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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":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":432,"serveWith":437,"variations":439,"ingredients":449,"instructions":478,"pronunciation":501,"substitutions":502,"slug":514,"title":515,"shortTitle":516,"nativeName":517,"countrySlug":518,"baseServings":519,"prepMinutes":435,"cookMinutes":520,"difficulty":521,"course":522,"diet":524,"mainIngredients":531,"images":532,"keywords":542,"publishedAt":549,"updatedAt":549,"authorSlug":550,"summary":551,"localeSlug":514,"alternates":552},[394,397,400,403,406,409],{"answer":395,"question":396},"Gunpowder pellets carry dust from processing and release a harsh, dusty bitterness in the first few seconds of contact with boiling water. A short flush — pour a little boiling water over the leaves, swirl for about ten seconds and discard it — takes both away and leaves a cleaner, rounder brew. The liquid from that rinse is thrown out, never served.","Why do you rinse the tea leaves first?",{"answer":398,"question":399},"The long fall aerates the tea, which builds the layer of foam on top of each glass — the visible sign of a properly made pot. It also cools the stream slightly on the way down and helps mix the sugar through. A glass poured flat from close range looks and tastes duller, and in Morocco reads as carelessness on the part of whoever made it.","Why is Moroccan mint tea poured from so high?",{"answer":401,"question":402},"Spearmint, known in Morocco as na'na, ideally a bunch with sturdy stems and broad leaves. Peppermint has a much higher menthol content that overwhelms the tea underneath and leaves a cooling numbness rather than a fresh aroma. If only peppermint is available, use roughly half the quantity and expect a sharper drink.","What kind of mint should I use?",{"answer":404,"question":405},"Sweeter than most people outside Morocco expect — traditionally around a tablespoon of sugar per small glass. The sugar is not just for taste: it balances the deliberate astringency of a strong green tea brew and makes the mint read as fresh rather than grassy. Start with 60 g for a pot of four glasses and adjust upward if it tastes thin or harsh.","How sweet should Moroccan mint tea be?",{"answer":407,"question":408},"No, though the long-spouted metal berrad helps. Its shape lets you pour a thin controlled stream from a height without splashing, and the metal body can go back on the heat. Any teapot with a decent spout works, but avoid glass or ceramic pots you cannot reheat, and keep the pour narrow so the foam still forms.","Do I need a special teapot?",{"answer":410,"question":411},"Three likely reasons: the leaves were not rinsed, the tea steeped too long, or the mint was boiled with the leaves rather than added afterwards. Gunpowder tea gets aggressively tannic past about four minutes, and mint held in near-boiling water turns dark and bitter in under a minute. Rinse, steep no more than four minutes, and push the mint in off the boil.","Why does my mint tea taste bitter?",[413,414,415,416,417,418],"Use gunpowder green tea — the tightly rolled pellets. Loose-leaf sencha or teabags produce something drinkable but not Moroccan; the pellets unfurl slowly and give the strong, astringent base the drink is built on.","Never skip the first rinse. That short flush of boiling water carries off the dust and the harshest bitterness from the pellets, and it is discarded, not drunk.","Spearmint, not peppermint. Moroccan na'na is a spearmint variety; peppermint is far more aggressive and its menthol flattens the tea underneath.","Add the mint after the tea has brewed, never at the start, and push it under the surface rather than boiling it. Boiled mint turns dark and bitter within a minute.","Pour from as high as you can manage without splashing. The foam is not decoration — it means the tea has been aerated and mixed properly.","Fill glasses about two-thirds full so the top rim stays cool enough to hold between finger