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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":439,"ingredients":449,"instructions":488,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":527,"countrySlug":528,"region":529,"baseServings":481,"prepMinutes":530,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":534,"diet":537,"mainIngredients":541,"images":542,"keywords":552,"publishedAt":557,"updatedAt":557,"authorSlug":558,"summary":559,"localeSlug":524,"alternates":560},[394,397,400,403,406],{"answer":395,"question":396},"Almost certainly not. Sfinz dough is meant to be very wet, closer to a thick batter than to a bread dough, and it cannot be kneaded or shaped on a work surface. The solution is oil rather than flour: coat your hands generously, tear a lump straight from the bowl and stretch it between your fingers over the pan. Adding flour to firm it up produces a dense, bready result.","My dough is far too sticky to handle — did I do something wrong?",{"answer":398,"question":399},"Crack it on early, within the first minute of frying, while the top surface is still soft and slightly wet so the white can settle into the dimples rather than running off a set crust. Stretching the dough with a slightly thicker rim also helps, since it creates a shallow well for the egg to sit in.","How do I stop the egg sliding off the dough?",{"answer":401,"question":402},"Around 175°C. Test it by dropping in a small piece of dough: it should sizzle immediately and rise to the surface within a couple of seconds, browning gradually over the next minute. If it browns almost instantly the oil is too hot and the centre will stay raw; if it sinks and sits there, the oil is too cool and the dough will absorb it.","What oil temperature should I fry at?",{"answer":404,"question":405},"Both, and the choice is made at the table rather than in the pan. The dough itself carries only a little sugar and salt, so the same fried disc can be drizzled with honey or date syrup, or spread with harissa and eaten as a savoury breakfast. Libyan households routinely put both toppings out and let people decide.","Is sfinz sweet or savoury?",{"answer":407,"question":408},"Yes, and many cooks prefer it. Mix the dough, cover it and refrigerate overnight for up to twelve hours; the slow cold rise develops more flavour. Take the bowl out about an hour before you want to fry so the dough warms up and becomes active again, and expect it to be slightly easier to handle when cold.","Can I make the dough the night before?",[410,411,412,413,414,415],"Do not add extra flour to make the dough manageable. It is meant to be sticky enough to pour, and oil on your hands solves the handling problem.","Let the dough rise until the surface is covered in bubbles and it wobbles and deflates when you shake the bowl.","Keep a small bowl of oil beside the pan and re-oil your fingers before every piece, otherwise the dough welds to your skin.","Fry at around 175°C. Cooler oil makes greasy, heavy discs; hotter oil browns the outside before the middle sets.","Crack the egg on within the first minute, while the top surface is still wet enough for it to grip.","Serve them the moment they come out — sfinz is at its best inside five minutes and merely good after twenty.","🍳","Sfinz is a slack, bubbly yeasted dough pulled thin with oiled hands and lowered into a pan of hot oil, where it swells into a blistered disc with a chewy centre and lacy, crisp edges. An egg is cracked onto the surface while it fries so the white sets into the dough and the yolk stays soft, and the finished round is eaten by hand — drizzled with honey by people with a sweet tooth, smeared with harissa by everyone else. It is Friday-morning food in Libya, sold from small shops that make nothing else, and at home it needs no equipment beyond a bowl, a pan and an hour and a half of patience while the dough rises.","Fried yeasted dough is a Maghrebi constant, and every country on this coast has a version: Morocco fries sfenj into rings sold on a loop of string, Tunisia and Algeria have their own close relatives, and the shared name traces back to the same Arabic root for something spongy. The Libyan take stands apart in shape and in what goes on top. Instead of a ring, sfinz is a flat, irregular disc stretched directly in the oil, and the egg cracked onto it turns breakfast pastry into an actual meal.