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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":520,"pronunciation":545,"substitutions":546,"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":479,"prepMinutes":565,"cookMinutes":566,"difficulty":567,"course":568,"diet":570,"mainIngredients":574,"images":575,"keywords":585,"publishedAt":592,"updatedAt":592,"authorSlug":593,"summary":594,"localeSlug":559,"alternates":595},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because it boiled. Once the liquid rolls, fat and loose proteins emulsify into it and no amount of straining will bring the clarity back. Start the meat in cold water, skim the grey foam off patiently for the first twenty minutes, and then keep the pot at a bare tremble for the rest of the cooking time.","Why did my shurpa turn out cloudy?",{"answer":398,"question":399},"Bone-in cuts with connective tissue: shoulder, neck, shank or ribs. The bones and collagen give the broth its body, which matters more here than tenderness because nothing thickens the soup. Boneless leg makes a thin, flat broth. Ask the butcher to saw the bones into pieces that fit your pot.","What cut of lamb is best for shurpa?",{"answer":401,"question":402},"In stages, working backwards from how long each needs. Chickpeas go in near the start so they soften alongside the meat, carrots and whole onion at the halfway point, potatoes about 40 minutes before the end, and tomato and pepper in the last 20 minutes so they hold some shape. Herbs never go in the pot on the heat.","When should I add the vegetables?",{"answer":404,"question":405},"You can, but you lose the clarity that defines it. Pressure agitates the liquid and emulsifies the fat, so the broth comes out cloudy and tastes flatter. If you are short on time, pressure-cook the meat for 35 minutes, strain the broth through a fine sieve, then add the vegetables and simmer them conventionally.","Can I make shurpa in a pressure cooker?",{"answer":407,"question":408},"Traditionally two. The clear broth is poured into small bowls or cups to drink first, and the meat and vegetables are served on a shared plate to eat with bread. Serving everything together in one deep bowl is perfectly normal at home and is how most people outside Uzbekistan will expect it.","Is shurpa served as one bowl or two?",[410,411,412,413,414,415],"Start the meat in cold water, never hot. A cold start draws out the scum you can skim; a hot start locks it in and clouds the broth for good.","Skim every few minutes for the first twenty, until the foam turns from grey to white and finally stops appearing.","The surface should barely tremble — one lazy bubble every second or two. A rolling boil emulsifies the fat and turns the broth murky.","Cut the carrots and potatoes big, at least 5 cm. Small pieces break down and cloud a broth you have worked to keep clear.","Salt only in the last thirty minutes. Salting early tightens the meat and it is far harder to judge seasoning while the liquid is still reducing.","Do not skim off all the fat. A layer of golden lamb fat on the surface is not a fault in shurpa; it carries most of the aroma.","🍲","Shurpa is the everyday soup of Uzbek homes and the one dish that proves broth alone can carry a meal. Lamb on the bone goes into cold water, is brought up slowly and skimmed until the surface is glassy, then simmers for a couple of hours with chickpeas, whole potatoes and carrots cut deliberately large. Nothing is browned, nothing is thickened, and nothing is puréed. What you get is a clear amber broth that tastes overwhelmingly of lamb and sweet carrot, with soft vegetables you eat in big spoonfuls and a shower of dill and coriander thrown in at the very last second. In Uzbekistan it is breakfast as often as dinner, and it is considered restorative in a way that is not a metaphor.","The word travels further than the dish. Shurpa, chorba, shorba and sorpa are all the same root — an old borrowing that spread across Turkic, Persian and Arab kitchens and ended up naming very different soups from the Maghreb to Xinjiang. In Uzbekistan the name attaches to a specific idea: lamb on the bone, big-cut vegetables, and a broth left honest and clear rather than thickened or clouded. There is a second style, qovurma shurpa, where the meat and onion are fried first for a darker, heavier soup, and a first style, qaynatma shurpa, where everything is simply boiled. This recipe is the boiled one, which is what most people mean when they simply say shurpa.