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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":499,"pronunciation":520,"substitutions":521,"slug":534,"title":535,"shortTitle":536,"nativeName":537,"romanized":538,"countrySlug":539,"region":540,"baseServings":460,"prepMinutes":541,"cookMinutes":434,"difficulty":542,"course":543,"diet":546,"mainIngredients":551,"images":552,"keywords":562,"publishedAt":569,"updatedAt":569,"authorSlug":570,"summary":571,"localeSlug":534,"alternates":572},[394,397,400,403,406],{"answer":395,"question":396},"Fava beans, also called broad beans or ful, are a large flat legume eaten across the Mediterranean and Middle East. For this dish you want the small brown dried variety, or tins labelled ful medames, both sold in Middle Eastern shops and most international aisles. Fresh green broad beans are a different ingredient entirely and will not work here.","What are fava beans and where do I buy them?",{"answer":398,"question":399},"Both, genuinely. Fava beans have been a staple across the eastern Mediterranean and the Nile valley for thousands of years, and ful is a national breakfast in Egypt and Sudan as much as it is a fixture in Lebanon, Syria, Palestine and Jordan. The Lebanese version tends to be sharper with lemon and raw garlic and often includes chickpeas; the Egyptian one is usually smoother and more cumin-forward. There is no useful sense in which one country invented it.","Is foul mudammas Lebanese or Egyptian?",{"answer":401,"question":402},"Almost always acid. Fava beans are starchy and absorb lemon juice without announcing it, so a dish that tastes flat usually needs another half lemon rather than more salt. Cumin also does a lot of work here — a full teaspoon for four people is normal, not excessive. Finally, check the olive oil: a thin, tired oil contributes nothing, while a peppery fresh one changes the dish.","My ful tastes bland even after adding salt. What is missing?",{"answer":404,"question":405},"Yes. Sprinkle the garlic cloves with the salt on a board and drag the flat of a heavy knife across them repeatedly, pressing down, until they smear into a paste. It takes about a minute and gets you most of the way there. The point is to break the cell walls so the garlic disperses evenly rather than sitting in raw chunks.","Can I make it without a mortar and pestle?",{"answer":407,"question":408},"Warm. It is served straight from the pot but is usually allowed to sit for a minute or two, because very hot beans mask the garlic and lemon. Leftovers eaten cold from the fridge are a legitimate snack, but the intended temperature is comfortably warm, with the olive oil still pooling on top rather than absorbed.","Is this eaten hot or cold?",[410,411,412,413,414,415],"Warm the beans in their own canning liquid, not water. Drained beans in fresh water taste flat and need twice the salt.","Pound the garlic with the salt in a mortar until it is a wet paste. Chopped garlic gives you hot spots and a harsher edge.","Crush about half the beans against the side of the pot with a spoon or a potato masher. A blender turns the whole thing into hummus.","Add lemon juice off the heat and in two goes, tasting between them. Ful takes more acid than you expect and it disappears into the beans.","Use the best olive oil you have and pour it on at the table, not in the pot — its aroma is destroyed by heat.","Serve warm rather than hot. Scalding ful mutes the garlic and the lemon; a resting minute or two brings both back.","🫘","Foul mudammas is a bowl of soft fava beans, crushed just enough to thicken their own broth, seasoned hard with garlic pounded into salt, lemon juice and cumin, and finished with more olive oil than seems reasonable. Half the beans stay whole so there is something to bite. It is earthy and dense, sharp from the lemon, and the raw garlic gives it a slow heat that builds. In Lebanon it is breakfast, eaten with flatbread torn and used as a spoon, with tomato, mint, radishes and olives on the same table. There is no cooking skill involved and a great deal of seasoning judgement — the difference between dull and excellent is entirely in the lemon and salt.","Ful is one of the oldest continuously eaten dishes in the region, and nobody owns it. Fava beans were a staple of the eastern Mediterranean and the Nile valley for millennia, and versions of slow-cooked fava beans dressed with oil and acid appear across Egypt, Sudan, Palestine, Syria, Jordan, Lebanon and the Gulf. Egypt has the strongest claim on it as a national dish — ful medames is what the country eats for breakfast, sold from copper cauldrons on street corners — and it would be dishonest to file it as purely Lebanese. What the Lebanese version does differently is lean harder on lemon and raw garlic, often add a handful of chickpeas to the pot, and treat olive oil as a component rather than a garnish.