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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":515,"pronunciation":541,"substitutions":542,"slug":555,"title":556,"shortTitle":557,"nativeName":558,"countrySlug":559,"region":560,"baseServings":561,"prepMinutes":562,"cookMinutes":489,"difficulty":563,"course":564,"diet":566,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":587,"updatedAt":587,"authorSlug":588,"summary":589,"localeSlug":555,"alternates":590},[394,397,400,403,406],{"answer":395,"question":396},"A beg, or bey, was a landowning notable in the Ottoman administration, and the name signals that this was a wealthy household's soup — two kinds of meat, rice, cream and okra together, at a time when most soups were made from whatever was cheap and local. It is still treated as celebration food in Bosnia rather than an everyday pot.","Why is it called the bey's soup?",{"answer":398,"question":399},"Either the liaison went into liquid that was too hot, or the soup was brought back to a boil afterwards. Whisk the yolks and cream together, then add three or four ladles of hot broth one at a time while whisking constantly so the mixture warms gradually. Take the pot off the heat before stirring it in, and keep the soup below a simmer from then on.","My soup curdled when I added the egg and cream. What went wrong?",{"answer":401,"question":402},"Yes, and plenty of households do — the soup still works, carried by the rice, root vegetables and the cream liaison. You lose the soft body that okra contributes as it breaks down, so consider a slightly heavier roux to compensate. Okra is the traditional ingredient and the one that marks the soup as Bosnian rather than generically Central European.","Can I make begova čorba without okra?",{"answer":404,"question":405},"Cut it into short pieces rather than slicing it into thin rounds, avoid stirring it aggressively once it is in the pot, and toss it with lemon juice or a splash of vinegar beforehand. Acid keeps the texture in check. In this soup a certain amount of that thickening quality is wanted anyway — it is part of how the broth gets its body.","How do I stop okra going slimy?",{"answer":407,"question":408},"Traditionally a first course, served before roast meat or a stuffed vegetable dish, and always the opening dish at iftar during Ramadan. It is substantial enough to eat as a light meal on its own with bread, but a Bosnian table would consider that an incomplete dinner.","Is this a starter or a main course?",[410,411,412,413,414,415],"Poach the meat gently and skim the grey foam in the first ten minutes. Skipping this leaves a cloudy broth that no amount of cream will fix.","Cut the okra into short lengths and toss it with a little lemon juice or vinegar before it goes in — this keeps its texture from taking over.","Cook the flour roux until it smells toasted and nutty rather than raw and pasty, but keep it blond; browning it turns the soup grey.","Temper the liaison with at least three ladles of hot broth, added one at a time while whisking, before it goes anywhere near the pot.","Once the liaison is in, the soup must not boil again. Keep it below a simmer and stir until it thickens.","Add the lemon juice at the very end and taste as you go — it should read as brightness, not as sourness.","🥣","Begova čorba is a thick, pale, gently sour soup of shredded chicken and veal, root vegetables, rice and okra, finished with an egg-yolk and cream liaison that turns the broth velvety without making it heavy. The name means \"the bey's soup\", and it eats like something built for a household that could afford both meats at once: mild, rich and deeply savoury, with the okra dissolving just enough to give the broth a soft body and lemon juice at the end cutting cleanly through the cream. It is the standard opening course of a formal Bosnian meal and the first thing served at iftar tables through Ramadan. Nothing about it is spicy, and that is deliberate — this is a soup that gets its interest from texture and from the last-minute squeeze of lemon.","The soup carries its Ottoman origins in its name. A beg (bey) was a landowning notable of the Ottoman administration, and begova čorba is what the term implies: a dish from the top of the social ladder, using two kinds of meat, imported rice, cream and okra in a place and period where a village soup would have contained whatever the garden gave up that week. It belongs firmly to Sarajevo's urban Muslim tradition, and it survives today as celebration food rather than everyday food.