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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":516,"pronunciation":545,"substitutions":546,"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":565,"prepMinutes":566,"cookMinutes":567,"difficulty":568,"course":569,"diet":572,"mainIngredients":575,"images":576,"keywords":586,"publishedAt":591,"updatedAt":591,"authorSlug":592,"summary":593,"localeSlug":559,"alternates":594},[394,397,400,403,406],{"answer":395,"question":396},"They were either not crisp enough to begin with or the bowl sat too long before eating. Re-crisp samosas in a hot oven right before assembling, mix everything at the last second, and serve immediately. Some softening is intended, but total collapse means the timing slipped.","Why did my samosas turn to mush?",{"answer":398,"question":399},"The concept is closely related and the shared history is real — samosas came to Myanmar with Indian settlers during the colonial period. The difference is the dressing: samusa thoke uses a thin turmeric potato curry, raw onion, cabbage, mint and lime, with no yogurt, tamarind-date chutney or chaat masala, so it tastes sharper and less sweet.","How is this different from Indian samosa chaat?",{"answer":401,"question":402},"Yes, and most home cooks outside Myanmar do. Bake or fry them from frozen according to the packet until deeply crisp, then use them straight away while hot. Thin-skinned vegetable samosas work far better than thick meat ones.","Can I use frozen samosas?",{"answer":404,"question":405},"Warm. The curry is hot, the samosas are hot from frying, and the raw vegetables are cool, so the bowl arrives at an in-between temperature. It is never served chilled and never reheated.","Is it eaten hot or cold?",{"answer":407,"question":408},"Yes, and it is the sensible way to do it. The potato curry improves overnight and reheats in minutes. Thin it with water when you reheat, since it thickens in the fridge, and only fry or crisp the samosas at serving time.","Can I make the curry ahead?",[410,411,412,413,414,415],"The curry must be thin — pourable like a light soup. A thick curry coats the pastry instead of soaking into it and the bowl turns pasty.","Re-crisp shop-bought samosas in a hot oven for 8 minutes before breaking them. Room-temperature pastry goes limp the instant the curry hits it.","Tear the samosas by hand into irregular pieces rather than cutting them. Ragged edges catch more sauce.","Soak the sliced raw onion in cold water for 10 minutes to soften its harshness while keeping the crunch intact.","Mix and serve within about thirty seconds. This dish has no shelf life once assembled and is not meant to sit.","Taste the curry before it goes in; it should be a touch saltier and sourer than you would want it on its own, because the pastry mutes it.","🥟","Samusa thoke is what happens when a samosa stops being finger food. Fried samosas are broken into rough pieces, a ladle of thin yellow potato-and-chickpea curry is poured over them, and the whole thing is tossed by hand with shredded cabbage, raw onion, mint, chile and lime. Some pastry stays crisp, some collapses into the sauce, and the contrast between the two is the entire appeal. It is sour, mildly spiced, and messier than any photograph makes it look. In Yangon it is street food sold from carts where the vendor assembles each bowl to order in about forty seconds, and it is one of the best examples of Burmese cooking's willingness to take something and simply mix it.","The samosa arrived in Myanmar the same way danbauk did, with the large Indian population that settled in Rangoon and other cities under British administration, and it stayed. Burmese samosas tend to be smaller and thinner-skinned than most Indian versions, often filled with spiced potato or lentils, and they are sold everywhere as a snack. What is distinctly Burmese is what happened next: at some point cart vendors began breaking them into bowls and dressing them, applying the thoke logic that Burmese cooks apply to everything from tea leaves to noodles to green mango.\n\nThe result sits in the same territory as Indian chaat — a crisp fried element deliberately softened by a wet one — and the family resemblance to something like samosa chaat is obvious and unsurprising given the shared history. But the seasoning goes a different way. There is no tamarind-date chutney, no yogurt, no chaat masala; instead you get a thin turmeric-yellow curry, raw onion, cabbage, mint and a heavy hand with lime, which makes the bowl sharper and less sweet than its Indian relative.