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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":516,"pronunciation":549,"substitutions":550,"slug":563,"title":564,"shortTitle":565,"nativeName":565,"countrySlug":566,"baseServings":473,"prepMinutes":567,"cookMinutes":462,"difficulty":568,"course":569,"diet":571,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":589,"updatedAt":589,"authorSlug":590,"summary":591,"localeSlug":563,"alternates":592},[394,397,400,403,406],{"answer":395,"question":396},"The name describes the shape, not the ingredients. Once rolled and tied, each parcel is a fat oval roughly resembling a large olive. The same naming logic appears in British \"beef olives\" and it has nothing to do with the fruit — no olives go into the filling or the sauce.","Why are they called beef olives if there are no olives?",{"answer":398,"question":399},"Topside or silverside sliced into escalopes is standard, since it is lean, wide and cheap enough to be worth stuffing. Ask the butcher for thin slices for beef olives and they will usually know exactly what you mean. Whatever you get, pound it to about 3–4 mm so it rolls without cracking.","What cut of beef should I ask for?",{"answer":401,"question":402},"Yes, and it is the sensible way to cook them. Roll and tie the parcels up to a day in advance and keep them covered in the fridge, then brown and braise when you need them. The finished dish also reheats better than most braises, so cooking it entirely the day before is a legitimate strategy.","Can I prepare braġioli ahead of time?",{"answer":404,"question":405},"Either they were not tied, or the sauce was boiling rather than simmering. String in two places per roll is the reliable fix, and the braise should show only occasional bubbles. Overfilling is the third culprit: a heaped mound of stuffing forces the flap open as the beef contracts.","My rolls fell apart in the sauce — what happened?",{"answer":407,"question":408},"Yes, always. Lift the rolls out of the sauce, let them rest for a few minutes so they hold their shape, then snip and pull the string away before plating. Removing it while the rolls are still very hot and loose is what causes them to tear.","Do I need to remove the string before serving?",[410,411,412,413,414,415],"Ask for beef topside or silverside cut into thin escalopes, then pound them to 3–4 mm between sheets of baking paper. Thin is what makes them roll.","Season the filling and fry a teaspoon of it to taste before you roll anything — once it is inside the beef you cannot fix the salt.","Tie each roll in two places with kitchen string, or secure with two cocktail sticks. Untied braġioli come apart during the braise, every time.","Brown the rolls seam-side down first so the flap seals itself against the hot pan before you turn them.","Keep the braise barely bubbling. Lean beef boiled hard goes tight and stringy no matter how long you cook it afterwards.","Let them sit in the sauce for 15 minutes off the heat before slicing — the filling firms up and the rolls cut cleanly instead of crumbling.","🥩","Braġioli are Maltese beef olives: wide, thin slices of beef wrapped around a stuffing of minced pork, chopped bacon, hard-boiled egg, parsley and breadcrumbs, tied shut and braised slowly in red wine and tomato. They contain no olives at all — the name refers to the shape, a fat little bundle roughly the size of a large olive once rolled. Cut one open and you get a spiral: soft beef outside, savoury pork mince within, and a bright ring of yolk in the centre. The sauce they cook in is dark, sweet with onion and slightly tannic from the wine, and it is spooned generously over the top. This is Sunday food and celebration food, the sort of dish a Maltese grandmother judges you on.","Stuffed and rolled meat is a very old Mediterranean idea, and versions of it turn up across southern Europe — Sicilian involtini, Italian braciole, Greek rolls of the same shape. Malta sits directly between Sicily and North Africa and absorbed the technique through centuries of Sicilian contact, keeping the Sicilian word almost intact. What the islands did with it, though, is characteristically their own. Where Sicilian involtini are often small, quick and grilled, braġioli are larger, always braised, and the filling leans on pork and bacon rather than cheese and pine nuts.\n\nThe hard-boiled egg in the centre is the detail Maltese cooks argue about. Some households insist on it, quartering the egg lengthwise so each roll carries a stripe of yolk; others leave it out entirely and add extra breadcrumbs. Both are defended as the correct version, and the disagreement usually splits along family lines rather than regional ones. What almost nobody skips is the string: braġioli must be tied, because the roll relaxes as the beef relaxes, and an untied one unravels into a sad pile of mince halfway through the braise.