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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":519,"pronunciation":551,"substitutions":552,"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":569,"region":570,"baseServings":571,"prepMinutes":572,"cookMinutes":573,"difficulty":574,"course":575,"diet":577,"mainIngredients":579,"images":580,"keywords":590,"publishedAt":597,"updatedAt":597,"authorSlug":598,"summary":599,"localeSlug":565,"alternates":600},[394,397,400,403,406],{"answer":395,"question":396},"Both are Arabian wheat-and-meat dishes but the grain and the texture differ. Harees uses whole wheat berries pounded until the wheat and meat become one smooth, stretchy paste, usually with no souring dairy. Jareesh uses wheat crushed into coarse pieces, is cooked with laban so it tastes faintly tangy, and keeps a softer porridge consistency with the meat shredded through it.","What is the difference between jareesh and harees?",{"answer":398,"question":399},"Middle Eastern and Gulf grocers sell it in bags labelled jareesh or crushed wheat, and it is inexpensive. If you cannot find it, coarse bulgur is the closest widely available substitute — it is precooked, so soak it briefly and cut the simmering time roughly in half. Coarse cracked freekeh also works and adds a light smokiness that is not traditional but is pleasant.","Where do I buy jareesh, and what can I use instead?",{"answer":401,"question":402},"It went into liquid that was boiling, or it was added straight from the fridge into a very hot pot. Cultured dairy splits above a gentle simmer. Take the pot down to the lowest heat first, whisk the laban smooth in a bowl, then stir it in gradually while the surface is barely trembling. Once it is incorporated it will hold as long as you never let the pot boil hard again.","Why did my laban curdle into grainy lumps?",{"answer":404,"question":405},"Yes, and many Saudi households do. Pressure-cook the soaked wheat, lamb, onion and spices with the water for 35 to 40 minutes at high pressure, release fully, then finish on the stovetop with the laban over low heat for the last 15 minutes. Do not add the laban before pressurising — it will separate under that heat and cannot be brought back.","Can I make jareesh in a pressure cooker?",{"answer":407,"question":408},"That is genuinely a matter of household preference in Saudi Arabia. Some cooks beat it with a hand mixer until it is completely uniform, like thick mashed potato; others mash it only enough to break up the grains and want you to still feel some texture. Aim for thick enough to hold the mark of a spoon for a second before slowly filling in, and then choose your own coarseness from there.","How smooth should jareesh be?",[410,411,412,413,414,415],"Soak the crushed wheat for at least 2 hours, or overnight if you can. Dry jareesh takes far longer to break down and tends to stay gritty in the centre.","Keep the heat low once the laban goes in. A hard boil will curdle it into grainy specks that no amount of mashing will smooth out.","Stir the bottom of the pot every ten minutes with a flat wooden spoon. Wheat starch catches and scorches faster than rice does, and burnt jareesh tastes burnt all the way through.","Fry the topping onions past golden into genuine deep brown — they should be sweet and almost jammy, because they are carrying the seasoning for the whole bowl.","Season at the end, not the start. The laban adds saltiness of its own and the volume shrinks as the wheat drinks liquid.","Have extra hot stock or laban standing by. Jareesh thickens dramatically off the heat, and you will almost always need to loosen it before serving.","🌾","Jareesh is a savoury wheat porridge, and the word names both the dish and its grain: wheat berries crushed between stones into rough, uneven pieces rather than milled into flour. Those pieces are simmered for well over an hour with lamb, onion and whole spices, then loosened with laban — thin cultured buttermilk — and mashed until the whole pot turns thick, pale and creamy, somewhere between polenta and a very soft risotto. The taste is gentle and slightly sour from the laban, with the lamb dissolved into it rather than sitting on top. What lifts