\n\nThe clarity is the point of pride. Cooks bring the pot up from cold water on purpose, because a slow rise pushes the proteins to the surface as a grey raft that can be lifted off; a fast boil whisks the same proteins back into the liquid and clouds it permanently. From there the pot is never allowed to properly boil again. The reward is a broth you can see the bottom of, and a dish where a single sheep bone and a handful of vegetables feeds a table. In a country where the summer heat is severe and the winter is genuinely cold, this soup does duty in both seasons — hot broth is drunk in July on the logic that it makes you sweat and cool down.\n\nAt the table shurpa is usually split. Broth is poured into small bowls or wide-mouthed piyola cups to drink first, with the meat and vegetables served separately on a plate to eat with bread and salt. Guests are given the bone-in pieces, since meat on the bone carries the most respect, and the herbs go into each bowl rather than into the pot so that they stay fresh and green. Torn obi non and a plate of sliced tomato and onion complete it. There is no course after it that anyone expects.","Shurpa keeps 3 days refrigerated and tastes better on day two once the broth has taken on more of the vegetables. Cool it quickly, then store the broth and the solids together and lift off the set fat before reheating if you want it lighter. Reheat to a bare simmer only — a hard boil will break the potatoes into the broth. The broth alone freezes well for 3 months; the boiled potatoes do not, so freeze it before adding them, or fish them out first. Always add fresh herbs after reheating, not before.",[421,422,423,424],"Cold-water start and patient skimming, which is the only thing standing between clear shurpa and cloudy grey soup.","Vegetables cut large and added in stages so the potatoes stay whole instead of dissolving into the broth.","Herbs added off the heat and in the bowl, keeping the dill and coriander bright rather than stewed to grey.","Almost entirely hands-off: twenty minutes of work spread across two hours of quiet simmering.",[426,427,428,429],"Large heavy stockpot with a lid","Skimming spoon or ladle","Fine sieve","Ladle",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},21,36,7,690,34,470,[438],"Torn obi non for dipping, a plate of sliced tomato and onion, and small cups of the plain broth to drink before the solids.",[440,443,446],{"name":441,"description":442},"Qovurma shurpa","The fried version: brown the lamb and onion in fat first, add tomato, then cover with water. Darker, richer and cloudier, and often preferred in winter.",{"name":444,"description":445},"Mastava","A closely related rice soup — the same broth base with rice cooked in it and a spoonful of soured milk stirred into each bowl, eaten when shurpa feels too thin.",{"name":447,"description":448},"Nohat shurpa","A chickpea-forward version with double the legumes and less meat, cooked long enough that some of the chickpeas break down and lend the broth body.",[450,456,460,465,470,473,478,482,485,488,494,497,500,504,510,513,517],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1,"lamb","lamb on the bone (shoulder, neck or ribs), in large pieces","kg","Broth",{"qty":457,"name":458,"unit":459,"group":455},3,"cold water","l",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},120,"chickpeas","dried chickpeas, soaked overnight and drained","g",{"qty":466,"ref":467,"name":468,"unit":469,"group":455},2,"onion","onions: one left whole and peeled, one in thin