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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":513,"pronunciation":535,"substitutions":536,"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":555,"prepMinutes":430,"cookMinutes":556,"difficulty":557,"course":558,"diet":560,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":580,"updatedAt":580,"authorSlug":581,"summary":582,"localeSlug":549,"alternates":583},[394,397,400,403,406],{"answer":395,"question":396},"Freekeh is durum wheat harvested while still green and soft, then fire-roasted so the chaff burns away and the damp grain inside is smoked rather than scorched. It tastes distinctly smoky and slightly nutty, with a firmer chew than bulgur. It is sold cracked or whole in Middle Eastern and North African shops and in most health-food aisles.","What is freekeh and what does it taste like?",{"answer":398,"question":399},"Thick enough that a spoon dragged through leaves a brief trail, but still pourable — somewhere between a soup and a loose porridge. It thickens as it sits, so cook it slightly looser than you want it and adjust with hot water just before serving.","How thick should chorba frik be?",{"answer":401,"question":402},"Almost certainly unrinsed freekeh. The roasting process leaves ash and fine dust on the grain, and it needs washing in several changes of water until the water runs clear before it goes in the pot. Once it is cooked in, the grit cannot be removed.","Why is my soup gritty?",{"answer":404,"question":405},"Yes. Build the base with extra olive oil, onion, celery and carrot, use vegetable stock, and add chickpeas for substance. The freekeh carries enough flavour on its own to hold the bowl together, and the harissa, tomato and mint do the rest.","Can I make chorba frik without meat?",{"answer":407,"question":408},"They are close relatives and the technique is nearly identical. The Tunisian version generally uses harissa in the base and more tomato, so it is redder and hotter, while Algerian versions lean more on cinnamon and coriander and are often milder. Both are Ramadan staples in their countries.","Is this the same as Algerian chorba frik?",[410,411,412,413,414,415],"Buy cracked freekeh rather than whole. Whole grains stay stubbornly firm and need much longer cooking than the timings here allow.","Rinse the freekeh in a sieve until the water runs clear. It carries a lot of dust and ash from roasting, and unrinsed grain makes the soup taste gritty.","Use lamb on the bone — neck, shoulder or shank pieces. The bones give the broth body that boneless meat cannot.","Expect the soup to thicken dramatically as it stands. Keep a jug of hot water nearby and loosen it to the consistency you want just before serving.","Rub the dried mint between your palms as you add it, off the heat. Boiled mint turns dull and slightly bitter.","Season at the end, not the start. The broth reduces by a third and salt added early ends up concentrated.","🍲","Chorba frik is a thick, brick-red soup built on frik — freekeh, young green durum wheat that is harvested while still soft, fire-roasted and cracked, which leaves it faintly smoky and slightly chewy even after an hour in the pot. Lamb on the bone, tomato, harissa and a lot of parsley go in with it, and the grain thickens everything as it swells. Dried mint crumbled in at the end lifts the whole bowl. In Tunisia this is Ramadan food above all else, the dish that breaks the fast before anything else is touched.","Freekeh is one of the oldest grain preparations still in daily use across the eastern and southern Mediterranean. Durum wheat is cut while the grain is green and high in moisture, then set alight so the straw burns off and the damp kernels inside survive, roasted rather than burnt; they are rubbed, dried and cracked. The word comes from the Arabic for rubbing. What this produces is a grain that behaves like a cross between barley and bulgur but tastes of smoke, and it does something to soup that no other grain replicates.\n\nChorba in some form runs through the whole Maghreb and further east, and the frik version is shared closely with Algeria, where it is also a Ramadan fixture. The Tunisian bowl distinguishes itself the usual way — with harissa in the base and a heavier hand on the tomato, so it comes out redder and hotter than its neighbours. Some households also add a handful of chickpeas or a little short pasta, and in the south, dried spiced meat sometimes stands in for fresh lamb.