it is the finish: onions fried to a dark, sweet brown, spooned over with the ghee they cooked in. It is central Saudi comfort food, and it is genuinely filling in a way few grain dishes are.","Jareesh belongs to Najd, the arid interior plateau around Riyadh, and it is old food from a place with a short ingredient list. Before refrigeration and imported rice, a Najdi household had wheat, dates, milk in some cultured form, and whatever animal it could spare. Crushing wheat coarsely on a hand quern rather than grinding it into flour meant the grain kept better and cooked into something substantial, and souring milk into laban extended it for days in the heat. Put those three things in a pot with a piece of lamb and you have jareesh — a dish that exists because it was the sensible thing to make, and survived because people kept wanting it after they no longer had to.\n\nToday it appears most at Ramadan, at weddings, and at the long family lunches that follow Friday prayers. In many Riyadh households the iftar table has jareesh on it every few nights through the month; it is heavy enough to end the fast properly and soft enough to eat quickly. Al-Ahsa in the Eastern Province makes its own version, often with more tomato and a redder colour, and some Najdi cooks blend the finished pot with a hand mixer until it is completely smooth while others insist you should still meet the occasional whole grain. Neither camp will convince the other.\n\nIt is worth separating jareesh from its close relatives, because Gulf wheat dishes get muddled constantly. Harees, eaten across the peninsula and beyond, uses whole wheat berries pounded until the meat and grain become one indistinguishable paste, and it is usually made without laban. Margoog and matazeez use rolled dough discs cooked in a vegetable stew, not crushed grain at all. Jareesh sits between them: crushed rather than whole, tangy rather than plain, and finished with a browned onion topping that is not decoration but the seasoning that makes the bowl work.","Jareesh keeps 3 days refrigerated and sets solid enough to slice when cold, which is normal. Reheat gently in a pan with a good splash of milk, laban or stock, breaking it up with a spoon until it flows again — expect to add more liquid than you think. It freezes well for two months in portions; thaw overnight before reheating. Make the browned onion topping fresh each time rather than freezing it, since it goes soft and loses its snap.",[421,422,423,424],"Uses laban rather than water for the last stretch of cooking, which is what gives real jareesh its faint sourness and pale colour.","Cooks the lamb in the same pot from the start so the meat dissolves into the grain instead of being stirred in cooked.","Takes the onion topping seriously with a proper timing and colour cue — this is the seasoning, not a garnish.","Tells you how smooth to mash it and why Saudi cooks disagree about that, so you can pick a side rather than guess.",[426,427,428],"Large heavy pot or Dutch oven","Flat-edged wooden spoon or potato masher","Frying pan for the onion topping",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},27,58,8,9,870,33,610,[438],"Warm flatbread for scooping, a plate of fresh cucumber, tomato and mint, and a glass of cold laban — plus dates and gahwa to close.",[440,443,446],{"name":441,"description":442},"Jareesh ahsawi","The Al-Ahsa style from the Eastern Province, built with more tomato and a redder, slightly sharper finish than the pale Najdi version.",{"name":444,"description":445},"Jareesh bil-dajaj","Made with chicken instead of lamb — lighter, quicker, and the common weeknight version in Riyadh homes.",{"name":447,"description":448},"Marsoos","A smoother relative where the cooked wheat is beaten hard until entirely uniform, then dressed with an even heavier pour of browned onion and ghee.",[450,456,460,465,469,472,476,479,482,486,489,491,495,497,503,508,511,512,515],{"qty":451,"name":452,"note":453,"unit":454,"group":455},400,"jareesh (coarsely crushed wheat), rinsed and soaked 2 hours","coarse bulgur works — see substitutions","g","For the pot",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},800,"lamb","lamb shoulder on the bone, in large