[{"data":1,"prerenderedAt":922},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:saudi-kabsa:en":392,"recipe:country:saudi-arabia":640},[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":553,"pronunciation":585,"substitutions":586,"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":603,"region":604,"baseServings":486,"prepMinutes":605,"cookMinutes":606,"restMinutes":607,"difficulty":608,"course":609,"diet":611,"mainIngredients":615,"images":616,"keywords":626,"publishedAt":635,"updatedAt":635,"authorSlug":636,"summary":637,"localeSlug":599,"alternates":638},[394,397,400,403,406],{"answer":395,"question":396},"Loomi is a lime that has been boiled in salt water and dried in the sun until it turns black and hollow. Pierced and dropped whole into a simmering pot, it releases a sour, musty, slightly fermented citrus flavour that is the signature of Gulf cooking. You can make kabsa without it using lemon zest and juice, but the result tastes like a generic spiced pilaf rather than kabsa specifically.","What is loomi and do I really need it?",{"answer":398,"question":399},"Both are spiced rice dishes with meat, but the method and flavour differ. Biryani layers separately cooked rice over a yoghurt-and-chilli marinated meat and steams them together, and it is usually hot with chilli. Kabsa cooks the rice directly in the meat broth in one pot, uses no yoghurt and no chilli, and gets its sourness from dried lime, with heat served on the side as a tomato sauce.","What is the difference between kabsa and biryani?",{"answer":401,"question":402},"Almost always too much liquid or too much stirring. Measure the broth against the soaked, drained rice at roughly 1.5 to 1 by volume rather than guessing, and once the lid goes on leave the pot completely alone until the steaming time is up. Rinsing the rice until the water runs clear also removes surface starch that otherwise turns the grains gluey.","Why did my rice turn out mushy?",{"answer":404,"question":405},"Yes, and it is common to. Simmer the chicken and strain the broth a day early, then refrigerate both separately. On the day, cook the rice in the reheated broth and finish the chicken under the grill, which takes about 40 minutes total. Fully cooked kabsa also reheats well covered in a low oven with a little extra broth splashed over.","Can I make kabsa ahead for a party?",{"answer":407,"question":408},"The rice itself is aromatic but not hot at all — the spicing is cardamom, cinnamon, clove, cumin and black pepper. All the heat comes from daqoos, the thin tomato and garlic sauce spooned over individual portions at the table, which lets everyone set their own level. Leave the chilli out of the daqoos and the whole meal is completely mild.","Is kabsa spicy?",[410,411,412,413,414,415],"Pierce the dried limes two or three times with a knife tip before they go in. Whole and unpierced they float and contribute almost nothing.","Rinse the basmati until the water runs clear, then soak it 20 minutes. Unsoaked rice absorbs broth unevenly and you get a mushy top over hard grains.","Measure the broth rather than eyeballing it — 1.5 parts liquid to 1 part soaked rice by volume. Extra broth freezes well for the next batch.","Brown the onion further than feels comfortable, to a deep amber. Pale onion gives a pale, flat kabsa no spice blend can fix.","Do not stir the rice once the lid goes on. Let it steam undisturbed, then fluff from the edges inward with a fork.","If the finished rice tastes correct but flat, it needs salt in the broth stage, not on the plate — taste the broth before the rice goes in.","🍚","Kabsa is a one-pot rice dish in which the rice does the heavy lifting. Chicken is simmered with onion, tomato, cardamom, cinnamon and pierced dried limes until the pot holds a deep, faintly sour broth; that broth then cooks the basmati, so every grain tastes of the meat rather than sitting politely next to it. The chicken goes back on top, browned under a hot grill until the skin crackles, and a thin garlicky tomato sauce called daqoos is passed around for anyone who wants sharpness and heat. The flavour is warm and aromatic rather than spicy — loomi gives it a musty citrus edge you will