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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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":475,"pronunciation":496,"substitutions":497,"slug":510,"title":511,"shortTitle":512,"nativeName":513,"countrySlug":514,"baseServings":515,"prepMinutes":516,"cookMinutes":517,"difficulty":518,"course":519,"diet":521,"mainIngredients":524,"images":525,"keywords":535,"publishedAt":542,"updatedAt":542,"authorSlug":543,"summary":544,"localeSlug":510,"alternates":545},[394,397,400,403,406],{"answer":395,"question":396},"The flour went in too quickly or the whisking stopped. Pour it into the boiling water in a thin, steady stream while whisking hard and without pausing, and keep whisking for a full minute after the last of it is in. If lumps have already formed, pushing the mixture through a coarse sieve or blitzing briefly with a stick blender will rescue it.","Why is my asida full of lumps?",{"answer":398,"question":399},"Rub is Libyan date syrup, made by boiling down date juice until it is thick, dark and almost black, with a deep caramel flavour and very little acidity. Middle Eastern grocers sell the same product as date molasses or silan, and it keeps for a long time at room temperature. Honey is the standard substitute if none is available.","What is rub and where can I buy it?",{"answer":401,"question":402},"They share a method but not a result. Bazin uses barley flour, is steamed under a lid before being beaten stiff with a stick, and forms a firm savoury dome served with lamb sauce. Asida uses white wheat flour, is whisked continuously from the start and stays soft and smooth, and is served sweet with butter and date syrup. One is a main course, the other a celebration pudding.","How is asida different from bazin?",{"answer":404,"question":405},"Not really, and this is the one genuine limitation of the dish. It sets as it cools and cannot be fully revived, so it should be cooked in the twenty minutes before it is eaten. If you are feeding a crowd, measure everything out in advance and boil the water ahead — the actual cooking takes under half an hour from that point.","Can I make asida ahead of time?",{"answer":407,"question":408},"No. The dough itself contains nothing but flour, water and a pinch of salt, and tastes deliberately plain. All the sweetness comes from the date syrup and butter poured into the well in the middle, which each person drags their portion through. That contrast between neutral and very sweet is the structure of the dish rather than a shortcoming.","Is asida meant to be sweet on its own?",[410,411,412,413,414],"Add the flour in a steady stream while whisking hard, never all at once, or lumps form instantly and never fully disperse.","Keep cooking after the mixture thickens — another eight to ten minutes of stirring is what removes the pasty raw-flour flavour.","Wet the serving bowl and the back of your spoon before shaping, so the hot dough releases cleanly instead of dragging.","Serve it straight away. Asida stiffens noticeably as it cools and is a different, denser thing after twenty minutes.","Warm the date syrup slightly before pouring so it flows into the well instead of sitting on top in a lump.","🍯","Asida is flour, water and salt turned into something remarkable by nothing but heat and stirring. Cooked and worked until it is completely smooth and slightly stretchy, it is turned into a bowl, dented in the centre with the back of a wet spoon, and the hollow filled with melted butter and rub — the thick, almost black date syrup of the Libyan date belt. You eat it hot with your fingers or a spoon, pulling from the edge and dragging each piece through the pool in the middle. The pudding itself is nearly flavourless; the pleasure is entirely in the contrast between plain warm dough, salty butter and dark caramel sweetness.","Asida marks beginnings. It is the dish made when a baby is born, carried to the new mother's house by relatives and eaten by everyone who comes to visit, and it is the fixed sweet of Mawlid al-Nabi, the Prophet's birthday, when Libyan households make it in large quantities and send bowls to neighbours. That association with birth and blessing is why it turns up at moments of thanks rather than as a dessert at the end of an ordinary meal.\n\nThe dish is not exclusively Libyan and nobody in Libya claims it is. Versions of asida are made across Sudan, Yemen, the Gulf, Tunisia and elsewhere, with the same basic method and wildly different toppings — honey, ghee, meat sauce, or nothing at all. What identifies the Libyan bowl is rub, the date syrup boiled down from the country's southern date harvest, poured on generously enough to pool. Where rub is scarce, honey stands in and nobody objects too loudly.