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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":435,"variations":437,"ingredients":447,"instructions":483,"pronunciation":508,"substitutions":509,"slug":522,"title":523,"shortTitle":524,"nativeName":525,"romanized":524,"countrySlug":526,"baseServings":458,"prepMinutes":527,"cookMinutes":528,"restMinutes":529,"difficulty":530,"course":531,"diet":534,"mainIngredients":539,"images":540,"keywords":550,"publishedAt":556,"updatedAt":556,"authorSlug":557,"summary":558,"localeSlug":522,"alternates":559},[394,397,400,403,406],{"answer":395,"question":396},"Mujadara is a Levantine dish of lentils and rice (or bulgur) cooked into a soft pilaf, seasoned with cumin and crowned with a generous amount of slowly caramelized onions. The onions are the defining element — cooked dark and sweet, part stirred through the pot and part piled on top. It is naturally vegan and eaten warm or at room temperature.","What is mujadara made of?",{"answer":398,"question":399},"Much darker than standard \"golden\" — deep mahogany brown, collapsed and sweet, with some strands fried to a crisp frizzle. That near-burnt caramelization is where mujadara's signature flavor comes from; pale onions produce a flat, beige-tasting dish. Budget 25–30 unhurried minutes and hover over the pan for the final five.","How dark should the onions be for mujadara?",{"answer":401,"question":402},"Both exist and both are traditional. Lebanese households make it with white rice or with coarse bulgur depending on family and region, and the bulgur version is sometimes distinguished by name (mdardara often refers to a fluffier rice version with crisp onions on top). The lentil-plus-caramelized-onion core is identical either way.","Is mujadara rice or bulgur?",{"answer":404,"question":405},"Very old by any dish's standard. A lentil-and-grain preparation called mujadara is recorded in the medieval Arabic culinary literature, including the Kitab al-Tabikh cookbook tradition, which places the dish back to at least the medieval Islamic world. It has remained everyday food across the Levant ever since, essentially unchanged in concept.","How old is mujadara?",{"answer":407,"question":408},"Something cool and sharp to cut its earthiness: plain yogurt (or a cucumber-yogurt salad), a lemony tomato-cucumber salad, cabbage salad, or pickles. In Lebanon it commonly appears with a simple salad as a complete meatless meal, and it is just as good at room temperature as hot, which makes it excellent make-ahead food.","What do you serve with mujadara?",[410,411,412,413,414,415],"Slice the onions thin and even, and use more than seems reasonable — they lose most of their volume, and the dish is starved without them.","Take the onions darker than golden: deep mahogany with some frizzled, crisp edges. The last five minutes require constant attention, because the line between perfect and burnt is short.","Do not salt the lentils until they are nearly tender; salting hard water early can keep them stubborn.","Use the onion cooking oil in the pilaf — it carries most of the flavor. Pouring it away is pouring the dish away.","Rest the finished pot 10 minutes off the heat, lid on, so the rice finishes steaming and the grains separate instead of smearing.","Serve with something sharp — yogurt, a lemony salad, or pickles. Mujadara is rich-earthy and wants acid beside it.","🍚","Mujadara is lentils and rice cooked together into a soft, cumin-scented pilaf — but the dish is really about the onions. A large pile of them is cooked slowly, then pushed further, until they collapse into sweet, dark, frizzled strands at the edge of bitterness; some melt into the pot to season everything, and the rest crown the plate as a crisp-chewy topping. The flavor is earthy, sweet and deeply savory in a way that seems impossible from four cheap ingredients. Eaten warm or at room temperature with yogurt or a sharp salad, it is one of the most satisfying meatless dishes in any cuisine, and this version gives the onions the time and respect they demand.","Mujadara is eaten across the Levant — Lebanon, Syria, Palestine, Jordan — and it is old. A dish of lentils and grain by this name appears in the medieval Arabic cookbook tradition, including the celebrated Kitab al-Tabikh, which puts mujadara's lineage back many centuries; the name itself is usually explained as coming from the Arabic for \"pockmarked,\" the lentils dotting the pale grain like marks on skin. Whatever the etymology, the idea has survived essentially unchanged because it is essentially perfect: legume, grain and allium, each doing what the others cannot.