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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":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":510,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"restMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":554,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Not strictly, but it changes the dish. Frying is what makes the aubergine collapse into the tomato broth and gives tepsi its characteristic silky texture. If you roast the slices instead at 220°C with a brush of oil, you get a lighter, drier tray where the layers stay separate — perfectly good food, just noticeably different from what an Iraqi cook would put on the table.","Do I have to fry the aubergine?",{"answer":398,"question":399},"Salt the sliced aubergine and leave it for 20 minutes, then press it firmly dry between towels before it goes anywhere near the pan. The salt draws out water and partially collapses the spongy cell structure, so there is less room for oil. Frying at a properly hot temperature also matters — cool oil is absorbed, hot oil sears the surface and stays outside.","How do I stop the aubergine soaking up so much oil?",{"answer":401,"question":402},"Usually too much broth, or vegetables that were not dried before frying. The liquid should come only about a third of the way up the layered tray, since the tomatoes and aubergine release plenty more as they bake. If it looks soupy when the baking time is up, return it uncovered to a 200°C oven for 10 to 15 minutes so the surface reduces and glazes.","Why is my tray watery at the end?",{"answer":404,"question":405},"Yes. Fry the vegetables and meatballs and layer the tray up to a day in advance, cover and refrigerate without the broth. Add the hot broth just before baking and allow an extra 10 minutes in the oven since everything is starting cold. Fully baked tepsi also reheats well, which makes it a practical dish for feeding a lot of people.","Can I assemble tepsi ahead of time?",{"answer":407,"question":408},"Tepsi is the tray itself — a wide, shallow round baking dish — and the name of the dish is simply the tray plus the main ingredient, baytinijan being aubergine. Historically these trays were assembled at home and carried to the neighbourhood bread oven to bake in the residual heat, which is why the dish is designed for long, even, ambient cooking rather than fierce direct heat.","What does tepsi mean?",[410,411,412,413,414,415],"Cut the aubergine and potato to the same thickness, about 1 cm — mismatched slices mean crunchy potato under collapsed aubergine.","Salt the aubergine slices for 20 minutes and press them dry between towels; wet slices spit in the oil and soak up far more of it.","Fry in batches with space between the slices. A crowded pan drops the oil temperature and the aubergine steams into a grey sponge.","Season the meatball mix boldly and fry one small test patty first — the broth will dilute whatever seasoning you put in.","Pour the broth down the side of the tray rather than over the top so you do not wash the spices off the surface of the vegetables.","Give the finished tray ten minutes out of the oven before serving; straight from the heat it is soupy, and it sets as it cools.","🍆","Tepsi baytinijan is Iraq's great tray bake: rounds of aubergine and potato fried until golden, small spiced lamb meatballs browned in the same pan, and everything shingled into a wide dish with tomato and onion, then flooded with a light tomato broth and baked until it collapses. The word tepsi is the tray itself, and the dish takes its name from the vessel because that is how it arrives at the table. The flavour is sweeter and rounder than most Iraqi savoury food — no tamarind here, just tomato, onion, garlic and baharat — and the texture is deliberately soft, with the fried edges of the aubergine dissolving into the broth. It is weekday cooking, made in quantity, eaten with rice and bread.","Every cuisine in the region has a version of fried aubergine baked with tomato, and the Iraqi one is defined less by the ingredients than by the format. A tepsi is a wide, shallow round tray, and in Baghdad neighbourhoods it was for a long time carried to the communal bakery to be finished in the residual heat of the bread oven after the morning bake. That is where the dish gets its character: an hour of steady, even, ambient heat instead of a fierce blast, which is exactly what turns the layers into a single mass rather than a stack of separate slices.