not find in biryani or pilaf — and it is deliberately built to feed a crowd from a single platter.","Kabsa is what Saudis cook when there are people to feed. The name comes from the Arabic verb for pressing or squeezing together, which describes the method exactly: meat and rice compressed into one pot, one flavour, one platter set on a cloth for everyone to eat from. Versions of the same dish exist across the Gulf under other names — machboos in Kuwait and Bahrain, majboos in Qatar, and a close cousin in Oman and the UAE — and arguing about which came first is a regional pastime rather than a settled question. What is not in dispute is that the technique travelled with trade: long-grain rice arrived in Arabia from the Indian Ocean routes, and the whole-spice cabinet of cardamom, cinnamon, clove and black pepper came the same way, landing in a desert kitchen that already knew what to do with lamb, onion and dried lime.\n\nThe Najd plateau around Riyadh is usually credited as the heartland, but every region has bent the dish to its own taste. Coastal cooks make it with fish or shrimp. Hejazi versions lean sweeter, with more raisins and fried nuts. Some households add a spoonful of tomato paste for colour, others insist that colour should come only from the spice blend and browned onion. Lamb kabsa is the celebration version — a whole shoulder or a leg, or for a real occasion an entire animal on a metre-wide tray — while chicken kabsa is the weekday default and the one most Saudi children grow up eating on a Friday afternoon.\n\nTwo things make a kabsa taste Saudi rather than generically Middle Eastern. The first is loomi, the black dried lime: limes boiled in salt water and left in the sun until they rattle, then pierced and dropped whole into the pot to release a sour, almost fermented perfume. The second is restraint. There is no chilli in the pot, no yoghurt marinade, no layering of separately cooked components. Everything the dish needs is built in one vessel in the right order, and heat is left entirely to the daqoos on the side, so each person at the platter decides how sharp their own mouthful is.","Kabsa keeps 3 days refrigerated. Store the rice and chicken together so the meat does not dry out, and reheat covered with a splash of water or leftover broth in a low oven or a covered pan over gentle heat — microwaving uncovered turns the grains hard. The daqoos keeps a week in a jar in the fridge and improves after a day. Cooked kabsa freezes acceptably for a month, though the rice softens; freeze it in portioned bags pressed flat so it thaws quickly.",[421,422,423,424],"Cooks the rice in the strained chicken broth by measured volume, so the grains are seasoned all the way through instead of only on the surface.","Finishes the chicken under the grill for crackling skin — the step restaurants do and most home recipes quietly skip.","Includes the daqoos, which is not optional garnish but the acidic counterweight the rich rice is built around.","Explains the dried-lime step honestly, including what to do if you cannot find loomi where you shop.",[426,427,428,429],"Large heavy pot or Dutch oven with a tight lid","Fine sieve","Baking tray","Blender or food processor for the daqoos",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},28,72,4,8,920,41,720,[439],"Daqoos tomato sauce, a cucumber-yoghurt salad, pickled vegetables, and glasses of cold laban — then gahwa and dates once the platter is cleared.",[441,444,447],{"name":442,"description":443},"Kabsa laham","The lamb version served at weddings and Eid, usually with a whole shoulder set on the rice and showered with fried almonds and raisins.",{"name":445,"description":446},"Kabsa robian","A Gulf-coast shrimp kabsa: build the broth with shells and heads, then stir the peeled shrimp through the rice in the final five minutes.",{"name":448,"description":449},"Machboos","The Kuwaiti and Bahraini sibling, generally darker and more heavily spiced, often finished with a drizzle of caramelised sugar syrup for colour.",[451,457,462,467,472,475,478,482,485,489,492,495,498,502,505,508,512,516,518,522,528,532,536,539,542,543,546,549],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1.6,"chicken","whole