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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":494,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"region":544,"baseServings":545,"prepMinutes":546,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":550,"diet":553,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":539,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Geymar is Iraqi clotted cream, traditionally made by simmering water-buffalo milk very gently and skimming the thick layer that forms, then chilling it overnight until it sets. It is dense, extremely rich and slightly sour. English clotted cream is the closest available substitute and works very well; mascarpone loosened with double cream and a squeeze of lemon is a workable second choice. Iraqis also happily eat kahi with date syrup alone when no geymar is around.","What is geymar and what can I use instead?",{"answer":398,"question":399},"Yes, and it is a reasonable shortcut. Stack about eight sheets of filo, brushing each with clarified butter, and bake until deep gold. The result is drier and more brittle than real kahi, which has a slight chew from the stretched dough, but the syrup and cream do most of the work in the finished dish and nobody will be disappointed.","Can I use filo pastry instead of making the dough?",{"answer":401,"question":402},"Usually too much syrup, or syrup that was cold when it went on. Warm syrup poured over hot pastry is absorbed quickly and evenly; cold syrup pools and sits. Use less than feels right, pour it in a thin stream over the whole surface rather than in one spot, and serve within minutes. Kahi is meant to be eaten immediately, and it loses crispness within the hour regardless of technique.","Why did my pastry come out soggy?",{"answer":404,"question":405},"Thin enough to see the shadow of your hand through it. This is the difference between many delicate layers and a thick, bready pastry. Getting there requires a fully rested dough — at least an hour, and longer does no harm — and an oiled work surface so the sheet slides rather than grips. Small tears are fine and will not be visible after folding.","How thin does the dough actually need to be?",{"answer":407,"question":408},"Breakfast, firmly. Dedicated kahi shops in Baghdad open before dawn and are typically closed by early afternoon, and it is eaten with very sweet black tea, often standing at the counter. Outside Iraq it reads as a dessert because of the syrup and cream, and there is nothing wrong with serving it that way, but it belongs to the morning in its home country.","Is kahi eaten for breakfast or dessert?",[410,411,412,413,414,415],"Rest the dough for a full hour before stretching. Under-rested dough springs back and tears no matter how carefully you handle it.","Stretch on a lightly oiled surface, not a floured one — oil lets the dough slide and thin out, flour makes it grip and rip.","You should be able to see the shadow of your hand through the stretched sheet. If you cannot, keep going; thickness here is the whole game.","Clarify the butter properly and use it warm but not hot; hot butter melts the dough sheet and welds the layers together.","Pour the syrup warm over hot pastry, not cold over cold, or it sits on the surface and never penetrates the layers.","Serve the geymar straight from the fridge in a cold slab. The contrast against the hot pastry is half the point of the dish.","🥐","Kahi is a sheet of very thin dough brushed with clarified butter, folded and rolled so it bakes into dozens of brittle layers, then drenched in a light sugar syrup scented with cardamom and rose water while still hot. Geymar is the thick, slightly tangy clotted cream traditionally skimmed from simmered water-buffalo milk, spooned over the top in a cool slab that starts to melt into the warm pastry. Eaten together they are crisp, buttery, sweet and rich all at once, cut through by the faint sourness of the cream. It is a breakfast dish in Iraq — sold from dedicated shops in the early morning — and it is not remotely a light one.","Baghdad has a breakfast culture built around a small number of shops that do exactly one thing. Kahi shops open before dawn, bake trays of pastry in rotation through the morning, and sell it by weight with geymar in a bowl on the side and a pot of very sweet tea. People eat standing up or sitting on plastic stools, and the whole transaction takes ten minutes. By early afternoon the shops are shut.\n\nThe pastry itself belongs to a family of hand-stretched laminated doughs that runs across the region — related in technique to the layered pastries of Iran, Turkey and the Levant, and worked in the same way: a soft dough rested until it is completely relaxed, then stretched, oiled, folded and rested again so the fat separates the sheets. The key fat is clarified butter or ghee, which is why the finished pastry tastes as it does and why substituting oil produces something crisp but hollow.