[{"data":1,"prerenderedAt":852},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:samoon:en":392,"recipe:country:iraq":564},[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":479,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":527,"countrySlug":528,"region":529,"baseServings":436,"prepMinutes":530,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":534,"diet":536,"mainIngredients":541,"images":542,"keywords":552,"publishedAt":559,"updatedAt":559,"authorSlug":560,"summary":561,"localeSlug":524,"alternates":562},[394,397,400,403,406],{"answer":395,"question":396},"Either not enough oven heat or no steam at the start. The loaves need a fully preheated stone and the highest temperature your oven offers, plus a burst of steam for the first few minutes so the surface stays flexible while the bread expands, then dry heat afterwards to set and colour the crust. Also make sure you cool the bread on a wire rack, since steam trapped underneath will soften a crust that came out perfect.","Why is my samoon crust soft instead of crisp?",{"answer":398,"question":399},"Yes. Turn a heavy baking tray upside down, or use a cast-iron pan, and preheat it in the oven at maximum heat for at least 45 minutes before the bread goes on. The point is thermal mass — a surface that dumps a lot of heat into the base of the loaf instantly. A thin, cold baking sheet gives pale bottoms and much less rise, though the bread is still edible.","Can I make samoon without a baking stone?",{"answer":401,"question":402},"Flatten each piece of risen dough gently into an oval, fold the two long sides in to meet in the middle and seal the seam, then roll the ends between your palms to draw them into points. Set the loaves seam side down and let them prove; they spread as they rise, which turns the shape from a narrow spindle into the wide diamond you want. Do not aim for symmetry — bakery samoon is not uniform either.","How do I get the diamond shape right?",{"answer":404,"question":405},"Because it is meant to be. High hydration is what creates the open, hole-filled crumb that lets samoon be split and stuffed without collapsing. Resist adding flour; instead wet your hands and use a dough scraper, and give the dough a couple of stretch-and-fold turns during the rise to build strength. It becomes noticeably easier to handle after the first hour.","Why is the dough so sticky?",{"answer":407,"question":408},"Samoon is a bakery loaf: shaped into diamonds, baked on a stone floor, thick enough to split open and fill. Khubz tannour is a thin flatbread slapped onto the inner wall of a clay tannour oven and peeled off after a minute or two, blistered and pliable, used for scooping rather than stuffing. Both are everyday Iraqi breads, but they belong to different traditions and are not interchangeable.","What is the difference between samoon and khubz tannour?",[410,411,412,413,414,415],"Give the stone or heavy tray a full 45 minutes at maximum heat. A stone that is merely hot rather than saturated with heat will not give the bread its initial spring.","Work with wet hands rather than adding flour when shaping. Extra flour tightens the dough and closes up the crumb you are trying to create.","Do not knock the air out during shaping. Handle the risen dough gently and fold rather than press, so the large bubbles survive into the oven.","Throw a cup of boiling water into a hot tray on the oven floor the moment the bread goes in, and do not open the door for the first six minutes.","Bake until the crust is properly coloured, not pale. Underbaked samoon looks fine and then goes tough and leathery within an hour.","Cool the loaves on a rack, never on a flat surface, or the trapped steam softens the bottom crust into something gummy.","🥖","Samoon is the bread of Iraqi bakeries — a lean dough of flour, water, yeast and a little oil, shaped into a four-pointed diamond, and baked at high heat directly on a hot stone so it rises fast and sets with a thin, crackling crust. Inside it is soft, slightly chewy and full of irregular holes, which is precisely what makes it work as a sandwich bread: split down one side, it takes a filling of kebab, falafel or fried