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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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":496,"pronunciation":522,"substitutions":523,"slug":536,"title":537,"shortTitle":538,"nativeName":538,"countrySlug":539,"region":540,"baseServings":473,"prepMinutes":431,"cookMinutes":431,"restMinutes":541,"difficulty":542,"course":543,"diet":545,"mainIngredients":547,"images":548,"keywords":558,"publishedAt":565,"updatedAt":565,"authorSlug":566,"summary":567,"localeSlug":536,"alternates":568},[394,397,400,403,406],{"answer":395,"question":396},"Bacalhau is cod that has been heavily salted and dried, a preservation method Portuguese fleets used from the sixteenth century to bring North Atlantic catches home. The cure changed the fish's character — firmer flakes, deeper savor — and Portugal built an entire cuisine around it, famously claiming a different bacalhau recipe for every day of the year.","What is bacalhau and why is it salted?",{"answer":398,"question":399},"Soak it in plenty of cold water in the refrigerator for 24–48 hours, changing the water 3–4 times: thin pieces need about 24 hours, thick loins the full 48. Test by tasting a small flake from the thickest part — it should taste like well-seasoned fresh fish, not aggressively salty. There is no reliable shortcut; the soak is part of the recipe.","How do I desalt salt cod properly?",{"answer":401,"question":402},"Tradition says the dish was created by a tavern keeper named Brás in the Bairro Alto, Lisbon's old hillside quarter — \"à Brás\" means \"in the style of Brás.\" This is a traditional attribution rather than a documented fact, but the dish's tavern logic — cod scraps, fried potatoes and eggs turned into a fast, cheap supper — fits the story well.","Who was Brás in bacalhau à Brás?",{"answer":404,"question":405},"Yes, and many Portuguese home cooks do exactly that. Bagged shoestring potato sticks (batata palha) are sold in every Portuguese supermarket largely for this dish. Fold them in at the very end, just before and after the eggs, so a little of their crunch survives the creamy eggs rather than dissolving into them.","Can I use store-bought shoestring potatoes for bacalhau à Brás?",{"answer":407,"question":408},"Take the pan off the heat while the eggs still look wet and slightly underdone, then keep folding — the residual heat of the potatoes, onions and cod finishes them to a soft, glossy cream in about a minute. Low heat, constant gentle folding, and an early exit are the whole technique; eggs cooked until they look done in the pan will be dry on the plate.","How do I keep the eggs creamy instead of scrambled dry?",[410,411,412,413,414],"Start the cod 24–48 hours ahead: soak it in cold water in the fridge, changing the water 3–4 times. Thick loin pieces need the full 48 hours; thin tail pieces are ready in 24.","Taste a small flake from the thickest part before cooking — it should taste pleasantly seasoned, like well-salted fresh fish. If it puckers your mouth, soak longer.","Cut the potatoes into true matchsticks, 2–3 mm, and dry them well before frying; wet, thick-cut potatoes turn soggy the moment the eggs arrive. Or do as Lisbon does and buy batata palha.","Cook the onions slowly until they are completely soft and golden before anything else joins them — they are the sweetness of the dish.","Pull the pan off the heat while the eggs still look wet and slightly underdone; keep folding and the residual heat sets them to a glossy cream. Dry eggs are the one unforgivable mistake.","🐟","Bacalhau à Brás is what Portugal does with its three favorite ingredients — salt cod, potatoes and onions — bound together with eggs cooked just to the point of creaminess and no further. Shoestring potatoes are fried crisp, onions are melted slow and sweet in olive oil, desalted cod is flaked through, and beaten eggs are stirred in off the boil so they set soft and glossy, part scramble, part