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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":508,"pronunciation":533,"substitutions":534,"slug":547,"title":548,"shortTitle":549,"nativeName":550,"countrySlug":551,"region":552,"baseServings":451,"prepMinutes":553,"cookMinutes":553,"restMinutes":431,"difficulty":554,"course":555,"diet":558,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":580,"updatedAt":580,"authorSlug":581,"summary":582,"localeSlug":547,"alternates":583},[394,397,400,403,406],{"answer":395,"question":396},"You can, but pulse two or three times at most. Mechouia is defined by its rough, hand-chopped texture, and a processor takes it to a smooth purée in seconds — at which point you have made a dip that tastes right but reads wrong on the plate.","Can I use a food processor to save time?",{"answer":398,"question":399},"Tomatoes and peppers release a lot of liquid after charring. Drain the peeled peppers in a colander, seed the tomatoes before chopping, and salt the mixture and let it sit in a sieve for ten minutes before you dress it. Any liquid that collects afterwards should be poured off rather than stirred back in.","Why is my salad watery?",{"answer":401,"question":402},"It varies by household and region. Made with sweet green peppers alone it is not spicy at all; on Cap Bon, cooks often include several hot green chillies and the plate can be genuinely fiery. Start with one chilli, taste after dressing, and remember it is usually eaten alongside harissa anyway.","How spicy is mechouia supposed to be?",{"answer":404,"question":405},"Yes, and after charring the skins slip off easily. Tomato skin does not soften in a raw salad and ends up as unpleasant curled strips throughout. Squeeze out and discard the watery seed pockets at the same time.","Do I have to peel the tomatoes as well as the peppers?",{"answer":407,"question":408},"It is better made a day ahead. Prepare the vegetable base, dress it, and refrigerate under a layer of olive oil. Bring it back to room temperature before serving — cold from the fridge, the olive oil is thick and the smoke flavour is muted — and add the tuna, egg and olives at the last minute.","Can I make mechouia the day before a dinner?",[410,411,412,413,414,415],"Char the vegetables far past the point that feels comfortable. Skins should be black and split over at least two thirds of the surface, or the smoke never arrives.","Steam the peppers under a covered bowl for 15 minutes after grilling — the trapped moisture lifts the skin off in sheets instead of in flakes.","Never rinse the peeled peppers under the tap. Water carries away the smoke you just spent twenty minutes creating; pick off stray flecks of skin by hand instead.","Salt the chopped vegetables and let them sit in a sieve for ten minutes, then discard the liquid before dressing. This is the single biggest difference between a good mechouia and a watery one.","Grind the caraway and coriander fresh. Pre-ground caraway loses almost all its aroma within a few months and the salad tastes flat without it.","Dress it while still slightly warm so the olive oil soaks in rather than sitting on the surface.","🫑","Mechouia simply means grilled, and that is the entire technique: green peppers, tomatoes, onion and unpeeled garlic held over a flame until their skins blacken and split, then peeled, drained and chopped on a board with olive oil, caraway, coriander seed and lemon. The result is smoky, sweet-sharp and loose rather than creamy — it should look chopped, never blended. It arrives at the start of almost every Tunisian meal, spread on a flat plate with tuna, hard-boiled egg and olives on top and bread to scoop it up.","Every Mediterranean country that grows peppers has a version of this, and comparing them tells you a lot about each kitchen. Serbian ajvar is cooked down long and slow into a thick preserve. Moroccan zaalouk builds on aubergine and stays in the pan. Mechouia is the least cooked of the family after the charring: nothing is simmered, nothing is emulsified, and the texture stays deliberately coarse because Tunisian cooks chop it with a knife or crush it briefly in a mortar rather than reaching for a machine.