[{"data":1,"prerenderedAt":845},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:dobos-torta:en":392,"recipe:country:hungary":583},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":497,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":551,"prepMinutes":552,"cookMinutes":553,"restMinutes":554,"difficulty":555,"course":556,"diet":558,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":545,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Caramel goes from pourable to solid in well under two minutes once it leaves the pan, and on a cold sponge disc it is faster still. Have the oiled knife, a ruler or scoring guide, and the disc all in position before you start cooking the sugar, and mark the wedges the moment the surface stops flowing. If it does harden, warm the disc in a low oven for a minute and try again.","Why did my caramel set before I could cut it?",{"answer":398,"question":399},"Almost always a temperature mismatch between the cooked chocolate base and the butter. Both need to be at the same cool room temperature, around 20°C. If it splits, warm the outside of the bowl briefly with a hot cloth and keep beating — most split buttercreams come back together. If it is soupy, chill it for fifteen minutes and beat again.","Why is my buttercream grainy or split?",{"answer":401,"question":402},"You can, but it is not the same cake. Dobos layers are baked thin so they dry slightly and stay firm under the buttercream, which is what gives the finished slice its distinct stripes. A tall sponge sliced horizontally is softer and squashes when you cut through the caramel top.","Can I bake the sponge as one cake and slice it into layers?",{"answer":404,"question":405},"Five sponge discs is the most common figure and the one used here, though Hungarian confectioners make six- and seven-layer versions and all are considered legitimate. What matters more than the count is that every layer is the same thickness, since the cake is judged on the evenness of its cross-section.","How many layers should a Dobos torta have?",{"answer":407,"question":408},"No. Dry caramel is judged by colour and smell: cook the sugar until it is the shade of dark honey and smells nutty rather than sharp, then take it off immediately. A thermometer helps if you are nervous — aim for about 170°C — but the colour change happens fast enough that your eyes are quicker than the probe.","Do I need a sugar thermometer for the caramel?",[410,411,412,413,414,415],"Weigh the batter for each disc — around 90 g per layer — and spread it to a marked circle on baking paper. Guessing by eye is what produces a cake with one fat layer and one translucent one.","Bake the sponges one or two at a time and slide them off the paper the moment they leave the oven. Left to cool on the paper they stick, and a torn layer cannot be patched invisibly.","The buttercream must be exactly at room temperature when you beat the butter into the cooled chocolate base. Cold butter seizes it into lumps; warm butter turns it to soup.","Choose the flattest, most even sponge disc for the caramel top. Any dip in the surface becomes a puddle of thick caramel and a thin patch elsewhere.","Oil the knife and your hands before you touch the caramel. Have the oiled knife lying beside the board before you start pouring, not in a drawer.","Chill the assembled cake for at least three hours before serving, but add the caramel wedges only once it is fully cold — in a warm kitchen the caramel slowly weeps and turns tacky.","🍰","Dobos torta is a stack of five sponge layers barely thicker than a coin, each one baked separately and cooled flat, sandwiched with a chocolate buttercream that is closer to a glossy chocolate cream than to the sugary frosting the word usually suggests. The top layer is not iced at all: it is glazed with cooked caramel, then cut into wedges with an oiled knife while the caramel is still soft, and those shards are propped up on the finished cake at an angle. Eating it gives you three textures in one forkful — the crack of set caramel, the near-weightless sponge, and the cool buttercream in between. It is not a difficult cake in any single step, but it is a long one, and the caramel gives you about ninety seconds of working time.","József C. Dobos was a Budapest delicatessen owner who introduced this cake at the 1885 National General Exhibition in the city, and the pastry made his name across Europe within a few years. His problem was a practical one for the time: fresh cream fillings collapsed in warm rooms and could not be shipped. His answer was butter rather than cream in the filling, and a lid of hardened caramel over the top, which sealed the sponge and kept the cake edible for far longer than anything else on a nineteenth-century pastry counter. The cake travelled in wooden boxes to other cities and other countries and made a genuinely novel technique into a European standard.