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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":495,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":540,"countrySlug":541,"region":542,"baseServings":543,"prepMinutes":544,"cookMinutes":544,"restMinutes":545,"difficulty":546,"course":547,"diet":549,"mainIngredients":551,"images":552,"keywords":562,"publishedAt":569,"updatedAt":569,"authorSlug":570,"summary":571,"localeSlug":538,"alternates":572},[394,397,400,403,406],{"answer":395,"question":396},"The milk was poured too fast. Pour it in three stages, waiting a few minutes between each so the sponge draws it upward, and prick the cake thoroughly with a skewer first. It also helps to soak the cake in the tin it was baked in and to leave it overnight, which lets the liquid distribute evenly through the crumb rather than sinking straight to the base.","Why is my trileçe soggy at the bottom and dry on top?",{"answer":398,"question":399},"They are the same idea with a different finish. Both are sponges soaked in three kinds of milk, and the name is a direct borrowing from Spanish. Latin American tres leches is normally topped with whipped cream or meringue, while trileçe as made in Albania and Turkey is topped with dark caramel. That caramel gives a bitter edge that changes the balance of the dessert considerably.","Is trileçe the same as tres leches?",{"answer":401,"question":402},"Amber to deep copper, just at the point where it smells toasted rather than merely sweet. Sugar goes from pale gold to burnt in under a minute at the end, so watch it constantly and pull the pan off the heat a shade earlier than you think, since it keeps cooking. Pale caramel leaves the dessert flat and cloying; slightly bitter caramel is what makes it work.","How dark should the caramel be?",{"answer":404,"question":405},"You should. Bake and soak the cake a day before serving and keep it covered in the fridge overnight, which is when the crumb finishes absorbing the milk and the texture settles. Add the caramel a few hours before serving rather than the night before, since it slowly softens and thins as it sits on the wet surface.","Can I make trileçe ahead?",{"answer":407,"question":408},"Cold cream hitting very hot sugar makes it clump instantly. Warm the cream first, take the caramel off the heat for a few seconds, and pour the cream in slowly while whisking. If it does seize, put the pan back over low heat and keep stirring — the hardened sugar will usually melt back into the cream within a minute or two.","My caramel seized when I added the cream. What happened?",[410,411,412,413,414,415],"Whisk the eggs and sugar until the mixture holds a visible ribbon on the surface for three seconds. That air is the entire structure of the sponge.","Fold the flour in by hand in three additions. A machine will knock out the air and give you a flat, rubbery base.","Bake the sponge until it is dry and lightly coloured, even slightly overdone — a moist sponge cannot absorb the milk.","Pour the milk mixture slowly in three stages, letting each one sink in before adding the next, or it will run off the top and pool.","For the caramel, do not stir the sugar as it melts; swirl the pan instead. Stirring makes it crystallise into grit.","Take the caramel to a proper amber, just to the point where it smells slightly toasted. Pale caramel makes the whole dessert sickly.","🍰","Trileçe is a milk-soaked sponge under caramel. A whisked, fat-free sponge is baked until dry and thirsty, pricked all over and drenched in a mixture of three milks — evaporated, condensed and fresh — then chilled until the crumb has drunk every drop and turned into something between cake and set custard. Over the top goes a thin layer of caramel cooked to a genuinely dark, slightly bitter stage, which is what stops the whole thing being cloying. It is cold, wet, sweet and faintly burnt at the same time, cut into squares and eaten with a spoon rather than a fork, and it has become the default dessert order across Albania.","Trileçe is not an old Albanian recipe and nobody in Albania pretends otherwise. It is the Balkan and Turkish adaptation of Latin American tres leches — the name is a straight phonetic borrowing of the Spanish for three milks — and it arrived in Albania in the 2000s, largely through Turkey, where trileçe had already become a pastry-shop standard. Within about a decade it went from novelty to the dessert most likely to appear on an Albanian menu, and it now sits alongside baklava and revani in the standard restaurant lineup without anyone finding that strange.