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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":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":519,"pronunciation":547,"substitutions":548,"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"baseServings":566,"prepMinutes":567,"cookMinutes":568,"difficulty":569,"course":570,"diet":572,"mainIngredients":576,"images":577,"keywords":587,"publishedAt":593,"updatedAt":593,"authorSlug":594,"summary":595,"localeSlug":561,"alternates":596},[394,397,400,403,406],{"answer":395,"question":396},"No. Any wide pot fitted with a metal steamer basket or a colander that sits above the liquid without touching it will do the job. The only requirement is that steam is forced up through the grain rather than leaking out around the rim, so seal the gap with damp cloth, dough or a strip of foil.","Do I need a couscoussier to make this?",{"answer":398,"question":399},"Either the grains were squeezed rather than rubbed, or too much water was added at once. Between steamings, sprinkle water a little at a time and work the grain by rolling it between flat open palms, which coats each grain instead of compacting them. Letting the moistened grain rest for five minutes before the next steaming also helps enormously.","Why is my couscous clumping into lumps?",{"answer":401,"question":402},"The base is savoury and the sweetness sits on top. The onions, raisins and cinnamon form a distinct crown spooned over the centre of the platter, so each diner mixes as much or as little of it into their portion as they like. If sweet-and-savoury combinations are not to your taste, serve the topping in a separate bowl.","Is Libyan couscous meant to be sweet?",{"answer":404,"question":405},"Yes, and Libyan families do on ordinary weekdays. Hydrate 500 g of it with about 550 ml of hot strained broth from the pot rather than plain water, cover for eight minutes, then fluff with a fork and a spoonful of olive oil. The texture is softer and the flavour shallower, but the meal still works.","Can I use instant couscous from a box?",{"answer":407,"question":408},"Enough to moisten the grain thoroughly without flooding it — roughly one small ladle per portion, worked through with a fork before the meat and vegetables go on. Libyans typically put the remaining broth on the table in a jug so each person can add more as they eat, since preferences vary a lot within one family.","How much broth should I put on the plate?",[410,411,412,413,414],"Rub the moistened grains between flat palms rather than squeezing them — squeezing compacts the semolina and makes lumps that never break up.","Seal the join between pot and steamer with a strip of damp cloth or foil so the steam is forced up through the grain instead of escaping sideways.","Cut the pumpkin in large wedges. Small cubes disintegrate completely before the lamb is done.","Start the onion topping early and keep the heat low; rushed onions taste scorched rather than sweet and never reach that jam texture.","Save a ladle of broth to moisten the couscous just before serving, and put a jug of the rest on the table for people to add their own.","🍛","This is the Libyan Friday plate: a mound of semolina couscous steamed over the same pot that cooks the meat, so every grain picks up tomato and hararat from the rising steam, then piled with lamb, wedges of soft pumpkin, potato and chickpeas. What makes it specifically Libyan is the crown on top — onions cooked slowly with raisins and cinnamon until they collapse into something close to jam, spooned over the middle so each mouthful swings between sweet and savoury. The couscous underneath stays loose and separate, never sticky, and the whole dish is built to be eaten from one wide tray.","Couscous belongs to the entire Maghreb and no single country owns it. When UNESCO recognised the knowledge and practices around couscous on its intangible heritage list in 2020, the file was submitted jointly by Algeria, Mauritania, Morocco and Tunisia — a rare piece of regional cooperation, and one that leaves Libya outside the paperwork while very much inside the tradition. Libyan households eat couscous weekly, most often on Fridays after prayers and at weddings, funerals and Eid, where it is cooked in quantities measured in kilos rather than cups.