[{"data":1,"prerenderedAt":894},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:saleeg:en":392,"recipe:country:saudi-arabia":609},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":524,"pronunciation":556,"substitutions":557,"slug":570,"title":571,"shortTitle":572,"nativeName":573,"romanized":574,"countrySlug":575,"region":576,"baseServings":467,"prepMinutes":577,"cookMinutes":578,"difficulty":579,"course":580,"diet":582,"mainIngredients":586,"images":587,"keywords":597,"publishedAt":604,"updatedAt":604,"authorSlug":605,"summary":606,"localeSlug":570,"alternates":607},[394,397,400,403,406],{"answer":395,"question":396},"A short or medium grain that releases starch, such as Egyptian rice, Calrose, or Italian risotto rice like arborio. Long-grain basmati is the wrong choice here: it is bred to stay separate and dry, so it will never break down into the creamy texture the dish is defined by. If basmati is all you have, expect a soupy rice rather than true saleeg.","What kind of rice should I use for saleeg?",{"answer":398,"question":399},"Almost always because the milk went in cold, or the pot was boiling hard when it did. Warm the milk first, add it in two or three additions, and keep the pan at a lazy simmer where bubbles break slowly at the surface. Acidic additions are the other culprit, which is why the tomato daqoos is always served on the side rather than stirred through.","Why did my milk curdle in the rice?",{"answer":401,"question":402},"They are near opposites. Kabsa uses long-grain basmati cooked in a spiced tomato-and-meat broth so the grains stay dry, loose and separate, and it leans on loomi, black lime and a heavy spice mix. Saleeg uses short rice cooked in broth and milk until it is soft and creamy, and its seasoning is deliberately mild — cardamom, mastic, ghee and little else.","How is saleeg different from kabsa?",{"answer":404,"question":405},"The broth and the chicken can be done a day ahead and refrigerated separately, which actually improves the broth. The rice stage is best cooked within an hour or two of serving because it stiffens as it cools. If you must reheat it, loosen it in a pan with extra warm milk and stir it back to a thick porridge before it goes to the table.","Can I make saleeg ahead of time?",{"answer":407,"question":408},"Daqoos is the hot tomato sauce served alongside most Saudi rice dishes — grated tomato cooked down with garlic, chilli and cumin until it thickens. You do not strictly have to make it, but saleeg is intentionally mild and the sauce is what provides acidity and heat. Without it many people find the bowl monotonous after a few spoonfuls.","What is daqoos and do I have to make it?",[410,411,412,413,414,415],"Use a short or medium grain — Egyptian rice, Calrose or even risotto rice. Basmati simply refuses to break down and give up its starch.","Rinse the rice only two or three times, not until the water runs clear. You want to lose the dust but keep the surface starch that makes it creamy.","Warm the milk before it goes in. Cold milk hitting hot rice drops the temperature hard and is the most common cause of a grainy, split pot.","Stir often in the last ten minutes and press some of the grains against the side of the pot with the back of the spoon — that mashing is what gives saleeg its body.","Saleeg thickens dramatically as it stands, so pull it off the heat while it still moves like thick porridge and slumps when you tilt the pot.","Do not salt the rice heavily. The seasoning comes from the broth, the ghee and the daqoos, and an over-salted saleeg loses its milky character.","🍚","Saleeg is the soft, milky rice dish of the Hejaz, and it is the opposite of every other rice dish in the Gulf. Where kabsa and mandi want separate, dry, individually defined grains, saleeg wants the grains broken down: short rice cooked first in spiced chicken broth, then loosened with hot milk and worked against the side of the pot until it turns creamy and just