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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":470,"pronunciation":493,"substitutions":494,"slug":507,"title":508,"shortTitle":509,"nativeName":509,"countrySlug":510,"baseServings":434,"prepMinutes":511,"cookMinutes":512,"restMinutes":513,"difficulty":514,"course":515,"diet":517,"mainIngredients":521,"images":522,"keywords":532,"publishedAt":538,"updatedAt":538,"authorSlug":539,"summary":540,"localeSlug":507,"alternates":541},[394,397,400,403,406],{"answer":395,"question":396},"It is named after Brigadier (brigadeiro) Eduardo Gomes, a Brazilian air force officer who ran for president in 1945. His supporters — notably women's campaign groups in Rio de Janeiro — made and sold this condensed-milk chocolate sweet at rallies and fundraisers, and it became known as the \"brigadier's sweet.\" Gomes lost the election, but the candy became Brazil's most beloved dessert.","Why is the sweet called brigadeiro?",{"answer":398,"question":399},"Tilt the pan: the mixture is ready when it holds together and slides across the base as one slow, heavy mass, briefly exposing the bottom of the pan before settling. If it flows back immediately like sauce, keep stirring. This usually takes about 10 minutes over low heat. Undercooked mixture will not roll into balls; overcooked turns stiff and chewy.","How do I know when the brigadeiro mixture is cooked enough?",{"answer":401,"question":402},"Absolutely — Brazilians do it all the time. \"Brigadeiro de colher\" (spoon brigadeiro) is the mixture cooked slightly softer and eaten from a bowl or little cups with a spoon, warm or chilled. It is a recognized serving style at parties and cafés, not a shortcut to apologize for, and it is the standard fate of any batch that ends up too soft to roll.","Can I eat brigadeiro without rolling it into balls?",{"answer":404,"question":405},"The core mixture — sweetened condensed milk, cocoa powder and butter — contains no gluten. The only thing to check is the coating: most chocolate sprinkles are gluten-free but some brands are produced alongside wheat products, so read the label or roll the truffles in grated chocolate or cocoa powder instead for a guaranteed gluten-free sweet.","Are brigadeiros gluten-free?",{"answer":407,"question":408},"Either the mixture was undercooked — it needs to reach the stage where it slides off the pan base as one mass — or it was rolled before cooling completely, which takes about 2 hours in the fridge. Warm mixture is always too soft to shape. If a cooled batch still will not roll, return it to low heat for a few more minutes of stirring, or serve it with spoons.","Why won't my brigadeiros hold their shape?",[410,411,412,413,414,415],"Use low heat and stir constantly, scraping the bottom and corners — condensed milk scorches quietly, and one scorched patch flavors the whole batch.","The doneness test: tilt the pan. The mixture is ready when it holds together and slides as one slow mass, briefly showing the pan bottom, rather than flowing back instantly.","Undercooked brigadeiro will not roll — but it is perfect eaten with a spoon, so nothing is lost. Overcooked turns stiff and chewy; err on the softer side.","Cool the mixture fully in the fridge (about 2 hours) before rolling, and butter your palms lightly — the mixture is designed to be sticky.","Sift the cocoa before it goes into the pan, or whisk it into the condensed milk cold; lumps added over heat never dissolve.","Roll the balls through the sprinkles immediately after shaping while the surface is tacky, or the coating will not grip.","🍫","A brigadeiro is a small rolled truffle made from just condensed milk, cocoa powder and butter, cooked in a pan until thick, cooled, shaped into balls with buttered hands and rolled through chocolate sprinkles. The texture is what sets it apart from any other chocolate sweet: denser than mousse, softer than fudge, with a gentle caramel note from the slowly cooked condensed milk under the cocoa. It is the mandatory sweet at every Brazilian birthday party, and it