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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":503,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":545,"countrySlug":546,"region":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":553,"diet":555,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":543,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"In Bosnian usage, burek specifically means the meat-filled pie, and the other fillings have their own names — sirnica for cheese, zeljanica for greens and curd, krompiruša for potato. All of them belong to the same family, called pita. Elsewhere in the former Yugoslavia the word burek covers any of them, which is why the disagreement keeps resurfacing; both usages are established in their own countries.","Why is cheese burek not called burek in Bosnia?",{"answer":398,"question":399},"Yes, and plenty of home cooks do. Overlap two sheets so the rope does not split, brush them well with oil or melted butter, and handle them fast because filo dries out within minutes of being uncovered. The result is flakier and more fragile than hand-stretched jufka, which has more chew and holds the meat juices better, but it is a real burek and takes an hour off the work.","Can I use shop-bought filo instead of stretching dough?",{"answer":401,"question":402},"No. Bosnian burek is always filled with raw minced meat and onion. The filling cooks in the sealed coil, releasing juice into the surrounding pastry as it goes, which is exactly what makes the inner layers soft and savoury. Pre-frying the meat drives that liquid off and gives a dry, crumbly pie that tastes like a meat pastry rather than burek.","Should the meat be cooked before filling?",{"answer":404,"question":405},"Usually the dough has not rested long enough, so the gluten is still tight and fights back. Give it at least 30 minutes covered with oil on the surface. Tearing also happens when you pull with fingertips instead of the backs of your hands, or when one patch is already much thinner than the rest. Small holes are not fatal — patch them with a scrap of dough and keep going, since they end up buried in the coil.","Why did my pastry tear while stretching?",{"answer":407,"question":408},"Straight from the oven, the top of a burek is so dry it shatters into splinters when cut. Bakeries flick a mixture of water and oil over the hot surface and cover the pan for five minutes, letting the steam soften just the outermost layer. The pie stays crisp underneath but slices cleanly and does not scatter crumbs everywhere.","What is the water and oil flick at the end for?",[410,411,412,413,414,415],"Grate the onion or chop it very fine. Coarse pieces stay crunchy and puncture the pastry when you roll it.","Add a few spoonfuls of cold water to the meat. It seems wrong, but it is what keeps the filling juicy instead of tight and grainy.","Rest the dough at least 30 minutes at room temperature under an oiled bowl. Unrested dough springs back and tears the moment you stretch it.","Stretch on a cloth-covered table, working from underneath with the backs of your hands. Fingertips make holes; knuckles do not.","Do not coil the rope tightly against itself — leave a finger-width gap so each turn has room to puff and crisp on both sides.","Bake in the lower third of a properly hot oven. The base needs direct bottom heat or the underside turns pale and soggy.","🥧","Burek is a long rope of thin pastry filled with raw minced beef and onion, wound into a snail-shell spiral in a round metal pan and baked hot until the top blisters into brittle brown ridges. The seasoning is deliberately bare — salt, black pepper, a lot of onion — because the point is the juice: the meat cooks inside its own steam and soaks the inner layers while the outside stays crisp, so a single slice gives you crackle and gravy in the same bite. It is bakery food eaten from paper at eight in the morning, cut with a wedge of kajmak or a glass of drinkable yoghurt, and it is the dish Bosnians are least willing to compromise on. Making it at home is an afternoon of stretching dough, and the reward is that the first tray never survives to the table intact.","The pie belongs to the börek family that spread with the Ottoman Empire, and its deeper roots are contested rather than settled — Anatolian and Central Asian Turkic layered-dough traditions are the usual candidates, and the confident origin stories you find online, complete with dates and named bakers, are folklore rather than record. What is documented is the shape the tradition took in Bosnia after four centuries of Ottoman rule: a whole family of pies called pita, all made from the same hand-stretched jufka, distinguished only by filling and by the pan they coil into.