},"Lower six or seven at a time into the oil and fry for 3–4 minutes, turning once, until they are deep chestnut brown and sound hollow when tapped with the spider. Lift onto a rack, not paper — paper traps steam and softens the crust. Let the oil come back up to temperature between batches.","Fry in batches",210,{"text":564,"title":565},"Warm the pitas, cut a wide opening and line the inside with tahini sauce. Drop in four or five falafel and crush them lightly with the back of a spoon so they take up the sauce, then pack in the tomato and cucumber salad, pickles and turnip.","Build the pita",{"text":567,"title":568},"Zigzag a tablespoon of amba and a final drizzle of tahini over the open top of each sandwich, add zhug if you want heat, and eat immediately while the crust is still loud.","Finish with amba","fah-LAH-fel",[571,575,579],{"note":572,"swap":573,"original":574},"Not the same — real amba is sour and funky rather than sweet — but it gives you the yellow, tangy note that the sandwich is built around. Middle Eastern grocers stock the real thing in jars.","Mango chutney thinned with lemon juice and a pinch of turmeric and fenugreek","Amba (pickled mango sauce)",{"note":576,"swap":577,"original":578},"A fava-and-chickpea mix is common in parts of the Levant and gives a softer, greener interior. Egyptian ta'ameya goes all the way to fava only.","All chickpeas","Half chickpeas, half dried fava beans",{"note":580,"swap":581,"original":582},"Workable and much less oil to deal with. Flatten the balls into thick discs first so they cook through, and accept a slightly less even crust.","Shallow fry in 2 cm of oil, turning once","Deep frying","israeli-falafel","Israeli Falafel (Chickpea Fritters in Pita with Amba)","Israeli Falafel","פלאפל","Falafel","israel","Nationwide, strongest in Tel Aviv and Jerusalem",30,20,720,"medium",[595,596],"street-food","snack",[598,599,600],"vegetarian","vegan","dairy-free",[452,468,509,523],[603,606,608,610],{"alt":604,"src":605},"Open pita packed with dark-crusted falafel balls, chopped salad, pickles and drizzles of tahini and yellow amba","\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-1x1.jpg",[613,452,614,615,616,617,509,599],"falafel","street food","israeli","levantine","amba","2026-08-20","dishroute-kitchen","Raw soaked chickpeas ground with herbs, garlic and cumin, fried to order until the crust shatters, then packed into pita with tahini, chopped salad, pickles and sharp amba.",{"en":622},"\u002Frecipe\u002Fisraeli-falafel",{"items":624,"total":631,"page":458,"limit":435,"hasMore":905},[625,658,695,725,735,765,797,826,857,883],{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"romanized":628,"countrySlug":588,"region":630,"baseServings":631,"prepMinutes":632,"cookMinutes":590,"restMinutes":633,"difficulty":593,"course":634,"diet":636,"mainIngredients":637,"images":642,"keywords":652,"publishedAt":618,"updatedAt":618,"authorSlug":619},"challah","Challah (Braided Egg Bread for Shabbat)","Challah","חלה","Ashkenazi tradition, baked across the country",10,40,150,[635],"bread",[598,600],[638,639,640,641],"flour","eggs","yeast","honey",[643,646,648,650],{"alt":644,"src":645},"Tall six-strand braided challah with a glossy deep bronze crust scattered with sesame seeds","\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-1x1.jpg",[626,653,654,655,656,657,615],"braided bread","shabbat","egg bread","jewish baking","enriched dough",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":663,"countrySlug":588,"region":664,"baseServings":508,"prepMinutes":665,"cookMinutes":666,"restMinutes":667,"difficulty":668,"course":669,"diet":671,"mainIngredients":673,"images":677,"keywords":687,"publishedAt":618,"updatedAt":618,"authorSlug":619},"cholent","Cholent (Overnight Sabbath Beef and Barley Stew)","Cholent","טשאָלנט","Cholent \u002F Tsholnt","Ashkenazi kitchens, Jerusalem and Bnei