\n\nWhat the Balkan version changed is the top. Latin American tres leches is usually crowned with whipped cream or meringue, light and pale. Trileçe replaces that with caramel, cooked dark enough to carry a real bitter edge, poured thin so it sets into a glossy sheet rather than a sauce. That single substitution changes the balance of the dessert completely: the caramel cuts through the sweetened condensed milk and gives the whole thing a burnt-sugar backbone. Some versions use a lighter butterscotch, and a debate exists between people who want the caramel almost black and people who do not.\n\nThe reason it took hold so fast is worth noting. Albanian dessert tradition leaned heavily on Ottoman syrup pastries — baklava, revani, kadaif — all of which are sweet, dense and served in small pieces. Trileçe fits the same appetite for very sweet things but is cold, soft and spoonable, which suits a hot Mediterranean summer far better than a tray of syrup-soaked filo. Bakeries sell it by the slice in plastic tubs, cafés keep it in the fridge case, and it is one of the few desserts Albanians will order after a full meal without hesitating.","Trileçe must be refrigerated and keeps 4 days covered, improving on days two and three as the soak evens out. Serve it cold, straight from the fridge, cut into squares with a knife wiped between cuts. It does not freeze: the soaked crumb turns to slush on thawing and the caramel weeps water. Do not leave it at room temperature for more than an hour, since it is essentially a dairy custard.",[421,422,423,424],"A properly whisked fatless sponge, which is the only kind that can absorb this much liquid without collapsing.","Gives the three-milk ratio by weight so the cake ends up saturated but never sitting in a pool.","Cooks the caramel to a genuinely dark stage and explains how to stop it splitting when the cream goes in.","Made a day ahead by design — the overnight soak is what turns it from wet cake into trileçe.",[426,427,428,429],"Electric whisk or stand mixer","Rectangular baking tin, about 30 x 20 cm","Skewer","Heavy-based saucepan for caramel",{"fat":431,"carbs":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},16,58,46,140,8,410,[438],"Strong Turkish coffee or espresso — the bitterness is the natural counterweight to all that sweetened milk.",[440,443,446],{"name":441,"description":442},"Coffee trileçe","A shot of strong espresso stirred into the milk mixture, which cuts the sweetness sharply and is popular in Tirana cafés.",{"name":444,"description":445},"Chocolate trileçe","Cocoa whisked into the sponge and a chocolate ganache in place of caramel — sold widely, though purists consider it a different cake.",{"name":447,"description":448},"Kajmak-topped","Finished with lightly whipped double cream under the caramel drizzle, giving a layered top rather than a single caramel sheet.",[450,456,460,463,467,469,472,477,481,485,487,490,493],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},5,"eggs","eggs, at room temperature","piece","For the sponge",{"qty":457,"name":458,"unit":459,"group":455},180,"caster sugar","g",{"qty":457,"ref":461,"name":462,"unit":459,"group":455},"flour","plain flour, sifted",{"qty":464,"name":465,"unit":466,"group":455},1,"baking powder","tsp",{"qty":464,"name":468,"unit":466,"group":455},"vanilla extract",{"qty":464,"name":470,"unit":471,"group":455},"fine salt","pinch",{"qty":473,"name":474,"unit":475,"group":476},370,"evaporated