\n\nDobos kept the recipe to himself for a long stretch and then, in 1906, handed it over to the Budapest pastry guild, at which point it became public property. That is why every Hungarian confectioner makes one, why the layer count and the profile vary from shop to shop, and why arguments about the correct version are permanent. Some houses use six or seven layers, some coat the sides in ground hazelnuts, some pipe rosettes of buttercream to hold the caramel wedges upright. The elements no one negotiates are the thin baked sponge sheets, the butter-based chocolate cream and the caramel top.\n\nThe cake also sits at a specific point in Hungarian pastry history. Budapest in the late nineteenth century had a café culture that took cakes seriously as engineered objects, and Dobos torta reflects that: it is symmetrical, precisely portioned, and designed so the person cutting it does not have to guess. The scored caramel is the instruction manual — twelve or sixteen wedges, marked before the cake is ever assembled, so every slice arrives with its own piece of glass on top. It remains the standard celebration cake for birthdays and name days, and a well-made one is still judged first on whether the sponge layers are even.","Keep the cake refrigerated in a covered container for up to three days, and take it out half an hour before serving so the buttercream softens. The caramel is the limiting factor: in a humid kitchen it starts to go sticky within a day and can eventually dissolve into the sponge, so if you are making the cake ahead, assemble and fill it early and make the caramel top on the day. Unfilled sponge discs freeze well, stacked with paper between them, for a month.",[421,422,423,424],"Bakes the sponge as five separate thin discs, which is the original method and far more reliable than slicing one tall cake.","Uses a cooked egg-and-chocolate buttercream that stays firm at room temperature instead of a raw butter-and-sugar frosting.","Scores the caramel on a separate disc before assembly, so nobody has to saw through hard sugar on a finished cake.","Says plainly where the caramel goes wrong and how much working time you actually have.",[426,427,428,429,430],"Stand mixer or hand mixer","Baking paper and a pencil for marking circles","Two or three flat baking sheets","Offset palette knife","Heavy-bottomed saucepan",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"protein":436,"calories":437,"estimated":8},32,52,2,42,7,520,[439],"Strong black coffee, and nothing else — the cake is rich enough that whipped cream on the plate is a Hungarian faux pas.",[441,444,447],{"name":442,"description":443},"Hazelnut sides","The sides masked with buttercream and pressed with toasted ground hazelnuts, which is standard in many Budapest confectioners and hides any unevenness in the layers.",{"name":445,"description":446},"Seven-layer Dobos","Thinner discs and two extra layers, giving a taller cake with more buttercream lines in cross-section. More work, more impressive, identical flavour.",{"name":448,"description":449},"Dobos szelet","The same construction baked as rectangular sheets and cut into bars — the café-counter format, and much easier for a first attempt since nothing has to be round.",[451,457,461,464,468,472,476,478,480,484,487,490,492,495],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},6,"eggs","large eggs, separated","piece","For the sponge layers",{"qty":458,"name":459,"unit":460,"group":456},130,"caster sugar","g",{"qty":458,"ref":462,"name":463,"unit":460,"group":456},"flour","plain flour, sifted",{"qty":465,"ref":466,"name":467,"unit":460,"group":456},30,"butter","butter, melted and cooled, plus more for the sheets",{"qty":469,"name":470,"unit":471,"group":456},1,"fine salt","pinch",{"qty":473,"ref":453,"name":474,"unit":455,"group":475},3,"large eggs","For the chocolate buttercream",{"qty":477,"name":459,"unit":460,"group":475},150,{"qty":477,"name":479,"unit":460,"group":475},"dark chocolate (60–70%), chopped",{"qty":434,"ref":481,"name":482,"unit":483,"group":475},"cocoa","unsweetened cocoa