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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":486,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":527,"countrySlug":528,"region":529,"baseServings":530,"prepMinutes":531,"cookMinutes":532,"restMinutes":533,"difficulty":534,"course":535,"diet":537,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":524,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Warm rather than punishing. Traditional Tunisian harissa is made mostly from moderately hot baklouti chillies, so it is used by the tablespoon in stews rather than the drop. You control the level entirely by the ratio of mild large chillies to small hot ones, and removing every seed and membrane lowers the heat noticeably.","How hot is homemade harissa supposed to be?",{"answer":398,"question":399},"Almost always over-toasted spices or scorched chillies. Caraway and coriander seed go from nutty to acrid in about thirty seconds, and dried chillies burn quickly if toasted dry over high heat. Soak the chillies rather than roasting them, and pull the spices off the heat the moment they smell fragrant.","Why does my harissa taste bitter?",{"answer":401,"question":402},"Yes, and most Tunisian households now do. A processor gives a smoother, more uniform paste; a stone mortar gives a coarser texture and, many cooks argue, a better one because crushing releases oils that blades cut through. Either way, scrape down the sides several times so no large chilli pieces survive.","Can I make harissa in a food processor instead of a mortar?",{"answer":404,"question":405},"Tunisian harissa is spiced with caraway and coriander seed and is generally hotter and more garlicky. Moroccan versions lean on cumin and sometimes rose or dried mint, and are often milder. Rose harissa in particular is far more common in export products and British recipe writing than in Tunisia itself.","What is the difference between Tunisian and Moroccan harissa?",{"answer":407,"question":408},"Fry it in oil for a minute before adding other ingredients. Cooking mellows the raw burn and spreads the colour and spice through the dish, so a tablespoon fried into the base is gentler than a teaspoon stirred in at the end. Serve extra thinned with olive oil on the side for anyone who wants more.","How do I use harissa without making everything too spicy?",[410,411,412,413,414,415],"Blend chilli varieties. Mostly mild, large dried chillies with two or three hot ones gives a paste you can use generously; all-hot chillies produce something you will only ever dab.","Wipe the soaked chillies dry before grinding. Water left clinging thins the paste and shortens how long it keeps.","Deseed for a smoother, redder result. Leaving seeds in is not traditional and makes the texture gritty as well as hotter.","Toast the caraway and coriander only until they smell nutty and just begin to crackle — pushed further they turn bitter and the bitterness never leaves.","Always top the jar with enough oil to cover the surface completely after each use, and take the paste out with a clean dry spoon. Exposed paste moulds; submerged paste does not.","Wear gloves or wash your hands twice with soap and oil afterwards. Chilli oil clings to skin far longer than water alone removes.","🌶️","Harissa is the condiment Tunisian cooking is built on: dried red chillies, rehydrated and crushed with garlic, salt, caraway and coriander seed into a thick red paste, then stored under a film of olive oil. It is hot, but heat is not the point — the caraway is. That single spice is what separates real Tunisian harissa from generic chilli sauce, giving it a warm, faintly aniseed edge that turns up in every stew, sandwich and salad it touches. Homemade harissa is fresher and far less sour than the tinned kind, and it takes one afternoon soak and ten minutes with a mortar or a food processor.","Chillies are not native to North Africa. They arrived through Atlantic and Ottoman trade routes after the Columbian exchange, and Tunisia took to them more thoroughly than any of its neighbours, planting them across the Cap Bon peninsula and turning the sun itself into a preserving tool: split the pods, lay them out on rooftops and drying grounds, and by the end of summer you have a year's worth of concentrated red. Pounding them with garlic and spice into a paste that keeps under oil solved the other half of the problem — how a household eats chilli in February.