aubergine without going soggy. It has no enriching butter or milk and no sugar beyond a pinch to start the yeast, so it tastes of wheat and salt and very little else. That plainness is the job.","Samoon is what Baghdad eats. It comes out of neighbourhood bakeries in continuous batches through the day, stacked warm in the window and bought by the armful, and it sits on almost every table alongside whatever else is being served. The distinctive shape — a flattish diamond drawn out into points at both ends — is not decorative in origin: the tapered ends bake faster and go crisp, the thicker middle stays soft, and the shape allows a lot of loaves to sit close together in the mouth of a very hot oven.\n\nThe traditional oven is a stone-floored gas or wood-fired chamber running well above what a domestic oven can manage, which is why bakery samoon has a blistered, freckled crust and a home version usually does not. The workaround is straightforward and worth doing properly: get a baking stone or a heavy inverted tray as hot as your oven will go for a full 45 minutes, and put steam in the oven for the first few minutes so the surface stays elastic long enough for the bread to expand. Both of those things matter more than anything in the dough itself.\n\nThe name travels — variations of it appear across the Arab world for different breads — and Iraqis will point out that samoon is not the country's only bread. Khubz tannour, slapped onto the inner wall of a clay oven and pulled off in thin blistered sheets, is older and still made everywhere, and it is a different thing entirely. Samoon is the urban, bakery, twentieth-century bread: the one you buy on the way home, tear pieces from before you get there, and use to eat every stew in this collection.","Samoon is at its best the day it is baked and noticeably worse the next, like all lean bread. Keep it in a paper bag or a cloth at room temperature rather than plastic, which softens the crust, and refresh a day-old loaf by spritzing it with water and putting it in a 200°C oven for 4 minutes. Never refrigerate bread — it goes stale several times faster than at room temperature. For longer keeping, freeze the loaves once fully cooled in sealed bags for up to two months and reheat from frozen at 200°C for 8 minutes.",[421,422,423,424],"A properly slack dough at high hydration, which is what produces the open, hole-riddled crumb rather than a tight sandwich loaf.","Steam in the first minutes of baking, the single thing most home bakers skip and the reason their crusts come out dull.","A clear shaping method for the diamond, described as folds rather than as a mystery.","Baked on a preheated stone at maximum heat so the loaves spring instead of slowly drying out.",[426,427,428,429],"Baking stone or heavy inverted tray","Dough scraper","Large mixing bowl","Wire cooling rack",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},4,56,2,1,590,8,290,[439],"Any Iraqi stew, or split and filled with grilled kebab, fried aubergine, pickles and amba as a sandwich.",[441,444,447],{"name":442,"description":443},"Sesame samoon","The shaped loaves brushed with water and pressed into sesame seeds before proving, giving a nuttier, crunchier crust. Common in bakeries that also sell simit-style breads.",{"name":445,"description":446},"Samoon hajji","A larger, flatter round version sold in some Baghdad bakeries, better for tearing and sharing at the table than for stuffing.",{"name":448,"description":449},"Wholemeal samoon","A quarter of the flour swapped for wholemeal, which adds flavour and colour but tightens the crumb — add an extra 20 ml of water to compensate.",[451,457,461,465,468,471,475],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},600,"flour","plain white flour, plus extra for dusting","g","For the dough",{"qty":458,"name":459,"unit":460,"group":456},420,"lukewarm water","ml",{"qty":462,"ref":463,"name":464,"unit":455,"group":456},7,"yeast","instant dried yeast",{"qty":466,"name":467,"unit":455,"group":456},12,"fine salt",{"qty":434,"name":469,"unit":470,"group":456},"sugar","tsp",{"qty":433,"ref":472,"name":473,"unit":474,"group":456},"olive-oil","olive oil or neutral