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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":438,"variations":440,"ingredients":450,"instructions":494,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":433,"prepMinutes":546,"cookMinutes":547,"restMinutes":548,"difficulty":549,"course":550,"diet":552,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":540,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"The grooves were too shallow. Tamees is deliberately docked with the fingertips so steam escapes through the pressed lines instead of inflating the bread into a pita pocket. Press firmly, almost through to the tray, immediately before baking — and do not let the shaped dough rest long afterwards, because the grooves will relax closed.","Why did my bread puff up into a hollow pocket?",{"answer":398,"question":399},"Yes, with a compromise. A tandoor bakes at around 400°C in about ninety seconds; a domestic oven at 250°C takes six to eight minutes, which gives a slightly thicker, less smoky bread. Preheating a baking steel or heavy tray for 45 minutes and finishing under the grill closes most of the gap in texture and colour, but not in smoke.","Can I make tamees without a tandoor?",{"answer":401,"question":402},"Very little, and that is the point. Tamees is Afghan tandoor naan as it is baked and eaten in Saudi Arabia, made in Afghan-run bakeries across the kingdom for decades. Saudi versions tend to be rounder and slightly richer with milk and sugar, while Afghan naan is often a longer oval, but the dough and the tandoor technique are the same family.","What is the difference between tamees and Afghan naan?",{"answer":404,"question":405},"Overwhelmingly at breakfast: torn into pieces and used to scoop cream cheese, honey, ghee, foul medames or masoub, with gahwa alongside. It also stands in for any bread at lunch, used to pick up stews and grilled meat, and cheese-stuffed versions are sold as a snack in their own right.","What do Saudis eat tamees with?",{"answer":407,"question":408},"Yes, and it improves the flavour. After mixing, cover the dough and refrigerate it for 8 to 24 hours instead of doing a room-temperature rise. Take it out an hour before baking so it comes back to room temperature, then divide, shape and bake as written. The slow cold ferment gives a more complex, faintly tangy crumb.","Can I make the dough the night before?",[410,411,412,413,414,415],"Hydrate generously — this dough should feel tacky, closer to 70% hydration than a firm roll dough. Dry dough bakes into a cracker.","Preheat the baking surface for a full 45 minutes at maximum oven temperature. A steel or a heavy upturned tray holds far more heat than a thin sheet pan.","Rake the grooves with your fingertips right before baking, pressing almost through to the tray. Shallow grooves close up and the bread inflates like a pita.","Bake one at a time. Two breads at once drop the surface temperature and you get pale, tough bread instead of blistered bread.","Wrap the baked rounds in a clean cloth as they come out — trapped steam softens the crust to that pliable bakery texture.","If your oven has a grill element, finish each bread 30 seconds directly under it for the dark blisters a domestic bake will not otherwise give you.","🫓","Tamees is a dinner-plate-wide disc of bread slapped onto the wall of a tandoor and pulled out two minutes later, puffed and freckled with dark blisters. The crust is thin and slightly crisp where the flame licked it, the crumb underneath is soft and steamy and faintly sweet from milk in the dough, and the whole thing is meant to be torn by hand rather than cut. In Saudi Arabia it is breakfast bread above all: a hot round carried home in paper, ripped into pieces and swiped through cream cheese, honey, foul or a bowl of masoub. Made at home in a very hot domestic oven it comes out slightly thicker and less smoky than the bakery version, but the same generous, tearable texture is entirely achievable.","Tamees is Saudi bread made by Afghan hands. Bakeries known simply as tamees Afghani — narrow shopfronts with a clay tandoor sunk into the floor and a queue out the door before sunrise — are a fixture of Riyadh, Jeddah, Mecca and every mid-sized town in between, staffed for decades by bakers from Afghanistan and the wider region. The bread they make is a close relative of Afghan naan: the same wide oval or round shape, the same technique of stretching the dough over a padded cushion and pressing it against the searing tandoor wall, the same fingertip grooves raked down the surface before baking. What travelled changed a little on arrival, and Saudis now treat it as their own breakfast bread rather than as a foreign import.