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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":511,"pronunciation":534,"substitutions":535,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"baseServings":451,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":557,"diet":560,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":548,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"Usually the mince was too loose or the slices were not pressed together firmly. Knead the meat mixture with your hand until it becomes sticky and holds together like a paste, spread it right to the edge of the slice but no further, then press the pair hard between your palms before battering. A thick batter also seals the seam and helps hold everything in place.","Why did my filling fall out during frying?",{"answer":398,"question":399},"No, provided the slices are cut thin — around 4 to 5 mm. At that thickness they cook through in the six or seven minutes the fritter spends in the oil. If your slices came out thicker, either fry at a slightly lower temperature for longer or blanch them for two minutes and dry them thoroughly before stuffing.","Do I need to par-boil the potatoes?",{"answer":401,"question":402},"Between 165 and 175°C. Without a thermometer, drop in a teaspoon of batter: it should sink briefly, rise within two seconds and bubble steadily around the edges. If it browns immediately the oil is too hot and the potato will still be raw; if it sits on the bottom without bubbling, the oil is too cool and the fritters will absorb it.","What is the right oil temperature?",{"answer":404,"question":405},"You can bake stuffed potato slices brushed with oil at 200°C for about 30 minutes, but a wet batter does not work in dry heat — it slides off and dries out rather than puffing. If you want to avoid deep-frying, skip the batter entirely and treat the result as a baked stuffed potato slice, which is a decent dish but not really mbatten.","Can mbatten be baked or air-fried instead?",{"answer":407,"question":408},"Yes. Stuff and pair the potato slices up to six hours ahead and keep them in a single layer in the fridge, covered so the cut potato does not discolour. Make the batter an hour ahead and stir it again before use. Fry in batches just before serving, keeping finished fritters on a rack in a low oven for up to twenty minutes.","Can I prepare these in advance for a big gathering?",[410,411,412,413,414,415],"Slice the potatoes 4 to 5 mm thick. Thicker and the centre is still raw when the batter has already browned.","Work the mince firmly with your hand for a minute before stuffing — compacted filling stays put, loose filling falls out in the oil.","Rest the batter 15 minutes before frying. Chickpea flour needs that time to hydrate or it tastes chalky.","Keep the oil between 165 and 175°C. Too cool and the fritters drink oil; too hot and the shell colours before the potato softens.","Fry no more than four at a time and let the oil come back up to temperature between batches.","Drain on a rack rather than on paper, which traps steam and softens the underside within minutes.","🥔","Mbatten is a potato sandwich with the potato on the outside. Thin slices are paired up around a filling of minced meat worked with onion, parsley and hararat, then dropped through a loose chickpea-flour batter into hot oil, where the coating inflates into a blistered gold shell while the potato steams soft inside. Bite one open and you get three distinct textures in a row: crisp batter, yielding potato, and a dense savoury core. The name comes from the Arabic for lined or stuffed, and it is fried in enormous quantities across Libya during Ramadan, when a plate of them lands on the table beside the soup.","Fried snacks are the currency of the iftar table, and mbatten is one of the busiest. In the hour before sunset in Ramadan, Libyan kitchens run batches of them alongside sambusek and other fritters, and street stalls sell them by the paper cone to people who will not be cooking that evening. Outside the fasting month they turn up at parties, at large family lunches, and as the thing made when someone finds half a kilo of mince and a bag of potatoes.\n\nThe idea is not unique to Libya. Tunisia fries a close relative, and stuffed-and-battered vegetables appear right across the southern Mediterranean, so treat mbatten as one Libyan expression of a shared North African habit rather than an isolated invention. What is characteristically Libyan is the seasoning of the filling — warm hararat and black pepper rather than chilli heat, with a lot of parsley — and the chickpea-flour batter, which fries lighter and puffs more than a plain wheat one.