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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":507,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"difficulty":551,"course":552,"diet":554,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":543,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"The orzo carries on soaking up broth long after the pot leaves the heat, and by the next day it will have absorbed most of the liquid. This is normal and not a mistake. Add 200 to 300 ml of water or stock when reheating, bring it back to a simmer, then taste again for salt and lemon since the extra liquid dilutes the seasoning.","Why did my soup turn into a thick paste overnight?",{"answer":398,"question":399},"You can, but the result is a different soup. Dried mint has a deep, slightly musty aroma that stands up to tomato and lamb, while fresh mint reads as bright and grassy. If fresh is all you have, chop it finely and stir it in off the heat rather than during cooking, and consider adding a little extra to compensate.","Can I use fresh mint instead of dried?",{"answer":401,"question":402},"Mix half a teaspoon each of ground cinnamon, black pepper and turmeric with a quarter teaspoon each of nutmeg and ground cloves. Libyan families all blend hararat slightly differently, so there is no single authoritative ratio and a home mix is a legitimate version rather than a compromise.","What can I use if I cannot find hararat?",{"answer":404,"question":405},"Not by default. The warmth comes from cinnamon, pepper and turmeric rather than chilli, so the standard bowl is aromatic rather than hot. Heat is added individually at the table with a spoonful of harissa or dried chilli, which is how Libyan tables generally handle it.","Is this soup spicy?",{"answer":407,"question":408},"Yes, and it is usually better for it. Cook the soup up to the point before the orzo goes in, refrigerate it, then reheat and add the pasta and mint about ten minutes before serving. That way the broth has had time to settle and the orzo is freshly cooked rather than swollen.","Can I make shorba ahead for a large iftar?",[410,411,412,413,414],"Cut the lamb small, around 1.5 cm. Big chunks need a longer simmer than the rest of the soup wants.","Crumble the dried mint between your palms as you add it — bruising it that way releases far more aroma than tipping it from the jar.","Add the orzo only in the last 10 minutes, and expect the soup to keep thickening off the heat as the pasta drinks more broth.","If the finished soup tastes flat rather than sour, it usually needs salt and lemon rather than more spice.","Cook it a few hours ahead if you can. The tomato and hararat settle together and the flavour is noticeably rounder.","🍜","Shorba libiya tastes of tomato paste fried until it is sweet, lamb cooked long enough to shred at the edges, and — unmistakably — dried mint, crumbled in at the very end in a quantity that would look like a mistake in most other cuisines. Orzo goes in near the finish and softens the broth into something between soup and thin stew, thick enough to coat a spoon but still drinkable. Chickpeas add body, hararat adds cinnamon-warm depth rather than heat, and a squeeze of lemon at the table lifts the whole bowl. It is a one-pot soup that asks for about fifteen minutes of real attention and then mostly looks after itself.","During Ramadan this soup is not one option among several — it is the thing the fast is broken with, after the dates and before anything else reaches the table. Libyan households cook it in volumes that assume neighbours and relatives will turn up, and the smell of tomato paste hitting hot oil in the late afternoon is one of the season's markers. Outside Ramadan it drops back into ordinary rotation as the standard first course at family lunches and the automatic dish for anyone who is unwell.\n\nThe short pasta in it is a piece of history sitting in plain sight. Italy occupied Libya for roughly three decades in the twentieth century, and one of the durable legacies is a national appetite for pasta of every shape. Orzo and other tiny shapes slid neatly into an existing Maghrebi habit of thickening broths with grain, and now nobody thinks of them as foreign. Similar tomato-and-mint soups exist in Tunisia and Egypt, and the family resemblance is genuine; what marks the Libyan bowl out is the hararat blend and the sheer volume of dried mint.