\n\nIt is unapologetically improvised food. Vendors use whatever curry they have going, some add fried split-pea crackers for extra crunch, some throw in noodles, and the ratio of curry to pastry is decided by eye. Because it is assembled to order, the timing matters more than the recipe: the samosas need to be freshly fried or at least re-crisped, the curry needs to be hot and thin rather than thick, and the bowl needs to reach the table within a minute of mixing. Everything after that is a race against sogginess, which the Burmese solve by eating fast.","The assembled bowl does not keep at all and should be eaten within minutes. The potato curry, however, refrigerates for 3 days and freezes for a month, so make it in advance and reheat it thin. Store samosas separately at room temperature for a day, or freeze them, and re-crisp in the oven right before assembling.",[421,422,423,424],"Gives a proper thin potato curry rather than telling you to pour gravy over pastry.","Times the assembly so some pastry stays crisp and some softens, which is the whole point of the dish.","Uses shop-bought or homemade samosas equally well, with instructions for re-crisping either.","Balances the richness with enough raw onion, mint and lime that the bowl stays sharp instead of heavy.",[426,427,428],"Saucepan for the curry","Oven or fryer to crisp the samosas","Wide mixing bowl",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},25,62,9,830,13,520,[437],"Eaten on its own as a street snack, with extra lime wedges and a small dish of chile flakes on the side.",[439,442,445],{"name":440,"description":441},"With split-pea crackers","Fried yellow split peas or crisp lentil crackers scattered on top for a second crunch that survives the sauce longer than the pastry does.",{"name":443,"description":444},"Extra sour","Some carts add a spoonful of tamarind water alongside the lime, pushing the bowl markedly more sour — closer in balance to Indian chaat.",{"name":446,"description":447},"Vegan samusa thoke","Naturally meat-free if you use vegetable samosas and skip the fish sauce, seasoning the curry with salt and extra lime instead.",[449,454,460,464,468,473,477,481,485,487,491,496,498,503,506,509,512],{"qty":450,"name":451,"unit":452,"group":453},12,"small vegetable samosas","piece","For the bowl",{"qty":455,"ref":456,"name":457,"unit":458,"group":459},400,"potato","waxy potatoes, peeled and diced small","g","For the curry",{"qty":461,"ref":462,"name":463,"unit":458,"group":459},240,"chickpeas","cooked chickpeas, drained",{"qty":465,"ref":466,"name":467,"unit":452,"group":459},1,"onion","onion, finely chopped",{"qty":469,"ref":470,"name":471,"unit":472,"group":459},3,"garlic","garlic cloves, crushed","clove",{"qty":465,"ref":474,"name":475,"unit":476,"group":459},"turmeric","ground turmeric","tsp",{"qty":478,"ref":479,"name":480,"unit":476,"group":459},2,"curry-powder","mild curry powder",{"qty":465,"ref":482,"name":483,"unit":484,"group":459},"chickpea-flour","chickpea flour, for body","tbsp",{"qty":469,"name":486,"unit":484,"group":459},"neutral oil",{"qty":488,"name":489,"unit":490,"group":459},700,"water","ml",{"qty":492,"ref":493,"name":494,"unit":458,"group":495},150,"cabbage","white cabbage, shredded thin","To toss",{"qty":465,"ref":466,"name":497,"unit":452,"group":495},"small onion, sliced paper-thin and soaked in cold water",{"qty":499,"ref":500,"name":501,"unit":502,"group":495},0.5,"mint","mint leaves, torn","cup",{"qty":499,"ref":504,"name":505,"unit":502,"group":495},"cilantro","cilantro, chopped",{"qty":478,"ref":507,"name":508,"unit":452,"group":495},"lime","limes, juiced, plus wedges to serve",{"qty":465,"ref":510,"name":511,"unit":476,"group":495},"chili-flakes","chile flakes, or to taste",{"qty":513,"name":514,"unit":515,"group":495},null,"salt","to taste",[517,521,524,529,532,536,539,542],{"text":518,"title":519,"timerSeconds":520},"Heat the oil in a saucepan and cook the chopped onion over medium heat for 8 minutes, until soft, translucent and just beginning to take color at the edges. Add the garlic and cook one minute more, until it smells sweet rather than sharp.","Start the curry base",480,{"text":522,"title":523},"Stir in the turmeric and curry powder and fry for 45 seconds, until the oil turns bright yellow and the spices smell toasted. Add the chickpea flour and stir hard for another 30 seconds so it coats the onions without lumping.","Bloom the spices",{"tip":525,"text":526,"title":527,"timerSeconds":528},"Crush