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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":483,"pronunciation":508,"substitutions":509,"slug":522,"title":523,"shortTitle":524,"nativeName":525,"romanized":524,"countrySlug":526,"region":527,"baseServings":528,"prepMinutes":529,"cookMinutes":530,"restMinutes":531,"difficulty":532,"course":533,"diet":536,"mainIngredients":541,"images":542,"keywords":552,"publishedAt":559,"updatedAt":559,"authorSlug":560,"summary":561,"localeSlug":522,"alternates":562},[394,397,400,403,406],{"answer":395,"question":396},"Chickpea flour, water, oil, egg and salt — that is the whole list. The batter is very loose, roughly four parts water to one part flour by weight, and the oven does the rest. Its flavour comes from the chickpea flour toasting on top and the olive oil, so both are worth buying decently.","What is karantika made of?",{"answer":398,"question":399},"The flour did not hydrate. Chickpea flour needs time in liquid before it cooks, otherwise it stays chalky and carries a raw, slightly bitter taste. Whisk the batter, sieve it, and leave it to stand for twenty to thirty minutes before baking. If your flour has been open for a long time, that can also cause bitterness — it goes stale faster than wheat flour.","Why is my karantika grainy or bitter?",{"answer":401,"question":402},"Shake the tray gently. The centre should move as one piece with a soft wobble, like a baked custard, rather than rippling like liquid. The top will be well browned and may crack a little, and a knife inserted into the middle should come out coated but not wet. If it still sloshes, give it another ten minutes.","How do I know when it is set?",{"answer":404,"question":405},"Yes, in the sense that they are all chickpea flour batters baked in oiled trays around the western Mediterranean. The differences are real, though: socca and farinata are poured thin and eaten crisp, while karantika is poured deep and eaten soft and custardy, and the Algerian version usually contains egg. Which came first is not something anyone can settle.","Is karantika related to socca or farinata?",{"answer":407,"question":408},"Not really, in this form. The browned top comes from dry radiant heat and a hob will not reproduce it. If you have no oven, pour the batter thinner into a heavy non-stick pan, cover, and cook over low heat for about 20 minutes, then finish under a grill if you have one. Expect a paler, softer result.","Can I make it without an oven?",[410,411,412,413,414,415],"Whisk the batter until no lumps remain, then pass it through a sieve anyway. Chickpea flour clumps invisibly and the lumps show up as chalky spots in the finished flan.","Let the batter stand for at least 20 minutes. Hydrated flour sets smoothly; rushed batter tastes raw and slightly bitter.","Oil the tray generously and heat it in the oven before pouring. The batter should hiss faintly as it goes in, which starts the base setting immediately.","Use a metal tray rather than glass or ceramic. Metal conducts hard and fast, and that is what gives you a browned top over a soft middle.","Judge doneness by the wobble, not the clock: the centre should move as a single mass when you shake the tray, like a set custard, not slosh.","Rest it 10 minutes before cutting. Straight from the oven it collapses on the knife; ten minutes later it slices into clean squares.","🟨","Karantika is a tray of chickpea flour and water baked into something between a flan and a very soft polenta. The top browns and cracks slightly; underneath it stays pale gold, wobbling, custardy and mild, tasting of toasted chickpea and olive oil with a savoury note from the egg. It costs almost nothing to make and it is sold from carts and hole-in-the-wall counters all over Oran, sliced into squares, dusted with cumin, splashed with harissa and pushed into a piece of baguette. Made at home it wants nothing more than the same treatment and an appetite that arrives at four in the afternoon.","The name gives the history away. Karantika — also written garantita or calentica — is generally understood to come from the Spanish calentita, meaning roughly the little hot one, which is exactly what a street seller would shout. Spain's presence on the Algerian coast, centuries of movement between Oran and the Iberian ports, and later waves of Spanish workers in the west of the country all left marks on the Oranie, and this dish is the tastiest surviving one. Gibraltar makes a nearly identical thing under the name calentita and calls it a national dish; Nice makes socca and Genoa makes farinata from the same three ingredients, which suggests a very old western Mediterranean idea rather than a single inventor.