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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":437,"variations":439,"ingredients":449,"instructions":517,"pronunciation":543,"substitutions":544,"slug":557,"title":558,"shortTitle":559,"nativeName":560,"countrySlug":561,"region":562,"baseServings":563,"prepMinutes":564,"cookMinutes":565,"restMinutes":566,"difficulty":567,"course":568,"diet":571,"mainIngredients":574,"images":575,"keywords":585,"publishedAt":593,"updatedAt":593,"authorSlug":594,"summary":595,"localeSlug":557,"alternates":596},[394,397,400,403,406],{"answer":395,"question":396},"Almost always warm or wet filling, which turns to steam and forces the seam apart. Cool the filling to fridge temperature before you shape anything, do not overfill, and press the seam firmly through plastic so the two dough surfaces bond rather than just touch. Dough that is too dry also fails to seal, so check that a flattened disc has a smooth, uncracked edge.","Why do my empanadas open up in the oil?",{"answer":398,"question":399},"You can, but be clear about what you get. Corn dough without deep frying stays dense and dry rather than crisp, since there is no fat or gluten structure to give it lift. Brushing them with oil and baking at 200°C for 25 minutes produces an edible snack, not the shattering shell that defines the dish.","Can I bake or air-fry Colombian empanadas?",{"answer":401,"question":402},"It is precooked yellow corn flour, the same product as the white masarepa used for arepas but milled from yellow maize. It gives the empanada its characteristic golden color and a slightly sweeter corn flavor. If you only have white masarepa, add half a teaspoon of achiote or a pinch of turmeric to the dough water.","What is masarepa amarilla?",{"answer":404,"question":405},"Drop in a small ball of the dough. It should sink briefly, rise within two or three seconds and be surrounded by steady bubbles. If it sits on the bottom the oil is too cool; if it browns within fifteen seconds it is too hot. Aim for 175 to 180°C and let the oil recover between batches.","How do I know when the oil is at the right temperature without a thermometer?",{"answer":407,"question":408},"Colombian ají is a loose table sauce, not a chile paste. It is made from finely chopped cilantro, scallion and onion, slackened with water, vinegar or lime juice, salted, and given a small amount of hot pepper. It is spooned into the empanada as you eat, and it sits on the table for every meal in much of the country.","What exactly is the ají served with them?",[410,411,412,413,414,415],"Yellow masarepa (masarepa amarilla) gives the traditional color; white masarepa works but produces a pale empanada, so add a little achiote to the dough.","Cool the filling completely — warm filling steams inside the shell and blows the seam open in the fryer.","Shape inside a split freezer bag: flatten the ball, spoon on the filling, lift one side of the plastic to fold, then press the seam through the plastic.","Cut the sealed edge with the rim of a bowl or a saucer for a clean crescent, and press the trimmings back into the dough ball.","Fry at 175 to 180°C. Cooler oil soaks into the corn shell and makes it greasy; hotter oil darkens the outside before the seam sets.","Fry in small batches of three or four. Crowding drops the oil temperature and every empanada in the pan suffers for it.","🥟","A Colombian empanada has a shell made of corn, not wheat — masarepa tinted yellow with achiote, rolled thin and deep-fried until it turns hard, blistered and audibly crisp. Inside is a soft, almost sloppy filling of potato mashed with stewed beef and hogao, which is why the contrast works: the shell shatters, the middle is warm and yielding. They are sold from carts and fryers on every busy street in the country, always with a wedge of lime and a bowl of ají to spoon into the opening after the first bite. Making them at