\n\nIn Lebanon, mujadara is the definition of home food — the dish of Fridays, of Lent among Christian communities (it is naturally meatless), of the end of the month when the budget is thin, and of nostalgia among everyone who grew up on it. There is an old association between lentil dishes and humility running through the region's food culture, and mujadara wears it proudly: it is sometimes called the food of the poor, and defended fiercely as tasting richer than that name implies.\n\nEvery family fixes its own variables. Rice or bulgur (the bulgur version is often called mujadara or mdardara depending on town and texture); lentils left whole or cooked toward a porridge; onions soft and melting or fried hard and crisp. What no version compromises on is the onions' color. Pale golden onions make a bland mujadara; the transformation happens in the last minutes, when they turn mahogany and their sugars edge toward bitter caramel. That is the flavor the whole dish is organized around — which is why the only real instruction in mujadara is patience at the onion pan.","Keeps 4 days refrigerated and reheats well with a splash of water in a covered pan, or eaten at room temperature the traditional way. Store the crisp onion topping separately if you can — it softens overnight but re-crisps in a dry pan. Freezes fine for 2 months in portions.",[421,422,423,424],"Onions cooked in two stages — melted, then fried hard — so you get both deep flavor in the pot and crisp strands on top.","Lentils par-cooked before the rice joins, so both land tender at the same moment.","Cumin and the onion oil season the grain from inside, not sprinkled on as an afterthought.","Four pantry ingredients, one pot and a pan — honest food that costs almost nothing.",[426,427,428],"Heavy pot with a lid","Wide heavy skillet for the onions","Slotted spoon",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},16,68,12,17,480,[436],"Cool yogurt or a sharp cucumber-tomato salad with lemon, plus pickles on the side.",[438,441,444],{"name":439,"description":440},"Mdardara style","The lentils and rice kept deliberately distinct and fluffy, with all the onions fried crisp and piled only on top.",{"name":442,"description":443},"Porridge-style mujadara","Lentils cooked soft and slightly mashed into the rice for a creamier, spoonable texture — common comfort-food form.",{"name":445,"description":446},"With bulgur and extra cumin","The bulgur version with a heavier hand of cumin and a pinch of allspice — a village style that pairs well with cabbage salad.",[448,453,457,462,467,472,476,478],{"qty":449,"ref":450,"name":451,"unit":452},200,"lentils","brown or green lentils, rinsed","g",{"qty":454,"ref":455,"name":456,"unit":452},150,"rice","long-grain white rice, rinsed",{"qty":458,"ref":459,"name":460,"unit":461},4,"onion","large onions, halved and thinly sliced","piece",{"qty":463,"ref":464,"name":465,"unit":466},6,"olive-oil","olive oil","tbsp",{"qty":468,"ref":469,"name":470,"unit":471},1.5,"cumin","ground cumin","tsp",{"qty":473,"ref":474,"name":475,"unit":471},0.5,"black-pepper","freshly ground black pepper",{"qty":468,"name":477,"unit":471},"fine salt",{"qty":479,"name":480,"unit":481,"noScale":482},750,"water","ml",false,[484,488,492,497,500,504],{"text":485,"title":486,"timerSeconds":487},"Warm the olive oil in a wide heavy skillet over medium heat and add all the sliced onions with a pinch of salt. Cook, stirring every few minutes, until they collapse, turn golden and smell sweet — about 20 minutes. Patience here, not heat.","Start the onions",1200,{"text":489,"title":490,"timerSeconds":491},"Meanwhile, put the lentils in a pot with the water, bring to a boil and simmer, uncovered and unsalted, until they are tender at the edges but still clearly firm at the center — about 12–15 minutes. Do not drain.","Par-cook the lentils",780,{"tip":493,"text":494,"title":495,"timerSeconds":496},"They will look almost too dark in the pan — that is correct. Pull them the moment any strand smells acrid rather than toasty.","Raise the heat under the onions to medium-high and cook, stirring almost constantly, until they turn deep mahogany with crisp, frizzled edges and the smell shifts from sweet to toasty — 5–8 more minutes. Immediately tip half the onions with their oil into the lentil pot; spread the rest on a plate to crisp.","Take the onions dark",360,{"text":498,"title":499},"Stir the {qty:rice} of rinsed rice, cumin, salt and pepper into the lentil pot. The liquid should just cover everything by about a centimeter; top up with a splash of hot water if needed.","Add the rice and season",{"text":501,"title":502,"timerSeconds":503},"Bring back to a boil, then cover and cook on the