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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":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":530,"pronunciation":562,"substitutions":563,"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":580,"region":581,"baseServings":499,"prepMinutes":582,"cookMinutes":583,"restMinutes":584,"difficulty":585,"course":586,"diet":588,"mainIngredients":592,"images":593,"keywords":603,"publishedAt":611,"updatedAt":611,"authorSlug":612,"summary":613,"localeSlug":576,"alternates":614},[394,397,400,403,406],{"answer":395,"question":396},"Kabsa simmers the meat in a tomato, onion and dried-lime base and cooks the rice in that broth, so it is red-gold and tangy. Mandi cooks the meat by hanging it above the rice in a sealed oven with no tomato or onion base at all, so the rice is pale and tastes of rendered fat and smoke. Madhbi uses the same rice but grills the meat on a hot stone over the fire instead of suspending it, which adds char.","What is the difference between mandi, kabsa and madhbi?",{"answer":398,"question":399},"Yes. A deep roasting pan with a rack, sealed tightly with foil and cooked in a domestic oven, reproduces the essential mechanic — meat suspended over rice in a closed, steamy chamber. What the oven cannot give is smoke, which is why the charcoal step at the end matters so much. Done that way the home version is genuinely close, not a compromise you have to apologise for.","Can I make mandi without a pit or a tandoor?",{"answer":401,"question":402},"It is a standard Middle Eastern home technique, but treat it with respect. Heat the charcoal on a gas ring or outdoor grill until it glows, carry it with tongs to a metal or double-foil cup set inside the pot, add ghee and cover immediately. Open a window and run the extractor fan, keep it to about ten minutes, and never leave burning charcoal in a sealed room longer than the smoking time.","Is the charcoal smoking step safe to do indoors?",{"answer":404,"question":405},"The seal leaked. If steam escapes during the covered stage, the liquid boils away before the grains have absorbed it. Crimp two layers of foil hard around the entire rim of the pan, and if your oven door has a strong fan, switch to conventional heat rather than fan-forced. Adding 100 ml of hot water and re-sealing for ten minutes will usually rescue a pot that has gone dry too early.","Why is my rice dry and undercooked at the bottom?",{"answer":407,"question":408},"Aged long-grain basmati, rinsed until the water runs clear and soaked for at least 30 minutes. Aged basmati absorbs liquid without swelling into a sticky mass, which is essential when the rice is steaming under a sealed lid for over an hour. Short or medium grain rice will turn creamy and give you something closer to a risotto than mandi.","What kind of rice should I use for mandi?",[410,411,412,413,414,415],"Ask for lamb shoulder on the bone, cut into large pieces. Bone and connective tissue are what make the drippings taste of something.","Bring the lamb to room temperature and dry the surface hard with paper towels before spicing, or the rub slides off in the steam.","Seal the roasting pan with two layers of foil crimped tight to the rim. Any gap lets the fat-laden steam escape and the rice cooks dry.","Use hardwood lump charcoal for smoking, never briquettes with lighter fluid or self-lighting coals — those taste of petrol and ruin the pot.","Ten minutes of smoke is plenty. If the kitchen smells like a bonfire rather than a grill, you have gone too far and the rice will be harsh.","If the rice looks wet when you uncover it, leave the lid off in the switched-off oven for 5 minutes before fluffing rather than stirring it.","🐑","Mandi is lamb and rice cooked in the same sealed chamber, one suspended above the other. The meat, rubbed only with salt and a restrained hawaij-style spice mix, hangs over a covered pot of