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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":437,"variations":439,"ingredients":449,"instructions":498,"pronunciation":521,"substitutions":522,"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"region":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":432,"difficulty":544,"course":545,"diet":548,"mainIngredients":550,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":535,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"No, and the resemblance stops at the spelling. A Moroccan tagine is a slow-cooked stew named after the conical clay pot it cooks in. The Tunisian tajine is a baked egg casserole, closer to a thick frittata, that took its name from the round earthenware dish it was traditionally baked in.","Is this the same as a Moroccan tagine?",{"answer":398,"question":399},"The top should be domed and browned, the sides should have pulled slightly away from the dish, and a knife pushed into the centre should come out clean with no liquid egg on it. If the middle still trembles when you shake the dish, it needs another ten minutes.","How do I know when it is properly set?",{"answer":401,"question":402},"It is arguably better made ahead. Bake it up to two days early, refrigerate it whole, and cut it cold — the slab firms up and the squares hold their edges much better than they do warm. Bring it back to room temperature for about half an hour before serving.","Can I make Tunisian tajine ahead of time?",{"answer":404,"question":405},"Something in the filling was still wet. Onion that was not cooked down, spinach that was not squeezed, or chicken poached and added straight from its liquid will all release water during baking, which sinks and pools. Cook and cool the filling first, and drain it hard.","Why did my tajine come out watery underneath?",{"answer":407,"question":408},"Yes. Plenty of Tunisian households bake it in a plain oiled dish, and the recipe works identically — you simply lose the crisp edge. If you skip the lining, oil the dish well and line the base with baking paper so the squares lift out without tearing.","Can I make it without the pastry lining?",[410,411,412,413,414,415],"Cook the onion until genuinely soft and lightly golden. Raw onion in a baked egg dish stays crunchy and releases water into the set.","Squeeze any moisture out of the filling before the eggs go in — wet chicken or undrained vegetables will give you a layer of liquid under the crust.","Grate the cheese finely so it disperses. Coarse shreds melt into pockets that leave holes in the finished slab.","Use a dish that gives you a depth of 4–5 cm. Shallower and it dries out; deeper and the middle is still liquid when the top has browned.","Let it rest at least 10 minutes out of the oven before cutting, or the squares slump at the edges.","Line the tin with baking paper up the sides if you want to lift the whole slab out cleanly for cutting.","🧀","A Tunisian tajine is not a conical clay pot and not a stew. It is a thick baked egg dish, closer to a dense frittata or a crustless quiche, made by folding shredded cooked chicken, softened onion, a great deal of parsley and grated hard cheese into beaten eggs, then baking the lot until it is firm enough to cut into neat squares. The taste is savoury and cheesy with a background of turmeric and pepper, and the texture should be solid, not custardy. It is party food, picnic food and lunchbox food, and it is just as good at room temperature the next day.","The shared name causes constant confusion, and the two dishes have nothing in common beyond it. In Morocco and Algeria, tajine means the earthenware vessel with the tall lid and the slow-cooked stew inside it. In Tunisia, the word attached itself to the round earthenware dish this baked egg cake was cooked in, so the name describes the container in both cases — it simply pointed at different containers. A Tunisian who orders tajine expects a wedge of set egg on a plate, and will be surprised by anything in a sauce.\n\nStructurally it belongs with the baked egg dishes found all round the Mediterranean, from Spanish tortilla to Italian frittata to the Levantine eggah, but the Tunisian version is drier and denser than any of them, because it carries so much solid filling relative to egg and is baked long enough to set completely through. The cheese is traditionally a hard, dry, aged one, grated fine — much of the country now uses supermarket gruyère or a similar hard cheese for the same purpose, and Tunisian cooks abroad reach for whatever grates dry.