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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":496,"pronunciation":523,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":435,"prepMinutes":543,"cookMinutes":544,"restMinutes":545,"difficulty":546,"course":547,"diet":550,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":537,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Coarse durum semolina, the same grade used for couscous and semolina bread — sold as smid or semoule grosse in North African shops. Fine semolina makes a dense, pasty dough, and ordinary wheat flour will not work at all because it develops gluten and turns the pastry chewy rather than sandy.","What kind of semolina should I use for makroudh?",{"answer":398,"question":399},"Either it is too dry or it has not rested. Semolina needs time to absorb water fully, so a rest of at least 30 minutes after mixing is not optional. If it still cracks, wet your hands and work a tablespoon of water into the dough at a time until it holds a smooth edge when pressed.","Why does my dough crack when I roll it?",{"answer":401,"question":402},"Yes, and many Tunisian households do. Soften it with a tablespoon of olive oil and warm it slightly so it is pliable, and add your own cinnamon and orange blossom water, since commercial paste is usually unspiced. Check that it is pure dates rather than a sweetened mixture.","Can I use ready-made date paste?",{"answer":404,"question":405},"About three weeks in an airtight tin at room temperature, and they are arguably better after two or three days once the honey has fully soaked in. Keep them out of the fridge, which hardens the semolina, and away from damp air, which makes the honey coating tacky.","How long do makroudh keep?",{"answer":407,"question":408},"Both countries make them and both consider them their own, as do parts of Libya and Morocco under related names. Within Tunisia, Kairouan is the town most associated with makroudh, but the pastry is common across the whole Maghreb and there is no useful sense in which one country invented it.","Are makroudh Tunisian or Algerian?",[410,411,412,413,414,415],"Use coarse semolina, not fine and not flour. Fine semolina gives a pasty dough and the finished pastry loses its characteristic sandy bite.","Rub the oil into the semolina thoroughly before adding water — every grain should be coated, which takes a good five minutes of working it between your palms.","Add the water a little at a time. The dough should just hold together when squeezed and still look crumbly in the bowl; a smooth elastic dough means too much water.","If the dates are dry, steam them for five minutes before blending. Hard date paste tears the dough from the inside as you roll.","Fry at 160°C, lower than for most pastry. Makroudh needs time for the centre to heat through, and hot oil browns the outside long before that happens.","Dip while both are warm — hot pastry, warm honey. Cold honey on cold pastry sits on the surface and slides off.","🍯","Makroudh is a semolina pastry rather than a cake: coarse durum semolina worked with olive oil into a sandy, crumbly dough, wrapped around a paste of dates spiced with cinnamon and orange blossom, then cut diagonally into diamonds and fried. Hot from the pan they go straight into warm honey, which soaks into the porous semolina and sets into a lacquer. The bite is crisp outside, dense and slightly grainy inside, with the date filling staying soft and dark at the centre. Sweet, but not cloying, and it keeps for weeks.","Kairouan claims makroudh more forcefully than any other Tunisian town claims any other sweet. The inland city, one of the oldest Islamic settlements in North Africa, sells it from stalls and specialist shops by the kilo, stacked in glistening pyramids, and people travelling through the region buy boxes to take home the way visitors elsewhere buy wine. The name comes from an Arabic root meaning cut or notched, describing the diagonal cuts that give the pieces their diamond shape.\n\nSemolina, dates, olive oil and honey are the four ingredients, and each one is something Tunisia has in quantity: durum wheat from the northern plains, dates from the southern oases around Tozeur and Kebili, olive oil from the Sahel, honey from the hills. That is a large part of why the sweet exists in this form — it is built entirely from the local pantry and it keeps for weeks without refrigeration, which mattered before it mattered less.