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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":517,"pronunciation":546,"substitutions":547,"slug":560,"title":561,"shortTitle":562,"nativeName":563,"romanized":564,"countrySlug":565,"region":566,"baseServings":492,"prepMinutes":436,"cookMinutes":567,"difficulty":568,"course":569,"diet":572,"mainIngredients":577,"images":578,"keywords":588,"publishedAt":594,"updatedAt":594,"authorSlug":595,"summary":596,"localeSlug":560,"alternates":597},[394,397,400,403,406],{"answer":395,"question":396},"Either they were sliced too thick, they went into oil that was not hot enough, or the pan was crowded so they steamed in their own moisture. Slice thin, pat the slices dry, use oil at about 170°C, and fry in batches with room to move. Drain them on paper and they will crisp further as they cool.","Why did my fried onions turn soft instead of crisp?",{"answer":398,"question":399},"Yes, but only as separate components. Cook the rice and lentils, the pasta, the tomato sauce and the onions up to three days in advance and keep them apart — onions at room temperature in a sealed container, everything else refrigerated. Assemble only when you are ready to eat, because a built bowl goes soggy within the hour.","Can I make koshari ahead of time?",{"answer":401,"question":402},"Yes, in its standard form. Rice, lentils, pasta, chickpeas, tomato, onion, garlic and vinegar contain no animal products, and the dish is naturally vegan without being marketed that way in Egypt. Check only that your pasta is egg-free, which most dried macaroni is.","Is koshari vegan?",{"answer":404,"question":405},"Dakka is the garlic-vinegar sauce spooned over koshari at the table — vinegar, crushed garlic, a little cumin and sometimes chilli. You can skip it, but you should not: without acid the bowl is three soft starches and a sweet tomato sauce, and it tastes flat by the third mouthful.","What is dakka and can I skip it?",{"answer":407,"question":408},"Brown or green lentils, whole and unhulled, so they stay intact through cooking. Red or split lentils break down into purée within fifteen minutes, which is right for soup and wrong for koshari — you want distinct lentils among the rice grains.","What kind of lentils should I use?",[410,411,412,413,414,415],"Slice the onions thin and even, and dry them on kitchen paper before frying — wet onions steam instead of crisping and stay chewy.","Fry the onions in batches and pull them out when they are deep gold, not brown. They keep darkening off the heat and burnt onion turns the whole bowl bitter.","Use brown or green lentils, never red. Red lentils dissolve completely and you end up with rice porridge.","Rinse the rice until the water runs clear, or the finished bowl clumps instead of staying loose.","Make the garlic vinegar first so it has time to sit — raw garlic in vinegar mellows in twenty minutes and tastes rounder.","Salt the tomato sauce harder than feels right. It has to season three bland starches, not just itself.","🍚","Koshari is a bowl of three starches that has no business tasting as good as it does. Rice and brown lentils are cooked in one pot, short macaroni in another, and the two are layered with chickpeas before three separate sauces go over the top: a cumin-heavy tomato sauce, a sharp garlic vinegar called dakka, and a shower of onions fried until they are dark and brittle. Every mouthful is soft, sharp, sweet and crunchy at once. It is street food, sold from counters where the assembly takes eleven seconds, and it is also the thing Egyptian families eat on a Tuesday because it costs almost nothing and feeds everyone. Made properly at home it takes an hour, most of which is unattended.","Koshari is younger than most Egyptian dishes and its parentage is genuinely mixed. The rice-and-lentil base is a Middle Eastern and South Asian idea — the name is usually traced to the Hindi khichri, a rice-and-lentil dish that likely arrived with British Indian troops stationed in Egypt in the nineteenth century. The macaroni is Italian, brought by the large Italian community in Alexandria and Cairo, and the tomato sauce is a New World ingredient that had by then become the backbone of Mediterranean cooking. Somewhere in late-Ottoman Cairo those three traditions landed in the same bowl, and by the early twentieth century koshari was being sold from carts.