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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":431,"serveWith":439,"variations":442,"ingredients":452,"instructions":498,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"region":546,"baseServings":547,"prepMinutes":548,"cookMinutes":549,"restMinutes":550,"difficulty":551,"course":552,"diet":554,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":541,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"They share a root word meaning to roll, but they are different dishes. Belokranjska povitica is a savoury flat bread of stretched dough and fresh curd, baked in a round tin and eaten with soup. Potica is a sweet yeasted loaf rolled around a ground walnut filling and baked in a fluted ring mould. Slovenian-American bakeries confusingly call the sweet walnut roll povitica, which is what causes most of the mix-ups.","What is the difference between povitica and potica?",{"answer":398,"question":399},"Skuta is Slovenian fresh curd cheese — soft, white, mildly sour and drier than ricotta, made from cow's or sheep's milk. German or Polish quark is the closest supermarket equivalent, and dry-curd cottage cheese pressed through a sieve also works. Avoid wet, creamy cottage cheese unless you drain it first.","What is skuta and where do I find it?",{"answer":401,"question":402},"Either it was not kneaded long enough to develop gluten, or it has not rested long enough to relax. Knead until the dough is smooth and springs back when poked, then let it rest at least 30 minutes at room temperature under a warm bowl. Stretch from the centre outwards over the backs of your hands, and accept small holes near the edge — those parts get trimmed or rolled inward anyway.","My dough keeps tearing when I stretch it. What went wrong?",{"answer":404,"question":405},"Bake it the day before and reheat it. Assembled but unbaked povitica goes soggy within an hour because the curd filling releases moisture straight into the thin dough. A baked one reheated at 170°C for about 10 minutes tastes very close to fresh, with even crisper edges.","Can I make povitica ahead for a party?",{"answer":407,"question":408},"The traditional Bela Krajina version is savoury — salted curd with egg and sour cream, served with soup or as a snack. Some households make a sweet variant with sugar and raisins for afternoon coffee, but if a Slovenian offers you povitica without qualifying it, expect the savoury one.","Is povitica sweet or savoury?",[410,411,412,413,414,415],"Knead the dough a full ten minutes. Underworked dough tears the second you try to stretch it, and no amount of resting fixes weak gluten.","Rest the dough under a warm inverted bowl, not in the fridge. Cold dough is stiff and springs back instead of stretching.","Drain the curd if it looks wet. Excess whey soaks into the dough and gives you a pale, soggy layer at the base of the tin.","Stretch on a floured cotton cloth rather than the worktop. The cloth lets you lift and roll the dough without it sticking or tearing.","Press the coil down firmly in the tin before it bakes. Povitica is meant to be flat and dense, not a risen spiral.","Let it settle 10 minutes out of the oven before cutting, or the filling squeezes out of the cut edge and the ribbons collapse.","🥧","Belokranjska povitica is a flat, round, savoury bread from Bela Krajina in Slovenia's south-east — strudel-thin dough spread with a loose mixture of fresh curd, eggs and sour cream, then rolled, coiled into a tin and pressed flat before baking. It comes out about three centimetres thick, blistered and deep gold on top, and when you cut a wedge you see the dough winding through the filling in thin ribbons. The taste is mild and lactic rather than cheesy, salted just enough, with crisp browned edges against a soft, faintly custardy middle. Slovenes eat it warm beside soup, cut cold into squares for a picnic, or plain with a glass of buttermilk.","Bela Krajina is a warm, flat pocket of Slovenia on the Croatian border, historically poor, planted with birch woods and vineyards and known for two baked things: belokranjska pogača, the shallow scored flatbread brushed with egg and scattered with caraway, and this povitica. Both are registered traditional specialities, and both come out of the same logic — a small amount of good white flour, stretched as far as it will physically go, doing the work of a much larger quantity of food. In a household with a wood oven, povitica was baked when the bread was baked, using whatever curd the house had that week.