half-moons","piece",{"qty":466,"ref":471,"name":472,"unit":469,"group":455},"bay-leaf","bay leaves",{"qty":474,"ref":475,"name":476,"unit":469,"group":477},4,"carrot","large carrots, in 5 cm lengths, thick ends halved","Vegetables",{"qty":479,"ref":480,"name":481,"unit":469,"group":477},6,"potato","medium potatoes, peeled and left whole",{"qty":457,"ref":483,"name":484,"unit":469,"group":477},"tomato","ripe tomatoes, quartered",{"qty":451,"ref":486,"name":487,"unit":469,"group":477},"bell-pepper","green bell pepper, seeded and cut in thick strips",{"qty":489,"ref":490,"name":491,"unit":492,"group":493},1.5,"cumin","cumin seeds, crushed between the palms","tsp","Seasoning",{"qty":451,"ref":495,"name":496,"unit":492,"group":493},"coriander-seed","coriander seeds, lightly crushed",{"qty":451,"ref":498,"name":499,"unit":492,"group":493},"black-pepper","coarsely ground black pepper",{"qty":501,"name":502,"unit":503,"group":493},null,"salt, added late","to taste",{"qty":505,"ref":506,"name":507,"unit":508,"group":509},0.5,"dill","dill, finely chopped","cup","To finish",{"qty":505,"ref":511,"name":512,"unit":508,"group":509},"cilantro","coriander leaves, finely chopped",{"qty":466,"ref":514,"name":515,"unit":516,"group":509,"optional":8},"basil","purple or green basil leaves, torn","tbsp",{"qty":451,"ref":518,"name":519,"unit":469,"group":509,"optional":8},"green-chili","small green chilli, left whole",[521,526,530,534,538,542],{"tip":522,"text":523,"title":524,"timerSeconds":525},"Never start with hot water or a high flame. That single shortcut is what makes cloudy shurpa.","Put {qty:lamb} of lamb in the pot, cover with the cold water and set over medium-low heat with the lid off. Take a full 25 minutes to reach the first tremble — the slower it climbs, the more scum comes to the surface where you can reach it.","Start cold and bring it up slowly",1500,{"text":527,"title":528,"timerSeconds":529},"As grey foam gathers at the edges, lift it off with a shallow spoon and discard it, repeating every few minutes for around 20 minutes. Stop when the foam coming up is white and sparse and the broth beneath is clear enough to see the meat. Do not stir the pot while you skim.","Skim until the surface is glassy",1200,{"text":531,"title":532,"timerSeconds":533},"Drop in the drained chickpeas, the whole peeled onion, the sliced onion, the bay leaves, cumin, coriander seed and black pepper. Adjust the heat so a bubble breaks the surface only every second or two, part-cover the pot and leave it for 60 minutes.","Add the aromatics and settle in",3600,{"text":535,"title":536,"timerSeconds":537},"Add the carrots and simmer for 20 minutes, then slide in the whole potatoes and a good teaspoon of salt. Keep the heat where it is; the potatoes need 35 to 40 minutes and must never be allowed to knock against each other in a boil.","In go the carrots and potatoes",2100,{"tip":539,"text":540,"title":541,"timerSeconds":529},"If the broth has reduced below the vegetables, top up with just-boiled water rather than cold.","Add the tomato quarters, the pepper strips and the whole chilli if you want gentle heat, and cook for a final 20 minutes until the tomato skins slip but the pieces still hold. Taste the broth now and correct the salt — it should taste clearly of lamb and sweet carrot, not watery.","Finish with tomato and pepper",{"text":543,"title":544},"Fish out the whole onion and bay leaves and discard them. Ladle the clear broth into cups or small bowls, then put the meat, potatoes, carrots and chickpeas on a shared platter. Scatter the dill, coriander and basil into each bowl at the moment of serving so they stay green and sharp, and pass bread and salt.","Serve broth first, herbs in the bowl","SHOOR-pah",[547,551,555],{"note":548,"swap":549,"original":550},"Beef shurpa is common and gives a slightly deeper, less sweet broth. Add 45 minutes to the simmer, since shank takes longer to give up its collagen.","Beef shank or short rib, or bone-in goat","Lamb on the bone",{"note":552,"swap":553,"original":554},"Tinned chickpeas will not perfume the broth