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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":494,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":541,"diet":545,"mainIngredients":547,"images":548,"keywords":558,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":531,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"It is a Halloween fortune-telling custom rooted in Samhain, the Gaelic harvest festival. Charms were baked into the loaf and your slice predicted your year: a ring for marriage, a coin for wealth, a rag for poverty, a thimble or button for staying single, a pea for no marriage. Commercially baked Irish bracks still include a wrapped toy ring every autumn.","Why is a ring baked into barmbrack?",{"answer":398,"question":399},"Only with care. Wrap each charm tightly in baking parchment before pushing it into the batter, use metal or food-safe items rather than plastic that may melt, and tell everyone at the table that the loaf contains them before anyone bites into a slice. Do not serve a charmed brack to small children — it is a genuine choking hazard.","Is it safe to bake charms into the loaf?",{"answer":401,"question":402},"Usually under-soaked fruit or over-baking. Dried fruit that has not absorbed enough liquid will pull moisture out of the batter as it bakes, so soak it a full twelve hours and add every bit of the remaining tea to the mixture. Beyond that, this is a dense loaf that browns before it is cooked, so tent it with foil and go by a skewer in the centre rather than by colour.","Why did my barmbrack turn out dry?",{"answer":404,"question":405},"Barmbrack originally meant a yeasted, enriched fruit bread — barm being the froth from fermenting ale used as leavening. Tea brack is the modern version, raised with baking powder and made with fruit soaked in tea instead. Both are widely called barmbrack in Ireland today; the tea version is quicker and far more common at home.","What is the difference between barmbrack and tea brack?",{"answer":407,"question":408},"You can shorten it, but not skip it. Pour boiling tea over the fruit and leave it a minimum of four hours, or cover it and warm it gently in a pan for ten minutes then leave it to cool completely, which speeds absorption considerably. The fruit should be visibly swollen and soft before it meets the flour, or the finished loaf will be dry.","Can I make barmbrack without soaking the fruit overnight?",[410,411,412,413,414,415],"Use genuinely strong tea — three bags in 300 ml, brewed five minutes. Weak tea leaves the loaf tasting only of raisins.","Soak the fruit overnight, or a minimum of four hours. Under-soaked fruit steals moisture from the batter and the crumb comes out dry.","Do not beat the batter once the flour is in. Stir until it is just combined; overworked brack is tough and rubbery.","Tent the tin with foil after 40 minutes. The raisins at the surface scorch and turn bitter long before the middle is cooked.","Test with a skewer into the centre, not the edge — this loaf is dense and the middle finishes last by a wide margin.","Wrap it and leave it a day before cutting if you can. The flavour deepens and it slices far more cleanly than when fresh.","🎃","Barmbrack is a fruit loaf built on tea rather than butter. Raisins, sultanas and mixed peel are left overnight in a bowl of strong black tea until they swell and go plump and glossy, and the next morning that fruit and every drop of the tea it drank goes into a batter of flour, brown sugar, egg and mixed spice. The result is dense, dark and barely sweet, closer to a malt loaf than a cake, with a tannic edge from the tea that stops the dried fruit becoming cloying. It is not eaten as a dessert so much as with a cup of tea in the afternoon, cut in thick slices and spread with cold salted butter. At Halloween a ring goes into the batter and whoever finds it is said to be married within the year.","The name comes from the Irish báirín breac, speckled loaf, and it describes exactly what the fruit does to the crumb. The original barmbrack was a yeasted bread — barm is the froth from fermenting ale, once used as leavening — and the yeasted version is still baked and still sold, particularly by older bakeries. The tea brack in this recipe is the later, simpler descendant: raised with baking powder, requiring no proving, and made possible by soaking the fruit so long that it supplies both the liquid and the flavour. Both are called barmbrack, and the tea version is what most Irish households bake.