is genuinely easy — the only skill is recognizing the moment the mixture is cooked enough, which this recipe describes precisely. Ten minutes of stirring, a rest in the fridge, and you have a plateful.","Few sweets have as tidy an origin story as the brigadeiro, and this one is actually documented. In 1945, Brigadier Eduardo Gomes — a decorated air force officer, brigadeiro in Portuguese — ran for president of Brazil. His campaign drew energetic support from women's groups, particularly in Rio de Janeiro, who organized rallies and fundraisers, and at those events they made and sold a chocolate sweet cooked from condensed milk and cocoa. The candy became known as the \"doce do brigadeiro\" — the brigadier's sweet — and eventually just brigadeiro. Gomes lost the election, twice in fact, but his namesake candy conquered the country more completely than any politician ever has.\n\nThe ingredients tell a second story about postwar Brazil. Fresh milk and sugar were subject to wartime shortages, while sweetened condensed milk — produced in Brazil since the early twentieth century — was shelf-stable, affordable and everywhere. The brigadeiro turned an industrial pantry product into a national icon, and condensed milk has held that place in Brazilian dessert-making ever since.\n\nToday the brigadeiro is less a recipe than a ritual. No child's birthday party is complete without a tray of them in little paper cups, and every Brazilian learns the shortcut version: eating the warm mixture straight from the pan with a spoon, no rolling required — the \"brigadeiro de colher,\" spoon brigadeiro, is a legitimate serving style, not a failure. Gourmet shops in São Paulo and Rio now sell versions rolled in pistachio or made with single-origin chocolate, but the classic remains the one coated in crunchy chocolate sprinkles, slightly messy, gone in two bites.","Rolled brigadeiros keep 4–5 days in an airtight container at cool room temperature, or a week refrigerated (bring back to room temperature before serving — cold stiffens them). The cooked, unrolled mixture keeps 5 days covered in the fridge. They freeze for up to 2 months, though sprinkles soften slightly on thawing; freeze uncoated and roll in fresh sprinkles if you can.",[421,422,423,424],"The doneness cue is described precisely — the pan-tilt test — so the fudge sets soft, not stiff or runny.","True to the documented 1945 original: condensed milk, cocoa, butter, sprinkles, nothing else.","Includes the spoon-brigadeiro shortcut Brazilians actually use when nobody feels like rolling.","Scales in a straight line: double the tin, double the batch, same ten minutes of stirring.",[426,427,428,429],"Heavy-bottomed saucepan","Silicone spatula or wooden spoon","Shallow bowl for the sprinkles","Mini paper cups for serving (optional but traditional)",{"fat":431,"carbs":432,"sugar":433,"protein":434,"calories":435,"estimated":8},11,48,44,6,310,[437],"Strong black coffee, or exactly as Brazil serves them: on a party table in little paper cups alongside cake.",[439,442,445],{"name":440,"description":441},"Brigadeiro de colher","Cook the mixture slightly less, pour it into a bowl or little cups and eat it warm or chilled with a spoon — the beloved no-rolling version.",{"name":443,"description":444},"Beijinho","The brigadeiro's white twin: skip the cocoa, cook with shredded coconut, roll in more coconut and top each with a single clove.",{"name":446,"description":447},"Gourmet dark","Replace the cocoa with good 70% chocolate and roll in grated chocolate — the style sold by weight in São Paulo's brigadeiro boutiques.",[449,454,458,462,465],{"qty":450,"name":451,"unit":452,"group":453},400,"sweetened condensed milk (one standard tin)","g","For the fudge",{"qty":455,"name":456,"unit":457,"group":453},3,"unsweetened cocoa powder, sifted","tbsp",{"qty":459,"ref":460,"name":461,"unit":457,"group":453},1,"butter","unsalted butter, plus more for your hands",{"qty":459,"name":463,"unit":464,"group":453},"fine salt","pinch",{"qty":466,"name":467,"note":468,"unit":452,"group":469},100,"chocolate