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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":483,"pronunciation":508,"substitutions":509,"slug":522,"title":523,"shortTitle":524,"countrySlug":525,"baseServings":526,"prepMinutes":527,"cookMinutes":527,"difficulty":528,"course":529,"diet":532,"mainIngredients":534,"images":535,"keywords":545,"publishedAt":551,"updatedAt":551,"authorSlug":552,"summary":553,"localeSlug":522,"alternates":554},[394,397,400,403,406],{"answer":395,"question":396},"Bake them for less time and take them out looking underdone. At around 12 minutes the edges should be set and golden while the centres still look pale, soft and slightly wet — they continue cooking on the hot tray and firm up as they cool. For crisp biscuits, keep going to 17 or 18 minutes until the colour is even across the whole surface.","How do I make them chewy instead of crunchy?",{"answer":398,"question":399},"Two reasons. The water dissolves the soda so it disperses evenly instead of leaving bitter pockets, and the heat plus the acidic golden syrup starts the reaction immediately, producing a foam that aerates the butter mixture. Pour it into the pan while it is still frothing. Skipping this step gives dense, heavy biscuits that never quite lighten in the oven.","Why do I dissolve the bicarbonate of soda in boiling water?",{"answer":401,"question":402},"Because the word ANZAC is legally protected in Australia. Commercial use requires permission from the Department of Veterans' Affairs, which is granted for these biscuits only if they follow the traditional recipe and are called biscuits, not cookies. New Zealand has comparable protections. At home you can call them whatever you like, but the convention is taken seriously in both countries.","Why can I not call them ANZAC cookies?",{"answer":404,"question":405},"Either the balls were too close together, the butter mixture was still hot when it met the dry ingredients, or the dough was too wet. Space them at least 5 cm apart, let the butter and syrup cool for a couple of minutes before combining, and if the dough will not hold a ball when squeezed, add a tablespoon of extra oats or flour rather than more liquid.","Why are my biscuits spreading into one giant sheet?",{"answer":407,"question":408},"Partly. Their eggless, high-sugar composition genuinely does survive long sea voyages, and food parcels were sent from home during the war. But similar oat biscuits existed beforehand, and a great deal of early ANZAC-named baking was made to raise funds at home rather than to be shipped. The Gallipoli mailing story is widely repeated and only partly supported by the record.","Did ANZAC biscuits really get sent to soldiers at Gallipoli?",[410,411,412,413,414,415],"Dissolve the bicarbonate of soda in boiling water and pour it in while it is still foaming — this aeration is what keeps the biscuits from being dense.","Use rolled oats, not quick oats. Quick oats absorb liquid too fast and give a pasty, uniform texture instead of a chewy one.","Space the balls at least 5 cm apart. They spread a long way, and crowded biscuits merge into one sheet.","For chewy biscuits pull them at 12 minutes, when the edges are set and gold but the centres still look pale and soft — they firm up as they cool.","For crisp biscuits go to 17–18 minutes, until the colour is even right across the top and the surface looks dry and crackled.","Leave them on the hot tray for five minutes before moving them. Straight off the oven they are fragile and will break in half.","🍪","ANZAC biscuits are flat, golden, caramel-scented rounds made from rolled oats, desiccated coconut, flour and sugar, held together by melted butter and golden syrup rather than egg. That eggless construction is why they keep so well and why they taste the way they do: with no egg to set the crumb, the sugar and syrup caramelise into something toffee-like around the oats. Baked twelve minutes they stay chewy in the middle; baked eighteen they go hard enough to snap. Australians and New Zealanders bake them all year and especially around ANZAC Day, and the chewy-versus-crunchy question is a household argument.","ANZAC stands for the Australian and New Zealand Army Corps, and these biscuits are tied to the First World War, though the popular version of the story overstates the link. The common claim is that wives and mothers baked them to post to soldiers at Gallipoli, and the biscuits' famous keeping qualities — no egg, high sugar, plenty of fat — are consistent with food that had to survive a two-month sea voyage. The historical record is less tidy: similar oat biscuits existed before the war, and much of the early ANZAC-branded baking was made for fundraising at home rather than for shipping abroad. Both purposes are real; the mailing story is the one people remember.