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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":514,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"romanized":554,"countrySlug":555,"baseServings":556,"prepMinutes":557,"cookMinutes":558,"difficulty":559,"course":560,"diet":562,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":550,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"Freekeh is durum wheat harvested while the kernels are still green and soft, then set on fire so the straw and chaff burn away while the high moisture inside protects the grain. The scorched heads are rubbed and dried, and often cracked into smaller pieces. The result is a chewy grain with a distinct smoky, slightly grassy flavour and more protein and fibre than mature wheat.","What exactly is freekeh?",{"answer":398,"question":399},"A faint bitterness is normal and comes from the smoking process, but too much usually means a strongly smoked batch of grain or too little acid at the end. Squeeze in more lemon, check the salt, and next time drain off the first two minutes of boiling water before adding your broth. A spoonful of tomato paste also rounds out the edge.","Why is my freekeh soup bitter?",{"answer":401,"question":402},"Yes. Build it on a well-made vegetable stock, increase the onion and tomato, and add a little more cumin and coriander to compensate for the missing depth. Some cooks also stir in a handful of red lentils, which break down and give the body that lamb fat would otherwise provide. Skip the ghee finish and use olive oil to keep it vegan.","Can I make this soup without meat?",{"answer":404,"question":405},"Somewhere between a soup and a loose porridge — it should coat the spoon and fall from it in a thick ribbon, not run off like broth. Saudi households differ on this, with Najdi cooks preferring it much thicker than Hejazi ones, so adjust with extra broth or extra simmering to suit your own table.","How thick should shorbat freekeh be?",{"answer":407,"question":408},"Yes, and many Saudi kitchens do. Brown the meat and aromatics first, add the rinsed freekeh and broth, then cook under pressure for about 15 minutes and release naturally. Add slightly less liquid than the stovetop version since almost nothing evaporates, and finish the seasoning and lemon after the lid comes off.","Can I cook it in a pressure cooker?",[410,411,412,413,414,415],"Rinse freekeh well and pick through it. It is a field-processed grain and small stones or bits of husk turn up more often than you would like.","Cracked freekeh takes 35–45 minutes; whole freekeh needs closer to an hour and stays much chewier, so check the packet before you plan your timings.","The soup thickens noticeably as it sits — keep a mug of hot broth beside the pot and loosen it just before serving.","Do not skip the lemon. Smoked wheat is savoury and slightly bitter, and without acid at the end the bowl tastes muddy.","For a restaurant-smooth texture, blitz about a third of the finished soup and stir it back in rather than blending the whole pot.","If the smoke flavour is too strong for your table, drain the first two minutes of boiling water off the grain and start again with fresh broth.","🥣","Shorbat freekeh is the soup that hits the table the moment the call to prayer ends in Ramadan, right beside the dates. Freekeh is durum wheat harvested green, set alight so the straw burns off, then rubbed and cracked — a process that leaves the grain smelling of bonfire and tasting of it too. Simmered in lamb or chicken broth with grated tomato, onion and cumin, it swells like barley, stays chewy where rice would go soft, and gradually thickens the pot into something between a soup and a loose porridge. The taste is savoury, smoky and slightly grassy, with a bitter edge that stops it from being bland. A hard squeeze of lemon at the end is not optional.","Freekeh is one of the oldest grain preparations still in daily use across the