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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":430,"serveWith":437,"variations":440,"ingredients":450,"instructions":480,"pronunciation":505,"substitutions":506,"slug":519,"title":520,"shortTitle":521,"nativeName":522,"romanized":523,"countrySlug":524,"region":525,"baseServings":526,"prepMinutes":527,"cookMinutes":527,"restMinutes":528,"difficulty":529,"course":530,"diet":534,"mainIngredients":539,"images":540,"keywords":550,"publishedAt":556,"updatedAt":556,"authorSlug":557,"summary":558,"localeSlug":519,"alternates":559},[394,397,400,403,406],{"answer":395,"question":396},"The oil was too cool. Below about 165°C the dough absorbs fat instead of instantly sealing, and you end up with a soggy, oil-logged ring. Use a thermometer, aim for 170–175°C, and fry only two or three at a time so the temperature does not crash when the cold dough goes in.","Why is my sfenj greasy and heavy?",{"answer":398,"question":399},"Almost certainly not — sfenj dough is supposed to be barely manageable. The fix is not more flour but wet hands. Keep a bowl of water next to the pan, wet your fingers before touching the dough each time, and pinch off pieces rather than trying to lift and shape them on a board.","The dough is far too sticky to shape. Did I do something wrong?",{"answer":401,"question":402},"No. Beignets use an enriched dough with egg, milk and sugar, and churros use a cooked flour-and-water paste piped through a star nozzle. Sfenj is high-hydration yeast bread dough with no sugar and no fat in it, shaped by hand into irregular rings — chewier and much less sweet than either.","Are sfenj the same as beignets or Spanish churros?",{"answer":404,"question":405},"Yes. Let it complete its first rise at room temperature, then cover and refrigerate for up to 24 hours. The cold ferment improves the flavour. Take it out about an hour before frying so it warms and loosens, otherwise cold dough shapes badly and fries unevenly.","Can I make the dough the night before?",{"answer":407,"question":408},"Baked rings will be pleasant bread, but they are not sfenj. The blistered, glossy skin and the contrast between crisp outside and stretchy inside come specifically from hot oil hitting a very wet dough. If frying is not an option, use the dough for small flatbreads on a griddle instead.","Can I bake sfenj instead of frying?",[410,411,412,413,414,415],"Do not add flour to make the dough easier to handle. It is meant to be almost pourable — keep a bowl of water beside you and wet your hands instead.","Beat the dough with your hand or a stand mixer for a full 8 minutes. It should go from shaggy to smooth and elastic enough to stretch without tearing.","Let it rise until it is visibly bubbly and domed, then collapses when you touch it. Under-risen dough fries dense.","Oil at 170–175°C. Too cool and the rings soak up fat and turn greasy; too hot and the outside darkens while the middle is still raw dough.","Make the hole bigger than seems right — around 4 cm. It closes considerably as the ring hits the oil and puffs.","Fry no more than three at a time. Crowding drops the oil temperature and the whole batch turns heavy.","🍩","Sfenj is a doughnut with almost no sugar in it. The dough is a wet, sticky mass of flour, water, yeast and salt, beaten rather than kneaded, left to rise until it is full of air, then torn into pieces, pierced with a wet thumb and stretched into an uneven ring straight into hot oil. What comes out is glossy and blistered on the outside and stretchy, almost bready, inside — chewier than a Western doughnut and far less sweet, which is why it is finished with sugar, honey or simply eaten plain with tea. It is a breakfast food, sold from dedicated stalls in the early morning and carried home on a loop of palm leaf or string.","Sfenj belongs to the morning street. In Moroccan cities the sfenjs stalls open early, and the sfenndji works standing over a wide cauldron of oil, hands wet, shaping and dropping rings continuously into the fat while a queue forms. The doughnuts are threaded onto a length of palm frond or twine so a customer can carry a dozen home swinging from one finger — a detail that has survived plastic bags entirely intact. They are eaten hot, usually before nine, with mint tea or coffee.\n\nThe dish is shared across the Maghreb: Algeria and Tunisia have their own close equivalents, and among Moroccan and Algerian Jewish communities sfenj is the traditional Hanukkah fried food, taken along when those communities emigrated and now common in Israel, where it is eaten dusted with sugar during the festival. That parallel history is one of the clearer traces of how intertwined Jewish and Muslim kitchens were across North Africa for centuries.