[{"data":1,"prerenderedAt":874},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:belgian-vol-au-vent:en":392,"recipe:country:belgium":593},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":518,"pronunciation":544,"substitutions":545,"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":562,"region":563,"baseServings":510,"prepMinutes":564,"cookMinutes":565,"difficulty":566,"course":567,"diet":569,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":558,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"They are close relatives. Both are puff pastry cases with a creamy chicken filling, but a bouchée à la reine is French, small and often served as a starter, while the Belgian vol-au-vent is a large main course that adds small pork or veal meatballs, mushrooms, and a side of fries. In Belgium the same dish is also called videe or koninginnenhapje depending on the region.","What is the difference between vol-au-vent and bouchée à la reine?",{"answer":398,"question":399},"The broth went in too quickly. A velouté needs the hot liquid added a ladle at a time, whisked to a completely smooth paste before the next addition, so the flour hydrates evenly. If lumps have already formed, push the sauce through a fine sieve or blitz it briefly with a stick blender, then continue as normal.","Why is my sauce lumpy?",{"answer":401,"question":402},"Yes, and most Belgian home cooks do. Bake them until deep gold and completely dry inside, then hollow out any soft dough from the middle before filling. Look for all-butter cases if you can find them; the vegetable-fat versions taste noticeably waxy against a rich cream sauce.","Can I use shop-bought puff pastry cases?",{"answer":404,"question":405},"Make the filling up to three days ahead and reheat it gently on the day. Bake the pastry cases in advance too, but keep the two apart until the last minute — an assembled vol-au-vent softens within about ten minutes. Reheat the filling to steaming, warm the cases in the oven for five minutes, then fill and serve straight away.","Can I make vol-au-vent ahead of time?",{"answer":407,"question":408},"Fries, in a separate dish, which is standard in every brasserie in the country. A simple green salad with a sharp mustard vinaigrette usually comes alongside to cut the richness. Bread is not typical, since the pastry case already plays that role, and the wine of choice is a dry white or a blonde Belgian beer.","What do Belgians serve with vol-au-vent?",[410,411,412,413,414,415],"Roll the meatballs no bigger than a large marble. Full-size meatballs make the filling clumsy and will not sit inside the pastry case.","Cook the roux for a full two minutes before adding liquid, until it smells faintly of biscuit. Undercooked flour makes the sauce taste chalky.","Add the hot broth one ladle at a time, whisking to a smooth paste each time before the next. This is the whole difference between velouté and lumps.","Bake the pastry cases separately and fill them at the very last moment, or the base turns to wet paper before it reaches the table.","Season the sauce with white pepper and nutmeg rather than black pepper, so the specks do not show in a deliberately pale sauce.","If the sauce thickens too far while it sits, loosen it with a splash of the reserved poaching broth, not with water or extra cream.","🥧","Belgian vol-au-vent is a puff pastry shell filled with poached chicken, marble-sized meatballs and sliced mushrooms bound in a velouté finished with cream and sharpened with lemon. It is pale, rich and unashamedly old-fashioned, and it appears on brasserie menus across the country under three names — vol-au-vent, videe, or koninginnenhapje, \"little queen's bite\". The sauce is the work: a proper blond roux, chicken poaching liquid whisked in slowly, then cream and enough lemon juice to keep the whole thing from feeling heavy. The meatballs are what make it Belgian rather than French, and they are seasoned with nutmeg and left small so several land in every spoonful. Fries on the side, always.","The pastry case is French and old: the vol-au-vent, meaning something like \"flying in the wind\", is credited to the pastry tradition of early nineteenth-century Paris and named for how little the baked shell weighs. The filling of chicken in a white sauce, bouchée à la reine, carries its own French court story that is repeated everywhere and documented nowhere very firmly. What Belgium did was take the format, add small pork or veal meatballs, make it a full-sized main course rather than a canapé, and serve it with fries — a combination no French kitchen would recognise.