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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":496,"pronunciation":517,"substitutions":518,"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"region":540,"baseServings":467,"prepMinutes":541,"cookMinutes":451,"difficulty":542,"course":543,"diet":546,"mainIngredients":548,"images":549,"keywords":559,"publishedAt":565,"updatedAt":565,"authorSlug":566,"summary":567,"localeSlug":535,"alternates":568},[394,397,400,403,406],{"answer":395,"question":396},"Both, genuinely. Masoub is eaten across the Hejaz region of western Saudi Arabia and throughout Yemen, and the two traditions have influenced each other for centuries through trade, migration and pilgrimage. Yemeni versions are often thinner and built on ragag bread; Saudi versions are typically thicker with cream and made with tamees. There is no settled first claim and it is not worth arguing about.","Is masoub Saudi or Yemeni?",{"answer":398,"question":399},"Any soft flatbread will do the job: pita, naan, chapati, lavash or even torn brioche. What matters is that the bread is soft, mildly sweet or neutral, and not heavily crusted. Sourdough and rustic loaves are the wrong choice, because the sour flavour clashes with banana and the tough crust refuses to soften into the mash.","What bread should I use if I cannot find tamees?",{"answer":401,"question":402},"Yes. Full-fat yogurt gives a lighter, tangier bowl, and evaporated milk or a thick oat cream both work for a dairy-free version. The dish will be looser and less rich, so add the liquid more cautiously and lean a little harder on the honey and ghee for body.","Can I make masoub without cream?",{"answer":404,"question":405},"Almost always a food processor. Blitzing banana and bread together develops the starch into a sticky paste with no texture left. Mash by hand or with a fork so fragments of bread survive. Using cold bread or too much liquid can also make it heavy — warm the bread first and add the cream in stages.","Why is my masoub gluey instead of soft?",{"answer":407,"question":408},"Warm, in the great majority of cases. The bread is warmed before mashing and the bowl goes out while the ghee is still melting into the surface. Jeddah shops do serve chilled versions in summer, which are refreshing but noticeably less fragrant, since heat is what carries the cardamom and honey aroma.","Is masoub eaten hot or cold?",[410,411,412,413,414,415],"Use bananas that look past saving — heavily blackened skins mean the sugars have developed and the flesh mashes to nothing without effort.","Warm the flatbread before tearing it. Warm bread absorbs cream and banana; cold bread sits in the bowl as separate dry crumbs.","Mash by hand or with a fork, never in a food processor — masoub should stay slightly uneven, not become a smooth purée.","Add the cream in stages and stop when it holds a soft mound on the spoon. Too much and it slumps into a milkshake.","Taste before you sweeten. Very ripe bananas plus a good honey can be plenty on their own, and honeys vary hugely in strength.","Serve it warm and serve it immediately — masoub thickens and dulls within about half an hour of sitting.","🍌","Masoub is what a Hejazi breakfast looks like when it wants to be sweet: black-spotted bananas crushed by hand into warm, torn flatbread until the two stop being separate things, loosened with cream, then finished with honey, a spoon of ghee and a scatter of pistachios. The texture sits somewhere between a thick porridge and a soft bread pudding — no baking involved, no eggs, just fruit and bread pressed together while the bread is still warm enough to soften. It tastes strongly of banana, mildly of cardamom, and heavily of whatever honey you use, so use one you like. Fifteen minutes, one bowl, and it is on the table.","Masoub belongs to the Hejaz, the western strip of Saudi Arabia along the Red Sea, and to Yemen just down the coast — the two claim it in parallel and neither claim is wrong. The dish moved with people. Hejazi cities like Jeddah and Mecca have absorbed cooks, pilgrims and traders from Yemen, the Levant, East Africa and South Asia for centuries, and masoub is one of the dishes that settled in and stayed. The Yemeni version tends to be built on ragag or malooj bread and can be almost soupy; the Saudi version is usually thicker, richer with cream and often made with tamees, the wide tandoor bread sold on every other corner.