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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",{"regions":393,"subregion":406,"nativeName":407,"cuisineIntro":408,"mustTrySlugs":409,"eatingCustoms":413,"cuisineDeepDive":414,"signatureIngredients":415,"slug":426,"name":427,"iso2":428,"continent":429,"localeSlug":426,"heroImage":430,"alternates":433},[394,397,400,403],{"name":395,"description":396},"Prague and Central Bohemia","The pub canon in its most familiar form: goulash with bread dumplings, fried cheese, roast pork, and svíčková as the Sunday centrepiece. Also the home of the tourist trdelník stall, which locals will tell you is not really Czech.",{"name":398,"description":399},"South Bohemia","Carp ponds, forests full of mushrooms and the sourest, dilliest soups in the country. Kulajda comes from here, as does the Christmas carp that reaches the whole nation each December.",{"name":401,"description":402},"Moravia","Wine country rather than beer country, with Slovak and Hungarian influence in the seasoning — more paprika, more garlic, more potato dumplings. Home of the plum brandy slivovice and of Moravian sparrow, a caraway-roasted pork shoulder.",{"name":404,"description":405},"Czech Silesia and the North","Border cooking shaped by Polish and German neighbours: heavier on potato and smoked meat, sharper sauerkraut, and thick sour soups built to sit through a mining or mill shift.","Central Europe","Česko","Czech cooking is landlocked, seasonal and unapologetically built around sauce. The country has no coast, a short growing season and a long history of cold winters, so the kitchen learned to get everything it needs from pork, root vegetables, cabbage, wheat and dairy — and then to make those things taste like more than the sum of their parts. The defining move is the omáčka: a thick, glossy sauce, often sweet-sour, often thickened with roux or blended vegetables or soured cream, poured generously over meat and served with something starchy engineered specifically to absorb it. That something is usually the knedlík, the boiled dumpling, sliced into discs and treated as a utensil rather than a side dish. Seasoning is quiet and specific: caraway in almost everything savoury, marjoram in soups and potato dishes, bay and allspice in braises, dill by the handful in summer. Sweet-and-sour is not an exotic idea here but the everyday balance point, and vinegar, cream and sugar meet in the same pot without anyone finding it strange. Beer is not a drink alongside the food; it is part of the recipe and part of the meal.",[410,411,412],"svickova-na-smetane","veprova-knedlo-zelo","czech-goulash","Lunch is the main meal and it starts with soup — skipping it marks you as a foreigner or someone in a hurry. Everyone waits and says \"dobrou chuť\" before the first bite. Beer arrives with the food rather than before it, is ordered by the half-litre, and a fresh glass appears the moment the old one empties unless you put a beer mat on top. Bread dumplings are cut with the side of a fork, never sawn with a knife, and it is expected that you push them through the remaining sauce until the plate is clean. Afternoon svačina — an open sandwich, a pastry, something small — bridges the gap to a lighter supper. In pubs the bill is chalked on a slip of paper at your table and settled at the end, rounded up rather than tipped by percentage.","Start with the dumpling, because everything else on a Czech plate is arranged in relation to it. The houskový knedlík — bread dumpling — is a soft yeasted or egg-raised dough studded with cubes of stale white roll, steamed or boiled as a long loaf, then cut into rounds with a thread or a knife. It has no flavour ambitions of its own; its job is to arrive dry and porous and leave the plate soaked. The bramborový knedlík, made with potato and coarse flour, is denser and pairs with fattier meats and smoked pork. Sweet dumplings made with quark dough wrap whole fruit and cross the line into dessert, or in summer become the entire meal. If a Czech sauce seems too abundant for the meat it accompanies, that is not an error — the dumplings are counting on it.\n\nThe sauces themselves come in a small family with clear members. Svíčková is root vegetables and cream, blended smooth and finished sweet-sour. Koprovka is dill and soured milk. Rajská is tomato, sweet and slightly sharp. Křenová is horseradish. Guláš, thicker and darker than the Hungarian original, is the onion-heavy exception that thickens itself. Almost all of them are built the same way: fat, aromatics, a jíška (roux) or a blend, then a long patient simmer and a correction with vinegar and sugar at the end. Czech cooks taste for that final balance the way Italians taste for salt.