\n\nThe name causes constant confusion abroad, particularly in the United States, where Slovenian and Croatian immigrant communities in Ohio, Pennsylvania and Kansas use the word povitica for a sweet rolled walnut bread. That American povitica is essentially the same thing as Slovenian potica — a rolled sweet loaf — and the two words share a root, from the verb meaning to roll or wrap. Belokranjska povitica is something else entirely: savoury, flat rather than loaf-shaped, and built on curd rather than nuts. If you have come here expecting the walnut roll of a Cleveland bakery, that is potica, and it is a different recipe.\n\nWhat holds the technique together is the dough. It is a plain lean dough — flour, water, salt, a little oil — kneaded hard until it is elastic enough to stretch over the back of your hands across a floured cloth, the same skill used for strudel and for the pulled pastry base of prekmurska gibanica. Older cooks in Bela Krajina judge a povitica by whether you can see the weave of the cloth through the stretched dough before the filling goes on. Modern home versions increasingly cheat with bought filo, and the result is decent, but the coiled strips of real stretched dough stay tender in a way filo never does; filo goes brittle where it meets the curd.","Povitica keeps 3 days covered in the fridge and is genuinely good cold, cut into squares. Reheat wedges in a 170°C oven for 8 to 10 minutes so the surface crisps again; a microwave turns the dough ribbons rubbery. It freezes well baked and cooled — wrap tightly, freeze up to 2 months, then reheat from frozen at 160°C for about 25 minutes. Unbaked assembled povitica does not keep: the filling wets the dough within an hour.",[421,422,423,424],"Builds the dough from scratch with enough kneading and resting to actually stretch thin, which is the whole point of the bread.","Keeps the filling loose and lightly salted so it sets into a soft, custardy layer rather than a dry cheesecake.","Explains the coiling and flattening properly, so the finished bread bakes evenly instead of doming in the middle.","Names the difference between povitica and potica clearly, which is where most people abroad go wrong.",[426,427,428,429,430],"Large mixing bowl","Clean cotton cloth or tablecloth for stretching","Rolling pin","Round 28 cm cake tin or ovenproof pan","Pastry brush",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},20,42,2,4,620,18,430,[440,441],"A bowl of clear beef soup or bean soup — the standard Slovenian Sunday pairing.","Cold buttermilk or a glass of the local Bela Krajina white wine.",[443,446,449],{"name":444,"description":445},"With cracklings","Scatter 100 g of pork cracklings over the filling before rolling — a common addition around the slaughter season and very good with the sour dough edges.",{"name":447,"description":448},"Herbed povitica","Stir a handful of chopped chives or young tarragon into the curd. Tarragon is the standard herb in Slovenian curd fillings and turns the bread noticeably aromatic.",{"name":450,"description":451},"Sweet version","Some Bela Krajina households sweeten the curd with sugar and raisins and serve it as an afternoon cake with coffee rather than as a bread beside soup.",[453,459,463,467,471,475,480,484,488,489,494],{"qty":454,"ref":455,"name":456,"unit":457,"group":458},400,"flour","plain white flour","g","For the dough",{"qty":460,"name":461,"unit":462,"group":458},220,"warm water","ml",{"qty":434,"ref":464,"name":465,"unit":466,"group":458},"olive-oil","sunflower or mild olive oil","tbsp",{"qty":468,"name":469,"unit":470,"group":458},1,"fine salt","tsp",{"qty":468,"ref":472,"name":473,"note":474,"unit":470,"group":458},"vinegar","white wine