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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":506,"pronunciation":532,"substitutions":533,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"baseServings":431,"prepMinutes":502,"cookMinutes":434,"restMinutes":555,"difficulty":556,"course":557,"diet":559,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":550,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"The semolina did not have enough time or liquid to swell. Coarse semolina needs to sit in the yogurt mixture for at least 30 minutes before baking so each grain softens from the inside, and it needs enough syrup afterwards to finish the job. If the batter looked stiff and dry when it went into the tin, add 30 to 50 ml more yogurt next time and extend the rest to 45 minutes.","Why is my basbousa gritty?",{"answer":398,"question":399},"Cool syrup onto hot cake. That combination gets absorbed steadily and keeps the top from turning gluey. Hot syrup on hot cake floods the crumb and can make the surface slump, while cold syrup on cold cake barely penetrates at all and pools in the bottom of the tin. Make the syrup first, then bake, and it will be at the right temperature.","Should the syrup be hot or cold when it goes on?",{"answer":401,"question":402},"Very little in principle — all are coarse semolina cakes soaked in sugar syrup. The differences are regional details: namoura in the Levant is often plainer with an almond on each diamond, revani in Turkey and Greece tends towards a lighter, more cake-like crumb with more egg, and Sudanese basbousa commonly carries coconut in the batter and peanuts on top. The technique is the same everywhere.","What is the difference between basbousa, namoura and revani?",{"answer":404,"question":405},"Yes. Plenty of traditional versions contain no egg at all and rely on yogurt and baking powder alone, which is how this recipe is written. The result is denser and more granular, which is the point of basbousa rather than a fault. Adding an egg gives a lighter, springier crumb closer to revani.","Can I make it without eggs?",{"answer":407,"question":408},"Give it at least an hour after syruping, and ideally three. The syrup needs time to move from the surface down through the semolina, and cutting too early gives you saturated tops and dry bases. The diamonds were scored before baking, so the cake will separate cleanly whenever you come back to it.","How long should it sit before I cut it?",[410,411,412,413,414,415],"Use coarse semolina, the gritty kind sold for couscous or halva. Fine semolina absorbs differently and bakes into something closer to a dense sponge cake.","Do not skip the 30-minute rest. Semolina that has not swollen stays sandy on the tongue no matter how long you bake it.","Grease the tin with tahini rather than butter if you have it. It stops the base sticking and adds a faint toasted note that suits the cake.","Score all the way to the bottom of the tin with a well-oiled knife before baking, so the syrup has channels rather than a sealed top.","Have the syrup cooled and waiting before the cake comes out. Hot syrup on hot cake makes the crumb slump and go pasty.","Give it at least an hour before cutting. Basbousa eaten straight after syruping tastes wet at the top and dry underneath.","🍰","Basbousa is a cake made from coarse semolina rather than flour, which is why it eats nothing like a sponge. The grains are stirred with yogurt, melted butter and sugar and left to swell before baking, so the crumb ends up granular and slightly damp, closer to a set pudding than to a cake. Straight from the oven it takes a syrup sharpened with lemon and perfumed with cardamom, which soaks down through the diamond-scored top. In Sudan the cake usually carries coconut through the batter and a peanut pressed into each diamond, and it is cut small and eaten with tea.","Semolina soaked in syrup is one of the most widely shared sweets in the eastern Mediterranean and the Arab world, and it changes name at almost every border: basbousa in Egypt and Sudan, namoura or harissa in the Levant, revani in Turkey and Greece, and other names again further east. Trying to award it to a single country is a waste of an afternoon. The technique — coarse grain, dairy, fat, hot cake, cool syrup — is old and portable, and each place has had long enough with it to make the result feel entirely local.