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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":496,"pronunciation":522,"substitutions":523,"slug":536,"title":537,"shortTitle":538,"nativeName":539,"countrySlug":540,"baseServings":479,"prepMinutes":541,"cookMinutes":542,"restMinutes":543,"difficulty":544,"course":545,"diet":547,"mainIngredients":550,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":536,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Quark is the closest widely available substitute, and dry-curd or pressed cottage cheese pushed through a sieve also works well. The requirement is that it be fresh, unsalted and thick — anything wet needs draining in cloth first or the filling will run.","What cheese should I use if I cannot find brânză de vaci?",{"answer":398,"question":399},"Three usual causes: the filling was too wet, the dough edge had dried out before sealing, or the water was boiling too violently. Drain the curd, keep the dough covered, seal in two passes, and cook at a gentle rolling boil rather than a furious one.","Why do my dumplings open while boiling?",{"answer":401,"question":402},"Yes, and freezing raw is the best method. Lay the shaped dumplings on a floured tray so they do not touch, freeze until hard, then transfer to a bag. Boil from frozen with about two extra minutes — do not thaw, or they turn into a sticky mass.","Can I make them ahead?",{"answer":404,"question":405},"They sink at first and rise to the surface as the dough cooks and traps steam. Give them one more minute after they float, then lift one out and check the crimped edge — the doubled dough there is the last part to cook and should be tender, not chalky.","How do I know when they are done?",{"answer":407,"question":408},"Both, depending on the filling. Curd with dill and pepper is savoury and usually eaten as a main course; curd with sugar and vanilla, or sour cherries, is a dessert. The dough and the technique are identical, which is why one batch often produces some of each.","Are colțunași sweet or savoury?",[410,411,412,413,414,415],"Drain the curd for at least an hour in a sieve lined with cloth. Wet cheese thins the filling and forces the seams open in the pot.","Rest the dough half an hour before rolling. Fresh dough shrinks back the moment you cut a circle and the discs end up too small.","Keep the rolled sheet covered with a cloth while you work — dry edges will not seal no matter how hard you press.","Press the seam flat first, then crimp it a second time by folding the edge over itself in small pleats. Two passes is what keeps them shut.","Boil in plenty of salted water at a gentle roll and stir once as they go in so they do not glue to the bottom.","Take them out one minute after they float, not the second they surface. That extra minute cooks the thick seam through.","🥟","Colțunași are hand-pinched half-moon dumplings filled with fresh cow's curd, egg and dill, dropped into salted water and fished out the moment they float. The dough is thin and slightly chewy, the filling soft and mildly tangy, and the finish is unapologetic: melted butter poured over the top and a heavy spoonful of smântână, the thick soured cream that Moldovans put on almost everything. They can go savoury with dill and pepper or sweet with sugar and vanilla, and the same batch of dough serves both. Making them is a table activity — several pairs of hands, one rolling, the rest pinching.","Colțunași belong to the great dumpling belt that runs from Poland through Ukraine and into Romania and Moldova, sharing a family tree with pierogi, vareniki and Italian ravioli without descending neatly from any of them. The Romanian name comes from colț, meaning corner or angle, describing the shape rather than the filling. In Moldova the word covers both the boiled curd version and fried sweet ones, and asking which is the real colțunaș produces a different answer in each household.\n\nWhat anchors the dish locally is brânză de vaci — fresh, unsalted cow's curd, drained in cloth, somewhere between cottage cheese and quark in texture. Before refrigeration, milk that soured was not wasted but turned into curd, and curd that could not be eaten quickly went into dumplings. The same logic produced the sweet versions with sour cherries in July, when the trees drop more fruit than any family can eat, and the potato versions in winter when there is no fruit and no fresh cheese.