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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":481,"pronunciation":508,"substitutions":509,"slug":522,"title":523,"shortTitle":524,"nativeName":525,"countrySlug":526,"baseServings":527,"prepMinutes":528,"cookMinutes":528,"difficulty":529,"course":530,"diet":532,"mainIngredients":537,"images":538,"keywords":548,"publishedAt":554,"updatedAt":554,"authorSlug":555,"summary":556,"localeSlug":522,"alternates":557},[394,397,400,403,406],{"answer":395,"question":396},"Anything reasonably tender that can take high heat briefly: rump, sirloin, chuck tender or flank all work, sliced thin across the grain. Avoid the collagen-rich stewing cuts like shin, brisket or oxtail, which need hours of moist cooking to soften and will be chewy and dry if fried for three minutes.","Which cut of beef works best?",{"answer":398,"question":399},"Either the pan was not hot enough or there was too much meat in it at once. Both drop the surface temperature below the point where searing happens, so the strips boil in their own juices. Cook in two or three batches, wait for the pan to recover its heat between them, and do not stir for the first thirty seconds.","Why is my beef releasing water instead of browning?",{"answer":401,"question":402},"Moderately, and it is adjustable by design. The constant is coarse black pepper, which is used generously and gives a warm rather than sharp heat; the chilli is added according to taste and is often served on the side instead of in the pan. As written this recipe is noticeable but not fierce.","Is shaiyah spicy?",{"answer":404,"question":405},"Both are fast-cooked Sudanese beef, but shaiyah is fried in a pan with fat, onion and pepper, while agashe is coated in a peanut and chilli crust and grilled over charcoal on skewers. Shaiyah is the butcher-counter dish; agashe is street food. The cuts and the speed are similar, the flavors are not.","What is the difference between shaiyah and agashe?",{"answer":407,"question":408},"Not really, at least not as written. The strips are too thin and would fall through the grill or dry out, and the recipe depends on the meat frying in its own rendered fat, which drips away over coals. If you want charcoal flavor, use larger pieces on skewers and follow the agashe method instead.","Can I cook this on a barbecue instead?",[410,411,412,413,414,415],"Firm the beef in the freezer for 20 minutes before slicing. Half-frozen meat holds still under the knife and lets you cut genuinely thin strips.","Cut across the grain, not with it. With the grain, even good beef comes out stringy at this cooking speed.","The pan is ready when a drop of water skitters across the surface instead of sitting and sizzling. Anything cooler and the meat releases liquid.","Cook the onion in the fat left behind by the meat rather than alongside it, so the strips brown and the onion still gets sweet.","Season with salt after searing. Salting raw strips pulls water to the surface and steams the first batch.","Get it to the table straight from the pan. Shaiyah stiffens noticeably as it cools, and no amount of reheating brings the texture back.","🥩","Shaiyah is beef cooked at speed: thin strips seared in a very hot pan with rendered beef fat, sliced onion, a heavy grind of black pepper and enough chilli to make it interesting, then served the moment the strips stop bleeding. There is no sauce, no simmering and no marinade — the flavor comes from the crust that forms in the first ninety seconds and from the onion softening in the meat juices. The result is dark, peppery and slightly chewy in a satisfying way, salty at the edges, and designed to be eaten immediately with torn bread, raw onion and a squeeze of lemon. It is one of the fastest hot meals in the Sudanese repertoire.","To understand shaiyah you have to understand the Sudanese butcher shop, which is often a small restaurant in disguise. You pick the cut, it gets weighed and chopped, and then it is fried for you in a wide steel pan over a fierce flame with nothing more than fat, onion, salt and pepper, and handed over with bread in a matter of minutes. Nothing about the format encourages complexity. Meat, heat, speed.