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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":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":432,"serveWith":439,"variations":441,"ingredients":451,"instructions":494,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"region":536,"baseServings":537,"prepMinutes":538,"cookMinutes":539,"difficulty":540,"course":541,"diet":543,"mainIngredients":544,"images":545,"keywords":555,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":531,"alternates":566},[394,397,400,403,406,409],{"answer":395,"question":396},"Dark chocolate brown, roughly the colour of a well-used copper coin, which takes 25 to 35 minutes over medium-low heat with constant stirring. The smell should go from raw flour through toast to roasted hazelnuts. Stop the moment it smells sharp or acrid, because burnt flour makes the whole soup bitter in an unpleasant way and cannot be corrected.","How dark should the flour actually get?",{"answer":398,"question":399},"That is largely normal. Toasting flour to a dark brown breaks down most of the starch that would otherwise thicken the liquid, so a correctly made Mehlsuppe is silky and pourable rather than thick. If it is genuinely too thin for you, simmer it uncovered for another ten minutes, or whisk in a teaspoon of untoasted flour slaked in cold water.","Why is my Mehlsuppe watery?",{"answer":401,"question":402},"Because Basler Fasnacht, the city carnival, begins with the Morgestraich procession at four on the Monday morning after Ash Wednesday, and it goes on for hours in the cold. Mehlsuppe is what restaurants and cellars serve people coming in off the streets around dawn, alongside onion and cheese tarts. The association is so strong that Basel shops sell ready-toasted flour in the run-up.","Why do people in Basel eat this at four in the morning?",{"answer":404,"question":405},"Yes, and it is worth doing. Toast a large batch dry in a pan or on a tray in a 180 C oven, stirring often, then cool it completely and store it in a sealed jar for up to three months. Basel supermarkets sell it ready-made for exactly this reason. When you cook the soup, melt the butter, stir in the pre-toasted flour and go straight to adding the stock.","Can I toast the flour in advance?",{"answer":407,"question":408},"Not as usually made, since it is built on beef stock. Swapping in a well-made vegetable or dried mushroom stock produces a genuinely good vegetarian version with most of the depth intact. If you also serve it with cheese on top, check that the cheese is made without animal rennet if that matters to you.","Is Basler Mehlsuppe vegetarian?",{"answer":410,"question":411},"It is the same technique taken much further. A standard roux for a sauce is cooked for a few minutes to a blond or light brown; Mehlsuppe takes the flour to a dark brown over half an hour. The long toast trades thickening power for flavour, which is why the soup is thin and why it tastes roasted rather than floury.","What is the difference between this and a normal roux?",[413,414,415,416,417,418],"Use a heavy pan, ideally cast iron or thick stainless. Thin pans have hot spots and the flour scorches in patches before the rest has coloured.","Keep the heat at medium-low and stir constantly for the full 25 to 35 minutes. This is not a step you can walk away from, and it does not go faster on higher heat.","Watch for the smell more than the clock. It should move from raw flour to toast to roasted nuts. The moment you smell anything acrid, the batch is finished and you start again.","Add the stock hot and in stages, whisking hard after each addition. Cold liquid dumped into hot roux gives you lumps that never fully disappear.","Expect a thin soup. Dark roux has almost no thickening power left, and a Mehlsuppe you can stand a spoon in has under-toasted flour in it.","If lumps do form, push the soup through a fine sieve before serving. Nobody will know and it takes a minute.","🍲","Basler Mehlsuppe is a soup made from almost nothing: flour cooked in butter until it goes far past blond, past hazelnut, all the way to a dark chocolate brown, then whisked out with hot beef stock. The toasting is the entire dish. It drives off the raw taste of flour and replaces it with something roasted and nutty with a faint bitter edge, and it destroys most of the flour's thickening power along the way, which is why the finished soup is silky and pourable rather than gluey. It looks like gravy and tastes far more interesting than that suggests. Basel serves it in the small hours of Fasnacht with grated cheese on top, and it is one of the cheapest genuinely good soups anyone has ever made.","Browned flour soup was poverty food long before it was carnival food. Flour, fat and water were what a household always had, and toasting the flour was the trick that made a soup out of them taste of something. Versions exist across the German-speaking world and in French cuisine as a soupe à la farine brûlée. What Basel did was attach it permanently to one event.