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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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":493,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":534,"romanized":533,"countrySlug":535,"baseServings":454,"prepMinutes":431,"cookMinutes":536,"difficulty":537,"course":538,"diet":541,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":531,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Zaalouk is a Moroccan cooked salad served warm or at room temperature as a starter or side, almost always with bread for scooping — it functions like a dip. In Morocco it typically appears among several small cooked salads at the start of a meal, before or alongside a tagine or grilled meat.","What is zaalouk served with?",{"answer":398,"question":399},"Char whole, pricked eggplants directly over a gas burner flame, turning with tongs until the skin is blackened all over and the flesh collapses — about 10–12 minutes. No gas? Use the broiler at maximum with the eggplants close to the element. The blackened skin perfumes the flesh; that char is where the smoke comes from.","How do I get the smoky flavor in zaalouk without a grill?",{"answer":401,"question":402},"Traditionally warm or at room temperature, which is where its flavors read best — neither fridge-cold nor piping hot. It is often made ahead and left to sit, and like many cooked vegetable dishes it genuinely tastes better a few hours or even a day after cooking.","Is zaalouk eaten hot or cold?",{"answer":404,"question":405},"No, though both start with charred eggplant. Baba ghanoush is a Levantine purée bound with tahini and lemon, eaten cool. Zaalouk is Moroccan, has no tahini, and is built on tomatoes reduced with garlic, cumin and paprika — it is chunkier, warmer-spiced, and served as a cooked salad rather than a purée.","Is zaalouk the same as baba ghanoush?",{"answer":407,"question":408},"Two usual causes: the charred eggplant was not drained, and the tomatoes were not reduced enough. Let the eggplant flesh sit in a colander for a few minutes before it joins the pan, then simmer the mixture until the liquid is gone and olive oil visibly separates at the edges — the salad should mound on a spoon, not slump.","Why did my zaalouk turn out watery?",[410,411,412,413,414],"Char the eggplant more than feels polite — the skin should be blackened and papery and the flesh completely collapsed. Under-charred eggplant gives bland, watery zaalouk.","Drain the charred flesh in a colander for a few minutes; eggplant holds a surprising amount of bitter, smoky liquid you do not want in the pan.","Reduce the tomatoes until the oil separates and pools at the edges — that sheen is the sign the salad is concentrated enough.","Season at the end with lemon and salt together; the acidity wakes up flavors the long simmer has mellowed.","Serve at warm room temperature, not hot — the smoke and spice read much clearer once the salad has settled for 15 minutes.","🍆","Zaalouk is a Moroccan cooked salad — really closer to a rustic dip — of eggplant charred until smoky, then simmered down with tomatoes, garlic, cumin, paprika and olive oil, and mashed into a soft, spreadable tangle. It tastes deep and mellow: smoke from the eggplant skin, sweetness from reduced tomato, warmth from the spices, and a bright edge of lemon and cilantro at the end. It is eaten warm or at room temperature, scooped up with bread rather than a fork. The only technique that matters is honest charring — the eggplant must blister and blacken, because that smoke is the flavor the whole dish is built on.","Moroccan meals often begin with a spread of salades cuites — cooked salads — set out in small dishes alongside bread, and zaalouk is among the best loved of them. The idea is different from a leafy salad: vegetables are cooked down, seasoned assertively, dressed in olive oil, and served at whatever temperature the kitchen has arrived at, usually warm or ambient. A table might carry zaalouk beside taktouka (peppers and tomatoes), carrot salads, or olives, all eaten communally with pieces of khobz, the round everyday bread, before or alongside a tagine.