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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":436,"variations":438,"ingredients":448,"instructions":502,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"nativeName":544,"romanized":545,"countrySlug":546,"baseServings":547,"prepMinutes":486,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":551,"diet":553,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":541,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"The cake was too cool, the syrup was too cold, or both. The absorption depends on a temperature difference and on the crumb still being hot and open. Pour warm syrup over the cake within a minute or two of it leaving the oven, in stages, letting each addition disappear before adding the next. If it pools, wait — it will usually go in over the following ten minutes.","Why did my syrup sit on top instead of soaking in?",{"answer":398,"question":399},"You can, but the result is a different and less interesting cake — denser, smoother and closer to a steamed pudding. Coarse or medium semolina gives the characteristic granular texture that holds syrup in its structure. If fine is all you have, reduce the resting liquid slightly and expect a heavier slice.","Can I use fine semolina instead of coarse?",{"answer":401,"question":402},"It is very sweet, deliberately so — this is festival food designed to be eaten in small diamonds with unsweetened tea. You can reduce the syrup sugar by about a quarter without the cake failing, but going much lower changes the syrup's viscosity and it soaks in unevenly. Cutting smaller pieces is the more reliable adjustment.","How sweet is it, and can I use less sugar?",{"answer":404,"question":405},"Because a baked semolina cake full of syrup is almost impossible to cut cleanly afterwards — the knife drags and the pieces crumble. Scoring into diamonds before it goes in sets the lines while the mixture is firm, and once syrup is poured over it runs down into the cuts and seasons the sides of every piece, not just the top.","Why score the cake before baking?",{"answer":407,"question":408},"They belong to the same family of semolina cakes soaked in sugar syrup, found under different names right across the Mediterranean and Middle East, but they are not identical. Kalb el louz is defined by its layer of almond paste, its coarse semolina and its heavy orange-blossom scent; basbousa is usually a single uniform layer, often with coconut or yogurt. Neither can claim to be the original.","Is kalb el louz the same as basbousa?",[410,411,412,413,414,415],"Use coarse or medium semolina, not fine. Fine semolina turns the cake dense and pasty, and you lose the grainy bite the dessert is known for.","Rub the butter into the semolina with your fingertips until every grain is coated and the mixture smells nutty. This waterproofs the grain slightly and stops it going gluey.","Give the mixture the full hour to swell. Semolina that goes into the oven under-hydrated bakes hard and refuses to absorb syrup afterwards.","Score all the way to the base of the tray before baking, using a knife dipped in water so it does not drag the surface.","Have the syrup ready and warm before the cake comes out. Every minute the cake cools is absorption you will not get back.","Leave the tray alone for at least four hours after syruping, ideally overnight. The texture only settles once the syrup has finished travelling through it.","🍮","Kalb el louz is a semolina cake built in two layers with a seam of almond paste running through the middle — the name means heart of almond, and the almond really is the heart of it. The semolina is worked with butter and left to swell, so it bakes into a texture that is grainy and tender at once rather than cakey, and the moment the tray comes out of the oven a warm orange-blossom syrup goes over it and vanishes into the crumb. The result is very sweet, faintly floral, and heavy in the way a Ramadan dessert is supposed to be. One diamond with a glass of mint tea is a portion. Two is a decision.","This is a Ramadan cake above all else. Through the month it appears in bakery windows in enormous trays, cut into diamonds with a whole almond pressed into each one, sold by weight and eaten late at night after the evening meal has settled. Constantine has a particular reputation for it, as it does for most Algerian pastry work, but the cake is made across the country and there is no meaningful agreement on a single correct version — some families add a layer of almonds, some blend the almonds through the whole batter, some skip the milk soak, some scent the syrup with lemon as well as orange blossom.