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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":406,"emoji":413,"intro":414,"story":415,"storage":416,"whyThis":417,"equipment":422,"nutrition":427,"serveWith":435,"variations":437,"ingredients":447,"instructions":498,"pronunciation":521,"substitutions":522,"slug":535,"title":536,"shortTitle":537,"nativeName":538,"romanized":539,"countrySlug":540,"baseServings":431,"prepMinutes":541,"cookMinutes":542,"restMinutes":543,"difficulty":544,"course":545,"diet":549,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":535,"alternates":574},[394,397,400,403],{"answer":395,"question":396},"No — this is the one rule of ta'ameya. Cooked beans have absorbed water and their starch has already set, so the paste turns to mush and the discs disintegrate in the oil. The beans must be dried, soaked raw for at least 12 hours, and ground while still raw.","Can I use tinned or cooked beans?",{"answer":398,"question":399},"Usually too much moisture or too little rest. Drain and dry the soaked beans thoroughly, avoid adding water while grinding, and chill the paste for at least an hour before shaping. If a test disc still breaks up, work in a tablespoon of chickpea flour to bind it.","Why do my ta'ameya fall apart when frying?",{"answer":401,"question":402},"The bean. Ta'ameya is Egyptian and made from fava beans with a heavy load of dill, coriander, parsley and leek, which makes it green inside and lighter in texture. Falafel elsewhere in the Middle East is usually chickpea-based, denser and beige. Egypt makes both but ta'ameya is the home version.","What is the difference between ta'ameya and falafel?",{"answer":404,"question":405},"Press each shaped disc into a plate of sesame seeds on both sides just before it goes into the oil, and press firmly enough to embed them. If the paste is properly chilled the seeds hold; if it is wet and slack they slide off and burn in the oil instead.","How do I get the sesame crust to stick?",[407,408,409,410,411,412],"Buy split skinless fava beans (ful mudashsha). Whole brown favas with skins on will not grind smooth and the texture stays coarse.","Drain the soaked beans very well and pat them dry. Wet beans make a slack paste that disintegrates in the oil.","Grind, do not purée. The mixture should look like coarse damp sand with visible herb flecks, not like hummus.","Chill the paste at least an hour before shaping. Cold paste holds together; room-temperature paste spreads.","Fry at 170–175°C. Too hot and the outside darkens before the middle sets; too cool and they drink oil.","Add the baking soda only at the moment of shaping — it starts working immediately and its lift fades if the paste sits.","🧆","Ta'ameya is falafel as Egypt makes it: raw split fava beans soaked overnight, ground with a fistful of herbs until the paste is properly green, then shaped into flat discs, dipped in sesame seeds and dropped into hot oil. The inside stays soft and almost fluffy rather than dense, the outside shatters, and the colour when you break one open is closer to spring than to sand. Bought from a cart it comes wrapped in paper with bread, tahini and pickles; made at home it is the cheapest impressive thing you can put on a table. The one rule that cannot be broken is that the beans are never cooked before frying — only soaked.","Chickpea falafel is the version most of the world knows, but the Egyptian claim to the older recipe is a serious one. Ta'ameya is made in the Nile valley with fava beans, a crop the region has grown since antiquity, and the association with Coptic Christian fasting — long periods each year when animal products are avoided — gave it a permanent place in the calendar rather than a novelty status. The chickpea version spread north and became the default abroad; in Egypt asking for falafel will usually get you ta'ameya anyway.