\n\nDuring Ramadan the pot goes on in the afternoon and the soup waits, thickening, until the call to break the fast. It is served first, hot, with a wedge of lemon and often a brik alongside, and it is deliberately substantial rather than a light opener — after a day without food, a thin broth would be beside the point. Outside Ramadan it turns up through the colder months as an ordinary weeknight dinner, and it is one of the few Tunisian dishes that genuinely improves overnight, as the freekeh keeps drinking the broth and the soup sets almost to a porridge.","Refrigerated, chorba keeps 4 days and thickens into something closer to porridge as the freekeh continues absorbing liquid. Reheat gently with a splash of water or stock, stirring so the grain at the bottom does not catch, and add the mint and lemon fresh each time since both fade. It freezes for 3 months, though the grain softens noticeably; freeze it slightly under-thickened so there is room to loosen it later.",[421,422,423,424],"Lamb is browned properly before the liquid goes in, which gives the broth colour and depth a plain simmer never produces.","Freekeh is rinsed and added at the right point, so it swells fully without turning the soup into paste.","Dried mint is crumbled in off the heat, the traditional finish, and it changes the whole bowl.","Reheats better than almost anything else in this kitchen, so a big pot on Sunday feeds several evenings.",[426,427,428],"Large heavy pot or Dutch oven","Fine sieve for rinsing the grain","Ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},20,34,7,680,28,430,[437],"Lemon wedges, extra harissa, bread, and a brik alongside if you are eating it the Ramadan way.",[439,442,445],{"name":440,"description":441},"Chorba with chickpeas","A handful of cooked chickpeas added with the freekeh, making the bowl heavier and more filling for iftar.",{"name":443,"description":444},"Chorba bil hout","A coastal version with fish instead of lamb, the broth built on fish stock and the fish added in the final ten minutes.",{"name":446,"description":447},"Chorba khodra","Meatless, with carrot, celery and courgette carrying the broth. Common on days when the pot has to stretch or during the week outside Ramadan.",[449,454,459,464,467,471,474,477,481,485,489,492,495,499,503,506,509],{"qty":450,"ref":451,"name":452,"unit":453},4,"olive-oil","olive oil","tbsp",{"qty":455,"ref":456,"name":457,"unit":458},600,"lamb","lamb neck or shoulder on the bone, in 4 cm pieces","g",{"qty":460,"ref":461,"name":462,"unit":463},2,"onion","onions, finely chopped","piece",{"qty":460,"ref":465,"name":466,"unit":463},"celery","celery sticks with leaves, finely chopped",{"qty":450,"ref":468,"name":469,"unit":470},"garlic","garlic, crushed","clove",{"qty":460,"ref":472,"name":473,"unit":453},"tomato-paste","tomato paste",{"qty":475,"ref":476,"name":476,"unit":453},1.5,"harissa",{"qty":478,"ref":479,"name":480,"unit":458},400,"tomato","ripe tomatoes, grated, or tinned chopped tomatoes",{"qty":460,"ref":482,"name":483,"unit":484},"coriander-seed","ground coriander seed","tsp",{"qty":486,"ref":487,"name":488,"unit":484},1,"caraway","ground caraway",{"qty":490,"ref":491,"name":491,"unit":484},0.5,"turmeric",{"qty":493,"name":494,"unit":458},180,"cracked freekeh (frik), rinsed until the water runs clear",{"qty":496,"name":497,"unit":498,"noScale":8},2.2,"water or light lamb stock","l",{"qty":500,"ref":501,"name":502,"unit":458},30,"parsley","flat-leaf parsley, chopped",{"qty":460,"ref":504,"name":505,"unit":484},"mint","dried mint",{"qty":486,"ref":507,"name":508,"unit":463},"lemon","lemon, in wedges",{"qty":510,"name":511,"unit":512},null,"salt and black pepper","to taste",[514,517,520,523,527,532],{"text":515,"title":516},"Heat the olive oil in a large pot until it shimmers and sear the lamb pieces in two batches, leaving each side untouched for a couple of minutes so it forms a dark crust. Crowding the pot steams the meat grey — you want brown edges and a sticky brown film on the pot floor.","Brown the lamb",{"text":518,"title":519,"timerSeconds":455},"Lower the heat, return all the lamb, and