\n\nThere are two schools on the finish and both are made in Tunisia. Frying then dipping in honey gives the crisp shell and glossy coat most people picture, and is the Kairouan standard. Baking gives a drier, more biscuit-like pastry, usually then dipped in sugar syrup rather than honey, and it is what many households make when frying a large batch is impractical. Makroudh appears at Ramadan, at weddings and at every occasion where sweets go on a table, but unlike a lot of celebration pastry it is also simply sold and eaten on ordinary days, wrapped in paper, with coffee.","Once the honey has set, layer the pieces in an airtight tin with baking paper between the layers and keep them at room temperature for up to 3 weeks. Do not refrigerate: cold makes the semolina hard and dulls the date filling. They travel well and are traditionally given as gifts, so pack them in a rigid box rather than a bag. Undipped fried pastries freeze for 2 months and can be warmed and dipped fresh.",[421,422,423,424],"The dough is rested before shaping, which is what stops the semolina from cracking as you roll and cut it.","Filling is made from whole dates rather than paste, so it stays soft and tastes of fruit instead of sugar.","Honey is warmed and thinned before dipping, the detail that gets it into the pastry rather than sitting in a sticky shell.","Keeps three weeks in a tin, so one batch covers a month of coffee or a full Ramadan table.",[426,427,428,429,430],"Large mixing bowl","Food processor or mincer for the dates","Deep pan for frying","Wide shallow bowl for the honey","Wire rack",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"protein":436,"calories":437,"estimated":8},8,38,2,24,3,230,[439],"Strong coffee or mint tea, and a glass of water — this is not a sweet you eat quickly.",[441,444,447],{"name":442,"description":443},"Baked makroudh","Shaped the same way but oven-baked and dipped in sugar syrup, producing a firmer pastry that travels and stacks better.",{"name":445,"description":446},"Makroudh el louz","Filled with a ground almond and sugar paste instead of dates, scented with orange blossom water — a wedding and holiday version.",{"name":448,"description":449},"Makroudh with fig","Dried figs blended with the dates for a seedier, less sweet filling, made where figs are plentiful in late summer.",[451,457,462,466,470,472,477,481,486,487,492,493],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"semolina","coarse durum semolina","g","For the dough",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},150,"olive-oil","olive oil","ml",{"qty":463,"name":464,"unit":465,"group":456},0.5,"fine salt","tsp",{"qty":434,"ref":467,"name":468,"unit":469,"group":456},"orange-blossom-water","orange blossom water","tbsp",{"qty":458,"name":471,"unit":461,"group":456},"warm water, approximately",{"qty":473,"ref":474,"name":475,"unit":455,"group":476},400,"dates","soft pitted dates","For the filling",{"qty":478,"ref":479,"name":480,"unit":465,"group":476},1.5,"cinnamon","ground cinnamon",{"qty":482,"ref":483,"name":484,"unit":485,"group":476},1,"orange","orange, zest only","piece",{"qty":482,"ref":459,"name":460,"unit":469,"group":476},{"qty":488,"ref":489,"name":490,"unit":455,"group":491},350,"honey","runny honey","To finish",{"qty":482,"ref":467,"name":468,"unit":469,"group":491},{"qty":482,"name":494,"unit":495,"group":491,"noScale":8},"neutral oil, for frying","l",[497,501,505,509,512,515,519],{"tip":498,"text":499,"title":500},"This step decides the texture of the finished pastry. Rushing it gives you a hard, uneven crumb.","Put the semolina and salt in a wide bowl, pour over the olive oil, and rub it through with your fingertips for about 5 minutes until the mixture looks like damp sand and no dry patches remain when you squeeze a handful.","Work the oil into the semolina",{"text":502,"title":503,"timerSeconds":504},"Sprinkle over the orange blossom water, then add the warm water a few tablespoons at a time, turning the mixture with your hand until it just holds together when pressed in your fist but still looks crumbly in the bowl. Cover and rest 30 minutes so the semolina swells.","Bring the dough together and rest it",1800,{"tip":506,"text":507,"title":508},"Dry dates need steaming for 5 minutes first, or the paste will be too stiff to shape.","Blend the dates with the cinnamon, orange zest and a tablespoon of olive oil to a thick, uniform paste that pulls away from the sides of the processor. It should be soft enough to roll into a rope without cracking and firm enough not to stick to your palms.","Make the date filling",{"text":510,"title":511},"Divide the dough into 4 pieces and roll each into a flat strip about 8 cm wide and 1 cm thick. Roll a quarter of the date paste into a rope down the middle of each strip, fold the dough over the filling and press the seam closed, then roll gently to a neat log with the seam