\n\nThe grooves are not decoration. Pressing lines into the dough keeps the bread from ballooning into a hollow pocket, so it bakes as one continuous soft slab with a thin top crust and a tender base — the structure that makes tamees good for scooping rather than stuffing. The dough itself is enriched just enough to matter: a little milk, a little sugar, sometimes an egg or a spoon of oil, which is why it stays soft for hours longer than a lean flatbread and why it tastes faintly sweet against salty cheese.\n\nWhat the bakery has and a home kitchen does not is the tandoor: a 400°C clay chamber that cooks the bread in about ninety seconds, setting the crust before the crumb can dry out and leaving those charred bubbles along the top. A domestic oven cannot match that, and there is no point pretending otherwise. What a home cook can do is preheat a baking steel or heavy tray as hot as the oven goes, bake one bread at a time on that surface, and finish it under the grill for the blisters — a version that is genuinely good, just a little quieter than the real thing.","Tamees is at its best in the first hour and genuinely good for a day. Keep cooled rounds in a sealed bag at room temperature for up to 2 days; do not refrigerate, which turns the crumb stale and chalky fast. To revive, sprinkle with a few drops of water and warm in a dry pan for a minute per side, or 3 minutes in a hot oven. It freezes well: cool completely, stack with parchment between rounds, freeze up to 2 months, and reheat from frozen in a hot oven for 5 minutes.",[421,422,423,424],"A milk-and-oil enriched dough that stays soft for hours instead of stiffening as it cools.","The bakery finger-grooving step is explained properly — it is what keeps tamees flat and scoopable rather than a hollow pocket.","Uses a preheated steel or upturned tray plus a short grill blast to imitate tandoor blistering in an ordinary oven.","Honest about the gap: you get the texture and the sweetness, not the clay-oven smoke, and the recipe says so.",[426,427,428,429],"Baking steel, pizza stone or a heavy upturned baking tray","Large mixing bowl or stand mixer with dough hook","Bench scraper","Clean kitchen cloth for wrapping the baked bread",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},12,92,4,9,780,15,540,[439],"The Saudi breakfast spread: cream cheese, honey, ghee, foul medames, a plate of dates and small cups of gahwa.",[441,444,447],{"name":442,"description":443},"Tamees bil jibn","Cheese tamees: a layer of soft white cheese folded inside the round before baking, so it melts into the crumb. Sold as a hot lunch bread rather than a breakfast one.",{"name":445,"description":446},"Sweet honey tamees","The bread brushed with ghee and drizzled with honey the moment it leaves the oven, so the honey soaks into the grooves. Often eaten with cream cheese on the side.",{"name":448,"description":449},"Skillet tamees","A smaller, thicker version cooked in a covered cast-iron pan on the stovetop when the oven is not an option — softer, paler, and still very good torn hot.",[451,457,461,465,469,474,478,482,488,491],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"flour","strong white bread flour","g","Dough",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},7,"yeast","instant dried yeast",{"qty":462,"name":463,"unit":464,"group":456},2,"sugar","tbsp",{"qty":466,"name":467,"unit":468,"group":456},1.5,"fine salt","tsp",{"qty":470,"ref":471,"name":472,"unit":473,"group":456},150,"milk","whole milk, lukewarm","ml",{"qty":475,"name":476,"note":477,"unit":473,"group":456},200,"warm water","add gradually — the dough should be tacky, not stiff",{"qty":479,"ref":480,"name":481,"unit":464,"group":456},3,"olive-oil","neutral oil or light olive oil",{"qty":483,"ref":484,"name":485,"unit":486,"group":487},1,"eggs","egg, beaten with a splash of milk, for brushing","piece","To finish",{"qty":462,"ref":489,"name":490,"unit":464,"group":487,"optional":8},"sesame-seeds","sesame seeds",{"qty":483,"ref":492,"name":493,"unit":464,"group":487,"optional":8},"ghee","ghee, for brushing the hot bread",[495,498,502,507,511,515,519,523],{"text":496,"title":497},"Whisk the flour, yeast, sugar and salt in a large bowl. Pour in the warm milk and most of the water, then mix to a shaggy mass, adding the last of the water only if dry flour remains. The dough should stick lightly to your fingers — that tackiness is what makes the crumb soft.","Mix a slack dough",{"text":499,"title":500,"timerSeconds":501},"Knead for 8–10 minutes by hand or 6 minutes in a mixer, working in the oil a spoonful at a time once the dough has come together. Stop when it pulls cleanly off the bowl and stretches thin enough to see light through without tearing immediately.","Knead in the