chicken, jointed into 8 pieces, skin on","kg","For the broth and chicken",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},3,"ghee","ghee, or a mix of ghee and neutral oil","tbsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":456},2,"onion","large onions, finely chopped","piece",{"qty":468,"ref":469,"name":470,"unit":471,"group":456},5,"garlic","garlic, crushed","clove",{"qty":458,"ref":473,"name":474,"unit":466,"group":456},"tomato","ripe tomatoes, grated or finely chopped",{"qty":463,"ref":476,"name":477,"unit":461,"group":456},"tomato-paste","tomato paste",{"qty":479,"ref":480,"name":481,"unit":466,"group":456},1,"carrot","carrot, coarsely grated",{"qty":458,"name":483,"note":484,"unit":466,"group":456},"loomi (dried black limes), pierced","see substitutions if unavailable",{"qty":486,"ref":487,"name":488,"unit":466,"group":456},6,"cardamom","green cardamom pods, lightly crushed",{"qty":479,"ref":490,"name":491,"unit":466,"group":456},"cinnamon","cinnamon stick",{"qty":433,"ref":493,"name":494,"unit":466,"group":456},"cloves","whole cloves",{"qty":463,"ref":496,"name":497,"unit":466,"group":456},"bay-leaf","bay leaves",{"qty":463,"ref":499,"name":500,"unit":501,"group":456},"cumin","ground cumin","tsp",{"qty":463,"ref":503,"name":504,"unit":501,"group":456},"coriander-seed","ground coriander",{"qty":479,"ref":506,"name":507,"unit":501,"group":456},"black-pepper","ground black pepper",{"qty":509,"ref":510,"name":511,"unit":501,"group":456},0.5,"turmeric","ground turmeric",{"qty":513,"ref":514,"name":515,"unit":501,"group":456},0.25,"nutmeg","grated nutmeg",{"qty":463,"name":517,"unit":501,"group":456},"fine salt, plus more to taste",{"qty":519,"name":520,"unit":521,"group":456},1.5,"water","l",{"qty":523,"ref":524,"name":525,"unit":526,"group":527},500,"basmati-rice","basmati rice, rinsed and soaked 20 minutes","g","For the rice",{"qty":479,"ref":529,"name":530,"unit":531,"group":527,"optional":8},"saffron","saffron threads, steeped in 2 tbsp hot water","pinch",{"qty":533,"ref":534,"name":534,"unit":526,"group":535,"optional":8},50,"raisins","To finish",{"qty":533,"ref":537,"name":538,"unit":526,"group":535,"optional":8},"almonds","flaked or slivered almonds",{"qty":433,"ref":473,"name":540,"unit":466,"group":541},"ripe tomatoes, roughly chopped","For the daqoos",{"qty":458,"ref":469,"name":469,"unit":471,"group":541},{"qty":479,"ref":544,"name":545,"unit":466,"group":541,"optional":8},"green-chili","green chilli, stemmed",{"qty":479,"ref":547,"name":548,"unit":461,"group":541},"olive-oil","olive oil",{"qty":550,"name":551,"unit":552,"group":541},null,"salt and a squeeze of lemon","to taste",[554,559,562,566,570,574,578,582],{"tip":555,"text":556,"title":557,"timerSeconds":558},"This is the colour base of the whole dish. Pale onion means pale kabsa.","Melt the ghee in a large heavy pot over medium heat and cook the chopped onions, stirring often, for 12 to 15 minutes until they collapse and turn a deep amber — well past golden, but stopping before any bitter dark specks appear. Stir in the garlic and cook one minute more, until it smells sweet rather than raw.","Brown the onion properly",840,{"text":560,"title":561},"Add the tomato paste and fry it for a minute until it darkens to brick red, then add the grated tomatoes, carrot, cumin, coriander, black pepper, turmeric and nutmeg. Cook for 5 to 6 minutes, stirring, until the mixture thickens and you can see ghee separating and pooling at the edges of the pot.","Build the spiced tomato base",{"text":563,"title":564,"timerSeconds":565},"Nestle the chicken pieces in skin side up, add the pierced loomi, cardamom, cinnamon stick, cloves, bay leaves and salt, then pour over 1.5 litres of water so the chicken is just covered. Bring to a boil, skim the grey foam off the surface, then lower to a bare simmer, cover and cook 40 minutes until the meat pulls easily from the bone.","Simmer the chicken into broth",2400,{"tip":567,"text":568,"title":569},"The broth should taste slightly too salty on its own. The rice will absorb that seasoning and dilute it.","Lift the chicken onto a baking tray and strain the broth through a sieve, pressing the solids to extract