\n\nThe Libyan signature is the sweet finish. Where a Tunisian couscous might stay firmly savoury and a Moroccan one might lean on seven vegetables, the western Libyan version tips a mass of slowly cooked onion, raisins and cinnamon over the top. That sweet-savoury pairing runs through several dishes on this coast and is usually read as an Ottoman inheritance layered onto older Amazigh cooking; the honest answer is that the influences are tangled and nobody can cleanly separate them. Pumpkin is the other marker — it goes soft and slightly sweet in the broth and dissolves at the edges into the sauce.\n\nTraditionally the grain is steamed two or three times in a couscoussier — in Libya the pot is often called a couseksi — with the cook rubbing the grains between the palms with oil and water between steamings so they separate rather than clump. Instant couscous exists and Libyan families use it on ordinary weekdays without apology, but the difference is real: steamed couscous is fluffy and slightly chewy, while instant is softer and flatter in flavour because it never sits in the meat steam. This recipe steams it, and tells you where to cut the corner if the day does not allow it.","Keep the broth, meat and vegetables in one container and the couscous in another, both refrigerated for up to 3 days, so the grain does not turn to porridge overnight. Reheat the couscous by steaming it again for 10 minutes or by covering it with a damp cloth in a warm oven; a microwave works but dries the edges. The onion topping keeps for a week and improves. Freeze the broth and meat for 2 months; do not freeze the couscous.",[420,421,422,423],"Steams the grain over the meat pot, the step that gives Libyan couscous its aroma and that instant packets cannot reproduce.","Treats the sweet onion-and-raisin topping as a component with its own timing, not an afterthought stirred in at the end.","Gives a clear rubbing-and-resting routine between steamings so the grains stay separate instead of clumping.","Honest about the instant-couscous shortcut and what exactly you give up by taking it.",[425,426,427],"Couscoussier, or a wide pot with a steamer basket","Large shallow bowl or tray for rubbing the grain","Wide frying pan for the onions",{"fat":429,"carbs":430,"fiber":431,"sugar":432,"protein":433,"calories":434,"estimated":8},27,98,11,22,34,780,[436],"A bowl of the reserved broth for pouring, harissa on the side, and a chopped tomato and cucumber salad to cut the sweetness.",[438,441,444],{"name":439,"description":440},"Couscous with dried figs","Swap half the raisins for chopped dried figs in the onion topping, which is common in the Nafusa hill towns and gives a deeper, less sugary sweetness.",{"name":442,"description":443},"Vegetable-only couscous","Leave the lamb out and build the broth on chickpeas, pumpkin, potato, carrot and turnip. The sweet onion crown does even more work here, and the dish stands up perfectly well on its own.",{"name":445,"description":446},"Couscous with camel meat","In the Libyan south and at large gatherings, camel replaces lamb. It needs a considerably longer simmer — around three hours — but produces a leaner, slightly sweeter broth.",[448,454,459,463,468,473,477,481,484,488,492,495,498,502,506,509,512,515,518],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},500,"couscous","medium couscous","g","For the grain",{"qty":455,"ref":456,"name":457,"unit":458,"group":453},4,"olive-oil","olive oil","tbsp",{"qty":460,"name":461,"unit":462,"group":453},350,"warm salted water, for rubbing","ml",{"qty":464,"ref":465,"name":466,"unit":452,"group":467},700,"lamb","lamb shoulder or neck, in large pieces","For the broth",{"qty":469,"ref":470,"name":471,"unit":472,"group":467},1,"onion","onion, chopped","piece",{"qty":474,"ref":475,"name":476,"unit":458,"group":467},3,"tomato-paste","tomato paste",{"qty":469,"ref":478,"name":479,"unit":480,"group":467},"turmeric","ground turmeric","tsp",{"qty":482,"name":483,"unit":480,"group":467},2,"hararat spice