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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":498,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"region":546,"baseServings":547,"prepMinutes":548,"cookMinutes":488,"restMinutes":431,"difficulty":549,"course":550,"diet":552,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":541,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"Boiled štrukli (kuhani) are simmered in salted water and served soft and pale, either in a little of their cooking liquid or dressed with butter and toasted breadcrumbs. Baked štrukli (zapečeni) are arranged in a dish, covered with cream and baked until the tops blister golden. Both are traditional in Hrvatsko Zagorje, the baked version is the one most restaurants serve, and households tend to have a firm preference.","What is the difference between baked and boiled štrukli?",{"answer":398,"question":399},"Fresh, loose cow's milk cottage cheese — svježi sir — is the traditional choice, sold by weight at Croatian markets. Outside Croatia, quark is the closest equivalent in both tang and texture, and full-fat ricotta or a well-drained curd cheese also work. Whatever you use, drain it if it looks wet, because excess liquid soaks the dough from the inside.","What cheese should I use for the filling?",{"answer":401,"question":402},"Almost always insufficient resting. The gluten needs at least half an hour to relax before it will stretch thin without springing back or ripping, and a warm rest works better than a cold one. Working on a floured cloth with the backs of your hands rather than your fingertips also prevents punctures. Small holes in the centre are not a problem — they disappear when the sheet is rolled up.","My dough keeps tearing when I stretch it. What went wrong?",{"answer":404,"question":405},"Yes, and it is a reasonable shortcut. Stack three sheets brushed with melted butter to approximate the thickness and strength of a hand-stretched sheet, then fill and roll as normal. The result bakes drier and crisper than traditional štrukli, which are softer and chewier where the cream soaks into the dough, but it is genuinely good.","Can I use filo pastry instead of making the dough?",{"answer":407,"question":408},"Both, depending on the filling. The standard savoury version with cheese, egg and sour cream is served as a starter or a light main course. Sweetened versions with sugar, lemon zest, raisins or apple are served as dessert, and it is entirely normal in Croatia to encounter both at the same meal.","Are štrukli a starter or a dessert?",[410,411,412,413,414,415],"Knead the dough until it is smooth and satiny, then rest it warm for a full 30 minutes. Under-rested dough springs back and will not stretch, however hard you pull.","Stretch over a floured tea towel with the backs of your hands, working from the centre outwards. Fingertips and nails make holes.","Aim for thin enough that the pattern of the cloth shows through. Small tears in the middle do not matter — they get rolled up and hidden.","Drain the cottage cheese if it is wet. A soupy filling soaks the dough and the rolls collapse instead of puffing.","Cut the rolled log by pressing down with the side of your hand or a wooden spoon handle rather than slicing, so each pillow seals itself at both ends.","Pour the cream around the štrukli, not over their tops, if you want the surface properly blistered and brown.","🥛","Štrukli are the signature dish of Hrvatsko Zagorje, the green hill country north of Zagreb: a very thin, hand-stretched dough spread with fresh cottage cheese beaten with egg and sour cream, rolled up, cut into squat pillows, and baked in a dish with more cream poured over. They come out puffed at the edges, blistered brown on top, and creamy in the middle, tasting mildly tangy and comforting rather than rich. Confusingly they can be a starter, a main course, or — with sugar and sometimes apples — a dessert, and Zagreb restaurants serve all three. The dough is the one part that demands attention, but it is a forgiving dough that wants to be stretched, and there is a boiled version if you would rather not bake.","Štrukli come from Hrvatsko Zagorje, the hilly region between Zagreb and the Slovenian border, and they are one of those dishes that a region has effectively trademarked in the national imagination — say štrukli anywhere in Croatia and people picture Zagorje. The dough is closely related to strudel pastry, which makes sense given the centuries of Austrian and Hungarian influence on continental Croatia: a lean flour-and-water dough with a little fat and vinegar, rested until relaxed, then stretched by hand until it is thin enough to read newsprint through. The filling is local and unglamorous — fresh cow's milk cottage cheese, the kind sold loose at Zagreb's Dolac market, loosened with egg and sour cream.