\n\nGeymar is the part that is genuinely hard to reproduce outside Iraq. It is made by simmering rich water-buffalo milk very slowly and skimming the thick, wrinkled layer that forms on the surface, chilled overnight until it sets into something between clotted cream and fresh butter — dense, faintly sour, and far higher in fat than any dairy sold in most supermarkets. English clotted cream is the closest available match and is genuinely good in this dish; mascarpone loosened with cream is a reasonable second. Neither has the specific tang of geymar, and no recipe should pretend otherwise. Iraqis eat kahi with date syrup or honey instead of geymar when it is not available, which is the honest fallback and also delicious.","Kahi does not keep — it is crisp for perhaps an hour and soft thereafter, which is why Iraqi shops bake it continuously and close by lunchtime. If you must hold it, keep the unsyruped pastry uncovered at room temperature for up to a day and refresh it at 190°C for 5 minutes before syruping and serving. Never refrigerate syruped pastry; it goes limp and sticky. Unbaked stretched-and-folded dough can be wrapped tightly and frozen for a month, then baked from frozen with an extra five minutes. Geymar or clotted cream keeps sealed in the fridge for up to five days.",[421,422,423,424],"A rested, properly relaxed dough that can actually be stretched thin instead of tearing on the first pull.","Clarified butter between the layers rather than oil, which is what gives kahi its flavour and not just its crunch.","Hot pastry, warm syrup, cold cream — the temperature contrast the dish depends on, spelled out in the method.","Honest about geymar: what it is, what the substitutes actually taste like, and what Iraqis do when there is none.",[426,427,428,429],"Large smooth work surface","Pastry brush","Baking tray","Small saucepan for the syrup",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},45,72,2,38,320,9,720,[439],"Very sweet black tea in small glasses, and a bowl of date syrup on the table for anyone who wants more sweetness.",[441,444,447],{"name":442,"description":443},"Kahi with dibis","Skipping the syrup entirely and serving the plain baked pastry with date syrup and geymar side by side, so each bite is assembled at the table. Common in the south.",{"name":445,"description":446},"Savoury kahi","The same pastry baked without syrup and eaten with white cheese and tea — a less sweet breakfast, and how some Baghdad shops serve it to regulars.",{"name":448,"description":449},"Zalabia-style finish","The pastry fried in shallow ghee rather than baked, which gives a heavier, more caramelised result with a crisper edge and a chewier centre.",[451,457,461,465,468,471,474,479,482,485,490],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},350,"flour","plain white flour","g","For the pastry",{"qty":458,"name":459,"unit":460,"group":456},200,"lukewarm water","ml",{"qty":462,"name":463,"unit":464,"group":456},1,"fine salt","tsp",{"qty":458,"ref":466,"name":467,"unit":455,"group":456},"butter","butter, clarified (or ghee)",{"qty":458,"name":469,"unit":455,"group":470},"sugar","For the syrup",{"qty":472,"name":473,"unit":460,"group":470},120,"water",{"qty":475,"ref":476,"name":477,"unit":478,"group":470},4,"cardamom","green cardamom pods, cracked","piece",{"qty":462,"ref":480,"name":481,"unit":464,"group":470},"lemon","lemon juice",{"qty":462,"ref":483,"name":484,"unit":464,"group":470},"rose-water","rose water",{"qty":486,"ref":487,"name":488,"unit":455,"group":489},300,"heavy-cream","geymar, or clotted cream, well chilled","To serve",{"qty":491,"name":492,"unit":493,"group":489,"optional":8},null,"date syrup (dibis) or honey","to taste",[495,500,504,507,511,515,519,522],{"tip":496,"text":497,"title":498,"timerSeconds":499},"Do not skip or shorten the rest. An unrested dough will fight you and tear the moment you stretch it.","Mix the flour, salt and lukewarm water into a soft, slightly sticky dough and knead for 6 minutes until it is smooth and stretches without tearing when pulled gently. Rub it with a spoonful of the clarified butter, cover, and rest for a full hour at room temperature.","Make and rest the dough",3600,{"text":501,"title":502,"timerSeconds":503},"Bring the sugar, water and cracked cardamom to a boil, then simmer for 6 minutes until the syrup coats a spoon thinly and a drop pulled between finger and thumb makes a short thread. Stir in the lemon juice and rose water and set aside somewhere warm.","Make the syrup",360,{"text":505,"title":506},"Divide