\n\nHouseholds argue mainly about the cut. The tidy method is to slice the potato right through and pair the slices back together, which is easy and gives even results. The traditional method is to cut a slice most of the way through so it stays hinged at one edge, then open it like a book and pack the filling inside; it holds together better in the oil but takes patience and a very sharp knife. Both are correct, and any Libyan cook will have a firm opinion about which one their mother used.","These are best within twenty minutes of leaving the oil. Cooked fritters keep 2 days refrigerated and reheat acceptably in a 200°C oven for 8 minutes, though the shell never regains its first crispness. You can assemble the stuffed potato slices several hours ahead and keep them covered in the fridge, battering and frying only at the last minute — that is how large iftar batches are managed. Do not freeze after frying.",[421,422,423,424],"Slices the potato thin enough to cook through in the fryer, so nothing has to be par-boiled first.","Uses a chickpea-flour batter that puffs and crisps rather than a heavy wheat coat that goes soggy.","Gives both the hinged cut and the paired-slice cut, with an honest account of which is easier.","Sets a workable oil temperature range, the single thing that decides whether these come out gold or greasy.",[426,427,428,429],"Deep, heavy pan or fryer","Slotted spoon","Cooling rack","Very sharp knife or mandoline",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},28,48,6,760,24,540,[438],"Lemon wedges, a bowl of harissa, and a plate of olives — and in Ramadan, straight after the soup.",[440,443,446],{"name":441,"description":442},"Mbatten with tuna","Fill with drained tinned tuna mashed with parsley, onion and a spoonful of harissa. Common where fish is cheaper than meat, and it fries a little faster.",{"name":444,"description":445},"Harissa batter","Whisk a teaspoon of harissa into the batter for a warmer, redder coating. This is the version people reach for when the fritters are being served as a snack rather than as part of a full meal.",{"name":447,"description":448},"Aubergine mbatten","Swap the potato for 5 mm aubergine slices, salted and patted dry first. Softer and richer, and it needs a shorter time in the oil.",[450,456,462,466,471,476,479,483,485,490,494,497,499,503,507],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},4,"potato","large waxy potatoes, peeled","piece","For the fritters",{"qty":457,"ref":458,"name":459,"unit":460,"group":461},300,"ground-beef","minced lamb or beef","g","For the filling",{"qty":463,"ref":464,"name":465,"unit":454,"group":461},1,"onion","small onion, grated and squeezed dry",{"qty":467,"ref":468,"name":469,"unit":470,"group":461},2,"garlic","garlic, crushed","clove",{"qty":472,"ref":473,"name":474,"unit":475,"group":461},5,"parsley","flat-leaf parsley, very finely chopped","tbsp",{"qty":463,"name":477,"unit":478,"group":461},"hararat spice blend","tsp",{"qty":480,"ref":481,"name":482,"unit":478,"group":461},0.5,"black-pepper","ground black pepper",{"qty":463,"name":484,"unit":478,"group":461},"salt",{"qty":486,"ref":487,"name":488,"unit":460,"group":489},150,"chickpea-flour","chickpea flour (besan)","For the batter",{"qty":491,"ref":492,"name":493,"unit":460,"group":489},50,"flour","plain flour",{"qty":480,"ref":495,"name":496,"unit":478,"group":489},"turmeric","ground turmeric",{"qty":480,"name":498,"unit":478,"group":489},"baking powder",{"qty":500,"name":501,"unit":502,"group":489},260,"cold water","ml",{"qty":463,"name":504,"unit":505,"group":506,"noScale":8},"neutral oil, for deep-frying","l","For frying",{"qty":463,"ref":508,"name":509,"unit":454,"group":510},"lemon","lemon, in wedges","To serve",[512,515,520,524,527,531],{"text":513,"title":514},"Combine the minced meat, grated onion, garlic, parsley, hararat, black pepper and salt in a bowl and knead with your hand for a full minute, until the mixture turns sticky and clings together in one mass instead of crumbling apart.","Mix the filling",{"tip":516,"text":517,"title":518,"timerSeconds":519},"If it thickens too much while resting, loosen it with a tablespoon of water at a time.","Whisk the chickpea flour, plain flour, turmeric, baking powder and a pinch of salt with the cold water until completely smooth. It should coat the back of a spoon and fall in a thick ribbon, not run off like