powder","tbsp",{"qty":485,"ref":466,"name":486,"unit":460,"group":475},280,"unsalted butter, at cool room temperature",{"qty":477,"name":488,"unit":460,"group":489},"granulated sugar","For the caramel top",{"qty":469,"name":491,"unit":483,"group":489},"water",{"qty":469,"name":493,"unit":494,"group":489},"lemon juice","tsp",{"qty":469,"name":496,"unit":483,"group":489,"noScale":8},"flavourless oil, for the knife and hands",[498,501,505,510,514,517,521,524,527],{"text":499,"title":500},"Draw five 22 cm circles on baking paper, flip the paper pencil-side down and butter the sheets lightly so the paper stays put. Heat the oven to 200°C. Working with pre-drawn circles is the only way to get five discs of matching thickness.","Mark and prepare the sheets",{"tip":502,"text":503,"title":504},"Fold with a large spoon and few strokes. Overworked batter bakes into leathery discs instead of tender ones.","Whisk the egg whites with the salt to soft peaks, then rain in the sugar and beat to a stiff, glossy meringue. Beat the yolks in a separate bowl until pale, fold them into the whites, then sift the flour over in three additions, folding until no dry streaks remain. Fold in the melted butter last.","Make the sponge batter",{"tip":506,"text":507,"title":508,"timerSeconds":509},"If a disc cools stuck to the paper, return it to the oven for 30 seconds and it will release cleanly.","Spread about 90 g of batter thinly and evenly inside each marked circle with an offset palette knife. Bake for 6–8 minutes, until the surface is dry and pale gold and the edges have just begun to colour. Peel each disc off the paper while still hot and cool flat on a rack.","Bake the discs",420,{"text":511,"title":512,"timerSeconds":513},"Whisk the whole eggs, sugar and cocoa in a heatproof bowl set over barely simmering water until the mixture thickens noticeably and coats the whisk, about 8 minutes. Take it off the heat, stir in the chopped chocolate until smooth, and leave to cool to room temperature.","Cook the buttercream base",480,{"text":515,"title":516},"Beat the soft butter in a mixer until pale and light, then add the cooled chocolate mixture a spoonful at a time, beating continuously. The cream should end up thick, glossy and just firm enough to hold a swirl — if it looks split, keep beating and it will come together.","Beat in the butter",{"tip":518,"text":519,"title":520},"From this moment you have about 90 seconds. Everything must already be in place.","Set aside the flattest disc on an oiled board. Melt the granulated sugar with the water and lemon juice in a heavy pan over medium heat without stirring until it turns dark honey-coloured and smells nutty, then pour it straight over the disc and tilt to coat.","Glaze and score the top disc",{"text":522,"title":523},"As soon as the caramel stops flowing but still gives under pressure, press an oiled knife straight down to cut the disc into 12 wedges, wiping and re-oiling the blade between cuts. Separate the wedges slightly and leave them to set hard.","Cut the caramel into wedges",{"text":525,"title":526},"Stack the four remaining discs with a generous, evenly spread layer of buttercream between each, pressing lightly so the sides stay vertical. Coat the top and sides with the rest of the cream and smooth the sides with a palette knife dipped in hot water.","Assemble the cake",{"text":528,"title":529,"timerSeconds":530},"Refrigerate the cake for at least three hours until the buttercream is fully firm. Pipe twelve rosettes around the top edge and lean a caramel wedge against each at an angle, caramel side out, so every slice comes with its own shard.","Chill, then crown it",10800,"DOH-bosh TOR-taw",[533,537,541],{"note":534,"swap":535,"original":536},"Faster and very stable, but it sets harder and tastes heavier than the original. The classic filling is lighter than ganache and that lightness is half the point of the cake.","Ganache made with 300 g dark chocolate and 200 ml warmed cream, cooled and whipped","Cooked egg buttercream",{"note":538,"swap":539,"original":540},"Some Budapest recipes use this and it gives a slightly finer, drier crumb that soaks up buttercream better. It also makes the thin discs a little more fragile to handle.","Half plain flour, half potato starch","Plain flour for the sponge",{"note":542,"swap":543,"original":544},"Perfectly pleasant and completely not a Dobos torta. If you skip the caramel you have made a chocolate layer cake, so it is worth one attempt at the real thing.","A plain chocolate glaze over the top layer","Caramel