\n\nThat mint is worth taking seriously. Libyan cooks use it dried rather than fresh, crumbled between the palms directly into the pot in the last minute of cooking, sometimes with a second pinch added at the table. Added early it boils away into hay; added late it perfumes the whole bowl. Older cooks will also tell you that shorba is judged on colour before taste — it should be a deep rust-orange, not pale pink, which is another way of saying the tomato paste was fried properly.","Refrigerate for up to 3 days. The orzo keeps absorbing liquid, so by the next day the soup will have set almost to a stew — loosen it with a good splash of water or stock as you reheat, and check the salt again afterwards. Freeze for up to 2 months, ideally before the pasta goes in; add fresh orzo when reheating so the texture stays clean rather than mushy.",[420,421,422,423],"Fries the tomato paste before any liquid goes in, which is the difference between a rust-coloured broth and a pale, sour one.","Adds the dried mint at the end where its aroma survives, instead of boiling it into nothing.","Times the orzo so it thickens the soup without swelling into a solid mass in the pot.","Scales cleanly for a crowd, which is how this soup is actually cooked in Libya.",[425,426,427],"Large heavy pot","Ladle","Sharp knife",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},14,31,5,690,22,340,[436],"Fresh bread, lemon wedges, dates, and a small dish of harissa for anyone who wants heat.",[438,441,444],{"name":439,"description":440},"Shorba with fresh coriander","Some eastern households stir chopped coriander in alongside the parsley, which pushes the bowl closer to Egyptian tastes and away from the western Libyan version.",{"name":442,"description":443},"Meatless Ramadan shorba","Drop the lamb, double the chickpeas and use a well-seasoned vegetable stock. The fried tomato paste and hararat carry it further than you would expect.",{"name":445,"description":446},"Shorba with lamb shanks","Simmer two shanks in the broth for 90 minutes, pull the meat off the bone and return it before the orzo goes in, for a richer, more gelatinous soup.",[448,453,458,463,466,470,474,477,481,485,489,493,496,500,503],{"qty":449,"ref":450,"name":451,"unit":452},3,"olive-oil","olive oil","tbsp",{"qty":454,"ref":455,"name":456,"unit":457},1,"onion","onion, finely chopped","piece",{"qty":459,"ref":460,"name":461,"unit":462},450,"lamb","boneless lamb shoulder, in 1.5 cm dice","g",{"qty":449,"ref":464,"name":465,"unit":452},"tomato-paste","tomato paste",{"qty":467,"ref":468,"name":469,"unit":457},2,"tomato","ripe tomatoes, grated or finely chopped",{"qty":467,"name":471,"note":472,"unit":473},"hararat spice blend","see the FAQ for a home mix","tsp",{"qty":454,"ref":475,"name":476,"unit":473},"turmeric","ground turmeric",{"qty":478,"ref":479,"name":480,"unit":473,"optional":8},0.5,"chili-flakes","dried chilli flakes",{"qty":482,"ref":483,"name":484,"unit":462},180,"chickpeas","cooked chickpeas, drained",{"qty":486,"name":487,"unit":488},1.8,"water or light lamb stock","l",{"qty":490,"ref":491,"name":492,"unit":462},100,"pasta","orzo or other tiny pasta shapes",{"qty":467,"ref":494,"name":495,"unit":452},"mint","dried mint",{"qty":497,"ref":498,"name":499,"unit":452},4,"parsley","flat-leaf parsley, finely chopped",{"qty":454,"ref":501,"name":502,"unit":457},"lemon","lemon, in wedges",{"qty":504,"name":505,"unit":506},null,"salt and black pepper","to taste",[508,511,515,518,522,526],{"text":509,"title":510},"Warm the olive oil in a large pot over medium heat and cook the onion for 6 minutes until soft and just beginning to colour at the edges. Raise the heat, add the diced lamb and stir until the meat has lost every trace of pink and any released liquid has cooked off.","Sweat the onion and lamb",{"tip":512,"text":513,"title":514,"timerSeconds":482},"Keep the heat moderate. Tomato paste catches and turns bitter faster than you expect.","Push the meat to one side, spoon the tomato paste into the clear space and fry it for 3 minutes, pressing it against the hot pot. It is ready when the colour deepens from red to brick and a thin ring of orange oil separates around it.","Darken the tomato paste",{"text":516,"title":517},"Stir in the grated tomatoes, hararat, turmeric and chilli flakes and cook for 2 minutes, until the mixture looks glossy and smells warm and sweet rather than raw. Season generously with salt and black pepper at this point.","Add tomatoes and spices",{"text":519,"title":520,"timerSeconds":521},"Pour in the water or stock, add the chickpeas and bring to a simmer. Cover partly and cook for 40 minutes, until the lamb