milk. Leave it to stand for 15 minutes.","Make the batter and let it rest",900,{"tip":521,"text":522,"title":523},"For the traditional hinged cut, slice almost through and leave the two halves joined at one edge, then open like a book.","Cut the potatoes into 4 to 5 mm slices and keep each pair together. Press a thin, even layer of filling onto one slice, stopping just short of the edge, and clamp the matching slice on top, squeezing firmly so the sandwich holds without the meat squeezing out.","Slice and stuff the potatoes",{"text":525,"title":526},"Pour the oil into a deep pan to a depth of at least 5 cm and bring it to 170°C. Drop in a teaspoon of batter to check: it should surface within two seconds and bubble steadily all around without darkening immediately.","Heat the oil",{"text":528,"title":529,"timerSeconds":530},"Lower each stuffed pair into the batter, turn it so the whole surface is coated, lift and let the excess drip back, then slide it carefully into the oil. Fry four at a time for 6 to 7 minutes, turning once, until the shell is puffed, deep gold and firm to the tap of a spoon.","Batter and fry",400,{"text":532,"title":533},"Test the first fritter by pushing a skewer through the middle — it should meet no resistance from the potato. Drain the batch on a wire rack, let the oil return to temperature, then fry the rest and serve hot with lemon wedges.","Check and drain","m-BAT-tan",[536,540,544],{"note":537,"swap":538,"original":539},"The batter will still crisp but it puffs less and tastes plainer. Chickpea flour is sold in South Asian and Middle Eastern shops as besan or gram flour, usually cheaply.","Plain flour with 1 tsp of cornflour per 100 g","Chickpea flour",{"note":541,"swap":542,"original":543},"Beef is leaner and slightly drier — add an extra tablespoon of grated onion to compensate.","Minced beef, or a mix of the two","Minced lamb",{"note":545,"swap":546,"original":547},"A genuinely good vegetarian version. Mash the chickpeas coarsely so the filling still has some body.","Mashed cooked chickpeas with onion, parsley and hararat","Meat filling","mbatten","Mbatten (Libyan Stuffed Potato Fritters)","Mbatten","مبطن","libya",30,20,15,"medium",[558,559],"street-food","snack",[561,562,563],"dairy-free","halal-friendly","nut-free",[452,458,487,473,464],[566,569,571,573],{"alt":567,"src":568},"Golden puffed Libyan potato fritters on a rack, one broken open to show the spiced minced meat filling","\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-1x1.jpg",[548,576,577,578,579,580],"libyan fritters","stuffed potato","chickpea flour batter","ramadan snack","deep-fried","2026-08-20","dishroute-kitchen","Two potato slices clamped around spiced minced meat, dipped in a turmeric chickpea-flour batter and deep-fried until the coating puffs into a crisp golden shell.",{"en":585},"\u002Frecipe\u002Fmbatten",{"items":587,"total":853,"page":463,"limit":435,"hasMore":854},[588,621,651,678,710,737,747,772,799,826],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":552,"region":593,"baseServings":433,"prepMinutes":594,"cookMinutes":595,"difficulty":596,"course":597,"diet":599,"mainIngredients":600,"images":605,"keywords":615,"publishedAt":581,"updatedAt":581,"authorSlug":582},"bazin","Bazin (Libyan Barley Dough Dome with Lamb Sauce)","Bazin","بازين","Tripolitania and the Nafusa Mountains",25,95,"hard",[598],"main",[561,562,563],[601,602,452,603,604,495],"lamb","tomato-paste","chickpeas","eggs",[606,609,611,613],{"alt":607,"src":608},"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":607,"src":610},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-1x1.jpg",[589,616,617,618,619,620],"libyan national dish","barley flour","lamb sauce","hararat","communal platter",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":552,"baseServings":433,"prepMinutes":555,"cookMinutes":594,"difficulty":626,"course":627,"diet":629,"mainIngredients":632,"images":637,"keywords":647,"publishedAt":581,"updatedAt":581,"authorSlug":582},"bsisa","Bsisa (Toasted Barley Flour Paste with Dates)","Bsisa","بسيسة","easy",[559,628],"breakfast",[630,631,561],"vegetarian","vegan",[633,487,634,635,636],"dates","olive-oil","fennel-seed","fenugreek",[638,641,643,645],{"alt":639,"src":640},"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":639,"src":642},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-1x1.jpg",[622,648,649,636,633,650],"toasted barley flour","libyan snack","amazigh