\n\nThe word mudammas points at the traditional method: buried, or stewed. Beans were cooked overnight in a narrow-necked pot called a qidra, set in the dying heat of a bread oven or over embers, so they softened for hours without boiling apart. That slow, gentle heat is why properly made ful has beans that are collapsing at the edges but intact in the middle. Street vendors in the Levant and Egypt still use tall, narrow vessels for the same reason, and the shape has barely changed in generations.\n\nIn Beirut the dish belongs to a specific institution: the hummus-and-ful shop, open from dawn, serving three or four things and nothing else. You sit down and plates arrive without much conversation — hummus, ful, maybe fatteh, raw onion, mint, pickled chillies, a stack of bread. Workers eat it before a shift, families after a late night, and the shops close by early afternoon because there is nothing left to sell. It survives because it is cheap, filling and made of things that keep, which is a fair description of most food that lasts thousands of years.","Ful keeps 3 days refrigerated, though the garlic sharpens and the lemon fades, so taste and re-season before serving. Reheat gently with a splash of water — it thickens considerably when cold. Do not add the finishing olive oil, parsley or tomato until serving; they go dull and grey overnight. Cooked dried favas freeze well in their liquid for 3 months, which makes the from-scratch route much more practical: cook a big batch, freeze in portions, and each breakfast is then a five-minute job.",[421,422,423,424],"Crushes only part of the beans, so the bowl has both a thick base and whole beans with bite — the texture that canned-and-mashed versions lose.","Garlic pounded to a paste with salt rather than chopped, which spreads its heat evenly instead of leaving raw nuggets.","Uses the bean liquor rather than draining it, so the seasoning has something to cling to and the dish does not go dry.","Ten minutes with tins, or the overnight dried-bean route with proper instructions — both spelled out honestly.",[426,427,428],"Small heavy saucepan","Mortar and pestle or heavy knife","Potato masher or sturdy spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},18,32,12,620,15,340,[437],"Hot flatbread torn into scooping pieces, plus raw onion wedges, radishes, fresh mint, olives and pickled chillies on the same table.",[439,442,445],{"name":440,"description":441},"Ful bi tahini","Two tablespoons of tahini whisked with lemon and a little water, stirred through the warm beans. Creamier, paler and less sharp — a common shop-style finish.",{"name":443,"description":444},"Ful with hummus","A plate of hummus with a well in the middle filled with warm ful, olive oil and cumin. The standard Beirut breakfast combination, ordered as one dish.",{"name":446,"description":447},"Egyptian-style ful","Cooked longer to a coarse purée and seasoned with cumin, chilli and sometimes a chopped hard-boiled egg or tahini. Softer and less lemon-driven than the Lebanese version.",[449,455,459,464,468,473,476,480,486,489,492,495],{"qty":450,"name":451,"note":452,"unit":453,"group":454},800,"canned fava beans (2 tins), undrained","or 250 g dried small favas, soaked and simmered — see substitutions","g","For the beans",{"qty":456,"ref":457,"name":458,"unit":453,"group":454,"optional":8},150,"chickpeas","cooked chickpeas, drained",{"qty":460,"ref":461,"name":461,"unit":462,"group":463},4,"garlic","clove","For the seasoning",{"qty":465,"name":466,"unit":467,"group":463},1,"flaky salt, for pounding with the garlic","tsp",{"qty":469,"ref":470,"name":471,"unit":472,"group":463},1.5,"lemon","lemons, juiced (about 