a few potato pieces with the back of a spoon to thicken it slightly. It should stay thin like a light soup, not become a stew.","Add the diced potatoes, chickpeas and the water, season with salt, and simmer uncovered for 15–18 minutes, until the potatoes are soft enough to crush against the side of the pan and the liquid has taken on a faint body but is still clearly pourable.","Simmer the potatoes",1020,{"text":530,"title":531},"Taste and adjust — it needs to be noticeably salty and a little sour on its own, since the pastry will absorb and mute it. Add a squeeze of lime and keep it hot over the lowest heat.","Season the curry hard",{"text":533,"title":534,"timerSeconds":535},"Heat the oven to 200°C and bake the samosas for 8–10 minutes, until the pastry is audibly crisp when tapped and blistered in places. Fry them instead if they are raw, until deep gold.","Crisp the samosas",540,{"text":537,"title":538},"Tear the hot samosas into rough three-centimeter pieces straight into a wide bowl. Add the cabbage, drained raw onion, mint, cilantro, chile flakes and the remaining lime juice.","Tear and assemble",{"text":540,"title":541},"Ladle over enough hot curry to wet everything without flooding the bowl — roughly two ladles for four servings — then toss quickly with your hands or two spoons for about ten seconds, just enough to coat while some pastry edges stay crisp.","Douse and toss",{"text":543,"title":544},"Divide into bowls and eat straight away, with lime wedges and extra chile on the table. This dish gets worse by the minute, so do not let it stand.","Serve immediately","sah-moo-sah TOKE",[547,551,555],{"note":548,"swap":549,"original":550},"Choose potato or lentil fillings over meat ones, and prefer thin-skinned samosas — thick pastry never softens properly in the sauce.","Any small vegetable samosa, frozen or from an Indian shop","Burmese samosas",{"note":552,"swap":553,"original":554},"Vendors do exactly this. Just make sure to thin it well and check the salt after diluting.","Leftover chickpea or lentil curry thinned with water","Thin potato curry",{"note":556,"swap":557,"original":558},"Cilantro is a fine stand-in but gives a softer, less cooling result; use a bit more of it than you would mint.","Cilantro","Fresh mint","samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်","myanmar","Yangon",4,20,30,"easy",[570,571],"street-food","snack",[573,574],"dairy-free","vegetarian",[456,462,493,507],[577,580,582,584],{"alt":578,"src":579},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":578,"src":581},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":578,"src":583},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":578,"src":585},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[587,588,589,563,590],"samusa thoke","samosa salad","burmese street food","yangon snack","2026-08-20","dishroute-kitchen","Samosas torn into a bowl, drowned in thin potato curry and tossed with raw onion, cabbage, mint, chile and lime so the pastry half-softens into the sauce.",{"en":595},"\u002Frecipe\u002Fsamusa-thoke",{"items":597,"total":673,"page":465,"limit":871,"hasMore":872},[598,632,666,697,727,753,778,788,819,843],{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":563,"region":603,"baseServings":450,"prepMinutes":430,"cookMinutes":604,"difficulty":605,"course":606,"diet":609,"mainIngredients":613,"images":615,"keywords":625,"publishedAt":631,"updatedAt":631,"authorSlug":592},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်","Yangon and the Irrawaddy Delta",35,"medium",[607,608],"side","sauce",[573,610,611,612],"gluten-free","pescatarian","nut-free",[614,470,466,510],"dried-shrimp",[616,619,621,623],{"alt":617,"src":618},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[599,626,627,628,629,630],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":563,"region":564,"baseServings":637,"prepMinutes":567,"cookMinutes":638,"restMinutes":639,"difficulty":640,"course":641,"diet":643,"mainIngredients":645,"images":650,"keywords":660,"publishedAt":591,"updatedAt":591,"authorSlug":592},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်",6,55,60,"hard",[642],"main",[644,610],"halal-friendly",[646,647,648,649],"chicken","basmati-rice","yogurt","cashews",[651,654,656,658],{"alt":652,"src":653},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[661,662,563,663,664,665],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":563,"region":671,"baseServings":565,"prepMinutes":672,"cookMinutes":673,"difficulty":568,"course":674,"diet":676,"mainIngredients":677,"images":681,"keywords":691,"publishedAt":591,"updatedAt":591,"authorSlug":592},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",15,10,[675,571],"appetizer",[573,610],[678,493,679,680],"peanuts","tomato","sesame-seeds",[682,685,687,689],{"alt":683,"src":684},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[692,693,694,563,695,696],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":563,"region":603,"baseServings":637,"prepMinutes":604,"cookMinutes":702,"difficulty":640,"course":703,"diet":706,"mainIngredients":707,"images":711,"keywords":721,"publishedAt":591,"updatedAt":591,"authorSlug":592},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",70,[704,705],"soup","breakfast",[611,573],[708,709,710,482],"white-fish","rice-noodles","lemongrass",[712,715,717,719],{"alt":713,"src":714},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[698,722,723,724,725,726],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":563,"region":732,"baseServings":565,"prepMinutes":430,"cookMinutes":733,"difficulty":605,"course":734,"diet":735,"mainIngredients":736,"images":738,"keywords":748,"publishedAt":591,"updatedAt":591,"authorSlug":592},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[642],[573,610],[646,709,737,482],"coconut-milk",[739,742,744,746],{"alt":740,"src":741},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[749,750,563,751,752],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":563,"region":564,"baseServings":565,"prepMinutes":430,"cookMinutes":758,"difficulty":605,"course":759,"diet":760,"mainIngredients":761,"images":763,"keywords":773,"publishedAt":591,"updatedAt":591,"authorSlug":592},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",40,[642,704],[573],[646,737,762,482],"egg-noodles",[764,767,769,771],{"alt":765,"src":766},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":765,"src":768},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[774,775,563,776,777],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":565,"prepMinutes":566,"cookMinutes":567,"difficulty":568,"course":779,"diet":780,"mainIngredients":781,"images":782,"keywords":787,"publishedAt":591,"updatedAt":591,"authorSlug":592},[570,571],[573,574],[456,462,493,507],[783,784,785,786],{"alt":578,"src":579},{"alt":578,"src":581},{"alt":578,"src":583},{"alt":578,"src":585},[587,588,589,563,590],{"slug":789,"title":790,"shortTitle":791,"nativeName":792,"countrySlug":563,"region":793,"baseServings":450,"prepMinutes":672,"cookMinutes":794,"restMinutes":567,"difficulty":605,"course":795,"diet":797,"mainIngredients":798,"images":802,"keywords":812,"publishedAt":631,"updatedAt":631,"authorSlug":592},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and Mandalay",50,[796,571],"dessert",[574,612],[799,737,800,801],"semolina","ghee","eggs",[803,806,808,810],{"alt":804,"src":805},"Diamond-cut slices of Burmese semolina coconut cake with a dark cracked top scattered with poppy seeds","\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero.jpg",{"alt":804,"src":807},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-16x9.jpg",{"alt":804,"src":809},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-4x3.jpg",{"alt":804,"src":811},"\u002Fimages\u002Frecipes\u002Fsanwin-makin\u002Fhero-1x1.jpg",[813,814,815,816,817,818],"sanwin makin","burmese semolina cake","shwegyi mont","myanmar dessert","coconut semolina cake","burmese mont",{"slug":820,"title":821,"shortTitle":822,"nativeName":823,"countrySlug":563,"region":824,"baseServings":565,"prepMinutes":566,"cookMinutes":604,"difficulty":605,"course":825,"diet":826,"mainIngredients":827,"images":828,"keywords":838,"publishedAt":591,"updatedAt":591,"authorSlug":592},"shan-noodles","Shan Khao Swè (Shan Rice Noodles with Tomato Chicken)","Shan Khao Swè","ရှမ်းခေါက်ဆွဲ","Shan State",[642],[573,610],[646,679,709,470],[829,832,834,836],{"alt":830,"src":831},"Shan noodles: flat rice noodles under tomato minced chicken sauce with pickled greens and peanuts on the side","\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero.jpg",{"alt":830,"src":833},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-16x9.jpg",{"alt":830,"src":835},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-4x3.jpg",{"alt":830,"src":837},"\u002Fimages\u002Frecipes\u002Fshan-noodles\u002Fhero-1x1.jpg",[839,840,841,563,842],"shan noodles","shan khao swe","burmese noodles","tomato chicken 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curry","wetha hnat","myanmar curry","pork belly","si pyan",24,false,1788563764142]