top","dobos-torta","Dobos Torta (Hungarian Caramel-Topped Sponge Cake)","Dobos Torta","Dobos torta","hungary","Budapest",12,60,45,180,"hard",[557],"dessert",[559],"vegetarian",[453,462,466,481],[562,565,567,569],{"alt":563,"src":564},"Sliced Hungarian Dobos torta showing thin sponge layers with chocolate buttercream and angled caramel wedges on top","\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-1x1.jpg",[572,573,574,575,576,577],"dobos torta","hungarian cake","caramel cake","chocolate buttercream","layer cake","budapest pastry","2026-08-20","dishroute-kitchen","Five wafer-thin sponge discs stacked with dark chocolate buttercream under a sheet of hard amber caramel, scored into wedges while it is still hot enough to move.",{"en":582},"\u002Frecipe\u002Fdobos-torta",{"items":584,"total":797,"page":469,"limit":843,"hasMore":844},[585,595,630,658,687,717,742,766,791,816],{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":551,"prepMinutes":552,"cookMinutes":553,"restMinutes":554,"difficulty":555,"course":586,"diet":587,"mainIngredients":588,"images":589,"keywords":594,"publishedAt":578,"updatedAt":578,"authorSlug":579},[557],[559],[453,462,466,481],[590,591,592,593],{"alt":563,"src":564},{"alt":563,"src":566},{"alt":563,"src":568},{"alt":563,"src":570},[572,573,574,575,576,577],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":549,"region":600,"baseServings":452,"prepMinutes":465,"cookMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":607,"images":613,"keywords":623,"publishedAt":578,"updatedAt":578,"authorSlug":579},"hungarian-goulash","Gulyás (Hungarian Beef and Paprika Soup)","Gulyás","Gulyásleves","The Great Plain",165,"medium",[604],"soup",[606],"dairy-free",[608,609,610,611,612],"beef-shank","paprika","onion","potato","caraway",[614,617,619,621],{"alt":615,"src":616},"Deep bowl of Hungarian gulyas soup with beef, potato cubes and pinched csipetke noodles in red paprika broth","\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero.jpg",{"alt":615,"src":618},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-16x9.jpg",{"alt":615,"src":620},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-4x3.jpg",{"alt":615,"src":622},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-1x1.jpg",[624,625,626,609,627,628,629],"gulyas","goulash soup","hungarian","beef soup","csipetke","bogracs",{"slug":631,"title":632,"shortTitle":633,"nativeName":633,"countrySlug":549,"region":634,"baseServings":635,"prepMinutes":465,"cookMinutes":636,"difficulty":602,"course":637,"diet":638,"mainIngredients":641,"images":643,"keywords":653,"publishedAt":578,"updatedAt":578,"authorSlug":579},"halaszle","Halászlé (Hungarian Fisherman's Paprika Fish Soup)","Halászlé","The Tisza and Danube river towns",4,70,[604],[639,640,606],"pescatarian","gluten-free",[642,609,610],"carp",[644,647,649,651],{"alt":645,"src":646},"Deep bowl of Hungarian halaszle fish soup, bright red paprika broth with a thick piece of poached carp","\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-1x1.jpg",[631,654,642,609,655,656,657],"hungarian fish soup","szeged","river fish","christmas eve",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":549,"region":663,"baseServings":635,"prepMinutes":465,"cookMinutes":664,"restMinutes":465,"difficulty":602,"course":665,"diet":668,"mainIngredients":669,"images":672,"keywords":682,"publishedAt":578,"updatedAt":578,"authorSlug":579},"hortobagyi-palacsinta","Hortobágyi Palacsinta (Meat-Filled Pancakes)","Hortobágyi Palacsinta","Hortobágyi húsos palacsinta","Nationwide",100,[666,667],"appetizer","main",[],[670,609,671,462],"veal","sour-cream",[673,676,678,680],{"alt":674,"src":675},"Hungarian Hortobagyi palacsinta, rolled crepes filled with paprika meat under a smooth red sour cream sauce","\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-1x1.jpg",[683,626,684,609,670,685,686],"hortobagyi palacsinta","savoury crepes","sour cream","starter",{"slug":688,"title":689,"shortTitle":690,"nativeName":690,"countrySlug":549,"region":691,"baseServings":452,"prepMinutes":692,"cookMinutes":9,"restMinutes":693,"difficulty":694,"course":695,"diet":697,"mainIngredients":699,"images":701,"keywords":711,"publishedAt":578,"updatedAt":578,"authorSlug":579},"korozott","Körözött (Hungarian Paprika Sheep Cheese Spread)","Körözött","Great Plain and Lake Balaton",15,240,"easy",[666,696],"snack",[559,640,698],"nut-free",[700,466,609,612],"quark",[702,705,707,709],{"alt":703,"src":704},"Bowl of pink Hungarian korozott paprika cheese spread dusted