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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":494,"pronunciation":523,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"baseServings":434,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":546,"diet":550,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":537,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Traditional Spanish churros do not. The dough is flour, water and salt, scalded so the starch gelatinises and holds its shape when piped. Egg-based recipes are essentially choux paste, which produces a lighter, more hollow, more cake-like churro — closer to what is sold in many Latin American and North American versions. Both taste good; only one is what you get in a Madrid churrería.","Do Spanish churros contain eggs?",{"answer":398,"question":399},"Almost always a smooth or badly formed nozzle. The star shape creates thin ridges through which steam escapes as the dough cooks; without them, pressure builds inside the sealed crust until it bursts, throwing hot oil. Oil that is too hot makes it worse, because the outside sets before the steam can find a way out. Use a proper open star tip and keep the oil at 180°C.","Why did my churros explode in the oil?",{"answer":401,"question":402},"Porras are thicker, softer and contain a raising agent — usually bicarbonate of soda — which gives them a more open, bread-like interior. Churros are thinner, crisper and denser, and often piped in a long continuous coil that gets cut into lengths. Porras are especially associated with Madrid and the south, and are usually sold alongside churros rather than instead of them.","What is the difference between churros and porras?",{"answer":404,"question":405},"Because it was never meant to be drunk in quantity. Chocolate a la taza is deliberately thickened, historically with ground rice or maize and today usually with cornflour, so it clings to a churro rather than soaking into it. Spaniards drink it in small cups; a mug-sized serving of it would be overwhelming, which is exactly why it is served in a squat little cup.","Why is Spanish drinking chocolate so thick?",{"answer":407,"question":408},"You can, but you will not get a churro. The crisp ridged crust comes from the dough hitting hot oil and dehydrating instantly at the surface; dry oven heat produces something closer to a piped breadstick, pleasant but pale and chewy. If deep-frying is out of the question, use a small saucepan with 4 cm of oil rather than a full pan — it is far less oil than people expect.","Can I bake or air-fry churros instead?",[410,411,412,413,414,415],"The star nozzle is not optional. The ridges let steam escape as the dough fries; a smooth round tube traps it and the churros can split violently in the oil.","Use a sturdy piping bag or a proper churrera. This dough is stiff enough to burst a thin disposable bag mid-pipe.","Hold the oil at 180°C. Below 170°C the churros drink oil and go limp; above 195°C the outside sets before the inside cooks and they stay raw in the middle.","Pipe over the pan and cut with scissors dipped in the oil, so the dough releases cleanly instead of dragging.","Never cover fried churros or stack them on a plate. Steam trapped underneath softens the ridges within a minute — drain them upright on a rack.","Let the dough rest 10 minutes before piping. Warm from the pan it is too slack and the ridges blur as they hit the oil.","🍫","Spanish churros are not sweet. The dough is flour, water and salt — no egg, no sugar, no butter — scalded with boiling water, piped through a star nozzle and fried until the ridges go crisp and deep gold while the inside stays soft and faintly chewy. All the sweetness comes from the chocolate they are dipped into, which in Spain is not hot cocoa but chocolate a la taza: real chocolate melted into milk and thickened with a little cornflour until it is closer to a warm sauce than a drink. Eaten together, hot and greaseless against dark and almost bitter, they are breakfast, mid-afternoon merienda, and the traditional last stop after a night out.","Churrerías work strange hours, and that tells you what the dish is for. In Madrid the famous ones open through the small hours and do their heaviest trade between four and eight in the morning, serving people finishing a night and people starting a working day at adjacent tables. The rest of the country eats them at breakfast on a Sunday, at the merienda around six in the evening, and compulsively at every fiesta and winter fair, where portable churro stalls appear with vats of oil and a copper urn of chocolate.\n\nWhere churros come from is genuinely contested. One widely repeated account credits Spanish shepherds with a pan-fried dough made from simple pantry staples, named after the horns of the churra sheep — which the ridged shape does resemble. Another traces the technique to Portuguese contact with China and the long fried dough sticks eaten there for breakfast, brought back and given a star-shaped ridge. Neither is documented well enough to settle the matter, and Spanish food writers tend to present both and pick neither. What is clear is that the modern churro is inseparable from chocolate, which arrived in Spain from Mesoamerica in the sixteenth century and was drunk thick, spiced and heavily sweetened long before the rest of Europe took it up.