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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":440,"ingredients":450,"instructions":534,"pronunciation":568,"substitutions":569,"slug":582,"title":583,"shortTitle":584,"nativeName":585,"romanized":586,"countrySlug":587,"region":588,"baseServings":589,"prepMinutes":590,"cookMinutes":591,"restMinutes":592,"difficulty":593,"course":594,"diet":596,"mainIngredients":598,"images":599,"keywords":609,"publishedAt":618,"updatedAt":618,"authorSlug":619,"summary":620,"localeSlug":582,"alternates":621},[394,397,400,403,406],{"answer":395,"question":396},"Warqa is a paper-thin Moroccan pastry made by dabbing a soft, stretchy dough against a hot griddle so a translucent sheet peels off. It is genuinely difficult and most Moroccan home cooks buy it ready-made rather than make it. Outside Morocco, filo is the accepted substitute — use roughly two filo sheets for every warqa round and butter each one.","What is warqa and do I have to make it?",{"answer":398,"question":399},"Two usual causes. Either the filling went in warm, so trapped steam soaked the base, or the egg layer was too wet because the chicken liquid was not reduced enough. Cool all fillings to room temperature before assembly, reduce the sauce until it barely runs, and start the bake on a low oven shelf so the base sets before the top colours.","Why is my bastilla soggy underneath?",{"answer":401,"question":402},"Yes, and the contrast is deliberate. The almond layer carries sugar and cinnamon, and the finished pie is dusted with icing sugar, all set against savoury saffron chicken and peppery eggs. If you want it less sweet, halve the sugar in the almond mix and dust the top lightly — but a fully savoury version is no longer bastilla.","Is bastilla supposed to taste sweet?",{"answer":404,"question":405},"Yes, and you should. Cook the three fillings up to two days in advance and refrigerate them separately. Assemble the pie on the day, up to six hours before baking, keep it covered in the fridge, then bake it fresh so it reaches the table crisp. Assembled unbaked pies also freeze well for a month.","Can I make it ahead for a dinner party?",{"answer":407,"question":408},"You can, but thighs are better here. Breast meat dries out over the long simmer and shreds into stringy fibres, while thigh stays moist and shreds into soft strands that hold the sauce. If you only have breast, cut the simmering time to about 25 minutes and check it early.","Can I use chicken breast instead of thighs?",[410,411,412,413,414,415],"Cool the fillings completely before assembling. Warm filling releases steam and steam is what turns a crisp base soggy.","Reduce the chicken cooking liquid hard before adding the eggs — if it is loose, the egg layer will weep into the pastry overnight.","Brush butter on every filo sheet, right to the edges. Dry patches tear during folding and burn during baking.","Toast the almonds until they are properly golden inside, not just tanned outside. Under-toasted almonds taste raw against the cinnamon.","Bake on the lower shelf first so the base sets, then move the pie up to bronze the top. A pale, soft underside is the most common failure.","Dust with icing sugar only once the pie is on the serving plate and about to be carried out. On a hot crust it melts within a minute.","🥧","Bastilla is a round pie that tastes savoury, sweet and spiced in the same bite. Inside are three separate layers — shredded chicken cooked down in saffron, ginger and onion; a thick scramble of eggs set in the reduced cooking juices; and toasted almonds ground with sugar and cinnamon — each made on its own and stacked so they stay distinct. The pastry around them shatters when you cut into it, and the top is dusted with icing sugar and ruled with fine lines of cinnamon. The sweet crust against the peppery, lemony chicken is the whole idea, and it is far less strange on the tongue than it sounds on paper. This is banquet food: weddings, Eid, and the meal you cook when guests matter.","Bastilla belongs to Fez, the old imperial city whose kitchens produced the most elaborate strand of Moroccan cooking. It is a dish of Andalusian descent — the culinary tradition carried across the strait by Muslims and Jews leaving Iberia — and the sweet-with-savoury combination, the almonds, the cinnamon and the layered pastry all sit comfortably in that lineage. The name itself is generally traced to Spanish pastilla, a small pastry, though how the word and the dish travelled is argued about rather than settled.\n\nThe traditional filling is pigeon, and in Fez you can still eat it that way. Chicken took over in most homes and restaurants for the obvious reasons of price and availability, and today a seafood bastilla filled with squid, shrimp and vermicelli in a chile-tomato sauce is common on the coast, especially around Casablanca. Purists in Fez consider the seafood version a modern invention; everyone else eats it happily. What all versions share is the structure — a filling that is fully cooked and cooled before it ever touches pastry, so the layers do not steam the crust from within.