\n\nWhat makes the Tunisian version distinct is the spicing. Coriander seed and caraway are ground in with the chillies, and the caraway in particular gives harissa its recognisable warm, slightly medicinal perfume; a paste without it may be excellent, but Tunisians will tell you it is not harissa. The traditional chilli is the baklouti, a moderately hot local variety with more sweetness than bite, which is why a properly made harissa tastes red and fruity first and burns second. UNESCO added harissa to its Representative List of the Intangible Cultural Heritage of Humanity in 2022, recognising not just the paste but the whole social practice around it — the family drying sessions, the shared grinding, the passing of a jar between households.\n\nIn daily use it works three ways. Fried into hot oil at the start of a dish, it loses rawness and stains the whole pot red — that is how ojja, chorba and couscous broth begin. Stirred in raw at the end, it stays sharp and fruity. Thinned with olive oil and a squeeze of lemon in a small dish, it becomes the table sauce that lets each person season their own bowl, which is why a Tunisian meal rarely arrives at a single fixed heat level.","Pack the paste into a small sterilised jar, press out air pockets with a spoon, and cover the surface with a 5 mm layer of olive oil. Refrigerated and re-covered with oil after each use, it keeps 4 to 6 weeks. Freeze what you will not use quickly in ice cube trays, then bag the cubes — one cube is roughly a tablespoon and thaws in minutes. Flavour peaks after three or four days as the garlic and caraway settle into the chilli.",[421,422,423,424],"Built from whole dried chillies rather than powder, so the paste has body and fruit instead of dusty heat.","Caraway and coriander seed are toasted whole and ground fresh — the difference between Tunisian harissa and generic chilli sauce.","Gives a heat-control method: mix mild and hot chillies to hit a level you will actually use by the spoonful.","Keeps for weeks under oil and improves after a few days, so one session seasons a month of cooking.",[426,427,428,429],"Large stone mortar and pestle or a small food processor","Small dry frying pan","Sterilised glass jar with a tight lid","Disposable gloves",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":433,"calories":435,"estimated":8},8,3,1,290,80,[437],"Bread and olive oil as a table dip, stirred into tomato-based stews, spread inside sandwiches, or whisked into a vinaigrette for grilled vegetables.",[439,442,445],{"name":440,"description":441},"Harissa with rose","A small pinch of dried rose petals ground in with the spices. More common in Moroccan and export blends than in Tunisian kitchens, but pleasant with lamb.",{"name":443,"description":444},"Harissa arbi","The rustic country style: coarser grind, more garlic, less oil, made in a stone mortar so the texture stays rough and the garlic stays loud.",{"name":446,"description":447},"Table harissa","Two tablespoons of the finished paste slackened with olive oil, lemon juice and a little water into a dipping sauce for bread — the saucer that sits on every Tunisian table.",[449,454,458,463,467,472,475,477,482],{"qty":450,"name":451,"note":452,"unit":453},90,"large mild dried red chillies (baklouti, or guajillo\u002FNew Mexico)","roughly 12–15 pods, stems and seeds removed","g",{"qty":432,"name":455,"note":456,"unit":457},"small hot dried chillies (árbol or cayenne)","more or fewer depending on the heat you want","piece",{"qty":459,"ref":460,"name":461,"unit":462},6,"garlic","garlic, peeled","clove",{"qty":433,"ref":464,"name":465,"unit":466},"caraway","caraway seeds","tbsp",{"qty":468,"ref":469,"name":470,"unit":471},2,"coriander-seed","coriander seeds","tsp",{"qty":433,"ref":473,"name":474,"unit":471},"cumin","cumin seeds",{"qty":468,"name":476,"unit":471},"fine sea salt",{"qty":478,"ref":479,"name":480,"unit":481},120,"olive-oil","olive oil, plus more for sealing the jar","ml",{"qty":433,"ref":483,"name":484,"note":485,"unit":466,"optional":8},"vinegar","red wine vinegar","brightens the paste and helps it keep",[487,492,496,500,503,506],{"tip":488,"text":489,"title":490,"timerSeconds":491},"Save a little of the soaking water — a tablespoon can loosen a paste that turns out too stiff.","Snap the stems off all the chillies, split them open and shake and scrape out every seed. Cover with just-boiled water, weigh them down with a small plate so none float, and leave 30 minutes until the skins are pliable and a pod bends double without cracking.","Prepare and soak the chillies",1800,{"tip":493,"text":494,"title":495},"Grind the spices before the chillies — the dry seeds clean the mortar and the residual powder gets absorbed into the paste.","Put the caraway, coriander and cumin seeds in a dry pan over medium heat and shake constantly for 60–90 seconds, until they darken a shade and smell nutty and warm rather than dusty. Tip them straight onto a cold plate so they stop cooking, then grind to a fine powder.","Toast