vinegar","relaxes the gluten and makes stretching easier",{"qty":476,"ref":477,"name":478,"unit":457,"group":479},600,"quark","skuta or quark, drained if wet","For the filling",{"qty":481,"ref":482,"name":482,"unit":483,"group":479},3,"eggs","piece",{"qty":485,"ref":486,"name":487,"unit":457,"group":479},200,"sour-cream","thick sour cream",{"qty":468,"name":469,"unit":470,"group":479},{"qty":490,"ref":491,"name":492,"unit":457,"group":493},80,"butter","butter, melted","To assemble",{"qty":495,"ref":496,"name":497,"unit":462,"group":493},100,"heavy-cream","double cream, for brushing the top",[499,502,507,510,514,517,520,524],{"text":500,"title":501},"Mix the flour and salt in a bowl, add the warm water, oil and vinegar, and bring it together into a shaggy mass. Turn it out and knead hard for 10 minutes until it is smooth, satiny and springs back slowly when you press a finger into it. Shape it into a ball, oil it lightly and cover with a warm inverted bowl.","Make the dough",{"tip":503,"text":504,"title":505,"timerSeconds":506},"Warm the covering bowl with hot water first and dry it; a warm dough stretches far better than a cool one.","Leave the dough at room temperature for 40 minutes. It will not rise, but it should go noticeably slack and soft — when you pull an edge it should stretch rather than snap back immediately.","Rest the dough",2400,{"text":508,"title":509},"Beat the eggs into the drained curd until smooth, then fold in the sour cream and the salt. You want a thick, spoonable mixture that mounds on a spoon but slowly settles — if it is stiff, loosen it with a tablespoon of milk; if it slumps and runs, drain the curd better.","Mix the filling",{"tip":511,"text":512,"title":513},"Take off rings and watches. A ring catches the dough and opens a tear straight across the sheet.","Flour a large cotton cloth on the table. Roll the dough out to a rough rectangle, then work your floured hands underneath and stretch it outwards from the centre, walking around the table, until it covers about 60 by 80 cm and you can see the weave of the cloth through it. Trim away the thick rim with scissors.","Stretch the dough",{"text":515,"title":516},"Brush the sheet all over with about half the melted butter, then spread the curd filling evenly across it, leaving a 2 cm border. Cut the sheet lengthways into strips about 12 cm wide, then roll each strip up loosely from the long side into a soft sausage.","Fill and roll into strips",{"text":518,"title":519},"Butter a 28 cm round tin. Curl the first roll into a spiral in the centre, then wind the remaining rolls around it, joining them end to end until the tin is filled. Press the whole coil down firmly with your palm so it flattens to an even 3 cm thick and the spiral touches the sides of the tin.","Coil into the tin",{"text":521,"title":522,"timerSeconds":523},"Brush the top with the rest of the melted butter and bake at 200°C for 20 minutes, then pour the cream evenly over the surface and bake another 15 minutes, until the top is deep gold and blistered, the edges are crisp and browned, and the cream has been drunk up by the dough.","Bake",1200,{"text":525,"title":526,"timerSeconds":476},"Let the povitica stand in its tin for 10 minutes before cutting — the filling needs that time to firm up. Cut it into wedges like a cake and serve warm, with soup alongside or on its own.","Rest and cut","beh-loh-KRINE-skah poh-vee-TEE-tsah",[529,533,537],{"note":530,"swap":531,"original":532},"Quark is the closest. Cottage cheese should be drained and mashed; ricotta works but is sweeter and softer, so add a little extra salt.","Quark, dry cottage cheese, or full-fat ricotta","Skuta (fresh curd)",{"note":534,"swap":535,"original":536},"A real shortcut used in Slovenian home kitchens today. Faster and reliable, but the layers turn brittle rather than tender where they meet the curd.","10 sheets of filo pastry, brushed with melted butter and stacked in pairs","Home-stretched dough",{"note":538,"swap":539,"original":540},"You want something thick and tangy. Thin yogurt straight from the pot makes the filling run.","Full-fat crème fraîche, or plain yogurt strained for an hour","Sour cream","belokranjska-povitica","Belokranjska Povitica (Flat Layered Curd Flatbread)","Belokranjska Povitica","Belokranjska povitica","slovenia","Bela Krajina",8,45,35,40,"medium",[553],"bread",[555],"vegetarian",[455,477,486,482],[558,561,563,565],{"alt":559,"src":560},"Round flat povitica cut into wedges, showing thin dough ribbons coiled through a pale curd filling","\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-1x1.