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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":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":501,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"region":543,"baseServings":431,"prepMinutes":498,"cookMinutes":544,"difficulty":545,"course":546,"diet":549,"mainIngredients":551,"images":552,"keywords":562,"publishedAt":567,"updatedAt":567,"authorSlug":568,"summary":569,"localeSlug":538,"alternates":570},[394,397,400,403,406],{"answer":395,"question":396},"Mainly the eggs. Ojja has them stirred through the sauce so they set in soft curds and thicken it; chakchouka and shakshuka leave the eggs whole in hollows with the yolks runny. Tunisian ojja is also typically hotter, since harissa is part of the base rather than a condiment. In everyday speech the names do get used interchangeably.","What is the difference between ojja and shakshuka?",{"answer":398,"question":399},"Lamb, or a lamb and beef mixture, seasoned heavily with chilli, garlic and often harissa itself, stuffed into thin casings. It is North African rather than specifically Tunisian and is sold fresh or frozen in halal butchers and most French and Belgian supermarkets. It contains no pork.","What is merguez sausage made from?",{"answer":401,"question":402},"Lower the heat before the eggs go in and stop cooking early. Stir slowly with a wooden spoon for about a minute, and take the pan off the burner while parts of the egg still look wet and glossy — residual heat finishes them. Eggs cooked until they look done in the pan are already overcooked by the time they reach the table.","How do I stop the eggs turning rubbery?",{"answer":404,"question":405},"Yes. Halve the harissa and add a teaspoon of sweet paprika to keep the colour, or use only the milder large chillies if you make your own paste. Serve extra harissa on the side so anyone who wants the full version can add it. The garlic, caraway and tomato base still tastes distinctly Tunisian at low heat.","Can I make ojja less spicy without ruining it?",{"answer":407,"question":408},"One per person for a side dish, or six for four people if this is the main course. More eggs make the dish denser and less saucy, so if you go above six for a standard pan, add an extra tomato as well to keep the balance right.","How many eggs should I use?",[410,411,412,413,414,415],"Cook the sauce down until it is thick enough to hold a channel when you drag a spoon across the pan. Watery sauce plus eggs gives you soup.","Slice the merguez on a steep angle into thick coins so each piece keeps a browned face rather than crumbling into the sauce.","Pull the pan off the heat when the eggs are still visibly underdone — they carry on setting in the hot sauce for a good minute after.","Green peppers, not red. The slight bitterness of an underripe pepper is part of the flavour, and red peppers make the dish sweet.","If your harissa is mild, add a second spoonful with the tomato rather than at the end, so it has time to lose its rawness.","A splash of water midway keeps the sauce moving; a dry pan scorches the tomato paste and turns the whole thing bitter.","🍳","Ojja is the Tunisian skillet supper: a fierce red sauce of tomato, garlic, green pepper and harissa, thickened with slices of merguez sausage and finished with eggs stirred through until they set into soft, saucy curds. It is hot, oily in the way a good sauce should be, and built to be mopped rather than forked. Thirty minutes from cold pan to table, and the whole dish happens in one skillet that goes straight to the middle of the table with a stack of bread beside it.","Ojja sits in the same family as the pepper-and-egg dishes found all round the Mediterranean, and Tunisians distinguish it from chakchouka by what happens to the eggs. In chakchouka the eggs are cracked in and left to poach whole in wells in the sauce; in ojja they are stirred, so the yolk breaks and enriches the sauce and the finished dish looks scrambled rather than nested. Cooks do not police the line strictly, and you will hear the words used loosely, but the stirring is the version most Tunisian home kitchens mean by ojja.