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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":505,"pronunciation":528,"substitutions":529,"slug":542,"title":543,"shortTitle":544,"nativeName":545,"romanized":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":542,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"The oil went in too fast, or too early. Garlic and salt need to be pounded or blitzed to a smooth paste first, then the oil must go in almost drop by drop for the first 100 ml, alternating with lemon juice, before you can speed up. To rescue a split batch, start again with one fresh garlic clove and a teaspoon of lemon, and dribble the broken mixture into it as if it were oil.","Why did my toum split into a puddle of oil?",{"answer":398,"question":399},"Yes. A ridged cast-iron grill pan preheated until it smokes gives good bar marks and real browning, and an oven grill on its highest setting with the tray 10 cm from the element works too — turn every 3 or 4 minutes. What you lose is charcoal smoke, which is a real loss but not a fatal one; a pinch of smoked paprika in the marinade compensates a little.","Can I make shish taouk without a barbecue?",{"answer":401,"question":402},"Four hours minimum, overnight is better, and 24 hours is the outer limit. Yogurt marinades work slowly because the acid is mild, so short marinades barely season past the surface. Past a day, the lemon starts breaking the meat down too far and the texture turns soft and mealy once cooked.","How long should the chicken marinate?",{"answer":404,"question":405},"No. Shish taouk is cubed chicken on a skewer, marinated in yogurt, lemon and garlic, and grilled over direct heat. Shawarma is thin slices of marinated chicken stacked onto a vertical rotisserie and shaved off as the outside cooks, with a spicier, more vinegar-forward marinade. They often share a counter and a sandwich format, but they are different cuts, marinades and cooking methods.","Is shish taouk the same as chicken shawarma?",{"answer":407,"question":408},"The cubes should be opaque throughout with clearly charred edges and juices that run clear when a piece is pierced; on a thermometer, 74°C at the centre of the largest cube. Thigh meat stays moist a few degrees past that, so err on the side of a proper char rather than pulling it early and getting pale, pallid skewers.","How do I know when the chicken is done?",[410,411,412,413,414,415],"Marinate at least 4 hours, ideally overnight. Under 2 hours and the yogurt has not penetrated; over 24 and the surface goes soft and pasty.","Cut the thighs into 4 cm cubes. Smaller pieces dry out before they colour; larger ones char outside while the middle stays pink.","Scrape off excess marinade before the chicken hits the heat. Thick yogurt burns black instead of browning.","Leave a hair of space between cubes on the skewer so the heat circulates. Packed skewers steam themselves and never colour.","For toum, add the oil in a thin thread at the start — the first 100 ml decides whether the emulsion holds. Speed up only once it thickens.","Soak wooden skewers 30 minutes, or use metal ones; unsoaked wood burns through and dumps the chicken into the fire.","🍢","Shish taouk is grilled chicken with a tenderiser doing quiet work in the background. Cubes of thigh sit for a night in yogurt sharpened with lemon, crushed garlic, a spoon of tomato paste and warm spice; the acid and the enzymes loosen the meat while the yogurt clings and, over fire, dries into a thin savoury crust. What you taste is smoke and garlic first, then lemon, then a faint sweet-warm note of cinnamon behind it. It is fast food in Lebanon — a skewer pulled into flatbread with toum, pickles and chips — and it is genuinely easy to make well at home, provided you do not skip the marinade time.","The name is straightforwardly Ottoman: şiş is the skewer, tavuk is chicken, and grilled meat on a metal rod is one of the oldest and least contested foods in the eastern Mediterranean. What Lebanon did was make chicken the equal of lamb on the mashawi grill and pair it, permanently, with toum. That pairing is not decorative. Toum is raw garlic emulsified with oil and lemon into something the texture of thick mayonnaise but with none of its softness — it is aggressive, almost hot, and it exists to cut through charred chicken fat. A shish taouk sandwich without toum is a different and lesser sandwich, and Lebanese customers will say so.