\n\nThe authentic wrapper is warqa, a paper-thin dough cooked by dabbing a soft, elastic ball against a hot flat griddle until a translucent film peels away. Making it well takes years, and most Moroccan home cooks buy warqa fresh from a specialist rather than attempt it. Outside Morocco, filo is the standard substitute and a reasonable one: it is thinner and more brittle than warqa, so it needs more sheets and more butter, but baked properly it delivers the same shattering crust. The pie is assembled in a wide round dish, the pastry overhanging so it can be folded back over the top like a parcel, and it goes into the oven until it is deep bronze on both faces. The final dusting is done at the last moment — icing sugar dissolves on a hot pie if you leave it standing.","Bastilla is best eaten within an hour of baking, while the crust still shatters. Leftovers keep 2 days refrigerated; reheat uncovered at 180°C for 12–15 minutes to drive off moisture and bring the pastry back, never in a microwave, which steams it limp. You can assemble the unbaked pie, wrap it well and freeze it for up to a month — bake from frozen at 180°C for 45–50 minutes. Store the three fillings separately in the fridge for up to 2 days if you are working ahead.",[421,422,423,424],"Three fillings built and cooled separately, so the layers stay defined instead of merging into one damp mass.","The egg layer is set in the reduced chicken broth, which is what stops the pie from tasting like a plain omelette in pastry.","Clear on the warqa question — what filo does differently and how to compensate with sheet count and butter.","Every stage can be made a day ahead, which turns a hard dish into an achievable one.",[426,427,428,429],"28 cm round cake tin or ovenproof skillet","Wide heavy pan with a lid","Pastry brush","Food processor or heavy knife for the almonds",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},36,38,4,11,34,610,[438,439],"Nothing heavy — a simple orange and cinnamon salad, or a plate of raw carrot and orange, cuts through the richness.","Mint tea afterwards, never during: the pie is already sweet.",[441,444,447],{"name":442,"description":443},"Bastilla bil hout (seafood)","Squid, shrimp and white fish with vermicelli in a garlicky tomato-chile sauce, no almonds and no sugar on top. A coastal favourite and a completely savoury pie.",{"name":445,"description":446},"Individual bastillas","Build six small parcels instead of one large pie. They bake in about 20 minutes, crisp up more thoroughly, and solve the problem of serving a big pie without it collapsing.",{"name":448,"description":449},"Pigeon bastilla","The original Fez version. Use four pigeons in place of the chicken and increase the simmering time; the meat is darker, denser and worth the effort if you can source it.",[451,457,462,466,471,475,479,481,485,488,492,496,500,502,507,510,514,516,518,520,525,528,530],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.2,"chicken","chicken thighs, bone in and skin on","kg","For the chicken layer",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},3,"onion","onions, very finely chopped","piece",{"qty":463,"ref":464,"name":464,"unit":465,"group":456},60,"butter","g",{"qty":467,"ref":468,"name":469,"unit":470,"group":456},2,"olive-oil","olive oil","tbsp",{"qty":467,"ref":472,"name":473,"unit":474,"group":456},"ginger","ground ginger","tsp",{"qty":476,"ref":477,"name":478,"unit":461,"group":456},1,"cinnamon","cinnamon stick",{"qty":476,"name":480,"unit":474,"group":456},"ground turmeric",{"qty":482,"ref":483,"name":484,"unit":474,"group":456},1.5,"black-pepper","freshly ground black pepper",{"qty":476,"name":486,"unit":487,"group":456},"saffron threads, crushed and steeped in 2 tbsp hot water","pinch",{"qty":489,"ref":490,"name":491,"unit":465,"group":456},30,"cilantro","cilantro, finely chopped",{"qty":493,"ref":494,"name":495,"unit":465,"group":456},20,"parsley","flat-leaf parsley, finely chopped",{"qty":497,"name":498,"unit":499,"group":456,"noScale":8},300,"water","ml",{"qty":482,"name":501,"unit":474,"group":456},"salt",{"qty":503,"ref":504,"name":505,"unit":461,"group":506},6,"eggs","eggs, beaten","For the egg layer",{"qty":476,"ref":508,"name":509,"unit":470,"group":506},"lemon","lemon juice",{"qty":511,"name":512,"unit":465,"group":513},200,"blanched almonds","For the almond layer",{"qty":463,"name":515,"unit":465,"group":513},"icing sugar",{"qty":476,"name":517,"unit":474,"group":513},"ground cinnamon",{"qty":476,"name":519,"unit":470,"group":513},"orange blossom