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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":515,"pronunciation":539,"substitutions":540,"slug":553,"title":554,"shortTitle":555,"nativeName":556,"romanized":555,"countrySlug":557,"region":558,"baseServings":466,"prepMinutes":435,"cookMinutes":559,"difficulty":560,"course":561,"diet":564,"mainIngredients":567,"images":568,"keywords":578,"publishedAt":583,"updatedAt":583,"authorSlug":584,"summary":585,"localeSlug":553,"alternates":586},[394,397,400,403,406],{"answer":395,"question":396},"Look for whites that have turned completely opaque right up to the edge of the yolk, with no clear jelly left, while the yolk itself still wobbles when you shake the pan gently. That is usually 6 to 8 minutes covered over low heat. Remember that the pan keeps cooking after it leaves the stove, so pull it a shade early rather than late.","How do I know when the eggs are done?",{"answer":398,"question":399},"The sauce was not reduced enough before the eggs went in, and the eggs themselves release liquid as they cook. Cook the tomato base uncovered until a spoon dragged across the pan leaves a channel that fills back slowly, not instantly. Tinned tomatoes vary a lot in water content, so treat the timings as a guide and the visual test as the rule.","Why is my shakshuka watery?",{"answer":401,"question":402},"North African in origin — Tunisian, Libyan and Algerian kitchens all made versions long before it reached Israel, where immigrants from those countries brought it in the mid-twentieth century. It then became a national dish in Israel and travelled worldwide from there. Calling it a North African dish adopted and popularised by Israel is accurate; calling it an Israeli invention is not.","Is shakshuka Israeli or North African?",{"answer":404,"question":405},"Yes, but not in one pan. Beyond about six eggs the sauce is too crowded for the eggs to sit in a single layer and they poach unevenly. Make a large batch of sauce, then divide it between two or three pans, or bake it: ladle hot sauce into an oven dish, add the eggs and bake at 190°C for 10 to 12 minutes.","Can I make shakshuka for a crowd?",{"answer":407,"question":408},"The eggs. In shakshuka they are cracked in whole and poached in wells so each portion has an intact yolk, and the sauce is thicker and usually spicier. In menemen the eggs are stirred loosely through a softer pepper and tomato mixture until they set in curds, so the result is closer to a wet scramble. Menemen also rarely includes chilli paste or cumin.","What is the difference between shakshuka and Turkish menemen?",[410,411,412,413,414,415],"Use a wide, shallow pan rather than a deep one. The sauce needs surface area to reduce and the eggs need room to sit in a single layer.","Fry the tomato paste for a full minute until it turns from bright red to brick and smells sweet — this step supplies most of the depth.","Make wells in the sauce with the back of a spoon and crack each egg into a cup first, then slide it in. Cracking directly over a hot pan is how yolks break.","Cover the pan once the eggs are in and watch for the whites turning opaque around the yolk. Uncovered, the tops stay raw and slimy while the bottoms overcook.","Salt the sauce properly before the eggs go in. You cannot season underneath an egg once it has set.","If the sauce looks watery at the halfway point, push the lid aside and let it reduce. It is easier to loosen a thick sauce with a splash of water than to rescue a thin one.","🍳","Shakshuka is a pan of eggs poached directly in a spiced tomato and pepper sauce, eaten straight from the skillet with torn bread. The sauce is the work: onion and red peppers softened until they collapse, tomato paste fried until it darkens, cumin and sweet paprika bloomed in the oil, then tomatoes cooked down long enough that a spoon dragged through the pan leaves a track. Only then do the eggs go in, into shallow wells, covered for a few minutes so the whites set while the yolks stay liquid. The flavour is sweet-sour and gently smoky, with as much chilli heat as you decide to put in. It takes about forty minutes, most