\n\nThe dish belongs to the same occasion category as stuffat tal-fenek — festas, Sundays, family lunches where more people arrive than were counted. It also reflects the practical logic of Maltese cooking on a small, historically poor island: a modest amount of beef, sliced thin and stretched around a cheaper filling, feeds more people than the same beef would as steak, and hours of gentle braising turn a lean, unpromising cut into something that yields to a spoon. The sauce is never wasted either — leftovers go over pasta the next day, exactly as the rabbit sauce does.","Braġioli keep 3 days refrigerated in their sauce and are arguably better on day two. Reheat covered over low heat or in a 150°C oven until hot through, about 20 minutes. They freeze well for up to 3 months: freeze whole rolls submerged in sauce, thaw overnight in the fridge, then reheat gently. Slice only after reheating — pre-sliced rolls dry out at the cut faces.",[421,422,423,424],"Beef pounded thin and tied properly, so the rolls hold their spiral instead of collapsing in the pot.","Filling seasoned and bound so it stays juicy through a long braise rather than turning into a dry plug.","The braise is timed to the actual cut — you get fork-tender beef, not chewy beef in good sauce.","Honest about the egg debate rather than pretending there is one correct Maltese version.",[426,427,428],"Meat mallet or heavy rolling pin","Kitchen string","Heavy lidded casserole or deep sauté pan",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},34,18,3,780,45,590,[437],"Roast or mashed potatoes to absorb the sauce, a plain green vegetable, and Maltese bread for the sauce left on the plate.",[439,442,445],{"name":440,"description":441},"Braġioli without egg","A large minority of Maltese households skip the hard-boiled egg and increase the breadcrumbs and parsley instead, giving a lighter, more uniform filling.",{"name":443,"description":444},"Braġioli with peas","Peas stirred into the sauce for the last ten minutes, which is common when the dish is served as a one-pot family meal rather than a formal course.",{"name":446,"description":447},"Oven-braised braġioli","Brown on the hob, then transfer covered to a 160°C oven for 2 hours. The gentler, all-round heat is more forgiving if you are cooking a big batch.",[449,455,461,465,468,472,477,482,486,489,493,498,502,505,508,512],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},8,"beef-chuck","thin beef escalopes (topside), about 700 g total","piece","For the rolls",{"qty":456,"ref":457,"name":458,"unit":459,"group":460},300,"ground-pork","minced pork","g","For the filling",{"qty":462,"ref":463,"name":464,"unit":459,"group":460},100,"bacon","streaky bacon, finely chopped",{"qty":432,"ref":466,"name":467,"unit":453,"group":460},"eggs","eggs, hard-boiled and quartered lengthwise",{"qty":469,"ref":470,"name":471,"unit":459,"group":460},60,"breadcrumbs","fresh breadcrumbs",{"qty":473,"ref":474,"name":475,"unit":476,"group":460},4,"parsley","flat-leaf parsley, finely chopped","tbsp",{"qty":478,"ref":479,"name":480,"unit":481,"group":460},2,"garlic","garlic, finely chopped","clove",{"qty":432,"ref":483,"name":484,"unit":476,"group":485},"olive-oil","olive oil","For the braise",{"qty":478,"ref":487,"name":488,"unit":453,"group":485},"onion","onions, finely sliced",{"qty":490,"ref":491,"name":492,"unit":453,"group":485},1,"carrot","carrot, finely diced",{"qty":494,"ref":495,"name":496,"unit":497,"group":485},250,"red-wine","dry red wine","ml",{"qty":499,"ref":500,"name":501,"unit":459,"group":485},400,"tomato","chopped tinned tomatoes",{"qty":490,"ref":503,"name":504,"unit":476,"group":485},"tomato-paste","tomato paste",{"qty":478,"ref":506,"name":507,"unit":453,"group":485},"bay-leaf","bay leaves",{"qty":509,"ref":510,"name":511,"unit":497,"group":485},200,"stock","beef stock",{"qty":513,"name":514,"unit":515,"group":485},null,"salt and black pepper","to taste",[517,520,524,528,532,536,540,545],{"text":518,"title":519},"Lay each escalope between two sheets of baking paper and pound with a mallet or rolling pin until roughly 3–4 mm thick and evenly wide. Work from the centre outwards so the edges do not tear into holes.","Flatten the beef",{"tip":521,"text":522,"title":523},"Fry a teaspoon of the mixture and taste it before rolling — this is your only chance to adjust the seasoning.","Combine the minced pork, chopped bacon, breadcrumbs, parsley and garlic in a bowl with a generous pinch of salt and plenty of black pepper. Squeeze it together with your hands until it holds in a ball rather than crumbling