and thumb.","🫖","Moroccan mint tea is gunpowder green tea infused with a generous bunch of spearmint and sweetened in the pot, served scalding hot in small glasses topped with a layer of pale foam. The taste runs in three distinct stages: the bracing, slightly bitter astringency of the green tea underneath, a cold rush of mint above it, and sugar holding the two together. It is not a delicate infusion — the tea is brewed strong on purpose so the mint and sugar have something to push against. Almost everything about making it is technique rather than ingredients: rinsing the leaves, brewing hard, and pouring from a height so each glass arrives with its crown of bubbles.","Green tea is not native to Morocco and did not arrive there until the nineteenth century, which makes the national drink a relatively recent adoption that took hold with remarkable speed. Gunpowder tea from China reached Moroccan ports through European trade, and it landed in a culture that already drank hot herbal infusions — mint, wormwood, verbena — sweetened heavily. The two habits fused almost immediately, and within a few generations tea had become inseparable from Moroccan hospitality, commerce and daily rhythm. Today the country is among the largest importers of Chinese green tea in the world.\n\nThe serving is where the meaning lives. Tea is offered to every guest, and refusing it outright is a social misstep rather than a dietary preference — it is closer to declining a handshake. In the souks it lubricates negotiation: a merchant who brings tea is signalling that a conversation, not a transaction, is underway, and the price talk happens between glasses. Tradition holds that three glasses are poured from the same pot, each steeping longer and tasting different, and the saying attached to them — the first gentle as life, the second strong as love, the third bitter as death — is repeated so often that it functions as a description of the brewing rather than poetry.\n\nThe pouring itself is deliberate showmanship with a practical basis. The teapot is raised high above the glass, sometimes a full arm's length, and the stream is dropped in a thin ribbon that aerates the tea and builds a head of foam on the surface. That foam is the visible proof of a well-made pot; a flat glass suggests carelessness. The pot is also poured out and back into itself several times before serving, which mixes the sugar, evens the strength and cools the tea from scalding to merely very hot. Men usually make it, often the head of the household, using a long-spouted brass or silver-plated berrad and small decorated glasses that are filled only two-thirds full so the rim stays cool enough to hold.","Mint tea is made and drunk immediately; there is no keeping it. The mint darkens and goes bitter within twenty minutes in hot liquid, and the foam collapses almost at once. What is traditional is to pour three successive glasses from the same pot: top the leaves up with fresh boiling water between rounds, and expect each glass to be stronger and more astringent than the last. Refrigerated leftover tea can be drunk cold over ice, which is common enough in summer, but it is a different drink rather than the same one chilled.",[424,425,426,427],"Includes the rinse step that most foreign recipes skip — it is the difference between fresh mint tea and a mouthful of dusty bitterness.","Treats the mint correctly: added whole and late, never boiled, so it stays green and aromatic instead of stewing into a dull herbal soup.","Explains the pour-and-return method that actually mixes the sugar, rather than telling you to stir with a spoon.","Gives honest sugar guidance with a range, since the traditional level surprises most people the first time.",[429,430,431],"Teapot with a long spout (berrad) or any pot you can heat","Small tea glasses","Kettle",{"fat":9,"carbs":433,"fiber":9,"sugar":434,"sodium":435,"protein":9,"calories":436,"estimated":8},16,15,5,62,[438],"Chebakia, msemen with honey, or a plate of almond pastries — anything sweet that stands up to a very sweet glass.",[440,443,446],{"name":441,"description":442},"Atay bi chiba","Winter tea with a small sprig of wormwood added alongside the mint, giving a distinctly bitter, medicinal edge. A little goes a long way — one short sprig for a whole pot.",{"name":444,"description":445},"Sahara tea","Made much stronger and much sweeter, sometimes with pine nuts dropped into the glass to float on the foam. Common in the south and in desert camps.",{"name":447,"description":448},"Atay bi louiza","Brewed with lemon verbena in place of some of the mint, producing a softer, more floral infusion often served in the evening.",[450,456,461,465,469,474],{"qty":451,"name":452,"note":453,"unit":454,"group":455},2,"gunpowder green tea","about 10 g of the rolled pellets","tbsp","For the pot",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},40,"mint","fresh spearmint, a large bunch with stems","g",{"qty":462,"name":463,"note":464,"unit":460,"group":455},60,"sugar, or to taste","roughly 1 tbsp per glass — adjust upward, not down, on a first try",{"qty":466,"name":467,"unit":468,"group":455},800,"freshly boiled water","ml",{"qty":470,"ref":471,"name":472,"unit":454,"group":473,"optional":8},1,"pine-nuts","pine nuts, to float in the glasses","To serve",{"qty":470,"ref":475,"name":476,"unit":477,"group":473,"optional":8},"orange-blossom-water","orange blossom water","tsp",[479,483,487,492,495,498],{"tip":480,"text":481,"title":482},"Some households keep this first rinse aside and add a splash back at the end. Discarding it entirely gives a cleaner, less bitter pot.","Put the gunpowder tea in the pot and pour over about 100 ml of boiling water. Swirl for ten seconds — the pellets will start to loosen and the water will turn cloudy grey — then pour that water away completely. This flush is discarded, not served.","Rinse the leaves",{"text":484,"title":485,"timerSeconds":486},"Pour the remaining boiling water over the rinsed leaves, set the pot over low heat and let it steep for 3–4 minutes, until the liquid is a deep gold-green and smells sharply grassy. Do not let it boil hard or push past four minutes, or the tannins take over.","Brew the tea strong",210,{"tip":488,"text":489,"title":490,"timerSeconds":491},"Bruise the stems lightly between your palms before adding them; the stems carry as much aroma as the leaves.","Take the pot off the heat, add the sugar, then push the whole bunch of mint down into the tea stems-first so the leaves are submerged. Let it sit 3 minutes — the mint should stay bright green and perfume the steam, never darken or stew.","Sweeten and add the mint",180,{"text":493,"title":494},"Pour a full glass of tea and tip it straight back into the pot. Repeat three or four times, raising the pot higher each round — this dissolves the sugar completely, evens the strength through the pot and drops the temperature from scalding to drinkable.","Mix by pouring back",{"text":496,"title":497},"Pour a small amount and taste it. It should be assertively sweet with the green tea still clearly present underneath and cold mint on the finish. If it tastes thin or harsh, add another spoonful of sugar and pour back through once more.","Taste and correct",{"text":499,"title":500},"Fill each glass about two-thirds full, holding the pot as high above the rim as you can control so the tea falls in a thin ribbon and raises a pale head of foam. Drop in a few pine nuts if using and serve immediately, with the mint still in the pot for the next round.","Pour from height","ah-TAY bee NAH-nah",[503,507,511],{"note":504,"swap":505,"original":506},"Reduce the steeping time to 2 minutes, as unrolled leaves release their tannins faster and turn harsh. The drink will be lighter than the real thing.","Any strong loose-leaf Chinese green tea","Gunpowder green tea",{"note":508,"swap":509,"original":510},"Dried mint works in winter and is used in Morocco when fresh is scarce, though it gives a duller, more medicinal result.","A smaller quantity of fresh