blend",{"qty":485,"ref":486,"name":487,"unit":480,"group":467,"optional":8},0.5,"chili-flakes","dried chilli flakes",{"qty":489,"ref":490,"name":491,"unit":452,"group":467},200,"chickpeas","cooked chickpeas, drained",{"qty":449,"ref":493,"name":494,"unit":452,"group":467},"pumpkin","pumpkin or butternut squash, in large wedges",{"qty":474,"ref":496,"name":497,"unit":472,"group":467},"potato","medium potatoes, halved",{"qty":499,"name":500,"unit":501,"group":467},1.6,"water","l",{"qty":503,"name":504,"unit":505,"group":467},null,"salt","to taste",{"qty":455,"ref":470,"name":507,"unit":472,"group":508},"onions, halved and thinly sliced","For the sweet onion crown",{"qty":510,"ref":511,"name":511,"unit":452,"group":508},100,"raisins",{"qty":469,"ref":513,"name":514,"unit":480,"group":508},"cinnamon","ground cinnamon",{"qty":469,"ref":516,"name":517,"unit":458,"group":508},"honey","honey or sugar",{"qty":474,"ref":456,"name":457,"unit":458,"group":508},[520,524,529,533,536,539,544],{"text":521,"title":522,"timerSeconds":523},"Brown the lamb in a little of the olive oil in the base of the couscoussier, then add the chopped onion and cook until softened. Stir in the tomato paste and fry it for 3 minutes until it darkens to brick, then add the turmeric, hararat and chilli, the 1.6 litres of water and a good pinch of salt.","Start the broth",180,{"tip":525,"text":526,"title":527,"timerSeconds":528},"Rolling, not squeezing. Pressed grains fuse into lumps that survive every later step.","Tip the couscous into a wide bowl, sprinkle over about 200 ml of the warm salted water and 2 tablespoons of olive oil, and work it through by rolling the grain between flat open palms. Leave it to swell for 10 minutes; the grains should feel damp and loose, never pasty.","Moisten the grain",600,{"text":530,"title":531,"timerSeconds":532},"Bring the broth to a simmer, set the steamer on top and seal the join with a damp cloth or foil. Pile in the couscous loosely and steam uncovered for 20 minutes from the moment steam starts rising freely through the surface of the grain.","First steaming",1200,{"text":534,"title":535,"timerSeconds":528},"Turn the couscous back into the bowl, break it up with a fork, and rub in the remaining warm salted water and oil once it is cool enough to touch. Spread it out and let it stand for 10 minutes so the moisture distributes evenly through the grain.","Rub and rest",{"text":537,"title":538,"timerSeconds":532},"Slide the potatoes and pumpkin into the simmering broth along with the chickpeas, return the couscous to the steamer and cook for another 20 minutes. The grain is done when it tastes tender with the faintest chew and no longer squeaks against the teeth.","Add the vegetables and steam again",{"tip":540,"text":541,"title":542,"timerSeconds":543},"If they start to catch, add a spoonful of broth from the pot rather than more oil.","While the second steaming runs, cook the sliced onions in olive oil over low heat in a wide pan for 25 minutes, stirring now and then. Add the raisins, cinnamon and honey and continue until the onions are deep amber, glossy and collapsed into a soft jam that holds its shape on a spoon.","Cook the onion crown",1500,{"text":545,"title":546},"Spread the couscous over a wide tray, fork through a ladle of broth so it is moist but still loose, and mound the lamb, pumpkin, potato and chickpeas over the centre. Spoon the onion crown across the middle and serve with the remaining broth in a jug alongside.","Assemble the platter","koos-KOO-see bil BOS-lah",[549,553,557],{"note":550,"swap":551,"original":552},"Use 500 g grain to 550 ml of the strained broth, cover for 8 minutes, then fork through with olive oil. Faster and genuinely acceptable on a weeknight, but the grains are softer and carry less of the meat aroma.","Instant couscous hydrated with hot broth from the pot","Steamed couscous",{"note":554,"swap":555,"original":556},"Chicken cuts the cooking time roughly in half, so add it after the broth has already simmered 25 minutes. Beef needs an extra half hour.","Chicken thighs on the bone, or diced beef chuck","Lamb shoulder",{"note":558,"swap":559,"original":560},"Butternut holds its shape slightly better and is a little sweeter. Any dense orange squash works; watery varieties collapse.","Butternut squash","Pumpkin","libyan-couscous","Couscous bil Bosla (Libyan Lamb and Pumpkin Couscous)","Couscous bil Bosla","كسكسي بالبصلة","libya",6,30,95,"medium",[571],"main",[573,574,575],"dairy-free","halal-friendly","nut-free",[450,465,493,490,511,496],[578,581,583,585],{"alt":579,"src":580},"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":579,"src":582},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-4x3.