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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":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":506,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":433,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":580,"updatedAt":580,"authorSlug":581,"summary":582,"localeSlug":545,"alternates":583},[394,397,400,403,406],{"answer":395,"question":396},"Either they are old, or something in the pot toughened them. Dried beans more than a year or two past harvest may never soften properly regardless of cooking time. Salt and acidic ingredients like tomato added early also firm the skins, which is why both go in only once the beans are already tender. Hard water can slow things down too — a pinch of bicarbonate in the soaking water helps.","Why are my beans still hard after two hours?",{"answer":398,"question":399},"It is a standard step in Bulgarian kitchens and worth doing. Bringing the soaked beans to the boil, draining, and restarting with fresh water removes a good part of the oligosaccharides that cause digestive trouble, and it also gives a cleaner, less murky broth. Skipping it will not ruin the soup, but the result is heavier and cloudier.","Do I really need to boil and drain the beans first?",{"answer":401,"question":402},"It is the finishing step that gives the soup its character. Paprika and dried mint are heated briefly in oil off the heat until the fat turns red and aromatic, then poured into the pot in the last minute. Because the aromatics have not boiled for an hour, they stay bright and perfumed. Adding them at the start instead makes the soup taste dull and slightly muddy.","What is the paprika and mint fry-off for?",{"answer":404,"question":405},"Yes. Use two drained tins of cannellini or haricot beans and add them once the vegetables are soft, then simmer for 20 to 25 minutes so they take on the seasoning. The broth will be thinner because you lose the starch that comes off dried beans during the long cook, so mash a generous ladleful against the pot and consider using vegetable stock instead of plain water.","Can I use tinned beans?",{"answer":407,"question":408},"The standard version is, and not by adaptation — it is one of the pillars of Bulgarian fasting cooking, made with beans, vegetables, herbs and sunflower oil only. Non-fasting households sometimes simmer smoked pork ribs or dried sausage with the beans, which is a recognised variant rather than the default. Check before ordering it in a restaurant, since either version may appear.","Is bob chorba vegan?",[410,411,412,413,414,415],"Soak the beans overnight in plenty of cold water. Quick-soaking works but produces more split skins and a cloudier broth.","Bring the beans to the boil once, drain them, and start again with fresh water. It is a standard Bulgarian step and it makes a real difference to how the soup sits afterwards.","Do not salt until the beans are fully tender. Salt added early firms the skins and can leave beans chalky after two hours of cooking.","Mash a ladleful of beans against the side of the pot and stir it back in. That is what thickens the broth — no flour needed.","Add the mint to hot oil off the heat and count to ten. Dried mint scorches faster than paprika and turns acrid almost instantly.","Old beans never soften. If a batch is still hard after two hours with no salt in the pot, they were too old to begin with and nothing will fix them.","🫘","Bob chorba is Bulgaria's everyday bean soup: dried white beans cooked down with onion, carrot, pepper and tomato until the broth turns thick and slightly starchy, seasoned with the country's signature summer savory, and finished with a spoonful of hot oil bloomed with paprika and dried mint that goes in right at the end. That final pour is the difference between a decent bean soup and this one — mint and paprika hit the hot broth and the whole pot suddenly smells like a Bulgarian kitchen. It is cheap, vegan by default, eaten year-round, and served with raw onion and bread rather than anything more elaborate.","Beans arrived in the Balkans from the Americas and settled in so thoroughly that it is now hard to imagine Bulgarian cooking without them. Bob became the staple protein of a largely Orthodox country with long fasting periods — over a hundred days a year in strict observance — during which meat, dairy and eggs are all off the table. A pot of beans, seasoned properly, had to carry a meal on its own, and Bulgarian cooks got good at making it do so.