oil",600,{"tip":503,"text":504,"title":505,"timerSeconds":506},"For deeper flavour, refrigerate overnight instead and let it warm up for an hour before shaping.","Oil the bowl, turn the dough to coat, cover, and leave in a warm spot for 60–90 minutes until doubled and domed. A finger pressed 2 cm into the surface should leave a dent that springs back only halfway.","Bulk rise",3600,{"text":508,"title":509,"timerSeconds":510},"Set a baking steel, stone or heavy upturned tray on the middle shelf and heat the oven to its maximum, at least 250°C, for a full 45 minutes. The surface must be genuinely saturated with heat or the bread will bake pale and tough.","Preheat hard",2700,{"text":512,"title":513,"timerSeconds":514},"Knock the dough back gently and divide it into 4 equal pieces, about 220 g each. Shape each into a tight ball, cover with a cloth and rest for 15 minutes so the gluten relaxes and the dough stretches without fighting back.","Divide and rest",900,{"tip":516,"text":517,"title":518},"Work fast from here — the grooves relax closed if the dough sits around.","On a floured surface, press and stretch one ball into a round about 25 cm across and 1 cm thick, keeping the edge slightly thicker. Brush with egg wash, scatter sesame seeds, then rake four or five deep grooves down the length with your fingertips, pressing almost through to the base.","Stretch and groove",{"text":520,"title":521,"timerSeconds":522},"Slide the bread onto the hot surface and bake 6–8 minutes, until it is set, golden at the edges and the grooved surface has puffed into low ridges. Give it a final 30 seconds under the grill if you want the dark bakery blisters.","Bake one at a time",420,{"text":524,"title":525},"Brush the hot bread with ghee if using and wrap it in a clean cloth while you bake the rest — the trapped steam softens the crust to a pliable, tearable finish. Serve warm, torn by hand, with cream cheese and honey.","Wrap and serve hot","ta-MEES",[528,532,536],{"note":529,"swap":530,"original":531},"The bread will be very slightly less tender and less golden, but it still works. Many bakeries use milk powder rather than fresh milk anyway.","Water, plus an extra teaspoon of sugar and a tablespoon of oil","Milk in the dough",{"note":533,"swap":534,"original":535},"Anything with mass that can be preheated for 45 minutes will do. A thin, flexible sheet pan is the one thing that will not.","A heavy cast-iron pan or a thick baking tray turned upside down","Baking steel or stone",{"note":537,"swap":538,"original":539},"Plain tamees is completely normal; seeds are a bakery flourish rather than a requirement.","Nigella seeds, or nothing at all","Sesame seeds on top","tamees","Saudi Tamees (Tandoor Flatbread)","Saudi Tamees","تميس","saudi-arabia","Riyadh and Jeddah bakeries",25,30,90,"medium",[551],"bread",[553,554],"vegetarian","halal-friendly",[453,459,471,489],[557,560,562,564],{"alt":558,"src":559},"A wide round of Saudi tamees flatbread with deep finger grooves, blistered golden top and sesame seeds","\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-1x1.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Ftamees\u002Fhero-4x3.jpg",[540,567,568,569,570,571],"saudi bread","tandoor flatbread","afghan naan","breakfast bread","flatbread recipe","2026-08-21","dishroute-kitchen","The wide tandoor flatbread sold hot from Afghan-run bakeries across the kingdom: crackly blistered top, cloud-soft crumb, torn straight into cream cheese and honey.",{"en":576},"\u002Frecipe\u002Ftamees",{"items":578,"total":619,"page":483,"limit":864,"hasMore":865},[579,612,647,674,704,736,764,793,823,833],{"slug":580,"title":581,"shortTitle":582,"nativeName":583,"countrySlug":544,"region":584,"baseServings":585,"prepMinutes":586,"cookMinutes":587,"difficulty":549,"course":588,"diet":590,"mainIngredients":591,"images":595,"keywords":605,"publishedAt":572,"updatedAt":572,"authorSlug":573},"jareesh","Jareesh (Crushed Wheat and Lamb Porridge)","Jareesh","جريش","Najd (central Saudi Arabia)",6,20,110,[589],"main",[554],[592,593,594,492],"lamb","buttermilk","onion",[596,599,601,603],{"alt":597,"src":598},"Wide bowl of Saudi jareesh — creamy pale crushed-wheat porridge with shredded lamb, topped with deep brown fried onions in melted ghee","\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-1x1.