apart.","Mix the filling",{"tip":525,"text":526,"title":527},"Do not overfill. A thin, even layer rolls tight; a mound forces the seam open in the pot.","Spread a heaped tablespoon of filling over each slice, leaving a 1 cm border, and press a quarter of hard-boiled egg into the middle. Fold the sides in, roll up firmly from the short end, and tie each parcel in two places with kitchen string.","Roll and tie",{"text":529,"title":530,"timerSeconds":531},"Heat the olive oil in a heavy casserole over medium-high heat and brown the rolls seam-side down first, then all over, about 6 minutes total per batch, until they are burnished and the seam has sealed itself shut. Remove and set aside.","Brown the parcels",360,{"text":533,"title":534,"timerSeconds":535},"Lower the heat, add the onions and carrot to the same pot and cook for 8–10 minutes until soft and just beginning to colour at the edges, scraping the fond off the base as they release moisture.","Start the sauce",600,{"text":537,"title":538,"timerSeconds":539},"Stir in the tomato paste for a minute until it turns brick-coloured, then pour in the red wine and boil for 3 minutes until the raw alcohol smell has gone. Add the tinned tomatoes, bay leaves and stock, and season lightly.","Deglaze and build",180,{"tip":541,"text":542,"title":543,"timerSeconds":544},"If the sauce reduces too far before the beef is tender, add a splash of hot water rather than raising the heat.","Return the rolls to the pot, spooning sauce over them, and bring to a bare simmer. Cover and cook for 1 hour 15 minutes, turning them once halfway, until a fork slides into the beef with no resistance and the sauce has darkened to a deep brick red.","Braise gently",4500,{"text":546,"title":547,"timerSeconds":548},"Take the pot off the heat and let the rolls sit in the sauce for 15 minutes so the filling sets. Lift them out, snip and remove the string, then slice each in half on the diagonal and serve with the sauce spooned over.","Rest, untie and serve",900,"brah-JO-lee",[551,555,559],{"note":552,"swap":553,"original":554},"Veal is more delicate and needs about 20 minutes less braising. Flank is beefier and benefits from an extra 15 minutes.","Thin-cut veal escalopes or flank steak sliced across the grain","Beef topside escalopes",{"note":556,"swap":557,"original":558},"Pork brings fat and softness, so if you swap to beef you need the bacon to make up the difference or the filling turns dry.","Minced beef with 2 extra tablespoons of chopped bacon","Minced pork",{"note":560,"swap":561,"original":562},"You lose some depth, but the acidity keeps the tomato from tasting flat. Add an extra bay leaf to compensate.","Beef stock with 1 tbsp red wine vinegar","Red wine","bragioli","Braġioli (Maltese Beef Olives with Egg and Bacon)","Braġioli","malta",40,"medium",[570],"main",[572],"dairy-free",[451,457,463,466,500],[575,578,580,582],{"alt":576,"src":577},"Sliced Maltese beef olives showing pork and egg filling, in a dark tomato and wine sauce","\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-4x3.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-1x1.jpg",[563,585,586,587,566,588],"maltese beef olives","stuffed beef rolls","braised beef","beef involtini","2026-08-20","dishroute-kitchen","Thin beef slices rolled around minced pork, bacon, hard-boiled egg and parsley, tied with string and braised in wine and tomato until the beef surrenders and the stuffing sets.",{"en":593},"\u002Frecipe\u002Fbragioli",{"items":595,"total":864,"page":490,"limit":865,"hasMore":866},[596,625,658,668,696,725,753,781,807,836],{"slug":597,"title":598,"shortTitle":599,"nativeName":599,"countrySlug":566,"baseServings":473,"prepMinutes":600,"cookMinutes":601,"difficulty":568,"course":602,"diet":604,"mainIngredients":606,"images":610,"keywords":620,"publishedAt":589,"updatedAt":589,"authorSlug":590},"aljotta","Aljotta (Maltese Garlic and Tomato Fish Broth)","Aljotta",25,55,[603],"soup",[605,572],"pescatarian",[607,479,500,608,609],"white-fish","marjoram","rice",[611,614,616,618],{"alt":612,"src":613},"Bowl of Maltese aljotta fish broth with rice, flakes of white fish, tomato and fresh mint","\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-4x3.