\n\nThe dish belongs to the culture of the mashwi shop and the rotating vertical spit. Along the Beirut corniche and in every Lebanese town, snack shops build a sandwich the same way: hot bread pressed on the grill, a stripe of toum, chips inside the roll rather than beside it, pickled cucumbers or pink turnip, then the chicken slid straight off the skewer. The whole thing goes back onto the press so the bread crisps and the toum melts into it. Emigration exported that sandwich efficiently — it is a fixture of Lebanese diaspora shops from São Paulo to Sydney to Michigan, usually run by families two or three generations from Lebanon.\n\nAt home the skewer is a party format. Shish taouk turns up on charcoal grills at family gatherings alongside lamb kebab and kafta, with a spread of mezze in front of it and the grill master eating standing up, which appears to be the rule. The recipe below is scaled for a domestic grill pan or oven grill as well as charcoal, because most people do not have a mangal and the chicken is still worth making without one.","Grilled chicken keeps 3 days refrigerated and is excellent cold in a sandwich. Reheat in a hot dry pan for a minute or two per side rather than in a microwave, which turns the crust rubbery. Raw marinated chicken can be frozen in its marinade for 2 months — thaw in the fridge overnight and grill as normal. Toum keeps 3 to 4 weeks in a sealed jar in the fridge; the raw garlic mellows noticeably after the first few days, which some people prefer.",[421,422,423,424],"Thighs, not breast — the cut that survives fierce heat and stays juicy when the outside is properly charred.","A yogurt marinade with the right acid balance: enough lemon to season, not so much that the meat turns chalky.","Includes real toum with the emulsion troubleshooting, because a broken garlic sauce is the usual failure point.","Written for a grill pan and an oven grill as well as charcoal, with honest notes on what you lose without live fire.",[426,427,428],"Metal or soaked wooden skewers","Charcoal grill, grill pan or oven grill","Food processor or mortar (for the toum)",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},34,7,1,980,44,520,[437],"Warm flatbread, toum, pickled turnips and a plate of tabbouleh or fattoush; grilled tomato and onion halves cooked on the same skewers.",[439,442,445],{"name":440,"description":441},"Shish taouk sandwich","The street version: a thin markook or pita spread with toum, filled with hot chicken, French fries and pickled cucumber, rolled tight and pressed on the grill until the bread crackles.",{"name":443,"description":444},"Tray-baked taouk","Skip the skewers, spread the marinated chicken over a tray with onion wedges and peppers, and roast at 220°C for 25 minutes, finishing under the grill. Weeknight version, no charcoal, no shaping.",{"name":446,"description":447},"Taouk with saffron","A Gulf-influenced variation: a pinch of saffron steeped in warm water goes into the marinade, giving the chicken a gold tint and a floral edge behind the garlic.",[449,455,460,464,469,474,476,480,485,488,491,495,496,500,503],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},800,"chicken","boneless chicken thighs, in 4 cm cubes","g","For the chicken",{"qty":456,"ref":457,"name":458,"unit":453,"group":459},200,"yogurt","plain full-fat yogurt","For the marinade",{"qty":432,"ref":461,"name":462,"unit":463,"group":459},"lemon","lemon, juiced (about 60 ml)","piece",{"qty":465,"ref":466,"name":467,"unit":468,"group":459},5,"garlic","garlic, crushed to a paste with a pinch of salt","clove",{"qty":470,"ref":471,"name":472,"unit":473,"group":459},2,"olive-oil","olive oil","tbsp",{"qty":432,"name":475,"unit":473,"group":459},"tomato paste",{"qty":432,"ref":477,"name":478,"unit":479,"group":459},"paprika","sweet paprika","tsp",{"qty":481,"ref":482,"name":483,"note":484,"unit":479,"group":459},0.5,"cinnamon","ground cinnamon","or 1½ tsp Lebanese seven-spice in place of the paprika and cinnamon",{"qty":486,"name":487,"unit":479,"group":459},1.5,"fine salt",{"qty":481,"ref":489,"name":490,"unit":479,"group":459},"black-pepper","black pepper",{"qty":492,"name":493,"unit":453,"group":494},60,"peeled garlic cloves, green germs removed","For the toum",{"qty":432,"name":487,"unit":479,"group":494},{"qty":497,"name":498,"unit":499,"group":494},350,"neutral oil (sunflower or grapeseed)","ml",{"qty":501,"name":502,"unit":473,"group":494},3,"lemon juice",{"qty":470,"name":504,"unit":473,"group":494},"ice water",[506,510,513,517,520,525],{"text":507,"title":508,"timerSeconds":509},"Whisk the yogurt, lemon juice, garlic paste, olive oil, tomato paste, paprika, cinnamon, salt and pepper in a bowl until smooth and evenly pink-orange. Add {qty:chicken} of chicken cubes, turn until every piece is coated, cover and refrigerate for at least 4 hours or overnight.","Marinate the chicken",14400,{"text":511,"title":512},"Blitz the peeled garlic with the salt in a food processor, scraping down twice, until it is a fine, wet paste with no visible chunks. Chunks of garlic are what break the emulsion later.","Start the toum",{"tip":514,"text":515,"title":516},"Cold ingredients hold better. If the kitchen is warm, chill the oil and the processor bowl first.","With the motor running, add the neutral oil in a thread so thin it is almost drops, alternating with a teaspoon of lemon juice every 60 ml or so. After the first 100 ml the mixture will pale and thicken like mayonnaise — only then increase the flow. Finish with the ice water to lighten it and refrigerate.","Build the emulsion",{"text":518,"title":519},"Thread the cubes onto skewers, five or six per skewer, scraping off thick blobs of marinade as you go and leaving a few millimetres between pieces. Let them sit at room temperature for 20 minutes so they do not hit the grill fridge-cold.","Skewer the chicken",{"tip":521,"text":522,"title":523,"timerSeconds":524},"Resist turning the skewers too often at the start — the chicken needs an uninterrupted few minutes on each face to build colour.","Grill over hot charcoal or in a smoking grill pan for 10–14 minutes, turning every 3 minutes, until the edges are blackened in places, the surface is dry and burnished rather than wet, and the juices run clear. A thermometer in the largest cube should read 74°C.","Grill hard",720,{"text":526,"title":527},"Slide the skewers onto a warm platter, squeeze over a little lemon and rest for 5 minutes so the juices settle. Serve with a generous heap of toum, warm flatbread and pickles, and let people build their own rolls.","Rest and serve","sheesh tah-OOK",[530,534,538],{"note":531,"swap":532,"original":533},"Breast works but is far less forgiving. Cut the grilling time by about a third and pull it off the moment the outside colours.","Chicken breast, cut into 4 cm cubes","Chicken thighs",{"note":535,"swap":536,"original":537},"Much milder and much easier, and it is what many Lebanese homes serve on a weeknight. It is not toum, and nobody will pretend otherwise.","Garlic yogurt sauce: 200 g thick yogurt, 2 crushed garlic cloves, lemon, salt","Toum",{"note":539,"swap":540,"original":541},"Blends vary by household and by shop. Any warm, sweet-leaning mix works; avoid anything with strong cumin, which pushes the flavour towards kebab.","1 tsp paprika + ½ tsp cinnamon + ¼ tsp ground allspice + a pinch of nutmeg","Lebanese seven-spice","lebanese-shish-taouk","Shish Taouk (Lebanese Garlic-Yogurt Chicken Skewers)","Shish Taouk","شيش طاووق","Shish tawuq","lebanon","Beirut",4,25,15,240,"easy",[555,556],"main","street-food",[558,559],"gluten-free","halal-friendly",[451,457,466,461],[562,565,567,569],{"alt":563,"src":564},"Charred chicken skewers on a platter with a bowl of white whipped garlic toum and flatbread","\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-1x1.jpg",[572,573,574,575,576,577,578],"shish taouk","shish tawook","chicken skewers","toum","garlic sauce","lebanese grill","mashawi","2026-08-19","dishroute-kitchen","Chicken thighs steeped overnight in yogurt, lemon and garlic, then grilled hard on skewers and eaten with toum — the fierce whipped garlic sauce that makes the dish.",{"en":583},"\u002Frecipe\u002Flebanese-shish-taouk",{"items":585,"total":593,"page":432,"limit":858,"hasMore":859},[586,619,653,681,714,742,774,801,811,835],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"romanized":591,"countrySlug":547,"region":592,"baseServings":549,"prepMinutes":593,"cookMinutes":551,"difficulty":553,"course":594,"diet":597,"mainIngredients":601,"images":603,"keywords":613,"publishedAt":579,"updatedAt":579,"authorSlug":580},"lebanese-foul-mudammas","Foul Mudammas (Warm Fava Bean Breakfast)","Foul Mudammas","فول مدمس","Ful mudammas","Beirut breakfast counters",10,[595,596],"breakfast","appetizer",[598,599,558,600],"vegetarian","vegan","dairy-free",[466,461,471,602],"cumin",[604,607,609,611],{"alt":605,"src":606},"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":605,"src":608},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-1x1.jpg",[614,615,616,617,618,599,472],"foul mudammas","ful medames","fava beans","lebanese breakfast","levantine",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"romanized":624,"countrySlug":547,"region":625,"baseServings":549,"prepMinutes":550,"cookMinutes":626,"restMinutes":593,"difficulty":553,"course":627,"diet":628,"mainIngredients":629,"images":635,"keywords":645,"publishedAt":579,"updatedAt":579,"authorSlug":580},"kafta-bil-sanieh","Kafta