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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":436,"variations":438,"ingredients":448,"instructions":486,"pronunciation":505,"substitutions":506,"slug":519,"title":520,"shortTitle":521,"nativeName":522,"romanized":521,"countrySlug":523,"baseServings":434,"prepMinutes":524,"cookMinutes":9,"restMinutes":525,"difficulty":526,"course":527,"diet":530,"mainIngredients":534,"images":535,"keywords":545,"publishedAt":551,"updatedAt":551,"authorSlug":552,"summary":553,"localeSlug":519,"alternates":554},[394,397,400,403,406],{"answer":395,"question":396},"In Lebanon, unambiguously a parsley salad. Finely chopped flat-leaf parsley is the main ingredient by far, with mint, tomato and onion, and only a small amount of fine soaked bulgur running through it. The grain-dominated versions sold in many Western supermarkets invert those proportions and are considered a different dish by Lebanese cooks.","Is tabbouleh a parsley salad or a bulgur salad?",{"answer":398,"question":399},"No. Tabbouleh uses fine-grade bulgur, which needs no boiling — it softens in about 15–20 minutes from soaking in the juice of the diced tomatoes plus a little lemon. Boiled or coarse bulgur turns heavy and clumpy and pushes the salad toward the grain-bowl texture that authentic tabbouleh specifically avoids.","Do you cook the bulgur for tabbouleh?",{"answer":401,"question":402},"Flat-leaf (Italian) parsley, and lots of it — two to three big bunches for four servings. It should be washed, dried completely, and chopped fine with a sharp knife. Curly parsley is usable but chews tougher and tastes grassier; whichever you use, dryness before chopping matters more than the variety.","What kind of parsley is best for tabbouleh?",{"answer":404,"question":405},"Traditional tabbouleh is naturally vegan: herbs, vegetables, bulgur, lemon and olive oil. It is not gluten-free as written, because bulgur is cracked wheat. Swapping the bulgur for cooked, cooled quinoa is the standard gluten-free adaptation and keeps the spirit of the salad intact.","Is tabbouleh vegan and can it be gluten-free?",{"answer":407,"question":408},"As part of a mezze — the spread of small dishes that opens a Levantine meal — and classically scooped up with crisp leaves of romaine lettuce or tender cabbage rather than a fork. It is served cool or at room temperature, freshly dressed, alongside dishes like hummus, labneh and grilled meats.","How is tabbouleh traditionally eaten?",[410,411,412,413,414,415],"Dry the parsley completely before chopping — spin it, then roll it in a clean towel. Wet parsley bruises and turns the salad muddy within minutes.","Chop with a sharp knife in a few decisive passes rather than rocking endlessly; over-chopping crushes the leaves and bleeds their juice.","Use fine (grade 1) bulgur and only soak it — coarse bulgur or boiled bulgur turns tabbouleh stodgy and shifts the balance away from the parsley.","Seed and dice the tomatoes small, and let them sit with the bulgur so their juice does the softening.","Dress and salt at the last minute. Salt draws water from the herbs and tomatoes, and tabbouleh should be juicy on the plate, not swimming in the bowl.","Taste for lemon at the end — proper tabbouleh sits on the sharp side, and the olive oil is there to round it, not mute it.","🥗","Tabbouleh, as Lebanon makes it, is a parsley salad — mountains of finely chopped flat-leaf parsley, brightened with mint, studded with diced tomato and a little onion, and carrying only a modest scatter of fine bulgur, softened rather than boiled. The dressing is nothing but lemon juice, good olive oil and salt, and the result is astonishingly fresh: green, sharp, juicy, almost effervescent. If your mental image of tabbouleh is a bowl of grain flecked with