\n\nIn Tripoli the sfinz shop is a specific institution — a counter, a wide vat of oil, a bowl of dough that has been rising since dawn, and a queue that peaks around Friday prayers and on Eid morning. The cook works with bare oiled hands at a speed that looks careless, tearing off a lump, stretching it between the fingers and dropping it in one movement. Orders are called out by topping: honey for the children, harissa for the adults, sometimes both on the same plate.\n\nAt home the only real difficulty is accepting how wet the dough should be. It is closer to a thick batter than to bread dough, too loose to knead and impossible to shape on a floured surface, and every instinct says to add more flour. Resisting that is the entire recipe — a stiffer dough fries into something dense and bready rather than the light, hole-riddled, slightly chewy thing sfinz is supposed to be.","Sfinz does not keep in any meaningful sense — the texture stiffens within an hour and no reheating brings it back. If you must, warm leftovers in a 190°C oven for 5 minutes on a rack, and accept that they will be crisper and drier than they were. The dough itself, however, can be made the night before and left to rise slowly in the fridge for up to 12 hours, which actually improves the flavour; bring it back to room temperature for an hour before frying.",[421,422,423,424],"Keeps the dough at the very high hydration that gives sfinz its open, chewy crumb instead of a bready one.","Stretches the dough straight into the oil with oiled hands, the only technique that works with a dough this loose.","Times the egg so the white sets into the dough while the yolk is still soft.","Covers both the honey and the harissa finish, because Libyan tables genuinely serve them side by side.",[426,427,428,429],"Large mixing bowl","Wide deep frying pan","Slotted spoon","Small bowl of oil for your hands",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},26,55,3,12,19,540,[438],"Sweet green tea or strong black coffee, with a jar of honey and a bowl of harissa both on the table.",[440,443,446],{"name":441,"description":442},"Plain sfinz","Skip the egg altogether and fry the discs on their own, then dust with sugar or dip in honey. This is the version closest to Moroccan and Tunisian fried dough.",{"name":444,"description":445},"Sfinz with tuna and harissa","Top the fried disc with drained tuna, harissa and a squeeze of lemon. Common as a quick lunch rather than a breakfast.",{"name":447,"description":448},"Two-egg sfinz","Stretch the dough wider and thinner and crack two eggs on top, breaking the yolks and spreading them across the surface so the whole disc sets into a flat, savoury round.",[450,456,460,464,467,471,475,480,486],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},400,"flour","strong white bread flour","g","For the dough",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},7,"yeast","instant yeast",{"qty":461,"name":462,"unit":463,"group":455},1,"sugar","tsp",{"qty":465,"name":466,"unit":463,"group":455},1.5,"salt",{"qty":468,"name":469,"unit":470,"group":455},340,"warm water","ml",{"qty":472,"name":473,"unit":470,"group":474,"noScale":8},700,"neutral oil, for frying","For frying",{"qty":476,"ref":477,"name":477,"unit":478,"group":479},8,"eggs","piece","To top",{"qty":481,"ref":482,"name":483,"unit":484,"group":485},4,"honey","honey or date syrup","tbsp","To serve",{"qty":433,"ref":487,"name":487,"unit":484,"group":485},"harissa",[489,492,496,499,503,506],{"text":490,"title":491},"Whisk