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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":510,"pronunciation":544,"substitutions":545,"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":562,"region":563,"baseServings":564,"prepMinutes":565,"cookMinutes":566,"restMinutes":567,"difficulty":568,"course":569,"diet":572,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":591,"updatedAt":591,"authorSlug":592,"summary":593,"localeSlug":558,"alternates":594},[394,397,400,403,406],{"answer":395,"question":396},"Usually because the filling was still warm or too wet, so it turned to steam inside the sealed dough and blew a seam apart. Cool the filling completely and drain off any loose liquid before you shape. Cracks in the dough are the other cause, so seal each coxinha by smoothing the surface with oiled fingers before breading.","Why did my coxinhas burst open in the oil?",{"answer":398,"question":399},"Catupiry is a Brazilian brand of requeijão, a soft, mild, spreadable cheese with a texture between cream cheese and thick crème fraîche. It melts smoothly and is the classic partner to shredded chicken in a coxinha. Outside Brazil, full-fat cream cheese thinned with a little cream is the closest easy substitute.","What is catupiry and what can I use instead?",{"answer":401,"question":402},"Yes. Brush the breaded coxinhas generously with oil and bake at 200°C for about 25 minutes, turning once, until they are golden and firm. The crust will be drier and less shattering than a fried one and the colour is patchier, but the dough and filling are unaffected. An air fryer at 190°C for 15 minutes gives a closer result.","Can I bake coxinhas instead of frying them?",{"answer":404,"question":405},"Because the wrapper is meant to taste of chicken too, not of plain flour. Cooking wheat flour directly into hot, well-seasoned broth produces a soft, pliable dough similar to a scalded pastry, which is both easier to shape and far better flavoured than one made with water or milk.","Why is the dough made with chicken broth?",{"answer":407,"question":408},"They are designed for it. Shape and bread them, then freeze them on a tray until solid and transfer to a bag for up to 3 months. Fry straight from frozen at around 170°C for 6 to 7 minutes so the centre heats through before the crust darkens. You can also refrigerate shaped, breaded coxinhas for a day before frying.","Can I prepare coxinhas in advance?",[410,411,412,413,414,415],"Poach the chicken rather than boiling it hard, and keep every drop of the broth — you need it for the dough and it is where the flavour lives.","Add the flour to the boiling broth all at once and stir immediately. Trickling it in gives you lumps you will never smooth out.","Knead the dough while it is still hot enough to be slightly uncomfortable. Cooled dough turns stiff and cracks when you shape it.","The filling must be cool and quite dry before it goes in. Warm, wet filling steams inside the dough and splits the coxinha in the fryer.","Shape with lightly oiled palms rather than floured ones — flour dries the surface and leaves visible seams after frying.","Chill the shaped coxinhas for at least 30 minutes before breading. They hold their point far better and absorb noticeably less oil.","🍗","A coxinha is a teardrop-shaped croquette with a thin, crackling crust and a soft, almost gnocchi-like dough inside, filled with shredded chicken bound in a light tomato refogado and a plug of creamy catupiry. The name means little thigh, and the shape is meant to suggest a chicken drumstick. What makes it different from every other breaded snack is the dough: flour cooked directly into boiling chicken broth, so the wrapper itself tastes of chicken rather than of plain fried batter. Eaten hot from a padaria counter with a squeeze of hot sauce, it is the most Brazilian snack there is.","The coxinha belongs to São Paulo more than anywhere else — to the padarias, the botecos and the lanchonete counters where it sits under a heat lamp beside pão de queijo and esfihas, and to the after-work hours when someone orders a round of them with beer. It is genuinely everyday food: sold at bakeries, birthday parties, football grounds and school fairs, in sizes from a single mouthful to something the size of a fist.