\n\nThat family is also the reason for the region's most enjoyable food argument. In Bosnia the word burek is reserved strictly for the meat version; cheese is sirnica, greens and curd are zeljanica, potato is krompiruša. Ask for a cheese burek in Sarajevo and you will be corrected politely but firmly, sometimes with a short lecture. In Serbia, Croatia, North Macedonia and Slovenia the same word is used loosely for any filled pie, which Bosnians treat as an error and everyone else treats as normal usage. Nobody is trying to win, and nobody is willing to concede either.\n\nWhat separates a Bosnian burek from an industrial one is that the meat goes in raw. Pre-cooked filling gives a dry, crumbly pie; raw minced beef mixed with grated onion releases its liquid slowly during baking, steaming the inner coils while the exposed surface dehydrates and crisps. Bakers finish the tray by flicking oiled water over the hot pastry and covering it for a few minutes, which softens the very top just enough to cut cleanly. The classic accompaniment is drinkable yoghurt, sharp and cold, poured straight from the bottle — a pairing that is treated less as a suggestion than as a rule.","Burek keeps 2 days covered at room temperature and up to 4 days refrigerated, though the pastry softens as the meat juice migrates outward. Revive it in a 180°C oven for 8–10 minutes, uncovered, until the top crackles again; a microwave turns it into a damp towel. Unbaked coiled trays freeze well: freeze on the tray, then bake from frozen at 190°C for about an hour. Baked burek can also be frozen in portions and reheated straight from the freezer at 180°C for 20 minutes.",[421,422,423,424],"Raw filling, the way Bosnian bakeries do it — the meat steams inside the coil instead of drying out in a pan first.","Full hand-stretching method explained by feel and by look, with an honest shop-bought filo fallback for a weeknight.","The post-bake oil-and-water flick that Sarajevo pie shops use to keep the top from shattering into dust when you cut it.","Deliberately under-seasoned filling, because burek is about meat juice and onion, not about spice.",[426,427,428,429],"Round metal baking pan or tepsija, about 32 cm","Large table you can cover with a clean cotton tablecloth","Pastry brush","Rolling pin",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},34,52,3,980,27,620,[438],"Cold drinkable yoghurt, a spoon of kajmak on the side, and nothing else — burek is not a dish that wants a salad.",[440,443,446],{"name":441,"description":442},"Sirnica","The same coil filled with young curd cheese, egg and a little sour cream instead of meat. In Bosnia this is its own dish with its own name, never called burek.",{"name":444,"description":445},"Krompiruša","Thinly sliced or grated potato with onion, black pepper and oil — the cheapest pie in the shop and, in the Krajina region, often the most loved.",{"name":447,"description":448},"Burek na oklagiju","The village method: dough rolled with a long thin pin rather than stretched by hand, giving a slightly thicker, chewier pastry that stands up to reheating.",[450,456,460,464,468,473,478,483,484,487,490,494,500],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"flour","plain flour, plus more for dusting","g","For the dough",{"qty":457,"name":458,"unit":459,"group":455},300,"lukewarm water","ml",{"qty":461,"name":462,"unit":463,"group":455},1.5,"fine salt","tsp",{"qty":433,"ref":465,"name":466,"unit":467,"group":455},"olive-oil","neutral oil, plus more for coating","tbsp",{"qty":469,"ref":470,"name":471,"note":472,"unit":463,"group":455,"optional":8},1,"vinegar","white vinegar","relaxes the gluten and makes stretching easier",{"qty":474,"ref":475,"name":476,"unit":454,"group":477},600,"ground-beef","minced beef, around 20 percent fat","For the filling",{"qty":479,"ref":480,"name":481,"unit":482,"group":477},2,"onion","large onions, grated or very finely chopped","piece",{"qty":479,"name":462,"unit":463,"group":477},{"qty":469,"ref":485,"name":486,"unit":463,"group":477},"black-pepper","freshly ground black pepper",{"qty":488,"name":489,"unit":467,"group":477},4,"cold water",{"qty":491,"name":492,"unit":459,"group":493,"noScale":8},120,"neutral oil, or half oil and half melted butter, for brushing","For assembly",{"qty":495,"ref":496,"name":497,"unit":498,"group":499},null,"yogurt","drinkable yoghurt, to serve","to taste","To serve",{"qty":495,"ref":501,"name":502,"unit":498,"group":499,"optional":8},"kajmak","kajmak, to serve",[504,509,512,516,519,522,526],{"tip":505,"text":506,"title":507,"timerSeconds":508},"The dough should feel softer than bread dough — closer to an earlobe than a fist. Too firm and it will never stretch thin.","Mix {qty:flour} of flour with the