\n\nOkra is the ingredient that makes it recognisably Bosnian rather than Central European. Called bamija, it arrived in the Balkans through Ottoman trade and stayed, and Bosnia uses it more than any of its neighbours — dried strings of it hang in Sarajevo markets and are reconstituted through winter. In this soup it plays a structural role: as it softens, it releases just enough of its natural thickening to give the broth a rounded texture, which the flour roux and the cream then build on. Cooks who dislike its slipperiness cut it small and add lemon juice or vinegar, which tempers it considerably.\n\nThe last step is the one that separates a good pot from a broken one. A liaison of egg yolks and sour cream is whisked with hot broth, tempered slowly, and stirred back into the pot after it has come off the boil. Bring the soup back to a simmer afterwards and the yolks curdle into threads, which is not a disaster but is not what anyone is aiming for. Done properly the soup thickens to the consistency of single cream, tastes faintly of lemon, and is ladled out over pieces of chicken and veal that have been shredded rather than cubed — a detail that Bosnian cooks insist on, on the grounds that a spoon should never have to fight anything.","Keeps 2 days refrigerated and thickens noticeably as the rice swells — loosen it with a little water or stock when reheating. Warm it gently over low heat and never let it boil, since the egg-and-cream liaison will separate. It is best not to freeze it: the yolks curdle on thawing and the texture never fully recovers. If you want to get ahead, make the broth with meat, vegetables and rice a day early and add the liaison and lemon just before serving.",[421,422,423,424],"Meat poached first to build the broth, then shredded back in, so the soup tastes of chicken and veal rather than of stock powder.","A tempering method for the egg and cream liaison that reliably avoids curdling, explained by what you should see in the bowl.","Okra handled with acid so it thickens the broth without turning it slippery.","Balanced for a first course: rich enough to matter, light enough that dinner still happens afterwards.",[426,427,428,429],"Large soup pot","Fine sieve or skimmer","Whisk","Ladle",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},17,18,3,820,28,340,[438],"Warm somun or any soft flatbread, and lemon wedges on the table so people can sharpen their own bowl.",[440,443,446],{"name":441,"description":442},"Without okra","Some Sarajevo households leave the okra out entirely, letting the root vegetables and rice carry the body. Purists disapprove, but it is widely made.",{"name":444,"description":445},"With soup noodles","Fine noodles replacing the rice, which gives a lighter soup that thickens less as it stands. More typical in northern Bosnia.",{"name":447,"description":448},"Ramadan iftar version","Made a little thicker and richer, with extra cream and a scattering of chopped parsley, since it is the first food after a full day of fasting.",[450,456,460,464,469,473,477,480,483,488,492,496,500,504,507,510],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"chicken","chicken thighs or drumsticks, bone in","g","For the broth",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},300,"veal","veal shoulder, in large pieces",{"qty":461,"name":462,"unit":463,"group":455,"noScale":8},2.5,"cold water","l",{"qty":465,"ref":466,"name":467,"unit":468,"group":455},2,"carrot","carrots, finely diced","piece",{"qty":470,"ref":471,"name":472,"unit":454,"group":455},150,"celeriac","celeriac, finely diced",{"qty":474,"ref":475,"name":476,"unit":468,"group":455},1,"onion","onion, finely chopped",{"qty":474,"ref":478,"name":479,"unit":468,"group":455},"parsley","small bunch of parsley, stalks tied together",{"qty":465,"name":481,"unit":482,"group":455},"fine salt","tsp",{"qty":484,"ref":485,"name":486,"unit":454,"group":487},250,"okra","okra, trimmed and cut into 2 cm lengths","For the soup",{"qty":489,"ref":490,"name":491,"unit":454,"group":487},80,"rice","short grain rice, rinsed",{"qty":493,"ref":494,"name":494,"unit":454,"group":495},40,"butter","For the roux",{"qty":465,"ref":497,"name":498,"unit":499,"group":495},"flour","plain flour","tbsp",{"qty":465,"ref":501,"name":502,"unit":468,"group":503},"eggs","egg yolks","To finish",{"qty":470,"ref":505,"name":506,"unit":454,"group":503},"sour-cream","sour