\n\nWhat turned it into a national dish was economics. Koshari is protein and carbohydrate assembled from the cheapest shelf-stable goods in the country, it is entirely plant-based without ever presenting itself as vegetarian food, and it scales to industrial quantities without losing anything. Dedicated koshari shops — some of them now more than a century old and fiercely defended by regulars — serve nothing else, and the ritual is fixed: you pick a size, the server layers it in front of you with a speed that looks careless and is not, and the sauces go on at the counter or at the table.\n\nEgyptians argue about koshari the way other countries argue about barbecue. How much vinegar. Whether the lentils should keep their shape or start to blur into the rice. Whether the sauce should be hot or merely warm with cumin. Whether the fried onions should go in the middle as well as on top — the correct answer, for anyone asking, is both. The one point of agreement is that the onions must be genuinely crisp, because they are what stops the bowl from being a pile of soft things.","Store the components separately and koshari keeps for three days. Rice and lentils reheat well with a splash of water under a lid; tomato sauce reheats in a pan; fried onions must be kept in an airtight container at room temperature or they go soft in the fridge. Assembled koshari does not keep — the onions collapse and the starches turn pasty within an hour. If you are cooking ahead for a crowd, prepare everything and assemble at the table.",[421,422,423,424],"Cooks the rice and lentils together in one pot, the way koshari counters do, instead of boiling them separately and losing flavour.","Fries the onions first and uses their oil for the tomato sauce, so nothing is wasted and the sauce carries the same sweetness.","Gives all three sauces properly, including the dakka vinegar most home versions skip — it is what makes koshari taste like koshari.","Every component can be made ahead and reheated, which is exactly how Egyptian households handle it.",[426,427,428,429],"Large heavy pot with a lid","Deep frying pan for the onions","Slotted spoon","Sieve",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},14,108,15,9,720,20,640,[439],"A bowl of pickled vegetables (torshi) on the side, and extra dakka vinegar at the table so everyone can sharpen their own portion.",[441,444,447],{"name":442,"description":443},"Koshari with hot dakka","Blend a few dried chillies or a spoon of chilli paste into the garlic vinegar. This is the shatta version served on request at most counters.",{"name":445,"description":446},"Extra-onion koshari","Double the fried onions and fold half through the rice and lentils before serving, so the crunch runs all the way through the bowl instead of sitting on top.",{"name":448,"description":449},"Koshari with pasta only","A common home shortcut on a weeknight: skip the chickpeas and macaroni, keep rice, lentils and all three sauces. Faster, and still recognisably the same dish.",[451,457,461,467,470,475,478,482,486,491,496,498,502,506,510,512,513],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},3,"onion","large onions, halved and sliced thin","piece","Fried onions",{"qty":458,"name":459,"unit":460,"group":456},300,"neutral oil for frying","ml",{"qty":462,"ref":463,"name":464,"unit":465,"group":466},200,"lentils","brown lentils, rinsed","g","Rice and lentils",{"qty":458,"ref":468,"name":469,"unit":465,"group":466},"rice","short or medium grain rice, rinsed until the water runs clear",{"qty":471,"ref":472,"name":473,"unit":474,"group":466},1,"cumin","ground cumin","tsp",{"qty":476,"name":477,"unit":474,"group":466},1.5,"fine salt",{"qty":479,"ref":480,"name":481,"unit":465,"group":466},150,"pasta","small