home is straightforward but sequential — filling first, cooled completely, then dough, then frying — and the reward is an empanada far better than most street versions because the oil is clean.","Empanadas travelled to the Americas from Spain, where filled pastries had been made for centuries, but the Colombian version broke from the wheat-pastry tradition almost immediately. Corn was the local staple and corn dough was what the kitchen had, which is why a Colombian empanada looks nothing like an Argentine or Galician one — no folded rope edge, no baking, no flaky crust, just a smooth yellow shell that fractures into shards.\n\nRegional differences are strong. The paisa empanada of Antioquia is filled with potato and shredded or ground beef and is the version most widely sold. In Valle del Cauca and Cauca the filling is often pork with a heavier hand on the cumin, and the empanadas are smaller. Nariño makes empanadas de añejo from fermented corn dough, sour and distinctive, unavailable almost anywhere else. On the coast, the deep-fried corn pastry logic reappears as the arepa de huevo with an egg cooked inside it. Ask a Colombian which empanada is the correct one and you will get an answer that depends entirely on where they grew up.\n\nThe ají served with them is a national habit rather than a regional one. Colombian ají is thin and green, built from cilantro, scallion, onion, vinegar or lime and only a modest amount of hot pepper, and it exists because the food itself is not spicy. It is spooned into the empanada, not onto it — you bite off a corner, tip the sauce into the cavity, and keep going. Skipping it is a real loss, and it takes five minutes to make.","Fried empanadas are best within the hour and soften as they sit; a hot oven at 190°C for 8 minutes brings back most of the crunch, while a microwave destroys it entirely. Raw shaped empanadas are the better option: freeze them in a single layer, bag them once solid, and fry straight from frozen at a slightly lower temperature for two extra minutes. The filling keeps 3 days refrigerated and freezes for 3 months on its own.",[421,422,423,424],"The filling is cooked and cooled first, which is the only reliable way to stop empanadas bursting in hot oil.","Dough hydration explained by touch, with the crack test that tells you whether the shells will seal.","Includes the ají, because a Colombian empanada without it is only half the thing.","Freezes raw and fries from frozen, so one afternoon of work covers several occasions.",[426,427,428,429,430],"Deep pot or fryer","Kitchen thermometer","Split freezer bag or two sheets of plastic","Potato masher","Slotted spoon",{"fat":432,"carbs":433,"fiber":434,"protein":435,"calories":436,"estimated":8},22,63,6,19,530,[438],"Ají picante and lime wedges — spooned into the empanada after the first bite, not poured over the top.",[440,443,446],{"name":441,"description":442},"Empanadas de pollo","Shredded poached chicken folded into the same potato base with a little of its stock. Milder, and a common alternative on street carts.",{"name":444,"description":445},"Vegetarian empanadas","Potato with hogao alone, or potato with soft cooked lentils and cumin. The shell and the ají carry the dish, so the meat is less essential than it looks.",{"name":447,"description":448},"Empanadas de añejo","The Nariño version, made from corn dough left to ferment for days before shaping. Sour, deeply savory and almost impossible to find outside the department.",[450,456,460,465,469,473,477,482,485,490,495,498,500,504,509,511,514],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},400,"potato","floury potatoes, peeled and cut into chunks","g","For the filling",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},250,"ground-beef","ground beef",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},3,"scallions","long scallions, finely sliced","piece",{"qty":466,"ref":467,"name":468,"unit":464,"group":455},1,"onion","onion, finely