sprinkles","or finely grated dark chocolate","For coating",[471,474,479,483,486,489],{"text":472,"title":473},"Whisk the condensed milk, sifted cocoa and salt together in a heavy saucepan while everything is still cold, until no streaks or lumps of cocoa remain. Add {qty:butter} of butter.","Combine off the heat",{"tip":475,"text":476,"title":477,"timerSeconds":478},"Softer side of done rolls into tender truffles; if in doubt, stop early — too-soft mixture becomes spoon brigadeiro, which nobody has ever complained about.","Set the pan over low heat and stir constantly with a spatula, scraping the bottom and corners, as the mixture bubbles gently and thickens, about 10 minutes. It is done when a tilt of the pan makes it slide as one slow, heavy mass that briefly bares the pan bottom before settling.","Cook and stir",600,{"text":480,"title":481,"timerSeconds":482},"Scrape the mixture onto a buttered plate, press cling film onto the surface, and refrigerate until completely cool and set enough to hold a fingerprint, about 2 hours.","Cool completely",7200,{"text":484,"title":485},"Butter your palms lightly, scoop walnut-sized portions (about a heaped teaspoon) and roll them between your hands into smooth balls. Re-butter your hands whenever the mixture starts to grip.","Roll the truffles",{"text":487,"title":488},"Immediately roll each ball through a shallow bowl of chocolate sprinkles, pressing gently so the coating grips the tacky surface all over. Set each finished brigadeiro in a mini paper cup or on a tray.","Coat in sprinkles",{"text":490,"title":491,"timerSeconds":492},"Let the coated brigadeiros sit 15 minutes at room temperature so the surface sets and the sprinkles anchor — they should feel soft but hold a clean shape when picked up. Serve at room temperature.","Rest and serve",900,"bree-gah-DAY-roo",[495,499,503],{"note":496,"swap":497,"original":498},"Grated chocolate tastes better than most sprinkles; cocoa gives a bitter truffle-style finish. Sprinkles remain the birthday-party standard.","Finely grated dark chocolate, cocoa powder, or chopped nuts","Chocolate sprinkles (the classic coating)",{"note":500,"swap":501,"original":502},"Common in upmarket brigadeiro shops — a deeper, glossier result. Cook a minute or two longer, as the chocolate adds fat.","100 g melted dark chocolate","Unsweetened cocoa powder",{"note":504,"swap":505,"original":506},"Works and makes the sweet dairy-adjacent rather than dairy-free (the condensed milk is still milk). Butter gives the better flavor.","A neutral oil or plant butter","Butter","brigadeiro","Brigadeiro (Brazilian Chocolate Fudge Truffles)","Brigadeiro","brazil",15,12,120,"easy",[516],"dessert",[518,519,520],"vegetarian","gluten-free","nut-free",[460],[523,526,528,530],{"alt":524,"src":525},"Brigadeiro chocolate truffles coated in sprinkles, arranged in mini paper cups on a party tray","\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero.jpg",{"alt":524,"src":527},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-16x9.jpg",{"alt":524,"src":529},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-4x3.jpg",{"alt":524,"src":531},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-1x1.jpg",[507,533,534,535,536,537],"brazilian dessert","condensed milk","chocolate truffle","party sweet","no-bake","2026-08-18","dishroute-kitchen","Brazil's national sweet: condensed milk and cocoa cooked into a soft fudge, rolled into truffles and coated in chocolate sprinkles — the four-ingredient party classic every Brazilian grows up making.",{"en":542},"\u002Frecipe\u002Fbrigadeiro",{"items":544,"total":591,"page":459,"limit":834,"hasMore":835},[545,585,620,630,658,692,719,753,780,808],{"slug":546,"title":547,"shortTitle":548,"nativeName":548,"countrySlug":510,"region":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"restMinutes":553,"difficulty":554,"course":555,"diet":557,"mainIngredients":560,"images":566,"keywords":576,"publishedAt":584,"updatedAt":584,"authorSlug":539},"acaraje","Acarajé (Bahian Black-Eyed Pea