\n\nThere is a well-worn origin story involving the imperial family, in which a palace cook shaped chicken into drumstick form for a child who would eat nothing else. It is repeated endlessly and there is no solid evidence behind it — treat it as folklore rather than history. What is documentable is the food itself: a wheat-and-broth dough in the family of Portuguese and French croquette techniques, married to shredded chicken and, from the twentieth century onward, to requeijão. Catupiry, the brand of soft requeijão most associated with the filling, was created in Minas Gerais in the early 1900s and became so tied to the snack that Brazilians will specify coxinha com catupiry as if it were a separate dish.\n\nThe shape is the part people underestimate. A proper coxinha is a smooth teardrop with a narrow pinched tip and no seams, and getting there takes a warm, well-kneaded dough and a certain amount of practice. Brazilian home cooks make them in production lines — one person shaping, one breading, one frying — and freeze trays of them raw so there is always something to fry when people turn up. That is the right way to approach a first attempt: make a big batch, accept that the first six will look wrong, and keep going.","Fried coxinhas are best within an hour, but they keep 3 days refrigerated and reheat well in a 180°C oven for 10 minutes, which restores most of the crust. Do not microwave them: the dough goes gummy and the crust collapses completely. Raw breaded coxinhas freeze beautifully for up to 3 months — freeze them spread out on a tray first, then bag them, and fry from frozen at a slightly lower oil temperature for 6 to 7 minutes so the middle heats through.",[421,422,423,424],"The dough is cooked in the poaching broth from the chicken itself, so nothing tastes of plain boiled flour.","Gives the two dough checkpoints that decide the texture — when it pulls from the pan, and how it should feel once kneaded warm.","Includes a shaping method that produces a smooth, seamless teardrop instead of a lumpy ball with a point stuck on.","Designed for batch cooking and freezing raw, which is how coxinhas are actually made in Brazilian kitchens.",[426,427,428,429,430],"Medium saucepan","Wooden spoon","Two forks for shredding","Deep heavy pan or fryer","Frying thermometer",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},22,58,3,900,30,560,[439],"A wedge of lime, hot malagueta sauce, and very cold beer or a guaraná — the standard boteco order.",[441,444,447],{"name":442,"description":443},"Coxinha de palmito","Filled with shredded hearts of palm cooked in the same tomato and onion refogado. A standard vegetarian option in Brazilian bakeries rather than a substitute.",{"name":445,"description":446},"Coxinha cremosa","The filling is bound with a thick béchamel or extra requeijão so it flows when bitten. Richer, messier, and the version most bars in São Paulo actually sell.",{"name":448,"description":449},"Coxinha de baixa caloria","Brushed with oil and baked at 200°C rather than deep-fried. The crust is drier and less shattering, but the dough and filling still work.",[451,457,462,466,470,475,478,481,484,488,493,496,499,503,507],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},600,"chicken","boneless chicken thighs","g","For the filling",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"stock","chicken stock or water, for poaching","l",{"qty":458,"ref":463,"name":464,"unit":465,"group":456},"onion","onion, finely chopped","piece",{"qty":434,"ref":467,"name":468,"unit":469,"group":456},"garlic","garlic, finely chopped","clove",{"qty":471,"ref":472,"name":473,"unit":474,"group":456},2,"tomato-paste","tomato paste","tbsp",{"qty":434,"ref":476,"name":477,"unit":465,"group":456},"scallions","scallions, thinly