[{"data":1,"prerenderedAt":857},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:engadiner-nusstorte:en":392,"recipe:country:switzerland":579},[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":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":433,"serveWith":440,"variations":442,"ingredients":452,"instructions":492,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"region":546,"baseServings":547,"prepMinutes":548,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":551,"diet":553,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":541,"alternates":577},[394,397,400,403,406,409],{"answer":395,"question":396},"To a deep amber, roughly the colour of an old copper coin, and it should smell of toffee with a faint edge of smoke just before you stop it. A pale golden caramel makes a sweet, one-dimensional filling. The line between dark and burnt is about fifteen seconds wide, so have the warmed cream standing next to the pan ready to go in the moment the colour is right.","How dark should the caramel go?",{"answer":398,"question":399},"The sugar crystallised, usually because it was stirred while melting or because a stray crystal from the side of the pan fell back in. Swirl the pan rather than stirring, brush the sides down with a wet pastry brush if crystals form, and include a spoonful of honey or glucose syrup, which physically interferes with crystal formation and is why this recipe uses it.","Why did my filling turn grainy?",{"answer":401,"question":402},"Either the caramel was cooked too long before the cream went in, or the tart was refrigerated. An over-cooked caramel sets to a brittle candy rather than a chewy filling. Cold makes any caramel hard, so always store the tart at room temperature and let a chilled one come back to room temperature for a few hours before slicing.","Why is my Nusstorte hard to cut?",{"answer":404,"question":405},"At least two weeks in a tin at room temperature, and often longer. That durability is the entire point of the design — a sealed pastry shell around a sugar-preserved filling was made to survive long journeys out of an alpine valley. It is genuinely better after two or three days, once the pastry has softened slightly against the caramel.","How long does Engadiner Nusstorte keep?",{"answer":407,"question":408},"No, and you should not. The filling goes in cool and thick rather than wet, so it does not soak the pastry, and blind-baking a base that will bake again for another 40 minutes leaves it dry and over-coloured. What does matter is that the filling is fully cooled before it goes in, since warm caramel will melt the butter in the raw pastry.","Do I need to blind-bake the base?",{"answer":410,"question":411},"Yes. A 24 cm springform tin works well, and so does a straight-sided cake tin lined with parchment, though you will need to press the pastry a little higher up the sides. Avoid a loose-bottomed tin without lining it, since any caramel that escapes through a gap in the seal will run out of the bottom and burn on the oven floor.","Can I make this without a tart tin?",[413,414,415,416,417,418],"Toast the walnuts and rub off what skin comes loose. Untoasted walnut skins carry a tannic bitterness that fights the caramel instead of complementing it.","Warm the cream before it goes into the caramel. Cold cream hitting hot sugar seizes it into a solid lump that takes ages to melt back down.","Stand back when you add the cream — the caramel erupts violently for a few seconds. Use a pan at least three times the volume of the sugar.","Cool the filling to room temperature before it goes into the pastry, or it will melt the base and you will get a soggy, leaking tart.","Seal the lid properly. Press the edges together firmly and prick the top, or the filling boils out through a gap and welds the tart to the tin.","Wait. A Nusstorte cut on the day it is baked is crumbly and the filling is loose; after two or three days in a tin the pastry softens slightly and the whole thing comes together.","🥧","Engadiner Nusstorte is a completely enclosed shortcrust tart filled with walnuts bound in a dark cream caramel. There is no