herbs, this recipe is the correction. Getting it right is not hard — it is a knife-skills dish more than a cooking dish — and the reward is one of the great salads of the Mediterranean.","Tabbouleh belongs to the mezze table of Lebanon and the wider Levant, and in Lebanon it carries something close to national-dish status — the standard against which family gatherings and restaurant kitchens alike get measured. Its home territory is usually traced to the mountains of Lebanon and Syria, where wild and cultivated herbs have long been eaten in quantity; whatever the precise origin, the dish as the world knows it today is thoroughly Lebanese in identity, and Lebanese communities have carried it everywhere they have settled.\n\nThe defining fact of tabbouleh — the one this recipe is built around — is its proportions. It is a parsley salad with some bulgur, not a bulgur salad with some parsley. In a Lebanese bowl, the green overwhelmingly dominates and the fine grain is a supporting texture, drinking up tomato juice and dressing between the leaves. The grain-heavy versions common in Western supermarkets and delis are a different dish wearing the same name, and Lebanese cooks are not shy about saying so. The other house rules are almost as firm: the parsley must be chopped fine and dry (wet parsley bruises into mush), the bulgur must be the fine grade and merely soaked, and the dressing is lemon-forward — tabbouleh should make your mouth water.\n\nOn the table, tabbouleh arrives as part of a mezze spread alongside hummus, labneh and the rest, and it is traditionally scooped up in crisp leaves of romaine or tender cabbage rather than eaten with a fork — the leaf serving as both utensil and counterpoint. It is naturally vegan, ferociously fresh, and at its best in tomato season, which is exactly when a Lebanese cook would tell you to make it.","Best eaten within a few hours of dressing. Undressed, the chopped components keep separately in the fridge for a day — combine and dress just before serving. Dressed leftovers keep overnight but soften and weep; they will not survive freezing at all, so make only what the table will finish.",[421,422,423,424],"Lebanese proportions — parsley first, bulgur as a garnish-level grain, the way the dish is actually made.","Fine bulgur softened in tomato juice and lemon, never boiled, so it stays light and separate.","A wash-dry-chop method that gives fluffy, distinct parsley instead of wet green paste.","Dressed just before serving, so it hits the table juicy and sharp, not soggy.",[426,427,428,429],"Large sharp knife","Salad spinner or clean kitchen towels","Fine sieve","Large mixing bowl",{"fat":431,"carbs":432,"fiber":433,"protein":434,"calories":435,"estimated":8},13,17,5,4,190,[437],"As part of a mezze spread with hummus, labneh and flatbread — plus romaine leaves for scooping.",[439,442,445],{"name":440,"description":441},"With romaine scoops","Serve the classic way, with crisp romaine or tender white cabbage leaves on the platter for scooping instead of forks.",{"name":443,"description":444},"Extra-lemon mountain style","Push the lemon further and add a pinch of ground allspice or Lebanese seven-spice — a sharper, more perfumed family style.",{"name":446,"description":447},"Winter tabbouleh","When tomatoes are poor, use fewer of them, seeded well, and lean harder on lemon and scallion so the salad stays lively.",[449,454,459,462,465,469,473,477,481],{"qty":450,"ref":451,"name":452,"unit":453},3,"parsley","large bunches flat-leaf parsley (about 150 g leaves)","piece",{"qty":455,"ref":456,"name":457,"unit":458},0.5,"mint","mint leaves, finely chopped","cup",{"qty":450,"ref":460,"name":461,"unit":453},"tomato","ripe but firm tomatoes, seeded and finely diced",{"qty":450,"ref":463,"name":464,"unit":453},"scallions","scallions, thinly