\n\nZaalouk itself is defined by the meeting of eggplant and tomato under Morocco's standard spice pairing of cumin and paprika. The eggplant traditionally goes over live flame or coals until the skin blackens and the flesh collapses — the source of the dish's characteristic smokiness. That flesh is then crushed into a pan of tomatoes reducing with garlic and spices until the two vegetables stop being distinguishable and become one soft, glistening mass. Households differ on the details, as they always do: some peel the eggplant entirely, some leave flecks of charred skin in for looks and smoke; some like it chunky, some nearly puréed; some add a pinch of chile or a spoon of tomato paste for depth.\n\nIt is inexpensive, naturally vegan, and keeps for days, which explains its everyday ubiquity — but it also shows up on celebration tables, because the flavor punches far above the ingredient list. Eaten with good bread and a glass of mint tea, zaalouk makes a complete argument for the whole category of Moroccan cooked salads: humble vegetables, patient reduction, confident seasoning.","Keeps 4 days refrigerated in a sealed container with a film of olive oil over the top, and the flavor improves by day two. Serve at room temperature or rewarm gently in a pan. Freezes acceptably for 2 months, though the texture softens — stir well and refresh with lemon and raw olive oil after thawing.",[420,421,422,423],"Char-first method builds the smokiness that separates real zaalouk from stewed eggplant.","Tomatoes reduce hard in the pan, so the salad is concentrated and silky, never watery.","Texture is yours to choose — the mash-in-the-pan step lets you stop at chunky or go nearly smooth.","Naturally vegan and gluten-free, and it tastes even better after a night in the fridge.",[425,426,427,428],"Tongs","Wide sauté pan","Colander","Potato masher or fork",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},13,15,7,3,180,[436],"Warm crusty bread or Moroccan khobz for scooping, alongside olives and other cooked salads before a tagine.",[438,441,444],{"name":439,"description":440},"Spicy zaalouk","A teaspoon of harissa or a chopped fresh chile simmered in with the tomatoes — common in homes that like heat.",{"name":442,"description":443},"Chunky with skin","Leave some charred skin flecks in and mash only lightly, for a rougher salad with extra smoke and visual character.",{"name":445,"description":446},"Zucchini zaalouk","A recognized cousin made with zucchini instead of (or alongside) eggplant — lighter, greener, same spice logic.",[448,453,457,461,465,470,473,478,482,485,489],{"qty":449,"ref":450,"name":451,"unit":452},2,"eggplant","large eggplants (about 700 g total)","piece",{"qty":454,"ref":455,"name":456,"unit":452},4,"tomato","ripe tomatoes, grated or finely chopped",{"qty":454,"ref":458,"name":459,"unit":460},"garlic","garlic, minced","clove",{"qty":454,"ref":462,"name":463,"unit":464},"olive-oil","olive oil, plus more to finish","tbsp",{"qty":466,"ref":467,"name":468,"unit":469},1.5,"cumin","ground cumin","tsp",{"qty":466,"ref":471,"name":472,"unit":469},"paprika","sweet paprika",{"qty":474,"ref":475,"name":476,"unit":477},0.5,"cilantro","chopped cilantro","cup",{"qty":479,"ref":480,"name":481,"unit":477,"optional":8},0.25,"parsley","chopped flat-leaf parsley",{"qty":474,"ref":483,"name":484,"unit":452},"lemon","lemon, juiced",{"qty":486,"name":487,"unit":488},null,"fine salt","to taste",{"qty":490,"name":491,"unit":492,"optional":8},1,"cayenne or harissa","pinch",[494,499,503,507,511,514],{"tip":495,"text":496,"title":497,"timerSeconds":498},"Line the burner area with foil first; this step is gloriously messy.","Prick the eggplants a few times and set them directly over a gas flame (or under a maximum broiler), turning with tongs every few minutes, until the skin is blackened and papery on all sides and the eggplants have visibly collapsed — 10–14 minutes. They should feel completely soft when pressed.","Char the eggplants",720,{"text":500,"title":501,"timerSeconds":502},"Let the eggplants sit until cool enough to handle, then split them and scrape the smoky flesh away from the charred skin. Leave the flesh in a colander for 5 minutes so the excess dark liquid drips away.","Peel and drain",300,{"text":504,"title":505,"timerSeconds":506},"Warm the olive oil in a wide pan over medium heat and cook the garlic just until fragrant, about 30 seconds — no color. Add the tomatoes, cumin, paprika and a good pinch of salt and simmer, stirring