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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":438,"variations":440,"ingredients":450,"instructions":514,"pronunciation":549,"substitutions":550,"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":567,"region":568,"baseServings":462,"prepMinutes":569,"cookMinutes":570,"restMinutes":571,"difficulty":572,"course":573,"diet":575,"mainIngredients":578,"images":579,"keywords":589,"publishedAt":596,"updatedAt":596,"authorSlug":597,"summary":598,"localeSlug":563,"alternates":599},[394,397,400,403,406],{"answer":395,"question":396},"Bone-in shoulder is the best home cut. It carries enough fat and connective tissue to survive several hours of braising and comes out genuinely falling apart, whereas leg is leaner and can dry out. If you can only find leg, keep it very tightly covered during the braise and start checking it an hour earlier. A whole lamb is the traditional version but needs a pit or a commercial oven.","What cut of lamb should I use for quzi?",{"answer":398,"question":399},"The two stages do different jobs. The long, moist, covered cook breaks down collagen so the meat pulls apart, but it leaves the surface pale and soft. The short blast of dry heat afterwards drives off surface moisture and browns the fat into a crust. Doing only one of the two gives you either roast lamb without the collapse, or boiled lamb without the crust — quzi needs both textures at once.","Why does the lamb get cooked twice?",{"answer":401,"question":402},"Rinse the rice until the water runs clear to wash off loose surface starch, parboil it in plenty of heavily salted water and drain it while the grains still have a firm speck at the centre, then finish it as steam in a covered pot over low heat. The final steaming stage cooks the core through without agitating the grains, which is what breaks them and releases the starch that makes rice claggy.","How do I get the rice to stay in separate grains?",{"answer":404,"question":405},"Yes, and it is the practical way to do it. Braise the lamb a day ahead and refrigerate it in its broth — it improves overnight and the chilled fat is easy to lift off and portion. On the day, bring the meat to room temperature, roast it uncovered for the final browning, and cook the rice fresh in the reheated broth. Only the last 45 minutes then need to happen while guests are there.","Can I make quzi ahead for a party?",{"answer":407,"question":408},"They are relatives rather than the same dish. Ouzi is essentially the same word and dish across the Levant and Gulf, often wrapped in pastry in Palestinian and Jordanian versions. Mandi, from Yemen and now common across the Gulf, cooks the meat hanging in a sealed underground oven over the rice so the drippings fall into it, and is usually smokier and less sweet than the Iraqi quzi with its raisins and nuts.","Is quzi the same as mandi or ouzi?",[410,411,412,413,414,415],"Choose shoulder over leg. It has more fat and connective tissue, which is exactly what a long braise needs, and it stays juicy through the final roast.","Keep the braising pot tightly sealed with foil under the lid; escaping steam means a dry surface and a much longer cooking time.","Do not skim all the fat from the broth — a good amount of it goes into the rice and is what makes quzi taste like quzi rather than plain pilaf.","Parboil the rice in well-salted water and drain it while still firm at the centre, then steam it. Boiling it all the way through gives you a sticky mound instead of separate grains.","Toast the almonds in a dry pan, not in butter, and take them off the heat while they are still one shade lighter than you want — they carry on colouring.","Let the roasted lamb rest a full 15 minutes before it goes on the rice, or the juices run out and soak the mound into a swamp.","🍖","Quzi is a whole piece of lamb — shoulder or leg, and at weddings the entire animal — cooked twice: first steamed or braised for hours with cardamom, cinnamon and bay until it gives way under a spoon, then roasted hard at the end so the outside goes deep brown and crisp. It sits on a mound of long-grain rice worked through with baharat, fried onion, raisins and toasted almonds, and the whole thing is carried out on one enormous platter and pulled apart by hand at the table. The lamb is mild and sweet rather than heavily spiced; the intensity is in the rice underneath, which has taken on the cooking broth. It is the dish Iraqis cook when something important is happening.","Quzi is celebration food across Iraq and much of the Gulf, and its logic is the logic of feeding a crowd from one animal. A whole young lamb is seasoned, sometimes stuffed with spiced rice, and cooked slowly in a covered pit or a large steamer until the meat is falling from the bone. It is then set out on a bed of rice big enough to cover a table, scattered with nuts and dried fruit, and everyone eats from the same platter with their hands. At weddings and large gatherings this is still the centrepiece, and the arrival of the tray is an event in itself.