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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":503,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":435,"cookMinutes":553,"restMinutes":489,"difficulty":554,"course":555,"diet":558,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":546,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Almost certainly overworked dough or overbaking. Kleicha dough should be mixed only until it comes together in a mass and then stopped — every extra minute of kneading develops gluten and moves the cookie from short and sandy toward tough and biscuity. Pull them from the oven when the edges are set and the centres still look slightly pale; they continue to firm for several minutes on the hot tray.","Why did my kleicha come out hard instead of crumbly?",{"answer":398,"question":399},"Yes, and most Iraqi households do. Look for the blocks sold in Middle Eastern shops, which are pure compressed dates. Break the block up and warm it with butter over low heat until it is soft and spreadable. If you can only find whole dates, pit them and blitz them with a splash of hot water to the same consistency — the result is essentially identical.","Can I use shop-bought date paste?",{"answer":401,"question":402},"The log was rolled too loosely, or the slices were cut too thick. Roll the filled sheet tightly from the long side, pressing gently as you go so there is no air gap down the centre, then chill the log before slicing so it holds its shape under the knife. Cut rounds about 1 cm thick and set them cut side up with a little space between them so they can spread without pushing into each other.","Why do my spirals unravel during baking?",{"answer":404,"question":405},"Up to three weeks in an airtight tin at room temperature, which is exactly why it is made in large batches before Eid. The high fat content and low moisture in the dough keep it from going stale quickly. Store the date-filled and nut-filled versions separately, since moisture from the dates will soften a nut cookie sitting next to it, and never refrigerate them.","How long does kleicha keep?",{"answer":407,"question":408},"It is most strongly associated with Eid al-Fitr and Eid al-Adha, when families bake it in bulk and set out tins for every visitor. But Iraqi Christian families make it for Easter and Christmas too, and plainer unfilled versions are baked year-round as an everyday accompaniment to tea. The festive association is about scale and occasion rather than the cookie being off-limits the rest of the year.","Is kleicha only made for Eid?",[410,411,412,413,414,415],"Bring the dough together the moment it holds and stop. Kneading develops gluten and turns a short cookie into a hard one.","Warm the date paste gently with the butter until it is spreadable and glossy; cold paste drags and tears the rolled dough.","Roll the dough to about 3 mm. Thicker and the ratio of dough to filling is wrong; thinner and it splits as you roll it up.","Chill the filled logs for 20 minutes before slicing — cold logs cut into clean rounds, warm ones squash into ovals.","Use a serrated knife and a gentle sawing motion rather than pressing straight down, which flattens the spiral.","Take them out while they still look slightly underdone in the centre; kleicha firms up considerably as it cools and overbaked ones go hard.","🍪","Kleicha is a short, crumbly cookie made from a dough heavy with butter or oil and perfumed with cardamom, rolled out, spread with a dark paste of dates worked soft with butter, then rolled into a log and cut into spirals. Baked, the shell is dry and sandy rather than chewy, and the date filling stays soft and slightly sticky inside — sweet, but far less so than most Western biscuits, since the sugar comes almost entirely from the fruit. There is a second classic filling of walnuts, sugar and rose water, and most households make both. It is the cookie of Eid, of visitors, and of tins kept on top of the fridge all year.","Kleicha is claimed, with reason, as Iraq's national cookie, and its lineage is usually traced back a very long way — Iraqi writers often connect it to the sweet date-filled cakes of ancient Mesopotamia, and while nobody can prove a direct line, the combination of wheat, dates and warm spice has been available in this exact landscape for several thousand years. Date palms grow across the south, date paste is a pantry staple, and a cookie built from cheap flour and abundant fruit makes obvious sense.