sauce. The result is savory, faintly briny, rich without cream, with the potatoes keeping a little crunch inside the softness. The only real commitment is the cod itself: proper bacalhau must be soaked for a day or two before cooking, which this recipe explains honestly rather than pretending it takes twenty minutes.","Salt cod is the backbone ingredient of Portuguese cooking. Portuguese fleets were fishing cod on the North Atlantic banks by the sixteenth century, and salting and drying was how the catch survived the voyage home — so thoroughly did the preserved fish embed itself in the national diet that the Portuguese call it \"fiel amigo,\" the faithful friend, and claim to have a bacalhau recipe for every day of the year. That a country obsessed with a fish from cold, distant waters barely eats fresh cod at all is one of the pleasant ironies of European food history.\n\nBacalhau à Brás is one of the best loved of all those recipes. Tradition places its birth in a tavern in the Bairro Alto, Lisbon's old hillside nightlife quarter, run by a man remembered only as Brás — hence \"à Brás,\" in the style of Brás. Like most tavern origin stories it is a traditional attribution rather than a documented fact, but the dish itself has the unmistakable logic of tavern cooking: scraps of cod, fried potatoes and eggs, ingredients any Lisbon kitchen had on hand, combined into something fast, cheap and better than the sum of its parts.\n\nToday it sits on menus from corner tascas to serious restaurants, and it is many Portuguese cooks' honest answer to the question of which bacalhau dish to make at home, because it forgives imperfect cod and needs no oven. Lisbon home cooks often buy batata palha — bagged shoestring potatoes — instead of frying their own, a shortcut so universal it counts as tradition. The one rule everyone agrees on: stop cooking the eggs while they still look slightly underdone. The residual heat finishes them; a dry Brás is a failed Brás.","Best eaten the moment it is made — the eggs keep cooking and the potatoes soften as it sits. Leftovers keep 2 days refrigerated and reheat acceptably in a pan over low heat with a splash of olive oil, though the texture becomes more scramble than cream. Do not freeze the finished dish; plain desalted cod, however, freezes well for 3 months.",[420,421,422,423],"The desalting process is explained honestly — timing, water changes, and how to tell the cod is ready.","Eggs are taken off the heat early so they land creamy, not scrambled dry — the step everyone gets wrong.","The bagged shoestring-potato shortcut used in Lisbon homes is built in as a legitimate option.","One pan after the frying, no oven, and the technique transfers to any leftover flaked fish.",[425,426,427,428],"Large bowl for soaking the cod","Wide sauté pan or deep skillet","Frying pan or pot for the potatoes (skip if using bagged batata palha)","Slotted spoon",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},29,30,3,38,540,[436],"A simple green salad sharply dressed, black olives, and a glass of chilled vinho verde or white wine.",[438,441,444],{"name":439,"description":440},"Brás de legumes","A meat-free version made in modern Portuguese kitchens with sautéed mushrooms or leeks standing in for the cod — same onions, potatoes and creamy eggs.",{"name":442,"description":443},"Extra-runny restaurant style","Some Lisbon restaurants add an extra yolk at the end, off the heat, for an almost sauce-like Brás served with a spoon.",{"name":445,"description":446},"Bacalhau à Brás with a green kick","Fold in a handful of thinly sliced sautéed peppers with the onions — a common family variation that adds sweetness and color.",[448,455,460,465,468,472,477,481,486,489,493],{"qty":449,"ref":450,"name":451,"note":452,"unit":453,"group":454},400,"white-fish","salt cod (bacalhau), desalted 24–48 h — see step 1","weight after soaking; buy ~350 g dried","g","For the Brás",{"qty":456,"ref":457,"name":458,"note":459,"unit":453,"group":454},500,"potato","potatoes, cut