\n\nBasler Fasnacht begins at four in the morning on the Monday after Ash Wednesday, when the city lights go out and the pipers and drummers set off through the dark streets in a procession called Morgestraich. It is cold, it is the middle of the night, and it runs for hours. Mehlsuppe is what the restaurants and cellars serve when people come in off the streets around dawn, along with cheese and onion tarts, and the combination is so fixed that supermarkets in Basel sell pre-toasted flour in the weeks beforehand. The soup is not exclusive to Fasnacht, but almost nobody in Basel eats it without thinking of it.\n\nThe recipe itself invites tinkering, and Basel families all tinker. Some brown the flour dry in a pan and add the butter later; some use half butter and half lard; some add a finely chopped onion to the roux and some insist it clouds the flavour. A splash of red wine at the end is common, as is a dash of Cognac at the table on Fasnacht morning for reasons unrelated to flavour. The one point of universal agreement is that the flour must go genuinely dark. Anyone who stops at pale gold has made a thin, floury broth, and every Basler will know it immediately.","Keeps 4 days refrigerated and thickens slightly on standing, so loosen it with a little stock or water when reheating. Warm it gently over medium heat, whisking, until it steams; a hard boil is unnecessary and can make it taste flat. It freezes well for 3 months, which makes a double batch worthwhile given the toasting time. Add the cheese only when serving, never before storing, or it turns stringy on reheating.",[424,425,426,427],"Colour and smell checkpoints through the whole toasting stage, which is the only part of this soup that can go wrong.","The right flour-to-liquid ratio for a soup that pours rather than one that sets like sauce.","Explains why dark-toasted flour barely thickens, so the texture stops being a surprise.","Includes the Basel serving ritual — grated cheese, black pepper, and a cheese tart on the side.",[429,430,431],"Heavy-based saucepan or cast-iron pot","Balloon whisk","Wooden spoon",{"fat":433,"carbs":434,"fiber":435,"sodium":436,"protein":437,"calories":438,"estimated":8},21,22,1,890,9,310,[440],"Grated Gruyère on top, plenty of black pepper, and an onion or cheese tart — the full Basel Fasnacht breakfast.",[442,445,448],{"name":443,"description":444},"With onion","A finely chopped onion softened in the butter before the flour goes in, giving a sweeter, rounder soup. Common in home kitchens and disputed by purists.",{"name":446,"description":447},"With red wine","A glass of red wine added after the roux and reduced before the stock. It sharpens the finish and darkens the colour further.",{"name":449,"description":450},"Fasnacht service","Served at four in the morning with grated cheese stirred in, a Basler Ziibelewaie onion tart and a Chäswaie cheese tart on the side.",[452,458,461,465,470,473,477,481,485,490],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},100,"flour","plain white flour","g","For the soup",{"qty":459,"ref":460,"name":460,"unit":456,"group":457},70,"butter",{"qty":435,"ref":462,"name":463,"unit":464,"group":457,"optional":8},"onion","onion, very finely chopped","piece",{"qty":466,"ref":467,"name":468,"unit":469,"group":457},1.2,"stock","hot beef stock","l",{"qty":435,"ref":471,"name":472,"unit":464,"group":457},"bay-leaf","bay leaf",{"qty":474,"name":475,"unit":476,"group":457,"optional":8},80,"dry red wine","ml",{"qty":435,"ref":478,"name":479,"unit":480,"group":457},"nutmeg","freshly grated nutmeg","pinch",{"qty":482,"name":483,"unit":484,"group":457},null,"salt and freshly ground black pepper","to taste",{"qty":486,"ref":487,"name":488,"unit":456,"group":489},60,"gruyere","Gruyère, finely grated","To serve",{"qty":435,"ref":491,"name":492,"unit":493,"group":489,"optional":8},"chives","chives, finely sliced","tbsp",[495,498,503,506,510,514],{"text":496,"title":497},"Melt {qty:butter} of butter in a heavy saucepan over medium-low heat until it foams and the foam dies back. If you are using the onion, add it now and cook for 4 minutes until soft and translucent without letting it colour.","Melt the butter",{"tip":499,"text":500,"title":501,"timerSeconds":502},"Never stop stirring and never raise the heat to hurry it. Flour scorches in seconds once it is dark, and burnt roux