milk","ml","For the three-milk soak",{"qty":478,"ref":479,"name":480,"unit":459,"group":476},200,"condensed-milk","sweetened condensed milk",{"qty":482,"ref":483,"name":484,"unit":475,"group":476},250,"milk","whole milk",{"qty":478,"name":458,"unit":459,"group":486},"For the caramel",{"qty":478,"ref":488,"name":489,"unit":475,"group":486},"heavy-cream","double cream, warmed",{"qty":491,"ref":492,"name":492,"unit":459,"group":486},20,"butter",{"qty":464,"name":494,"unit":471,"group":486,"optional":8},"flaky salt",[496,501,504,508,511,516,520],{"tip":497,"text":498,"title":499,"timerSeconds":500},"Undermixing here is fatal — the eggs are the only leavening that matters, and there is no fat to help.","Whisk the eggs, sugar, vanilla and salt on high speed for 8–10 minutes, until the mixture has tripled in volume, turned pale and holds a ribbon on the surface for three seconds before sinking back.","Whisk the sponge base",600,{"text":502,"title":503},"Sift the flour and baking powder over the eggs in three additions, folding each in with a large spatula using slow figure-of-eight strokes until no dry streaks remain. Stop the moment it is combined.","Fold in the flour",{"text":505,"title":506,"timerSeconds":507},"Pour into a lined 30 x 20 cm tin and bake at 180°C for 25–30 minutes, until the top is golden brown, springs back firmly when pressed and a skewer comes out completely clean. A slightly overbaked sponge soaks better than an underbaked one.","Bake until dry",1680,{"text":509,"title":510},"Leave the sponge in its tin and, while it is still warm, prick it all over at 2 cm intervals with a skewer, pushing right down to the base. Let it cool to room temperature.","Prick and cool",{"tip":512,"text":513,"title":514,"timerSeconds":515},"The surface should look damp but there should be no standing liquid at the edges.","Whisk the evaporated milk, condensed milk and whole milk together. Pour a third over the cooled sponge, wait five minutes for it to disappear, then repeat twice more until all the liquid is in. Cover and refrigerate for at least 6 hours, ideally overnight.","Soak in three milks",21600,{"tip":517,"text":518,"title":519},"Warm cream, off the heat, poured slowly. Cold cream straight into hot sugar seizes it into a lump.","Melt the sugar in a dry heavy pan over medium heat without stirring, swirling the pan occasionally, until it is fully liquid and a deep amber that smells faintly toasted. Take it off the heat, whisk in the warm cream slowly — it will bubble violently — then the butter and the salt.","Make the dark caramel",{"text":521,"title":522,"timerSeconds":523},"Let the caramel cool for 15 minutes until it thickens slightly but still pours, then spread it in a thin even layer over the chilled cake. Return to the fridge for at least an hour before cutting into squares and serving cold.","Top and chill again",3600,"tree-LEH-cheh",[526,530,534],{"note":527,"swap":528,"original":529},"Evaporated milk gives a slightly cooked, concentrated dairy flavour, so the substitute is a little cleaner and less caramelised.","An extra 250 ml of whole milk plus 50 ml single cream","Evaporated milk",{"note":531,"swap":532,"original":533},"This turns it back into a Latin American style tres leches. Lighter, but no longer the version Albanians would recognise.","Whipped cream, dusted with cinnamon","Caramel topping",{"note":535,"swap":536,"original":537},"Works reasonably here because the sponge relies on whisked eggs rather than gluten for structure, though the crumb is a touch more fragile.","A 1:1 gluten-free flour blend","Plain flour","albanian-trilece","Trileçe (Albanian Three-Milk Caramel Cake)","Trileçe","albania","Tirana and the cities",12,30,480,"medium",[548],"dessert",[550],"vegetarian",[452,483,479,488,461],[553,556,558,560],{"alt":554,"src":555},"Square of Albanian trileçe on a plate, pale milk-soaked sponge under a glossy dark caramel