everything, then discard the loomi, whole spices and pulp. Taste the broth — it should be pointedly well seasoned and clearly sour. Measure out 900 ml; save any extra for reheating leftovers.","Strain and measure",{"text":571,"title":572,"timerSeconds":573},"Drain the soaked rice thoroughly and stir it into the measured hot broth in the cleaned pot. Bring to a rolling boil uncovered and let it bubble until the liquid drops to the level of the rice and craters open across the surface, about 6 to 8 minutes. Trickle over the saffron water, cover tightly, and steam on the lowest heat for 15 minutes.","Cook the rice in the broth",900,{"text":575,"title":576,"timerSeconds":577},"While the rice steams, brush the chicken pieces with a little ghee and grill them 15 to 20 cm from a hot element for 8 to 10 minutes, until the skin is blistered, deep brown and audibly crisp at the edges. Turn the tray once if your grill runs hot on one side.","Grill the chicken",600,{"text":579,"title":580,"timerSeconds":581},"Blend the tomatoes, garlic and chilli to a loose purée, then simmer with the olive oil in a small pan for 8 minutes until it thickens slightly and loses its raw smell. Season with salt and a squeeze of lemon; it should be pourable, sharp and thin, not a thick pasta sauce.","Make the daqoos",480,{"text":583,"title":584,"timerSeconds":577},"Take the rice off the heat and leave it covered for 10 minutes, then fluff from the outside inward with a fork so the grains separate without breaking. Pile the rice on a wide platter, arrange the grilled chicken on top, scatter over the raisins and almonds toasted briefly in ghee, and serve with the daqoos in a bowl on the side.","Rest, fluff and build the platter","KAB-sah",[587,591,595],{"note":588,"swap":589,"original":590},"Not a true match — loomi is musty and fermented where lemon is bright — but it restores the sourness the dish needs. Middle Eastern grocers and most online spice sellers carry loomi cheaply, and it keeps for years.","Zest of 1 lemon plus 1 tbsp lemon juice added at the end","Loomi (dried black lime)",{"note":592,"swap":593,"original":594},"Baharat is close enough to substitute directly. Avoid garam masala, which pushes the dish toward Indian rather than Gulf flavour.","Equal parts ground cumin, coriander and black pepper with half as much cinnamon, clove and nutmeg","Kabsa spice blend",{"note":596,"swap":597,"original":598},"Lamb kabsa is the celebration version. Simmer it 1.5 to 2 hours instead of 40 minutes, then brown the pieces the same way.","1.5 kg lamb shoulder in large chunks","Whole chicken","saudi-kabsa","Kabsa (Saudi Spiced Rice with Chicken)","Kabsa","كبسة","saudi-arabia","Nationwide, with a Najdi core",25,75,10,"medium",[610],"main",[612,613,614],"halal-friendly","dairy-free","gluten-free",[453,524,473,487],[617,620,622,624],{"alt":618,"src":619},"Wide platter of Saudi kabsa — golden spiced basmati rice topped with browned chicken pieces, raisins and toasted almonds, with a bowl of red daqoos sauce beside it","\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-1x1.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-4x3.jpg",[627,628,629,630,631,632,633,634],"kabsa","saudi arabia","spiced rice","chicken and rice","dried lime","loomi","gulf cuisine","one pot","2026-08-21","dishroute-kitchen","Saudi Arabia's national dish: chicken simmered with dried black lime, cardamom and cinnamon, the basmati then cooked in that same broth and the meat browned on top, with tomato daqoos alongside.",{"en":639},"\u002Frecipe\u002Fsaudi-kabsa",{"items":641,"total":607,"page":479,"limit":920,"hasMore":921},[642,671,681,711,742,772,803,832,863,890],{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":603,"region":647,"baseServings":486,"prepMinutes":648,"cookMinutes":649,"difficulty":608,"course":650,"diet":651,"mainIngredients":652,"images":655,"keywords":665,"publishedAt":635,"updatedAt":635,"authorSlug":636},"jareesh","Jareesh (Crushed Wheat and Lamb Porridge)","Jareesh","جريش","Najd (central Saudi Arabia)",20,110,[610],[612],[653,654,464,459],"lamb","buttermilk",[656,659,661,663],{"alt":657,"src":658},"Wide bowl of Saudi jareesh — creamy pale crushed-wheat porridge with shredded lamb, topped with deep brown fried onions in melted ghee","\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-1x1.