sliced",{"qty":434,"ref":479,"name":480,"unit":474,"group":456},"parsley","flat-leaf parsley, chopped",{"qty":458,"ref":482,"name":483,"unit":465,"group":456},"lime","lime, juiced",{"qty":485,"ref":486,"name":487,"unit":455,"group":456},200,"cream-cheese","catupiry or full-fat cream cheese",{"qty":489,"ref":490,"name":491,"unit":455,"group":492},450,"flour","plain flour","For the dough",{"qty":494,"ref":495,"name":495,"unit":455,"group":492},40,"butter",{"qty":458,"name":497,"unit":498,"group":492},"fine salt","tsp",{"qty":471,"ref":500,"name":501,"unit":465,"group":502},"eggs","eggs, beaten","To coat and fry",{"qty":504,"ref":505,"name":506,"unit":455,"group":502},250,"breadcrumbs","fine dry breadcrumbs (farinha de rosca)",{"qty":508,"name":509,"unit":461,"group":502,"noScale":8},1.5,"neutral oil, for deep-frying",[511,516,520,524,528,532,536,541],{"tip":512,"text":513,"title":514,"timerSeconds":515},"Keep it at a lazy simmer. A hard boil tightens the meat and makes it stringy.","Simmer the chicken thighs gently in the stock with a pinch of salt for 20 minutes, until they shred easily with a fork. Lift the meat out and, crucially, keep the broth — measure out 750 ml of it for the dough and top up with water if you are short.","Poach the chicken",1200,{"tip":517,"text":518,"title":519},"The filling should look moist but leave no liquid behind on the plate.","Shred the cooled chicken with two forks. Soften the onion in a little oil until translucent, add the garlic and tomato paste and cook for 2 minutes until the paste darkens to brick red and stops smelling raw, then stir in the chicken, scallions, parsley and lime juice. Season well and spread it on a plate to cool completely.","Make the filling",{"text":521,"title":522,"timerSeconds":523},"Bring the 750 ml of reserved broth to a rolling boil with the butter and salt, then tip in all the flour at once and stir hard with a wooden spoon. Keep stirring over low heat for 3 to 4 minutes until the dough comes together into one smooth ball that pulls cleanly away from the sides of the pan.","Cook the dough",240,{"tip":525,"text":526,"title":527},"Work as hot as your hands can stand; the dough stiffens fast as it cools.","Turn the dough onto a lightly oiled worktop and knead for 4 to 5 minutes, folding it over on itself, until it is smooth, elastic and no longer sticky — it should feel like warm modelling clay and hold a thumbprint without cracking.","Knead while hot",{"tip":529,"text":530,"title":531},"Smooth over any visible seam. Seams are where they split in the oil.","Pinch off a golf-ball piece, flatten it into a disc in your oiled palm, put a spoonful of chicken and a teaspoon of catupiry in the middle, then gather the edges up and over the filling. Roll the sealed ball between your palms and draw one end into a point so it looks like a small drumstick.","Shape the coxinhas",{"text":533,"title":534,"timerSeconds":535},"Refrigerate the shaped coxinhas on a tray for at least 30 minutes until firm. Roll each one in beaten egg, letting the excess drip off, then press it thoroughly into the breadcrumbs so no dough shows through.","Chill, then bread",1800,{"tip":537,"text":538,"title":539,"timerSeconds":540},"Let the oil come back to temperature between batches or the later ones will be pale and greasy.","Heat the oil to 175°C and fry the coxinhas five or six at a time for 3 to 4 minutes, turning once, until they are an even deep gold and float high in the oil. Drain on a wire rack so the underside stays crisp.","Fry until deep gold",210,{"text":542,"title":543},"Rest them for 2 minutes so the filling stops scalding, then pile them on a plate with lime wedges and hot sauce. Eat them with your hands, holding the pointed end.","Serve hot","ko-SHEEN-yah",[546,550,554],{"note":547,"swap":548,"original":549},"Catupiry is milder and softer than cream cheese and melts to a flowing consistency. Cream cheese works well; low-fat versions do not, as they turn grainy when heated.","Full-fat cream cheese loosened