now and then, until thickened and jammy, 8–10 minutes.","Start the tomato base",540,{"tip":508,"text":509,"title":510,"timerSeconds":506},"Stop mashing while some eggplant strands survive — a little texture keeps it a salad rather than a purée.","Add the drained eggplant flesh to the pan and crush it into the tomatoes with a masher or fork, to as chunky or smooth a texture as you like. Cook, stirring, until the mixture is thick, glossy and beginning to leave a film on the pan, 8–10 minutes more — the oil should separate at the edges.","Add the eggplant and mash",{"text":512,"title":513},"Off the heat, stir in the cilantro, parsley and lemon juice, then taste for salt — it should be smoky, gently spiced and bright at the finish. Let it rest 15 minutes; zaalouk is at its best warm, not hot.","Season and rest",{"text":515,"title":516},"Spread onto a plate, draw a swirl through the top and finish with a thread of olive oil. Serve with warm bread for scooping, and a pinch of cayenne on top if you like heat.","Serve","zah-ah-LOOK",[519,523,527],{"note":520,"swap":521,"original":522},"Reliable in winter. Reduce a few minutes longer, since canned tomatoes carry more liquid.","A 400 g can of chopped tomatoes","Fresh tomatoes",{"note":524,"swap":525,"original":526},"Broil whole pricked eggplants close to the element, turning until blackened all over — slightly less smoky, still very good.","Oven broiler, as hot as it goes","Charring over a gas flame",{"note":528,"swap":529,"original":530},"For cilantro-averse eaters. The salad loses a little of its Moroccan accent but none of its structure.","Flat-leaf parsley only","Cilantro","zaalouk","Zaalouk (Moroccan Smoky Eggplant and Tomato Salad)","Zaalouk","زعلوك","morocco",35,"easy",[539,540],"side","appetizer",[542,543,544,545],"vegan","gluten-free","dairy-free","nut-free",[450,455,458,467],[548,551,553,555],{"alt":549,"src":550},"A plate of smoky mashed eggplant and tomato zaalouk swirled with olive oil, with bread alongside","\u002Fimages\u002Frecipes\u002Fzaalouk\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Fzaalouk\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fzaalouk\u002Fhero-4x3.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fzaalouk\u002Fhero-1x1.jpg",[531,450,558,559,560,561,542],"moroccan salad","cooked salad","dip","aubergine","2026-08-18","dishroute-kitchen","Morocco's cooked salad of charred eggplant and tomatoes, mashed with garlic, cumin and paprika into a smoky, spreadable dip — eaten warm or at room temperature with bread.",{"en":566},"\u002Frecipe\u002Fzaalouk",{"items":568,"total":575,"page":490,"limit":856,"hasMore":857},[569,602,640,676,704,737,768,795,822,846],{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":535,"baseServings":454,"prepMinutes":574,"cookMinutes":575,"difficulty":537,"course":576,"diet":578,"mainIngredients":581,"images":583,"keywords":593,"publishedAt":601,"updatedAt":601,"authorSlug":563},"moroccan-mint-tea","Atay bi Na'na (Moroccan Mint Tea)","Atay bi Na'na","أتاي بالنعناع",5,10,[577],"drink",[542,579,543,544,580,545],"vegetarian","halal-friendly",[582],"mint",[584,587,589,591],{"alt":585,"src":586},"Mint tea poured in a thin stream from a raised silver teapot into a small decorated glass with foam on top","\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero.jpg",{"alt":585,"src":588},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-4x3.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fmoroccan-mint-tea\u002Fhero-1x1.jpg",[594,595,596,597,598,599,600],"moroccan mint tea","atay","gunpowder green tea","spearmint","nana","hospitality","north african drink","2026-08-19",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"romanized":607,"countrySlug":535,"region":608,"baseServings":609,"prepMinutes":610,"cookMinutes":611,"restMinutes":431,"difficulty":612,"course":613,"diet":615,"mainIngredients":616,"images":621,"keywords":631,"publishedAt":601,"updatedAt":601,"authorSlug":563},"moroccan-pastilla","Bastilla (Moroccan Sweet-Savoury Chicken Pie)","Bastilla","بسطيلة","Bastila","Fez",8,55,90,"hard",[614],"main",[580],[617,618,619,620],"chicken","eggs","onion","cinnamon",[622,625,627,629],{"alt":623,"src":624},"Round golden bastilla pie dusted with icing sugar and cinnamon lattice, one wedge cut to show chicken, egg and almond