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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":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":496,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"region":536,"baseServings":494,"prepMinutes":537,"cookMinutes":9,"restMinutes":538,"difficulty":539,"course":540,"diet":543,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":531,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"Originally bryndza, a soft sharp sheep's milk cheese from the Liptov region of present-day Slovakia, which is where the name comes from. When the spread settled into Viennese kitchens it was rebuilt with Topfen, the local cow's milk curd cheese, beaten with butter to make up for the richness of the sheep's cheese. Both versions are considered authentic in their own country.","What cheese is Liptauer traditionally made with?",{"answer":398,"question":399},"Not usually. The paprika used is sweet rather than hot, and its job is colour and warmth rather than heat. Some Hungarian versions add a pinch of hot paprika, and you can too, but a Viennese Liptauer should taste rounded and savoury with a mild pepper warmth in the background. The sharpness people notice comes from onion, capers and mustard.","Is Liptauer spicy?",{"answer":401,"question":402},"Two likely reasons: it has not rested, and the onion went in raw and chopped. Grate the onion, rinse and squeeze it before mixing, and give the finished spread at least four hours in the fridge. Old paprika also tastes dusty and bitter — if the powder is brownish rather than bright red, replace it before blaming the recipe.","Why does my Liptauer taste harsh?",{"answer":404,"question":405},"Dense dark bread above all — rye or pumpernickel, cut thin and spread thickly. Radishes, spring onions, gherkins and hard-boiled eggs are the usual accompaniments, and in Austria it appears on cold plates at wine taverns and pubs alongside cured meats. It also works as a dip for raw vegetables or on a warm pretzel.","What do you eat Liptauer with?",{"answer":407,"question":408},"Yes. Anchovy appears in older Austrian recipes as a salt and umami source and is absent from most modern ones, so leaving it out is entirely normal and keeps the spread vegetarian. If you skip it, taste carefully for salt at the end and consider an extra teaspoon of chopped capers to make up the savoury depth.","Can I make it without anchovies?",[410,411,412,413,414,415],"Have the butter genuinely soft, at proper room temperature. Cold butter will not cream and leaves lumps that never disappear no matter how long you beat.","Grate the onion rather than chopping it, then rinse it briefly in cold water and squeeze dry. It disappears into the spread and loses its aggression.","Use fresh sweet paprika and add it early, not at the end. It needs time in the fat to release colour, which is why the spread deepens overnight.","Chop the capers rather than leaving them whole, unless you want occasional salt bombs in an otherwise even spread.","Crush the caraway seeds lightly in a mortar. Whole seeds are unpleasant to bite and their aroma stays locked in.","Rest the finished spread for at least four hours and preferably overnight before serving — this step is not optional if you want it to taste right.","🌶️","Liptauer is a soft cheese spread stained orange-pink with sweet paprika and sharpened with capers, onion, caraway and mustard. It sits somewhere between a dip and a pâté: rich from the butter beaten into it, sour from the curd cheese, and salty enough that it demands beer or a glass of young white wine. It takes ten minutes, needs no cooking, and improves overnight as the paprika bleeds through and the raw onion loses its bite. In Austria it comes to the table on dark rye bread with sliced radish and a scattering of chives, usually as part of a cold plate before anything hot arrives.","The name is a geographical fact rather than an Austrian one. Liptau is the German name for Liptov, a region in what is now northern Slovakia, historically famous for bryndza — a soft, sharp sheep's milk cheese made in the Carpathian highlands. That cheese travelled across the Austro-Hungarian empire, and cooks in Budapest and Vienna started mixing it with butter and paprika to make a spread. When the empire dissolved, the spread stayed put in every successor country and the cheese did not: Vienna reformulated it with Topfen, the local cow's milk curd cheese, plus enough butter to get the richness that bryndza used to supply.