\n\nWhat separates the Algerian version from its cousins is thickness and texture. Socca and farinata are baked thin and blistered, almost like a pancake, and eaten crisp. Karantika is poured deep — three or four centimetres — and baked until the interior sets soft and quivering, so it is eaten with a spoon or a piece of bread rather than by hand. The egg is also particular to it, giving the set a custardy rather than a starchy quality.\n\nIt is street food in the most literal sense: a stainless tray on a counter, a knife, a tub of ground cumin, a bottle of harissa, and a stack of half-baguettes. In Oran it functions as an afternoon snack, a cheap student lunch and a Ramadan staple all at once. There is a running affection for it in the west of the country that people from Algiers find slightly excessive, which is itself part of the pleasure — karantika is a thing Oranais are from Oran about. Made at home it is one of the simplest recipes in the entire Algerian repertoire, needing a whisk, a tray and an oven that runs hot.","Keeps three days covered in the fridge and firms up considerably as it chills. Revive squares in a hot oven or a dry pan for a few minutes a side — the edges crisp and the inside softens again, and some people prefer it this way. It does not freeze; the set breaks and weeps water on thawing. Reheating in a microwave makes it dense and slightly rubbery.",[421,422,423,424],"The batter ratio is written by weight and volume so the set comes out custardy rather than rubbery or soupy.","Rests before baking, which lets the chickpea flour hydrate and prevents the gritty texture that ruins most first attempts.","Baked hot from the start so the surface browns while the inside stays soft — the contrast the dish is entirely about.","Four cheap pantry ingredients, no special equipment, and naturally gluten-free.",[426,427,428],"Metal baking tray or roasting tin, roughly 20 x 30 cm","Balloon whisk","Sieve",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},17,24,5,680,11,290,[437],"A split baguette, ground cumin and harissa on the table, and sweet mint tea afterwards.",[439,442,445],{"name":440,"description":441},"Karantika with garlic","Two crushed cloves whisked into the batter before resting. Common in home versions and gives the flan a savoury backbone that street versions leave to the harissa.",{"name":443,"description":444},"Thin-baked karantika","Poured to only 1 cm in a wide tray and baked for 20 minutes, giving a crisper, chewier result much closer to Niçois socca. Not the Oran standard, but excellent with a beer.",{"name":446,"description":447},"Karantika sandwich","How it is actually eaten in the street: a hot square crushed into a split half-baguette with cumin, salt and harissa, and eaten walking. The bread soaks up the oil and the whole thing works far better than it should.",[449,455,459,464,469,472,476,480],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},250,"chickpea-flour","chickpea flour (gram flour)","g","For the batter",{"qty":456,"name":457,"unit":458,"group":454},1,"cold water","l",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},100,"olive-oil","olive oil, plus more for the tray","ml",{"qty":465,"ref":466,"name":467,"unit":468,"group":454},2,"eggs","eggs, beaten","piece",{"qty":465,"name":470,"unit":471,"group":454},"fine salt","tsp",{"qty":465,"ref":473,"name":474,"unit":475,"group":454,"optional":8},"garlic","garlic cloves, crushed","clove",{"qty":465,"ref":477,"name":478,"unit":471,"group":479},"cumin","ground