layers","\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fmoroccan-pastilla\u002Fhero-1x1.jpg",[632,633,634,635,636,637,638,639],"bastilla","pastilla","moroccan pie","fez","warqa","sweet savoury","chicken pie","celebration",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"countrySlug":535,"baseServings":575,"prepMinutes":645,"cookMinutes":646,"restMinutes":647,"difficulty":648,"course":649,"diet":652,"mainIngredients":653,"images":659,"keywords":669,"publishedAt":601,"updatedAt":601,"authorSlug":563},"chebakia","Chebakia (Moroccan Sesame Honey Flower Cookies)","Chebakia","الشباكية",75,50,60,"medium",[650,651],"dessert","snack",[579],[654,655,656,657,658],"flour","sesame-seeds","honey","almonds","orange-blossom-water",[660,663,665,667],{"alt":661,"src":662},"Pile of honey-soaked chebakia rosettes coated in toasted sesame seeds beside a bowl of harira soup","\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fchebakia\u002Fhero-1x1.jpg",[641,670,671,672,673,674,675],"moroccan pastry","ramadan sweets","honey cookies","sesame","orange blossom","fried dough",{"slug":677,"title":678,"shortTitle":678,"nativeName":679,"romanized":680,"countrySlug":535,"baseServings":454,"prepMinutes":681,"cookMinutes":682,"restMinutes":683,"difficulty":537,"course":684,"diet":685,"mainIngredients":686,"images":687,"keywords":697,"publishedAt":562,"updatedAt":562,"authorSlug":563},"chicken-tagine","Chicken Tagine with Preserved Lemon and Olives","طاجين الدجاج","Tajin djaj",20,70,30,[614],[544,543],[617,483,619,458],[688,691,693,695],{"alt":689,"src":690},"Chicken tagine with slivered preserved lemon rind and green olives in a golden saffron sauce","\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fchicken-tagine\u002Fhero-1x1.jpg",[698,617,699,700,535,701,702,703],"tagine","preserved lemon","olives","braise","saffron","djaj mqualli",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"romanized":709,"countrySlug":535,"region":710,"baseServings":711,"prepMinutes":712,"cookMinutes":713,"difficulty":648,"course":714,"diet":715,"mainIngredients":716,"images":720,"keywords":730,"publishedAt":601,"updatedAt":601,"authorSlug":563},"moroccan-couscous","Couscous bel Khodra (Seven-Vegetable Couscous)","Couscous bel Khodra","كسكس بالخضرة","Kouskous bel khodra","Nationwide",6,40,105,[614],[579,580,545],[717,718,719,619],"carrot","chickpeas","zucchini",[721,724,726,728],{"alt":722,"src":723},"Mound of steamed couscous topped with carrot batons, turnip, pumpkin chunks, zucchini and chickpeas in a wide shallow dish","\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fmoroccan-couscous\u002Fhero-1x1.jpg",[731,732,733,734,735,579,736],"couscous","seven vegetable couscous","moroccan couscous","couscoussier","friday couscous","maghreb",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"romanized":742,"countrySlug":535,"region":710,"baseServings":454,"prepMinutes":575,"cookMinutes":743,"restMinutes":575,"difficulty":537,"course":744,"diet":747,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":601,"updatedAt":601,"authorSlug":563},"harcha","Harcha (Moroccan Semolina Pan Bread)","Harcha","حرشة","Harsha",16,[745,746],"breakfast","bread",[579,545,580],[749,750],"butter","milk",[752,755,757,759],{"alt":753,"src":754},"Golden freckled semolina harcha rounds on a plate, one split open with butter and honey melting into the crumb","\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fharcha\u002Fhero-1x1.jpg",[738,762,763,764,765,766,767],"harsha","semolina bread","moroccan breakfast","pan bread","smida","no yeast",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"romanized":771,"countrySlug":535,"baseServings":711,"prepMinutes":773,"cookMinutes":610,"difficulty":537,"course":774,"diet":776,"mainIngredients":777,"images":779,"keywords":789,"publishedAt":562,"updatedAt":562,"authorSlug":563},"harira","Harira (Moroccan Tomato, Lentil and Chickpea Soup)","Harira","حريرة",25,[775],"soup",[542,544,545],[778,718,455,475],"lentils",[780,783,785,787],{"alt":781,"src":782},"A bowl of thick red-brown harira soup with lentils and chickpeas, topped with cilantro, lemon on the side","\u002Fimages\u002Frecipes\u002Fharira\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fharira\u002Fhero-1x1.jpg",[769,790,791,778,718,792,793,794],"moroccan soup","ramadan","tomato 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