\n\nSo Liptauer is genuinely shared property, and the versions diverge. Hungarian körözött usually leans harder on paprika and often includes the sheep's cheese. Slovak versions stay closest to the original, since bryndza is still made there and carries protected status. The Viennese version is the softest and mildest of the three, and it is the one you meet in a Beisl — the small, dark neighbourhood pub — spread thickly on Schwarzbrot with a beer.\n\nThe seasoning list is where cooks argue. Almost everyone agrees on paprika, onion, caraway and salt; from there it splinters. Capers and chopped gherkin are standard in Vienna, anchovy is common in older recipes and disappears from modern ones, mustard is either essential or an intrusion depending on who is talking, and some households add a spoonful of sour cream to loosen it. The one point of consensus is that it must rest — a freshly mixed Liptauer tastes of raw onion and dusty paprika, and a night in the fridge turns it into something completely different.","Liptauer keeps 4 to 5 days in a sealed container in the fridge and genuinely peaks on day two, once the paprika has coloured the whole mixture and the onion has mellowed. Press a piece of baking parchment onto the surface to stop it drying and taking on fridge smells. Take it out 20 minutes before serving — straight from the cold it is stiff and tastes muted. Do not freeze it: the curd cheese separates on thawing and the spread turns grainy and weeping, and no amount of beating brings it back.",[421,422,423,424],"Beats the butter first so the spread whips light instead of turning into grainy cheese paste.","Uses the full Viennese seasoning set, with clear guidance on the parts people fight about.","Softens the raw onion in advance, which removes the harsh note that ruins most homemade versions.","Built around widely available quark, with an honest note on what bryndza would change.",[426,427,428],"Mixing bowl and hand whisk or electric beaters","Fine grater","Mortar and pestle (optional)",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},20,4,1,470,8,230,[437],"Dark rye or pumpernickel bread, sliced radish, spring onion and a glass of Grüner Veltliner or cold lager.",[439,442,445],{"name":440,"description":441},"Körözött","The Hungarian version, usually made with sheep's cheese and a heavier hand with paprika, served with bread and raw onion rings.",{"name":443,"description":444},"Liptauer with bryndza","Closest to the original: replace a third of the curd cheese with Slovak bryndza for the sharp, grassy sheep's milk note the spread was built on.",{"name":446,"description":447},"Heuriger cold plate","Served as part of a wine tavern spread with Verhackert, cured pork, hard-boiled eggs, radishes and dark bread.",[449,455,459,464,468,471,475,477,481,484,488,493],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},250,"quark","Topfen or quark, well drained","g","For the spread",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},100,"butter","unsalted butter, very soft",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},2,"paprika","sweet Hungarian paprika","tbsp",{"qty":432,"ref":465,"name":466,"unit":467,"group":454},"onion","small onion, finely grated, rinsed and squeezed dry","piece",{"qty":432,"ref":469,"name":470,"unit":463,"group":454},"capers","capers, drained and chopped",{"qty":432,"ref":472,"name":473,"unit":474,"group":454},"caraway","caraway seeds, lightly crushed","tsp",{"qty":432,"name":476,"unit":474,"group":454},"medium-hot mustard",{"qty":460,"ref":478,"name":479,"note":480,"unit":467,"group":454,"optional":8},"anchovies","anchovy fillets, mashed","omit to keep the spread vegetarian",{"qty":460,"ref":482,"name":483,"unit":463,"group":454},"sour-cream","sour cream, to loosen",{"qty":485,"name":486,"unit":487,"group":454},null,"salt and black pepper","to