fruit, no spice and no leavening — just pastry, sugar cooked to a deep amber, cream and a great many nuts, which makes it much closer to a confection than to a cake. Cut into it and the filling should be chewy and slightly sticky rather than runny or set hard, with the faint bitterness of properly dark caramel behind the sweetness and the walnuts still crunchy in the middle. The pastry is thick, sandy and buttery and functions as a wall as much as a crust. It is the durable travelling cake of Graubünden, and it genuinely tastes better three days after you bake it than on the day.","The Engadine is a high valley in Graubünden, running along the Inn river toward the Italian and Austrian borders, and it has one of the more unusual economic histories in the Alps. For centuries its people emigrated — thousands of Engadiners left to work as confectioners and café owners across Europe, from Venice to Warsaw to Marseille, in a diaspora so well established that the region's pastry tradition is really a European one that came home. The Nusstorte as it exists today took shape in the early twentieth century in that context, in the hands of bakers who had trained in the sugar work of foreign cities.\n\nEverything about its construction is aimed at keeping. Sugar cooked into caramel and bound with cream is essentially a preserve; walnuts store all winter; a solid pastry shell top and bottom seals the whole thing from air. The result is a tart that survives weeks in a tin and a long journey in a rucksack, which is exactly what a valley of emigrants and mountain travellers needed. Bakeries in St Moritz, Samedan and Scuol still sell it boxed for exactly that purpose, and it has become the standard edible souvenir of Graubünden.\n\nThe old Romansh name is tuorta da nuschs engiadinaisa, and although the tart is now made across Switzerland, Engadine bakers keep a set of quiet distinctions: the caramel should be taken dark enough to have a bitter edge, the walnuts should be roughly chopped rather than ground, and the top crust should carry a simple pattern or the baker's mark rather than a lattice. Home versions vary in one useful respect — some add a spoonful of honey to the caramel, which keeps the filling softer and stops it crystallising in the tin. That is the version below, because a home cook without a bakery oven benefits from the insurance.","This is a tart built to keep. Wrapped in foil or kept in a tin at room temperature it holds for at least 2 weeks and is at its best from day 3 onward, once the pastry has softened against the filling. Do not refrigerate it — the cold makes the caramel hard and the pastry damp. It freezes whole for 3 months, wrapped tightly, and thaws overnight at room temperature with no loss of texture. Cut slices dry out at the edge, so store what is left cut side down against the tin.",[424,425,426,427],"A dry caramel taken to a genuinely dark amber, with clear colour and smell cues so it stops short of burnt.","Honey in the filling as insurance against crystallisation, which is what turns a home Nusstorte gritty.","A pastry rich enough to press into the tin by hand, so there is no rolling and no cracking to patch.","Says plainly that the tart needs a day or three before it is at its best, rather than pretending it is ready warm.",[429,430,431,432],"24 cm tart or springform tin","Heavy-based saucepan at least 3 litres","Rolling pin","Pastry brush",{"fat":434,"carbs":435,"fiber":436,"sugar":434,"sodium":437,"protein":438,"calories":439,"estimated":8},33,52,2,120,7,520,[441],"Thin slices with strong black coffee, or with unsweetened whipped cream if you want to soften the sugar.",[443,446,449],{"name":444,"description":445},"Hazelnut Nusstorte","Made with toasted hazelnuts instead of walnuts, which gives a sweeter, less tannic filling. Common in Graubünden bakeries alongside the walnut original.",{"name":447,"description":448},"With a splash of kirsch","A tablespoon of kirsch or Williams pear brandy stirred into the cooled caramel, which sharpens the finish and cuts the sweetness.",{"name":450,"description":451},"Individual tartlets","Built in muffin tins as