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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":523,"pronunciation":550,"substitutions":551,"slug":564,"title":565,"shortTitle":566,"nativeName":567,"romanized":566,"countrySlug":568,"region":569,"baseServings":570,"prepMinutes":571,"cookMinutes":572,"restMinutes":573,"difficulty":574,"course":575,"diet":577,"mainIngredients":580,"images":581,"keywords":591,"publishedAt":598,"updatedAt":598,"authorSlug":599,"summary":600,"localeSlug":564,"alternates":601},[394,397,400,403,406],{"answer":395,"question":396},"The grains have not gone far enough. Cracked wheat and barley need to cook well past the point where they seem done, until the individual grains have lost their shape entirely, which can take four hours in an open pot. Insufficient soaking is the usual cause, followed by not beating the mixture long enough at the end. Ten more minutes of hard mashing against the side of the pot often fixes what looks like a failed batch.","Why is my haleem grainy instead of smooth and stringy?",{"answer":398,"question":399},"Yes, and it is the normal weeknight method in Pakistan. Pressure-cook the soaked grains and lentils with water for about 25 minutes at full pressure and the meat separately for around 40 minutes. Then combine, and still give it the full open-pot beating and simmer, because pressure softens the grain but does not break it down into the paste that defines the dish.","Can I make haleem in a pressure cooker?",{"answer":401,"question":402},"Because it suits the moment. After a full day without food or water, haleem provides slow-digesting wheat starch, lentil protein and meat fat in a soft form that is easy on an empty stomach and does not need chewing. It also scales enormously well, which matters when mosques and stalls are feeding hundreds at iftar. During Ramadan, haleem vats appear on street corners across Pakistani cities from late afternoon.","Why is haleem eaten during Ramadan?",{"answer":404,"question":405},"Harees, still cooked across the Arabian Peninsula, is the older and much plainer dish: wheat and meat pounded together with little more than salt and ghee. Haleem is what happened when harees reached South Asia and gained lentils, browned onions, ginger, garlic and a full garam masala, along with the loaded garnish plate. Same technique, an entirely different flavour.","What is the difference between haleem and harees?",{"answer":407,"question":408},"No, but you need something blunt and sturdy. The traditional ghotni is a wooden pestle with a flat end, used to crush the grains against the side of the pot. The end of a wooden rolling pin, a sturdy potato masher or a wooden spoon pressed hard all work. What does not work well is a blender, which gives a uniformly smooth paste instead of the stringy, uneven texture haleem should have.","Do I need a wooden masher to make haleem?",[410,411,412,413,414,415],"Soak the cracked wheat and barley overnight and the lentils for at least four hours. Unsoaked grain will still be gritty long after the meat has gone to pieces.","Shred the beef while it is still warm, pulling it along the grain into hair-fine threads. Cold meat tears into chunks that never break down in the pot.","Beat the mixture against the side of the pot with a wooden masher or the end of a rolling pin, not with a whisk. You are crushing grain, not aerating it.","Blend with an immersion blender only in short bursts if at all. Over-blending gives a smooth baby-food texture and kills the strands that define haleem.","Keep a kettle of hot water beside the pot. Haleem thickens fast at the end and stiff haleem tastes stodgy; it should slump slowly off a tilted spoon.","Fry double the onions you think you need. Half go into the pot and half go on top, and the fried onion on top is not a garnish but a main flavour.","🥣","Haleem