\n\nSmântână deserves its own mention. It is thicker and more sour than most Western sour creams, closer to a light crème fraîche, and Moldovans serve it in quantity — not a decorative dot but a proper spoonful that melts into the butter and makes its own sauce on the plate. A plate of colțunași with butter and smântână is a complete meal in Moldovan terms, meatless without anyone thinking about it, and it appears constantly during fasting periods in a dairy-free form filled with potato, cabbage or mushrooms instead. The technique is forgiving in every part except one: the seal. A dumpling that opens in the pot loses its filling into the water and leaves you with a floating empty pocket, which is why the edges are pressed and then crimped a second time.","Cooked dumplings keep two days refrigerated and are best revived by frying in butter rather than reboiling. Uncooked ones freeze far better: arrange them separated on a floured tray, freeze solid, then bag them for up to three months and boil straight from frozen, adding two minutes to the cooking time.",[421,422,423,424],"A soft egg dough that rolls thin without tearing and stays tender after boiling instead of turning rubbery.","The filling is drained and bound properly, so it holds its shape rather than leaking into the water.","Clear crimping instructions — the seal is the only part of this recipe that actually fails.","One dough, both the savoury dill version and the sweet cherry variation, with quantities that scale.",[426,427,428,429],"Rolling pin","Round cutter or a glass, about 9 cm","Large pot","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},28,62,3,760,26,610,[438],"Melted butter, a heavy spoonful of smântână, and cold buttermilk to drink.",[440,443,446],{"name":441,"description":442},"Colțunași cu vișine","The summer version, filled with pitted sour cherries and a little sugar, served with sour cream and the cherry juice that leaks out.",{"name":444,"description":445},"Colțunași cu cartofi","Mashed potato with heavily browned onion inside, dairy-free and the standard fasting filling.",{"name":447,"description":448},"Fried colțunași","Boiled first, then pan-fried in butter until the edges blister and crisp — the usual treatment for leftovers the next day.",[450,456,461,465,468,471,476,478,482,486,488,493],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},400,"flour","plain flour, plus extra for the board","g","For the dough",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"eggs","egg","piece",{"qty":462,"name":463,"unit":464,"group":455},200,"warm water","ml",{"qty":457,"name":466,"unit":467,"group":455},"sunflower oil","tbsp",{"qty":457,"name":469,"unit":470,"group":455},"fine salt","tsp",{"qty":472,"ref":473,"name":474,"unit":454,"group":475},500,"quark","fresh cow's curd (brânză de vaci) or quark, well drained","For the filling",{"qty":457,"ref":458,"name":477,"unit":460,"group":475},"egg yolk",{"qty":479,"ref":480,"name":481,"unit":467,"group":475},4,"dill","dill, finely chopped",{"qty":483,"ref":484,"name":485,"unit":470,"group":475},0.5,"black-pepper","black pepper",{"qty":483,"name":487,"unit":470,"group":475},"salt",{"qty":489,"ref":490,"name":491,"unit":454,"group":492},80,"butter","butter, melted","To serve",{"qty":462,"ref":494,"name":495,"unit":454,"group":492},"sour-cream","thick sour cream (smântână)",[497,501,505,508,512,516,519],{"text":498,"title":499,"timerSeconds":500},"Beat the egg with the warm water, oil and salt, then work in {qty:flour} of flour until you have a soft dough that is just past sticky. Knead it for eight minutes until smooth and springy, then cover and rest for 30 minutes.","Make the dough",1800,{"tip":502,"text":503,"title":504},"Tip the bowl — if anything runs, drain longer.","If the curd is at all wet, drain it in a cloth-lined sieve for an hour and press out the whey. Mash it with the egg yolk, dill, pepper and salt until it holds together in a soft, spoonable mass with no free liquid.","Drain and mix the filling",{"text":506,"title":507},"Roll