food",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":552,"baseServings":433,"prepMinutes":553,"cookMinutes":595,"difficulty":556,"course":656,"diet":657,"mainIngredients":658,"images":662,"keywords":672,"publishedAt":581,"updatedAt":581,"authorSlug":582},"libyan-couscous","Couscous bil Bosla (Libyan Lamb and Pumpkin Couscous)","Couscous bil Bosla","كسكسي بالبصلة",[598],[561,562,563],[659,601,660,603,661,452],"couscous","pumpkin","raisins",[663,666,668,670],{"alt":664,"src":665},"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":664,"src":667},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-1x1.jpg",[673,674,675,676,661,677],"libyan couscous","couscous bil bosla","lamb and pumpkin","caramelised onion","maghreb",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"romanized":683,"countrySlug":552,"region":684,"baseServings":451,"prepMinutes":555,"cookMinutes":553,"difficulty":626,"course":685,"diet":686,"mainIngredients":689,"images":694,"keywords":704,"publishedAt":581,"updatedAt":581,"authorSlug":582},"hraimi","Hraimi (Libyan Fish in Spicy Tomato Sauce)","Hraimi","حرايمي","Hraimi \u002F Chraime","Tripoli and the coast",[598],[687,561,688,562,563],"pescatarian","gluten-free",[690,602,691,468,692,693],"white-fish","harissa","cumin","caraway",[695,698,700,702],{"alt":696,"src":697},"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":696,"src":699},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-1x1.jpg",[679,705,706,707,708,709],"chraime","libyan fish","harissa sauce","cumin and caraway","shabbat fish",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":552,"baseServings":451,"prepMinutes":472,"cookMinutes":594,"difficulty":626,"course":715,"diet":717,"mainIngredients":718,"images":720,"keywords":730,"publishedAt":581,"updatedAt":581,"authorSlug":582},"libyan-asida","Libyan Asida (Wheat Pudding with Date Syrup)","Libyan Asida","عصيدة",[716],"dessert",[630,563],[492,633,719],"butter",[721,724,726,728],{"alt":722,"src":723},"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":722,"src":725},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-1x1.jpg",[731,732,733,734,735,736],"asida","libyan dessert","date syrup","rub","mawlid","wheat pudding",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"baseServings":451,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":738,"diet":739,"mainIngredients":740,"images":741,"keywords":746,"publishedAt":581,"updatedAt":581,"authorSlug":582},[558,559],[561,562,563],[452,458,487,473,464],[742,743,744,745],{"alt":567,"src":568},{"alt":567,"src":570},{"alt":567,"src":572},{"alt":567,"src":574},[548,576,577,578,579,580],{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":552,"baseServings":451,"prepMinutes":752,"cookMinutes":753,"restMinutes":553,"difficulty":556,"course":754,"diet":755,"mainIngredients":756,"images":757,"keywords":767,"publishedAt":581,"updatedAt":581,"authorSlug":582},"libyan-rishta","Rishta (Libyan Hand-Cut Noodles with Chickpeas)","Rishta","رشتة",40,60,[598],[561,562,563],[492,603,601,602],[758,761,763,765],{"alt":759,"src":760},"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":759,"src":762},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-1x1.jpg",[768,769,770,603,618,771],"rishta","libyan noodles","hand-cut pasta","one pot",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"countrySlug":552,"region":777,"baseServings":451,"prepMinutes":555,"cookMinutes":554,"restMinutes":778,"difficulty":626,"course":779,"diet":780,"mainIngredients":781,"images":784,"keywords":794,"publishedAt":581,"updatedAt":581,"authorSlug":582},"sfinz","Sfinz (Libyan Fried Dough with Egg)","Sfinz","سفنز","Tripoli",90,[628,558],[630,561,563],[492,782,604,783,691],"yeast","honey",[785,788,790,792],{"alt":786,"src":787},"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":786,"src":789},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-4x3.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-1x1.jpg",[773,795,796,797,691,798],"libyan breakfast","fried dough","egg","friday morning",{"slug":800,"title":801,"shortTitle":802,"nativeName":803,"countrySlug":552,"baseServings":433,"prepMinutes":555,"cookMinutes":753,"difficulty":626,"course":804,"diet":806,"mainIngredients":807,"images":810,"keywords":820,"publishedAt":581,"updatedAt":581,"authorSlug":582},"libyan-shorba","Shorba Libiya (Lamb, Mint and Orzo Soup)","Shorba Libiya","شربة ليبية",[805],"soup",[561,562,563],[601,602,603,808,809],"mint","pasta",[811,814,816,818],{"alt":812,"src":813},"A bowl of rust-orange Libyan lamb soup with orzo and chickpeas, scattered with dried mint and 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