\n\nIt is worth noticing how close asida is to bazin in principle and how different in practice. Both are flour cooked in water and worked until smooth, but bazin uses barley flour, gets steamed under a lid and then beaten with a stick into a stiff savoury dome, while asida uses white wheat flour, is whisked continuously from the first moment, and stays soft enough to yield to a spoon. One is a plate to build a meal around; the other is a bowl of comfort with butter melting into it. Libyan kitchens produce both from almost the same short list of ingredients.","Asida is really a same-hour dish. It firms up as it cools and by the next day it has set into a dense block that will not return to its original softness. If you do have leftovers, break them into a pan with a splash of milk or water and warm gently, stirring until it loosens into something spoonable — good, but visibly not the same. Keep the butter and syrup separate rather than stored on top. Do not freeze.",[420,421,422,423],"Whisks the flour into the water from the very start, which is what keeps asida silky instead of lumpy.","Cooks the paste long enough past the point of thickening that no raw flour taste survives.","Gets the texture right for a soft mound that holds a well without setting stiff like bazin.","Explains what rub is and what to do when you cannot find it.",[425,426,427,428],"Heavy saucepan","Sturdy balloon whisk","Wooden spoon","Shallow serving bowl",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},18,92,3,34,9,560,[437],"Sweet green tea, and a glass of buttermilk or plain milk if the syrup feels rich.",[439,442,445],{"name":440,"description":441},"Asida with honey and sesame","Finish with honey instead of date syrup and scatter toasted sesame seeds over the top for a nuttier, less caramel-heavy bowl.",{"name":443,"description":444},"Individual portions","Instead of one shared bowl, divide the hot dough between small bowls and make a well in each. Neater for guests, though it loses the communal centre that is part of the point.",{"name":446,"description":447},"Barley asida","Replace a third of the wheat flour with barley flour for a darker, earthier pudding closer to the older inland version.",[449,454,458,462,466,471],{"qty":450,"ref":451,"name":452,"unit":453},300,"flour","plain white flour","g",{"qty":455,"name":456,"unit":457},750,"water","ml",{"qty":459,"name":460,"unit":461},0.5,"salt","tsp",{"qty":463,"ref":464,"name":464,"note":465,"unit":453},80,"butter","ghee is more traditional in some households",{"qty":467,"ref":468,"name":469,"note":470,"unit":457},150,"dates","date syrup (rub)","sold as date molasses or silan",{"qty":472,"ref":473,"name":473,"unit":474,"optional":8},2,"honey","tbsp",[476,479,483,487,490,493],{"text":477,"title":478},"Bring the water and salt to a full rolling boil in a heavy saucepan. Have the flour weighed out and the whisk in your hand before you start, because the next step allows no pauses.","Boil the salted water",{"tip":480,"text":481,"title":482},"A second pair of hands helps enormously here — one pours, one whisks.","Lower the heat to medium and pour the flour into the boiling water in a thin, steady stream, whisking hard and without stopping. Keep whisking for a full minute after the last of the flour is in, until the mixture is completely smooth and has thickened into a loose paste.","Whisk in the flour",{"text":484,"title":485,"timerSeconds":486},"Swap the whisk for a wooden spoon and keep stirring over low heat for 12 to 15 minutes, pressing the paste against the side of the pan as it thickens. It is ready when it comes together as one glossy mass, leaves the sides of the pan clean and no longer smells of raw flour.","Cook it out",840,{"text":488,"title":489},"Rinse a shallow serving bowl with cold water and shake it out, then tip in the hot dough and smooth the top with a wet spoon into a rounded mound. Press the back of the spoon into the centre to open a wide, deep well.","Shape the mound",{"text":491,"title":492},"Melt the butter until it just foams and pour it into the well, then add the date syrup and the honey if using. The pool should sit in the hollow without immediately running over the sides.","Fill the well",{"text":494,"title":495},"Bring the bowl to the table straight away and eat while it is still hot, each person pulling pieces from the edge of the mound and dragging them through the butter and syrup in the middle.","Serve hot","ah-SEE-dah",[498,502,506],{"note":499,"swap":500,"original":501},"Silan