\n\nWhat makes the Sudanese version its own is mostly what goes into and onto it. Desiccated coconut is worked through the batter far more commonly than it is in Egypt, giving a chewier, slightly fibrous crumb. Peanuts, not almonds, are often what studs the top, which is unsurprising in a country where groundnuts are a major crop and peanut paste turns up in savoury stews and salads as a matter of course. Cardamom is used with a heavier hand, and the syrup is usually kept fairly sharp with lemon rather than being scented with rose or orange blossom.\n\nIt belongs to the tea table rather than to the end of a meal. Sudanese hospitality runs on rounds of sweet tea and coffee spiced with ginger and cardamom, and a tray of basbousa cut into small diamonds sits alongside them, picked at over a long conversation. It appears in quantity at Eid, at weddings and at gatherings after Ramadan, partly because it is genuinely better made a few hours ahead — the syrup needs time to travel through the semolina — and partly because a single large tray feeds a room without anyone having to plate anything.","Keep basbousa covered at room temperature for up to 4 days; it improves for the first day as the syrup finishes distributing itself and only starts drying at the edges after that. Refrigeration makes the butter firm and the crumb tight, so avoid it unless the kitchen is very hot, and let refrigerated cake come back to room temperature before serving. It freezes well for 2 months, already syruped and cut into portions, wrapped tightly — thaw at room temperature rather than in an oven, which drives the syrup out.",[421,422,423,424],"Rests the semolina in the yogurt for half an hour before baking, which is what turns a gritty cake into a tender one.","Pours cool syrup over hot cake, the pairing that soaks in evenly instead of sitting on the surface.","Scores the diamonds before baking rather than after, so the syrup runs down the cuts to the base.","Uses the coconut and peanut finish that marks the Sudanese version rather than a generic Egyptian recipe.",[426,427,428,429],"20 x 20 cm or 23 cm round baking tin","Small saucepan","Mixing bowl","Sharp knife",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},12,64,2,40,6,390,[438],"Small diamonds on a tray with sweet black tea, or Sudanese coffee spiced with ginger and cardamom.",[440,443,446],{"name":441,"description":442},"Coconut-heavy basbousa","Double the desiccated coconut and cut the semolina by 50 g. The crumb turns chewier and the cake holds syrup even more readily.",{"name":444,"description":445},"Cream-topped","Spread a thin layer of thick cream or ashta over the batter before baking, which sets into a pale band under the golden crust.",{"name":447,"description":448},"Date syrup finish","Replace half the sugar syrup with date syrup loosened with hot water and lemon, giving a darker, more caramel result.",[450,455,459,464,468,473,477,480,484,488,491,493,496,501],{"qty":451,"name":452,"unit":453,"group":454},300,"granulated sugar","g","For the syrup",{"qty":456,"name":457,"unit":458,"group":454},200,"water","ml",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},1,"lemon","lemon, juiced","piece",{"qty":465,"ref":466,"name":467,"unit":463,"group":454},4,"cardamom","green cardamom pods, cracked",{"qty":469,"ref":470,"name":471,"unit":453,"group":472},400,"semolina","coarse semolina","For the cake",{"qty":474,"ref":475,"name":476,"unit":453,"group":472},250,"yogurt","plain full-fat yogurt",{"qty":478,"name":479,"unit":453,"group":472},150,"caster sugar",{"qty":481,"ref":482,"name":483,"unit":453,"group":472},120,"butter","butter or ghee, melted",{"qty":485,"ref":486,"name":487,"unit":453,"group":472},60,"coconut","desiccated coconut",{"qty":433,"name":489,"unit":490,"group":472},"baking powder","tsp",{"qty":460,"name":492,"unit":490,"group":472},"ground cardamom",{"qty":460,"name":494,"unit":495,"group":472},"fine salt","pinch",{"qty":460,"ref":497,"name":498,"note":499,"unit":500,"group":472},"tahini","tahini, for greasing the tin","or extra melted butter","tbsp",{"qty":502,"ref":503,"name":504,"unit":463,"group":505,"optional":8},20,"peanuts","blanched peanuts or almonds","To finish",[507,512,517,520,525,528],{"tip":508,"text":509,"title":510,"timerSeconds":511},"The lemon goes in at the end so the fresh sourness survives; boiled long it turns flat.","Bring the sugar, water and cracked cardamom pods to the boil, stirring only until the sugar dissolves, then simmer for 8 minutes until the syrup is just thick enough to coat a spoon. Stir in the lemon juice, take it off the heat and leave it to cool completely.","Make the syrup first",480,{"tip":513,"text":514,"title":515,"timerSeconds":516},"It will visibly stiffen as the