sliced",{"qty":466,"name":467,"unit":468},40,"fine (grade 1) bulgur","g",{"qty":470,"ref":471,"name":472,"unit":453},2,"lemon","lemons, juiced (about 80 ml)",{"qty":434,"ref":474,"name":475,"unit":476},"olive-oil","extra-virgin olive oil","tbsp",{"qty":478,"name":479,"unit":480},null,"fine salt","to taste",{"qty":482,"ref":483,"name":484,"unit":485},1,"black-pepper","freshly ground black pepper","pinch",[487,491,495,498,501],{"text":488,"title":489,"timerSeconds":490},"Rinse the bulgur in a fine sieve, shake it dry, and put it in a large bowl with the diced tomatoes and a third of the lemon juice. Leave it while you prep everything else — the grains should soften in the juices until tender to the bite, 15–20 minutes.","Rinse and soak the bulgur",1200,{"tip":492,"text":493,"title":494},"Dry parsley is the single biggest difference between bright tabbouleh and green mush — do not skip the towel.","Wash the parsley well, spin it, then roll it in a clean towel and press until the leaves are completely dry — they should feel fluffy, not damp. Pick the leaves with only their thinnest stems.","Wash and dry the parsley",{"text":496,"title":497},"Gather the parsley into tight bundles and chop finely with a sharp knife in a few clean passes — the pieces should be small but distinct, never bruised into paste. Chop the mint the same way, just before mixing so it does not blacken.","Chop the herbs",{"text":499,"title":500},"Add the parsley, mint and scallions to the bowl of bulgur and tomatoes and toss gently with your hands or two forks until the pale bulgur is scattered evenly through a salad that reads overwhelmingly green.","Combine",{"tip":502,"text":503,"title":504},"If it tastes flat, the answer is almost always more lemon and more salt, not more oil.","Just before serving, add the remaining lemon juice, the {qty:olive-oil} of olive oil, salt and pepper, and toss again. Taste: it should be sharp, juicy and mouth-watering, with the lemon clearly ahead of the oil — adjust and serve within the hour.","Dress and season","ta-BOO-leh",[507,511,515],{"note":508,"swap":509,"original":510},"The standard gluten-free route. It is heavier than soaked fine bulgur, so use slightly less to keep the parsley in charge.","Quinoa, cooked and cooled","Fine bulgur",{"note":512,"swap":513,"original":514},"Equally traditional — many Lebanese cooks rub the minced onion with a pinch of salt and pepper first to tame its bite.","Finely minced white or red onion","Scallions",{"note":516,"swap":517,"original":518},"An accepted off-season fallback in Lebanese kitchens, rubbed in with the dressing. Fresh is noticeably better here.","1 tsp dried mint","Fresh mint","tabbouleh","Tabbouleh (Lebanese Parsley and Bulgur Salad)","Tabbouleh","تبولة","lebanon",35,20,"easy",[528,529],"side","appetizer",[531,532,533],"vegan","dairy-free","nut-free",[451,460,456,471],[536,539,541,543],{"alt":537,"src":538},"A green Lebanese tabbouleh of finely chopped parsley, mint and tomato flecked with fine bulgur","\u002Fimages\u002Frecipes\u002Ftabbouleh\u002Fhero.jpg",{"alt":537,"src":540},"\u002Fimages\u002Frecipes\u002Ftabbouleh\u002Fhero-16x9.jpg",{"alt":537,"src":542},"\u002Fimages\u002Frecipes\u002Ftabbouleh\u002Fhero-4x3.jpg",{"alt":537,"src":544},"\u002Fimages\u002Frecipes\u002Ftabbouleh\u002Fhero-1x1.jpg",[519,546,547,548,456,549,550],"parsley salad","lebanese mezze","bulgur","vegan salad","levantine","2026-08-18","dishroute-kitchen","Real Lebanese tabbouleh: a parsley salad, green through and through, with tomato, mint, a modest scatter of fine bulgur, and a sharp lemon and olive oil