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-4x3.jpg",[643,628,666,667,668,669,670],"crushed wheat","lamb porridge","najdi","laban","ramadan food",{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":603,"region":604,"baseServings":486,"prepMinutes":605,"cookMinutes":606,"restMinutes":607,"difficulty":608,"course":672,"diet":673,"mainIngredients":674,"images":675,"keywords":680,"publishedAt":635,"updatedAt":635,"authorSlug":636},[610],[612,613,614],[453,524,473,487],[676,677,678,679],{"alt":618,"src":619},{"alt":618,"src":621},{"alt":618,"src":623},{"alt":618,"src":625},[627,628,629,630,631,632,633,634],{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":603,"region":686,"baseServings":486,"prepMinutes":687,"cookMinutes":688,"restMinutes":689,"difficulty":690,"course":691,"diet":692,"mainIngredients":693,"images":694,"keywords":704,"publishedAt":635,"updatedAt":635,"authorSlug":636},"saudi-mandi","Mandi (Pit-Smoked Lamb and Rice)","Mandi","مندي","Southern Saudi Arabia and the Hejaz",30,200,15,"hard",[610],[612,613,614],[653,524,487,459],[695,698,700,702],{"alt":696,"src":697},"Platter of Saudi mandi — pale saffron-marbled basmati rice topped with falling-apart smoked lamb shoulder, slivered almonds and raisins","\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-1x1.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-4x3.jpg",[705,628,706,707,708,709,710],"mandi","smoked lamb","lamb and rice","yemeni","charcoal smoking","one pot feast",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"romanized":716,"countrySlug":603,"region":717,"baseServings":433,"prepMinutes":648,"cookMinutes":718,"difficulty":719,"course":720,"diet":721,"mainIngredients":723,"images":726,"keywords":736,"publishedAt":635,"updatedAt":635,"authorSlug":636},"saleeg","Saleeg (Hejazi Creamy Milk Rice with Chicken)","Saleeg","سليق","salīq","Hejaz — Taif, Mecca and Jeddah",80,"easy",[610],[614,722,612],"nut-free",[724,453,725,459],"short-grain-rice","milk",[727,730,732,734],{"alt":728,"src":729},"Wide platter of creamy Saudi saleeg rice topped with browned whole chicken and melted ghee, tomato daqoos alongside","\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-1x1.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-4x3.jpg",[712,737,738,739,630,740,741],"saudi rice","hejazi food","milk rice","taif","daqoos",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":603,"region":747,"baseServings":486,"prepMinutes":468,"cookMinutes":689,"restMinutes":468,"difficulty":719,"course":748,"diet":750,"mainIngredients":753,"images":755,"keywords":765,"publishedAt":635,"updatedAt":635,"authorSlug":636},"saudi-gahwa","Saudi Gahwa (Cardamom Coffee)","Saudi Gahwa","قهوة عربية","Nationwide",[749],"drink",[751,752,614,613,612],"vegan","vegetarian",[487,529,493,754],"dates",[756,759,761,763],{"alt":757,"src":758},"A brass dallah pouring pale gold Saudi gahwa into a small handleless cup beside a plate of dates","\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-1x1.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-4x3.jpg",[766,767,768,769,770,771],"gahwa","arabic coffee","saudi coffee","cardamom coffee","dallah","saffron coffee",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"countrySlug":603,"region":777,"baseServings":486,"prepMinutes":648,"cookMinutes":605,"restMinutes":778,"difficulty":719,"course":779,"diet":782,"mainIngredients":783,"images":786,"keywords":796,"publishedAt":635,"updatedAt":635,"authorSlug":636},"saudi-luqaimat","Saudi Luqaimat (Syrup-Soaked Dough Balls)","Saudi Luqaimat","لقيمات","Nationwide, especially in Ramadan",90,[780,781],"dessert","snack",[752],[784,785,487,529],"flour","yeast",[787,790,792,794],{"alt":788,"src":789},"A plate of golden luqaimat dough balls glazed in dark syrup and scattered with sesame seeds and pistachios","\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-1x1.