bil Sanieh (Lebanese Baked Kafta with Potato and Tomato)","Kafta bil Sanieh","كفتة بالصينية","Kafta bil sayniyeh","Home kitchens nationwide",50,[555],[600,558,559],[630,631,632,633,634],"lamb","potato","tomato","parsley","onion",[636,639,641,643],{"alt":637,"src":638},"Baking tray of Lebanese kafta layered with overlapping potato and tomato slices in dark tomato sauce","\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-1x1.jpg",[646,647,648,649,650,651,652],"kafta","kofta","baked kafta","sanieh","lebanese lamb","tray bake","potato and tomato",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"romanized":658,"countrySlug":547,"region":659,"baseServings":549,"prepMinutes":626,"cookMinutes":550,"restMinutes":492,"difficulty":660,"course":661,"diet":662,"mainIngredients":663,"images":664,"keywords":674,"publishedAt":579,"updatedAt":579,"authorSlug":580},"lebanese-kibbeh","Kibbeh (Lebanese Stuffed Bulgur and Lamb Croquettes)","Kibbeh","كبة مقلية","Kibbeh maqliyeh","Mount Lebanon and the Beqaa","hard",[555,596],[600,559],[630,634,471],[665,668,670,672],{"alt":666,"src":667},"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":666,"src":669},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-1x1.jpg",[675,676,677,630,678,618,679,680],"kibbeh","kibbe","bulgur","lebanese","mezze","fried croquettes",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":547,"baseServings":686,"prepMinutes":550,"cookMinutes":687,"restMinutes":492,"difficulty":688,"course":689,"diet":691,"mainIngredients":692,"images":697,"keywords":707,"publishedAt":579,"updatedAt":579,"authorSlug":580},"lebanese-knefeh","Knefeh (Lebanese Semolina Cheese Pastry in Syrup)","Knefeh","كنافة",6,30,"medium",[690,595],"dessert",[598,559],[693,694,695,696],"semolina","mozzarella","ricotta","orange-blossom-water",[698,701,703,705],{"alt":699,"src":700},"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":699,"src":702},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-1x1.jpg",[708,709,710,711,712,693,713],"knefeh","knafeh","lebanese dessert","cheese pastry","orange blossom syrup","levantine sweets",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":547,"baseServings":549,"prepMinutes":719,"cookMinutes":550,"restMinutes":524,"difficulty":688,"course":720,"diet":721,"mainIngredients":722,"images":726,"keywords":736,"publishedAt":579,"updatedAt":579,"authorSlug":580},"lebanese-falafel","Lebanese Falafel (Fried Chickpea Fritters in Flatbread)","Lebanese Falafel","فلافل",35,[556,555],[599,598,600,559],[723,633,724,725],"chickpeas","cilantro","tahini",[727,730,732,734],{"alt":728,"src":729},"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":728,"src":731},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-1x1.jpg",[737,738,739,740,741,599,618],"falafel","chickpea fritters","lebanese street food","tahini sauce","tarator",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"romanized":747,"countrySlug":547,"region":748,"baseServings":549,"prepMinutes":550,"cookMinutes":749,"restMinutes":750,"difficulty":688,"course":751,"diet":753,"mainIngredients":754,"images":757,"keywords":767,"publishedAt":579,"updatedAt":579,"authorSlug":580},"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,[752,595,556],"bread",[598,599,600],[755,471,756],"flour","thyme",[758,761,763,765],{"alt":759,"src":760},"Round za'atar flatbreads fresh from the oven, dark green herb topping with blistered puffed rims","\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-1x1.jpg",[768,769,770,771,617,772,773],"manakish","manoushe","zaatar","flatbread","levantine bread","sumac",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"romanized":777,"countrySlug":547,"baseServings":549,"prepMinutes":551,"cookMinutes":492,"restMinutes":593,"difficulty":553,"course":779,"diet":781,"mainIngredients":783,"images":786,"keywords":796,"publishedAt":800,"updatedAt":800,"authorSlug":580},"mujadara","Mujadara (Lebanese Lentils and Rice with Caramelized Onions)","Mujadara","مجدرة",[555,780],"side",[599,558,600,782],"nut-free",[784,785,634],"lentils","rice",[787,790,792,794],{"alt":788,"src":789},"A platter of lentils and rice mujadara topped with a pile of dark caramelized onion strands","\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-4x3.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-1x1.jpg",[775,797,798,678,618,599,799],"lentils and rice","caramelized onions","pantry 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