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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":436,"variations":438,"ingredients":448,"instructions":507,"pronunciation":533,"substitutions":534,"slug":547,"title":548,"shortTitle":549,"nativeName":550,"countrySlug":551,"region":552,"baseServings":485,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":557,"diet":559,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":547,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"Peel the onions, cut a single slit from root to tip through the outer layers, then simmer them whole for about 10 minutes until they feel slightly yielding. The layers loosen and can be slid apart one by one along the slit. Onions that are still firm tear; ones boiled too long go floppy and split, so check them at 8 minutes and take them out when a skewer meets slight resistance.","How do I separate onion layers without tearing them?",{"answer":398,"question":399},"No. Raw or briefly rinsed rice is correct — it swells inside the onion, absorbing meat juices and broth as it goes, which is what keeps the filling moist. Pre-cooked rice has nowhere left to expand, so the filling turns dense and pasty and the rolls tend to burst.","Should the rice be cooked before stuffing?",{"answer":401,"question":402},"Three usual reasons: the shells were overfilled, they were packed loosely so they had room to move, or the broth boiled hard instead of barely simmering. Use about a tablespoon of filling per shell, pack them tightly seam side down, weight them with a small plate, and keep the heat low.","Why did my rolls fall apart in the pot?",{"answer":404,"question":405},"The technique is the same family — a vegetable filled with minced meat and rice, cooked in a light tomato broth — but the vegetable changes the dish completely. Onion layers are thin, so they collapse into softness and add a distinct sweetness that peppers never do, and each onion produces many small rolls rather than one large stuffed vegetable. Sogan-dolma is also far more labour, which is why it is occasion food.","What is the difference between sogan-dolma and stuffed peppers?",{"answer":407,"question":408},"Yes, and it is the sensible approach for a big meal. Roll the dolme and pack them in the pot with the broth up to a day ahead, refrigerate, then bake straight from cold, adding about 15 minutes to the cooking time. Fully cooked sogan-dolma also reheats well, so cooking a day early costs you nothing in quality.","Can I prepare it in advance?",[410,411,412,413,414,415],"Choose the biggest, roundest onions you can find. Small ones give shells too tight to roll and double the work.","Cut a slit from top to bottom through one side of each onion before boiling — the layers then slide apart in one piece.","Do not overfill. About a tablespoon per shell; the rice roughly doubles and a stuffed shell that is packed tight will split open.","Pack the rolls in tightly, seam side down, and press a small plate on top so they cannot float or unroll.","Keep the broth just level with the tops of the rolls. Submerged dolme boil apart; dry ones scorch on the exposed edge.","Let the pot stand 15 minutes off the heat before serving so the filling firms up enough to lift out whole.","🧅","Sogan-dolma turns the onion from a background ingredient into the wrapper itself. Large onions are boiled until their layers slip apart into curved shells, each one is rolled around a filling of minced beef and rice, and the little parcels are stood shoulder to shoulder in a pot with a thin tomato broth and baked slowly. The onion loses all its rawness and turns silky and sweet — nothing like the sharp thing you cry over at the chopping board — while the filling stays loose and juicy because the rice cooks from raw inside it. It is a fiddly dish that looks impressive out of proportion to its cost, which is exactly why it appears on Ramadan tables across Bosnia, usually made in a quantity that suggests the cook expected more guests than turned up.","Dolma, from the Turkish verb meaning \"to be filled\", covers an entire Ottoman category of stuffed vegetables that runs from Turkey through the Levant to the Balkans — peppers, courgettes, aubergines, vine leaves, quince. Bosnia inherited the whole category and then developed a preference the neighbours largely did not: sogan-dolma, built on onion, from soğan, the Turkish word for it. Stuffed peppers and cabbage rolls are cooked all over the region, but onion dolma is strongly identified with Bosnia and above all with Sarajevo.