[{"data":1,"prerenderedAt":886},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:israeli-shawarma:en":392,"recipe:country:israel":604},[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":526,"pronunciation":550,"substitutions":551,"slug":564,"title":565,"shortTitle":566,"nativeName":567,"romanized":568,"countrySlug":569,"region":570,"baseServings":462,"prepMinutes":571,"cookMinutes":572,"restMinutes":573,"difficulty":574,"course":575,"diet":578,"mainIngredients":581,"images":582,"keywords":592,"publishedAt":599,"updatedAt":599,"authorSlug":600,"summary":601,"localeSlug":564,"alternates":602},[394,397,400,403,406],{"answer":395,"question":396},"Yes, and this recipe is built for that. Stack the marinated slices tightly on a metal skewer or press them into a loaf tin to form a solid block, then roast it. You lose some of the lacquered outer crust that hours of rotation produce, but you keep the important part, which is fat rendering down through the layers and basting the meat below it.","Can I make shawarma without a vertical spit?",{"answer":398,"question":399},"Cost and supply. Turkey has been produced in large quantities in Israel for decades and thigh meat was far cheaper than lamb, so stands built their stacks from it and interleaved lamb fat to supply the richness the turkey lacks. It also takes a heavy spice marinade well. Lamb, veal and chicken shawarma all exist there too, but turkey became the default.","Why is Israeli shawarma made with turkey?",{"answer":401,"question":402},"A baharat-style warm blend rather than a hot one: cumin and coriander as the base, with turmeric for colour, plus cardamom, cinnamon, allspice, black pepper and paprika in smaller amounts. Some cooks add a pinch of cloves or nutmeg. Chilli heat is not part of the marinade — it comes at the end from zhug or harissa on the sandwich.","What spices go into shawarma seasoning?",{"answer":404,"question":405},"As thin as your knife will allow, ideally 2 to 3 mm, cut against the grain from the rested block. Thin shavings have more browned surface per bite and stay tender; thick chunks read as roast meat rather than shawarma. Chilling the roasted block for 30 minutes before slicing makes very thin cuts considerably easier.","How thin should the meat be sliced?",{"answer":407,"question":408},"Yes, and it is better for it — 4 hours is the minimum and 24 hours is ideal. Because this marinade is oil and lemon based rather than heavily acidic, the meat will not turn mushy over a long soak the way it can in a vinegar or yogurt marinade. Keep it covered and refrigerated, and stack the skewer straight from the fridge.","Can I marinate the meat overnight?",[410,411,412,413,414,415],"Turkey thigh only. Breast meat has no fat to carry it through the roast and will be dry however carefully you cook it.","Slice the meat 5 mm thick across the grain before marinating, so every layer is seasoned rather than just the outside of a whole joint.","Do not skip the lamb fat. It is the ingredient doing the basting, and without it you have spiced roast turkey rather than shawarma.","Pack the skewer tight and press the stack down hard. Gaps let heat in and dry the interior instead of steaming it.","Rest the block 15 minutes before slicing, then shave it as thin as you can manage with a long sharp knife.","Warm the laffa or pita over a dry pan or a flame for a few seconds. Cold flatbread splits the moment you roll it.","🌯","Shawarma is meat cooked in a stack rather than in pieces. Thin slices of marinated turkey thigh are layered onto a vertical skewer, interleaved with lamb fat, and turned against heat for hours; as the fat renders it runs down through the layers and bastes everything below it, which is the entire trick and the reason a plate of grilled turkey never tastes like shawarma. The outer surface dries and crisps, gets shaved off, and the next layer takes its turn. In Israel the meat is usually turkey rather than lamb or beef, seasoned with a warm baharat mix heavy on cumin, coriander, turmeric and cardamom, and it goes into a laffa or a pita with tahini, amba, chopped salad and pickles — and, at most stands, a handful of chips pushed in on top. This home version stacks the same way on a skewer and roasts it in the oven.","Shawarma is the Levantine branch of a family of spit-roasted meats that traces to the Ottoman döner kebab, where the older method of grilling meat horizontally over coals was turned on its end so the stack could self-baste. The technique spread across the eastern Mediterranean and beyond during the nineteenth and twentieth centuries, picking up local names and local spice blends: döner in Turkey, gyros in Greece, shawarma across the Arab world, tacos al pastor in Mexico by way of Lebanese immigrants. The word itself comes from the Turkish çevirme, meaning turning.