soaked basmati; as it cooks it renders, and every drop of that seasoned fat falls into the rice below. Nothing is browned, no tomato goes in, and there is no onion base — mandi tastes of lamb, cardamom, cumin and smoke, and almost nothing else. At the end a lump of glowing charcoal is dropped into a small dish set on the rice, doused with ghee and shut under the lid, which fills the grain with the woodsmoke a home oven cannot otherwise give. The result is pale gold, extremely tender, and much cleaner-tasting than kabsa.","Mandi did not begin in Saudi Arabia. Its home is Hadhramaut in eastern Yemen, and the name comes from the Arabic nada, to moisten or dampen — a reference to how the meat steams in its own vapour rather than roasting dry. The cooking vessel is a taboon or a mandi pit: a deep hole lined with clay, heated with wood until the walls glow, then raked clear. The rice pot goes on the floor of the pit, the meat is hung above it on a rack or a hook, and the whole thing is sealed with a metal lid and packed mud so nothing escapes for several hours. Hadhrami traders and migrants carried the method up the peninsula, and today mandi restaurants — often still Yemeni-owned — are on almost every commercial street in the kingdom, with the pits sunk into the floor behind the counter.\n\nSaudis adopted it thoroughly enough that mandi now sits beside kabsa as everyday feast food, and the differences between the two are worth stating plainly. Kabsa builds a tomato and onion base and simmers the meat in water, so the rice is red-gold and tangy with dried lime. Mandi builds nothing: the rice cooks in water or a light broth under falling fat, so it stays pale, and its complexity comes from smoke and rendered lamb instead of spice paste. A Saudi will tell you kabsa is richer and mandi is subtler, and both statements are true.\n\nThe smoking step, called tadkheen or dukhan, is the part worth protecting when you move the dish indoors. A piece of hardwood charcoal is heated until it glows white at the edges, dropped into a small metal or foil cup nested in the finished rice, and hit with a spoonful of ghee; the fat flares, produces a thick aromatic smoke, and the lid traps it. Ten minutes is enough — longer and the rice turns acrid. It is a genuine technique used in Yemeni and Saudi kitchens, not a shortcut, and it is the single thing that makes a home oven version taste like the real dish rather than plain lamb pilaf.","Mandi keeps 3 days in the fridge; store the lamb sitting on the rice so it does not dry out. Reheat covered at 150°C with a splash of water until steaming, about 20 minutes — the smoke flavour actually settles and improves overnight. Both meat and rice freeze for up to two months in sealed portions, though the rice loses a little of its separateness. Never reheat the rice uncovered in a microwave; it goes hard and chalky within a minute.",[421,422,423,424],"Suspends the lamb on a rack directly over the rice so the rendered fat seasons the grains, which is the entire point of mandi and what most oven adaptations lose.","Uses the real charcoal-smoking step with clear timing, so you get pit flavour without turning the rice bitter.","Keeps the spicing deliberately spare — mandi is not kabsa, and loading it with tomato and dried lime makes a different dish.","Gives honest oven temperatures and a doneness test for lamb that is pull-apart soft rather than merely cooked through.",[426,427,428,429,430],"Deep roasting pan","Wire rack that sits above the pan base","Heavy-duty aluminium foil","Tongs","Small metal cup or double-layer foil cup for the charcoal",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},39,68,3,4,980,45,810,[440],"Sahawiq or daqoos for heat, a plain cucumber and tomato salad, warm flatbread, and cold laban — with gahwa and dates afterwards.",[442,445,448],{"name":443,"description":444},"Mandi dajaj","The chicken version, faster and cheaper, and