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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":438,"variations":442,"ingredients":452,"instructions":488,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"region":536,"baseServings":537,"prepMinutes":538,"cookMinutes":539,"restMinutes":540,"difficulty":541,"course":542,"diet":545,"mainIngredients":548,"images":549,"keywords":559,"publishedAt":566,"updatedAt":566,"authorSlug":567,"summary":568,"localeSlug":531,"alternates":569},[394,397,400,403,406],{"answer":395,"question":396},"Maize flour contains no gluten and its starch granules will not absorb cold water properly. Scalding with boiling water gelatinises the starch so it can hold moisture, which is what produces broa's moist, close crumb and its unusual keeping quality. If you mix the maize flour in cold, the loaf bakes up dry and crumbly and stales within a day.","Why do I have to pour boiling water over the maize flour?",{"answer":398,"question":399},"Probably not. Broa is meant to be dense; roughly two-thirds of the flour has no gluten, so it can never rise like a wheat loaf and it typically gains only about half its volume. Worry only if the crumb is wet and streaky rather than merely close, which points to underbaking, or if the dough did not move at all, which usually means the scald was still too hot when the yeast went in.","Why is my broa so dense — did it fail to rise?",{"answer":401,"question":402},"Not with this recipe as written — the rye and wheat provide all the structure that holds the loaf together, and rye contains gluten. A fully maize loaf is possible but it is a different bread, closer to a baked cornmeal cake, and it needs binders and a tin. Broa de milho by definition is a mixed-grain bread.","Can I make broa gluten-free?",{"answer":404,"question":405},"Broa is a yeast-raised, kneaded and shaped hearth loaf with a thick cracked crust, made from scalded maize flour with rye and wheat, and it takes several hours. American cornbread is chemically leavened with baking powder, poured as a batter into a pan, often enriched with eggs, butter and buttermilk, and baked in under half an hour. They share an ingredient and nothing else.","What is the difference between broa and American cornbread?",{"answer":407,"question":408},"No, though that is where the bread comes from. A domestic oven at 230°C with a preheated baking stone or heavy tray and a tray of boiling water for the first ten minutes gets you a very good crust. The main difference is that a wood oven falls in temperature over the bake, so mimic that by dropping to 200°C after the first fifteen minutes.","Do I need a wood-fired oven?",[410,411,412,413,414,415],"Use fine or medium maize flour, not the coarse yellow polenta grain. Coarse meal never fully softens and the crumb stays sandy.","The scalded maize must cool to below 40°C before the yeast goes anywhere near it, or you kill the yeast outright.","This dough will never feel like wheat dough. It is stiff, slightly sticky and tears rather than stretches — that is correct, do not knead it into submission.","Wet your hands to shape the loaf. A dry hand drags the surface and the dome cracks unevenly.","Bake it darker than you think. A pale broa tastes raw, and the thick crust is half the reason to make it.","Wait for it to cool completely before cutting. Hot broa is gummy inside and the crumb collapses under the knife.","🍞","Broa de milho is a squat, domed loaf built mostly from maize flour, with enough rye and wheat in it to hold together. The crust is thick, matte and split with wide cracks; the crumb is dense, damp and bright yellow, with a texture closer to polenta than to sandwich bread, and a faintly sweet corn flavour underneath the sourness the rye contributes. It does not slice thin and it is not meant to — you cut it into wedges the width of two fingers and use it to mop, dunk and soak. In the north of Portugal it is what caldo verde is served with, what grilled sardines are eaten on, and what turns leftover greens