macaroni or ditalini",{"qty":483,"ref":484,"name":485,"unit":465,"group":466},240,"chickpeas","cooked chickpeas, drained",{"qty":487,"ref":488,"name":489,"unit":465,"group":490},700,"tomato","passata or blitzed tinned tomatoes","Tomato sauce",{"qty":492,"ref":493,"name":494,"unit":495,"group":490},4,"garlic","garlic, crushed","clove",{"qty":497,"ref":472,"name":473,"unit":474,"group":490},2,{"qty":499,"ref":500,"name":501,"unit":474,"group":490,"optional":8},0.5,"chili-flakes","chilli flakes",{"qty":471,"ref":503,"name":504,"unit":505,"group":490},"vinegar","white vinegar","tbsp",{"qty":507,"ref":503,"name":508,"unit":460,"group":509},60,"white or cider vinegar","Garlic vinegar (dakka)",{"qty":492,"ref":493,"name":511,"unit":495,"group":509},"garlic, finely grated",{"qty":499,"ref":472,"name":473,"unit":474,"group":509},{"qty":514,"name":515,"unit":516,"group":509},null,"salt","to taste",[518,522,525,530,533,536,539,542],{"tip":519,"text":520,"title":521},"If the onions go from gold to brown in the pan, they will be bitter in the bowl. Take them out earlier than looks right.","Heat the oil in a deep pan over medium heat and fry {qty:onion} of sliced onions in two or three batches, stirring often. Pull each batch out with a slotted spoon when it is deep gold and the sizzling has quietened — they carry on darkening on the paper. Drain on kitchen paper and salt lightly. Keep 4 tablespoons of the onion oil.","Fry the onions",{"text":523,"title":524},"Put {qty:lentils} of rinsed brown lentils in a heavy pot with 700 ml water and bring to a simmer. Cook uncovered for about 15 minutes, until they are tender at the edge but still firm in the middle. Do not salt them yet.","Start the lentils",{"tip":526,"text":527,"title":528,"timerSeconds":529},"Do not lift the lid during those 15 minutes. The steam trapped under it is what cooks the top layer of rice.","Stir the rinsed rice, ground cumin and salt into the lentils, add enough hot water to sit 2 cm above the surface, and bring back to a boil. Cover, drop the heat to its lowest setting and cook for 15 minutes, then leave the lid on off the heat for another 10 minutes.","Cook the rice with the lentils",900,{"text":531,"title":532},"Warm 2 tablespoons of the reserved onion oil in a saucepan, add the crushed garlic and cumin and stir for 30 seconds, until the garlic smells sweet rather than raw. Pour in the passata, add the chilli flakes if using, and simmer for 15 minutes until it darkens and a spoon dragged through leaves a track. Stir in the vinegar and season firmly with salt.","Make the tomato sauce",{"text":534,"title":535},"Whisk the vinegar, grated garlic, cumin and a good pinch of salt in a small bowl and leave it to stand while you finish everything else. Twenty minutes takes the raw edge off the garlic.","Mix the dakka",{"text":537,"title":538},"Cook the macaroni in well-salted water until just tender, drain, and toss with a spoonful of the onion oil so it does not stick together while it waits.","Boil the pasta",{"text":540,"title":541},"Heat the drained chickpeas through in a small pan with a spoonful of the tomato sauce and a pinch of salt. Two minutes is enough — they only need to be hot.","Warm the chickpeas",{"tip":543,"text":544,"title":545},"Fold a few onions through the middle layer as well as piling them on top — this is how the good Cairo counters do it.","Fluff the rice and lentils with a fork and spoon them into bowls. Add a layer of macaroni, then chickpeas, then a ladle of hot tomato sauce. Finish with a generous handful of fried onions and pass the dakka at the table so everyone adds their own.","Build the bowls","KOO-sha-ree",[548,552,556],{"note":549,"swap":550,"original":551},"Koshari counters use small tubes because they fall between the rice grains. Large shapes sit on top and the bowl loses its mix.","Any small pasta shape, or broken spaghetti","Short macaroni (ditalini or elbows)",{"note":553,"swap":554,"original":555},"They hold their shape even better. Cooking time is close, but check them five minutes early.","Green (Puy-style) lentils","Brown