\n\nThe seasoning is the tell. Caraway and coriander seed, ground together, are what mark it as Tunisian rather than generally North African, and the garlic goes onto the flame with everything else so it turns sweet and soft instead of sharp. On Cap Bon, where much of the country's chilli crop grows, the salad is often made with a proportion of hot green peppers rather than only sweet ones, and it is not unusual for a plate of mechouia to be hotter than the main course that follows it.\n\nIt belongs to kemia, the spread of small plates that opens a Tunisian meal, and it is also standard sandwich filling — a fricassé or a baguette with mechouia, tuna and harissa is lunch across the country. Traditionally the vegetables go directly onto charcoal or the tabouna oven wall, which is where the smoke comes from. A gas ring, a hot grill or a very hot oven will get you most of the way there, though anyone who has eaten it made over embers will tell you what is missing, and they are right.","Covered with a film of olive oil in a sealed container, mechouia keeps 4 days in the fridge and genuinely improves for the first two as the smoke and garlic spread through. Add the tuna, egg and olives only when serving, since they do not keep as well as the vegetable base. It can be frozen for 2 months without the toppings, though the texture loosens slightly on thawing — stir in a little fresh olive oil to bring it back.",[421,422,423,424],"Charring directly over a flame rather than roasting in oil, so the salad tastes of smoke instead of tasting stewed.","Chopped by hand to the texture Tunisians actually serve — a food processor turns it into dip and loses the whole character.","Drains the vegetables properly before dressing, which is why this version does not sit in a pool of pink water.","Better on day two, so it is a genuine make-ahead starter rather than something rushed before guests arrive.",[426,427,428,429],"Gas burner, charcoal grill or oven grill","Tongs","Large bowl with a lid or plate for steaming","Sharp knife and a big board",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},15,11,4,430,9,210,[438],"Flatbread or baguette, brik, olives and a bowl of harissa as part of a kemia spread before the main course.",[440,443,446],{"name":441,"description":442},"Mechouia with harissa","A teaspoon of harissa worked into the dressing for households that want the heat without adding fresh chillies to the grill.",{"name":444,"description":445},"Sandwich mechouia","Chopped finer and drained harder so it can be spread inside a baguette or fricassé without soaking the bread.",{"name":447,"description":448},"Mechouia bil karnoun","Made with grilled artichoke hearts folded through the peppers, served in spring when artichokes are cheap in Tunisian markets.",[450,456,460,463,467,472,477,481,484,488,492,498,501,505],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},6,"bell-pepper","green peppers","piece","For the grill",{"qty":457,"ref":458,"name":459,"unit":454,"group":455,"optional":8},2,"green-chili","hot green chillies",{"qty":433,"ref":461,"name":462,"unit":454,"group":455},"tomato","ripe tomatoes",{"qty":464,"ref":465,"name":466,"unit":454,"group":455},1,"onion","onion, unpeeled, halved",{"qty":468,"ref":469,"name":470,"unit":471,"group":455},5,"garlic","garlic, unpeeled","clove",{"qty":468,"ref":473,"name":474,"unit":475,"group":476},"olive-oil","extra virgin olive oil","tbsp","For the dressing",{"qty":464,"ref":478,"name":479,"unit":480,"group":476},"caraway","caraway seeds, freshly ground","tsp",{"qty":464,"ref":482,"name":483,"unit":480,"group":476},"coriander-seed","coriander seeds, freshly ground",{"qty":485,"ref":486,"name":487,"unit":454,"group":476},0.5,"lemon","lemon, juiced",{"qty":489,"name":490,"unit":491,"group":476},null,"salt","to taste",{"qty":493,"ref":494,"name":495,"unit":496,"group":497},120,"tuna","canned tuna in oil, drained","g","To top",{"qty":457,"ref":499,"name":500,"unit":454,"group":497},"eggs","eggs, hard-boiled and quartered",{"qty":502,"ref":503,"name":504,"unit":496,"group":497},60,"olives","black olives",{"qty":464,"ref":506,"name":507,"unit":475,"group":497,"optional":8},"capers","capers, rinsed",[509,513,516,521,524,527,530],{"tip":510,"text":511,"title":512},"The garlic cloves are done first, in about 6 minutes, when the papery skin browns and the clove feels soft through it.","Set the peppers, chillies, onion halves and unpeeled garlic directly over a live flame or under a very hot grill. Turn them with tongs every 3–4 minutes for about 15 minutes, until the skins are blistered and black across