water",{"qty":521,"name":522,"note":523,"unit":461,"group":524},12,"filo sheets","or 6 rounds of warqa if you can buy it","To assemble",{"qty":526,"ref":464,"name":527,"unit":465,"group":524},120,"butter, melted",{"qty":476,"ref":504,"name":529,"unit":461,"group":524},"egg yolk, beaten with a splash of water, for sealing",{"qty":531,"name":532,"unit":533,"group":524},null,"icing sugar and ground cinnamon, for dusting","to taste",[535,540,544,548,551,554,557,560,564],{"tip":536,"text":537,"title":538,"timerSeconds":539},"The onions should melt into the liquid rather than stay in pieces — chop them finer than feels necessary.","Melt the butter with the oil in a wide pan and add the chopped onions, ginger, turmeric, black pepper, cinnamon stick, saffron and its steeping water. Lay the chicken thighs on top, add the salt and 300 ml of water, cover and simmer for 45 minutes, turning once, until the meat pulls easily from the bone.","Simmer the chicken",2700,{"tip":541,"text":542,"title":543},"This reduction is the single most important step for a crisp pie. Under-reduce and the base goes soggy.","Lift the chicken out and let it cool enough to handle. Discard skin and bones and shred the meat into strands with your fingers. Meanwhile boil the pan liquid hard, uncovered, until it reduces to a thick, glossy onion sauce that just barely moves when you tilt the pan.","Shred and reduce",{"text":545,"title":546,"timerSeconds":547},"Stir the chopped cilantro and parsley into the reduced sauce, then pour in the beaten eggs and the lemon juice. Cook over low heat, stirring constantly, for 6–8 minutes until the eggs set into a thick, curdy scramble with no loose liquid pooling at the edges. Spread it on a plate to cool.","Make the egg layer",420,{"text":549,"title":550},"Fry the blanched almonds in a dry pan or roast them at 180°C for 10 minutes until they are golden right through — break one open to check the centre has colour. Cool completely, then pulse with the icing sugar, ground cinnamon and orange blossom water to a coarse, sandy crumb, not a paste.","Toast and grind the almonds",{"text":552,"title":553},"Brush a 28 cm round tin with melted butter and lay in filo sheets one at a time, buttering each, arranged like spokes so half of each sheet hangs over the rim. Build up at least four overlapping layers across the base, then butter two more sheets and lay them flat in the centre as reinforcement.","Line the tin",{"text":555,"title":556},"Spread the shredded chicken over the base in an even layer and press it down. Cover with the cooled egg mixture, then scatter the almond crumb evenly over the top, right to the edges. Do not mix or swirl — the layers must stay separate.","Build the three layers",{"text":558,"title":559},"Fold the overhanging filo back over the filling one piece at a time, brushing each with butter and egg yolk wash as you go, so the top is sealed under several layers. Butter two final sheets, tuck them over the seam, and brush the whole surface generously.","Close the parcel",{"text":561,"title":562,"timerSeconds":563},"Bake at 190°C on the lowest shelf for 20 minutes so the base sets and crisps, then move the tin to the middle shelf for a further 20–25 minutes until the top is deep bronze and the pastry sounds papery when tapped.","Bake in two positions",1200,{"text":565,"title":566,"timerSeconds":567},"Let the pie stand for 15 minutes, then invert it onto a plate and turn it back upright so both faces stay crisp. Dust heavily with icing sugar and rule fine lines of ground cinnamon across the top in a lattice. Carry it straight to the table and cut into wedges.","Rest, dust and serve",900,"bahs-TEE-yah",[570,574,578],{"note":571,"swap":572,"original":573},"Filo is drier and more fragile. Double the sheets, butter generously, and accept a slightly flakier, less chewy crust than the original.","Filo pastry, using 2 sheets where you would use 1 warqa round","Warqa pastry",{"note":575,"swap":576,"original":577},"Pigeon is the historic filling and has a deeper, gamier taste. Chicken thigh is what most Moroccan kitchens use now and is far easier to buy.","Chicken thighs, or a mix of thigh and breast","Pigeon",{"note":579,"swap":580,"original":581},"Not identical — orange blossom is floral rather than citrusy — but it gives the almond layer a lift in the same direction.","A strip of orange zest simmered with the chicken, then removed","Orange blossom water","moroccan-pastilla","Bastilla (Moroccan Sweet-Savoury Chicken Pie)","Bastilla","بسطيلة","Bastila","morocco","Fez",8,55,90,15,"hard",[595],"main",[597],"halal-friendly",[453,504,459,477],[600,603,605,607],{"alt":601,"src":602},"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":601,"src":604},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-4x3.