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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":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":435,"serveWith":441,"variations":443,"ingredients":453,"instructions":497,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":542,"countrySlug":543,"region":544,"baseServings":469,"prepMinutes":545,"cookMinutes":9,"restMinutes":546,"difficulty":547,"course":548,"diet":550,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":540,"alternates":575},[394,397,400,403,406,409],{"answer":395,"question":396},"Yes, if you follow the numbers rather than improvising. Use a curing salt containing nitrite or nitrate at the stated percentage of the meat weight, keep the meat below 5 C during the salt cure, dry at 10 to 15 C with 70 to 80 percent humidity, and dry until the piece has lost at least 40 percent of its starting weight. Weigh everything, keep a note, and discard any piece with green, black or fuzzy mould.","Is it safe to cure meat at home?",{"answer":398,"question":399},"By weight, not by time. It is finished when it has lost 40 to 50 percent of its original weight, which typically takes six to ten weeks depending on the size of the piece and the conditions. At that point it should feel uniformly firm all over with no soft spot in the middle when squeezed, and a skewer pushed into the centre should meet resistance rather than sliding in.","How do I know when Bündnerfleisch is ready?",{"answer":401,"question":402},"A lean, single-muscle cut from the hind leg: eye of round, top round or silverside. It must be free of internal fat seams and connective tissue, because fat goes rancid over a long dry and silverskin stops moisture escaping evenly. Ask the butcher for a whole piece and trim it yourself into an even rectangle so it dries at the same rate throughout.","Which cut of beef should I use?",{"answer":404,"question":405},"They are close cousins made by the same method in neighbouring valleys. Bündnerfleisch comes from Graubünden in Switzerland, is pressed into a square block and is seasoned with alpine aromatics like juniper and bay. Bresaola comes from the Valtellina in Italy, keeps a rounder shape and is often spiced with cinnamon, cloves or nutmeg. Bündnerfleisch is usually drier and firmer.","What is the difference between Bündnerfleisch and bresaola?",{"answer":407,"question":408},"Not in an open kitchen, which is too warm and too dry, and not in a normal fridge, which pulls out moisture far too fast and produces a hard shell around a raw centre. You need somewhere at 10 to 15 C with 70 to 80 percent humidity and gentle air movement — an unheated cellar, garage or shed in winter, or a drinks fridge fitted with a temperature controller.","Can I dry it in an ordinary kitchen or fridge?",{"answer":410,"question":411},"This is called case hardening and it happens when the surface dries faster than moisture can move out from the middle, usually because the air was too dry or moving too fast. Vacuum-seal or tightly wrap the piece and refrigerate it for a week so the moisture redistributes, then return it to a more humid drying space. Regular pressing during drying helps prevent it in the first place.","Why does mine have a hard outer shell and a soft centre?",[413,414,415,416,417,418],"Weigh the raw meat and write the number down. Everything from here — the cure percentages, the drying endpoint — is calculated from that starting weight.","Trim off every scrap of fat, silverskin and sinew. Fat does not dry and will go rancid over ten weeks; silverskin blocks moisture from leaving the meat.","Use a scale accurate to a gram for the salt and curing salt. Cured meat is one of the few areas of cooking where eyeballing a quantity is genuinely unsafe.","Press the meat between two boards under a weight every few days during drying. It evens out the moisture and gives you the traditional square block.","If a hard dry shell forms while the centre stays soft, vacuum-seal the piece and refrigerate it for a week to redistribute the moisture, then hang it again.","White powdery mould on the surface is normal and can be wiped off with a cloth dipped in vinegar. Green, black or fuzzy growth means you discard the piece.","🥩","Bündnerfleisch is lean beef cured in salt and mountain aromatics and then air-dried for months until it has lost close to half its weight. The result is dense, deep red-brown and intensely beefy, with a firm chew and a clean salt-and-juniper edge rather than the funky, fatty richness of an Italian salume. It is served as an aperitif plate, sliced so thin the light comes through, usually with dark rye bread, butter and pickles. Making it at home is a genuine project rather than a recipe: three weeks of curing in the fridge, then six to ten weeks hanging somewhere cool and humid, with a scale and a little patience doing most of the work. The active cooking time is about forty minutes spread over three months.","Graubünden is Switzerland's largest and highest canton, a maze of side valleys where Romansh is still spoken and where, before refrigeration, the only way to keep a slaughtered animal through the year was salt, cold and dry air. Bündnerfleisch comes directly out of that: lean cuts from the hind leg, rubbed with salt and whatever grew on the hillside — juniper berries, bay, garlic, sometimes thyme or rosemary — packed in barrels to cure, then hung in a ventilated shed where the thin dry alpine air pulled the water out slowly.