\n\nPork is the default meat and the whole animal gets used — roast shoulder with caraway, smoked knuckle boiled with cabbage, belly rendered into cracklings, coarse smoked sausages pickled in jars behind the bar. Beef appears in guláš and in svíčková, poultry mostly roasted or fried in breadcrumbs. Freshwater carp is the great exception and appears once a year, at Christmas, fried in breadcrumbs and served with potato salad. Cabbage arrives either as fresh braised zelí sweetened with a little sugar and thickened with flour, or as sauerkraut cooked with caraway and often a spoon of fat.\n\nBreadcrumbs deserve their own paragraph. The Austro-Hungarian habit of breading and frying runs deep here: pork cutlets (řízek), chicken, cauliflower, mushrooms, and most famously a fat block of Edam-style cheese, all coated in flour, egg and strouhanka and fried until the crust is the point. It is what a Czech pub kitchen does when it needs to feed you in twelve minutes, and it is the reason a vegetarian can eat well in a pub that otherwise offers nothing but pork.\n\nRegionally the differences are real but subtle to outsiders. Bohemia in the west is the land of bread dumplings, sweet-sour sauces and the pilsner brewing tradition; South Bohemia adds carp ponds, wild mushrooms and dill-heavy soups. Moravia in the east tilts towards wine rather than beer, uses more paprika and garlic, and makes its dumplings from potato. The far north and Silesia carry Polish and German fingerprints — more potato, more smoked meat, sourer cabbage. And every region agrees on soup: a proper lunch begins with one, and a Czech cook is judged on their broth before anything else reaches the table.",[416,417,418,419,420,421,422,423,424,425],"caraway seed","marjoram","pork","sauerkraut","sour cream","dill","bread dumplings","quark (tvaroh)","poppy seeds","pilsner beer","czechia","Czechia","cz","Europe",{"alt":431,"src":432},"Czech kitchen staples arranged on wood — caraway seed, marjoram, sauerkraut, sour cream and sliced bread dumplings","\u002Fimages\u002Fcountries\u002Fczechia.jpg",{"en":434},"\u002Fcountry\u002Fczechia",{"items":436,"total":565,"page":729,"limit":730,"hasMore":731},[437,472,503,530,560,587,619,648,677,702],{"slug":438,"title":439,"shortTitle":440,"nativeName":440,"countrySlug":426,"region":441,"baseServings":442,"prepMinutes":443,"cookMinutes":444,"difficulty":445,"course":446,"diet":449,"mainIngredients":451,"images":455,"keywords":465,"publishedAt":470,"updatedAt":470,"authorSlug":471},"bramborak","Bramborák (Czech Garlic and Marjoram Potato Fritter)","Bramborák","Bohemia",4,15,20,"easy",[447,448],"snack","side",[450],"vegetarian",[452,453,417,454],"potato","garlic","flour",[456,459,461,463],{"alt":457,"src":458},"Thin crisp Czech potato fritters with dark lacy edges stacked on a wire rack, flecked with marjoram","\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero.jpg",{"alt":457,"src":460},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-16x9.jpg",{"alt":457,"src":462},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-4x3.jpg",{"alt":457,"src":464},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-1x1.jpg",[438,466,467,417,453,468,469],"potato fritter","czech snack","market food","fried potato","2026-08-20","dishroute-kitchen",{"slug":412,"title":473,"shortTitle":474,"nativeName":475,"countrySlug":426,"region":441,"baseServings":442,"prepMinutes":476,"cookMinutes":477,"difficulty":478,"course":479,"diet":481,"mainIngredients":482,"images":487,"keywords":497,"publishedAt":470,"updatedAt":470,"authorSlug":471},"Hovězí Guláš (Czech Beef Goulash with Bread Dumplings)","Hovězí Guláš","Hovězí guláš",25,150,"medium",[480],"main",[],[483,484,485,486],"beef-chuck","onion","paprika","caraway",[488,491,493,495],{"alt":489,"src":490},"Thick dark beef goulash on a plate with sliced bread dumplings and raw white onion rings on top","\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero.jpg",{"alt":489,"src":492},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-16x9.jpg",{"alt":489,"src":494},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-4x3.jpg",{"alt":489,"src":496},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-1x1.jpg",[498,499,500,501,422,485,502],"czech goulash","hovezi gulas","beef stew","dark lager","pub food",{"slug":504,"title":505,"shortTitle":506,"nativeName":506,"countrySlug":426,"region":398,"baseServings":442,"prepMinutes":443,"cookMinutes":507,"difficulty":445,"course":508,"diet":510,"mainIngredients":511,"images":514,"keywords":524,"publishedAt":470,"updatedAt":470,"authorSlug":471},"kulajda","Kulajda (South Bohemian Dill, Mushroom and Potato Soup)","Kulajda",30,[509],"soup",[450],[452,512,421,513],"mushrooms","eggs",[515,518,520,522],{"alt":516,"src":517},"White creamy Czech soup with potato cubes, mushrooms and chopped dill, a poached egg in the centre of the bowl","\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero.jpg",{"alt":516,"src":519},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-16x9.jpg",{"alt":516,"src":521},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-4x3.jpg",{"alt":516,"src":523},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-1x1.jpg",[504,525,526,527,528,529,420],"czech soup","dill soup","mushroom soup","poached egg","south bohemia",{"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":426,"region":441,"baseServings":442,"prepMinutes":507,"cookMinutes":444,"restMinutes":507,"difficulty":478,"course":535,"diet":537,"mainIngredients":538,"images":542,"keywords":552,"publishedAt":470,"updatedAt":470,"authorSlug":471},"ovocne-knedliky","Ovocné Knedlíky (Czech Fruit-Filled Quark Dumplings)","Ovocné Knedlíky","Ovocné knedlíky",[536,480],"dessert",[450],[539,540,454,541],"quark","plum","butter",[543,546,548,550],{"alt":544,"src":545},"Plate of boiled fruit dumplings split open to show hot plum filling, under melted butter, crumbled curd and icing sugar","\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero.jpg",{"alt":544,"src":547},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-16x9.jpg",{"alt":544,"src":549},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-4x3.jpg",{"alt":544,"src":551},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-1x1.jpg",[553,554,555,556,557,558,559],"ovocne knedliky","fruit dumplings","czech dessert","quark dough","plums","tvaroh","sweet main course",{"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":426,"region":441,"baseServings":442,"prepMinutes":444,"cookMinutes":565,"restMinutes":444,"difficulty":445,"course":566,"diet":567,"mainIngredients":568,"images":570,"keywords":580,"publishedAt":470,"updatedAt":470,"authorSlug":471},"smazeny-syr","Smažený Sýr (Czech Deep-Fried Cheese with Tartare Sauce)","Smažený Sýr","Smažený sýr",10,[480],[450],[569,513,454,452],"breadcrumbs",[571,574,576,578],{"alt":572,"src":573},"Golden breaded slab of fried cheese cut open with molten cheese stretching, beside fries and tartare sauce","\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-1x1.jpg",[581,582,583,584,585,450,586],"smazeny syr","fried cheese","czech pub food","breaded","tartare sauce","edam",{"slug":410,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":426,"region":441,"baseServings":591,"prepMinutes":592,"cookMinutes":593,"restMinutes":444,"difficulty":594,"course":595,"diet":596,"mainIngredients":597,"images":602,"keywords":612,"publishedAt":470,"updatedAt":470,"authorSlug":471},"Svíčková na Smetaně (Beef in Root Vegetable Cream Sauce)","Svíčková na Smetaně","Svíčková na smetaně",6,35,180,"hard",[480],[],[598,599,600,601],"carrot","celeriac","heavy-cream","bacon",[603,606,608,610],{"alt":604,"src":605},"Sliced braised beef under pale orange root vegetable cream sauce with bread dumplings, cranberry compote and whipped cream","\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-1x1.jpg",[613,614,615,422,616,617,618],"svickova","czech beef","cream sauce","sweet and sour","sunday roast","braised beef",{"slug":620,"title":621,"shortTitle":622,"nativeName":622,"countrySlug":426,"region":623,"baseServings":442,"prepMinutes":507,"cookMinutes":476,"restMinutes":624,"difficulty":478,"course":625,"diet":627,"mainIngredients":628,"images":631,"keywords":641,"publishedAt":470,"updatedAt":470,"authorSlug":471},"czech-trdelnik","Trdelník (Sugar-Crusted Czech Chimney Cake)","Trdelník","Prague",105,[626,536],"street-food",[450],[454,629,630,541],"yeast","walnuts",[632,635,637,639],{"alt":633,"src":634},"Golden spiral chimney cake tube crusted with caramelised sugar and chopped walnuts, standing upright","\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero-1x1.jpg",[642,643,644,645,646,630,647],"trdelnik","chimney cake","czech pastry","yeast dough","cinnamon sugar","prague",{"slug":649,"title":650,"shortTitle":651,"nativeName":651,"countrySlug":426,"region":441,"baseServings":652,"prepMinutes":444,"cookMinutes":565,"restMinutes":653,"difficulty":445,"course":654,"diet":656,"mainIngredients":657,"images":661,"keywords":671,"publishedAt":470,"updatedAt":470,"authorSlug":471},"utopenci","Utopenci (Czech