into a meal.","Maize reached Portugal from the Americas in the sixteenth century and settled into the wet, green north as though it had always been there. The Minho and Trás-os-Montes had a climate that suited it and a population that needed calories from land that could not reliably support wheat, and within a few generations maize had displaced millet as the everyday grain. Broa is the direct result: a bread made from what the region actually grew, softened by whatever rye was to hand, and baked in the communal wood-fired ovens that used to stand in every village. The stone granaries on stilts you still see across the north — espigueiros — were built to dry and store the maize this bread depends on.\n\nThat history explains the bread's status. In Portugal broa is not a novelty or a health loaf; it is the bread of poorer rural households, and it carries the affection that food eaten out of necessity tends to acquire once nobody is forced to eat it any more. It appears in the two dishes people abroad most associate with Portuguese cooking — caldo verde, where a wedge sits on the side of the bowl, and grilled sardines, laid on a thick slice so the oil and juices soak straight in. It also gets a second life in the kitchen: crumbled with garlic and coriander into açorda, or mixed with olive oil and herbs into the broa crust that tops bacalhau and pork loin in northern restaurants.\n\nThe defining technique is escaldar — scalding. Maize flour has no gluten and its starch will not hydrate properly in cool water, so the flour is drenched with boiling water and left to swell before anything else happens. This gelatinises the starch, which is what gives broa its moist, close crumb and its unusually long keeping quality. Skip the scald and you get a dry, crumbling loaf that stales in a day, which is the single most common failure with this bread at home.","Broa keeps remarkably well for a yeasted loaf — 4 to 5 days wrapped in a cloth at room temperature, thanks to the gelatinised maize starch holding moisture. Never refrigerate it; the crumb goes chalky within hours. It freezes cleanly for 3 months, either whole or in wedges, and thaws well at room temperature. Once it is genuinely stale, do not throw it out: it is the correct bread for açorda, for migas, and for the garlic-and-olive-oil crust that tops northern baked cod.",[421,422,423,424],"Builds the loaf on a proper scald, the step that separates real broa from dry crumbly corn bread.","A rye and wheat balance that gives enough structure to rise without turning it into ordinary brown bread.","Shaped and baked without a tin, so you get the cracked dome and thick crust the loaf is known for.","Realistic about home ovens: steam, temperature and the visual cues that tell you it is actually done.",[426,427,428,429],"Large heatproof mixing bowl","Baking stone or heavy baking tray","Small tray for steam","Dough scraper",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},2,48,5,1,470,6,235,[439,440,441],"Caldo verde, with the wedge sitting on the rim of the bowl","Charcoal-grilled sardines laid straight on a thick slice","Young Portuguese cheese and a glass of vinho verde",[443,446,449],{"name":444,"description":445},"Broa de Avintes","A very dark, almost black loaf from a parish near Porto, made with a long bake and a higher proportion of rye. Slightly sweet, intensely flavoured, and protected by its own regional designation.",{"name":447,"description":448},"Bacalhau com broa","Not a bread variation but the loaf's best second life: stale broa blitzed with garlic, parsley and olive oil, packed over roast salt cod and baked until the crust crisps.",{"name":450,"description":451},"Broinhas","The same dough divided into small individual rolls of about 120 g. Bake at 220°C for 25 minutes — more crust per bite, and ready in half the time.",[453,459,463,466,471,474,478,481,485],{"qty":454,"ref":455,"name":456,"unit":457,"group":458},300,"cornmeal","fine maize flour (broa flour or fine cornmeal)","g","For the