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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":501,"pronunciation":523,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":543,"prepMinutes":544,"cookMinutes":545,"difficulty":546,"course":547,"diet":550,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":537,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Burmese and some Southeast Asian grocers stock lahpet in jars or vacuum packs, and several Burmese food producers sell it online internationally. Look for a paste-like dark green product labelled pickled or fermented tea leaf. It keeps for months in the fridge once opened.","Where do I buy fermented tea leaves?",{"answer":398,"question":399},"Not really. Soaked green tea leaves give you bitterness but none of the fermented sourness or the soft, slippery texture that defines lahpet. The result is a decent crunchy salad but it is a different dish, and it is worth being clear about that rather than pretending otherwise.","Can I substitute regular green tea leaves?",{"answer":401,"question":402},"Yes. The leaves are real tea, so eating a portion delivers a noticeable amount of caffeine — enough that Burmese students eat it to stay awake studying. Avoid a large serving late at night if caffeine affects your sleep.","Does lahpet thoke contain caffeine?",{"answer":404,"question":405},"Yes, distinctly. Bitterness and sourness are the point of the dish, balanced by salt, fat from the fried elements and acid from lime. If it tastes unpleasantly harsh rather than pleasantly bitter, add more lime and a little more oil, or rinse the tea leaves before mixing.","Is it supposed to taste bitter?",{"answer":407,"question":408},"Prepare all the components ahead and keep them in separate bowls, then mix just before serving. Once combined the crunchy elements soften within an hour. Serving it as a tray with everything separate is traditional anyway and solves the problem elegantly.","Can I make it in advance for a party?",[410,411,412,413,414,415],"Taste your jar of lahpet first. Brands vary from mildly sour to very salty and bitter; rinse briefly and squeeze dry if yours is aggressive.","Fry the garlic in cool oil brought slowly up to heat, and pull it out while it is still pale gold — it darkens off the heat and turns bitter fast.","Keep the crunchy elements separate until the moment you mix, or they soften in the moisture from the tomato.","Mix with your hands rather than a spoon. Fingers distribute the oil and tea evenly through the dry ingredients without crushing the peanuts.","Add lime last and generously — the acid is what makes the bitterness pleasant rather than heavy.","Shred the cabbage as thin as you can manage; thick pieces dominate and dilute the tea flavor.","🍵","Lahpet thoke is a salad made from tea you eat rather than drink. Fermented tea leaves — sour, bitter and faintly astringent, with a texture like soft seaweed — are mixed by hand with a pile of fried and toasted things: crisp garlic, peanuts, sesame seeds, deep-fried split peas and dried shrimp, plus fresh tomato, shredded cabbage, green chile and a hard squeeze of lime. Every bite has four or five textures in it, and the flavor runs bitter-salty-sour with almost no sweetness. It is genuinely unlike anything else in Southeast Asian cooking, and it carries enough caffeine that Burmese students eat it to stay awake before exams. Served as a snack, an appetizer, or the last dish of a meal.","Tea in Myanmar has always had two lives. The leaves that get dried and brewed are one thing; the leaves that get steamed and packed down to ferment for months are lahpet, and lahpet is a national institution. It comes mostly from the hills of Shan State, where the climate suits tea, and it has historically functioned as far more than food — lahpet was exchanged as a formal offering to settle disputes, presented to guests as a gesture of welcome, and served at weddings, funerals and monastic ceremonies. A lacquer tray with lahpet at the center and the crunchy accompaniments in compartments around it is one of the most recognizable images of Burmese hospitality.\n\nThe salad version, lahpet thoke, is the everyday form: the same pickled leaves, but mixed rather than arranged, and eaten as a dish. Tea shops serve it all day, and it turns up at the end of meals in the way another cuisine might offer something sweet, because the bitterness and caffeine act as a kind of full stop. Some Burmese eat it as a mid-afternoon snack in exactly the situation where an office worker elsewhere would drink coffee.\n\nThe crunchy elements are not optional decoration; they are the structural argument of the dish. Fried yellow split peas, fried broad beans, peanuts, sesame and crisp garlic are sold specifically as lahpet accompaniments in Burmese markets, often as a pre-mixed bag. Without them the pickled leaves are just intense and soft. Outside Myanmar, the main obstacle is the tea itself: fermented tea leaf is genuinely difficult to make at home and takes months, so this recipe assumes a jar of prepared lahpet from a Burmese grocer or online seller, and says plainly that the widely repeated substitute of soaked green tea leaves gives you a different dish, not the same one.","Best eaten within an hour of mixing — the crunchy elements go soft once the tomato and lime start working on them. Unmixed components hold separately: fried garlic and its oil keep 2 weeks in a jar, the crunchy