\n\nIt became the sort of dish that marks occasions. Vol-au-vent turns up at Belgian communion lunches, family Sundays and the fixed-price menus of unfashionable brasseries, which has given it a slightly nostalgic reputation without ever pushing it off the menu. Frozen supermarket versions are common and mediocre, which is part of why the homemade one lands so well: the difference between a sauce built from real poaching broth and one built from a packet is enormous, and it is entirely down to the roux and the liquid.\n\nThe technique worth taking seriously is the velouté. Butter and flour are cooked together until the mixture smells of biscuit rather than raw flour but has taken on no real colour, then hot broth is added a ladle at a time and whisked smooth before the next goes in. Rushing it gives lumps; skipping the flour-cooking gives a sauce that tastes pasty no matter how much cream goes in. Belgians also insist on the lemon. Without acid, a chicken-cream-mushroom sauce sits flat and cloying on the palate; a good squeeze at the end makes it taste like a dish rather than a filling.","The filling keeps 3 days refrigerated and reheats well over low heat with a splash of broth to loosen it; do not let it boil hard or the cream sauce can break. Store the pastry cases separately at room temperature in an airtight tin and re-crisp them for 5 minutes in a 180°C oven before filling. Never refrigerate a filled vol-au-vent — the pastry absorbs sauce and turns to sludge. The filling freezes for 2 months, though the sauce may need a brisk whisk to recombine after thawing.",[421,422,423,424],"Poaches the chicken and cooks the meatballs in the same broth, so the sauce is built from liquid with real flavour.","Walks through the blond roux and the ladle-by-ladle velouté, the step that decides whether the sauce is silky or lumpy.","Keeps the meatballs small and nutmeg-scented, the detail that separates the Belgian version from a French bouchée.","Balances the richness with lemon and white pepper instead of leaving the sauce heavy.",[426,427,428,429],"Wide saucepan","Balloon whisk","Slotted spoon","Baking sheet",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},44,46,3,940,48,780,[438],"Belgian frites, always — plus a green salad with a sharp vinaigrette to cut the sauce.",[440,443,446],{"name":441,"description":442},"Videe with asparagus","A spring version with poached white asparagus tips folded in at the end alongside the chicken, common during the Flemish asparagus season.",{"name":444,"description":445},"Fish vol-au-vent","Built on white fish, shrimp and mussels poached in a light fish broth instead of chicken, with the mussel liquor whisked into the velouté.",{"name":447,"description":448},"Vol-au-vent with hard-boiled egg","An older home style where quartered hard-boiled eggs replace some of the meatballs, softening the filling and stretching it further.",[450,456,461,465,471,475,478,483,487,490,494,499,502,506,509,514],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},600,"chicken","chicken thigh fillets, in bite-sized pieces","g","For the poaching",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"stock","chicken stock","l",{"qty":457,"ref":462,"name":463,"unit":464,"group":455},"bay-leaf","bay leaf","piece",{"qty":466,"ref":467,"name":468,"note":469,"unit":454,"group":470},300,"ground-pork","ground pork","or half pork, half veal","For the meatballs",{"qty":433,"ref":472,"name":473,"unit":474,"group":470},"breadcrumbs","fine breadcrumbs","tbsp",{"qty":457,"ref":476,"name":477,"unit":464,"group":470},"eggs","egg",{"qty":479,"ref":480,"name":481,"unit":482,"group":470},0.25,"nutmeg","freshly grated nutmeg","tsp",{"qty":484,"ref":485,"name":485,"unit":454,"group":486},70,"butter","For the sauce",{"qty":466,"ref":488,"name":489,"unit":454,"group":486},"mushrooms","button mushrooms, sliced",{"qty":491,"ref":492,"name":493,"unit":454,"group":486},60,"flour","plain flour",{"qty":495,"ref":496,"name":497,"unit":498,"group":486},150,"heavy-cream","double cream","ml",{"qty":457,"ref":500,"name":501,"unit":464,"group":486},"lemon","lemon, juiced",{"qty":503,"ref":504,"name":505,"unit":482,"group":486},0.5,"white-pepper","ground