\n\nThe name comes from the Arabic root meaning to squeeze or press together, which is exactly the method: you press the bread into the banana with your hands until there is nothing recognisable as either. That hands-on step is not romantic tradition for its own sake — a food processor turns masoub into a smooth purée, and the whole appeal is the slightly uneven, shaggy texture where fragments of bread are still doing something for the mouthfeel.\n\nIn Jeddah it is sold all day from small specialist shops alongside its cousins mahalabiya and areeka, spooned into a bowl and buried under cream, honey, crushed nuts and sometimes a shower of shredded cheese — which sounds strange and works. It is also a Ramadan dish, eaten after the fast is broken, when something sweet, dense and immediately restorative is exactly what a body wants. At home it is breakfast, made from the bananas nobody got round to eating and the bread left over from yesterday, which is a large part of why it exists at all.","Masoub is a make-and-eat dish. It will keep covered in the fridge for up to 24 hours, but the banana darkens, the bread swells and the texture turns pasty rather than shaggy. If you must store it, hold back the cream and nuts and stir them through after reheating. To reheat, warm gently in a pan with a splash of milk, stirring until it loosens. Do not freeze — thawed banana weeps and the bread collapses entirely.",[421,422,423,424],"Uses the hand-mashing method that gives masoub its shaggy texture instead of a blender purée.","Warms the bread first, so it drinks up the banana and cream instead of staying dry and crumbly.","Balances the sweetness with a pinch of salt and cardamom — otherwise a bowl this sweet flattens out fast.","Works with any soft flatbread you can actually buy, and says exactly what changes when you swap.",[426,427,428],"Large mixing bowl","Sturdy fork or potato masher","Small pan for melting the ghee",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},26,88,6,42,420,11,620,[438],"Small cups of unsweetened gahwa — the bitter cardamom coffee cuts through a bowl this sweet exactly the way it is supposed to.",[440,443,446],{"name":441,"description":442},"Masoub bil jibn","The Jeddah shop version, finished with a handful of shredded mozzarella-style white cheese that goes stringy against the warm banana. Sweet and salty at once.",{"name":444,"description":445},"Areeka","The close relative made with dates instead of bananas — dates mashed into the same warm bread with ghee and cream. Denser, darker and even sweeter.",{"name":447,"description":448},"Mango masoub","A modern Jeddah café riff swapping in ripe mango, or layering mango over the banana base. Brighter and more perfumed than the original.",[450,456,461,466,471,476,480,485,489,493],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},5,"banana","very ripe bananas, skins heavily spotted","piece","Base",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},250,"pita-bread","soft flatbread (tamees, pita or naan), torn into pieces","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},150,"heavy-cream","heavy cream or qishta","ml",{"qty":467,"ref":468,"name":469,"unit":470,"group":455},4,"honey","honey, plus more to finish","tbsp",{"qty":472,"ref":473,"name":474,"unit":475,"group":455},0.5,"cardamom","ground cardamom","tsp",{"qty":477,"name":478,"unit":479,"group":455},1,"fine salt","pinch",{"qty":481,"ref":482,"name":483,"unit":470,"group":484},3,"ghee","ghee, melted","To finish",{"qty":486,"ref":487,"name":488,"unit":460,"group":484},40,"pistachios","pistachios, roughly crushed",{"qty":490,"ref":491,"name":492,"unit":460,"group":484,"optional":8},30,"almonds","almonds, slivered and toasted",{"qty":467,"ref":494,"name":495,"unit":454,"group":484,"optional":8},"dates","soft dates, torn, to serve alongside",[497,501,505,508,511,514],{"text":498,"title":499,"timerSeconds":500},"Tear