Fritters)","Acarajé","Bahia",4,70,40,720,"hard",[556],"street-food",[558,559],"pescatarian","dairy-free",[561,562,563,564,565],"dried-shrimp","coconut-milk","okra","cashews","onion",[567,570,572,574],{"alt":568,"src":569},"Split orange acaraje fritter filled with pale vatapa paste, okra caruru and whole dried shrimp","\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero.jpg",{"alt":568,"src":571},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-16x9.jpg",{"alt":568,"src":573},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-4x3.jpg",{"alt":568,"src":575},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-1x1.jpg",[577,578,579,580,581,582,583],"acarajé","bahia","black-eyed peas","dendê","vatapá","afro-brazilian","street food","2026-08-19",{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":510,"region":590,"baseServings":591,"prepMinutes":511,"cookMinutes":592,"restMinutes":593,"difficulty":514,"course":594,"diet":595,"mainIngredients":596,"images":602,"keywords":612,"publishedAt":584,"updatedAt":584,"authorSlug":539},"bolo-de-fuba","Bolo de Fubá (Brazilian Cornmeal Cake)","Bolo de Fubá","Bolo de fubá","Minas Gerais",10,45,20,[516],[518,520],[597,598,599,600,601],"cornmeal","eggs","milk","flour","fennel-seed",[603,606,608,610],{"alt":604,"src":605},"Golden ring-shaped Brazilian cornmeal cake with a cracked crust, one thick wedge cut and served beside coffee","\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-1x1.jpg",[613,614,615,616,617,618,619],"bolo de fubá","cornmeal cake","brazilian cake","fubá","festa junina","erva-doce","coffee cake",{"slug":507,"title":508,"shortTitle":509,"nativeName":509,"countrySlug":510,"baseServings":434,"prepMinutes":511,"cookMinutes":512,"restMinutes":513,"difficulty":514,"course":621,"diet":622,"mainIngredients":623,"images":624,"keywords":629,"publishedAt":538,"updatedAt":538,"authorSlug":539},[516],[518,519,520],[460],[625,626,627,628],{"alt":524,"src":525},{"alt":524,"src":527},{"alt":524,"src":529},{"alt":524,"src":531},[507,533,534,535,536,537],{"slug":631,"title":632,"shortTitle":633,"nativeName":633,"countrySlug":510,"region":634,"baseServings":635,"prepMinutes":434,"cookMinutes":9,"difficulty":514,"course":636,"diet":638,"mainIngredients":640,"images":642,"keywords":652,"publishedAt":584,"updatedAt":584,"authorSlug":539},"caipirinha","Caipirinha (Brazilian Cachaça and Lime Cocktail)","Caipirinha","Nationwide",2,[637],"drink",[639,519,559,520],"vegan",[641],"lime",[643,646,648,650],{"alt":644,"src":645},"Frosted tumbler of caipirinha packed with crushed ice and muddled lime wedges","\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-1x1.jpg",[631,653,654,655,656,657],"cachaça","lime cocktail","brazilian drink","national cocktail","muddled lime",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":510,"region":663,"baseServings":434,"prepMinutes":664,"cookMinutes":665,"restMinutes":666,"difficulty":667,"course":668,"diet":670,"mainIngredients":671,"images":675,"keywords":685,"publishedAt":584,"updatedAt":584,"authorSlug":539},"coxinha","Coxinha de Frango (Brazilian Chicken Croquettes)","Coxinha de Frango","Coxinha de frango","São Paulo",50,35,60,"medium",[669,556],"snack",[],[672,600,673,674,598],"chicken","cream-cheese","breadcrumbs",[676,679,681,683],{"alt":677,"src":678},"Golden teardrop-shaped coxinha croquettes, one broken open to show shredded chicken and melting cheese","\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-1x1.jpg",[659,686,687,688,689,690,691],"chicken croquette","brazilian snack","catupiry","boteco","salgados","deep fried",{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":510,"region":634,"baseServings":434,"prepMinutes":591,"cookMinutes":511,"difficulty":514,"course":697,"diet":699,"mainIngredients":700,"images":703,"keywords":713,"publishedAt":584,"updatedAt":584,"authorSlug":539},"farofa","Farofa de Manteiga (Toasted Brazilian Cassava Flour)","Farofa de Manteiga","Farofa de manteiga",[698],"side",[518,519,520],[701,460,565,702],"cassava","garlic",[704,707,709,711],{"alt":705,"src":706},"Bowl of golden toasted cassava flour farofa