\n\nThe two-stage cooking is not decoration. Steam or a wet braise does the work of breaking down the connective tissue in an older or tougher cut without drying the surface, and only then does the dry heat go on to build colour and crust. Skip the first stage and you get roast lamb, which is a fine thing but is not quzi; skip the second and you get pale, soft boiled meat with no contrast. The distinction between the two textures — collapsing inside, crackling outside — is the entire point.\n\nThe rice is not a side dish. It is cooked in or moistened with the lamb broth, seasoned with baharat and often a little turmeric or saffron for colour, and finished with onions fried until sweet, raisins plumped in the same fat, and almonds toasted separately so they stay crisp. In some households the nuts and raisins are folded through; in others they are scattered over the top so nobody has to eat them if they do not want to. The home version here uses a lamb shoulder, which is the right cut for the method, feeds six generously, and fits in a domestic oven — which a whole lamb, tempting as it is, will not.","Pull any leftover meat off the bone and store it separately from the rice, both covered, for up to 3 days in the fridge; kept together the rice draws the moisture out of the lamb. Reheat the meat in a covered dish with a few spoonfuls of the reserved broth at 160°C for 20 minutes, and the rice separately, covered, with a splash of water so it steams rather than dries. Both freeze well for two months. Freeze the rice flat in a bag so it thaws quickly, and refresh the toasted almonds in a dry pan before serving, since they lose their crispness in the freezer.",[421,422,423,424],"A true two-stage method — long covered braise, then a hard uncovered roast — instead of a single long roast that only gets you halfway.","The braising broth is reused to cook the rice, so nothing that came out of the lamb is thrown away.","Almonds toasted separately from the raisins, so they stay crisp instead of going soft in the pot.","Scaled to a lamb shoulder and a domestic oven, with honest notes on what the full whole-lamb version does differently.",[426,427,428,429],"Large lidded roasting pan or Dutch oven","Heavy pot with a tight lid for the rice","Fine sieve","Large serving platter",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},41,82,5,14,980,48,890,[439],"A bowl of plain yoghurt, a sharp tomato-and-onion salad with sumac, and pickles — the platter needs something acidic beside it.",[441,444,447],{"name":442,"description":443},"Stuffed quzi","The wedding version: the cavity of a whole lamb is packed with the spiced rice, nuts and raisins before cooking, so the rice steams inside the animal and takes on far more of its fat.",{"name":445,"description":446},"Quzi with saffron rice","A pinch of saffron bloomed in hot water and streaked through the finished rice, giving orange threads through the white — common at more formal gatherings.",{"name":448,"description":449},"Pressure-cooker quzi","The braise done in 50 minutes under pressure instead of three hours in the oven, then finished with the same hard roast. Faster, and the difference in the finished dish is small.",[451,457,461,465,468,472,477,479,482,484,490,494,496,498,502,507,510],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},2,"lamb","bone-in lamb shoulder","kg","For the lamb",{"qty":452,"ref":458,"name":459,"unit":460,"group":456},"onion","onions, quartered","piece",{"qty":462,"ref":463,"name":464,"unit":460,"group":456},6,"cardamom","green cardamom pods, cracked",{"qty":452,"ref":466,"name":467,"unit":460,"group":456},"cinnamon","cinnamon sticks",{"qty":469,"ref":470,"name":471,"unit":460,"group":456},3,"bay-leaf","bay leaves",{"qty":473,"ref":474,"name":475,"unit":476,"group":456},1,"black-pepper","black peppercorns","tsp",{"qty":452,"name":478,"unit":460,"group":456,"optional":8},"dried limes (noomi basra), pierced",{"qty":473,"name":480,"unit":481,"group":456},"salt","tbsp",{"qty":452,"name":483,"unit":476,"group":456},"baharat, for rubbing before roasting",{"qty":485,"ref":486,"name":487,"unit":488,"group":489},600,"basmati-rice","long-grain or basmati rice, rinsed well","g","For the rice",{"qty":491,"ref":492,"name":493,"unit":481,"group":489},4,"ghee","ghee or butter",{"qty":452,"ref":458,"name":495,"unit":460,"group":489},"onions, thinly sliced",{"qty":452,"name":497,"unit":476,"group":489},"baharat",{"qty":499,"ref":500,"name":501,"unit":476,"group":489},0.5,"turmeric","ground turmeric",{"qty":503,"ref":504,"name":505,"unit":488,"group":506},100,"raisins","raisins