the flatbread into rough pieces the size of a matchbox and warm them for 3–4 minutes in a low oven or a dry pan, until soft, pliable and just steaming. Cold bread will not absorb anything and stays as dry crumbs in the finished bowl.","Warm the bread",240,{"tip":502,"text":503,"title":504},"If the bananas resist the fork they are not ripe enough; leave them another day rather than fighting them.","Peel the bananas into a wide bowl and mash them with a fork until mostly smooth with a few lumps left — about a minute of work if they are ripe enough. Stir in the cardamom, the pinch of salt and half the honey.","Mash the bananas",{"text":506,"title":507},"Add the warm bread a handful at a time, squeezing and pressing it into the banana with your hands or the back of a fork until the pieces break down and the mixture reads as one shaggy mass. Some texture should survive — this is not a purée.","Press the bread in",{"text":509,"title":510},"Work in the cream in three additions, stopping when the masoub holds a soft mound on the spoon and slumps only slowly. You may not need all of it, depending on how dry your bread was.","Loosen with cream",{"text":512,"title":513},"Taste and add the remaining honey only if it needs it — very ripe bananas plus a strong honey can already be enough. It should be clearly sweet but not cloying, with the cardamom just detectable underneath.","Taste and sweeten",{"text":515,"title":516},"Spoon into bowls, pour the melted ghee over the surface so it pools and runs into the cracks, drizzle with extra honey, and scatter generously with crushed pistachios and toasted almonds. Serve immediately, with dates and gahwa alongside.","Finish and serve warm","mah-SOOB",[519,523,527,531],{"note":520,"swap":521,"original":522},"Any soft, slightly enriched bread works. Avoid sourdough or heavily crusted loaves — the sour tang fights the banana and hard crust never softens.","Pita, naan, chapati or even brioche torn into pieces","Tamees or Arabic flatbread",{"note":524,"swap":525,"original":526},"Qishta, the thick Arab clotted cream, is the traditional choice and worth seeking out at a Middle Eastern grocer.","Qishta or clotted cream for something richer, or full-fat yogurt for a lighter, tangier bowl","Heavy cream",{"note":528,"swap":529,"original":530},"Date syrup gives a darker, more caramel sweetness and is common in Saudi kitchens. Use slightly less, as it is more assertive than most honey.","Date syrup (dibs al-tamr)","Honey",{"note":532,"swap":533,"original":534},"Butter is fine, though ghee has the nuttier, toastier flavour that makes the finishing drizzle worth doing at all.","Melted unsalted butter","Ghee","masoub","Saudi Masoub (Banana and Bread Pudding)","Saudi Masoub","معصوب","saudi-arabia","Hejaz — Jeddah and Mecca",10,"easy",[544,545],"breakfast","dessert",[547],"vegetarian",[452,458,463,468],[550,553,555,557],{"alt":551,"src":552},"A bowl of Saudi masoub, mashed banana and bread topped with cream, honey drizzle and crushed pistachios","\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero.jpg",{"alt":551,"src":554},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-16x9.jpg",{"alt":551,"src":556},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-1x1.jpg",{"alt":551,"src":558},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-4x3.jpg",[535,560,561,562,563,564],"saudi breakfast","banana bread pudding","hejazi food","jeddah","ramadan dessert","2026-08-21","dishroute-kitchen","A Jeddah breakfast bowl of overripe bananas mashed into torn flatbread with cream, honey and ghee, scattered with nuts — sweet, warm and eaten with a spoon.",{"en":569},"\u002Frecipe\u002Fmasoub",{"items":571,"total":541,"page":477,"limit":856,"hasMore":857},[572,606,640,669,698,728,758,768,798,825],{"slug":573,"title":574,"shortTitle":575,"nativeName":576,"countrySlug":539,"region":577,"baseServings":432,"prepMinutes":578,"cookMinutes":579,"difficulty":580,"course":581,"diet":583,"mainIngredients":585,"images":589,"keywords":599,"publishedAt":565,"updatedAt":565,"authorSlug":566},"jareesh","Jareesh (Crushed Wheat and Lamb Porridge)","Jareesh","جريش","Najd (central Saudi Arabia)",20,110,"medium",[582],"main",[584],"halal-friendly",[586,587,588,482],"lamb","buttermilk","onion",[590,593,595,597],{"alt":591,"src":592},"Wide bowl of Saudi jareesh — creamy pale crushed-wheat porridge with shredded lamb, topped with deep brown fried onions in melted ghee","\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-1x1.