about pourable. The flavour is deliberately gentle — sweet milk, cardamom, mastic if you have it, the clean savoury depth of long-simmered chicken — and it is woken up at the table by a spoonful of ghee melting on top and a fiery tomato daqoos on the side. It eats like the most comforting thing you have ever put in a bowl, which is exactly its job.","Saleeg belongs to the Hejaz, the western strip of Saudi Arabia that holds Mecca, Medina, Jeddah and Taif, and it is most often attributed to Taif, the cool mountain town above Mecca where families have long escaped the summer heat. It carries a very different accent from the rice cooking of the Najd interior. The Hejaz spent centuries as the arrival point for pilgrims and traders from Egypt, the Levant, Turkey, Persia, India and East Africa, and its kitchen absorbed all of them; saleeg, with its milk, its mastic and its quiet restraint, sits closer to that cosmopolitan, dairy-friendly cooking than to the pure meat-and-rice logic of the desert.\n\nIt is celebration food more than everyday food. Saleeg turns up at weddings and large family gatherings, at Ramadan tables, and at the kind of Friday lunch where a whole chicken or a joint of lamb is set on top of a wide communal platter and everyone eats from the same tray with their right hand. In Hejazi restaurants it is often the Thursday or Friday special, ladled out in enormous quantities and finished with browned chicken pulled off a grill. Because it is soft and mild, it is also the food given to people who need feeding gently — new mothers, the sick, small children — the same role rice porridge plays across most of Asia.\n\nComparisons to risotto get made constantly, and they are useful up to a point: both rely on a starchy short grain releasing its starch into liquid, and both are stirred rather than left alone. But saleeg is not built in ladle-by-ladle stages, is not enriched with cheese or wine, and is not meant to stay al dente. The grain should surrender completely. If your saleeg still has bite, it is undercooked, not restrained — and Hejazi cooks will tell you so.","Saleeg keeps 3 days refrigerated but sets into a solid block once cold — this is normal. Reheat it in a saucepan over low heat with a good splash of milk or broth, breaking it up with a spoon until it loosens back to a thick, spoonable porridge; a microwave dries the edges and leaves the middle stiff. Keep the chicken separate and reheat it covered so it does not dry out. Freezing works but costs you texture: thawed saleeg turns slightly grainy and needs extra milk and a vigorous stir to come back. The daqoos keeps a week in a jar and improves after a day.",[421,422,423,424],"Builds the broth and the rice in the same pot, so the chicken flavour ends up inside the grains rather than sitting on top.","Adds the milk hot and in stages, which is what keeps it silky instead of curdled or gluey.","Includes the tomato daqoos, because the mild rice genuinely needs the heat and acid next to it.","Tells you exactly what texture to stop at, the one thing that separates real saleeg from wet rice.",[426,427,428,429],"Large heavy pot or Dutch oven","Wooden spoon","Small saucepan for the daqoos","Oven tray or grill pan",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},27,88,3,12,720,46,780,[439],"Tomato daqoos, a plate of sliced cucumber and mint, and small glasses of unsweetened gahwa afterwards.",[441,444,447],{"name":442,"description":443},"Saleeg bil laham","The same rice finished under a slow-cooked lamb shoulder or a few lamb shanks instead of chicken, with the lamb broth doing the first stage of the cooking.",{"name":445,"description":446},"Grilled-top saleeg","The restaurant style: the poached chicken is rubbed with pepper and ghee and blackened over charcoal or under a hot grill, so smoke and char cut through the milky rice.",{"name":448,"description":449},"Saleeg with mushroom broth","A meat-free version built on a strong mushroom and onion