mix keeps a month airtight, and an opened jar of lahpet lasts several months refrigerated under a film of oil. Never refrigerate the assembled salad overnight.",[421,422,423,424],"Treats the crunchy mix as the backbone of the dish rather than as a garnish sprinkled on top.","Honest about fermented tea leaf: where to buy it, and why green tea leaves are not a real substitute.","Balanced so the bitterness reads as a feature, cut with lime, tomato and enough salt to hold it up.","Ready in fifteen minutes with no cooking beyond frying garlic, so it works as an actual weeknight snack.",[426,427,428],"Small saucepan for frying garlic","Wide mixing bowl","Sharp knife",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},24,20,7,890,13,340,[437],"Green tea, and a plate of plain hot rice if you want to turn the snack into a light meal.",[439,442,445],{"name":440,"description":441},"Lahpet on a lacquer tray","The ceremonial form: the pickled tea sits in the middle of a compartmented tray with the peanuts, split peas, sesame, garlic and dried shrimp separate, and each guest builds their own mouthful.",{"name":443,"description":444},"With rice","Some households mix lahpet thoke into a plate of hot rice, which mellows the bitterness considerably and turns a snack into a light meal.",{"name":446,"description":447},"Vegan lahpet thoke","Drop the dried shrimp and use only the plant crunches. The salad stays fully recognizable and is common among Buddhist households observing vegetarian days.",[449,454,458,463,467,470,474,479,482,486,489,494,497],{"qty":450,"name":451,"unit":452,"group":453},150,"fermented tea leaves (lahpet), drained","g","For the salad",{"qty":455,"ref":456,"name":457,"unit":452,"group":453},200,"cabbage","white cabbage, shredded very thin",{"qty":459,"ref":460,"name":461,"unit":462,"group":453},2,"tomato","firm tomatoes, seeded and diced","piece",{"qty":464,"ref":465,"name":466,"unit":462,"group":453,"optional":8},1,"green-chili","green chile, thinly sliced",{"qty":459,"ref":468,"name":469,"unit":462,"group":453},"lime","limes, juiced",{"qty":464,"ref":471,"name":472,"unit":473,"group":453},"fish-sauce","fish sauce","tbsp",{"qty":475,"ref":476,"name":477,"unit":452,"group":478},80,"peanuts","roasted peanuts","For the crunch",{"qty":480,"name":481,"unit":452,"group":478},60,"fried yellow split peas or roasted chana dal",{"qty":483,"ref":484,"name":485,"unit":473,"group":478},3,"sesame-seeds","sesame seeds, toasted",{"qty":483,"ref":487,"name":488,"unit":473,"group":478,"optional":8},"dried-shrimp","dried shrimp, roughly chopped",{"qty":490,"ref":491,"name":492,"unit":493,"group":478},8,"garlic","garlic cloves, thinly sliced","clove",{"qty":495,"name":496,"unit":473,"group":478},5,"neutral oil",{"qty":498,"name":499,"unit":500,"group":453},null,"salt","to taste",[502,507,510,514,517,520],{"tip":503,"text":504,"title":505,"timerSeconds":506},"Pull them a shade lighter than you want. Residual heat finishes the browning on the plate.","Put the sliced garlic and oil together in a cold small pan and bring slowly up over medium-low heat. Fry for 6–7 minutes until the slices are pale straw gold and the bubbling has almost stopped, then strain, keeping both the crisp garlic and the oil.","Fry the garlic",400,{"text":508,"title":509},"Taste a small pinch of the lahpet. If it is very salty or fiercely bitter, rinse it briefly under cold water and squeeze out the excess liquid; if it is mild, use it straight from the jar. Loosen the clump with a fork so it is not one solid mass.","Check the tea leaves",{"text":511,"title":512,"timerSeconds":513},"Toast the sesame seeds in a dry pan over medium heat for 2 minutes, shaking, until they smell nutty and a few start to jump. Add the dried shrimp for the last 30 seconds so they crisp slightly and lose their raw edge.","Toast the sesame and dried shrimp",120,{"text":515,"title":516},"Arrange the tea leaves, cabbage, tomato, chile, peanuts, split peas, sesame, shrimp and fried garlic in separate piles in a wide bowl. Keeping them apart until the last moment stops the crunchy elements absorbing moisture.","Lay out the components",{"text":518,"title":519},"Pour over the garlic oil, lime juice and fish sauce, then mix hard with your fingers for a minute, lifting from the bottom, until the tea leaves are evenly distributed and everything glistens with oil. There should be no dry pockets and no wet puddle at the base.","Dress and mix by hand",{"text":521,"title":522},"Taste for salt and acid — it should hit bitter, salty and sour in that order, with crunch in every bite. Add more lime if the bitterness sits heavy. Serve straight away while the peanuts and split peas are still crisp.","Taste and serve immediately","lah-PET toke",[525,529,533],{"note":526,"swap":527,"original":528},"Recipes suggesting soaked green tea leaves produce a pleasant crunchy salad that does not taste like lahpet thoke. Jars are sold by Burmese grocers and online and keep for months refrigerated — it is worth the order.","There is no honest substitute","Fermented tea leaves (lahpet)",{"note":530,"swap":531,"original":532},"Roasted chana dal from an Indian grocer is the closest and cheapest match for the same hard, nutty crunch.","Roasted chana dal, or crushed corn nuts","Fried yellow split peas",{"note":534,"swap":535,"original":536},"Leaving it out makes the salad vegan and is a common variation; the dish keeps its character since the tea is the dominant flavor.","Omit