scald",{"qty":460,"name":461,"unit":462,"group":458,"noScale":8},400,"boiling water","ml",{"qty":464,"name":465,"unit":457,"group":458},12,"fine salt",{"qty":467,"ref":468,"name":469,"unit":457,"group":470},150,"rye-flour","rye flour","For the dough",{"qty":467,"ref":472,"name":473,"unit":457,"group":470},"flour","strong bread flour",{"qty":475,"ref":476,"name":477,"unit":457,"group":470},7,"yeast","instant dried yeast",{"qty":479,"name":480,"unit":462,"group":470},100,"lukewarm water",{"qty":434,"ref":482,"name":483,"unit":484,"group":470,"optional":8},"olive-oil","olive oil","tbsp",{"qty":431,"name":486,"unit":484,"group":487,"noScale":8},"extra maize flour, for dusting","To finish",[489,494,497,502,506,509,514],{"tip":490,"text":491,"title":492,"timerSeconds":493},"Test with a finger before moving on. If it is hotter than a comfortable bath it will kill the yeast.","Put {qty:cornmeal} of maize flour and the salt in a large heatproof bowl and pour over the boiling water all at once, stirring hard with a wooden spoon until you have a thick, lumpless yellow paste. Cover and leave for 45 minutes, until it has swollen and cooled to just warm.","Scald the maize flour",2700,{"text":495,"title":496},"Whisk the yeast into the lukewarm water and let it stand for 5 minutes until it froths. Add it to the scalded maize with the rye flour, bread flour and olive oil, and mix with a scraper until no dry flour remains.","Build the dough",{"tip":498,"text":499,"title":500,"timerSeconds":501},"Do not chase a windowpane. There is not enough gluten here to get one and over-working just tightens the crumb.","Turn out onto a lightly floured surface and work the dough for 6–8 minutes, pushing and folding rather than stretching. It will stay stiff, slightly tacky and a little rough — stop when it holds a smooth ball for a few seconds before slumping.","Work it, briefly",420,{"text":503,"title":504,"timerSeconds":505},"Return the dough to a clean, oiled bowl, cover, and leave in a warm place for about 2 hours. It will look sluggish compared to wheat dough — expect it to grow by half rather than double, with a domed, slightly cracked surface.","First rise",7200,{"text":507,"title":508,"timerSeconds":493},"With wet hands, gather the dough into a tight round on a maize-dusted peel or lined tray, tucking the edges underneath and rotating to build surface tension. Dust the top heavily with maize flour, cover, and leave for 45 minutes until it looks softly swollen and the flour on top has started to crack.","Shape the dome",{"tip":510,"text":511,"title":512,"timerSeconds":513},"Internal temperature should read 98°C. Broa is heavy enough that the tap test alone can mislead you.","Heat the oven to 230°C with a stone or heavy tray inside and an empty tray on the base. Slide in the loaf, pour a cup of boiling water into the lower tray, and bake for 15 minutes. Drop to 200°C and bake another 35 minutes, until the crust is deep brown with wide open cracks and the base sounds hollow.","Bake with steam",2100,{"text":515,"title":516,"timerSeconds":505},"Move the loaf to a rack and leave it at least 2 hours. Cutting into warm broa gives you a gummy, compressed crumb — the starch is still setting. Cut in thick wedges rather than thin slices.","Cool completely before cutting","BROH-ah deh MEE-lyoo",[519,523,527],{"note":520,"swap":521,"original":522},"Perfectly workable, but you lose the faint sourness rye brings. Keep the same weight and expect a slightly milder, sweeter loaf.","Wholemeal wheat flour","Rye flour",{"note":524,"swap":525,"original":526},"Sourdough is the older method and gives a superior crust, but add 3–4 hours to the rise and hold back 50 ml of the water.","20 g fresh yeast, or 150 g active sourdough starter","Instant dried yeast",{"note":528,"swap":529,"original":530},"Masa harina is nixtamalised and tastes of tortillas rather than of sweet corn — a usable emergency, not an equivalent.","Masa harina at half quantity, made up with more wheat flour","Fine maize flour","broa-de-milho","Broa de Milho (Portuguese