\n\nWhat happened in Israel was mainly a matter of economics. Lamb was expensive and turkey was not: the country produced a great deal of it, thigh meat was cheap, and it turned out to take a spice marinade extremely well while staying moist under a fat cap. Turkey shawarma became the standard, with the missing lamb flavour supplied by layers of lamb fat, or in some places by alternating turkey with lamb or veal. The toppings came from the same immigrant kitchens that shaped falafel: Iraqi amba, Yemenite zhug, Levantine tahini and pickles, plus the Israeli habit of adding chips to a sandwich that already contains a full meal.\n\nThe honest limitation of any home version is the spit. A domestic oven cannot reproduce hours of slow rotation against a vertical grill, so the crust never gets quite as lacquered and the shaving is never quite as thin. Stacking the marinated slices tightly on a skewer and roasting them as a single block gets you most of the way there, especially if you finish the sliced meat in a hot pan for a minute so the edges catch. That last step is not a compromise — plenty of stands do exactly the same thing with meat that has come off the spit and cooled.","The roasted block keeps better than the shavings: wrap it whole and refrigerate up to 3 days, slicing only what you need and searing the slices in a hot dry pan to bring the edges back. Shaved meat left loose in a container dries out within a day. The block also freezes well for 2 months, either whole or in thick portions — thaw fully in the fridge before slicing, since frozen meat shreds rather than shaves. Reheat only in a pan; a microwave turns the fat rubbery.",[421,422,423,424],"Stacks the marinated slices into a solid block so the fat bastes downward, the same mechanism that makes spit shawarma work.","Uses turkey thigh rather than breast, which stays juicy through a long roast instead of drying into sawdust.","A full baharat marinade with a yogurt-free acid base, so the meat keeps a clean roasted flavour rather than turning tangy.","Finishes the shavings in a hot pan for the crisp edges a home oven cannot produce on its own.",[426,427,428,429],"Long metal skewer, or a loaf tin","Roasting tray with a rack","Long sharp carving knife","Heavy frying pan for finishing",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},40,54,6,1150,52,780,[438],"Laffa or pita, hummus, tahini sauce, chopped salad, pickled cucumbers, pink pickled turnip, zhug and thin chips.",[440,443,446],{"name":441,"description":442},"Shawarma plate","Serve the shaved meat over rice or chips with hummus, salad and pickles around it instead of wrapping it. The standard sit-down order in Israeli shawarma restaurants.",{"name":444,"description":445},"Lamb and veal stack","Alternate thin slices of lamb shoulder and veal with the fat layers for a heavier, more traditional Levantine shawarma. Roast it 20 minutes longer at the same temperature.",{"name":447,"description":448},"Shawarma with chips inside","Push a handful of hot thin chips into the wrap before rolling. Standard at stands across the country and structurally more sensible than it sounds.",[450,456,461,467,471,474,479,484,487,490,493,497,500,503,506,508,512,514,517,520,522],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1,"turkey","boneless turkey thigh, skin removed, in 5 mm slices","kg","For the meat",{"qty":457,"name":458,"note":459,"unit":460,"group":455},150,"lamb fat, in thin sheets","ask your butcher; fatty lamb shoulder trimmings also work","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":466},4,"olive-oil","olive oil","tbsp","For the marinade",{"qty":451,"ref":468,"name":469,"unit":470,"group":466},"lemon","lemon, juiced","piece",{"qty":451,"ref":472,"name":473,"unit":470,"group":466},"onion","onion, coarsely grated with its juice",{"qty":475,"ref":476,"name":477,"unit":478,"group":466},5,"garlic","garlic cloves, crushed","clove",{"qty":480,"ref":481,"name":482,"unit":483,"group":466},2,"cumin","ground cumin","tsp",{"qty":480,"ref":485,"name":486,"unit":483,"group":466},"coriander-seed","ground coriander",{"qty":451,"ref":488,"name":489,"unit":483,"group":466},"turmeric","ground