the dough into three. Oil the work surface lightly, flatten one piece and stretch it outward from the centre with the backs of your hands, working around the edges, until it is a large sheet thin enough to see your hand through. Small holes are acceptable.","Stretch the dough thin",{"tip":508,"text":509,"title":510},"Warm butter, not hot. Hot butter melts through the dough and glues the layers into one.","Brush the whole sheet generously with warm clarified butter, then fold it in from both long sides to make a strip, brush again, and roll or fold the strip into a flat rectangle roughly the size of your palm. Repeat with the other two pieces.","Butter and fold",{"text":512,"title":513,"timerSeconds":514},"Rest the folded pieces for 15 minutes so the dough relaxes again, then press each one out gently with your palms into a flat round about 1 cm thick. Do not use a rolling pin — it compresses the layers you just built.","Rest, then flatten",900,{"text":516,"title":517,"timerSeconds":518},"Set the rounds on a buttered tray, brush the tops with more clarified butter and bake at 200°C for 20 to 25 minutes, until deep golden brown and visibly puffed into separated layers. Tap one — it should sound papery and crack rather than thud.","Bake until it shatters",1500,{"text":520,"title":521},"Pour the warm syrup over the pastry the moment it comes out of the oven, in a thin stream across the whole surface. It should hiss faintly and disappear into the layers within a few seconds rather than pooling on top.","Syrup while hot",{"text":523,"title":524},"Cut the pastry into pieces, pile a cold slab of geymar or clotted cream on top of each and serve immediately, with date syrup on the table. The cream should still be cold when it reaches the plate.","Serve with cold cream","KAA-hee wa GAY-mar",[527,531,535],{"note":528,"swap":529,"original":530},"Clotted cream is the closest widely available match. Neither has geymar's slight sourness, so a squeeze of lemon into mascarpone gets you nearer.","English clotted cream, or mascarpone loosened with a little double cream","Geymar",{"note":532,"swap":533,"original":534},"Not the same texture — filo is drier and more brittle — but a legitimate shortcut that makes the dish achievable on a weekday.","Ready-made filo, layered with clarified butter, 8 sheets deep","Hand-stretched dough",{"note":536,"swap":537,"original":538},"Very common in Iraq, especially with geymar. Date syrup is darker and less sweet, and pairs better with the cream than plain sugar does.","Date syrup (dibis) or honey, spooned over rather than poured","Sugar syrup","kahi-wa-geymar","Kahi wa Geymar (Iraqi Buttery Pastry with Clotted Cream)","Kahi wa Geymar","كاهي وقيمر","iraq","Baghdad",6,40,25,60,"medium",[551,552],"breakfast","dessert",[554,555],"vegetarian","nut-free",[453,466,487,476,483],[558,561,563,565],{"alt":559,"src":560},"Golden layered kahi pastry glistening with syrup, topped with a thick slab of pale clotted geymar cream","\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-1x1.jpg",[568,569,570,571,572,573,574],"kahi","geymar","iraqi breakfast","layered pastry","clotted cream","baghdad","cardamom syrup","2026-08-20","dishroute-kitchen","Paper-thin laminated pastry baked until it shatters, soaked in cardamom syrup and topped with thick buffalo-milk geymar cream — the Baghdadi breakfast worth getting up for.",{"en":579},"\u002Frecipe\u002Fkahi-wa-geymar",{"items":581,"total":814,"page":462,"limit":862,"hasMore":863},[582,618,652,662,690,723,751,778,809,837],{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"countrySlug":543,"region":587,"baseServings":475,"prepMinutes":547,"cookMinutes":588,"difficulty":589,"course":590,"diet":592,"mainIngredients":595,"images":600,"keywords":610,"publishedAt":575,"updatedAt":575,"authorSlug":576},"iraqi-bamia","Bamia (Iraqi Okra and Lamb Stew)","Bamia","بامية","Nationwide",95,"easy",[591],"main",[593,594],"dairy-free","gluten-free",[596,597,598,599,480],"okra","lamb","tomato","garlic",[601,604,606,608],{"alt":602,"src":603},"A pot of Iraqi bamia with whole okra pods and chunks of lamb in a glossy red tomato broth","\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-4x3.