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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":437,"variations":439,"ingredients":449,"instructions":496,"pronunciation":522,"substitutions":523,"slug":536,"title":537,"shortTitle":538,"nativeName":539,"countrySlug":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":546,"diet":548,"mainIngredients":550,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":536,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Almost always too much liquid or too little heat. The yoghurt must be thick, not pouring yoghurt, and the pie needs a properly hot oven — 190°C or so — so the pastry sets before the filling soaks all the way through. Baking in a dark metal tin rather than glass also helps the base cook through, and letting the finished pie sit for ten minutes lets the centre firm up.","Why is my banitsa soggy in the middle?",{"answer":398,"question":399},"Yes, and Bulgarians do it every Lent. Leave out the eggs, use a little more yoghurt, and the pie becomes softer and more crumbly rather than custardy. For a fully vegan version, skip the dairy entirely and fill the coils with wilted spinach, spring onion, rice and plenty of black pepper, brushing the filo with sunflower oil.","Can I make banitsa without eggs?",{"answer":401,"question":402},"They are close relatives from the same Ottoman pastry tradition, and the names are used loosely across the Balkans. In practice, Bulgarian banitsa is bound with yoghurt and egg and is most often a cheese pie coiled in a round tin, while Bosnian burek specifically means the minced-meat version, with other fillings getting their own names. Which one came first is disputed and not worth settling.","What is the difference between banitsa and burek?",{"answer":404,"question":405},"No. Hand-stretched kora is thinner and slightly chewier and it is a genuine pleasure to eat, but shop-bought filo makes a very good banitsa and is what most Bulgarian households now use on an ordinary weekday. Buy the thinnest sheets you can find, and thaw frozen filo fully in the fridge so the sheets separate without tearing.","Do I need to make my own filo?",{"answer":407,"question":408},"Yes. Coil the pie in its tin, cover tightly and refrigerate for up to 12 hours, then bake straight from the fridge with roughly 5 extra minutes. Do not leave it assembled at room temperature for hours, because the wet filling will dissolve the bottom sheets and the base will never crisp.","Can I assemble it the night before?",[410,411,412,413,414,415],"Keep the filo you are not working with under a barely damp tea towel — uncovered sheets go brittle in about three minutes and tear when you roll them.","The filling should be pourable, like thick pancake batter. If it holds its shape on the spoon, loosen it with a splash of milk or it will not soak into the pastry.","Roll the ropes loosely, not tightly. A tight coil bakes into a dense spiral; a loose one traps steam and stays layered.","Leave finger-width gaps between the coils in the tin. They close up as the pastry expands, and the gaps let the filling bubble up instead of pooling underneath.","Bake until the top is genuinely dark gold, not pale beige. Underbaked banitsa is soggy in the middle and tastes of raw flour.","Sprinkle the hot pie with a few drops of water and cover it with a towel for five minutes after baking if you prefer a softer top — this is the traditional finish, and it is a matter of taste rather than correctness.","🥧","Banitsa is a coiled cheese pie: sheets of filo smeared with a wet mixture of eggs, thick yoghurt and crumbled sirene, rolled into loose ropes and wound into a spiral in a round tin. Baked, it comes out with two completely different textures in the same slice — brittle, blistered, deep-gold pastry on top, and a soft, almost savoury-custard interior where the filling has soaked into the layers. The taste is salty and tangy rather than rich; sirene brings the salt, yoghurt brings a sour edge that keeps the whole thing from feeling heavy. Bulgarians eat it warm for breakfast with boza or