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-4x3.jpg",[568,569,570,571,572,573,574],"belokranjska povitica","slovenian flatbread","bela krajina","skuta","curd bread","stretched dough","savoury pastry","2026-08-21","dishroute-kitchen","A savoury flatbread from Bela Krajina: hand-stretched dough spread with fresh curd, egg and cream, coiled flat into a round tin and baked until blistered and golden.",{"en":579},"\u002Frecipe\u002Fbelokranjska-povitica",{"items":581,"total":588,"page":468,"limit":866,"hasMore":867},[582,615,625,660,693,723,753,785,813,840],{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"countrySlug":545,"region":587,"baseServings":435,"prepMinutes":588,"cookMinutes":549,"difficulty":589,"course":590,"diet":592,"mainIngredients":595,"images":598,"keywords":608,"publishedAt":575,"updatedAt":575,"authorSlug":576},"ajdovi-zganci","Ajdovi Žganci (Buckwheat Spoonbread with Cracklings)","Ajdovi Žganci","Ajdovi žganci","Gorenjska and the Alpine north",10,"easy",[591],"side",[593,594],"gluten-free","dairy-free",[596,597],"buckwheat","pork-belly",[599,602,604,606],{"alt":600,"src":601},"Bowl of crumbly dark buckwheat žganci topped with golden pork cracklings and their fat","\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-1x1.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-4x3.jpg",[609,596,610,611,612,613,614],"ajdovi zganci","slovenian side dish","ocvirki","cracklings","zganci","buckwheat spoonbread",{"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"region":546,"baseServings":547,"prepMinutes":548,"cookMinutes":549,"restMinutes":550,"difficulty":551,"course":616,"diet":617,"mainIngredients":618,"images":619,"keywords":624,"publishedAt":575,"updatedAt":575,"authorSlug":576},[553],[555],[455,477,486,482],[620,621,622,623],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573,574],{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":545,"region":630,"baseServings":631,"prepMinutes":432,"cookMinutes":632,"difficulty":551,"course":633,"diet":635,"mainIngredients":636,"images":642,"keywords":652,"publishedAt":575,"updatedAt":575,"authorSlug":576},"bujta-repa","Bujta Repa (Prekmurje Sour Turnip and Pork Stew)","Bujta Repa","Bujta repa","Prekmurje",6,95,[634],"main",[],[637,638,639,640,641],"pork-shoulder","millet","garlic","paprika","bacon",[643,646,648,650],{"alt":644,"src":645},"Deep bowl of bujta repa, thick sour turnip stew with chunks of pork and millet, dusted with paprika","\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-1x1.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-4x3.jpg",[653,654,655,656,657,658,659],"bujta repa","sour turnip stew","prekmurje","slovenian pork stew","kisla repa","millet stew","koline",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":545,"region":665,"baseServings":435,"prepMinutes":666,"cookMinutes":667,"restMinutes":668,"difficulty":669,"course":670,"diet":671,"mainIngredients":672,"images":675,"keywords":685,"publishedAt":575,"updatedAt":575,"authorSlug":576},"idrijski-zlikrofi","Idrijski Žlikrofi (Pinched Potato Dumplings from Idrija)","Idrijski Žlikrofi","Idrijski žlikrofi","Idrija, western Slovenia",60,25,30,"hard",[634],[],[673,641,674,455],"potato","marjoram",[676,679,681,683],{"alt":677,"src":678},"Small hat-shaped Idrija potato dumplings piled in a bowl with toasted breadcrumbs, butter and pork cracklings","\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-1x1.