entirely, adding a pinch of extra salt","Dried shrimp","lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","myanmar","Shan State and nationwide",4,15,10,"easy",[548,549],"appetizer","snack",[551,552],"dairy-free","gluten-free",[476,456,460,484],[555,558,560,562],{"alt":556,"src":557},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[565,566,567,541,568,569],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet","2026-08-20","dishroute-kitchen","Pickled tea leaves tossed by hand with fried garlic, peanuts, sesame, crunchy split peas, dried shrimp, tomato and cabbage — bitter, salty, crunchy and mildly caffeinated.",{"en":574},"\u002Frecipe\u002Flahpet-thoke",{"items":576,"total":545,"page":464,"limit":430,"hasMore":851},[577,613,648,658,689,715,740,767,798,822],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":541,"region":582,"baseServings":583,"prepMinutes":584,"cookMinutes":585,"difficulty":586,"course":587,"diet":590,"mainIngredients":593,"images":596,"keywords":606,"publishedAt":612,"updatedAt":612,"authorSlug":571},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်","Yangon and the Irrawaddy Delta",12,25,35,"medium",[588,589],"side","sauce",[551,552,591,592],"pescatarian","nut-free",[487,491,594,595],"onion","chili-flakes",[597,600,602,604],{"alt":598,"src":599},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[578,607,608,609,610,611],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":541,"region":618,"baseServings":619,"prepMinutes":620,"cookMinutes":621,"restMinutes":480,"difficulty":622,"course":623,"diet":625,"mainIngredients":627,"images":632,"keywords":642,"publishedAt":570,"updatedAt":570,"authorSlug":571},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်","Yangon",6,30,55,"hard",[624],"main",[626,552],"halal-friendly",[628,629,630,631],"chicken","basmati-rice","yogurt","cashews",[633,636,638,640],{"alt":634,"src":635},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[643,644,541,645,646,647],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":543,"prepMinutes":544,"cookMinutes":545,"difficulty":546,"course":649,"diet":650,"mainIngredients":651,"images":652,"keywords":657,"publishedAt":570,"updatedAt":570,"authorSlug":571},[548,549],[551,552],[476,456,460,484],[653,654,655,656],{"alt":556,"src":557},{"alt":556,"src":559},{"alt":556,"src":561},{"alt":556,"src":563},[565,566,567,541,568,569],{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":541,"region":582,"baseServings":619,"prepMinutes":585,"cookMinutes":663,"difficulty":622,"course":664,"diet":667,"mainIngredients":668,"images":673,"keywords":683,"publishedAt":570,"updatedAt":570,"authorSlug":571},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",70,[665,666],"soup","breakfast",[591,551],[669,670,671,672],"white-fish","rice-noodles","lemongrass","chickpea-flour",[674,677,679,681],{"alt":675,"src":676},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[659,684,685,686,687,688],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":541,"region":694,"baseServings":543,"prepMinutes":584,"cookMinutes":695,"difficulty":586,"course":696,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":570,"updatedAt":570,"authorSlug":571},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[624],[551,552],[628,670,699,672],"coconut-milk",[701,704,706,708],{"alt":702,"src":703},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[711,712,541,713,714],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"countrySlug":541,"region":618,"baseServings":543,"prepMinutes":584,"cookMinutes":720,"difficulty":586,"course":721,"diet":722,"mainIngredients":723,"images":725,"keywords":735,"publishedAt":570,"updatedAt":570,"authorSlug":571},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",40,[624,665],[551],[628,699,724,672],"egg-noodles",[726,729,731,733],{"alt":727,"src":728},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[736,737,541,738,739],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":541,"region":618,"baseServings":543,"prepMinutes":431,"cookMinutes":620,"difficulty":546,"course":745,"diet":747,"mainIngredients":749,"images":752,"keywords":762,"publishedAt":570,"updatedAt":570,"authorSlug":571},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",[746,549],"street-food",[551,748],"vegetarian",[750,751,456,468],"potato","chickpeas",[753,756,758,760],{"alt":754,"src":755},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[763,764,765,541,766],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":541,"region":772,"baseServings":583,"prepMinutes":544,"cookMinutes":773,"restMinutes":620,"difficulty":586,"course":774,"diet":776,"mainIngredients":777,"images":781,"keywords":791,"publishedAt":612,"updatedAt":612,"authorSlug":571},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and Mandalay",50,[775,549],"dessert",[748,592],[778,699,779,780],"semolina","ghee","eggs",[782,785,787,789],{"alt":783,"src":784},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[792,793,794,795,796,797],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"countrySlug":541,"region":803,"baseServings":543,"prepMinutes":431,"cookMinutes":585,"difficulty":586,"course":804,"diet":805,"mainIngredients":806,"images":807,"keywords":817,"publishedAt":570,"updatedAt":570,"authorSlug":571},"shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","Shan State",[624],[551,552],[628,460,670,491],[808,811,813,815],{"alt":809,"src":810},"Shan 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