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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":438,"variations":440,"ingredients":450,"instructions":501,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"baseServings":471,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":553,"diet":556,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":544,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Sharmout is beef cut into strips and dried in the sun until hard, used across Sudan as a pantry ingredient rather than a snack. African and Middle Eastern grocers sometimes stock it, and Sudanese online shops sell it by the bag. Plain unseasoned biltong from a South African supplier is the most widely available stand-in.","What is sharmout and where can I buy it?",{"answer":398,"question":399},"It went in too fast, too cold, or into liquid that was boiling. Whisk a spoonful of cornflour into the yogurt, then slowly beat in a ladleful of the hot broth to raise its temperature before it joins the pot, and keep the heat below a simmer afterwards. Fermented rob is more heat-stable than commercial yogurt, which is why traditional versions curdle less.","Why did my yogurt curdle in the soup?",{"answer":401,"question":402},"You can make a perfectly nice yogurt and okra soup with fresh beef, but it is a different dish. Drying concentrates the meat and gives it a distinctive aged, almost gamy depth that fresh beef simply does not have, and the whole point of sharmout abiad is that flavor. Use fresh beef and expect something milder and more ordinary.","Can I make this with fresh beef instead?",{"answer":404,"question":405},"Abiad means white, and the pale color comes from deliberately leaving out tomato, chilli powder and browned onion, then finishing with soured milk. It is the visual signature of the dish and marks it as the celebratory version, in contrast to the red tomato-based stews made from the same dried meat.","Why is the soup meant to be white?",{"answer":407,"question":408},"Cook the meat and the okra base up to two days ahead and refrigerate it, then add the yogurt only when reheating, which removes the main risk of splitting. The base actually improves overnight as the dried meat continues to soften and release flavor into the broth. Allow at least a couple of hours on the day for soaking if you start from dry.","How far ahead can I make it for a party?",[410,411,412,413,414,415],"Soak the sharmout in warm rather than hot water. Hot water firms the outer fibres and slows the rehydration instead of speeding it up.","Keep the soaking liquid and cook in it. Most of the concentrated beef flavor has moved into the water by the time the strips soften.","Sweat the onion without letting it take any color. Even light browning tints the finished soup and takes it out of the white category it is named for.","Stabilise the yogurt by whisking a spoonful of cornflour into it before it goes near the heat, then temper it with a ladle of hot broth first.","Never let the pot boil once the milk is in. A rolling boil splits the yogurt into grains and cloudy liquid within seconds, and there is no way back.","Season at the very end. Dried meat carries salt from the drying itself, and how much varies wildly between producers.","🥛","Sharmout abiad is a soup built on two dried ingredients and one soured one. Strips of sun-dried beef are rehydrated and simmered until their fibres loosen, dried okra powder is whisked in to give body, and fermented milk goes in at the end to turn the pot pale and tangy — abiad simply means white. The flavor is unlike anything made from fresh meat: drying concentrates the beef into something deep, faintly gamy and almost aged, and the sour milk keeps it from becoming heavy. Nothing in the pot is browned and no tomato or chilli powder is allowed near it, because the color is part of the dish's identity. It is slow, specific cooking, and it is served on important days.","Drying meat is old technology in Sudan, and a practical one. In a climate where refrigeration was scarce and herds moved, beef cut into strips and hung in hot dry air keeps for months and loses most of its weight, which makes it easy to transport. That preserved meat is sharmout, and Sudanese cooks treat it as an ingredient in its own right rather than a substitute for fresh beef — it tastes different, and that difference is the reason the dish exists.