stock with the same cardamom, mastic and milk, finished with fried onions instead of chicken.",[451,457,462,466,470,473,477,481,484,486,492,497,500,504,508,512,515,518,521],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.4,"chicken","whole chicken, or bone-in thighs and drumsticks","kg","For the broth",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"onion","onion, halved","piece",{"qty":463,"ref":464,"name":465,"unit":461,"group":456},6,"cardamom","green cardamom pods, lightly crushed",{"qty":467,"ref":468,"name":469,"unit":461,"group":456},4,"cloves","whole cloves",{"qty":458,"ref":471,"name":472,"unit":461,"group":456},"cinnamon","cinnamon stick",{"qty":474,"ref":475,"name":476,"unit":461,"group":456},2,"bay-leaf","bay leaves",{"qty":458,"ref":478,"name":479,"unit":480,"group":456},"black-pepper","black peppercorns","tsp",{"qty":474,"name":482,"unit":483,"group":456},"water","l",{"qty":474,"name":485,"unit":480,"group":456},"fine salt",{"qty":487,"ref":488,"name":489,"unit":490,"group":491},400,"short-grain-rice","short-grain rice (Egyptian, Calrose or arborio)","g","For the rice",{"qty":493,"ref":494,"name":495,"unit":496,"group":491},750,"milk","whole milk, warmed","ml",{"qty":474,"name":498,"note":499,"unit":461,"group":491,"optional":8},"mastic tears, crushed with a pinch of sugar","miskah — sold at Middle Eastern grocers",{"qty":467,"ref":501,"name":501,"unit":502,"group":503},"ghee","tbsp","To finish",{"qty":467,"ref":505,"name":506,"unit":461,"group":507},"tomato","ripe tomatoes, coarsely grated","For the daqoos",{"qty":433,"ref":509,"name":510,"unit":511,"group":507},"garlic","garlic, crushed","clove",{"qty":458,"ref":513,"name":514,"unit":502,"group":507},"tomato-paste","tomato paste",{"qty":458,"ref":516,"name":517,"unit":461,"group":507},"green-chili","green chilli, finely chopped",{"qty":458,"ref":519,"name":520,"unit":480,"group":507},"cumin","ground cumin",{"qty":474,"ref":522,"name":523,"unit":502,"group":507},"olive-oil","olive oil",[525,530,533,537,541,545,549,553],{"tip":526,"text":527,"title":528,"timerSeconds":529},"Skim properly. Anything you leave floating now ends up as a muddy film on your finished rice.","Put the chicken in a large pot with the onion, cardamom, cloves, cinnamon, bay leaves, peppercorns, salt and 2 litres of water. Bring to a boil, skim off the grey foam that rises in the first few minutes, then drop to a bare simmer and cook covered for 45 minutes, until a leg pulls away easily from the body.","Simmer the chicken",2700,{"text":531,"title":532},"Move the chicken to a tray and strain the broth through a sieve, discarding the whole spices. Measure out 1.2 litres of hot broth for the rice and keep the rest to loosen the pot later — you will almost certainly want it.","Lift out the chicken and strain",{"text":534,"title":535,"timerSeconds":536},"Rinse {qty:short-grain-rice} of rice two or three times in cool water, drain, and tip it into the rinsed-out pot with the measured hot broth and the crushed mastic. Bring to a simmer and cook uncovered for about 15 minutes, stirring every few minutes, until most of the broth is absorbed and the grains have swollen.","Start the rice in broth",900,{"tip":538,"text":539,"title":540},"If the surface ever looks like it is boiling hard, pull the pot half off the burner — a rolling boil is what splits the milk.","Pour in half the warmed milk and stir. Keep the pan at a slow simmer where bubbles rise lazily, and as the rice drinks it up add the rest of the milk in two more additions, stirring often so nothing catches on the base.","Add the milk in stages",{"text":542,"title":543,"timerSeconds":544},"Cook for a further 20 minutes, pressing some of the grains against the side of the pot with the back of the spoon as you stir. It is ready when the rice has lost all bite, the mixture drops off the spoon in a soft sheet, and a spoon dragged across the base leaves a track that closes slowly.","Work it