into 2–3 mm matchsticks","or 150 g bagged batata palha",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},2,"onion","large onions, halved and thinly sliced","piece",{"qty":466,"ref":467,"name":467,"unit":464,"group":454},6,"eggs",{"qty":461,"ref":469,"name":470,"unit":471,"group":454},"garlic","garlic, minced","clove",{"qty":473,"ref":474,"name":475,"unit":476,"group":454},4,"olive-oil","olive oil, plus more for frying the potatoes","tbsp",{"qty":478,"ref":479,"name":480,"unit":464,"group":454},1,"bay-leaf","bay leaf",{"qty":482,"ref":483,"name":484,"unit":485,"group":454},null,"black-pepper","freshly ground black pepper","to taste",{"qty":482,"name":487,"note":488,"unit":485,"group":454},"fine salt","the cod may provide enough — taste first",{"qty":432,"ref":490,"name":491,"unit":476,"group":492},"parsley","flat-leaf parsley, chopped","For serving",{"qty":494,"name":495,"unit":464,"group":492},12,"small black olives",[497,501,504,508,512,515,519],{"tip":498,"text":499,"title":500},"Soak skin-side up so the salt falls away from the flesh as it draws out.","Submerge the salt cod in plenty of cold water and refrigerate for 24–48 hours, changing the water 3–4 times — thin pieces need a day, thick loins two. It is ready when a flake from the thickest part tastes like well-seasoned fish rather than pure salt.","Desalt the cod (start 1–2 days ahead)",{"text":502,"title":503},"Drain the soaked cod, pat it dry, and pull it apart with your fingers into rough shreds, discarding skin and every bone you find. The flakes should be about the size of the potato matchsticks.","Flake the cod",{"text":505,"title":506,"timerSeconds":507},"Dry the potato matchsticks thoroughly, then fry them in 2 cm of hot oil in batches until they are golden, stiff and rustling when stirred, 3–4 minutes per batch. Drain on paper towels and salt lightly. Skip this step entirely if using bagged batata palha.","Fry the shoestring potatoes",240,{"text":509,"title":510,"timerSeconds":511},"Warm the 4 tbsp olive oil in a wide pan over medium-low heat and cook the sliced onions with the bay leaf until completely soft, golden and sweet, stirring now and then, 12–15 minutes. Add the garlic for the last 2 minutes, until fragrant but not browned.","Melt the onions",900,{"text":513,"title":514},"Stir {qty:white-fish} of flaked cod into the onions and cook gently until the shreds are hot through and glossy with oil, 3–4 minutes. Discard the bay leaf and grind in plenty of black pepper.","Warm the cod through",{"tip":516,"text":517,"title":518},"This is the make-or-break moment: off the heat early, always. The pan finishes the job.","Beat the eggs, drop the heat to low, and add the fried potatoes to the pan followed by the eggs. Fold slowly and constantly with a spatula until the eggs thicken but still look wet and slightly underdone — then pull the pan off the heat and keep folding for another minute while they set to a soft cream.","Fold in eggs and potatoes",{"text":520,"title":521},"Taste for salt, then pile onto warm plates and scatter with chopped parsley and black olives. The surface should look glossy and just-set, with potato sticks poking through. Eat right away — a Brás does not wait.","Serve immediately","bah-kah-LYOW ah BRAHSH",[524,528,532],{"note":525,"swap":526,"original":527},"You lose the distinctive cured depth that defines the dish, but the technique still makes an excellent supper — season more assertively.","Fresh cod or another firm white fish, poached and flaked, plus extra salt","Salt cod (bacalhau)",{"note":529,"swap":530,"original":531},"Standard practice in Portuguese home kitchens, not a cheat. Fold them in at the last moment so some crunch survives.","Store-bought batata palha (bagged shoestring potato sticks)","Home-fried shoestring potatoes",{"note":533,"swap":534,"original":535},"Kalamatas are stronger and fruitier; use a few less. Skip canned pitted olives, which add