underneath.","Shape the logs",{"text":513,"title":514},"Flatten each log slightly to about 2 cm high and cut it on a steep diagonal into pieces roughly 4 cm long, so each one is a diamond with filling visible at both cut ends. Press the traditional pattern into the tops with the tines of a fork if you like.","Cut into diamonds",{"text":516,"title":517,"timerSeconds":518},"Heat the frying oil to 160°C and fry the pieces in batches of six for 5–6 minutes, turning once, until they are an even pale gold and float high in the oil. They should sound faintly hollow when tapped, not soft — undercooked makroudh collapses in the honey.","Fry gently",360,{"tip":520,"text":521,"title":522},"Work in small batches so the honey stays warm and each piece gets a proper coat.","Warm the honey with the orange blossom water and 2 tablespoons of water in a wide bowl until it is runny but not hot enough to steam. Drop the drained pastries in straight from the fryer, turn them for 30 seconds until glossy all over, then lift onto a rack to set for an hour.","Dip in warm honey","mak-ROOD",[525,529,533],{"note":526,"swap":527,"original":528},"This is genuinely traditional for baked makroudh and much cheaper. It sets firmer and tastes cleaner, with less of the floral note honey brings.","Sugar syrup made from 300 g sugar, 150 ml water and a squeeze of lemon, simmered 8 minutes","Honey for dipping",{"note":530,"swap":531,"original":532},"A drier, crunchier, more biscuit-like result. Widely made in Tunisian homes, though Kairouan considers the fried version the real one.","Bake at 180°C for 20–25 minutes until pale gold, then dip","Deep-frying",{"note":534,"swap":535,"original":536},"Butter gives a richer, shorter crumb. Olive oil alone keeps the pastry vegan up to the honey stage and is the older method.","Half olive oil, half melted butter","Olive oil in the dough","tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","Makroudh","مقروض","tunisia","Kairouan",40,25,30,"medium",[548,549],"dessert","snack",[551,552,553],"vegetarian","dairy-free","nut-free",[453,474,489,459],[556,559,561,563],{"alt":557,"src":558},"Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside","\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-1x1.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-4x3.jpg",[566,567,453,568,489,569],"makroudh","date pastry","kairouan","tunisian sweets","2026-08-20","dishroute-kitchen","Coarse semolina dough rolled around spiced date paste, cut on the diagonal into diamonds, fried until crisp and dropped straight into warm honey while still hot.",{"en":574},"\u002Frecipe\u002Ftunisian-makroudh",{"items":576,"total":585,"page":482,"limit":435,"hasMore":854},[577,614,648,676,706,716,742,770,798,827],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":541,"region":582,"baseServings":583,"prepMinutes":584,"cookMinutes":585,"difficulty":546,"course":586,"diet":589,"mainIngredients":591,"images":597,"keywords":607,"publishedAt":570,"updatedAt":570,"authorSlug":571},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","Brik à l'Oeuf","بريك بالبيض","Tunis",4,20,10,[587,588],"appetizer","street-food",[590,552],"pescatarian",[592,593,594,595,596],"tuna","eggs","capers","parsley","onion",[598,601,603,605],{"alt":599,"src":600},"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":599,"src":602},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-1x1.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-4x3.jpg",[608,609,610,611,612,613],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":541,"region":619,"baseServings":620,"prepMinutes":621,"cookMinutes":622,"difficulty":546,"course":623,"diet":625,"mainIngredients":626,"images":632,"keywords":642,"publishedAt":570,"updatedAt":570,"authorSlug":571},"tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","Couscous bil Hout","كسكسي بالحوت","Sfax and the Sahel",6,35,80,[624],"main",[590,552],[627,628,629,630,631],"white-fish","couscous","chickpeas","quince","harissa",[633,636,638,640],{"alt":634,"src":635},"Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers","\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-1x1.