\n\nSemolina-and-syrup cakes are a shared Mediterranean and Middle Eastern format, and kalb el louz has close relatives under other names across the region: basbousa, namoura, revani and various local sweets built on the same principle of a coarse grain cake flooded with sugar syrup. Trying to rank them by seniority is pointless — the technique follows the wheat and the sugar rather than any border. What is specific to the Algerian cake is the distinct almond layer, the coarse semolina rather than fine, and the heavy use of orange-blossom water, which came into North African sweets through the Andalusian tradition and remains the defining aroma of the country's pastry counter.\n\nThe temperature rule is where cooks get religious. The syrup must meet the cake while the cake is hot, so the semolina is still open and thirsty and absorbs the lot rather than sitting in a puddle. Pour syrup onto a cold cake and it stays on the surface, turning the top sticky and leaving the middle dry — the exact failure that makes people think they dislike the dessert. Done properly, the tray looks briefly flooded, and within twenty minutes the liquid has gone entirely into the crumb.","Keeps a week at room temperature in a covered tray and does not need refrigeration, since the syrup preserves it. The texture is best from the second day onward, once the syrup has fully equalised through the crumb. Refrigeration makes the butter set hard and dulls the orange blossom, so only chill it in very hot weather and let the pieces come back to room temperature before serving. It freezes for two months, wrapped tightly in portions.",[421,422,423,424],"The semolina is rested in butter and milk before baking, which is what gives the cake its tender grain instead of a sandy one.","A real almond layer through the middle rather than ground almonds stirred into the batter, so each diamond has a visible seam.","Syrup poured hot onto a hot cake, with a description of what full absorption actually looks like.","Scored before baking, so the pieces come out clean and the syrup runs down into every cut.",[426,427,428],"Baking tray or tin about 25 x 30 cm","Small saucepan for the syrup","Sharp knife",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},19,72,3,44,8,480,[437],"Strong mint tea or unsweetened black coffee — the cake supplies more than enough sugar on its own.",[439,442,445],{"name":440,"description":441},"Kalb el louz with dates","A layer of date paste, softened with a little orange blossom water, used instead of the almond seam. Cheaper, darker and very common in the south where dates are the local crop.",{"name":443,"description":444},"Blended almond version","The ground almonds mixed through the semolina rather than layered. Faster to assemble and more uniform, at the cost of the visible seam that gives the cake its name.",{"name":446,"description":447},"Kalb el louz with a milk soak","A cup of warm milk poured over the assembled tray and left to soak in before baking. Produces a softer, almost pudding-like cake that then takes on less syrup.",[449,455,458,461,466,471,474,478,480,482,485,489,493,495,497,501],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"semolina","coarse or medium semolina","g","For the cake",{"qty":456,"name":457,"unit":453,"group":454},150,"caster sugar",{"qty":456,"ref":459,"name":460,"unit":453,"group":454},"butter","butter, melted and slightly cooled",{"qty":462,"ref":463,"name":464,"unit":465,"group":454},200,"milk","warm milk","ml",{"qty":467,"ref":468,"name":469,"unit":470,"group":454},1,"orange-blossom-water","orange blossom water","tbsp",{"qty":467,"name":472,"unit":473,"group":454},"fine salt","pinch",{"qty":462,"ref":475,"name":476,"unit":453,"group":477},"almonds","ground almonds","For the almond layer",{"qty":479,"name":457,"unit":453,"group":477},80,{"qty":481,"ref":468,"name":469,"unit":470,"group":477},2,{"qty":483,"ref":459,"name":484,"unit":453,"group":477},20,"butter, softened",{"qty":486,"ref":475,"name":487,"unit":488,"group":477},30,"whole blanched almonds, for the top","piece",{"qty":490,"name":491,"unit":453,"group":492},400,"granulated sugar","For the syrup",{"qty":450,"name":494,"unit":465,"group":492},"water",{"qty":481,"ref":496,"name":496,"unit":470,"group":492},"honey",{"qty":498,"ref":499,"name":500,"unit":488,"group":492},0.5,"lemon","lemon, juiced",{"qty":481,"ref":468,"name":469,"unit":470,"group":492},[503,506,511,514,517,521,524],{"text":504,"title":505},"Combine the semolina, caster sugar and salt in a large bowl, pour over the melted butter and rub it through with your fingertips for 3–4 minutes, until every grain is coated, the mixture holds together when squeezed, and it smells faintly nutty rather than floury.","Coat the semolina in butter",{"tip":507,"text":508,"title":509,"timerSeconds":510},"Press a pinch between your fingers after an hour. It should feel plump and slightly yielding, with no hard grit in the centre.","Stir in the warm milk and 1 tablespoon of orange blossom water and mix until evenly damp — the texture should be like wet sand, not a batter. Cover and leave for a full hour so the semolina swells and softens.","Hydrate and