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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":437,"variations":439,"ingredients":449,"instructions":511,"pronunciation":534,"substitutions":535,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"region":553,"baseServings":483,"prepMinutes":508,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":557,"diet":560,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":548,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Overnight soaking gives the most even cooking and the creamiest broth, but a quick soak works: cover with water, boil for two minutes, cover the pot and leave for one hour. Unsoaked chickpeas can be cooked but take two to three hours and often stay unevenly firm.","Do I have to soak the chickpeas overnight?",{"answer":398,"question":399},"Dense, dry, stale white bread — Tunisian khobz tabouna, a day-old baguette, or a country sourdough. It needs to be dry enough to hold its shape for a minute in hot broth before softening. If your bread is fresh, tear it up and dry it in a low oven for ten minutes first.","What kind of bread should I use for lablabi?",{"answer":401,"question":402},"That is deliberately left to the eater. In Tunis you are asked at the counter, and answers range from a smear to a full tablespoon. Start with a teaspoon stirred into the broth, taste, and add more — it is much easier to add heat than to rescue a bowl you have overloaded.","How spicy should the harissa be in the bowl?",{"answer":404,"question":405},"Yes, and the base recipe already is. Leave out the tuna and the egg and finish with a heavier hand on the olive oil, plus capers, olives and preserved lemon for the salty, sour notes those toppings otherwise supply. The chickpea broth itself contains nothing animal.","Can I make lablabi vegan?",{"answer":407,"question":408},"Either too much cooking water, or the chickpeas were not cooked long enough to release their starch. Simmer uncovered to reduce, and mash a ladleful of chickpeas against the side of the pot then stir them back in. The finished broth should coat a spoon faintly and look cloudy rather than clear.","Why is my broth thin and watery?",[410,411,412,413,414,415],"Add salt only once the chickpeas are already tender. Salted early, they stay stubbornly firm no matter how long they simmer.","A quarter teaspoon of bicarbonate of soda in the soaking water softens the skins and gives a creamier broth, especially with older chickpeas.","Do not thin the broth. It should be cloudy and slightly thickened by chickpea starch, not clear — if it looks like water, boil it down for ten minutes.","Tear the bread rather than cutting it. Ragged edges soak unevenly, which gives you both mushy and chewy pieces in the same spoonful, and that contrast is the point.","Cumin here is measured in tablespoons, not pinches. Under-cumined lablabi tastes like plain chickpea soup.","Assemble each bowl immediately before eating. Bread left standing in broth for ten minutes turns into a single soft mass.","🥣","Lablabi turns two cheap things — dried chickpeas and yesterday's bread — into one of the most satisfying bowls in North Africa. Chickpeas are simmered until soft with a lot of garlic and even more cumin, then ladled with their cooking liquid over torn stale bread so the bread collapses into the broth. Everything after that is assembly: harissa stirred in to taste, a splash of olive oil, flaked tuna, capers, olives, a soft egg broken over the top, lemon squeezed at the last second. It is savoury, garlicky and slightly muddy in the best way, and it costs almost nothing to make.","This is working food, and Tunis has shops that sell nothing else. You go in, hand over your bowl, and watch it built: the counterman tears the bread himself, judges how much broth it needs, and asks how hot you want it. The chickpeas and their liquid are the only fixed part. Everything else is negotiated at the counter, which means no two bowls of lablabi in the same shop are identical, and regulars have standing orders down to the number of olives.\n\nThe name is shared with the Turkish leblebi, meaning roasted chickpeas — one of many food words that travelled with centuries of Ottoman administration — though the Tunisian dish itself is a soup and the Turkish word describes a dry snack. Similar bread-and-broth constructions turn up across the Mediterranean wherever stale bread had to be used up, from Spanish sopas to Italian ribollita. What makes lablabi specifically Tunisian is the seasoning: cumin far past the amount most cuisines consider reasonable, raw garlic pounded into the broth at the end rather than only at the start, and harissa as the adjustable element.