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fjareesh\u002Fhero-4x3.jpg",[580,606,607,608,609,610,611],"saudi arabia","crushed wheat","lamb porridge","najdi","laban","ramadan food",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":544,"region":617,"baseServings":585,"prepMinutes":546,"cookMinutes":618,"restMinutes":619,"difficulty":549,"course":620,"diet":621,"mainIngredients":624,"images":629,"keywords":639,"publishedAt":572,"updatedAt":572,"authorSlug":573},"saudi-kabsa","Kabsa (Saudi Spiced Rice with Chicken)","Kabsa","كبسة","Nationwide, with a Najdi core",75,10,[589],[554,622,623],"dairy-free","gluten-free",[625,626,627,628],"chicken","basmati-rice","tomato","cardamom",[630,633,635,637],{"alt":631,"src":632},"Wide platter of Saudi kabsa — golden spiced basmati rice topped with browned chicken pieces, raisins and toasted almonds, with a bowl of red daqoos sauce beside it","\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-1x1.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Fsaudi-kabsa\u002Fhero-4x3.jpg",[640,606,641,642,643,644,645,646],"kabsa","spiced rice","chicken and rice","dried lime","loomi","gulf cuisine","one pot",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":544,"region":652,"baseServings":585,"prepMinutes":547,"cookMinutes":475,"restMinutes":436,"difficulty":653,"course":654,"diet":655,"mainIngredients":656,"images":657,"keywords":667,"publishedAt":572,"updatedAt":572,"authorSlug":573},"saudi-mandi","Mandi (Pit-Smoked Lamb and Rice)","Mandi","مندي","Southern Saudi Arabia and the Hejaz","hard",[589],[554,622,623],[592,626,628,492],[658,661,663,665],{"alt":659,"src":660},"Platter of Saudi mandi — pale saffron-marbled basmati rice topped with falling-apart smoked lamb shoulder, slivered almonds and raisins","\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-1x1.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fsaudi-mandi\u002Fhero-4x3.jpg",[668,606,669,670,671,672,673],"mandi","smoked lamb","lamb and rice","yemeni","charcoal smoking","one pot feast",{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"romanized":679,"countrySlug":544,"region":680,"baseServings":433,"prepMinutes":586,"cookMinutes":681,"difficulty":682,"course":683,"diet":684,"mainIngredients":686,"images":688,"keywords":698,"publishedAt":572,"updatedAt":572,"authorSlug":573},"saleeg","Saleeg (Hejazi Creamy Milk Rice with Chicken)","Saleeg","سليق","salīq","Hejaz — Taif, Mecca and Jeddah",80,"easy",[589],[623,685,554],"nut-free",[687,625,471,492],"short-grain-rice",[689,692,694,696],{"alt":690,"src":691},"Wide platter of creamy Saudi saleeg rice topped with browned whole chicken and melted ghee, tomato daqoos alongside","\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-1x1.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fsaleeg\u002Fhero-4x3.jpg",[675,699,700,701,642,702,703],"saudi rice","hejazi food","milk rice","taif","daqoos",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"countrySlug":544,"region":709,"baseServings":585,"prepMinutes":710,"cookMinutes":436,"restMinutes":710,"difficulty":682,"course":711,"diet":713,"mainIngredients":715,"images":719,"keywords":729,"publishedAt":572,"updatedAt":572,"authorSlug":573},"saudi-gahwa","Saudi Gahwa (Cardamom Coffee)","Saudi Gahwa","قهوة عربية","Nationwide",5,[712],"drink",[714,553,623,622,554],"vegan",[628,716,717,718],"saffron","cloves","dates",[720,723,725,727],{"alt":721,"src":722},"A brass dallah pouring pale gold Saudi gahwa into a small handleless cup beside a plate of dates","\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-1x1.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fsaudi-gahwa\u002Fhero-4x3.jpg",[730,731,732,733,734,735],"gahwa","arabic coffee","saudi coffee","cardamom coffee","dallah","saffron coffee",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":544,"region":741,"baseServings":585,"prepMinutes":586,"cookMinutes":546,"restMinutes":548,"difficulty":682,"course":742,"diet":745,"mainIngredients":746,"images":747,"keywords":757,"publishedAt":572,"updatedAt":572,"authorSlug":573},"saudi-luqaimat","Saudi Luqaimat (Syrup-Soaked Dough Balls)","Saudi Luqaimat","لقيمات","Nationwide, especially in Ramadan",[743,744],"dessert","snack",[553],[453,459,628,716],[748,751,753,755],{"alt":749,"src":750},"A plate of golden luqaimat dough balls glazed in dark syrup and scattered with sesame seeds and pistachios","\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fsaudi-luqaimat\u002Fhero-4x3.jpg",[758,759,760,761,762,763],"luqaimat","saudi dessert","ramadan sweets","fried dough balls","date syrup","gulf dessert",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":544,"region":769,"baseServings":433,"prepMinutes":619,"cookMinutes":710,"difficulty":682,"course":770,"diet":772,"mainIngredients":773,"images":778,"keywords":788,"publishedAt":572,"updatedAt":572,"authorSlug":573},"masoub","Saudi Masoub (Banana and Bread Pudding)","Saudi Masoub","معصوب","Hejaz — Jeddah and Mecca",[771,743],"breakfast",[553],[774,775,776,777],"banana","pita-bread","heavy-cream","honey",[779,782,784,786],{"alt":780,"src":781},"A bowl of Saudi masoub, 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