80 ml)","piece",{"qty":465,"ref":474,"name":475,"unit":467,"group":463},"cumin","ground cumin",{"qty":477,"ref":478,"name":479,"unit":467,"group":463},0.5,"black-pepper","black pepper",{"qty":481,"ref":482,"name":483,"unit":484,"group":485},5,"olive-oil","extra virgin olive oil","tbsp","To finish",{"qty":465,"ref":487,"name":488,"unit":472,"group":485},"tomato","tomato, finely diced",{"qty":460,"ref":490,"name":491,"unit":484,"group":485},"parsley","flat-leaf parsley, chopped",{"qty":477,"ref":493,"name":494,"unit":472,"group":485,"optional":8},"onion","small onion, very finely diced",{"qty":496,"name":497,"unit":498,"group":485,"optional":8},null,"chilli flakes or a chopped green chilli","to taste",[500,505,508,511,514,517],{"tip":501,"text":502,"title":503,"timerSeconds":504},"If the liquid reduces below the level of the beans, add a splash of hot water. The dish should never look dry in the pot.","Tip the fava beans with all their liquid into a small saucepan, add the chickpeas if using, and bring to a bare simmer over medium heat. Let them bubble gently for 8–10 minutes, until the skins are loose and a bean squashes with no resistance against the side of the pan.","Warm the beans",540,{"text":506,"title":507},"While the beans warm, pound the garlic cloves with the flaky salt in a mortar until you have a smooth, wet, off-white paste with no visible pieces. This takes about a minute of steady work and is the single most important step for even flavour.","Pound the garlic",{"text":509,"title":510},"Take the pan off the heat and crush roughly half the beans against the side with a masher or the back of a spoon. Stop while there are still plenty of whole beans visible — the crushed half thickens the liquor into a loose sauce, and the whole half gives the bowl texture.","Crush half the beans",{"text":512,"title":513},"Stir in the garlic paste, the cumin, the pepper and half the lemon juice. Taste, then add the rest of the lemon in stages until the beans taste bright and slightly too sharp on their own — the olive oil and bread will round it off. Correct the salt last.","Season aggressively",{"text":515,"title":516},"Spoon the ful into a wide shallow bowl and spread it with the back of the spoon into a rough swirl with a dip in the centre. Pour the olive oil generously into the dip and let it run to the edges.","Dress the bowl",{"text":518,"title":519},"Scatter the diced tomato, parsley, raw onion and chilli over the top and bring it to the table with hot flatbread, mint, radishes and olives. Eat by tearing bread and scooping straight from the bowl.","Top and serve warm","fool moo-DAM-mas",[522,526,530],{"note":523,"swap":524,"original":525},"Better texture and flavour, and much cheaper, but it needs planning. Keep the cooking liquid — it is the base of the dish.","250 g dried small fava beans, soaked 12 hours and simmered 1½–2 hours until collapsing","Canned fava beans",{"note":527,"swap":528,"original":529},"The mixed version is common in Lebanese shops. All chickpeas makes a different, milder dish — pleasant, but not really ful.","Half fava, half chickpeas, or all chickpeas at a push","Fava beans",{"note":531,"swap":532,"original":533},"Tahini is optional and regional; some Lebanese cooks add a spoonful for body, others consider it an Egyptian habit and skip it.","Omit it, or use 1 tbsp thick yogurt","Tahini finish","lebanese-foul-mudammas","Foul Mudammas (Warm Fava Bean Breakfast)","Foul Mudammas","فول مدمس","Ful mudammas","lebanon","Beirut breakfast counters",10,"easy",[544,545],"breakfast","appetizer",[547,548,549,550],"vegetarian","vegan","gluten-free","dairy-free",[461,470,482,474],[553,556,558,560],{"alt":554,"src":555},"Wide bowl of warm crushed fava beans topped with olive oil, diced tomato and parsley beside flatbread","\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero.jpg",{"alt":554,"src":557},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-16x9.jpg",{"alt":554,"src":559},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-4x3.jpg",{"alt":554,"src":561},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-1x1.jpg",[563,564,565,566,567,548,568],"foul mudammas","ful medames","fava beans","lebanese breakfast","levantine","olive oil","2026-08-19","dishroute-kitchen","Fava beans warmed