the default weekday order at Saudi mandi restaurants. Halve the cooking time and keep the smoking step.",{"name":446,"description":447},"Madhbi","The same meat and rice but with the lamb grilled flat on a hot stone slab over the fire instead of hung, giving charred edges rather than pure steam-tenderness.",{"name":449,"description":450},"Madfoon","Literally buried: the meat is wrapped and cooked down in the pit under the coals rather than suspended above the rice, coming out even softer and more deeply smoky.",[452,458,462,467,470,473,476,480,484,487,493,497,498,502,505,508,512,514,517,519,524,527],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},1.8,"lamb","lamb shoulder on the bone, in 4 to 6 large pieces","kg","For the lamb",{"qty":459,"name":460,"unit":461,"group":457},1,"coarse salt","tbsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":457},2,"cumin","ground cumin","tsp",{"qty":463,"ref":468,"name":469,"unit":466,"group":457},"coriander-seed","ground coriander",{"qty":459,"ref":471,"name":472,"unit":466,"group":457},"cardamom","ground green cardamom",{"qty":459,"ref":474,"name":475,"unit":466,"group":457},"black-pepper","ground black pepper",{"qty":477,"ref":478,"name":479,"unit":466,"group":457},0.5,"turmeric","ground turmeric",{"qty":481,"ref":482,"name":483,"unit":466,"group":457},0.25,"cloves","ground cloves",{"qty":463,"ref":485,"name":486,"unit":461,"group":457},"ghee","ghee, melted, for rubbing the meat",{"qty":488,"ref":489,"name":490,"unit":491,"group":492},500,"basmati-rice","aged basmati rice, rinsed and soaked 30 minutes","g","For the rice",{"qty":494,"name":495,"unit":496,"group":492},900,"hot water or light chicken stock","ml",{"qty":434,"ref":485,"name":485,"unit":461,"group":492},{"qty":499,"ref":471,"name":500,"unit":501,"group":492},6,"green cardamom pods, cracked","piece",{"qty":459,"ref":503,"name":504,"unit":501,"group":492},"cinnamon","cinnamon stick",{"qty":463,"ref":506,"name":507,"unit":501,"group":492},"bay-leaf","bay leaves",{"qty":459,"ref":509,"name":510,"unit":511,"group":492},"saffron","saffron threads, steeped in 3 tbsp hot water","pinch",{"qty":463,"name":513,"unit":466,"group":492},"fine salt",{"qty":459,"name":515,"unit":501,"group":516},"lump of hardwood charcoal, about the size of an egg","For the smoke",{"qty":459,"ref":485,"name":518,"unit":461,"group":516},"ghee, for the charcoal",{"qty":520,"ref":521,"name":522,"unit":491,"group":523,"optional":8},50,"almonds","slivered almonds, toasted in ghee","To finish",{"qty":525,"ref":526,"name":526,"unit":491,"group":523,"optional":8},40,"raisins",{"qty":463,"ref":528,"name":529,"unit":461,"group":523,"optional":8},"parsley","flat-leaf parsley, chopped",[531,536,540,544,547,552,556,559],{"tip":532,"text":533,"title":534,"timerSeconds":535},"Resist adding tomato, onion or dried lime here. That turns it into kabsa.","Pat the lamb pieces completely dry, then rub them all over with the salt, cumin, coriander, cardamom, black pepper, turmeric, cloves and melted ghee, working the mix into every crease. Leave uncovered at room temperature for 30 minutes so the surface dries again and the spices grip.","Spice and rest the lamb",1800,{"text":537,"title":538,"timerSeconds":539},"Heat the oven to 220°C. Set the lamb on a wire rack over an empty roasting pan and roast for 25 minutes, until the fat cap has turned glossy brown and the edges are sizzling. Remove and drop the oven to 150°C.","Sear for colour, then cover",1500,{"text":541,"title":542,"timerSeconds":543},"Pour 300 ml of water into the pan under the rack to stop the drippings scorching, seal the whole pan tightly with two layers of foil, and cook at 150°C for 2 hours. The meat is ready when a knife slides into the thickest part with no resistance and the bone twists free with light pressure.","Slow-cook the lamb over its own drippings",7200,{"text":545,"title":546},"Drain the soaked rice well. Pour off the pan