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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":436,"variations":438,"ingredients":448,"instructions":528,"pronunciation":560,"substitutions":561,"slug":574,"title":575,"shortTitle":576,"nativeName":576,"countrySlug":577,"region":578,"baseServings":462,"prepMinutes":579,"cookMinutes":580,"restMinutes":581,"difficulty":582,"course":583,"diet":585,"mainIngredients":586,"images":587,"keywords":597,"publishedAt":604,"updatedAt":604,"authorSlug":605,"summary":606,"localeSlug":574,"alternates":607},[394,397,400,403,406],{"answer":395,"question":396},"For the traditional cut, yes. Pašticada uses a lean joint like topside, and the overnight soak in vinegar and aromatics starts breaking down the connective tissue before any heat is applied, which is why the finished meat slices cleanly instead of shredding. If you are short on time, a minimum of 4 hours at room-temperature-cool will help, but the texture will be firmer.","Do I really need to marinate the beef overnight?",{"answer":398,"question":399},"Prošek is a Dalmatian dessert wine made from grapes dried before pressing, so it tastes concentrated and raisiny rather than simply sweet. Regular dry red wine will make a perfectly good braise, but it will not be pašticada — the dish is defined by the sweet-sour tension between the wine and the vinegar marinade. Vin santo, sweet Marsala or Madeira are the closest widely available stand-ins.","What is prošek and can I use regular red wine?",{"answer":401,"question":402},"Most likely the onions and prunes were not broken down and returned to the liquid. The sauce is thickened entirely by puréeing the softened vegetables and dried fruit, not by flour or starch. Lift out the meat, blend the sauce with a stick blender or push it through a sieve, then reduce it uncovered over medium heat until it coats the back of a spoon.","Why is my sauce thin?",{"answer":404,"question":405},"It is better made in advance. Cook it completely a day ahead, cool it, slice the meat and keep it submerged in the sauce in the fridge overnight, then reheat gently before serving. The meat absorbs sauce as it sits and the seasoning rounds out, which is exactly how it is served at Dalmatian weddings and family celebrations.","Can I make pašticada in advance?",{"answer":407,"question":408},"A lean, tight-grained roasting cut in a single piece: topside, silverside, eye of round or rump. These hold their shape through a long braise so the meat can be carved into neat slices. Avoid chuck, brisket or short rib — they are excellent braising cuts, but they collapse into strands and turn the dish into a stew.","What cut of beef works best?",[410,411,412,413,414,415],"Use a lean, tight-grained cut in one piece — topside, silverside or eye of round. Fatty braising cuts fall apart and you lose the sliced-meat presentation entirely.","Lard generously. Aim for at least a dozen bacon-stuffed holes spread over the whole joint so no slice comes out dry.","Dry the meat thoroughly after the marinade with paper towel. Wet meat steams grey instead of browning, and the sauce colour depends on that first sear.","Keep the braise at a lazy blip, not a simmer. If the surface is moving briskly, the outside of the meat shreds before the middle is tender.","Taste the sauce for the sweet-sour balance at the end and adjust with a spoon of prošek or a splash of vinegar — the two should be in visible tension, neither winning.","Cook it a day ahead if you can. Slice the meat cold, return it to the sauce, and reheat gently — this is the version Dalmatian cooks actually serve.","🍷","Pašticada is the dish a Dalmatian family cooks when something important is happening. A single lean piece of beef is pierced all over and stuffed with bacon, garlic and cloves, left overnight in vinegar or wine, then browned and braised for three or four hours with onion, prunes, tomato and a bottle of prošek, the sweet dried-grape wine of the coast. The result is not a stew: the meat comes out whole and is sliced across the grain, and the vegetables are pushed through a sieve into a dark, thick, sweet-sour sauce that tastes of nutmeg and dried fruit. It takes two days if you count the marinade, and every hour of that is doing something. Served with soft potato gnocchi, it is the closest thing Croatia has to a national celebration plate.","Pašticada belongs to the Adriatic trading world rather than to the Balkan interior. Dalmatia spent centuries inside the Venetian orbit, and the dish shows it — the name comes from the Italian pasticciata, the technique of a larded, marinated, long-braised joint is northern Italian in bone structure, and the sweet-sour finish points to a Mediterranean taste for combining dried fruit with meat that Venice traded in and never lost. What made it Dalmatian is the wine. Prošek is made from grapes left to dry before pressing, giving a concentrated, raisin-like sweetness, and it is the ingredient that turns a good braise into pašticada specifically. Cooks who cannot get it reach for another sweet dessert wine, and every one of them will tell you it is not the same.