or sultanas","To finish",{"qty":503,"ref":508,"name":509,"unit":488,"group":506},"almonds","blanched almonds, halved",{"qty":499,"ref":511,"name":512,"unit":513,"group":506},"parsley","flat-leaf parsley, chopped","cup",[515,518,523,526,530,534,539,543,546],{"text":516,"title":517},"Put the lamb shoulder in a deep roasting pan with the quartered onions, cardamom, cinnamon, bay, peppercorns, dried limes and salt. Pour in enough water to come a third of the way up the meat.","Set up the braise",{"tip":519,"text":520,"title":521,"timerSeconds":522},"If steam is escaping around the foil, crimp it harder — a leaking seal both dries the surface and slows the whole thing down.","Seal the pan tightly with foil, put the lid on if it has one, and cook at 150°C for 3 hours 30 minutes. When it is ready a spoon pressed into the shoulder should sink in with no resistance and the meat should shrink visibly back from the bone.","Cook it covered and low",12600,{"text":524,"title":525},"Lift the lamb carefully onto a tray. Strain the cooking liquid through a fine sieve into a jug and let it settle, then skim off about half the fat and keep it — you will fry the onions in it. Measure out 1 litre of broth for the rice.","Strain and save the broth",{"text":527,"title":528,"timerSeconds":529},"Bring a large pot of heavily salted water to a rolling boil and cook the rinsed rice for 5 to 6 minutes, until a grain crushed between your fingers is soft outside but still has a firm white speck at the centre. Drain immediately and rinse briefly with warm water.","Parboil the rice",360,{"text":531,"title":532,"timerSeconds":533},"Heat the ghee and the reserved lamb fat in a heavy pot and cook the sliced onions over medium heat for 12 to 15 minutes, stirring often, until they are deep gold and smell sweet and jammy rather than sharp. Stir in the baharat and turmeric and let them sizzle for 20 seconds.","Fry the onions",900,{"tip":535,"text":536,"title":537,"timerSeconds":538},"The cloth catches condensation that would otherwise drip back and make the top layer wet.","Pour 500 ml of the measured broth into the onion pot, bring it to a boil, then pile the drained rice on top in a mound and poke three or four holes down through it with the handle of a spoon. Cover the pot with a cloth-wrapped lid and steam over the lowest heat for 25 minutes without lifting the lid.","Steam the rice",1500,{"text":540,"title":541,"timerSeconds":542},"Meanwhile rub the drained shoulder all over with baharat and a little salt, set it on a rack in a roasting tin and roast uncovered at 220°C for 25 to 30 minutes, until the fat has rendered, the surface is mahogany and the edges are crisp enough to crackle when tapped.","Roast the lamb hard",1800,{"text":544,"title":545},"Warm the raisins in a spoonful of the remaining broth until they swell and go glossy. Separately, toast the almonds in a dry pan over medium heat for 3 to 4 minutes, shaking constantly, until they smell nutty and are just turning gold.","Plump the raisins, toast the almonds",{"text":547,"title":548,"timerSeconds":533},"Let the lamb rest for 15 minutes. Fork the rice gently to loosen it, fold through half the raisins and almonds, and spread it over a large platter. Set the whole shoulder on top, scatter the rest of the fruit and nuts and the parsley over everything, and bring the remaining broth to the table in a jug for spooning over.","Rest, then build the platter","GOO-zee",[551,555,559],{"note":552,"swap":553,"original":554},"Leg is leaner so cover it well and check earlier. Goat and mutton both want an extra 45 minutes of braising.","Lamb leg, goat shoulder or mutton","Lamb shoulder",{"note":556,"swap":557,"original":558},"Iraqi blends lean warmer and sweeter than Levantine ones, so err toward cinnamon over cumin.","Equal parts allspice, black pepper, cinnamon and cumin with a little clove","Baharat",{"note":560,"swap":561,"original":562},"Some Iraqi households serve quzi rice plain and put the nuts and fruit in a bowl alongside, which is entirely normal.","Pine nuts and dried apricots, or leave them out entirely","Almonds and raisins","quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","Quzi","قوزي","iraq","Nationwide",30,240,15,"hard",[574],"main",[576,577],"dairy-free","gluten-free",[453,486,508,504,458],[580,583,585,587],{"alt":581,"src":582},"A whole roasted lamb shoulder resting on a platter of spiced rice scattered with almonds, raisins and parsley","\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-1x1.jpg",[563,590,591,592,593,594,595],"ghozi","iraqi lamb","slow roast lamb","spiced rice","wedding food","celebration","2026-08-20","dishroute-kitchen","Lamb shoulder steamed with whole spices until it pulls apart, then roasted brown and set over buttery rice with raisins, almonds and baharat. The