lentils",{"note":557,"swap":558,"original":559},"Some Cairo shops toast a handful of broken vermicelli in the rice, some do not. It adds a nutty note and is entirely optional.","Leave it out","Vermicelli in the rice","koshari","Koshari (Egyptian Rice, Lentil and Pasta Bowl)","Koshari","كشري","Kushari","egypt","Cairo",45,"medium",[570,571],"main","street-food",[573,574,575,576],"vegetarian","vegan","dairy-free","nut-free",[468,463,480,484,488],[579,582,584,586],{"alt":580,"src":581},"Bowl of koshari with rice and lentils under macaroni, chickpeas, red tomato sauce and a heap of dark crisp fried onions","\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-1x1.jpg",[560,589,590,591,592,593],"kushari","egyptian street food","rice and lentils","vegan egyptian","cairo food","2026-08-20","dishroute-kitchen","Egypt's national bowl: rice and brown lentils cooked together, piled with macaroni and chickpeas, then flooded with cumin-tomato sauce, garlic vinegar and a heap of crisp fried onions.",{"en":598},"\u002Frecipe\u002Fkoshari",{"items":600,"total":641,"page":471,"limit":882,"hasMore":883},[601,633,666,697,723,733,763,794,825,854],{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"romanized":606,"countrySlug":565,"baseServings":607,"prepMinutes":608,"cookMinutes":436,"restMinutes":609,"difficulty":568,"course":610,"diet":612,"mainIngredients":613,"images":616,"keywords":626,"publishedAt":594,"updatedAt":594,"authorSlug":595},"aish-baladi","Aish Baladi (Egyptian Wholewheat Pocket Bread)","Aish Baladi","عيش بلدي","ʿAish baladī",8,30,140,[611],"bread",[573,574,575,576],[614,615],"flour","yeast",[617,620,622,624],{"alt":618,"src":619},"Stack of round wholemeal Egyptian flatbreads dusted with bran, the top one torn open to show the hollow pocket inside","\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-1x1.jpg",[627,628,629,630,631,632],"aish baladi","egyptian bread","wholewheat pita","pocket bread","baladi bread","flatbread recipe",{"slug":634,"title":635,"shortTitle":636,"nativeName":637,"romanized":636,"countrySlug":565,"baseServings":638,"prepMinutes":639,"cookMinutes":640,"restMinutes":641,"difficulty":642,"course":643,"diet":644,"mainIngredients":646,"images":649,"keywords":659,"publishedAt":594,"updatedAt":594,"authorSlug":595},"egyptian-fattah","Fattah (Egyptian Bread, Rice and Lamb Layers)","Fattah","فتة",6,25,130,10,"hard",[570],[645,576],"halal-friendly",[647,468,648,488,493],"lamb","pita-bread",[650,653,655,657],{"alt":651,"src":652},"Wide platter of Egyptian fattah with browned lamb piled on rice over toasted bread, red garlic-vinegar sauce poured over the top","\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-1x1.jpg",[660,661,662,663,664,665],"fattah","fatteh","egyptian lamb rice","eid al-adha","garlic vinegar sauce","egyptian feast dish",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"romanized":671,"countrySlug":565,"baseServings":492,"prepMinutes":641,"cookMinutes":479,"restMinutes":435,"difficulty":672,"course":673,"diet":675,"mainIngredients":677,"images":680,"keywords":690,"publishedAt":594,"updatedAt":594,"authorSlug":595},"egyptian-ful-medames","Ful Medames (Egyptian Slow-Cooked Fava Beans)","Ful Medames","فول مدمس","Fūl mudammas","easy",[674,570],"breakfast",[573,574,575,676,576],"gluten-free",[484,678,679,472,488],"olive-oil","lemon",[681,684,686,688],{"alt":682,"src":683},"Shallow bowl of mashed fava beans glossy with olive oil, topped with diced tomato, parsley and cumin, with lemon wedges and flatbread beside it","\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-1x1.jpg",[691,692,693,694,695,696],"ful medames","egyptian breakfast","fava beans","foul mudammas","vegan breakfast","ramadan suhoor",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"romanized":702,"countrySlug":565,"region":566,"baseServings":492,"prepMinutes":436,"cookMinutes":639,"restMinutes":703,"difficulty":672,"course":704,"diet":705,"mainIngredients":706,"images":709,"keywords":719,"publishedAt":594,"updatedAt":594,"authorSlug":595},"hawawshi","Hawawshi (Egyptian Spiced Meat Stuffed