is a savoury porridge in which cracked wheat, barley and several kinds of lentil are cooked to collapse alongside slow-braised beef, and then beaten hard with a wooden masher until nothing in the pot is recognisable any more. Done properly it pulls in strands when you lift the spoon, holds its shape briefly on the plate and then slumps. The taste is mild, wheaty and deeply meaty rather than hot, which is why it always arrives buried under fried onions, ginger matchsticks, green chile, cilantro, chaat masala and lemon. It is the food of Ramadan evenings, the thing that goes in first after a day without water.","Haleem descends from harees, an Arabian dish of wheat and meat pounded to a paste that is still cooked from Oman to the Gulf and appears in some of the oldest surviving Arabic cookbooks. It travelled east with Arab traders and Muslim rule, picked up lentils, ginger and a full garam masala in the Deccan, and emerged as haleem — a dish that keeps the technique of the original and almost none of its plainness. Hyderabad in India remains the most famous haleem city, but Karachi and the Sindhi city of Hyderabad make it in enormous quantities and the version below sits in that Pakistani tradition.\n\nIts association with Ramadan is not sentimental, it is practical. A bowl of haleem delivers slow-releasing wheat starch, lentil protein and meat fat in a form that requires almost no chewing, which is exactly what a body wants at iftar after a fifteen-hour fast. During the month, dedicated haleem stalls appear on street corners across Pakistani cities, stirring vats with wooden paddles the length of an oar, and it is also cooked in vast batches for Muharram and distributed free as niyaz.\n\nWhat divides good haleem from mediocre haleem is the beating. The grains and lentils must go past soft into complete structural collapse, and the meat must be shredded so finely that it disappears into the mass. The Urdu word cooks use is ghotna, to pound or churn, and it is done with a wooden masher called a ghotni against the side of the pot for a long time. A haleem you can see individual lentils in has simply not been beaten enough. The other test is the surface: correctly made, a slick of ghee separates and sits on top, and the pot smells of fried onion before it smells of spice.","Haleem keeps four days refrigerated and sets almost solid when cold — you should be able to stand a spoon in it. Reheat with a generous splash of hot water, breaking it up over low heat and stirring until it loosens back to a slow-falling consistency, then check the salt, which always needs a lift after chilling. It freezes very well for three months in portions. Add the fried onions and fresh garnishes only at the moment of serving; frozen and reheated garnishes go soft and taste of nothing.",[421,422,423,424],"Uses the full grain and lentil mix rather than a shortcut single dal, which is where the texture actually comes from.","Spells out how far past soft the grains must go, and how to tell when the beating is finished.","Cooks the meat separately so it can be shredded properly instead of hiding in half-cooked chunks.","Gives realistic timings for a home pot and a pressure-cooker route for a weeknight.",[426,427,428,429],"Very large heavy pot","Second pot for the meat","Wooden masher, pestle or sturdy potato masher","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},24,48,9,760,34,540,[438],"Naan or plain roti, with bowls of fried onion, ginger matchsticks, green chile, cilantro, chaat masala and lemon wedges so every spoonful can be re-seasoned.",[440,443,446],{"name":441,"description":442},"Daleem","The Karachi street version, looser and more lentil-forward, sold by weight from vats and beaten thinner so it can be eaten with naan rather than a spoon.",{"name":444,"description":445},"Chicken haleem","A faster home version