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-4x3.jpg",[628,643,644,645,646,647],"fish couscous","tunisian couscous","harissa broth","couscoussier","maghreb",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":541,"region":582,"baseServings":620,"prepMinutes":621,"cookMinutes":584,"restMinutes":653,"difficulty":546,"course":654,"diet":655,"mainIngredients":656,"images":660,"keywords":670,"publishedAt":570,"updatedAt":570,"authorSlug":571},"fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","Fricassé","فريكاسي",100,[588,549],[590,552],[657,592,658,593,659,631],"flour","potato","olives",[661,664,666,668],{"alt":662,"src":663},"Split fried Tunisian fricassé roll packed with tuna, crushed potato, egg slices, black olives and red harissa","\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero.jpg",{"alt":662,"src":665},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-16x9.jpg",{"alt":662,"src":667},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-1x1.jpg",{"alt":662,"src":669},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-4x3.jpg",[671,672,673,674,675,631],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food",{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":541,"region":582,"baseServings":583,"prepMinutes":681,"cookMinutes":682,"restMinutes":683,"difficulty":684,"course":685,"diet":688,"mainIngredients":689,"images":692,"keywords":702,"publishedAt":570,"updatedAt":570,"authorSlug":571},"lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","Lablabi","لبلابي",15,85,480,"easy",[686,687],"soup","breakfast",[590,552],[629,690,691,593,459,592],"garlic","cumin",[693,696,698,700],{"alt":694,"src":695},"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":694,"src":697},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-1x1.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-4x3.jpg",[677,703,704,705,631,691],"chickpea soup","tunisian breakfast","stale bread soup",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":435,"prepMinutes":543,"cookMinutes":544,"restMinutes":545,"difficulty":546,"course":707,"diet":708,"mainIngredients":709,"images":710,"keywords":715,"publishedAt":570,"updatedAt":570,"authorSlug":571},[548,549],[551,552,553],[453,474,489,459],[711,712,713,714],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,453,568,489,569],{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":541,"region":582,"baseServings":583,"prepMinutes":681,"cookMinutes":544,"difficulty":684,"course":721,"diet":722,"mainIngredients":723,"images":727,"keywords":737,"publishedAt":570,"updatedAt":570,"authorSlug":571},"ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","Ojja Merguez","عجة مرقاز",[624,687],[552],[724,593,725,631,726],"merguez","tomato","bell-pepper",[728,731,733,735],{"alt":729,"src":730},"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":729,"src":732},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-1x1.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-4x3.jpg",[717,724,738,739,740,741],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":541,"region":747,"baseServings":620,"prepMinutes":544,"cookMinutes":544,"restMinutes":681,"difficulty":684,"course":748,"diet":750,"mainIngredients":752,"images":753,"keywords":763,"publishedAt":570,"updatedAt":570,"authorSlug":571},"salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","Slata Mechouia","سلاطة مشوية","Cap Bon",[749,587],"side",[590,751,552,553],"gluten-free",[726,725,690,459,592],[754,757,759,761],{"alt":755,"src":756},"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":755,"src":758},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-1x1.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-4x3.jpg",[764,765,766,767,768,769],"slata mechouia","grilled pepper salad","tunisian salad","kemia","caraway","smoky",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"countrySlug":541,"region":582,"baseServings":620,"prepMinutes":584,"cookMinutes":775,"restMinutes":585,"difficulty":546,"course":776,"diet":777,"mainIngredients":778,"images":781,"keywords":791,"publishedAt":570,"updatedAt":570,"authorSlug":571},"tunisian-tajine","Tajine Malsouka (Tunisian Baked Egg and Cheese Casserole)","Tajine Malsouka","طاجين ملسوقة",60,[624,587],[553],[593,779,780,595,596],"chicken","gruyere",[782,785,787,789],{"alt":783,"src":784},"Golden baked Tunisian tajine cut into squares showing shredded chicken, parsley and melted cheese in set egg","\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-1x1.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-4x3.jpg",[792,793,794,795,796,797],"tunisian tajine","tajine malsouka","baked eggs","chicken casserole","frittata","make ahead",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"countrySlug":541,"region":803,"baseServings":620,"prepMinutes":584,"cookMinutes":804,"difficulty":546,"course":805,"diet":806,"mainIngredients":807,"images":810,"keywords":820,"publishedAt":570,"updatedAt":570,"authorSlug":571},"tunisian-chorba-frik","Tunisian Chorba Frik (Freekeh and Lamb Soup)","Tunisian Chorba Frik","شربة فريك","Tunis and the interior",95,[686],[552],[808,725,631,809,595],"lamb","mint",[811,814,816,818],{"alt":812,"src":813},"Bowl of thick red freekeh soup with 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