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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":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":484,"pronunciation":516,"substitutions":517,"slug":530,"title":531,"shortTitle":532,"nativeName":532,"countrySlug":533,"region":534,"baseServings":471,"prepMinutes":535,"cookMinutes":536,"restMinutes":537,"difficulty":538,"course":539,"diet":541,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":530,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"Sprouting the wheat activates enzymes, chiefly amylase, which break the grain's starch down into maltose and other simple sugars — the same process that makes malt for beer and whisky. Long slow cooking then concentrates and caramelises those sugars, which is where both the sweetness and the dark brown colour come from. Adding sugar is considered a failure, not a shortcut.","How can sumalak be sweet with no sugar in it?",{"answer":398,"question":399},"Usually 3 to 5 days after an overnight soak, depending on room temperature. You are aiming for white shoots about as long as the grain itself, roughly 1–2 cm. Shorter than that and the starch has not converted, so the pudding will be bland; much longer and the sprouts turn green and give a grassy, faintly bitter edge.","How long does the wheat need to sprout?",{"answer":401,"question":402},"They sit on the bottom of the kazan and roll as the mixture is stirred, keeping it from settling and catching on the hot metal during many hours of cooking. There is a second, social reason: finding a stone or walnut in your bowl the next morning is treated as a sign of good fortune for the coming year.","Why are stones or walnuts put in the pot?",{"answer":404,"question":405},"Not meaningfully. The colour and flavour come from hours of slow caramelisation, and a rushed pot stays pale and starchy or scorches. A home-sized batch needs 8 to 10 hours of near-constant low-heat stirring, which is why it is made communally in Uzbekistan with people taking shifts through the night.","Can I cook sumalak in less time?",{"answer":407,"question":408},"Either the pot caught on the bottom — usually from heat that was too high or a gap of several minutes between stirs — or the wheat was sprouted too long and went green. Once a batch is scorched the flavour spreads through everything and cannot be strained out, so keep the flame very low and scrape the corners of the pan with every stroke.","My sumalak tastes burnt or bitter. What went wrong?",[410,411,412,413,414,415],"Use whole untreated wheat berries sold for sprouting or milling. Pearled, cracked or heat-treated grain will not sprout at all.","Rinse the sprouting wheat twice a day without fail. A warm damp tray left alone will smell sour and go slimy within a day.","Stop sprouting when the shoots are roughly the length of the grain — longer shoots turn the pudding grassy and slightly bitter.","Keep the heat genuinely low once the flour goes in and scrape the bottom corners of the pot with every stroke, not just the middle.","Do not walk away for more than three or four minutes at a time. Scorched sumalak tastes burnt all the way through and cannot be rescued.","The colour is your clock: pale grey means unfinished, milky tan means halfway, deep glossy chestnut means done.","🌾","Sumalak is a brown, molasses-thick pudding made from three things: sprouted wheat, flour and oil. There is no sugar in it, and yet it tastes deeply sweet — malty, faintly nutty, somewhere between date syrup and toffee, with a smooth, slightly sticky body that clings to a spoon. That sweetness is made in the pot: sprouting the wheat wakes up enzymes that convert its starch into sugar, and the long, slow cooking caramelises the result until the pale grey slurry you start with turns the colour of dark chocolate. It is served cold in small bowls at Navruz, eaten by the spoonful with bread, and it is a genuine project — a week from grain to table.","Sumalak belongs to Navruz, the spring equinox new year celebrated across Central Asia, Iran, Afghanistan and beyond, and its Persian cousin samanu sits on the Haft-Sin table as one of the seven symbolic items. The dish is a statement about the season: at the end of winter the stores are empty, but the wheat has sprouted, and out of sprouts and flour alone a community can make something rich and sweet. Nothing is added that a household at the thin end of winter would not have had.