\n\nThe soup is inseparable from the town of Chiprovtsi and, more famously, from Sopot and the annual bean festivals held around the country, but its real home is ordinary and domestic: a pot on the back of the stove, made in a quantity that lasts several days. In monasteries it is still the standard fasting meal, sometimes cooked in a clay pot buried in the embers overnight. In army barracks and school canteens it was for decades the default lunch, which is why some Bulgarians of a certain age have complicated feelings about it.\n\nThe technique worth learning is the zaprazhka, the fry-off. Bulgarian soups are typically finished rather than started with their seasoning fat: paprika, dried mint and sometimes a little flour are heated in oil off the heat until the fat turns red and fragrant, then tipped into the pot in the last minute of cooking. The aromatics stay bright because they have not spent an hour boiling. Do it at the start instead and the soup tastes muddy and flat — which is the single most common way homemade bob chorba goes wrong.","Bob chorba keeps 4 days refrigerated and improves for the first two — the broth thickens as the beans continue to release starch. Loosen it with hot water when reheating and check the salt again, since a thicker soup needs less. It freezes well for 3 months in portions; the beans hold their shape better than most legumes. If you are making it ahead deliberately, hold back the paprika and mint fry-off and do it fresh when you reheat, because those aromatics fade in the fridge.",[421,422,423,424],"Boils and drains the beans once before the real cook, which removes the compounds that make them hard to digest.","Salts only at the end, so the bean skins soften properly instead of toughening.","Finishes with the paprika and mint fry-off in the last minute, the way Bulgarian soups are actually seasoned.","Vegan without substitutions or apology, because that is how the dish is normally made.",[426,427,428],"Large heavy pot","Small frying pan for the fry-off","Ladle",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},14,48,15,6,700,17,380,[438],"Raw onion quarters, a thick slice of bread, and dried chilli or a spoon of lyutenitsa on the side.",[440,443,446],{"name":441,"description":442},"Bob chorba with smoked meat","A piece of smoked pork rib or dried sausage simmered with the beans from the start, which turns the soup meaty and salty. The non-fasting winter version.",{"name":444,"description":445},"Manastirski bob","The monastery version, baked rather than simmered: the beans go into a clay pot with the vegetables and oil and cook slowly in a low oven until the top browns.",{"name":447,"description":448},"Bob yahniya","Cooked down much further into a thick stew rather than a soup, with more onion and paprika, and eaten with a fork rather than a spoon.",[450,455,460,463,467,471,475,478,481,484,488,492,495,498,502],{"qty":451,"name":452,"unit":453,"group":454},400,"dried white beans (haricot or cannellini)","g","For the soup",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"onion","onions, finely chopped","piece",{"qty":456,"ref":461,"name":462,"unit":459,"group":454},"carrot","carrots, diced",{"qty":464,"ref":465,"name":466,"unit":459,"group":454},1,"bell-pepper","red pepper, diced",{"qty":456,"ref":468,"name":469,"note":470,"unit":459,"group":454},"tomato","ripe tomatoes, grated, skins discarded","or 200 g tinned chopped tomatoes",{"qty":472,"name":473,"unit":474,"group":454},4,"sunflower oil","tbsp",{"qty":476,"name":477,"unit":474,"group":454},1.5,"dried summer savory (chubritsa)",{"qty":456,"ref":479,"name":480,"unit":459,"group":454},"bay-leaf","bay leaves",{"qty":456,"name":482,"unit":483,"group":454,"noScale":8},"water","l",{"qty":456,"name":485,"note":486,"unit":487,"group":454},"salt","added only at the end","tsp",{"qty":489,"name":490,"unit":474,"group":491},3,"sunflower oil, for the fry-off","For the fry-off",{"qty":476,"ref":493,"name":494,"unit":487,"group":491},"paprika","sweet paprika",{"qty":476,"ref":496,"name":497,"unit":487,"group":491},"mint","dried mint",{"qty":499,"ref":500,"name":501,"unit":487,"group":491,"optional":8},0.5,"chili-flakes","chilli flakes",{"qty":472,"ref":503,"name":504,"unit":474,"group":505},"parsley","flat-leaf parsley, chopped","To finish",[507,511,515,520,524,528],{"text":508,"title":509,"timerSeconds":510},"Cover the dried beans with at least three times their volume of cold water and leave them to soak for 8 hours or overnight. They should swell to roughly double in size and their skins should be smooth rather than wrinkled.","Soak the beans",28800,{"text":512,"title":513,"timerSeconds":514},"Drain the soaked beans, put them in a large pot with fresh cold water, bring to a rolling boil and cook for 5 minutes. Drain again and discard that water — this removes most of what makes beans hard to digest and gives a clearer broth.","Boil once and drain",300,{"tip":516,"text":517,"title":518,"timerSeconds":519},"Keep it at a lazy simmer. A hard boil bursts the skins and turns