Corn and Rye Bread)","Broa de Milho","Broa de milho","portugal","Minho and Trás-os-Montes",10,30,50,180,"medium",[543,544],"bread","side",[546,547],"vegan","dairy-free",[455,468,472,476],[550,553,555,557],{"alt":551,"src":552},"Round domed corn loaf with a thick cracked flour-dusted crust, one wedge cut to show dense yellow crumb","\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero.jpg",{"alt":551,"src":554},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-16x9.jpg",{"alt":551,"src":556},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-4x3.jpg",{"alt":551,"src":558},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-1x1.jpg",[560,561,562,563,564,565],"broa de milho","portuguese corn bread","maize flour","rye bread","minho","caldo verde bread","2026-08-19","dishroute-kitchen","The dense northern Portuguese loaf: maize flour scalded with boiling water, worked with rye, and baked into a thick cracked crust over a moist yellow crumb.",{"en":570},"\u002Frecipe\u002Fbroa-de-milho",{"items":572,"total":537,"page":434,"limit":855,"hasMore":856},[573,607,638,670,680,709,738,769,797,827],{"slug":574,"title":575,"shortTitle":576,"nativeName":577,"countrySlug":535,"region":578,"baseServings":579,"prepMinutes":538,"cookMinutes":580,"difficulty":541,"course":581,"diet":583,"mainIngredients":585,"images":591,"keywords":601,"publishedAt":566,"updatedAt":566,"authorSlug":567},"arroz-de-marisco","Arroz de Marisco (Portuguese Soupy Seafood Rice)","Arroz de Marisco","Arroz de marisco","Estremadura and the Algarve",4,40,[582],"main",[584,547],"pescatarian",[586,587,588,589,590],"rice","shrimp","clams","mussels","tomato",[592,595,597,599],{"alt":593,"src":594},"Deep pot of soupy orange seafood rice with open clams, mussels and prawns and chopped coriander","\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-1x1.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-4x3.jpg",[602,603,604,588,589,605,606],"arroz de marisco","seafood rice","portuguese rice","shellfish stock","soupy rice",{"slug":608,"title":609,"shortTitle":610,"nativeName":610,"countrySlug":535,"region":611,"baseServings":579,"prepMinutes":538,"cookMinutes":538,"restMinutes":612,"difficulty":541,"course":613,"diet":614,"mainIngredients":615,"images":620,"keywords":630,"publishedAt":637,"updatedAt":637,"authorSlug":567},"bacalhau-a-bras","Bacalhau à Brás (Salt Cod with Eggs and Potatoes)","Bacalhau à Brás","Lisbon",1440,[582],[584],[616,617,618,619],"white-fish","eggs","potato","onion",[621,624,626,628],{"alt":622,"src":623},"Plate of bacalhau à Brás — creamy eggs with flaked salt cod and shoestring potatoes, topped with parsley and black olives","\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-1x1.jpg",[631,632,633,634,635,617,636],"bacalhau","salt cod","portuguese cod","bacalhau à brás","lisbon","batata palha","2026-08-18",{"slug":639,"title":640,"shortTitle":641,"nativeName":641,"countrySlug":535,"region":642,"baseServings":579,"prepMinutes":643,"cookMinutes":643,"restMinutes":644,"difficulty":645,"course":646,"diet":648,"mainIngredients":649,"images":654,"keywords":664,"publishedAt":566,"updatedAt":566,"authorSlug":567},"bifana","Bifana (Portuguese Marinated Pork Sandwich)","Bifana","Lisbon and the Alentejo",20,480,"easy",[647,582],"street-food",[547],[650,651,652,653],"pork-shoulder","garlic","bay-leaf","paprika",[655,658,660,662],{"alt":656,"src":657},"Crusty roll filled with thin slices of marinated pork, sauce soaking into the bread","\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-1x1.jpg",[639,665,666,667,668,669],"pork sandwich","portuguese street food","garlic white wine marinade","papo seco","vendas novas",{"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"region":536,"baseServings":537,"prepMinutes":538,"cookMinutes":539,"restMinutes":540,"difficulty":541,"course":671,"diet":672,"mainIngredients":673,"images":674,"keywords":679,"publishedAt":566,"updatedAt":566,"authorSlug":567},[543,544],[546,547],[455,468,472,476],[675,676,677,678],{"alt":551,"src":552},{"alt":551,"src":554},{"alt":551,"src":556},{"alt":551,"src":558},[560,561,562,563,564,565],{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":535,"region":685,"baseServings":579,"prepMinutes":643,"cookMinutes":686,"difficulty":645,"course":687,"diet":689,"mainIngredients":691,"images":693,"keywords":703,"publishedAt":637,"updatedAt":637,"authorSlug":567},"caldo-verde","Caldo