oil","tbsp",{"qty":433,"ref":476,"name":477,"unit":474,"group":478,"optional":8},"sesame-seeds","sesame seeds","To finish",[480,484,488,492,495,498,502,506],{"tip":481,"text":482,"title":483},"Keep the salt and yeast apart in the dry flour until you add water; direct contact slows the yeast down.","Whisk the flour, yeast, salt and sugar together in a large bowl, pour in the lukewarm water and the oil, and mix with a scraper until no dry flour remains. It will be wet, shaggy and unappealing at this stage — that is correct.","Mix the dough",{"text":485,"title":486,"timerSeconds":487},"Cover the bowl and rest for 15 minutes, then with a wet hand reach under one side of the dough, stretch it up and fold it over the top. Turn the bowl a quarter and repeat three more times. Do this fold set three times, 20 minutes apart.","Build strength with folds",1200,{"text":489,"title":490,"timerSeconds":491},"Cover and leave in a warm spot for about 90 minutes, until the dough has roughly doubled, feels airy and jiggles when you shake the bowl, and the surface is domed with visible bubbles underneath.","Let it rise",5400,{"text":493,"title":494},"Scrape the dough onto a lightly floured surface without punching it down and cut it into 8 equal pieces with a scraper. Handle each piece as little as possible so the gas stays inside.","Divide gently",{"text":496,"title":497},"Flatten each piece into a rough oval with wet fingertips, fold the two long sides into the middle and pinch the seam closed, then roll each end between your palms to draw it out into a point. Set them seam side down on floured trays.","Shape the diamonds",{"text":499,"title":500,"timerSeconds":501},"Cover the loaves loosely and prove for 40 minutes while the oven heats to its maximum, at least 250°C, with a baking stone on the middle shelf and an empty metal tray on the floor of the oven. The loaves are ready when a fingertip pressed into the side leaves a dent that springs back only halfway.","Prove and preheat",2400,{"text":503,"title":504,"timerSeconds":505},"Slide three or four loaves onto the hot stone, immediately pour a cup of boiling water into the empty tray below and shut the door fast. Bake for 6 minutes without opening, then vent the oven and bake another 6 to 8 minutes until the crust is deep gold and sounds hollow when tapped underneath.","Bake with steam",840,{"text":507,"title":508,"timerSeconds":509},"Move the loaves straight to a wire rack and let them cool at least 15 minutes before splitting — bread cut hot goes gummy inside. Bake the remaining loaves while the first batch cools.","Cool on a rack",900,"sa-MOON",[512,516,520],{"note":513,"swap":514,"original":515},"Not quite as good at holding heat, but far better than baking on a cold sheet, which gives pale, flat bottoms.","A heavy baking tray or cast-iron pan, inverted and preheated the same way","Baking stone",{"note":517,"swap":518,"original":519},"Or 150 g of active sourdough starter with the water reduced by 75 g and a much longer rise, roughly four hours.","Dried active yeast, doubled in quantity and activated in the warm water first","Instant yeast",{"note":521,"swap":522,"original":523},"Bread flour gives a chewier crumb and holds shape better. Plain flour is closer to what Iraqi bakeries use and makes a softer loaf.","Strong bread flour","Plain white flour","samoon","Samoon (Iraqi Diamond-Shaped Bakery Bread)","Samoon","صمون","iraq","Baghdad",30,15,150,"easy",[535],"bread",[537,538,539,540],"vegan","vegetarian","dairy-free","nut-free",[453,463,472],[543,546,548,550],{"alt":544,"src":545},"Four diamond-shaped Iraqi samoon loaves with golden crackled crusts cooling on a wire rack","\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero.jpg",{"alt":544,"src":547},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-16x9.jpg",{"alt":544,"src":549},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-4x3.jpg",{"alt":544,"src":551},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-1x1.jpg",[524,553,554,555,556,557,558],"iraqi bread","diamond bread","baghdad bakery","flatbread","yeast bread","sandwich bread","2026-08-20","dishroute-kitchen","Baghdad's everyday loaf: a pointed diamond