Iraqi wedding centrepiece.",{"en":600},"\u002Frecipe\u002Fquzi",{"items":602,"total":837,"page":473,"limit":885,"hasMore":886},[603,636,668,706,735,764,791,801,832,860],{"slug":604,"title":605,"shortTitle":606,"nativeName":607,"countrySlug":567,"region":568,"baseServings":491,"prepMinutes":608,"cookMinutes":609,"difficulty":610,"course":611,"diet":612,"mainIngredients":613,"images":618,"keywords":628,"publishedAt":596,"updatedAt":596,"authorSlug":597},"iraqi-bamia","Bamia (Iraqi Okra and Lamb Stew)","Bamia","بامية",25,95,"easy",[574],[576,577],[614,453,615,616,617],"okra","tomato","garlic","lemon",[619,622,624,626],{"alt":620,"src":621},"A pot of Iraqi bamia with whole okra pods and chunks of lamb in a glossy red tomato broth","\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-1x1.jpg",[629,630,631,632,633,634,635],"bamia","okra stew","iraqi lamb stew","dried lime","noomi basra","marag","one pot",{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"countrySlug":567,"region":568,"baseServings":462,"prepMinutes":641,"cookMinutes":642,"restMinutes":571,"difficulty":572,"course":643,"diet":644,"mainIngredients":645,"images":651,"keywords":661,"publishedAt":596,"updatedAt":596,"authorSlug":597},"iraqi-dolma","Iraqi Dolma (Mixed Stuffed Vegetables in One Pot)","Iraqi Dolma","دولمة عراقية",75,110,[574],[576,577],[646,453,647,648,649,650],"rice","eggplant","bell-pepper","pomegranate-molasses","tamarind",[652,655,657,659],{"alt":653,"src":654},"A tray of Iraqi dolma turned out as a dome, with stuffed peppers, aubergines, onion cups and vine leaf rolls in red broth","\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-1x1.jpg",[662,663,664,665,666,667,635],"dolma","stuffed vegetables","iraqi","vine leaves","lamb and rice","pomegranate molasses",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":567,"region":673,"baseServings":462,"prepMinutes":674,"cookMinutes":608,"restMinutes":675,"difficulty":676,"course":677,"diet":680,"mainIngredients":683,"images":688,"keywords":698,"publishedAt":596,"updatedAt":596,"authorSlug":597},"kahi-wa-geymar","Kahi wa Geymar (Iraqi Buttery Pastry with Clotted Cream)","Kahi wa Geymar","كاهي وقيمر","Baghdad",40,60,"medium",[678,679],"breakfast","dessert",[681,682],"vegetarian","nut-free",[684,685,686,463,687],"flour","butter","heavy-cream","rose-water",[689,692,694,696],{"alt":690,"src":691},"Golden layered kahi pastry glistening with syrup, topped with a thick slab of pale clotted geymar cream","\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-1x1.jpg",[699,700,701,702,703,704,705],"kahi","geymar","iraqi breakfast","layered pastry","clotted cream","baghdad","cardamom syrup",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":567,"region":568,"baseServings":674,"prepMinutes":711,"cookMinutes":712,"restMinutes":713,"difficulty":676,"course":714,"diet":716,"mainIngredients":717,"images":719,"keywords":729,"publishedAt":596,"updatedAt":596,"authorSlug":597},"kleicha","Kleicha (Iraqi Date and Cardamom Cookies)","Kleicha","كليجة",45,20,50,[679,715],"snack",[681,682],[684,718,463,685],"dates",[720,723,725,727],{"alt":721,"src":722},"A tray of spiral kleicha cookies with dark date filling visible in the swirl, dusted with sesame seeds","\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-1x1.jpg",[707,730,731,463,732,733,734],"iraqi cookies","date cookies","eid baking","date paste","middle eastern sweets",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":567,"region":740,"baseServings":491,"prepMinutes":675,"cookMinutes":741,"restMinutes":569,"difficulty":572,"course":742,"diet":744,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":596,"updatedAt":596,"authorSlug":597},"iraqi-kubba","Kubba Mosul (Bulgur-Shelled Meat Patty from Northern Iraq)","Kubba Mosul","كبة موصل","Mosul, Nineveh",35,[743,574],"street-food",[576],[746,453,508,504,458],"bulgur",[748,751,753,755],{"alt":749,"src":750},"A golden fried bulgur disc cut into wedges, showing spiced lamb filling with almonds and raisins inside","\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-1x1.jpg",[758,759,746,760,761,762,763],"kubba mosul","kibbeh","iraqi street food","stuffed patty","fried","mosul",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":567,"region":769,"baseServings":491,"prepMinutes":569,"cookMinutes":675,"difficulty":676,"course":770,"diet":771,"mainIngredients":773,"images":775,"keywords":785,"publishedAt":596,"updatedAt":596,"authorSlug":597},"iraqi-masgouf","Masgouf (Iraqi Split-Grilled River Carp)","Masgouf","مسكوف","Baghdad and the Tigris",[574],[772,576,577],"pescatarian",[774,650,500,617,458],"carp",[776,779,781,783],{"alt":777,"src":778},"A whole carp split flat and grilled, skin blistered and flesh stained gold with turmeric, served on a board with onion and 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