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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":500,"pronunciation":523,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"nativeName":539,"countrySlug":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":546,"diet":548,"mainIngredients":550,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":537,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Both are greens-and-cheese filo pies, but zeljanica uses mild young curd cheese and is usually rolled into a coil in a round pan, while Greek spanakopita leans on salty feta, dill and spring onion and is more often layered flat and cut into squares. Zeljanica tastes creamier and plainer; spanakopita is sharper and more herbal.","What is the difference between zeljanica and spanakopita?",{"answer":398,"question":399},"Almost always because the greens were not squeezed hard enough. Spinach and chard are over ninety percent water, and any that stays in the filling turns to steam and soaks the pastry from the inside. Salt the greens, let them sit ten minutes, then wring them out in a cloth until they stop dripping. Baking on too high a shelf also leaves the base underdone while the top colours.","Why is my pie soggy in the middle?",{"answer":401,"question":402},"Yes, and it is a reasonable shortcut. Thaw it fully and squeeze it dry with even more force than fresh, since frozen spinach holds a surprising amount of water. Use about 600 g frozen to replace 900 g fresh. The texture is slightly softer and the colour darker, but in a baked pie the difference is small.","Can I use frozen spinach?",{"answer":404,"question":405},"Yes. It contains cheese and egg but no meat or meat stock, and it is the standard vegetarian option in Bosnian pie shops. Vegans cannot easily adapt it, since the curd cheese and egg are what bind the filling — a version with mashed potato and greens (krompiruša territory) is a better meat-free and dairy-free choice.","Is zeljanica vegetarian?",{"answer":407,"question":408},"Assemble the coil in the pan, cover and refrigerate for up to a day, then bake it fresh — this gives the best result. Fully baked zeljanica also reheats well, so you can bake it the morning of and give it ten minutes in a hot oven before serving. Avoid holding a baked pie warm for hours, as trapped steam softens the crust.","Can I make it ahead for a party?",[410,411,412,413,414,415],"Wring the greens out in a clean tea towel until no more liquid runs — you should lose close to half the raw weight in water.","Taste the filling before it goes near pastry. Curd cheeses vary wildly in salt, and an under-seasoned zeljanica is flat and milky.","Keep the filo you are not using under a barely damp cloth. Uncovered sheets go papery and crack within about five minutes.","Use two overlapping filo sheets per rope so the seam does not split when you lift and coil it.","A splash of sparkling water in the filling makes it lighter and slightly puffed — a common trick in Bosnian kitchens.","Bake on the lowest shelf for the first 20 minutes so the base sets before the top browns.","🥬","Zeljanica is the greens pie of the Bosnian pita family: spinach or chard squeezed dry, mixed with crumbly young curd cheese and egg, spread down a sheet of thin pastry and rolled into a coil that bakes into overlapping crisp ridges. Cut into it and the layers go from shattering-dry at the surface to almost custardy where the filling has steamed the pastry from the inside. The flavour is mild and dairy-forward rather than herby — the cheese does the seasoning, the greens keep it from being heavy, and a spoon of sour cream on the plate is standard. It is one of the few Bosnian classics that is naturally vegetarian, sold in every pie shop next to the meat burek, and eaten as often for a light dinner as for breakfast.","Every Bosnian pita is the same technique wearing a different filling, and zeljanica is what happens when the filling comes from the garden rather than the butcher. The name comes from zelje, the general word for leafy greens, and in practice it means whatever is in season: spinach in spring, chard through summer, and in villages a mix of nettle tops, beet greens and wild leaves gathered before they toughen. Because it costs almost nothing to make, it was for a long time everyday food rather than special food — the pie you made when there was no meat, which in much of rural Bosnia meant most of the week.