half the dough on a lightly floured surface to about 2 mm, thin enough to read newsprint through but not translucent. Cut out 9 cm circles and keep them under a cloth while you cut the rest.","Roll and cut",{"tip":509,"text":510,"title":511},"Air trapped inside expands in the water and pops the seam — press from the fold outward.","Put a heaped teaspoon of filling on each circle, fold it into a half-moon and press the edge firmly with your fingertips to expel any air. Then go back over the sealed edge, folding it over on itself in small pleats to crimp it shut.","Fill and seal twice",{"text":513,"title":514,"timerSeconds":515},"Bring a large pot of well-salted water to a gentle rolling boil and slide in a dozen dumplings, stirring once so they do not stick to the base. Cook until they rise to the surface, then give them one more minute.","Boil in batches",300,{"text":517,"title":518},"Lift the dumplings out with a slotted spoon, letting them drain for a second, and drop them straight into a warm bowl with some of the melted butter. Toss gently after each batch so they never sit dry and glue together.","Butter as you go",{"text":520,"title":521},"Pour the remaining butter over the full bowl, spoon the sour cream on top and take them to the table immediately. Scatter over a little extra dill and let everyone stir the cream through their own portion.","Serve hot","kol-tsoo-NASH koo BRUHN-zuh",[524,528,532],{"note":525,"swap":526,"original":527},"Ricotta is too wet and too sweet on its own; if it is all you have, drain it overnight and add a squeeze of lemon for tang.","Quark, or dry cottage cheese pressed through a sieve","Brânză de vaci (fresh cow's curd)",{"note":529,"swap":530,"original":531},"Crème fraîche is the closer match for thickness; ordinary thin sour cream runs off the dumplings and pools.","Full-fat sour cream, or crème fraîche","Smântână",{"note":533,"swap":534,"original":535},"The dairy-free finish used during fasts, and genuinely good — the crumbs give crunch against the soft dough.","Sunflower oil with fried breadcrumbs","Butter to finish","coltunasi-cu-branza","Colțunași cu Brânză (Moldovan Curd Cheese Dumplings)","Colțunași cu Brânză","Colțunași cu brânză de vaci","moldova",45,15,30,"medium",[546],"main",[548,549],"vegetarian","nut-free",[452,473,458,490,494],[552,555,557,559],{"alt":553,"src":554},"Bowl of crimped half-moon dumplings glossy with melted butter, topped with thick sour cream and chopped dill","\u002Fimages\u002Frecipes\u002Fcoltunasi-cu-branza\u002Fhero.jpg",{"alt":553,"src":556},"\u002Fimages\u002Frecipes\u002Fcoltunasi-cu-branza\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fcoltunasi-cu-branza\u002Fhero-4x3.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fcoltunasi-cu-branza\u002Fhero-1x1.jpg",[562,563,564,565,566,567],"coltunasi","moldovan dumplings","curd cheese","vareniki","boiled dumplings","smantana","2026-08-20","dishroute-kitchen","Crimped half-moon dumplings stuffed with fresh cow's curd and dill, boiled until they bob to the surface and served drowning in melted butter and thick smântână.",{"en":572},"\u002Frecipe\u002Fcoltunasi-cu-branza",{"items":574,"total":582,"page":457,"limit":845,"hasMore":846},[575,606,638,669,679,705,731,760,789,818],{"slug":576,"title":577,"shortTitle":578,"nativeName":578,"countrySlug":540,"baseServings":579,"prepMinutes":580,"cookMinutes":581,"restMinutes":582,"difficulty":583,"course":584,"diet":587,"mainIngredients":589,"images":591,"keywords":601,"publishedAt":568,"updatedAt":568,"authorSlug":569},"alivenci","Alivenci (Moldovan Cornmeal and Curd Cheese Cake)","Alivenci",6,20,35,10,"easy",[585,586],"breakfast","side",[548,588,549],"gluten-free",[590,473,458,494,480],"cornmeal",[592,595,597,599],{"alt":593,"src":594},"Golden cracked cornmeal and curd cheese cake cut into squares in a baking tin, one square topped with sour cream","\u002Fimages\u002Frecipes\u002Falivenci\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Falivenci\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Falivenci\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Falivenci\u002Fhero-1x1.jpg",[576,602,564,603,604,605],"cornmeal cake","moldovan