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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":531,"pronunciation":556,"substitutions":557,"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":574,"region":575,"baseServings":576,"prepMinutes":577,"cookMinutes":578,"difficulty":579,"course":580,"diet":582,"mainIngredients":585,"images":586,"keywords":596,"publishedAt":602,"updatedAt":602,"authorSlug":603,"summary":604,"localeSlug":570,"alternates":605},[394,397,400,403,406],{"answer":395,"question":396},"Soaking gives you hydrated grain; steaming gives you cooked grain. Each round lets the semolina swell in aromatic steam, and the raking with oil and water in between separates the grains so they finish light and individual. Instant couscous soaked in hot water is a different and much heavier product.","Why steam the couscous three times instead of just soaking it?",{"answer":398,"question":399},"You can, and plenty of people short on time do. Hydrate it with the hot broth instead of plain water at a ratio of roughly one part couscous to one and a quarter parts liquid, cover for five minutes, then fork it through with olive oil. The dish will taste right even though the texture is denser than steamed couscous.","Can I use instant couscous for this?",{"answer":401,"question":402},"Tunisian couscous is red and hot: tomato paste and harissa go into the broth, and the spicing runs to caraway, coriander seed and chilli. Moroccan couscous is usually paler and milder, often with cinnamon, ginger and saffron, and sometimes with sweet elements like caramelised onion and raisins. Fish couscous in particular is a Tunisian coastal speciality.","How is Tunisian couscous different from Moroccan couscous?",{"answer":404,"question":405},"Either the pieces were too thin, the fish was too delicate a variety, or it cooked too long. Fish steaks need only 10 to 12 minutes in a gently bubbling broth, and they should go in at the very end while the vegetables are already tender. Move them with a slotted spoon rather than a ladle when serving.","My fish fell apart in the broth. What went wrong?",{"answer":407,"question":408},"The broth and vegetables can be made a full day ahead and reheated, which actually improves the flavour. Steam the couscous and cook the fish fresh on the day. If you want to get further ahead, the first two steamings of the couscous can be done in advance and the final one left until just before serving.","Can I make any of this in advance?",[410,411,412,413,414,415],"Ask for the fish in steaks 3 cm thick, bone in. Bones and skin hold the pieces together in the pot and give the broth body that fillets cannot.","Seal the join between the two pots with a strip of foil or a damp twisted cloth. Steam that escapes at the rim is steam not cooking your grain.","Between steamings, spread the couscous on a wide tray and rake it with wet fingers or a fork until every clump breaks. Grains left stuck together stay hard in the middle.","Taste the broth for salt before you ladle it over the couscous — the semolina absorbs it and dilutes the seasoning, so the broth should taste slightly strong on its own.","Do not drown the couscous all at once. Add broth in stages, wait a minute for it to be drunk up, then judge whether it needs more.","If quince is out of season, leave it out rather than substituting apple, which disintegrates and turns the broth sweet.","🐟","Couscous bil hout is Tunisia's coastal Friday lunch: fine semolina steamed three times over a broth of tomato, harissa and tabil spice, then drenched with that broth and topped with thick steaks of firm white fish, chickpeas, potato and — the detail that surprises outsiders — wedges of quince. The taste is deeply savoury and properly hot, with the sweetness of the quince cutting the chilli and the fish staying moist because it goes into the pot last. It takes an afternoon, most of it unattended, and one pot does everything.","Couscous belongs to the whole Maghreb — Algeria, Mauritania, Morocco and Tunisia jointly had its knowledge and practices inscribed on the UNESCO Representative List in 2020, a rare piece of shared cultural diplomacy — but each country steers it somewhere different. Morocco tends towards golden, mild, sometimes sweetened versions. Tunisia turns it red. Tomato paste and harissa go into the broth from the start, the spicing runs to caraway and coriander seed rather than cinnamon and ginger, and the finished plate arrives with a colour that tells you immediately which side of the border you are on.\n\nOn the coast the protein is fish rather than lamb. Sfax, Mahdia and the fishing towns of the Sahel cook couscous with grouper, sea bream, or whatever came in that morning, cut into steaks thick enough to survive the pot. Quince is the traditional companion in this version, added with the vegetables so it softens without collapsing, and a bowl of the broth is often served alongside for people to add more as they eat. In some households the fish is briefly fried before it joins the broth, which firms the surface and deepens the colour of the sauce.