the way dried ones do as they cook, but they save an overnight soak and nobody at the table will complain.","A drained tin of chickpeas, added in the last 20 minutes","Dried chickpeas",{"note":556,"swap":557,"original":558},"Purple basil (rayhon) is a very Uzbek finish. Dried herbs are not a substitute here — the whole point is the raw green hit at the end.","Flat-leaf parsley and a little fresh basil","Fresh dill and coriander","uzbek-shurpa","Uzbek Shurpa (Clear Lamb and Vegetable Soup)","Uzbek Shurpa","Shoʻrva","uzbekistan","Samarkand and Bukhara",20,145,"easy",[569],"soup",[571,572,573],"dairy-free","gluten-free","halal-friendly",[452,475,480,462,467],[576,579,581,583],{"alt":577,"src":578},"Bowl of clear Uzbek lamb shurpa with a whole potato, thick carrot pieces, chickpeas and chopped dill on top","\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-1x1.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-4x3.jpg",[586,587,588,589,590,591,462],"shurpa","shorva","uzbek soup","lamb broth","clear soup","central asian","2026-08-21","dishroute-kitchen","Lamb on the bone simmered for hours with whole potatoes, thick carrots and chickpeas, skimmed obsessively so the broth stays clear, then finished with a fistful of dill and coriander.",{"en":596},"\u002Frecipe\u002Fuzbek-shurpa",{"items":598,"total":605,"page":451,"limit":867,"hasMore":868},[599,629,662,688,716,747,774,801,831,857],{"slug":600,"title":601,"shortTitle":602,"nativeName":602,"countrySlug":563,"region":603,"baseServings":474,"prepMinutes":604,"cookMinutes":9,"restMinutes":605,"difficulty":567,"course":606,"diet":608,"mainIngredients":612,"images":613,"keywords":623,"publishedAt":592,"updatedAt":592,"authorSlug":593},"achichuk","Achichuk (Uzbek Tomato and Onion Salad)","Achichuk","Fergana Valley and Samarkand",15,10,[607],"side",[609,610,572,571,611],"vegetarian","vegan","nut-free",[483,467,514],[614,617,619,621],{"alt":615,"src":616},"Shallow dish of sliced ripe tomatoes with paper-thin onion rings, green chilli and purple basil leaves","\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero.jpg",{"alt":615,"src":618},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-16x9.jpg",{"alt":615,"src":620},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-1x1.jpg",{"alt":615,"src":622},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-4x3.jpg",[600,624,625,626,627,628],"uzbek salad","tomato onion salad","shakarob","plov side dish","no-oil salad",{"slug":630,"title":631,"shortTitle":632,"nativeName":632,"countrySlug":563,"region":633,"baseServings":474,"prepMinutes":634,"cookMinutes":635,"restMinutes":636,"difficulty":637,"course":638,"diet":640,"mainIngredients":641,"images":646,"keywords":656,"publishedAt":592,"updatedAt":592,"authorSlug":593},"chuchvara","Chuchvara (Tiny Uzbek Dumplings in Broth)","Chuchvara","Tashkent",60,25,30,"medium",[569,639],"main",[573],[642,643,467,644,645],"flour","ground-beef","yogurt","stock",[647,650,652,654],{"alt":648,"src":649},"Deep bowl of tiny Uzbek chuchvara dumplings in clear broth with a spoonful of thick yogurt, black pepper and chopped herbs","\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-1x1.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-4x3.jpg",[630,657,658,659,591,660,661],"uzbek dumplings","dumpling soup","suzma","beef dumplings","tashkent",{"slug":663,"title":664,"shortTitle":665,"nativeName":665,"countrySlug":563,"region":666,"baseServings":479,"prepMinutes":635,"cookMinutes":667,"restMinutes":605,"difficulty":567,"course":668,"diet":669,"mainIngredients":670,"images":672,"keywords":682,"publishedAt":592,"updatedAt":592,"authorSlug":593},"dimlama","Dimlama (Uzbek Layered Meat and Vegetable Braise)","Dimlama","Tashkent and the Fergana Valley",95,[639],[571,572,573],[452,480,475,671,483],"cabbage",[673,676,678,680],{"alt":674,"src":675},"Uzbek dimlama tipped onto a platter: chunks of lamb over whole potatoes, carrots, peppers and collapsed cabbage in dark broth","\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-1x1.