\n\nThe technique reflects both climate and habit. In hot weather, cooking meat within hours of slaughter is normal and desirable, and a hard fast fry suits fresh beef better than a long braise, which is reserved for the tougher cuts destined for mullah. The seasoning is deliberately minimal so the meat carries the plate, which is the opposite instinct to the heavily spiced stews on the same country's table — a Sudanese meal often sets one against the other, a spice-loaded mullah beside a plain, salty, peppery pan of shaiyah.\n\nGrilled meat culture in the region runs parallel to this. Agashe is the charcoal branch, with a peanut and chilli crust, while shaiyah is the pan branch; both are usually eaten standing up or sitting on plastic chairs, and both are men's cooking as often as not. Similar quick-fried beef exists across the wider region, from Ethiopian tibs to Egyptian pan-fried meats, and shaiyah is best understood as Sudan's entry in that shared category rather than as something unique to it.","Best eaten within minutes, but leftovers keep 2 days refrigerated. Reheat in a very hot dry pan for under a minute, purely to warm the strips through, and accept that the texture will be firmer than it was fresh. Cold shaiyah chopped small is genuinely good folded into bread with tomato and onion the next day, which is how many households actually use it. Do not freeze cooked shaiyah — the thin strips lose all their moisture and turn to jerky. Raw sliced and seasoned beef, on the other hand, freezes well for a month.",[421,422,423,424],"Renders beef fat first, which is what butchers actually do and what gives the meat its distinctive flavor.","Cooks in batches with a specific pan-temperature test, so the strips sear instead of stewing in their own juice.","Keeps the seasoning as short as the original — pepper, chilli, salt, onion, nothing else.","Names the cuts that stay tender under a fast fry, and the ones that will not.",[426,427,428],"Heavy cast-iron or steel frying pan","Very sharp knife","Tongs",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},28,6,1,560,38,425,[437],"Warm flatbread, raw onion rings, lemon wedges and a bowl of shata on the side",[439,442,445],{"name":440,"description":441},"Shaiyah with tomato","A chopped tomato added in the final minute so the pan juices thicken into a light sauce. Softer and more forgiving, though purists consider it a step toward stew.",{"name":443,"description":444},"Kebda shaiyah","The same fast pan treatment applied to liver instead of beef, seasoned much more heavily with cumin, which brings it close to kamounia.",{"name":446,"description":447},"Butcher's mixed pan","Beef strips fried with cubes of tail fat left in among the meat, so every few bites has a crisp, rendered piece. Rich, popular, and not for every table.",[449,454,458,462,467,469,472,476,479],{"qty":450,"ref":451,"name":452,"unit":453},700,"beef-chuck","boneless beef rump, sirloin or chuck tender, in 5 mm strips","g",{"qty":455,"name":456,"note":457,"unit":453},80,"beef fat, in small cubes","or 3 tbsp sesame oil — see substitutions",{"qty":432,"ref":459,"name":460,"unit":461},"onion","large onion, in thick half-moons","piece",{"qty":463,"ref":464,"name":465,"unit":466},2,"black-pepper","coarsely ground black pepper","tsp",{"qty":432,"name":468,"unit":466,"optional":8},"shata chilli powder",{"qty":463,"ref":470,"name":471,"unit":461,"optional":8},"green-chili","green chillies, split lengthways",{"qty":473,"name":474,"unit":475},null,"salt","to taste",{"qty":432,"ref":477,"name":478,"unit":461},"lemon","lemon, in wedges",{"qty":432,"ref":459,"name":480,"unit":461},"small