\n\nThe herbs are not a garnish or a modern flourish. Dill, coriander, parsley and leek go into the grinder in quantities that would look excessive if you had only met the beige version, and they are what give ta'ameya its colour and its unmistakably fresh smell as it fries. Cairo carts grind the paste in the morning, keep it cold, and shape each batch to order, because a paste that sits gets wet and the discs fall apart in the oil.\n\nBreakfast in Egypt is often ta'ameya and ful together, sold from the same window, eaten from the same paper, at an hour when the streets are still cool. That pairing — fried, herby, crisp discs with a bowl of soft, oily beans — is close to a national breakfast, and every neighbourhood has an opinion about which shop fries theirs best.","The raw paste keeps 2 days refrigerated and freezes well for a month — shape the discs, freeze them on a tray, then bag them and fry from frozen with an extra minute. Fried ta'ameya is at its best within twenty minutes and is genuinely worse the next day; if you must, refresh them in a hot oven for 6 minutes rather than a microwave, which turns the crust to leather.",[418,419,420,421],"Uses split skinless fava beans soaked, never boiled, which is the only way to get the light interior instead of a dense paste.","Herb quantities are Egyptian rather than timid — that is where the green colour and the smell come from.","Includes the resting-and-chilling step that stops the discs breaking apart in the oil, which is the usual home failure.","Shapes flat discs rather than balls, so the inside cooks through in the time the crust takes to form.",[423,424,425,426],"Food processor or meat grinder","Deep pan or fryer","Slotted spoon","Thermometer (helpful)",{"fat":428,"carbs":429,"fiber":430,"sugar":431,"sodium":432,"protein":433,"calories":434,"estimated":8},15,34,12,4,760,17,340,[436],"Warm baladi bread, tahini thinned with lemon, sliced tomato and cucumber, and a bowl of ful medames if you want the full breakfast.",[438,441,444],{"name":439,"description":440},"Ta'ameya with egg","A common cart order: split a hot disc and tuck it into bread with a fried egg and tahini for the substantial version of an Egyptian breakfast.",{"name":442,"description":443},"Stuffed ta'ameya","Press a spoonful of the paste flat, add a pinch of fried onion or a little cheese, seal another layer over it and fry — a street-cart trick for a richer bite.",{"name":445,"description":446},"Ta'ameya balls","Shaped as small spheres rather than discs, as some shops in Alexandria do. Fry them a minute longer and keep them small or the middle stays raw.",[448,453,458,461,465,468,472,475,480,484,486,489,495],{"qty":449,"name":450,"unit":451,"group":452},400,"split skinless dried fava beans, soaked 12 hours and drained well","g","The paste",{"qty":454,"ref":455,"name":456,"unit":457,"group":452},1,"onion","onion, roughly chopped","piece",{"qty":454,"ref":459,"name":460,"unit":457,"group":452},"leek","leek, white and pale green parts, chopped",{"qty":462,"ref":463,"name":464,"unit":451,"group":452},40,"dill","fresh dill, thick stalks removed",{"qty":462,"ref":466,"name":467,"unit":451,"group":452},"cilantro","fresh coriander",{"qty":469,"ref":470,"name":471,"unit":451,"group":452},30,"parsley","flat-leaf parsley",{"qty":431,"ref":473,"name":473,"unit":474,"group":452},"garlic","clove",{"qty":476,"ref":477,"name":478,"unit":479,"group":452},2,"coriander-seed","ground coriander","tsp",{"qty":481,"ref":482,"name":483,"unit":479,"group":452},1.5,"cumin","ground cumin",{"qty":476,"name":485,"unit":479,"group":452},"salt",{"qty":454,"name":487,"note":488,"unit":479,"group":452},"bicarbonate of soda","stir in only just before