small sealed tarts, which bake in about 20 minutes and travel even better than the full one.",[453,459,463,465,470,473,476,481,483,487,490],{"qty":454,"ref":455,"name":456,"unit":457,"group":458},350,"flour","plain flour","g","For the pastry",{"qty":460,"ref":461,"name":462,"unit":457,"group":458},200,"butter","cold butter, in small cubes",{"qty":437,"name":464,"unit":457,"group":458},"caster sugar",{"qty":466,"ref":467,"name":468,"unit":469,"group":458},1,"eggs","egg, plus 1 yolk for glazing","piece",{"qty":466,"ref":471,"name":472,"unit":469,"group":458},"lemon","lemon, zest only",{"qty":466,"name":474,"unit":475,"group":458},"fine salt","pinch",{"qty":477,"ref":478,"name":479,"unit":457,"group":480},300,"walnuts","walnut halves","For the filling",{"qty":482,"name":464,"unit":457,"group":480},250,{"qty":460,"ref":484,"name":485,"unit":486,"group":480},"heavy-cream","heavy cream, warmed","ml",{"qty":436,"ref":488,"name":488,"unit":489,"group":480},"honey","tbsp",{"qty":466,"name":491,"unit":475,"group":480},"flaky salt",[493,497,501,505,509,513,516,519,523],{"tip":494,"text":495,"title":496},"Stop working it the moment it holds together. Over-kneaded shortcrust bakes hard instead of sandy.","Rub the cold butter into the flour, sugar, lemon zest and salt with your fingertips until the mixture looks like coarse breadcrumbs with a few larger flakes. Add the whole egg and bring it together into a dough with as few movements as possible — it should be soft and slightly sticky, not smooth.","Make the pastry",{"text":498,"title":499,"timerSeconds":500},"Divide the dough into two pieces, one slightly larger than the other, flatten both into discs, wrap and refrigerate for at least 1 hour. The larger piece will line the tin, the smaller one becomes the lid.","Chill it",3600,{"text":502,"title":503,"timerSeconds":504},"Spread the walnuts on a tray and toast at 170 C for 8 to 10 minutes, until they smell strongly nutty and the skins have darkened and loosened. Tip them into a cloth, rub off what skin comes away easily, then chop them roughly — halves into thirds, no finer.","Toast the walnuts",540,{"tip":506,"text":507,"title":508,"timerSeconds":504},"Have the warm cream in a jug right beside the pan. From the correct colour to burnt is about fifteen seconds.","Put the sugar in a large heavy pan over medium heat and let it melt without stirring, swirling the pan as the edges liquefy. Cook for 8 to 10 minutes until it is a deep amber the colour of an old copper coin and smells of toffee with the faintest edge of smoke.","Make the caramel",{"tip":510,"text":511,"title":512},"Do not skip the cooling. Warm filling melts the butter in the raw pastry and you get a leaking base.","Take the pan off the heat and pour in the warm cream in a steady stream — it will erupt and hiss violently, so stand back. Whisk until smooth, return to low heat, stir in the honey and cook for 2 minutes until glossy. Fold in the walnuts and the flaky salt, then pour into a bowl and cool to room temperature.","Add the cream and nuts",{"text":514,"title":515},"Roll or press the larger pastry disc into a 24 cm tin, covering the base and coming 3 cm up the sides in an even layer about 5 mm thick. Patch any thin spots with offcuts — this dough is forgiving and does not need to look neat inside.","Line the tin",{"text":517,"title":518},"Spoon in the cooled walnut caramel and level it, leaving the top centimetre of the pastry wall clear. Roll the second disc into a circle to fit, lay it over the filling, and press the edges together firmly all the way round, trimming any excess.","Fill and seal",{"text":520,"title":521,"timerSeconds":522},"Brush the top with the beaten egg yolk, prick it in several places with a fork and score a simple pattern into the surface. Bake at 180 C for 35 to 40 minutes until the top is an even deep gold and firm to a light press.","Glaze and bake",2280,{"text":524,"title":525,"timerSeconds":526},"Leave the tart in its tin until completely cold — several hours — before turning it out, or the hot filling will run. Then wrap it and leave it at room temperature for a day or three before cutting, which