\n\nIn Uzbekistan the cooking is the event. A kazan goes up in a courtyard, the neighbourhood contributes wheat and flour, and the stirring starts in the afternoon and continues through the night — women take shifts at the paddle, sing sumalak songs, and the pot is never left alone because it will catch and burn within minutes. Small clean pebbles or whole walnuts in their shells are put in the bottom before cooking begins. They keep the mixture moving off the metal, and by tradition finding one in your bowl the next morning is a piece of good luck. At dawn the pot is closed, allowed to settle, and the sumalak is ladled into bowls that are carried out to neighbours, relatives and anyone who helped. Nobody makes sumalak for their own household alone; the giving-away is part of the dish.\n\nA home cook working with a heavy pan on a domestic hob is doing something smaller than that, and it is worth saying so. You cannot reproduce a courtyard, a wood fire or twenty pairs of hands, and a scaled-down batch will finish in eight to ten hours rather than a full day and night. What does carry over is the chemistry and the discipline: you still sprout the wheat for the better part of a week, you still stir almost constantly, and the moment the mixture turns from grey-beige to glossy chestnut is exactly the same moment it is in a kazan in Samarkand.","Sumalak keeps 5–7 days in the fridge in a covered container and is eaten cold or at room temperature, never reheated — warming it thins the texture and dulls the caramel flavour. It thickens further as it chills, which is correct. It freezes for up to 3 months in portions; thaw overnight in the fridge and stir hard to bring the gloss back. Traditionally most of a batch is given away within a day of cooking rather than stored at all.",[421,422,423,424],"Scaled to a heavy pot on a domestic hob, with a realistic 8–10 hour cook rather than an unhelpful courtyard-sized recipe.","Explains what the sprouting actually does, so you know how long a shoot has to be before the wheat is sweet enough to use.","Uses the traditional multiple-extraction method — weak washes first, the sweetest juice held back for later.","Honest about the parts a home kitchen cannot reproduce, and clear about which parts genuinely matter.",[426,427,428,429,430],"Large flat tray for sprouting","Meat grinder or heavy-duty blender","Muslin or a clean cotton cloth","Very heavy-bottomed pot or casserole","Long wooden spoon or paddle",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},9,45,3,14,40,6,285,[440],"Small bowls of cold sumalak with torn obi non, alongside pots of green tea and dried fruit for the Navruz table.",[442,445,448],{"name":443,"description":444},"Samanu","The Persian and Afghan version, made with the same sprouted-wheat method and set on the Nowruz Haft-Sin table. Usually cooked a little thinner and often finished with ground walnuts.",{"name":446,"description":447},"Sumalak with wheat pulp left in","Some households skip the final straining and cook the ground sprout pulp into the pot, giving a coarser, more rustic pudding with visible bran.",{"name":449,"description":450},"Spiced sumalak","A small amount of ground cardamom or fennel seed stirred in during the last hour. Not classical in Uzbekistan, but common where Persian and Uzbek practice meet.",[452,457,461,466,470,476,480],{"qty":453,"name":454,"unit":455,"group":456},500,"whole wheat berries, untreated and suitable for sprouting","g","For the sprouted wheat",{"qty":458,"name":459,"unit":460,"group":456},3.5,"cold water, for soaking and extraction","l",{"qty":462,"ref":463,"name":464,"unit":455,"group":465},350,"flour","plain flour","For the pudding",{"qty":467,"name":468,"unit":469,"group":465},150,"cottonseed