\n\nThe soup pairs it with two other preserved things. Weika, dried okra ground to powder, supplies the body that a broth from dried meat cannot provide on its own. Rob, milk soured and fermented at home, supplies the acidity and the color. All three ingredients keep without cooling, which tells you a great deal about the kitchen that invented the combination.\n\nSharmout abiad has a strong association with weddings and large celebrations, particularly in the central and northern parts of the country. Part of that is expense — good sharmout is not cheap, since it takes several kilos of fresh beef to make one of dried — and part of it is labour, because the meat must be soaked, simmered slowly and watched, and the milk has to be added carefully enough not to split. It is the kind of dish a family cooks in quantity for guests rather than on a weeknight, and the kind that older relatives are asked to supervise. Neighbouring Ethiopia and Eritrea dry meat too, as qwanta, and use it very differently; the technique is regional, the white soup is Sudanese.","Refrigerate up to 3 days. Reheat slowly over low heat, stirring, and stop as soon as steam rises — the yogurt in the soup will split if it reaches a boil on the second day just as readily as on the first. It thickens considerably in the fridge, so thin it with hot water rather than more milk. Freezing works but changes the texture: the yogurt separates on thawing and needs a hard whisk and sometimes an extra spoonful of fresh yogurt to bring the soup back together. The dried meat itself keeps for months in a sealed jar in a cool cupboard.",[421,422,423,424],"Treats the rehydration as a real step with its own checkpoints, instead of assuming dried meat behaves like fresh.","Gives a reliable method for adding yogurt without curdling, which is where most attempts at this soup fail.","Keeps the pot deliberately pale, explaining what to avoid rather than only what to add.","Includes a workable way to dry your own beef if no Sudanese grocer is nearby.",[426,427,428,429],"Heavy stockpot","Balloon whisk","Kitchen scissors or a small mortar","Ladle",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},15,17,3,9,890,30,320,[439],"Asida or kisra, with sliced raw onion and lemon on the side",[441,444,447],{"name":442,"description":443},"Sharmout ahmar","The red counterpart, made with tomato and chilli instead of milk, so the same dried meat produces a completely different pot — sharper, hotter and much darker.",{"name":445,"description":446},"With kajaik","Made with dried Nile fish instead of dried beef, common along the river. Far stronger smelling, cooked the same way, and an acquired taste even for some Sudanese.",{"name":448,"description":449},"Thicker wedding version","More weika and less liquid, producing something closer to a heavy stew than a soup, ladled over asida for large gatherings where it needs to feed many people.",[451,456,460,465,470,475,478,483,486,490,494,498],{"qty":452,"name":453,"note":454,"unit":455},180,"sharmout (sun-dried beef strips)","or plain unseasoned biltong — see substitutions","g",{"qty":457,"name":458,"unit":459},1.6,"warm water","l",{"qty":461,"ref":462,"name":463,"unit":464},2,"sesame-oil","sesame oil","tbsp",{"qty":466,"ref":467,"name":468,"unit":469},1,"onion","onion, finely chopped","piece",{"qty":471,"ref":472,"name":473,"unit":474},4,"garlic","garlic, finely chopped","clove",{"qty":433,"ref":476,"name":477,"unit":464},"okra","weika (dried okra powder)",{"qty":479,"ref":480,"name":481,"note":482,"unit":455},400,"yogurt","plain full-fat yogurt, or rob","at room temperature",{"qty":466,"ref":484,"name":485,"unit":464},"cornstarch","cornflour, to stabilise the yogurt",{"qty":466,"ref":487,"name":488,"unit":489},"white-pepper","ground white pepper","tsp",{"qty":491,"ref":492,"name":493,"unit":489},0.5,"cumin","ground cumin",{"qty":495,"name":496,"unit":497},null,"salt","to taste",{"qty":466,"ref":499,"name":500,"unit":469,"optional":8},"lemon","lemon, in wedges, to serve",[502,505,509,514,518,522,526],{"text":503,"title":504},"Cut or snap the sharmout into pieces about 3 cm long, using scissors or a few taps in a mortar for the stubborn strips. Rinse them quickly under cold water to wash off any dust from drying.","Break up the dried meat",{"text":506,"title":507,"timerSeconds":508},"Cover the pieces with 800 ml of the warm water and leave for 1 hour. They are ready when they have swelled visibly, darkened, and bend without snapping — board-hard strips have