\n\nThere are two schools, and they are not variations so much as different dishes. Kuhani štrukli are boiled: the rolls are simmered in salted water, drained, and served either plain with butter and breadcrumbs or in their cooking liquid as a kind of soup — soft, pale, and deeply old-fashioned. Zapečeni štrukli, the version most visitors meet, are baked under cream until the top browns and blisters, and this is what fills the pans in Zagreb's restaurants and at the stalls around the market. Households usually have a firm preference and a slightly dismissive view of the other camp.\n\nThe sweet-versus-savoury question is equally open. The standard filling is savoury — cheese, egg, sour cream, salt — but sweetened štrukli with sugar and lemon zest, or with apples or walnuts folded through, are entirely traditional and often served as a dessert course at the same meal. Zagorje itself treats them as everyday food rather than a delicacy, which is worth remembering when you make them: this is not a fussy pastry, and the traditional shape is deliberately rustic, cut with the side of the hand or a wooden spoon rather than trimmed neat.","Baked štrukli keep 3 days refrigerated. Reheat covered in a 170°C oven for 15 minutes with an extra spoonful of cream to stop the top drying out. They freeze well unbaked: assemble in the dish without the cream, freeze solid, then bake from frozen at 180°C for about 50 minutes, adding the cream halfway. Boiled štrukli do not keep or reheat nearly as well — make only as many as you plan to eat.",[421,422,423,424],"Rests the dough properly before stretching, which is the difference between a sheet that pulls thin and one that tears in three places.","Loosens the cottage cheese with sour cream and egg so the filling sets creamy instead of grainy and dry.","Gives both the baked and the boiled method, since Croatian households genuinely split between the two.","Uses a rustic hand-cut shape and explains why the ragged sealed edges are correct, not a mistake.",[426,427,428,429],"Large clean tea towel or tablecloth for stretching","Rolling pin","Baking dish about 25 x 20 cm","Pastry brush",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},30,42,2,5,22,520,[438],"On their own as a starter, or with a green salad as a light main. A glass of dry Graševina is the local pairing.",[440,443,446],{"name":441,"description":442},"Kuhani štrukli","The boiled version: simmer the pillows in salted water for 12–15 minutes, then serve either in a little of the cooking water or drained and topped with butter-toasted breadcrumbs.",{"name":444,"description":445},"Sweet štrukli","Sugar, lemon zest and a handful of raisins added to the cheese filling, baked under cream and dusted with icing sugar — served as dessert, not as a starter.",{"name":447,"description":448},"Apple štrukli","Grated apple and cinnamon replacing part of the cheese, common in autumn in Zagorje households and closer to a strudel in character.",[450,456,461,465,469,473,476,481,482,486,487,491,495],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"flour","plain flour, plus extra for stretching","g","For the dough",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"eggs","egg","piece",{"qty":433,"ref":462,"name":463,"unit":464,"group":455},"olive-oil","sunflower or olive oil","tbsp",{"qty":457,"ref":466,"name":467,"unit":468,"group":455},"vinegar","white wine vinegar","tsp",{"qty":470,"name":471,"unit":472,"group":455},160,"warm water","ml",{"qty":474,"name":475,"unit":468,"group":455},0.5,"salt",{"qty":477,"ref":478,"name":479,"unit":454,"group":480},600,"quark","fresh cottage cheese or quark, drained","For the filling",{"qty":433,"ref":458,"name":458,"unit":460,"group":480},{"qty":483,"ref":484,"name":485,"unit":454,"group":480},150,"sour-cream","sour cream",{"qty":457,"name":475,"unit":468,"group":480},{"qty":488,"ref":489,"name":490,"unit":454,"group":480},40,"butter","butter, melted",{"qty":451,"ref":492,"name":493,"unit":472,"group":494},"heavy-cream","double cream","For baking",{"qty":496,"ref":484,"name":497,"unit":454,"group":494},100,"sour cream, for the