white pepper",{"qty":433,"ref":507,"name":508,"unit":474,"group":486},"parsley","flat-leaf parsley, chopped",{"qty":510,"ref":511,"name":512,"unit":464,"group":513},4,"puff-pastry","large puff pastry vol-au-vent cases","To serve",{"qty":515,"name":516,"unit":517,"group":513},null,"salt","to taste",[519,523,527,530,534,538,541],{"tip":520,"text":521,"title":522},"Fry a teaspoon of the mix and taste it before rolling the rest; this is your only chance to correct the seasoning.","Work {qty:ground-pork} of ground pork with the breadcrumbs, egg, nutmeg, a heavy pinch of salt and pepper until it is sticky and holds together. Roll marble-sized balls with wet hands — you want around forty small ones, not a dozen large ones.","Mix and roll the meatballs",{"text":524,"title":525,"timerSeconds":526},"Bring the stock to a gentle simmer with the bay leaf. Poach the chicken pieces for 8 minutes, lift them out with a slotted spoon, then drop the meatballs into the same broth and poach for 6 minutes, until they float and feel firm. Lift them out too and keep the broth hot.","Poach chicken and meatballs",480,{"text":528,"title":529},"Melt 20 g of the butter in a wide saucepan and cook the mushrooms over fairly high heat until they have given up their water, it has evaporated, and they squeak against the pan. Tip them out with the chicken and meatballs.","Cook the mushrooms",{"text":531,"title":532,"timerSeconds":533},"Melt the remaining butter in the same pan, whisk in the flour and cook over medium-low heat for 2 minutes, stirring constantly, until the paste smells of warm biscuit but has taken on no colour beyond pale straw.","Make the blond roux",120,{"tip":535,"text":536,"title":537},"Keep the remaining broth to hand — you will want it to loosen the filling later.","Add the hot poaching broth one ladle at a time, whisking each addition to a completely smooth paste before adding the next. Once about 700 ml is in, simmer for 5 minutes, whisking, until the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.","Build the velouté",{"text":539,"title":540},"Stir in the cream, then return the chicken, meatballs and mushrooms and warm through for 3 minutes without boiling. Season with white pepper, salt and the lemon juice, adding the juice a little at a time until the sauce tastes bright rather than merely rich, and stir through the parsley.","Finish the filling",{"text":542,"title":543},"Warm the puff pastry cases in a 180°C oven for 5–8 minutes until crisp and dry inside, then set one on each plate, spoon the hot filling in so it spills generously over the sides, and cap it with the pastry lid. Serve at once with fries.","Bake the cases and serve","vol-oh-VAHN",[546,550,554],{"note":547,"swap":548,"original":549},"Veal is the more old-fashioned Belgian choice and gives a finer, paler meatball. Pure beef makes the filling too assertive.","Ground veal, or half pork and half veal","Ground pork for the meatballs",{"note":551,"swap":552,"original":553},"Cutting your own gives a better shell than most frozen cases. Chill the rings hard before baking so they rise straight.","Two sheets of all-butter puff pastry cut into 10 cm discs, stacked with a ring on top and baked at 200°C","Shop-bought puff pastry cases",{"note":555,"swap":556,"original":557},"Dried mushrooms deepen the sauce considerably, but they will tint it beige rather than ivory.","Chestnut mushrooms, or a handful of rehydrated dried mushrooms plus their soaking liquid","Button mushrooms","belgian-vol-au-vent","Vol-au-Vent (Belgian Chicken and Meatball Pastry Case)","Vol-au-Vent","Videe \u002F koninginnenhapje","belgium","Brussels and Flanders",35,40,"medium",[568],"main",[],[452,467,488,511,496],[572,575,577,579],{"alt":573,"src":574},"Golden puff pastry case overflowing with creamy chicken, small meatballs and mushrooms","\u002Fimages\u002Frecipes\u002Fbelgian-vol-au-vent\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fbelgian-vol-au-vent\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fbelgian-vol-au-vent\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fbelgian-vol-au-vent\u002Fhero-1x1.jpg",[582,583,584,585,586,587],"vol-au-vent","videe","koninginnenhapje","belgian brasserie","chicken ragout","puff pastry","2026-08-19","dishroute-kitchen","A tall puff pastry case loaded with poached chicken, tiny pork