lowest heat until the rice and lentils are tender and the water is fully absorbed — about 15 minutes. The surface should show small steam holes and no standing liquid.","Simmer to tender",900,{"text":505,"title":506,"timerSeconds":507},"Rest off the heat, lid on, for 10 minutes, then fluff gently with a fork — the grains should separate rather than smear. Mound onto a platter, pile the reserved crisp onions on top, and serve warm or at room temperature with yogurt or a sharp salad.","Rest and serve",600,"moo-JAH-da-ra",[510,514,518],{"note":511,"swap":512,"original":513},"The other traditional grain across the Levant. Add it with the same liquid ratio; the result is nuttier and slightly rustic.","Coarse bulgur","White rice",{"note":515,"swap":516,"original":517},"Hold their shape beautifully and look striking. Avoid red lentils — they dissolve and turn the dish to porridge.","Small black (beluga) lentils","Brown or green lentils",{"note":519,"swap":520,"original":521},"Neutral oil takes the high heat of the final onion fry more gracefully; finish the plate with raw olive oil for flavor.","Neutral oil for the onions, olive oil to finish","Olive oil","mujadara","Mujadara (Lebanese Lentils and Rice with Caramelized Onions)","Mujadara","مجدرة","lebanon",15,60,10,"easy",[532,533],"main","side",[535,536,537,538],"vegan","gluten-free","dairy-free","nut-free",[450,455,459],[541,544,546,548],{"alt":542,"src":543},"A platter of lentils and rice mujadara topped with a pile of dark caramelized onion strands","\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero.jpg",{"alt":542,"src":545},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-16x9.jpg",{"alt":542,"src":547},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-4x3.jpg",{"alt":542,"src":549},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-1x1.jpg",[522,551,552,553,554,535,555],"lentils and rice","caramelized onions","lebanese","levantine","pantry dinner","2026-08-18","dishroute-kitchen","Lebanese lentils and rice crowned with deeply caramelized onions — a cumin-scented pantry dish where the slow-cooked onions, taken to the edge of burnt, are the whole point.",{"en":560},"\u002Frecipe\u002Fmujadara",{"items":562,"total":529,"page":837,"limit":838,"hasMore":482},[563,594,629,656,688,718,750,760,791,814],{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"romanized":568,"countrySlug":526,"region":569,"baseServings":458,"prepMinutes":529,"cookMinutes":527,"difficulty":530,"course":570,"diet":573,"mainIngredients":575,"images":578,"keywords":588,"publishedAt":593,"updatedAt":593,"authorSlug":557},"lebanese-foul-mudammas","Foul Mudammas (Warm Fava Bean Breakfast)","Foul Mudammas","فول مدمس","Ful mudammas","Beirut breakfast counters",[571,572],"breakfast","appetizer",[574,535,536,537],"vegetarian",[576,577,464,469],"garlic","lemon",[579,582,584,586],{"alt":580,"src":581},"Wide bowl of warm crushed fava beans topped with olive oil, diced tomato and parsley beside flatbread","\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-1x1.jpg",[589,590,591,592,554,535,465],"foul mudammas","ful medames","fava beans","lebanese breakfast","2026-08-19",{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"romanized":599,"countrySlug":526,"region":600,"baseServings":458,"prepMinutes":601,"cookMinutes":602,"restMinutes":529,"difficulty":530,"course":603,"diet":604,"mainIngredients":606,"images":611,"keywords":621,"publishedAt":593,"updatedAt":593,"authorSlug":557},"kafta-bil-sanieh","Kafta bil Sanieh (Lebanese Baked Kafta with Potato and Tomato)","Kafta bil Sanieh","كفتة بالصينية","Kafta bil sayniyeh","Home kitchens nationwide",25,50,[532],[537,536,605],"halal-friendly",[607,608,609,610,459],"lamb","potato","tomato","parsley",[612,615,617,619],{"alt":613,"src":614},"Baking tray of Lebanese kafta layered with overlapping potato and tomato slices in dark tomato sauce","\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-1x1.jpg",[622,623,624,625,626,627,628],"kafta","kofta","baked kafta","sanieh","lebanese lamb","tray bake","potato and tomato",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"romanized":634,"countrySlug":526,"region":635,"baseServings":458,"prepMinutes":602,"cookMinutes":601,"restMinutes":528,"difficulty":636,"course":637,"diet":638,"mainIngredients":639,"images":640,"keywords":650,"publishedAt":593,"updatedAt":593,"authorSlug":557},"lebanese-kibbeh","Kibbeh (Lebanese Stuffed Bulgur and Lamb Croquettes)","Kibbeh","كبة مقلية","Kibbeh maqliyeh","Mount Lebanon and the Beqaa","hard",[532,572],[537,605],[607,459,464],[641,644,646,648],{"alt":642,"src":643},"Golden fried kibbeh torpedoes on a plate, one split open to show the spiced