taste",{"qty":489,"ref":490,"name":491,"unit":463,"group":492},3,"chives","chives, snipped","To serve",{"qty":494,"name":495,"unit":467,"group":492},6,"radishes, thinly sliced",[497,501,504,507,510,514],{"tip":498,"text":499,"title":500},"If the butter is still cool from the fridge, stop and wait. Cold butter never creams and you will taste the lumps.","Beat {qty:butter} of very soft butter in a bowl with a whisk or electric beaters for 2–3 minutes, until it is pale, fluffy and holds soft peaks like whipped cream.","Cream the butter",{"text":502,"title":503},"Beat the paprika into the creamed butter until the mixture turns an even deep coral. Working it into the fat first is what gives the finished spread its colour rather than a dusty pink streak.","Bloom the paprika in the fat",{"text":505,"title":506},"Grate the onion finely, rinse it under cold water in a sieve for a few seconds and squeeze it dry in your hand. This removes the raw sulphurous edge without losing the flavour.","Tame the onion",{"text":508,"title":509},"Add the drained curd cheese, onion, capers, crushed caraway, mustard, anchovy if using and sour cream, and fold and beat until completely smooth and uniformly coloured with no white streaks left.","Fold everything together",{"text":511,"title":512,"timerSeconds":513},"Season with salt and pepper, remembering that capers and anchovy already bring salt. Cover the surface with parchment and refrigerate for at least 4 hours, ideally overnight.","Season and rest",14400,{"text":515,"title":516},"Take the spread out 20 minutes before eating, pile it into a bowl and rough up the surface with the back of a spoon. Scatter with chives and serve with dark bread and sliced radish.","Serve at cool room temperature","LIP-tow-er",[519,523,527],{"note":520,"swap":521,"original":522},"Cream cheese is sweeter and less acidic, so add a squeeze of lemon. Cottage cheese needs blending or the texture stays lumpy.","Cream cheese thinned with a little sour cream, or drained full-fat cottage cheese blended smooth","Topfen or quark",{"note":524,"swap":525,"original":526},"Not traditional, but a good fix if your sweet paprika is old and flat. Do not use hot paprika alone — Liptauer is warm, not fiery.","Half sweet paprika, half smoked paprika","Sweet Hungarian paprika",{"note":528,"swap":529,"original":530},"Both appear in Viennese recipes and either works. Gherkin gives more crunch and sweetness, capers more salt and floral bitterness.","Finely chopped pickled gherkin","Capers","austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","austria","Vienna and Burgenland",15,240,"easy",[541,542],"appetizer","snack",[544],"vegetarian",[451,461,469,457],[547,550,552,554],{"alt":548,"src":549},"Bowl of coral pink Liptauer paprika cheese spread with chives, radishes and dark rye bread","\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-1x1.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-4x3.jpg",[557,558,461,559,560,561,562],"liptauer","cheese spread","topfen","austrian appetizer","heuriger","vienna","2026-08-19","dishroute-kitchen","Soft curd cheese whipped with butter, sweet paprika, caraway, capers and onion until it turns coral pink — the standing order in every Viennese wine tavern and corner pub.",{"en":567},"\u002Frecipe\u002Faustrian-liptauer",{"items":569,"total":753,"page":432,"limit":822,"hasMore":823},[570,603,633,659,686,712,722,748,775,797],{"slug":571,"title":572,"shortTitle":573,"nativeName":573,"countrySlug":535,"region":574,"baseServings":431,"prepMinutes":575,"cookMinutes":575,"restMinutes":576,"difficulty":577,"course":578,"diet":580,"mainIngredients":581,"images":586,"keywords":596,"publishedAt":563,"updatedAt":563,"authorSlug":564},"backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","Styria and Vienna",30,60,"medium",[579],"main",[],[582,583,584,585],"chicken","breadcrumbs","eggs","flour",[587,590,592,594],{"alt":588,"src":589},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[571,597,598,599,600,601,602],"fried chicken","styria","breaded chicken","austrian","biedermeier","deep