\n\nWhat separates sfenj from a doughnut is the sugar, or rather its absence. The dough is essentially bread dough taken to a very high hydration, so it fries into something with real chew and a savoury-leaning base, and any sweetness arrives afterwards from a dip in sugar or a drizzle of honey. Some households eat them plain with tea and consider sugar an indulgence for children. The hydration is what frightens home cooks and what makes the dish: this is not a dough you can roll out, and any attempt to make it manageable with extra flour produces a heavy, cakey ring. Wet hands, a bowl of water beside the pan, and acceptance that the shapes will be irregular are the whole trick.","Sfenj is a same-hour food and there is no honest way around it — within a couple of hours the chew turns tough and the surface goes leathery. If you have leftovers, keep them uncovered at room temperature and revive them in a 180°C oven for 4 minutes, which restores some crispness but not the original texture. The raw dough is more useful: after the first rise, refrigerate it for up to 24 hours, then bring it back to room temperature for an hour before frying. Do not freeze fried sfenj.",[421,422,423,424],"Hydration kept deliberately high, which is what gives sfenj its open, chewy interior rather than a cakey crumb.","Shaping done with wet hands straight over the pan, the way stalls do it, with no rolling pin involved.","Oil temperature spelled out, since sfenj fails more often from wrong heat than from wrong dough.","No sugar in the dough, so it fries the right colour and stays true to what sfenj actually is.",[426,427,428,429],"Deep heavy pan or wok for frying","Cooking thermometer","Slotted spoon","Bowl of water for wetting hands",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},11,54,2,4,7,340,[438,439],"Mint tea or strong coffee, first thing in the morning.","A bowl of granulated sugar and a jug of warm honey so people can finish their own.",[441,444,447],{"name":442,"description":443},"Sfenj with honey","Dip each hot ring in warm honey loosened with a spoonful of water so it coats without clogging. Sticky, and the version children campaign for.",{"name":445,"description":446},"Sugared sfenj","Toss straight from the oil in granulated sugar while the surface is still glossy. The simplest finish and the one you see most often on the street.",{"name":448,"description":449},"Sfenj with egg","A stall speciality: an egg is cracked into the centre of a ring as it fries so it sets in the hole. Served savoury with salt and cumin.",[451,457,459,463,467,471,475],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"flour","plain white flour","g","For the dough",{"qty":435,"name":458,"unit":455,"group":456},"instant yeast",{"qty":460,"name":461,"unit":462,"group":456},1.5,"fine salt","tsp",{"qty":464,"name":465,"note":466,"unit":462,"group":456},1,"sugar","only to feed the yeast — sfenj dough is not sweet",{"qty":468,"name":469,"unit":470,"group":456},400,"warm water","ml",{"qty":460,"name":472,"unit":473,"group":474,"noScale":8},"neutral oil, for deep frying","l","For frying",{"qty":476,"name":477,"unit":478,"group":479},null,"granulated sugar or warm honey, to finish","to taste","To serve",[481,486,490,494,497,502],{"tip":482,"text":483,"title":484,"timerSeconds":485},"It will look wrong — closer to thick batter than dough. That is correct.","Whisk the flour, yeast, salt and sugar together, then pour in the warm water all at once. Beat hard with your hand or a stand mixer on medium for 8 minutes, until the mass turns from shaggy to smooth, glossy and elastic enough to stretch between your fingers without snapping.","Beat a very wet dough",480,{"text":487,"title":488,"timerSeconds":489},"Oil the surface of the dough lightly, cover the bowl and leave it somewhere warm for about 90 minutes, until it has doubled, domed and filled with visible bubbles. It should collapse with a sigh when you press a wet finger into it.","Rise until bubbly",5400,{"tip":491,"text":492,"title":493},"Have a plate lined with paper and your sugar or honey ready before the first ring goes in.","Pour oil into a deep heavy pan to a depth of at least 6 cm and bring it to 170–175°C. Test with a scrap of dough: it should sink briefly, then rise and start bubbling steadily within three seconds.","Heat the oil",{"text":495,"title":496},"Wet