Verde (Portuguese Green Soup)","Caldo Verde","Caldo verde","Minho",35,[688],"soup",[547,690],"nut-free",[618,692,651,482],"cabbage",[694,697,699,701],{"alt":695,"src":696},"Bowl of caldo verde with thin ribbons of greens, creamy potato broth and seared chouriço coins","\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fcaldo-verde\u002Fhero-1x1.jpg",[704,705,706,707,708,564],"caldo verde","portuguese soup","kale soup","potato soup","chouriço",{"slug":710,"title":711,"shortTitle":712,"nativeName":712,"countrySlug":535,"region":713,"baseServings":579,"prepMinutes":714,"cookMinutes":715,"difficulty":541,"course":716,"diet":717,"mainIngredients":718,"images":722,"keywords":732,"publishedAt":566,"updatedAt":566,"authorSlug":567},"francesinha","Francesinha (Porto Sandwich in Beer Sauce)","Francesinha","Porto",25,45,[582],[],[719,720,590,721],"ham","cheddar","chorizo",[723,726,728,730],{"alt":724,"src":725},"Francesinha sandwich under melted cheese, flooded with red beer sauce and ringed with fries","\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-1x1.jpg",[710,733,734,735,736,737],"porto","portuguese sandwich","beer sauce","melted cheese","steak sandwich",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"countrySlug":535,"region":611,"baseServings":464,"prepMinutes":743,"cookMinutes":744,"restMinutes":540,"difficulty":745,"course":746,"diet":748,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":566,"updatedAt":566,"authorSlug":567},"pastel-de-nata","Pastel de Nata (Lisbon Custard Tart)","Pastel de Nata","Pastel de nata",60,15,"hard",[747],"dessert",[749],"vegetarian",[472,751,752,617],"butter","milk",[754,757,759,761],{"alt":755,"src":756},"Portuguese custard tarts with blistered dark caramelised tops and flaky spiralled pastry shells, dusted with cinnamon","\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero-1x1.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fpastel-de-nata\u002Fhero-4x3.jpg",[764,765,766,767,635,768],"pastel de nata","portuguese custard tart","pasteis de belem","laminated pastry","egg tart",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":535,"region":774,"baseServings":579,"prepMinutes":643,"cookMinutes":744,"restMinutes":538,"difficulty":645,"course":775,"diet":778,"mainIngredients":779,"images":780,"keywords":790,"publishedAt":566,"updatedAt":566,"authorSlug":567},"peixinhos-da-horta","Peixinhos da Horta (Portuguese Battered Green Beans)","Peixinhos da Horta","Peixinhos da horta","Lisbon and central Portugal",[776,777],"appetizer","snack",[749,547,690],[472,617,482],[781,784,786,788],{"alt":782,"src":783},"Pile of crisp battered flat green beans with blistered golden coating and lemon wedges","\u002Fimages\u002Frecipes\u002Fpeixinhos-da-horta\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fpeixinhos-da-horta\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fpeixinhos-da-horta\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fpeixinhos-da-horta\u002Fhero-1x1.jpg",[791,792,793,794,795,796],"peixinhos da horta","battered green beans","portuguese appetizer","tempura origin","petiscos","fried 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bread","\u002Fimages\u002Frecipes\u002Fsardinhas-assadas\u002Fhero.jpg",{"alt":840,"src":843},"\u002Fimages\u002Frecipes\u002Fsardinhas-assadas\u002Fhero-16x9.jpg",{"alt":840,"src":845},"\u002Fimages\u002Frecipes\u002Fsardinhas-assadas\u002Fhero-4x3.jpg",{"alt":840,"src":847},"\u002Fimages\u002Frecipes\u002Fsardinhas-assadas\u002Fhero-1x1.jpg",[849,850,851,852,853,854],"sardinhas assadas","grilled sardines","charcoal grill","santo antonio","portuguese fish","street festival",24,false,1788563792963]