\n\nThe meatballs are small and flat rather than round, so they cook through at the same rate as the vegetables and pack neatly into the shingled rows. Some families skip them entirely and make the tray vegetarian, which is a real version and not a modern compromise — aubergine, potato, tomato and onion is a complete dish in a country where meat has often been expensive.\n\nWhat gets argued about is frying. The traditional method deep-fries the aubergine and potato slices, and there is no honest way around the fact that this is why the dish tastes as good as it does: the aubergine drinks oil, then gives it back into the broth. Roasting the slices instead works and produces a lighter tray, but it is a different dish, drier and cleaner, and anybody who grew up with the fried version will notice immediately. This recipe fries, salts the aubergine first to limit how much oil it takes on, and tells you plainly what changes if you decide to roast.","Tepsi keeps 3 days refrigerated and reheats better than most fried dishes because everything is already soft. Cover the tray tightly or transfer to a container with the broth, and reheat at 170°C for 20 minutes rather than in a microwave, which makes the aubergine rubbery. It freezes for up to two months, though the potato slices go slightly grainy on thawing; freeze it in portions with plenty of broth and reheat from frozen, covered, in a 180°C oven for about 40 minutes.",[421,422,423,424],"Salting the aubergine before frying, which cuts oil absorption noticeably without any loss of flavour.","Flat meatballs shaped to the same thickness as the vegetable slices so nothing is raw when the tray is done.","One pan used for everything, so the browned residue from the meat ends up in the broth rather than in the sink.","A broth quantity calibrated to reduce to a glaze rather than leaving the tray swimming.",[426,427,428],"Wide shallow baking tray or oven dish, about 30 cm","Large frying pan","Slotted spoon and plenty of paper towels",{"fat":430,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},34,8,11,760,21,520,[437],"Plain white rice to soak up the broth, flatbread, and a bowl of yoghurt or a cucumber-and-tomato salad on the side.",[439,442,445],{"name":440,"description":441},"Tepsi with courgette","Half the aubergine replaced with courgette rounds, which cook faster and add a fresher, greener note to the broth. Fry them last and briefly, or they turn to water.",{"name":443,"description":444},"Vegetarian tepsi","No meatballs; instead, a layer of drained chickpeas scattered between the vegetables for body, and a little extra garlic in the broth to compensate.",{"name":446,"description":447},"Tepsi with sliced kebab","Instead of meatballs, leftover grilled minced-lamb kebab is sliced and layered in — a common way of turning yesterday's grill into today's tray.",[449,455,459,464,468,472,476,479,484,487,490,496,501,504,506],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},900,"eggplant","aubergines, in 1 cm rounds","g","For the layers",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},500,"potato","waxy potatoes, peeled and in 1 cm rounds",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},4,"tomato","ripe tomatoes, in thick slices","piece",{"qty":465,"ref":466,"name":467,"unit":463,"group":454},2,"onion","onions, in thin rings",{"qty":469,"name":470,"unit":471,"group":454,"noScale":8},400,"neutral oil for frying","ml",{"qty":469,"ref":473,"name":474,"unit":453,"group":475},"lamb","minced lamb","For the meatballs",{"qty":477,"ref":466,"name":478,"unit":463,"group":475},1,"onion, grated and squeezed dry",{"qty":480,"ref":481,"name":482,"unit":483,"group":475},0.5,"parsley","flat-leaf parsley, finely chopped","cup",{"qty":465,"name":485,"unit":486,"group":475},"baharat","tsp",{"qty":488,"name":489,"unit":486,"group":475},1.5,"salt",{"qty":491,"ref":492,"name":493,"unit":494,"group":495},3,"tomato-paste","tomato paste","tbsp","For the broth",{"qty":497,"ref":498,"name":499,"unit":500,"group":495},5,"garlic","garlic, thinly sliced","clove",{"qty":480,"ref":502,"name":503,"unit":486,"group":495},"turmeric","ground turmeric",{"qty":456,"name":505,"unit":471,"group":495},"hot water",{"qty":507,"name":508,"unit":509,"group":495},null,"salt and black pepper","to taste",[511,515,519,523,526,529,532,536],{"text":512,"title":513,"timerSeconds":514},"Spread the aubergine rounds on a tray, salt both sides generously and leave for 20 minutes until beads of water sit on the surface. Press them firmly dry between paper towels — they should feel limp rather than springy.","Salt the aubergine",1200,{"tip":516,"text":517,"title":518},"Flat, not round — they need to match the thickness of the vegetable slices so everything finishes together.","Knead the minced lamb with the grated onion, parsley, baharat