fried",{"slug":604,"title":605,"shortTitle":606,"nativeName":606,"countrySlug":535,"region":607,"baseServings":494,"prepMinutes":430,"cookMinutes":608,"restMinutes":537,"difficulty":539,"course":609,"diet":611,"mainIngredients":614,"images":618,"keywords":628,"publishedAt":563,"updatedAt":563,"authorSlug":564},"erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","Vienna and Styria",25,[610],"side",[612,613],"dairy-free","gluten-free",[615,465,616,617],"potato","stock","vinegar",[619,622,624,626],{"alt":620,"src":621},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[604,629,630,631,632,562,598],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side",{"slug":634,"title":635,"shortTitle":636,"nativeName":636,"countrySlug":535,"region":637,"baseServings":431,"prepMinutes":537,"cookMinutes":608,"restMinutes":575,"difficulty":539,"course":638,"diet":640,"mainIngredients":641,"images":643,"keywords":653,"publishedAt":563,"updatedAt":563,"authorSlug":564},"frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe","Vienna",[639,541],"soup",[],[616,585,584,642],"milk",[644,647,649,651],{"alt":645,"src":646},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[634,654,655,656,657,562,658],"beef broth","pancake soup","frittaten","austrian soup","starter",{"slug":660,"title":661,"shortTitle":662,"nativeName":662,"countrySlug":535,"region":663,"baseServings":431,"prepMinutes":430,"cookMinutes":430,"restMinutes":537,"difficulty":539,"course":664,"diet":666,"mainIngredients":667,"images":669,"keywords":679,"publishedAt":563,"updatedAt":563,"authorSlug":564},"kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","Salzburg and Tyrol",[665,579],"dessert",[544],[585,584,642,668],"raisins",[670,673,675,677],{"alt":671,"src":672},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[660,680,681,682,683,684,685],"shredded pancake","austrian dessert","alpine","emperor pancake","plum compote","mehlspeise",{"slug":687,"title":688,"shortTitle":689,"nativeName":689,"countrySlug":535,"region":690,"baseServings":431,"prepMinutes":576,"cookMinutes":430,"restMinutes":575,"difficulty":691,"course":692,"diet":693,"mainIngredients":694,"images":696,"keywords":706,"publishedAt":563,"updatedAt":563,"authorSlug":564},"karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","Carinthia","hard",[579],[544],[451,615,695,585],"mint",[697,700,702,704],{"alt":698,"src":699},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[707,708,709,710,711,559,695],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta",{"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"region":536,"baseServings":494,"prepMinutes":537,"cookMinutes":9,"restMinutes":538,"difficulty":539,"course":713,"diet":714,"mainIngredients":715,"images":716,"keywords":721,"publishedAt":563,"updatedAt":563,"authorSlug":564},[541,542],[544],[451,461,469,457],[717,718,719,720],{"alt":548,"src":549},{"alt":548,"src":551},{"alt":548,"src":553},{"alt":548,"src":555},[557,558,461,559,560,561,562],{"slug":723,"title":724,"shortTitle":725,"nativeName":725,"countrySlug":535,"region":637,"baseServings":726,"prepMinutes":727,"cookMinutes":728,"restMinutes":538,"difficulty":691,"course":729,"diet":730,"mainIngredients":731,"images":733,"keywords":743,"publishedAt":563,"updatedAt":563,"authorSlug":564},"sachertorte","Sachertorte (Viennese Chocolate and Apricot Cake)","Sachertorte",12,45,55,[665],[544],[732,457,584,585],"apricot",[734,737,739,741],{"alt":735,"src":736},"Slice of Sachertorte showing dark sponge, apricot jam layer and glossy chocolate glaze with whipped cream","\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-1x1.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-4x3.jpg",[723,744,745,562,681,746,747],"chocolate cake","apricot jam","chocolate glaze","coffee house",{"slug":749,"title":750,"shortTitle":751,"nativeName":751,"countrySlug":535,"region":637,"baseServings":494,"prepMinutes":575,"cookMinutes":752,"restMinutes":753,"difficulty":577,"course":754,"diet":755,"mainIngredients":756,"images":761,"keywords":771,"publishedAt":563,"updatedAt":563,"authorSlug":564},"tafelspitz","Tafelspitz (Viennese Boiled Beef in Broth)","Tafelspitz",180,10,[579,639],[613],[757,758,759,760],"beef-brisket","celeriac","carrot","apple",[762,765,767,769],{"alt":763,"src":764},"Sliced Tafelspitz boiled 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