cumin, for dusting","To serve",{"qty":465,"ref":481,"name":481,"unit":482,"group":479},"harissa","tbsp",[484,488,492,496,501,505],{"tip":485,"text":486,"title":487},"Adding water gradually to the flour, rather than the other way round, is what prevents lumps in the first place.","Tip the chickpea flour into a large bowl and add the cold water in a thin stream, whisking constantly, until you have a thin batter with the consistency of single cream. Whisk in the olive oil, beaten eggs, salt and the garlic if using.","Whisk the batter",{"text":489,"title":490,"timerSeconds":491},"Pour the batter through a sieve into a jug, pressing any lumps through with the back of a spoon. Leave it to stand for 30 minutes at room temperature — the surface will look slightly separated and that is fine, just whisk it once before pouring.","Sieve and rest",1800,{"text":493,"title":494,"timerSeconds":495},"Heat the oven to 220°C. Pour 2 tablespoons of oil into a metal tray about 20 x 30 cm, tilt it so the base and sides are coated, and put it in the oven for 5 minutes until the oil shimmers.","Heat the tray",300,{"tip":497,"text":498,"title":499,"timerSeconds":500},"Do not open the oven for the first 25 minutes. The set needs steady heat to rise evenly.","Whisk the batter, pull the hot tray out and pour it in — it should hiss faintly on contact and sit about 3 cm deep. Bake for 45–50 minutes, until the top is deep golden brown with a few cracks and the centre wobbles as one set mass when you shake the tray.","Bake",2700,{"text":502,"title":503,"timerSeconds":504},"Let the tray stand for 10 minutes out of the oven. The flan will settle and firm enough to slice cleanly into squares roughly 6 cm across, showing a browned top over a pale, soft interior.","Rest and cut",600,{"text":506,"title":507},"Lift the squares onto plates or into split baguettes, dust generously with ground cumin, add a smear of harissa and a pinch of salt, and eat while hot. Put the cumin and harissa on the table so people can load their own.","Serve the Oran way","ka-ran-TEE-ka",[510,514,518],{"note":511,"swap":512,"original":513},"Chickpea flour — gram flour, besan, farine de pois chiches — is the entire dish. It is sold in Indian, North African and health food shops and keeps for months. Wheat or corn flour produce something else entirely.","There is no working substitute","Chickpea flour",{"note":515,"swap":516,"original":517},"The result is closer to farinata: still very good, denser and less custardy, and completely vegan. Algerian street versions almost always include egg.","Omit them and increase the oil by 2 tbsp","Eggs",{"note":519,"swap":520,"original":521},"Traditionally the heat is added by the eater, not the cook, which is why sellers keep the bottle on the counter rather than in the tray.","A pinch of chilli flakes stirred into the batter, or nothing at all","Harissa on top","karantika","Karantika (Oran Baked Chickpea Flour Flan)","Karantika","كرنتيكة","algeria","Oran",6,10,50,30,"easy",[534,535],"street-food","snack",[537,538,539,540],"vegetarian","gluten-free","dairy-free","nut-free",[451,466,461,477],[543,546,548,550],{"alt":544,"src":545},"Squares of Algerian karantika, golden-topped chickpea flour flan dusted with cumin and served with harissa and bread","\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero.jpg",{"alt":544,"src":547},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-16x9.jpg",{"alt":544,"src":549},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-4x3.jpg",{"alt":544,"src":551},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-1x1.jpg",[522,553,554,555,556,557,558],"garantita","oran","chickpea flour","algerian street food","gluten free","calentita","2026-08-20","dishroute-kitchen","Chickpea flour, water and oil whisked into a loose batter and baked until the top browns and the inside sets like a savoury custard. Cut into squares, dusted with cumin, eaten inside bread in