\n\nIt is eaten mostly in the colder months and mostly in the morning, and there is a persistent association with the night before — a bowl of lablabi is the standard Tunisian answer to having stayed out too late. The bread should be genuinely stale, dense and dry enough to soak without dissolving instantly; fresh bread turns the whole thing to paste. Anyone who tells you a particular set of toppings is the correct one is describing their own neighbourhood, not a rule.","Keep the chickpeas in their broth for up to 4 days in the fridge and never store them with bread in it. The broth thickens as it sits, so loosen it with a little water when reheating and check the salt and cumin again, both of which fade. It freezes well for 3 months in the pot liquid alone; freeze in portions so you can build a single bowl on a cold morning without defrosting the lot.",[421,422,423,424],"Cooks the chickpeas from dry, which is the only way to get the cloudy, starchy broth the dish depends on.","Adds raw pounded garlic at the end as well as whole cloves at the start, the way lablabi shops do.","Bowls are assembled individually so everyone sets their own heat and toppings instead of eating one compromise.","Made almost entirely from store-cupboard ingredients and stale bread nobody wants to throw away.",[426,427,428,429],"Large heavy pot","Mortar and pestle for the garlic","Ladle","Deep serving bowls",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},26,68,14,840,30,620,[438],"Extra harissa in a saucer, a wedge of lemon, and strong black coffee — this is a breakfast dish as much as a lunch one.",[440,443,446],{"name":441,"description":442},"Lablabi bil bidh","The egg cracked raw straight into the boiling broth in the bowl, where it cooks in the residual heat and thickens everything as you stir it through.",{"name":444,"description":445},"Sfax-style","Heavier on the tuna and octopus, with more olive oil and often a spoonful of the tomato-and-chilli sauce used for local seafood.",{"name":447,"description":448},"Lablabi with kaddid","Topped with kaddid, Tunisian dried spiced meat, instead of tuna — a winter version from the interior rather than the coast.",[450,456,461,466,471,475,479,482,485,489,493,497,500,504,507],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"chickpeas","dried chickpeas, soaked overnight","g","For the broth",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},8,"garlic","garlic — 4 whole for the pot, 4 for pounding at the end","clove",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},2,"cumin","ground cumin","tbsp",{"qty":467,"ref":468,"name":469,"unit":470,"group":455},1,"bay-leaf","bay leaf","piece",{"qty":472,"name":473,"unit":474,"group":455,"noScale":8},1.8,"water","l",{"qty":476,"name":477,"unit":478,"group":455},null,"salt","to taste",{"qty":451,"name":480,"unit":454,"group":481},"stale dense white bread, torn into rough pieces","For the bowls",{"qty":483,"ref":484,"name":484,"unit":470,"group":481},4,"eggs",{"qty":483,"ref":486,"name":487,"unit":488,"group":481},"harissa","harissa, or to taste","tsp",{"qty":490,"ref":491,"name":492,"unit":465,"group":481},6,"olive-oil","good olive oil",{"qty":494,"ref":495,"name":496,"unit":454,"group":481,"optional":8},120,"tuna","canned tuna in oil, drained and flaked",{"qty":462,"ref":498,"name":499,"unit":465,"group":481},"capers","capers, rinsed",{"qty":501,"ref":502,"name":503,"unit":454,"group":481},60,"olives","black or green olives, pitted",{"qty":467,"ref":505,"name":506,"unit":470,"group":481},"lemon","lemon, in wedges",{"qty":508,"ref":509,"name":510,"unit":454,"group":481,"optional":8},15,"parsley","parsley, chopped",[512,517,521,525,528,531],{"tip":513,"text":514,"title":515,"timerSeconds":516},"Top up with boiling water if the level drops below the chickpeas, but keep the liquid tight — you want about 1.2 litres of cloudy broth at the end.","Drain the soaked chickpeas, put them in a large pot with the water, four whole garlic cloves and the bay leaf, and bring to a boil. Skim the grey foam off the top, lower the heat and simmer covered for 60–75 minutes, until a chickpea crushes to a smooth paste between your fingers with no grainy core.","Simmer the chickpeas",4200,{"tip":518,"text":519,"title":520},"Adding half the garlic raw at the end is what gives lablabi its edge. Cooking all of it makes the soup sweet and dull.","Pound the remaining raw garlic to a paste with a good pinch of salt and stir it into the pot along with the cumin. Simmer 5 more minutes and taste: the broth should be cloudy, garlicky and pointedly cumin-forward, and salty enough to