the spices",{"tip":497,"text":498,"title":499},"Wear gloves from this point on. Even mild dried chillies leave oils that sting hours later.","Lift the chillies out and squeeze each one firmly in your fist over the sink, then blot them between sheets of kitchen paper until no more moisture comes off. They should feel damp and rubbery, not wet.","Drain and dry the chillies",{"text":501,"title":502},"Crush the garlic with the salt first until it turns into a smooth wet cream, then add the chillies a few at a time and work them in, scraping down and pounding until no flat pieces of skin remain and the mass is a uniform brick red. In a processor, pulse the garlic and salt first, then run continuously for 2–3 minutes, stopping to scrape the sides.","Pound to a paste",{"text":504,"title":505},"Work in the ground caraway, coriander and cumin, then trickle in the olive oil while mixing until the paste turns glossy and holds a soft peak on the spoon. Stir in the vinegar if using and taste for salt — it should taste concentrated and slightly too salty on its own, since it will always be diluted into something else.","Add the spices and oil",{"tip":507,"text":508,"title":509},"Air pockets are where mould starts. If you can see a bubble against the glass, poke it out with a skewer and top up the oil.","Spoon into a clean jar, tapping it on the counter and pressing with the back of a spoon to drive out air pockets, then flood the surface with olive oil until the red disappears under a clear film. Seal and refrigerate at least overnight before using.","Jar and seal","hah-REE-sah",[512,516,520],{"note":513,"swap":514,"original":515},"Guajillo gives the fruity red body baklouti provides; the small hot pods supply the bite. This is the closest widely available approximation.","A mix of dried guajillo or New Mexico chillies with two or three dried árbol or cayenne pods","Baklouti chillies",{"note":517,"swap":518,"original":519},"Faster and workable, but the paste is coarser and tastes flatter — flakes have already lost much of their aroma.","60 g coarse chilli flakes soaked in hot water for 20 minutes","Whole dried chillies",{"note":521,"swap":522,"original":523},"Fennel alone is too sweet and too soft. If you have no caraway at all, the paste is still a good chilli sauce but no longer specifically Tunisian.","Half caraway, half fennel seed","Caraway seed","tunisian-harissa","Tunisian Harissa (Sun-Dried Chilli Paste)","Tunisian Harissa","هريسة","tunisia","Cap Bon",16,20,5,30,"easy",[536],"sauce",[538,539,540,541,542],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[460,464,469,479],[545,548,550,552],{"alt":546,"src":547},"Deep red harissa paste in a small jar under a layer of olive oil, with dried chillies and caraway seeds beside it","\u002Fimages\u002Frecipes\u002Ftunisian-harissa\u002Fhero.jpg",{"alt":546,"src":549},"\u002Fimages\u002Frecipes\u002Ftunisian-harissa\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Ftunisian-harissa\u002Fhero-1x1.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Ftunisian-harissa\u002Fhero-4x3.jpg",[555,556,464,557,558,559],"harissa","tunisian chilli paste","dried chillies","north african condiment","maghreb","2026-08-20","dishroute-kitchen","Dried red chillies soaked soft and pounded with garlic, caraway and coriander seed, then sealed under olive oil. Twenty minutes of work for a jar that seasons everything for weeks.",{"en":564},"\u002Frecipe\u002Ftunisian-harissa",{"items":566,"total":574,"page":433,"limit":696,"hasMore":839},[567,604,634,663,690,721,747,772,800,829],{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":528,"region":572,"baseServings":573,"prepMinutes":531,"cookMinutes":574,"difficulty":575,"course":576,"diet":579,"mainIngredients":581,"images":587,"keywords":597,"publishedAt":560,"updatedAt":560,"authorSlug":561},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","Brik à l'Oeuf","بريك بالبيض","Tunis",4,10,"medium",[577,578],"appetizer","street-food",[580,541],"pescatarian",[582,583,584,585,586],"tuna","eggs","capers","parsley","onion",[588,591,593,595],{"alt":589,"src":590},"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":589,"src":592},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-1x1.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-4x3.jpg",[598,599,600,601,602,603],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":528,"region":609,"baseServings":459,"prepMinutes":610,"cookMinutes":435,"difficulty":575,"course":611,"diet":613,"mainIngredients":614,"images":619,"keywords":629,"publishedAt":560,"updatedAt":560,"authorSlug":561},"tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","Couscous bil Hout","كسكسي بالحوت","Sfax and the Sahel",35,[612],"main",[580,541],[615,616,617,618,555],"white-fish","couscous","chickpeas","quince",[620,623,625,627],{"alt":621,"src":622},"Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers","\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-1x1.