Pickled Sausages with Onion)","Utopenci",8,20160,[655,447],"appetizer",[],[658,484,659,660],"kielbasa","vinegar","bay-leaf",[662,665,667,669],{"alt":663,"src":664},"Glass jar of split smoked sausages pickled with onion rings, bay leaves and peppercorns in cloudy brine","\u002Fimages\u002Frecipes\u002Futopenci\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Futopenci\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Futopenci\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Futopenci\u002Fhero-1x1.jpg",[649,672,673,674,484,675,676],"pickled sausage","czech pub snack","vinegar brine","beer food","preserving",{"slug":411,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":426,"region":441,"baseServings":591,"prepMinutes":681,"cookMinutes":682,"restMinutes":683,"difficulty":478,"course":684,"diet":685,"mainIngredients":686,"images":688,"keywords":698,"publishedAt":470,"updatedAt":470,"authorSlug":471},"Vepřo Knedlo Zelo (Roast Pork with Dumplings and Sauerkraut)","Vepřo Knedlo Zelo","Vepřo knedlo zelo",40,195,60,[480],[],[687,419,486,454],"pork-shoulder",[689,692,694,696],{"alt":690,"src":691},"Sliced roast pork with crisp fat beside soft bread dumpling discs and braised sauerkraut on a white plate","\u002Fimages\u002Frecipes\u002Fveprova-knedlo-zelo\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fveprova-knedlo-zelo\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fveprova-knedlo-zelo\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fveprova-knedlo-zelo\u002Fhero-1x1.jpg",[699,700,422,419,486,502,701],"vepro knedlo zelo","czech roast pork","sunday lunch",{"slug":703,"title":704,"shortTitle":705,"nativeName":705,"countrySlug":426,"region":441,"baseServings":591,"prepMinutes":706,"cookMinutes":681,"restMinutes":707,"difficulty":594,"course":708,"diet":709,"mainIngredients":711,"images":713,"keywords":723,"publishedAt":470,"updatedAt":470,"authorSlug":471},"vetrnik","Větrník (Czech Caramel Choux Pastry Wheel)","Větrník",45,120,[536],[450,710],"nut-free",[454,541,513,712,600],"milk",[714,717,719,721],{"alt":715,"src":716},"Czech větrník choux ring cut open to show layers of vanilla and caramel cream under a glossy caramel glaze","\u002Fimages\u002Frecipes\u002Fvetrnik\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fvetrnik\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fvetrnik\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fvetrnik\u002Fhero-1x1.jpg",[703,724,725,726,644,727,728],"vetrnik caramel","choux pastry","caramel","cukrarna","custard cream",1,12,false,{"links":733,"total":565},[734,735,737,738,740,742,744,746,748,750],{"slug":438,"title":440,"iso2":428,"minutes":592},{"slug":412,"title":474,"iso2":428,"minutes":736},175,{"slug":504,"title":506,"iso2":428,"minutes":706},{"slug":531,"title":533,"iso2":428,"minutes":739},80,{"slug":561,"title":563,"iso2":428,"minutes":741},50,{"slug":410,"title":589,"iso2":428,"minutes":743},235,{"slug":620,"title":622,"iso2":428,"minutes":745},160,{"slug":649,"title":651,"iso2":428,"minutes":747},20190,{"slug":411,"title":679,"iso2":428,"minutes":749},295,{"slug":703,"title":705,"iso2":428,"minutes":751},205,{"items":753,"total":784,"page":729,"limit":784,"hasMore":731},[754,764,774],{"slug":410,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":426,"region":441,"baseServings":591,"prepMinutes":592,"cookMinutes":593,"restMinutes":444,"difficulty":594,"course":755,"diet":756,"mainIngredients":757,"images":758,"keywords":763,"publishedAt":470,"updatedAt":470,"authorSlug":471},[480],[],[598,599,600,601],[759,760,761,762],{"alt":604,"src":605},{"alt":604,"src":607},{"alt":604,"src":609},{"alt":604,"src":611},[613,614,615,422,616,617,618],{"slug":411,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":426,"region":441,"baseServings":591,"prepMinutes":681,"cookMinutes":682,"restMinutes":683,"difficulty":478,"course":765,"diet":766,"mainIngredients":767,"images":768,"keywords":773,"publishedAt":470,"updatedAt":470,"authorSlug":471},[480],[],[687,419,486,454],[769,770,771,772],{"alt":690,"src":691},{"alt":690,"src":693},{"alt":690,"src":695},{"alt":690,"src":697},[699,700,422,419,486,502,701],{"slug":412,"title":473,"shortTitle":474,"nativeName":475,"countrySlug":426,"region":441,"baseServings":442,"prepMinutes":476,"cookMinutes":477,"difficulty":478,"course":775,"diet":776,"mainIngredients":777,"images":778,"keywords":783,"publishedAt":470,"updatedAt":470,"authorSlug":471},[480],[],[483,484,485,486],[779,780,781,782],{"alt":489,"src":490},{"alt":489,"src":492},{"alt":489,"src":494},{"alt":489,"src":496},[498,499,500,501,422,485,502],3,1788563731870]