semolina drinks the yogurt. If it turns almost solid, loosen it with a splash of yogurt.","Stir the semolina, caster sugar, coconut, baking powder, ground cardamom and salt together, then work in the yogurt and melted butter until you have a thick, spoonable mixture with no dry pockets. Cover and leave it for 30 minutes.","Mix the batter and let it swell",1800,{"text":518,"title":519},"Smear the tin with tahini, spread the batter in an even layer about 2 cm deep and flatten the top with wet fingers. Cut diamonds right down to the base with an oiled knife, and press a peanut into the centre of each one.","Press into the tin and score",{"tip":521,"text":522,"title":523,"timerSeconds":524},"Colour is the doneness signal here. A pale basbousa tastes raw and starchy even when it is technically cooked.","Bake at 180°C for 35 to 40 minutes, until the top is an even golden brown, the edges have pulled slightly from the tin and pressing the centre gives a firm, springy resistance rather than a wet dip.","Bake until deep gold",2100,{"text":526,"title":527},"Take the tin out and ladle the cooled syrup slowly over the hot cake, working along the scored lines so it runs down rather than pooling. It will hiss and look like far too much liquid for the tin to hold.","Syrup it immediately",{"text":529,"title":530,"timerSeconds":531},"Leave the basbousa in its tin for at least an hour, until the syrup has disappeared into the crumb and the surface is glossy but no longer wet. Cut along the scored diamonds and lift them out, and serve at room temperature with tea.","Rest, then cut and serve",3600,"bas-BOO-sa",[534,538,542,546],{"note":535,"swap":536,"original":537},"A half-and-half mix gives a softer crumb that many people prefer. Polenta works but tastes distinctly of maize and needs an extra 50 ml of yogurt.","Half coarse and half fine semolina, or fine polenta","Coarse semolina",{"note":539,"swap":540,"original":541},"The acidity matters more than the thickness, since it reacts with the baking powder. Thinner substitutes need 10 minutes longer resting.","Buttermilk, or plain milk with a tablespoon of lemon juice stirred in","Yogurt",{"note":543,"swap":544,"original":545},"Almonds are the standard elsewhere in the region. A plain top is perfectly normal too and makes the cake nut-free.","Blanched almonds, or nothing at all","Peanuts on top",{"note":547,"swap":548,"original":549},"Oil makes a slightly lighter, less rich cake and is a common shortcut. You lose the browned-butter aroma along the top edge.","A neutral oil such as sunflower","Butter or ghee","sudanese-basbousa","Basbousa (Sudanese Semolina Cake in Lemon Syrup)","Basbousa","بسبوسة","sudan",90,"easy",[558],"dessert",[560],"vegetarian",[470,475,482,486],[563,566,568,570],{"alt":564,"src":565},"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":564,"src":567},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-1x1.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-4x3.jpg",[573,574,575,576,577,578],"basbousa","semolina cake","sudanese dessert","syrup cake","coconut semolina","cardamom syrup","2026-08-20","dishroute-kitchen","Coarse semolina left to swell in yogurt and butter, baked to a sandy gold, scored into diamonds and drenched with cardamom-lemon syrup the moment it comes out of the oven.",{"en":583},"\u002Frecipe\u002Fsudanese-basbousa",{"items":585,"total":851,"page":460,"limit":852,"hasMore":853},[586,620,630,659,686,715,744,773,798,824],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":554,"baseServings":465,"prepMinutes":591,"cookMinutes":431,"restMinutes":592,"difficulty":556,"course":593,"diet":596,"mainIngredients":600,"images":603,"keywords":613,"publishedAt":579,"updatedAt":579,"authorSlug":580},"agashe","Agashe (Sudanese Peanut-Crusted Grilled Beef)","Agashe","أقاشي",25,30,[594,595],"street-food","main",[597,598,599],"dairy-free","gluten-free","halal-friendly",[503,601,602],"beef-chuck","chili-flakes",[604,607,609,611],{"alt":605,"src":606},"Skewers of peanut-crusted grilled beef over charcoal with raw onion rings and tomato wedges","\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-1x1.