eastern Mediterranean and the Arabian Peninsula, and its logic is agricultural rather than culinary. A field of wheat caught by rain, disease or an early harvest can be cut while the grain is still soft and green, then burned so the chaff and moisture go and the kernel inside survives. What began as salvage turned into a delicacy: the fire leaves a smoke flavour no other grain has, and green wheat holds its shape through long cooking. Syria, Lebanon, Jordan, Palestine and Egypt all make their own versions, and much of the freekeh sold in Saudi supermarkets is still imported from Levantine growers.\n\nIn Saudi Arabia the grain found its clearest role in Ramadan. Iftar across the Kingdom follows a familiar shape — dates and water or laban first, then soup, and only afterwards the heavy plates of rice and meat — and freekeh soup is one of the two or three soups that rotate through that slot in most households, alongside lentil shorba and oat soup. It is a sensible choice for a stomach that has been empty since dawn: warm, salty, filling without being fatty, and full of slow carbohydrate that keeps you going through the evening prayers rather than dropping you an hour later.\n\nThe home version varies enormously. Some cooks build it on chicken and keep it thin enough to drink from the bowl; Najdi cooks often push it thick and porridge-like, closer in spirit to jareesh. Restaurants tend to blitz part of it smooth for a velvety texture. What stays constant is the smoke, the tomato, the cumin and the lemon at the end, and the fact that in Ramadan it goes into the pot in the afternoon and sits waiting, getting better, until the sun finally goes down.","The soup keeps 4 days refrigerated and genuinely tastes better on day two, once the smoke has settled into the broth. It will set almost solid in the fridge because the wheat keeps drinking — reheat gently with a generous splash of broth or water, stirring until it flows again, and re-season, because thickened soup always needs more salt and lemon than you expect. It freezes well for 3 months in portions. Add the fresh herbs and lemon after reheating rather than before freezing, since both fade badly in the freezer.",[421,422,423,424],"Toasts the aromatics and tomato paste before the liquid goes in, which deepens the broth without needing hours of simmering.","Uses cracked freekeh rather than whole, so the soup thickens properly in under an hour.","Keeps the lamb in small pieces that cook in the same time as the grain — one pot, no separate stages.","Finishes with lemon and fresh herbs, the correction that stops smoked wheat from tasting flat and heavy.",[426,427,428],"Heavy-based pot or Dutch oven","Box grater","Ladle",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},16,38,8,5,690,25,395,[438],"Dates and a glass of laban to break the fast, hot flatbread for dipping, and lemon wedges on every plate.",[440,443,446],{"name":441,"description":442},"Creamy blended freekeh","The style served in many Jeddah restaurants: blend the whole pot smooth, then thin with broth and finish with a swirl of cream and a dusting of cumin.",{"name":444,"description":445},"Chicken and vermicelli","Swap the lamb for shredded poached chicken and add a handful of toasted vermicelli in the last ten minutes, so the soup carries two textures.",{"name":447,"description":448},"Thick Najdi style","Cut the broth back by a third and cook it down until a spoon stands up in it, then top with browned onion and ghee — essentially freekeh in the manner of jareesh.",[450,456,462,466,471,476,479,482,488,491,495,499,503,507,510],{"qty":451,"name":452,"note":453,"unit":454,"group":455},180,"cracked freekeh (smoked green wheat)","rinsed and picked over","g","The grain",{"qty":457,"ref":458,"name":459,"unit":460,"group":461},2,"olive-oil","olive oil or ghee","tbsp","The base",{"qty":463,"ref":464,"name":465,"unit":454,"group":461},300,"lamb","boneless lamb shoulder, in 2 cm