is the same product under a different name and is easy to find. Honey is lighter and more floral, and is a common substitute in Libyan homes too.","Honey, or silan sold in Middle Eastern shops","Date syrup (rub)",{"note":503,"swap":504,"original":505},"Ghee is arguably more traditional and browns more readily. Olive oil makes the dish dairy-free and works surprisingly well with date syrup.","Ghee, or olive oil","Butter",{"note":507,"swap":508,"original":509},"Semolina gives a slightly grainier, more substantial texture. Use a little more water, since it absorbs more.","Fine semolina, or half flour and half semolina","Plain white flour","libyan-asida","Libyan Asida (Wheat Pudding with Date Syrup)","Libyan Asida","عصيدة","libya",4,5,25,"easy",[520],"dessert",[522,523],"vegetarian","nut-free",[451,468,464],[526,529,531,533],{"alt":527,"src":528},"A smooth mound of Libyan asida in a bowl with a deep well of melted butter and dark date syrup in its centre","\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero.jpg",{"alt":527,"src":530},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-16x9.jpg",{"alt":527,"src":532},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-4x3.jpg",{"alt":527,"src":534},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-1x1.jpg",[536,537,538,539,540,541],"asida","libyan dessert","date syrup","rub","mawlid","wheat pudding","2026-08-20","dishroute-kitchen","Wheat flour cooked and stirred into a silky mound, served warm with a hollow in the middle holding melted butter and dark date syrup that people scoop through.",{"en":546},"\u002Frecipe\u002Flibyan-asida",{"items":548,"total":823,"page":824,"limit":825,"hasMore":826},[549,586,616,645,678,688,717,742,768,795],{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":514,"region":554,"baseServings":555,"prepMinutes":517,"cookMinutes":556,"difficulty":557,"course":558,"diet":560,"mainIngredients":563,"images":570,"keywords":580,"publishedAt":542,"updatedAt":542,"authorSlug":543},"bazin","Bazin (Libyan Barley Dough Dome with Lamb Sauce)","Bazin","بازين","Tripolitania and the Nafusa Mountains",6,95,"hard",[559],"main",[561,562,523],"dairy-free","halal-friendly",[564,565,566,567,568,569],"lamb","tomato-paste","potato","chickpeas","eggs","turmeric",[571,574,576,578],{"alt":572,"src":573},"A smooth barley dough dome in the centre of a wide tray, ringed by orange lamb sauce, potatoes, chickpeas and halved eggs","\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-1x1.jpg",[550,581,582,583,584,585],"libyan national dish","barley flour","lamb sauce","hararat","communal platter",{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":514,"baseServings":555,"prepMinutes":591,"cookMinutes":517,"difficulty":518,"course":592,"diet":595,"mainIngredients":597,"images":602,"keywords":612,"publishedAt":542,"updatedAt":542,"authorSlug":543},"bsisa","Bsisa (Toasted Barley Flour Paste with Dates)","Bsisa","بسيسة",15,[593,594],"snack","breakfast",[522,596,561],"vegan",[468,598,599,600,601],"chickpea-flour","olive-oil","fennel-seed","fenugreek",[603,606,608,610],{"alt":604,"src":605},"A bowl of dense toasted barley flour paste with a well of olive oil in the centre, dates and fennel seeds alongside","\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-1x1.jpg",[587,613,614,601,468,615],"toasted barley flour","libyan snack","amazigh food",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":514,"baseServings":555,"prepMinutes":621,"cookMinutes":556,"difficulty":622,"course":623,"diet":624,"mainIngredients":625,"images":629,"keywords":639,"publishedAt":542,"updatedAt":542,"authorSlug":543},"libyan-couscous","Couscous bil Bosla (Libyan Lamb and Pumpkin Couscous)","Couscous bil Bosla","كسكسي بالبصلة",30,"medium",[559],[561,562,523],[626,564,627,567,628,566],"couscous","pumpkin","raisins",[630,633,635,637],{"alt":631,"src":632},"A wide tray of Libyan couscous topped with lamb, pumpkin wedges, chickpeas and a crown of caramelised onions with raisins","\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-4x3.