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-4x3.jpg",[616,630,631,632,633,559],"fish couscous","tunisian couscous","harissa broth","couscoussier",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":528,"region":572,"baseServings":459,"prepMinutes":610,"cookMinutes":531,"restMinutes":639,"difficulty":575,"course":640,"diet":642,"mainIngredients":643,"images":647,"keywords":657,"publishedAt":560,"updatedAt":560,"authorSlug":561},"fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","Fricassé","فريكاسي",100,[578,641],"snack",[580,541],[644,582,645,583,646,555],"flour","potato","olives",[648,651,653,655],{"alt":649,"src":650},"Split fried Tunisian fricassé roll packed with tuna, crushed potato, egg slices, black olives and red harissa","\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-1x1.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-4x3.jpg",[658,659,660,661,662,555],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food",{"slug":664,"title":665,"shortTitle":666,"nativeName":667,"countrySlug":528,"region":572,"baseServings":573,"prepMinutes":668,"cookMinutes":669,"restMinutes":670,"difficulty":534,"course":671,"diet":674,"mainIngredients":675,"images":676,"keywords":686,"publishedAt":560,"updatedAt":560,"authorSlug":561},"lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","Lablabi","لبلابي",15,85,480,[672,673],"soup","breakfast",[580,541],[617,460,473,583,479,582],[677,680,682,684],{"alt":678,"src":679},"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":678,"src":681},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-1x1.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-4x3.jpg",[664,687,688,689,555,473],"chickpea soup","tunisian breakfast","stale bread soup",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":528,"region":695,"baseServings":696,"prepMinutes":697,"cookMinutes":698,"restMinutes":533,"difficulty":575,"course":699,"diet":701,"mainIngredients":702,"images":706,"keywords":716,"publishedAt":560,"updatedAt":560,"authorSlug":561},"tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","Makroudh","مقروض","Kairouan",24,40,25,[700,641],"dessert",[539,541,542],[703,704,705,479],"semolina","dates","honey",[707,710,712,714],{"alt":708,"src":709},"Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside","\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-1x1.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-4x3.jpg",[717,718,703,719,705,720],"makroudh","date pastry","kairouan","tunisian sweets",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":528,"region":572,"baseServings":573,"prepMinutes":668,"cookMinutes":698,"difficulty":534,"course":726,"diet":727,"mainIngredients":728,"images":732,"keywords":742,"publishedAt":560,"updatedAt":560,"authorSlug":561},"ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","Ojja Merguez","عجة مرقاز",[612,673],[541],[729,583,730,555,731],"merguez","tomato","bell-pepper",[733,736,738,740],{"alt":734,"src":735},"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":734,"src":737},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-1x1.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-4x3.jpg",[722,729,743,744,745,746],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":528,"region":529,"baseServings":459,"prepMinutes":698,"cookMinutes":698,"restMinutes":668,"difficulty":534,"course":752,"diet":754,"mainIngredients":755,"images":756,"keywords":766,"publishedAt":560,"updatedAt":560,"authorSlug":561},"salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","Slata Mechouia","سلاطة مشوية",[753,577],"side",[580,540,541,542],[731,730,460,479,582],[757,760,762,764],{"alt":758,"src":759},"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":758,"src":761},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-1x1.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-4x3.jpg",[767,768,769,770,464,771],"slata mechouia","grilled pepper salad","tunisian salad","kemia","smoky",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"countrySlug":528,"region":572,"baseServings":459,"prepMinutes":531,"cookMinutes":777,"restMinutes":574,"difficulty":575,"course":778,"diet":779,"mainIngredients":780,"images":783,"keywords":793,"publishedAt":560,"updatedAt":560,"authorSlug":561},"tunisian-tajine","Tajine Malsouka (Tunisian Baked Egg and Cheese Casserole)","Tajine Malsouka","طاجين ملسوقة",60,[612,577],[542],[583,781,782,585,586],"chicken","gruyere",[784,787,789,791],{"alt":785,"src":786},"Golden baked 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