cubes",{"qty":467,"ref":468,"name":469,"unit":470,"group":461},1,"onion","onion, finely chopped","piece",{"qty":472,"ref":473,"name":474,"unit":475,"group":461},3,"garlic","garlic, finely chopped","clove",{"qty":467,"ref":477,"name":478,"unit":460,"group":461},"tomato-paste","tomato paste",{"qty":457,"ref":480,"name":481,"unit":470,"group":461},"tomato","ripe tomatoes, coarsely grated",{"qty":483,"ref":484,"name":485,"unit":486,"group":487},1.5,"cumin","ground cumin","tsp","The spices",{"qty":467,"ref":489,"name":490,"unit":486,"group":487},"coriander-seed","ground coriander",{"qty":467,"ref":492,"name":493,"unit":494,"group":487},"cinnamon","ground cinnamon","pinch",{"qty":496,"ref":497,"name":498,"unit":486,"group":487},0.5,"black-pepper","black pepper, freshly ground",{"qty":483,"ref":500,"name":501,"unit":502,"group":461},"stock","lamb or chicken stock, hot","l",{"qty":467,"ref":504,"name":505,"unit":470,"group":506},"lemon","lemon, cut into wedges","To finish",{"qty":472,"ref":508,"name":509,"unit":460,"group":506},"parsley","flat-leaf parsley, chopped",{"qty":511,"name":512,"unit":513,"group":506},null,"salt","to taste",[515,519,523,526,530,533],{"tip":516,"text":517,"title":518},"Wait for the sizzle to turn from a hiss to a crackle before you turn the pieces; that is the moment the crust has actually formed.","Heat the oil in a heavy pot over high heat and sear {qty:lamb} of lamb cubes in a single layer without moving them for 2 minutes, then turn and colour the other sides. Work in two batches if the pot is crowded — grey, steaming meat gives you a pale, thin soup.","Brown the lamb",{"text":520,"title":521,"timerSeconds":522},"Drop the heat to medium, add the onion with a pinch of salt and cook 6–8 minutes until it goes soft and translucent and starts to take on colour at the edges, scraping up the brown film the lamb left on the base. Stir in the garlic and cook one minute more, until it smells sweet rather than raw.","Soften the aromatics",420,{"text":524,"title":525},"Add the tomato paste, cumin, coriander, cinnamon and black pepper and fry for a full minute, stirring constantly, until the paste darkens from bright red to brick. Tip in the grated tomatoes and cook 4–5 minutes, until the mixture thickens and a slick of oil separates at the edge of the pan.","Cook out the tomato and spices",{"text":527,"title":528,"timerSeconds":529},"Stir in the rinsed freekeh and coat it in the hot base for a minute so it toasts slightly, then pour over the hot stock. Bring to a boil, skim any foam, then lower to a gentle simmer and cook partly covered for 40 minutes, stirring every ten minutes so nothing settles and sticks.","Add the freekeh and broth",2400,{"text":531,"title":532},"Taste a grain: it should be tender with a slight chew at the centre, never crunchy. The soup should now coat the spoon and fall in a thick ribbon; if it has gone stodgy, loosen with hot stock, and if it is still watery, simmer uncovered for another 10 minutes.","Judge the thickness",{"text":534,"title":535},"Salt to taste, stir through most of the parsley, and ladle into bowls with the rest scattered on top. Serve very hot with lemon wedges — every bowl needs a hard squeeze, which lifts the smoke and cuts the richness of the lamb.","Season and serve","SHOR-bat FREE-kah",[538,542,546],{"note":539,"swap":540,"original":541},"Neither has the smoke, which is the whole point of the dish, but both give a similar swollen, chewy body. Bulgur cooks in 15 minutes; barley takes about the same time as freekeh.","Coarse bulgur, or pearl barley","Freekeh",{"note":543,"swap":544,"original":545},"Chicken freekeh soup is just as common in Saudi homes. A meatless version made with a strong vegetable stock and extra tomato works well, though it needs a bolder hand with the cumin.","Bone-in chicken thighs, or leave the meat out entirely","Lamb",{"note":547,"swap":548,"original":549},"Out of season, tinned is the better choice — grated fresh tomatoes that are pale and watery add liquid without flavour.","200 g tinned chopped tomatoes","Fresh tomatoes","shorbat-freekeh","Shorbat Freekeh (Saudi Smoked Green Wheat Soup)","Shorbat Freekeh","شوربة فريكة","shorbat farīkah","saudi-arabia",4,15,55,"easy",[561],"soup",[563,564,565],"dairy-free","nut-free","halal-friendly",[464,480,468,484,500],[568,571,573,575],{"alt":569,"src":570},"Bowl of thick Saudi freekeh soup with lamb, green wheat grains and parsley, lemon wedge and dates alongside","\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-1x1.