with a spoonful of cream, or a thick soft cheese spread","Catupiry (Brazilian requeijão)",{"note":551,"swap":552,"original":553},"Brazilian farinha de rosca is finer than panko and gives the smooth, even crust you see in bakeries. Panko produces a coarser, spikier coxinha.","Panko for a crunchier shell, or farinha de rosca if you can find it","Fresh breadcrumbs for coating",{"note":555,"swap":556,"original":557},"Coxinha de palmito is a genuine and widely sold Brazilian version, not a modern invention. Use vegetable stock for the dough as well.","Jackfruit or shredded hearts of palm with the same refogado","Chicken","coxinha","Coxinha de Frango (Brazilian Chicken Croquettes)","Coxinha de Frango","Coxinha de frango","brazil","São Paulo",6,50,35,60,"medium",[570,571],"snack","street-food",[],[453,490,486,505,500],[575,578,580,582],{"alt":576,"src":577},"Golden teardrop-shaped coxinha croquettes, one broken open to show shredded chicken and melting cheese","\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-4x3.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-1x1.jpg",[558,585,586,587,588,589,590],"chicken croquette","brazilian snack","catupiry","boteco","salgados","deep fried","2026-08-19","dishroute-kitchen","Brazil's favourite bar snack: shredded chicken and soft catupiry cheese wrapped in a dough kneaded straight from hot chicken broth, pinched into a drumstick shape, breaded and fried crisp.",{"en":595},"\u002Frecipe\u002Fcoxinha",{"items":597,"total":640,"page":458,"limit":875,"hasMore":876},[598,634,672,699,725,735,761,795,821,849],{"slug":599,"title":600,"shortTitle":601,"nativeName":601,"countrySlug":562,"region":602,"baseServings":603,"prepMinutes":604,"cookMinutes":494,"restMinutes":605,"difficulty":606,"course":607,"diet":608,"mainIngredients":611,"images":616,"keywords":626,"publishedAt":591,"updatedAt":591,"authorSlug":592},"acaraje","Acarajé (Bahian Black-Eyed Pea Fritters)","Acarajé","Bahia",4,70,720,"hard",[571],[609,610],"pescatarian","dairy-free",[612,613,614,615,463],"dried-shrimp","coconut-milk","okra","cashews",[617,620,622,624],{"alt":618,"src":619},"Split orange acaraje fritter filled with pale vatapa paste, okra caruru and whole dried shrimp","\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-1x1.jpg",[627,628,629,630,631,632,633],"acarajé","bahia","black-eyed peas","dendê","vatapá","afro-brazilian","street food",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":562,"region":639,"baseServings":640,"prepMinutes":641,"cookMinutes":642,"restMinutes":643,"difficulty":644,"course":645,"diet":647,"mainIngredients":650,"images":654,"keywords":664,"publishedAt":591,"updatedAt":591,"authorSlug":592},"bolo-de-fuba","Bolo de Fubá (Brazilian Cornmeal Cake)","Bolo de Fubá","Bolo de fubá","Minas Gerais",10,15,45,20,"easy",[646],"dessert",[648,649],"vegetarian","nut-free",[651,500,652,490,653],"cornmeal","milk","fennel-seed",[655,658,660,662],{"alt":656,"src":657},"Golden ring-shaped Brazilian cornmeal cake with a cracked crust, one thick wedge cut and served beside coffee","\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-1x1.jpg",[665,666,667,668,669,670,671],"bolo de fubá","cornmeal cake","brazilian cake","fubá","festa junina","erva-doce","coffee cake",{"slug":673,"title":674,"shortTitle":675,"nativeName":675,"countrySlug":562,"baseServings":564,"prepMinutes":641,"cookMinutes":676,"restMinutes":677,"difficulty":644,"course":678,"diet":679,"mainIngredients":681,"images":682,"keywords":692,"publishedAt":698,"updatedAt":698,"authorSlug":592},"brigadeiro","Brigadeiro (Brazilian Chocolate Fudge Truffles)","Brigadeiro",12,120,[646],[648,680,649],"gluten-free",[495],[683,686,688,690],{"alt":684,"src":685},"Brigadeiro chocolate truffles coated in sprinkles, arranged in mini paper cups on a party tray","\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-1x1.jpg",[673,693,694,695,696,697],"brazilian dessert","condensed milk","chocolate truffle","party