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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":515,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"romanized":556,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":554,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"Yes, for four servings. Roughly half goes into the meatballs as paste and half into the sauce as whole or halved cloves. An hour of simmering removes almost all of the pungency and leaves sweetness and body, so the finished dish tastes deeply savoury rather than sharp. If it is your first time, one and a half heads is a reasonable compromise.","Is two heads of garlic really correct?",{"answer":398,"question":399},"Usually the mixture was too wet or was not bound. Squeeze the grated onion dry before adding it, include the egg and breadcrumbs, and chill the rolled balls for fifteen minutes before frying. The brief fry also matters — it sets a skin that holds everything together during the simmer.","Why did my meatballs fall apart in the sauce?",{"answer":401,"question":402},"White mtewem keeps the onion uncoloured and seasons only with garlic, cinnamon and black pepper, sometimes finished with egg and lemon. Red mtewem adds fried tomato paste and paprika, producing a darker, more robust stew. Both are traditional, and which one a household makes tends to follow family habit rather than any regional rule.","What is the difference between white and red mtewem?",{"answer":404,"question":405},"Yes, and many Algerian cooks do. Give the lamb and sauce garlic 20 minutes under pressure, release, then add the fried meatballs and chickpeas and finish uncovered for 15 minutes so the sauce reduces. Do not pressure-cook the meatballs; they turn spongy.","Can I cook this in a pressure cooker?",{"answer":407,"question":408},"Bread, and not much else. The sauce is the reason the dish exists and a soft semolina loaf is the correct tool for it. Some households serve it over plain couscous or with a simple green salad on the side, but rice and potatoes both fight with the chickpeas.","What do I serve with mtewem?",[410,411,412,413,414,415],"Pound or grate the garlic for the meatballs to a paste rather than chopping it. Visible pieces stay sharp and give unpleasant hot spots.","Roll the boulettes small — 2 cm across, about the size of a large marble. They are meant to be eaten several at a time.","Fry them only until a pale gold crust forms, roughly a minute of rolling around the pan. They finish cooking in the sauce, and over-frying makes them dry.","Do not rush the sauce garlic. Whole or halved cloves need a full hour of gentle simmering to go soft, sweet and spreadable.","A stick of cinnamon rather than ground keeps the flavour clean. Ground cinnamon clouds the sauce and can turn dusty over a long cook.","If the sauce has not thickened by the end, crush a few chickpeas against the side of the pot with a spoon. They will do the job in five minutes.","🧄","Mtewem is a garlic dish that happens to contain meat. The name comes from toum, the Arabic word for garlic, and the recipe uses it at a volume that reads as a typo until you taste the result — half worked raw into tiny meatballs, half simmered into the sauce until it loses all its aggression and turns sweet and almost creamy. Around that sit pieces of lamb, chickpeas, cinnamon and a lot of black pepper. Long cooking is what makes it civilised: nothing about the finished stew is harsh, and the garlic ends up as a warm, rounded background rather than a punch. Bread is mandatory.","Mtewem is Algiers home cooking, the sort of dish that rarely makes it onto restaurant menus because it is understood as something a family cooks for itself. It is built the way a lot of the capital's food is built — a modest quantity of meat stretched with chickpeas and turned into something substantial by technique rather than expense. The two-part structure, small hand-rolled boulettes alongside larger pieces of stewing meat in the same pot, recurs across the cuisine algéroise and gives every serving both textures.