chunks",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},1,"onion","large onion, finely chopped","piece",{"qty":466,"ref":467,"name":467,"unit":468,"group":455},2,"ghee","tbsp",{"qty":466,"ref":470,"name":471,"unit":464,"group":455},"tomato","ripe tomatoes, grated",{"qty":473,"ref":474,"name":475,"unit":464,"group":455},4,"cardamom","green cardamom pods, cracked",{"qty":461,"ref":477,"name":478,"unit":464,"group":455},"cinnamon","cinnamon stick",{"qty":466,"ref":480,"name":481,"unit":464,"group":455},"bay-leaf","bay leaves",{"qty":461,"ref":483,"name":484,"unit":485,"group":455},"black-pepper","ground black pepper","tsp",{"qty":461,"ref":487,"name":488,"unit":485,"group":455},"cumin","ground cumin",{"qty":461,"name":490,"unit":464,"group":455,"optional":8},"loomi (dried black lime), pierced",{"qty":492,"name":493,"unit":494,"group":455},1.6,"water or light lamb stock, hot","l",{"qty":466,"name":496,"unit":485,"group":455},"fine salt, plus more to taste",{"qty":498,"ref":499,"name":500,"unit":501,"group":502},500,"buttermilk","laban (thin cultured buttermilk), whisked smooth","ml","To finish the wheat",{"qty":504,"ref":505,"name":506,"note":507,"unit":501,"group":502},150,"milk","whole milk, warmed","to loosen at the end",{"qty":466,"ref":462,"name":509,"unit":464,"group":510},"onions, sliced thin","For the browned onion topping",{"qty":473,"ref":467,"name":467,"unit":468,"group":510},{"qty":461,"ref":513,"name":514,"unit":485,"group":510,"optional":8},"tomato-paste","tomato paste",{"qty":516,"name":517,"unit":518,"group":510},null,"salt and black pepper","to taste",[520,525,529,533,537,541,545,548],{"tip":521,"text":522,"title":523,"timerSeconds":524},"Overnight is better if you can plan it. Under-soaked jareesh stays gritty in the middle no matter how long you simmer.","Rinse the crushed wheat in several changes of cold water until the water stops running cloudy, then cover with fresh water and leave to soak for at least 2 hours. Drain well before it goes in the pot — the grains should look plump and split slightly at the edges.","Soak the wheat",7200,{"text":526,"title":527,"timerSeconds":528},"Melt the 2 tablespoons of ghee in a large heavy pot and cook the chopped onion over medium heat for 8 minutes until soft and pale gold. Add the lamb chunks and turn them until they lose their raw pink colour on all sides, then stir in the grated tomatoes, cardamom, cinnamon, bay, black pepper, cumin and the pierced loomi.","Start the lamb",480,{"text":530,"title":531,"timerSeconds":532},"Pour in 1 litre of the hot water, bring to a boil, skim the foam from the surface, then cover and simmer gently for 45 minutes. The lamb should be tender enough to shred with a fork but not yet falling apart, and the liquid should smell strongly of cardamom and lamb.","Simmer the meat tender",2700,{"tip":534,"text":535,"title":536,"timerSeconds":532},"Wheat starch catches easily. If you smell anything toasty near the bottom, move the pot off the heat immediately and do not scrape the base.","Stir the drained wheat into the pot with the remaining 600 ml of hot water and the salt. Bring back to a simmer and cook uncovered for 45 to 50 minutes, stirring across the base with a flat wooden spoon every ten minutes, until the grains have burst and the mixture is thick enough to briefly hold a channel drawn through it.","Add the wheat and cook it down",{"text":538,"title":539,"timerSeconds":540},"While the wheat cooks, melt the 4 tablespoons of ghee in a frying pan and fry the sliced onions over medium-low heat for 20 to 25 minutes, stirring often, until they shrink to a deep brown and taste sweet rather than sharp. Stir in the tomato paste for the last minute, then season and set aside with all the ghee.","Fry the onion topping",1500,{"text":542,"title":543,"timerSeconds":544},"Lift out the lamb, pull the meat off the bones and shred it, then discard the bones, loomi and whole spices. Drop the heat to its lowest setting and pour the whisked laban into the wheat in a slow stream, stirring constantly. Return the shredded lamb and cook another 15 minutes at a bare tremble — never a boil — until it tastes faintly sour and fully creamy.","Stir in the laban",900,{"text":546,"title":547},"Work