the soup into a cloudy purée.","Return the beans to the pot with 2 litres of fresh water, the onions, carrots, pepper, bay leaves, savory and the first four tablespoons of oil. Bring to a simmer and cook, partly covered, for 75 to 90 minutes without any salt at all.","Start the real cook",4500,{"text":521,"title":522,"timerSeconds":523},"Once the beans crush easily between your fingers, stir in the grated tomatoes and the salt and simmer for another 15 minutes. Mash a full ladleful of beans against the side of the pot and stir it back in so the broth thickens to the consistency of single cream.","Add tomato and season",900,{"tip":525,"text":526,"title":527},"Off the heat, without exception. Mint blackens in about five seconds on a live burner and the bitterness is permanent.","Heat the remaining three tablespoons of oil in a small pan until it just shimmers, then take it off the heat and stir in the paprika, dried mint and chilli flakes. Count to ten while the fat turns deep red and smells strongly of mint, then pour the whole lot into the soup and stir once.","Make the fry-off",{"text":529,"title":530,"timerSeconds":514},"Take the pot off the heat and let it stand for 5 minutes so the fry-off spreads through the broth. Fish out the bay leaves, taste for salt one more time, and serve with parsley scattered over, raw onion quarters and plenty of bread.","Rest and serve","BOB chor-BAH",[533,537,541],{"note":534,"swap":535,"original":536},"Cuts the cooking time to about 25 minutes. The broth will be thinner and less silky, so mash more of the beans and use vegetable stock instead of water.","Two tins of drained cannellini or haricot beans","Dried white beans",{"note":538,"swap":539,"original":540},"Savory is peppery and slightly bitter, which is why the pepper helps. This is the seasoning that makes the soup taste Bulgarian, so it is worth seeking out.","Dried thyme plus a little extra black pepper","Summer savory (chubritsa)",{"note":542,"swap":543,"original":544},"Butter makes a richer, rounder soup that is no longer vegan. Bulgarian versions use sunflower oil almost exclusively.","Olive oil, or a knob of butter if you are not fasting","Sunflower oil","bob-chorba","Bob Chorba (Bulgarian Bean Soup with Savory and Mint)","Bob Chorba","Боб чорба","bulgaria",20,110,480,"easy",[555,556],"soup","main",[558,559,560,561],"vegan","vegetarian","gluten-free","dairy-free",[457,461,468,493,496],[564,567,569,571],{"alt":565,"src":566},"Bowl of thick Bulgarian white bean soup with carrot and pepper, red paprika oil floating on the surface","\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-4x3.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-1x1.jpg",[574,575,576,577,578,579],"bob chorba","bean soup","bulgarian vegan","summer savory","paprika oil","lenten food","2026-08-20","dishroute-kitchen","Dried white beans simmered soft with onion, carrot, pepper and summer savory, then finished with hot paprika-and-mint oil poured sizzling into the pot at the last moment.",{"en":584},"\u002Frecipe\u002Fbob-chorba",{"items":586,"total":809,"page":464,"limit":858,"hasMore":859},[587,621,631,659,693,723,748,776,803,831],{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":549,"baseServings":592,"prepMinutes":593,"cookMinutes":594,"restMinutes":432,"difficulty":595,"course":596,"diet":598,"mainIngredients":599,"images":604,"keywords":614,"publishedAt":580,"updatedAt":580,"authorSlug":581},"bulgarian-banitsa","Banitsa (Bulgarian Coiled Filo Pie with Sirene)","Banitsa","Баница",8,30,45,"medium",[597],"breakfast",[559],[600,601,602,603],"phyllo-dough","feta","yogurt","eggs",[605,608,610,612],{"alt":606,"src":607},"Golden coiled banitsa in a round tin, spiral of crisp filo with white cheese filling visible between the rings","\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-4x3.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-1x1.jpg",[615,616,617,618,619,620],"banitsa","bulgarian pie","filo pastry","sirene","cheese pie","balkan breakfast",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":433,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":622,"diet":623,"mainIngredients":624,"images":625,"keywords":630,"publishedAt":580,"updatedAt":580,"authorSlug":581},[555,556],[558,559,560,561],[457,461,468,493,496],[626,627,628,629],{"alt":565,"src":566},{"alt":565,"src":568},{"alt":565,"src":570},{"alt":565,"src":572},[574,575,576,577,578,579],{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":549,"baseServings":472,"prepMinutes":636,"cookMinutes":637,"restMinutes":550,"difficulty":595,"course":638,"diet":640,"mainIngredients":641,"images":643,"keywords":653,"publishedAt":580,"updatedAt":580,"authorSlug":581},"chushki-burek","Chushki Byurek (Bulgarian Cheese-Stuffed Fried Peppers)","Chushki Byurek","Чушки