using boneless chicken thighs added in the last hour. Lighter and less gelatinous, and it needs an extra spoon of ghee to compensate.",{"name":447,"description":448},"Vegetarian haleem","Meat replaced with extra chana dal and shredded jackfruit or mushrooms for fibre. Not traditional in Pakistan, but the grain technique and garnish carry it.",[450,455,459,462,465,467,469,475,478,483,488,491,494,498,501,504,507,510,514,518,520],{"qty":451,"name":452,"unit":453,"group":454},200,"cracked wheat (dalia), soaked overnight","g","For the grains",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},100,"pearl-barley","pearl barley, soaked overnight",{"qty":456,"ref":460,"name":461,"unit":453,"group":454},"lentils","chana dal (split chickpeas), soaked 4 hours",{"qty":463,"ref":460,"name":464,"unit":453,"group":454},60,"split mung dal, soaked 4 hours",{"qty":463,"ref":460,"name":466,"unit":453,"group":454},"red lentils, rinsed",{"qty":463,"ref":460,"name":468,"unit":453,"group":454},"urad dal, soaked 4 hours",{"qty":470,"ref":471,"name":472,"unit":473,"group":474},1,"beef-chuck","boneless beef chuck, in large chunks","kg","For the meat",{"qty":476,"ref":477,"name":477,"unit":453,"group":474},150,"ghee",{"qty":479,"ref":480,"name":481,"unit":482,"group":474},5,"onion","large onions, sliced very thin","piece",{"qty":484,"ref":485,"name":486,"unit":487,"group":474},3,"ginger","ginger and garlic paste","tbsp",{"qty":451,"ref":489,"name":490,"unit":453,"group":474},"yogurt","plain yogurt, whisked",{"qty":492,"name":493,"unit":487,"group":474},2,"red chile powder",{"qty":470,"ref":495,"name":496,"unit":497,"group":474},"turmeric","ground turmeric","tsp",{"qty":470,"ref":499,"name":500,"unit":487,"group":474},"coriander-seed","ground coriander",{"qty":470,"ref":502,"name":503,"unit":487,"group":474},"garam-masala","garam masala",{"qty":484,"name":505,"unit":506,"group":474,"noScale":8},"water","l",{"qty":470,"ref":485,"name":508,"unit":482,"group":509},"thumb of fresh ginger, in fine matchsticks","To serve",{"qty":511,"ref":512,"name":513,"unit":482,"group":509},4,"green-chili","green chiles, sliced",{"qty":470,"ref":515,"name":516,"unit":517,"group":509},"cilantro","cilantro, chopped","cup",{"qty":492,"name":519,"unit":497,"group":509},"chaat masala",{"qty":492,"ref":521,"name":522,"unit":482,"group":509},"lemon","lemons, in wedges",[524,529,533,536,539,544,547],{"tip":525,"text":526,"title":527,"timerSeconds":528},"They are done when you can smear a grain flat between two fingers with no resistance at all, not when they merely taste cooked.","Drain the soaked wheat, barley and all the lentils, put them in a large pot with two litres of water and a good pinch of salt, and simmer covered for about 2 hours. Stir every 20 minutes and top up with hot water when the surface looks dry.","Cook the grains down",7200,{"text":530,"title":531,"timerSeconds":532},"While the grains cook, melt the ghee in a second pot and fry the sliced onions over medium heat for 20 to 25 minutes, until deep amber and crisp. Lift out half onto paper for the garnish and leave the rest, with all the ghee, in the pot.","Fry the onions",1500,{"text":534,"title":535,"timerSeconds":528},"Add the ginger and garlic paste to the onions and ghee, fry for a minute, then add the beef and brown it. Stir in the chile powder, turmeric and coriander, then the whisked yogurt off the heat. Return to the heat, add a litre of water, cover and simmer for 2 hours until the meat pulls apart with two forks.","Braise the beef",{"text":537,"title":538},"Lift the beef out while it is still hot and shred it along the grain into hair-fine threads using two forks or your fingers. Keep every drop of the gravy left in the pot — that is where the spice lives.","Shred the meat",{"tip":540,"text":541,"title":542,"timerSeconds":543},"The moment to stop is when you can no longer