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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":425,"name":426,"iso2":427,"continent":428,"localeSlug":425,"heroImage":429,"alternates":432},[394,397,400,403],{"name":395,"description":396},"Bratislava and the Danube Lowlands","The Austro-Hungarian corner: coffeehouse baking, walnut and poppy seed Bratislavské rožky, and the goose-and-lokše feasts of villages like Slovenský Grob every autumn. Wine country rather than sheep country.",{"name":398,"description":399},"Liptov, Orava and the Northern Mountains","Bryndza's heartland, where summer sheep stations still supply the cheese behind halušky, žinčica and smoked oštiepok. Potato-and-dairy cooking, heavy on caraway and smoked pork fat.",{"name":401,"description":402},"Spiš, Šariš and the East","Rusyn and Polish influence shows in cabbage, buckwheat and generous plates of pirohy. Poorer historically, so the food leans hardest on potatoes, dried mushrooms and preserved cabbage.",{"name":404,"description":405},"The Southern Border Belt","Centuries inside the Hungarian sphere left paprika, peppers and slow-cooked paprikáš stews on the everyday menu, alongside pork and freshwater fish from the Danube and Tisza plains.","Central Europe","Slovensko","Slovak cooking is mountain food that spent three centuries within reach of a Habsburg capital, and it tastes like both halves of that sentence. The backbone is what survives a Carpathian winter: potatoes, cabbage soured in barrels, smoked pork, flour, eggs, and sheep's milk turned into bryndza — the soft, salty, faintly sour cheese that makes the national dish a national dish. Seasoning is deliberately narrow. Caraway runs through soups, potatoes, roast pork and rye bread so consistently that Slovaks abroad usually miss it before they miss anything else; marjoram, paprika, black pepper, dill and a spoonful of sour cream do most of the rest. What the kitchen invests in instead is texture: dumplings scraped off a board into boiling water, potatoes grated raw, dough rolled to the thickness of a coin, breadcrumbs fried in butter until sandy. It is filling, unshowy, cheap to make and far better than its reputation for beige suggests — and unlike its bigger neighbours it never traded its shepherd food for restaurant food.",[410,411,412],"bryndzove-halusky","kapustnica","bratislavske-rozky","Lunch, not dinner, is the real meal, and it begins with soup — a Slovak table without a first course feels unfinished. Bread sits out for the whole meal, and everyone waits for \"Dobrú chuť\" before starting. Sweet main courses are normal at midday and nobody treats them as dessert. Beer or a small glass of slivovica opens a celebration with \"Na zdravie\", and refusing the host's first pour takes some negotiating. The year's most important supper is Štedrá večera on Christmas Eve, meat-free in most households: wafers with honey and garlic, kapustnica, then fried carp with potato salad, eaten only once the first star appears. Coffee comes after, never during.","Start with the potato, because half the Slovak canon does. It arrived late — a nineteenth-century crop in the poor northern uplands — and then took over completely, largely because it grows where wheat sulks. Grated raw and bound with flour and egg, it becomes the batter for halušky, the thumbnail dumplings scraped into boiling water through a perforated board; the same batter fried with sauerkraut is strapačky. Boiled and mashed, it becomes the dough for šúľance, for lokše flatbreads baked dry on a hot plate, and for the plump pirohy stuffed with bryndza. One ingredient, four different textures, and a whole cuisine built out of a vegetable that was once famine insurance.