breakfast","mamaliga","baked",{"slug":607,"title":608,"shortTitle":609,"nativeName":610,"countrySlug":540,"baseServings":479,"prepMinutes":611,"cookMinutes":612,"restMinutes":580,"difficulty":583,"course":613,"diet":614,"mainIngredients":615,"images":621,"keywords":631,"publishedAt":568,"updatedAt":568,"authorSlug":569},"chiftele-marinate","Chiftele Marinate (Fried Meatballs Stewed in Tomato Sauce)","Chiftele Marinate","Chiftele marinate",25,40,[546],[549],[616,617,618,619,620],"ground-pork","ground-beef","tomato","onion","garlic",[622,625,627,629],{"alt":623,"src":624},"Browned meatballs simmering in a shallow pan of red tomato sauce with bay leaves and chopped dill on top","\u002Fimages\u002Frecipes\u002Fchiftele-marinate\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fchiftele-marinate\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fchiftele-marinate\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fchiftele-marinate\u002Fhero-1x1.jpg",[632,633,634,635,636,637],"chiftele","meatballs","tomato sauce","moldovan","pork and beef","make ahead",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":540,"baseServings":643,"prepMinutes":612,"cookMinutes":581,"restMinutes":644,"difficulty":544,"course":645,"diet":647,"mainIngredients":648,"images":651,"keywords":661,"publishedAt":668,"updatedAt":668,"authorSlug":569},"colaci-moldovenesti","Colaci Moldovenești (Braided Ring Bread for Feasts)","Colaci Moldovenești","Colaci",12,150,[646],"bread",[548,549],[452,649,650,458,490],"yeast","milk",[652,655,657,659],{"alt":653,"src":654},"A glossy deep gold braided ring loaf on a wooden board, the three plaited strands clearly visible","\u002Fimages\u002Frecipes\u002Fcolaci-moldovenesti\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fcolaci-moldovenesti\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fcolaci-moldovenesti\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fcolaci-moldovenesti\u002Fhero-1x1.jpg",[662,663,664,665,666,667],"colaci","colac","moldovan bread","braided bread","ring loaf","festive bread","2026-08-21",{"slug":536,"title":537,"shortTitle":538,"nativeName":539,"countrySlug":540,"baseServings":479,"prepMinutes":541,"cookMinutes":542,"restMinutes":543,"difficulty":544,"course":670,"diet":671,"mainIngredients":672,"images":673,"keywords":678,"publishedAt":568,"updatedAt":568,"authorSlug":569},[546],[548,549],[452,473,458,490,494],[674,675,676,677],{"alt":553,"src":554},{"alt":553,"src":556},{"alt":553,"src":558},{"alt":553,"src":560},[562,563,564,565,566,567],{"slug":680,"title":681,"shortTitle":682,"nativeName":682,"countrySlug":540,"baseServings":582,"prepMinutes":541,"cookMinutes":581,"restMinutes":683,"difficulty":544,"course":684,"diet":686,"mainIngredients":687,"images":689,"keywords":699,"publishedAt":668,"updatedAt":668,"authorSlug":569},"cusma-lui-guguta","Cușma lui Guguță (Moldovan Sour Cherry Pancake Cake)","Cușma lui Guguță",240,[685],"dessert",[548,549],[452,458,650,688,494],"sour-cherry",[690,693,695,697],{"alt":691,"src":692},"A tall cone-shaped cake of rolled pancakes coated in white soured cream, one wedge cut to show dark sour cherries inside","\u002Fimages\u002Frecipes\u002Fcusma-lui-guguta\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fcusma-lui-guguta\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fcusma-lui-guguta\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fcusma-lui-guguta\u002Fhero-1x1.jpg",[700,701,702,703,567,704],"cusma lui guguta","moldovan dessert","sour cherry cake","pancake cake","no-bake cake",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"countrySlug":540,"baseServings":479,"prepMinutes":542,"cookMinutes":612,"difficulty":583,"course":710,"diet":711,"mainIngredients":713,"images":715,"keywords":725,"publishedAt":568,"updatedAt":568,"authorSlug":569},"ostropel-de-pui","Ostropel de Pui (Chicken in Garlic and Tomato Sauce)","Ostropel de Pui","Ostropel de pui",[546],[712,549],"dairy-free",[714,620,618,619],"chicken",[716,719,721,723],{"alt":717,"src":718},"Browned chicken pieces sitting in a thick red garlic tomato sauce in a pan, scattered with chopped