\n\nSpaniards distinguish carefully between shapes. The thin ones, often looped into a continuous coil and cut with scissors, are churros. The thick, softer ones — porras — carry a little raising agent and a different texture inside, and are typically Madrid and the south. Both are usually sold by weight, both come with sugar in a dish rather than pre-dusted, and neither is filled with dulce de leche; the stuffed churro is a Latin American development, delicious on its own terms and not what you get at a Spanish counter.","Churros do not keep. They are excellent for about ten minutes, acceptable for thirty, and disappointing after an hour — the ridges soften and the interior turns dense. Do not refrigerate them. If you must get ahead, pipe the raw churros onto baking paper and freeze them solid, then fry from frozen at 175°C for an extra minute. The chocolate is the opposite: it keeps 3 days refrigerated and reheats beautifully, thinning with a splash of milk as it warms, so make it the night before if you like.",[421,422,423,424],"The authentic Spanish eggless dough — scalded flour and water only — rather than the choux batter most English-language recipes give.","Explains why the star nozzle is structural and not decorative, which prevents the churros bursting in the pan.","Chocolate a la taza thickened properly with cornflour, so it coats a churro instead of running off it.","Oil temperature checkpoints at every stage, because a churro that absorbs oil is a churro nobody wants.",[426,427,428,429,430],"Deep heavy saucepan or fryer","Piping bag with a large open star nozzle, or a churrera","Kitchen thermometer","Wire cooling rack","Kitchen scissors",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"protein":436,"calories":437,"estimated":8},28,79,4,32,12,615,[439],"Café con leche alongside the chocolate, which is a very Spanish amount of liquid for breakfast but that is how it is done.",[441,444,447],{"name":442,"description":443},"Porras","The thicker Madrid cousin: add ¼ tsp bicarbonate of soda to the dough and pipe far fatter lengths. Softer and more bread-like inside, and they need an extra two minutes in the oil.",{"name":445,"description":446},"Churros with cinnamon sugar","Toss the hot churros in caster sugar mixed with ground cinnamon. Common at fairs and in Latin America, less so in Madrid churrerías where the sugar arrives in a separate dish.",{"name":448,"description":449},"Chocolate con churros a la taza espesa","Push the chocolate further — an extra teaspoon of cornflour and a pinch of salt — until a churro stands upright in the cup. The Madrid standard, and messier than it sounds.",[451,457,460,464,468,471,475,480,483,486,489,493],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},250,"flour","plain flour","g","For the churros",{"qty":452,"name":458,"unit":459,"group":456},"water","ml",{"qty":461,"name":462,"unit":463,"group":456},1,"fine salt","tsp",{"qty":461,"ref":465,"name":466,"unit":467,"group":456},"olive-oil","mild olive oil","tbsp",{"qty":461,"name":469,"unit":470,"group":456,"noScale":8},"sunflower oil, for frying","l",{"qty":472,"name":473,"unit":474,"group":456},null,"caster sugar, for dipping","to taste",{"qty":476,"ref":477,"name":478,"unit":459,"group":479},500,"milk","whole milk","For the chocolate",{"qty":481,"name":482,"unit":455,"group":479},150,"dark chocolate (60–70%), finely chopped",{"qty":461,"ref":484,"name":485,"unit":467,"group":479},"cornstarch","cornflour",{"qty":487,"name":488,"unit":455,"group":479},30,"caster sugar",{"qty":461,"ref":490,"name":491,"unit":492,"group":479,"optional":8},"cinnamon","ground cinnamon","pinch",{"qty":461,"name":462,"unit":492,"group":479},[495,500,504,509,512,517,520],{"tip":496,"text":497,"title":498,"timerSeconds":499},"It will look alarmingly stiff and lumpy for the first thirty seconds. Keep beating and it comes together.","Bring the water, salt and olive oil to a rolling boil in a saucepan. Tip in all {qty:flour} of flour at once and beat hard with a wooden spoon over low heat for 1–2 minutes, until the dough pulls away from the sides into a single smooth, heavy ball with no dry flour visible.","Scald the flour",120,{"text":501,"title":502,"timerSeconds":503},"Scrape the dough into a bowl and leave uncovered for 10 minutes, until it is warm rather than hot and firm enough to hold a clear ridge when you drag a spoon through it.","Rest the dough",600,{"tip":505,"text":506,"title":507,"timerSeconds":508},"It thickens more as it sits. Aim for slightly loose in the pan and it will be right in the cup.","Whisk the cornflour into 100 ml of the cold milk. Heat the remaining milk with the sugar, cinnamon and salt until steaming, add the