top",[499,503,507,510,514,517,520,524],{"text":500,"title":501,"timerSeconds":502},"Mix the flour and salt in a bowl, add the egg, oil, vinegar and warm water, and bring it together into a shaggy mass. Turn it out and knead for 8–10 minutes until the surface is smooth and satiny and the dough springs back slowly when pressed.","Make the dough",540,{"text":504,"title":505,"timerSeconds":506},"Shape the dough into a ball, brush it with a little oil, cover it with a warm bowl and leave it at room temperature for 30 minutes. It should feel noticeably softer and slacker afterwards — that slackness is what lets it stretch.","Rest it warm",1800,{"text":508,"title":509},"Mash the drained cottage cheese with a fork, then beat in the eggs, sour cream and salt until it is loose and spreadable but still holds a soft shape on the spoon. Taste it: it should be clearly salty and faintly tangy, since the dough is bland.","Beat the filling",{"tip":511,"text":512,"title":513},"Move around the table as you stretch rather than pulling from one spot — even tension prevents tearing.","Spread a tea towel on the table and dust it with flour. Roll the dough out thin, then work the backs of your hands underneath and stretch it outwards from the centre until it covers the cloth and you can see its weave through the dough. Trim off the thick outer rim.","Stretch the sheet",{"text":515,"title":516},"Brush the sheet with the melted butter, then spread the cheese filling over roughly two-thirds of it in an even layer, leaving a clear border along the far edge. Using the cloth to lift it, roll the dough up into a long log, sealing the final edge underneath.","Fill and roll",{"text":518,"title":519},"Press down firmly across the log at 6 cm intervals with the side of your hand or a wooden spoon handle so each section seals shut at both ends, then cut through the pressed lines. The edges should look ragged and pinched, which is correct.","Cut into pillows",{"text":521,"title":522,"timerSeconds":523},"Butter a baking dish, arrange the pillows in a single layer with a little space between them, and pour the cream around them rather than over the tops. Dot the surface with the extra sour cream and bake at 190°C for 35–40 minutes.","Assemble and bake",2100,{"text":525,"title":526,"timerSeconds":451},"They are ready when the tops are blistered deep gold, the cream has thickened and bubbles slowly at the edges, and a skewer pushed into the centre of one comes out hot. Let the dish stand 5 minutes before serving so the filling firms enough to hold together.","Check and rest","ZAH-gor-skee SHTROOK-lee",[529,533,537],{"note":530,"swap":531,"original":532},"Quark is the closest match for tang and texture. Ricotta is milder and slightly sweeter, so add a little extra salt and a squeeze of lemon.","Full-fat ricotta, quark, or well-drained curd cheese","Fresh cottage cheese (svježi sir)",{"note":534,"swap":535,"original":536},"A real shortcut that works, though filo bakes drier and crisper. The traditional dough is chewier and softer where the cream soaks in.","Ready-made filo, three sheets brushed with melted butter and stacked","Hand-stretched dough",{"note":538,"swap":539,"original":540},"Keeps the tang and the body. Avoid low-fat cream, which splits into a watery layer under oven heat.","Crème fraîche thinned with milk","Sour cream and double cream","croatian-strukli","Zagorski Štrukli (Baked Cottage Cheese Dough Rolls)","Zagorski Štrukli","Zagorski štrukli","croatia","Hrvatsko Zagorje",6,45,"medium",[551],"appetizer",[553],"vegetarian",[452,478,458,484,492],[556,559,561,563],{"alt":557,"src":558},"Baking dish of Croatian štrukli pillows with blistered golden tops sitting in bubbling cream","\u002Fimages\u002Frecipes\u002Fcroatian-strukli\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fcroatian-strukli\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fcroatian-strukli\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fcroatian-strukli\u002Fhero-1x1.jpg",[566,567,568,569,570,571],"štrukli","zagorski štrukli","cottage cheese pastry","croatian dough","zagorje","baked cheese rolls","2026-08-20","dishroute-kitchen","Hand-stretched dough rolled around fresh cottage cheese and egg, cut into pillows and baked under cream until the tops blister golden and the filling sets soft and slightly