\n\nThe cheese is the part that gets lost in translation. Bosnian mladi sir is a fresh, barely salted curd cheese, drained but still moist, closer to farmer's cheese or quark than to feta. It melts into the greens rather than staying in distinct salty pockets, which is why zeljanica made with feta tastes like a different dish — good, but sharper and more Greek. Cooks who cannot get the real thing usually blend a mild curd cheese with a small amount of brined cheese to get both the texture and enough salt.\n\nThe pie also carries a quiet rule about handling greens. Spinach and chard are mostly water, and water is the enemy of pastry, so the leaves are salted, wilted or blanched and then wrung out hard — Bosnian grandmothers do it in a cloth, twisting until the last drop stops running. Skip that step and the filling steams the coil into a pale, soggy spiral that never crisps, no matter how long it stays in the oven. Done properly, the pie holds its shape for days, gets reheated in the same pan it was baked in, and is generally considered better on the second morning than the first.","Keeps 3 days refrigerated, covered. Reheat uncovered at 180°C for 10 minutes to bring the crackle back — it emerges nearly as good as fresh, which is more than most pastry manages. It also freezes well baked: cool completely, wrap portions individually, and reheat from frozen at 180°C for 20–25 minutes. Do not freeze it unbaked with raw greens in the filling, since they weep as they thaw and soak the pastry through.",[421,422,423,424],"Salt-and-squeeze method for the greens, which is the single difference between a crisp pie and a wet one.","A curd cheese blend that behaves like Bosnian mladi sir instead of turning the filling into a salty feta pie.","Built as a coil in a round pan, the way it is actually made, rather than layered flat like a Greek spanakopita.","Uses shop-bought filo honestly and explains where hand-stretched jufka changes the result.",[426,427,428,429],"Round baking pan about 30 cm","Clean tea towel for wringing the greens","Pastry brush","Large mixing bowl",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},27,42,4,760,19,480,[438],"A bowl of thick sour cream or plain yoghurt on the side, and pickled peppers if you want something sharp against the dairy.",[440,443,446],{"name":441,"description":442},"Zeljanica sa pirinčem","A spoonful of cooked rice stirred into the filling, which absorbs stray moisture and stretches the pie further. Common when the greens are very young and watery.",{"name":444,"description":445},"Kopriva pita","Made with blanched nettle tops instead of spinach in early spring — earthier and darker, and a genuine rural tradition rather than a novelty.",{"name":447,"description":448},"Flat-layered version","Instead of coiling, the filling is spread between whole oiled sheets in a rectangular pan. Faster to assemble, though the layers stay softer than in a coil.",[450,456,460,464,468,473,478,481,485,490,493,495],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},900,"spinach","fresh spinach or chard, thick stalks removed","g","For the filling",{"qty":457,"name":458,"unit":459,"group":455},1,"fine salt, for drawing water from the greens","tsp",{"qty":461,"ref":462,"name":463,"unit":454,"group":455},400,"quark","young curd cheese or quark",{"qty":465,"ref":466,"name":467,"unit":454,"group":455},100,"feta","feta or white brined cheese, crumbled",{"qty":469,"ref":470,"name":471,"unit":472,"group":455},2,"eggs","eggs, beaten","piece",{"qty":474,"ref":475,"name":476,"unit":477,"group":455},3,"sour-cream","sour cream","tbsp",{"qty":457,"ref":479,"name":480,"unit":472,"group":455,"optional":8},"onion","onion, finely chopped",{"qty":482,"ref":483,"name":484,"unit":459,"group":455},0.5,"black-pepper","freshly ground black pepper",{"qty":486,"ref":487,"name":488,"unit":454,"group":489},450,"phyllo-dough","filo pastry sheets, thawed","For assembly",{"qty":465,"name":491,"unit":492,"group":489,"noScale":8},"neutral oil, or half oil and half melted butter, for brushing","ml",{"qty":465,"name":494,"unit":492,"group":489,"noScale":8},"milk mixed with 1 tbsp oil, for finishing",{"qty":496,"ref":475,"name":497,"unit":498,"group":499},null,"extra sour cream, to serve","to taste","To serve",[501,506,509,513,516,520],{"tip":502,"text":503,"title":504,"timerSeconds":505},"If the towel still drips when twisted, keep going. Every drop left in there ends up in