topping","\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero.jpg",{"alt":554,"src":557},"\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero-16x9.jpg",{"alt":554,"src":559},"\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero-4x3.jpg",{"alt":554,"src":561},"\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero-1x1.jpg",[563,564,565,566,567,568],"trilece","three milk cake","albanian dessert","caramel cake","tres leches","balkan sweets","2026-08-20","dishroute-kitchen","A fatless sponge soaked in evaporated, condensed and fresh milk, then sealed under a thin sheet of dark caramel — the dessert that ends almost every restaurant meal in Albania.",{"en":573},"\u002Frecipe\u002Falbanian-trilece",{"items":575,"total":845,"page":464,"limit":846,"hasMore":847},[576,609,643,677,704,732,756,780,806,835],{"slug":577,"title":578,"shortTitle":579,"nativeName":580,"countrySlug":541,"region":581,"baseServings":435,"prepMinutes":582,"cookMinutes":583,"restMinutes":583,"difficulty":584,"course":585,"diet":587,"mainIngredients":588,"images":592,"keywords":602,"publishedAt":569,"updatedAt":569,"authorSlug":570},"albanian-byrek","Byrek me Spinaq (Albanian Spinach and Curd Pie)","Byrek me Spinaq","Byrek me spinaq","Tirana and the south",75,45,"hard",[586],"main",[550],[589,461,590,591],"spinach","feta","ricotta",[593,596,598,600],{"alt":594,"src":595},"Round Albanian spinach byrek in a tray, golden blistered pastry cut into wedges showing green curd filling","\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-4x3.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-1x1.jpg",[603,604,605,606,607,608],"byrek","albanian pie","spinach pie","filo pastry","pete","balkan street food",{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"countrySlug":541,"region":614,"baseServings":615,"prepMinutes":616,"cookMinutes":617,"difficulty":618,"course":619,"diet":621,"mainIngredients":623,"images":627,"keywords":637,"publishedAt":569,"updatedAt":569,"authorSlug":570},"fergese","Fërgesë Tirane (Pepper, Tomato and Curd Bake)","Fërgesë Tirane","Fërgesë e Tiranës","Tirana",4,15,35,"easy",[620],"appetizer",[550,622],"gluten-free",[624,625,591,626],"bell-pepper","tomato","olive-oil",[628,631,633,635],{"alt":629,"src":630},"Bubbling clay dish of Albanian fërgesë, browned curd cheese over red pepper and tomato with bread alongside","\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-1x1.jpg",[610,638,639,640,641,642],"tirana","albanian appetizer","peppers and cheese","meze","gjize",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":541,"region":648,"baseServings":649,"prepMinutes":616,"cookMinutes":650,"restMinutes":545,"difficulty":618,"course":651,"diet":653,"mainIngredients":656,"images":660,"keywords":670,"publishedAt":569,"updatedAt":569,"authorSlug":570},"jani-me-fasule","Jani me Fasule (Albanian White Bean Pot with Mint)","Jani me Fasule","Jani me fasule","Nationwide",6,100,[652,586],"soup",[550,654,622,655],"vegan","dairy-free",[657,625,658,659,626],"onion","paprika","mint",[661,664,666,668],{"alt":662,"src":663},"Bowl of Albanian white bean stew with a slick of orange paprika oil, chopped parsley and bread beside it","\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero.jpg",{"alt":662,"src":665},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-16x9.jpg",{"alt":662,"src":667},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-4x3.jpg",{"alt":662,"src":669},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-1x1.jpg",[671,672,673,674,675,676],"jani me fasule","albanian beans","white bean stew","vegan balkan","paprika oil","bean soup",{"slug":678,"title":679,"shortTitle":680,"nativeName":680,"countrySlug":541,"region":648,"baseServings":649,"prepMinutes":616,"cookMinutes":681,"restMinutes":582,"difficulty":618,"course":682,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":569,"updatedAt":569,"authorSlug":570},"petulla","Petulla (Albanian Breakfast Fried Dough)","Petulla",25,[683,684],"breakfast","snack",[550],[461,687,688,590],"yeast","honey",[690,693,695,697],{"alt":691,"src":692},"Plate of puffed golden Albanian petulla with bowls of honey, jam, white cheese and