and salt until it tightens and holds together, then form small flat patties about 4 cm across and 1 cm thick. Fry one to check the seasoning before shaping the rest.","Shape the meatballs",{"tip":520,"text":521,"title":522},"Give each batch room. Crowding drops the oil temperature and the aubergine turns grey and greasy instead of browning.","Heat 2 cm of oil in a wide pan until a scrap of bread sizzles briskly. Fry the potato slices in batches until golden at the edges but not fully soft, about 4 minutes a side, then the aubergine until deep brown and floppy, about 3 minutes a side. Drain everything on paper towels.","Fry the potato and aubergine",{"text":524,"title":525},"Pour off all but a tablespoon of oil and fry the patties over medium-high heat for about 2 minutes a side, just until crusted — they will finish in the oven. Leave the browned bits in the pan.","Brown the meatballs",{"text":527,"title":528},"In the same pan, soften the sliced garlic for 30 seconds, stir in the tomato paste and turmeric and cook for a minute until the paste darkens from bright red to brick and smells sweet rather than raw. Whisk in the hot water, season well, and scrape the base clean.","Make the broth",{"text":530,"title":531},"Cover the base of a wide tray with the onion rings, then shingle the potato, aubergine, meatballs and tomato slices in overlapping rows, leaning them against each other so the tray is tightly packed. Tuck any spare aubergine into the gaps at the edges.","Layer the tray",{"text":533,"title":534,"timerSeconds":535},"Pour the broth down the side of the tray until it comes about a third of the way up the layers. Cover with foil and bake at 190°C for 40 minutes, then uncover and give it another 15 to 20 minutes until the tops are burnished and the liquid has reduced to a thick, glossy sauce around the edges.","Add broth and bake",2400,{"text":537,"title":538,"timerSeconds":539},"Let the tray stand for 10 minutes so the broth stops moving and the layers set enough to lift out in sections. Serve it straight from the tray with rice and bread, spooning sauce over each portion.","Rest and serve",600,"TEP-see bay-tin-i-JAAN",[542,546,550],{"note":543,"swap":544,"original":545},"Beef gives a slightly drier meatball, so add a tablespoon of oil to the mix. The vegetarian version is genuinely traditional, not a modern adaptation.","Minced beef, or omit for a vegetarian tray","Minced lamb",{"note":547,"swap":548,"original":549},"Lighter and much less oil, but the tray comes out drier and the layers stay more distinct instead of melting together.","Aubergine brushed with oil and roasted at 220°C for 20 minutes","Deep-fried aubergine",{"note":551,"swap":552,"original":553},"Iraqi baharat blends vary house to house, so an approximation here is completely normal.","Equal parts ground allspice, black pepper and cinnamon, plus a pinch of nutmeg","Baharat","tepsi-baytinijan","Tepsi Baytinijan (Iraqi Baked Eggplant Tray)","Tepsi Baytinijan","تبسي باذنجان","iraq","Baghdad",6,45,60,10,"medium",[566],"main",[568,569],"dairy-free","gluten-free",[451,457,461,473,466],[572,575,577,579],{"alt":573,"src":574},"A wide tray of baked aubergine, potato, tomato and lamb meatballs in reduced tomato broth, browned on top","\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Ftepsi-baytinijan\u002Fhero-1x1.jpg",[582,583,584,585,586,587],"tepsi baytinijan","iraqi eggplant","tray bake","aubergine casserole","lamb meatballs","baghdad","2026-08-20","dishroute-kitchen","Fried aubergine, potato and tomato stacked with small lamb meatballs in a wide tray, then baked under tomato broth until the layers slump together into one soft, savoury slab.",{"en":592},"\u002Frecipe\u002Ftepsi-baytinijan",{"items":594,"total":563,"page":477,"limit":876,"hasMore":877},[595,627,660,695,723,755,782,809,839,866],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":558,"region":600,"baseServings":460,"prepMinutes":601,"cookMinutes":602,"difficulty":603,"course":604,"diet":605,"mainIngredients":606,"images":609,"keywords":619,"publishedAt":588,"updatedAt":588,"authorSlug":589},"iraqi-bamia","Bamia (Iraqi Okra and Lamb Stew)","Bamia","بامية","Nationwide",25,95,"easy",[566],[568,569],[607,473,461,498,608],"okra","lemon",[610,613,615,617],{"alt":611,"src":612},"A pot of Iraqi bamia with whole okra pods and chunks of lamb in a glossy red tomato broth","\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Firaqi-bamia\u002Fhero-1x1.jpg",[620,621,622,623,624,625,626],"bamia","okra stew","iraqi lamb stew","dried lime","noomi basra","marag","one