of it unattended, and it is eaten at breakfast, at midnight, and at every hour in between.","Shakshuka came to Israel with Jewish immigrants from Tunisia, Libya and Algeria in the 1950s and 1960s, and it is North African before it is anything else. The word comes from a Maghrebi Arabic root meaning a mixture or a jumble, and versions of the dish run right across the region: Tunisian ojja, often loaded with merguez or with prawns, is a close relative, and Libyan and Algerian cooks make their own variants with more caraway or more chilli. Further north, Turkish menemen scrambles the eggs loosely through the sauce rather than poaching them whole. None of these is a copy of another; they are branches of the same idea, which is that peppers, tomato and eggs cooked in one pan is one of the most efficient good meals available to anyone.\n\nIn Israel the dish moved out of North African home kitchens and into the general population through cheap cafés and, famously, through Tel Aviv and Jaffa restaurants that put it on the menu at all hours. It suited the country's eating habits perfectly: pareve or dairy at will, quick, cheap, made from vegetables that are good most of the year, and served communally in the pan. By the 1990s it had stopped being a specifically Tunisian or Libyan dish and become something everyone made, with each family arguing about whether the peppers should be roasted first, whether the tomatoes should be tinned or fresh, and whether feta is a legitimate addition or a foreign import.\n\nThe international career came later, largely through Israeli chefs cooking abroad, and the dish is now on brunch menus in cities that have never seen a jar of harissa. That travel has smoothed some edges — restaurant shakshuka is often thinner and less cooked than the original — but the home version has not changed much. The rule that has survived everywhere is that the sauce must be finished before the eggs arrive. Eggs cooked alongside a watery sauce give you soup with eggs in it.","The sauce is the make-ahead component and it improves overnight: refrigerate it up to 4 days or freeze up to 3 months, then reheat until it bubbles and crack in fresh eggs. Finished shakshuka does not store well, because reheating turns runny yolks hard and the whites rubbery. If you have leftovers, chop them roughly, warm them briefly in a pan and eat them as a spread on toast rather than trying to restore the original dish.",[421,422,423,424],"The sauce is cooked down to a jammy, spoon-tracking thickness before the eggs go in, which is the difference between shakshuka and tomato soup.","Tomato paste is fried until it darkens, adding depth that raw tinned tomato alone cannot give.","Clear visual cues for egg doneness so the yolks stay runny instead of turning chalky under the lid.","Scales from a solo breakfast to a pan for four without any change in method.",[426,427,428],"Wide 26–30 cm skillet or sauté pan with a lid","Wooden spoon","Small cup for cracking eggs",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},20,21,5,12,860,15,320,[438],"Warm pita, challah or any bread with a crust worth dragging, plus a plate of pickles and a bowl of olives.",[440,443,446],{"name":441,"description":442},"Green shakshuka","Swap the tomato base for spinach, chard, leek and green chilli cooked down in olive oil, finished with lemon. Modern, common in Tel Aviv cafés, and much lighter.",{"name":444,"description":445},"Shakshuka with merguez","Brown sliced merguez sausage in the pan first and build the sauce in the spiced fat it leaves behind — closer to Tunisian ojja and considerably richer.",{"name":447,"description":448},"Shakshuka with feta and olives","Crumble feta between the eggs and scatter chopped green olives over the sauce. A dairy version, so it belongs to a dairy meal rather than a meat one.",[450,456,461,465,470,473,477,480,484,487,492,495,498,501,505,509,512],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},3,"olive-oil","olive oil","tbsp","For the sauce",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"onion","large onion, finely chopped","piece",{"qty":462,"ref":463,"name":464,"unit":460,"group":455},2,"bell-pepper","red