shaping",{"qty":490,"ref":491,"name":492,"unit":493,"group":494},6,"sesame-seeds","sesame seeds for coating","tbsp","To fry",{"qty":454,"name":496,"unit":497,"group":494},"neutral oil for frying","l",[499,503,507,510,514,518],{"tip":500,"text":501,"title":502},"Pulse rather than run the processor. A continuous grind heats the paste and makes it sticky.","Drain the soaked beans thoroughly and pat them dry. Grind them with the onion, leek, dill, coriander, parsley and garlic in batches until the mixture is fine and damp but still slightly grainy — stop before it becomes a smooth purée.","Grind the beans and herbs",{"text":504,"title":505,"timerSeconds":506},"Stir the ground coriander, cumin and salt through the paste. Cover and refrigerate for at least an hour; the paste firms up and the herbs perfume the whole mixture.","Season and chill",3600,{"text":508,"title":509},"Pour the oil into a deep pan to a depth of 5 cm and heat to 170°C. A pinch of the paste dropped in should rise within two seconds surrounded by fine bubbles.","Heat the oil",{"tip":511,"text":512,"title":513},"Shape only as many as go into one batch — the soda starts working the moment it is in.","Stir the bicarbonate of soda through the cold paste. Take a heaped tablespoon at a time, press it into a flat disc about 6 cm across and 1.5 cm thick, then press both sides into the sesame seeds.","Shape and coat",{"tip":515,"text":516,"title":517},"Break the first one open before frying the rest: it should be light green and steaming, not dense or raw-tasting.","Slide 5 or 6 discs into the oil without crowding and fry for 3–4 minutes, turning once, until they are deep golden brown and the bubbling around them has slowed to a lazy fizz. Lift onto kitchen paper.","Fry in batches",{"text":519,"title":520},"Eat within minutes, while the crust is still loud, with warm bread, tahini and pickles. Salt them lightly the moment they come out of the oil.","Serve straight away","ta-AA-mee-ya",[523,527,531],{"note":524,"swap":525,"original":526},"That gives you Levantine falafel rather than ta'ameya — nuttier, denser, less green. Still very good, just a different dish.","Dried chickpeas, soaked the same way","Split skinless fava beans",{"note":528,"swap":529,"original":530},"Slightly sharper but close. Egyptian recipes use whichever allium is on the counter.","A bunch of spring onions","Leek",{"note":532,"swap":533,"original":534},"Works well for flat discs and uses far less oil. Air fryers produce something dry and cracked rather than crisp — this is a dish that needs fat.","Shallow frying in 1.5 cm of oil, turning once","Deep frying","taameya","Ta'ameya (Egyptian Fava Bean Falafel)","Ta'ameya","طعمية","Ṭaʿmiyya","egypt",25,20,60,"easy",[546,547,548],"street-food","appetizer","breakfast",[550,551,552,553],"vegetarian","vegan","dairy-free","nut-free",[463,466,470,459,491],[556,559,561,563],{"alt":557,"src":558},"Sesame-crusted fava bean falafel discs piled on paper, one broken open to show a bright green herb-flecked centre","\u002Fimages\u002Frecipes\u002Ftaameya\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Ftaameya\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Ftaameya\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Ftaameya\u002Fhero-1x1.jpg",[535,566,567,568,569,570],"egyptian falafel","fava bean falafel","tameya","street food","vegan egyptian","2026-08-20","dishroute-kitchen","Egypt's falafel, made from soaked split fava beans rather than chickpeas and packed with dill, leek and coriander — green inside, sesame-crusted outside, and fried to order.",{"en":575},"\u002Frecipe\u002Ftaameya",{"items":577,"total":616,"page":454,"limit":858,"hasMore":859},[578,610,644,676,703,729,758,788,819,848],{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"romanized":583,"countrySlug":540,"baseServings":584,"prepMinutes":469,"cookMinutes":542,"restMinutes":585,"difficulty":586,"course":587,"diet":589,"mainIngredients":590,"images":593,"keywords":603,"publishedAt":571,"updatedAt":571,"authorSlug":572},"aish-baladi","Aish