chopped",{"qty":470,"ref":471,"name":472,"unit":464,"group":455},2,"tomato","ripe tomatoes, grated",{"qty":461,"ref":474,"name":475,"unit":476,"group":455},"garlic","garlic, minced","clove",{"qty":478,"ref":479,"name":480,"unit":481,"group":455},1.5,"cumin","ground cumin","tsp",{"qty":470,"name":483,"unit":484,"group":455},"sunflower or other neutral oil","tbsp",{"qty":486,"ref":487,"name":488,"unit":454,"group":489},300,"cornmeal","yellow masarepa (precooked corn flour)","For the dough",{"qty":491,"name":492,"note":493,"unit":494,"group":489},600,"warm water","start with 550 ml and adjust by feel","ml",{"qty":466,"ref":496,"name":497,"unit":481,"group":489},"achiote","achiote or Colombian color powder",{"qty":466,"name":499,"unit":481,"group":489},"fine salt",{"qty":478,"name":501,"unit":502,"group":503,"noScale":8},"neutral oil, for deep frying","l","For frying",{"qty":466,"ref":505,"name":506,"unit":507,"group":508},"cilantro","cilantro, finely chopped, stalks included","cup","For the ají",{"qty":470,"ref":462,"name":510,"unit":464,"group":508},"scallions, very finely sliced",{"qty":470,"ref":512,"name":513,"unit":464,"group":508},"lime","limes, juiced, plus wedges to serve",{"qty":466,"ref":515,"name":516,"unit":464,"group":508,"optional":8},"green-chili","hot green chile, minced",[518,522,526,530,533,536,540],{"text":519,"title":520,"timerSeconds":521},"Cook the potato chunks in well-salted water for about 18 minutes, until a knife meets no resistance and the edges look chalky. Drain, keeping a cup of the water, and mash roughly so a few lumps remain.","Boil and mash the potatoes",1080,{"text":523,"title":524,"timerSeconds":525},"Heat the oil in a frying pan and brown the ground beef over high heat until the liquid has cooked away and the meat begins to stick and catch. Lower the heat, add the onion and scallion and cook 6 minutes until soft, then stir in the garlic, cumin and grated tomato and cook 8 minutes more until the mixture is thick and rust-coloured.","Stew the beef base",480,{"tip":527,"text":528,"title":529},"This is the step people skip and then wonder why their empanadas burst. Cold filling, every time.","Fold the beef mixture into the mashed potato with enough of the reserved cooking water to make it soft and scoopable but not runny, and season firmly with salt. Spread it on a tray and refrigerate until completely cold, at least 30 minutes.","Combine and cool the filling",{"text":531,"title":532,"timerSeconds":486},"Stir the salt and achiote into the warm water until the colour is even, then rain in the masarepa while stirring. Leave it for 5 minutes to hydrate, then knead until smooth. Flatten a test ball with your palm: the edge must stay unbroken, so knead in more water a spoonful at a time if it cracks.","Mix the dough",{"text":534,"title":535},"Divide into 16 balls. Working inside a split freezer bag, press each ball into a 12 cm disc about 3 mm thick, spoon a heaped tablespoon of cold filling onto one half, lift the plastic to fold the dough over, and press the seam closed through the plastic. Trim to a neat crescent with the rim of a bowl.","Shape and fill",{"text":537,"title":538,"timerSeconds":539},"Heat the oil to 175 to 180°C and fry 3 or 4 empanadas at a time for 4 to 5 minutes, turning once, until deep golden with a blistered surface and the furious bubbling around them has quietened to a steady fizz. Lift onto a rack, not paper, so the underside stays crisp.","Fry until they crackle",270,{"text":541,"title":542},"While the empanadas fry, stir the cilantro, scallion, lime juice, chile and a good pinch of salt with 4 tablespoons of water to make a loose green sauce. Serve the empanadas hot with the ají and lime wedges, spooning sauce into each one after the first bite.","Make the ají and serve","em-pah-NAH-dahs koh-lom-bee-AH-nahs",[545,549,553],{"note":546,"swap":547,"original":548},"Shredded