bell peppers, in 1 cm dice",{"qty":466,"ref":467,"name":468,"unit":469,"group":455},4,"garlic","garlic cloves, thinly sliced","clove",{"qty":462,"ref":471,"name":472,"unit":454,"group":455},"tomato-paste","tomato paste",{"qty":462,"ref":474,"name":475,"unit":476,"group":455},"cumin","ground cumin","tsp",{"qty":462,"ref":478,"name":479,"unit":476,"group":455},"paprika","sweet paprika",{"qty":481,"ref":482,"name":483,"unit":476,"group":455,"optional":8},0.5,"caraway","ground caraway",{"qty":457,"ref":485,"name":486,"unit":454,"group":455},"harissa","harissa, or more to taste",{"qty":488,"ref":489,"name":490,"unit":491,"group":455},800,"tomato","tinned plum tomatoes, crushed by hand","g",{"qty":457,"name":493,"note":494,"unit":476,"group":455,"optional":8},"sugar","only if the tomatoes are sharp",{"qty":496,"name":497,"unit":476,"group":455},1.5,"fine salt",{"qty":481,"ref":499,"name":500,"unit":476,"group":455},"black-pepper","black pepper, freshly ground",{"qty":502,"ref":503,"name":503,"unit":460,"group":504},6,"eggs","To finish",{"qty":506,"ref":507,"name":508,"unit":491,"group":504,"optional":8},80,"feta","feta, crumbled",{"qty":451,"ref":510,"name":511,"unit":454,"group":504},"parsley","flat-leaf parsley or cilantro, chopped",{"qty":466,"ref":513,"name":514,"unit":460,"group":504},"pita-bread","pita or other bread, warmed",[516,520,524,529,532,536],{"text":517,"title":518,"timerSeconds":519},"Warm the olive oil in a wide skillet over medium heat and cook the onion and diced peppers with a pinch of salt for 12–15 minutes, stirring now and then. Do not rush this: the peppers should go completely limp and start to sweeten, with the onion turning translucent and gold at the edges.","Soften the peppers and onion",840,{"tip":521,"text":522,"title":523},"This is where most of the depth is built. Stop as soon as it smells toasty; burnt paprika turns bitter fast.","Add the sliced garlic and cook for a minute until it smells sweet rather than raw, then stir in the tomato paste, cumin, paprika, caraway and harissa. Keep the spoon moving for a full minute — the paste should darken from bright red to brick and the oil around it should stain orange.","Bloom the garlic and spices",{"tip":525,"text":526,"title":527,"timerSeconds":528},"Season now. Once the eggs are in you cannot fix the sauce underneath them.","Tip in the crushed tomatoes with the sugar if using, plus a splash of water to rinse the tin. Simmer uncovered over medium-low heat for 15–20 minutes, until the sauce is thick enough that a spoon dragged across the pan leaves a channel that fills back slowly. Taste and season firmly with salt and pepper.","Cook the sauce down",1020,{"text":530,"title":531},"Turn the heat to low. Press six shallow wells into the sauce with the back of a spoon, crack each egg into a cup and slide it into its well. Scatter over the feta if you are using it and season the egg whites lightly with salt.","Make wells and add the eggs",{"text":533,"title":534,"timerSeconds":535},"Cover the pan and cook for 6–8 minutes, checking at six. The whites should be fully opaque right to the edge of the yolk with no clear jelly left, while the yolks still tremble when you shake the pan. Pull the pan off the heat a shade early — it keeps cooking on the way to the table.","Cover and poach",400,{"text":537,"title":538},"Scatter the parsley over the top, set the pan on a board in the middle of the table and hand round warm bread. Everyone digs into the shared pan, spooning sauce and one egg at a time onto their bread.","Serve from the pan","shak-SHOO-kah",[541,545,549],{"note":542,"swap":543,"original":544},"Cuts fifteen minutes and adds a smoky note. Add them with the tomatoes rather than at the start, since they are already soft.","Jarred roasted red peppers, drained and chopped","Fresh red peppers",{"note":546,"swap":547,"original":548},"Harissa brings garlic, caraway and chilli in one spoon; the substitute gets the heat but not the roundness.","A teaspoon of chilli flakes plus an extra half teaspoon of paprika","Harissa",{"note":550,"swap":551,"original":552},"Better in high summer and worse the rest of the year. Grated fresh tomatoes need about ten extra minutes of reduction.","800 g of very ripe fresh tomatoes, grated on a box grater","Tinned plum tomatoes","israeli-shakshuka","Shakshuka (Eggs Poached in Spiced Pepper and Tomato)","Shakshuka","שקשוקה","israel","North African kitchens, adopted nationally",35,"easy",[562,563],"breakfast","main",[565,566],"vegetarian","gluten-free",[503,489,463,478],[569,572,574,576],{"alt":570,"src":571},"Skillet of thick red pepper and tomato sauce with six poached eggs, crumbled feta and chopped parsley","\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-4x3.