dressing.",{"en":555},"\u002Frecipe\u002Ftabbouleh",{"items":557,"total":565,"page":482,"limit":837,"hasMore":838},[558,592,627,655,688,717,748,772,803,827],{"slug":559,"title":560,"shortTitle":561,"nativeName":562,"romanized":563,"countrySlug":523,"region":564,"baseServings":434,"prepMinutes":565,"cookMinutes":566,"difficulty":526,"course":567,"diet":569,"mainIngredients":572,"images":575,"keywords":585,"publishedAt":591,"updatedAt":591,"authorSlug":552},"lebanese-foul-mudammas","Foul Mudammas (Warm Fava Bean Breakfast)","Foul Mudammas","فول مدمس","Ful mudammas","Beirut breakfast counters",10,15,[568,529],"breakfast",[570,531,571,532],"vegetarian","gluten-free",[573,471,474,574],"garlic","cumin",[576,579,581,583],{"alt":577,"src":578},"Wide bowl of warm crushed fava beans topped with olive oil, diced tomato and parsley beside flatbread","\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-4x3.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Flebanese-foul-mudammas\u002Fhero-1x1.jpg",[586,587,588,589,550,531,590],"foul mudammas","ful medames","fava beans","lebanese breakfast","olive oil","2026-08-19",{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"romanized":597,"countrySlug":523,"region":598,"baseServings":434,"prepMinutes":599,"cookMinutes":600,"restMinutes":565,"difficulty":526,"course":601,"diet":603,"mainIngredients":605,"images":609,"keywords":619,"publishedAt":591,"updatedAt":591,"authorSlug":552},"kafta-bil-sanieh","Kafta bil Sanieh (Lebanese Baked Kafta with Potato and Tomato)","Kafta bil Sanieh","كفتة بالصينية","Kafta bil sayniyeh","Home kitchens nationwide",25,50,[602],"main",[532,571,604],"halal-friendly",[606,607,460,451,608],"lamb","potato","onion",[610,613,615,617],{"alt":611,"src":612},"Baking tray of Lebanese kafta layered with overlapping potato and tomato slices in dark tomato sauce","\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fkafta-bil-sanieh\u002Fhero-1x1.jpg",[620,621,622,623,624,625,626],"kafta","kofta","baked kafta","sanieh","lebanese lamb","tray bake","potato and tomato",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"romanized":632,"countrySlug":523,"region":633,"baseServings":434,"prepMinutes":600,"cookMinutes":599,"restMinutes":634,"difficulty":635,"course":636,"diet":637,"mainIngredients":638,"images":639,"keywords":649,"publishedAt":591,"updatedAt":591,"authorSlug":552},"lebanese-kibbeh","Kibbeh (Lebanese Stuffed Bulgur and Lamb Croquettes)","Kibbeh","كبة مقلية","Kibbeh maqliyeh","Mount Lebanon and the Beqaa",60,"hard",[602,529],[532,604],[606,608,474],[640,643,645,647],{"alt":641,"src":642},"Golden fried kibbeh torpedoes on a plate, one split open to show the spiced lamb and pine nut filling","\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Flebanese-kibbeh\u002Fhero-1x1.jpg",[650,651,548,606,652,550,653,654],"kibbeh","kibbe","lebanese","mezze","fried croquettes",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":523,"baseServings":660,"prepMinutes":599,"cookMinutes":661,"restMinutes":634,"difficulty":662,"course":663,"diet":665,"mainIngredients":666,"images":671,"keywords":681,"publishedAt":591,"updatedAt":591,"authorSlug":552},"lebanese-knefeh","Knefeh (Lebanese Semolina Cheese Pastry in Syrup)","Knefeh","كنافة",6,30,"medium",[664,568],"dessert",[570,604],[667,668,669,670],"semolina","mozzarella","ricotta","orange-blossom-water",[672,675,677,679],{"alt":673,"src":674},"Wedge of knefeh lifted from the tray with molten cheese stretching under a golden semolina crust and chopped pistachios on top","\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero-1x1.jpg",[682,683,684,685,686,667,687],"knefeh","knafeh","lebanese dessert","cheese pastry","orange blossom syrup","levantine sweets",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":523,"baseServings":434,"prepMinutes":524,"cookMinutes":599,"restMinutes":693,"difficulty":662,"course":694,"diet":696,"mainIngredients":697,"images":701,"keywords":711,"publishedAt":591,"updatedAt":591,"authorSlug":552},"lebanese-falafel","Lebanese