meatballs and mushrooms in a lemony cream sauce — the brasserie lunch Belgians order with a mountain of fries.",{"en":592},"\u002Frecipe\u002Fbelgian-vol-au-vent",{"items":594,"total":871,"page":457,"limit":872,"hasMore":873},[595,629,659,689,720,747,777,807,832,861],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":562,"region":600,"baseServings":510,"prepMinutes":601,"cookMinutes":602,"restMinutes":603,"difficulty":566,"course":604,"diet":607,"mainIngredients":610,"images":612,"keywords":622,"publishedAt":588,"updatedAt":588,"authorSlug":589},"belgian-frites","Belgische Frieten (Twice-Fried Belgian Chips with Mayonnaise)","Belgische Frieten","Belgische frieten \u002F frites belges","Nationwide",20,25,30,[605,606],"street-food","side",[608,609],"gluten-free","dairy-free",[611,476],"potato",[613,616,618,620],{"alt":614,"src":615},"Paper cone of thick golden Belgian fries with a fork and a mound of thick mayonnaise on top","\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero-1x1.jpg",[623,624,625,626,627,628],"belgian frites","frieten","double fried potatoes","friterie","mayonnaise","beef fat fries",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":562,"region":634,"baseServings":510,"prepMinutes":602,"cookMinutes":635,"difficulty":566,"course":636,"diet":637,"mainIngredients":638,"images":642,"keywords":652,"publishedAt":588,"updatedAt":588,"authorSlug":589},"carbonnade-flamande","Carbonnade Flamande (Flemish Beef Braised in Dark Beer)","Carbonnade Flamande","Stoofvlees \u002F Carbonnade flamande","Flanders",185,[568],[],[639,640,485,641],"beef-chuck","onion","brown-sugar",[643,646,648,650],{"alt":644,"src":645},"Dark Flemish beef stew in a cast-iron pot with glossy beer sauce, onions and a side of fries","\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero-1x1.jpg",[653,654,655,656,657,658],"carbonnade flamande","stoofvlees","belgian beef stew","beer braise","flemish","abbey beer",{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"countrySlug":562,"region":664,"baseServings":510,"prepMinutes":601,"cookMinutes":665,"difficulty":566,"course":666,"diet":667,"mainIngredients":668,"images":672,"keywords":682,"publishedAt":588,"updatedAt":588,"authorSlug":589},"chicons-au-gratin","Chicons au Gratin (Belgian Endive Baked in Ham and Béchamel)","Chicons au Gratin","Witloof met ham en kaassaus","Brussels and Flemish Brabant",55,[568],[],[669,485,670,671],"ham","milk","gruyere",[673,676,678,680],{"alt":674,"src":675},"Baking dish of ham-wrapped Belgian endive under browned cheese and bubbling béchamel","\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero-1x1.jpg",[683,684,685,686,687,688],"chicons au gratin","witloof met ham","belgian endive","bechamel gratin","chicory","ham and cheese bake",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":562,"region":694,"baseServings":695,"prepMinutes":564,"cookMinutes":564,"restMinutes":495,"difficulty":696,"course":697,"diet":699,"mainIngredients":701,"images":703,"keywords":713,"publishedAt":588,"updatedAt":588,"authorSlug":589},"gaufres-de-liege","Gaufres de Liège (Yeasted Pearl Sugar Waffles)","Gaufres de Liège","Gaufre de Liège \u002F Luikse wafel","Liège, Wallonia",8,"hard",[698,605],"dessert",[700],"vegetarian",[492,485,476,702],"yeast",[704,707,709,711],{"alt":705,"src":706},"Irregular Liege waffles with dark caramelised pearl sugar crust cooling on a wire rack","\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero-1x1.jpg",[714,715,716,717,718,719],"gaufre de liege","liege waffle","pearl sugar","belgian waffle","brioche dough","luikse wafel",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":562,"region":725,"baseServings":510,"prepMinutes":603,"cookMinutes":726,"difficulty":566,"course":727,"diet":728,"mainIngredients":729,"images":732,"keywords":742,"publishedAt":588,"updatedAt":588,"authorSlug":589},"waterzooi","Gentse Waterzooi (Ghent Creamy Chicken Stew)","Gentse Waterzooi","Gentse waterzooi","Ghent, East Flanders",45,[568],[608],[452,730,731,496,476],"leek","carrot",[733,736,738,740],{"alt":734,"src":735},"Deep bowl of pale Ghent waterzooi with chicken, carrot and leek matchsticks in creamy broth","\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero-1x1.jpg",[721,743,744,745,657,746],"gentse waterzooi","ghent","creamy chicken stew","egg yolk