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-4x3.jpg",[573,600,601,602,603,604,605],"saudi arabia","crushed wheat","lamb porridge","najdi","laban","ramadan food",{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"countrySlug":539,"region":611,"baseServings":432,"prepMinutes":612,"cookMinutes":613,"restMinutes":541,"difficulty":580,"course":614,"diet":615,"mainIngredients":618,"images":622,"keywords":632,"publishedAt":565,"updatedAt":565,"authorSlug":566},"saudi-kabsa","Kabsa (Saudi Spiced Rice with Chicken)","Kabsa","كبسة","Nationwide, with a Najdi core",25,75,[582],[584,616,617],"dairy-free","gluten-free",[619,620,621,473],"chicken","basmati-rice","tomato",[623,626,628,630],{"alt":624,"src":625},"Wide platter of Saudi kabsa — golden spiced basmati rice topped with browned chicken pieces, raisins and toasted almonds, with a bowl of red daqoos sauce beside it","\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-1x1.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-4x3.jpg",[633,600,634,635,636,637,638,639],"kabsa","spiced rice","chicken and rice","dried lime","loomi","gulf cuisine","one pot",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"countrySlug":539,"region":645,"baseServings":432,"prepMinutes":490,"cookMinutes":646,"restMinutes":647,"difficulty":648,"course":649,"diet":650,"mainIngredients":651,"images":652,"keywords":662,"publishedAt":565,"updatedAt":565,"authorSlug":566},"saudi-mandi","Mandi (Pit-Smoked Lamb and Rice)","Mandi","مندي","Southern Saudi Arabia and the Hejaz",200,15,"hard",[582],[584,616,617],[586,620,473,482],[653,656,658,660],{"alt":654,"src":655},"Platter of Saudi mandi — pale saffron-marbled basmati rice topped with falling-apart smoked lamb shoulder, slivered almonds and raisins","\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-1x1.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-4x3.jpg",[663,600,664,665,666,667,668],"mandi","smoked lamb","lamb and rice","yemeni","charcoal smoking","one pot feast",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"romanized":674,"countrySlug":539,"region":675,"baseServings":467,"prepMinutes":578,"cookMinutes":676,"difficulty":542,"course":677,"diet":678,"mainIngredients":680,"images":683,"keywords":693,"publishedAt":565,"updatedAt":565,"authorSlug":566},"saleeg","Saleeg (Hejazi Creamy Milk Rice with Chicken)","Saleeg","سليق","salīq","Hejaz — Taif, Mecca and Jeddah",80,[582],[617,679,584],"nut-free",[681,619,682,482],"short-grain-rice","milk",[684,687,689,691],{"alt":685,"src":686},"Wide platter of creamy Saudi saleeg rice topped with browned whole chicken and melted ghee, tomato daqoos alongside","\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-1x1.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-4x3.jpg",[670,694,562,695,635,696,697],"saudi rice","milk rice","taif","daqoos",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"countrySlug":539,"region":703,"baseServings":432,"prepMinutes":451,"cookMinutes":647,"restMinutes":451,"difficulty":542,"course":704,"diet":706,"mainIngredients":708,"images":711,"keywords":721,"publishedAt":565,"updatedAt":565,"authorSlug":566},"saudi-gahwa","Saudi Gahwa (Cardamom Coffee)","Saudi Gahwa","قهوة عربية","Nationwide",[705],"drink",[707,547,617,616,584],"vegan",[473,709,710,494],"saffron","cloves",[712,715,717,719],{"alt":713,"src":714},"A brass dallah pouring pale gold Saudi gahwa into a small handleless cup beside a plate of dates","\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-1x1.