is when the pastry softens against the caramel and the tart is at its best.","Cool completely, then wait",86400,"en-gah-DEE-ner NOOSS-tor-teh",[529,533,537],{"note":530,"swap":531,"original":532},"Hazelnut versions are made in the region and are sweeter and rounder. Pecans work too. Do not use pre-chopped nut pieces, which are usually stale and taste of old oil.","A mix of walnuts and hazelnuts, or all hazelnuts","Walnuts",{"note":534,"swap":535,"original":536},"Makes a dairy-free filling that sets in almost the same way, with a faint coconut note that suits the caramel better than you would expect. The pastry still needs a solid vegan block butter.","Full-fat coconut cream","Heavy cream",{"note":538,"swap":539,"original":540},"Any invert sugar does the same job of keeping the caramel from crystallising. You can leave it out entirely, but the filling is then more prone to going grainy over a week in the tin.","Golden syrup or glucose syrup","Honey","engadiner-nusstorte","Engadiner Nusstorte (Engadine Caramel Walnut Tart)","Engadiner Nusstorte","Engadiner Nusstorte \u002F Tuorta da nuschs engiadinaisa","switzerland","Engadine, Graubünden",12,45,1500,"hard",[552],"dessert",[554],"vegetarian",[478,461,455,484],[557,560,562,564],{"alt":558,"src":559},"Slice of Engadine walnut tart showing dark caramel and chopped walnuts between thick shortcrust layers","\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-1x1.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-4x3.jpg",[567,568,569,570,571,572,573],"engadiner nusstorte","walnut tart","caramel","engadine","graubünden","swiss dessert","shortcrust","2026-08-19","dishroute-kitchen","Buttery shortcrust sealed top and bottom around walnuts suspended in dark cream caramel. Dense, chewy and salted-edged, and it improves for a week after baking.",{"en":578},"\u002Frecipe\u002Fengadiner-nusstorte",{"items":580,"total":805,"page":466,"limit":855,"hasMore":856},[581,616,647,679,689,718,746,772,800,830],{"slug":582,"title":583,"shortTitle":584,"nativeName":584,"countrySlug":545,"region":585,"baseServings":586,"prepMinutes":587,"cookMinutes":588,"difficulty":589,"course":590,"diet":592,"mainIngredients":593,"images":598,"keywords":608,"publishedAt":574,"updatedAt":574,"authorSlug":575},"alplermagronen","Älplermagronen (Swiss Alpine Macaroni with Potato)","Älplermagronen","Central Switzerland and the Alps",4,15,30,"easy",[591],"main",[554],[594,595,596,597],"pasta","potato","gruyere","onion",[599,602,604,606],{"alt":600,"src":601},"Bowl of creamy macaroni with potato and melted alpine cheese under dark fried onions, apple sauce beside it","\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-1x1.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-4x3.jpg",[609,610,611,612,613,614,615],"älplermagronen","alpine macaroni","swiss","apple sauce","gruyère","one pot","comfort food",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":545,"region":621,"baseServings":586,"prepMinutes":622,"cookMinutes":623,"difficulty":589,"course":624,"diet":626,"mainIngredients":627,"images":629,"keywords":639,"publishedAt":574,"updatedAt":574,"authorSlug":575},"basler-mehlsuppe","Basler Mehlsuppe (Basel Browned Flour Soup)","Basler Mehlsuppe","Basler Mählsuppe","Basel",5,50,[625],"soup",[],[455,461,628,597],"stock",[630,633,635,637],{"alt":631,"src":632},"Deep brown Basel flour soup in a bowl with melting grated cheese and chives on top","\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-1x1.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-4x3.jpg",[640,641,642,643,644,645,646],"basler mehlsuppe","flour soup","basel","fasnacht","roux","swiss soup","carnival food",{"slug":648,"title":649,"shortTitle":650,"nativeName":650,"countrySlug":545,"region":651,"baseServings":547,"prepMinutes":652,"cookMinutes":9,"restMinutes":653,"difficulty":550,"course":654,"diet":656,"mainIngredients":659,"images":663,"keywords":673,"publishedAt":574,"updatedAt":574,"authorSlug":575},"bundnerfleisch","Bündnerfleisch (Swiss Air-Dried Alpine Beef)","Bündnerfleisch","Graubünden",40,43200,[655],"appetizer",[657,658],"gluten-free","dairy-free",[660,661,662],"juniper","black-pepper","garlic",[664,667,669,671],{"alt":665,"src":666},"Paper-thin slices of dark red air-dried Swiss alpine beef fanned on a wooden board with rye bread","\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-1x1.