creamy",1200,{"text":546,"title":547,"timerSeconds":548},"While the rice finishes, rub the drained chicken with 1 tablespoon of the ghee and a heavy grind of black pepper and put it under a hot grill or in a 220°C oven for 10–12 minutes, until the skin blisters and goes deep golden in patches. It should smell toasted, not just hot.","Brown the chicken",660,{"text":550,"title":551,"timerSeconds":552},"Heat the olive oil in a small pan, fry the garlic and green chilli for 30 seconds until fragrant, then add the tomato paste and grated tomatoes with the cumin and a pinch of salt. Simmer 10 minutes until it darkens and thickens enough to hold a line when you draw the spoon through it.","Make the daqoos",600,{"text":554,"title":555},"Spread the saleeg across a wide platter, sit the browned chicken in the middle, and melt the remaining ghee and pour it over the rice so it pools in the dips. Serve straight away with the daqoos in a bowl on the side, and loosen any rice that stiffens with a splash of hot broth.","Serve on one platter","sah-LEEG",[558,562,566],{"note":559,"swap":560,"original":561},"Bone-in pieces make just as good a broth and cook faster. Lamb saleeg is served in the Hejaz too and needs about 30 minutes longer to simmer.","Bone-in thighs and drumsticks, or a small joint of lamb shoulder","Whole chicken",{"note":563,"swap":564,"original":565},"Mastic gives that faintly piney, resinous perfume Hejazi cooks associate with milk dishes. It is worth seeking out at a Middle Eastern grocer, but the dish is still saleeg without it.","Omit it, or add an extra cardamom pod and a small strip of lemon peel","Mastic (miskah)",{"note":567,"swap":568,"original":569},"Restaurant saleeg is often richer than home saleeg. Milk powder is the trick many cooks use to get body without the pot catching.","Half milk, half single cream, or whole milk with 2 tbsp milk powder whisked in","Whole milk","saleeg","Saleeg (Hejazi Creamy Milk Rice with Chicken)","Saleeg","سليق","salīq","saudi-arabia","Hejaz — Taif, Mecca and Jeddah",20,80,"easy",[581],"main",[583,584,585],"gluten-free","nut-free","halal-friendly",[488,453,494,501],[588,591,593,595],{"alt":589,"src":590},"Wide platter of creamy Saudi saleeg rice topped with browned whole chicken and melted ghee, tomato daqoos alongside","\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-1x1.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-4x3.jpg",[570,598,599,600,601,602,603],"saudi rice","hejazi food","milk rice","chicken and rice","taif","daqoos","2026-08-21","dishroute-kitchen","Short-grain rice simmered in cardamom chicken broth and then in milk until it collapses into a soft, porridge-thick bed, topped with browned chicken, hot ghee and a sharp tomato daqoos.",{"en":608},"\u002Frecipe\u002Fsaleeg",{"items":610,"total":649,"page":458,"limit":892,"hasMore":893},[611,641,672,702,712,744,775,804,835,862],{"slug":612,"title":613,"shortTitle":614,"nativeName":615,"countrySlug":575,"region":616,"baseServings":463,"prepMinutes":577,"cookMinutes":617,"difficulty":618,"course":619,"diet":620,"mainIngredients":621,"images":624,"keywords":634,"publishedAt":604,"updatedAt":604,"authorSlug":605},"jareesh","Jareesh (Crushed Wheat and Lamb Porridge)","Jareesh","جريش","Najd (central Saudi Arabia)",110,"medium",[581],[585],[622,623,459,501],"lamb","buttermilk",[625,628,630,632],{"alt":626,"src":627},"Wide bowl of Saudi jareesh — creamy pale crushed-wheat porridge with shredded lamb, topped with deep brown fried onions in melted ghee","\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-1x1.