Baladi (Egyptian Wholewheat Pocket Bread)","Aish Baladi","عيش بلدي","ʿAish baladī",8,140,"medium",[588],"bread",[550,551,552,553],[591,592],"flour","yeast",[594,597,599,601],{"alt":595,"src":596},"Stack of round wholemeal Egyptian flatbreads dusted with bran, the top one torn open to show the hollow pocket inside","\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Faish-baladi\u002Fhero-1x1.jpg",[604,605,606,607,608,609],"aish baladi","egyptian bread","wholewheat pita","pocket bread","baladi bread","flatbread recipe",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"romanized":613,"countrySlug":540,"baseServings":490,"prepMinutes":541,"cookMinutes":615,"restMinutes":616,"difficulty":617,"course":618,"diet":620,"mainIngredients":622,"images":627,"keywords":637,"publishedAt":571,"updatedAt":571,"authorSlug":572},"egyptian-fattah","Fattah (Egyptian Bread, Rice and Lamb Layers)","Fattah","فتة",130,10,"hard",[619],"main",[621,553],"halal-friendly",[623,624,625,626,473],"lamb","rice","pita-bread","tomato",[628,631,633,635],{"alt":629,"src":630},"Wide platter of Egyptian fattah with browned lamb piled on rice over toasted bread, red garlic-vinegar sauce poured over the top","\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Fegyptian-fattah\u002Fhero-1x1.jpg",[638,639,640,641,642,643],"fattah","fatteh","egyptian lamb rice","eid al-adha","garlic vinegar sauce","egyptian feast dish",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"romanized":649,"countrySlug":540,"baseServings":431,"prepMinutes":616,"cookMinutes":650,"restMinutes":651,"difficulty":544,"course":652,"diet":653,"mainIngredients":655,"images":659,"keywords":669,"publishedAt":571,"updatedAt":571,"authorSlug":572},"egyptian-ful-medames","Ful Medames (Egyptian Slow-Cooked Fava Beans)","Ful Medames","فول مدمس","Fūl mudammas",150,720,[548,619],[550,551,552,654,553],"gluten-free",[656,657,658,482,626],"chickpeas","olive-oil","lemon",[660,663,665,667],{"alt":661,"src":662},"Shallow bowl of mashed fava beans glossy with olive oil, topped with diced tomato, parsley and cumin, with lemon wedges and flatbread beside it","\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fegyptian-ful-medames\u002Fhero-1x1.jpg",[670,671,672,673,674,675],"ful medames","egyptian breakfast","fava beans","foul mudammas","vegan breakfast","ramadan suhoor",{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"romanized":681,"countrySlug":540,"region":682,"baseServings":431,"prepMinutes":542,"cookMinutes":541,"restMinutes":683,"difficulty":544,"course":684,"diet":685,"mainIngredients":686,"images":688,"keywords":698,"publishedAt":571,"updatedAt":571,"authorSlug":572},"hawawshi","Hawawshi (Egyptian Spiced Meat Stuffed Bread)","Hawawshi","حواوشي","Ḥawāwshī","Cairo",5,[619,546],[621,553],[687,455,470,625],"ground-beef",[689,692,694,696],{"alt":690,"src":691},"Baked flatbread stuffed with spiced minced beef, cut into wedges to show the thin dark meat layer inside a crisp browned crust","\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fhawawshi\u002Fhero-1x1.jpg",[677,699,700,608,701,702],"egyptian stuffed bread","spiced minced beef","egyptian street food","meat flatbread",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"romanized":708,"countrySlug":540,"region":682,"baseServings":431,"prepMinutes":542,"cookMinutes":709,"difficulty":586,"course":710,"diet":711,"mainIngredients":712,"images":715,"keywords":725,"publishedAt":571,"updatedAt":571,"authorSlug":572},"koshari","Koshari (Egyptian Rice, Lentil and Pasta Bowl)","Koshari","كشري","Kushari",45,[619,546],[550,551,552,553],[624,713,714,656,626],"lentils","pasta",[716,719,721,723],{"alt":717,"src":718},"Bowl