\n\nIt is above all festive baking. Kleicha is made in enormous quantities in the days before Eid al-Fitr and Eid al-Adha, usually by several people working together, because rolling and cutting a few hundred cookies is not a solo job. Iraqi Christians make it for Easter and Christmas as well, so it crosses the country's communities rather than belonging to one. The tins are then brought out for every visitor through the holiday, always with tea.\n\nThe shapes carry meaning of a loose, traditional sort. The date version is rolled into a log and sliced into rounds, so each cookie shows a dark spiral. The nut-filled version is often shaped into a half-moon, and a plain spiced version is pressed into flat discs stamped with a pattern. What holds them together is the dough: enriched, fragrant with cardamom and sometimes fennel or nigella, and deliberately short so it crumbles rather than snaps. Getting that texture is mostly about not overworking it — kleicha dough should be brought together and then left alone.","Kleicha keeps exceptionally well, which is the point of a cookie baked in bulk before a holiday: up to three weeks in an airtight tin at room temperature, and the date filling actually softens the shell slightly over the first few days. Keep the date and nut versions in separate layers or separate tins, since the moisture from the date filling migrates. Do not refrigerate them — the cold dries the crumb out. Baked kleicha freezes for three months in a sealed container; thaw at room temperature and refresh at 160°C for 4 minutes to bring back the sandy texture.",[421,422,423,424],"A dough short enough to crumble properly, with the mixing method that keeps it that way instead of turning it tough.","Date paste loosened with butter and warmed so it spreads in a thin, even layer rather than tearing the dough.","Both classic fillings covered — date and walnut-rose water — because Iraqi households make both together.","Cutting and baking guidance that stops the spirals unravelling in the oven.",[426,427,428,429],"Rolling pin","Serrated knife","Two baking trays","Baking paper",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},6,21,1,11,45,2,145,[439],"Small glasses of strong black tea, or Arabic coffee with cardamom — kleicha is not eaten alone.",[441,444,447],{"name":442,"description":443},"Kleichat joz","The walnut version: chopped walnuts mixed with sugar, cinnamon and rose water, spooned onto discs of dough and folded into half-moons with a crimped edge.",{"name":445,"description":446},"Kleichat halqoum","Plain spiced dough with no filling, rolled into rings or stamped flat discs, and eaten with tea. The least sweet of the family and the everyday version.",{"name":448,"description":449},"Coconut kleicha","Desiccated coconut, sugar and a little rose water used as the filling — a more modern variation but now firmly part of the Eid assortment in many households.",[451,457,461,464,468,473,478,481,484,488,490,491,494,499],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"flour","plain white flour","g","For the dough",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},220,"butter","butter, softened (or 180 ml neutral oil)",{"qty":462,"name":463,"unit":455,"group":456},60,"sugar",{"qty":436,"ref":465,"name":466,"unit":467,"group":456},"cardamom","ground cardamom","tsp",{"qty":469,"ref":470,"name":471,"note":472,"unit":455,"group":456},5,"yeast","instant dried yeast","traditional; it tenderises rather than leavens",{"qty":474,"ref":475,"name":476,"unit":477,"group":456},150,"milk","lukewarm milk","ml",{"qty":479,"name":480,"unit":467,"group":456},0.5,"fine salt",{"qty":479,"ref":482,"name":483,"unit":467,"group":456,"optional":8},"fennel-seed","fennel seeds, lightly crushed",{"qty":452,"ref":485,"name":486,"unit":455,"group":487},"dates","date paste, or soft pitted dates blitzed smooth","For the date filling",{"qty":489,"ref":459,"name":459,"unit":455,"group":487},50,{"qty":433,"ref":465,"name":466,"unit":467,"group":487},{"qty":479,"ref":492,"name":493,"unit":467,"group":487},"cinnamon","ground cinnamon",{"qty":433,"ref":495,"name":496,"unit":497,"group":498},"eggs","egg, beaten, for glazing","piece","To finish",{"qty":436,"ref":500,"name":501,"unit":502,"group":498,"optional":8},"sesame-seeds","sesame seeds","tbsp",[504,508,512,515,518,522,525,529],{"tip":505,"text":506,"title":507},"Do not knead. This is a short dough and working it is what makes kleicha hard.","Rub the softened butter into the flour, sugar, cardamom, salt, yeast and fennel seeds with your fingertips until the mixture looks like damp sand with no visible lumps of butter. Pour in the lukewarm milk and bring it together with a few turns of a spoon, stopping the moment it forms a single soft mass.","Make the dough",{"text":509,"title":510,"timerSeconds":511},"Wrap the dough and leave it at room temperature for 30 minutes. It will not rise much — the resting relaxes