\n\nLike most Algerian stews it exists in a white and a red version, and households are usually loyal to one. The white mtewem keeps the onion pale and relies on garlic, cinnamon and pepper alone, sometimes finished with beaten egg and lemon. The red version adds fried tomato paste and paprika and produces a heartier, more rustic pot. Neither is more authentic; the split follows family and region more than any rule, and cooks will tell you their mother's version with complete confidence and no interest in yours.\n\nWhat is not negotiable is the garlic quantity. Two heads for four people sounds alarming to anyone who has only met garlic raw, but the transformation it undergoes over an hour of simmering is the entire point of the dish — the sulphurous bite cooks off, the sugars come forward, and what remains gives the sauce a body and depth that no amount of stock would provide. The portion pounded into the meatballs behaves differently, staying sharper and more direct because it is protected inside the meat, which is why the dish tastes of garlic in two distinct registers at once. Serve it in the middle of the table with a lot of bread and expect the pot to be scraped.","Refrigerates well for four days and the garlic mellows further each day, so the second-day pot is arguably the better one. Reheat covered over low heat with a splash of water, since the chickpeas keep absorbing liquid. It freezes for three months without any loss — this is one of the few dishes here that comes out of the freezer indistinguishable from fresh, provided you did not finish it with egg.",[421,422,423,424],"Garlic used two ways in one pot — raw in the meatballs, long-simmered in the sauce — which is the whole architecture of the dish.","Meatballs briefly fried for a light crust, so they hold their shape through an hour in the sauce.","Lamb and chickpeas simmered together long enough for the chickpeas to thicken the liquid naturally, with no flour needed.","Written as the white version with a clear route to the red one, since Algerian families are split between them.",[426,427,428],"Heavy casserole or Dutch oven","Mortar and pestle or fine grater","Frying pan",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},34,32,9,700,42,610,[437],"Khobz dar or any soft semolina bread, and a bowl of lben or plain yogurt to drink alongside.",[439,442,445],{"name":440,"description":441},"Mtewem hamra","The red version: two tablespoons of tomato paste fried in the fat before the liquid goes in, plus a teaspoon of paprika. Heartier and more rustic, and the more common version outside the capital.",{"name":443,"description":444},"Mtewem with egg and lemon","Finished like tadjine zitoun, with two yolks whisked into lemon juice and stirred in off the heat. Gives the white sauce a glossy body and a bright edge.",{"name":446,"description":447},"Mtewem with dried meat","Made with a piece of preserved lamb alongside the fresh, an older habit from before refrigeration. Very savoury, very salty, and best made without adding any salt until the end.",[449,455,460,465,468,473,478,482,485,490,493,496,499,501,505,510,513],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},300,"ground-beef","minced beef or lamb","g","For the meatballs",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},8,"garlic","garlic cloves, pounded to a paste","clove",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},3,"parsley","flat-leaf parsley, finely chopped","tbsp",{"qty":461,"ref":466,"name":467,"unit":464,"group":454},"breadcrumbs","fine dried breadcrumbs",{"qty":469,"ref":470,"name":471,"unit":472,"group":454},1,"eggs","egg","piece",{"qty":474,"ref":475,"name":476,"unit":477,"group":454},0.25,"cinnamon","ground cinnamon","tsp",{"qty":479,"name":480,"unit":481,"group":454},null,"salt and black pepper","to taste",{"qty":461,"ref":483,"name":484,"unit":464,"group":454},"olive-oil","olive oil, for frying the meatballs",{"qty":486,"ref":487,"name":488,"unit":453,"group":489},400,"lamb","lamb shoulder, in 3 cm pieces","For the stew",{"qty":491,"ref":492,"name":492,"unit":453,"group":489},25,"butter",{"qty":469,"ref":494,"name":495,"unit":472,"group":489},"onion","onion, finely