identify a single lentil and a spoonful lifted from the pot pulls away in strands.","Tip the collapsed grains into the meat gravy, add the shredded beef and the garam masala, and start crushing everything against the side of the pot with a wooden masher. Work for 20 to 30 minutes over low heat, adding hot water whenever it stiffens.","Combine and beat",1800,{"text":545,"title":546},"Simmer another 20 minutes, stirring often so the bottom does not catch, until a slick of ghee separates and sits on the surface. Adjust the salt and loosen with hot water until a spoonful slumps slowly rather than holding its shape.","Finish and check",{"text":548,"title":549},"Ladle into bowls and top each with the reserved fried onions, ginger matchsticks, green chile, cilantro, a pinch of chaat masala and a hard squeeze of lemon. Serve with hot naan and let everyone re-season as they eat.","Load the bowls","huh-LEEM",[552,556,560],{"note":553,"swap":554,"original":555},"Bulgur is pre-steamed so it collapses much faster — soak it only briefly and add it an hour later than the recipe says, or it turns to gruel.","Pearl barley increased to make up the weight, or coarse bulgur","Cracked wheat (dalia)",{"note":557,"swap":558,"original":559},"Lamb haleem is common in Punjab and slightly sweeter. If using bone-in meat, cook it whole and pick the bones out before shredding.","Boneless lamb shoulder or bone-in goat","Beef chuck",{"note":561,"swap":562,"original":563},"Chana dal is the one to keep whatever else you drop — it holds shape longest and gives the finished haleem its body rather than its softness.","Any two of chana dal, red lentils and split mung","Four separate lentils","pakistani-haleem","Haleem (Wheat, Barley and Shredded Beef Porridge)","Haleem","حلیم","pakistan","Karachi and Hyderabad, Sindh",8,30,270,480,"hard",[576],"main",[578,579],"halal-friendly","dairy-free",[471,460,457,480,485],[582,585,587,589],{"alt":583,"src":584},"Bowl of Pakistani haleem, thick beige wheat and beef porridge topped with fried onions, ginger and green chile","\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-4x3.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fpakistani-haleem\u002Fhero-1x1.jpg",[592,593,594,595,596,597],"haleem","ramadan food","wheat porridge","daleem","shredded beef","pakistani iftar","2026-08-20","dishroute-kitchen","Cracked wheat, barley, four lentils and beef cooked for hours, then beaten with a wooden masher until grain and meat stop being separate things and the pot turns into one stringy, glossy paste.",{"en":602},"\u002Frecipe\u002Fpakistani-haleem",{"items":604,"total":892,"page":470,"limit":431,"hasMore":893},[605,639,675,706,716,747,778,804,836,862],{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"romanized":610,"countrySlug":568,"region":611,"baseServings":511,"prepMinutes":612,"cookMinutes":613,"restMinutes":614,"difficulty":615,"course":616,"diet":617,"mainIngredients":619,"images":622,"keywords":632,"publishedAt":598,"updatedAt":598,"authorSlug":599},"balochi-sajji","Balochi Sajji (Salt-Cured Whole Roast Chicken)","Balochi Sajji","سجی","Sajji","Balochistan",20,80,240,"medium",[576],[578,579,618],"gluten-free",[620,521,621],"chicken","basmati-rice",[623,626,628,630],{"alt":624,"src":625},"Whole roast Balochi sajji chicken with crisp golden skin resting on a mound of cumin rice with lemon wedges","\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fbalochi-sajji\u002Fhero-1x1.jpg",[633,634,635,636,637,638],"sajji","balochi food","roast chicken","quetta","salt cured chicken","pakistani barbecue",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"romanized":644,"countrySlug":568,"region":645,"baseServings":511,"prepMinutes":612,"cookMinutes":612,"restMinutes":646,"difficulty":647,"course":648,"diet":651,"mainIngredients":654,"images":659,"keywords":669,"publishedAt":598,"updatedAt":598,"authorSlug":599},"chana-chaat","Chana