the pot with a flat wooden spoon or a potato masher, pressing the wheat against the sides until it turns pale and smooth. Loosen with the warm milk until it drops thickly from the spoon rather than clinging in a lump, then taste and correct the salt — it will need more than you expect.","Mash to the texture you want",{"text":549,"title":550},"Spread the jareesh into a wide shallow bowl, hollow the centre slightly with the back of a spoon, and pour in the browned onions along with their ghee so it pools and runs to the edges. Serve immediately with warm flatbread, while it is still loose enough to scoop.","Serve with the onions on top","ja-REESH",[553,557,561],{"note":554,"swap":555,"original":556},"Coarse bulgur is already parboiled, so cut the simmering time by roughly half and skip the long soak. The texture is slightly softer but the dish still works.","Coarse bulgur, or coarse cracked freekeh","Jareesh (crushed wheat)",{"note":558,"swap":559,"original":560},"Whisk it smooth before it goes in and add it off a rolling boil. Greek yoghurt is too thick on its own and will seize.","Plain yoghurt whisked with an equal volume of water, or thin kefir","Laban (cultured buttermilk)",{"note":562,"swap":563,"original":564},"Jareesh dajaj is common and much faster — simmer the chicken 35 minutes rather than an hour before the wheat needs it.","Bone-in chicken thighs","Lamb shoulder","jareesh","Jareesh (Crushed Wheat and Lamb Porridge)","Jareesh","جريش","saudi-arabia","Najd (central Saudi Arabia)",6,20,110,"medium",[576],"main",[578],"halal-friendly",[458,499,462,467],[581,584,586,588],{"alt":582,"src":583},"Wide bowl of Saudi jareesh — creamy pale crushed-wheat porridge with shredded lamb, topped with deep brown fried onions in melted ghee","\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-1x1.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-4x3.jpg",[565,591,592,593,594,595,596],"saudi arabia","crushed wheat","lamb porridge","najdi","laban","ramadan food","2026-08-21","dishroute-kitchen","Coarsely crushed wheat simmered with lamb and laban until it collapses into a savoury cream, then mashed smooth and finished with deeply browned onion and a pool of hot ghee.",{"en":601},"\u002Frecipe\u002Fjareesh",{"items":603,"total":622,"page":461,"limit":889,"hasMore":890},[604,614,648,678,708,741,772,801,832,859],{"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":569,"region":570,"baseServings":571,"prepMinutes":572,"cookMinutes":573,"difficulty":574,"course":605,"diet":606,"mainIngredients":607,"images":608,"keywords":613,"publishedAt":597,"updatedAt":597,"authorSlug":598},[576],[578],[458,499,462,467],[609,610,611,612],{"alt":582,"src":583},{"alt":582,"src":585},{"alt":582,"src":587},{"alt":582,"src":589},[565,591,592,593,594,595,596],{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":569,"region":619,"baseServings":571,"prepMinutes":620,"cookMinutes":621,"restMinutes":622,"difficulty":574,"course":623,"diet":624,"mainIngredients":627,"images":630,"keywords":640,"publishedAt":597,"updatedAt":597,"authorSlug":598},"saudi-kabsa","Kabsa (Saudi Spiced Rice with Chicken)","Kabsa","كبسة","Nationwide, with a Najdi core",25,75,10,[576],[578,625,626],"dairy-free","gluten-free",[628,629,470,474],"chicken","basmati-rice",[631,634,636,638],{"alt":632,"src":633},"Wide platter of Saudi kabsa — golden spiced basmati rice topped with browned chicken pieces, raisins and toasted almonds, with a bowl of red daqoos sauce beside it","\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-1x1.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-4x3.jpg",[641,591,642,643,644,645,646,647],"kabsa","spiced rice","chicken and rice","dried lime","loomi","gulf cuisine","one pot",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":569,"region":653,"baseServings":571,"prepMinutes":654,"cookMinutes":655,"restMinutes":656,"difficulty":657,"course":658,"diet":659,"mainIngredients":660,"images":661,"keywords":671,"publishedAt":597,"updatedAt":597,"authorSlug":598},"saudi-mandi","Mandi (Pit-Smoked Lamb and Rice)","Mandi","مندي","Southern Saudi Arabia and the Hejaz",30,200,15,"hard",[576],[578,625,626],[458,629,474,467],[662,665,667,669],{"alt":663,"src":664},"Platter of Saudi mandi — pale saffron-marbled basmati rice topped with falling-apart smoked lamb shoulder, slivered almonds and raisins","\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-1x1.