season the bread it is about to soak.","Season the broth hard",{"text":522,"title":523,"timerSeconds":524},"Slide the eggs one at a time into the barely trembling broth and poach for 4 minutes, until the whites are set and opaque but the yolks still feel soft when touched with the back of a spoon. Lift them out and keep them on a plate.","Poach the eggs",240,{"text":526,"title":527},"Tear the stale bread into pieces roughly the size of a walnut and divide them between four deep bowls, filling each about halfway. Press the pieces down lightly so they sit level rather than piled.","Fill the bowls with bread",{"text":529,"title":530},"Spoon chickpeas over the bread, then ladle in enough boiling broth to submerge everything and wait 30 seconds for the bread to drink it up. Stir a teaspoon of harissa into each bowl, then top with an egg, the tuna, capers and olives.","Ladle and build",{"text":532,"title":533},"Pour a generous spiral of olive oil over each bowl, scatter parsley, and hand round lemon wedges and the harissa jar so everyone can push their own bowl hotter or sharper. Break the egg into the broth with the first spoonful.","Finish at the table","lab-LAH-bee",[536,540,544],{"note":537,"swap":538,"original":539},"Much faster, but the broth lacks body. Simmer the tinned chickpeas in the stock for 20 minutes and mash a handful against the pot to thicken it.","3 × 400 g tins of chickpeas plus 700 ml vegetable stock","Dried chickpeas",{"note":541,"swap":542,"original":543},"What matters is dryness and structure. Soft sandwich bread disintegrates on contact with the broth.","Any dense stale white bread, sourdough or a day-old baguette, oven-dried for 10 minutes","Stale round Tunisian bread",{"note":545,"swap":546,"original":547},"The vegan bowl is entirely legitimate — lablabi was poor food long before the toppings became standard.","Leave both out and finish with extra olive oil and chopped preserved lemon","Tuna and egg","lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","Lablabi","لبلابي","tunisia","Tunis",85,480,"easy",[558,559],"soup","breakfast",[561,562],"pescatarian","dairy-free",[452,458,463,484,491,495],[565,568,570,572],{"alt":566,"src":567},"Deep bowl of chickpea broth over torn bread topped with a poached egg, harissa, capers, olives and olive oil","\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-1x1.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-4x3.jpg",[548,575,576,577,486,463],"chickpea soup","tunisian breakfast","stale bread soup","2026-08-20","dishroute-kitchen","Stale bread torn into a bowl and buried under cumin-heavy chickpea broth, then built at the table with harissa, tuna, capers, olives, olive oil and a soft egg. Winter breakfast in Tunis.",{"en":582},"\u002Frecipe\u002Flablabi",{"items":584,"total":591,"page":467,"limit":691,"hasMore":855},[585,616,647,675,685,718,744,772,799,828],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":552,"region":553,"baseServings":483,"prepMinutes":590,"cookMinutes":591,"difficulty":592,"course":593,"diet":596,"mainIngredients":597,"images":599,"keywords":609,"publishedAt":578,"updatedAt":578,"authorSlug":579},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","Brik à l'Oeuf","بريك بالبيض",20,10,"medium",[594,595],"appetizer","street-food",[561,562],[495,484,498,509,598],"onion",[600,603,605,607],{"alt":601,"src":602},"Golden half-moon brik pastry torn open with a runny egg yolk spilling over the tuna and parsley filling","\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-1x1.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-4x3.jpg",[610,611,612,613,614,615],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":552,"region":621,"baseServings":490,"prepMinutes":622,"cookMinutes":623,"difficulty":592,"course":624,"diet":626,"mainIngredients":627,"images":631,"keywords":641,"publishedAt":578,"updatedAt":578,"authorSlug":579},"tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","Couscous bil Hout","كسكسي بالحوت","Sfax and the Sahel",35,80,[625],"main",[561,562],[628,629,452,630,486],"white-fish","couscous","quince",[632,635,637,639],{"alt":633,"src":634},"Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers","\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-1x1.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-4x3.jpg",[629,642,643,644,645,646],"fish couscous","tunisian couscous","harissa broth","couscoussier","maghreb",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":552,"region":553,"baseServings":490,"prepMinutes":622,"cookMinutes":590,"restMinutes":652,"difficulty":592,"course":653,"diet":655,"mainIngredients":656,"images":659,"keywords":669,"publishedAt":578,"updatedAt":578,"authorSlug":579},"fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","Fricassé","فريكاسي",100,[595,654],"snack",[561,562],[657,495,658,484,502,486],"flour","potato",[660,663,665,667],{"alt":661,"src":662},"Split fried Tunisian fricassé roll packed with tuna, crushed potato, egg slices, black olives and red harissa","\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-1x1.