ayran, buy it by the wedge from bakery windows, and make an oversized version with fortune notes hidden inside for New Year.","Banitsa belongs to the wide family of filo pies that stretches across the former Ottoman world — burek in Bosnia, börek in Turkey, tiropita in Greece, placinta in Romania. Arguing about which came first is a Balkan pastime with no winner: thin stretched pastry travelled with the empire, and every kitchen it landed in already had cheese, eggs and an oven. What makes the Bulgarian version its own thing is the filling. Where a Bosnian burek is meat and a Greek tiropita is cheese bound with béchamel or egg, banitsa is bound with yoghurt, and Bulgarian yoghurt is sharp enough to be tasted. It is the difference between a rich pie and a tangy one.\n\nThe shape matters too. The classic banitsa is vita — coiled — rather than layered flat, which means every slice cuts through pastry and filling in alternating rings, and the outer coils crisp while the centre stays yielding. Village cooks stretched their own dough, korа, on a floured table until it was thin enough to read through; the sheet was then torn rather than cut. Bought filo is now standard even in Bulgaria, and nobody sensible apologises for it.\n\nThe pie carries one genuinely important ritual. On New Year's Eve, and in some households on Christmas Eve, a banitsa is baked with small paper fortunes wrapped in foil pushed between the coils, along with a coin and often a cornel-cherry twig. Everyone takes a slice, unfolds their note, and reads out the year they have been dealt — health, love, travel, money. The coin means luck. It is the one night when a badly written fortune is a family event, and it explains why almost every Bulgarian can describe the smell of banitsa coming out of the oven at eleven at night.","Banitsa is at its best two hours out of the oven, warm rather than hot. It keeps 2 days covered at room temperature; refrigerating it makes the pastry leathery. Revive slices in a 180°C oven for 8–10 minutes — never in a microwave, which turns crisp filo into a damp cloth. You can assemble the whole coil, cover it and refrigerate overnight, then bake straight from cold with an extra 5 minutes. Baked banitsa freezes acceptably in portions; reheat from frozen at 170°C for about 20 minutes.",[421,422,423,424],"Uses the real Bulgarian binder — yoghurt plus egg, not béchamel — so the filling tastes tangy instead of merely rich.","Coiled in a round tin, which gives you crisp outer rings and a soft centre in the same pie.","A short soaking rest before baking stops the classic problem of dry, papery filo layers in the middle.","Works with supermarket filo and feta, with honest notes on what changes when you use them.",[426,427,428],"Round 26–28 cm baking tin or ovenproof dish","Pastry brush","Large mixing bowl",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},26,34,1,3,780,16,430,[438],"Ayran or boza for breakfast, and a plate of raw peppers or tomatoes alongside if you are eating it as a light lunch.",[440,443,446],{"name":441,"description":442},"Banitsa s kusmeti","The New Year pie: small foil-wrapped fortunes and a coin are tucked between the coils before baking, and each person reads their own from their slice.",{"name":444,"description":445},"Tikvenik","The sweet cousin, coiled the same way but filled with grated pumpkin, sugar, walnuts and cinnamon, and dusted with icing sugar.",{"name":447,"description":448},"Banitsa sas spanak","Wilted, squeezed spinach and chopped spring onions folded into the cheese filling — lighter, greener, and common through Lent when made without egg.",[450,456,461,465,469,474,478,482,488,491],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"phyllo-dough","filo pastry sheets, thawed","g","For the pie",{"qty":457,"ref":458,"name":459,"unit":454,"group":460},400,"feta","Bulgarian sirene or feta, coarsely crumbled","For the filling",{"qty":462,"ref":463,"name":463,"unit":464,"group":460},4,"eggs","piece",{"qty":466,"ref":467,"name":468,"unit":454,"group":460},300,"yogurt","thick Bulgarian or Greek