it so it rolls out without springing back, and the yeast gives the baked cookie its characteristic slight tenderness.","Rest the dough",1800,{"text":513,"title":514},"Warm the date paste with the butter, cardamom and cinnamon in a small pan over low heat, mashing with a fork, for about 4 minutes until it is glossy, uniformly dark and soft enough to spread like thick jam. Let it cool to just warm.","Prepare the date filling",{"text":516,"title":517},"Divide the dough into four. Roll each piece on a lightly floured surface into a rectangle roughly 20 by 30 cm and about 3 mm thick, then spread a quarter of the date filling over it in a thin even layer, leaving a 1 cm clear border along one long edge.","Roll and fill",{"text":519,"title":520,"timerSeconds":521},"Starting from the filled long edge, roll each rectangle up tightly into a log, pressing gently as you go so no air gap forms down the middle, and seal the bare edge underneath. Chill the logs for 20 minutes.","Roll into logs",1200,{"text":523,"title":524},"Cut each chilled log into 1 cm rounds with a serrated knife, using a light sawing motion rather than pressing down. Set them cut side up on lined trays with 2 cm between them.","Slice the spirals",{"text":526,"title":527,"timerSeconds":528},"Brush the tops with beaten egg and scatter with sesame seeds if using. Bake at 180°C for 18 to 20 minutes, until the edges are pale gold and the surface has lost its shine — the centres should still look slightly soft.","Glaze and bake",1140,{"text":530,"title":531},"Leave the cookies on the tray for 5 minutes to firm up, then move them to a rack and cool fully. They go from soft to properly short and sandy only once cold, so resist judging the texture straight from the oven.","Cool completely","KLEE-cha",[534,538,542],{"note":535,"swap":536,"original":537},"Medjool dates give the softest paste. If your dates are dry, soak them in hot water for 10 minutes first and drain well.","Whole soft dates, pitted and blitzed with a splash of hot water","Date paste",{"note":539,"swap":540,"original":541},"Many Iraqi recipes use oil, which gives an even sandier, more crumbly cookie that keeps longer. Use 180 ml of oil in place of 220 g of butter.","A neutral oil or a mix of oil and ghee","Butter",{"note":543,"swap":544,"original":545},"A very common household blend that gives the dough a savoury, aniseed edge behind the sweetness.","Cardamom plus a pinch each of fennel seed and nigella","Cardamom","kleicha","Kleicha (Iraqi Date and Cardamom Cookies)","Kleicha","كليجة","iraq","Nationwide",40,20,"medium",[556,557],"dessert","snack",[559,560],"vegetarian","nut-free",[453,485,465,459],[563,566,568,570],{"alt":564,"src":565},"A tray of spiral kleicha cookies with dark date filling visible in the swirl, dusted with sesame seeds","\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-1x1.jpg",[546,573,574,465,575,576,577],"iraqi cookies","date cookies","eid baking","date paste","middle eastern sweets","2026-08-20","dishroute-kitchen","Iraq's national cookie: cardamom-scented dough coiled around a soft date paste, baked until sandy and short, and made in large batches for Eid and for guests.",{"en":582},"\u002Frecipe\u002Fkleicha",{"items":584,"total":819,"page":433,"limit":867,"hasMore":868},[585,623,657,687,697,730,758,785,814,842],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":550,"region":551,"baseServings":590,"prepMinutes":591,"cookMinutes":592,"difficulty":593,"course":594,"diet":596,"mainIngredients":599,"images":605,"keywords":615,"publishedAt":578,"updatedAt":578,"authorSlug":579},"iraqi-bamia","Bamia (Iraqi Okra and Lamb Stew)","Bamia","بامية",4,25,95,"easy",[595],"main",[597,598],"dairy-free","gluten-free",[600,601,602,603,604],"okra","lamb","tomato","garlic","lemon",[606,609,611,613],{"alt":607,"src":608},"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":607,"src":610},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-1x1.jpg",[616,617,618,619,620,621,622],"bamia","okra stew","iraqi lamb stew","dried lime","noomi basra","marag","one pot",{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"countrySlug":550,"region":551,"baseServings":431,"prepMinutes":628,"cookMinutes":629,"restMinutes":630,"difficulty":631,"course":632,"diet":633,"mainIngredients":634,"images":640,"keywords":650,"publishedAt":578,"updatedAt":578,"authorSlug":579},"iraqi-dolma","Iraqi Dolma (Mixed Stuffed Vegetables in One Pot)","Iraqi Dolma","دولمة عراقية",75,110,15,"hard",[595],[597,598],[635,601,636,637,638,639],"rice","eggplant","bell-pepper","pomegranate-molasses","tamarind",[641,644,646,648],{"alt":642,"src":643},"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":642,"src":645},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-1x1.jpg",[651,652,653,654,655,656,622],"dolma","stuffed