\n\nIts real home is Halloween. Samhain, the Gaelic festival marking the end of harvest, was traditionally a night when the boundary between worlds thinned and the future could be read, and barmbrack became one of the tools for reading it. Charms were baked into the loaf and your slice told your fortune for the coming year: a ring meant marriage, a coin meant wealth, a piece of cloth meant poverty, a thimble or button meant you would stay single, and a pea meant no marriage that year either. Shop-bought bracks in Ireland still come with a toy ring wrapped in paper inside, which is one of the more durable survivals of a pre-Christian festival into supermarket packaging.\n\nBecause it keeps, travels and improves for a day or two, brack also became the loaf kept in a tin for visitors — the thing produced with tea when someone called in. That habit is fading less slowly than most, and buttered brack remains one of the most reliable things offered in an Irish kitchen in the afternoon.","Wrapped in foil or kept in a tin, barmbrack keeps well for 5 days and is better on days two and three than on the day it is baked. Do not refrigerate it, which dries the crumb quickly. It freezes for 3 months whole or sliced; thaw wrapped at room temperature, and frozen slices toast straight from the freezer. Once it has gone properly stale it makes an outstanding bread and butter pudding.",[421,422,423,424],"Soaks the fruit a full twelve hours and uses the leftover tea in the batter, so nothing tannic or flavourful is thrown away.","Keeps the sugar deliberately low — brack is a tea bread, and most recipes push it towards cake.","Bakes low and slow with a foil tent, which stops the exposed raisins burning before the centre is set.","Handles the Halloween charms safely, wrapped and added in a way that will not crack a tooth by surprise.",[426,427,428,429],"900 g loaf tin","Large mixing bowl","Baking parchment","Skewer",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},1,72,4,46,5,320,[438],"Cut in thick slices with cold salted butter, and a strong cup of tea — brack is not served with cream or icing.",[440,443,446],{"name":441,"description":442},"Yeasted barmbrack","The older version: an enriched yeast dough with fruit, proved twice and baked into a round. Lighter and more bread-like, and closer to what the name originally meant.",{"name":444,"description":445},"Whiskey and marmalade brack","Replace 50 ml of the tea with whiskey and stir 2 tbsp of coarse-cut marmalade into the batter for a sharper, more aromatic loaf.",{"name":447,"description":448},"Brack bread and butter pudding","Use stale slices, buttered and layered in a dish, covered with a custard of 3 eggs, 300 ml milk and 100 ml cream, then baked at 170°C for 35 minutes.",[450,456,461,465,470,474,476,480,482,486,489],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},450,"raisins","mixed dried fruit (raisins, sultanas, currants and mixed peel)","g","To soak",{"qty":457,"name":458,"note":459,"unit":460,"group":455},300,"very strong hot black tea","3 tea bags brewed for 5 minutes","ml",{"qty":462,"ref":463,"name":464,"unit":454,"group":455},150,"brown-sugar","dark brown sugar",{"qty":466,"ref":467,"name":468,"unit":454,"group":469},280,"flour","plain flour","For the batter",{"qty":471,"name":472,"unit":473,"group":469},2,"baking powder","tsp",{"qty":471,"name":475,"unit":473,"group":469},"mixed spice",{"qty":477,"ref":478,"name":479,"unit":473,"group":469},0.5,"cinnamon","ground cinnamon",{"qty":477,"name":481,"unit":473,"group":469},"fine salt",{"qty":431,"ref":483,"name":484,"unit":485,"group":469},"eggs","large egg, beaten","piece",{"qty":431,"ref":487,"name":488,"unit":485,"group":469,"optional":8},"orange","orange, zest only",{"qty":431,"ref":490,"name":491,"unit":492,"group":493,"optional":8},"honey","honey, warmed, to glaze","tbsp","To finish",[495,500,503,507,510,514],{"tip":496,"text":497,"title":498,"timerSeconds":499},"Give it a stir before bed if you remember; the fruit on top soaks unevenly otherwise.","Put the dried fruit and brown sugar in a large bowl, pour the hot tea over them and stir until the sugar dissolves. Cover and leave at room temperature overnight, or at least 4 hours, until the fruit is visibly swollen and most of the liquid has been drunk.","Steep the fruit overnight",43200,{"text":501,"title":502},"Heat the oven to 170°C and line a 900 g loaf tin with baking parchment, leaving an overhang on the long sides so