\n\nThe reason it clusters around Ramadan is practical as much as ceremonial. It is a dish of many small pieces — an hour of peeling, separating and rolling for something eaten in ten minutes — and iftar is one of the few occasions with both the reason and the household labour to justify that. It also reheats without suffering, which suits a meal served at a fixed minute after sunset. Older Sarajevo cooks make it in a wide shallow pan, packed so tight the rolls hold each other upright, and the pan goes straight to the table.\n\nSeasoning stays typically Bosnian: salt, black pepper, onion, sometimes a little paprika or mint, and a broth built on tomato that is meant to be thin and light rather than a sauce. A spoonful of sour cream is often stirred into the pot at the end, or served alongside, softening the tomato without turning it creamy. Some households add a piece of smoked meat to the pot; many, following religious practice, do not use pork at all, and beef with a little lamb is the standard mix. The centres of the onions — everything too small to stuff — never get thrown away: they are chopped into the filling or the broth, which is a good indication of the household economy the dish came out of.","Keeps 3 days refrigerated and genuinely tastes better on day two, once the onion sweetness has moved into the broth. Reheat covered at 160°C for 20 minutes or gently on the hob with a splash of water. Freezing works but the onion shells soften noticeably — freeze in the broth, thaw overnight in the fridge and reheat slowly rather than from frozen, or the outer layers slide off.",[421,422,423,424],"Parboiling method that separates onion layers into intact shells instead of a pile of torn fragments.","Raw rice in the filling, so it swells and drinks the broth rather than turning stodgy.","Rolls packed upright and weighted, the Sarajevo way, so nothing unravels during the bake.","A deliberately thin tomato broth that stays a broth — this is not a dish that wants a thick sauce.",[426,427,428],"Wide, shallow ovenproof pot or deep sauté pan with a lid","Small plate that fits inside the pot as a weight","Slotted spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},20,38,5,890,25,430,[437],"Bread for the broth and a spoon of sour cream, with a simple tomato and onion salad if you want something raw on the table.",[439,442,445],{"name":440,"description":441},"Ramadan iftar version","Made with a mix of beef and lamb and enriched with a spoon of butter in the broth, served alongside soup and pita as part of the fast-breaking meal.",{"name":443,"description":444},"Meat-free sogan-dolma","Filled with rice, chopped onion centres, walnuts and parsley — a genuine variation from lean periods rather than a modern invention.",{"name":446,"description":447},"With smoked meat","Small pieces of smoked beef laid between the rolls, which perfumes the broth. More typical of northern Bosnia than of Sarajevo.",[449,455,461,465,469,473,476,481,484,489,492,497,500,503],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},6,"onion","very large onions","piece","For the shells",{"qty":456,"ref":457,"name":458,"unit":459,"group":460},400,"ground-beef","minced beef, around 15 percent fat","g","For the filling",{"qty":462,"ref":463,"name":464,"unit":459,"group":460},100,"rice","short or medium grain rice, rinsed",{"qty":466,"name":467,"unit":468,"group":460},1.5,"fine salt","tsp",{"qty":470,"ref":471,"name":472,"unit":468,"group":460},1,"black-pepper","freshly ground black pepper",{"qty":470,"ref":474,"name":475,"unit":468,"group":460},"paprika","sweet paprika",{"qty":477,"ref":478,"name":479,"unit":480,"group":460},3,"parsley","flat-leaf parsley, finely chopped","tbsp",{"qty":470,"ref":482,"name":483,"unit":453,"group":460},"eggs","egg",{"qty":485,"ref":486,"name":487,"unit":453,"group":488},4,"tomato","ripe tomatoes, grated, skins discarded","For the broth",{"qty":470,"ref":490,"name":491,"unit":480,"group":488},"tomato-paste","tomato paste",{"qty":493,"ref":494,"name":495,"unit":496,"group":488},500,"stock","light