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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":436,"variations":438,"ingredients":448,"instructions":492,"pronunciation":516,"substitutions":517,"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"region":535,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"difficulty":539,"course":540,"diet":544,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":561,"updatedAt":561,"authorSlug":562,"summary":563,"localeSlug":530,"alternates":564},[394,397,400,403,406],{"answer":395,"question":396},"Because they do different jobs. Grated raw potato holds its shape, supplies free starch and fries into a crisp, slightly chewy edge, while mashed cooked potato makes the centre soft and stops the pancake tasting starchy. A boxty made only with raw potato is closer to a hash brown or latke; one made only with mash is a plain potato cake. The mixture is what makes boxty itself.","Why does boxty use both raw and cooked potato?",{"answer":398,"question":399},"Yes, completely. Grated raw potato oxidises on contact with air and turns grey or pinkish within minutes; it is a colour change, not spoilage. To avoid it, grate the potato last, work quickly, and get the batter into the pan promptly. A squeeze of lemon juice in the batter slows the reaction if appearance matters to you.","My boxty is grey. Is it still safe to eat?",{"answer":401,"question":402},"Floury ones — Rooster, Maris Piper, King Edward or russets. They grate drier, mash fluffier and release the starch the recipe depends on. Waxy or new potatoes hold too much water, produce a slack batter and fry into something dense and rubbery. If waxy potatoes are all you have, squeeze the grated potato even harder and add an extra tablespoon of flour.","What potatoes should I use for boxty?",{"answer":404,"question":405},"Not usefully. Raw potato batter oxidises and weeps liquid within an hour, so it separates and discolours in the fridge. What you can prepare ahead is the mash — boil and mash the cooked portion up to a day early and keep it covered — then grate the raw potato and mix everything together just before frying.","Can I make the batter ahead?",{"answer":407,"question":408},"Potato farl, common in the Ulster fry, is made from mashed potato and flour only, rolled flat and cooked on a griddle — soft, bready and no raw potato involved. Boxty includes grated raw potato and buttermilk, which gives it a chewier texture and lacy fried edges. They are cousins, but a farl is a bread and boxty is a pancake.","What is the difference between boxty and a potato farl or potato bread?",[410,411,412,413,414,415],"Squeeze the grated potato as hard as you physically can in a clean tea towel. Wet batter spreads, steams and never crisps.","Let the squeezed liquid stand for two minutes, pour off the water and scrape the white starch from the bottom back into the batter — free binding and better crust.","Work fast once the potato is grated. Raw potato greys within minutes, and while it is harmless it makes the finished pancakes dull-looking.","Fry on medium, not high. Boxty needs 4 to 5 minutes a side to cook the raw potato through; a hot pan gives you a burnt outside and a chalky middle.","Press each spoonful of batter out to about 1 cm thick. Thicker pancakes stay gluey at the centre.","Salt more than feels right. Potato absorbs seasoning and an under-salted boxty tastes of nothing.","🥞","Boxty is a potato pancake built from two potato states at once: raw potato grated and wrung out like a cloth, and cooked potato mashed smooth, bound with a spoonful of flour and buttermilk. That combination is the whole trick. The raw grated potato keeps a slight chew and its starch fries into a crisp lace at the edges, while the mash makes the centre soft and creamy, so a good boxty is crunchy, tender and faintly elastic in the same bite. It tastes clean and buttery with a mild sweetness, and the smell as it fries is the specific one of potato hitting hot butter. Eat it straight from the pan with salt, or fold it around bacon and eggs for breakfast.","Boxty belongs to the north midlands — Leitrim, Cavan, Longford, Fermanagh and the surrounding counties — closely enough that people from elsewhere in Ireland may never have eaten it at home. The name is generally traced to the Irish arán bocht tí, roughly \"poor-house bread\", and there is a rhyme still recited about it: \"Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man.\" Its logic is squarely that of a potato economy — a way to turn a bag of potatoes, a handful of flour and a little sour milk into something that is neither boiled potatoes again nor bread.