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-1x1.jpg",[588,589,590,591,511,592],"libyan couscous","couscous bil bosla","lamb and pumpkin","caramelised onion","maghreb","2026-08-20","dishroute-kitchen","Couscous steamed over a pot of lamb, pumpkin and chickpeas, then crowned with onions cooked down to jam with raisins and cinnamon — sweet and savoury on one plate.",{"en":597},"\u002Frecipe\u002Flibyan-couscous",{"items":599,"total":866,"page":469,"limit":867,"hasMore":868},[600,628,660,670,703,732,760,785,811,838],{"slug":601,"title":602,"shortTitle":603,"nativeName":604,"countrySlug":565,"region":605,"baseServings":566,"prepMinutes":606,"cookMinutes":568,"difficulty":607,"course":608,"diet":609,"mainIngredients":610,"images":612,"keywords":622,"publishedAt":593,"updatedAt":593,"authorSlug":594},"bazin","Bazin (Libyan Barley Dough Dome with Lamb Sauce)","Bazin","بازين","Tripolitania and the Nafusa Mountains",25,"hard",[571],[573,574,575],[465,475,496,490,611,478],"eggs",[613,616,618,620],{"alt":614,"src":615},"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":614,"src":617},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-1x1.jpg",[601,623,624,625,626,627],"libyan national dish","barley flour","lamb sauce","hararat","communal platter",{"slug":629,"title":630,"shortTitle":631,"nativeName":632,"countrySlug":565,"baseServings":566,"prepMinutes":633,"cookMinutes":606,"difficulty":634,"course":635,"diet":638,"mainIngredients":641,"images":646,"keywords":656,"publishedAt":593,"updatedAt":593,"authorSlug":594},"bsisa","Bsisa (Toasted Barley Flour Paste with Dates)","Bsisa","بسيسة",15,"easy",[636,637],"snack","breakfast",[639,640,573],"vegetarian","vegan",[642,643,456,644,645],"dates","chickpea-flour","fennel-seed","fenugreek",[647,650,652,654],{"alt":648,"src":649},"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":648,"src":651},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-1x1.jpg",[629,657,658,645,642,659],"toasted barley flour","libyan snack","amazigh food",{"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"baseServings":566,"prepMinutes":567,"cookMinutes":568,"difficulty":569,"course":661,"diet":662,"mainIngredients":663,"images":664,"keywords":669,"publishedAt":593,"updatedAt":593,"authorSlug":594},[571],[573,574,575],[450,465,493,490,511,496],[665,666,667,668],{"alt":579,"src":580},{"alt":579,"src":582},{"alt":579,"src":584},{"alt":579,"src":586},[588,589,590,591,511,592],{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"romanized":675,"countrySlug":565,"region":676,"baseServings":455,"prepMinutes":633,"cookMinutes":567,"difficulty":634,"course":677,"diet":678,"mainIngredients":681,"images":687,"keywords":697,"publishedAt":593,"updatedAt":593,"authorSlug":594},"hraimi","Hraimi (Libyan Fish in Spicy Tomato Sauce)","Hraimi","حرايمي","Hraimi \u002F Chraime","Tripoli and the coast",[571],[679,573,680,574,575],"pescatarian","gluten-free",[682,475,683,684,685,686],"white-fish","harissa","garlic","cumin","caraway",[688,691,693,695],{"alt":689,"src":690},"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":689,"src":692},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-1x1.jpg",[671,698,699,700,701,702],"chraime","libyan fish","harissa sauce","cumin and caraway","shabbat fish",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":565,"baseServings":455,"prepMinutes":708,"cookMinutes":606,"difficulty":634,"course":709,"diet":711,"mainIngredients":712,"images":715,"keywords":725,"publishedAt":593,"updatedAt":593,"authorSlug":594},"libyan-asida","Libyan Asida (Wheat Pudding with Date Syrup)","Libyan