parsley","\u002Fimages\u002Frecipes\u002Fostropel-de-pui\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fostropel-de-pui\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fostropel-de-pui\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fostropel-de-pui\u002Fhero-1x1.jpg",[726,727,728,729,604,730],"ostropel","moldovan chicken","garlic tomato sauce","braised chicken","weeknight stew",{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"countrySlug":540,"baseServings":479,"prepMinutes":581,"cookMinutes":611,"restMinutes":736,"difficulty":544,"course":737,"diet":740,"mainIngredients":741,"images":743,"keywords":753,"publishedAt":568,"updatedAt":568,"authorSlug":569},"placinte-cu-branza","Plăcinte cu Brânză (Moldovan Pan-Fried Cheese Pastries)","Plăcinte cu Brânză","Plăcinte cu brânză",60,[738,739],"snack","street-food",[548],[452,742,480,458],"feta",[744,747,749,751],{"alt":745,"src":746},"Stack of folded Moldovan cheese pastries with blistered brown surfaces, one torn open showing white cheese and dill","\u002Fimages\u002Frecipes\u002Fplacinte-cu-branza\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fplacinte-cu-branza\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fplacinte-cu-branza\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fplacinte-cu-branza\u002Fhero-1x1.jpg",[754,755,756,757,480,758,759],"placinte","moldovan pastry","cheese pastry","branza","pan-fried","street food",{"slug":761,"title":762,"shortTitle":763,"nativeName":763,"countrySlug":540,"baseServings":764,"prepMinutes":612,"cookMinutes":765,"restMinutes":766,"difficulty":544,"course":767,"diet":769,"mainIngredients":770,"images":773,"keywords":783,"publishedAt":568,"updatedAt":568,"authorSlug":569},"racitura","Răcitură (Moldovan Jellied Pork with Garlic)","Răcitură",8,330,600,[768],"appetizer",[712,588,549],[771,620,772,619],"pork-shoulder","carrot",[774,777,779,781],{"alt":775,"src":776},"Squares of pale set pork jelly with shredded meat and parsley suspended inside, on a plate with mustard and bread","\u002Fimages\u002Frecipes\u002Fracitura\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002Fracitura\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fracitura\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fracitura\u002Fhero-1x1.jpg",[761,784,785,786,787,788,620],"piftie","jellied pork","aspic","moldovan appetizer","christmas",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":540,"baseServings":579,"prepMinutes":794,"cookMinutes":795,"difficulty":544,"course":796,"diet":797,"mainIngredients":799,"images":802,"keywords":812,"publishedAt":568,"updatedAt":568,"authorSlug":569},"moldovan-sarmale","Sarmale de Post (Vine Leaf Rolls with Rice and Mushrooms)","Sarmale de Post","Sarmale de post în foi de viță",50,100,[546],[798,548,712,588,549],"vegan",[800,801,619,772,618],"rice","mushrooms",[803,806,808,810],{"alt":804,"src":805},"Small vine leaf rolls packed tightly in a pot with tomato sauce, served beside a mound of soft yellow polenta","\u002Fimages\u002Frecipes\u002Fmoldovan-sarmale\u002Fhero.jpg",{"alt":804,"src":807},"\u002Fimages\u002Frecipes\u002Fmoldovan-sarmale\u002Fhero-16x9.jpg",{"alt":804,"src":809},"\u002Fimages\u002Frecipes\u002Fmoldovan-sarmale\u002Fhero-4x3.jpg",{"alt":804,"src":811},"\u002Fimages\u002Frecipes\u002Fmoldovan-sarmale\u002Fhero-1x1.jpg",[813,814,635,815,816,798,817],"sarmale","vine leaves","fasting food","rice rolls","stuffed leaves",{"slug":819,"title":820,"shortTitle":821,"nativeName":822,"countrySlug":540,"baseServings":579,"prepMinutes":611,"cookMinutes":823,"difficulty":583,"course":824,"diet":826,"mainIngredients":827,"images":829,"keywords":839,"publishedAt":568,"updatedAt":568,"authorSlug":569},"zeama","Zeamă (Moldovan Sour Chicken Noodle Soup)","Zeamă","Zeamă de găină",90,[825],"soup",[712],[714,772,619,828],"egg-noodles",[830,833,835,837],{"alt":831,"src":832},"Bowl of clear golden Moldovan sour chicken soup with thin noodles, carrot rounds and chopped lovage on top","\u002Fimages\u002Frecipes\u002Fzeama\u002Fhero.jpg",{"alt":831,"src":834},"\u002Fimages\u002Frecipes\u002Fzeama\u002Fhero-16x9.jpg",{"alt":831,"src":836},"\u002Fimages\u002Frecipes\u002Fzeama\u002Fhero-4x3.jpg",{"alt":831,"src":838},"\u002Fimages\u002Frecipes\u002Fzeama\u002Fhero-1x1.jpg",[819,840,841,842,843,844],"moldovan soup","sour chicken soup","bors","lovage","noodle soup",24,false,1788563770154]