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fshorbat-freekeh\u002Fhero-4x3.jpg",[578,579,580,581,582,583,584],"shorbat freekeh","freekeh soup","green wheat","ramadan soup","saudi soup","iftar","lamb soup","2026-08-21","dishroute-kitchen","Green wheat roasted while still unripe, then simmered with lamb, tomato and cumin until the grains swell and the pot thickens into a smoky, faintly bitter soup that opens the fast at sunset.",{"en":589},"\u002Frecipe\u002Fshorbat-freekeh",{"items":591,"total":632,"page":467,"limit":876,"hasMore":877},[592,625,658,687,716,748,779,808,839,866],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":555,"region":597,"baseServings":598,"prepMinutes":599,"cookMinutes":600,"difficulty":601,"course":602,"diet":604,"mainIngredients":605,"images":608,"keywords":618,"publishedAt":585,"updatedAt":585,"authorSlug":586},"jareesh","Jareesh (Crushed Wheat and Lamb Porridge)","Jareesh","جريش","Najd (central Saudi Arabia)",6,20,110,"medium",[603],"main",[565],[464,606,468,607],"buttermilk","ghee",[609,612,614,616],{"alt":610,"src":611},"Wide bowl of Saudi jareesh — creamy pale crushed-wheat porridge with shredded lamb, topped with deep brown fried onions in melted ghee","\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-4x3.jpg",[593,619,620,621,622,623,624],"saudi arabia","crushed wheat","lamb porridge","najdi","laban","ramadan food",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":555,"region":630,"baseServings":598,"prepMinutes":435,"cookMinutes":631,"restMinutes":632,"difficulty":601,"course":633,"diet":634,"mainIngredients":636,"images":640,"keywords":650,"publishedAt":585,"updatedAt":585,"authorSlug":586},"saudi-kabsa","Kabsa (Saudi Spiced Rice with Chicken)","Kabsa","كبسة","Nationwide, with a Najdi core",75,10,[603],[565,563,635],"gluten-free",[637,638,480,639],"chicken","basmati-rice","cardamom",[641,644,646,648],{"alt":642,"src":643},"Wide platter of Saudi kabsa — golden spiced basmati rice topped with browned chicken pieces, raisins and toasted almonds, with a bowl of red daqoos sauce beside it","\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-1x1.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-4x3.jpg",[651,619,652,653,654,655,656,657],"kabsa","spiced rice","chicken and rice","dried lime","loomi","gulf cuisine","one pot",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":555,"region":663,"baseServings":598,"prepMinutes":664,"cookMinutes":665,"restMinutes":557,"difficulty":666,"course":667,"diet":668,"mainIngredients":669,"images":670,"keywords":680,"publishedAt":585,"updatedAt":585,"authorSlug":586},"saudi-mandi","Mandi (Pit-Smoked Lamb and Rice)","Mandi","مندي","Southern Saudi Arabia and the Hejaz",30,200,"hard",[603],[565,563,635],[464,638,639,607],[671,674,676,678],{"alt":672,"src":673},"Platter of Saudi mandi — pale saffron-marbled basmati rice topped with falling-apart smoked lamb shoulder, slivered almonds and raisins","\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero.jpg",{"alt":672,"src":675},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-16x9.jpg",{"alt":672,"src":677},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-1x1.jpg",{"alt":672,"src":679},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-4x3.jpg",[681,619,682,683,684,685,686],"mandi","smoked lamb","lamb and rice","yemeni","charcoal smoking","one pot