become leathery. Keep every drop of the soaking water.","Soak until flexible",3600,{"tip":510,"text":511,"title":512,"timerSeconds":513},"Patience here is what keeps the soup white. Browning is the one thing this recipe does not want.","Warm the sesame oil in a heavy pot over low heat and cook the onion and garlic for 8 minutes, stirring, until completely soft and glassy with no color at all. If the edges start to brown, drop the heat and add a splash of water.","Sweat the onion pale",480,{"text":515,"title":516,"timerSeconds":517},"Add the soaked meat with its liquid plus the remaining 800 ml water, bring to a gentle boil and skim off any grey foam. Cover and simmer for 60 to 70 minutes, until the pieces pull apart into strands under light pressure from a fork.","Simmer the meat",3900,{"text":519,"title":520,"timerSeconds":521},"Take the pot off the heat and let the bubbling stop. Sprinkle the okra powder over the surface in three additions, whisking hard between each, then return to low heat and cook for 6 minutes until the broth turns glossy and slightly viscous.","Whisk in the weika",360,{"tip":523,"text":524,"title":525},"The soup should steam and tremble but never bubble from here on.","Whisk the cornflour into the yogurt until smooth, then beat in a ladleful of the hot broth to warm it through. Pour the mixture back into the pot in a thin stream, stirring constantly, and keep the heat low.","Temper and add the yogurt",{"text":527,"title":528,"timerSeconds":529},"Stir in the white pepper and cumin and heat for 4 to 5 minutes, until the soup is hot throughout and has turned an even pale ivory. Taste and add salt carefully, remembering the dried meat brought its own. Serve in bowls with lemon on the side.","Finish and season",270,"shar-MOOT ab-YAD",[532,536,540],{"note":533,"swap":534,"original":535},"Look for biltong with nothing on it but salt and possibly vinegar. Sweetened or teriyaki-style jerky ruins the soup completely. To dry your own, cut lean beef topside into 1 cm strips, salt lightly and dry at 60°C in an oven with the door ajar for 8 to 10 hours, until dark and rigid.","Plain unseasoned biltong, or beef dried at home","Sharmout (sun-dried beef)",{"note":537,"swap":538,"original":539},"Rob is more sour and more liquid than supermarket yogurt. Thinning yogurt with a little buttermilk gets you closer in both respects, and a spoonful of lemon juice sharpens it further if needed.","Plain full-fat yogurt, or yogurt thinned with buttermilk","Rob (fermented milk)",{"note":541,"swap":542,"original":543},"This gives body but none of the characteristic clinging texture or the faint vegetal flavor. Use it only as a last resort, and add a little more yogurt to compensate.","2 tbsp cornflour slaked in cold water","Weika (dried okra powder)","sharmout-abiad","Sharmout Abiad (Sudanese Dried Meat and Yogurt Soup)","Sharmout Abiad","شرموط أبيض","sudan",20,90,60,"hard",[554,555],"soup","main",[557,558,559],"gluten-free","halal-friendly","nut-free",[480,476,467,472],[562,565,567,569],{"alt":563,"src":564},"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":563,"src":566},"\u002Fimages\u002Frecipes\u002Fsharmout-abiad\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fsharmout-abiad\u002Fhero-1x1.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fsharmout-abiad\u002Fhero-4x3.jpg",[572,573,574,575,576,577],"sharmout abiad","dried meat soup","sudanese wedding food","weika","rob","fermented milk","2026-08-20","dishroute-kitchen","Sun-dried beef softened back to life in slow broth, thickened with dried okra powder and finished with fermented milk into a pale, concentrated soup served at weddings.",{"en":582},"\u002Frecipe\u002Fsharmout-abiad",{"items":584,"total":848,"page":466,"limit":849,"hasMore":850},[585,618,649,679,703,732,758,787,812,822],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":548,"baseServings":471,"prepMinutes":590,"cookMinutes":591,"restMinutes":436,"difficulty":592,"course":593,"diet":595,"mainIngredients":597,"images":601,"keywords":611,"publishedAt":578,"updatedAt":578,"authorSlug":579},"agashe","Agashe (Sudanese Peanut-Crusted Grilled Beef)","Agashe","أقاشي",25,12,"easy",[594,555],"street-food",[596,557,558],"dairy-free",[598,599,600],"peanuts","beef-chuck","chili-flakes",[602,605,607,609],{"alt":603,"src":604},"Skewers of peanut-crusted grilled beef over charcoal with raw onion rings and tomato wedges","\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-1x1.