\n\nWhat makes couscous couscous is the steaming. The grains never boil. They are moistened, raked apart by hand, and lifted over the simmering broth in a perforated top pot — the couscoussier — so they swell in aromatic steam, are broken up and oiled again between rounds, and finish light and separate rather than clumped. The three-steaming method is the part most home cooks abroad skip, and it is precisely the part that separates real couscous from reconstituted grain. If you have never done it, this is the dish to learn on: the broth cooks itself while your hands are busy with the semolina.","Keep the couscous and the broth-and-fish separately in the fridge for up to 2 days; stored together the grains turn to porridge. Reheat the couscous by steaming it again for 10 minutes or by sprinkling it with water and microwaving under a damp cloth, and warm the broth gently so the fish does not break up. Leftover broth freezes well on its own for 3 months and makes an excellent base for a second, quicker couscous with vegetables only.",[421,422,423,424],"Uses the real three-steam method, with clear instructions on what the grains should look and feel like at each stage.","Fish goes in for the final minutes only, so the steaks arrive whole and juicy instead of shredded through the broth.","Quince, chickpeas and potato are timed separately rather than dumped in together, so nothing turns to mush.","Includes a workable no-couscoussier method for anyone cooking this in a normal kitchen.",[426,427,428],"Couscoussier, or a stockpot with a steamer basket that sits above the liquid","Large wide tray or roasting dish for raking the grains","Slotted spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},21,78,9,720,45,690,[437],"A bowl of extra hot broth for ladling over, and a saucer of harissa thinned with olive oil and lemon juice.",[439,442,445],{"name":440,"description":441},"Couscous bil allouche","The inland version, with lamb shoulder on the bone instead of fish, browned first and simmered for an hour before the vegetables go in.",{"name":443,"description":444},"Couscous bil khodra","A meatless plate of the same red broth with carrot, courgette, chickpeas, potato and cabbage — everyday food rather than Friday food.",{"name":446,"description":447},"Masfouf","Sweet steamed couscous with dates, raisins, almonds and orange blossom water, eaten at breakfast or during Ramadan rather than as a main course.",[449,455,460,464,468,471,476,480,484,487,490,493,495,499,503,507,510,514,517,523,527],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},600,"couscous","medium-grain couscous","g","For the couscous",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},4,"olive-oil","olive oil","tbsp",{"qty":461,"name":462,"unit":463,"group":454},1,"fine salt","tsp",{"qty":465,"name":466,"unit":467,"group":454,"noScale":8},350,"warm water, for hydrating the grains","ml",{"qty":469,"ref":457,"name":458,"unit":459,"group":470},5,"For the broth",{"qty":472,"ref":473,"name":474,"unit":475,"group":470},2,"onion","onions, finely chopped","piece",{"qty":469,"ref":477,"name":478,"unit":479,"group":470},"garlic","garlic, crushed","clove",{"qty":481,"ref":482,"name":483,"unit":459,"group":470},3,"tomato-paste","tomato paste",{"qty":472,"ref":485,"name":485,"note":486,"unit":459,"group":470},"harissa","start with one if yours is fierce",{"qty":472,"ref":488,"name":489,"unit":463,"group":470},"coriander-seed","ground coriander seed",{"qty":461,"ref":491,"name":492,"unit":463,"group":470},"caraway","ground caraway",{"qty":461,"ref":494,"name":494,"unit":463,"group":470},"turmeric",{"qty":496,"ref":497,"name":498,"unit":453,"group":470},240,"chickpeas","cooked chickpeas, drained",{"qty":500,"name":501,"unit":502,"group":470,"noScale":8},1.5,"water or light fish stock","l",{"qty":481,"ref":504,"name":505,"unit":475,"group":506},"potato","medium potatoes, halved lengthways","For the vegetables",{"qty":481,"ref":508,"name":509,"unit":475,"group":506},"carrot","carrots, halved and cut into long pieces",{"qty":461,"ref":511,"name":512,"note":513,"unit":475,"group":506},"quince","quince, cored and cut into 6 wedges","leave the skin on so the wedges hold",{"qty":472,"ref":515,"name":516,"unit":475,"group":506},"bell-pepper","green peppers, halved and seeded",{"qty":518,"ref":519,"name":520,"unit":521,"group":522},1.2,"white-fish","grouper or sea bass, in 3 cm bone-in steaks","kg","For the fish",{"qty":524,"name":525,"unit":526,"group":522},null,"salt and black pepper","to taste",{"qty":461,"ref":528,"name":529,"unit":475,"group":530},"lemon","lemon, in wedges","To