\n\nThe cooking is ritualised in a way few home dishes are. The meat is usually beef topside or silverside — lean on purpose, so it needs the bacon threaded through it and the long slow braise to become tender. It is stabbed with a thin knife and each hole packed with a strip of bacon, a sliver of garlic and sometimes a clove, then it sits in vinegar and aromatics overnight so the acid begins to loosen the fibres. Many families dry the meat afterwards and hit it hard in hot fat before the pot goes on the lowest possible flame. The sauce is finished by blending or sieving the softened onions and prunes back into the liquid, and the prunes are what give it that dark, faintly jammy body without any need for flour.\n\nOn the coast pašticada is wedding food, patron-saint food, and the answer to a Sunday when relatives are coming. It is almost always served with njoki — potato gnocchi — because they hold sauce better than pasta and because the combination has hardened into a rule. It is also, by universal agreement, better on the second day: the sliced meat left in its sauce overnight absorbs it and the seasoning settles. If you are cooking it for guests, cook it the day before and reheat. Nobody in Dalmatia will consider that cheating.","Pašticada keeps 4 days refrigerated and genuinely improves on days two and three. Store the sliced meat submerged in its sauce so it does not dry at the edges, and reheat covered over low heat or in a 150°C oven until the sauce steams. It freezes well for up to 3 months — freeze meat and sauce together, thaw overnight in the fridge, and refresh the finished sauce with a small splash of prošek, which loses aroma in the freezer.",[421,422,423,424],"Keeps the two steps most home versions skip — larding the meat with bacon and a full overnight vinegar marinade — because they are what make lean beef tender.","Sieves the onions and prunes back into the sauce instead of thickening with flour, which is how it gets that dark, glossy body.","Gives you an honest substitution for prošek and explains exactly what you lose without it.","Times the braise by how the meat behaves under a fork, not by the clock alone.",[426,427,428,429],"Heavy lidded casserole or Dutch oven just large enough to hold the meat","Thin boning or paring knife for larding","Stick blender or fine sieve","Butcher's twine",{"fat":431,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},28,4,17,52,620,[437],"Soft potato gnocchi, or wide homemade pasta ribbons; a plain green salad afterwards, never alongside.",[439,442,445],{"name":440,"description":441},"With njoki","The standard Dalmatian pairing: soft potato gnocchi, boiled and tossed straight into a ladle of the sauce before the sliced meat goes on top.",{"name":443,"description":444},"Šibenik style","Some families add a grated apple or a spoon of dried-fig jam to the pot, pushing the sauce further towards sweet and darker in colour.",{"name":446,"description":447},"Bakalar-free lean version","A lighter braise made without larding, using a fattier chuck instead and shortening the cook by an hour. Faster, more stew-like, and easier on a weeknight — but the meat will not slice cleanly.",[449,456,461,466,470,476,480,484,488,493,496,500,503,506,509,513,516,520,524],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},1.4,"beef-chuck","beef topside or silverside, in one piece","a lean roasting cut, not a stewing cut","kg","For the meat",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},120,"bacon","streaky bacon or pancetta, cut into thin strips","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},6,"garlic","garlic, cut into slivers","clove",{"qty":462,"ref":467,"name":468,"unit":469,"group":455},"cloves","whole cloves","piece",{"qty":471,"ref":472,"name":473,"unit":474,"group":475},200,"vinegar","red wine vinegar","ml","For the marinade",{"qty":477,"ref":478,"name":479,"unit":469,"group":475},3,"bay-leaf","bay leaves",{"qty":481,"ref":482,"name":483,"unit":469,"group":475},1,"rosemary","sprig of rosemary",{"qty":481,"ref":485,"name":486,"unit":487,"group":475},"black-pepper","black peppercorns, cracked","tsp",{"qty":432,"ref":489,"name":490,"unit":491,"group":492},"olive-oil","olive oil","tbsp","For the braise",{"qty":432,"ref":494,"name":495,"unit":469,"group":492},"onion","onions, roughly chopped",{"qty":497,"ref":498,"name":499,"unit":469,"group":492},2,"carrot","carrots, sliced",{"qty":497,"ref":501,"name":502,"unit":469,"group":492},"celery","celery