Asida","عصيدة",5,[710],"dessert",[639,575],[713,642,714],"flour","butter",[716,719,721,723],{"alt":717,"src":718},"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":717,"src":720},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-1x1.jpg",[726,727,728,729,730,731],"asida","libyan dessert","date syrup","rub","mawlid","wheat pudding",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":565,"baseServings":455,"prepMinutes":567,"cookMinutes":737,"restMinutes":633,"difficulty":569,"course":738,"diet":740,"mainIngredients":741,"images":744,"keywords":754,"publishedAt":593,"updatedAt":593,"authorSlug":594},"mbatten","Mbatten (Libyan Stuffed Potato Fritters)","Mbatten","مبطن",20,[739,636],"street-food",[573,574,575],[496,742,643,743,470],"ground-beef","parsley",[745,748,750,752],{"alt":746,"src":747},"Golden puffed Libyan potato fritters on a rack, one broken open to show the spiced minced meat filling","\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-1x1.jpg",[733,755,756,757,758,759],"libyan fritters","stuffed potato","chickpea flour batter","ramadan snack","deep-fried",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":565,"baseServings":455,"prepMinutes":765,"cookMinutes":766,"restMinutes":567,"difficulty":569,"course":767,"diet":768,"mainIngredients":769,"images":770,"keywords":780,"publishedAt":593,"updatedAt":593,"authorSlug":594},"libyan-rishta","Rishta (Libyan Hand-Cut Noodles with Chickpeas)","Rishta","رشتة",40,60,[571],[573,574,575],[713,490,465,475],[771,774,776,778],{"alt":772,"src":773},"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":772,"src":775},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-1x1.jpg",[781,782,783,490,625,784],"rishta","libyan noodles","hand-cut pasta","one pot",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"countrySlug":565,"region":790,"baseServings":455,"prepMinutes":633,"cookMinutes":737,"restMinutes":791,"difficulty":634,"course":792,"diet":793,"mainIngredients":794,"images":796,"keywords":806,"publishedAt":593,"updatedAt":593,"authorSlug":594},"sfinz","Sfinz (Libyan Fried Dough with Egg)","Sfinz","سفنز","Tripoli",90,[637,739],[639,573,575],[713,795,611,516,683],"yeast",[797,800,802,804],{"alt":798,"src":799},"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":798,"src":801},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-4x3.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-1x1.jpg",[786,807,808,809,683,810],"libyan breakfast","fried dough","egg","friday morning",{"slug":812,"title":813,"shortTitle":814,"nativeName":815,"countrySlug":565,"baseServings":566,"prepMinutes":633,"cookMinutes":766,"difficulty":634,"course":816,"diet":818,"mainIngredients":819,"images":822,"keywords":832,"publishedAt":593,"updatedAt":593,"authorSlug":594},"libyan-shorba","Shorba Libiya (Lamb, Mint and Orzo Soup)","Shorba Libiya","شربة ليبية",[817],"soup",[573,574,575],[465,475,490,820,821],"mint","pasta",[823,826,828,830],{"alt":824,"src":825},"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":824,"src":827},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-16x9.jpg",{"alt":824,"src":829},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-4x3.jpg",{"alt":824,"src":831},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-1x1.jpg",[833,834,835,836,837,626],"shorba libiya","libyan soup","ramadan iftar","lamb and orzo","dried mint",{"slug":839,"title":840,"shortTitle":841,"nativeName":842,"countrySlug":565,"baseServings":566,"prepMinutes":843,"cookMinutes":844,"restMinutes":633,"difficulty":607,"course":845,"diet":846,"mainIngredients":847,"images":850,"keywords":860,"publishedAt":593,"updatedAt":593,"authorSlug":594},"usban","Usban (Libyan Herb and Rice Stuffed Sausage)","Usban","عصبان",50,125,[571],[573,574,575],[848,849,743,820,475,465],"rice","tripe",[851,854,856,858],{"alt":852,"src":853},"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":852,"src":855},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-16x9.jpg",{"alt":852,"src":857},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-4x3.jpg",{"alt":852,"src":859},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-1x1.jpg",[839,861,862,863,864,865],"libyan sausage","stuffed tripe","rice and herb filling","eid al-adha","offal",10,24,false,1788563770537]