is unsalvageable.","Whisk in the flour until it forms a smooth paste, then settle in and stir constantly with a wooden spoon for 25 to 35 minutes over medium-low heat. It will go from pale to blond, to peanut butter, to hazelnut, and finally to a dark chocolate brown that smells strongly of roasted nuts.","Toast the flour — slowly",1800,{"text":504,"title":505},"Pour in the red wine and whisk hard — it will hiss and seize into a thick paste, then loosen. Let it bubble for a minute until the raw alcohol smell has gone.","Deglaze with wine, if using",{"tip":507,"text":508,"title":509},"The stock must be hot. Cold stock hitting a dark roux sets it into lumps that no amount of whisking will fully clear.","Add the hot stock a ladleful at a time, whisking each addition in completely before the next so no lumps form. After the first three ladles the mixture will be smooth and you can pour the rest in steadily. Drop in the bay leaf.","Whisk in the stock",{"text":511,"title":512,"timerSeconds":513},"Bring to a gentle simmer and cook uncovered for 20 minutes, whisking occasionally, until the soup is glossy and pourable and coats a spoon in a thin film rather than a thick layer. Fish out the bay leaf.","Simmer",1200,{"text":515,"title":516},"Grate in the nutmeg and season generously with salt and black pepper — a soup this simple needs more seasoning than you would expect. Ladle into warm bowls, scatter the grated Gruyère over the surface and let it melt into strands, then finish with chives and another grind of pepper.","Season and serve","BAHZ-ler MAYL-zoo-peh",[519,523,527],{"note":520,"swap":521,"original":522},"Makes the soup vegetarian and, with dried mushrooms in the stock, surprisingly close in depth. Water alone is traditional in the poorest versions but leaves the soup thin in flavour as well as body.","A good vegetable or mushroom stock","Beef stock",{"note":524,"swap":525,"original":526},"Lard is the older fat here and takes the long toast without browning solids catching. Whole butter works but its milk solids darken alongside the flour, so watch the pan more closely.","Lard, or half butter and half neutral oil","Butter",{"note":528,"swap":529,"original":530},"Rye deepens the colour and the bitter edge and is used in some Basel households. It also toasts faster, so shorten the time by about five minutes.","Spelt flour, or a mix of white and rye","Plain white flour","basler-mehlsuppe","Basler Mehlsuppe (Basel Browned Flour Soup)","Basler Mehlsuppe","Basler Mählsuppe","switzerland","Basel",4,5,50,"easy",[542],"soup",[],[454,460,467,462],[546,549,551,553],{"alt":547,"src":548},"Deep brown Basel flour soup in a bowl with melting grated cheese and chives on top","\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero.jpg",{"alt":547,"src":550},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-16x9.jpg",{"alt":547,"src":552},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-1x1.jpg",{"alt":547,"src":554},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-4x3.jpg",[556,557,558,559,560,561,562],"basler mehlsuppe","flour soup","basel","fasnacht","roux","swiss soup","carnival food","2026-08-19","dishroute-kitchen","Flour toasted in butter for half an hour until it turns the colour of dark chocolate, then let down with beef stock into a nutty, almost bitter soup. Basel eats it at dawn.",{"en":567},"\u002Frecipe\u002Fbasler-mehlsuppe",{"items":569,"total":794,"page":435,"limit":844,"hasMore":845},[570,602,612,647,678,707,735,761,789,819],{"slug":571,"title":572,"shortTitle":573,"nativeName":573,"countrySlug":535,"region":574,"baseServings":537,"prepMinutes":575,"cookMinutes":576,"difficulty":540,"course":577,"diet":579,"mainIngredients":581,"images":584,"keywords":594,"publishedAt":563,"updatedAt":563,"authorSlug":564},"alplermagronen","Älplermagronen (Swiss Alpine Macaroni with Potato)","Älplermagronen","Central Switzerland and the Alps",15,30,[578],"main",[580],"vegetarian",[582,583,487,462],"pasta","potato",[585,588,590,592],{"alt":586,"src":587},"Bowl of creamy macaroni with potato and melted alpine cheese under dark fried onions, apple sauce beside it","\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-1x1.