of lean white dough baked hot and fast so the crust crackles and the crumb stays open enough to split and stuff.",{"en":563},"\u002Frecipe\u002Fsamoon",{"items":565,"total":802,"page":434,"limit":850,"hasMore":851},[566,602,636,671,700,732,760,787,797,825],{"slug":567,"title":568,"shortTitle":569,"nativeName":570,"countrySlug":528,"region":571,"baseServings":431,"prepMinutes":572,"cookMinutes":573,"difficulty":533,"course":574,"diet":576,"mainIngredients":578,"images":584,"keywords":594,"publishedAt":559,"updatedAt":559,"authorSlug":560},"iraqi-bamia","Bamia (Iraqi Okra and Lamb Stew)","Bamia","بامية","Nationwide",25,95,[575],"main",[539,577],"gluten-free",[579,580,581,582,583],"okra","lamb","tomato","garlic","lemon",[585,588,590,592],{"alt":586,"src":587},"A pot of Iraqi bamia with whole okra pods and chunks of lamb in a glossy red tomato broth","\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-1x1.jpg",[595,596,597,598,599,600,601],"bamia","okra stew","iraqi lamb stew","dried lime","noomi basra","marag","one pot",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":528,"region":571,"baseServings":607,"prepMinutes":608,"cookMinutes":609,"restMinutes":531,"difficulty":610,"course":611,"diet":612,"mainIngredients":613,"images":619,"keywords":629,"publishedAt":559,"updatedAt":559,"authorSlug":560},"iraqi-dolma","Iraqi Dolma (Mixed Stuffed Vegetables in One Pot)","Iraqi Dolma","دولمة عراقية",6,75,110,"hard",[575],[539,577],[614,580,615,616,617,618],"rice","eggplant","bell-pepper","pomegranate-molasses","tamarind",[620,623,625,627],{"alt":621,"src":622},"A tray of Iraqi dolma turned out as a dome, with stuffed peppers, aubergines, onion cups and vine leaf rolls in red broth","\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-1x1.jpg",[630,631,632,633,634,635,601],"dolma","stuffed vegetables","iraqi","vine leaves","lamb and rice","pomegranate molasses",{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"countrySlug":528,"region":529,"baseServings":607,"prepMinutes":641,"cookMinutes":572,"restMinutes":642,"difficulty":643,"course":644,"diet":647,"mainIngredients":648,"images":653,"keywords":663,"publishedAt":559,"updatedAt":559,"authorSlug":560},"kahi-wa-geymar","Kahi wa Geymar (Iraqi Buttery Pastry with Clotted Cream)","Kahi wa Geymar","كاهي وقيمر",40,60,"medium",[645,646],"breakfast","dessert",[538,540],[453,649,650,651,652],"butter","heavy-cream","cardamom","rose-water",[654,657,659,661],{"alt":655,"src":656},"Golden layered kahi pastry glistening with syrup, topped with a thick slab of pale clotted geymar cream","\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-1x1.jpg",[664,665,666,667,668,669,670],"kahi","geymar","iraqi breakfast","layered pastry","clotted cream","baghdad","cardamom syrup",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":528,"region":571,"baseServings":641,"prepMinutes":676,"cookMinutes":677,"restMinutes":678,"difficulty":643,"course":679,"diet":681,"mainIngredients":682,"images":684,"keywords":694,"publishedAt":559,"updatedAt":559,"authorSlug":560},"kleicha","Kleicha (Iraqi Date and Cardamom Cookies)","Kleicha","كليجة",45,20,50,[646,680],"snack",[538,540],[453,683,651,649],"dates",[685,688,690,692],{"alt":686,"src":687},"A tray of spiral kleicha cookies with dark date filling visible in the swirl, dusted with sesame seeds","\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-1x1.jpg",[672,695,696,651,697,698,699],"iraqi cookies","date cookies","eid baking","date paste","middle eastern sweets",{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"countrySlug":528,"region":705,"baseServings":431,"prepMinutes":642,"cookMinutes":706,"restMinutes":530,"difficulty":610,"course":707,"diet":709,"mainIngredients":710,"images":715,"keywords":725,"publishedAt":559,"updatedAt":559,"authorSlug":560},"iraqi-kubba","Kubba Mosul (Bulgur-Shelled Meat Patty from Northern Iraq)","Kubba Mosul","كبة موصل","Mosul, Nineveh",35,[708,575],"street-food",[539],[711,580,712,713,714],"bulgur","almonds","raisins","onion",[716,719,721,723],{"alt":717,"src":718},"A golden fried bulgur disc cut into wedges, showing spiced lamb filling with almonds and raisins