your pastry.","Shred the spinach finely, toss it with 1 teaspoon of salt and leave for 10 minutes until the leaves collapse and a pool forms in the bowl. Wring the greens out hard in a tea towel — you should be left with a dense green ball roughly half the original volume.","Draw the water out of the greens",600,{"text":507,"title":508},"Break up the curd cheese with a fork, then fold in the crumbled feta, beaten eggs, sour cream, black pepper and the squeezed greens along with the raw onion if using. Taste and add salt only if the cheese is mild — the filling should taste slightly saltier than you want the finished pie to be.","Mix the filling",{"tip":510,"text":511,"title":512},"Keep the unused filo under a barely damp cloth or it dries out and cracks while you work.","Lay two filo sheets overlapping by a few centimetres on the work surface and brush them all over with oil. Spread a finger-thick line of filling along one long edge, leaving 3 cm clear, and roll it up loosely into a rope.","Build the ropes",{"text":514,"title":515},"Oil the pan and lay the first rope around the outer edge, then continue with the remaining ropes spiralling inward, leaving a small gap between turns so each one can crisp. Brush the whole surface with the remaining oil.","Coil the pie",{"text":517,"title":518,"timerSeconds":519},"Bake on the lowest shelf at 190°C for 20 minutes, then move to the middle and bake another 20 minutes, until the coil is deep golden and the ridges sound dry and papery when tapped with a spoon.","Bake until the ridges are brittle",2400,{"text":521,"title":522,"timerSeconds":505},"Pour the milk-and-oil mixture evenly over the hot pie, cover with a cloth and leave for 10 minutes — the top softens just enough to cut cleanly while the base stays crisp. Cut into wedges and serve warm with sour cream.","Finish with milk and rest","zel-YAH-nee-tsa",[525,529,533],{"note":526,"swap":527,"original":528},"The quark supplies the soft texture, the feta the salt. Ricotta works too but is sweeter and wetter, so drain it in a sieve first.","400 g quark or dry cottage cheese plus 100 g crumbled feta","Young curd cheese (mladi sir)",{"note":530,"swap":531,"original":532},"Chard is arguably the more traditional choice — strip out the thick stalks, since they stay crunchy and tear the pastry.","Swiss chard, beet greens, or a mixture including nettle tops","Spinach",{"note":534,"swap":535,"original":536},"If you already stretch your own dough, use it. The pie becomes chewier and holds the filling better, and it is what any Bosnian household would do.","Hand-stretched jufka","Filo pastry","bosnian-zeljanica","Zeljanica (Bosnian Spinach and Curd Cheese Pie)","Zeljanica","bosnia-and-herzegovina",6,35,40,10,"medium",[547],"main",[549],"vegetarian",[452,462,487,470],[552,555,557,559],{"alt":553,"src":554},"Golden coiled zeljanica pie in a round pan, sliced to show green spinach and white curd cheese filling","\u002Fimages\u002Frecipes\u002Fbosnian-zeljanica\u002Fhero.jpg",{"alt":553,"src":556},"\u002Fimages\u002Frecipes\u002Fbosnian-zeljanica\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fbosnian-zeljanica\u002Fhero-4x3.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fbosnian-zeljanica\u002Fhero-1x1.jpg",[562,563,564,565,566,567],"zeljanica","spinach pie","bosnian pita","filo pastry","curd cheese","vegetarian pie","2026-08-20","dishroute-kitchen","Wilted spinach and young curd cheese bound with egg, rolled through thin pastry and baked into a coil that is brittle on top and soft, juicy and green inside.",{"en":572},"\u002Frecipe\u002Fbosnian-zeljanica",{"items":574,"total":544,"page":457,"limit":842,"hasMore":843},[575,612,645,673,703,730,757,782,807,832],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":540,"region":580,"baseServings":541,"prepMinutes":581,"cookMinutes":582,"difficulty":583,"course":584,"diet":586,"mainIngredients":588,"images":594,"keywords":604,"publishedAt":568,"updatedAt":568,"authorSlug":569},"begova-corba","Begova Čorba (Bosnian Bey's Chicken and Okra Soup)","Begova Čorba","Begova čorba","Sarajevo",25,80,"easy",[585],"soup",[587],"halal-friendly",[589,590,591,592,593],"chicken","veal","okra","carrot","rice",[595,598,600,602],{"alt":596,"src":597},"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":596,"src":599},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-1x1.jpg",[605,606,607,608,609,610,611],"begova corba","bosnian soup","okra