salt, then work in the lukewarm water, 3 tablespoons of oil and the vinegar until you have a soft, slightly sticky dough. Knead 8–10 minutes until it stops tearing and pulls away from the bowl in one smooth mass, divide into 3 balls, coat each in oil and rest under an upturned bowl for 30 minutes.","Make and rest the dough",1800,{"text":510,"title":511},"Combine the minced beef with the grated onion, salt, black pepper and the cold water, working it with your hands only until evenly mixed. It should look loose and wet rather than compact; do not brown it, do not add paprika, garlic or herbs.","Mix the filling raw",{"tip":513,"text":514,"title":515},"Thick edges are normal — tear them off at the end and use them in soup or discard them.","Cover a large table with a floured cloth. Roll one ball out with a pin as far as it will go, then slide the backs of your hands underneath and work outward from the centre, walking around the table, until the sheet is translucent enough to see the weave of the cloth through it. Brush the whole sheet generously with oil.","Stretch the jufka",{"text":517,"title":518},"Lay a finger-thick line of filling along one long edge, about 3 cm in, then lift the cloth and let the pastry roll itself over the meat into a loose rope. Do not compress it: a tightly rolled rope bursts in the oven.","Fill and roll the rope",{"text":520,"title":521},"Oil the pan, then lay the rope in as a spiral starting from the outside edge, leaving a finger-width gap between turns. Repeat with the remaining dough, joining each new rope where the last one ended. Brush the whole coil with oil.","Coil into the pan",{"text":523,"title":524,"timerSeconds":525},"Bake in the lower third of the oven at 200°C for 40–45 minutes, until the coil is deep golden, the raised ridges are dark brown and crackling, and you can hear fat sizzling at the edge of the pan. Lift a turn with a knife to check the underside is browned, not pale.","Bake until the ridges brown",2700,{"text":527,"title":528,"timerSeconds":457},"Whisk 3 tablespoons of water with 1 tablespoon of oil and flick it over the hot pastry, then cover the pan with a cloth or lid for 5 minutes so the very top softens. Cut into wedges through the coils and serve hot, with cold yoghurt and kajmak alongside.","Flick, cover and rest","BOO-rek",[531,535,539],{"note":532,"swap":533,"original":534},"Genuinely useful on a weeknight, but filo is drier and more brittle than jufka, so brush generously and expect a lighter, flakier pie rather than a chewy one.","Shop-bought filo, two sheets overlapped and brushed with oil per rope","Hand-stretched jufka",{"note":536,"swap":537,"original":538},"Lamb makes a richer, more assertive burek and is common in Herzegovina. Avoid very lean mince altogether — under 15 percent fat and the filling turns dry no matter what you do.","Half beef, half lamb, or beef with 20 percent minced veal","Minced beef",{"note":540,"swap":541,"original":542},"Kajmak is sold by Balkan and Turkish grocers. Sour cream is the closest supermarket stand-in for the fat; drinkable yoghurt is what most people actually have with it.","Thick sour cream, or plain drinkable yoghurt","Kajmak to serve","bosnian-burek","Burek (Bosnian Coiled Filo Pie with Minced Beef)","Burek","bosnia-and-herzegovina","Sarajevo",6,50,45,30,"hard",[554],"main",[],[475,480,452],[558,561,563,565],{"alt":559,"src":560},"Round pan of coiled Bosnian burek with crisp browned pastry ridges, one wedge cut to show the minced beef filling","\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-1x1.jpg",[568,569,570,571,572,573,574],"burek","bosnian burek","meat pie","jufka","filo pastry","sarajevo","balkan pie","2026-08-20","dishroute-kitchen","Hand-stretched pastry rolled around minced beef and onion, coiled into a spiral in a round pan and baked until the outer skin shatters. In Bosnia, burek means meat and nothing else.",{"en":579},"\u002Frecipe\u002Fbosnian-burek",{"items":581,"total":825,"page":469,"limit":848,"hasMore":849},[582,617,650,660,690,716,744,769,794,819],{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"countrySlug":546,"region":547,"baseServings":548,"prepMinutes":587,"cookMinutes":588,"difficulty":589,"course":590,"diet":592,"mainIngredients":594,"images":600,"keywords":610,"publishedAt":575,"updatedAt":575,"authorSlug":576},"begova-corba","Begova Čorba (Bosnian Bey's Chicken and Okra Soup)","Begova Čorba","Begova čorba",25,80,"easy",[591],"soup",[593],"halal-friendly",[595,596,597,598,599],"chicken","veal","okra","carrot","rice",[601,604,606,608],{"alt":602,"src":603},"Bowl of creamy pale begova corba with shredded chicken, okra pieces and diced carrot, lemon wedge on the side","\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-4x3.