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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":507,"pronunciation":534,"substitutions":535,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"region":553,"baseServings":501,"prepMinutes":554,"cookMinutes":555,"restMinutes":434,"difficulty":556,"course":557,"diet":560,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":582,"updatedAt":582,"authorSlug":583,"summary":584,"localeSlug":548,"alternates":585},[394,397,400,403,406],{"answer":395,"question":396},"Goat and lamb want 8 to 12 hours, chicken 4 to 6. Yogurt tenderises slowly and gently, so long marinades do not turn the meat mushy the way acidic citrus marinades can. Beyond about 24 hours, though, the surface starts to soften unpleasantly and you gain nothing in flavour.","How long should I marinate the meat?",{"answer":398,"question":399},"Jimbu is a dried Himalayan herb in the onion family, used across Nepali cooking for a savoury, chive-like aroma. It is not essential — sekuwa is recognisably sekuwa without it — but it is one of the flavours that makes the dish taste Nepali rather than North Indian. Dried chives are the nearest easy substitute.","What is jimbu and do I need it?",{"answer":401,"question":402},"Yes. Set the oven grill to its highest setting, put the skewers on the top rack about 10 cm from the element, and grill 5 to 6 minutes a side until the edges blacken. You get char but no wood smoke, so the result is a little flatter. A pinch of smoked paprika in the marinade helps compensate.","Can I make sekuwa in the oven?",{"answer":404,"question":405},"Usually lean meat, pieces cut too small, or a fire that was hot enough to dry the meat but not hot enough to char it fast. Use a fatty cut, cut cubes at least 3 cm, and grill close to a genuinely hot fire for a short time so the outside colours before the inside overcooks.","Why is my sekuwa dry?",{"answer":407,"question":408},"Chiura is beaten or flattened rice — parboiled rice pressed into dry flakes that need no cooking. Nepalis use it the way other cuisines use bread, as a neutral dry base that soaks up fat and spice. With sekuwa it balances the oil and the heat, and it is genuinely part of the dish rather than an optional side.","What is chiura and why is it served with sekuwa?",[410,411,412,413,414,415],"Cut the meat into 3 cm cubes. Smaller pieces dry out before they char; larger ones stay raw inside when the outside is done.","Marinate goat overnight and chicken for at least four hours — yogurt needs time to work into dense muscle.","Thread the cubes with a small gap between them so heat reaches all sides instead of steaming the joins.","Wipe most of the marinade off before grilling; thick clinging yogurt burns to a sour crust rather than charring.","Grill close to hot coals for a short time. Slow, distant heat makes grey, dry meat with no char at all.","Brush with mustard oil once during grilling — it revives the smoke and keeps the surface from drying.","🍢","Sekuwa is meat cut small, marinated overnight in yogurt with ginger, garlic, mustard oil, chile and timur, then threaded onto skewers and grilled fast over wood or charcoal. The yogurt keeps the inside juicy while the sugars and spices on the surface blacken, so each piece is smoky and slightly bitter outside and tender inside, with the numbing citrus tingle of timur running through it. In Nepal it comes off roadside grills wrapped in newspaper with a handful of chiura and a pile of raw onion — no sauce, no bread, nothing to soften it. It is the country's best argument for cooking meat over fire.","Sekuwa comes from the eastern hills of Nepal, above all the Dharan and Bhojpur area, where grilling meat over open wood fire is old village practice and where the Limbu and other eastern communities built a reputation for it that the rest of the country now acknowledges. Dharan sekuwa is a recognised style, and sekuwa houses in Kathmandu often advertise the eastern connection on the sign. The traditional fire matters: wood coals rather than charcoal briquettes, sometimes with green wood or leaves for extra smoke, and skewers held close over the heat so the meat cooks in minutes.\n\nThe marinade is where Nepal separates itself from the tandoori grilling of the plains to the south. There is yogurt, ginger and garlic in both, but sekuwa leans on mustard oil, timur and jimbu — a dried Himalayan herb from the allium family with a smell somewhere between chives and dried onion — rather than on garam masala and food colouring. The result is sharper and greener, more pungent than perfumed, and it tastes distinctly of the hills rather than of a restaurant tandoor.