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-1x1.jpg",[610,611,612,613,614,615,616,617],"bastilla","pastilla","moroccan pie","fez","warqa","sweet savoury","chicken pie","celebration","2026-08-19","dishroute-kitchen","Fez celebration pie: saffron chicken, curdy egg sauce and toasted almond sugar sealed in crackling pastry, finished with a snowfall of icing sugar and cinnamon lines.",{"en":622},"\u002Frecipe\u002Fmoroccan-pastilla",{"items":624,"total":631,"page":476,"limit":903,"hasMore":904},[625,661,671,706,734,766,796,824,851,875],{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":587,"baseServings":433,"prepMinutes":630,"cookMinutes":631,"difficulty":632,"course":633,"diet":635,"mainIngredients":641,"images":643,"keywords":653,"publishedAt":618,"updatedAt":618,"authorSlug":619},"moroccan-mint-tea","Atay bi Na'na (Moroccan Mint Tea)","Atay bi Na'na","أتاي بالنعناع",5,10,"easy",[634],"drink",[636,637,638,639,597,640],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[642],"mint",[644,647,649,651],{"alt":645,"src":646},"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":645,"src":648},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-1x1.jpg",[654,655,656,657,658,659,660],"moroccan mint tea","atay","gunpowder green tea","spearmint","nana","hospitality","north african drink",{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"romanized":586,"countrySlug":587,"region":588,"baseServings":589,"prepMinutes":590,"cookMinutes":591,"restMinutes":592,"difficulty":593,"course":662,"diet":663,"mainIngredients":664,"images":665,"keywords":670,"publishedAt":618,"updatedAt":618,"authorSlug":619},[595],[597],[453,504,459,477],[666,667,668,669],{"alt":601,"src":602},{"alt":601,"src":604},{"alt":601,"src":606},{"alt":601,"src":608},[610,611,612,613,614,615,616,617],{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":587,"baseServings":631,"prepMinutes":676,"cookMinutes":677,"restMinutes":463,"difficulty":678,"course":679,"diet":682,"mainIngredients":683,"images":689,"keywords":699,"publishedAt":618,"updatedAt":618,"authorSlug":619},"chebakia","Chebakia (Moroccan Sesame Honey Flower Cookies)","Chebakia","الشباكية",75,50,"medium",[680,681],"dessert","snack",[637],[684,685,686,687,688],"flour","sesame-seeds","honey","almonds","orange-blossom-water",[690,693,695,697],{"alt":691,"src":692},"Pile of honey-soaked chebakia rosettes coated in toasted sesame seeds beside a bowl of harira soup","\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-1x1.jpg",[672,700,701,702,703,704,705],"moroccan pastry","ramadan sweets","honey cookies","sesame","orange blossom","fried dough",{"slug":707,"title":708,"shortTitle":708,"nativeName":709,"romanized":710,"countrySlug":587,"baseServings":433,"prepMinutes":493,"cookMinutes":711,"restMinutes":489,"difficulty":632,"course":712,"diet":713,"mainIngredients":714,"images":716,"keywords":726,"publishedAt":733,"updatedAt":733,"authorSlug":619},"chicken-tagine","Chicken Tagine with Preserved Lemon and Olives","طاجين الدجاج","Tajin djaj",70,[595],[639,638],[453,508,459,715],"garlic",[717,720,722,724],{"alt":718,"src":719},"Chicken tagine with slivered preserved lemon rind and green olives in a golden saffron sauce","\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-1x1.jpg",[727,453,728,729,587,730,731,732],"tagine","preserved lemon","olives","braise","saffron","djaj mqualli","2026-08-18",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"romanized":739,"countrySlug":587,"region":740,"baseServings":503,"prepMinutes":741,"cookMinutes":742,"difficulty":678,"course":743,"diet":744,"mainIngredients":745,"images":749,"keywords":759,"publishedAt":618,"updatedAt":618,"authorSlug":619},"moroccan-couscous","Couscous bel Khodra (Seven-Vegetable Couscous)","Couscous bel Khodra","كسكس بالخضرة","Kouskous bel khodra","Nationwide",40,105,[595],[637,597,640],[746,747,748,459],"carrot","chickpeas","zucchini",[750,753,755,757],{"alt":751,"src":752},"Mound of steamed couscous topped with carrot batons, turnip, pumpkin chunks, zucchini and chickpeas in a wide shallow 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harcha rounds on a plate, one split open with butter and honey melting into the crumb","\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-1x1.jpg",[767,790,791,792,793,794,795],"harsha","semolina bread","moroccan breakfast","pan bread","smida","no yeast",{"slug":797,"title":798,"shortTitle":799,"nativeName":800,"romanized":799,"countrySlug":587,"baseServings":503,"prepMinutes":801,"cookMinutes":590,"difficulty":632,"course":802,"diet":804,"mainIngredients":805,"images":808,"keywords":818,"publishedAt":733,"updatedAt":733,"authorSlug":619},"harira","Harira (Moroccan Tomato, Lentil and Chickpea Soup)","Harira","حريرة",25,[803],"soup",[636,639,640],[806,747,807,490],"lentils","tomato",[809,812,814,816],{"alt":810,"src":811},"A bowl of thick red-brown harira 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