turmeric",{"qty":480,"ref":491,"name":492,"unit":483,"group":466},"paprika","sweet paprika",{"qty":494,"ref":495,"name":496,"unit":483,"group":466},0.5,"cardamom","ground cardamom",{"qty":494,"ref":498,"name":499,"unit":483,"group":466},"cinnamon","ground cinnamon",{"qty":494,"ref":501,"name":502,"unit":483,"group":466},"allspice","ground allspice",{"qty":451,"ref":504,"name":505,"unit":483,"group":466},"black-pepper","black pepper, freshly ground",{"qty":480,"name":507,"unit":483,"group":466},"fine salt",{"qty":433,"ref":509,"name":510,"unit":465,"group":511},"tahini","raw tahini whisked with lemon, garlic and ice water into a pourable sauce","To serve",{"qty":462,"name":513,"unit":470,"group":511},"laffa or large pita breads",{"qty":480,"ref":515,"name":516,"unit":470,"group":511},"tomato","tomatoes, in small dice",{"qty":451,"ref":518,"name":519,"unit":470,"group":511},"cucumber","cucumber, in small dice",{"qty":462,"name":521,"unit":465,"group":511},"amba (pickled mango sauce)",{"qty":523,"name":524,"unit":525,"group":511},null,"pickled cucumbers, pink pickled turnip, zhug and thin chips","to taste",[527,531,535,540,544,547],{"text":528,"title":529,"timerSeconds":530},"Whisk the olive oil, lemon juice, grated onion, garlic and every spice with the salt into a loose paste. Turn {qty:turkey} of sliced turkey through it until each slice is coated on both sides, then cover and refrigerate for at least 4 hours, ideally overnight.","Marinate the turkey",14400,{"tip":532,"text":533,"title":534},"No skewer? Press the same layered sequence into a loaf tin lined with baking paper — it roasts as a solid loaf.","Thread the slices onto a long skewer one at a time, laying each flat and slipping a sheet of lamb fat in after every three or four slices, with a generous cap of fat on top. Press the whole stack down hard so it forms a dense block with no daylight between layers.","Build the stack",{"tip":536,"text":537,"title":538,"timerSeconds":539},"Baste the stack with the fat collecting in the tray every 20 minutes. That drip is the whole point of the method.","Set the skewer across a roasting tray, or the tin on a middle shelf, and roast at 180°C for 55–70 minutes. It is done when the fat cap has melted away to a brown glaze, the outside is deeply coloured, and a skewer pushed into the centre comes out hot to the touch.","Roast slowly",3600,{"text":541,"title":542,"timerSeconds":543},"Rest the block for 15 minutes, then shave it with a long knife into slices 2–3 mm thick, working down the outside of the stack in the same way a spit is shaved. Keep the shavings loose rather than pressed into a pile.","Rest and shave",900,{"text":545,"title":546},"Get a heavy pan very hot with a spoonful of the rendered fat and throw in the shavings in a single layer for 60–90 seconds without stirring, until the edges catch and curl. Toss once and tip straight out — any longer and the meat dries.","Crisp the shavings",{"text":548,"title":549},"Warm the laffa over a flame until it puffs and softens, spread it with tahini, lay a line of meat down the middle and pile on the chopped salad, pickles, chips and a heavy zigzag of amba. Fold in the ends, roll tight and wrap the base in paper.","Wrap and serve","shah-WAR-mah",[552,556,560],{"note":553,"swap":554,"original":555},"Chicken behaves almost identically and cooks a little faster. Lamb shoulder makes a richer, more Levantine version and needs about 20 minutes longer.","Boneless chicken thighs, or lamb shoulder cut into thin slices","Turkey thigh",{"note":557,"swap":558,"original":559},"Oil alone drips off instead of rendering slowly, so the effect is weaker. Butchers will usually give you lamb fat for very little if you ask.","Fatty lamb shoulder trimmings, or 4 tablespoons of olive oil plus 3 rashers of unsmoked fatty meat between the layers","Lamb fat",{"note":561,"swap":562,"original":563},"A rough approximation of the sour, mustardy original. It is worth buying a jar of the real thing if you have a Middle Eastern grocer nearby.","Mango chutney thinned with lemon juice, turmeric and a pinch of fenugreek","Amba","israeli-shawarma","Israeli Shawarma (Spit-Roast Turkey Thigh in Laffa)","Israeli Shawarma","שווארמה","Shawarma","israel","Nationwide",30,70,240,"medium",[576,577],"main","street-food",[579,580],"dairy-free","halal-friendly",[452,481,509,472],[583,586,588,590],{"alt":584,"src":585},"Shaved spiced turkey shawarma piled into an open laffa flatbread with tahini, chopped salad, pickles and