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-4x3.jpg",[663,683,684,685,686,687,591],"damlama","uzbek stew","layered braise","kazan cooking","lamb and potato",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":563,"region":693,"baseServings":474,"prepMinutes":694,"cookMinutes":636,"restMinutes":695,"difficulty":637,"course":696,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":592,"updatedAt":592,"authorSlug":593},"uzbek-lagman","Lagman (Uzbek Hand-Pulled Noodles with Meat Sauce)","Lagman","Lagʻmon","Fergana Valley",40,70,[639],[571,573],[452,642,486,483,699],"daikon",[701,704,706,708],{"alt":702,"src":703},"Deep bowl of Uzbek lagman, hand-pulled noodles under lamb and pepper sauce with coriander and a slick of chilli oil","\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-1x1.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-4x3.jpg",[711,712,713,714,715,591,563],"lagman","hand-pulled noodles","uzbek noodles","lamb noodle sauce","dungan",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":563,"region":721,"baseServings":722,"prepMinutes":636,"cookMinutes":565,"restMinutes":461,"difficulty":637,"course":723,"diet":725,"mainIngredients":726,"images":730,"keywords":740,"publishedAt":592,"updatedAt":592,"authorSlug":593},"obi-non","Obi Non (Uzbek Round Tandoor Bread)","Obi Non","Obi non","Samarkand and Tashkent",8,[724],"bread",[609,611],[642,727,728,729],"yeast","milk","sesame-seeds",[731,734,736,738],{"alt":732,"src":733},"Round Uzbek obi non bread with a stamped seed-covered flat centre and a high golden puffed rim","\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-1x1.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-4x3.jpg",[741,742,743,744,745,746],"obi non","uzbek bread","tandir bread","chekich","central asian flatbread","samarkand bread",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":563,"region":693,"baseServings":479,"prepMinutes":694,"cookMinutes":752,"restMinutes":604,"difficulty":637,"course":753,"diet":754,"mainIngredients":755,"images":757,"keywords":767,"publishedAt":592,"updatedAt":592,"authorSlug":593},"uzbek-plov","Osh Palov (Uzbek Lamb and Carrot Rice Pilaf)","Osh Palov","Osh \u002F Palov",90,[639],[571,572,573],[452,756,475,467,490],"rice",[758,761,763,765],{"alt":759,"src":760},"Uzbek palov heaped on a wide platter, orange carrot batons folded through glossy rice with lamb chunks and a whole garlic head on top","\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-1x1.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-4x3.jpg",[768,769,770,771,772,773,563],"uzbek plov","palov","osh","lamb pilaf","zirvak","central asian rice",{"slug":775,"title":776,"shortTitle":777,"nativeName":777,"countrySlug":563,"region":666,"baseServings":474,"prepMinutes":778,"cookMinutes":779,"restMinutes":634,"difficulty":637,"course":780,"diet":782,"mainIngredients":783,"images":784,"keywords":794,"publishedAt":592,"updatedAt":592,"authorSlug":593},"uzbek-samsa","Somsa (Uzbek Tandoor-Baked Meat Pastry)","Somsa",45,35,[781],"street-food",[573,611],[452,467,642,490],[785,788,790,792],{"alt":786,"src":787},"Triangular Uzbek somsa pastries with flaky browned tops and sesame seeds, one broken open to show chopped lamb and onion","\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-1x1.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-4x3.jpg",[795,796,797,798,799,800],"somsa","uzbek samsa","lamb pastry","tandir","central asian street food","baked pastry",{"slug":802,"title":803,"shortTitle":804,"nativeName":804,"countrySlug":563,"region":805,"baseServings":605,"prepMinutes":752,"cookMinutes":806,"restMinutes":807,"difficulty":808,"course":809,"diet":811,"mainIngredients":812,"images":814,"keywords":824,"publishedAt":592,"updatedAt":592,"authorSlug":593},"sumalak","Sumalak (Uzbek Sprouted Wheat Navruz Pudding)","Sumalak","Nationwide, made for Navruz",600,4320,"hard",[810],"dessert",[609,610,571],[642,813],"walnuts",[815,818,820,822],{"alt":816,"src":817},"Small bowls of dark glossy sumalak, a thick brown 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