soup","chicken soup","sarajevo","ramadan","iftar",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":540,"baseServings":541,"prepMinutes":617,"cookMinutes":618,"difficulty":545,"course":619,"diet":620,"mainIngredients":623,"images":628,"keywords":638,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bosanski-lonac","Bosanski Lonac (Layered Bosnian Meat and Vegetable Pot)","Bosanski Lonac","Bosanski lonac",30,195,[547],[621,622,587],"dairy-free","gluten-free",[624,625,626,627,592],"beef-chuck","lamb","cabbage","potato",[629,632,634,636],{"alt":630,"src":631},"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":630,"src":633},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-1x1.jpg",[639,640,641,642,643,644],"bosanski lonac","bosnian pot","layered stew","beef and lamb","slow cooked","one pot",{"slug":646,"title":647,"shortTitle":648,"nativeName":648,"countrySlug":540,"region":580,"baseServings":541,"prepMinutes":649,"cookMinutes":650,"restMinutes":617,"difficulty":651,"course":652,"diet":653,"mainIngredients":654,"images":657,"keywords":667,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bosnian-burek","Burek (Bosnian Coiled Filo Pie with Minced Beef)","Burek",50,45,"hard",[547],[],[655,479,656],"ground-beef","flour",[658,661,663,665],{"alt":659,"src":660},"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":659,"src":662},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-4x3.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-1x1.jpg",[668,669,670,671,565,609,672],"burek","bosnian burek","meat pie","jufka","balkan pie",{"slug":674,"title":675,"shortTitle":676,"nativeName":676,"countrySlug":540,"baseServings":677,"prepMinutes":617,"cookMinutes":581,"restMinutes":678,"difficulty":583,"course":679,"diet":682,"mainIngredients":683,"images":687,"keywords":697,"publishedAt":568,"updatedAt":568,"authorSlug":569},"hurmasice","Hurmašice (Bosnian Semolina Cookies in Lemon Syrup)","Hurmašice",8,120,[680,681],"dessert","snack",[549],[684,656,685,686],"semolina","butter","lemon",[688,691,693,695],{"alt":689,"src":690},"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":689,"src":692},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-1x1.jpg",[674,698,699,700,701,702],"semolina cookies","syrup soaked","bosnian dessert","bajram","lemon syrup",{"slug":704,"title":705,"shortTitle":706,"nativeName":706,"countrySlug":540,"baseServings":433,"prepMinutes":707,"cookMinutes":708,"restMinutes":617,"difficulty":545,"course":709,"diet":710,"mainIngredients":711,"images":714,"keywords":724,"publishedAt":568,"updatedAt":568,"authorSlug":569},"klepe","Klepe (Bosnian Beef Dumplings in Garlic Yoghurt)","Klepe",60,15,[547],[],[655,656,712,713],"yogurt","garlic",[715,718,720,722],{"alt":716,"src":717},"Bowl of small Bosnian klepe dumplings under white garlic yoghurt with orange paprika butter poured over the top","\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-4x3.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-1x1.jpg",[704,725,726,727,728,729],"bosnian dumplings","garlic yoghurt","minced beef","manti","paprika butter",{"slug":731,"title":732,"shortTitle":733,"nativeName":733,"countrySlug":540,"region":734,"baseServings":433,"prepMinutes":735,"cookMinutes":650,"restMinutes":736,"difficulty":583,"course":737,"diet":739,"mainIngredients":740,"images":741,"keywords":751,"publishedAt":568,"updatedAt":568,"authorSlug":569},"kljukusa","Kljukuša (Bosnian Grated Potato Bake with Garlic Cream)","Kljukuša","Bosanska Krajina",20,5,[738,547],"side",[549],[627,475,713,656],[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",[731,752,753,754,755,756],"grated potato bake","bosnian potato","garlic sour cream","bihac","krajina",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":540,"region":580,"baseServings":433,"prepMinutes":649,"cookMinutes":762,"restMinutes":708,"difficulty":545,"course":763,"diet":764,"mainIngredients":765,"images":767,"keywords":777,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bosnian-sogan-dolma","Sogan-Dolma (Sarajevo Stuffed Onions in Tomato Broth)","Sogan-Dolma","Sogan-dolma",70,[547],[587],[479,655,593,766],"tomato",[768,771,773,775],{"alt":769,"src":770},"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":769,"src":772},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-1x1.jpg",[778,779,780,610,609,781],"sogan dolma","stuffed onions","bosnian dolma","minced beef and 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