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-4x3.jpg",[612,635,636,637,638,639,640],"saudi arabia","crushed wheat","lamb porridge","najdi","laban","ramadan food",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"countrySlug":575,"region":646,"baseServings":463,"prepMinutes":647,"cookMinutes":648,"restMinutes":649,"difficulty":618,"course":650,"diet":651,"mainIngredients":653,"images":655,"keywords":665,"publishedAt":604,"updatedAt":604,"authorSlug":605},"saudi-kabsa","Kabsa (Saudi Spiced Rice with Chicken)","Kabsa","كبسة","Nationwide, with a Najdi core",25,75,10,[581],[585,652,583],"dairy-free",[453,654,505,464],"basmati-rice",[656,659,661,663],{"alt":657,"src":658},"Wide platter of Saudi kabsa — golden spiced basmati rice topped with browned chicken pieces, raisins and toasted almonds, with a bowl of red daqoos sauce beside it","\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-1x1.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-4x3.jpg",[666,635,667,601,668,669,670,671],"kabsa","spiced rice","dried lime","loomi","gulf cuisine","one pot",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"countrySlug":575,"region":677,"baseServings":463,"prepMinutes":678,"cookMinutes":679,"restMinutes":680,"difficulty":681,"course":682,"diet":683,"mainIngredients":684,"images":685,"keywords":695,"publishedAt":604,"updatedAt":604,"authorSlug":605},"saudi-mandi","Mandi (Pit-Smoked Lamb and Rice)","Mandi","مندي","Southern Saudi Arabia and the Hejaz",30,200,15,"hard",[581],[585,652,583],[622,654,464,501],[686,689,691,693],{"alt":687,"src":688},"Platter of Saudi mandi — pale saffron-marbled basmati rice topped with falling-apart smoked lamb shoulder, slivered almonds and raisins","\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-1x1.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-4x3.jpg",[696,635,697,698,699,700,701],"mandi","smoked lamb","lamb and rice","yemeni","charcoal smoking","one pot feast",{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"romanized":574,"countrySlug":575,"region":576,"baseServings":467,"prepMinutes":577,"cookMinutes":578,"difficulty":579,"course":703,"diet":704,"mainIngredients":705,"images":706,"keywords":711,"publishedAt":604,"updatedAt":604,"authorSlug":605},[581],[583,584,585],[488,453,494,501],[707,708,709,710],{"alt":589,"src":590},{"alt":589,"src":592},{"alt":589,"src":594},{"alt":589,"src":596},[570,598,599,600,601,602,603],{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"countrySlug":575,"region":717,"baseServings":463,"prepMinutes":718,"cookMinutes":680,"restMinutes":718,"difficulty":579,"course":719,"diet":721,"mainIngredients":724,"images":727,"keywords":737,"publishedAt":604,"updatedAt":604,"authorSlug":605},"saudi-gahwa","Saudi Gahwa (Cardamom Coffee)","Saudi Gahwa","قهوة عربية","Nationwide",5,[720],"drink",[722,723,583,652,585],"vegan","vegetarian",[464,725,468,726],"saffron","dates",[728,731,733,735],{"alt":729,"src":730},"A brass dallah pouring pale gold Saudi gahwa into a small handleless cup beside a plate of dates","\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-1x1.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-4x3.jpg",[738,739,740,741,742,743],"gahwa","arabic coffee","saudi coffee","cardamom coffee","dallah","saffron coffee",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":575,"region":749,"baseServings":463,"prepMinutes":577,"cookMinutes":647,"restMinutes":750,"difficulty":579,"course":751,"diet":754,"mainIngredients":755,"images":758,"keywords":768,"publishedAt":604,"updatedAt":604,"authorSlug":605},"saudi-luqaimat","Saudi Luqaimat (Syrup-Soaked Dough Balls)","Saudi Luqaimat","لقيمات","Nationwide, especially in Ramadan",90,[752,753],"dessert","snack",[723],[756,757,464,725],"flour","yeast",[759,762,764,766],{"alt":760,"src":761},"A plate of golden luqaimat dough balls glazed in dark syrup and scattered with sesame seeds and pistachios","\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-1x1.