\n\nThe name is protected in a way few foods are. In Australia the word ANZAC is legally restricted, and using it commercially requires permission from the Department of Veterans' Affairs, which grants it for biscuits on the condition that they follow the traditional recipe and are called biscuits rather than cookies. That is why you will not see an ANZAC cookie in an Australian supermarket. New Zealand has similar protections, and both countries take the matter seriously.\n\nAs baking goes, the recipe is nearly foolproof, with one piece of chemistry worth understanding. Bicarbonate of soda is dissolved in boiling water and stirred into the melted butter and golden syrup; the soda reacts with the acidic syrup, foams up dramatically, and that aeration is what stops the biscuits from being dense pucks. Do not skip the boiling water, and add the mixture while it is still frothing. Beyond that, the only real decision is how long to bake them, and the difference between chewy and crisp is about five minutes.","These keep better than almost any other home-baked biscuit — that is the whole point of them. Store in an airtight tin at room temperature for up to 2 weeks; crisp ones stay crisp and chewy ones gradually firm up. Never store them with soft biscuits or cake, which transfers moisture and ruins the snap. The raw dough balls freeze for 3 months and bake from frozen with about 3 minutes added.",[421,422,423,424],"Explains the bicarbonate-and-boiling-water step properly, which is the one piece of chemistry that decides whether the biscuits are light or leaden.","Gives two clear bake times for chewy and crisp, instead of pretending there is one correct texture.","Uses golden syrup rather than honey, which is what produces the caramel flavour the biscuit is known for.","Honest about the war story: the keeping qualities are real, the mailing-to-Gallipoli origin is partly folklore.",[426,427,428,429,430],"Two baking trays","Baking paper","Small saucepan","Large mixing bowl","Wire rack",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"protein":436,"calories":437,"estimated":8},7,19,1,10,2,145,[439],"Tea or coffee, and a glass of cold milk if the biscuits came out on the crisp side.",[441,444,447],{"name":442,"description":443},"Chocolate-dipped ANZACs","Half of each cooled biscuit dipped in melted dark chocolate and set on baking paper. Not traditional, and very popular anyway.",{"name":445,"description":446},"ANZAC slice","The same mixture pressed into a lined slab tin and baked for about 25 minutes, then cut into bars while still warm.",{"name":448,"description":449},"Macadamia ANZACs","Roughly chopped macadamias folded through the dry ingredients — an Australian nut in an Australian biscuit, and it suits the caramel flavour.",[451,457,461,465,468,472,476,479,481],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},100,"rolled-oats","rolled oats","g","Dry ingredients",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},150,"flour","plain flour",{"qty":462,"ref":463,"name":464,"unit":455,"group":456},85,"coconut","desiccated coconut",{"qty":458,"ref":466,"name":467,"unit":455,"group":456},"brown-sugar","brown sugar, lightly packed",{"qty":469,"name":470,"unit":471,"group":456},0.5,"fine salt","tsp",{"qty":473,"ref":474,"name":474,"unit":455,"group":475},125,"butter","Wet ingredients",{"qty":436,"name":477,"unit":478,"group":475},"golden syrup","tbsp",{"qty":434,"name":480,"unit":471,"group":475},"bicarbonate of soda",{"qty":436,"name":482,"unit":478,"group":475},"boiling water",[484,487,490,493,497,500,504],{"text":485,"title":486},"Heat the oven to 160°C fan and line two baking trays with baking paper. The moderate temperature matters — these biscuits are full of sugar and syrup and will scorch at the edges before the centres set if the oven runs hot.","Heat the oven and line the trays",{"text":488,"title":489},"Stir the rolled oats, flour, desiccated coconut, brown sugar and salt together in a large bowl, breaking up any lumps of sugar with your fingers so the mixture is loose and evenly coloured throughout.","Combine the dry ingredients",{"text":491,"title":492},"Warm the butter and golden syrup in a small saucepan over low heat, swirling until the butter has fully melted and the mixture is smooth and glossy. Take it off the heat before it starts to bubble.","Melt the butter and syrup",{"tip":494,"text":495,"title":496},"That foam is the leavening. If you let it collapse before mixing, the biscuits