drippings into a jug, skim most of the fat and reserve it, then combine the defatted liquid with enough hot water or stock to reach 900 ml total. Melt the ghee in the roasting pan, toss in the cardamom pods, cinnamon and bay leaves for 30 seconds until fragrant, then stir in the rice, the 900 ml of liquid and the salt.","Set up the rice underneath",{"tip":548,"text":549,"title":550,"timerSeconds":551},"The seal is everything. Crimp the foil around the entire rim — escaping steam means dry rice.","Set the rack with the lamb back over the rice so nothing touches the grains, brush the meat with the reserved fat, and seal the pan again with two tight layers of foil. Raise the oven to 180°C and cook for 45 minutes, until the rice has drunk all the liquid and the lamb is falling apart.","Return the lamb above the rice and seal",2700,{"text":553,"title":554,"timerSeconds":555},"Heat the charcoal lump on a gas ring or outdoor grill with tongs until it glows orange with white ash at the edges, about 8 minutes. Lift out the lamb, sit a small metal cup on the rice, drop the charcoal in, spoon the tablespoon of ghee straight onto it, and slam the lid or foil back on the moment it starts smoking.","Smoke it",480,{"text":557,"title":558,"timerSeconds":494},"Leave the sealed pan to stand off the heat for 10 to 15 minutes. When you uncover it the rice should smell of woodsmoke and rendered lamb, not of ash — remove the charcoal cup carefully and discard it. Trickle over the saffron water.","Rest under the smoke",{"text":560,"title":561},"Fork the rice through from the edges inward so the saffron marbles rather than dyes it evenly, then heap it onto a wide platter and set the lamb on top. Scatter with toasted almonds, raisins and parsley, and bring it to the table whole for everyone to pull the meat apart by hand.","Fluff and serve from one platter","MAN-dee",[564,568,572],{"note":565,"swap":566,"original":567},"Mandi dajaj is extremely common in Saudi restaurants. Chicken needs only about 70 minutes total rather than three hours, so start the rice later.","Whole chicken cut in half, or bone-in chicken thighs","Lamb shoulder on the bone",{"note":569,"swap":570,"original":571},"A poor imitation but better than nothing. If you have any outdoor grill, lighting one lump of charcoal on it is genuinely the easier route.","Quarter teaspoon of smoked paprika stirred into the rice, or a few drops of liquid smoke in the ghee","Charcoal smoking",{"note":573,"swap":574,"original":575},"Both are close in spirit. Keep it light-handed either way — the meat should taste of lamb first and spice second.","Yemeni hawaij for meat, or a mild baharat","Mandi spice mix","saudi-mandi","Mandi (Pit-Smoked Lamb and Rice)","Mandi","مندي","saudi-arabia","Southern Saudi Arabia and the Hejaz",30,200,15,"hard",[587],"main",[589,590,591],"halal-friendly","dairy-free","gluten-free",[454,489,471,485],[594,597,599,601],{"alt":595,"src":596},"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":595,"src":598},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-1x1.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-4x3.jpg",[604,605,606,607,608,609,610],"mandi","saudi arabia","smoked lamb","lamb and rice","yemeni","charcoal smoking","one pot feast","2026-08-21","dishroute-kitchen","Lamb hung above rice in a sealed oven so its dripping fat seasons every grain, then perfumed with live charcoal — the smoky pit dish rebuilt for a domestic oven.",{"en":615},"\u002Frecipe\u002Fsaudi-mandi",{"items":617,"total":656,"page":459,"limit":899,"hasMore":900},[618,648,680,690,721,752,783,812,842,869],{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":580,"region":623,"baseServings":499,"prepMinutes":624,"cookMinutes":625,"difficulty":626,"course":627,"diet":628,"mainIngredients":629,"images":632,"keywords":642,"publishedAt":611,"updatedAt":611,"authorSlug":612},"jareesh","Jareesh (Crushed Wheat and Lamb Porridge)","Jareesh","جريش","Najd (central Saudi Arabia)",20,110,"medium",[587],[589],[454,630,631,485],"buttermilk","onion",[633,636,638,640],{"alt":634,"src":635},"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":634,"src":637},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-1x1.