most of the surface and the flesh has slumped inwards.","Char the vegetables",{"text":514,"title":515},"Add the tomatoes to the flame for the last 6–8 minutes only, turning until the skins split and lift away and the flesh starts to sag. They collapse far faster than the peppers, so giving them the full time turns them to pulp.","Char the tomatoes separately",{"tip":517,"text":518,"title":519,"timerSeconds":520},"Work over a colander so the juices drain away instead of collecting under the vegetables.","Pile everything into a bowl, cover tightly with a plate, and leave 15 minutes. Then peel the peppers and tomatoes with your fingers, pulling the skin away in strips, squeeze the garlic out of its skins, and pull off the onion's charred outer layers.","Steam and peel",900,{"text":522,"title":523},"Tear the peppers open and scrape out the seeds and pale ribs, and squeeze the watery seed pockets out of the tomatoes. Leave the flesh in a colander for 10 minutes, pressing lightly, until it stops dripping.","Seed and drain",{"text":525,"title":526},"Pile the peppers, tomatoes, onion, chillies and garlic on a board and chop with a heavy knife, sweeping the pile back together and chopping again, until the pieces are the size of small peas. Stop while the mixture still looks like chopped vegetables rather than paste.","Chop by hand",{"text":528,"title":529},"Scrape into a bowl and fold through the olive oil, ground caraway and coriander, lemon juice and a good pinch of salt. Taste — it should be smoky, faintly bitter from the green peppers and clearly sour. Let it sit 20 minutes before serving.","Dress and rest",{"text":531,"title":532},"Spread the salad flat on a wide plate rather than mounding it in a bowl, and arrange the tuna, egg quarters, olives and capers over the surface. Pour a last spoonful of olive oil across the top just before it goes to the table.","Plate it","SLA-ta mesh-WEE-ya",[535,539,543],{"note":536,"swap":537,"original":538},"Both blister the skins well. Turn the vegetables every few minutes and expect a little less smoke than a live flame gives.","Oven grill on its highest setting, or a dry cast-iron pan","Charcoal or open gas flame",{"note":540,"swap":541,"original":542},"Sweeter and prettier, but less true to the Tunisian version, which relies on the slight bitterness of green peppers to balance the oil.","Half green, half red peppers","Green peppers",{"note":544,"swap":545,"original":546},"The salad is complete on its own — the toppings turn a dip into a starter course, and leaving them off makes it vegan.","Nothing at all, or a spoonful of capers and preserved lemon","Tuna and egg topping","salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","Slata Mechouia","سلاطة مشوية","tunisia","Cap Bon",25,"easy",[556,557],"side","appetizer",[559,560,561,562],"pescatarian","gluten-free","dairy-free","nut-free",[452,461,469,473,494],[565,568,570,572],{"alt":566,"src":567},"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":566,"src":569},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-1x1.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-4x3.jpg",[575,576,577,578,478,579],"slata mechouia","grilled pepper salad","tunisian salad","kemia","smoky","2026-08-20","dishroute-kitchen","Peppers, tomatoes, onion and garlic charred black over a flame, peeled, then chopped by hand with olive oil, caraway and lemon. Topped with tuna, egg and olives as a starter.",{"en":584},"\u002Frecipe\u002Fsalade-mechouia",{"items":586,"total":594,"page":464,"limit":712,"hasMore":853},[587,618,651,679,706,738,762,772,799,828],{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":551,"region":592,"baseServings":433,"prepMinutes":593,"cookMinutes":594,"difficulty":595,"course":596,"diet":598,"mainIngredients":599,"images":601,"keywords":611,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","Brik à l'Oeuf","بريك بالبيض","Tunis",20,10,"medium",[557,597],"street-food",[559,561],[494,499,506,600,465],"parsley",[602,605,607,609],{"alt":603,"src":604},"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":603,"src":606},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-1x1.