you can lift the finished loaf out. This is a sticky batter and it will not release from a bare tin.","Prepare the tin and oven",{"tip":504,"text":505,"title":506},"Do not beat it smooth. Developing the gluten here makes the loaf tough and rubbery.","Stir the beaten egg and orange zest into the soaked fruit and any remaining tea, then sift in the flour, baking powder, mixed spice, cinnamon and salt. Fold with a spatula only until no dry flour remains — the batter will look thick, dark and lumpy with fruit, which is correct.","Mix the batter",{"text":508,"title":509},"For a Halloween brack, wrap a ring and any other charms individually in small squares of baking parchment and push them into the batter from the top, spaced apart, then smooth the surface over them so they are fully hidden.","Add the charms, if using",{"text":511,"title":512,"timerSeconds":513},"Scrape the batter into the tin and level the top. Bake for 40 minutes, then lay a sheet of foil loosely over the loaf and bake for a further 30 to 35 minutes, until a skewer pushed into the dead centre comes out clean with no wet batter clinging to it.","Bake low and tent it",2100,{"text":515,"title":516},"Brush the hot loaf with warmed honey if you want a shine, then cool in the tin for 15 minutes before lifting it out onto a rack. Wrap it once fully cold and leave it a day if you can — the crumb firms and the flavour deepens noticeably.","Glaze, cool and rest","BAW-reen BRACK",[519,523,527],{"note":520,"swap":521,"original":522},"Whiskey brack is a common festive version. Apple juice makes a sweeter, softer loaf with less of the tannic backbone.","Cold black tea plus 50 ml of Irish whiskey, or apple juice for a caffeine-free loaf","Strong black tea",{"note":524,"swap":525,"original":526},"Keep the total weight the same. Larger fruit like apricots should be chopped to raisin size so it distributes evenly.","Any combination of raisins, sultanas, currants, chopped dates, dried cranberries or chopped apricots","Mixed dried fruit",{"note":528,"swap":529,"original":530},"Mixed spice is a British and Irish blend that is hard to find elsewhere; this approximates it closely.","1 tsp cinnamon plus ¼ tsp each of nutmeg, ginger and allspice","Mixed spice","barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Barmbrack","Báirín breac","ireland",10,20,75,720,"medium",[542,543,544],"dessert","bread","snack",[546],"vegetarian",[452,467,483,463],[549,552,554,556],{"alt":550,"src":551},"Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter","\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg",{"alt":550,"src":553},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-16x9.jpg",{"alt":550,"src":555},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-4x3.jpg",{"alt":550,"src":557},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-1x1.jpg",[531,559,560,561,562,535],"tea brack","irish fruit loaf","halloween","bairin breac","2026-08-19","dishroute-kitchen","Dried fruit steeped overnight in strong black tea, then baked into a dense, dark loaf — sliced thick and buttered, with a ring hidden inside at Halloween.",{"en":567},"\u002Frecipe\u002Fbarmbrack",{"items":569,"total":536,"page":431,"limit":826,"hasMore":827},[570,601,611,641,668,693,717,747,773,799],{"slug":571,"title":572,"shortTitle":573,"countrySlug":535,"baseServings":433,"prepMinutes":574,"cookMinutes":575,"restMinutes":574,"difficulty":576,"course":577,"diet":579,"mainIngredients":580,"images":585,"keywords":595,"publishedAt":563,"updatedAt":563,"authorSlug":564},"bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)","Bacon and Cabbage",15,90,"easy",[578],"main",[],[581,582,583,584],"bacon","cabbage","potato","butter",[586,589,591,593],{"alt":587,"src":588},"Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over","\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg",{"alt":587,"src":590},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-1x1.jpg",[596,597,598,599,600,535],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon",{"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":602,"diet":603,"mainIngredients":604,"images":605,"keywords":610,"publishedAt":563,"updatedAt":563,"authorSlug":564},[542,543,544],[546],[452,467,483,463],[606,607,608,609],{"alt":550,"src":551},{"alt":550,"src":553},{"alt":550,"src":555},{"alt":550,"src":557},[531,559,560,561,562,535],{"slug":612,"title":613,"shortTitle":614,"countrySlug":535,"baseServings":433,"prepMinutes":615,"cookMinutes":616,"difficulty":540,"course":617,"diet":618,"mainIngredients":620,"images":625,"keywords":635,"publishedAt":563,"updatedAt":563,"authorSlug":564},"beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)","Beef