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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":437,"variations":439,"ingredients":449,"instructions":489,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"baseServings":473,"prepMinutes":431,"cookMinutes":530,"restMinutes":531,"difficulty":532,"course":533,"diet":536,"mainIngredients":539,"images":540,"keywords":550,"publishedAt":556,"updatedAt":556,"authorSlug":557,"summary":558,"localeSlug":525,"alternates":559},[394,397,400,403,406],{"answer":395,"question":396},"Two usual causes. Either the yoghurt was too thin to start with — you need thick set yoghurt, not drinking yoghurt — or the cucumber was not salted and drained, so it kept releasing water into the bowl. Salt the grated cucumber for ten minutes, squeeze it gently, and add the water gradually rather than all at once, stopping when the soup coats the back of a spoon.","Why is my tarator watery instead of creamy?",{"answer":398,"question":399},"The ingredients overlap almost entirely — yoghurt, cucumber, garlic, herbs, oil — but the consistency and role are different. Tzatziki is a thick Greek dip served alongside food, usually without nuts and often with mint. Bulgarian tarator is diluted with cold water into a soup you eat with a spoon, and it normally contains walnuts and dill. The thick undiluted Bulgarian version has its own name, snezhanka.","What is the difference between tarator and tzatziki?",{"answer":401,"question":402},"Yes, and it is a good make-ahead dish. Prepare it up to 24 hours in advance, keep it well covered in the fridge, and hold back the walnuts and the final drizzle of oil until serving. Whisk it before pouring, because it will have thickened and may have separated a little, and check the salt again — cold food needs more seasoning than you expect.","Can I make tarator ahead for a party?",{"answer":404,"question":405},"Only if the skin is thick, waxed or bitter. Thin-skinned garden or Lebanese cucumbers can go in unpeeled and add a little colour and bite. Large supermarket cucumbers are better peeled, and if you taste bitterness at the stem end, cut that part off entirely rather than trying to season around it.","Do I have to peel the cucumbers?",{"answer":407,"question":408},"Often, yes. In Bulgarian restaurants a couple of ice cubes in the bowl is standard summer practice, and it is not considered a shortcut. If you serve it with ice, make the soup slightly thicker and saltier than you want it, because the melting ice will dilute it over the course of the meal.","Is tarator supposed to be served with ice?",[410,411,412,413,414,415],"Use the sourest thick yoghurt you can find. Mild, sweet-tasting yoghurt makes a soup that needs rescuing with vinegar, and it never tastes quite right.","Grate about half the cucumber and dice the rest. The grated half gives body, the diced half gives something to chew on.","Salt the cucumber and let it drain for ten minutes before it meets the yoghurt, then squeeze it lightly — otherwise it leaks water into the bowl for the next hour.","Crush the garlic with salt into a paste rather than mincing it. Raw garlic in chunks gives sharp hot spots instead of an even background heat.","Add the water cold, ideally with a few ice cubes, and adjust at the end. Tarator thickens as it sits, so make it slightly looser than you want it.","Toast the walnuts lightly before crushing if they taste dusty — old walnuts turn bitter and are the second most common reason a tarator tastes wrong.","🥒","Tarator is a cold soup of yoghurt and cucumber, thinned with ice-cold water until it can be drunk from the bowl, sharpened with raw garlic and dill and given body by crushed walnuts. It tastes sour, salty and grassy, with a slow garlic burn arriving a second after the cold hits. Bulgarians treat it as a proper first course through the hot months, not a dip and not a smoothie — it arrives in a bowl with a spoon, often with ice cubes floating in it, and it is eaten before grilled meat or fried fish. It takes ten minutes to make, requires no cooking whatsoever, and is entirely dependent on using yoghurt sour enough to taste.","Tarator is one of those Balkan and Levantine dishes that exists in a dozen versions under nearly the same name, and the versions are not the same food. In Turkey, tarator usually means a thick walnut-and-garlic sauce for fish or vegetables, bound with bread rather than yoghurt. In Bulgaria and North Macedonia it means this: a drinkable cold soup. Both descend from the same Ottoman-era family of walnut, garlic and vinegar preparations, and the Bulgarian branch swapped the bread for the country's defining ingredient. Which came first is not settled and probably cannot be.