peppermint, or dried spearmint at a third of the weight","Fresh spearmint",{"note":512,"swap":513,"original":379},"Honey is not traditional and mutes the mint, but this is an honest trade rather than a ruined drink. Moroccans would consider a barely sweetened glass unfinished — try it their way once before deciding.","Honey, or a reduced quantity of sugar","moroccan-mint-tea","Atay bi Na'na (Moroccan Mint Tea)","Atay bi Na'na","أتاي بالنعناع","morocco",4,10,"easy",[523],"drink",[525,526,527,528,529,530],"vegan","vegetarian","gluten-free","dairy-free","halal-friendly","nut-free",[458],[533,536,538,540],{"alt":534,"src":535},"Mint tea poured in a thin stream from a raised silver teapot into a small decorated glass with foam on top","\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero.jpg",{"alt":534,"src":537},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-16x9.jpg",{"alt":534,"src":539},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-4x3.jpg",{"alt":534,"src":541},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-1x1.jpg",[543,544,452,545,546,547,548],"moroccan mint tea","atay","spearmint","nana","hospitality","north african drink","2026-08-19","dishroute-kitchen","Gunpowder green tea brewed hard with a fistful of spearmint and plenty of sugar, then poured from arm's height into small glasses to raise the foam that marks a properly made pot.",{"en":553},"\u002Frecipe\u002Fmoroccan-mint-tea",{"items":555,"total":520,"page":470,"limit":839,"hasMore":840},[556,566,604,638,669,701,731,760,787,811],{"slug":514,"title":515,"shortTitle":516,"nativeName":517,"countrySlug":518,"baseServings":519,"prepMinutes":435,"cookMinutes":520,"difficulty":521,"course":557,"diet":558,"mainIngredients":559,"images":560,"keywords":565,"publishedAt":549,"updatedAt":549,"authorSlug":550},[523],[525,526,527,528,529,530],[458],[561,562,563,564],{"alt":534,"src":535},{"alt":534,"src":537},{"alt":534,"src":539},{"alt":534,"src":541},[543,544,452,545,546,547,548],{"slug":567,"title":568,"shortTitle":569,"nativeName":570,"romanized":571,"countrySlug":518,"region":572,"baseServings":573,"prepMinutes":574,"cookMinutes":575,"restMinutes":434,"difficulty":576,"course":577,"diet":579,"mainIngredients":580,"images":585,"keywords":595,"publishedAt":549,"updatedAt":549,"authorSlug":550},"moroccan-pastilla","Bastilla (Moroccan Sweet-Savoury Chicken Pie)","Bastilla","بسطيلة","Bastila","Fez",8,55,90,"hard",[578],"main",[529],[581,582,583,584],"chicken","eggs","onion","cinnamon",[586,589,591,593],{"alt":587,"src":588},"Round golden bastilla pie dusted with icing sugar and cinnamon lattice, one wedge cut to show chicken, egg and almond layers","\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero.jpg",{"alt":587,"src":590},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-1x1.jpg",[596,597,598,599,600,601,602,603],"bastilla","pastilla","moroccan pie","fez","warqa","sweet savoury","chicken pie","celebration",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":518,"baseServings":520,"prepMinutes":609,"cookMinutes":610,"restMinutes":462,"difficulty":611,"course":612,"diet":615,"mainIngredients":616,"images":621,"keywords":631,"publishedAt":549,"updatedAt":549,"authorSlug":550},"chebakia","Chebakia (Moroccan Sesame Honey Flower Cookies)","Chebakia","الشباكية",75,50,"medium",[613,614],"dessert","snack",[526],[617,618,619,620,475],"flour","sesame-seeds","honey","almonds",[622,625,627,629],{"alt":623,"src":624},"Pile of honey-soaked chebakia rosettes coated in toasted sesame seeds beside a bowl of harira soup","\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-1x1.jpg",[605,632,633,634,635,636,637],"moroccan pastry","ramadan sweets","honey cookies","sesame","orange blossom","fried dough",{"slug":639,"title":640,"shortTitle":640,"nativeName":641,"romanized":642,"countrySlug":518,"baseServings":519,"prepMinutes":643,"cookMinutes":644,"restMinutes":645,"difficulty":521,"course":646,"diet":647,"mainIngredients":648,"images":651,"keywords":661,"publishedAt":668,"updatedAt":668,"authorSlug":550},"chicken-tagine","Chicken