sour cream around them","\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-1x1.jpg",[678,700,701,688,702,703],"albanian breakfast","fried dough","balkan pastry","yeasted dough",{"slug":705,"title":706,"shortTitle":707,"nativeName":707,"countrySlug":541,"region":708,"baseServings":435,"prepMinutes":681,"cookMinutes":583,"restMinutes":616,"difficulty":618,"course":709,"diet":712,"mainIngredients":713,"images":717,"keywords":727,"publishedAt":569,"updatedAt":569,"authorSlug":570},"pispili","Pispili (Albanian Cornbread with Leeks and Cheese)","Pispili","Southern Albania",[710,711],"bread","side",[550,622],[714,715,590,716],"cornmeal","leek","yogurt",[718,721,723,725],{"alt":719,"src":720},"Golden Albanian cornbread cut into squares in a metal tray, flecked with green leek and white cheese","\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-1x1.jpg",[705,728,729,714,730,731],"albanian cornbread","leek bread","southern albania","gluten free bread",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":541,"region":648,"baseServings":615,"prepMinutes":681,"cookMinutes":491,"restMinutes":544,"difficulty":618,"course":737,"diet":739,"mainIngredients":740,"images":742,"keywords":752,"publishedAt":569,"updatedAt":569,"authorSlug":570},"albanian-qofte","Qofte të Fërguara (Albanian Fried Herb and Cheese Meatballs)","Qofte të Fërguara","Qofte të fërguara",[738,620],"street-food",[],[741,590,659,657],"ground-beef",[743,746,748,750],{"alt":744,"src":745},"Plate of Albanian fried qofte, dark crusted oblong meatballs with lemon wedges and raw onion rings","\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-1x1.jpg",[753,754,755,659,608,641],"qofte","albanian meatballs","fried meatballs",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"countrySlug":541,"region":761,"baseServings":615,"prepMinutes":491,"cookMinutes":617,"difficulty":618,"course":762,"diet":763,"mainIngredients":764,"images":765,"keywords":775,"publishedAt":569,"updatedAt":569,"authorSlug":570},"speca-me-gjize","Speca me Gjizë (Albanian Curd-Stuffed Baked Peppers)","Speca me Gjizë","Speca me gjizë","Central and southern Albania",[586,620],[550,622],[624,591,452,626],[766,769,771,773],{"alt":767,"src":768},"Baked Albanian peppers stuffed with white curd filling, blistered skins glistening in olive oil in a shallow dish","\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-4x3.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-1x1.jpg",[776,777,778,642,779,641],"speca me gjize","stuffed peppers","albanian vegetarian","curd cheese",{"slug":781,"title":782,"shortTitle":783,"nativeName":784,"countrySlug":541,"region":785,"baseServings":615,"prepMinutes":491,"cookMinutes":544,"restMinutes":544,"difficulty":546,"course":786,"diet":787,"mainIngredients":788,"images":790,"keywords":800,"publishedAt":569,"updatedAt":569,"authorSlug":570},"tave-dheu","Tavë Dheu (Albanian Clay-Pot Liver with Feta)","Tavë Dheu","Tavë dheu","Central Albania",[586,620],[622],[625,590,789,626],"garlic",[791,794,796,798],{"alt":792,"src":793},"Small clay dish of Albanian tavë dheu, cubed liver in red tomato sauce under browned crumbled white cheese","\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero.jpg",{"alt":792,"src":795},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-4x3.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-1x1.jpg",[801,802,803,641,804,805],"tave dheu","albanian liver","clay pot","baked liver","balkan appetizer",{"slug":807,"title":808,"shortTitle":809,"nativeName":810,"countrySlug":541,"region":811,"baseServings":649,"prepMinutes":681,"cookMinutes":812,"restMinutes":616,"difficulty":546,"course":813,"diet":814,"mainIngredients":815,"images":818,"keywords":828,"publishedAt":569,"updatedAt":569,"authorSlug":570},"tave-kosi","Tavë Kosi (Albanian Baked Lamb under Yoghurt Custard)","Tavë Kosi","Tavë kosi","Elbasan",70,[586],[],[816,716,452,817],"lamb","rice",[819,822,824,826],{"alt":820,"src":821},"Baked tavë kosi in a shallow dish, browned 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