бюрек",40,25,[556,639],"appetizer",[559],[465,601,603,642],"flour",[644,647,649,651],{"alt":645,"src":646},"Golden fried Bulgarian stuffed peppers on a plate, one cut open showing melted white cheese filling","\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-1x1.jpg",[654,655,656,618,657,658],"chushki byurek","stuffed peppers","fried peppers","bulgarian vegetarian","roasted peppers",{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"countrySlug":549,"region":664,"baseServings":665,"prepMinutes":666,"cookMinutes":666,"restMinutes":667,"difficulty":668,"course":669,"diet":671,"mainIngredients":672,"images":676,"keywords":686,"publishedAt":580,"updatedAt":580,"authorSlug":581},"garash-torta","Garash Torta (Bulgarian Flourless Walnut Chocolate Cake)","Garash Torta","Гараш торта","Ruse",12,60,720,"hard",[670],"dessert",[559,560],[673,603,674,675],"walnuts","cocoa","butter",[677,680,682,684],{"alt":678,"src":679},"Slice of dark Bulgarian Garash cake showing thin walnut meringue layers and chocolate cream under a glossy glaze","\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-1x1.jpg",[687,688,689,690,691,692],"garash torta","walnut cake","flourless chocolate cake","bulgarian dessert","meringue layers","ruse",{"slug":694,"title":695,"shortTitle":696,"nativeName":697,"countrySlug":549,"baseServings":433,"prepMinutes":698,"cookMinutes":699,"restMinutes":432,"difficulty":595,"course":700,"diet":701,"mainIngredients":702,"images":707,"keywords":717,"publishedAt":580,"updatedAt":580,"authorSlug":581},"bulgarian-gyuvech","Gyuvech (Bulgarian Baked Vegetable and Pork Casserole)","Gyuvech","Гювеч",35,95,[556],[560,561],[703,704,465,468,705,706],"eggplant","okra","pork-shoulder","potato",[708,711,713,715],{"alt":709,"src":710},"Wide clay dish of baked Bulgarian gyuvech with browned aubergine, okra, peppers and tomato slices over pork","\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-1x1.jpg",[718,719,720,704,721,722],"gyuvech","bulgarian casserole","clay pot bake","aubergine","summer vegetables",{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"countrySlug":549,"baseServings":472,"prepMinutes":637,"cookMinutes":728,"difficulty":595,"course":729,"diet":730,"mainIngredients":731,"images":733,"keywords":743,"publishedAt":580,"updatedAt":580,"authorSlug":581},"kavarma","Kavarma (Bulgarian Clay-Pot Pork and Pepper Stew)","Kavarma","Кавърма",80,[556],[560],[705,465,457,732,493],"mushrooms",[734,737,739,741],{"alt":735,"src":736},"Small clay pot of Bulgarian kavarma with braised pork, red peppers and mushrooms under a softly set egg","\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-1x1.jpg",[724,744,745,746,747,577],"bulgarian stew","clay pot","pork stew","gyuveche",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"countrySlug":549,"baseServings":472,"prepMinutes":637,"cookMinutes":432,"restMinutes":552,"difficulty":553,"course":753,"diet":755,"mainIngredients":756,"images":760,"keywords":770,"publishedAt":580,"updatedAt":580,"authorSlug":581},"bulgarian-kyufte","Kyufte (Bulgarian Grilled Cumin and Savory Meat Patties)","Kyufte","Кюфте",[754,556],"street-food",[560,561],[757,758,457,759],"ground-pork","ground-beef","cumin",[761,764,766,768],{"alt":762,"src":763},"Charred flat Bulgarian kyufte patties on a grill grate with onion rings and bread beside them","\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-1x1.jpg",[771,772,773,759,774,775],"kyufte","bulgarian grill","meat patties","kebapche","skara",{"slug":777,"title":778,"shortTitle":779,"nativeName":780,"countrySlug":549,"baseServings":433,"prepMinutes":594,"cookMinutes":666,"restMinutes":550,"difficulty":595,"course":781,"diet":782,"mainIngredients":783,"images":786,"keywords":796,"publishedAt":580,"updatedAt":580,"authorSlug":581},"bulgarian-lozovi-sarmi","Lozovi Sarmi (Bulgarian Vine Leaf Rolls with Rice and Mint)","Lozovi Sarmi","Лозови сарми",[556,639],[558,559,560,561],[784,457,496,785,503],"rice","lemon",[787,790,792,794],{"alt":788,"src":789},"Plate of Bulgarian vine leaf rolls packed in rows, dark green and glossy, with lemon wedges and yoghurt beside them","\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-4x3.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-1x1.jpg",[797,798,799,800,801,802],"lozovi sarmi","vine leaves","stuffed leaves","bulgarian lenten","rice filling","dolma",{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"countrySlug":549,"region":808,"baseServings":472,"prepMinutes":432,"cookMinutes":809,"difficulty":553,"course":810,"diet":812,"mainIngredients":813,"images":815,"keywords":825,"publishedAt":580,"updatedAt":580,"authorSlug":581},"shopska-salata","Shopska Salata (Bulgarian Tomato, Cucumber and Sirene Salad)","Shopska Salata","Шопска 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