tangy.",{"en":576},"\u002Frecipe\u002Fcroatian-strukli",{"items":578,"total":681,"page":457,"limit":859,"hasMore":860},[579,613,643,675,706,737,767,792,820,830],{"slug":580,"title":581,"shortTitle":582,"nativeName":582,"countrySlug":545,"region":583,"baseServings":584,"prepMinutes":585,"cookMinutes":586,"difficulty":549,"course":587,"diet":589,"mainIngredients":592,"images":598,"keywords":608,"publishedAt":572,"updatedAt":572,"authorSlug":573},"brudet","Brudet (Adriatic Mixed Fish Stew with Soft Polenta)","Brudet","Dalmatia and Istria",4,25,50,[588],"main",[590,591],"pescatarian","gluten-free",[593,594,595,596,597],"white-fish","squid","mussels","tomato","polenta",[599,602,604,606],{"alt":600,"src":601},"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":600,"src":603},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-1x1.jpg",[580,609,610,597,611,612],"adriatic fish stew","croatian seafood","brodetto","dalmatian",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":545,"region":618,"baseServings":584,"prepMinutes":619,"cookMinutes":548,"difficulty":549,"course":620,"diet":621,"mainIngredients":622,"images":626,"keywords":636,"publishedAt":572,"updatedAt":572,"authorSlug":573},"crni-rizot","Crni Rižot (Croatian Black Cuttlefish Risotto)","Crni Rižot","Crni rižot","Dalmatia",20,[588],[590],[594,623,624,462,625],"short-grain-rice","garlic","parsley",[627,630,632,634],{"alt":628,"src":629},"Plate of jet-black Croatian cuttlefish risotto scattered with chopped parsley and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-1x1.jpg",[637,638,639,640,641,642],"crni rižot","squid ink risotto","cuttlefish","dalmatian seafood","croatian rice","adriatic",{"slug":644,"title":645,"shortTitle":646,"nativeName":646,"countrySlug":545,"region":618,"baseServings":547,"prepMinutes":619,"cookMinutes":619,"restMinutes":647,"difficulty":648,"course":649,"diet":653,"mainIngredients":655,"images":658,"keywords":668,"publishedAt":572,"updatedAt":572,"authorSlug":573},"fritule","Fritule (Dalmatian Rum and Citrus Fritters)","Fritule",60,"easy",[650,651,652],"dessert","snack","street-food",[553,654],"nut-free",[452,458,656,657],"raisins","lemon",[659,662,664,666],{"alt":660,"src":661},"Bowl of golden craggy fritule fritters heaped under a thick dusting of icing sugar","\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-1x1.jpg",[644,669,670,671,672,673,674],"croatian fritters","dalmatia","rum raisin","christmas market","fried dough","advent",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":545,"region":618,"baseServings":547,"prepMinutes":585,"cookMinutes":680,"restMinutes":681,"difficulty":682,"course":683,"diet":684,"mainIngredients":686,"images":690,"keywords":700,"publishedAt":572,"updatedAt":572,"authorSlug":573},"peka","Ispod Peke (Croatian Veal and Potatoes Baked Under a Bell)","Ispod Peke","Ispod peke",120,10,"hard",[588],[591,685],"dairy-free",[687,688,462,624,689],"veal","potato","rosemary",[691,694,696,698],{"alt":692,"src":693},"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":692,"src":695},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-1x1.jpg",[676,701,702,703,704,705],"ispod peke","croatian bell roast","dalmatian veal","ember cooking","sač",{"slug":707,"title":708,"shortTitle":709,"nativeName":709,"countrySlug":545,"region":710,"baseServings":547,"prepMinutes":619,"cookMinutes":711,"restMinutes":712,"difficulty":648,"course":713,"diet":715,"mainIngredients":716,"images":720,"keywords":730,"publishedAt":572,"updatedAt":572,"authorSlug":573},"manestra","Maneštra (Istrian Bean, Corn and Smoked Pork Pot)","Maneštra","Istria",105,480,[714],"soup",[591,685],[717,688,718,719,624],"corn","smoked-pork","onion",[721,724,726,728],{"alt":722,"src":723},"Deep bowl of thick Istrian maneštra with borlotti beans, corn kernels, potato and shreds of smoked pork","\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-1x1.jpg",[731,732,733,734,735,736],"maneštra","istrian soup","bobići","bean and corn stew","croatian one-pot","smoked pork",{"slug":738,"title":739,"shortTitle":740,"nativeName":740,"countrySlug":545,"region":618,"baseServings":547,"prepMinutes":488,"cookMinutes":741,"restMinutes":742,"difficulty":682,"course":743,"diet":744,"mainIngredients":745,"images":750,"keywords":760,"publishedAt":572,"updatedAt":572,"authorSlug":573},"croatian-pasticada","Pašticada (Dalmatian Beef Braised in Sweet Prošek Wine)","Pašticada",210,720,[588],[],[746,747,719,748,749],"beef-chuck","bacon","red-wine","carrot",[751,754,756,758],{"alt":752,"src":753},"Sliced Dalmatian pašticada beef fanned over potato gnocchi under a dark glossy prune and wine 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