or sunflower oil","ml",{"qty":471,"ref":472,"name":473,"note":474,"unit":475,"group":465},10,"walnuts","whole walnuts in their shells, scrubbed","or a dozen small boiled pebbles — see substitutions","piece",{"qty":477,"name":478,"unit":479,"group":465},1,"fine salt","pinch",{"qty":477,"ref":463,"name":481,"unit":482,"group":483,"optional":8},"flour, for dusting the finished surface","tbsp","To finish",[485,488,492,496,499,503,508,512],{"text":486,"title":487},"Rinse the wheat berries until the water runs clear, then cover them by 5 cm with cold water and leave overnight, about 12 hours. Drain them the next morning — the grains should look plump and slightly split at one end.","Soak the wheat",{"tip":489,"text":490,"title":491},"If it starts to smell sour rather than green and bready, rinse more often and spread it thinner.","Spread the drained wheat 2 cm deep on a tray, cover with a damp cloth, and keep it at room temperature away from direct sun. Rinse and drain twice a day. It is ready when white shoots reach roughly the length of the grain, usually on day three or four, and a crushed sprout tastes distinctly sweet.","Sprout for three to five days",{"tip":493,"text":494,"title":495},"The first extraction is the sweetest and darkest — that one is held back for later in the cook.","Put the sprouted wheat through a meat grinder or blitz it in batches with a little water into a coarse grey paste. Add 1 litre of water, work the pulp hard with your hands for two minutes, and strain through muslin, squeezing dry. Repeat twice more with 1 litre each time, keeping the three extractions in separate jugs.","Grind and extract the juice",{"text":497,"title":498},"Heat the oil in a very heavy pot over medium heat until it shimmers, then drop in the walnuts or pebbles. Whisk the flour into the second and third extractions until completely lump-free and pour that mixture in, stirring hard as it goes.","Start the pot",{"text":500,"title":501,"timerSeconds":502},"Stir constantly until the pot comes to a boil and visibly thickens into a pale, gluey porridge, about 20 minutes. Add the pinch of salt, then turn the heat to the lowest setting that keeps a lazy blip at the surface.","Bring it to a boil, then drop the heat",1200,{"tip":504,"text":505,"title":506,"timerSeconds":507},"Take shifts if you can. This is genuinely a two-person job, which is exactly why it is made communally.","Cook for 6 hours, stirring every two or three minutes and scraping the bottom corners each time. The mixture will move from pale grey through milky tan to caramel; you will hear the walnuts knocking along the base whenever it is stirred properly.","Stir for hours",21600,{"text":509,"title":510,"timerSeconds":511},"Pour in the reserved first extraction and continue cooking, still stirring, for a further 2–4 hours until the sumalak is dark glossy chestnut, thick enough that a spoon dragged across the bottom leaves a track that closes slowly, and tastes clearly sweet with no raw flour edge.","Add the first extraction and finish",10800,{"text":513,"title":514,"timerSeconds":515},"Turn off the heat, cover the pot tightly and leave it undisturbed for 3–4 hours or overnight to settle and firm up. Ladle into small bowls, dust the tops with flour in a pattern if you like, and serve cold with bread — sharing most of it with neighbours, as the day requires.","Settle overnight and serve cold",14400,"soo-mah-LAK",[518,522,526],{"note":519,"swap":520,"original":521},"Seasonal but a genuine shortcut that removes four days from the recipe. Dried sprouted wheat needs soaking for an hour before grinding.","Sprouted wheat sold frozen or dried at Central Asian and Iranian shops around Nowruz","Whole wheat berries for sprouting",{"note":523,"swap":524,"original":525},"Cottonseed oil is the traditional fat in Uzbek kitchens and has a slightly heavier flavour. Butter is not used — sumalak is meant to keep for days without refrigeration.","Any neutral oil with a high smoke point","Cottonseed or sunflower oil",{"note":527,"swap":528,"original":529},"Both are traditional and both serve the