\n\nFillings run in every direction. Chicken and parsley is the standard; there are versions with lamb's brain, with spinach, with white beans, with potato, with cured meat. Tunisian Jewish home cooking has its own closely related baked egg dishes under different names, part of a long shared kitchen in cities like Tunis and Djerba. The name malsouka refers to lining the dish with sheets of the same thin pastry used for brik, which gives the finished tajine a crisp edge and a top that shatters slightly under the knife — worth doing, but the dish is entirely legitimate without it.","Cool completely, then refrigerate whole or in cut squares for up to 4 days — it firms up further overnight and slices more cleanly cold than warm. Serve straight from the fridge, at room temperature, or briefly warmed in a low oven; microwaving makes the egg rubbery and squeezes out water. It freezes acceptably for 2 months in individual squares wrapped tight, though the texture becomes slightly grainier on thawing.",[421,422,423,424],"Filling is cooked and cooled before it meets the eggs, so the tajine sets evenly instead of weeping liquid.","Spells out the doneness test that matters: it must be firm in the centre, because a wobbly Tunisian tajine cannot be cut into squares.","Works with or without the malsouka lining, with clear instructions for both.","Better on day two, so it can be made entirely in advance for a party or a packed lunch.",[426,427,428,429],"22 cm square or 24 cm round baking dish, 5 cm deep","Frying pan","Box grater","Large mixing bowl",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},25,10,1,690,33,400,[438],"Slata mechouia, olives and bread, with lemon wedges and harissa on the side.",[440,443,446],{"name":441,"description":442},"Tajine sibnekh","Made with spinach in place of most of the chicken, giving a green, softer slab often served as part of a cold table.",{"name":444,"description":445},"Tajine bil loubia","White beans cooked until soft and folded into the egg mixture, a filling version from the interior that needs no meat.",{"name":447,"description":448},"Tajine bil bsal","Heavy on slow-cooked caramelised onion with only a little chicken, sweeter and darker than the standard version.",[450,456,461,465,469,472,474,478,482,487,490,493,495],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},3,"olive-oil","olive oil","tbsp","For the filling",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},2,"onion","onions, finely chopped","piece",{"qty":436,"ref":462,"name":463,"unit":464,"group":455},"chicken","cooked chicken thigh, shredded or finely chopped","g",{"qty":451,"ref":466,"name":467,"unit":468,"group":455},"garlic","garlic, crushed","clove",{"qty":433,"ref":470,"name":470,"unit":471,"group":455},"turmeric","tsp",{"qty":433,"ref":473,"name":473,"unit":471,"group":455,"optional":8},"harissa",{"qty":475,"ref":476,"name":477,"unit":464,"group":455},40,"parsley","flat-leaf parsley, finely chopped",{"qty":479,"ref":480,"name":480,"unit":460,"group":481},8,"eggs","For the custard",{"qty":483,"ref":484,"name":485,"note":486,"unit":464,"group":481},150,"gruyere","dry hard cheese, finely grated","Tunisian dried cheese, or gruyère",{"qty":451,"ref":488,"name":489,"unit":454,"group":481},"breadcrumbs","fine dry breadcrumbs",{"qty":433,"ref":491,"name":492,"unit":471,"group":481},"black-pepper","black pepper, coarsely ground",{"qty":433,"name":494,"unit":471,"group":481},"fine salt",{"qty":451,"name":496,"unit":460,"group":497,"optional":8},"malsouka or filo sheets, for lining","To assemble",[499,503,506,509,512,517],{"text":500,"title":501,"timerSeconds":502},"Heat the olive oil in a frying pan and cook the onions over medium-low heat for 12–15 minutes, stirring now and then, until they are completely soft, translucent and just starting to take on colour at the edges. Add the garlic, turmeric and harissa and fry 2 minutes more, until the pan smells sweet and the turmeric loses its dusty edge.","Cook the onion base",900,{"text":504,"title":505},"Stir the shredded chicken through the onions for 3 minutes so it takes on the seasoning, then spread the mixture on a plate to cool to room temperature. Do not skip the cooling — hot filling starts cooking the eggs the moment it hits them and the tajine turns grainy.","Add the chicken and cool it",{"text":507,"title":508},"Heat the oven to 180°C. Brush the baking dish generously with oil and, if using, lay the malsouka sheets across it so they overlap in the middle and hang over the rim, brushing each with oil. Otherwise line the