\n\nThe origin of the wider chakchouka-shakshuka family is genuinely contested. Versions have long existed across the Maghreb — Tunisia and Libya both have strong claims — and the dish became internationally famous through Israeli cooking after North African Jewish communities, including Tunisia's, brought it with them in the twentieth century. There is no settled verdict on where it began, and anyone offering one is picking a side rather than reporting a fact. What is not in dispute is that the Tunisian version is the spiciest, because harissa goes in as a base ingredient rather than a garnish.\n\nMerguez is the standard addition and the one that makes the dish a meal. Thin, deep red, made from lamb or a lamb-and-beef mix seasoned heavily with chilli and garlic, it releases a stained orange fat as it browns that becomes the cooking medium for everything else — this is one of the few dishes where you want the sausage fat rather than trying to drain it away. Other versions swap in prawns on the coast, brains in old-fashioned Tunis restaurants, or nothing at all, in which case ojja is a fast vegetarian dinner made entirely from things already in the kitchen.","Ojja is best eaten within minutes of the eggs setting, and reheated egg goes rubbery and weeps water. If you expect leftovers, make the sauce and sausage base only, cool it and refrigerate for up to 3 days, then reheat a portion and add fresh eggs — this takes four minutes and gives you a proper plate rather than a warmed-over one. The base freezes for 3 months; the finished dish should not be frozen.",[421,422,423,424],"Merguez is browned first and its fat carries the sauce, which is why this tastes deeper than a plain tomato and egg pan.","Harissa is fried into the oil rather than stirred in at the end, so the sauce is red all the way through instead of streaked.","The egg method is spelled out precisely — the two-minute window between silky and rubbery is the only hard part.","One pan, thirty minutes, and every ingredient except the sausage is a cupboard staple.",[426,427],"Wide heavy frying pan or skillet, ideally the one you will serve from","Wooden spoon",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},41,12,4,910,27,520,[436],"Plenty of bread torn straight from the loaf, plus olives and a chopped cucumber salad on the side.",[438,441,444],{"name":439,"description":440},"Ojja bil qawqa'","Made with prawns instead of sausage, added in the last three minutes so they stay firm. A coastal favourite in Sfax and Mahdia.",{"name":442,"description":443},"Ojja bil batata","Cubes of potato fried in the pan before the sauce is built, turning the dish into something substantial enough to eat without bread.",{"name":445,"description":446},"Chakchouka tunisienne","The same base, but the eggs are cracked into hollows and left whole so the yolks stay runny under a lid.",[448,453,458,463,468,471,475,479,483,486,490,493,497],{"qty":449,"ref":450,"name":451,"unit":452},3,"olive-oil","olive oil","tbsp",{"qty":454,"ref":455,"name":456,"unit":457},400,"merguez","merguez sausages, cut into thick diagonal slices","g",{"qty":459,"ref":460,"name":461,"unit":462},2,"bell-pepper","green peppers, seeded and cut into strips","piece",{"qty":464,"ref":465,"name":466,"unit":467},5,"garlic","garlic, sliced","clove",{"qty":469,"ref":470,"name":470,"unit":452},1.5,"harissa",{"qty":472,"ref":473,"name":474,"unit":452},1,"tomato-paste","tomato paste",{"qty":476,"ref":477,"name":478,"unit":457},500,"tomato","ripe tomatoes, coarsely grated or chopped",{"qty":472,"ref":480,"name":481,"unit":482},"caraway","ground caraway","tsp",{"qty":472,"ref":484,"name":485,"unit":482},"coriander-seed","ground coriander seed",{"qty":487,"name":488,"unit":489,"noScale":8},100,"water","ml",{"qty":491,"ref":492,"name":492,"unit":462},6,"eggs",{"qty":494,"name":495,"unit":496},null,"salt and black pepper","to taste",{"qty":498,"ref":499,"name":500,"unit":457,"optional":8},15,"parsley","parsley, chopped",[502,505,509,512,516,519],{"text":503,"title":504},"Warm the olive oil in a