[{"data":1,"prerenderedAt":324},["ShallowReactive",2],{"facets:ingredient:almonds":3,"ingredient:almonds":42,"feed:ingredient:almonds":57,"links:ingredient:almonds":289},{"total":4,"countries":5,"courses":30,"diets":37},10,[6,9,12,15,18,21,24,27],{"slug":7,"name":8},"algeria","Algeria",{"slug":10,"name":11},"cyprus","Cyprus",{"slug":13,"name":14},"denmark","Denmark",{"slug":16,"name":17},"iraq","Iraq",{"slug":19,"name":20},"mexico","Mexico",{"slug":22,"name":23},"morocco","Morocco",{"slug":25,"name":26},"pakistan","Pakistan",{"slug":28,"name":29},"sweden","Sweden",[31,32,33,34,35,36],"bread","dessert","main","side","snack","street-food",[38,39,40,41],"dairy-free","gluten-free","vegan","vegetarian",{"slug":43,"name":44,"aliases":45,"description":49,"category":50,"commonIn":51,"fridgeFinderVisible":56},"almonds","Almonds",[46,47,48],"badam","almendras","mandorle","The nut that thickens sauces across the Mediterranean and the Middle East long before anyone used flour for the job: Spanish picada and romesco, Moroccan tagines, Mughlai curries and Sicilian pesto all lean on ground almonds. Blanched almonds give a clean pale sauce, skin-on ones a rustic texture and color. Ground almond flour also carries marzipan, amaretti and countless pastries. 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bread","tandoor","pistachio","flatbread",{"slug":230,"title":231,"nativeName":232,"countrySlug":16,"region":233,"baseServings":138,"prepMinutes":92,"cookMinutes":234,"restMinutes":139,"difficulty":166,"course":235,"diet":236,"mainIngredients":237,"images":238,"keywords":242,"publishedAt":109,"updatedAt":109,"authorSlug":86},"quzi","Quzi (Iraqi Slow-Roast Lamb over Spiced Rice)","قوزي","Nationwide",240,[33],[38,39],[171,146,43,172,173],[239],{"src":240,"alt":241},"\u002Fimages\u002Frecipes\u002Fquzi\u002Fhero.jpg","A whole roasted lamb shoulder resting on a platter of spiced rice scattered with almonds, raisins and parsley",[230,243,244,245,246,247,248],"ghozi","iraqi lamb","slow roast lamb","spiced rice","wedding 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