is tender enough to crush against the side of the pot and the broth has taken on a deep rust colour.","Simmer the broth",2400,{"text":523,"title":524,"timerSeconds":525},"Scatter in the orzo and stir once so it does not settle in a clump on the bottom. Simmer uncovered for 10 minutes, stirring occasionally, until the pasta is soft and the soup has thickened enough to leave a trail behind the spoon.","Cook the orzo in the soup",600,{"text":527,"title":528},"Take the pot off the heat, crumble the dried mint between your palms straight into the soup and stir in the parsley. Let it stand for 3 minutes so the mint blooms, taste for salt, and serve with lemon wedges for squeezing over each bowl.","Finish with mint and parsley","SHOR-bah LEE-bee-yah",[531,535,539],{"note":532,"swap":533,"original":534},"Rice thickens more aggressively, so use less and expect a heavier bowl. Any small pasta shape works.","Broken vermicelli, tiny soup shapes, or 60 g of short-grain rice","Orzo",{"note":536,"swap":537,"original":538},"Beef needs 20 minutes more simmering. Neck bones make the best broth of all if you have them.","Diced beef chuck, or bone-in lamb neck","Lamb shoulder",{"note":540,"swap":541,"original":542},"Honest warning: fresh mint tastes green and sharp where dried mint tastes deep and slightly dusty. The soup will be good but it will not taste Libyan.","A large handful of fresh mint, chopped and stirred in off the heat","Dried mint","libyan-shorba","Shorba Libiya (Lamb, Mint and Orzo Soup)","Shorba Libiya","شربة ليبية","libya",6,15,60,"easy",[553],"soup",[555,556,557],"dairy-free","halal-friendly","nut-free",[460,464,483,494,491],[560,563,565,567],{"alt":561,"src":562},"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":561,"src":564},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-1x1.jpg",[570,571,572,573,495,574],"shorba libiya","libyan soup","ramadan iftar","lamb and orzo","hararat","2026-08-20","dishroute-kitchen","The soup that opens every Libyan iftar: diced lamb and chickpeas in a tomato broth warm with hararat, thickened by orzo and finished with a heavy crumble of dried mint.",{"en":579},"\u002Frecipe\u002Flibyan-shorba",{"items":581,"total":848,"page":454,"limit":849,"hasMore":850},[582,612,642,671,704,732,759,783,810,820],{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"countrySlug":547,"region":587,"baseServings":548,"prepMinutes":588,"cookMinutes":589,"difficulty":590,"course":591,"diet":593,"mainIngredients":594,"images":597,"keywords":607,"publishedAt":575,"updatedAt":575,"authorSlug":576},"bazin","Bazin (Libyan Barley Dough Dome with Lamb Sauce)","Bazin","بازين","Tripolitania and the Nafusa Mountains",25,95,"hard",[592],"main",[555,556,557],[460,464,595,483,596,475],"potato","eggs",[598,601,603,605],{"alt":599,"src":600},"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":599,"src":602},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-1x1.jpg",[583,608,609,610,574,611],"libyan national dish","barley flour","lamb sauce","communal platter",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":547,"baseServings":548,"prepMinutes":549,"cookMinutes":588,"difficulty":551,"course":617,"diet":620,"mainIngredients":623,"images":628,"keywords":638,"publishedAt":575,"updatedAt":575,"authorSlug":576},"bsisa","Bsisa (Toasted Barley Flour Paste with Dates)","Bsisa","بسيسة",[618,619],"snack","breakfast",[621,622,555],"vegetarian","vegan",[624,625,450,626,627],"dates","chickpea-flour","fennel-seed","fenugreek",[629,632,634,636],{"alt":630,"src":631},"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":630,"src":633},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-1x1.jpg",[613,639,640,627,624,641],"toasted barley flour","libyan snack","amazigh food",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":547,"baseServings":548,"prepMinutes":647,"cookMinutes":589,"difficulty":648,"course":649,"diet":650,"mainIngredients":651,"images":655,"keywords":665,"publishedAt":575,"updatedAt":575,"authorSlug":576},"libyan-couscous","Couscous bil Bosla (Libyan Lamb and Pumpkin Couscous)","Couscous bil Bosla","كسكسي بالبصلة",30,"medium",[592],[555,556,557],[652,460,653,483,654,595],"couscous","pumpkin","raisins",[656,659,661,663],{"alt":657,"src":658},"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":657,"src":660},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-1x1.jpg",[666,667,668,669,654,670],"libyan couscous","couscous bil bosla","lamb and pumpkin","caramelised