nothing.","Kalamata or any good brined black olive","Black olives (ideally small Portuguese ones)","bacalhau-a-bras","Bacalhau à Brás (Salt Cod with Eggs and Potatoes)","Bacalhau à Brás","portugal","Lisbon",1440,"medium",[544],"main",[546],"pescatarian",[450,467,457,462],[549,552,554,556],{"alt":550,"src":551},"Plate of bacalhau à Brás — creamy eggs with flaked salt cod and shoestring potatoes, topped with parsley and black olives","\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero.jpg",{"alt":550,"src":553},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-16x9.jpg",{"alt":550,"src":555},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-4x3.jpg",{"alt":550,"src":557},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-1x1.jpg",[559,560,561,562,563,467,564],"bacalhau","salt cod","portuguese cod","bacalhau à brás","lisbon","batata palha","2026-08-18","dishroute-kitchen","Lisbon's great salt cod comfort dish: flaked bacalhau, golden shoestring potatoes and slow-cooked onions folded into soft creamy eggs, finished with black olives and parsley — Portuguese home cooking at its best.",{"en":569},"\u002Frecipe\u002Fbacalhau-a-bras",{"items":571,"total":651,"page":478,"limit":855,"hasMore":856},[572,605,615,645,681,710,739,770,798,827],{"slug":573,"title":574,"shortTitle":575,"nativeName":576,"countrySlug":539,"region":577,"baseServings":473,"prepMinutes":431,"cookMinutes":578,"difficulty":542,"course":579,"diet":580,"mainIngredients":582,"images":588,"keywords":598,"publishedAt":604,"updatedAt":604,"authorSlug":566},"arroz-de-marisco","Arroz de Marisco (Portuguese Soupy Seafood Rice)","Arroz de Marisco","Arroz de marisco","Estremadura and the Algarve",40,[544],[546,581],"dairy-free",[583,584,585,586,587],"rice","shrimp","clams","mussels","tomato",[589,592,594,596],{"alt":590,"src":591},"Deep pot of soupy orange seafood rice with open clams, mussels and prawns and chopped coriander","\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero.jpg",{"alt":590,"src":593},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-16x9.jpg",{"alt":590,"src":595},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-1x1.jpg",{"alt":590,"src":597},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-4x3.jpg",[599,600,601,585,586,602,603],"arroz de marisco","seafood rice","portuguese rice","shellfish stock","soupy rice","2026-08-19",{"slug":536,"title":537,"shortTitle":538,"nativeName":538,"countrySlug":539,"region":540,"baseServings":473,"prepMinutes":431,"cookMinutes":431,"restMinutes":541,"difficulty":542,"course":606,"diet":607,"mainIngredients":608,"images":609,"keywords":614,"publishedAt":565,"updatedAt":565,"authorSlug":566},[544],[546],[450,467,457,462],[610,611,612,613],{"alt":550,"src":551},{"alt":550,"src":553},{"alt":550,"src":555},{"alt":550,"src":557},[559,560,561,562,563,467,564],{"slug":616,"title":617,"shortTitle":618,"nativeName":618,"countrySlug":539,"region":619,"baseServings":473,"prepMinutes":620,"cookMinutes":620,"restMinutes":621,"difficulty":622,"course":623,"diet":625,"mainIngredients":626,"images":629,"keywords":639,"publishedAt":604,"updatedAt":604,"authorSlug":566},"bifana","Bifana (Portuguese Marinated Pork Sandwich)","Bifana","Lisbon and the Alentejo",20,480,"easy",[624,544],"street-food",[581],[627,469,479,628],"pork-shoulder","paprika",[630,633,635,637],{"alt":631,"src":632},"Crusty roll filled with thin slices of marinated pork, sauce soaking into the bread","\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-4x3.