add the onions and celery. Cook for 10 minutes, scraping the base as the onions release their moisture and lift the browned film off the pot, until the onions are soft and the pan floor is clean.","Soften the aromatics",{"text":521,"title":522},"Stir in the garlic, tomato paste, harissa, coriander, caraway and turmeric and fry for 3 minutes, until the mixture darkens and the oil separating around it runs orange. Add the grated tomatoes and cook 5 minutes more, until the raw tomato smell is gone.","Fry the paste and spices",{"text":524,"title":525,"timerSeconds":526},"Pour in the water, bring to a boil and skim off any foam, then lower to a steady simmer, cover partly, and cook for 45 minutes, until the lamb pulls away from the bone under light pressure from a spoon.","Simmer the lamb",2700,{"tip":528,"text":529,"title":530,"timerSeconds":531},"Stir along the bottom of the pot, not just around the top. Freekeh sinks and scorches quickly.","Stir in the rinsed freekeh and half the parsley and simmer uncovered for 25–30 minutes, stirring every few minutes so the grain does not settle and catch. It is ready when the grains are swollen and tender with a slight chew left, and the soup coats the back of a spoon.","Add the freekeh",1800,{"text":533,"title":534},"Take the pot off the heat, season with salt and pepper, and crumble in the dried mint between your palms along with the remaining parsley. Cover for 5 minutes so the mint infuses, then loosen with hot water if it has tightened, and serve with lemon wedges.","Finish off the heat","SHOR-bah FREEK",[537,541,545],{"note":538,"swap":539,"original":540},"Bulgur gives a similar texture but none of the smoke. Pearl barley is closer in body but needs the full cooking time and tastes sweeter.","Coarse bulgur, added in the last 20 minutes only","Freekeh (frik)",{"note":542,"swap":543,"original":544},"Beef shin needs an extra 30 minutes of simmering; chicken thighs need only 30 minutes total and should go in after the tomato base is built.","Beef shin, or chicken thighs on the bone","Lamb",{"note":546,"swap":547,"original":548},"Perfectly standard, and better than pale winter tomatoes. Keep the paste — it is what makes the soup red rather than orange.","400 g tin of chopped tomatoes plus 2 tbsp paste","Fresh tomatoes and paste","tunisian-chorba-frik","Tunisian Chorba Frik (Freekeh and Lamb Soup)","Tunisian Chorba Frik","شربة فريك","tunisia","Tunis and the interior",6,95,"medium",[559],"soup",[561],"dairy-free",[456,479,476,504,501],[564,567,569,571],{"alt":565,"src":566},"Bowl of thick red freekeh soup with pieces of lamb, chopped parsley and a lemon wedge on the rim","\u002Fimages\u002Frecipes\u002Ftunisian-chorba-frik\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Ftunisian-chorba-frik\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Ftunisian-chorba-frik\u002Fhero-1x1.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Ftunisian-chorba-frik\u002Fhero-4x3.jpg",[574,575,576,577,578,579],"chorba frik","freekeh soup","lamb soup","ramadan","tunisian soup","iftar","2026-08-20","dishroute-kitchen","Smoky green cracked wheat simmered with lamb, tomato and harissa until thick enough to coat a spoon, finished with dried mint and lemon. The first bowl on the table at iftar.",{"en":584},"\u002Frecipe\u002Ftunisian-chorba-frik",{"items":586,"total":593,"page":486,"limit":715,"hasMore":858},[587,620,652,681,709,742,767,794,822,832],{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":553,"region":592,"baseServings":450,"prepMinutes":430,"cookMinutes":593,"difficulty":557,"course":594,"diet":597,"mainIngredients":599,"images":603,"keywords":613,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","Brik à l'Oeuf","بريك بالبيض","Tunis",10,[595,596],"appetizer","street-food",[598,561],"pescatarian",[600,601,602,501,461],"tuna","eggs","capers",[604,607,609,611],{"alt":605,"src":606},"Golden half-moon brik pastry torn open with a runny egg yolk spilling over the tuna and parsley filling","\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-1x1.