in their own liquor and half-crushed with garlic, lemon and cumin, then flooded with olive oil and scooped straight from the bowl with hot bread.",{"en":573},"\u002Frecipe\u002Flebanese-foul-mudammas",{"items":575,"total":541,"page":465,"limit":848,"hasMore":849},[576,586,620,649,682,711,743,770,801,825],{"slug":534,"title":535,"shortTitle":536,"nativeName":537,"romanized":538,"countrySlug":539,"region":540,"baseServings":460,"prepMinutes":541,"cookMinutes":434,"difficulty":542,"course":577,"diet":578,"mainIngredients":579,"images":580,"keywords":585,"publishedAt":569,"updatedAt":569,"authorSlug":570},[544,545],[547,548,549,550],[461,470,482,474],[581,582,583,584],{"alt":554,"src":555},{"alt":554,"src":557},{"alt":554,"src":559},{"alt":554,"src":561},[563,564,565,566,567,548,568],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"romanized":591,"countrySlug":539,"region":592,"baseServings":460,"prepMinutes":593,"cookMinutes":594,"restMinutes":541,"difficulty":542,"course":595,"diet":597,"mainIngredients":599,"images":602,"keywords":612,"publishedAt":569,"updatedAt":569,"authorSlug":570},"kafta-bil-sanieh","Kafta bil Sanieh (Lebanese Baked Kafta with Potato and Tomato)","Kafta bil Sanieh","كفتة بالصينية","Kafta bil sayniyeh","Home kitchens nationwide",25,50,[596],"main",[550,549,598],"halal-friendly",[600,601,487,490,493],"lamb","potato",[603,606,608,610],{"alt":604,"src":605},"Baking tray of Lebanese kafta layered with overlapping potato and tomato slices in dark tomato sauce","\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-1x1.jpg",[613,614,615,616,617,618,619],"kafta","kofta","baked kafta","sanieh","lebanese lamb","tray bake","potato and tomato",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"romanized":625,"countrySlug":539,"region":626,"baseServings":460,"prepMinutes":594,"cookMinutes":593,"restMinutes":627,"difficulty":628,"course":629,"diet":630,"mainIngredients":631,"images":632,"keywords":642,"publishedAt":569,"updatedAt":569,"authorSlug":570},"lebanese-kibbeh","Kibbeh (Lebanese Stuffed Bulgur and Lamb Croquettes)","Kibbeh","كبة مقلية","Kibbeh maqliyeh","Mount Lebanon and the Beqaa",60,"hard",[596,545],[550,598],[600,493,482],[633,636,638,640],{"alt":634,"src":635},"Golden fried kibbeh torpedoes on a plate, one split open to show the spiced lamb and pine nut filling","\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-1x1.jpg",[643,644,645,600,646,567,647,648],"kibbeh","kibbe","bulgur","lebanese","mezze","fried croquettes",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":539,"baseServings":654,"prepMinutes":593,"cookMinutes":655,"restMinutes":627,"difficulty":656,"course":657,"diet":659,"mainIngredients":660,"images":665,"keywords":675,"publishedAt":569,"updatedAt":569,"authorSlug":570},"lebanese-knefeh","Knefeh (Lebanese Semolina Cheese Pastry in Syrup)","Knefeh","كنافة",6,30,"medium",[658,544],"dessert",[547,598],[661,662,663,664],"semolina","mozzarella","ricotta","orange-blossom-water",[666,669,671,673],{"alt":667,"src":668},"Wedge of knefeh lifted from the tray with molten cheese stretching under a golden semolina crust and chopped pistachios on top","\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-1x1.jpg",[676,677,678,679,680,661,681],"knefeh","knafeh","lebanese dessert","cheese pastry","orange blossom syrup","levantine sweets",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":539,"baseServings":460,"prepMinutes":687,"cookMinutes":593,"restMinutes":688,"difficulty":656,"course":689,"diet":691,"mainIngredients":692,"images":695,"keywords":705,"publishedAt":569,"updatedAt":569,"authorSlug":570},"lebanese-falafel","Lebanese Falafel (Fried Chickpea Fritters in Flatbread)","Lebanese Falafel","فلافل",35,720,[690,596],"street-food",[548,547,550,598],[457,490,693,694],"cilantro","tahini",[696,699,701,703],{"alt":697,"src":698},"Craggy fried falafel fritters with green centers rolled into flatbread with tahini sauce, tomato and pink pickled turnip","\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-1x1.jpg",[706,707,708,709,710,548,567],"falafel","chickpea fritters","lebanese street food","tahini