onion, in raw rings, to serve",[482,485,490,493,498,502,505],{"text":483,"title":484},"Firm the beef in the freezer for 20 minutes, then cut it across the grain into strips about 5 mm thick and the length of a finger. Spread them out and pat dry; do not season yet.","Slice the beef",{"tip":486,"text":487,"title":488,"timerSeconds":489},"Starting from a cold pan renders the fat gently instead of burning the outside before the inside melts.","Put the cubed beef fat in a cold heavy pan and set it over medium heat for 5 to 6 minutes, until the cubes shrink, turn crisp and gold, and leave a shallow film of clear fat behind. Scoop out the crisp bits and keep them for later.","Render the fat",330,{"text":491,"title":492},"Turn the heat to its highest setting and wait until a flicked drop of water skitters across the surface rather than sitting and sizzling. The fat should shimmer and move like water in the pan.","Heat the pan hard",{"tip":494,"text":495,"title":496,"timerSeconds":497},"If steam rises in a cloud and the meat goes grey, the batch was too big. Take half of it out and carry on.","Add half the beef in a single layer and leave it untouched for 45 seconds, until the underside forms a dark crust, then toss and cook 45 seconds more. Lift out and repeat with the rest.","Sear in batches",90,{"text":499,"title":500,"timerSeconds":501},"Lower the heat to medium, tip the sliced onion into the pan with the meat juices, and cook for 3 minutes, scraping up the browned residue, until the slices turn floppy and glassy but still have some bite.","Sweat the onion",180,{"text":503,"title":504},"Return all the beef and the crisp fat pieces to the pan, add the black pepper, shata and green chillies, and toss over high heat for 1 minute. Season with salt now, taste a strip, and correct the pepper.","Combine and season",{"text":506,"title":507},"Slide everything onto a warm platter, squeeze over one lemon wedge and put the rest on the table with raw onion rings and bread. Eat straight away, while the strips are still juicy.","Serve immediately","SHAY-yah",[510,514,518],{"note":511,"swap":512,"original":513},"Lamb is common and cooks a touch faster. Camel appears in parts of Sudan and needs a slightly longer fry with a lid on for the last minute, since it is leaner and firmer than beef.","Lamb leg or camel, cut the same way","Beef",{"note":515,"swap":516,"original":517},"Fat from the meat is the authentic route and gives a rounder, beefier result. Sesame oil is the everyday home alternative and adds its own toasted note.","Sesame oil, or half oil and half butter","Rendered beef fat",{"note":519,"swap":520,"original":521},"Plenty of butchers serve shaiyah with only salt and black pepper, and put chilli on the table for people to add themselves. Both versions are standard.","Coarse chilli flakes or cayenne, or leave it out","Shata chilli powder","shaiyah","Shaiyah (Sudanese Quick-Fried Spiced Beef)","Shaiyah","شية","sudan",4,15,"easy",[531],"main",[533,534,535,536],"dairy-free","gluten-free","halal-friendly","nut-free",[451,459,464],[539,542,544,546],{"alt":540,"src":541},"Seared strips of peppery Sudanese beef with softened onion in a black cast-iron pan","\u002Fimages\u002Frecipes\u002Fshaiyah\u002Fhero.jpg",{"alt":540,"src":543},"\u002Fimages\u002Frecipes\u002Fshaiyah\u002Fhero-16x9.jpg",{"alt":540,"src":545},"\u002Fimages\u002Frecipes\u002Fshaiyah\u002Fhero-1x1.jpg",{"alt":540,"src":547},"\u002Fimages\u002Frecipes\u002Fshaiyah\u002Fhero-4x3.jpg",[522,549,550,551,552,553],"sudanese beef","pan-fried beef","butcher shop","black pepper","quick dinner","2026-08-20","dishroute-kitchen","Beef cut into thin strips and thrown into a searing pan with its own fat, onion, coarse black pepper and chilli, then eaten within minutes with bread and