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-4x3.jpg",[670,671,672,673,674,486],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"region":553,"baseServings":483,"prepMinutes":508,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":676,"diet":677,"mainIngredients":678,"images":679,"keywords":684,"publishedAt":578,"updatedAt":578,"authorSlug":579},[558,559],[561,562],[452,458,463,484,491,495],[680,681,682,683],{"alt":566,"src":567},{"alt":566,"src":569},{"alt":566,"src":571},{"alt":566,"src":573},[548,575,576,577,486,463],{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":552,"region":690,"baseServings":691,"prepMinutes":692,"cookMinutes":693,"restMinutes":435,"difficulty":592,"course":694,"diet":696,"mainIngredients":699,"images":703,"keywords":713,"publishedAt":578,"updatedAt":578,"authorSlug":579},"tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","Makroudh","مقروض","Kairouan",24,40,25,[695,654],"dessert",[697,562,698],"vegetarian","nut-free",[700,701,702,491],"semolina","dates","honey",[704,707,709,711],{"alt":705,"src":706},"Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside","\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-1x1.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-4x3.jpg",[714,715,700,716,702,717],"makroudh","date pastry","kairouan","tunisian sweets",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":552,"region":553,"baseServings":483,"prepMinutes":508,"cookMinutes":693,"difficulty":556,"course":723,"diet":724,"mainIngredients":725,"images":729,"keywords":739,"publishedAt":578,"updatedAt":578,"authorSlug":579},"ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","Ojja Merguez","عجة مرقاز",[625,559],[562],[726,484,727,486,728],"merguez","tomato","bell-pepper",[730,733,735,737],{"alt":731,"src":732},"Skillet of red tomato and pepper sauce with merguez slices and softly set eggs stirred through, parsley on top","\u002Fimages\u002Frecipes\u002Fojja\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-1x1.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-4x3.jpg",[719,726,740,741,742,743],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":552,"region":749,"baseServings":490,"prepMinutes":693,"cookMinutes":693,"restMinutes":508,"difficulty":556,"course":750,"diet":752,"mainIngredients":754,"images":755,"keywords":765,"publishedAt":578,"updatedAt":578,"authorSlug":579},"salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","Slata Mechouia","سلاطة مشوية","Cap Bon",[751,594],"side",[561,753,562,698],"gluten-free",[728,727,458,491,495],[756,759,761,763],{"alt":757,"src":758},"Flat plate of chopped charred green pepper and tomato salad topped with flaked tuna, egg quarters and black olives","\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-1x1.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-4x3.jpg",[766,767,768,769,770,771],"slata mechouia","grilled pepper salad","tunisian salad","kemia","caraway","smoky",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"countrySlug":552,"region":553,"baseServings":490,"prepMinutes":590,"cookMinutes":501,"restMinutes":591,"difficulty":592,"course":777,"diet":778,"mainIngredients":779,"images":782,"keywords":792,"publishedAt":578,"updatedAt":578,"authorSlug":579},"tunisian-tajine","Tajine Malsouka (Tunisian Baked Egg and Cheese Casserole)","Tajine Malsouka","طاجين ملسوقة",[625,594],[698],[484,780,781,509,598],"chicken","gruyere",[783,786,788,790],{"alt":784,"src":785},"Golden baked Tunisian tajine cut into squares showing shredded chicken, parsley and melted cheese in set egg","\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-1x1.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-4x3.jpg",[793,794,795,796,797,798],"tunisian tajine","tajine malsouka","baked eggs","chicken casserole","frittata","make ahead",{"slug":800,"title":801,"shortTitle":802,"nativeName":803,"countrySlug":552,"region":804,"baseServings":490,"prepMinutes":590,"cookMinutes":805,"difficulty":592,"course":806,"diet":807,"mainIngredients":808,"images":811,"keywords":821,"publishedAt":578,"updatedAt":578,"authorSlug":579},"tunisian-chorba-frik","Tunisian Chorba Frik (Freekeh and Lamb Soup)","Tunisian Chorba Frik","شربة فريك","Tunis and the 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