Brak",35,780,480,"hard",[670],"main",[600,672],"nut-free",[674,675,676,459],"beef-chuck","pearl-barley","potato",[678,681,683,685],{"alt":679,"src":680},"Cast-iron pot of dark overnight stew with chunks of beef, whole potatoes, beans, barley and peeled brown eggs on top","\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-1x1.jpg",[659,688,689,690,691,692,693,694],"sabbath stew","overnight","beef","barley","ashkenazi","hamin","slow cooked",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"romanized":698,"countrySlug":588,"region":700,"baseServings":522,"prepMinutes":591,"cookMinutes":665,"difficulty":593,"course":701,"diet":703,"mainIngredients":706,"images":709,"keywords":719,"publishedAt":618,"updatedAt":618,"authorSlug":619},"chraime","Chraime (Holiday Fish in Sweet-Hot Pepper Sauce)","Chraime","חריימה","North African communities, Negev and the coast",[670,702],"appetizer",[704,600,705],"pescatarian","gluten-free",[707,708,464,527],"white-fish","paprika",[710,713,715,717],{"alt":711,"src":712},"Thick white fish steaks poaching in a shallow pan of deep red pepper and paprika sauce with cilantro and lemon wedges","\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-1x1.jpg",[696,720,708,721,722,723,724,615],"fish","libyan jewish","rosh hashanah","holiday","north african",{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"romanized":587,"countrySlug":588,"region":589,"baseServings":522,"prepMinutes":590,"cookMinutes":591,"restMinutes":592,"difficulty":593,"course":726,"diet":727,"mainIngredients":728,"images":729,"keywords":734,"publishedAt":618,"updatedAt":618,"authorSlug":619},[595,596],[598,599,600],[452,468,509,523],[730,731,732,733],{"alt":604,"src":605},{"alt":604,"src":607},{"alt":604,"src":609},{"alt":604,"src":611},[613,452,614,615,616,617,509,599],{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"romanized":740,"countrySlug":588,"region":741,"baseServings":522,"prepMinutes":590,"cookMinutes":742,"restMinutes":743,"difficulty":593,"course":744,"diet":745,"mainIngredients":747,"images":749,"keywords":759,"publishedAt":618,"updatedAt":618,"authorSlug":619},"israeli-shawarma","Israeli Shawarma (Spit-Roast Turkey Thigh in Laffa)","Israeli Shawarma","שווארמה","Shawarma","Nationwide",70,240,[670,595],[600,746],"halal-friendly",[748,477,509,459],"turkey",[750,753,755,757],{"alt":751,"src":752},"Shaved spiced turkey shawarma piled into an open laffa flatbread with tahini, chopped salad, pickles and amba","\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-1x1.jpg",[760,748,761,762,763,617,764],"shawarma","baharat","laffa","israeli street food","spit roast",{"slug":766,"title":767,"shortTitle":768,"nativeName":769,"romanized":768,"countrySlug":588,"region":770,"baseServings":508,"prepMinutes":433,"cookMinutes":433,"restMinutes":771,"difficulty":772,"course":773,"diet":775,"mainIngredients":776,"images":781,"keywords":791,"publishedAt":618,"updatedAt":618,"authorSlug":619},"israeli-malabi","Malabi (Rosewater Milk Pudding with Red Syrup)","Malabi","מלבי","Levantine kitchens, sold from kiosks nationwide",180,"easy",[774],"dessert",[598,705],[777,778,779,780],"milk","cornstarch","rose-water","peanuts",[782,785,787,789],{"alt":783,"src":784},"Glass of pale set milk pudding under bright red syrup, topped with shredded coconut and crushed peanuts","\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-1x1.jpg",[792,793,794,795,774,615,616,796],"malabi","muhallabia","milk pudding","rose water","no-bake",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"romanized":800,"countrySlug":588,"region":802,"baseServings":508,"prepMinutes":590,"cookMinutes":803,"difficulty":772,"course":804,"diet":806,"mainIngredients":807,"images":809,"keywords":819,"publishedAt":618,"updatedAt":618,"authorSlug":619},"israeli-matbucha","Matbucha (Slow-Cooked Tomato and Roasted Pepper Salad)","Matbucha","מטבוחה","Moroccan and Algerian