lemon.",{"en":558},"\u002Frecipe\u002Fshaiyah",{"items":560,"total":830,"page":432,"limit":831,"hasMore":832},[561,592,625,654,680,709,737,766,776,803],{"slug":562,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":526,"baseServings":527,"prepMinutes":566,"cookMinutes":567,"restMinutes":568,"difficulty":529,"course":569,"diet":571,"mainIngredients":572,"images":575,"keywords":585,"publishedAt":554,"updatedAt":554,"authorSlug":555},"agashe","Agashe (Sudanese Peanut-Crusted Grilled Beef)","Agashe","أقاشي",25,12,30,[570,531],"street-food",[533,534,535],[573,451,574],"peanuts","chili-flakes",[576,579,581,583],{"alt":577,"src":578},"Skewers of peanut-crusted grilled beef over charcoal with raw onion rings and tomato wedges","\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-1x1.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-4x3.jpg",[562,586,587,588,589,590,591],"agashi","peanut crust","grilled beef","sudanese street food","suya","dakwa",{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":526,"baseServings":567,"prepMinutes":597,"cookMinutes":598,"restMinutes":497,"difficulty":529,"course":599,"diet":601,"mainIngredients":603,"images":608,"keywords":618,"publishedAt":554,"updatedAt":554,"authorSlug":555},"sudanese-basbousa","Basbousa (Sudanese Semolina Cake in Lemon Syrup)","Basbousa","بسبوسة",20,40,[600],"dessert",[602],"vegetarian",[604,605,606,607],"semolina","yogurt","butter","coconut",[609,612,614,616],{"alt":610,"src":611},"Golden semolina cake cut into diamonds in a tin, each piece topped with a peanut and glossy with syrup","\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-4x3.jpg",[619,620,621,622,623,624],"basbousa","semolina cake","sudanese dessert","syrup cake","coconut semolina","cardamom syrup",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":526,"baseServings":431,"prepMinutes":597,"cookMinutes":9,"restMinutes":630,"difficulty":529,"course":631,"diet":633,"mainIngredients":635,"images":637,"keywords":647,"publishedAt":554,"updatedAt":554,"authorSlug":555},"gongolez","Gongolez (Sudanese Baobab Fruit Drink)","Gongolez","قنقليز",240,[632],"drink",[602,634,534,533,536],"vegan",[636],"cardamom",[638,641,643,645],{"alt":639,"src":640},"Tall glass of cloudy white baobab drink over ice, with a cracked baobab pod and pale pulp beside it","\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-4x3.jpg",[626,648,649,650,651,652,653],"baobab drink","tabaldi","sudanese drink","ramadan drink","bouye","iftar",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":526,"baseServings":527,"prepMinutes":597,"cookMinutes":597,"difficulty":529,"course":659,"diet":660,"mainIngredients":661,"images":665,"keywords":675,"publishedAt":554,"updatedAt":554,"authorSlug":555},"kamounia","Kamounia (Sudanese Cumin Liver and Lung Fry)","Kamounia","كمونية",[531],[533,534,535,536],[662,459,663,664],"cumin","tomato","garlic",[666,669,671,673],{"alt":667,"src":668},"Dark browned pieces of cumin-coated lamb liver and lung in a steel pan with chilli and lemon","\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-1x1.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-4x3.jpg",[655,662,676,677,678,679],"lamb liver","offal","sudanese","quick fry",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":526,"baseServings":527,"prepMinutes":597,"cookMinutes":566,"restMinutes":685,"difficulty":686,"course":687,"diet":689,"mainIngredients":690,"images":693,"keywords":703,"publishedAt":554,"updatedAt":554,"authorSlug":555},"kisra","Kisra (Sudanese Fermented Sorghum Crepe)","Kisra","كسرة",1440,"medium",[688],"bread",[602,634,534,533,536],[691,692],"flour","yeast",[694,697,699,701],{"alt":695,"src":696},"Stack of thin pale Sudanese kisra sheets folded on a woven tray beside a bowl of stew","\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-1x1.