rest",3600,{"text":512,"title":513},"Work the ground almonds with the 80 g of caster sugar, the softened butter and 2 tablespoons of orange blossom water until the mixture clumps when pressed and can be crumbled into coarse damp lumps. Heat the oven to 180°C and butter your tray.","Make the almond layer",{"text":515,"title":516},"Press just over half the semolina mixture into the tray in an even layer, tamping it flat with the back of a spoon. Scatter the almond mixture evenly over it and press lightly, then cover with the remaining semolina and level the top. Score into diamonds with a wet knife, cutting right down to the base, and press a whole almond into the centre of each.","Assemble and score",{"text":518,"title":519,"timerSeconds":520},"Bake for 40–45 minutes, until the surface is an even deep gold, the edges have pulled slightly from the tin, and the score lines have opened into visible channels. The cake should feel firm when pressed in the centre.","Bake",2700,{"text":522,"title":523,"timerSeconds":435},"Bring the granulated sugar, water, honey and lemon juice to the boil in a saucepan, then simmer for 8 minutes until it thickens slightly and coats the back of a spoon in a thin film. Take it off the heat and stir in the last 2 tablespoons of orange blossom water. Keep it warm.","Make the syrup while it bakes",{"text":525,"title":526},"The moment the tray comes out of the oven, ladle the warm syrup over it in three or four stages, waiting each time until the surface stops glistening before adding more. The tray will look briefly flooded and then drink it all. Leave it to stand for at least 4 hours, or overnight, before lifting out the diamonds.","Flood the hot cake","kalb el LOOZ",[529,533,537],{"note":530,"swap":531,"original":532},"Hazelnut changes the character noticeably but works. Coconut is a common household stretch when almonds are expensive, and the syrup carries it well.","Ground blanched hazelnuts, or half almonds and half desiccated coconut","Ground almonds",{"note":534,"swap":535,"original":536},"Rose is stronger and more perfumed, so use less. Vanilla is not a substitute — it makes the cake taste generically Western rather than Algerian.","Rose water, at two-thirds the quantity","Orange blossom water",{"note":538,"swap":539,"original":540},"Ghee is closer to the smen some families use and gives a deeper flavour. Oil works and makes the cake dairy-free if you also swap the milk for water, though the crumb is slightly less rich.","Ghee, or a neutral oil","Butter","kalb-el-louz","Kalb el Louz (Algerian Almond Semolina Syrup Cake)","Kalb el Louz","قلب اللوز","Qalb el louz","algeria",12,45,60,"medium",[552],"dessert",[554],"vegetarian",[451,475,459,468],[557,560,562,564],{"alt":558,"src":559},"Tray of Algerian kalb el louz cut into golden syrup-soaked diamonds, each topped with a whole blanched almond","\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-4x3.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-1x1.jpg",[567,568,569,570,571,572,573],"kalb el louz","algerian dessert","semolina cake","orange blossom","almond","ramadan sweet","syrup cake","2026-08-20","dishroute-kitchen","Coarse semolina baked around a hidden layer of orange-blossom almond paste, cut into diamonds and flooded with warm syrup the moment it leaves the oven so it drinks the lot. Ramadan in a tray.",{"en":578},"\u002Frecipe\u002Fkalb-el-louz",{"items":580,"total":701,"page":467,"limit":865,"hasMore":866},[581,620,654,685,695,729,760,787,813,839],{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"romanized":586,"countrySlug":546,"baseServings":587,"prepMinutes":483,"cookMinutes":588,"difficulty":589,"course":590,"diet":592,"mainIngredients":596,"images":602,"keywords":612,"publishedAt":574,"updatedAt":574,"authorSlug":575},"algerian-chorba","Algerian Chorba Frik (Lamb and Freekeh Soup)","Algerian Chorba Frik","شوربة فريك","Chorba frik djazairia",6,70,"easy",[591],"soup",[593,594,595],"dairy-free","halal-friendly","nut-free",[597,598,599,600,601],"lamb","chickpeas","tomato","cinnamon","mint",[603,606,608,610],{"alt":604,"src":605},"Bowl of Algerian chorba frik, a rust-coloured lamb and freekeh soup scattered with coriander and dried mint","\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-1x1.jpg",[613,614,615,616,617,618,619],"chorba frik","algerian soup","freekeh","ramadan","lamb soup","maghreb","iftar",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"romanized":625,"countrySlug":546,"baseServings":587,"prepMinutes":626,"cookMinutes":627,"difficulty":589,"course":628,"diet":631,"mainIngredients":632,"images":637,"keywords":647,"publishedAt":574,"updatedAt":574,"authorSlug":575},"algerian-bourek","Bourek (Algerian Fried Meat and Cheese Cigars)","Bourek","بوراك","Bourek djazairi",35,25,[629,630],"appetizer","street-food",[594,595],[633,634,635,636,600],"ground-beef","onion","parsley","cream-cheese",[638,641,643,645],{"alt":639,"src":640},"Platter