beef or chicken stock","ml",{"qty":498,"ref":499,"name":499,"unit":459,"group":488},30,"butter",{"qty":470,"ref":501,"name":502,"unit":453,"group":488},"bay-leaf","bay leaf",{"qty":485,"ref":504,"name":505,"unit":480,"group":506,"optional":8},"sour-cream","sour cream, to finish","To serve",[508,512,516,519,522,525,529],{"text":509,"title":510,"timerSeconds":511},"Peel the onions and cut one slit from root to tip through the outer layers of each. Simmer them whole in salted water for 8–10 minutes, until a skewer meets only slight resistance and the layers begin to gape along the cut. Lift them out and let them cool enough to handle.","Loosen the onions",600,{"tip":513,"text":514,"title":515},"You want roughly 24 usable shells. The centres of six large onions will give you a good handful of chopped onion as well.","Slide the layers apart along the slit, keeping each curved shell intact, and set aside any that are too small or torn. Chop those scraps finely — they go into the filling.","Separate the shells",{"text":517,"title":518},"Combine the minced beef, rinsed raw rice, chopped onion scraps, salt, black pepper, paprika, parsley and the egg, mixing with your hands until evenly blended but not compacted. The mixture should feel loose and slightly wet.","Mix the filling",{"text":520,"title":521},"Place about a tablespoon of filling along the inside of each shell and roll it up, tucking the sides in loosely so the rice has room to swell. Pack the rolls upright and tight in the pot, seam side down, in one or two layers.","Roll the dolme",{"text":523,"title":524},"Melt the butter in a small pan, stir in the tomato paste and cook for 1 minute until it darkens and smells sweet rather than sharp, then add the grated tomato and stock and bring to a simmer. Pour it over the rolls until the liquid comes just level with their tops, and tuck in the bay leaf.","Build the broth",{"text":526,"title":527,"timerSeconds":528},"Press a small plate down on the rolls to hold them in place, cover the pot and bake at 180°C for 60–70 minutes, until the onion is translucent and yields to a spoon and the rice inside is fully swollen. Uncover for the last 10 minutes to let the tops glaze.","Weight and bake",4200,{"text":530,"title":531,"timerSeconds":532},"Take the pot out and let it stand for 15 minutes so the filling sets and the rolls lift out whole. Serve several per person with broth spooned over and sour cream on the side.","Rest and serve",900,"SO-gan DOL-ma",[535,539,543],{"note":536,"swap":537,"original":538},"Lamb is common in Herzegovina and gives a stronger, fattier filling. Keep total fat around 15–20 percent whichever you choose, or the rice has nothing to drink.","Half beef and half minced lamb, or minced veal","Minced beef",{"note":540,"swap":541,"original":542},"Tinned tomatoes are more reliable outside of summer. If using paste, fry it for a minute first so it loses its raw metallic edge.","400 g tinned chopped tomatoes, or 2 tbsp tomato paste loosened with stock","Fresh tomatoes",{"note":544,"swap":545,"original":546},"Plenty of households serve sogan-dolma with no dairy at all. Yoghurt is sharper than sour cream, so add it off the heat to stop it splitting.","Thick plain yoghurt, or leave it out","Sour cream to finish","bosnian-sogan-dolma","Sogan-Dolma (Sarajevo Stuffed Onions in Tomato Broth)","Sogan-Dolma","Sogan-dolma","bosnia-and-herzegovina","Sarajevo",50,70,15,"medium",[558],"main",[560],"halal-friendly",[451,457,463,486],[563,566,568,570],{"alt":564,"src":565},"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":564,"src":567},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-1x1.jpg",[573,574,575,576,577,578],"sogan dolma","stuffed onions","bosnian dolma","ramadan","sarajevo","minced beef and rice","2026-08-20","dishroute-kitchen","Whole onions parboiled, peeled apart into curved shells and rolled around minced beef and rice, then baked upright in a light tomato broth until sweet, soft and glossy.",{"en":583},"\u002Frecipe\u002Fbosnian-sogan-dolma",{"items":585,"total":823,"page":470,"limit":846,"hasMore":847},[586,617,649,676,706,732,757,767,792,817],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":551,"region":552,"baseServings":450,"prepMinutes":434,"cookMinutes":591,"difficulty":592,"course":593,"diet":595,"mainIngredients":596,"images":601,"keywords":611,"publishedAt":579,"updatedAt":579,"authorSlug":580},"begova-corba","Begova