\n\nGoat is the classic meat, particularly during Dashain, the autumn festival when families across Nepal slaughter goats and every part gets used across a week of eating. Buffalo, chicken and pork all appear too, and pork sekuwa has become a Kathmandu bar staple. What stays constant is the accompaniment: chiura, the flattened dry rice that Nepalis use the way other cuisines use bread, plus raw onion, green chile and a wedge of lemon. There is deliberately nothing rich on the plate — the fat is in the meat, and the dry rice exists to absorb it.","Grilled sekuwa keeps 2 days refrigerated but loses most of its char texture. Reheat under a hot grill for two minutes rather than in a microwave, which steams the crust away. Raw marinated meat keeps 2 days in the fridge and freezes well for a month in its marinade — thaw it fully in the fridge before grilling, or the outside burns while the centre is still cold.",[421,422,423,424],"Overnight yogurt marinade that actually tenderises goat rather than just coating it.","Timur and mustard oil are used at the levels that make this taste Nepali, not generically tandoori.","Grill instructions written for both real coals and a home oven grill, with honest expectations for each.","Cut size and skewer spacing specified, which is what decides between juicy and dry.",[426,427,428],"Charcoal or wood grill, or an oven grill","Metal or soaked bamboo skewers","Large bowl for marinating",{"fat":430,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},24,2,920,42,480,[436],"Chiura (beaten rice), raw onion rings, green chile and a lemon wedge — no sauce.",[438,441,444],{"name":439,"description":440},"Bungur sekuwa","Pork version, fattier and more forgiving on the grill, and the standard order in Kathmandu bars alongside cold beer.",{"name":442,"description":443},"Kukhura sekuwa","Chicken thigh sekuwa — quicker to marinate and grill, and the most common home version outside festival season.",{"name":445,"description":446},"Sekuwa with sesame paste","Some eastern cooks work ground roasted sesame into the marinade, which gives a thicker crust and a nuttier finish.",[448,454,459,464,469,471,475,479,482,485,488,490,494,496,500,504],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},800,"goat","boneless goat shoulder, in 3 cm cubes","g","Meat",{"qty":455,"ref":456,"name":457,"unit":452,"group":458},150,"yogurt","plain full-fat yogurt","Marinade",{"qty":460,"ref":461,"name":462,"unit":463,"group":458},3,"ginger","ginger, grated","tbsp",{"qty":465,"ref":466,"name":467,"unit":468,"group":458},8,"garlic","garlic, crushed to a paste","clove",{"qty":460,"name":470,"unit":463,"group":458},"mustard oil",{"qty":431,"ref":472,"name":473,"unit":474,"group":458},"chili-flakes","red chile powder","tsp",{"qty":476,"ref":477,"name":478,"unit":474,"group":458},1,"turmeric","ground turmeric",{"qty":431,"ref":480,"name":481,"unit":474,"group":458},"cumin","ground roasted cumin",{"qty":476,"ref":483,"name":484,"unit":474,"group":458},"coriander-seed","ground coriander",{"qty":486,"name":487,"unit":474,"group":458},1.5,"ground timur (or Sichuan pepper)",{"qty":476,"name":489,"unit":474,"group":458,"optional":8},"jimbu, crushed",{"qty":476,"ref":491,"name":492,"unit":493,"group":458},"lemon","lemon, juiced","piece",{"qty":431,"name":495,"unit":474,"group":458},"fine salt",{"qty":476,"ref":497,"name":498,"unit":493,"group":499},"onion","red onion, in rings","To serve",{"qty":501,"ref":502,"name":503,"unit":493,"group":499},4,"green-chili","green chiles, whole",{"qty":505,"name":506,"unit":452,"group":499},200,"chiura (beaten rice)",[508,511,516,519,523,527,531],{"text":509,"title":510},"Whisk the yogurt with the ginger and garlic pastes, mustard oil, chile powder, turmeric, cumin, coriander, timur, crushed jimbu, lemon juice and salt until it is a smooth, brick-orange paste thick enough to coat a spoon.","Mix the marinade",{"tip":512,"text":513,"title":514,"timerSeconds":515},"Take the meat out of the fridge 45 minutes before grilling so it is not fridge-cold on the fire.","Rub the marinade into {qty:goat} of goat cubes with your hands, working it into every surface. Cover and refrigerate at least 8 hours, ideally overnight, turning the bowl once if you think of it.","Marinate overnight",28800,{"text":517,"title":518},"Get wood or charcoal to the stage where the coals glow orange under a thin coat of grey ash and you can hold a hand 15 cm above them for only two or three seconds. Rake them into an even bed.","Build the fire",{"tip":520,"text":521,"title":522},"Cubes pressed tight together steam at the joins and stay pale