\n\nThe second pillar is sheep. Wallachian herders moving along the Carpathian arc over several centuries brought transhumant shepherding to the Slovak mountains, and with it the salaš — the summer sheep station where the bača and his crew milked, curdled and smoked. That system produced žinčica, the tangy whey drink; oštiepok, the smoked, decorated cheese pressed in carved wooden moulds; braided korbáčiky; and above all bryndza, made by grinding, salting and ripening fresh sheep cheese into a spreadable, lactic, deeply savoury paste. Slovak bryndza carries an EU protected designation, and its sharpness is the flavour Slovak cooking is organised around: without it, halušky are just dumplings.\n\nThird comes the barrel of sauerkraut and the pig. Cabbage is not a garnish here but a souring agent and a vegetable in one, braised with onion and caraway for strapačky, simmered with smoked sausage and dried wild mushrooms into kapustnica, or stewed with pork and sour cream into segedínsky guláš. Pork supplies the fat as much as the meat — lard for frying, smoked bacon rendered over dumplings, klobása sliced into soup, škvarky (crackling) folded into bread dough. Nothing is wasted and almost nothing is browned aggressively; the flavours come from smoke, souring and long, low heat.\n\nMeal structure is Central European and strict about it. A proper lunch opens with soup, every day, not only on Sundays — a thin broth with liver dumplings, a garlic soup poured over toast, a sour kraut soup. The main course follows, and it may legitimately be sweet: šúľance with poppy seed, pirohy filled with plum jam, or baked yeast buchty count as a full lunch rather than a dessert, a habit shared with Czechia and Austria that confuses visitors more than anything else on the table.\n\nRegional accents are real. The south, long inside the Hungarian sphere, is heavier on paprika, peppers and paprikáš; the northeast leans Rusyn and Polish, with more cabbage, buckwheat and pirohy; the northern mountains of Orava and Liptov are bryndza country. And Bratislava keeps its own layer entirely — a Danube city of Austro-Hungarian coffeehouses whose walnut and poppy seed rožky are a protected pastry, and whose surrounding villages built a whole autumn ritual around roast goose eaten with lokše and young wine.",[416,417,418,419,420,421,422,423,424],"bryndza (sheep's milk cheese)","potatoes","sauerkraut","caraway seed","smoked pork and klobása sausage","sour cream","poppy seed","dried wild mushrooms","marjoram","slovakia","Slovakia","sk","Europe",{"alt":430,"src":431},"Slovak kitchen staples on a rustic table — bryndza sheep cheese, potatoes, sauerkraut, caraway and smoked sausage","\u002Fimages\u002Fcountries\u002Fslovakia.jpg",{"en":433},"\u002Fcountry\u002Fslovakia",{"items":435,"total":481,"page":711,"limit":441,"hasMore":712},[436,474,507,533,562,587,613,638,661,685],{"slug":412,"title":437,"shortTitle":438,"nativeName":439,"countrySlug":425,"region":440,"baseServings":441,"prepMinutes":442,"cookMinutes":443,"restMinutes":444,"difficulty":445,"course":446,"diet":448,"mainIngredients":450,"images":455,"keywords":465,"publishedAt":472,"updatedAt":472,"authorSlug":473},"Bratislavské rožky (Walnut and Poppy Seed Crescents)","Bratislavské rožky","Bratislavský rožok","Bratislava",12,50,18,100,"hard",[447],"dessert",[449],"vegetarian",[451,452,453,454],"flour","walnuts","butter","yeast",[456,459,461,463],{"alt":457,"src":458},"Horseshoe-shaped Slovak walnut pastries with a deep brown marbled crackled glaze on a cooling