and Guinness Stew",25,190,[578],[619],"dairy-free",[621,622,623,624],"beef-shank","onion","carrot","stock",[626,629,631,633],{"alt":627,"src":628},"Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole","\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-1x1.jpg",[636,637,638,639,640,535],"beef and guinness","stout stew","braised beef","irish pub food","beef shin",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"countrySlug":535,"region":646,"baseServings":433,"prepMinutes":615,"cookMinutes":647,"difficulty":540,"course":648,"diet":651,"mainIngredients":652,"images":654,"keywords":664,"publishedAt":563,"updatedAt":563,"authorSlug":564},"boxty","Boxty (Raw and Mashed Potato Pancake)","Boxty","Bacstaí","Leitrim and Cavan",30,[578,649,650],"breakfast","side",[546],[583,653,467,584],"buttermilk",[655,658,660,662],{"alt":656,"src":657},"Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter","\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-1x1.jpg",[642,665,666,667,653,535],"potato pancake","irish potato cake","leitrim",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":535,"baseServings":433,"prepMinutes":574,"cookMinutes":647,"difficulty":576,"course":673,"diet":674,"mainIngredients":676,"images":679,"keywords":689,"publishedAt":563,"updatedAt":563,"authorSlug":564},"colcannon","Colcannon (Mash with Kale and Scallions)","Colcannon","Cál ceannann",[650],[546,675],"gluten-free",[583,582,677,584,678],"scallions","milk",[680,683,685,687],{"alt":681,"src":682},"Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre","\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-1x1.jpg",[669,690,691,582,561,692,535],"irish mash","kale","side dish",{"slug":694,"title":695,"shortTitle":696,"countrySlug":535,"region":697,"baseServings":433,"prepMinutes":537,"cookMinutes":575,"difficulty":576,"course":698,"diet":699,"mainIngredients":700,"images":701,"keywords":711,"publishedAt":563,"updatedAt":563,"authorSlug":564},"dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","Dublin Coddle","Dublin",[578],[619],[583,581,622],[702,705,707,709],{"alt":703,"src":704},"Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth","\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-1x1.jpg",[712,713,714,715,716,535],"dublin coddle","coddle","sausage stew","irish one pot","bacon and potato",{"slug":718,"title":719,"shortTitle":720,"countrySlug":535,"region":721,"baseServings":433,"prepMinutes":615,"cookMinutes":722,"difficulty":540,"course":723,"diet":725,"mainIngredients":727,"images":732,"keywords":742,"publishedAt":563,"updatedAt":563,"authorSlug":564},"irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Irish Seafood Chowder","Atlantic west coast",35,[724,578],"soup",[726],"pescatarian",[728,729,583,730,731],"white-fish","mussels","leek","heavy-cream",[733,736,738,740],{"alt":734,"src":735},"Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley","\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-1x1.jpg",[743,744,745,729,746,535],"seafood chowder","irish chowder","smoked haddock","fish soup",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":535,"baseServings":752,"prepMinutes":536,"cookMinutes":753,"restMinutes":537,"difficulty":576,"course":754,"diet":755,"mainIngredients":756,"images":757,"keywords":767,"publishedAt":563,"updatedAt":563,"authorSlug":564},"irish-soda-bread","Irish Soda Bread (Buttermilk Quick Bread)","Irish Soda Bread","Arán sóide",8,45,[543],[546],[467,653],[758,761,763,765],{"alt":759,"src":760},"Round brown soda bread loaf with a deep cross cut across the floury top, one quarter torn off","\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-1x1.jpg",[768,769,770,771,772,535],"soda bread","irish brown bread","buttermilk bread","no yeast bread","quick bread",{"slug":774,"title":775,"shortTitle":776,"nativeName":777,"countrySlug":535,"baseServings":433,"prepMinutes":615,"cookMinutes":462,"difficulty":576,"course":778,"diet":779,"mainIngredients":780,"images":782,"keywords":792,"publishedAt":563,"updatedAt":563,"authorSlug":564},"irish-stew","Irish Stew (Lamb, Potato and Onion Stew)","Irish Stew","Stobhach Gaelach",[578],[619,675],[781,583,622],"lamb",[783,786,788,790],{"alt":784,"src":785},"Deep bowl of Irish stew with bone-in lamb, 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