grated",{"qty":497,"ref":457,"name":498,"unit":459,"group":489},12,"garlic cloves, peeled and left whole",{"qty":469,"ref":475,"name":500,"unit":472,"group":489},"cinnamon stick",{"qty":502,"ref":503,"name":504,"unit":477,"group":489},1.5,"black-pepper","freshly ground black pepper",{"qty":506,"ref":507,"name":508,"note":509,"unit":453,"group":489},150,"chickpeas","dried chickpeas, soaked overnight","or 2 tins, drained, added late",{"qty":469,"name":511,"unit":512,"group":489},"water","l",{"qty":479,"name":514,"unit":481,"group":489},"salt",[516,520,524,528,533,537],{"text":517,"title":518,"timerSeconds":519},"Work the minced meat together with the garlic paste, parsley, breadcrumbs, egg, ground cinnamon, salt and pepper until the mixture is uniform and slightly sticky. Roll into balls about 2 cm across with damp hands — you should get around thirty — and chill them for 15 minutes.","Mix and roll the meatballs",900,{"text":521,"title":522,"timerSeconds":523},"Melt the butter in a heavy casserole over low heat, add the grated onion with a pinch of salt, cover and cook for 10 minutes until soft and translucent with no browning. Add the lamb, whole garlic cloves, cinnamon stick and black pepper and stir until the meat turns from red to grey-pink on the outside.","Build the pale base",600,{"text":525,"title":526,"timerSeconds":527},"Add the drained soaked chickpeas and pour in 1.2 litres of water. Bring to the boil, skim, then reduce to a slow simmer and cook covered for 50 minutes, until the chickpeas are creamy in the centre and the garlic cloves collapse when pressed against the side of the pot.","Simmer the lamb and chickpeas",3000,{"tip":529,"text":530,"title":531,"timerSeconds":532},"Do them in two batches. A crowded pan steams them grey instead of colouring them.","While the stew simmers, heat the olive oil in a frying pan and roll the chilled meatballs around over medium heat for about 90 seconds, until they are lightly gold on all sides and hold their shape firmly. They should still be raw in the middle.","Fry the meatballs",90,{"text":534,"title":535,"timerSeconds":536},"Slide the meatballs into the stew and simmer uncovered for 20 minutes. The sauce should reduce until it just coats the meat, turn a soft ivory, and taste sweetly of garlic with no raw edge left. Crush a few chickpeas against the pot if you want it thicker.","Finish together",1200,{"text":538,"title":539},"Fish out the cinnamon stick, taste for salt and let the pot sit off the heat for 5 minutes so the sauce settles around the meatballs. Serve straight from the casserole with bread torn at the table.","Rest and serve","m-TAW-em",[542,546,550],{"note":543,"swap":544,"original":545},"Beef needs an extra 30 minutes before the meatballs go in. Chicken thighs cut the total simmer to about 35 minutes and make a lighter pot that suits summer better.","Beef chuck, or chicken thighs","Lamb shoulder",{"note":547,"swap":548,"original":549},"Add tinned chickpeas for only the last 20 minutes, otherwise they disintegrate. Dried ones soaked overnight give a better sauce because they release starch as they cook.","Two 400 g tins, drained","Dried chickpeas",{"note":551,"swap":552,"original":553},"Powdered or jarred garlic will not survive an hour of simmering and does not soften the way whole cloves do. If you do not want a garlic-forward dish, cook a different recipe rather than reducing the quantity below one head.","There is no substitute here","Fresh garlic","mtewem","Mtewem (Algerian Garlic Meatball and Lamb Stew)","Mtewem","مثوم","algeria","Algiers",4,30,75,"medium",[565],"main",[567,568,569],"dairy-free","halal-friendly","nut-free",[457,487,451,507,475],[572,575,577,579],{"alt":573,"src":574},"Casserole of Algerian mtewem — small meatballs and lamb with whole garlic cloves and chickpeas in a pale sauce","\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fmtewem\u002Fhero-1x1.jpg",[554,582,583,487,507,584,585],"garlic stew","algerian meatballs","algiers","white sauce","2026-08-20","dishroute-kitchen","Two whole heads of garlic, half pounded into marble-sized meatballs and half melted