rack","\u002Fimages\u002Frecipes\u002Fbratislavske-rozky\u002Fhero.jpg",{"alt":457,"src":460},"\u002Fimages\u002Frecipes\u002Fbratislavske-rozky\u002Fhero-16x9.jpg",{"alt":457,"src":462},"\u002Fimages\u002Frecipes\u002Fbratislavske-rozky\u002Fhero-1x1.jpg",{"alt":457,"src":464},"\u002Fimages\u002Frecipes\u002Fbratislavske-rozky\u002Fhero-4x3.jpg",[466,467,468,469,470,471],"bratislavske rozky","pressburger kipfel","pozsonyi kifli","walnut pastry","poppy seed pastry","slovak baking","2026-08-21","dishroute-kitchen",{"slug":410,"title":475,"shortTitle":476,"nativeName":477,"countrySlug":425,"region":478,"baseServings":479,"prepMinutes":480,"cookMinutes":480,"restMinutes":481,"difficulty":482,"course":483,"diet":485,"mainIngredients":486,"images":490,"keywords":500,"publishedAt":472,"updatedAt":472,"authorSlug":473},"Bryndzové Halušky (Potato Dumplings with Sheep Cheese)","Bryndzové Halušky","Bryndzové halušky","Liptov and the northern mountains",4,25,10,"easy",[484],"main",[],[487,451,488,489],"potato","bacon","sour-cream",[491,494,496,498],{"alt":492,"src":493},"Bowl of Slovak bryndzové halušky — soft potato dumplings in white sheep cheese topped with crisp smoked bacon","\u002Fimages\u002Frecipes\u002Fbryndzove-halusky\u002Fhero.jpg",{"alt":492,"src":495},"\u002Fimages\u002Frecipes\u002Fbryndzove-halusky\u002Fhero-16x9.jpg",{"alt":492,"src":497},"\u002Fimages\u002Frecipes\u002Fbryndzove-halusky\u002Fhero-1x1.jpg",{"alt":492,"src":499},"\u002Fimages\u002Frecipes\u002Fbryndzove-halusky\u002Fhero-4x3.jpg",[501,502,503,504,505,425,506],"bryndzove halusky","slovak national dish","potato dumplings","bryndza","sheep cheese","halusky",{"slug":508,"title":509,"shortTitle":510,"nativeName":510,"countrySlug":425,"region":511,"baseServings":479,"prepMinutes":512,"cookMinutes":480,"difficulty":482,"course":513,"diet":515,"mainIngredients":516,"images":519,"keywords":529,"publishedAt":472,"updatedAt":472,"authorSlug":473},"demikat","Demikát (Slovak Shepherd's Bryndza Soup)","Demikát","Liptov and the central Slovak sheep country",15,[514],"soup",[449],[487,517,518,453],"onion","caraway",[520,523,525,527],{"alt":521,"src":522},"Bowl of cloudy pale Slovak demikát soup with toasted rye bread, chives and a swirl of paprika butter","\u002Fimages\u002Frecipes\u002Fdemikat\u002Fhero.jpg",{"alt":521,"src":524},"\u002Fimages\u002Frecipes\u002Fdemikat\u002Fhero-16x9.jpg",{"alt":521,"src":526},"\u002Fimages\u002Frecipes\u002Fdemikat\u002Fhero-1x1.jpg",{"alt":521,"src":528},"\u002Fimages\u002Frecipes\u002Fdemikat\u002Fhero-4x3.jpg",[508,530,531,505,518,532],"bryndza soup","slovak soup","shepherd food",{"slug":411,"title":534,"shortTitle":535,"nativeName":535,"countrySlug":425,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"difficulty":539,"course":540,"diet":541,"mainIngredients":542,"images":546,"keywords":556,"publishedAt":472,"updatedAt":472,"authorSlug":473},"Kapustnica (Slovak Christmas Sauerkraut Soup)","Kapustnica",6,20,85,"medium",[514],[],[418,543,544,545],"dried-mushrooms","kielbasa","smoked-pork",[547,550,552,554],{"alt":548,"src":549},"Bowl of Slovak sauerkraut soup with smoked sausage slices, mushrooms and a swirl of soured cream","\u002Fimages\u002Frecipes\u002Fkapustnica\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Fkapustnica\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fkapustnica\u002Fhero-1x1.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fkapustnica\u002Fhero-4x3.jpg",[411,557,558,559,560,561],"sauerkraut soup","slovak christmas","smoked sausage","dried mushrooms","stedry vecer",{"slug":563,"title":564,"shortTitle":565,"nativeName":565,"countrySlug":425,"region":566,"baseServings":479,"prepMinutes":567,"cookMinutes":480,"difficulty":482,"course":568,"diet":570,"mainIngredients":571,"images":572,"keywords":582,"publishedAt":472,"updatedAt":472,"authorSlug":473},"lokse","Lokše (Slovak Potato Flatbreads)","Lokše","Bratislava and western Slovakia",30,[569],"bread",[449],[487,451,453],[573,576,578,580],{"alt":574,"src":575},"Stack of thin Slovak lokše potato flatbreads freckled with dark blisters, one rolled with poppy seed and sugar","\u002Fimages\u002Frecipes\u002Flokse\u002Fhero.jpg",{"alt":574,"src":577},"\u002Fimages\u002Frecipes\u002Flokse\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Flokse\u002Fhero-1x1.