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-4x3.jpg",[681,704,705,706,707,708],"sorghum flatbread","fermented bread","sudanese bread","injera","gluten-free flatbread",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":526,"baseServings":527,"prepMinutes":528,"cookMinutes":497,"difficulty":686,"course":714,"diet":715,"mainIngredients":716,"images":720,"keywords":730,"publishedAt":554,"updatedAt":554,"authorSlug":555},"mullah-waika","Mullah Waika (Sudanese Dried Okra Stew)","Mullah Waika","ملاح ويكة",[531],[533,534,535,536],[717,718,459,719],"okra","lamb","tomato-paste",[721,724,726,728],{"alt":722,"src":723},"Glossy dark red Sudanese okra stew with chunks of lamb, trailing in a thread from a raised spoon","\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-1x1.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-4x3.jpg",[731,732,733,734,735,736],"mullah waika","weika","dried okra","sudanese stew","okra powder","lamb stew",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":526,"baseServings":527,"prepMinutes":528,"cookMinutes":597,"restMinutes":597,"difficulty":529,"course":742,"diet":745,"mainIngredients":746,"images":749,"keywords":759,"publishedAt":554,"updatedAt":554,"authorSlug":555},"salata-aswad","Salata Aswad (Sudanese Fried Aubergine and Peanut Salad)","Salata Aswad","سلطة أسود",[743,744],"appetizer","side",[602,534],[747,748,605,477],"eggplant","peanut-butter",[750,753,755,757],{"alt":751,"src":752},"Bowl of creamy pale Sudanese aubergine and peanut salad topped with green chilli and oil","\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-1x1.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-4x3.jpg",[760,761,762,763,764,765],"salata aswad","aubergine salad","peanut butter","sudanese salad","eggplant dip","mezze",{"slug":522,"title":523,"shortTitle":524,"nativeName":525,"countrySlug":526,"baseServings":527,"prepMinutes":528,"cookMinutes":528,"difficulty":529,"course":767,"diet":768,"mainIngredients":769,"images":770,"keywords":775,"publishedAt":554,"updatedAt":554,"authorSlug":555},[531],[533,534,535,536],[451,459,464],[771,772,773,774],{"alt":540,"src":541},{"alt":540,"src":543},{"alt":540,"src":545},{"alt":540,"src":547},[522,549,550,551,552,553],{"slug":777,"title":778,"shortTitle":779,"nativeName":780,"countrySlug":526,"baseServings":527,"prepMinutes":597,"cookMinutes":497,"restMinutes":781,"difficulty":782,"course":783,"diet":785,"mainIngredients":786,"images":787,"keywords":797,"publishedAt":554,"updatedAt":554,"authorSlug":555},"sharmout-abiad","Sharmout Abiad (Sudanese Dried Meat and Yogurt Soup)","Sharmout Abiad","شرموط أبيض",60,"hard",[784,531],"soup",[534,535,536],[605,717,459,664],[788,791,793,795],{"alt":789,"src":790},"Bowl of pale ivory Sudanese soup with strands of dried beef and a spoon resting on the rim","\u002Fimages\u002Frecipes\u002Fsharmout-abiad\u002Fhero.jpg",{"alt":789,"src":792},"\u002Fimages\u002Frecipes\u002Fsharmout-abiad\u002Fhero-16x9.jpg",{"alt":789,"src":794},"\u002Fimages\u002Frecipes\u002Fsharmout-abiad\u002Fhero-1x1.jpg",{"alt":789,"src":796},"\u002Fimages\u002Frecipes\u002Fsharmout-abiad\u002Fhero-4x3.jpg",[798,799,800,732,801,802],"sharmout abiad","dried meat soup","sudanese wedding food","rob","fermented milk",{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"countrySlug":526,"baseServings":527,"prepMinutes":808,"cookMinutes":568,"difficulty":686,"course":809,"diet":810,"mainIngredients":811,"images":813,"keywords":823,"publishedAt":554,"updatedAt":554,"authorSlug":555},"sudanese-asida","Sudanese Asida (Beaten Sorghum Dough)","Sudanese Asida","عصيدة",5,[531],[602,634,534,533,536],[691,812],"sesame-oil",[814,817,819,821],{"alt":815,"src":816},"Smooth pale mound of Sudanese asida on a round tray with a well of dark okra stew in the top","\u002Fimages\u002Frecipes\u002Fsudanese-asida\u002Fhero.jpg",{"alt":815,"src":818},"\u002Fimages\u002Frecipes\u002Fsudanese-asida\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fsudanese-asida\u002Fhero-1x1.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fsudanese-asida\u002Fhero-4x3.jpg",[824,825,826,678,827,828,829],"asida","aseeda","sorghum","dura","mullah","african staple",10,24,false,1788563741310]