\n\nThe square shape is not decoration. During drying the pieces are pressed repeatedly, which evens out the moisture between the drier outside and the wetter core, prevents a hard rind sealing the surface too early, and gives the finished piece its characteristic rectangular block. Sliced across, that block shows the tight dark grain that makes Bündnerfleisch instantly recognisable on a plate. It carries IGP protection today, and the legally defined product must be made in Graubünden with the canton's specific air, which is one reason a home version is an approximation rather than a copy.\n\nNeighbouring valleys make their own versions and defend them. Valais has viande séchée du Valais, similarly cured and dried, traditionally eaten with rye bread and raclette cheese. The Engadine and the Italian-speaking valleys to the south sit close to the Valtellina, where bresaola is made in almost the same way. The differences are matters of cut, aromatics and drying climate rather than of principle. What all of them share is the serving ritual: cut as thin as your slicer or your nerve allows, laid out overlapping on a wooden board, never warmed, and eaten slowly with a glass of wine before a meal rather than as part of one.","Once dried, wrap the block in butcher paper or a cloth and keep it in the fridge, where it holds for 3 months and slowly continues to dry and firm. Vacuum-sealing halts the drying and extends it to about 6 months, and also softens a piece that has gone too far. Slice only what you are about to eat: exposed cut faces dry out and darken within a day. Sliced Bündnerfleisch is best within a few hours and should never be frozen, as ice crystals wreck the tight grain.",[424,425,426,427],"Weight-loss targets rather than fixed drying times, which is the only reliable way to know when cured meat is done.","Explicit on curing salt and why nitrite is used, instead of quietly leaving out the safety question.","Includes the pressing step that gives Bündnerfleisch its square block and even moisture.","Realistic about what a home fridge and cellar can and cannot reproduce compared with Graubünden air.",[429,430,431,432,433,434],"Digital scale accurate to 1 g","Large vacuum bag or non-reactive container","Butcher's twine","Curing chamber, cellar or temperature-controlled fridge","Two boards and a weight for pressing","Very sharp knife or a slicer",{"fat":436,"carbs":437,"sodium":438,"protein":439,"calories":440,"estimated":8},2,1,1100,24,120,[442],"Dark rye or walnut bread, salted butter, cornichons, and a glass of Graubünden Pinot Noir or a dry alpine white.",[444,447,450],{"name":445,"description":446},"Viande séchée du Valais","The Valais neighbour, cured with white wine as well as salt and herbs, and traditionally eaten with dark rye bread and raclette cheese.",{"name":448,"description":449},"Red wine cure","Some Graubünden producers add a little local red wine to the cure, which deepens the colour and adds a faint fruit note behind the juniper.",{"name":451,"description":452},"Salsiz-style spicing","A heavier hand on the garlic and the addition of cloves and cinnamon, closer to the spicing of Graubünden dried sausage.",[454,459,464,468,471,475,478,483,487,490,494],{"qty":455,"name":456,"unit":457,"group":458},1200,"beef eye of round or top round, in one even piece, fully trimmed","g","The meat",{"qty":460,"name":461,"note":462,"unit":457,"group":463},36,"fine sea salt","3% of the trimmed meat weight — reweigh and recalculate for your piece","The cure",{"qty":465,"name":466,"note":467,"unit":457,"group":463},3,"curing salt no. 2 (nitrite and nitrate)","0.25% of the meat weight",{"qty":469,"name":470,"unit":457,"group":463},12,"sugar",{"qty":436,"ref":472,"name":473,"unit":474,"group":463},"juniper","juniper berries, lightly crushed","tbsp",{"qty":437,"ref":476,"name":477,"unit":474,"group":463},"black-pepper","black peppercorns, coarsely cracked",{"qty":479,"ref":480,"name":481,"unit":482,"group":463},4,"bay-leaf","bay leaves, crumbled","piece",{"qty":465,"ref":484,"name":485,"unit":486,"group":463},"garlic","garlic, crushed","clove",{"qty":437,"ref":488,"name":489,"unit":474,"group":463},"thyme","dried