yoghurt",{"qty":470,"ref":471,"name":471,"note":472,"unit":473,"group":460},80,"milk","to loosen the filling if it is too stiff","ml",{"qty":432,"name":475,"note":476,"unit":477,"group":460},"baking soda","reacts with the yoghurt and lightens the filling","tsp",{"qty":479,"ref":480,"name":481,"unit":477,"group":460},0.5,"black-pepper","freshly ground black pepper",{"qty":483,"ref":484,"name":485,"note":486,"unit":454,"group":487},100,"butter","butter, melted","or 100 ml sunflower oil","For brushing",{"qty":432,"name":489,"unit":490,"group":487,"noScale":8},"sunflower oil, for the tin","tbsp",{"qty":492,"name":493,"note":494,"unit":495,"group":460},null,"salt","taste the filling first — sirene is already salty","to taste",[497,501,504,508,511,515,519],{"tip":498,"text":499,"title":500},"Taste before salting. Between the cheese and the pastry, most banitsa needs no extra salt at all.","Beat the eggs in a large bowl until smooth, then whisk in the yoghurt and baking soda — it will froth slightly at the edges. Fold in the crumbled cheese and the black pepper. The mixture should pour thickly off the spoon; if it clumps, loosen it with the milk a splash at a time.","Make the filling",{"text":502,"title":503},"Oil a round 26–28 cm tin and heat the oven to 190°C. Unroll the filo onto a clean work surface and cover it with a barely damp tea towel, pulling out one or two sheets at a time so the rest cannot dry out and crack.","Prepare the tin and pastry",{"tip":505,"text":506,"title":507},"Do not overfill. Two heaped tablespoons per sheet is plenty; more and the rope splits as you coil it.","Lay one filo sheet flat, brush it lightly with melted butter, and spoon a line of filling along the long edge, spreading it thinly across roughly half the sheet. Roll the sheet up loosely into a long, floppy rope — loose enough that you can see the layers at the ends.","Fill and roll the ropes",{"text":509,"title":510},"Curl the first rope into a spiral in the centre of the tin, then wrap each new rope around the outside of the last, leaving about a finger's width between the rings. Keep going until the tin is filled to the edge, tucking any loose ends underneath.","Coil the pie",{"text":512,"title":513,"timerSeconds":514},"Whisk any leftover filling with a splash of milk and pour it into the gaps between the coils, then brush the whole surface generously with the remaining butter. Leave the pie to stand for 15 minutes so the filling seeps into the layers instead of sitting on top.","Soak and rest",900,{"text":516,"title":517,"timerSeconds":518},"Bake for 40–45 minutes, until the top is deep gold and blistered, the coils have pulled apart slightly, and a skewer pushed into the centre comes out hot and clean rather than wet. If the surface colours too fast in the first 20 minutes, lay a sheet of foil loosely on top.","Bake",2700,{"text":520,"title":521},"Let the pie settle in its tin for at least 10 minutes before cutting — straight from the oven the filling is still loose and the slices collapse. Cut wedges through the coils so each portion has both crisp outer rings and soft centre.","Rest before cutting","BAH-nee-tsah",[524,528,532],{"note":525,"swap":526,"original":527},"Sirene is saltier and crumblier than most feta. If your feta is very salty, rinse it briefly; if it is mild and creamy, add a pinch more salt to the filling.","Greek feta, or half feta and half drained cottage cheese","Bulgarian sirene",{"note":529,"swap":530,"original":531},"Runny supermarket yoghurt makes a filling that leaks to the bottom of the tin and steams the base. Thickness matters more than brand.","Full-fat Greek yoghurt, or plain yoghurt strained for an hour","Thick Bulgarian yoghurt",{"note":533,"swap":534,"original":535},"Sunflower oil is what most Bulgarian home cooks actually use, and it crisps very well. Butter tastes better; oil is more forgiving if you work slowly.","Sunflower oil, or half butter and half oil","Melted butter for brushing","bulgarian-banitsa","Banitsa (Bulgarian Coiled Filo Pie with Sirene)","Banitsa","Баница","bulgaria",8,30,45,15,"medium",[547],"breakfast",[549],"vegetarian",[452,458,467,463],[552,555,557,559],{"alt":553,"src":554},"Golden coiled banitsa in a round tin, spiral of crisp filo with white cheese filling visible between the rings","\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero.jpg",{"alt":553,"src":556},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-4x3.