flecked with onion, scallions and parsley","\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-1x1.jpg",[693,714,715,716,717,718],"cassava flour","farinha de mandioca","brazilian side dish","manioc","churrasco side",{"slug":720,"title":721,"shortTitle":722,"nativeName":723,"countrySlug":510,"region":724,"baseServings":434,"prepMinutes":552,"cookMinutes":725,"restMinutes":553,"difficulty":667,"course":726,"diet":728,"mainIngredients":729,"images":736,"keywords":746,"publishedAt":584,"updatedAt":584,"authorSlug":539},"brazilian-feijoada","Feijoada Completa (Brazilian Black Bean and Pork Stew)","Feijoada Completa","Feijoada completa","Rio de Janeiro",180,[727],"main",[559],[730,731,732,733,734,735],"black-beans","pork-shoulder","smoked-pork","bacon","collard-greens","orange",[737,740,742,744],{"alt":738,"src":739},"Dark black bean feijoada with chunks of pork, served beside white rice, shredded collard greens and orange slices","\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-4x3.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-1x1.jpg",[747,748,749,750,751,752,693],"feijoada","black beans","pork stew","brazilian","carne seca","couve",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":510,"region":549,"baseServings":550,"prepMinutes":593,"cookMinutes":758,"restMinutes":759,"difficulty":514,"course":760,"diet":761,"mainIngredients":762,"images":766,"keywords":776,"publishedAt":538,"updatedAt":538,"authorSlug":539},"moqueca","Moqueca Baiana (Brazilian Coconut Fish Stew)","Moqueca Baiana","Moqueca baiana",25,30,[727],[558,559,519],[763,764,765,641],"white-fish","tomato","bell-pepper",[767,770,772,774],{"alt":768,"src":769},"Bubbling moqueca baiana in a wide pot, white fish in orange coconut broth with pepper rings and cilantro","\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-1x1.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-4x3.jpg",[754,777,578,778,580,750,779],"fish stew","coconut milk","seafood",{"slug":781,"title":782,"shortTitle":783,"nativeName":784,"countrySlug":510,"region":590,"baseServings":434,"prepMinutes":759,"cookMinutes":758,"restMinutes":511,"difficulty":514,"course":785,"diet":788,"mainIngredients":789,"images":791,"keywords":801,"publishedAt":538,"updatedAt":538,"authorSlug":539},"pao-de-queijo","Pão de Queijo (Brazilian Cheese Bread)","Pão de Queijo","Pão de queijo",[786,669,787],"bread","breakfast",[518,519,520],[598,790],"parmesan",[792,795,797,799],{"alt":793,"src":794},"Basket of golden pão de queijo cheese puffs, one torn open showing the stretchy cheesy interior","\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero.jpg",{"alt":793,"src":796},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero-16x9.jpg",{"alt":793,"src":798},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero-4x3.jpg",{"alt":793,"src":800},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero-1x1.jpg",[802,803,804,805,806,807,787],"pão de queijo","brazilian cheese bread","tapioca starch","gluten-free bread","minas gerais","polvilho",{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"countrySlug":510,"region":813,"baseServings":550,"prepMinutes":758,"cookMinutes":759,"restMinutes":591,"difficulty":667,"course":814,"diet":815,"mainIngredients":816,"images":817,"keywords":827,"publishedAt":584,"updatedAt":584,"authorSlug":539},"picanha","Picanha (Brazilian Churrasco Rump Cap)","Picanha","Picanha na churrasqueira","Rio Grande do Sul",[727],[519,559,520],[764,565,765],[818,821,823,825],{"alt":819,"src":820},"Sliced grilled picanha with a crisp browned fat cap and rosy pink center, beside a bowl of tomato vinagrete","\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero.jpg",{"alt":819,"src":822},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-16x9.jpg",{"alt":819,"src":824},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-4x3.jpg",{"alt":819,"src":826},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-1x1.jpg",[809,828,829,830,831,832,833],"churrasco","rump cap","brazilian barbecue","grilled beef","sirloin cap","vinagrete",24,false,1788563749510]