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-4x3.jpg",[619,605,643,644,645,646,647],"crushed wheat","lamb porridge","najdi","laban","ramadan food",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":580,"region":653,"baseServings":499,"prepMinutes":654,"cookMinutes":655,"restMinutes":656,"difficulty":626,"course":657,"diet":658,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":611,"updatedAt":611,"authorSlug":612},"saudi-kabsa","Kabsa (Saudi Spiced Rice with Chicken)","Kabsa","كبسة","Nationwide, with a Najdi core",25,75,10,[587],[589,590,591],[660,489,661,471],"chicken","tomato",[663,666,668,670],{"alt":664,"src":665},"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":664,"src":667},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-4x3.jpg",[673,605,674,675,676,677,678,679],"kabsa","spiced rice","chicken and rice","dried lime","loomi","gulf cuisine","one pot",{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":580,"region":581,"baseServings":499,"prepMinutes":582,"cookMinutes":583,"restMinutes":584,"difficulty":585,"course":681,"diet":682,"mainIngredients":683,"images":684,"keywords":689,"publishedAt":611,"updatedAt":611,"authorSlug":612},[587],[589,590,591],[454,489,471,485],[685,686,687,688],{"alt":595,"src":596},{"alt":595,"src":598},{"alt":595,"src":600},{"alt":595,"src":602},[604,605,606,607,608,609,610],{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"romanized":695,"countrySlug":580,"region":696,"baseServings":435,"prepMinutes":624,"cookMinutes":697,"difficulty":698,"course":699,"diet":700,"mainIngredients":702,"images":705,"keywords":715,"publishedAt":611,"updatedAt":611,"authorSlug":612},"saleeg","Saleeg (Hejazi Creamy Milk Rice with Chicken)","Saleeg","سليق","salīq","Hejaz — Taif, Mecca and Jeddah",80,"easy",[587],[591,701,589],"nut-free",[703,660,704,485],"short-grain-rice","milk",[706,709,711,713],{"alt":707,"src":708},"Wide platter of creamy Saudi saleeg rice topped with browned whole chicken and melted ghee, tomato daqoos alongside","\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-4x3.jpg",[691,716,717,718,675,719,720],"saudi rice","hejazi food","milk rice","taif","daqoos",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":580,"region":726,"baseServings":499,"prepMinutes":727,"cookMinutes":584,"restMinutes":727,"difficulty":698,"course":728,"diet":730,"mainIngredients":733,"images":735,"keywords":745,"publishedAt":611,"updatedAt":611,"authorSlug":612},"saudi-gahwa","Saudi Gahwa (Cardamom Coffee)","Saudi Gahwa","قهوة عربية","Nationwide",5,[729],"drink",[731,732,591,590,589],"vegan","vegetarian",[471,509,482,734],"dates",[736,739,741,743],{"alt":737,"src":738},"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":737,"src":740},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-1x1.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-4x3.jpg",[746,747,748,749,750,751],"gahwa","arabic coffee","saudi coffee","cardamom coffee","dallah","saffron coffee",{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":580,"region":757,"baseServings":499,"prepMinutes":624,"cookMinutes":654,"restMinutes":758,"difficulty":698,"course":759,"diet":762,"mainIngredients":763,"images":766,"keywords":776,"publishedAt":611,"updatedAt":611,"authorSlug":612},"saudi-luqaimat","Saudi Luqaimat (Syrup-Soaked Dough Balls)","Saudi Luqaimat","لقيمات","Nationwide, especially in Ramadan",90,[760,761],"dessert","snack",[732],[764,765,471,509],"flour","yeast",[767,770,772,774],{"alt":768,"src":769},"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":768,"src":771},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-1x1.