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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":437,"variations":439,"ingredients":449,"instructions":501,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"region":544,"baseServings":430,"prepMinutes":545,"cookMinutes":546,"difficulty":547,"course":548,"diet":550,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":539,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"No. Split red lentils have had their skins removed and cook to complete softness in about 25 minutes from dry, which is why they are the standard choice for soups. All they need is a thorough rinse in cold water until it runs clear, which removes surface starch and dust that would otherwise make the finished soup taste chalky and cloud its colour.","Do I need to soak red lentils first?",{"answer":398,"question":399},"Almost always missing acid, missing salt, or spices that were never bloomed in fat. Lentils are earthy and need something sharp to push against, so the lemon at the end is structural rather than a garnish. Add it off the heat, taste, and add more than feels reasonable. If it still tastes dull, the cumin and turmeric probably went into liquid rather than into hot oil with the onion.","Why does my lentil soup taste flat?",{"answer":401,"question":402},"Yes. Red lentils fall apart entirely on their own, so cook them ten minutes longer than the recipe says and then beat the pot hard with a whisk or the back of a wooden spoon for a minute. The result is slightly grainier than blended soup but perfectly good. A stick blender is the easiest route; a jug blender works too, in batches, with the lid ajar so steam can escape.","Can I make it smooth without a blender?",{"answer":404,"question":405},"It can be, and often is. The only animal ingredient in this version is the butter or ghee used to soften the onion, which olive oil replaces with no meaningful difference. The soup uses water rather than meat stock, since the lentils and aromatics supply enough body on their own. Some restaurant versions do start with lamb or chicken stock, so it is worth asking when eating out.","Is shorbat adas vegan?",{"answer":407,"question":408},"It is what most Iraqi families break the fast with, after dates and before any solid food. A smooth, warm, mildly spiced liquid is far easier on a stomach that has been empty since dawn than anything fried or heavy, and lentils provide protein and slow-release energy for the evening. It is also cheap enough to make in very large quantities, which matters when soup is being sent out to neighbours and to the mosque.","Why is this soup associated with Ramadan?",[410,411,412,413,414,415],"Use split red lentils, not brown or green. Only red lentils collapse into the smooth purée this soup depends on.","Rinse the lentils in several changes of cold water until the water runs clear; the starchy dust that comes off makes the soup taste chalky.","Cook the onion until it is properly soft and sweet, at least eight minutes. Undercooked onion leaves a raw, sharp edge that blending only distributes.","Watch the pot in the first ten minutes — lentils foam up and boil over faster than almost anything else, so keep the lid ajar.","Season the soup after blending, not before. It thickens as it cooks and what tasted right at the start will be too salty at the end.","Serve it slightly thinner than you think it needs to be; the soup sets noticeably as it cools in the bowl.","🍲","Shorbat adas is a smooth, golden soup of red lentils cooked down with onion, garlic, cumin and turmeric until they lose their shape entirely, then blended and sharpened with a hard squeeze of lemon. It is thick enough to coat a spoon but not stodgy, earthy from the lentils, warm rather than hot from the spice, and completely transformed by the acid at the end — without lemon it tastes flat and heavy, with it the whole bowl lifts. It takes about forty minutes, costs almost nothing, needs no soaking and no stock, and it is the first thing on the table at iftar in most Iraqi homes because it is gentle on an empty stomach.","Lentil soup is one of the oldest cooked dishes still in the daily repertoire of the region, and Mesopotamia is where a good deal of that history happened — lentils were among the first crops domesticated in the Fertile Crescent. Every country between Turkey and Egypt has a version, and the differences are small but real: Turkish mercimek çorbası is often finished with a chilli-butter drizzle, Egyptian shorbet ads sometimes carries more cumin and a fried-garlic top, and the Iraqi bowl tends to be simpler and more lemon-forward, with turmeric doing the colouring.