Tagine with Preserved Lemon and Olives","طاجين الدجاج","Tajin djaj",20,70,30,[578],[528,527],[581,649,583,650],"lemon","garlic",[652,655,657,659],{"alt":653,"src":654},"Chicken tagine with slivered preserved lemon rind and green olives in a golden saffron sauce","\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-1x1.jpg",[662,581,663,664,518,665,666,667],"tagine","preserved lemon","olives","braise","saffron","djaj mqualli","2026-08-18",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"romanized":674,"countrySlug":518,"region":675,"baseServings":676,"prepMinutes":457,"cookMinutes":677,"difficulty":611,"course":678,"diet":679,"mainIngredients":680,"images":684,"keywords":694,"publishedAt":549,"updatedAt":549,"authorSlug":550},"moroccan-couscous","Couscous bel Khodra (Seven-Vegetable Couscous)","Couscous bel Khodra","كسكس بالخضرة","Kouskous bel khodra","Nationwide",6,105,[578],[526,529,530],[681,682,683,583],"carrot","chickpeas","zucchini",[685,688,690,692],{"alt":686,"src":687},"Mound of steamed couscous topped with carrot batons, turnip, pumpkin chunks, zucchini and chickpeas in a wide shallow dish","\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-1x1.jpg",[695,696,697,698,699,526,700],"couscous","seven vegetable couscous","moroccan couscous","couscoussier","friday couscous","maghreb",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"romanized":706,"countrySlug":518,"region":675,"baseServings":519,"prepMinutes":520,"cookMinutes":433,"restMinutes":520,"difficulty":521,"course":707,"diet":710,"mainIngredients":711,"images":714,"keywords":724,"publishedAt":549,"updatedAt":549,"authorSlug":550},"harcha","Harcha (Moroccan Semolina Pan Bread)","Harcha","حرشة","Harsha",[708,709],"breakfast","bread",[526,530,529],[712,713],"butter","milk",[715,718,720,722],{"alt":716,"src":717},"Golden freckled semolina harcha rounds on a plate, one split open with butter and honey melting into the crumb","\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-4x3.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-1x1.jpg",[702,725,726,727,728,729,730],"harsha","semolina bread","moroccan breakfast","pan bread","smida","no yeast",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"romanized":734,"countrySlug":518,"baseServings":676,"prepMinutes":736,"cookMinutes":574,"difficulty":521,"course":737,"diet":739,"mainIngredients":740,"images":744,"keywords":754,"publishedAt":668,"updatedAt":668,"authorSlug":550},"harira","Harira (Moroccan Tomato, Lentil and Chickpea Soup)","Harira","حريرة",25,[738],"soup",[525,528,530],[741,682,742,743],"lentils","tomato","cilantro",[745,748,750,752],{"alt":746,"src":747},"A bowl of thick red-brown harira soup with lentils and chickpeas, topped with cilantro, lemon on the side","\u002Fimages\u002Frecipes\u002Fharira\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-1x1.jpg",[732,755,756,741,682,757,758,759],"moroccan soup","ramadan","tomato 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honey","\u002Fimages\u002Frecipes\u002Fmoroccan-msemen\u002Fhero.jpg",{"alt":771,"src":774},"\u002Fimages\u002Frecipes\u002Fmoroccan-msemen\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fmoroccan-msemen\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fmoroccan-msemen\u002Fhero-1x1.jpg",[780,781,782,783,784,785,786],"msemen","msemmen","moroccan flatbread","laminated bread","rghaif","semolina","tea time",{"slug":788,"title":789,"shortTitle":790,"nativeName":791,"romanized":792,"countrySlug":518,"region":675,"baseServings":676,"prepMinutes":643,"cookMinutes":643,"restMinutes":575,"difficulty":521,"course":793,"diet":795,"mainIngredients":796,"images":797,"keywords":807,"publishedAt":549,"updatedAt":549,"authorSlug":550},"sfenj","Sfenj (Moroccan Yeast Doughnuts)","Sfenj","سفنج","Sfinj",[614,708,794],"street-food",[525,528,530,529],[617],[798,801,803,805],{"alt":799,"src":800},"Golden blistered sfenj doughnut rings piled on paper, one 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