the flour, yeast, sugar and salt in a large bowl, pour in the warm water and beat with a wooden spoon for 2 minutes. The dough should be far too slack to knead — it slaps and stretches rather than folding, and it will not hold a shape at all.","Mix a very wet dough",{"text":493,"title":494,"timerSeconds":495},"Cover the bowl and leave it somewhere warm for about 90 minutes. It is ready when the volume has at least doubled, the surface is a mass of open bubbles, and the whole thing shudders and sinks slightly when you shake the bowl.","Let it rise until bubbly",5400,{"text":497,"title":498},"Pour the oil into a wide, deep pan to a depth of about 3 cm and bring it to 175°C. Drop in a scrap of dough as a test: it should rise to the surface within two seconds and colour slowly and evenly, not instantly.","Heat the oil",{"tip":500,"text":501,"title":502},"Re-oil your fingers between every piece. Dry hands and this dough do not coexist.","Oil your hands well, tear off a fist-sized piece of dough and stretch it between your fingers into a rough disc about 15 cm across with a slightly thicker rim, then lay it into the oil away from you. The edges should immediately go lacy and start to blister.","Stretch the dough into the oil",{"text":504,"title":505},"Within the first minute, while the top of the disc is still soft, crack an egg into the middle and let it spread across the surface. Spoon a little hot oil over the white until it turns opaque but the yolk still trembles when you nudge the pan.","Crack on the egg",{"text":507,"title":508,"timerSeconds":509},"Once the underside is deep gold, about 2 minutes, flip the disc carefully with a slotted spoon and fry the egg side for 45 seconds, just long enough to set it. Lift onto a rack, fry the remaining pieces, and serve immediately with honey and harissa on the side.","Turn and finish",120,"SFINZ",[512,516,520],{"note":513,"swap":514,"original":515},"Active dried yeast needs proving in the warm water with the sugar for 10 minutes first. Fresh yeast can be crumbled straight in.","20 g fresh yeast, or 2 tsp active dried yeast","Instant yeast",{"note":517,"swap":518,"original":519},"Date syrup is arguably the more Libyan choice and gives a deeper, less floral sweetness.","Date syrup (rub), or sugar syrup","Honey",{"note":521,"swap":522,"original":523},"The point is a sharp, hot contrast against the fried dough, so exact provenance matters less here than heat.","Any chilli paste, or crushed dried chilli mixed with olive oil and a little salt","Harissa","sfinz","Sfinz (Libyan Fried Dough with Egg)","Sfinz","سفنز","libya","Tripoli",15,20,90,"easy",[535,536],"breakfast","street-food",[538,539,540],"vegetarian","dairy-free","nut-free",[452,458,477,482,487],[543,546,548,550],{"alt":544,"src":545},"A golden fried Libyan sfinz disc with a soft egg set into its centre, honey and harissa in dishes beside it","\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero.jpg",{"alt":544,"src":547},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-16x9.jpg",{"alt":544,"src":549},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-4x3.jpg",{"alt":544,"src":551},"\u002Fimages\u002Frecipes\u002Fsfinz\u002Fhero-1x1.jpg",[524,553,554,555,487,556],"libyan breakfast","fried dough","egg","friday morning","2026-08-20","dishroute-kitchen","Wet yeasted dough stretched thin straight into hot oil with an egg cracked on top — Libya's Friday breakfast, eaten with honey or with harissa depending on the mood.",{"en":561},"\u002Frecipe\u002Fsfinz",{"items":563,"total":835,"page":461,"limit":836,"hasMore":837},[564,600,629,658,690,718,745,770,780,807],{"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":528,"region":569,"baseServings":570,"prepMinutes":571,"cookMinutes":572,"difficulty":573,"course":574,"diet":576,"mainIngredients":578,"images":584,"keywords":594,"publishedAt":557,"updatedAt":557,"authorSlug":558},"bazin","Bazin (Libyan Barley Dough Dome with Lamb Sauce)","Bazin","بازين","Tripolitania and the Nafusa Mountains",6,25,95,"hard",[575],"main",[539,577,540],"halal-friendly",[579,580,581,582,477,583],"lamb","tomato-paste","potato","chickpeas","turmeric",[585,588,590,592],{"alt":586,"src":587},"A smooth barley dough dome in the centre of a wide tray, ringed by orange lamb sauce, potatoes, chickpeas and halved eggs","\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fbazin\u002Fhero-1x1.jpg",[565,595,596,597,598,599],"libyan national dish","barley flour","lamb sauce","hararat","communal platter",{"slug":601,"title":602,"shortTitle":603,"nativeName":604,"countrySlug":528,"baseServings":570,"prepMinutes":530,"cookMinutes":571,"difficulty":533,"course":605,"diet":607,"mainIngredients":609,"images":615,"keywords":625,"publishedAt":557,"updatedAt":557,"authorSlug":558},"bsisa","Bsisa (Toasted Barley Flour Paste with Dates)","Bsisa","بسيسة",[606,535],"snack",[538,608,539],"vegan",[610,611,612,613,614],"dates","chickpea-flour","olive-oil","fennel-seed","fenugreek",[616,619,621,623],{"alt":617,"src":618},"A bowl of dense toasted barley flour paste with a well of olive oil in the centre, dates and fennel seeds alongside","\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fbsisa\u002Fhero-1x1.jpg",[601,626,627,614,610,628],"toasted barley flour","libyan snack","amazigh food",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":528,"baseServings":570,"prepMinutes":634,"cookMinutes":572,"difficulty":635,"course":636,"diet":637,"mainIngredients":638,"images":642,"keywords":652,"publishedAt":557,"updatedAt":557,"authorSlug":558},"libyan-couscous","Couscous bil Bosla (Libyan Lamb and Pumpkin Couscous)","Couscous bil Bosla","كسكسي بالبصلة",30,"medium",[575],[539,577,540],[639,579,640,582,641,581],"couscous","pumpkin","raisins",[643,646,648,650],{"alt":644,"src":645},"A wide tray of Libyan couscous topped with lamb, pumpkin wedges, chickpeas and a crown of caramelised onions with raisins","\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Flibyan-couscous\u002Fhero-1x1.jpg",[653,654,655,656,641,657],"libyan couscous","couscous bil bosla","lamb and pumpkin","caramelised onion","maghreb",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":663,"countrySlug":528,"region":664,"baseServings":481,"prepMinutes":530,"cookMinutes":634,"difficulty":533,"course":665,"diet":666,"mainIngredients":669,"images":674,"keywords":684,"publishedAt":557,"updatedAt":557,"authorSlug":558},"hraimi","Hraimi (Libyan Fish in Spicy Tomato Sauce)","Hraimi","حرايمي","Hraimi \u002F Chraime","Tripoli and the coast",[575],[667,539,668,577,540],"pescatarian","gluten-free",[670,580,487,671,672,673],"white-fish","garlic","cumin","caraway",[675,678,680,682],{"alt":676,"src":677},"Fish steaks poaching in a shallow pan of brick-red spicy tomato sauce, scattered with coriander and lemon wedges","\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fhraimi\u002Fhero-1x1.jpg",[659,685,686,687,688,689],"chraime","libyan fish","harissa sauce","cumin and caraway","shabbat fish",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":528,"baseServings":481,"prepMinutes":695,"cookMinutes":571,"difficulty":533,"course":696,"diet":698,"mainIngredients":699,"images":701,"keywords":711,"publishedAt":557,"updatedAt":557,"authorSlug":558},"libyan-asida","Libyan Asida (Wheat Pudding with Date Syrup)","Libyan Asida","عصيدة",5,[697],"dessert",[538,540],[452,610,700],"butter",[702,705,707,709],{"alt":703,"src":704},"A smooth mound of Libyan asida in a bowl with a deep well of melted butter and dark date syrup in its centre","\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Flibyan-asida\u002Fhero-1x1.jpg",[712,713,714,715,716,717],"asida","libyan dessert","date syrup","rub","mawlid","wheat