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-4x3.jpg",[614,615,616,617,618,619],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":553,"region":625,"baseServings":555,"prepMinutes":626,"cookMinutes":627,"difficulty":557,"course":628,"diet":630,"mainIngredients":631,"images":636,"keywords":646,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","Couscous bil Hout","كسكسي بالحوت","Sfax and the Sahel",35,80,[629],"main",[598,561],[632,633,634,635,476],"white-fish","couscous","chickpeas","quince",[637,640,642,644],{"alt":638,"src":639},"Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers","\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-1x1.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-4x3.jpg",[633,647,648,649,650,651],"fish couscous","tunisian couscous","harissa broth","couscoussier","maghreb",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":553,"region":592,"baseServings":555,"prepMinutes":626,"cookMinutes":430,"restMinutes":657,"difficulty":557,"course":658,"diet":660,"mainIngredients":661,"images":665,"keywords":675,"publishedAt":580,"updatedAt":580,"authorSlug":581},"fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","Fricassé","فريكاسي",100,[596,659],"snack",[598,561],[662,600,663,601,664,476],"flour","potato","olives",[666,669,671,673],{"alt":667,"src":668},"Split fried Tunisian fricassé roll packed with tuna, crushed potato, egg slices, black olives and red harissa","\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-1x1.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-4x3.jpg",[676,677,678,679,680,476],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":553,"region":592,"baseServings":450,"prepMinutes":686,"cookMinutes":687,"restMinutes":688,"difficulty":689,"course":690,"diet":692,"mainIngredients":693,"images":695,"keywords":705,"publishedAt":580,"updatedAt":580,"authorSlug":581},"lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","Lablabi","لبلابي",15,85,480,"easy",[559,691],"breakfast",[598,561],[634,468,694,601,451,600],"cumin",[696,699,701,703],{"alt":697,"src":698},"Deep bowl of chickpea broth over torn bread topped with a poached egg, harissa, capers, olives and olive oil","\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-1x1.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-4x3.jpg",[682,706,707,708,476,694],"chickpea soup","tunisian breakfast","stale bread soup",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":553,"region":714,"baseServings":715,"prepMinutes":716,"cookMinutes":717,"restMinutes":500,"difficulty":557,"course":718,"diet":720,"mainIngredients":723,"images":727,"keywords":737,"publishedAt":580,"updatedAt":580,"authorSlug":581},"tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","Makroudh","مقروض","Kairouan",24,40,25,[719,659],"dessert",[721,561,722],"vegetarian","nut-free",[724,725,726,451],"semolina","dates","honey",[728,731,733,735],{"alt":729,"src":730},"Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside","\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-1x1.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-4x3.jpg",[738,739,724,740,726,741],"makroudh","date pastry","kairouan","tunisian sweets",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":553,"region":592,"baseServings":450,"prepMinutes":686,"cookMinutes":717,"difficulty":689,"course":747,"diet":748,"mainIngredients":749,"images":752,"keywords":762,"publishedAt":580,"updatedAt":580,"authorSlug":581},"ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","Ojja Merguez","عجة مرقاز",[629,691],[561],[750,601,479,476,751],"merguez","bell-pepper",[753,756,758,760],{"alt":754,"src":755},"Skillet of red tomato and pepper sauce with merguez slices and softly set eggs stirred through, parsley on top","\u002Fimages\u002Frecipes\u002Fojja\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-1x1.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-4x3.jpg",[743,750,763,764,765,766],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":553,"region":772,"baseServings":555,"prepMinutes":717,"cookMinutes":717,"restMinutes":686,"difficulty":689,"course":773,"diet":775,"mainIngredients":777,"images":778,"keywords":788,"publishedAt":580,"updatedAt":580,"authorSlug":581},"salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","Slata Mechouia","سلاطة مشوية","Cap Bon",[774,595],"side",[598,776,561,722],"gluten-free",[751,479,468,451,600],[779,782,784,786],{"alt":780,"src":781},"Flat plate of chopped charred green pepper and tomato salad topped 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