come out heavy.","Dissolve the bicarbonate of soda in the boiling water and pour it straight into the warm butter mixture — it will froth up pale and roughly double in volume. Stir once and use it immediately while it is still foaming.","Foam the bicarbonate of soda",{"text":498,"title":499},"Pour the foaming butter mixture into the dry ingredients and stir until no dry flour remains and the dough clumps together when squeezed in your hand. Roll into walnut-sized balls and place them on the trays at least 5 cm apart, flattening each slightly with your palm.","Mix and roll",{"text":501,"title":502,"timerSeconds":503},"Bake for 12 minutes for chewy biscuits — edges set and golden, centres still pale and soft — or 17–18 minutes for crisp ones, when the colour is even across the whole surface and the tops look dry and crackled.","Bake to the texture you want",720,{"text":505,"title":506,"timerSeconds":507},"Leave the biscuits on the hot tray for 5 minutes to firm up before lifting them onto a wire rack to cool completely. They are extremely fragile straight from the oven and will break if moved early.","Cool on the tray first",300,"AN-zak",[510,514,518],{"note":511,"swap":512,"original":513},"Honey works but its flavour dominates and browns faster, so check five minutes early. Golden syrup is what gives the classic caramel note.","Honey, or light corn syrup with a teaspoon of brown sugar","Golden syrup",{"note":515,"swap":516,"original":517},"The biscuits are already eggless, so this makes them vegan. Use a block spread rather than a soft tub margarine, which has too much water.","A firm plant-based block spread","Butter",{"note":519,"swap":520,"original":521},"They spread slightly more and are more fragile when hot, so leave them on the tray a couple of minutes longer before moving.","A gluten-free flour blend, with certified gluten-free oats","Plain flour","australian-anzac-biscuits","ANZAC Biscuits (Oat and Golden Syrup Cookies)","ANZAC Biscuits","australia",24,15,"easy",[530,531],"snack","dessert",[533],"vegetarian",[453,463,459,474],[536,539,541,543],{"alt":537,"src":538},"Golden ANZAC biscuits with visible oats and coconut cooling on a wire rack, one broken to show the chewy centre","\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero.jpg",{"alt":537,"src":540},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-16x9.jpg",{"alt":537,"src":542},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-4x3.jpg",{"alt":537,"src":544},"\u002Fimages\u002Frecipes\u002Faustralian-anzac-biscuits\u002Fhero-1x1.jpg",[546,547,477,548,549,550],"anzac biscuits","oat cookies","coconut biscuits","australian baking","anzac day","2026-08-20","dishroute-kitchen","Eggless oat and coconut biscuits bound with golden syrup and bicarbonate of soda, baked chewy or snapping crisp depending on how long you leave them in.",{"en":555},"\u002Frecipe\u002Faustralian-anzac-biscuits",{"items":557,"total":435,"page":434,"limit":526,"hasMore":825},[558,568,602,635,663,694,719,746,775,799],{"slug":522,"title":523,"shortTitle":524,"countrySlug":525,"baseServings":526,"prepMinutes":527,"cookMinutes":527,"difficulty":528,"course":559,"diet":560,"mainIngredients":561,"images":562,"keywords":567,"publishedAt":551,"updatedAt":551,"authorSlug":552},[530,531],[533],[453,463,459,474],[563,564,565,566],{"alt":537,"src":538},{"alt":537,"src":540},{"alt":537,"src":542},{"alt":537,"src":544},[546,547,477,548,549,550],{"slug":569,"title":570,"shortTitle":571,"countrySlug":525,"baseServings":572,"prepMinutes":573,"cookMinutes":574,"restMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":580,"images":585,"keywords":595,"publishedAt":551,"updatedAt":551,"authorSlug":552},"australian-meat-pie","Aussie Meat Pie (Hand-Sized Beef Gravy Pie)","Aussie Meat Pie",6,40,60,120,"medium",[578],"main",[],[581,582,459,583,584],"ground-beef","onion","puff-pastry","stock",[586,589,591,593],{"alt":587,"src":588},"A hand-sized Australian meat pie with a golden puff pastry lid, broken open to show thick beef gravy filling","\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero.jpg",{"alt":587,"src":590},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Faustralian-meat-pie\u002Fhero-1x1.jpg",[596,597,598,599,600,601],"aussie meat pie","australian meat pie","beef pie","puff pastry","hand pie","footy food",{"slug":603,"title":604,"shortTitle":605,"countrySlug":525,"baseServings":606,"prepMinutes":607,"cookMinutes":608,"difficulty":528,"course":609,"diet":610,"mainIngredients":613,"images":618,"keywords":628,"publishedAt":551,"updatedAt":551,"authorSlug":552},"australian-barbecued-prawns","Barbecued Prawns (Garlic Butter King