sauce","tarator",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"romanized":716,"countrySlug":539,"region":717,"baseServings":460,"prepMinutes":593,"cookMinutes":718,"restMinutes":719,"difficulty":656,"course":720,"diet":722,"mainIngredients":723,"images":726,"keywords":736,"publishedAt":569,"updatedAt":569,"authorSlug":570},"lebanese-manakish","Manakish Za'atar (Lebanese Za'atar Flatbread)","Manakish Za'atar","مناقيش بالزعتر","Manaqish bi za'atar","Beirut and Mount Lebanon bakeries",20,90,[721,544,690],"bread",[547,548,550],[724,482,725],"flour","thyme",[727,730,732,734],{"alt":728,"src":729},"Round za'atar flatbreads fresh from the oven, dark green herb topping with blistered puffed rims","\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-1x1.jpg",[737,738,739,740,566,741,742],"manakish","manoushe","zaatar","flatbread","levantine bread","sumac",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"romanized":746,"countrySlug":539,"baseServings":460,"prepMinutes":434,"cookMinutes":627,"restMinutes":541,"difficulty":542,"course":748,"diet":750,"mainIngredients":752,"images":755,"keywords":765,"publishedAt":769,"updatedAt":769,"authorSlug":570},"mujadara","Mujadara (Lebanese Lentils and Rice with Caramelized Onions)","Mujadara","مجدرة",[596,749],"side",[548,549,550,751],"nut-free",[753,754,493],"lentils","rice",[756,759,761,763],{"alt":757,"src":758},"A platter of lentils and rice mujadara topped with a pile of dark caramelized onion strands","\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-4x3.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-1x1.jpg",[744,766,767,646,567,548,768],"lentils and rice","caramelized onions","pantry dinner","2026-08-18",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"romanized":775,"countrySlug":539,"region":776,"baseServings":460,"prepMinutes":593,"cookMinutes":434,"restMinutes":777,"difficulty":542,"course":778,"diet":779,"mainIngredients":780,"images":783,"keywords":793,"publishedAt":569,"updatedAt":569,"authorSlug":570},"lebanese-shish-taouk","Shish Taouk (Lebanese Garlic-Yogurt Chicken Skewers)","Shish Taouk","شيش طاووق","Shish tawuq","Beirut",240,[596,690],[549,598],[781,782,461,470],"chicken","yogurt",[784,787,789,791],{"alt":785,"src":786},"Charred chicken skewers on a platter with a bowl of white whipped garlic toum and flatbread","\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-4x3.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-1x1.jpg",[794,795,796,797,798,799,800],"shish taouk","shish tawook","chicken skewers","toum","garlic sauce","lebanese grill","mashawi",{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"romanized":806,"countrySlug":539,"baseServings":654,"prepMinutes":434,"cookMinutes":807,"restMinutes":808,"difficulty":542,"course":809,"diet":811,"mainIngredients":812,"images":813,"keywords":823,"publishedAt":769,"updatedAt":769,"authorSlug":570},"hummus","Silky Hummus bi Tahina (Levantine Chickpea Dip)","Silky Hummus bi Tahina","حمص","Hummus bi tahina",75,480,[545,810],"sauce",[548,549],[457,461,470],[814,817,819,821],{"alt":815,"src":816},"Bowl of silky hummus swirled with olive oil, topped with whole chickpeas and paprika","\u002Fimages\u002Frecipes\u002Fhummus\u002Fhero.jpg",{"alt":815,"src":818},"\u002Fimages\u002Frecipes\u002Fhummus\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fhummus\u002Fhero-4x3.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fhummus\u002Fhero-1x1.jpg",[802,457,694,647,567,539,824],"dip",{"slug":826,"title":827,"shortTitle":828,"nativeName":829,"romanized":828,"countrySlug":539,"baseServings":460,"prepMinutes":687,"cookMinutes":9,"restMinutes":718,"difficulty":542,"course":830,"diet":831,"mainIngredients":832,"images":834,"keywords":844,"publishedAt":769,"updatedAt":769,"authorSlug":570},"tabbouleh","Tabbouleh (Lebanese Parsley and Bulgur Salad)","Tabbouleh","تبولة",[749,545],[548,550,751],[490,487,833,470],"mint",[835,838,840,842],{"alt":836,"src":837},"A green Lebanese tabbouleh of finely chopped parsley, mint and tomato flecked with fine bulgur","\u002Fimages\u002Frecipes\u002Ftabbouleh\u002Fhero.jpg",{"alt":836,"src":839},"\u002Fimages\u002Frecipes\u002Ftabbouleh\u002Fhero-16x9.jpg",{"alt":836,"src":841},"\u002Fimages\u002Frecipes\u002Ftabbouleh\u002Fhero-4x3.jpg",{"alt":836,"src":843},"\u002Fimages\u002Frecipes\u002Ftabbouleh\u002Fhero-1x1.jpg",[826,845,846,645,833,847,567],"parsley salad","lebanese mezze","vegan salad",24,false,1788563739467]