wide pan over medium-high heat and lay in the merguez slices in a single layer. Fry 4–5 minutes, turning once, until the cut faces are crusted dark brown and the pan floor is slick with orange fat. Lift the sausage out and set it aside, leaving every drop of that fat behind.","Brown the merguez",{"tip":506,"text":507,"title":508},"If the garlic starts colouring, the pan is too hot — pull it off the heat for a few seconds.","Drop the pepper strips into the hot fat and cook for 6 minutes, stirring occasionally, until the edges blister and the strips go floppy but still have some bite. Add the garlic and cook one minute more, just until it smells sweet and stops looking raw.","Soften the peppers",{"text":510,"title":511},"Push the vegetables to one side, spoon the harissa and tomato paste into the clear space, and fry them in the fat for 90 seconds, stirring, until the colour deepens to brick and a rusty film starts sticking to the pan. Stir everything together.","Fry the harissa and tomato paste",{"text":513,"title":514,"timerSeconds":515},"Tip in the tomatoes, caraway, coriander and water, season with salt and pepper, and simmer briskly for 10–12 minutes. It is ready when the sauce mounds on the spoon, the oil rises in orange pools at the edges, and a spoon dragged across the pan leaves a channel that fills back slowly.","Reduce the sauce",660,{"text":517,"title":518},"Stir the merguez back in with any juices and lower the heat until the sauce only just moves. Crack the eggs straight into the pan and stir them slowly through the sauce with a wooden spoon, cutting across the base every few seconds.","Return the sausage and add the eggs",{"tip":520,"text":521,"title":522,"timerSeconds":523},"The pan holds enough heat to finish the eggs on its own. Waiting until they look perfect on the burner guarantees they will be overdone in the bowl.","Keep stirring for about 90 seconds, until the egg has set into soft curds streaked through the red sauce but still looks glossy and slightly wet. Take the pan off the heat immediately, scatter the parsley over, and carry it to the table with bread.","Pull it off early",90,"OOZH-ah mer-GAZ",[526,530,534],{"note":527,"swap":528,"original":529},"Merguez is widely sold frozen in halal butchers and French supermarkets. Chorizo is not a substitute — the smoked paprika sends the dish somewhere else entirely.","Spicy lamb sausage, or 300 g minced lamb fried with a teaspoon of harissa and a pinch of caraway","Merguez",{"note":531,"swap":532,"original":533},"Outside tomato season the tin is the better choice. Cook it five minutes longer to drive off the extra liquid.","400 g tin of chopped tomatoes","Fresh tomatoes",{"note":535,"swap":536,"original":537},"Plain ojja is common in Tunisian homes and needs an extra tablespoon of olive oil to make up for the missing sausage fat.","Leave it out and add a second pepper plus a handful of chickpeas","Sausage entirely","ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","Ojja Merguez","عجة مرقاز","tunisia","Tunis",25,"easy",[547,548],"main","breakfast",[550],"dairy-free",[455,492,477,470,460],[553,556,558,560],{"alt":554,"src":555},"Skillet of red tomato and pepper sauce with merguez slices and softly set eggs stirred through, parsley on top","\u002Fimages\u002Frecipes\u002Fojja\u002Fhero.jpg",{"alt":554,"src":557},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-16x9.jpg",{"alt":554,"src":559},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-1x1.jpg",{"alt":554,"src":561},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-4x3.jpg",[538,455,563,564,565,566],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka","2026-08-20","dishroute-kitchen","Merguez sausage browned into a garlicky tomato and harissa sauce, with eggs cracked in at the end and stirred just until they set in soft curds. Ready in half an hour, eaten with bread.",{"en":571},"\u002Frecipe\u002Fojja",{"items":573,"total":580,"page":472,"limit":699,"hasMore":845},[574,608,639,667,693,726,736,763,791,820],{"slug":575,"title":576,"shortTitle":577,"nativeName":578,"countrySlug":542,"region":543,"baseServings":431,"prepMinutes":579,"cookMinutes":580,"difficulty":581,"course":582,"diet":585,"mainIngredients":587,"images":591,"keywords":601,"publishedAt":567,"updatedAt":567,"authorSlug":568},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","Brik à l'Oeuf","بريك بالبيض",20,10,"medium",[583,584],"appetizer","street-food",[586,550],"pescatarian",[588,492,589,499,590],"tuna","capers","onion",[592,595,597,599],{"alt":593,"src":594},"Golden half-moon brik pastry torn open with a runny egg yolk spilling over the tuna and parsley filling","\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-1x1.