kitchens, now nationwide",105,[702,805],"side",[598,599,705,600],[527,808,464,708],"bell-pepper",[810,813,815,817],{"alt":811,"src":812},"Shallow dish of dark red matbucha, thick with peeled pepper strips and slicked with olive oil, bread alongside","\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero.jpg",{"alt":811,"src":814},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-16x9.jpg",{"alt":811,"src":816},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-4x3.jpg",{"alt":811,"src":818},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-1x1.jpg",[820,821,822,527,823,824,615,825],"matbucha","cooked salad","roasted peppers","salatim","moroccan","vegan dip",{"slug":827,"title":828,"shortTitle":829,"nativeName":830,"romanized":831,"countrySlug":588,"region":832,"baseServings":522,"prepMinutes":833,"cookMinutes":591,"restMinutes":834,"difficulty":593,"course":835,"diet":836,"mainIngredients":837,"images":841,"keywords":851,"publishedAt":618,"updatedAt":618,"authorSlug":619},"jerusalem-mixed-grill","Meorav Yerushalmi (Jerusalem Mixed Grill)","Meorav Yerushalmi","מעורב ירושלמי","Me'orav Yerushalmi","Jerusalem, Mahane Yehuda market",25,60,[670,595],[600,746],[838,839,459,840],"chicken-liver","chicken","turmeric",[842,845,847,849],{"alt":843,"src":844},"Cast-iron pan of seared chicken livers, hearts and thigh strips with turmeric-stained onions and chopped parsley","\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero.jpg",{"alt":843,"src":846},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-16x9.jpg",{"alt":843,"src":848},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-4x3.jpg",{"alt":843,"src":850},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-1x1.jpg",[852,853,854,855,856,615,840],"meorav yerushalmi","jerusalem mixed grill","chicken liver","offal","mahane yehuda",{"slug":858,"title":859,"shortTitle":860,"nativeName":861,"romanized":860,"countrySlug":588,"region":862,"baseServings":522,"prepMinutes":590,"cookMinutes":863,"restMinutes":771,"difficulty":772,"course":864,"diet":866,"mainIngredients":867,"images":869,"keywords":879,"publishedAt":618,"updatedAt":618,"authorSlug":619},"sabich","Sabich (Iraqi-Jewish Aubergine and Egg Pita)","Sabich","סביח","Ramat Gan and greater Tel Aviv",45,[595,865],"breakfast",[598,600],[868,639,509,523],"eggplant",[870,873,875,877],{"alt":871,"src":872},"Pita stuffed with fried aubergine slices, brown egg rounds, potato and chopped salad, topped with tahini and yellow amba","\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero.jpg",{"alt":871,"src":874},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-16x9.jpg",{"alt":871,"src":876},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-4x3.jpg",{"alt":871,"src":878},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-1x1.jpg",[858,880,868,881,617,882,763,598],"aubergine","pita","iraqi jewish",{"slug":884,"title":885,"shortTitle":886,"nativeName":887,"romanized":886,"countrySlug":588,"region":888,"baseServings":522,"prepMinutes":433,"cookMinutes":665,"difficulty":772,"course":889,"diet":890,"mainIngredients":891,"images":892,"keywords":902,"publishedAt":618,"updatedAt":618,"authorSlug":619},"israeli-shakshuka","Shakshuka (Eggs Poached in Spiced Pepper and Tomato)","Shakshuka","שקשוקה","North African kitchens, adopted nationally",[865,670],[598,705],[639,527,808,708],[893,896,898,900],{"alt":894,"src":895},"Skillet of thick red pepper and tomato sauce with six poached eggs, crumbled feta and chopped parsley","\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero.jpg",{"alt":894,"src":897},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-16x9.jpg",{"alt":894,"src":899},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-4x3.jpg",{"alt":894,"src":901},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-1x1.jpg",[903,639,527,865,615,724,904,598],"shakshuka","one pan",false,1788563760697]