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-4x3.jpg",[769,770,771,772,773,774],"luqaimat","saudi dessert","ramadan sweets","fried dough balls","date syrup","gulf dessert",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":575,"region":780,"baseServings":467,"prepMinutes":649,"cookMinutes":718,"difficulty":579,"course":781,"diet":783,"mainIngredients":784,"images":789,"keywords":799,"publishedAt":604,"updatedAt":604,"authorSlug":605},"masoub","Saudi Masoub (Banana and Bread Pudding)","Saudi Masoub","معصوب","Hejaz — Jeddah and Mecca",[782,752],"breakfast",[723],[785,786,787,788],"banana","pita-bread","heavy-cream","honey",[790,793,795,797],{"alt":791,"src":792},"A bowl of Saudi masoub, mashed banana and bread topped with cream, honey drizzle and crushed pistachios","\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero.jpg",{"alt":791,"src":794},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-16x9.jpg",{"alt":791,"src":796},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-1x1.jpg",{"alt":791,"src":798},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-4x3.jpg",[776,800,801,599,802,803],"saudi breakfast","banana bread pudding","jeddah","ramadan dessert",{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"romanized":809,"countrySlug":575,"region":780,"baseServings":467,"prepMinutes":810,"cookMinutes":678,"restMinutes":811,"difficulty":618,"course":812,"diet":814,"mainIngredients":815,"images":819,"keywords":829,"publishedAt":604,"updatedAt":604,"authorSlug":605},"saudi-mutabbaq","Saudi Mutabbaq (Folded Meat-Stuffed Pancake)","Saudi Mutabbaq","مطبق","muṭabbaq",40,120,[813],"street-food",[652,584,585],[756,816,817,818],"ground-beef","leek","eggs",[820,823,825,827],{"alt":821,"src":822},"Square of Saudi mutabbaq cut open to show spiced minced beef, leek and set egg inside a crisp blistered pastry","\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero.jpg",{"alt":821,"src":824},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-16x9.jpg",{"alt":821,"src":826},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-1x1.jpg",{"alt":821,"src":828},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-4x3.jpg",[830,831,832,833,640,802,834],"mutabbaq","murtabak","saudi street food","stuffed pancake","minced beef pastry",{"slug":836,"title":837,"shortTitle":838,"nativeName":839,"countrySlug":575,"region":840,"baseServings":467,"prepMinutes":647,"cookMinutes":678,"restMinutes":750,"difficulty":618,"course":841,"diet":843,"mainIngredients":844,"images":846,"keywords":856,"publishedAt":604,"updatedAt":604,"authorSlug":605},"tamees","Saudi Tamees (Tandoor Flatbread)","Saudi Tamees","تميس","Riyadh and Jeddah bakeries",[842],"bread",[723,585],[756,757,494,845],"sesame-seeds",[847,850,852,854],{"alt":848,"src":849},"A wide round of Saudi tamees flatbread with deep finger grooves, blistered golden top and sesame seeds","\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero.jpg",{"alt":848,"src":851},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-16x9.jpg",{"alt":848,"src":853},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-1x1.jpg",{"alt":848,"src":855},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-4x3.jpg",[836,857,858,859,860,861],"saudi bread","tandoor flatbread","afghan naan","breakfast bread","flatbread recipe",{"slug":863,"title":864,"shortTitle":865,"nativeName":866,"romanized":867,"countrySlug":575,"baseServings":467,"prepMinutes":680,"cookMinutes":868,"difficulty":579,"course":869,"diet":871,"mainIngredients":872,"images":874,"keywords":884,"publishedAt":604,"updatedAt":604,"authorSlug":605},"shorbat-freekeh","Shorbat Freekeh (Saudi Smoked Green Wheat Soup)","Shorbat Freekeh","شوربة فريكة","shorbat farīkah",55,[870],"soup",[652,584,585],[622,505,459,519,873],"stock",[875,878,880,882],{"alt":876,"src":877},"Bowl of thick Saudi freekeh soup with lamb, green wheat grains and parsley, lemon wedge and dates alongside","\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero.jpg",{"alt":876,"src":879},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-16x9.jpg",{"alt":876,"src":881},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-1x1.jpg",{"alt":876,"src":883},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-4x3.jpg",[885,886,887,888,889,890,891],"shorbat freekeh","freekeh soup","green wheat","ramadan soup","saudi soup","iftar","lamb soup",24,false,1788563784759]