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-1x1.jpg",[562,563,564,565,566,567],"banitsa","bulgarian pie","filo pastry","sirene","cheese pie","balkan breakfast","2026-08-20","dishroute-kitchen","Filo sheets brushed with a loose custard of egg, yoghurt and crumbled white cheese, rolled into ropes, coiled into a spiral and baked until the top shatters and the middle stays soft.",{"en":572},"\u002Frecipe\u002Fbulgarian-banitsa",{"items":574,"total":803,"page":432,"limit":852,"hasMore":853},[575,585,625,654,687,717,741,769,797,825],{"slug":536,"title":537,"shortTitle":538,"nativeName":539,"countrySlug":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":576,"diet":577,"mainIngredients":578,"images":579,"keywords":584,"publishedAt":568,"updatedAt":568,"authorSlug":569},[547],[549],[452,458,467,463],[580,581,582,583],{"alt":553,"src":554},{"alt":553,"src":556},{"alt":553,"src":558},{"alt":553,"src":560},[562,563,564,565,566,567],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":540,"baseServings":590,"prepMinutes":591,"cookMinutes":592,"restMinutes":593,"difficulty":594,"course":595,"diet":598,"mainIngredients":602,"images":608,"keywords":618,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bob-chorba","Bob Chorba (Bulgarian Bean Soup with Savory and Mint)","Bob Chorba","Боб чорба",6,20,110,480,"easy",[596,597],"soup","main",[599,549,600,601],"vegan","gluten-free","dairy-free",[603,604,605,606,607],"onion","carrot","tomato","paprika","mint",[609,612,614,616],{"alt":610,"src":611},"Bowl of thick Bulgarian white bean soup with carrot and pepper, red paprika oil floating on the surface","\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-1x1.jpg",[619,620,621,622,623,624],"bob chorba","bean soup","bulgarian vegan","summer savory","paprika oil","lenten food",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":540,"baseServings":462,"prepMinutes":630,"cookMinutes":631,"restMinutes":591,"difficulty":545,"course":632,"diet":634,"mainIngredients":635,"images":638,"keywords":648,"publishedAt":568,"updatedAt":568,"authorSlug":569},"chushki-burek","Chushki Byurek (Bulgarian Cheese-Stuffed Fried Peppers)","Chushki Byurek","Чушки бюрек",40,25,[597,633],"appetizer",[549],[636,458,463,637],"bell-pepper","flour",[639,642,644,646],{"alt":640,"src":641},"Golden fried Bulgarian stuffed peppers on a plate, one cut open showing melted white cheese filling","\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-1x1.jpg",[649,650,651,565,652,653],"chushki byurek","stuffed peppers","fried peppers","bulgarian vegetarian","roasted peppers",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":540,"region":659,"baseServings":660,"prepMinutes":661,"cookMinutes":661,"restMinutes":662,"difficulty":663,"course":664,"diet":666,"mainIngredients":667,"images":670,"keywords":680,"publishedAt":568,"updatedAt":568,"authorSlug":569},"garash-torta","Garash Torta (Bulgarian Flourless Walnut Chocolate Cake)","Garash Torta","Гараш торта","Ruse",12,60,720,"hard",[665],"dessert",[549,600],[668,463,669,484],"walnuts","cocoa",[671,674,676,678],{"alt":672,"src":673},"Slice of dark Bulgarian Garash cake showing thin walnut meringue layers and chocolate cream under a glossy glaze","\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero.jpg",{"alt":672,"src":675},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-16x9.jpg",{"alt":672,"src":677},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-4x3.jpg",{"alt":672,"src":679},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-1x1.jpg",[681,682,683,684,685,686],"garash torta","walnut cake","flourless chocolate cake","bulgarian dessert","meringue