\n\nThat economy has a hard history behind it. Nineteenth-century rural Ireland ran on the potato to a degree unmatched anywhere in Europe: the poor rented tiny plots and ate almost nothing else, largely one variety, while grain and livestock from the surrounding land were exported. Blight from 1845 onwards destroyed that crop repeatedly, and around a million people died while another million emigrated. Boxty is part of the surviving craft of a food culture that had to extract every possible use from a single ingredient — grated, mashed, boiled, baked and fried, each producing a different texture and therefore a different meal.\n\nThere is more than one boxty. Pan boxty, the version here, is fried as pancakes. Boxty bread or boxty on the griddle is the same dough patted into a flat round, marked into quarters and cooked on a griddle or baked. Boiled boxty, or boxty dumplings, is the batter formed into a log, boiled, then sliced and fried the next day. All three survive, and in Leitrim there is enough local pride in the dish that boxty appears on restaurant menus wrapped around modern fillings — a genuine regional food that has been allowed to grow up rather than be preserved in aspic.","Cooked boxty keeps 3 days refrigerated and reheats best in a dry frying pan over medium heat, 2 minutes a side, which restores the crisp edge — the microwave turns it limp. Cooked pancakes freeze well for 2 months with baking paper between them; reheat from frozen in a pan or a 190°C oven. Do not refrigerate the raw batter: grated potato oxidises and weeps, and by the next day it is grey and watery.",[421,422,423,424],"Wrings the grated potato properly and then returns the settled starch to the bowl, which is what makes the edges go lacy.","Balances raw and cooked potato by weight rather than guesswork, so the texture is consistent every time.","Uses buttermilk with a little bicarbonate, giving lift without turning the pancake bready.","Fries in butter with a touch of oil, which browns properly instead of burning at boxty temperature.",[426,427,428,429],"Box grater","Clean tea towel or muslin for squeezing","Heavy frying pan","Potato masher",{"fat":431,"carbs":432,"fiber":433,"protein":434,"calories":435,"estimated":8},15,58,5,8,390,[437],"Fried eggs and rashers for breakfast, or smoked salmon with lemon and sour cream for something lighter.",[439,442,445],{"name":440,"description":441},"Boxty bread on the griddle","Pat the batter into a 2 cm round, score it into quarters, and cook on a dry griddle over low heat for 20 minutes a side. Serve split and buttered.",{"name":443,"description":444},"Boiled boxty","Roll the batter into a fat sausage, simmer in salted water for 40 minutes, cool overnight, then slice into rounds and fry in butter until crusted.",{"name":446,"description":447},"Boxty wrap, Leitrim-style","Make the pancakes thin and wide, then roll them around bacon and mushrooms in cream, or smoked salmon and crème fraîche — how boxty is served in restaurants today.",[449,454,456,460,464,467,470,474,480,484,488],{"qty":450,"ref":451,"name":452,"unit":453},450,"potato","floury potatoes, peeled, for grating raw","g",{"qty":450,"ref":451,"name":455,"unit":453},"floury potatoes, peeled, for boiling and mashing",{"qty":457,"ref":458,"name":459,"unit":453},120,"flour","plain flour",{"qty":461,"name":462,"unit":463},0.5,"bicarbonate of soda","tsp",{"qty":465,"name":466,"unit":463},1.5,"fine salt",{"qty":461,"ref":468,"name":469,"unit":463},"black-pepper","ground black pepper",{"qty":471,"ref":472,"name":472,"unit":473},150,"buttermilk","ml",{"qty":475,"ref":476,"name":477,"note":478,"unit":479,"optional":8},1,"eggs","egg, beaten","not traditional, but it firms up a slack batter","piece",{"qty":481,"ref":482,"name":483,"unit":453,"noScale":8},60,"butter","butter for frying",{"qty":485,"name":486,"unit":487,"noScale":8},2,"neutral oil for frying","tbsp",{"qty":489,"ref":490,"name":491,"unit":479,"optional":8},3,"scallions","scallions, finely sliced",[493,497,501,504,508,511],{"text":494,"title":495,"timerSeconds":496},"Cut the potatoes set aside for boiling into even chunks, cover with salted water and simmer for 18 minutes until a knife slides in with no resistance. Drain thoroughly, let the steam die off for 2 minutes, then mash until smooth and leave to cool slightly.","Boil and mash half the potatoes",1080,{"tip":498,"text":499,"title":500},"Squeeze in two stages, resting your grip between them; the second squeeze always yields more than you expect.","Grate the remaining potatoes on the coarse side of a box grater straight into a clean tea towel. Gather the cloth and twist it hard over a bowl until