stalks, sliced",{"qty":504,"name":505,"unit":469,"group":492},12,"pitted prunes",{"qty":497,"ref":507,"name":508,"unit":491,"group":492},"tomato-paste","tomato paste",{"qty":510,"name":511,"note":512,"unit":474,"group":492},300,"prošek or other sweet dried-grape wine","see substitutions",{"qty":471,"ref":514,"name":515,"unit":474,"group":492},"red-wine","dry red wine",{"qty":517,"ref":518,"name":519,"unit":474,"group":492},500,"stock","beef stock, hot",{"qty":521,"ref":522,"name":523,"unit":487,"group":492},0.5,"nutmeg","nutmeg, freshly grated",{"qty":525,"name":526,"unit":527,"group":492},null,"salt and black pepper","to taste",[529,533,536,541,545,548,553,557],{"tip":530,"text":531,"title":532},"Push the filling in with the back of the knife or a chopstick; fingers alone will not reach the centre.","Make deep slits all over the joint with a thin knife, twisting to open each one, and push in a strip of bacon, a sliver of garlic and — in about six of them — a whole clove. Work around the whole piece so no future slice is left unstudded, then tie the joint with twine into a compact cylinder.","Lard the beef",{"text":534,"title":535},"Sit the larded beef in a snug dish with the vinegar, bay, rosemary and cracked peppercorns, topping up with cold water until the meat is nearly submerged. Cover and refrigerate for at least 12 hours, turning it once so both sides spend time under the liquid.","Marinate overnight",{"tip":537,"text":538,"title":539,"timerSeconds":540},"Do not rush this. The colour of the finished sauce is set here, before a drop of wine goes in.","Lift the beef out, discard the marinade, and pat it aggressively dry with paper towel — the surface should feel tacky, not wet. Heat the olive oil in a heavy casserole and brown the joint on every side, about 10 minutes total, until the crust is deep mahogany and the pan smells roasted rather than raw.","Dry and sear",600,{"text":542,"title":543,"timerSeconds":544},"Set the meat aside and add the onions, carrots and celery to the same pot with a pinch of salt. Cook over medium heat for 12–15 minutes, scraping up the browned residue, until the onions have collapsed to a soft golden mass and stopped smelling sharp.","Soften the vegetables",840,{"text":546,"title":547},"Stir in the tomato paste and fry it for a minute until it darkens from red to brick, then add the prunes, pour in the prošek and the red wine, and let it bubble for 3–4 minutes to burn off the raw alcohol. Return the beef, add hot stock to come two-thirds up the joint, and grate in the nutmeg.","Build the braising liquid",{"tip":549,"text":550,"title":551,"timerSeconds":552},"The liquid should barely move — one bubble breaking the surface every few seconds. A real simmer will shred the outside before the centre softens.","Cover and cook over the lowest possible heat, or in a 150°C oven, for 3 to 3½ hours. Turn the meat every 45 minutes. It is ready when a skewer slides into the centre with no resistance but the joint still holds its shape when lifted.","Braise low and slow",12600,{"text":554,"title":555,"timerSeconds":556},"Lift the beef onto a board, cover it loosely and let it rest 15 minutes. Fish out the bay and rosemary, then blend the vegetables and prunes into the liquid with a stick blender, or push everything through a sieve, until you have a dark, smooth sauce that coats a spoon. Reduce uncovered if it is still loose.","Finish the sauce",900,{"text":558,"title":559},"Taste the sauce: it should read sweet first and sour a beat later, with nutmeg behind both. Correct with a splash of prošek or a teaspoon of vinegar and season with salt. Remove the twine, carve the beef across the grain into 1 cm slices, lay them in the warm sauce for a few minutes, and serve over gnocchi.","Balance and serve","PASH-tee-tsah-dah",[562,566,570],{"note":563,"swap":564,"original":565},"Prošek is made from dried grapes and tastes of raisins rather than sugar. Vin santo is the closest relative. A dry wine plus honey is not a substitute — it goes flat and one-dimensional.","Vin santo, sweet Marsala, or a sweet Madeira, plus 1 tsp of extra prune purée","Prošek",{"note":567,"swap":568,"original":569},"Figs give a rounder, seedier sweetness. Apricots push the sauce brighter and slightly sharper, which some Dalmatian households prefer.","Dried figs, or half prunes and half dried apricots","Prunes",{"note":571,"swap":572,"original":573},"What matters is soft fat that will melt into the meat. Very lean prosciutto adds salt but not moisture, so add a little extra olive oil to the pot.","Strips of pancetta or fatty pršut","Bacon for larding","croatian-pasticada","Pašticada (Dalmatian Beef Braised in Sweet Prošek Wine)","Pašticada","croatia","Dalmatia",40,210,720,"hard",[584],"main",[],[451,458,494,514,498],[588,591,593,595],{"alt":589,"src":590},"Sliced Dalmatian pašticada beef fanned over potato gnocchi under a dark glossy prune and wine sauce","\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-4x3.