cream",{"qty":474,"ref":508,"name":509,"unit":468,"group":503},"lemon","lemon, juiced",{"qty":511,"ref":512,"name":513,"unit":514,"group":503},null,"black-pepper","freshly ground black pepper","to taste",[516,520,524,528,531,534,538],{"tip":517,"text":518,"title":519},"Start in cold water, not boiling. It draws more flavour out of the meat and gives you a cleaner broth.","Put the chicken and veal in a large pot with the cold water and bring slowly to a bare simmer. Skim off the grey foam as it rises for the first 10 minutes, until the surface stays clear, then add the salt and the tied parsley stalks.","Poach the meats",{"text":521,"title":522,"timerSeconds":523},"Add the carrot, celeriac and onion and simmer gently, uncovered, for 45 minutes, until the veal gives easily to a fork and the chicken pulls away from the bone. Lift the meat out onto a board and discard the parsley stalks.","Simmer with the roots",2700,{"text":525,"title":526,"timerSeconds":527},"Toss the okra with a spoonful of the lemon juice, then add it to the pot with the rinsed rice and simmer for 15 minutes, until the rice is tender and the okra has softened enough to give slightly under the back of a spoon.","Cook the rice and okra",900,{"text":529,"title":530},"Pull the chicken off the bones and shred it along with the veal into short strands rather than cubes, discarding skin, bone and gristle, and return it all to the pot.","Shred the meat back in",{"text":532,"title":533},"Melt the butter in a small pan, stir in the flour and cook over medium heat for 2 minutes, until it smells toasted and looks like wet sand but has not taken on colour. Whisk in a ladle of hot broth until smooth, then stir the mixture into the soup.","Thicken with a blond roux",{"tip":535,"text":536,"title":537},"If the bowl feels hot to the back of your hand, it is tempered enough.","Whisk the egg yolks with the sour cream in a bowl, then add three ladles of hot broth one at a time, whisking hard after each, until the mixture is thin, warm and smooth. Take the pot off the heat before going any further.","Temper the liaison",{"text":539,"title":540},"Stir the tempered liaison into the pot and keep stirring for a minute as the soup thickens to the consistency of single cream. Season with the remaining lemon juice, black pepper and more salt if needed, and serve hot without letting it boil again.","Finish off the heat","BEH-go-va CHOR-ba",[543,547,551],{"note":544,"swap":545,"original":546},"An all-chicken version is common and lighter. Beef shin needs an extra 40 minutes of poaching, but gives a broth with more body than veal does.","More chicken, or a piece of beef shin","Veal",{"note":548,"swap":549,"original":550},"Frozen is the easiest option and works well. Dried okra is what Bosnian households actually keep through winter and gives a more concentrated, slightly smoky flavour.","Frozen okra, or dried okra soaked in warm water for an hour","Fresh okra",{"note":552,"swap":553,"original":554},"Heavy cream is milder and more stable. Yoghurt is sharper and splits more easily, so the flour helps it hold together off the heat.","Heavy cream, or thick yoghurt whisked with a spoon of flour","Sour cream","begova-corba","Begova Čorba (Bosnian Bey's Chicken and Okra Soup)","Begova Čorba","Begova čorba","bosnia-and-herzegovina","Sarajevo",6,25,"easy",[565],"soup",[567],"halal-friendly",[452,458,485,466,490],[570,573,575,577],{"alt":571,"src":572},"Bowl of creamy pale begova corba with shredded chicken, okra pieces and diced carrot, lemon wedge on the side","\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-1x1.jpg",[580,581,582,583,584,585,586],"begova corba","bosnian soup","okra soup","chicken soup","sarajevo","ramadan","iftar","2026-08-20","dishroute-kitchen","Shredded chicken and veal simmered with okra, root vegetables and rice, then thickened off the heat with egg yolk and cream and sharpened with lemon at the last moment.",{"en":591},"\u002Frecipe\u002Fbegova-corba",{"items":593,"total":831,"page":474,"limit":854,"hasMore":855},[594,604,639,667,696,724,751,776,801,826],{"slug":555,"title":556,"shortTitle":557,"nativeName":558,"countrySlug":559,"region":560,"baseServings":561,"prepMinutes":562,"cookMinutes":489,"difficulty":563,"course":595,"diet":596,"mainIngredients":597,"images":598,"keywords":603,"publishedAt":587,"updatedAt":587,"authorSlug":588},[565],[567],[452,458,485,466,490],[599,600,601,602],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[580,581,582,583,584,585,586],{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":559,"baseServings":561,"prepMinutes":609,"cookMinutes":610,"difficulty":611,"course":612,"diet":614,"mainIngredients":617,"images":622,"keywords":632,"publishedAt":587,"updatedAt":587,"authorSlug":588},"bosanski-lonac","Bosanski