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-1x1.jpg",[640,641,642,643,628,644],"libyan couscous","couscous bil bosla","lamb and pumpkin","caramelised onion","maghreb",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"romanized":650,"countrySlug":514,"region":651,"baseServings":515,"prepMinutes":591,"cookMinutes":621,"difficulty":518,"course":652,"diet":653,"mainIngredients":656,"images":662,"keywords":672,"publishedAt":542,"updatedAt":542,"authorSlug":543},"hraimi","Hraimi (Libyan Fish in Spicy Tomato Sauce)","Hraimi","حرايمي","Hraimi \u002F Chraime","Tripoli and the coast",[559],[654,561,655,562,523],"pescatarian","gluten-free",[657,565,658,659,660,661],"white-fish","harissa","garlic","cumin","caraway",[663,666,668,670],{"alt":664,"src":665},"Fish steaks poaching in a shallow pan of brick-red spicy tomato sauce, scattered with coriander and lemon wedges","\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-1x1.jpg",[646,673,674,675,676,677],"chraime","libyan fish","harissa sauce","cumin and caraway","shabbat fish",{"slug":510,"title":511,"shortTitle":512,"nativeName":513,"countrySlug":514,"baseServings":515,"prepMinutes":516,"cookMinutes":517,"difficulty":518,"course":679,"diet":680,"mainIngredients":681,"images":682,"keywords":687,"publishedAt":542,"updatedAt":542,"authorSlug":543},[520],[522,523],[451,468,464],[683,684,685,686],{"alt":527,"src":528},{"alt":527,"src":530},{"alt":527,"src":532},{"alt":527,"src":534},[536,537,538,539,540,541],{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":514,"baseServings":515,"prepMinutes":621,"cookMinutes":693,"restMinutes":591,"difficulty":622,"course":694,"diet":696,"mainIngredients":697,"images":701,"keywords":711,"publishedAt":542,"updatedAt":542,"authorSlug":543},"mbatten","Mbatten (Libyan Stuffed Potato Fritters)","Mbatten","مبطن",20,[695,593],"street-food",[561,562,523],[566,698,598,699,700],"ground-beef","parsley","onion",[702,705,707,709],{"alt":703,"src":704},"Golden puffed Libyan potato fritters on a rack, one broken open to show the spiced minced meat filling","\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-1x1.jpg",[689,712,713,714,715,716],"libyan fritters","stuffed potato","chickpea flour batter","ramadan snack","deep-fried",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":514,"baseServings":515,"prepMinutes":722,"cookMinutes":723,"restMinutes":621,"difficulty":622,"course":724,"diet":725,"mainIngredients":726,"images":727,"keywords":737,"publishedAt":542,"updatedAt":542,"authorSlug":543},"libyan-rishta","Rishta (Libyan Hand-Cut Noodles with Chickpeas)","Rishta","رشتة",40,60,[559],[561,562,523],[451,567,564,565],[728,731,733,735],{"alt":729,"src":730},"A deep bowl of short hand-cut Libyan noodles in thick tomato sauce with lamb, chickpeas and chopped parsley","\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-1x1.jpg",[738,739,740,567,583,741],"rishta","libyan noodles","hand-cut pasta","one pot",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":514,"region":747,"baseServings":515,"prepMinutes":591,"cookMinutes":693,"restMinutes":748,"difficulty":518,"course":749,"diet":750,"mainIngredients":751,"images":753,"keywords":763,"publishedAt":542,"updatedAt":542,"authorSlug":543},"sfinz","Sfinz (Libyan Fried Dough with Egg)","Sfinz","سفنز","Tripoli",90,[594,695],[522,561,523],[451,752,568,473,658],"yeast",[754,757,759,761],{"alt":755,"src":756},"A golden fried Libyan sfinz disc with a soft egg set into its centre, honey and harissa in dishes beside it","\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-1x1.jpg",[743,764,765,766,658,767],"libyan breakfast","fried dough","egg","friday morning",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":514,"baseServings":555,"prepMinutes":591,"cookMinutes":723,"difficulty":518,"course":773,"diet":775,"mainIngredients":776,"images":779,"keywords":789,"publishedAt":542,"updatedAt":542,"authorSlug":543},"libyan-shorba","Shorba Libiya (Lamb, Mint and Orzo Soup)","Shorba Libiya","شربة ليبية",[774],"soup",[561,562,523],[564,565,567,777,778],"mint","pasta",[780,783,785,787],{"alt":781,"src":782},"A bowl of rust-orange Libyan lamb soup with orzo and chickpeas, scattered with dried mint and parsley","\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-1x1.jpg",[790,791,792,793,794,584],"shorba libiya","libyan soup","ramadan iftar","lamb and orzo","dried mint",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":514,"baseServings":555,"prepMinutes":800,"cookMinutes":801,"restMinutes":591,"difficulty":557,"course":802,"diet":803,"mainIngredients":804,"images":807,"keywords":817,"publishedAt":542,"updatedAt":542,"authorSlug":543},"usban","Usban (Libyan Herb and Rice Stuffed Sausage)","Usban","عصبان",50,125,[559],[561,562,523],[805,806,699,777,565,564],"rice","tripe",[808,811,813,815],{"alt":809,"src":810},"Sliced coins of Libyan usban showing green herb and rice filling, arranged on a platter under thick tomato sauce","\u002Fimages\u002Frecipes\u002Fusban\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-4x3.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-1x1.jpg",[796,818,819,820,821,822],"libyan sausage","stuffed tripe","rice and herb filling","eid al-adha","offal",10,1,24,false,1788563740220]