\n\nWhat gives the dish its place in the Iraqi year is Ramadan. During the fasting month, this soup is the standard opener at iftar, served after dates and before anything solid, because a smooth warm liquid is what an empty stomach can actually handle. It arrives in bowls at the same moment across a whole city, and in many families it is made in enormous quantity and sent out to neighbours and to the mosque. Outside Ramadan it stays in rotation as the everyday soup of winter and of anyone recovering from illness.\n\nThe technique has one thing worth respecting. Red lentils break down completely on their own, so the soup does not strictly need blending — plenty of cooks just whisk the pot hard and call it done. But a short blitz produces a texture that is genuinely different, silky rather than grainy, and it is worth the extra minute. What is not optional is the lemon. It goes in at the very end, off the heat, because prolonged boiling dulls the acid, and the amount that seems like too much in the pot is usually about right in the bowl.","The soup keeps 4 days refrigerated and thickens considerably as it sits, so loosen it with hot water when reheating and taste for salt again. Warm it gently over low heat, stirring, since lentil purée catches and scorches on the bottom of the pan very easily. Add the lemon fresh each time rather than storing it in — the acid fades in the fridge. It freezes for up to three months; freeze it before adding the lemon, thaw overnight and blend briefly after reheating to bring the texture back together.",[421,422,423,424],"Spices bloomed in the fat with the onion rather than dumped into water, which is the difference between fragrant and dusty.","Blended for a genuinely silky texture, with a note on how to get it right without a blender.","Lemon added off the heat at the end, so the acid stays bright instead of cooking away.","No stock required — the soup builds its own body from the lentils and aromatics.",[426,427,428],"Large saucepan","Stick blender or jug blender","Fine sieve for rinsing",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},6,38,8,4,480,14,260,[438],"Lemon wedges, warm flatbread or samoon, and a plate of dates — the traditional order at iftar is dates first, then soup.",[440,443,446],{"name":441,"description":442},"With crisped bread","Cubes of stale samoon or flatbread fried in oil until golden and scattered over each bowl at the last second, so they are still crunchy when they reach the table.",{"name":444,"description":445},"Chilli-butter finish","Butter melted with a teaspoon of chilli flakes and dripped over the surface in red pools. Borrowed from Turkish practice and now common in Iraqi restaurants.",{"name":447,"description":448},"Chunky version","Skipped blending, with diced carrot and courgette added halfway through, giving a rustic soup with texture rather than a smooth purée.",[450,456,461,466,469,474,478,481,484,488,492,496],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"lentils","split red lentils, rinsed until the water runs clear","g","For the soup",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"onion","large onion, finely chopped","piece",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},3,"garlic","garlic, finely chopped","clove",{"qty":457,"ref":467,"name":468,"unit":460,"group":455,"optional":8},"carrot","carrot, diced",{"qty":470,"ref":471,"name":472,"unit":473,"group":455},2,"butter","butter or ghee","tbsp",{"qty":470,"ref":475,"name":476,"unit":477,"group":455},"cumin","ground cumin","tsp",{"qty":457,"ref":479,"name":480,"unit":477,"group":455},"turmeric","ground turmeric",{"qty":470,"ref":482,"name":483,"unit":473,"group":455},"rice","short-grain rice, for body",{"qty":485,"name":486,"unit":487,"group":455},1.6,"water","l",{"qty":470,"ref":489,"name":490,"unit":460,"group":491},"lemon","lemons, juiced, plus wedges to serve","To finish",{"qty":493,"name":494,"unit":495,"group":491},null,"salt and black pepper","to taste",{"qty":497,"ref":498,"name":499,"unit":500,"group":491,"optional":8},0.25,"parsley","flat-leaf parsley, chopped","cup",[502,505,508,512,516,519,522],{"text":503,"title":504,"timerSeconds":434},"Melt the butter in a large saucepan and cook the onion with a pinch of salt over medium heat for 8 minutes, stirring, until it is translucent and sweet with no white opaque centres left. Add the garlic and carrot and give it another 2 minutes.","Soften the aromatics",{"text":506,"title":507},"Stir in the cumin and turmeric and cook for 45 seconds, until the pan smells warm and toasty rather than dusty and the turmeric has stained the butter deep yellow. Do not let them