serve",[532,535,539,543,547,550,553],{"text":533,"title":534,"timerSeconds":450},"Tip the couscous into a wide tray, sprinkle over the salt and about half the warm water, and rub the grains between your palms for two minutes until each one is damp and no dry pockets remain at the bottom. Leave it to swell for 10 minutes while you start the broth.","Hydrate the couscous",{"tip":536,"text":537,"title":538},"This frying step is the whole flavour of the dish. If it still smells sharp and tinny, give it another minute.","Heat the olive oil in the base of the couscoussier and soften the onions over medium heat for 8 minutes without colouring them. Stir in the garlic, tomato paste, harissa, coriander, caraway and turmeric and fry for 3 minutes, until the paste darkens from bright red to brick and the oil at the edge of the pan turns orange.","Build the red broth",{"text":540,"title":541,"timerSeconds":542},"Pour the water into the broth pot, add the chickpeas and a good pinch of salt and bring to a simmer. Rake the couscous once more, pile it loosely into the top basket, seal the join between the pots with foil, and steam uncovered for 15 minutes from the moment steam first rises through the whole surface of the grain.","First steaming",900,{"tip":544,"text":545,"title":546,"timerSeconds":542},"Work the hot couscous with a fork or wet hands, not dry fingers — it is hotter than it looks.","Tip the couscous back onto the tray, sprinkle with 2 tablespoons of olive oil and a few tablespoons of the remaining warm water, and break up every lump with a fork until the grains run loose again. Meanwhile drop the potatoes, carrots and quince into the broth. Return the couscous to the basket and steam a second 15 minutes.","Rake, oil and steam again",{"text":548,"title":549,"timerSeconds":542},"Rake the couscous one last time with the rest of the oil, add the peppers to the broth, and steam a final 15 minutes until the grains taste tender all the way through with no chalky centre. A grain pressed between finger and thumb should flatten, not crack.","Third steaming",{"text":551,"title":552,"timerSeconds":433},"Season the fish steaks and lower them into the simmering broth, spooning liquid over the tops. Cook for 10–12 minutes, until the flesh turns from translucent to opaque and pulls away from the bone when nudged. Do not let the broth boil hard or the steaks will break.","Poach the fish",{"text":554,"title":555},"Heap the couscous on a large platter and ladle over enough hot broth to moisten it thoroughly, stopping when the grains are glossy and swollen rather than swimming. Arrange the fish, vegetables and chickpeas on top, pour a little more broth over the fish, and bring the rest to the table in a bowl with lemon wedges and extra harissa.","Assemble the platter","kus-KSEE bil HOOT",[558,562,566],{"note":559,"swap":560,"original":561},"Any firm white fish that holds together works. Avoid thin, flaky fillets, which fall apart in the broth within minutes.","Cod loin, monkfish, hake or thick snapper steaks","Grouper or sea bass steaks",{"note":563,"swap":564,"original":565},"The basket must sit above the liquid, not in it, and the gap at the rim needs sealing with foil so the steam is forced through the grain.","A metal steamer basket or colander lined with muslin, set over a stockpot","Couscoussier",{"note":567,"swap":568,"original":569},"Neither tastes like quince, but both give the same role — a sweet, dense vegetable to balance the harissa.","A wedge of pumpkin or a small turnip, added with the potato","Quince","tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","Couscous bil Hout","كسكسي بالحوت","tunisia","Sfax and the Sahel",6,35,80,"medium",[581],"main",[583,584],"pescatarian","dairy-free",[519,451,497,511,485],[587,590,592,594],{"alt":588,"src":589},"Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers","\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-1x1.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-4x3.jpg",[451,597,598,599,600,601],"fish couscous","tunisian couscous","harissa broth","couscoussier","maghreb","2026-08-20","dishroute-kitchen","Steamed semolina soaked in a red harissa-and-tomato broth, served with thick grouper steaks, chickpeas, quince and potato. The Friday dish of the Tunisian coast, hotter than its Moroccan cousin.",{"en":606},"\u002Frecipe\u002Ftunisian-couscous",{"items":608,"total":616,"page":461,"limit":716,"hasMore":878},[609,643,653,681,710,744,769,796,824,853],{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"countrySlug":574,"region":614,"baseServings":456,"prepMinutes":615,"cookMinutes":616,"difficulty":579,"course":617,"diet":620,"mainIngredients":621,"images":626,"keywords":636,"publishedAt":602,"updatedAt":602,"authorSlug":603},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","Brik à l'Oeuf","بريك بالبيض","Tunis",20,10,[618,619],"appetizer","street-food",[583,584],[622,623,624,625,473],"tuna","eggs","capers","parsley",[627,630,632,634],{"alt":628,"src":629},"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":628,"src":631},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-1x1.