of golden Algerian bourek cigars, one broken open to show minced beef and melted cheese, with lemon wedges","\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-1x1.jpg",[648,649,650,651,616,652,653],"bourek","algerian appetizer","dioul","brick pastry","fried rolls","minced beef",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"romanized":659,"countrySlug":546,"region":660,"baseServings":587,"prepMinutes":588,"cookMinutes":661,"restMinutes":486,"difficulty":662,"course":663,"diet":665,"mainIngredients":666,"images":668,"keywords":678,"publishedAt":574,"updatedAt":574,"authorSlug":575},"chakhchoukha","Chakhchoukha (Biskra Torn Flatbread in Lamb Sauce)","Chakhchoukha","شخشوخة","Chakhchoukha biskria","Biskra and the Aurès",90,"hard",[664],"main",[593,594,595],[597,451,598,599,667],"paprika",[669,672,674,676],{"alt":670,"src":671},"Platter of Algerian chakhchoukha — torn flatbread coated in red lamb sauce with chickpeas and carrot piled in the centre","\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-1x1.jpg",[655,679,680,681,682,683,684],"biskra","rougag","torn flatbread","lamb sauce","aures","algerian festive dish",{"slug":541,"title":542,"shortTitle":543,"nativeName":544,"romanized":545,"countrySlug":546,"baseServings":547,"prepMinutes":486,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":686,"diet":687,"mainIngredients":688,"images":689,"keywords":694,"publishedAt":574,"updatedAt":574,"authorSlug":575},[552],[554],[451,475,459,468],[690,691,692,693],{"alt":558,"src":559},{"alt":558,"src":561},{"alt":558,"src":563},{"alt":558,"src":565},[567,568,569,570,571,572,573],{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"romanized":698,"countrySlug":546,"region":700,"baseServings":587,"prepMinutes":701,"cookMinutes":702,"restMinutes":486,"difficulty":589,"course":703,"diet":705,"mainIngredients":707,"images":712,"keywords":722,"publishedAt":574,"updatedAt":574,"authorSlug":575},"karantika","Karantika (Oran Baked Chickpea Flour Flan)","Karantika","كرنتيكة","Oran",10,50,[630,704],"snack",[554,706,593,595],"gluten-free",[708,709,710,711],"chickpea-flour","eggs","olive-oil","cumin",[713,716,718,720],{"alt":714,"src":715},"Squares of Algerian karantika, golden-topped chickpea flour flan dusted with cumin and served with harissa and bread","\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-1x1.jpg",[696,723,724,725,726,727,728],"garantita","oran","chickpea flour","algerian street food","gluten free","calentita",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"romanized":734,"countrySlug":546,"baseServings":434,"prepMinutes":627,"cookMinutes":486,"restMinutes":661,"difficulty":589,"course":735,"diet":737,"mainIngredients":738,"images":742,"keywords":752,"publishedAt":574,"updatedAt":574,"authorSlug":575},"khobz-dar","Khobz Dar (Algerian Semolina House Bread)","Khobz Dar","خبز الدار","Khobz dar",[736],"bread",[554,595],[451,739,740,741,463],"flour","yeast","sesame-seeds",[743,746,748,750],{"alt":744,"src":745},"Round golden Algerian khobz dar loaf topped with sesame and nigella seeds, one piece torn away to show the soft crumb","\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-1x1.jpg",[753,754,755,756,757,758,759],"khobz dar","algerian bread","semolina loaf","sesame","nigella","home bread","matlou",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"romanized":763,"countrySlug":546,"baseServings":765,"prepMinutes":766,"cookMinutes":702,"restMinutes":486,"difficulty":550,"course":767,"diet":768,"mainIngredients":770,"images":772,"keywords":782,"publishedAt":574,"updatedAt":574,"authorSlug":575},"mhadjeb","Mhadjeb (Algerian Stuffed Semolina Crepes)","Mhadjeb","محاجب",4,40,[630],[769,554,593,595],"vegan",[451,634,599,771,667],"bell-pepper",[773,776,778,780],{"alt":774,"src":775},"Stack of Algerian mhadjeb, blistered square semolina crepes cut open to show dark onion and tomato filling","\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero.jpg",{"alt":774,"src":777},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-16x9.jpg",{"alt":774,"src":779},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-4x3.jpg",{"alt":774,"src":781},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-1x1.jpg",[761,783,726,784,769,785,786],"mhajeb","semolina crepe","stuffed flatbread","ramadan snack",{"slug":788,"title":789,"shortTitle":790,"nativeName":791,"romanized":790,"countrySlug":546,"region":792,"baseServings":765,"prepMinutes":486,"cookMinutes":793,"difficulty":550,"course":794,"diet":795,"mainIngredients":796,"images":798,"keywords":808,"publishedAt":574,"updatedAt":574,"authorSlug":575},"mtewem","Mtewem (Algerian Garlic Meatball and Lamb Stew)","Mtewem","مثوم","Algiers",75,[664],[593,594,595],[797,597,633,598,600],"garlic",[799,802,804,806],{"alt":800,"src":801},"Casserole of Algerian mtewem — small meatballs and lamb with whole garlic cloves and chickpeas in a pale 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