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-1x1.jpg",[598,599,600,601,602,603],"pašticada","dalmatian beef","croatian braise","prošek","sweet and sour beef","gnocchi","2026-08-20","dishroute-kitchen","A whole piece of beef larded with bacon, soaked overnight in vinegar, then braised for hours with prunes, sweet prošek wine and nutmeg until the sauce turns dark, glossy and unmistakably sweet-sour.",{"en":608},"\u002Frecipe\u002Fcroatian-pasticada",{"items":610,"total":713,"page":481,"limit":889,"hasMore":890},[611,644,673,708,736,766,776,802,831,860],{"slug":612,"title":613,"shortTitle":614,"nativeName":614,"countrySlug":577,"region":615,"baseServings":432,"prepMinutes":616,"cookMinutes":617,"difficulty":618,"course":619,"diet":620,"mainIngredients":623,"images":629,"keywords":639,"publishedAt":604,"updatedAt":604,"authorSlug":605},"brudet","Brudet (Adriatic Mixed Fish Stew with Soft Polenta)","Brudet","Dalmatia and Istria",25,50,"medium",[584],[621,622],"pescatarian","gluten-free",[624,625,626,627,628],"white-fish","squid","mussels","tomato","polenta",[630,633,635,637],{"alt":631,"src":632},"Wide pan of Adriatic brudet with fish steaks, squid rings and open mussels in red sauce beside soft polenta","\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-4x3.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-1x1.jpg",[612,640,641,628,642,643],"adriatic fish stew","croatian seafood","brodetto","dalmatian",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"countrySlug":577,"region":578,"baseServings":432,"prepMinutes":649,"cookMinutes":650,"difficulty":618,"course":651,"diet":652,"mainIngredients":653,"images":656,"keywords":666,"publishedAt":604,"updatedAt":604,"authorSlug":605},"crni-rizot","Crni Rižot (Croatian Black Cuttlefish Risotto)","Crni Rižot","Crni rižot",20,45,[584],[621],[625,654,463,489,655],"short-grain-rice","parsley",[657,660,662,664],{"alt":658,"src":659},"Plate of jet-black Croatian cuttlefish risotto scattered with chopped parsley and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-1x1.jpg",[667,668,669,670,671,672],"crni rižot","squid ink risotto","cuttlefish","dalmatian seafood","croatian rice","adriatic",{"slug":674,"title":675,"shortTitle":676,"nativeName":676,"countrySlug":577,"region":578,"baseServings":462,"prepMinutes":649,"cookMinutes":649,"restMinutes":677,"difficulty":678,"course":679,"diet":683,"mainIngredients":686,"images":691,"keywords":701,"publishedAt":604,"updatedAt":604,"authorSlug":605},"fritule","Fritule (Dalmatian Rum and Citrus Fritters)","Fritule",60,"easy",[680,681,682],"dessert","snack","street-food",[684,685],"vegetarian","nut-free",[687,688,689,690],"flour","eggs","raisins","lemon",[692,695,697,699],{"alt":693,"src":694},"Bowl of golden craggy fritule fritters heaped under a thick dusting of icing sugar","\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-1x1.jpg",[674,702,703,704,705,706,707],"croatian fritters","dalmatia","rum raisin","christmas market","fried dough","advent",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"countrySlug":577,"region":578,"baseServings":462,"prepMinutes":616,"cookMinutes":457,"restMinutes":713,"difficulty":582,"course":714,"diet":715,"mainIngredients":717,"images":720,"keywords":730,"publishedAt":604,"updatedAt":604,"authorSlug":605},"peka","Ispod Peke (Croatian Veal and Potatoes Baked Under a Bell)","Ispod Peke","Ispod peke",10,[584],[622,716],"dairy-free",[718,719,489,463,482],"veal","potato",[721,724,726,728],{"alt":722,"src":723},"Metal tray of veal and potato wedges cooked under a peka bell, with rosemary sprigs and glossy pan juices","\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-1x1.jpg",[709,731,732,733,734,735],"ispod peke","croatian bell roast","dalmatian veal","ember cooking","sač",{"slug":737,"title":738,"shortTitle":739,"nativeName":739,"countrySlug":577,"region":740,"baseServings":462,"prepMinutes":649,"cookMinutes":741,"restMinutes":742,"difficulty":678,"course":743,"diet":745,"mainIngredients":746,"images":749,"keywords":759,"publishedAt":604,"updatedAt":604,"authorSlug":605},"manestra","Maneštra (Istrian Bean, Corn and Smoked Pork Pot)","Maneštra","Istria",105,480,[744],"soup",[622,716],[747,719,748,494,463],"corn","smoked-pork",[750,753,755,757],{"alt":751,"src":752},"Deep bowl of thick Istrian maneštra with borlotti beans, corn kernels, potato and shreds of smoked pork","\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-1x1.jpg",[760,761,762,763,764,765],"maneštra","istrian soup","bobići","bean and corn stew","croatian one-pot","smoked 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