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-4x3.jpg",[637,638,639,640,641,642],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":574,"region":575,"baseServings":576,"prepMinutes":577,"cookMinutes":578,"difficulty":579,"course":644,"diet":645,"mainIngredients":646,"images":647,"keywords":652,"publishedAt":602,"updatedAt":602,"authorSlug":603},[581],[583,584],[519,451,497,511,485],[648,649,650,651],{"alt":588,"src":589},{"alt":588,"src":591},{"alt":588,"src":593},{"alt":588,"src":595},[451,597,598,599,600,601],{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"countrySlug":574,"region":614,"baseServings":576,"prepMinutes":577,"cookMinutes":615,"restMinutes":658,"difficulty":579,"course":659,"diet":661,"mainIngredients":662,"images":665,"keywords":675,"publishedAt":602,"updatedAt":602,"authorSlug":603},"fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","Fricassé","فريكاسي",100,[619,660],"snack",[583,584],[663,622,504,623,664,485],"flour","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",[676,677,678,679,680,485],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":574,"region":614,"baseServings":456,"prepMinutes":686,"cookMinutes":687,"restMinutes":688,"difficulty":689,"course":690,"diet":693,"mainIngredients":694,"images":696,"keywords":706,"publishedAt":602,"updatedAt":602,"authorSlug":603},"lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","Lablabi","لبلابي",15,85,480,"easy",[691,692],"soup","breakfast",[583,584],[497,477,695,623,457,622],"cumin",[697,700,702,704],{"alt":698,"src":699},"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":698,"src":701},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-4x3.jpg",[682,707,708,709,485,695],"chickpea soup","tunisian breakfast","stale bread soup",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":574,"region":715,"baseServings":716,"prepMinutes":717,"cookMinutes":718,"restMinutes":719,"difficulty":579,"course":720,"diet":722,"mainIngredients":725,"images":729,"keywords":739,"publishedAt":602,"updatedAt":602,"authorSlug":603},"tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","Makroudh","مقروض","Kairouan",24,40,25,30,[721,660],"dessert",[723,584,724],"vegetarian","nut-free",[726,727,728,457],"semolina","dates","honey",[730,733,735,737],{"alt":731,"src":732},"Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside","\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-1x1.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-4x3.jpg",[740,741,726,742,728,743],"makroudh","date pastry","kairouan","tunisian sweets",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":574,"region":614,"baseServings":456,"prepMinutes":686,"cookMinutes":718,"difficulty":689,"course":749,"diet":750,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":602,"updatedAt":602,"authorSlug":603},"ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","Ojja Merguez","عجة مرقاز",[581,692],[584],[752,623,753,485,515],"merguez","tomato",[755,758,760,762],{"alt":756,"src":757},"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":756,"src":759},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-1x1.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-4x3.jpg",[745,752,765,766,767,768],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":574,"region":774,"baseServings":576,"prepMinutes":718,"cookMinutes":718,"restMinutes":686,"difficulty":689,"course":775,"diet":777,"mainIngredients":779,"images":780,"keywords":790,"publishedAt":602,"updatedAt":602,"authorSlug":603},"salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","Slata Mechouia","سلاطة مشوية","Cap Bon",[776,618],"side",[583,778,584,724],"gluten-free",[515,753,477,457,622],[781,784,786,788],{"alt":782,"src":783},"Flat plate of chopped charred green pepper and tomato salad topped with flaked tuna, egg quarters and black olives","\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-1x1.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-4x3.jpg",[791,792,793,794,491,795],"slata mechouia","grilled pepper salad","tunisian salad","kemia","smoky",{"slug":797,"title":798,"shortTitle":799,"nativeName":800,"countrySlug":574,"region":614,"baseServings":576,"prepMinutes":615,"cookMinutes":801,"restMinutes":616,"difficulty":579,"course":802,"diet":803,"mainIngredients":804,"images":807,"keywords":817,"publishedAt":602,"updatedAt":602,"authorSlug":603},"tunisian-tajine","Tajine Malsouka (Tunisian Baked Egg and Cheese Casserole)","Tajine Malsouka","طاجين ملسوقة",60,[581,618],[724],[623,805,806,625,473],"chicken","gruyere",[808,811,813,815],{"alt":809,"src":810},"Golden baked Tunisian tajine cut into 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