catch — they burn in seconds at this stage.","Bloom the spices",{"tip":509,"text":510,"title":511},"Lentils boil over faster than almost anything. Keep the lid propped open until the foaming stops.","Tip in the rinsed lentils and the rice, stir to coat them in the spiced fat, then pour in the water. Bring to a boil with the lid ajar and skim off the grey foam that rises in the first few minutes.","Add lentils and water",{"text":513,"title":514,"timerSeconds":515},"Lower the heat and simmer for 25 to 30 minutes, stirring occasionally so nothing sticks, until the lentils have lost their shape entirely and the soup looks like thick, cloudy porridge rather than lentils in water.","Simmer until collapsed",1620,{"text":517,"title":518},"Take the pan off the heat and blend with a stick blender until completely silky, about a minute. If it is thicker than double cream, loosen it with hot water — remember it will thicken further as it cools in the bowls.","Blend smooth",{"text":520,"title":521},"Off the heat, stir in the juice of both lemons, then season with salt and black pepper. Taste and keep adding lemon until the earthiness of the lentils steps back and the soup tastes lively rather than heavy.","Sharpen and season",{"text":523,"title":524},"Ladle into bowls, scatter with parsley if using, and put lemon wedges and warm bread on the table so people can sharpen their own further.","Serve hot","SHOR-bat A-das",[527,531,535],{"note":528,"swap":529,"original":530},"The dried lime adds the fermented citrus note typical of Iraqi cooking, but it will not give the same bright lift on its own.","A pierced dried lime simmered in the pot, plus a smaller squeeze of lemon at the end","Fresh lemon juice",{"note":532,"swap":533,"original":534},"Makes the soup fully vegan with no real loss — the spices bloom just as well in oil.","Olive oil","Butter or ghee",{"note":536,"swap":537,"original":538},"Any of the three thicken the soup; potato gives the smoothest result and vermicelli the most texture.","A peeled, diced potato, or two tablespoons of fine vermicelli","Rice for body","shorbat-adas","Shorbat Adas (Iraqi Red Lentil Soup)","Shorbat Adas","شوربة عدس","iraq","Nationwide",10,35,"easy",[549],"soup",[551,552,553],"vegetarian","gluten-free","nut-free",[452,458,475,479,489],[556,559,561,563],{"alt":557,"src":558},"A bowl of smooth golden red lentil soup with parsley and a lemon wedge beside warm flatbread","\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fshorbat-adas\u002Fhero-1x1.jpg",[566,567,568,569,570,551,452],"shorbat adas","red lentil soup","iraqi soup","ramadan","iftar","2026-08-20","dishroute-kitchen","Red lentils simmered soft with onion, cumin and turmeric, blended smooth and finished with lemon — the golden bowl that opens the table every evening during Ramadan.",{"en":575},"\u002Frecipe\u002Fshorbat-adas",{"items":577,"total":545,"page":457,"limit":859,"hasMore":860},[578,611,644,680,709,740,767,794,824,834],{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":583,"cookMinutes":584,"difficulty":547,"course":585,"diet":587,"mainIngredients":589,"images":593,"keywords":603,"publishedAt":571,"updatedAt":571,"authorSlug":572},"iraqi-bamia","Bamia (Iraqi Okra and Lamb Stew)","Bamia","بامية",25,95,[586],"main",[588,552],"dairy-free",[590,591,592,463,489],"okra","lamb","tomato",[594,597,599,601],{"alt":595,"src":596},"A pot of Iraqi bamia with whole okra pods and chunks of lamb in a glossy red tomato broth","\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-1x1.jpg",[604,605,606,607,608,609,610],"bamia","okra stew","iraqi lamb stew","dried lime","noomi basra","marag","one pot",{"slug":612,"title":613,"shortTitle":614,"nativeName":615,"countrySlug":543,"region":544,"baseServings":430,"prepMinutes":616,"cookMinutes":617,"restMinutes":618,"difficulty":619,"course":620,"diet":621,"mainIngredients":622,"images":627,"keywords":637,"publishedAt":571,"updatedAt":571,"authorSlug":572},"iraqi-dolma","Iraqi Dolma (Mixed Stuffed Vegetables in One Pot)","Iraqi Dolma","دولمة عراقية",75,110,15,"hard",[586],[588,552],[482,591,623,624,625,626],"eggplant","bell-pepper","pomegranate-molasses","tamarind",[628,631,633,635],{"alt":629,"src":630},"A tray of Iraqi dolma turned out as a dome, with stuffed peppers, aubergines, onion cups and vine leaf rolls in red broth","\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-1x1.jpg",[638,639,640,641,642,643,610],"dolma","stuffed vegetables","iraqi","vine leaves","lamb and rice","pomegranate