base with baking paper and oil the sides well.","Line the dish",{"text":510,"title":511},"Beat the eggs until the whites and yolks are completely combined and slightly frothy, then fold in the grated cheese, breadcrumbs, parsley, pepper and salt. Stir in the cooled chicken mixture — the batter should be thick with solids, more filling than liquid.","Mix the eggs",{"tip":513,"text":514,"title":515,"timerSeconds":516},"If the top browns before the centre sets, lay a sheet of foil loosely over it and carry on baking.","Pour into the dish, level the top, and fold any overhanging pastry back over the surface. Bake for 40–45 minutes, until the top is domed and deep golden, the sides have shrunk away from the dish, and a knife pushed into the centre comes out clean.","Bake until firm",2700,{"text":518,"title":519,"timerSeconds":520},"Leave the tajine in its dish for at least 10 minutes so it settles and firms, then run a knife around the edge and cut into squares. Serve warm, at room temperature, or cold with lemon wedges.","Rest and cut",600,"tah-JEEN mal-SOO-ka",[523,527,531],{"note":524,"swap":525,"original":526},"What you need is a cheese that grates dry and does not turn stringy. Fresh soft cheeses release water and stop the tajine setting.","Gruyère, aged gouda, kefalotyri or a dry mature cheddar","Dried Tunisian hard cheese",{"note":528,"swap":529,"original":530},"All three are made in Tunisia. Whatever you use, it should be cooked and dry before it joins the eggs.","Cooked lamb, tinned tuna, or 300 g of wilted, squeezed-dry spinach","Chicken",{"note":532,"swap":533,"original":534},"The lining adds a crisp shell. Without it you simply have a plain-sided tajine, which is how many households make it on a weeknight.","Filo pastry brushed with olive oil, or no lining at all","Malsouka lining","tunisian-tajine","Tajine Malsouka (Tunisian Baked Egg and Cheese Casserole)","Tajine Malsouka","طاجين ملسوقة","tunisia","Tunis",6,20,60,"medium",[546,547],"main","appetizer",[549],"nut-free",[480,462,484,476,458],[552,555,557,559],{"alt":553,"src":554},"Golden baked Tunisian tajine cut into squares showing shredded chicken, parsley and melted cheese in set egg","\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero.jpg",{"alt":553,"src":556},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-1x1.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero-4x3.jpg",[562,563,564,565,566,567],"tunisian tajine","tajine malsouka","baked eggs","chicken casserole","frittata","make ahead","2026-08-20","dishroute-kitchen","Nothing like the Moroccan pot: a deep baked casserole of eggs, shredded chicken, parsley and dried cheese, set firm in the oven and cut into squares to eat warm or cold.",{"en":572},"\u002Frecipe\u002Ftunisian-tajine",{"items":574,"total":432,"page":433,"limit":701,"hasMore":846},[575,606,637,666,695,726,752,780,790,819],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":539,"region":540,"baseServings":580,"prepMinutes":542,"cookMinutes":432,"difficulty":544,"course":581,"diet":583,"mainIngredients":586,"images":589,"keywords":599,"publishedAt":568,"updatedAt":568,"authorSlug":569},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","Brik à l'Oeuf","بريك بالبيض",4,[547,582],"street-food",[584,585],"pescatarian","dairy-free",[587,480,588,476,458],"tuna","capers",[590,593,595,597],{"alt":591,"src":592},"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":591,"src":594},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-1x1.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero-4x3.jpg",[600,601,602,603,604,605],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"countrySlug":539,"region":611,"baseServings":541,"prepMinutes":612,"cookMinutes":613,"difficulty":544,"course":614,"diet":615,"mainIngredients":616,"images":621,"keywords":631,"publishedAt":568,"updatedAt":568,"authorSlug":569},"tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","Couscous bil Hout","كسكسي بالحوت","Sfax and the Sahel",35,80,[546],[584,585],[617,618,619,620,473],"white-fish","couscous","chickpeas","quince",[622,625,627,629],{"alt":623,"src":624},"Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers","\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-1x1.