chopped chocolate off the heat and stir until it disappears, then whisk in the cornflour slurry and cook for 2–3 minutes until it thickens enough to coat the back of a spoon heavily. Keep warm.","Make the chocolate",180,{"text":510,"title":511},"Pour the frying oil into a deep pan to a depth of about 5 cm and heat to 180°C. Test with a scrap of dough: it should rise to the surface within 3 seconds and bubble steadily around the edges without browning instantly.","Heat the oil",{"tip":513,"text":514,"title":515,"timerSeconds":516},"Watch the oil temperature between batches. It drops sharply and the second batch is where most churros go soggy.","Load the dough into a sturdy piping bag with a large open star nozzle. Pipe 12–15 cm lengths directly over the pan, cutting each with oiled scissors, and fry 3–4 at a time for 3–4 minutes, turning once, until the ridges are deep gold and the surface is firm and crackling when tapped.","Pipe and fry",210,{"text":518,"title":519},"Lift the churros onto a wire rack, never onto paper on a plate, and let them drain in a single layer so steam escapes from all sides. Give the oil 30 seconds to come back to 180°C before the next batch.","Drain properly",{"text":521,"title":522},"Pour the hot chocolate into small cups and serve the churros piled beside them, with a dish of caster sugar on the table for dipping. Eat within a few minutes, while the ridges still shatter.","Serve immediately","CHOO-rrohs kon choh-koh-LAH-teh",[525,529,533],{"note":526,"swap":527,"original":528},"Thinner and less glossy because you lose the cocoa butter, but it works and is closer to how many Spanish homes make it from a supermarket packet mix.","30 g unsweetened cocoa powder plus an extra 40 g sugar","Dark chocolate for the drinking chocolate",{"note":530,"swap":531,"original":532},"Purists reduce rather than thicken. It tastes better and takes considerably longer, and it will still not be quite as thick.","Nothing, plus 100 ml more chocolate and 15 minutes of reduction","Cornflour thickener",{"note":534,"swap":535,"original":536},"Traditional in parts of Spain and it gives a subtle savoury note. Do not use extra virgin — the smoke point is too low and the flavour dominates.","Mild olive oil","Sunflower oil for frying","churros-con-chocolate","Churros con Chocolate (Spanish Fried Dough and Drinking Chocolate)","Churros con Chocolate","Churros con chocolate","spain",20,25,10,"medium",[547,548,549],"breakfast","snack","dessert",[551],"vegetarian",[453,477,484,490],[554,557,559,561],{"alt":555,"src":556},"Ridged golden fried churros stacked beside a small cup of thick dark drinking chocolate and a dish of sugar","\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-1x1.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-4x3.jpg",[564,565,566,567,568,569],"churros","chocolate a la taza","spanish breakfast","fried dough","madrid","churreria","2026-08-19","dishroute-kitchen","Scalded flour-and-water dough piped through a star nozzle into hot oil, drained crisp and dunked in chocolate cooked thick enough to stand a churro upright in it.",{"en":574},"\u002Frecipe\u002Fchurros-con-chocolate",{"items":576,"total":544,"page":461,"limit":847,"hasMore":848},[577,611,621,652,683,712,744,768,797,824],{"slug":578,"title":579,"shortTitle":579,"nativeName":580,"countrySlug":541,"region":581,"baseServings":434,"prepMinutes":543,"cookMinutes":582,"restMinutes":583,"difficulty":545,"course":584,"diet":586,"mainIngredients":589,"images":593,"keywords":603,"publishedAt":610,"updatedAt":610,"authorSlug":571},"paella","Chicken and Shrimp Paella","Paella","Valencia (adapted)",45,5,[585],"main",[587,588],"gluten-free","dairy-free",[590,591,592],"rice","chicken","shrimp",[594,597,599,601],{"alt":595,"src":596},"A wide pan of saffron-yellow paella topped with seared chicken, pink shrimp and lemon wedges","\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-1x1.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-4x3.jpg",[578,604,605,606,607,608,592,609],"spanish rice","saffron","socarrat","valencia","bomba rice","one-pan","2026-08-18",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"baseServings":434,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":612,"diet":613,"mainIngredients":614,"images":615,"keywords":620,"publishedAt":570,"updatedAt":570,"authorSlug":571},[547,548,549],[551],[453,477,484,490],[616,617,618,619],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[564,565,566,567,568,569],{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":541,"region":626,"baseServings":627,"prepMinutes":628,"cookMinutes":542,"restMinutes":629,"difficulty":545,"course":630,"diet":631,"mainIngredients":632,"images":635,"keywords":645,"publishedAt":570,"updatedAt":570,"authorSlug":571},"crema-catalana","Crema Catalana (Catalan Lemon and Cinnamon Custard)","Crema Catalana","Crema catalana","Catalonia",6,15,240,[549],[551,587],[477,633,484,634],"eggs","lemon",[636,639,641,643],{"alt":637,"src":638},"Shallow earthenware dish of pale set custard under a cracked amber burnt sugar crust with a spoon breaking through","\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-1x1.