\n\nThe yoghurt is the reason the Bulgarian version works. Bulgarian kiselo mlyako is fermented with a bacterial strain first isolated in the country, and it is markedly more acidic and thicker than most Western set yoghurt. Poured over cucumber and diluted, it stays tangy instead of turning bland and milky — which is what happens when tarator is made with mild supermarket yoghurt. Almost every complaint about homemade tarator being watery or flat traces back to that one substitution.\n\nWhat makes it a national habit rather than just a recipe is the season. Bulgarian summers on the plains are genuinely hot, cucumbers arrive in quantities nobody can eat fresh, and every household has yoghurt in the fridge. Tarator is the answer to all three at once. It appears at seaside restaurants alongside fried sprats, at village tables between the salad and the grill, and in a portable form as a drink — thinned further, poured into a glass, and sold cold under the name ayran-adjacent snezhanka variations. The same base, less water and no ice, becomes snezhanka: a thick strained-yoghurt salad eaten with a fork. One mixture, two dishes, decided entirely by how much water goes in.","Tarator keeps 2 days covered in the fridge and is arguably better on the second day, once the garlic has mellowed into the yoghurt. It will separate slightly and thicken as the cucumber gives up water; whisk it and adjust with a splash of cold water and a pinch of salt before serving. Do not freeze it — the yoghurt splits into grainy curds and cannot be brought back. If making it more than a few hours ahead, hold back the walnuts and stir them in at the last moment so they stay crunchy.",[421,422,423,424],"Uses grated rather than diced cucumber for part of the mix, which thickens the soup naturally instead of leaving it thin.","Salts and drains the cucumber first, so the soup does not dilute itself in the fridge.","Crushed walnuts are pounded with the garlic, the way it is actually done, rather than sprinkled on at the end.","Explains the water ratio clearly — the single thing that separates tarator from snezhanka.",[426,427,428,429],"Box grater","Mortar and pestle or a sturdy knife","Whisk","Serving bowls, chilled",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":434,"calories":436,"estimated":8},15,11,2,9,620,210,[438],"Fried small fish, grilled kyufte or a plate of chushki byurek — anything hot, salty and fried benefits from a cold bowl of tarator beside it.",[440,443,446],{"name":441,"description":442},"Snezhanka","The thick version, eaten with a fork: strain the yoghurt, use no water at all, and fold in the same cucumber, garlic, dill and walnuts. Served as a salad or spread on bread.",{"name":444,"description":445},"Tarator with ice","Restaurant style on the coast — a couple of ice cubes dropped into the bowl at the table, which keeps the soup cold and thins it slowly as you eat.",{"name":447,"description":448},"Baked-vegetable tarator","A winter variant made with grated courgette or roasted aubergine instead of cucumber, which turns the soup smoky and slightly sweet.",[450,456,460,465,468,472,477,482,485],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},600,"yogurt","thick, sour Bulgarian or Greek yoghurt","g","For the soup",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},400,"cucumber","cucumbers, half coarsely grated and half finely diced",{"qty":461,"name":462,"note":463,"unit":464,"group":455},300,"ice-cold water","add gradually — more for a thinner soup","ml",{"qty":433,"ref":466,"name":466,"unit":467,"group":455},"garlic","clove",{"qty":469,"ref":470,"name":471,"unit":454,"group":455},50,"walnuts","walnut halves, roughly crushed",{"qty":473,"ref":474,"name":475,"unit":476,"group":455},4,"dill","fresh dill, finely chopped","tbsp",{"qty":478,"name":479,"note":480,"unit":481,"group":455},1,"fine salt","plus extra for draining the cucumber","tsp",{"qty":433,"name":483,"unit":476,"group":484},"sunflower oil","To finish",{"qty":486,"name":487,"unit":488,"group":484,"optional":8},8,"ice cubes","piece",[490,494,497,501,504,508],{"tip":491,"text":492,"title":493,"timerSeconds":451},"Squeeze lightly, not hard. Wringing the cucumber dry costs you the fresh flavour you are here for.","Grate half the cucumber on the coarse side of a box grater and dice the rest into small cubes. Toss both with a good pinch of salt in a sieve and leave for 10 minutes, then press gently with your palm to squeeze out the worst of the water.","Salt and drain the cucumber",{"text":495,"title":496},"Pound the garlic cloves with the teaspoon of salt in a mortar until they turn into a smooth wet paste with no visible pieces, then add half the crushed walnuts and pound again until they are coarse crumbs. Without a mortar, mince the garlic and mash it against the board with the flat of a knife.","Make the garlic and walnut paste",{"tip":498,"text":499,"title":500},"Stop slightly thicker than your target — the cucumber will loosen it further as it