into the sauce, with lamb and chickpeas and a stick of cinnamon. Named after garlic and completely unashamed of it.",{"en":590},"\u002Frecipe\u002Fmtewem",{"items":592,"total":726,"page":469,"limit":873,"hasMore":874},[593,627,657,687,720,752,784,810,820,846],{"slug":594,"title":595,"shortTitle":596,"nativeName":597,"romanized":598,"countrySlug":558,"baseServings":599,"prepMinutes":600,"cookMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":606,"images":609,"keywords":619,"publishedAt":586,"updatedAt":586,"authorSlug":587},"algerian-chorba","Algerian Chorba Frik (Lamb and Freekeh Soup)","Algerian Chorba Frik","شوربة فريك","Chorba frik djazairia",6,20,70,"easy",[604],"soup",[567,568,569],[487,507,607,475,608],"tomato","mint",[610,613,615,617],{"alt":611,"src":612},"Bowl of Algerian chorba frik, a rust-coloured lamb and freekeh soup scattered with coriander and dried mint","\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Falgerian-chorba\u002Fhero-1x1.jpg",[620,621,622,623,624,625,626],"chorba frik","algerian soup","freekeh","ramadan","lamb soup","maghreb","iftar",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"romanized":632,"countrySlug":558,"baseServings":599,"prepMinutes":633,"cookMinutes":491,"difficulty":602,"course":634,"diet":637,"mainIngredients":638,"images":640,"keywords":650,"publishedAt":586,"updatedAt":586,"authorSlug":587},"algerian-bourek","Bourek (Algerian Fried Meat and Cheese Cigars)","Bourek","بوراك","Bourek djazairi",35,[635,636],"appetizer","street-food",[568,569],[451,494,462,639,475],"cream-cheese",[641,644,646,648],{"alt":642,"src":643},"Platter of golden Algerian bourek cigars, one broken open to show minced beef and melted cheese, with lemon wedges","\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Falgerian-bourek\u002Fhero-1x1.jpg",[651,652,653,654,623,655,656],"bourek","algerian appetizer","dioul","brick pastry","fried rolls","minced beef",{"slug":658,"title":659,"shortTitle":660,"nativeName":661,"romanized":662,"countrySlug":558,"region":663,"baseServings":599,"prepMinutes":601,"cookMinutes":532,"restMinutes":561,"difficulty":664,"course":665,"diet":666,"mainIngredients":667,"images":670,"keywords":680,"publishedAt":586,"updatedAt":586,"authorSlug":587},"chakhchoukha","Chakhchoukha (Biskra Torn Flatbread in Lamb Sauce)","Chakhchoukha","شخشوخة","Chakhchoukha biskria","Biskra and the Aurès","hard",[565],[567,568,569],[487,668,507,607,669],"semolina","paprika",[671,674,676,678],{"alt":672,"src":673},"Platter of Algerian chakhchoukha — torn flatbread coated in red lamb sauce with chickpeas and carrot piled in the centre","\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero.jpg",{"alt":672,"src":675},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-16x9.jpg",{"alt":672,"src":677},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-4x3.jpg",{"alt":672,"src":679},"\u002Fimages\u002Frecipes\u002Fchakhchoukha\u002Fhero-1x1.jpg",[658,681,682,683,684,685,686],"biskra","rougag","torn flatbread","lamb sauce","aures","algerian festive dish",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"romanized":692,"countrySlug":558,"baseServings":497,"prepMinutes":561,"cookMinutes":693,"restMinutes":694,"difficulty":563,"course":695,"diet":697,"mainIngredients":699,"images":702,"keywords":712,"publishedAt":586,"updatedAt":586,"authorSlug":587},"kalb-el-louz","Kalb el Louz (Algerian Almond Semolina Syrup Cake)","Kalb el Louz","قلب اللوز","Qalb el louz",45,60,[696],"dessert",[698],"vegetarian",[668,700,492,701],"almonds","orange-blossom-water",[703,706,708,710],{"alt":704,"src":705},"Tray of Algerian kalb el louz cut into golden syrup-soaked diamonds, each topped with a whole blanched almond","\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-4x3.