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-1x1.jpg",[579,503,489,562,580,581,582,565],"shakshuka","israeli","north african","one pan","2026-08-20","dishroute-kitchen","Eggs cracked into a thick sauce of slow-cooked peppers, tomato, garlic and cumin, covered until the whites just set, then carried to the table in the pan for everyone to mop with bread.",{"en":587},"\u002Frecipe\u002Fisraeli-shakshuka",{"items":589,"total":596,"page":457,"limit":873,"hasMore":874},[590,625,660,687,718,748,779,807,838,863],{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"romanized":593,"countrySlug":557,"region":595,"baseServings":596,"prepMinutes":597,"cookMinutes":598,"restMinutes":599,"difficulty":600,"course":601,"diet":603,"mainIngredients":605,"images":609,"keywords":619,"publishedAt":583,"updatedAt":583,"authorSlug":584},"challah","Challah (Braided Egg Bread for Shabbat)","Challah","חלה","Ashkenazi tradition, baked across the country",10,40,30,150,"medium",[602],"bread",[565,604],"dairy-free",[606,503,607,608],"flour","yeast","honey",[610,613,615,617],{"alt":611,"src":612},"Tall six-strand braided challah with a glossy deep bronze crust scattered with sesame seeds","\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-1x1.jpg",[591,620,621,622,623,624,580],"braided bread","shabbat","egg bread","jewish baking","enriched dough",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"romanized":630,"countrySlug":557,"region":631,"baseServings":502,"prepMinutes":559,"cookMinutes":632,"restMinutes":633,"difficulty":634,"course":635,"diet":636,"mainIngredients":638,"images":642,"keywords":652,"publishedAt":583,"updatedAt":583,"authorSlug":584},"cholent","Cholent (Overnight Sabbath Beef and Barley Stew)","Cholent","טשאָלנט","Cholent \u002F Tsholnt","Ashkenazi kitchens, Jerusalem and Bnei Brak",780,480,"hard",[563],[604,637],"nut-free",[639,640,641,458],"beef-chuck","pearl-barley","potato",[643,646,648,650],{"alt":644,"src":645},"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":644,"src":647},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-1x1.jpg",[626,653,654,655,656,657,658,659],"sabbath stew","overnight","beef","barley","ashkenazi","hamin","slow cooked",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"romanized":663,"countrySlug":557,"region":665,"baseServings":466,"prepMinutes":430,"cookMinutes":559,"difficulty":600,"course":666,"diet":668,"mainIngredients":670,"images":672,"keywords":682,"publishedAt":583,"updatedAt":583,"authorSlug":584},"chraime","Chraime (Holiday Fish in Sweet-Hot Pepper Sauce)","Chraime","חריימה","North African communities, Negev and the coast",[563,667],"appetizer",[669,604,566],"pescatarian",[671,478,467,489],"white-fish",[673,676,678,680],{"alt":674,"src":675},"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":674,"src":677},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-1x1.jpg",[661,683,478,684,685,686,581,580],"fish","libyan jewish","rosh hashanah","holiday",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"romanized":692,"countrySlug":557,"region":693,"baseServings":466,"prepMinutes":598,"cookMinutes":430,"restMinutes":694,"difficulty":600,"course":695,"diet":698,"mainIngredients":700,"images":703,"keywords":713,"publishedAt":583,"updatedAt":583,"authorSlug":584},"israeli-falafel","Israeli Falafel (Chickpea Fritters in Pita with Amba)","Israeli Falafel","פלאפל","Falafel","Nationwide, strongest in Tel Aviv and