stands.","Whisk the yoghurt in a large bowl until it is smooth and glossy, then whisk in the garlic-walnut paste. Add the cold water in three additions, whisking after each, until the soup pours easily but still leaves a thin coating on the back of a spoon.","Loosen the yoghurt",{"text":502,"title":503},"Stir in the drained cucumber, the dill and the remaining walnuts. Taste and correct with salt — cold soup needs noticeably more salt than warm soup to taste seasoned at all.","Add cucumber and dill",{"text":505,"title":506,"timerSeconds":507},"Cover and refrigerate for at least an hour, until the soup is thoroughly cold and the raw garlic has softened from sharp to warm. This is not an optional step; lukewarm tarator tastes like thinned yoghurt.","Chill properly",3600,{"text":509,"title":510},"Whisk once more, ladle into chilled bowls, and drizzle each with sunflower oil so it pools in bright yellow beads on the surface. Add an ice cube or two per bowl if the day is hot, and scatter a little extra dill on top.","Serve","tah-rah-TOR",[513,517,521],{"note":514,"swap":515,"original":516},"Greek yoghurt is thick enough but usually milder. A teaspoon of lemon juice per bowl restores the sourness that makes tarator taste like tarator.","Full-fat Greek yoghurt plus a squeeze of lemon","Bulgarian yoghurt",{"note":518,"swap":519,"original":520},"Walnut-free tarator is common in households with allergies and is perfectly acceptable — the soup loses body but keeps its character.","Omit, or use a few blanched almonds","Walnuts",{"note":522,"swap":523,"original":524},"Dried dill needs to sit in the soup for 20 minutes to soften. Mint is not standard but is used along the Black Sea coast.","Half the quantity of dried dill, or fresh mint","Fresh dill","bulgarian-tarator","Tarator (Bulgarian Chilled Cucumber Yoghurt Soup)","Tarator","Таратор","bulgaria",5,60,"easy",[534,535],"soup","appetizer",[537,538],"vegetarian","gluten-free",[452,458,470,466,474],[541,544,546,548],{"alt":542,"src":543},"Bowl of chilled white tarator soup with grated cucumber, chopped dill, crushed walnuts and a drizzle of oil on top","\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero.jpg",{"alt":542,"src":545},"\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero-16x9.jpg",{"alt":542,"src":547},"\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero-4x3.jpg",{"alt":542,"src":549},"\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero-1x1.jpg",[551,552,553,554,555,470],"tarator","cold soup","bulgarian yoghurt","cucumber soup","summer soup","2026-08-20","dishroute-kitchen","Thick yoghurt let down with iced water, loaded with grated cucumber, garlic, dill and crushed walnuts, then finished with sunflower oil. A soup served genuinely cold, in August.",{"en":560},"\u002Frecipe\u002Fbulgarian-tarator",{"items":562,"total":809,"page":478,"limit":840,"hasMore":841},[563,595,632,660,692,722,747,775,803,830],{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":529,"baseServings":486,"prepMinutes":568,"cookMinutes":569,"restMinutes":431,"difficulty":570,"course":571,"diet":573,"mainIngredients":574,"images":578,"keywords":588,"publishedAt":556,"updatedAt":556,"authorSlug":557},"bulgarian-banitsa","Banitsa (Bulgarian Coiled Filo Pie with Sirene)","Banitsa","Баница",30,45,"medium",[572],"breakfast",[537],[575,576,452,577],"phyllo-dough","feta","eggs",[579,582,584,586],{"alt":580,"src":581},"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":580,"src":583},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-1x1.jpg",[589,590,591,592,593,594],"banitsa","bulgarian pie","filo pastry","sirene","cheese pie","balkan breakfast",{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":529,"baseServings":600,"prepMinutes":601,"cookMinutes":602,"restMinutes":603,"difficulty":532,"course":604,"diet":606,"mainIngredients":609,"images":615,"keywords":625,"publishedAt":556,"updatedAt":556,"authorSlug":557},"bob-chorba","Bob Chorba (Bulgarian Bean Soup with Savory and Mint)","Bob Chorba","Боб чорба",6,20,110,480,[534,605],"main",[607,537,538,608],"vegan","dairy-free",[610,611,612,613,614],"onion","carrot","tomato","paprika","mint",[616,619,621,623],{"alt":617,"src":618},"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":617,"src":620},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-1x1.jpg",[626,627,628,629,630,631],"bob chorba","bean soup","bulgarian vegan","summer savory","paprika oil","lenten food",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":529,"baseServings":473,"prepMinutes":637,"cookMinutes":638,"restMinutes":601,"difficulty":570,"course":639,"diet":640,"mainIngredients":641,"images":644,"keywords":654,"publishedAt":556,"updatedAt":556,"authorSlug":557},"chushki-burek","Chushki Byurek (Bulgarian Cheese-Stuffed Fried Peppers)","Chushki Byurek","Чушки бюрек",40,25,[605,535],[537],[642,576,577,643],"bell-pepper","flour",[645,648,650,652],{"alt":646,"src":647},"Golden fried Bulgarian stuffed peppers on a plate, one cut open showing melted white cheese filling","\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-4x3.