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-1x1.jpg",[611,612,613,614,573,615,616],"begova corba","bosnian soup","okra soup","chicken soup","ramadan","iftar",{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"countrySlug":546,"baseServings":548,"prepMinutes":551,"cookMinutes":622,"difficulty":623,"course":624,"diet":625,"mainIngredients":628,"images":633,"keywords":643,"publishedAt":575,"updatedAt":575,"authorSlug":576},"bosanski-lonac","Bosanski Lonac (Layered Bosnian Meat and Vegetable Pot)","Bosanski Lonac","Bosanski lonac",195,"medium",[554],[626,627,593],"dairy-free","gluten-free",[629,630,631,632,598],"beef-chuck","lamb","cabbage","potato",[634,637,639,641],{"alt":635,"src":636},"Tall earthenware pot of bosanski lonac with visible layers of beef, cabbage wedges, potato and carrot in dark broth","\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-1x1.jpg",[644,645,646,647,648,649],"bosanski lonac","bosnian pot","layered stew","beef and lamb","slow cooked","one pot",{"slug":543,"title":544,"shortTitle":545,"nativeName":545,"countrySlug":546,"region":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":651,"diet":652,"mainIngredients":653,"images":654,"keywords":659,"publishedAt":575,"updatedAt":575,"authorSlug":576},[554],[],[475,480,452],[655,656,657,658],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573,574],{"slug":661,"title":662,"shortTitle":663,"nativeName":663,"countrySlug":546,"baseServings":664,"prepMinutes":551,"cookMinutes":587,"restMinutes":491,"difficulty":589,"course":665,"diet":668,"mainIngredients":670,"images":674,"keywords":684,"publishedAt":575,"updatedAt":575,"authorSlug":576},"hurmasice","Hurmašice (Bosnian Semolina Cookies in Lemon Syrup)","Hurmašice",8,[666,667],"dessert","snack",[669],"vegetarian",[671,452,672,673],"semolina","butter","lemon",[675,678,680,682],{"alt":676,"src":677},"Tray of oval ridged Bosnian hurmasice cookies glossy with lemon syrup, one broken open to show the moist crumb","\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-1x1.jpg",[661,685,686,687,688,689],"semolina cookies","syrup soaked","bosnian dessert","bajram","lemon syrup",{"slug":691,"title":692,"shortTitle":693,"nativeName":693,"countrySlug":546,"baseServings":488,"prepMinutes":694,"cookMinutes":695,"restMinutes":551,"difficulty":623,"course":696,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":575,"updatedAt":575,"authorSlug":576},"klepe","Klepe (Bosnian Beef Dumplings in Garlic Yoghurt)","Klepe",60,15,[554],[],[475,452,496,699],"garlic",[701,704,706,708],{"alt":702,"src":703},"Bowl of small Bosnian klepe dumplings under white garlic yoghurt with orange paprika butter poured over the top","\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-1x1.jpg",[691,711,712,713,714,715],"bosnian dumplings","garlic yoghurt","minced beef","manti","paprika butter",{"slug":717,"title":718,"shortTitle":719,"nativeName":719,"countrySlug":546,"region":720,"baseServings":488,"prepMinutes":721,"cookMinutes":550,"restMinutes":722,"difficulty":589,"course":723,"diet":725,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":575,"updatedAt":575,"authorSlug":576},"kljukusa","Kljukuša (Bosnian Grated Potato Bake with Garlic Cream)","Kljukuša","Bosanska Krajina",20,5,[724,554],"side",[669],[632,727,699,452],"sour-cream",[729,732,734,736],{"alt":730,"src":731},"Shallow pan of golden baked grated potato kljukusa with crisp edges, covered in white garlic sour cream","\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-1x1.jpg",[717,739,740,741,742,743],"grated potato bake","bosnian potato","garlic sour cream","bihac","krajina",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":546,"region":547,"baseServings":488,"prepMinutes":549,"cookMinutes":749,"restMinutes":695,"difficulty":623,"course":750,"diet":751,"mainIngredients":752,"images":754,"keywords":764,"publishedAt":575,"updatedAt":575,"authorSlug":576},"bosnian-sogan-dolma","Sogan-Dolma (Sarajevo Stuffed Onions in Tomato Broth)","Sogan-Dolma","Sogan-dolma",70,[554],[593],[480,475,599,753],"tomato",[755,758,760,762],{"alt":756,"src":757},"Shallow pot of stuffed onion rolls standing upright in red tomato broth, topped with a spoonful of sour cream","\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-1x1.jpg",[765,766,767,615,573,768],"sogan dolma","stuffed onions","bosnian dolma","minced beef and rice",{"slug":770,"title":771,"shortTitle":772,"nativeName":772,"countrySlug":546,"region":547,"baseServings":488,"prepMinutes":551,"cookMinutes":587,"restMinutes":773,"difficulty":589,"course":774,"diet":775,"mainIngredients":776,"images":780,"keywords":790,"publishedAt":575,"updatedAt":575,"authorSlug":576},"tufahije","Tufahije (Bosnian Walnut-Stuffed Poached 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