Bread)","Hawawshi","حواوشي","Ḥawāwshī",5,[570,571],[645,576],[707,453,708,648],"ground-beef","parsley",[710,713,715,717],{"alt":711,"src":712},"Baked flatbread stuffed with spiced minced beef, cut into wedges to show the thin dark meat layer inside a crisp browned crust","\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-1x1.jpg",[698,720,721,631,590,722],"egyptian stuffed bread","spiced minced beef","meat flatbread",{"slug":560,"title":561,"shortTitle":562,"nativeName":563,"romanized":564,"countrySlug":565,"region":566,"baseServings":492,"prepMinutes":436,"cookMinutes":567,"difficulty":568,"course":724,"diet":725,"mainIngredients":726,"images":727,"keywords":732,"publishedAt":594,"updatedAt":594,"authorSlug":595},[570,571],[573,574,575,576],[468,463,480,484,488],[728,729,730,731],{"alt":580,"src":581},{"alt":580,"src":583},{"alt":580,"src":585},{"alt":580,"src":587},[560,589,590,591,592,593],{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"romanized":738,"countrySlug":565,"baseServings":638,"prepMinutes":739,"cookMinutes":507,"restMinutes":433,"difficulty":568,"course":740,"diet":741,"mainIngredients":742,"images":746,"keywords":756,"publishedAt":594,"updatedAt":594,"authorSlug":595},"egyptian-mahshi","Mahshi (Egyptian Stuffed Vegetables in Tomato Broth)","Mahshi","محشي","Maḥshī",50,[570],[573,574,575,576],[743,744,468,488,745],"zucchini","bell-pepper","dill",[747,750,752,754],{"alt":748,"src":749},"Pot of stuffed courgettes, peppers and rolled vine leaves standing upright in red tomato broth, one cut open to show herbed rice","\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-1x1.jpg",[757,758,759,760,761,762],"mahshi","stuffed vegetables","egyptian dolma","stuffed courgette","vine leaves","ramadan",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"romanized":768,"countrySlug":565,"baseServings":492,"prepMinutes":433,"cookMinutes":769,"difficulty":568,"course":770,"diet":772,"mainIngredients":773,"images":777,"keywords":787,"publishedAt":594,"updatedAt":594,"authorSlug":595},"egyptian-molokhia","Molokhia (Egyptian Jute Leaf Soup with Garlic Tasha)","Molokhia","ملوخية","Mulūkhiyya",75,[771,570],"soup",[676,576],[774,493,775,776],"chicken","coriander-seed","stock",[778,781,783,785],{"alt":779,"src":780},"Bowl of bright green molokhia soup beside a plate of white rice and browned chicken pieces, with lemon wedges on the side","\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-1x1.jpg",[788,789,790,791,792,793],"molokhia","mulukhiyah","jute leaf soup","egyptian soup","garlic tasha","friday lunch",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"romanized":799,"countrySlug":565,"baseServings":638,"prepMinutes":433,"cookMinutes":739,"restMinutes":641,"difficulty":672,"course":800,"diet":802,"mainIngredients":803,"images":808,"keywords":818,"publishedAt":594,"updatedAt":594,"authorSlug":595},"om-ali","Om Ali (Egyptian Bread Pudding with Nuts and Cream)","Om Ali","أم علي","Umm ʿAlī",[801],"dessert",[573],[804,805,806,807],"puff-pastry","milk","pistachios","coconut",[809,812,814,816],{"alt":810,"src":811},"Baking dish of om ali with a blistered golden cream top, chopped pistachios scattered over bubbling milk and soaked pastry","\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero.jpg",{"alt":810,"src":813},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-16x9.jpg",{"alt":810,"src":815},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-4x3.jpg",{"alt":810,"src":817},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-1x1.jpg",[819,820,821,822,823,824],"om ali","umm ali","egyptian dessert","bread pudding","milk pudding","ramadan dessert",{"slug":826,"title":827,"shortTitle":828,"nativeName":829,"romanized":830,"countrySlug":565,"region":831,"baseServings":492,"prepMinutes":639,"cookMinutes":507,"restMinutes":641,"difficulty":568,"course":832,"diet":833,"mainIngredients":835,"images":837,"keywords":847,"publishedAt":594,"updatedAt":594,"authorSlug":595},"egyptian-sayadeya","Sayadeya (Alexandrian Fisherman's Rice with 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