Jerusalem",720,[696,697],"street-food","snack",[565,699,604],"vegan",[701,510,702,513],"chickpeas","tahini",[704,707,709,711],{"alt":705,"src":706},"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":705,"src":708},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-1x1.jpg",[714,701,715,580,716,717,702,699],"falafel","street food","levantine","amba",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"romanized":723,"countrySlug":557,"region":724,"baseServings":466,"prepMinutes":598,"cookMinutes":725,"restMinutes":726,"difficulty":600,"course":727,"diet":728,"mainIngredients":730,"images":732,"keywords":742,"publishedAt":583,"updatedAt":583,"authorSlug":584},"israeli-shawarma","Israeli Shawarma (Spit-Roast Turkey Thigh in Laffa)","Israeli Shawarma","שווארמה","Shawarma","Nationwide",70,240,[563,696],[604,729],"halal-friendly",[731,474,702,458],"turkey",[733,736,738,740],{"alt":734,"src":735},"Shaved spiced turkey shawarma piled into an open laffa flatbread with tahini, chopped salad, pickles and amba","\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-1x1.jpg",[743,731,744,745,746,717,747],"shawarma","baharat","laffa","israeli street food","spit roast",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"romanized":751,"countrySlug":557,"region":753,"baseServings":502,"prepMinutes":435,"cookMinutes":435,"restMinutes":754,"difficulty":560,"course":755,"diet":757,"mainIngredients":758,"images":763,"keywords":773,"publishedAt":583,"updatedAt":583,"authorSlug":584},"israeli-malabi","Malabi (Rosewater Milk Pudding with Red Syrup)","Malabi","מלבי","Levantine kitchens, sold from kiosks nationwide",180,[756],"dessert",[565,566],[759,760,761,762],"milk","cornstarch","rose-water","peanuts",[764,767,769,771],{"alt":765,"src":766},"Glass of pale set milk pudding under bright red syrup, topped with shredded coconut and crushed peanuts","\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero.jpg",{"alt":765,"src":768},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-4x3.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-1x1.jpg",[774,775,776,777,756,580,716,778],"malabi","muhallabia","milk pudding","rose water","no-bake",{"slug":780,"title":781,"shortTitle":782,"nativeName":783,"romanized":782,"countrySlug":557,"region":784,"baseServings":502,"prepMinutes":598,"cookMinutes":785,"difficulty":560,"course":786,"diet":788,"mainIngredients":789,"images":790,"keywords":800,"publishedAt":583,"updatedAt":583,"authorSlug":584},"israeli-matbucha","Matbucha (Slow-Cooked Tomato and Roasted Pepper Salad)","Matbucha","מטבוחה","Moroccan and Algerian kitchens, now nationwide",105,[667,787],"side",[565,699,566,604],[489,463,467,478],[791,794,796,798],{"alt":792,"src":793},"Shallow dish of dark red matbucha, thick with peeled pepper strips and slicked with olive oil, bread 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yehuda",{"slug":839,"title":840,"shortTitle":841,"nativeName":842,"romanized":841,"countrySlug":557,"region":843,"baseServings":466,"prepMinutes":598,"cookMinutes":844,"restMinutes":754,"difficulty":560,"course":845,"diet":846,"mainIngredients":847,"images":849,"keywords":859,"publishedAt":583,"updatedAt":583,"authorSlug":584},"sabich","Sabich (Iraqi-Jewish Aubergine and Egg Pita)","Sabich","סביח","Ramat Gan and greater Tel Aviv",45,[696,562],[565,604],[848,503,702,513],"eggplant",[850,853,855,857],{"alt":851,"src":852},"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":851,"src":854},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-16x9.jpg",{"alt":851,"src":856},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-4x3.jpg",{"alt":851,"src":858},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-1x1.jpg",[839,860,848,861,717,862,746,565],"aubergine","pita","iraqi jewish",{"slug":553,"title":554,"shortTitle":555,"nativeName":556,"romanized":555,"countrySlug":557,"region":558,"baseServings":466,"prepMinutes":435,"cookMinutes":559,"difficulty":560,"course":864,"diet":865,"mainIngredients":866,"images":867,"keywords":872,"publishedAt":583,"updatedAt":583,"authorSlug":584},[562,563],[565,566],[503,489,463,478],[868,869,870,871],{"alt":570,"src":571},{"alt":570,"src":573},{"alt":570,"src":575},{"alt":570,"src":577},[579,503,489,562,580,581,582,565],24,false,1788563785870]