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-4x3.jpg",[602,603,604,605,606,607],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":542,"region":613,"baseServings":491,"prepMinutes":614,"cookMinutes":615,"difficulty":581,"course":616,"diet":617,"mainIngredients":618,"images":623,"keywords":633,"publishedAt":567,"updatedAt":567,"authorSlug":568},"tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","Couscous bil Hout","كسكسي بالحوت","Sfax and the Sahel",35,80,[547],[586,550],[619,620,621,622,470],"white-fish","couscous","chickpeas","quince",[624,627,629,631],{"alt":625,"src":626},"Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers","\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-1x1.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-4x3.jpg",[620,634,635,636,637,638],"fish couscous","tunisian couscous","harissa broth","couscoussier","maghreb",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":542,"region":543,"baseServings":491,"prepMinutes":614,"cookMinutes":579,"restMinutes":487,"difficulty":581,"course":644,"diet":646,"mainIngredients":647,"images":651,"keywords":661,"publishedAt":567,"updatedAt":567,"authorSlug":568},"fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","Fricassé","فريكاسي",[584,645],"snack",[586,550],[648,588,649,492,650,470],"flour","potato","olives",[652,655,657,659],{"alt":653,"src":654},"Split fried Tunisian fricassé roll packed with tuna, crushed potato, egg slices, black olives and red harissa","\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-1x1.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-4x3.jpg",[662,663,664,665,666,470],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"countrySlug":542,"region":543,"baseServings":431,"prepMinutes":498,"cookMinutes":672,"restMinutes":673,"difficulty":545,"course":674,"diet":676,"mainIngredients":677,"images":679,"keywords":689,"publishedAt":567,"updatedAt":567,"authorSlug":568},"lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","Lablabi","لبلابي",85,480,[675,548],"soup",[586,550],[621,465,678,492,450,588],"cumin",[680,683,685,687],{"alt":681,"src":682},"Deep bowl of chickpea broth over torn bread topped with a poached egg, harissa, capers, olives and olive oil","\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-1x1.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-4x3.jpg",[668,690,691,692,470,678],"chickpea soup","tunisian breakfast","stale bread soup",{"slug":694,"title":695,"shortTitle":696,"nativeName":697,"countrySlug":542,"region":698,"baseServings":699,"prepMinutes":700,"cookMinutes":544,"restMinutes":701,"difficulty":581,"course":702,"diet":704,"mainIngredients":707,"images":711,"keywords":721,"publishedAt":567,"updatedAt":567,"authorSlug":568},"tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","Makroudh","مقروض","Kairouan",24,40,30,[703,645],"dessert",[705,550,706],"vegetarian","nut-free",[708,709,710,450],"semolina","dates","honey",[712,715,717,719],{"alt":713,"src":714},"Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside","\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-1x1.