there.","Wipe the thickest clumps of marinade off each cube, then thread them onto skewers leaving a few millimetres between pieces so the heat can reach all sides.","Thread the skewers",{"text":524,"title":525,"timerSeconds":526},"Lay the skewers close over the coals and grill 5 to 7 minutes a side, turning once, until the edges are blackened in places, the fat has dripped and flared, and the meat springs back firmly when pressed. Brush once with mustard oil as you turn them.","Grill hard and fast",720,{"text":528,"title":529,"timerSeconds":530},"Pull the skewers off and rest them 3 minutes on a warm plate so the juices redistribute. Test one cube — it should be smoky and firm outside, still moist at the centre, with no pink at the core for goat.","Rest briefly",180,{"text":532,"title":533},"Slide the meat off the skewers onto a plate, dust with a final pinch of timur and salt, and serve with a heap of chiura, raw onion rings, whole green chiles and lemon to squeeze over.","Serve roadside style","seh-KOO-wah",[536,540,544],{"note":537,"swap":538,"original":539},"Chicken thigh cooks fastest and is the most forgiving. Lamb is the closest flavour match to goat. Breast meat dries out and is not worth using.","Chicken thigh, pork shoulder or lamb","Goat",{"note":541,"swap":542,"original":543},"Jimbu is hard to find outside Nepali grocers. The swap gets the allium note; the slightly medicinal edge of real jimbu is missing but the dish still works.","Dried chives plus a pinch of dried onion","Jimbu",{"note":545,"swap":546,"original":547},"Each step down loses smoke. Under an oven grill, put the skewers on the highest rack and accept char without smoke — still very good, just not roadside sekuwa.","Charcoal, a gas grill on high, or an oven grill on its top setting","Wood coals","nepali-sekuwa","Sekuwa (Nepali Grilled Marinated Meat Skewers)","Sekuwa","सेकुवा","nepal","Eastern hills and Kathmandu",25,15,"easy",[558,559],"street-food","appetizer",[561,562,563],"gluten-free","nut-free","halal-friendly",[450,456,461,466],[566,569,571,573],{"alt":567,"src":568},"Charred sekuwa meat skewers on a grill with raw onion rings, beaten rice and lemon alongside","\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fnepali-sekuwa\u002Fhero-1x1.jpg",[576,577,578,579,580,581],"sekuwa","nepali grilled meat","goat skewers","timur marinade","dharan sekuwa","nepali street food","2026-08-20","dishroute-kitchen","Goat or chicken marinated in yogurt, ginger-garlic, mustard oil and timur, then grilled over wood coals until charred at the edges — Nepal's roadside skewer, eaten with beaten rice and raw onion.",{"en":586},"\u002Frecipe\u002Fnepali-sekuwa",{"items":588,"total":858,"page":476,"limit":430,"hasMore":859},[589,624,654,677,705,733,761,789,799,831],{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"countrySlug":552,"region":594,"baseServings":595,"prepMinutes":596,"cookMinutes":554,"restMinutes":596,"difficulty":556,"course":597,"diet":599,"mainIngredients":603,"images":606,"keywords":616,"publishedAt":623,"updatedAt":623,"authorSlug":583},"aloo-achar","Aloo ko Achar (Nepali Sesame Potato Pickle)","Aloo ko Achar","आलुको अचार","Kathmandu Valley and the hills",6,20,[598],"side",[600,601,561,602,562],"vegan","vegetarian","dairy-free",[604,605,491],"potato","sesame-seeds",[607,610,612,614],{"alt":608,"src":609},"Bowl of Nepali aloo ko achar with yellow-dressed potato chunks, cucumber batons and chopped cilantro","\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-4x3.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Faloo-achar\u002Fhero-1x1.jpg",[617,618,619,620,621,622],"aloo ko achar","nepali potato pickle","sesame potato salad","nepali achar","timur","dal bhat side","2026-08-21",{"slug":625,"title":626,"shortTitle":627,"nativeName":628,"countrySlug":552,"region":629,"baseServings":501,"prepMinutes":596,"cookMinutes":630,"difficulty":631,"course":632,"diet":634,"mainIngredients":635,"images":637,"keywords":647,"publishedAt":582,"updatedAt":582,"authorSlug":583},"aloo-tama","Aloo Tama (Nepali Potato and Bamboo Shoot Curry)","Aloo Tama","आलु तामा","Kathmandu Valley",45,"medium",[633],"main",[600,601,561,602,562],[636,604,477,497],"bamboo-shoots",[638,641,643,645],{"alt":639,"src":640},"Bowl of Nepali aloo tama curry with potato chunks, bamboo shoot strands and black-eyed peas in yellow broth","\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Faloo-tama\u002Fhero-1x1.jpg",[648,649,650,651,652,653],"aloo tama","bamboo shoot curry","newari food","fermented bamboo","nepali curry","black-eyed