Lonac (Layered Bosnian Meat and Vegetable Pot)","Bosanski Lonac","Bosanski lonac",30,195,"medium",[613],"main",[615,616,567],"dairy-free","gluten-free",[618,619,620,621,466],"beef-chuck","lamb","cabbage","potato",[623,626,628,630],{"alt":624,"src":625},"Tall earthenware pot of bosanski lonac with visible layers of beef, cabbage wedges, potato and carrot in dark broth","\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-1x1.jpg",[633,634,635,636,637,638],"bosanski lonac","bosnian pot","layered stew","beef and lamb","slow cooked","one pot",{"slug":640,"title":641,"shortTitle":642,"nativeName":642,"countrySlug":559,"region":560,"baseServings":561,"prepMinutes":643,"cookMinutes":644,"restMinutes":609,"difficulty":645,"course":646,"diet":647,"mainIngredients":648,"images":650,"keywords":660,"publishedAt":587,"updatedAt":587,"authorSlug":588},"bosnian-burek","Burek (Bosnian Coiled Filo Pie with Minced Beef)","Burek",50,45,"hard",[613],[],[649,475,497],"ground-beef",[651,654,656,658],{"alt":652,"src":653},"Round pan of coiled Bosnian burek with crisp browned pastry ridges, one wedge cut to show the minced beef filling","\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-1x1.jpg",[661,662,663,664,665,584,666],"burek","bosnian burek","meat pie","jufka","filo pastry","balkan pie",{"slug":668,"title":669,"shortTitle":670,"nativeName":670,"countrySlug":559,"baseServings":671,"prepMinutes":609,"cookMinutes":562,"restMinutes":672,"difficulty":563,"course":673,"diet":676,"mainIngredients":678,"images":680,"keywords":690,"publishedAt":587,"updatedAt":587,"authorSlug":588},"hurmasice","Hurmašice (Bosnian Semolina Cookies in Lemon Syrup)","Hurmašice",8,120,[674,675],"dessert","snack",[677],"vegetarian",[679,497,494,508],"semolina",[681,684,686,688],{"alt":682,"src":683},"Tray of oval ridged Bosnian hurmasice cookies glossy with lemon syrup, one broken open to show the moist crumb","\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-1x1.jpg",[668,691,692,693,694,695],"semolina cookies","syrup soaked","bosnian dessert","bajram","lemon syrup",{"slug":697,"title":698,"shortTitle":699,"nativeName":699,"countrySlug":559,"baseServings":700,"prepMinutes":701,"cookMinutes":702,"restMinutes":609,"difficulty":611,"course":703,"diet":704,"mainIngredients":705,"images":708,"keywords":718,"publishedAt":587,"updatedAt":587,"authorSlug":588},"klepe","Klepe (Bosnian Beef Dumplings in Garlic Yoghurt)","Klepe",4,60,15,[613],[],[649,497,706,707],"yogurt","garlic",[709,712,714,716],{"alt":710,"src":711},"Bowl of small Bosnian klepe dumplings under white garlic yoghurt with orange paprika butter poured over the top","\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-1x1.jpg",[697,719,720,721,722,723],"bosnian dumplings","garlic yoghurt","minced beef","manti","paprika butter",{"slug":725,"title":726,"shortTitle":727,"nativeName":727,"countrySlug":559,"region":728,"baseServings":700,"prepMinutes":729,"cookMinutes":644,"restMinutes":730,"difficulty":563,"course":731,"diet":733,"mainIngredients":734,"images":735,"keywords":745,"publishedAt":587,"updatedAt":587,"authorSlug":588},"kljukusa","Kljukuša (Bosnian Grated Potato Bake with Garlic Cream)","Kljukuša","Bosanska Krajina",20,5,[732,613],"side",[677],[621,505,707,497],[736,739,741,743],{"alt":737,"src":738},"Shallow pan of golden baked grated potato kljukusa with crisp edges, covered in white garlic sour cream","\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-1x1.jpg",[725,746,747,748,749,750],"grated potato bake","bosnian potato","garlic sour cream","bihac","krajina",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":559,"region":560,"baseServings":700,"prepMinutes":643,"cookMinutes":756,"restMinutes":702,"difficulty":611,"course":757,"diet":758,"mainIngredients":759,"images":761,"keywords":771,"publishedAt":587,"updatedAt":587,"authorSlug":588},"bosnian-sogan-dolma","Sogan-Dolma (Sarajevo Stuffed Onions in Tomato Broth)","Sogan-Dolma","Sogan-dolma",70,[613],[567],[475,649,490,760],"tomato",[762,765,767,769],{"alt":763,"src":764},"Shallow pot of stuffed onion rolls standing upright in red tomato broth, topped with a spoonful of sour 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