beef left over from a braise is arguably better than ground, and pork is standard in Valle del Cauca.","Shredded stewed beef, ground pork, or a mix of beef and pork","Ground beef",{"note":550,"swap":551,"original":552},"Wheat pastry makes a perfectly good empanada, but a different dish. Masa harina behaves differently and will not give the same crisp shell.","No substitute for the shell","Masarepa",{"note":554,"swap":555,"original":556},"Colombian ají is often barely hot. The cilantro, scallion and acid are what matter; the chile is optional even for locals.","Leave it out entirely","Hot pepper in the ají","colombian-empanadas","Empanadas Colombianas (Fried Corn Pastries with Potato and Beef)","Empanadas Colombianas","Empanadas colombianas","colombia","Nationwide, strongest in Antioquia and Valle",4,45,25,30,"medium",[569,570],"street-food","snack",[572,573],"gluten-free","dairy-free",[487,452,458],[576,579,581,583],{"alt":577,"src":578},"Golden deep-fried Colombian corn empanadas, one broken open to show potato and beef filling, with green ají","\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-4x3.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-1x1.jpg",[586,587,588,589,590,591,592],"colombian empanadas","masarepa","aji","street food","fried empanadas","potato beef filling","gluten free","2026-08-20","dishroute-kitchen","Golden corn-dough half-moons deep-fried until the shell crackles, filled with soft stewed potato and beef, and never eaten without lime and a spoonful of sharp green ají.",{"en":597},"\u002Frecipe\u002Fcolombian-empanadas",{"items":599,"total":737,"page":466,"limit":885,"hasMore":886},[600,634,669,702,732,758,768,799,831,858],{"slug":601,"title":602,"shortTitle":603,"nativeName":604,"countrySlug":561,"region":605,"baseServings":434,"prepMinutes":565,"cookMinutes":606,"difficulty":567,"course":607,"diet":610,"mainIngredients":611,"images":616,"keywords":626,"publishedAt":593,"updatedAt":593,"authorSlug":594},"ajiaco-santafereno","Ajiaco Santafereño (Bogotá Chicken and Three-Potato Soup)","Ajiaco Santafereño","Ajiaco santafereño","Bogotá and Cundinamarca",70,[608,609],"soup","main",[572],[612,452,613,614,615],"chicken","corn","capers","avocado",[617,620,622,624],{"alt":618,"src":619},"Deep bowl of thick pale Colombian potato soup with shredded chicken, a half corn cob, cream and capers","\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-1x1.jpg",[627,628,629,630,631,632,633],"ajiaco","guascas","bogota","potato soup","colombian soup","papa criolla","chicken soup",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":561,"region":639,"baseServings":563,"prepMinutes":640,"cookMinutes":565,"restMinutes":641,"difficulty":642,"course":643,"diet":647,"mainIngredients":649,"images":652,"keywords":662,"publishedAt":593,"updatedAt":593,"authorSlug":594},"colombian-arepas","Arepa de Maíz (Colombian Griddled Corn Cakes)","Arepa de Maíz","Arepa de maíz","Antioquia and nationwide",15,5,"easy",[644,645,646],"bread","side","breakfast",[648,572],"vegetarian",[487,650,651],"butter","queso-fresco",[653,656,658,660],{"alt":654,"src":655},"Stack of thin griddled Colombian corn arepas with toasted brown blisters, one split open with melting butter","\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-1x1.jpg",[663,587,664,665,666,667,668],"arepa","colombian bread","corn cakes","arepa paisa","gluten free bread","griddle",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"countrySlug":561,"region":674,"baseServings":563,"prepMinutes":675,"cookMinutes":676,"restMinutes":525,"difficulty":567,"course":677,"diet":678,"mainIngredients":679,"images":684,"keywords":694,"publishedAt":593,"updatedAt":593,"authorSlug":594},"bandeja-paisa","Bandeja Paisa (Antioquian Mixed Platter)","Bandeja Paisa","Bandeja paisa","Antioquia",40,150,[609],[],[680,458,681,682,615,683],"pork-belly","plantain","rice","eggs",[685,688,690,692],{"alt":686,"src":687},"A