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-4x3.jpg",[672,591,673,674,675,676,677],"mandi","smoked lamb","lamb and rice","yemeni","charcoal smoking","one pot feast",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"romanized":683,"countrySlug":569,"region":684,"baseServings":473,"prepMinutes":572,"cookMinutes":685,"difficulty":686,"course":687,"diet":688,"mainIngredients":690,"images":692,"keywords":702,"publishedAt":597,"updatedAt":597,"authorSlug":598},"saleeg","Saleeg (Hejazi Creamy Milk Rice with Chicken)","Saleeg","سليق","salīq","Hejaz — Taif, Mecca and Jeddah",80,"easy",[576],[626,689,578],"nut-free",[691,628,505,467],"short-grain-rice",[693,696,698,700],{"alt":694,"src":695},"Wide platter of creamy Saudi saleeg rice topped with browned whole chicken and melted ghee, tomato daqoos alongside","\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-1x1.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-4x3.jpg",[679,703,704,705,643,706,707],"saudi rice","hejazi food","milk rice","taif","daqoos",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"countrySlug":569,"region":713,"baseServings":571,"prepMinutes":714,"cookMinutes":656,"restMinutes":714,"difficulty":686,"course":715,"diet":717,"mainIngredients":720,"images":724,"keywords":734,"publishedAt":597,"updatedAt":597,"authorSlug":598},"saudi-gahwa","Saudi Gahwa (Cardamom Coffee)","Saudi Gahwa","قهوة عربية","Nationwide",5,[716],"drink",[718,719,626,625,578],"vegan","vegetarian",[474,721,722,723],"saffron","cloves","dates",[725,728,730,732],{"alt":726,"src":727},"A brass dallah pouring pale gold Saudi gahwa into a small handleless cup beside a plate of dates","\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-1x1.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-4x3.jpg",[735,736,737,738,739,740],"gahwa","arabic coffee","saudi coffee","cardamom coffee","dallah","saffron coffee",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":569,"region":746,"baseServings":571,"prepMinutes":572,"cookMinutes":620,"restMinutes":747,"difficulty":686,"course":748,"diet":751,"mainIngredients":752,"images":755,"keywords":765,"publishedAt":597,"updatedAt":597,"authorSlug":598},"saudi-luqaimat","Saudi Luqaimat (Syrup-Soaked Dough Balls)","Saudi Luqaimat","لقيمات","Nationwide, especially in Ramadan",90,[749,750],"dessert","snack",[719],[753,754,474,721],"flour","yeast",[756,759,761,763],{"alt":757,"src":758},"A plate of golden luqaimat dough balls glazed in dark syrup and scattered with sesame seeds and pistachios","\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-1x1.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-4x3.jpg",[766,767,768,769,770,771],"luqaimat","saudi dessert","ramadan sweets","fried dough balls","date syrup","gulf dessert",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"countrySlug":569,"region":777,"baseServings":473,"prepMinutes":622,"cookMinutes":714,"difficulty":686,"course":778,"diet":780,"mainIngredients":781,"images":786,"keywords":796,"publishedAt":597,"updatedAt":597,"authorSlug":598},"masoub","Saudi Masoub (Banana and Bread Pudding)","Saudi Masoub","معصوب","Hejaz — Jeddah and Mecca",[779,749],"breakfast",[719],[782,783,784,785],"banana","pita-bread","heavy-cream","honey",[787,790,792,794],{"alt":788,"src":789},"A bowl of Saudi masoub, mashed banana and bread topped with cream, honey drizzle and crushed pistachios","\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-1x1.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-4x3.jpg",[773,797,798,704,799,800],"saudi breakfast","banana bread pudding","jeddah","ramadan dessert",{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"romanized":806,"countrySlug":569,"region":777,"baseServings":473,"prepMinutes":807,"cookMinutes":654,"restMinutes":808,"difficulty":574,"course":809,"diet":811,"mainIngredients":812,"images":816,"keywords":826,"publishedAt":597,"updatedAt":597,"authorSlug":598},"saudi-mutabbaq","Saudi Mutabbaq (Folded Meat-Stuffed Pancake)","Saudi 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