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-1x1.jpg",[616,640,641,642,643,644],"pork sandwich","portuguese street food","garlic white wine marinade","papo seco","vendas novas",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"countrySlug":539,"region":650,"baseServings":651,"prepMinutes":431,"cookMinutes":652,"restMinutes":653,"difficulty":542,"course":654,"diet":657,"mainIngredients":659,"images":664,"keywords":674,"publishedAt":604,"updatedAt":604,"authorSlug":566},"broa-de-milho","Broa de Milho (Portuguese Corn and Rye Bread)","Broa de Milho","Broa de milho","Minho and Trás-os-Montes",10,50,180,[655,656],"bread","side",[658,581],"vegan",[660,661,662,663],"cornmeal","rye-flour","flour","yeast",[665,668,670,672],{"alt":666,"src":667},"Round domed corn loaf with a thick cracked flour-dusted crust, one wedge cut to show dense yellow crumb","\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-1x1.jpg",[675,676,677,678,679,680],"broa de milho","portuguese corn bread","maize flour","rye bread","minho","caldo verde bread",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":539,"region":686,"baseServings":473,"prepMinutes":620,"cookMinutes":687,"difficulty":622,"course":688,"diet":690,"mainIngredients":692,"images":694,"keywords":704,"publishedAt":565,"updatedAt":565,"authorSlug":566},"caldo-verde","Caldo Verde (Portuguese Green Soup)","Caldo Verde","Caldo verde","Minho",35,[689],"soup",[581,691],"nut-free",[457,693,469,474],"cabbage",[695,698,700,702],{"alt":696,"src":697},"Bowl of caldo verde with thin ribbons of greens, creamy potato broth and seared chouriço coins","\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero-1x1.jpg",[705,706,707,708,709,679],"caldo verde","portuguese soup","kale soup","potato soup","chouriço",{"slug":711,"title":712,"shortTitle":713,"nativeName":713,"countrySlug":539,"region":714,"baseServings":473,"prepMinutes":715,"cookMinutes":716,"difficulty":542,"course":717,"diet":718,"mainIngredients":719,"images":723,"keywords":733,"publishedAt":604,"updatedAt":604,"authorSlug":566},"francesinha","Francesinha (Porto Sandwich in Beer Sauce)","Francesinha","Porto",25,45,[544],[],[720,721,587,722],"ham","cheddar","chorizo",[724,727,729,731],{"alt":725,"src":726},"Francesinha sandwich under melted cheese, flooded with red beer sauce and ringed with fries","\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-1x1.jpg",[711,734,735,736,737,738],"porto","portuguese sandwich","beer sauce","melted cheese","steak sandwich",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":539,"region":540,"baseServings":494,"prepMinutes":744,"cookMinutes":745,"restMinutes":653,"difficulty":746,"course":747,"diet":749,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":604,"updatedAt":604,"authorSlug":566},"pastel-de-nata","Pastel de Nata (Lisbon Custard Tart)","Pastel de Nata","Pastel de nata",60,15,"hard",[748],"dessert",[750],"vegetarian",[662,752,753,467],"butter","milk",[755,758,760,762],{"alt":756,"src":757},"Portuguese custard tarts with blistered dark caramelised tops and flaky spiralled pastry shells, dusted with cinnamon","\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero-1x1.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero-4x3.jpg",[765,766,767,768,563,769],"pastel de nata","portuguese custard tart","pasteis de belem","laminated pastry","egg tart",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"countrySlug":539,"region":775,"baseServings":473,"prepMinutes":620,"cookMinutes":745,"restMinutes":431,"difficulty":622,"course":776,"diet":779,"mainIngredients":780,"images":781,"keywords":791,"publishedAt":604,"updatedAt":604,"authorSlug":566},"peixinhos-da-horta","Peixinhos da Horta (Portuguese Battered Green Beans)","Peixinhos da Horta","Peixinhos da horta","Lisbon and central Portugal",[777,778],"appetizer","snack",[750,581,691],[662,467,474],[782,785,787,789],{"alt":783,"src":784},"Pile of crisp battered flat green beans with blistered golden coating and lemon wedges","\u002Fimages\u002Frecipes\u002Fpeixinhos-da-horta\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fpeixinhos-da-horta\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fpeixinhos-da-horta\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fpeixinhos-da-horta\u002Fhero-1x1.jpg",[792,793,794,795,796,797],"peixinhos da horta","battered green beans","portuguese appetizer","tempura origin","petiscos","fried 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