of koshari with rice and lentils under macaroni, chickpeas, red tomato sauce and a heap of dark crisp fried onions","\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fkoshari\u002Fhero-1x1.jpg",[704,726,701,727,570,728],"kushari","rice and lentils","cairo food",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"romanized":734,"countrySlug":540,"baseServings":490,"prepMinutes":735,"cookMinutes":543,"restMinutes":428,"difficulty":586,"course":736,"diet":737,"mainIngredients":738,"images":741,"keywords":751,"publishedAt":571,"updatedAt":571,"authorSlug":572},"egyptian-mahshi","Mahshi (Egyptian Stuffed Vegetables in Tomato Broth)","Mahshi","محشي","Maḥshī",50,[619],[550,551,552,553],[739,740,624,626,463],"zucchini","bell-pepper",[742,745,747,749],{"alt":743,"src":744},"Pot of stuffed courgettes, peppers and rolled vine leaves standing upright in red tomato broth, one cut open to show herbed rice","\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fegyptian-mahshi\u002Fhero-1x1.jpg",[752,753,754,755,756,757],"mahshi","stuffed vegetables","egyptian dolma","stuffed courgette","vine leaves","ramadan",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"romanized":763,"countrySlug":540,"baseServings":431,"prepMinutes":428,"cookMinutes":764,"difficulty":586,"course":765,"diet":767,"mainIngredients":768,"images":771,"keywords":781,"publishedAt":571,"updatedAt":571,"authorSlug":572},"egyptian-molokhia","Molokhia (Egyptian Jute Leaf Soup with Garlic Tasha)","Molokhia","ملوخية","Mulūkhiyya",75,[766,619],"soup",[654,553],[769,473,477,770],"chicken","stock",[772,775,777,779],{"alt":773,"src":774},"Bowl of bright green molokhia soup beside a plate of white rice and browned chicken pieces, with lemon wedges on the side","\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fegyptian-molokhia\u002Fhero-1x1.jpg",[782,783,784,785,786,787],"molokhia","mulukhiyah","jute leaf soup","egyptian soup","garlic tasha","friday lunch",{"slug":789,"title":790,"shortTitle":791,"nativeName":792,"romanized":793,"countrySlug":540,"baseServings":490,"prepMinutes":428,"cookMinutes":735,"restMinutes":616,"difficulty":544,"course":794,"diet":796,"mainIngredients":797,"images":802,"keywords":812,"publishedAt":571,"updatedAt":571,"authorSlug":572},"om-ali","Om Ali (Egyptian Bread Pudding with Nuts and Cream)","Om Ali","أم علي","Umm ʿAlī",[795],"dessert",[550],[798,799,800,801],"puff-pastry","milk","pistachios","coconut",[803,806,808,810],{"alt":804,"src":805},"Baking dish of om ali with a blistered golden cream top, chopped pistachios scattered over bubbling milk and soaked pastry","\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero.jpg",{"alt":804,"src":807},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-16x9.jpg",{"alt":804,"src":809},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-4x3.jpg",{"alt":804,"src":811},"\u002Fimages\u002Frecipes\u002Fom-ali\u002Fhero-1x1.jpg",[813,814,815,816,817,818],"om ali","umm ali","egyptian dessert","bread pudding","milk pudding","ramadan dessert",{"slug":820,"title":821,"shortTitle":822,"nativeName":823,"romanized":824,"countrySlug":540,"region":825,"baseServings":431,"prepMinutes":541,"cookMinutes":543,"restMinutes":616,"difficulty":586,"course":826,"diet":827,"mainIngredients":829,"images":831,"keywords":841,"publishedAt":571,"updatedAt":571,"authorSlug":572},"egyptian-sayadeya","Sayadeya (Alexandrian Fisherman's Rice with Fish)","Sayadeya","صيادية","Ṣayyādiyya","Alexandria",[619],[828,552,553],"pescatarian",[830,624,455,482],"sea-bass",[832,835,837,839],{"alt":833,"src":834},"Platter of dark brown spiced rice topped with crisp-skinned fried sea bass fillets, browned onion strands and chopped 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