both hands thoroughly. Pinch off a piece of dough about the size of a small lemon, push a wet thumb through the centre, and stretch the hole to roughly 4 cm by turning the ring between your fingers. Work directly over the pan — the dough will not survive being carried.","Shape the rings wet",{"tip":498,"text":499,"title":500,"timerSeconds":501},"If a ring stays pale and sinks, the oil has dropped — wait for it to recover before the next batch.","Lower two or three rings into the oil and fry for 2 minutes, until the underside is deep golden and the surface blisters, then flip and give them another 90 seconds. They should puff noticeably and float high in the oil.","Fry until blistered",210,{"text":503,"title":504},"Lift the sfenj out with a slotted spoon and drain briefly on paper. While the surface is still glossy, toss in granulated sugar or dip in warm honey, and eat straight away with tea — they are at their best within minutes.","Drain and finish","SFENJ",[507,511,515],{"note":508,"swap":509,"original":510},"Fresh yeast is what most Moroccan stalls use. Give the dough a slightly longer first rise and watch the dough rather than the clock.","Fresh yeast, 15 g, crumbled into the warm water","Instant yeast",{"note":512,"swap":513,"original":514},"Any oil with a high smoke point works. Avoid olive oil, which burns at this temperature and gives a bitter edge.","Sunflower or peanut oil","Neutral frying oil",{"note":516,"swap":517,"original":518},"Bread flour gives a chewier, stretchier ring closer to what a good stall produces. Add an extra 20 ml of water, as it absorbs more.","Bread flour","Plain white flour","sfenj","Sfenj (Moroccan Yeast Doughnuts)","Sfenj","سفنج","Sfinj","morocco","Nationwide",6,20,90,"easy",[531,532,533],"snack","breakfast","street-food",[535,536,537,538],"vegan","dairy-free","nut-free","halal-friendly",[453],[541,544,546,548],{"alt":542,"src":543},"Golden blistered sfenj doughnut rings piled on paper, one dipped in honey with steam rising","\u002Fimages\u002Frecipes\u002Fsfenj\u002Fhero.jpg",{"alt":542,"src":545},"\u002Fimages\u002Frecipes\u002Fsfenj\u002Fhero-16x9.jpg",{"alt":542,"src":547},"\u002Fimages\u002Frecipes\u002Fsfenj\u002Fhero-4x3.jpg",{"alt":542,"src":549},"\u002Fimages\u002Frecipes\u002Fsfenj\u002Fhero-1x1.jpg",[519,551,552,553,554,532,555],"moroccan doughnut","fried dough","street food","yeast dough","maghreb","2026-08-19","dishroute-kitchen","Wet, unsweetened yeast dough pulled into rings by hand and deep-fried until the outside blisters and the inside stays chewy — Morocco's morning doughnut, eaten hot with sugar or honey.",{"en":560},"\u002Frecipe\u002Fsfenj",{"items":562,"total":569,"page":464,"limit":850,"hasMore":851},[563,595,633,666,696,726,756,785,812,822],{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":524,"baseServings":434,"prepMinutes":568,"cookMinutes":569,"difficulty":529,"course":570,"diet":572,"mainIngredients":575,"images":577,"keywords":587,"publishedAt":556,"updatedAt":556,"authorSlug":557},"moroccan-mint-tea","Atay bi Na'na (Moroccan Mint Tea)","Atay bi Na'na","أتاي بالنعناع",5,10,[571],"drink",[535,573,574,536,538,537],"vegetarian","gluten-free",[576],"mint",[578,581,583,585],{"alt":579,"src":580},"Mint tea poured in a thin stream from a raised silver teapot into a small decorated glass with foam on top","\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-4x3.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-1x1.jpg",[588,589,590,591,592,593,594],"moroccan mint tea","atay","gunpowder green tea","spearmint","nana","hospitality","north african drink",{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"romanized":600,"countrySlug":524,"region":601,"baseServings":602,"prepMinutes":603,"cookMinutes":528,"restMinutes":604,"difficulty":605,"course":606,"diet":608,"mainIngredients":609,"images":614,"keywords":624,"publishedAt":556,"updatedAt":556,"authorSlug":557},"moroccan-pastilla","Bastilla (Moroccan Sweet-Savoury Chicken Pie)","Bastilla","بسطيلة","Bastila","Fez",8,55,15,"hard",[607],"main",[538],[610,611,612,613],"chicken","eggs","onion","cinnamon",[615,618,620,622],{"alt":616,"src":617},"Round golden bastilla pie dusted with icing sugar and cinnamon lattice, one wedge cut to show chicken, egg and almond layers","\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-1x1.jpg",[625,626,627,628,629,630,631,632],"bastilla","pastilla","moroccan pie","fez","warqa","sweet savoury","chicken