same purpose: they roll along the bottom of the pot and stop the mixture catching. Remove or count them out before serving.","A dozen small, smooth, well-scrubbed pebbles boiled for 10 minutes","Whole walnuts in their shells","sumalak","Sumalak (Uzbek Sprouted Wheat Navruz Pudding)","Sumalak","uzbekistan","Nationwide, made for Navruz",90,600,4320,"hard",[540],"dessert",[542,543,544],"vegetarian","vegan","dairy-free",[463,472],[547,550,552,554],{"alt":548,"src":549},"Small bowls of dark glossy sumalak, a thick brown sprouted-wheat pudding, dusted with flour for Navruz","\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-1x1.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-4x3.jpg",[530,557,558,559,560,561,562],"samanu","navruz","nowruz","sprouted wheat pudding","uzbek dessert","no sugar added","2026-08-21","dishroute-kitchen","A dark, glossy spring pudding made from sprouted wheat and flour, stirred for most of a day and night — sweet as caramel with no sugar added at any point.",{"en":567},"\u002Frecipe\u002Fsumalak",{"items":569,"total":471,"page":477,"limit":844,"hasMore":845},[570,603,638,667,695,728,755,781,791,817],{"slug":571,"title":572,"shortTitle":573,"nativeName":573,"countrySlug":533,"region":574,"baseServings":575,"prepMinutes":576,"cookMinutes":9,"restMinutes":471,"difficulty":577,"course":578,"diet":580,"mainIngredients":583,"images":587,"keywords":597,"publishedAt":563,"updatedAt":563,"authorSlug":564},"achichuk","Achichuk (Uzbek Tomato and Onion Salad)","Achichuk","Fergana Valley and Samarkand",4,15,"easy",[579],"side",[542,543,581,544,582],"gluten-free","nut-free",[584,585,586],"tomato","onion","basil",[588,591,593,595],{"alt":589,"src":590},"Shallow dish of sliced ripe tomatoes with paper-thin onion rings, green chilli and purple basil leaves","\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-1x1.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-4x3.jpg",[571,598,599,600,601,602],"uzbek salad","tomato onion salad","shakarob","plov side dish","no-oil salad",{"slug":604,"title":605,"shortTitle":606,"nativeName":606,"countrySlug":533,"region":607,"baseServings":575,"prepMinutes":608,"cookMinutes":609,"restMinutes":610,"difficulty":611,"course":612,"diet":615,"mainIngredients":617,"images":621,"keywords":631,"publishedAt":563,"updatedAt":563,"authorSlug":564},"chuchvara","Chuchvara (Tiny Uzbek Dumplings in Broth)","Chuchvara","Tashkent",60,25,30,"medium",[613,614],"soup","main",[616],"halal-friendly",[463,618,585,619,620],"ground-beef","yogurt","stock",[622,625,627,629],{"alt":623,"src":624},"Deep bowl of tiny Uzbek chuchvara dumplings in clear broth with a spoonful of thick yogurt, black pepper and chopped herbs","\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-1x1.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-4x3.jpg",[604,632,633,634,635,636,637],"uzbek dumplings","dumpling soup","suzma","central asian","beef dumplings","tashkent",{"slug":639,"title":640,"shortTitle":641,"nativeName":641,"countrySlug":533,"region":642,"baseServings":437,"prepMinutes":609,"cookMinutes":643,"restMinutes":471,"difficulty":577,"course":644,"diet":645,"mainIngredients":646,"images":651,"keywords":661,"publishedAt":563,"updatedAt":563,"authorSlug":564},"dimlama","Dimlama (Uzbek Layered Meat and Vegetable Braise)","Dimlama","Tashkent and the Fergana Valley",95,[614],[544,581,616],[647,648,649,650,584],"lamb","potato","carrot","cabbage",[652,655,657,659],{"alt":653,"src":654},"Uzbek dimlama tipped onto a platter: chunks of lamb over whole potatoes, carrots, peppers and collapsed cabbage in dark broth","\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-1x1.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-4x3.jpg",[639,662,663,664,665,666,635],"damlama","uzbek stew","layered braise","kazan cooking","lamb and potato",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"countrySlug":533,"region":672,"baseServings":575,"prepMinutes":436,"cookMinutes":610,"restMinutes":673,"difficulty":611,"course":674,"diet":675,"mainIngredients":676,"images":679,"keywords":689,"publishedAt":563,"updatedAt":563,"authorSlug":564},"uzbek-lagman","Lagman (Uzbek Hand-Pulled Noodles with Meat Sauce)","Lagman","Lagʻmon","Fergana Valley",70,[614],[544,616],[647,463,677,584,678],"bell-pepper","daikon",[680,683,685,687],{"alt":681,"src":682},"Deep bowl of Uzbek lagman, hand-pulled noodles under lamb and pepper sauce with coriander and a slick of chilli oil","\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-1x1.