onion","maghreb",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"romanized":676,"countrySlug":547,"region":677,"baseServings":497,"prepMinutes":549,"cookMinutes":647,"difficulty":551,"course":678,"diet":679,"mainIngredients":682,"images":688,"keywords":698,"publishedAt":575,"updatedAt":575,"authorSlug":576},"hraimi","Hraimi (Libyan Fish in Spicy Tomato Sauce)","Hraimi","حرايمي","Hraimi \u002F Chraime","Tripoli and the coast",[592],[680,555,681,556,557],"pescatarian","gluten-free",[683,464,684,685,686,687],"white-fish","harissa","garlic","cumin","caraway",[689,692,694,696],{"alt":690,"src":691},"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":690,"src":693},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-1x1.jpg",[672,699,700,701,702,703],"chraime","libyan fish","harissa sauce","cumin and caraway","shabbat fish",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"countrySlug":547,"baseServings":497,"prepMinutes":431,"cookMinutes":588,"difficulty":551,"course":709,"diet":711,"mainIngredients":712,"images":715,"keywords":725,"publishedAt":575,"updatedAt":575,"authorSlug":576},"libyan-asida","Libyan Asida (Wheat Pudding with Date Syrup)","Libyan Asida","عصيدة",[710],"dessert",[621,557],[713,624,714],"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":547,"baseServings":497,"prepMinutes":647,"cookMinutes":737,"restMinutes":549,"difficulty":648,"course":738,"diet":740,"mainIngredients":741,"images":743,"keywords":753,"publishedAt":575,"updatedAt":575,"authorSlug":576},"mbatten","Mbatten (Libyan Stuffed Potato Fritters)","Mbatten","مبطن",20,[739,618],"street-food",[555,556,557],[595,742,625,498,455],"ground-beef",[744,747,749,751],{"alt":745,"src":746},"Golden puffed Libyan potato fritters on a rack, one broken open to show the spiced minced meat filling","\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-1x1.jpg",[733,754,755,756,757,758],"libyan fritters","stuffed potato","chickpea flour batter","ramadan snack","deep-fried",{"slug":760,"title":761,"shortTitle":762,"nativeName":763,"countrySlug":547,"baseServings":497,"prepMinutes":764,"cookMinutes":550,"restMinutes":647,"difficulty":648,"course":765,"diet":766,"mainIngredients":767,"images":768,"keywords":778,"publishedAt":575,"updatedAt":575,"authorSlug":576},"libyan-rishta","Rishta (Libyan Hand-Cut Noodles with Chickpeas)","Rishta","رشتة",40,[592],[555,556,557],[713,483,460,464],[769,772,774,776],{"alt":770,"src":771},"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":770,"src":773},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-16x9.jpg",{"alt":770,"src":775},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-4x3.jpg",{"alt":770,"src":777},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-1x1.jpg",[779,780,781,483,610,782],"rishta","libyan noodles","hand-cut pasta","one pot",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"countrySlug":547,"region":788,"baseServings":497,"prepMinutes":549,"cookMinutes":737,"restMinutes":789,"difficulty":551,"course":790,"diet":791,"mainIngredients":792,"images":795,"keywords":805,"publishedAt":575,"updatedAt":575,"authorSlug":576},"sfinz","Sfinz (Libyan Fried Dough with Egg)","Sfinz","سفنز","Tripoli",90,[619,739],[621,555,557],[713,793,596,794,684],"yeast","honey",[796,799,801,803],{"alt":797,"src":798},"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":797,"src":800},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-16x9.jpg",{"alt":797,"src":802},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-4x3.jpg",{"alt":797,"src":804},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-1x1.jpg",[784,806,807,808,684,809],"libyan breakfast","fried dough","egg","friday morning",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"difficulty":551,"course":811,"diet":812,"mainIngredients":813,"images":814,"keywords":819,"publishedAt":575,"updatedAt":575,"authorSlug":576},[553],[555,556,557],[460,464,483,494,491],[815,816,817,818],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[570,571,572,573,495,574],{"slug":821,"title":822,"shortTitle":823,"nativeName":824,"countrySlug":547,"baseServings":548,"prepMinutes":825,"cookMinutes":826,"restMinutes":549,"difficulty":590,"course":827,"diet":828,"mainIngredients":829,"images":832,"keywords":842,"publishedAt":575,"updatedAt":575,"authorSlug":576},"usban","Usban (Libyan Herb and Rice Stuffed Sausage)","Usban","عصبان",50,125,[592],[555,556,557],[830,831,498,494,464,460],"rice","tripe",[833,836,838,840],{"alt":834,"src":835},"Sliced coins of Libyan usban showing green herb and rice filling, 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