Prawns)","Barbecued Prawns",4,20,8,[578],[611,612],"pescatarian","gluten-free",[614,474,615,616,617],"shrimp","garlic","lemon","parsley",[619,622,624,626],{"alt":620,"src":621},"Split king prawns charring shell-down on a barbecue plate, garlic butter bubbling in the cut backs with lemon wedges nearby","\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Faustralian-barbecued-prawns\u002Fhero-1x1.jpg",[629,630,631,632,633,634],"barbecued prawns","garlic prawns","king prawns","australian barbecue","christmas seafood","grilled prawns",{"slug":636,"title":637,"shortTitle":638,"countrySlug":525,"region":639,"baseServings":436,"prepMinutes":640,"cookMinutes":527,"restMinutes":608,"difficulty":641,"course":642,"diet":643,"mainIngredients":644,"images":646,"keywords":656,"publishedAt":551,"updatedAt":551,"authorSlug":552},"australian-carpetbag-steak","Carpetbag Steak (Oyster-Stuffed Grilled Sirloin)","Carpetbag Steak","New South Wales",25,"hard",[578],[],[645,474,615,616],"oysters",[647,650,652,654],{"alt":648,"src":649},"Sliced carpetbag steak on a wooden board showing plump oysters inside the pink medium-rare beef, butter spooned over","\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Faustralian-carpetbag-steak\u002Fhero-1x1.jpg",[657,658,659,660,661,662],"carpetbag steak","oyster stuffed steak","surf and turf","sydney","grilled sirloin","retro australian",{"slug":664,"title":665,"shortTitle":666,"countrySlug":525,"baseServings":606,"prepMinutes":667,"cookMinutes":668,"difficulty":576,"course":669,"diet":670,"mainIngredients":671,"images":677,"keywords":687,"publishedAt":551,"updatedAt":551,"authorSlug":552},"australian-chicken-parmigiana","Chicken Parmigiana (Australian Pub Schnitzel with Cheese)","Chicken Parmigiana",30,35,[578],[],[672,673,674,675,676],"chicken","breadcrumbs","tomato","mozzarella","ham",[678,681,683,685],{"alt":679,"src":680},"Australian chicken parmigiana on a plate, crumbed schnitzel under tomato sauce and browned melted cheese with chips beside it","\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Faustralian-chicken-parmigiana\u002Fhero-1x1.jpg",[688,689,690,691,692,693],"chicken parmigiana","parma","parmi","pub food","chicken schnitzel","australian",{"slug":695,"title":696,"shortTitle":697,"countrySlug":525,"baseServings":608,"prepMinutes":435,"cookMinutes":667,"difficulty":528,"course":698,"diet":700,"mainIngredients":701,"images":703,"keywords":713,"publishedAt":551,"updatedAt":551,"authorSlug":552},"australian-damper","Damper (Australian Campfire Soda Bread)","Damper",[699],"bread",[533],[459,474,702],"milk",[704,707,709,711],{"alt":705,"src":706},"A round floury damper loaf with a deep cross split open on a board, butter and golden syrup beside it","\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Faustralian-damper\u002Fhero-1x1.jpg",[714,715,716,717,718,477],"damper","bush bread","campfire bread","soda bread","camp oven",{"slug":720,"title":721,"shortTitle":722,"countrySlug":525,"baseServings":723,"prepMinutes":724,"cookMinutes":668,"restMinutes":503,"difficulty":576,"course":725,"diet":726,"mainIngredients":727,"images":730,"keywords":740,"publishedAt":551,"updatedAt":551,"authorSlug":552},"australian-lamingtons","Lamingtons (Chocolate and Coconut Sponge Squares)","Lamingtons",16,45,[531,530],[533],[459,474,728,729,463],"eggs","cocoa",[731,734,736,738],{"alt":732,"src":733},"Squares of sponge cake coated in chocolate icing and desiccated coconut, one split open showing jam and cream","\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Faustralian-lamingtons\u002Fhero-1x1.jpg",[741,742,549,743,744,745],"lamingtons","chocolate coconut cake","sponge cake","lamington drive","afternoon tea",{"slug":747,"title":748,"shortTitle":749,"countrySlug":525,"baseServings":606,"prepMinutes":640,"cookMinutes":527,"restMinutes":607,"difficulty":528,"course":750,"diet":752,"mainIngredients":754,"images":758,"keywords":768,"publishedAt":551,"updatedAt":551,"authorSlug":552},"australian-salt-and-pepper-squid","Salt and Pepper Squid (Peppered Fried Calamari)","Salt and Pepper Squid",[751],"appetizer",[611,753],"dairy-free",[755,756,757,616,615],"squid","sichuan-pepper","white-pepper",[759,762,764,766],{"alt":760,"src":761},"Crisp salt and pepper squid piled on a platter with coriander, sliced red chilli, lemon wedges and a bowl of garlic aioli","\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-4x3.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Faustralian-salt-and-pepper-squid\u002Fhero-1x1.jpg",[769,770,771,772,773,774],"salt and pepper squid","calamari","sichuan pepper","fried squid","australian 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