inside","\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-1x1.jpg",[726,727,711,728,729,730,731],"kubba mosul","kibbeh","iraqi street food","stuffed patty","fried","mosul",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":528,"region":737,"baseServings":431,"prepMinutes":530,"cookMinutes":642,"difficulty":643,"course":738,"diet":739,"mainIngredients":741,"images":744,"keywords":754,"publishedAt":559,"updatedAt":559,"authorSlug":560},"iraqi-masgouf","Masgouf (Iraqi Split-Grilled River Carp)","Masgouf","مسكوف","Baghdad and the Tigris",[575],[740,539,577],"pescatarian",[742,618,743,583,714],"carp","turmeric",[745,748,750,752],{"alt":746,"src":747},"A whole carp split flat and grilled, skin blistered and flesh stained gold with turmeric, served on a board with onion and lemon","\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-1x1.jpg",[755,756,757,758,618,669,759],"masgouf","iraqi fish","grilled carp","tigris","whole fish",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":528,"region":571,"baseServings":607,"prepMinutes":530,"cookMinutes":765,"restMinutes":531,"difficulty":610,"course":766,"diet":767,"mainIngredients":768,"images":770,"keywords":780,"publishedAt":559,"updatedAt":559,"authorSlug":560},"quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","Quzi","قوزي",240,[575],[539,577],[580,769,712,713,714],"basmati-rice",[771,774,776,778],{"alt":772,"src":773},"A whole roasted lamb shoulder resting on a platter of spiced rice scattered with almonds, raisins and parsley","\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-1x1.jpg",[761,781,782,783,784,785,786],"ghozi","iraqi lamb","slow roast lamb","spiced rice","wedding food","celebration",{"slug":524,"title":525,"shortTitle":526,"nativeName":527,"countrySlug":528,"region":529,"baseServings":436,"prepMinutes":530,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":788,"diet":789,"mainIngredients":790,"images":791,"keywords":796,"publishedAt":559,"updatedAt":559,"authorSlug":560},[535],[537,538,539,540],[453,463,472],[792,793,794,795],{"alt":544,"src":545},{"alt":544,"src":547},{"alt":544,"src":549},{"alt":544,"src":551},[524,553,554,555,556,557,558],{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":528,"region":571,"baseServings":607,"prepMinutes":802,"cookMinutes":706,"difficulty":533,"course":803,"diet":805,"mainIngredients":806,"images":809,"keywords":819,"publishedAt":559,"updatedAt":559,"authorSlug":560},"shorbat-adas","Shorbat Adas (Iraqi Red Lentil Soup)","Shorbat Adas","شوربة عدس",10,[804],"soup",[538,577,540],[807,714,808,743,583],"lentils","cumin",[810,813,815,817],{"alt":811,"src":812},"A bowl of smooth golden red lentil soup with parsley and a lemon wedge beside warm flatbread","\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero.jpg",{"alt":811,"src":814},"\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero-16x9.jpg",{"alt":811,"src":816},"\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero-4x3.jpg",{"alt":811,"src":818},"\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero-1x1.jpg",[820,821,822,823,824,538,807],"shorbat adas","red lentil soup","iraqi soup","ramadan","iftar",{"slug":826,"title":827,"shortTitle":828,"nativeName":829,"countrySlug":528,"region":529,"baseServings":607,"prepMinutes":676,"cookMinutes":642,"restMinutes":802,"difficulty":643,"course":830,"diet":831,"mainIngredients":832,"images":834,"keywords":844,"publishedAt":559,"updatedAt":559,"authorSlug":560},"tepsi-baytinijan","Tepsi Baytinijan (Iraqi Baked Eggplant Tray)","Tepsi Baytinijan","تبسي باذنجان",[575],[539,577],[615,833,581,580,714],"potato",[835,838,840,842],{"alt":836,"src":837},"A wide tray of baked aubergine, potato, tomato and lamb meatballs in reduced tomato broth, browned on top","\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero.jpg",{"alt":836,"src":839},"\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero-16x9.jpg",{"alt":836,"src":841},"\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero-4x3.jpg",{"alt":836,"src":843},"\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero-1x1.jpg",[845,846,847,848,849,669],"tepsi baytinijan","iraqi eggplant","tray bake","aubergine casserole","lamb meatballs",24,false,1788563807171]