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-1x1.jpg",[611,612,613,614,615,616,617],"bamia","okra stew","iraqi lamb stew","dried lime","noomi basra","marag","one pot",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":543,"region":587,"baseServings":545,"prepMinutes":623,"cookMinutes":624,"restMinutes":625,"difficulty":626,"course":627,"diet":628,"mainIngredients":629,"images":635,"keywords":645,"publishedAt":575,"updatedAt":575,"authorSlug":576},"iraqi-dolma","Iraqi Dolma (Mixed Stuffed Vegetables in One Pot)","Iraqi Dolma","دولمة عراقية",75,110,15,"hard",[591],[593,594],[630,597,631,632,633,634],"rice","eggplant","bell-pepper","pomegranate-molasses","tamarind",[636,639,641,643],{"alt":637,"src":638},"A tray of Iraqi dolma turned out as a dome, with stuffed peppers, aubergines, onion cups and vine leaf rolls in red broth","\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-1x1.jpg",[646,647,648,649,650,651,617],"dolma","stuffed vegetables","iraqi","vine leaves","lamb and rice","pomegranate molasses",{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"region":544,"baseServings":545,"prepMinutes":546,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":653,"diet":654,"mainIngredients":655,"images":656,"keywords":661,"publishedAt":575,"updatedAt":575,"authorSlug":576},[551,552],[554,555],[453,466,487,476,483],[657,658,659,660],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573,574],{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"countrySlug":543,"region":587,"baseServings":546,"prepMinutes":431,"cookMinutes":667,"restMinutes":668,"difficulty":549,"course":669,"diet":671,"mainIngredients":672,"images":674,"keywords":684,"publishedAt":575,"updatedAt":575,"authorSlug":576},"kleicha","Kleicha (Iraqi Date and Cardamom Cookies)","Kleicha","كليجة",20,50,[552,670],"snack",[554,555],[453,673,476,466],"dates",[675,678,680,682],{"alt":676,"src":677},"A tray of spiral kleicha cookies with dark date filling visible in the swirl, dusted with sesame seeds","\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-1x1.jpg",[663,685,686,476,687,688,689],"iraqi cookies","date cookies","eid baking","date paste","middle eastern sweets",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":543,"region":695,"baseServings":475,"prepMinutes":548,"cookMinutes":696,"restMinutes":697,"difficulty":626,"course":698,"diet":700,"mainIngredients":701,"images":706,"keywords":716,"publishedAt":575,"updatedAt":575,"authorSlug":576},"iraqi-kubba","Kubba Mosul (Bulgur-Shelled Meat Patty from Northern Iraq)","Kubba Mosul","كبة موصل","Mosul, Nineveh",35,30,[699,591],"street-food",[593],[702,597,703,704,705],"bulgur","almonds","raisins","onion",[707,710,712,714],{"alt":708,"src":709},"A golden fried bulgur disc cut into wedges, showing spiced lamb filling with almonds and raisins inside","\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-1x1.jpg",[717,718,702,719,720,721,722],"kubba mosul","kibbeh","iraqi street food","stuffed patty","fried","mosul",{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"countrySlug":543,"region":728,"baseServings":475,"prepMinutes":697,"cookMinutes":548,"difficulty":549,"course":729,"diet":730,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":575,"updatedAt":575,"authorSlug":576},"iraqi-masgouf","Masgouf (Iraqi Split-Grilled River Carp)","Masgouf","مسكوف","Baghdad and the Tigris",[591],[731,593,594],"pescatarian",[733,634,734,480,705],"carp","turmeric",[736,739,741,743],{"alt":737,"src":738},"A whole carp split flat and grilled, skin blistered and flesh stained gold with turmeric, served on a board with onion and lemon","\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-1x1.jpg",[746,747,748,749,634,573,750],"masgouf","iraqi fish","grilled carp","tigris","whole fish",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":543,"region":587,"baseServings":545,"prepMinutes":697,"cookMinutes":756,"restMinutes":625,"difficulty":626,"course":757,"diet":758,"mainIngredients":759,"images":761,"keywords":771,"publishedAt":575,"updatedAt":575,"authorSlug":576},"quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","Quzi","قوزي",240,[591],[593,594],[597,760,703,704,705],"basmati-rice",[762,765,767,769],{"alt":763,"src":764},"A whole roasted lamb shoulder resting on a platter of spiced rice scattered with almonds, raisins and parsley","\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-1x1.jpg",[752,772,773,774,775,776,777],"ghozi","iraqi lamb","slow roast lamb","spiced rice","wedding food","celebration",{"slug":779,"title":780,"shortTitle":781,"nativeName":782,"countrySlug":543,"region":544,"baseServings":783,"prepMinutes":697,"cookMinutes":625,"restMinutes":784,"difficulty":589,"course":785,"diet":787,"mainIngredients":789,"images":792,"keywords":802,"publishedAt":575,"updatedAt":575,"authorSlug":576},"samoon","Samoon (Iraqi Diamond-Shaped Bakery Bread)","Samoon","صمون",8,150,[786],"bread",[788,554,593,555],"vegan",[453,790,791],"yeast","olive-oil",[793,796,798,800],{"alt":794,"src":795},"Four diamond-shaped Iraqi samoon loaves with golden crackled crusts cooling on a wire rack","\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-1x1.jpg",[779,803,804,805,806,807,808],"iraqi bread","diamond bread","baghdad bakery","flatbread","yeast 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