Chaat (Chickpea, Potato and Tamarind Salad)","Chana Chaat","چنا چاٹ","Chana chaat","Karachi and Lahore",15,"easy",[649,650],"snack","appetizer",[652,653,579],"vegetarian","vegan",[655,656,480,657,658],"chickpeas","potato","tamarind","tomato",[660,663,665,667],{"alt":661,"src":662},"Bowl of Pakistani chana chaat with chickpeas, potato cubes, red onion, tomato and tamarind chutney","\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fchana-chaat\u002Fhero-1x1.jpg",[670,671,672,673,674,519],"chana chaat","chickpea salad","iftar","ramadan snack","tamarind chutney",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"romanized":680,"countrySlug":568,"region":681,"baseServings":511,"prepMinutes":682,"cookMinutes":612,"restMinutes":463,"difficulty":615,"course":683,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":598,"updatedAt":598,"authorSlug":599},"chapli-kebab","Chapli Kebab (Peshawari Flat Beef Patties)","Chapli Kebab","چپلی کباب","Chapli kabab","Peshawar, Khyber Pakhtunkhwa",25,[684,576],"street-food",[578,579],[687,499,658,480,688],"ground-beef","cornmeal",[690,693,695,697],{"alt":691,"src":692},"Flat Peshawari chapli kebabs frying in beef fat, crisp lacy edges with tomato slices pressed on top","\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fchapli-kebab\u002Fhero-1x1.jpg",[700,701,702,703,704,705],"chapli kebab","peshawar","pashtun food","beef patties","coriander seed","pakistani street food",{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"romanized":566,"countrySlug":568,"region":569,"baseServings":570,"prepMinutes":571,"cookMinutes":572,"restMinutes":573,"difficulty":574,"course":707,"diet":708,"mainIngredients":709,"images":710,"keywords":715,"publishedAt":598,"updatedAt":598,"authorSlug":599},[576],[578,579],[471,460,457,480,485],[711,712,713,714],{"alt":583,"src":584},{"alt":583,"src":586},{"alt":583,"src":588},{"alt":583,"src":590},[592,593,594,595,596,597],{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"romanized":721,"countrySlug":568,"region":722,"baseServings":511,"prepMinutes":571,"cookMinutes":723,"restMinutes":571,"difficulty":615,"course":724,"diet":726,"mainIngredients":727,"images":730,"keywords":740,"publishedAt":598,"updatedAt":598,"authorSlug":599},"halwa-puri","Halwa Puri (Fried Bread with Semolina Halwa and Chickpeas)","Halwa Puri","حلوہ پوری","Halwa puri","Punjab and Karachi",55,[725],"breakfast",[652],[655,728,729,477],"semolina","flour",[731,734,736,738],{"alt":732,"src":733},"Pakistani halwa puri plate with puffed fried breads, yellow semolina halwa and a bowl of chickpea curry","\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fhalwa-puri\u002Fhero-1x1.jpg",[741,742,743,744,745,746],"halwa puri","pakistani breakfast","sooji halwa","cholay","puri","sunday breakfast",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"romanized":752,"countrySlug":568,"region":753,"baseServings":754,"prepMinutes":755,"cookMinutes":756,"restMinutes":646,"difficulty":574,"course":757,"diet":758,"mainIngredients":759,"images":761,"keywords":771,"publishedAt":598,"updatedAt":598,"authorSlug":599},"pakistani-biryani","Karachi Biryani (Layered Rice with Spiced Meat and Potato)","Karachi Biryani","کراچی بریانی","Karachi biryani","Karachi, Sindh",6,40,90,[576],[578],[621,760,489,656,480],"lamb",[762,765,767,769],{"alt":763,"src":764},"Karachi biryani in an open pot, orange and white basmati grains over red meat gravy with a whole potato","\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fpakistani-biryani\u002Fhero-1x1.jpg",[772,773,774,775,776,777],"karachi biryani","pakistani biryani","dum rice","basmati","goat biryani","sindhi",{"slug":779,"title":780,"shortTitle":781,"nativeName":782,"romanized":783,"countrySlug":568,"region":784,"baseServings":511,"prepMinutes":646,"cookMinutes":755,"difficulty":647,"course":785,"diet":786,"mainIngredients":787,"images":788,"keywords":798,"publishedAt":598,"updatedAt":598,"authorSlug":599},"pakistani-keema-aloo","Keema