amba","\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-1x1.jpg",[593,452,594,595,596,597,598],"shawarma","baharat","laffa","israeli street food","amba","spit roast","2026-08-20","dishroute-kitchen","Turkey thigh marinated in baharat spices, stacked with lamb fat and roasted until the outside crisps, then shaved thin into flatbread with tahini, amba and pickles.",{"en":603},"\u002Frecipe\u002Fisraeli-shawarma",{"items":605,"total":612,"page":451,"limit":884,"hasMore":885},[606,639,674,704,734,744,777,806,836,862],{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"romanized":609,"countrySlug":569,"region":611,"baseServings":612,"prepMinutes":431,"cookMinutes":571,"restMinutes":457,"difficulty":574,"course":613,"diet":615,"mainIngredients":617,"images":622,"keywords":632,"publishedAt":599,"updatedAt":599,"authorSlug":600},"challah","Challah (Braided Egg Bread for Shabbat)","Challah","חלה","Ashkenazi tradition, baked across the country",10,[614],"bread",[616,579],"vegetarian",[618,619,620,621],"flour","eggs","yeast","honey",[623,626,628,630],{"alt":624,"src":625},"Tall six-strand braided challah with a glossy deep bronze crust scattered with sesame seeds","\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-1x1.jpg",[607,633,634,635,636,637,638],"braided bread","shabbat","egg bread","jewish baking","enriched dough","israeli",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"romanized":644,"countrySlug":569,"region":645,"baseServings":433,"prepMinutes":646,"cookMinutes":436,"restMinutes":647,"difficulty":648,"course":649,"diet":650,"mainIngredients":652,"images":656,"keywords":666,"publishedAt":599,"updatedAt":599,"authorSlug":600},"cholent","Cholent (Overnight Sabbath Beef and Barley Stew)","Cholent","טשאָלנט","Cholent \u002F Tsholnt","Ashkenazi kitchens, Jerusalem and Bnei Brak",35,480,"hard",[576],[579,651],"nut-free",[653,654,655,472],"beef-chuck","pearl-barley","potato",[657,660,662,664],{"alt":658,"src":659},"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":658,"src":661},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-1x1.jpg",[640,667,668,669,670,671,672,673],"sabbath stew","overnight","beef","barley","ashkenazi","hamin","slow cooked",{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"romanized":677,"countrySlug":569,"region":679,"baseServings":462,"prepMinutes":680,"cookMinutes":646,"difficulty":574,"course":681,"diet":683,"mainIngredients":686,"images":688,"keywords":698,"publishedAt":599,"updatedAt":599,"authorSlug":600},"chraime","Chraime (Holiday Fish in Sweet-Hot Pepper Sauce)","Chraime","חריימה","North African communities, Negev and the coast",20,[576,682],"appetizer",[684,579,685],"pescatarian","gluten-free",[687,491,476,515],"white-fish",[689,692,694,696],{"alt":690,"src":691},"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":690,"src":693},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-1x1.jpg",[675,699,491,700,701,702,703,638],"fish","libyan jewish","rosh hashanah","holiday","north african",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"romanized":709,"countrySlug":569,"region":710,"baseServings":462,"prepMinutes":571,"cookMinutes":680,"restMinutes":711,"difficulty":574,"course":712,"diet":714,"mainIngredients":716,"images":720,"keywords":730,"publishedAt":599,"updatedAt":599,"authorSlug":600},"israeli-falafel","Israeli Falafel (Chickpea Fritters in Pita with Amba)","Israeli Falafel","פלאפל","Falafel","Nationwide, strongest in Tel Aviv and Jerusalem",720,[577,713],"snack",[616,715,579],"vegan",[717,718,509,719],"chickpeas","parsley","pita-bread",[721,724,726,728],{"alt":722,"src":723},"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":722,"src":725},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-1x1.jpg",[731,717,732,638,733,597,509,715],"falafel","street food","levantine",{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"romanized":568,"countrySlug":569,"region":570,"baseServings":462,"prepMinutes":571,"cookMinutes":572,"restMinutes":573,"difficulty":574,"course":735,"diet":736,"mainIngredients":737,"images":738,"keywords":743,"publishedAt":599,"updatedAt":599,"authorSlug":600},[576,577],[579,580],[452,481,509,472],[739,740,741,742],{"alt":584,"src":585},{"alt":584,"src":587},{"alt":584,"src":589},{"alt":584,"src":591},[593,452,594,595,596,597,598],{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"romanized":747,"countrySlug":569,"region":749,"baseServings":433,"prepMinutes":750,"cookMinutes":750,"restMinutes":751,"difficulty":752,"course":753,"diet":755,"mainIngredients":756,"images":761,"keywords":771,"publishedAt":599,"updatedAt":599,"authorSlug":600},"israeli-malabi","Malabi (Rosewater Milk Pudding with Red Syrup)","Malabi","מלבי","Levantine kitchens, sold from kiosks nationwide",15,180,"easy",[754],"dessert",[616,685],[757,758,759,760],"milk","cornstarch","rose-water","peanuts",[762,765,767,769],{"alt":763,"src":764},"Glass of pale set milk pudding under bright red syrup, topped with shredded coconut and crushed peanuts","\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-1x1.jpg",[772,773,774,775,754,638,733,776],"malabi","muhallabia","milk pudding","rose water","no-bake",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"romanized":780,"countrySlug":569,"region":782,"baseServings":433,"prepMinutes":571,"cookMinutes":783,"difficulty":752,"course":784,"diet":786,"mainIngredients":787,"images":789,"keywords":799,"publishedAt":599,"updatedAt":599,"authorSlug":600},"israeli-matbucha","Matbucha (Slow-Cooked Tomato and Roasted Pepper Salad)","Matbucha","מטבוחה","Moroccan and Algerian kitchens, now nationwide",105,[682,785],"side",[616,715,685,579],[515,788,476,491],"bell-pepper",[790,793,795,797],{"alt":791,"src":792},"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":791,"src":794},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-16x9.jpg",{"alt":791,"src":796},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-4x3.jpg",{"alt":791,"src":798},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-1x1.jpg",[800,801,802,515,803,804,638,805],"matbucha","cooked salad","roasted peppers","salatim","moroccan","vegan dip",{"slug":807,"title":808,"shortTitle":809,"nativeName":810,"romanized":811,"countrySlug":569,"region":812,"baseServings":462,"prepMinutes":813,"cookMinutes":680,"restMinutes":814,"difficulty":574,"course":815,"diet":816,"mainIngredients":817,"images":820,"keywords":830,"publishedAt":599,"updatedAt":599,"authorSlug":600},"jerusalem-mixed-grill","Meorav Yerushalmi (Jerusalem Mixed Grill)","Meorav Yerushalmi","מעורב ירושלמי","Me'orav Yerushalmi","Jerusalem, Mahane Yehuda market",25,60,[576,577],[579,580],[818,819,472,488],"chicken-liver","chicken",[821,824,826,828],{"alt":822,"src":823},"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":822,"src":825},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-16x9.jpg",{"alt":822,"src":827},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-4x3.jpg",{"alt":822,"src":829},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-1x1.jpg",[831,832,833,834,835,638,488],"meorav yerushalmi","jerusalem mixed grill","chicken liver","offal","mahane yehuda",{"slug":837,"title":838,"shortTitle":839,"nativeName":840,"romanized":839,"countrySlug":569,"region":841,"baseServings":462,"prepMinutes":571,"cookMinutes":842,"restMinutes":751,"difficulty":752,"course":843,"diet":845,"mainIngredients":846,"images":848,"keywords":858,"publishedAt":599,"updatedAt":599,"authorSlug":600},"sabich","Sabich (Iraqi-Jewish Aubergine and Egg Pita)","Sabich","סביח","Ramat Gan and greater Tel Aviv",45,[577,844],"breakfast",[616,579],[847,619,509,719],"eggplant",[849,852,854,856],{"alt":850,"src":851},"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":850,"src":853},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-16x9.jpg",{"alt":850,"src":855},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-4x3.jpg",{"alt":850,"src":857},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-1x1.jpg",[837,859,847,860,597,861,596,616],"aubergine","pita","iraqi jewish",{"slug":863,"title":864,"shortTitle":865,"nativeName":866,"romanized":865,"countrySlug":569,"region":867,"baseServings":462,"prepMinutes":750,"cookMinutes":646,"difficulty":752,"course":868,"diet":869,"mainIngredients":870,"images":871,"keywords":881,"publishedAt":599,"updatedAt":599,"authorSlug":600},"israeli-shakshuka","Shakshuka (Eggs Poached in Spiced Pepper and Tomato)","Shakshuka","שקשוקה","North African kitchens, adopted nationally",[844,576],[616,685],[619,515,788,491],[872,875,877,879],{"alt":873,"src":874},"Skillet of thick red pepper and tomato sauce with six poached eggs, crumbled feta and chopped parsley","\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero.jpg",{"alt":873,"src":876},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-16x9.jpg",{"alt":873,"src":878},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-4x3.jpg",{"alt":873,"src":880},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-1x1.jpg",[882,619,515,844,638,703,883,616],"shakshuka","one pan",24,false,1788563760782]