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-4x3.jpg",[587,614,615,616,617,618,619],"agashi","peanut crust","grilled beef","sudanese street food","suya","dakwa",{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"baseServings":431,"prepMinutes":502,"cookMinutes":434,"restMinutes":555,"difficulty":556,"course":621,"diet":622,"mainIngredients":623,"images":624,"keywords":629,"publishedAt":579,"updatedAt":579,"authorSlug":580},[558],[560],[470,475,482,486],[625,626,627,628],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[573,574,575,576,577,578],{"slug":631,"title":632,"shortTitle":633,"nativeName":634,"countrySlug":554,"baseServings":435,"prepMinutes":502,"cookMinutes":9,"restMinutes":635,"difficulty":556,"course":636,"diet":638,"mainIngredients":641,"images":642,"keywords":652,"publishedAt":579,"updatedAt":579,"authorSlug":580},"gongolez","Gongolez (Sudanese Baobab Fruit Drink)","Gongolez","قنقليز",240,[637],"drink",[560,639,598,597,640],"vegan","nut-free",[466],[643,646,648,650],{"alt":644,"src":645},"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":644,"src":647},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-1x1.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-4x3.jpg",[631,653,654,655,656,657,658],"baobab drink","tabaldi","sudanese drink","ramadan drink","bouye","iftar",{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"countrySlug":554,"baseServings":465,"prepMinutes":502,"cookMinutes":502,"difficulty":556,"course":664,"diet":665,"mainIngredients":666,"images":671,"keywords":681,"publishedAt":579,"updatedAt":579,"authorSlug":580},"kamounia","Kamounia (Sudanese Cumin Liver and Lung Fry)","Kamounia","كمونية",[595],[597,598,599,640],[667,668,669,670],"cumin","onion","tomato","garlic",[672,675,677,679],{"alt":673,"src":674},"Dark browned pieces of cumin-coated lamb liver and lung in a steel pan with chilli and lemon","\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-1x1.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-4x3.jpg",[660,667,682,683,684,685],"lamb liver","offal","sudanese","quick fry",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":554,"baseServings":465,"prepMinutes":502,"cookMinutes":591,"restMinutes":691,"difficulty":692,"course":693,"diet":695,"mainIngredients":696,"images":699,"keywords":709,"publishedAt":579,"updatedAt":579,"authorSlug":580},"kisra","Kisra (Sudanese Fermented Sorghum Crepe)","Kisra","كسرة",1440,"medium",[694],"bread",[560,639,598,597,640],[697,698],"flour","yeast",[700,703,705,707],{"alt":701,"src":702},"Stack of thin pale Sudanese kisra sheets folded on a woven tray beside a bowl of stew","\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-1x1.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-4x3.jpg",[687,710,711,712,713,714],"sorghum flatbread","fermented bread","sudanese bread","injera","gluten-free flatbread",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"countrySlug":554,"baseServings":465,"prepMinutes":720,"cookMinutes":555,"difficulty":692,"course":721,"diet":722,"mainIngredients":723,"images":727,"keywords":737,"publishedAt":579,"updatedAt":579,"authorSlug":580},"mullah-waika","Mullah Waika (Sudanese Dried Okra Stew)","Mullah Waika","ملاح ويكة",15,[595],[597,598,599,640],[724,725,668,726],"okra","lamb","tomato-paste",[728,731,733,735],{"alt":729,"src":730},"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":729,"src":732},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-1x1.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-4x3.jpg",[738,739,740,741,742,743],"mullah waika","weika","dried okra","sudanese stew","okra powder","lamb stew",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":554,"baseServings":465,"prepMinutes":720,"cookMinutes":502,"restMinutes":502,"difficulty":556,"course":749,"diet":752,"mainIngredients":753,"images":756,"keywords":766,"publishedAt":579,"updatedAt":579,"authorSlug":580},"salata-aswad","Salata Aswad (Sudanese Fried Aubergine and Peanut Salad)","Salata Aswad","سلطة أسود",[750,751],"appetizer","side",[560,598],[754,755,475,461],"eggplant","peanut-butter",[757,760,762,764],{"alt":758,"src":759},"Bowl of creamy pale Sudanese aubergine and peanut salad topped with green chilli and oil","\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-1x1.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-4x3.jpg",[767,768,769,770,771,772],"salata aswad","aubergine salad","peanut butter","sudanese salad","eggplant dip","mezze",{"slug":774,"title":775,"shortTitle":776,"nativeName":777,"countrySlug":554,"baseServings":465,"prepMinutes":720,"cookMinutes":720,"difficulty":556,"course":778,"diet":779,"mainIngredients":780,"images":782,"keywords":792,"publishedAt":579,"updatedAt":579,"authorSlug":580},"shaiyah","Shaiyah (Sudanese Quick-Fried Spiced Beef)","Shaiyah","شية",[595],[597,598,599,640],[601,668,781],"black-pepper",[783,786,788,790],{"alt":784,"src":785},"Seared strips of peppery Sudanese beef with softened onion in a black cast-iron 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