pudding",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":528,"baseServings":481,"prepMinutes":634,"cookMinutes":531,"restMinutes":530,"difficulty":635,"course":723,"diet":724,"mainIngredients":725,"images":729,"keywords":739,"publishedAt":557,"updatedAt":557,"authorSlug":558},"mbatten","Mbatten (Libyan Stuffed Potato Fritters)","Mbatten","مبطن",[536,606],[539,577,540],[581,726,611,727,728],"ground-beef","parsley","onion",[730,733,735,737],{"alt":731,"src":732},"Golden puffed Libyan potato fritters on a rack, one broken open to show the spiced minced meat filling","\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fmbatten\u002Fhero-1x1.jpg",[719,740,741,742,743,744],"libyan fritters","stuffed potato","chickpea flour batter","ramadan snack","deep-fried",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":528,"baseServings":481,"prepMinutes":750,"cookMinutes":751,"restMinutes":634,"difficulty":635,"course":752,"diet":753,"mainIngredients":754,"images":755,"keywords":765,"publishedAt":557,"updatedAt":557,"authorSlug":558},"libyan-rishta","Rishta (Libyan Hand-Cut Noodles with Chickpeas)","Rishta","رشتة",40,60,[575],[539,577,540],[452,582,579,580],[756,759,761,763],{"alt":757,"src":758},"A deep bowl of short hand-cut Libyan noodles in thick tomato sauce with lamb, chickpeas and chopped parsley","\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-4x3.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Flibyan-rishta\u002Fhero-1x1.jpg",[766,767,768,582,597,769],"rishta","libyan noodles","hand-cut pasta","one pot",{"slug":524,"title":525,"shortTitle":526,"nativeName":527,"countrySlug":528,"region":529,"baseServings":481,"prepMinutes":530,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":771,"diet":772,"mainIngredients":773,"images":774,"keywords":779,"publishedAt":557,"updatedAt":557,"authorSlug":558},[535,536],[538,539,540],[452,458,477,482,487],[775,776,777,778],{"alt":544,"src":545},{"alt":544,"src":547},{"alt":544,"src":549},{"alt":544,"src":551},[524,553,554,555,487,556],{"slug":781,"title":782,"shortTitle":783,"nativeName":784,"countrySlug":528,"baseServings":570,"prepMinutes":530,"cookMinutes":751,"difficulty":533,"course":785,"diet":787,"mainIngredients":788,"images":791,"keywords":801,"publishedAt":557,"updatedAt":557,"authorSlug":558},"libyan-shorba","Shorba Libiya (Lamb, Mint and Orzo Soup)","Shorba Libiya","شربة ليبية",[786],"soup",[539,577,540],[579,580,582,789,790],"mint","pasta",[792,795,797,799],{"alt":793,"src":794},"A bowl of rust-orange Libyan lamb soup with orzo and chickpeas, scattered with dried mint and parsley","\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero.jpg",{"alt":793,"src":796},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-16x9.jpg",{"alt":793,"src":798},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-4x3.jpg",{"alt":793,"src":800},"\u002Fimages\u002Frecipes\u002Flibyan-shorba\u002Fhero-1x1.jpg",[802,803,804,805,806,598],"shorba libiya","libyan soup","ramadan iftar","lamb and orzo","dried mint",{"slug":808,"title":809,"shortTitle":810,"nativeName":811,"countrySlug":528,"baseServings":570,"prepMinutes":812,"cookMinutes":813,"restMinutes":530,"difficulty":573,"course":814,"diet":815,"mainIngredients":816,"images":819,"keywords":829,"publishedAt":557,"updatedAt":557,"authorSlug":558},"usban","Usban (Libyan Herb and Rice Stuffed Sausage)","Usban","عصبان",50,125,[575],[539,577,540],[817,818,727,789,580,579],"rice","tripe",[820,823,825,827],{"alt":821,"src":822},"Sliced coins of Libyan usban showing green herb and rice filling, arranged on a platter under thick tomato sauce","\u002Fimages\u002Frecipes\u002Fusban\u002Fhero.jpg",{"alt":821,"src":824},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-16x9.jpg",{"alt":821,"src":826},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-4x3.jpg",{"alt":821,"src":828},"\u002Fimages\u002Frecipes\u002Fusban\u002Fhero-1x1.jpg",[808,830,831,832,833,834],"libyan sausage","stuffed tripe","rice and herb filling","eid al-adha","offal",10,24,false,1788563764352]