pot",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":558,"region":600,"baseServings":560,"prepMinutes":632,"cookMinutes":633,"restMinutes":634,"difficulty":635,"course":636,"diet":637,"mainIngredients":638,"images":643,"keywords":653,"publishedAt":588,"updatedAt":588,"authorSlug":589},"iraqi-dolma","Iraqi Dolma (Mixed Stuffed Vegetables in One Pot)","Iraqi Dolma","دولمة عراقية",75,110,15,"hard",[566],[568,569],[639,473,451,640,641,642],"rice","bell-pepper","pomegranate-molasses","tamarind",[644,647,649,651],{"alt":645,"src":646},"A tray of Iraqi dolma turned out as a dome, with stuffed peppers, aubergines, onion cups and vine leaf rolls in red broth","\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Firaqi-dolma\u002Fhero-1x1.jpg",[654,655,656,657,658,659,626],"dolma","stuffed vegetables","iraqi","vine leaves","lamb and rice","pomegranate molasses",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":665,"cookMinutes":601,"restMinutes":562,"difficulty":564,"course":666,"diet":669,"mainIngredients":672,"images":678,"keywords":688,"publishedAt":588,"updatedAt":588,"authorSlug":589},"kahi-wa-geymar","Kahi wa Geymar (Iraqi Buttery Pastry with Clotted Cream)","Kahi wa Geymar","كاهي وقيمر",40,[667,668],"breakfast","dessert",[670,671],"vegetarian","nut-free",[673,674,675,676,677],"flour","butter","heavy-cream","cardamom","rose-water",[679,682,684,686],{"alt":680,"src":681},"Golden layered kahi pastry glistening with syrup, topped with a thick slab of pale clotted geymar cream","\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fkahi-wa-geymar\u002Fhero-1x1.jpg",[689,690,691,692,693,587,694],"kahi","geymar","iraqi breakfast","layered pastry","clotted cream","cardamom syrup",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":558,"region":600,"baseServings":665,"prepMinutes":561,"cookMinutes":700,"restMinutes":701,"difficulty":564,"course":702,"diet":704,"mainIngredients":705,"images":707,"keywords":717,"publishedAt":588,"updatedAt":588,"authorSlug":589},"kleicha","Kleicha (Iraqi Date and Cardamom Cookies)","Kleicha","كليجة",20,50,[668,703],"snack",[670,671],[673,706,676,674],"dates",[708,711,713,715],{"alt":709,"src":710},"A tray of spiral kleicha cookies with dark date filling visible in the swirl, dusted with sesame seeds","\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fkleicha\u002Fhero-1x1.jpg",[696,718,719,676,720,721,722],"iraqi cookies","date cookies","eid baking","date paste","middle eastern sweets",{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"countrySlug":558,"region":728,"baseServings":460,"prepMinutes":562,"cookMinutes":729,"restMinutes":730,"difficulty":635,"course":731,"diet":733,"mainIngredients":734,"images":738,"keywords":748,"publishedAt":588,"updatedAt":588,"authorSlug":589},"iraqi-kubba","Kubba Mosul (Bulgur-Shelled Meat Patty from Northern Iraq)","Kubba Mosul","كبة موصل","Mosul, Nineveh",35,30,[732,566],"street-food",[568],[735,473,736,737,466],"bulgur","almonds","raisins",[739,742,744,746],{"alt":740,"src":741},"A golden fried bulgur disc cut into wedges, showing spiced lamb filling with almonds and raisins inside","\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-4x3.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Firaqi-kubba\u002Fhero-1x1.jpg",[749,750,735,751,752,753,754],"kubba mosul","kibbeh","iraqi street food","stuffed patty","fried","mosul",{"slug":756,"title":757,"shortTitle":758,"nativeName":759,"countrySlug":558,"region":760,"baseServings":460,"prepMinutes":730,"cookMinutes":562,"difficulty":564,"course":761,"diet":762,"mainIngredients":764,"images":766,"keywords":776,"publishedAt":588,"updatedAt":588,"authorSlug":589},"iraqi-masgouf","Masgouf (Iraqi Split-Grilled River Carp)","Masgouf","مسكوف","Baghdad and the Tigris",[566],[763,568,569],"pescatarian",[765,642,502,608,466],"carp",[767,770,772,774],{"alt":768,"src":769},"A whole carp split flat and grilled, skin blistered and flesh stained gold with turmeric, served on a board with onion and lemon","\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Firaqi-masgouf\u002Fhero-1x1.jpg",[777,778,779,780,642,587,781],"masgouf","iraqi fish","grilled carp","tigris","whole fish",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"countrySlug":558,"region":600,"baseServings":560,"prepMinutes":730,"cookMinutes":787,"restMinutes":634,"difficulty":635,"course":788,"diet":789,"mainIngredients":790,"images":792,"keywords":802,"publishedAt":588,"updatedAt":588,"authorSlug":589},"quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","Quzi","قوزي",240,[566],[568,569],[473,791,736,737,466],"basmati-rice",[793,796,798,800],{"alt":794,"src":795},"A whole roasted lamb shoulder resting on a platter of spiced rice 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