sweet","no-bake","2026-08-18",{"slug":700,"title":701,"shortTitle":702,"nativeName":702,"countrySlug":562,"region":703,"baseServings":471,"prepMinutes":564,"cookMinutes":9,"difficulty":644,"course":704,"diet":706,"mainIngredients":708,"images":709,"keywords":719,"publishedAt":591,"updatedAt":591,"authorSlug":592},"caipirinha","Caipirinha (Brazilian Cachaça and Lime Cocktail)","Caipirinha","Nationwide",[705],"drink",[707,680,610,649],"vegan",[482],[710,713,715,717],{"alt":711,"src":712},"Frosted tumbler of caipirinha packed with crushed ice and muddled lime wedges","\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-1x1.jpg",[700,720,721,722,723,724],"cachaça","lime cocktail","brazilian drink","national cocktail","muddled lime",{"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":562,"region":563,"baseServings":564,"prepMinutes":565,"cookMinutes":566,"restMinutes":567,"difficulty":568,"course":726,"diet":727,"mainIngredients":728,"images":729,"keywords":734,"publishedAt":591,"updatedAt":591,"authorSlug":592},[570,571],[],[453,490,486,505,500],[730,731,732,733],{"alt":576,"src":577},{"alt":576,"src":579},{"alt":576,"src":581},{"alt":576,"src":583},[558,585,586,587,588,589,590],{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":562,"region":703,"baseServings":564,"prepMinutes":640,"cookMinutes":641,"difficulty":644,"course":740,"diet":742,"mainIngredients":743,"images":745,"keywords":755,"publishedAt":591,"updatedAt":591,"authorSlug":592},"farofa","Farofa de Manteiga (Toasted Brazilian Cassava Flour)","Farofa de Manteiga","Farofa de manteiga",[741],"side",[648,680,649],[744,495,463,467],"cassava",[746,749,751,753],{"alt":747,"src":748},"Bowl of golden toasted cassava flour farofa flecked with onion, scallions and parsley","\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-1x1.jpg",[736,756,757,758,759,760],"cassava flour","farinha de mandioca","brazilian side dish","manioc","churrasco side",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":562,"region":766,"baseServings":564,"prepMinutes":494,"cookMinutes":767,"restMinutes":605,"difficulty":568,"course":768,"diet":770,"mainIngredients":771,"images":778,"keywords":788,"publishedAt":591,"updatedAt":591,"authorSlug":592},"brazilian-feijoada","Feijoada Completa (Brazilian Black Bean and Pork Stew)","Feijoada Completa","Feijoada completa","Rio de Janeiro",180,[769],"main",[610],[772,773,774,775,776,777],"black-beans","pork-shoulder","smoked-pork","bacon","collard-greens","orange",[779,782,784,786],{"alt":780,"src":781},"Dark black bean feijoada with chunks of pork, served beside white rice, shredded collard greens and orange slices","\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-1x1.jpg",[789,790,791,792,793,794,736],"feijoada","black beans","pork stew","brazilian","carne seca","couve",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":562,"region":602,"baseServings":603,"prepMinutes":643,"cookMinutes":800,"restMinutes":436,"difficulty":644,"course":801,"diet":802,"mainIngredients":803,"images":807,"keywords":817,"publishedAt":698,"updatedAt":698,"authorSlug":592},"moqueca","Moqueca Baiana (Brazilian Coconut Fish Stew)","Moqueca Baiana","Moqueca baiana",25,[769],[609,610,680],[804,805,806,482],"white-fish","tomato","bell-pepper",[808,811,813,815],{"alt":809,"src":810},"Bubbling moqueca baiana in a wide pot, white fish in orange coconut broth with pepper rings and cilantro","\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-1x1.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-4x3.jpg",[796,818,628,819,630,792,820],"fish stew","coconut 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vinagrete","\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero.jpg",{"alt":860,"src":863},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-16x9.jpg",{"alt":860,"src":865},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-4x3.jpg",{"alt":860,"src":867},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-1x1.jpg",[850,869,870,871,872,873,874],"churrasco","rump cap","brazilian barbecue","grilled beef","sirloin cap","vinagrete",24,false,1788563749641]