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-4x3.jpg",[686,687,688,689,690,691,692],"idrijski žlikrofi","zlikrofi","slovenian dumplings","potato dumplings","idrija","bakalca","traditional speciality guaranteed",{"slug":694,"title":695,"shortTitle":696,"nativeName":696,"countrySlug":545,"region":697,"baseServings":631,"prepMinutes":667,"cookMinutes":698,"restMinutes":699,"difficulty":589,"course":700,"diet":702,"mainIngredients":703,"images":706,"keywords":716,"publishedAt":575,"updatedAt":575,"authorSlug":576},"jota","Jota (Karst Sauerkraut, Bean and Potato Stew)","Jota","Karst and the Slovenian Littoral",110,480,[701,634],"soup",[],[704,673,705,639],"sauerkraut","smoked-pork",[707,710,712,714],{"alt":708,"src":709},"Thick bowl of jota stew with borlotti beans, sauerkraut, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fjota\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-1x1.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-4x3.jpg",[694,717,718,719,720,721,722],"sauerkraut stew","karst","slovenian bean stew","smoked pork","winter stew","trieste",{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"countrySlug":545,"region":728,"baseServings":435,"prepMinutes":729,"cookMinutes":730,"difficulty":589,"course":731,"diet":732,"mainIngredients":733,"images":736,"keywords":746,"publishedAt":575,"updatedAt":575,"authorSlug":576},"kranjska-klobasa","Kranjska Klobasa (Carniolan Sausage with Sour Turnip)","Kranjska Klobasa","Kranjska klobasa s kislo repo","Carniola (Gorenjska and central Slovenia)",15,50,[634],[594],[734,704,735,639],"kielbasa","caraway",[737,740,742,744],{"alt":738,"src":739},"Plump poached Carniolan sausage on a plate with braised sour turnip, hot mustard and grated horseradish","\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-1x1.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-4x3.jpg",[747,748,749,750,657,751,752],"kranjska klobasa","carniolan sausage","slovenian sausage","sour turnip","horseradish","protected geographical indication",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":545,"region":758,"baseServings":759,"prepMinutes":730,"cookMinutes":760,"restMinutes":761,"difficulty":669,"course":762,"diet":764,"mainIngredients":765,"images":768,"keywords":778,"publishedAt":575,"updatedAt":575,"authorSlug":576},"potica","Potica (Slovenian Rolled Walnut Yeast Cake)","Potica","Orehova potica","Nationwide, with regional fillings",12,55,150,[763],"dessert",[555],[455,766,767,491],"walnuts","honey",[769,772,774,776],{"alt":770,"src":771},"Ring-shaped potica cut open to show tight dark walnut spirals inside pale yeast dough","\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero.jpg",{"alt":770,"src":773},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-16x9.jpg",{"alt":770,"src":775},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-1x1.jpg",{"alt":770,"src":777},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-4x3.jpg",[754,779,780,781,782,783,784],"walnut roll","slovenian cake","yeast dough","povitica","christmas baking","potičnik",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"countrySlug":545,"region":630,"baseServings":759,"prepMinutes":666,"cookMinutes":790,"restMinutes":791,"difficulty":669,"course":792,"diet":793,"mainIngredients":794,"images":797,"keywords":807,"publishedAt":575,"updatedAt":575,"authorSlug":576},"prekmurska-gibanica","Prekmurska Gibanica (Layered Poppy, Walnut, Apple and Curd Cake)","Prekmurska Gibanica","Prekmurska gibanica",70,240,[763],[555],[795,766,796,477],"phyllo-dough","apple",[798,801,803,805],{"alt":799,"src":800},"Wedge of prekmurska gibanica showing dark poppy, brown walnut, apple and white curd layers between 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Gorenjska",[634],[555],[477,455,849,486],"tarragon",[851,854,856,858],{"alt":852,"src":853},"Sliced Slovenian štruklji showing pale spirals of dough and white curd filling under toasted buttered breadcrumbs","\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero.jpg",{"alt":852,"src":855},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-16x9.jpg",{"alt":852,"src":857},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-1x1.jpg",{"alt":852,"src":859},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-4x3.jpg",[861,862,571,863,849,864,865],"štruklji","struklji","curd dumpling","slovenian dumpling","rolled dumpling",24,false,1788563805997]