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-4x3.jpg",[722,723,724,725,726,727],"gahwa","arabic coffee","saudi coffee","cardamom coffee","dallah","saffron coffee",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":539,"region":733,"baseServings":432,"prepMinutes":578,"cookMinutes":612,"restMinutes":734,"difficulty":542,"course":735,"diet":737,"mainIngredients":738,"images":741,"keywords":751,"publishedAt":565,"updatedAt":565,"authorSlug":566},"saudi-luqaimat","Saudi Luqaimat (Syrup-Soaked Dough Balls)","Saudi Luqaimat","لقيمات","Nationwide, especially in Ramadan",90,[545,736],"snack",[547],[739,740,473,709],"flour","yeast",[742,745,747,749],{"alt":743,"src":744},"A plate of golden luqaimat dough balls glazed in dark syrup and scattered with sesame seeds and pistachios","\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-1x1.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-4x3.jpg",[752,753,754,755,756,757],"luqaimat","saudi dessert","ramadan sweets","fried dough balls","date syrup","gulf dessert",{"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"region":540,"baseServings":467,"prepMinutes":541,"cookMinutes":451,"difficulty":542,"course":759,"diet":760,"mainIngredients":761,"images":762,"keywords":767,"publishedAt":565,"updatedAt":565,"authorSlug":566},[544,545],[547],[452,458,463,468],[763,764,765,766],{"alt":551,"src":552},{"alt":551,"src":554},{"alt":551,"src":556},{"alt":551,"src":558},[535,560,561,562,563,564],{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"romanized":773,"countrySlug":539,"region":540,"baseServings":467,"prepMinutes":486,"cookMinutes":490,"restMinutes":774,"difficulty":580,"course":775,"diet":777,"mainIngredients":778,"images":782,"keywords":792,"publishedAt":565,"updatedAt":565,"authorSlug":566},"saudi-mutabbaq","Saudi Mutabbaq (Folded Meat-Stuffed Pancake)","Saudi Mutabbaq","مطبق","muṭabbaq",120,[776],"street-food",[616,679,584],[739,779,780,781],"ground-beef","leek","eggs",[783,786,788,790],{"alt":784,"src":785},"Square of Saudi mutabbaq cut open to show spiced minced beef, leek and set egg inside a crisp blistered pastry","\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-1x1.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-4x3.jpg",[793,794,795,796,605,563,797],"mutabbaq","murtabak","saudi street food","stuffed pancake","minced beef pastry",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"countrySlug":539,"region":803,"baseServings":467,"prepMinutes":612,"cookMinutes":490,"restMinutes":734,"difficulty":580,"course":804,"diet":806,"mainIngredients":807,"images":809,"keywords":819,"publishedAt":565,"updatedAt":565,"authorSlug":566},"tamees","Saudi Tamees (Tandoor Flatbread)","Saudi Tamees","تميس","Riyadh and Jeddah bakeries",[805],"bread",[547,584],[739,740,682,808],"sesame-seeds",[810,813,815,817],{"alt":811,"src":812},"A wide round of Saudi tamees flatbread with deep finger grooves, blistered golden top and sesame seeds","\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero.jpg",{"alt":811,"src":814},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-16x9.jpg",{"alt":811,"src":816},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-1x1.jpg",{"alt":811,"src":818},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-4x3.jpg",[799,820,821,822,823,824],"saudi bread","tandoor flatbread","afghan naan","breakfast bread","flatbread recipe",{"slug":826,"title":827,"shortTitle":828,"nativeName":829,"romanized":830,"countrySlug":539,"baseServings":467,"prepMinutes":647,"cookMinutes":831,"difficulty":542,"course":832,"diet":834,"mainIngredients":835,"images":838,"keywords":848,"publishedAt":565,"updatedAt":565,"authorSlug":566},"shorbat-freekeh","Shorbat Freekeh (Saudi Smoked Green Wheat Soup)","Shorbat Freekeh","شوربة فريكة","shorbat farīkah",55,[833],"soup",[616,679,584],[586,621,588,836,837],"cumin","stock",[839,842,844,846],{"alt":840,"src":841},"Bowl of thick Saudi freekeh soup with lamb, green wheat grains and parsley, lemon wedge and dates alongside","\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero.jpg",{"alt":840,"src":843},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-16x9.jpg",{"alt":840,"src":845},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-1x1.jpg",{"alt":840,"src":847},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-4x3.jpg",[849,850,851,852,853,854,855],"shorbat freekeh","freekeh soup","green wheat","ramadan soup","saudi soup","iftar","lamb soup",24,false,1788563741243]