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-4x3.jpg",[797,798,799,800,801,802],"luqaimat","saudi dessert","ramadan sweets","fried dough balls","date syrup","gulf dessert",{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"countrySlug":603,"region":808,"baseServings":433,"prepMinutes":607,"cookMinutes":468,"difficulty":719,"course":809,"diet":811,"mainIngredients":812,"images":817,"keywords":827,"publishedAt":635,"updatedAt":635,"authorSlug":636},"masoub","Saudi Masoub (Banana and Bread Pudding)","Saudi Masoub","معصوب","Hejaz — Jeddah and Mecca",[810,780],"breakfast",[752],[813,814,815,816],"banana","pita-bread","heavy-cream","honey",[818,821,823,825],{"alt":819,"src":820},"A bowl of Saudi masoub, mashed banana and bread topped with cream, honey drizzle and crushed pistachios","\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero.jpg",{"alt":819,"src":822},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-16x9.jpg",{"alt":819,"src":824},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-1x1.jpg",{"alt":819,"src":826},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-4x3.jpg",[804,828,829,738,830,831],"saudi breakfast","banana bread pudding","jeddah","ramadan dessert",{"slug":833,"title":834,"shortTitle":835,"nativeName":836,"romanized":837,"countrySlug":603,"region":808,"baseServings":433,"prepMinutes":838,"cookMinutes":687,"restMinutes":839,"difficulty":608,"course":840,"diet":842,"mainIngredients":843,"images":847,"keywords":857,"publishedAt":635,"updatedAt":635,"authorSlug":636},"saudi-mutabbaq","Saudi Mutabbaq (Folded Meat-Stuffed Pancake)","Saudi Mutabbaq","مطبق","muṭabbaq",40,120,[841],"street-food",[613,722,612],[784,844,845,846],"ground-beef","leek","eggs",[848,851,853,855],{"alt":849,"src":850},"Square of Saudi mutabbaq cut open to show spiced minced beef, leek and set egg inside a crisp blistered pastry","\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero.jpg",{"alt":849,"src":852},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-16x9.jpg",{"alt":849,"src":854},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-1x1.jpg",{"alt":849,"src":856},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-4x3.jpg",[858,859,860,861,670,830,862],"mutabbaq","murtabak","saudi street food","stuffed pancake","minced beef pastry",{"slug":864,"title":865,"shortTitle":866,"nativeName":867,"countrySlug":603,"region":868,"baseServings":433,"prepMinutes":605,"cookMinutes":687,"restMinutes":778,"difficulty":608,"course":869,"diet":871,"mainIngredients":872,"images":874,"keywords":884,"publishedAt":635,"updatedAt":635,"authorSlug":636},"tamees","Saudi Tamees (Tandoor Flatbread)","Saudi Tamees","تميس","Riyadh and Jeddah bakeries",[870],"bread",[752,612],[784,785,725,873],"sesame-seeds",[875,878,880,882],{"alt":876,"src":877},"A wide round of Saudi tamees flatbread with deep finger grooves, blistered golden top and sesame seeds","\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero.jpg",{"alt":876,"src":879},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-16x9.jpg",{"alt":876,"src":881},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-1x1.jpg",{"alt":876,"src":883},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-4x3.jpg",[864,885,886,887,888,889],"saudi bread","tandoor flatbread","afghan naan","breakfast bread","flatbread recipe",{"slug":891,"title":892,"shortTitle":893,"nativeName":894,"romanized":895,"countrySlug":603,"baseServings":433,"prepMinutes":689,"cookMinutes":896,"difficulty":719,"course":897,"diet":899,"mainIngredients":900,"images":902,"keywords":912,"publishedAt":635,"updatedAt":635,"authorSlug":636},"shorbat-freekeh","Shorbat Freekeh (Saudi Smoked Green Wheat Soup)","Shorbat Freekeh","شوربة فريكة","shorbat farīkah",55,[898],"soup",[613,722,612],[653,473,464,499,901],"stock",[903,906,908,910],{"alt":904,"src":905},"Bowl of thick Saudi freekeh soup with lamb, green wheat grains and parsley, lemon wedge and dates alongside","\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero.jpg",{"alt":904,"src":907},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-16x9.jpg",{"alt":904,"src":909},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-1x1.jpg",{"alt":904,"src":911},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-4x3.jpg",[913,914,915,916,917,918,919],"shorbat freekeh","freekeh soup","green wheat","ramadan soup","saudi soup","iftar","lamb soup",24,false,1788563775448]