peas",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":552,"region":629,"baseServings":501,"prepMinutes":596,"cookMinutes":596,"restMinutes":555,"difficulty":631,"course":659,"diet":660,"mainIngredients":661,"images":663,"keywords":673,"publishedAt":582,"updatedAt":582,"authorSlug":583},"newari-choila","Choila (Newari Spiced Grilled Buffalo)","Choila","छोयला",[559],[561,602,562],[662,461,466,502,477],"chicken",[664,667,669,671],{"alt":665,"src":666},"Bowl of Newari choila, charred buffalo cubes coated in red mustard oil with chiles and cilantro","\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fnewari-choila\u002Fhero-1x1.jpg",[674,650,675,470,621,676],"choila","grilled buffalo","nepali appetizer",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"countrySlug":552,"baseServings":501,"prepMinutes":596,"cookMinutes":630,"difficulty":631,"course":682,"diet":683,"mainIngredients":684,"images":688,"keywords":698,"publishedAt":582,"updatedAt":582,"authorSlug":583},"nepali-dal-bhat","Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)","Dal Bhat Tarkari","दाल भात तरकारी",[633],[601,561,562],[685,686,604,687,477],"lentils","rice","cauliflower",[689,692,694,696],{"alt":690,"src":691},"Nepali dal bhat plate with rice in the centre, lentil soup, potato and cauliflower curry and pickle","\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fnepali-dal-bhat\u002Fhero-1x1.jpg",[699,700,701,702,703,704],"dal bhat","nepali lentils","tarkari","rice and lentils","nepali thali","everyday nepali food",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"countrySlug":552,"region":710,"baseServings":501,"prepMinutes":711,"cookMinutes":555,"difficulty":556,"course":712,"diet":713,"mainIngredients":714,"images":717,"keywords":727,"publishedAt":582,"updatedAt":582,"authorSlug":583},"dhido","Dhido (Nepali Buckwheat and Millet Mush)","Dhido","ढिँडो","Middle hills",5,[633,598],[600,601,561,602,562],[715,716],"buckwheat","millet",[718,721,723,725],{"alt":719,"src":720},"Dark mound of Nepali dhido buckwheat mush in a brass bowl beside a bowl of sour green soup","\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fdhido\u002Fhero-1x1.jpg",[706,728,729,730,731,732],"buckwheat mush","millet porridge","nepali hill food","gluten free staple","nepali staple",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":552,"region":710,"baseServings":501,"prepMinutes":596,"cookMinutes":738,"difficulty":631,"course":739,"diet":741,"mainIngredients":742,"images":744,"keywords":754,"publishedAt":582,"updatedAt":582,"authorSlug":583},"gundruk-ko-jhol","Gundruk ko Jhol (Nepali Fermented Greens Soup)","Gundruk ko Jhol","गुन्द्रुक को झोल",35,[740],"soup",[600,601,561,602,562],[604,743,477,466],"tomato",[745,748,750,752],{"alt":746,"src":747},"Bowl of Nepali gundruk ko jhol, dark sour greens soup with potato cubes and soybeans in yellow broth","\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fgundruk-ko-jhol\u002Fhero-1x1.jpg",[755,756,757,758,759,760],"gundruk","fermented greens soup","nepali soup","sour soup","bhatmas","hill food",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":552,"region":629,"baseServings":501,"prepMinutes":766,"cookMinutes":554,"restMinutes":767,"difficulty":631,"course":768,"diet":769,"mainIngredients":770,"images":773,"keywords":783,"publishedAt":582,"updatedAt":582,"authorSlug":583},"nepali-momo","Momo (Nepali Steamed Dumplings with Tomato Achar)","Momo","मम",50,30,[633],[602],[771,772,497,743,605],"flour","ground-beef",[774,777,779,781],{"alt":775,"src":776},"Pleated Nepali momo dumplings in a steamer tray beside a bowl of red tomato-sesame achar","\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fnepali-momo\u002Fhero-1x1.jpg",[784,785,786,787,621,788],"momo","nepali dumplings","steamed dumplings","tomato achar","kathmandu",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"region":553,"baseServings":501,"prepMinutes":554,"cookMinutes":555,"restMinutes":434,"difficulty":556,"course":790,"diet":791,"mainIngredients":792,"images":793,"keywords":798,"publishedAt":582,"updatedAt":582,"authorSlug":583},[558,559],[561,562,563],[450,456,461,466],[794,795,796,797],{"alt":567,"src":568},{"alt":567,"src":570},{"alt":567,"src":572},{"alt":567,"src":574},[576,577,578,579,580,581],{"slug":800,"title":801,"shortTitle":802,"nativeName":803,"countrySlug":552,"region":804,"baseServings":595,"prepMinutes":767,"cookMinutes":767,"restMinutes":805,"difficulty":631,"course":806,"diet":810,"mainIngredients":811,"images":814,"keywords":824,"publishedAt":623,"updatedAt":623,"authorSlug":583},"sel-roti","Sel Roti (Nepali Fermented Rice Ring Bread)","Sel Roti","सेलरोटी","Nationwide, strongest in the 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