wide tray holding red beans, white rice, ground beef, chicharrón, chorizo, fried egg, plantain, arepa and avocado","\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-1x1.jpg",[695,696,697,698,699,700,701],"bandeja paisa","colombian beans","antioquia","chicharron","medellin","frijoles","colombian platter",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":561,"region":707,"baseServings":563,"prepMinutes":566,"cookMinutes":566,"difficulty":567,"course":708,"diet":709,"mainIngredients":711,"images":717,"keywords":727,"publishedAt":593,"updatedAt":593,"authorSlug":594},"colombian-cazuela-de-mariscos","Cazuela de Mariscos (Cartagena Coconut Seafood Casserole)","Cazuela de Mariscos","Cazuela de mariscos","Caribbean coast",[609],[710],"pescatarian",[712,713,714,715,716],"shrimp","squid","mussels","white-fish","coconut-milk",[718,721,723,725],{"alt":719,"src":720},"Earthenware pot of creamy coconut seafood stew with shrimp, mussels in shell, squid rings and cilantro","\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-1x1.jpg",[728,729,730,731,712,714,713],"cazuela de mariscos","cartagena","coconut seafood stew","colombian caribbean",{"slug":733,"title":734,"shortTitle":735,"nativeName":735,"countrySlug":561,"region":736,"baseServings":563,"prepMinutes":737,"cookMinutes":738,"difficulty":642,"course":739,"diet":740,"mainIngredients":741,"images":743,"keywords":753,"publishedAt":593,"updatedAt":593,"authorSlug":594},"changua","Changua (Bogotá Milk and Egg Breakfast Soup)","Changua","Bogotá and the Boyacá highlands",10,12,[646,608],[648],[742,683,462,505],"milk",[744,747,749,751],{"alt":745,"src":746},"Bowl of Colombian changua with a poached egg floating in milky broth over soaked bread and chopped cilantro","\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-1x1.jpg",[733,754,755,756,629,505,757],"colombian breakfast","milk soup","poached egg","andean",{"slug":557,"title":558,"shortTitle":559,"nativeName":560,"countrySlug":561,"region":562,"baseServings":563,"prepMinutes":564,"cookMinutes":565,"restMinutes":566,"difficulty":567,"course":759,"diet":760,"mainIngredients":761,"images":762,"keywords":767,"publishedAt":593,"updatedAt":593,"authorSlug":594},[569,570],[572,573],[487,452,458],[763,764,765,766],{"alt":577,"src":578},{"alt":577,"src":580},{"alt":577,"src":582},{"alt":577,"src":584},[586,587,588,589,590,591,592],{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":561,"region":773,"baseServings":774,"prepMinutes":564,"cookMinutes":457,"restMinutes":775,"difficulty":776,"course":777,"diet":778,"mainIngredients":779,"images":781,"keywords":791,"publishedAt":593,"updatedAt":593,"authorSlug":594},"lechona-tolimense","Lechona Tolimense (Stuffed Roast Pork with Yellow Peas)","Lechona Tolimense","Lechona tolimense","Tolima",8,720,"hard",[609],[572,573],[780,680,479,462],"pork-shoulder",[782,785,787,789],{"alt":783,"src":784},"Sliced rolled pork roast with blistered golden crackling revealing a yellow split pea and pork stuffing","\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-1x1.jpg",[792,793,794,795,796,797,798],"lechona","tolima","roast pork","crackling","yellow split peas","colombian festival food","ibague",{"slug":800,"title":801,"shortTitle":802,"nativeName":803,"countrySlug":561,"region":804,"baseServings":774,"prepMinutes":737,"cookMinutes":566,"restMinutes":805,"difficulty":642,"course":806,"diet":808,"mainIngredients":810,"images":814,"keywords":824,"publishedAt":593,"updatedAt":593,"authorSlug":594},"natilla-colombiana","Natilla Colombiana (Christmas Panela and Cinnamon Pudding)","Natilla Colombiana","Natilla","Antioquia and nationwide at Christmas",180,[807],"dessert",[648,572,809],"nut-free",[742,811,812,813],"cornstarch","brown-sugar","cinnamon",[815,818,820,822],{"alt":816,"src":817},"Squares of caramel-brown Colombian natilla dusted with cinnamon on a tray, with buñuelos 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