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-1x1.jpg",[655,656,657,592,658,659],"chushki byurek","stuffed peppers","fried peppers","bulgarian vegetarian","roasted peppers",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":529,"region":665,"baseServings":666,"prepMinutes":531,"cookMinutes":531,"restMinutes":667,"difficulty":668,"course":669,"diet":671,"mainIngredients":672,"images":675,"keywords":685,"publishedAt":556,"updatedAt":556,"authorSlug":557},"garash-torta","Garash Torta (Bulgarian Flourless Walnut Chocolate Cake)","Garash Torta","Гараш торта","Ruse",12,720,"hard",[670],"dessert",[537,538],[470,577,673,674],"cocoa","butter",[676,679,681,683],{"alt":677,"src":678},"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":677,"src":680},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-1x1.jpg",[686,687,688,689,690,691],"garash torta","walnut cake","flourless chocolate cake","bulgarian dessert","meringue layers","ruse",{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":529,"baseServings":600,"prepMinutes":697,"cookMinutes":698,"restMinutes":431,"difficulty":570,"course":699,"diet":700,"mainIngredients":701,"images":706,"keywords":716,"publishedAt":556,"updatedAt":556,"authorSlug":557},"bulgarian-gyuvech","Gyuvech (Bulgarian Baked Vegetable and Pork Casserole)","Gyuvech","Гювеч",35,95,[605],[538,608],[702,703,642,612,704,705],"eggplant","okra","pork-shoulder","potato",[707,710,712,714],{"alt":708,"src":709},"Wide clay dish of baked Bulgarian gyuvech with browned aubergine, okra, peppers and tomato slices over pork","\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-1x1.jpg",[717,718,719,703,720,721],"gyuvech","bulgarian casserole","clay pot bake","aubergine","summer vegetables",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":529,"baseServings":473,"prepMinutes":638,"cookMinutes":727,"difficulty":570,"course":728,"diet":729,"mainIngredients":730,"images":732,"keywords":742,"publishedAt":556,"updatedAt":556,"authorSlug":557},"kavarma","Kavarma (Bulgarian Clay-Pot Pork and Pepper Stew)","Kavarma","Кавърма",80,[605],[538],[704,642,610,731,613],"mushrooms",[733,736,738,740],{"alt":734,"src":735},"Small clay pot of Bulgarian kavarma with braised pork, red peppers and mushrooms under a softly set egg","\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-1x1.jpg",[723,743,744,745,746,629],"bulgarian stew","clay pot","pork stew","gyuveche",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":529,"baseServings":473,"prepMinutes":638,"cookMinutes":431,"restMinutes":603,"difficulty":532,"course":752,"diet":754,"mainIngredients":755,"images":759,"keywords":769,"publishedAt":556,"updatedAt":556,"authorSlug":557},"bulgarian-kyufte","Kyufte (Bulgarian Grilled Cumin and Savory Meat Patties)","Kyufte","Кюфте",[753,605],"street-food",[538,608],[756,757,610,758],"ground-pork","ground-beef","cumin",[760,763,765,767],{"alt":761,"src":762},"Charred flat Bulgarian kyufte patties on a grill grate with onion rings and bread beside them","\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-1x1.jpg",[770,771,772,758,773,774],"kyufte","bulgarian grill","meat patties","kebapche","skara",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":529,"baseServings":600,"prepMinutes":569,"cookMinutes":531,"restMinutes":601,"difficulty":570,"course":780,"diet":781,"mainIngredients":782,"images":786,"keywords":796,"publishedAt":556,"updatedAt":556,"authorSlug":557},"bulgarian-lozovi-sarmi","Lozovi Sarmi (Bulgarian Vine Leaf Rolls with Rice and Mint)","Lozovi Sarmi","Лозови сарми",[605,535],[607,537,538,608],[783,610,614,784,785],"rice","lemon","parsley",[787,790,792,794],{"alt":788,"src":789},"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":788,"src":791},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-4x3.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-1x1.jpg",[797,798,799,800,801,802],"lozovi sarmi","vine leaves","stuffed leaves","bulgarian lenten","rice filling","dolma",{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"countrySlug":529,"region":808,"baseServings":473,"prepMinutes":431,"cookMinutes":809,"difficulty":532,"course":810,"diet":812,"mainIngredients":813,"images":814,"keywords":824,"publishedAt":556,"updatedAt":556,"authorSlug":557},"shopska-salata","Shopska Salata (Bulgarian Tomato, Cucumber and Sirene Salad)","Shopska Salata","Шопска салата","Shopluk",10,[535,811],"side",[537,538],[612,458,576,610,642],[815,818,820,822],{"alt":816,"src":817},"Bulgarian shopska salad in a shallow bowl, diced tomato and cucumber hidden under a thick mound of grated white 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