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-4x3.jpg",[595,596,597,598,599,600,601],"älplermagronen","alpine macaroni","swiss","apple sauce","gruyère","one pot","comfort food",{"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"region":536,"baseServings":537,"prepMinutes":538,"cookMinutes":539,"difficulty":540,"course":603,"diet":604,"mainIngredients":605,"images":606,"keywords":611,"publishedAt":563,"updatedAt":563,"authorSlug":564},[542],[],[454,460,467,462],[607,608,609,610],{"alt":547,"src":548},{"alt":547,"src":550},{"alt":547,"src":552},{"alt":547,"src":554},[556,557,558,559,560,561,562],{"slug":613,"title":614,"shortTitle":615,"nativeName":615,"countrySlug":535,"region":616,"baseServings":617,"prepMinutes":618,"cookMinutes":9,"restMinutes":619,"difficulty":620,"course":621,"diet":623,"mainIngredients":626,"images":630,"keywords":640,"publishedAt":563,"updatedAt":563,"authorSlug":564},"bundnerfleisch","Bündnerfleisch (Swiss Air-Dried Alpine Beef)","Bündnerfleisch","Graubünden",12,40,43200,"hard",[622],"appetizer",[624,625],"gluten-free","dairy-free",[627,628,629],"juniper","black-pepper","garlic",[631,634,636,638],{"alt":632,"src":633},"Paper-thin slices of dark red air-dried Swiss alpine beef fanned on a wooden board with rye bread","\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-1x1.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-4x3.jpg",[641,642,643,644,645,597,646],"bündnerfleisch","air-dried beef","graubünden","charcuterie","curing","aperitif",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":535,"region":652,"baseServings":617,"prepMinutes":653,"cookMinutes":653,"restMinutes":654,"difficulty":620,"course":655,"diet":657,"mainIngredients":658,"images":661,"keywords":671,"publishedAt":563,"updatedAt":563,"authorSlug":564},"engadiner-nusstorte","Engadiner Nusstorte (Engadine Caramel Walnut Tart)","Engadiner Nusstorte","Engadiner Nusstorte \u002F Tuorta da nuschs engiadinaisa","Engadine, Graubünden",45,1500,[656],"dessert",[580],[659,460,454,660],"walnuts","heavy-cream",[662,665,667,669],{"alt":663,"src":664},"Slice of Engadine walnut tart showing dark caramel and chopped walnuts between thick shortcrust layers","\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-1x1.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-4x3.jpg",[672,673,674,675,643,676,677],"engadiner nusstorte","walnut tart","caramel","engadine","swiss dessert","shortcrust",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"countrySlug":535,"region":683,"baseServings":537,"prepMinutes":575,"cookMinutes":684,"difficulty":685,"course":686,"diet":687,"mainIngredients":688,"images":690,"keywords":700,"publishedAt":563,"updatedAt":563,"authorSlug":564},"swiss-cheese-fondue","Fondue Moitié-Moitié (Swiss Melted Cheese Pot)","Fondue Moitié-Moitié","Fondue moitié-moitié","Fribourg and the Romandie",20,"medium",[578],[580],[487,629,689],"cornstarch",[691,694,696,698],{"alt":692,"src":693},"Earthenware caquelon of molten Swiss cheese fondue with long forks and cubes of crusty bread","\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-1x1.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-4x3.jpg",[701,702,703,487,704,705,706],"fondue","moitie-moitie","swiss cheese","vacherin","melted cheese","winter",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":535,"region":712,"baseServings":537,"prepMinutes":684,"cookMinutes":713,"difficulty":685,"course":714,"diet":715,"mainIngredients":716,"images":718,"keywords":728,"publishedAt":563,"updatedAt":563,"authorSlug":564},"papet-vaudois","Papet Vaudois (Swiss Leek and Potato Stew with Sausage)","Papet Vaudois","Papet vaudois","Vaud",55,[578],[],[717,583],"leek",[719,722,724,726],{"alt":720,"src":721},"A plate of soft stewed leeks and potatoes topped with a split smoked cabbage sausage","\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-1x1.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-4x3.jpg",[729,730,731,732,597,733,734],"papet vaudois","leek stew","saucisse aux choux","vaud","smoked sausage","winter stew",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":535,"region":740,"baseServings":537,"prepMinutes":575,"cookMinutes":741,"difficulty":540,"course":742,"diet":743,"mainIngredients":744,"images":745,"keywords":755,"publishedAt":563,"updatedAt":563,"authorSlug":564},"swiss-raclette","Raclette (Swiss Scraped Melted Cheese with Potatoes)","Raclette","Raclette du Valais","Valais",25,[578],[580,624],[583],[746,749,751,753],{"alt":747,"src":748},"Molten raclette cheese being scraped from a half-wheel over hot boiled potatoes and cornichons","\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero-1x1.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero-4x3.jpg",[756,757,705,597,758,759,760],"raclette","valais","potatoes","winter meal","communal dining",{"slug":762,"title":763,"shortTitle":764,"nativeName":764,"countrySlug":535,"region":765,"baseServings":537,"prepMinutes":684,"cookMinutes":576,"restMinutes":766,"difficulty":540,"course":767,"diet":770,"mainIngredients":771,"images":772,"keywords":782,"publishedAt":563,"updatedAt":563,"authorSlug":564},"rosti","Rösti (Crisp Swiss Grated Potato 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