pie","celebration",{"slug":634,"title":635,"shortTitle":636,"nativeName":637,"countrySlug":524,"baseServings":569,"prepMinutes":638,"cookMinutes":639,"restMinutes":640,"difficulty":641,"course":642,"diet":644,"mainIngredients":645,"images":650,"keywords":660,"publishedAt":556,"updatedAt":556,"authorSlug":557},"chebakia","Chebakia (Moroccan Sesame Honey Flower Cookies)","Chebakia","الشباكية",75,50,60,"medium",[643,531],"dessert",[573],[453,646,647,648,649],"sesame-seeds","honey","almonds","orange-blossom-water",[651,654,656,658],{"alt":652,"src":653},"Pile of honey-soaked chebakia rosettes coated in toasted sesame seeds beside a bowl of harira soup","\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-1x1.jpg",[634,661,662,663,664,665,552],"moroccan pastry","ramadan sweets","honey cookies","sesame","orange blossom",{"slug":667,"title":668,"shortTitle":668,"nativeName":669,"romanized":670,"countrySlug":524,"baseServings":434,"prepMinutes":527,"cookMinutes":671,"restMinutes":672,"difficulty":529,"course":673,"diet":674,"mainIngredients":675,"images":678,"keywords":688,"publishedAt":695,"updatedAt":695,"authorSlug":557},"chicken-tagine","Chicken Tagine with Preserved Lemon and Olives","طاجين الدجاج","Tajin djaj",70,30,[607],[536,574],[610,676,612,677],"lemon","garlic",[679,682,684,686],{"alt":680,"src":681},"Chicken tagine with slivered preserved lemon rind and green olives in a golden saffron sauce","\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-1x1.jpg",[689,610,690,691,524,692,693,694],"tagine","preserved lemon","olives","braise","saffron","djaj mqualli","2026-08-18",{"slug":697,"title":698,"shortTitle":699,"nativeName":700,"romanized":701,"countrySlug":524,"region":525,"baseServings":526,"prepMinutes":702,"cookMinutes":703,"difficulty":641,"course":704,"diet":705,"mainIngredients":706,"images":710,"keywords":720,"publishedAt":556,"updatedAt":556,"authorSlug":557},"moroccan-couscous","Couscous bel Khodra (Seven-Vegetable Couscous)","Couscous bel Khodra","كسكس بالخضرة","Kouskous bel khodra",40,105,[607],[573,538,537],[707,708,709,612],"carrot","chickpeas","zucchini",[711,714,716,718],{"alt":712,"src":713},"Mound of steamed couscous topped with carrot batons, turnip, pumpkin chunks, zucchini and chickpeas in a wide shallow dish","\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-1x1.jpg",[721,722,723,724,725,573,555],"couscous","seven vegetable couscous","moroccan couscous","couscoussier","friday couscous",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"romanized":731,"countrySlug":524,"region":525,"baseServings":434,"prepMinutes":569,"cookMinutes":732,"restMinutes":569,"difficulty":529,"course":733,"diet":735,"mainIngredients":736,"images":739,"keywords":749,"publishedAt":556,"updatedAt":556,"authorSlug":557},"harcha","Harcha (Moroccan Semolina Pan Bread)","Harcha","حرشة","Harsha",16,[532,734],"bread",[573,537,538],[737,738],"butter","milk",[740,743,745,747],{"alt":741,"src":742},"Golden freckled semolina harcha rounds on a plate, one split open with butter and honey melting into the crumb","\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-1x1.jpg",[727,750,751,752,753,754,755],"harsha","semolina bread","moroccan breakfast","pan bread","smida","no yeast",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"romanized":759,"countrySlug":524,"baseServings":526,"prepMinutes":761,"cookMinutes":603,"difficulty":529,"course":762,"diet":764,"mainIngredients":765,"images":769,"keywords":779,"publishedAt":695,"updatedAt":695,"authorSlug":557},"harira","Harira (Moroccan Tomato, Lentil and Chickpea Soup)","Harira","حريرة",25,[763],"soup",[535,536,537],[766,708,767,768],"lentils","tomato","cilantro",[770,773,775,777],{"alt":771,"src":772},"A bowl of thick red-brown harira soup with lentils and chickpeas, topped with cilantro, lemon on the side","\u002Fimages\u002Frecipes\u002Fharira\u002Fhero.jpg",{"alt":771,"src":774},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-1x1.jpg",[757,780,781,766,708,782,783,784],"moroccan soup","ramadan","tomato soup","iftar","tadouira",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"romanized":790,"countrySlug":524,"region":525,"baseServings":434,"prepMinutes":672,"cookMinutes":761,"restMinutes":702,"difficulty":641,"course":791,"diet":792,"mainIngredients":793,"images":794,"keywords":804,"publishedAt":556,"updatedAt":556,"authorSlug":557},"moroccan-msemen","Msemen (Moroccan Square Laminated Flatbread)","Msemen","مسمن","Msemmen",[734,532],[573,537,538],[453,737],[795,798,800,802],{"alt":796,"src":797},"Stack of square golden msemen flatbreads with visible flaky layers, one torn open beside a dish of 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