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-4x3.jpg",[722,723,708,724,710,725],"makroudh","date pastry","kairouan","tunisian sweets",{"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"region":543,"baseServings":431,"prepMinutes":498,"cookMinutes":544,"difficulty":545,"course":727,"diet":728,"mainIngredients":729,"images":730,"keywords":735,"publishedAt":567,"updatedAt":567,"authorSlug":568},[547,548],[550],[455,492,477,470,460],[731,732,733,734],{"alt":554,"src":555},{"alt":554,"src":557},{"alt":554,"src":559},{"alt":554,"src":561},[538,455,563,564,565,566],{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":542,"region":741,"baseServings":491,"prepMinutes":544,"cookMinutes":544,"restMinutes":498,"difficulty":545,"course":742,"diet":744,"mainIngredients":746,"images":747,"keywords":757,"publishedAt":567,"updatedAt":567,"authorSlug":568},"salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","Slata Mechouia","سلاطة مشوية","Cap Bon",[743,583],"side",[586,745,550,706],"gluten-free",[460,477,465,450,588],[748,751,753,755],{"alt":749,"src":750},"Flat plate of chopped charred green pepper and tomato salad topped with flaked tuna, egg quarters and black olives","\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-4x3.jpg",[758,759,760,761,480,762],"slata mechouia","grilled pepper salad","tunisian salad","kemia","smoky",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"countrySlug":542,"region":543,"baseServings":491,"prepMinutes":579,"cookMinutes":768,"restMinutes":580,"difficulty":581,"course":769,"diet":770,"mainIngredients":771,"images":774,"keywords":784,"publishedAt":567,"updatedAt":567,"authorSlug":568},"tunisian-tajine","Tajine Malsouka (Tunisian Baked Egg and Cheese Casserole)","Tajine Malsouka","طاجين ملسوقة",60,[547,583],[706],[492,772,773,499,590],"chicken","gruyere",[775,778,780,782],{"alt":776,"src":777},"Golden baked Tunisian tajine cut into squares showing shredded chicken, parsley and melted cheese in set egg","\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero.jpg",{"alt":776,"src":779},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-16x9.jpg",{"alt":776,"src":781},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-1x1.jpg",{"alt":776,"src":783},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-4x3.jpg",[785,786,787,788,789,790],"tunisian tajine","tajine malsouka","baked eggs","chicken casserole","frittata","make ahead",{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"countrySlug":542,"region":796,"baseServings":491,"prepMinutes":579,"cookMinutes":797,"difficulty":581,"course":798,"diet":799,"mainIngredients":800,"images":803,"keywords":813,"publishedAt":567,"updatedAt":567,"authorSlug":568},"tunisian-chorba-frik","Tunisian Chorba Frik (Freekeh and Lamb Soup)","Tunisian Chorba Frik","شربة فريك","Tunis and the interior",95,[675],[550],[801,477,470,802,499],"lamb","mint",[804,807,809,811],{"alt":805,"src":806},"Bowl of thick red freekeh soup with pieces of lamb, chopped parsley and a lemon wedge on the rim","\u002Fimages\u002Frecipes\u002Ftunisian-chorba-frik\u002Fhero.jpg",{"alt":805,"src":808},"\u002Fimages\u002Frecipes\u002Ftunisian-chorba-frik\u002Fhero-16x9.jpg",{"alt":805,"src":810},"\u002Fimages\u002Frecipes\u002Ftunisian-chorba-frik\u002Fhero-1x1.jpg",{"alt":805,"src":812},"\u002Fimages\u002Frecipes\u002Ftunisian-chorba-frik\u002Fhero-4x3.jpg",[814,815,816,817,818,819],"chorba frik","freekeh soup","lamb soup","ramadan","tunisian soup","iftar",{"slug":821,"title":822,"shortTitle":823,"nativeName":824,"countrySlug":542,"region":741,"baseServings":825,"prepMinutes":579,"cookMinutes":464,"restMinutes":701,"difficulty":545,"course":826,"diet":828,"mainIngredients":830,"images":831,"keywords":841,"publishedAt":567,"updatedAt":567,"authorSlug":568},"tunisian-harissa","Tunisian Harissa (Sun-Dried Chilli Paste)","Tunisian Harissa","هريسة",16,[827],"sauce",[829,705,745,550,706],"vegan",[465,480,484,450],[832,835,837,839],{"alt":833,"src":834},"Deep red harissa paste in a small jar under a layer of olive oil, with dried chillies and caraway seeds beside it","\u002Fimages\u002Frecipes\u002Ftunisian-harissa\u002Fhero.jpg",{"alt":833,"src":836},"\u002Fimages\u002Frecipes\u002Ftunisian-harissa\u002Fhero-16x9.jpg",{"alt":833,"src":838},"\u002Fimages\u002Frecipes\u002Ftunisian-harissa\u002Fhero-1x1.jpg",{"alt":833,"src":840},"\u002Fimages\u002Frecipes\u002Ftunisian-harissa\u002Fhero-4x3.jpg",[470,842,480,843,844,638],"tunisian chilli paste","dried chillies","north african condiment",false,1788563780393]