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-4x3.jpg",[690,691,692,693,694,635,533],"lagman","hand-pulled noodles","uzbek noodles","lamb noodle sauce","dungan",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":533,"region":700,"baseServings":701,"prepMinutes":610,"cookMinutes":702,"restMinutes":703,"difficulty":611,"course":704,"diet":706,"mainIngredients":707,"images":711,"keywords":721,"publishedAt":563,"updatedAt":563,"authorSlug":564},"obi-non","Obi Non (Uzbek Round Tandoor Bread)","Obi Non","Obi non","Samarkand and Tashkent",8,20,120,[705],"bread",[542,582],[463,708,709,710],"yeast","milk","sesame-seeds",[712,715,717,719],{"alt":713,"src":714},"Round Uzbek obi non bread with a stamped seed-covered flat centre and a high golden puffed rim","\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-1x1.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-4x3.jpg",[722,723,724,725,726,727],"obi non","uzbek bread","tandir bread","chekich","central asian flatbread","samarkand bread",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":533,"region":672,"baseServings":437,"prepMinutes":436,"cookMinutes":535,"restMinutes":576,"difficulty":611,"course":733,"diet":734,"mainIngredients":735,"images":738,"keywords":748,"publishedAt":563,"updatedAt":563,"authorSlug":564},"uzbek-plov","Osh Palov (Uzbek Lamb and Carrot Rice Pilaf)","Osh Palov","Osh \u002F Palov",[614],[544,581,616],[647,736,649,585,737],"rice","cumin",[739,742,744,746],{"alt":740,"src":741},"Uzbek palov heaped on a wide platter, orange carrot batons folded through glossy rice with lamb chunks and a whole garlic head on top","\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-1x1.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-4x3.jpg",[749,750,751,752,753,754,533],"uzbek plov","palov","osh","lamb pilaf","zirvak","central asian rice",{"slug":756,"title":757,"shortTitle":758,"nativeName":758,"countrySlug":533,"region":642,"baseServings":575,"prepMinutes":433,"cookMinutes":759,"restMinutes":608,"difficulty":611,"course":760,"diet":762,"mainIngredients":763,"images":764,"keywords":774,"publishedAt":563,"updatedAt":563,"authorSlug":564},"uzbek-samsa","Somsa (Uzbek Tandoor-Baked Meat Pastry)","Somsa",35,[761],"street-food",[616,582],[647,585,463,737],[765,768,770,772],{"alt":766,"src":767},"Triangular Uzbek somsa pastries with flaky browned tops and sesame seeds, one broken open to show chopped lamb and onion","\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-1x1.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-4x3.jpg",[775,776,777,778,779,780],"somsa","uzbek samsa","lamb pastry","tandir","central asian street food","baked pastry",{"slug":530,"title":531,"shortTitle":532,"nativeName":532,"countrySlug":533,"region":534,"baseServings":471,"prepMinutes":535,"cookMinutes":536,"restMinutes":537,"difficulty":538,"course":782,"diet":783,"mainIngredients":784,"images":785,"keywords":790,"publishedAt":563,"updatedAt":563,"authorSlug":564},[540],[542,543,544],[463,472],[786,787,788,789],{"alt":548,"src":549},{"alt":548,"src":551},{"alt":548,"src":553},{"alt":548,"src":555},[530,557,558,559,560,561,562],{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"countrySlug":533,"region":607,"baseServings":575,"prepMinutes":796,"cookMinutes":433,"restMinutes":436,"difficulty":611,"course":797,"diet":798,"mainIngredients":799,"images":801,"keywords":811,"publishedAt":563,"updatedAt":563,"authorSlug":564},"uzbek-manti","Uzbek Manti (Steamed Lamb and Pumpkin Dumplings)","Uzbek Manti","Manti",50,[614],[616],[647,800,585,463],"pumpkin",[802,805,807,809],{"alt":803,"src":804},"Large Uzbek manti dumplings on a steamer 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