lamb and pine nut filling","\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-1x1.jpg",[651,652,653,607,553,554,654,655],"kibbeh","kibbe","bulgur","mezze","fried croquettes",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":526,"baseServings":463,"prepMinutes":601,"cookMinutes":661,"restMinutes":528,"difficulty":662,"course":663,"diet":665,"mainIngredients":666,"images":671,"keywords":681,"publishedAt":593,"updatedAt":593,"authorSlug":557},"lebanese-knefeh","Knefeh (Lebanese Semolina Cheese Pastry in Syrup)","Knefeh","كنافة",30,"medium",[664,571],"dessert",[574,605],[667,668,669,670],"semolina","mozzarella","ricotta","orange-blossom-water",[672,675,677,679],{"alt":673,"src":674},"Wedge of knefeh lifted from the tray with molten cheese stretching under a golden semolina crust and chopped pistachios on top","\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-1x1.jpg",[682,683,684,685,686,667,687],"knefeh","knafeh","lebanese dessert","cheese pastry","orange blossom syrup","levantine sweets",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":526,"baseServings":458,"prepMinutes":693,"cookMinutes":601,"restMinutes":694,"difficulty":662,"course":695,"diet":697,"mainIngredients":698,"images":702,"keywords":712,"publishedAt":593,"updatedAt":593,"authorSlug":557},"lebanese-falafel","Lebanese Falafel (Fried Chickpea Fritters in Flatbread)","Lebanese Falafel","فلافل",35,720,[696,532],"street-food",[535,574,537,605],[699,610,700,701],"chickpeas","cilantro","tahini",[703,706,708,710],{"alt":704,"src":705},"Craggy fried falafel fritters with green centers rolled into flatbread with tahini sauce, tomato and pink pickled turnip","\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-4x3.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-1x1.jpg",[713,714,715,716,717,535,554],"falafel","chickpea fritters","lebanese street food","tahini sauce","tarator",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"romanized":723,"countrySlug":526,"region":724,"baseServings":458,"prepMinutes":601,"cookMinutes":725,"restMinutes":726,"difficulty":662,"course":727,"diet":729,"mainIngredients":730,"images":733,"keywords":743,"publishedAt":593,"updatedAt":593,"authorSlug":557},"lebanese-manakish","Manakish Za'atar (Lebanese Za'atar Flatbread)","Manakish Za'atar","مناقيش بالزعتر","Manaqish bi za'atar","Beirut and Mount Lebanon bakeries",20,90,[728,571,696],"bread",[574,535,537],[731,464,732],"flour","thyme",[734,737,739,741],{"alt":735,"src":736},"Round za'atar flatbreads fresh from the oven, dark green herb topping with blistered puffed rims","\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-1x1.jpg",[744,745,746,747,592,748,749],"manakish","manoushe","zaatar","flatbread","levantine bread","sumac",{"slug":522,"title":523,"shortTitle":524,"nativeName":525,"romanized":524,"countrySlug":526,"baseServings":458,"prepMinutes":527,"cookMinutes":528,"restMinutes":529,"difficulty":530,"course":751,"diet":752,"mainIngredients":753,"images":754,"keywords":759,"publishedAt":556,"updatedAt":556,"authorSlug":557},[532,533],[535,536,537,538],[450,455,459],[755,756,757,758],{"alt":542,"src":543},{"alt":542,"src":545},{"alt":542,"src":547},{"alt":542,"src":549},[522,551,552,553,554,535,555],{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"romanized":765,"countrySlug":526,"region":766,"baseServings":458,"prepMinutes":601,"cookMinutes":527,"restMinutes":767,"difficulty":530,"course":768,"diet":769,"mainIngredients":770,"images":773,"keywords":783,"publishedAt":593,"updatedAt":593,"authorSlug":557},"lebanese-shish-taouk","Shish Taouk (Lebanese Garlic-Yogurt Chicken Skewers)","Shish Taouk","شيش طاووق","Shish tawuq","Beirut",240,[532,696],[536,605],[771,772,576,577],"chicken","yogurt",[774,777,779,781],{"alt":775,"src":776},"Charred chicken skewers on a platter with a bowl of white whipped garlic toum and flatbread","\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-1x1.jpg",[784,785,786,787,788,789,790],"shish taouk","shish tawook","chicken skewers","toum","garlic sauce","lebanese grill","mashawi",{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"romanized":796,"countrySlug":526,"baseServings":463,"prepMinutes":527,"cookMinutes":797,"restMinutes":434,"difficulty":530,"course":798,"diet":800,"mainIngredients":801,"images":802,"keywords":812,"publishedAt":556,"updatedAt":556,"authorSlug":557},"hummus","Silky Hummus bi Tahina (Levantine Chickpea Dip)","Silky Hummus bi Tahina","حمص","Hummus bi tahina",75,[572,799],"sauce",[535,536],[699,576,577],[803,806,808,810],{"alt":804,"src":805},"Bowl of silky hummus swirled with olive oil, topped with whole chickpeas and 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