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fkalb-el-louz\u002Fhero-1x1.jpg",[713,714,715,716,717,718,719],"kalb el louz","algerian dessert","semolina cake","orange blossom","almond","ramadan sweet","syrup cake",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"romanized":723,"countrySlug":558,"region":725,"baseServings":599,"prepMinutes":726,"cookMinutes":727,"restMinutes":561,"difficulty":602,"course":728,"diet":730,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":586,"updatedAt":586,"authorSlug":587},"karantika","Karantika (Oran Baked Chickpea Flour Flan)","Karantika","كرنتيكة","Oran",10,50,[636,729],"snack",[698,731,567,569],"gluten-free",[733,470,483,734],"chickpea-flour","cumin",[736,739,741,743],{"alt":737,"src":738},"Squares of Algerian karantika, golden-topped chickpea flour flan dusted with cumin and served with harissa and bread","\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fkarantika\u002Fhero-1x1.jpg",[721,746,747,748,749,750,751],"garantita","oran","chickpea flour","algerian street food","gluten free","calentita",{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"romanized":757,"countrySlug":558,"baseServings":456,"prepMinutes":491,"cookMinutes":561,"restMinutes":532,"difficulty":602,"course":758,"diet":760,"mainIngredients":761,"images":766,"keywords":776,"publishedAt":586,"updatedAt":586,"authorSlug":587},"khobz-dar","Khobz Dar (Algerian Semolina House Bread)","Khobz Dar","خبز الدار","Khobz dar",[759],"bread",[698,569],[668,762,763,764,765],"flour","yeast","sesame-seeds","milk",[767,770,772,774],{"alt":768,"src":769},"Round golden Algerian khobz dar loaf topped with sesame and nigella seeds, one piece torn away to show the soft crumb","\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fkhobz-dar\u002Fhero-1x1.jpg",[777,778,779,780,781,782,783],"khobz dar","algerian bread","semolina loaf","sesame","nigella","home bread","matlou",{"slug":785,"title":786,"shortTitle":787,"nativeName":788,"romanized":787,"countrySlug":558,"baseServings":560,"prepMinutes":789,"cookMinutes":727,"restMinutes":561,"difficulty":563,"course":790,"diet":791,"mainIngredients":793,"images":795,"keywords":805,"publishedAt":586,"updatedAt":586,"authorSlug":587},"mhadjeb","Mhadjeb (Algerian Stuffed Semolina Crepes)","Mhadjeb","محاجب",40,[636],[792,698,567,569],"vegan",[668,494,607,794,669],"bell-pepper",[796,799,801,803],{"alt":797,"src":798},"Stack of Algerian mhadjeb, blistered square semolina crepes cut open to show dark onion and tomato filling","\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero.jpg",{"alt":797,"src":800},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-16x9.jpg",{"alt":797,"src":802},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-4x3.jpg",{"alt":797,"src":804},"\u002Fimages\u002Frecipes\u002Fmhadjeb\u002Fhero-1x1.jpg",[785,806,749,807,792,808,809],"mhajeb","semolina crepe","stuffed flatbread","ramadan snack",{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"romanized":556,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":811,"diet":812,"mainIngredients":813,"images":814,"keywords":819,"publishedAt":586,"updatedAt":586,"authorSlug":587},[565],[567,568,569],[457,487,451,507,475],[815,816,817,818],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[554,582,583,487,507,584,585],{"slug":821,"title":822,"shortTitle":823,"nativeName":824,"romanized":825,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":727,"cookMinutes":562,"restMinutes":561,"difficulty":563,"course":826,"diet":827,"mainIngredients":828,"images":831,"keywords":841,"publishedAt":586,"updatedAt":586,"authorSlug":587},"rechta","Rechta (Algiers Steamed Noodles in White Chicken Broth)","Rechta","رشتة","Rechta 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Olive Stew)","Tadjine Zitoun","طاجين زيتون","Tadjine zitoun",[565],[568,569],[829,855,451,856,857],"olives","mushrooms","lemon",[859,862,864,866],{"alt":860,"src":861},"Algerian tadjine zitoun in a wide pot — chicken pieces and small meatballs with green olives, mushrooms and carrots in a pale sauce","\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero.jpg",{"alt":860,"src":863},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-16x9.jpg",{"alt":860,"src":865},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-4x3.jpg",{"alt":860,"src":867},"\u002Fimages\u002Frecipes\u002Falgerian-tajine-zitoun\u002Fhero-1x1.jpg",[869,845,870,585,871,872,584],"tadjine zitoun","green olives","meatballs","wedding food",24,false,1788563744053]