Falafel (Fried Chickpea Fritters in Flatbread)","Lebanese Falafel","فلافل",720,[695,602],"street-food",[531,570,532,604],[698,451,699,700],"chickpeas","cilantro","tahini",[702,705,707,709],{"alt":703,"src":704},"Craggy fried falafel fritters with green centers rolled into flatbread with tahini sauce, tomato and pink pickled turnip","\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Flebanese-falafel\u002Fhero-1x1.jpg",[712,713,714,715,716,531,550],"falafel","chickpea fritters","lebanese street food","tahini sauce","tarator",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"romanized":722,"countrySlug":523,"region":723,"baseServings":434,"prepMinutes":599,"cookMinutes":525,"restMinutes":724,"difficulty":662,"course":725,"diet":727,"mainIngredients":728,"images":731,"keywords":741,"publishedAt":591,"updatedAt":591,"authorSlug":552},"lebanese-manakish","Manakish Za'atar (Lebanese Za'atar Flatbread)","Manakish Za'atar","مناقيش بالزعتر","Manaqish bi za'atar","Beirut and Mount Lebanon bakeries",90,[726,568,695],"bread",[570,531,532],[729,474,730],"flour","thyme",[732,735,737,739],{"alt":733,"src":734},"Round za'atar flatbreads fresh from the oven, dark green herb topping with blistered puffed rims","\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Flebanese-manakish\u002Fhero-1x1.jpg",[742,743,744,745,589,746,747],"manakish","manoushe","zaatar","flatbread","levantine bread","sumac",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"romanized":751,"countrySlug":523,"baseServings":434,"prepMinutes":566,"cookMinutes":634,"restMinutes":565,"difficulty":526,"course":753,"diet":754,"mainIngredients":755,"images":758,"keywords":768,"publishedAt":551,"updatedAt":551,"authorSlug":552},"mujadara","Mujadara (Lebanese Lentils and Rice with Caramelized Onions)","Mujadara","مجدرة",[602,528],[531,571,532,533],[756,757,608],"lentils","rice",[759,762,764,766],{"alt":760,"src":761},"A platter of lentils and rice mujadara topped with a pile of dark caramelized onion strands","\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-4x3.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fmujadara\u002Fhero-1x1.jpg",[749,769,770,652,550,531,771],"lentils and rice","caramelized onions","pantry dinner",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"romanized":777,"countrySlug":523,"region":778,"baseServings":434,"prepMinutes":599,"cookMinutes":566,"restMinutes":779,"difficulty":526,"course":780,"diet":781,"mainIngredients":782,"images":785,"keywords":795,"publishedAt":591,"updatedAt":591,"authorSlug":552},"lebanese-shish-taouk","Shish Taouk (Lebanese Garlic-Yogurt Chicken Skewers)","Shish Taouk","شيش طاووق","Shish tawuq","Beirut",240,[602,695],[571,604],[783,784,573,471],"chicken","yogurt",[786,789,791,793],{"alt":787,"src":788},"Charred chicken skewers on a platter with a bowl of white whipped garlic toum and flatbread","\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-4x3.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Flebanese-shish-taouk\u002Fhero-1x1.jpg",[796,797,798,799,800,801,802],"shish taouk","shish tawook","chicken skewers","toum","garlic sauce","lebanese grill","mashawi",{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"romanized":808,"countrySlug":523,"baseServings":660,"prepMinutes":566,"cookMinutes":809,"restMinutes":810,"difficulty":526,"course":811,"diet":813,"mainIngredients":814,"images":815,"keywords":825,"publishedAt":551,"updatedAt":551,"authorSlug":552},"hummus","Silky Hummus bi Tahina (Levantine Chickpea Dip)","Silky Hummus bi Tahina","حمص","Hummus bi tahina",75,480,[529,812],"sauce",[531,571],[698,573,471],[816,819,821,823],{"alt":817,"src":818},"Bowl of silky hummus swirled with olive oil, topped with whole chickpeas and 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