with paprika, with rye bread and raw onion rings","\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-1x1.jpg",[688,712,713,714,715,666,716],"hungarian cheese spread","paprika spread","sheep cheese","juhturo","csarda",{"slug":718,"title":719,"shortTitle":720,"nativeName":720,"countrySlug":549,"region":663,"baseServings":452,"prepMinutes":465,"cookMinutes":721,"restMinutes":722,"difficulty":694,"course":723,"diet":725,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":578,"updatedAt":578,"authorSlug":579},"langos","Lángos (Hungarian Deep-Fried Garlic Flatbread)","Lángos",20,90,[724,696],"street-food",[559],[462,611,727,671],"garlic",[729,732,734,736],{"alt":730,"src":731},"Golden blistered Hungarian langos flatbread topped with thick sour cream and a heap of grated cheese","\u002Fimages\u002Frecipes\u002Flangos\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-1x1.jpg",[718,626,739,727,685,740,741],"fried bread","street food","market snack",{"slug":743,"title":744,"shortTitle":745,"nativeName":745,"countrySlug":549,"region":663,"baseServings":635,"prepMinutes":692,"cookMinutes":746,"difficulty":694,"course":747,"diet":749,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":578,"updatedAt":578,"authorSlug":579},"lecso","Lecsó (Hungarian Pepper and Tomato Stew)","Lecsó",35,[667,748],"side",[640,606],[751,752,610,609],"bell-pepper","tomato",[754,757,759,761],{"alt":755,"src":756},"Pan of Hungarian lecso with yellow pepper rings and collapsed tomato in glossy red paprika sauce","\u002Fimages\u002Frecipes\u002Flecso\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-1x1.jpg",[743,626,764,752,609,765,559],"pepper stew","summer",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":549,"region":663,"baseServings":635,"prepMinutes":721,"cookMinutes":771,"difficulty":694,"course":772,"diet":773,"mainIngredients":774,"images":776,"keywords":786,"publishedAt":578,"updatedAt":578,"authorSlug":579},"chicken-paprikash","Paprikás Csirke (Hungarian Chicken Paprikash)","Paprikás Csirke","Paprikás csirke",50,[667],[],[775,609,610,671],"chicken",[777,780,782,784],{"alt":778,"src":779},"Pan of Hungarian chicken paprikash in glossy red sour cream sauce with soft nokedli dumplings alongside","\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero-1x1.jpg",[787,788,626,609,685,789,790],"paprikas csirke","chicken paprikash","nokedli","braised chicken",{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"countrySlug":549,"region":663,"baseServings":452,"prepMinutes":796,"cookMinutes":552,"restMinutes":797,"difficulty":694,"course":798,"diet":799,"mainIngredients":800,"images":801,"keywords":811,"publishedAt":578,"updatedAt":578,"authorSlug":579},"rakott-krumpli","Rakott Krumpli (Layered Potato and Egg Bake)","Rakott Krumpli","Rakott krumpli",25,10,[667],[],[611,453,671],[802,805,807,809],{"alt":803,"src":804},"Baked Hungarian rakott krumpli with layers of potato, sliced egg and paprika sausage under a browned sour cream top","\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero.jpg",{"alt":803,"src":806},"\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero-16x9.jpg",{"alt":803,"src":808},"\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero-4x3.jpg",{"alt":803,"src":810},"\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero-1x1.jpg",[812,626,813,814,685,453,815],"rakott krumpli","potato bake","casserole","kolbasz",{"slug":817,"title":818,"shortTitle":819,"nativeName":820,"countrySlug":549,"region":663,"baseServings":452,"prepMinutes":553,"cookMinutes":477,"restMinutes":721,"difficulty":602,"course":821,"diet":822,"mainIngredients":823,"images":828,"keywords":838,"publishedAt":578,"updatedAt":578,"authorSlug":579},"hungarian-toltott-kaposzta","Töltött Káposzta (Hungarian Sour Cabbage Rolls)","Töltött Káposzta","Töltött káposzta",[667],[],[824,825,609,826,827],"ground-pork","sauerkraut","rice","smoked-pork",[829,832,834,836],{"alt":830,"src":831},"Hungarian stuffed sour cabbage rolls in a pot with sauerkraut, smoked ribs and a spoonful of sour cream","\u002Fimages\u002Frecipes\u002Fhungarian-toltott-kaposzta\u002Fhero.jpg",{"alt":830,"src":833},"\u002Fimages\u002Frecipes\u002Fhungarian-toltott-kaposzta\u002Fhero-16x9.jpg",{"alt":830,"src":835},"\u002Fimages\u002Frecipes\u002Fhungarian-toltott-kaposzta\u002Fhero-4x3.jpg",{"alt":830,"src":837},"\u002Fimages\u002Frecipes\u002Fhungarian-toltott-kaposzta\u002Fhero-1x1.jpg",[839,840,626,825,841,842,609],"toltott kaposzta","stuffed cabbage","sour cabbage","pork",24,false,1788563799822]