molasses",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"countrySlug":543,"region":649,"baseServings":430,"prepMinutes":650,"cookMinutes":583,"restMinutes":651,"difficulty":652,"course":653,"diet":656,"mainIngredients":657,"images":662,"keywords":672,"publishedAt":571,"updatedAt":571,"authorSlug":572},"kahi-wa-geymar","Kahi wa Geymar (Iraqi Buttery Pastry with Clotted Cream)","Kahi wa Geymar","كاهي وقيمر","Baghdad",40,60,"medium",[654,655],"breakfast","dessert",[551,553],[658,471,659,660,661],"flour","heavy-cream","cardamom","rose-water",[663,666,668,670],{"alt":664,"src":665},"Golden layered kahi pastry glistening with syrup, topped with a thick slab of pale clotted geymar cream","\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-1x1.jpg",[673,674,675,676,677,678,679],"kahi","geymar","iraqi breakfast","layered pastry","clotted cream","baghdad","cardamom syrup",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":543,"region":544,"baseServings":650,"prepMinutes":685,"cookMinutes":686,"restMinutes":687,"difficulty":652,"course":688,"diet":690,"mainIngredients":691,"images":693,"keywords":703,"publishedAt":571,"updatedAt":571,"authorSlug":572},"kleicha","Kleicha (Iraqi Date and Cardamom Cookies)","Kleicha","كليجة",45,20,50,[655,689],"snack",[551,553],[658,692,660,471],"dates",[694,697,699,701],{"alt":695,"src":696},"A tray of spiral kleicha cookies with dark date filling visible in the swirl, dusted with sesame seeds","\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-1x1.jpg",[681,704,705,660,706,707,708],"iraqi cookies","date cookies","eid baking","date paste","middle eastern sweets",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":543,"region":714,"baseServings":433,"prepMinutes":651,"cookMinutes":546,"restMinutes":715,"difficulty":619,"course":716,"diet":718,"mainIngredients":719,"images":723,"keywords":733,"publishedAt":571,"updatedAt":571,"authorSlug":572},"iraqi-kubba","Kubba Mosul (Bulgur-Shelled Meat Patty from Northern Iraq)","Kubba Mosul","كبة موصل","Mosul, Nineveh",30,[717,586],"street-food",[588],[720,591,721,722,458],"bulgur","almonds","raisins",[724,727,729,731],{"alt":725,"src":726},"A golden fried bulgur disc cut into wedges, showing spiced lamb filling with almonds and raisins inside","\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-1x1.jpg",[734,735,720,736,737,738,739],"kubba mosul","kibbeh","iraqi street food","stuffed patty","fried","mosul",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":543,"region":745,"baseServings":433,"prepMinutes":715,"cookMinutes":651,"difficulty":652,"course":746,"diet":747,"mainIngredients":749,"images":751,"keywords":761,"publishedAt":571,"updatedAt":571,"authorSlug":572},"iraqi-masgouf","Masgouf (Iraqi Split-Grilled River Carp)","Masgouf","مسكوف","Baghdad and the Tigris",[586],[748,588,552],"pescatarian",[750,626,479,489,458],"carp",[752,755,757,759],{"alt":753,"src":754},"A whole carp split flat and grilled, skin blistered and flesh stained gold with turmeric, served on a board with onion and lemon","\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-1x1.jpg",[762,763,764,765,626,678,766],"masgouf","iraqi fish","grilled carp","tigris","whole fish",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":543,"region":544,"baseServings":430,"prepMinutes":715,"cookMinutes":772,"restMinutes":618,"difficulty":619,"course":773,"diet":774,"mainIngredients":775,"images":777,"keywords":787,"publishedAt":571,"updatedAt":571,"authorSlug":572},"quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","Quzi","قوزي",240,[586],[588,552],[591,776,721,722,458],"basmati-rice",[778,781,783,785],{"alt":779,"src":780},"A whole roasted lamb shoulder resting on a platter of spiced rice scattered with almonds, raisins and parsley","\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero-1x1.jpg",[768,788,789,790,791,792,793],"ghozi","iraqi lamb","slow roast lamb","spiced rice","wedding food","celebration",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"countrySlug":543,"region":649,"baseServings":432,"prepMinutes":715,"cookMinutes":618,"restMinutes":799,"difficulty":547,"course":800,"diet":802,"mainIngredients":804,"images":807,"keywords":817,"publishedAt":571,"updatedAt":571,"authorSlug":572},"samoon","Samoon (Iraqi Diamond-Shaped Bakery Bread)","Samoon","صمون",150,[801],"bread",[803,551,588,553],"vegan",[658,805,806],"yeast","olive-oil",[808,811,813,815],{"alt":809,"src":810},"Four diamond-shaped Iraqi samoon loaves with golden crackled crusts cooling on a wire rack","\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-4x3.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fsamoon\u002Fhero-1x1.jpg",[795,818,819,820,821,822,823],"iraqi bread","diamond bread","baghdad bakery","flatbread","yeast bread","sandwich 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