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-4x3.jpg",[586,612,613,614,615,616,617],"agashi","peanut crust","grilled beef","sudanese street food","suya","dakwa",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":548,"baseServings":591,"prepMinutes":549,"cookMinutes":623,"restMinutes":550,"difficulty":592,"course":624,"diet":626,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":578,"updatedAt":578,"authorSlug":579},"sudanese-basbousa","Basbousa (Sudanese Semolina Cake in Lemon Syrup)","Basbousa","بسبوسة",40,[625],"dessert",[627],"vegetarian",[629,480,630,631],"semolina","butter","coconut",[633,636,638,640],{"alt":634,"src":635},"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":634,"src":637},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-1x1.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-4x3.jpg",[643,644,645,646,647,648],"basbousa","semolina cake","sudanese dessert","syrup cake","coconut semolina","cardamom syrup",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":548,"baseServings":654,"prepMinutes":549,"cookMinutes":9,"restMinutes":655,"difficulty":592,"course":656,"diet":658,"mainIngredients":660,"images":662,"keywords":672,"publishedAt":578,"updatedAt":578,"authorSlug":579},"gongolez","Gongolez (Sudanese Baobab Fruit Drink)","Gongolez","قنقليز",6,240,[657],"drink",[627,659,557,596,559],"vegan",[661],"cardamom",[663,666,668,670],{"alt":664,"src":665},"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":664,"src":667},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-4x3.jpg",[650,673,674,675,676,677,678],"baobab drink","tabaldi","sudanese drink","ramadan drink","bouye","iftar",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":548,"baseServings":471,"prepMinutes":549,"cookMinutes":549,"difficulty":592,"course":684,"diet":685,"mainIngredients":686,"images":688,"keywords":698,"publishedAt":578,"updatedAt":578,"authorSlug":579},"kamounia","Kamounia (Sudanese Cumin Liver and Lung Fry)","Kamounia","كمونية",[555],[596,557,558,559],[492,467,687,472],"tomato",[689,692,694,696],{"alt":690,"src":691},"Dark browned pieces of cumin-coated lamb liver and lung in a steel pan with chilli and lemon","\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-1x1.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-4x3.jpg",[680,492,699,700,701,702],"lamb liver","offal","sudanese","quick fry",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":548,"baseServings":471,"prepMinutes":549,"cookMinutes":590,"restMinutes":708,"difficulty":709,"course":710,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":578,"updatedAt":578,"authorSlug":579},"kisra","Kisra (Sudanese Fermented Sorghum Crepe)","Kisra","كسرة",1440,"medium",[711],"bread",[627,659,557,596,559],[714,715],"flour","yeast",[717,720,722,724],{"alt":718,"src":719},"Stack of thin pale Sudanese kisra sheets folded on a woven tray beside a bowl of stew","\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-1x1.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-4x3.jpg",[704,727,728,729,730,731],"sorghum flatbread","fermented bread","sudanese bread","injera","gluten-free flatbread",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":548,"baseServings":471,"prepMinutes":431,"cookMinutes":550,"difficulty":709,"course":737,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":578,"updatedAt":578,"authorSlug":579},"mullah-waika","Mullah Waika (Sudanese Dried Okra Stew)","Mullah Waika","ملاح ويكة",[555],[596,557,558,559],[476,740,467,741],"lamb","tomato-paste",[743,746,748,750],{"alt":744,"src":745},"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":744,"src":747},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-1x1.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-4x3.jpg",[753,575,754,755,756,757],"mullah waika","dried okra","sudanese stew","okra powder","lamb stew",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":548,"baseServings":471,"prepMinutes":431,"cookMinutes":549,"restMinutes":549,"difficulty":592,"course":763,"diet":766,"mainIngredients":767,"images":770,"keywords":780,"publishedAt":578,"updatedAt":578,"authorSlug":579},"salata-aswad","Salata Aswad (Sudanese Fried Aubergine and Peanut Salad)","Salata Aswad","سلطة أسود",[764,765],"appetizer","side",[627,557],[768,769,480,499],"eggplant","peanut-butter",[771,774,776,778],{"alt":772,"src":773},"Bowl of creamy pale Sudanese aubergine and peanut salad 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