the liquid stops running — you should get a surprising amount out.","Grate and wring out the raw potatoes",{"text":502,"title":503},"Let the squeezed liquid stand for 2 minutes until a chalky white layer settles at the bottom of the bowl. Pour off the cloudy water carefully and scrape that starch into the mash — it is the best binder in the recipe.","Reclaim the starch",{"tip":505,"text":506,"title":507},"Mix only until it comes together; overworking the flour makes the pancakes tough.","Combine the mash, the squeezed grated potato, flour, bicarbonate of soda, salt, pepper and scallions, then stir in the buttermilk until you have a thick batter that drops reluctantly from a spoon. Add the egg if it looks slack and wet.","Mix the batter",{"text":509,"title":510},"Heat a knob of butter and a little oil in a heavy pan over medium heat until the butter foam subsides. Drop in heaped spoonfuls and press each to about 1 cm thick, leaving space between them.","Fry the pancakes",{"tip":512,"text":513,"title":514,"timerSeconds":515},"If the outside is dark before five minutes, the pan is too hot and the raw potato inside will still be chalky.","Fry for 4 to 5 minutes a side, until the edges have gone lacy and translucent-brown and the centre feels springy rather than soft. Drain briefly on paper, salt while hot, and keep warm in a low oven while you fry the rest.","Cook through and check the edges",300,"BOX-tee",[518,522,526],{"note":519,"swap":520,"original":521},"The acid matters because it activates the bicarbonate; plain milk alone gives a flatter, denser pancake.","Whole milk with 1 tsp lemon juice, left to stand 10 minutes, or thin natural yogurt","Buttermilk",{"note":523,"swap":524,"original":525},"Works well here — the flour is a binder rather than a structure, so there is little to miss.","A gluten-free plain flour blend","Plain flour",{"note":527,"swap":528,"original":529},"The traditional fat in most farmhouses, and the best flavour of the three options if you have some saved.","Bacon fat","Butter for frying","boxty","Boxty (Raw and Mashed Potato Pancake)","Boxty","Bacstaí","ireland","Leitrim and Cavan",4,25,30,"medium",[541,542,543],"main","breakfast","side",[545],"vegetarian",[451,472,458,482],[548,551,553,555],{"alt":549,"src":550},"Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter","\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-4x3.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-1x1.jpg",[530,558,559,560,472,534],"potato pancake","irish potato cake","leitrim","2026-08-19","dishroute-kitchen","Grated raw potato squeezed dry, mixed with mash and a little flour, then fried until lacy at the edges. The double potato gives boxty a chew no other potato cake has.",{"en":565},"\u002Frecipe\u002Fboxty",{"items":567,"total":600,"page":475,"limit":822,"hasMore":823},[568,595,627,656,666,690,714,744,769,795],{"slug":569,"title":570,"shortTitle":571,"countrySlug":534,"baseServings":536,"prepMinutes":431,"cookMinutes":572,"restMinutes":431,"difficulty":573,"course":574,"diet":575,"mainIngredients":576,"images":579,"keywords":589,"publishedAt":561,"updatedAt":561,"authorSlug":562},"bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)","Bacon and Cabbage",90,"easy",[541],[],[577,578,451,482],"bacon","cabbage",[580,583,585,587],{"alt":581,"src":582},"Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over","\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-1x1.jpg",[590,591,592,593,594,534],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon",{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":534,"baseServings":600,"prepMinutes":601,"cookMinutes":602,"restMinutes":603,"difficulty":539,"course":604,"diet":608,"mainIngredients":609,"images":612,"keywords":622,"publishedAt":561,"updatedAt":561,"authorSlug":562},"barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Barmbrack","Báirín breac",10,20,75,720,[605,606,607],"dessert","bread","snack",[545],[610,458,476,611],"raisins","brown-sugar",[613,616,618,620],{"alt":614,"src":615},"Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter","\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-1x1.jpg",[596,623,624,625,626,534],"tea brack","irish fruit loaf","halloween","bairin breac",{"slug":628,"title":629,"shortTitle":630,"countrySlug":534,"baseServings":536,"prepMinutes":537,"cookMinutes":631,"difficulty":539,"course":632,"diet":633,"mainIngredients":635,"images":640,"keywords":650,"publishedAt":561,"updatedAt":561,"authorSlug":562},"beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)","Beef and Guinness