Oran.",{"en":563},"\u002Frecipe\u002Fkarantika",{"items":565,"total":529,"page":456,"limit":431,"hasMore":850},[566,602,635,667,702,712,745,772,797,823],{"slug":567,"title":568,"shortTitle":569,"nativeName":570,"romanized":571,"countrySlug":526,"baseServings":528,"prepMinutes":572,"cookMinutes":573,"difficulty":532,"course":574,"diet":576,"mainIngredients":578,"images":584,"keywords":594,"publishedAt":559,"updatedAt":559,"authorSlug":560},"algerian-chorba","Algerian Chorba Frik (Lamb and Freekeh Soup)","Algerian Chorba Frik","شوربة فريك","Chorba frik djazairia",20,70,[575],"soup",[539,577,540],"halal-friendly",[579,580,581,582,583],"lamb","chickpeas","tomato","cinnamon","mint",[585,588,590,592],{"alt":586,"src":587},"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":586,"src":589},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-1x1.jpg",[595,596,597,598,599,600,601],"chorba frik","algerian soup","freekeh","ramadan","lamb soup","maghreb","iftar",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"romanized":607,"countrySlug":526,"baseServings":528,"prepMinutes":608,"cookMinutes":609,"difficulty":532,"course":610,"diet":612,"mainIngredients":613,"images":618,"keywords":628,"publishedAt":559,"updatedAt":559,"authorSlug":560},"algerian-bourek","Bourek (Algerian Fried Meat and Cheese Cigars)","Bourek","بوراك","Bourek djazairi",35,25,[611,534],"appetizer",[577,540],[614,615,616,617,582],"ground-beef","onion","parsley","cream-cheese",[619,622,624,626],{"alt":620,"src":621},"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":620,"src":623},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-1x1.jpg",[629,630,631,632,598,633,634],"bourek","algerian appetizer","dioul","brick pastry","fried rolls","minced beef",{"slug":636,"title":637,"shortTitle":638,"nativeName":639,"romanized":640,"countrySlug":526,"region":641,"baseServings":528,"prepMinutes":573,"cookMinutes":642,"restMinutes":531,"difficulty":643,"course":644,"diet":646,"mainIngredients":647,"images":650,"keywords":660,"publishedAt":559,"updatedAt":559,"authorSlug":560},"chakhchoukha","Chakhchoukha (Biskra Torn Flatbread in Lamb Sauce)","Chakhchoukha","شخشوخة","Chakhchoukha biskria","Biskra and the Aurès",90,"hard",[645],"main",[539,577,540],[579,648,580,581,649],"semolina","paprika",[651,654,656,658],{"alt":652,"src":653},"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":652,"src":655},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-1x1.jpg",[636,661,662,663,664,665,666],"biskra","rougag","torn flatbread","lamb sauce","aures","algerian festive dish",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"romanized":672,"countrySlug":526,"baseServings":673,"prepMinutes":531,"cookMinutes":674,"restMinutes":675,"difficulty":676,"course":677,"diet":679,"mainIngredients":680,"images":684,"keywords":694,"publishedAt":559,"updatedAt":559,"authorSlug":560},"kalb-el-louz","Kalb el Louz (Algerian Almond Semolina Syrup Cake)","Kalb el Louz","قلب اللوز","Qalb el louz",12,45,60,"medium",[678],"dessert",[537],[648,681,682,683],"almonds","butter","orange-blossom-water",[685,688,690,692],{"alt":686,"src":687},"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":686,"src":689},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-1x1.jpg",[695,696,697,698,699,700,701],"kalb el louz","algerian dessert","semolina cake","orange blossom","almond","ramadan sweet","syrup cake",{"slug":522,"title":523,"shortTitle":524,"nativeName":525,"romanized":524,"countrySlug":526,"region":527,"baseServings":528,"prepMinutes":529,"cookMinutes":530,"restMinutes":531,"difficulty":532,"course":703,"diet":704,"mainIngredients":705,"images":706,"keywords":711,"publishedAt":559,"updatedAt":559,"authorSlug":560},[534,535],[537,538,539,540],[451,466,461,477],[707,708,709,710],{"alt":544,"src":545},{"alt":544,"src":547},{"alt":544,"src":549},{"alt":544,"src":551},[522,553,554,555,556,557,558],{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"romanized":717,"countrySlug":526,"baseServings":718,"prepMinutes":609,"cookMinutes":531,"restMinutes":642,"difficulty":532,"course":719,"diet":721,"mainIngredients":722,"images":727,"keywords":737,"publishedAt":559,"updatedAt":559,"authorSlug":560},"khobz-dar","Khobz Dar (Algerian Semolina House