layers","ruse",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"countrySlug":540,"baseServings":590,"prepMinutes":692,"cookMinutes":693,"restMinutes":544,"difficulty":545,"course":694,"diet":695,"mainIngredients":696,"images":701,"keywords":711,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bulgarian-gyuvech","Gyuvech (Bulgarian Baked Vegetable and Pork Casserole)","Gyuvech","Гювеч",35,95,[597],[600,601],[697,698,636,605,699,700],"eggplant","okra","pork-shoulder","potato",[702,705,707,709],{"alt":703,"src":704},"Wide clay dish of baked Bulgarian gyuvech with browned aubergine, okra, peppers and tomato slices over pork","\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-1x1.jpg",[712,713,714,698,715,716],"gyuvech","bulgarian casserole","clay pot bake","aubergine","summer vegetables",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":540,"baseServings":462,"prepMinutes":631,"cookMinutes":470,"difficulty":545,"course":722,"diet":723,"mainIngredients":724,"images":726,"keywords":736,"publishedAt":568,"updatedAt":568,"authorSlug":569},"kavarma","Kavarma (Bulgarian Clay-Pot Pork and Pepper Stew)","Kavarma","Кавърма",[597],[600],[699,636,603,725,606],"mushrooms",[727,730,732,734],{"alt":728,"src":729},"Small clay pot of Bulgarian kavarma with braised pork, red peppers and mushrooms under a softly set egg","\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-1x1.jpg",[718,737,738,739,740,622],"bulgarian stew","clay pot","pork stew","gyuveche",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":540,"baseServings":462,"prepMinutes":631,"cookMinutes":544,"restMinutes":593,"difficulty":594,"course":746,"diet":748,"mainIngredients":749,"images":753,"keywords":763,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bulgarian-kyufte","Kyufte (Bulgarian Grilled Cumin and Savory Meat Patties)","Kyufte","Кюфте",[747,597],"street-food",[600,601],[750,751,603,752],"ground-pork","ground-beef","cumin",[754,757,759,761],{"alt":755,"src":756},"Charred flat Bulgarian kyufte patties on a grill grate with onion rings and bread beside them","\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-1x1.jpg",[764,765,766,752,767,768],"kyufte","bulgarian grill","meat patties","kebapche","skara",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":540,"baseServings":590,"prepMinutes":543,"cookMinutes":661,"restMinutes":591,"difficulty":545,"course":774,"diet":775,"mainIngredients":776,"images":780,"keywords":790,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bulgarian-lozovi-sarmi","Lozovi Sarmi (Bulgarian Vine Leaf Rolls with Rice and Mint)","Lozovi Sarmi","Лозови сарми",[597,633],[599,549,600,601],[777,603,607,778,779],"rice","lemon","parsley",[781,784,786,788],{"alt":782,"src":783},"Plate of Bulgarian vine leaf rolls packed in rows, dark green and glossy, with lemon wedges and yoghurt beside them","\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-1x1.jpg",[791,792,793,794,795,796],"lozovi sarmi","vine leaves","stuffed leaves","bulgarian lenten","rice filling","dolma",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":540,"region":802,"baseServings":462,"prepMinutes":544,"cookMinutes":803,"difficulty":594,"course":804,"diet":806,"mainIngredients":807,"images":809,"keywords":819,"publishedAt":568,"updatedAt":568,"authorSlug":569},"shopska-salata","Shopska Salata (Bulgarian Tomato, Cucumber and Sirene Salad)","Shopska Salata","Шопска салата","Shopluk",10,[633,805],"side",[549,600],[605,808,458,603,636],"cucumber",[810,813,815,817],{"alt":811,"src":812},"Bulgarian shopska salad in a shallow bowl, diced tomato and cucumber hidden under a thick mound of grated white 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crushed walnuts and a drizzle of oil on top","\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero.jpg",{"alt":838,"src":841},"\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero-16x9.jpg",{"alt":838,"src":843},"\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero-4x3.jpg",{"alt":838,"src":845},"\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero-1x1.jpg",[847,848,849,850,851,668],"tarator","cold soup","bulgarian yoghurt","cucumber soup","summer soup",24,false,1788563749985]