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-4x3.jpg",[777,778,779,780,781,782],"luqaimat","saudi dessert","ramadan sweets","fried dough balls","date syrup","gulf dessert",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"countrySlug":580,"region":788,"baseServings":435,"prepMinutes":656,"cookMinutes":727,"difficulty":698,"course":789,"diet":791,"mainIngredients":792,"images":797,"keywords":807,"publishedAt":611,"updatedAt":611,"authorSlug":612},"masoub","Saudi Masoub (Banana and Bread Pudding)","Saudi Masoub","معصوب","Hejaz — Jeddah and Mecca",[790,760],"breakfast",[732],[793,794,795,796],"banana","pita-bread","heavy-cream","honey",[798,801,803,805],{"alt":799,"src":800},"A bowl of Saudi masoub, mashed banana and bread topped with cream, honey drizzle and crushed pistachios","\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-1x1.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-4x3.jpg",[784,808,809,717,810,811],"saudi breakfast","banana bread pudding","jeddah","ramadan dessert",{"slug":813,"title":814,"shortTitle":815,"nativeName":816,"romanized":817,"countrySlug":580,"region":788,"baseServings":435,"prepMinutes":525,"cookMinutes":582,"restMinutes":818,"difficulty":626,"course":819,"diet":821,"mainIngredients":822,"images":826,"keywords":836,"publishedAt":611,"updatedAt":611,"authorSlug":612},"saudi-mutabbaq","Saudi Mutabbaq (Folded Meat-Stuffed Pancake)","Saudi Mutabbaq","مطبق","muṭabbaq",120,[820],"street-food",[590,701,589],[764,823,824,825],"ground-beef","leek","eggs",[827,830,832,834],{"alt":828,"src":829},"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":828,"src":831},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-16x9.jpg",{"alt":828,"src":833},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-1x1.jpg",{"alt":828,"src":835},"\u002Fimages\u002Frecipes\u002Fsaudi-mutabbaq\u002Fhero-4x3.jpg",[837,838,839,840,647,810,841],"mutabbaq","murtabak","saudi street food","stuffed pancake","minced beef pastry",{"slug":843,"title":844,"shortTitle":845,"nativeName":846,"countrySlug":580,"region":847,"baseServings":435,"prepMinutes":654,"cookMinutes":582,"restMinutes":758,"difficulty":626,"course":848,"diet":850,"mainIngredients":851,"images":853,"keywords":863,"publishedAt":611,"updatedAt":611,"authorSlug":612},"tamees","Saudi Tamees (Tandoor Flatbread)","Saudi Tamees","تميس","Riyadh and Jeddah bakeries",[849],"bread",[732,589],[764,765,704,852],"sesame-seeds",[854,857,859,861],{"alt":855,"src":856},"A wide round of Saudi tamees flatbread with deep finger grooves, blistered golden top and sesame seeds","\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero.jpg",{"alt":855,"src":858},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-16x9.jpg",{"alt":855,"src":860},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-1x1.jpg",{"alt":855,"src":862},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-4x3.jpg",[843,864,865,866,867,868],"saudi bread","tandoor flatbread","afghan naan","breakfast bread","flatbread recipe",{"slug":870,"title":871,"shortTitle":872,"nativeName":873,"romanized":874,"countrySlug":580,"baseServings":435,"prepMinutes":584,"cookMinutes":875,"difficulty":698,"course":876,"diet":878,"mainIngredients":879,"images":881,"keywords":891,"publishedAt":611,"updatedAt":611,"authorSlug":612},"shorbat-freekeh","Shorbat Freekeh (Saudi Smoked Green Wheat Soup)","Shorbat Freekeh","شوربة فريكة","shorbat farīkah",55,[877],"soup",[590,701,589],[454,661,631,464,880],"stock",[882,885,887,889],{"alt":883,"src":884},"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":883,"src":886},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-16x9.jpg",{"alt":883,"src":888},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-1x1.jpg",{"alt":883,"src":890},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-4x3.jpg",[892,893,894,895,896,897,898],"shorbat freekeh","freekeh soup","green wheat","ramadan soup","saudi soup","iftar","lamb soup",24,false,1788563778814]