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-1x1.jpg",[597,621,622,623,566,624],"maltese fish soup","garlic fish broth","mediterranean soup","rockfish",{"slug":626,"title":627,"shortTitle":628,"nativeName":628,"countrySlug":566,"baseServings":450,"prepMinutes":629,"cookMinutes":630,"restMinutes":631,"difficulty":632,"course":633,"diet":636,"mainIngredients":640,"images":642,"keywords":652,"publishedAt":589,"updatedAt":589,"authorSlug":590},"bigilla","Bigilla (Maltese Broad Bean and Garlic Dip)","Bigilla",15,90,720,"easy",[634,635],"appetizer","snack",[637,638,572,639],"vegan","vegetarian","nut-free",[479,474,641,483],"mint",[643,646,648,650],{"alt":644,"src":645},"Shallow bowl of coarse Maltese bigilla broad bean dip with olive oil, parsley and chilli flakes","\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-1x1.jpg",[626,653,654,655,656,566,657],"broad bean dip","maltese dip","fava bean paste","garlic dip","galletti",{"slug":563,"title":564,"shortTitle":565,"nativeName":565,"countrySlug":566,"baseServings":473,"prepMinutes":567,"cookMinutes":462,"difficulty":568,"course":659,"diet":660,"mainIngredients":661,"images":662,"keywords":667,"publishedAt":589,"updatedAt":589,"authorSlug":590},[570],[572],[451,457,463,466,500],[663,664,665,666],{"alt":576,"src":577},{"alt":576,"src":579},{"alt":576,"src":581},{"alt":576,"src":583},[563,585,586,587,566,588],{"slug":669,"title":670,"shortTitle":671,"nativeName":671,"countrySlug":566,"baseServings":473,"prepMinutes":672,"cookMinutes":673,"restMinutes":548,"difficulty":568,"course":674,"diet":676,"mainIngredients":677,"images":680,"keywords":690,"publishedAt":695,"updatedAt":695,"authorSlug":590},"ftira","Ftira (Maltese Ringed Sourdough Flatbread)","Ftira",30,20,[675],"bread",[637,638,572,639],[678,679,483],"flour","yeast",[681,684,686,688],{"alt":682,"src":683},"Two ring-shaped Maltese ftira loaves with dark blistered crusts, one split open on a wooden board","\u002Fimages\u002Frecipes\u002Fftira\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-1x1.jpg",[669,691,692,693,566,694],"maltese bread","sourdough flatbread","hobz biz-zejt","ring loaf","2026-08-21",{"slug":697,"title":698,"shortTitle":699,"nativeName":699,"countrySlug":566,"baseServings":673,"prepMinutes":567,"cookMinutes":700,"restMinutes":672,"difficulty":568,"course":701,"diet":704,"mainIngredients":705,"images":709,"keywords":719,"publishedAt":695,"updatedAt":695,"authorSlug":590},"imqaret","Imqaret (Maltese Fried Date Pastries)","Imqaret",35,[702,703],"dessert","street-food",[638,639],[706,707,678,708],"dates","semolina","orange",[710,713,715,717],{"alt":711,"src":712},"Diamond-shaped Maltese imqaret date pastries fried golden, one broken open to show the dark date filling","\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-1x1.jpg",[697,720,721,722,723,724],"maltese date pastry","fried date sweets","malta street food","festa sweets","semolina pastry",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"countrySlug":566,"baseServings":730,"prepMinutes":600,"cookMinutes":731,"restMinutes":673,"difficulty":632,"course":732,"diet":733,"mainIngredients":734,"images":737,"keywords":747,"publishedAt":589,"updatedAt":589,"authorSlug":590},"imqarrun-il-forn","Imqarrun il-Forn (Maltese Baked Macaroni with Meat Sauce)","Imqarrun il-Forn","Imqarrun il-forn",6,120,[570],[],[735,736,457,500,466],"pasta","ground-beef",[738,741,743,745],{"alt":739,"src":740},"Square of Maltese baked macaroni with browned crusty top, showing meat sauce and set pasta inside","\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-1x1.jpg",[748,749,750,751,566,752],"imqarrun il-forn","maltese baked macaroni","pasta bake","meat sauce","sunday lunch",{"slug":754,"title":755,"shortTitle":756,"nativeName":756,"countrySlug":566,"baseServings":730,"prepMinutes":673,"cookMinutes":434,"restMinutes":672,"difficulty":632,"course":757,"diet":759,"mainIngredients":761,"images":766,"keywords":776,"publishedAt":589,"updatedAt":589,"authorSlug":590},"maltese-kapunata","Kapunata (Maltese Aubergine, Caper and Olive Stew)","Kapunata",[758,634],"side",[637,638,760,572],"gluten-free",[762,500,763,764,765],"eggplant","capers","olives","bell-pepper",[767,770,772,774],{"alt":768,"src":769},"Bowl of Maltese kapunata with browned aubergine cubes, peppers, olives and capers in thick tomato","\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-1x1.jpg",[777,778,779,763,762,566,780],"kapunata","maltese caponata","aubergine stew","vegan side",{"slug":782,"title":783,"shortTitle":784,"nativeName":784,"countrySlug":566,"baseServings":785,"prepMinutes":469,"cookMinutes":672,"restMinutes":469,"difficulty":786,"course":787,"diet":788,"mainIngredients":789,"images":792,"keywords":802,"publishedAt":695,"updatedAt":695,"authorSlug":590},"pastizzi","Pastizzi tal-Irkotta (Maltese Flaky Ricotta Parcels)","Pastizzi tal-Irkotta",12,"hard",[635,703],[638,639],[790,678,791,466],"ricotta","butter",[793,796,798,800],{"alt":794,"src":795},"Tray of diamond-shaped Maltese pastizzi with flaky golden layers and a ricotta filling showing at the seam","\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero-1x1.jpg",[782,803,804,805,722,806],"maltese ricotta pastry","irkotta","pastizzerija","flaky 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