Čorba (Bosnian Bey's Chicken and Okra Soup)","Begova Čorba","Begova čorba",80,"easy",[594],"soup",[560],[597,598,599,600,463],"chicken","veal","okra","carrot",[602,605,607,609],{"alt":603,"src":604},"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":603,"src":606},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-1x1.jpg",[612,613,614,615,577,576,616],"begova corba","bosnian soup","okra soup","chicken soup","iftar",{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"countrySlug":551,"baseServings":450,"prepMinutes":498,"cookMinutes":622,"difficulty":556,"course":623,"diet":624,"mainIngredients":627,"images":632,"keywords":642,"publishedAt":579,"updatedAt":579,"authorSlug":580},"bosanski-lonac","Bosanski Lonac (Layered Bosnian Meat and Vegetable Pot)","Bosanski Lonac","Bosanski lonac",195,[558],[625,626,560],"dairy-free","gluten-free",[628,629,630,631,600],"beef-chuck","lamb","cabbage","potato",[633,636,638,640],{"alt":634,"src":635},"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":634,"src":637},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-1x1.jpg",[643,644,645,646,647,648],"bosanski lonac","bosnian pot","layered stew","beef and lamb","slow cooked","one pot",{"slug":650,"title":651,"shortTitle":652,"nativeName":652,"countrySlug":551,"region":552,"baseServings":450,"prepMinutes":553,"cookMinutes":653,"restMinutes":498,"difficulty":654,"course":655,"diet":656,"mainIngredients":657,"images":659,"keywords":669,"publishedAt":579,"updatedAt":579,"authorSlug":580},"bosnian-burek","Burek (Bosnian Coiled Filo Pie with Minced Beef)","Burek",45,"hard",[558],[],[457,451,658],"flour",[660,663,665,667],{"alt":661,"src":662},"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":661,"src":664},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-1x1.jpg",[670,671,672,673,674,577,675],"burek","bosnian burek","meat pie","jufka","filo pastry","balkan pie",{"slug":677,"title":678,"shortTitle":679,"nativeName":679,"countrySlug":551,"baseServings":680,"prepMinutes":498,"cookMinutes":434,"restMinutes":681,"difficulty":592,"course":682,"diet":685,"mainIngredients":687,"images":690,"keywords":700,"publishedAt":579,"updatedAt":579,"authorSlug":580},"hurmasice","Hurmašice (Bosnian Semolina Cookies in Lemon Syrup)","Hurmašice",8,120,[683,684],"dessert","snack",[686],"vegetarian",[688,658,499,689],"semolina","lemon",[691,694,696,698],{"alt":692,"src":693},"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":692,"src":695},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-1x1.jpg",[677,701,702,703,704,705],"semolina cookies","syrup soaked","bosnian dessert","bajram","lemon syrup",{"slug":707,"title":708,"shortTitle":709,"nativeName":709,"countrySlug":551,"baseServings":485,"prepMinutes":710,"cookMinutes":555,"restMinutes":498,"difficulty":556,"course":711,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":579,"updatedAt":579,"authorSlug":580},"klepe","Klepe (Bosnian Beef Dumplings in Garlic Yoghurt)","Klepe",60,[558],[],[457,658,714,715],"yogurt","garlic",[717,720,722,724],{"alt":718,"src":719},"Bowl of small Bosnian klepe dumplings under white garlic yoghurt with orange paprika butter poured over the top","\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-1x1.jpg",[707,727,728,729,730,731],"bosnian dumplings","garlic yoghurt","minced beef","manti","paprika butter",{"slug":733,"title":734,"shortTitle":735,"nativeName":735,"countrySlug":551,"region":736,"baseServings":485,"prepMinutes":430,"cookMinutes":653,"restMinutes":432,"difficulty":592,"course":737,"diet":739,"mainIngredients":740,"images":741,"keywords":751,"publishedAt":579,"updatedAt":579,"authorSlug":580},"kljukusa","Kljukuša (Bosnian Grated Potato Bake with Garlic Cream)","Kljukuša","Bosanska Krajina",[738,558],"side",[686],[631,504,715,658],[742,745,747,749],{"alt":743,"src":744},"Shallow pan of golden baked grated potato kljukusa with crisp edges, covered in white garlic sour cream","\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-1x1.jpg",[733,752,753,754,755,756],"grated potato bake","bosnian potato","garlic sour 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