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Flokse\u002Fhero-4x3.jpg",[563,583,584,585,422,586],"potato flatbread","slovak bread","goose fat","unleavened flatbread",{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":425,"baseServings":479,"prepMinutes":537,"cookMinutes":592,"difficulty":539,"course":593,"diet":594,"mainIngredients":595,"images":598,"keywords":608,"publishedAt":472,"updatedAt":472,"authorSlug":473},"segedinsky-gulas","Segedínsky Guláš (Slovak Pork and Sauerkraut Goulash)","Segedínsky Guláš","Segedínsky guláš",95,[484],[],[596,418,489,597],"pork-shoulder","paprika",[599,602,604,606],{"alt":600,"src":601},"Bowl of Slovak pork and sauerkraut goulash in pale pink paprika sauce with sliced bread dumplings","\u002Fimages\u002Frecipes\u002Fsegedinsky-gulas\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fsegedinsky-gulas\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fsegedinsky-gulas\u002Fhero-1x1.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fsegedinsky-gulas\u002Fhero-4x3.jpg",[609,610,611,612,597,421],"segedinsky gulas","pork sauerkraut stew","slovak goulash","szekelygulyas",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":425,"region":618,"baseServings":479,"prepMinutes":619,"cookMinutes":480,"restMinutes":567,"difficulty":539,"course":620,"diet":621,"mainIngredients":622,"images":623,"keywords":633,"publishedAt":472,"updatedAt":472,"authorSlug":473},"slovenske-pirohy","Slovenské Pirohy (Bryndza and Potato Dumplings)","Slovenské Pirohy","Slovenské pirohy s bryndzou","Spiš and eastern Slovakia",45,[484],[449],[451,487,453,517],[624,627,629,631],{"alt":625,"src":626},"Plate of Slovak pirohy filled with bryndza and potato, tossed in butter and golden fried breadcrumbs with chives","\u002Fimages\u002Frecipes\u002Fslovenske-pirohy\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fslovenske-pirohy\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fslovenske-pirohy\u002Fhero-1x1.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fslovenske-pirohy\u002Fhero-4x3.jpg",[634,635,504,503,636,425,637],"slovenske pirohy","slovak dumplings","pirohy","filled dumplings",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":425,"region":643,"baseServings":479,"prepMinutes":480,"cookMinutes":644,"restMinutes":481,"difficulty":482,"course":645,"diet":646,"mainIngredients":647,"images":648,"keywords":658,"publishedAt":472,"updatedAt":472,"authorSlug":473},"strapacky","Strapačky (Potato Dumplings with Braised Sauerkraut)","Strapačky","Strapačky s kapustou","Central and northern Slovakia",35,[484],[],[487,418,451,517],[649,652,654,656],{"alt":650,"src":651},"Pan of Slovak strapačky — ragged potato dumplings tossed with braised sauerkraut, onion and crisp bacon","\u002Fimages\u002Frecipes\u002Fstrapacky\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Fstrapacky\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Fstrapacky\u002Fhero-1x1.