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-4x3.jpg",[646,647,648,649,650,651],"crema catalana","catalan custard","burnt sugar","sant josep","spanish dessert","cinnamon lemon custard",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":541,"region":657,"baseServings":434,"prepMinutes":542,"cookMinutes":508,"restMinutes":658,"difficulty":545,"course":659,"diet":660,"mainIngredients":661,"images":666,"keywords":676,"publishedAt":570,"updatedAt":570,"authorSlug":571},"fabada-asturiana","Fabada Asturiana (Asturian Bean and Chorizo Stew)","Fabada Asturiana","Fabada asturiana","Asturias",720,[585],[],[662,663,664,665],"chorizo","blood-sausage","smoked-pork","paprika",[667,670,672,674],{"alt":668,"src":669},"Earthenware pot of fabada asturiana with fat white beans in orange broth, sliced chorizo and dark morcilla on top","\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-1x1.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-4x3.jpg",[677,678,679,662,680,681,682],"fabada","asturias","bean stew","morcilla","compango","spanish stew",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":541,"baseServings":434,"prepMinutes":544,"cookMinutes":688,"difficulty":689,"course":690,"diet":692,"mainIngredients":694,"images":696,"keywords":706,"publishedAt":610,"updatedAt":610,"authorSlug":571},"gambas-al-ajillo","Gambas al Ajillo (Sizzling Garlic Shrimp)","Gambas al Ajillo","Gambas al ajillo",8,"easy",[691],"appetizer",[693,588,587],"pescatarian",[592,695,465],"garlic",[697,700,702,704],{"alt":698,"src":699},"Garlic shrimp sizzling in bubbling olive oil in an earthenware cazuela with sliced garlic and parsley","\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-4x3.jpg",[707,708,709,541,710,711,691],"gambas","garlic shrimp","tapas","seafood","olive oil",{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"countrySlug":541,"region":717,"baseServings":434,"prepMinutes":542,"cookMinutes":9,"restMinutes":508,"difficulty":689,"course":718,"diet":720,"mainIngredients":723,"images":727,"keywords":737,"publishedAt":570,"updatedAt":570,"authorSlug":571},"gazpacho","Gazpacho Andaluz (Chilled Spanish Tomato Soup)","Gazpacho Andaluz","Gazpacho andaluz","Andalusia",[719,691],"soup",[721,551,588,722],"vegan","nut-free",[724,725,726,465,695],"tomato","cucumber","bell-pepper",[728,731,733,735],{"alt":729,"src":730},"Glass of chilled coral-pink gazpacho topped with diced cucumber and green pepper, olive oil drizzled on top","\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-1x1.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-4x3.jpg",[713,738,739,740,741,742,743],"cold soup","andalusia","tomato soup","summer soup","raw","spanish",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":541,"region":626,"baseServings":434,"prepMinutes":544,"cookMinutes":583,"difficulty":689,"course":749,"diet":751,"mainIngredients":752,"images":753,"keywords":763,"publishedAt":570,"updatedAt":570,"authorSlug":571},"pan-con-tomate","Pan con Tomate (Catalan Tomato-Rubbed Bread)","Pan con Tomate","Pa amb tomàquet",[750,691,548],"bread",[721,551,588,722],[724,695,465],[754,757,759,761],{"alt":755,"src":756},"Grilled slice of country bread stained orange with rubbed tomato, scattered with salt flakes and glossy olive oil","\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-1x1.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-4x3.jpg",[764,765,766,767,709,711,566],"pan con tomate","pa amb tomaquet","catalan","tomato bread",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":541,"region":773,"baseServings":434,"prepMinutes":542,"cookMinutes":774,"restMinutes":628,"difficulty":689,"course":775,"diet":777,"mainIngredients":778,"images":781,"keywords":791,"publishedAt":570,"updatedAt":570,"authorSlug":571},"patatas-bravas","Patatas Bravas (Crisp Fried Potatoes with Brava Sauce)","Patatas Bravas","Patatas bravas","Madrid",35,[776,691,548],"side",[551,588,587,722],[779,780,695,465],"potato","smoked-paprika",[782,785,787,789],{"alt":783,"src":784},"Bowl of golden fried potato cubes covered in red brava sauce with a stripe of white garlic allioli","\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-1x1.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-4x3.jpg",[792,709,793,794,795,796,568],"patatas bravas","brava sauce","fried potatoes","pimenton","allioli",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":541,"region":802,"baseServings":434,"prepMinutes":628,"cookMinutes":803,"restMinutes":542,"difficulty":545,"course":804,"diet":805,"mainIngredients":806,"images":808,"keywords":818,"publishedAt":570,"updatedAt":570,"authorSlug":571},"pulpo-a-la-gallega","Pulpo a la Gallega (Galician Octopus with Paprika)","Pulpo a la Gallega","Pulpo á feira","Galicia",60,[585,691],[693,588,587],[807,779,780,465],"octopus",[809,812,814,816],{"alt":810,"src":811},"Round wooden plate of sliced octopus over 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