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero-4x3.jpg",[618,632,633,634,635,636],"fish couscous","tunisian couscous","harissa broth","couscoussier","maghreb",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":539,"region":540,"baseServings":541,"prepMinutes":612,"cookMinutes":542,"restMinutes":642,"difficulty":544,"course":643,"diet":645,"mainIngredients":646,"images":650,"keywords":660,"publishedAt":568,"updatedAt":568,"authorSlug":569},"fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","Fricassé","فريكاسي",100,[582,644],"snack",[584,585],[647,587,648,480,649,473],"flour","potato","olives",[651,654,656,658],{"alt":652,"src":653},"Split fried Tunisian fricassé roll packed with tuna, crushed potato, egg slices, black olives and red harissa","\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-1x1.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero-4x3.jpg",[661,662,663,664,665,473],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":539,"region":540,"baseServings":580,"prepMinutes":671,"cookMinutes":672,"restMinutes":673,"difficulty":674,"course":675,"diet":678,"mainIngredients":679,"images":681,"keywords":691,"publishedAt":568,"updatedAt":568,"authorSlug":569},"lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","Lablabi","لبلابي",15,85,480,"easy",[676,677],"soup","breakfast",[584,585],[619,466,680,480,452,587],"cumin",[682,685,687,689],{"alt":683,"src":684},"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":683,"src":686},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-1x1.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero-4x3.jpg",[667,692,693,694,473,680],"chickpea soup","tunisian breakfast","stale bread soup",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":539,"region":700,"baseServings":701,"prepMinutes":475,"cookMinutes":431,"restMinutes":702,"difficulty":544,"course":703,"diet":705,"mainIngredients":707,"images":711,"keywords":721,"publishedAt":568,"updatedAt":568,"authorSlug":569},"tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","Makroudh","مقروض","Kairouan",24,30,[704,644],"dessert",[706,585,549],"vegetarian",[708,709,710,452],"semolina","dates","honey",[712,715,717,719],{"alt":713,"src":714},"Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside","\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-1x1.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero-4x3.jpg",[722,723,708,724,710,725],"makroudh","date pastry","kairouan","tunisian sweets",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"countrySlug":539,"region":540,"baseServings":580,"prepMinutes":671,"cookMinutes":431,"difficulty":674,"course":731,"diet":732,"mainIngredients":733,"images":737,"keywords":747,"publishedAt":568,"updatedAt":568,"authorSlug":569},"ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","Ojja Merguez","عجة مرقاز",[546,677],[585],[734,480,735,473,736],"merguez","tomato","bell-pepper",[738,741,743,745],{"alt":739,"src":740},"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":739,"src":742},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-1x1.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero-4x3.jpg",[727,734,748,749,750,751],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka",{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":539,"region":757,"baseServings":541,"prepMinutes":431,"cookMinutes":431,"restMinutes":671,"difficulty":674,"course":758,"diet":760,"mainIngredients":762,"images":763,"keywords":773,"publishedAt":568,"updatedAt":568,"authorSlug":569},"salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","Slata Mechouia","سلاطة مشوية","Cap Bon",[759,547],"side",[584,761,585,549],"gluten-free",[736,735,466,452,587],[764,767,769,771],{"alt":765,"src":766},"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":765,"src":768},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-1x1.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero-4x3.jpg",[774,775,776,777,778,779],"slata mechouia","grilled pepper salad","tunisian salad","kemia","caraway","smoky",{"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"region":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":432,"difficulty":544,"course":781,"diet":782,"mainIngredients":783,"images":784,"keywords":789,"publishedAt":568,"updatedAt":568,"authorSlug":569},[546,547],[549],[480,462,484,476,458],[785,786,787,788],{"alt":553,"src":554},{"alt":553,"src":556},{"alt":553,"src":558},{"alt":553,"src":560},[562,563,564,565,566,567],{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":539,"region":795,"baseServings":541,"prepMinutes":542,"cookMinutes":796,"difficulty":544,"course":797,"diet":798,"mainIngredients":799,"images":802,"keywords":812,"publishedAt":568,"updatedAt":568,"authorSlug":569},"tunisian-chorba-frik","Tunisian Chorba Frik (Freekeh and Lamb Soup)","Tunisian Chorba Frik","شربة فريك","Tunis and the 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