Aloo (Minced Beef and Potato Masala)","Keema Aloo","قیمہ آلو","Keema aloo","Punjab",[576],[578,579,618],[687,656,480,658],[789,792,794,796],{"alt":790,"src":791},"Pan of Pakistani keema aloo, browned beef mince with potato cubes, green chile and fresh cilantro on top","\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fpakistani-keema-aloo\u002Fhero-1x1.jpg",[799,800,801,802,803],"keema aloo","minced beef curry","pakistani weeknight","potato mince","punjabi home food",{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"romanized":807,"countrySlug":568,"region":809,"baseServings":754,"prepMinutes":646,"cookMinutes":810,"restMinutes":811,"difficulty":647,"course":812,"diet":814,"mainIngredients":815,"images":820,"keywords":830,"publishedAt":598,"updatedAt":598,"authorSlug":599},"pakistani-kheer","Kheer (Slow-Reduced Milk and Rice Pudding with Cardamom)","Kheer","کھیر","Punjab and Sindh",75,180,[813],"dessert",[652,618],[816,621,817,818,819],"milk","cardamom","pistachios","almonds",[821,824,826,828],{"alt":822,"src":823},"Bowl of chilled Pakistani kheer, creamy rice pudding topped with slivered almonds and chopped pistachios","\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero.jpg",{"alt":822,"src":825},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-16x9.jpg",{"alt":822,"src":827},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-4x3.jpg",{"alt":822,"src":829},"\u002Fimages\u002Frecipes\u002Fpakistani-kheer\u002Fhero-1x1.jpg",[831,832,833,817,834,835],"kheer","rice pudding","pakistani dessert","kewra","eid sweet",{"slug":837,"title":838,"shortTitle":839,"nativeName":840,"romanized":839,"countrySlug":568,"region":645,"baseServings":754,"prepMinutes":682,"cookMinutes":841,"difficulty":574,"course":842,"diet":843,"mainIngredients":844,"images":846,"keywords":856,"publishedAt":598,"updatedAt":598,"authorSlug":599},"pakistani-nihari","Nihari (Overnight Beef Shank Stew with Long Pepper)","Nihari","نہاری",300,[576,725],[578,579],[845,485,480,729,512],"beef-shank",[847,850,852,854],{"alt":848,"src":849},"Bowl of Pakistani nihari, dark glossy beef shank gravy topped with ginger matchsticks, green chile and cilantro","\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero.jpg",{"alt":848,"src":851},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-16x9.jpg",{"alt":848,"src":853},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-4x3.jpg",{"alt":848,"src":855},"\u002Fimages\u002Frecipes\u002Fpakistani-nihari\u002Fhero-1x1.jpg",[857,858,742,859,860,861],"nihari","beef shank stew","long pepper","slow cooked beef","karachi",{"slug":863,"title":864,"shortTitle":865,"nativeName":866,"romanized":867,"countrySlug":568,"region":868,"baseServings":511,"prepMinutes":571,"cookMinutes":646,"restMinutes":756,"difficulty":615,"course":869,"diet":872,"mainIngredients":873,"images":875,"keywords":885,"publishedAt":598,"updatedAt":598,"authorSlug":599},"peshawari-naan","Peshawari Naan (Nut and Raisin Stuffed Flatbread)","Peshawari Naan","پشاوری نان","Peshawari naan","Khyber Pakhtunkhwa",[870,871],"bread","side",[652],[729,489,818,819,874],"raisins",[876,879,881,883],{"alt":877,"src":878},"Torn Peshawari naan showing a seam of ground pistachio, almond and raisin filling inside blistered flatbread","\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero.jpg",{"alt":877,"src":880},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-16x9.jpg",{"alt":877,"src":882},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-4x3.jpg",{"alt":877,"src":884},"\u002Fimages\u002Frecipes\u002Fpeshawari-naan\u002Fhero-1x1.jpg",[886,887,888,889,890,891],"peshawari naan","stuffed naan","pakistani bread","tandoor","pistachio","flatbread",10,false,1788563773841]