thyme",{"qty":437,"ref":491,"name":492,"unit":493,"group":463,"optional":8},"rosemary","dried rosemary, crumbled","tsp",{"qty":465,"ref":495,"name":496,"unit":482,"group":463,"optional":8},"cloves","whole cloves, crushed",[498,502,505,510,514,517,520,523],{"tip":499,"text":500,"title":501},"For a 1.2 kg trimmed piece the cure is 36 g salt, 3 g curing salt no. 2 and 12 g sugar. Scale those to your actual weight.","Trim the beef of all external fat, silverskin and loose flaps until you have a clean rectangular block of pure muscle. Weigh it on a digital scale and write the number on a label — every quantity and every decision from here is a percentage of that figure.","Trim and weigh",{"text":503,"title":504},"Combine the sea salt, curing salt, sugar and all the aromatics in a bowl and crush them together with your fingers until the mixture smells strongly of juniper and bay. Rub every gram of it over the entire surface of the beef, pressing it into the meat on all six faces.","Mix and apply the cure",{"tip":506,"text":507,"title":508,"timerSeconds":509},"The meat should turn firm and noticeably darker over the three weeks. If it still feels soft and floppy at day 21, give it a few more days.","Seal the beef in a vacuum bag or press it into a snug non-reactive container, cover, and refrigerate at 2 to 4 C for 21 days. Turn and massage the piece every second or third day. Liquid will be drawn out in the first week and reabsorbed later; leave it in the bag rather than draining it.","Cure for three weeks",1814400,{"text":511,"title":512,"timerSeconds":513},"Take the beef out, rinse off the surface cure under cold water and pat it completely dry with a cloth. Leave it uncovered on a rack in the fridge for 24 hours to form a dry surface, then tie it with butcher's twine into a neat block with a loop for hanging.","Rinse, dry and tie",86400,{"text":515,"title":516},"Hang the beef in a space held at 10 to 15 C with 70 to 80 percent humidity and gentle air movement. Record the weight on the day it goes in. Leave it undisturbed apart from a weekly check for mould and a weekly weighing.","Hang it to dry",{"text":518,"title":519},"From the second week, lay the piece between two boards under a light weight for a few hours every three or four days. It will gradually flatten into the traditional rectangular block and the moisture will even out between the surface and the core.","Press it every few days",{"text":521,"title":522},"Continue for six to ten weeks until the piece has lost 40 to 50 percent of the weight it went in at. It is ready when it feels uniformly firm with no soft spot in the centre and a skewer meets steady resistance all the way through.","Dry to weight",{"text":524,"title":525},"Slice across the grain as thinly as you possibly can, ideally on a slicer, and lay the slices overlapping on a wooden board. Serve at room temperature with dark rye bread, salted butter and cornichons, and re-wrap the block as soon as you have cut what you need.","Slice and serve","BUYND-ner-flysh",[528,532,536],{"note":529,"swap":530,"original":531},"Any large, lean, evenly shaped muscle from the hind leg works. Avoid anything marbled or containing seams of fat between muscle groups, since those seams trap moisture and spoil.","Top round, silverside or bottom round","Beef eye of round",{"note":533,"swap":534,"original":535},"No. 2 releases nitrite slowly over months, which suits a long dry. Plain sea salt alone is traditional but offers no protection against botulism in an anaerobic cure, so it is not recommended for a first attempt.","Curing salt no. 1 (nitrite only) for shorter cures","Curing salt no. 2 (with nitrate)",{"note":537,"swap":538,"original":539},"A converted wine or drinks fridge held at 12 to 14 C with a bowl of salted water and a small fan gives very good results and is far more controllable than a real cellar.","A dedicated fridge with a temperature controller and a humidity source","Cellar drying","bundnerfleisch","Bündnerfleisch (Swiss Air-Dried Alpine Beef)","Bündnerfleisch","switzerland","Graubünden",40,43200,"hard",[549],"appetizer",[551,552],"gluten-free","dairy-free",[472,476,484],[555,558,560,562],{"alt":556,"src":557},"Paper-thin slices of dark red air-dried Swiss alpine beef fanned on a wooden board with rye bread","\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-1x1.