Stew",190,[541],[634],"dairy-free",[636,637,638,639],"beef-shank","onion","carrot","stock",[641,644,646,648],{"alt":642,"src":643},"Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole","\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-1x1.jpg",[651,652,653,654,655,534],"beef and guinness","stout stew","braised beef","irish pub food","beef shin",{"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"region":535,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"difficulty":539,"course":657,"diet":658,"mainIngredients":659,"images":660,"keywords":665,"publishedAt":561,"updatedAt":561,"authorSlug":562},[541,542,543],[545],[451,472,458,482],[661,662,663,664],{"alt":549,"src":550},{"alt":549,"src":552},{"alt":549,"src":554},{"alt":549,"src":556},[530,558,559,560,472,534],{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":534,"baseServings":536,"prepMinutes":431,"cookMinutes":538,"difficulty":573,"course":671,"diet":672,"mainIngredients":674,"images":676,"keywords":686,"publishedAt":561,"updatedAt":561,"authorSlug":562},"colcannon","Colcannon (Mash with Kale and Scallions)","Colcannon","Cál ceannann",[543],[545,673],"gluten-free",[451,578,490,482,675],"milk",[677,680,682,684],{"alt":678,"src":679},"Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre","\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-1x1.jpg",[667,687,688,578,625,689,534],"irish mash","kale","side dish",{"slug":691,"title":692,"shortTitle":693,"countrySlug":534,"region":694,"baseServings":536,"prepMinutes":601,"cookMinutes":572,"difficulty":573,"course":695,"diet":696,"mainIngredients":697,"images":698,"keywords":708,"publishedAt":561,"updatedAt":561,"authorSlug":562},"dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","Dublin Coddle","Dublin",[541],[634],[451,577,637],[699,702,704,706],{"alt":700,"src":701},"Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth","\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-1x1.jpg",[709,710,711,712,713,534],"dublin coddle","coddle","sausage stew","irish one pot","bacon and potato",{"slug":715,"title":716,"shortTitle":717,"countrySlug":534,"region":718,"baseServings":536,"prepMinutes":537,"cookMinutes":719,"difficulty":539,"course":720,"diet":722,"mainIngredients":724,"images":729,"keywords":739,"publishedAt":561,"updatedAt":561,"authorSlug":562},"irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Irish Seafood Chowder","Atlantic west coast",35,[721,541],"soup",[723],"pescatarian",[725,726,451,727,728],"white-fish","mussels","leek","heavy-cream",[730,733,735,737],{"alt":731,"src":732},"Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley","\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-1x1.jpg",[740,741,742,726,743,534],"seafood chowder","irish chowder","smoked haddock","fish soup",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":534,"baseServings":434,"prepMinutes":600,"cookMinutes":749,"restMinutes":601,"difficulty":573,"course":750,"diet":751,"mainIngredients":752,"images":753,"keywords":763,"publishedAt":561,"updatedAt":561,"authorSlug":562},"irish-soda-bread","Irish Soda Bread (Buttermilk Quick Bread)","Irish Soda Bread","Arán sóide",45,[606],[545],[458,472],[754,757,759,761],{"alt":755,"src":756},"Round brown soda bread loaf with a deep cross cut across the floury top, one quarter torn off","\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-1x1.jpg",[764,765,766,767,768,534],"soda bread","irish brown bread","buttermilk bread","no yeast bread","quick bread",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":534,"baseServings":536,"prepMinutes":537,"cookMinutes":471,"difficulty":573,"course":774,"diet":775,"mainIngredients":776,"images":778,"keywords":788,"publishedAt":561,"updatedAt":561,"authorSlug":562},"irish-stew","Irish Stew (Lamb, Potato and Onion Stew)","Irish Stew","Stobhach Gaelach",[541],[634,673],[777,451,637],"lamb",[779,782,784,786],{"alt":780,"src":781},"Deep bowl of Irish stew with bone-in lamb, whole potatoes and onion in a pale cloudy broth","\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-1x1.jpg",[789,790,791,792,793,534,794],"irish stew","lamb stew","mutton","potato stew","one pot","stobhach",{"slug":796,"title":797,"shortTitle":798,"countrySlug":534,"region":799,"baseServings":536,"prepMinutes":431,"cookMinutes":719,"difficulty":539,"course":800,"diet":801,"mainIngredients":802,"images":805,"keywords":815,"publishedAt":561,"updatedAt":561,"authorSlug":562},"ulster-fry","Ulster Fry (Northern Irish Fried Breakfast)","Ulster Fry","Ulster",[542],[],[577,476,451,803,804],"blood-sausage","tomato",[806,809,811,813],{"alt":807,"src":808},"Ulster fry plate with fried soda farl, potato bread, bacon, sausage, black pudding, tomato and a 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