liaison",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":562,"region":752,"baseServings":510,"prepMinutes":602,"cookMinutes":753,"difficulty":566,"course":754,"diet":755,"mainIngredients":757,"images":760,"keywords":770,"publishedAt":588,"updatedAt":588,"authorSlug":589},"belgian-moules-frites","Moules-Frites (Belgian Mussels Steamed with Chips)","Moules-Frites","Mosselen-friet \u002F moules-frites","Brussels and the Flemish coast",15,[568],[756,608],"pescatarian",[758,759,640,485,730],"mussels","celery",[761,764,766,768],{"alt":762,"src":763},"Black enamel pot of open mussels in buttery celery broth with a separate cone of Belgian fries","\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero-1x1.jpg",[771,772,773,774,775,776],"moules frites","mosselen","belgian mussels","steamed mussels","brasserie","zeeland mussels",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"countrySlug":562,"region":600,"baseServings":603,"prepMinutes":602,"cookMinutes":782,"restMinutes":783,"difficulty":784,"course":785,"diet":787,"mainIngredients":789,"images":791,"keywords":801,"publishedAt":588,"updatedAt":588,"authorSlug":589},"speculoos","Speculoos (Belgian Spiced Brown Sugar Biscuits)","Speculoos","Speculoos \u002F speculaas",14,720,"easy",[786,698],"snack",[700,788],"nut-free",[492,641,485,790],"cinnamon",[792,795,797,799],{"alt":793,"src":794},"Stack of thin dark speculoos biscuits with moulded patterns beside a cup of black coffee","\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero.jpg",{"alt":793,"src":796},"\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero-16x9.jpg",{"alt":793,"src":798},"\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero-4x3.jpg",{"alt":793,"src":800},"\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero-1x1.jpg",[778,802,803,804,805,806],"speculaas","belgian biscuits","brown sugar cookies","saint nicholas","spiced biscuits",{"slug":808,"title":809,"shortTitle":810,"nativeName":811,"countrySlug":562,"region":812,"baseServings":510,"prepMinutes":753,"cookMinutes":603,"difficulty":784,"course":813,"diet":814,"mainIngredients":815,"images":816,"keywords":826,"publishedAt":588,"updatedAt":588,"authorSlug":589},"stoemp","Stoemp (Brussels Lumpy Mash with Root Vegetables)","Stoemp","Stoemp \u002F stoempe","Brussels",[606],[608],[611,731,485,730],[817,820,822,824],{"alt":818,"src":819},"Bowl of coarse Belgian stoemp mash flecked with orange carrot and green leek, melting butter on top","\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero.jpg",{"alt":818,"src":821},"\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero-16x9.jpg",{"alt":818,"src":823},"\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero-4x3.jpg",{"alt":818,"src":825},"\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero-1x1.jpg",[808,827,828,829,830,831],"belgian mash","brussels","carrot mash","stoemp saucisse","root vegetables",{"slug":833,"title":834,"shortTitle":835,"nativeName":836,"countrySlug":562,"region":837,"baseServings":510,"prepMinutes":602,"cookMinutes":9,"restMinutes":753,"difficulty":784,"course":838,"diet":840,"mainIngredients":841,"images":844,"keywords":854,"publishedAt":588,"updatedAt":588,"authorSlug":589},"tomate-crevette","Tomate Crevette (Tomato Stuffed with North Sea Shrimp)","Tomate Crevette","Tomaat garnaal \u002F tomate crevettes grises","The Belgian coast",[839],"appetizer",[756,608,609],[842,843,476,500],"tomato","shrimp",[845,848,850,852],{"alt":846,"src":847},"Ripe tomato hollowed and heaped with tiny grey shrimp in mayonnaise, lid leaning against the side","\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero.jpg",{"alt":846,"src":849},"\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero-16x9.jpg",{"alt":846,"src":851},"\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero-4x3.jpg",{"alt":846,"src":853},"\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero-1x1.jpg",[855,856,857,858,859,860],"tomate crevette","tomaat garnaal","grey shrimp","belgian starter","north sea shrimp","cold appetizer",{"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":562,"region":563,"baseServings":510,"prepMinutes":564,"cookMinutes":565,"difficulty":566,"course":862,"diet":863,"mainIngredients":864,"images":865,"keywords":870,"publishedAt":588,"updatedAt":588,"authorSlug":589},[568],[],[452,467,488,511,496],[866,867,868,869],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[582,583,584,585,586,587],10,24,false,1788563748101]