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Fstrapacky\u002Fhero-4x3.jpg",[639,503,418,659,506,425,660],"slovak food","cabbage",{"slug":662,"title":663,"shortTitle":664,"nativeName":664,"countrySlug":425,"baseServings":479,"prepMinutes":644,"cookMinutes":512,"difficulty":482,"course":665,"diet":666,"mainIngredients":667,"images":669,"keywords":679,"publishedAt":472,"updatedAt":472,"authorSlug":473},"sulance-s-makom","Šúľance s makom (Poppy Seed Potato Rolls)","Šúľance s makom",[447],[449],[487,451,453,668],"eggs",[670,673,675,677],{"alt":671,"src":672},"Plate of buttered Slovak potato rolls covered in dark ground poppy seed and dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fsulance-s-makom\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fsulance-s-makom\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fsulance-s-makom\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fsulance-s-makom\u002Fhero-4x3.jpg",[680,422,681,682,683,684],"sulance","potato dough","slovak dessert","sweet main course","sulance s makom",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":425,"baseServings":479,"prepMinutes":480,"cookMinutes":537,"restMinutes":537,"difficulty":482,"course":690,"diet":691,"mainIngredients":692,"images":694,"keywords":704,"publishedAt":472,"updatedAt":472,"authorSlug":473},"slovak-vyprazany-syr","Vyprážaný Syr (Slovak Breaded Fried Cheese with Tartare)","Vyprážaný Syr","Vyprážaný syr",[484],[449],[693,668,451,487],"breadcrumbs",[695,698,700,702],{"alt":696,"src":697},"Golden breaded fried cheese cut open with melted centre, served with chips and tartare sauce","\u002Fimages\u002Frecipes\u002Fslovak-vyprazany-syr\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fslovak-vyprazany-syr\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fslovak-vyprazany-syr\u002Fhero-1x1.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fslovak-vyprazany-syr\u002Fhero-4x3.jpg",[705,706,707,708,709,710],"vyprazany syr","fried cheese","slovak","tartare sauce","breaded cheese","eidam",1,false,{"links":714,"total":481},[715,717,719,721,723,725,727,728,730,731],{"slug":412,"title":438,"iso2":427,"minutes":716},168,{"slug":410,"title":476,"iso2":427,"minutes":718},60,{"slug":508,"title":510,"iso2":427,"minutes":720},40,{"slug":411,"title":535,"iso2":427,"minutes":722},105,{"slug":563,"title":565,"iso2":427,"minutes":724},55,{"slug":588,"title":590,"iso2":427,"minutes":726},115,{"slug":614,"title":616,"iso2":427,"minutes":444},{"slug":639,"title":641,"iso2":427,"minutes":729},70,{"slug":662,"title":664,"iso2":427,"minutes":442},{"slug":686,"title":688,"iso2":427,"minutes":732},65,{"items":734,"total":765,"page":711,"limit":765,"hasMore":712},[735,745,755],{"slug":410,"title":475,"shortTitle":476,"nativeName":477,"countrySlug":425,"region":478,"baseServings":479,"prepMinutes":480,"cookMinutes":480,"restMinutes":481,"difficulty":482,"course":736,"diet":737,"mainIngredients":738,"images":739,"keywords":744,"publishedAt":472,"updatedAt":472,"authorSlug":473},[484],[],[487,451,488,489],[740,741,742,743],{"alt":492,"src":493},{"alt":492,"src":495},{"alt":492,"src":497},{"alt":492,"src":499},[501,502,503,504,505,425,506],{"slug":411,"title":534,"shortTitle":535,"nativeName":535,"countrySlug":425,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"difficulty":539,"course":746,"diet":747,"mainIngredients":748,"images":749,"keywords":754,"publishedAt":472,"updatedAt":472,"authorSlug":473},[514],[],[418,543,544,545],[750,751,752,753],{"alt":548,"src":549},{"alt":548,"src":551},{"alt":548,"src":553},{"alt":548,"src":555},[411,557,558,559,560,561],{"slug":412,"title":437,"shortTitle":438,"nativeName":439,"countrySlug":425,"region":440,"baseServings":441,"prepMinutes":442,"cookMinutes":443,"restMinutes":444,"difficulty":445,"course":756,"diet":757,"mainIngredients":758,"images":759,"keywords":764,"publishedAt":472,"updatedAt":472,"authorSlug":473},[447],[449],[451,452,453,454],[760,761,762,763],{"alt":457,"src":458},{"alt":457,"src":460},{"alt":457,"src":462},{"alt":457,"src":464},[466,467,468,469,470,471],3,1788563734437]