feast",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"romanized":692,"countrySlug":555,"region":693,"baseServings":556,"prepMinutes":599,"cookMinutes":694,"difficulty":559,"course":695,"diet":696,"mainIngredients":697,"images":700,"keywords":710,"publishedAt":585,"updatedAt":585,"authorSlug":586},"saleeg","Saleeg (Hejazi Creamy Milk Rice with Chicken)","Saleeg","سليق","salīq","Hejaz — Taif, Mecca and Jeddah",80,[603],[635,564,565],[698,637,699,607],"short-grain-rice","milk",[701,704,706,708],{"alt":702,"src":703},"Wide platter of creamy Saudi saleeg rice topped with browned whole chicken and melted ghee, tomato daqoos alongside","\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-1x1.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-4x3.jpg",[688,711,712,713,653,714,715],"saudi rice","hejazi food","milk rice","taif","daqoos",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":555,"region":721,"baseServings":598,"prepMinutes":433,"cookMinutes":557,"restMinutes":433,"difficulty":559,"course":722,"diet":724,"mainIngredients":727,"images":731,"keywords":741,"publishedAt":585,"updatedAt":585,"authorSlug":586},"saudi-gahwa","Saudi Gahwa (Cardamom Coffee)","Saudi Gahwa","قهوة عربية","Nationwide",[723],"drink",[725,726,635,563,565],"vegan","vegetarian",[639,728,729,730],"saffron","cloves","dates",[732,735,737,739],{"alt":733,"src":734},"A brass dallah pouring pale gold Saudi gahwa into a small handleless cup beside a plate of dates","\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-1x1.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-4x3.jpg",[742,743,744,745,746,747],"gahwa","arabic coffee","saudi coffee","cardamom coffee","dallah","saffron coffee",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"countrySlug":555,"region":753,"baseServings":598,"prepMinutes":599,"cookMinutes":435,"restMinutes":754,"difficulty":559,"course":755,"diet":758,"mainIngredients":759,"images":762,"keywords":772,"publishedAt":585,"updatedAt":585,"authorSlug":586},"saudi-luqaimat","Saudi Luqaimat (Syrup-Soaked Dough Balls)","Saudi Luqaimat","لقيمات","Nationwide, especially in Ramadan",90,[756,757],"dessert","snack",[726],[760,761,639,728],"flour","yeast",[763,766,768,770],{"alt":764,"src":765},"A plate of golden luqaimat dough balls glazed in dark syrup and scattered with sesame seeds and pistachios","\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-1x1.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-4x3.jpg",[773,774,775,776,777,778],"luqaimat","saudi dessert","ramadan sweets","fried dough balls","date syrup","gulf dessert",{"slug":780,"title":781,"shortTitle":782,"nativeName":783,"countrySlug":555,"region":784,"baseServings":556,"prepMinutes":632,"cookMinutes":433,"difficulty":559,"course":785,"diet":787,"mainIngredients":788,"images":793,"keywords":803,"publishedAt":585,"updatedAt":585,"authorSlug":586},"masoub","Saudi Masoub (Banana and Bread Pudding)","Saudi Masoub","معصوب","Hejaz — Jeddah and Mecca",[786,756],"breakfast",[726],[789,790,791,792],"banana","pita-bread","heavy-cream","honey",[794,797,799,801],{"alt":795,"src":796},"A bowl of Saudi masoub, mashed banana and bread topped with cream, honey drizzle and crushed pistachios","\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero.jpg",{"alt":795,"src":798},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-16x9.jpg",{"alt":795,"src":800},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-1x1.jpg",{"alt":795,"src":802},"\u002Fimages\u002Frecipes\u002Fmasoub\u002Fhero-4x3.jpg",[780,804,805,712,806,807],"saudi breakfast","banana bread pudding","jeddah","ramadan dessert",{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"romanized":813,"countrySlug":555,"region":784,"baseServings":556,"prepMinutes":814,"cookMinutes":664,"restMinutes":815,"difficulty":601,"course":816,"diet":818,"mainIngredients":819,"images":823,"keywords":833,"publishedAt":585,"updatedAt":585,"authorSlug":586},"saudi-mutabbaq","Saudi Mutabbaq (Folded 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