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-4x3.jpg",[612,613,614,615,616,617],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":551,"region":623,"baseServings":451,"prepMinutes":624,"cookMinutes":625,"difficulty":595,"course":626,"diet":628,"mainIngredients":629,"images":635,"keywords":645,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","Couscous bil Hout","كسكسي بالحوت","Sfax and the Sahel",35,80,[627],"main",[559,561],[630,631,632,633,634],"white-fish","couscous","chickpeas","quince","harissa",[636,639,641,643],{"alt":637,"src":638},"Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers","\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-1x1.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-4x3.jpg",[631,646,647,648,649,650],"fish couscous","tunisian couscous","harissa broth","couscoussier","maghreb",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":551,"region":592,"baseServings":451,"prepMinutes":624,"cookMinutes":593,"restMinutes":656,"difficulty":595,"course":657,"diet":659,"mainIngredients":660,"images":663,"keywords":673,"publishedAt":580,"updatedAt":580,"authorSlug":581},"fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","Fricassé","فريكاسي",100,[597,658],"snack",[559,561],[661,494,662,499,503,634],"flour","potato",[664,667,669,671],{"alt":665,"src":666},"Split fried Tunisian fricassé roll packed with tuna, crushed potato, egg slices, black olives and red harissa","\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-1x1.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-4x3.jpg",[674,675,676,677,678,634],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":551,"region":592,"baseServings":433,"prepMinutes":431,"cookMinutes":684,"restMinutes":685,"difficulty":554,"course":686,"diet":689,"mainIngredients":690,"images":692,"keywords":702,"publishedAt":580,"updatedAt":580,"authorSlug":581},"lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","Lablabi","لبلابي",85,480,[687,688],"soup","breakfast",[559,561],[632,469,691,499,473,494],"cumin",[693,696,698,700],{"alt":694,"src":695},"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":694,"src":697},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-1x1.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-4x3.jpg",[680,703,704,705,634,691],"chickpea soup","tunisian breakfast","stale bread soup",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":551,"region":711,"baseServings":712,"prepMinutes":713,"cookMinutes":553,"restMinutes":714,"difficulty":595,"course":715,"diet":717,"mainIngredients":719,"images":723,"keywords":733,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","Makroudh","مقروض","Kairouan",24,40,30,[716,658],"dessert",[718,561,562],"vegetarian",[720,721,722,473],"semolina","dates","honey",[724,727,729,731],{"alt":725,"src":726},"Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside","\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-1x1.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-4x3.jpg",[734,735,720,736,722,737],"makroudh","date pastry","kairouan","tunisian sweets",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"countrySlug":551,"region":592,"baseServings":433,"prepMinutes":431,"cookMinutes":553,"difficulty":554,"course":743,"diet":744,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":580,"updatedAt":580,"authorSlug":581},"ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","Ojja Merguez","عجة مرقاز",[627,688],[561],[746,499,461,634,452],"merguez",[748,751,753,755],{"alt":749,"src":750},"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":749,"src":752},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-4x3.jpg",[739,746,758,759,760,761],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka",{"slug":547,"title":548,"shortTitle":549,"nativeName":550,"countrySlug":551,"region":552,"baseServings":451,"prepMinutes":553,"cookMinutes":553,"restMinutes":431,"difficulty":554,"course":763,"diet":764,"mainIngredients":765,"images":766,"keywords":771,"publishedAt":580,"updatedAt":580,"authorSlug":581},[556,557],[559,560,561,562],[452,461,469,473,494],[767,768,769,770],{"alt":566,"src":567},{"alt":566,"src":569},{"alt":566,"src":571},{"alt":566,"src":573},[575,576,577,578,478,579],{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"countrySlug":551,"region":592,"baseServings":451,"prepMinutes":593,"cookMinutes":502,"restMinutes":594,"difficulty":595,"course":777,"diet":778,"mainIngredients":779,"images":782,"keywords":792,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-tajine","Tajine Malsouka (Tunisian Baked Egg and Cheese Casserole)","Tajine Malsouka","طاجين 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