vegetables","iraqi","vine leaves","lamb and rice","pomegranate molasses",{"slug":658,"title":659,"shortTitle":660,"nativeName":661,"countrySlug":550,"region":662,"baseServings":431,"prepMinutes":552,"cookMinutes":591,"restMinutes":462,"difficulty":554,"course":663,"diet":665,"mainIngredients":666,"images":669,"keywords":679,"publishedAt":578,"updatedAt":578,"authorSlug":579},"kahi-wa-geymar","Kahi wa Geymar (Iraqi Buttery Pastry with Clotted Cream)","Kahi wa Geymar","كاهي وقيمر","Baghdad",[664,556],"breakfast",[559,560],[453,459,667,465,668],"heavy-cream","rose-water",[670,673,675,677],{"alt":671,"src":672},"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":671,"src":674},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-1x1.jpg",[680,681,682,683,684,685,686],"kahi","geymar","iraqi breakfast","layered pastry","clotted cream","baghdad","cardamom syrup",{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":435,"cookMinutes":553,"restMinutes":489,"difficulty":554,"course":688,"diet":689,"mainIngredients":690,"images":691,"keywords":696,"publishedAt":578,"updatedAt":578,"authorSlug":579},[556,557],[559,560],[453,485,465,459],[692,693,694,695],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[546,573,574,465,575,576,577],{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":550,"region":702,"baseServings":590,"prepMinutes":462,"cookMinutes":703,"restMinutes":704,"difficulty":631,"course":705,"diet":707,"mainIngredients":708,"images":713,"keywords":723,"publishedAt":578,"updatedAt":578,"authorSlug":579},"iraqi-kubba","Kubba Mosul (Bulgur-Shelled Meat Patty from Northern Iraq)","Kubba Mosul","كبة موصل","Mosul, Nineveh",35,30,[706,595],"street-food",[597],[709,601,710,711,712],"bulgur","almonds","raisins","onion",[714,717,719,721],{"alt":715,"src":716},"A golden fried bulgur disc cut into wedges, showing spiced lamb filling with almonds and raisins inside","\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-1x1.jpg",[724,725,709,726,727,728,729],"kubba mosul","kibbeh","iraqi street food","stuffed patty","fried","mosul",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"countrySlug":550,"region":735,"baseServings":590,"prepMinutes":704,"cookMinutes":462,"difficulty":554,"course":736,"diet":737,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":578,"updatedAt":578,"authorSlug":579},"iraqi-masgouf","Masgouf (Iraqi Split-Grilled River Carp)","Masgouf","مسكوف","Baghdad and the Tigris",[595],[738,597,598],"pescatarian",[740,639,741,604,712],"carp","turmeric",[743,746,748,750],{"alt":744,"src":745},"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":744,"src":747},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-1x1.jpg",[753,754,755,756,639,685,757],"masgouf","iraqi fish","grilled carp","tigris","whole fish",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":550,"region":551,"baseServings":431,"prepMinutes":704,"cookMinutes":763,"restMinutes":630,"difficulty":631,"course":764,"diet":765,"mainIngredients":766,"images":768,"keywords":778,"publishedAt":578,"updatedAt":578,"authorSlug":579},"quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","Quzi","قوزي",240,[595],[597,598],[601,767,710,711,712],"basmati-rice",[769,772,774,776],{"alt":770,"src":771},"A whole roasted lamb shoulder resting on a platter of spiced rice scattered with almonds, raisins and parsley","\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero.jpg",{"alt":770,"src":773},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-16x9.jpg",{"alt":770,"src":775},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-4x3.jpg",{"alt":770,"src":777},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-1x1.jpg",[759,779,780,781,782,783,784],"ghozi","iraqi lamb","slow roast lamb","spiced rice","wedding food","celebration",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"countrySlug":550,"region":662,"baseServings":790,"prepMinutes":704,"cookMinutes":630,"restMinutes":474,"difficulty":593,"course":791,"diet":793,"mainIngredients":795,"images":797,"keywords":807,"publishedAt":578,"updatedAt":578,"authorSlug":579},"samoon","Samoon (Iraqi Diamond-Shaped Bakery Bread)","Samoon","صمون",8,[792],"bread",[794,559,597,560],"vegan",[453,470,796],"olive-oil",[798,801,803,805],{"alt":799,"src":800},"Four diamond-shaped Iraqi samoon loaves with golden crackled crusts cooling on a wire rack","\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-4x3.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-1x1.jpg",[786,808,809,810,811,812,813],"iraqi bread","diamond bread","baghdad bakery","flatbread","yeast 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