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-4x3.jpg",[565,566,567,568,569,570,571],"bündnerfleisch","air-dried beef","graubünden","charcuterie","curing","swiss","aperitif","2026-08-19","dishroute-kitchen","Lean beef salted with juniper, bay and pepper, cured for three weeks and then air-dried for two months until dense and dark. Pressed square and sliced almost transparent.",{"en":576},"\u002Frecipe\u002Fbundnerfleisch",{"items":578,"total":803,"page":437,"limit":439,"hasMore":853},[579,613,646,656,687,716,744,770,798,828],{"slug":580,"title":581,"shortTitle":582,"nativeName":582,"countrySlug":543,"region":583,"baseServings":479,"prepMinutes":584,"cookMinutes":585,"difficulty":586,"course":587,"diet":589,"mainIngredients":591,"images":596,"keywords":606,"publishedAt":572,"updatedAt":572,"authorSlug":573},"alplermagronen","Älplermagronen (Swiss Alpine Macaroni with Potato)","Älplermagronen","Central Switzerland and the Alps",15,30,"easy",[588],"main",[590],"vegetarian",[592,593,594,595],"pasta","potato","gruyere","onion",[597,600,602,604],{"alt":598,"src":599},"Bowl of creamy macaroni with potato and melted alpine cheese under dark fried onions, apple sauce beside it","\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-1x1.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-4x3.jpg",[607,608,570,609,610,611,612],"älplermagronen","alpine macaroni","apple sauce","gruyère","one pot","comfort food",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":543,"region":618,"baseServings":479,"prepMinutes":619,"cookMinutes":620,"difficulty":586,"course":621,"diet":623,"mainIngredients":624,"images":628,"keywords":638,"publishedAt":572,"updatedAt":572,"authorSlug":573},"basler-mehlsuppe","Basler Mehlsuppe (Basel Browned Flour Soup)","Basler Mehlsuppe","Basler Mählsuppe","Basel",5,50,[622],"soup",[],[625,626,627,595],"flour","butter","stock",[629,632,634,636],{"alt":630,"src":631},"Deep brown Basel flour soup in a bowl with melting grated cheese and chives on top","\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-1x1.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-4x3.jpg",[639,640,641,642,643,644,645],"basler mehlsuppe","flour soup","basel","fasnacht","roux","swiss soup","carnival food",{"slug":540,"title":541,"shortTitle":542,"nativeName":542,"countrySlug":543,"region":544,"baseServings":469,"prepMinutes":545,"cookMinutes":9,"restMinutes":546,"difficulty":547,"course":647,"diet":648,"mainIngredients":649,"images":650,"keywords":655,"publishedAt":572,"updatedAt":572,"authorSlug":573},[549],[551,552],[472,476,484],[651,652,653,654],{"alt":556,"src":557},{"alt":556,"src":559},{"alt":556,"src":561},{"alt":556,"src":563},[565,566,567,568,569,570,571],{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":543,"region":661,"baseServings":469,"prepMinutes":662,"cookMinutes":662,"restMinutes":663,"difficulty":547,"course":664,"diet":666,"mainIngredients":667,"images":670,"keywords":680,"publishedAt":572,"updatedAt":572,"authorSlug":573},"engadiner-nusstorte","Engadiner Nusstorte (Engadine Caramel Walnut Tart)","Engadiner Nusstorte","Engadiner Nusstorte \u002F Tuorta da nuschs engiadinaisa","Engadine, Graubünden",45,1500,[665],"dessert",[590],[668,626,625,669],"walnuts","heavy-cream",[671,674,676,678],{"alt":672,"src":673},"Slice of Engadine walnut tart showing dark caramel and chopped walnuts between thick shortcrust layers","\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero.jpg",{"alt":672,"src":675},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-16x9.jpg",{"alt":672,"src":677},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-1x1.jpg",{"alt":672,"src":679},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-4x3.jpg",[681,682,683,684,567,685,686],"engadiner nusstorte","walnut tart","caramel","engadine","swiss dessert","shortcrust",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"countrySlug":543,"region":692,"baseServings":479,"prepMinutes":584,"cookMinutes":693,"difficulty":694,"course":695,"diet":696,"mainIngredients":697,"images":699,"keywords":709,"publishedAt":572,"updatedAt":572,"authorSlug":573},"swiss-cheese-fondue","Fondue Moitié-Moitié (Swiss Melted Cheese Pot)","Fondue Moitié-Moitié","Fondue moitié-moitié","Fribourg and the Romandie",20,"medium",[588],[590],[594,484,698],"cornstarch",[700,703,705,707],{"alt":701,"src":702},"Earthenware caquelon of molten Swiss cheese fondue with long forks and cubes of crusty bread","\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-1x1.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-4x3.jpg",[710,711,712,594,713,714,715],"fondue","moitie-moitie","swiss cheese","vacherin","melted cheese","winter",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":543,"region":721,"baseServings":479,"prepMinutes":693,"cookMinutes":722,"difficulty":694,"course":723,"diet":724,"mainIngredients":725,"images":727,"keywords":737,"publishedAt":572,"updatedAt":572,"authorSlug":573},"papet-vaudois","Papet Vaudois (Swiss Leek and Potato Stew with Sausage)","Papet Vaudois","Papet vaudois","Vaud",55,[588],[],[726,593],"leek",[728,731,733,735],{"alt":729,"src":730},"A plate of soft stewed leeks and potatoes topped with a split smoked 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