Bread)","Khobz Dar","خبز الدار","Khobz dar",8,[720],"bread",[537,540],[648,723,724,725,726],"flour","yeast","sesame-seeds","milk",[728,731,733,735],{"alt":729,"src":730},"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":729,"src":732},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-1x1.jpg",[738,739,740,741,742,743,744],"khobz dar","algerian bread","semolina loaf","sesame","nigella","home bread","matlou",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"romanized":748,"countrySlug":526,"baseServings":750,"prepMinutes":751,"cookMinutes":530,"restMinutes":531,"difficulty":676,"course":752,"diet":753,"mainIngredients":755,"images":757,"keywords":767,"publishedAt":559,"updatedAt":559,"authorSlug":560},"mhadjeb","Mhadjeb (Algerian Stuffed Semolina Crepes)","Mhadjeb","محاجب",4,40,[534],[754,537,539,540],"vegan",[648,615,581,756,649],"bell-pepper",[758,761,763,765],{"alt":759,"src":760},"Stack of Algerian mhadjeb, blistered square semolina crepes cut open to show dark onion and tomato filling","\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-1x1.jpg",[746,768,556,769,754,770,771],"mhajeb","semolina crepe","stuffed flatbread","ramadan snack",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"romanized":775,"countrySlug":526,"region":777,"baseServings":750,"prepMinutes":531,"cookMinutes":778,"difficulty":676,"course":779,"diet":780,"mainIngredients":781,"images":782,"keywords":792,"publishedAt":559,"updatedAt":559,"authorSlug":560},"mtewem","Mtewem (Algerian Garlic Meatball and Lamb Stew)","Mtewem","مثوم","Algiers",75,[645],[539,577,540],[473,579,614,580,582],[783,786,788,790],{"alt":784,"src":785},"Casserole of Algerian mtewem — small meatballs and lamb with whole garlic cloves and chickpeas in a pale sauce","\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero-4x3.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero-1x1.jpg",[773,793,794,579,580,795,796],"garlic stew","algerian meatballs","algiers","white sauce",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"romanized":802,"countrySlug":526,"region":777,"baseServings":750,"prepMinutes":530,"cookMinutes":778,"restMinutes":531,"difficulty":676,"course":803,"diet":804,"mainIngredients":805,"images":808,"keywords":818,"publishedAt":559,"updatedAt":559,"authorSlug":560},"rechta","Rechta (Algiers Steamed Noodles in White Chicken Broth)","Rechta","رشتة","Rechta djazairia",[645],[539,577,540],[806,648,580,807,582],"chicken","zucchini",[809,812,814,816],{"alt":810,"src":811},"Platter of Algerian rechta — pale steamed flat noodles topped with chicken, chickpeas, turnip and courgette in a white broth","\u002Fimages\u002Frecipes\u002Frechta\u002Fhero.jpg",{"alt":810,"src":813},"\u002Fimages\u002Frecipes\u002Frechta\u002Fhero-16x9.jpg",{"alt":810,"src":815},"\u002Fimages\u002Frecipes\u002Frechta\u002Fhero-4x3.jpg",{"alt":810,"src":817},"\u002Fimages\u002Frecipes\u002Frechta\u002Fhero-1x1.jpg",[798,795,819,796,820,821,822],"steamed noodles","marqa beida","mawlid","algerian chicken",{"slug":824,"title":825,"shortTitle":826,"nativeName":827,"romanized":828,"countrySlug":526,"region":777,"baseServings":528,"prepMinutes":531,"cookMinutes":675,"difficulty":676,"course":829,"diet":830,"mainIngredients":831,"images":835,"keywords":845,"publishedAt":559,"updatedAt":559,"authorSlug":560},"algerian-tajine-zitoun","Tadjine Zitoun (Algerian Chicken and Green Olive Stew)","Tadjine Zitoun","طاجين زيتون","Tadjine zitoun",[645],[577,540],[806,832,614,833,834],"olives","mushrooms","lemon",[836,839,841,843],{"alt":837,"src":838},"Algerian tadjine zitoun in a wide pot — chicken pieces and small meatballs with green olives, mushrooms and carrots in a pale sauce","\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero.jpg",{"alt":837,"src":840},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-16x9.jpg",{"alt":837,"src":842},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-4x3.jpg",{"alt":837,"src":844},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-1x1.jpg",[846,822,847,796,848,849,795],"tadjine zitoun","green olives","meatballs","wedding food",false,1788563743920]