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-4x3.jpg",[674,675,571,676,677,611,678],"bündnerfleisch","air-dried beef","charcuterie","curing","aperitif",{"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"region":546,"baseServings":547,"prepMinutes":548,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":680,"diet":681,"mainIngredients":682,"images":683,"keywords":688,"publishedAt":574,"updatedAt":574,"authorSlug":575},[552],[554],[478,461,455,484],[684,685,686,687],{"alt":558,"src":559},{"alt":558,"src":561},{"alt":558,"src":563},{"alt":558,"src":565},[567,568,569,570,571,572,573],{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":545,"region":694,"baseServings":586,"prepMinutes":587,"cookMinutes":695,"difficulty":696,"course":697,"diet":698,"mainIngredients":699,"images":701,"keywords":711,"publishedAt":574,"updatedAt":574,"authorSlug":575},"swiss-cheese-fondue","Fondue Moitié-Moitié (Swiss Melted Cheese Pot)","Fondue Moitié-Moitié","Fondue moitié-moitié","Fribourg and the Romandie",20,"medium",[591],[554],[596,662,700],"cornstarch",[702,705,707,709],{"alt":703,"src":704},"Earthenware caquelon of molten Swiss cheese fondue with long forks and cubes of crusty bread","\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-1x1.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-4x3.jpg",[712,713,714,596,715,716,717],"fondue","moitie-moitie","swiss cheese","vacherin","melted cheese","winter",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":545,"region":723,"baseServings":586,"prepMinutes":695,"cookMinutes":724,"difficulty":696,"course":725,"diet":726,"mainIngredients":727,"images":729,"keywords":739,"publishedAt":574,"updatedAt":574,"authorSlug":575},"papet-vaudois","Papet Vaudois (Swiss Leek and Potato Stew with Sausage)","Papet Vaudois","Papet vaudois","Vaud",55,[591],[],[728,595],"leek",[730,733,735,737],{"alt":731,"src":732},"A plate of soft stewed leeks and potatoes topped with a split smoked cabbage sausage","\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-1x1.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-4x3.jpg",[740,741,742,743,611,744,745],"papet vaudois","leek stew","saucisse aux choux","vaud","smoked sausage","winter stew",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":545,"region":751,"baseServings":586,"prepMinutes":587,"cookMinutes":752,"difficulty":589,"course":753,"diet":754,"mainIngredients":755,"images":756,"keywords":766,"publishedAt":574,"updatedAt":574,"authorSlug":575},"swiss-raclette","Raclette (Swiss Scraped Melted Cheese with Potatoes)","Raclette","Raclette du Valais","Valais",25,[591],[554,657],[595],[757,760,762,764],{"alt":758,"src":759},"Molten raclette cheese being scraped from a half-wheel over hot boiled potatoes and cornichons","\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero-1x1.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero-4x3.jpg",[767,768,716,611,769,770,771],"raclette","valais","potatoes","winter meal","communal dining",{"slug":773,"title":774,"shortTitle":775,"nativeName":775,"countrySlug":545,"region":776,"baseServings":586,"prepMinutes":695,"cookMinutes":588,"restMinutes":777,"difficulty":589,"course":778,"diet":781,"mainIngredients":782,"images":783,"keywords":793,"publishedAt":574,"updatedAt":574,"authorSlug":575},"rosti","Rösti (Crisp Swiss Grated Potato Cake)","Rösti","Bern and German-speaking Switzerland",720,[779,780],"side","breakfast",[554,657],[595,461],[784,787,789,791],{"alt":785,"src":786},"Golden crisp Swiss rösti potato cake in a cast-iron pan, cut into a wedge to show the soft interior","\u002Fimages\u002Frecipes\u002Frosti\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Frosti\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Frosti\u002Fhero-1x1.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Frosti\u002Fhero-4x3.jpg",[794,795,796,797,798,780,799],"rösti","swiss potato cake","grated potato","bern","crispy potatoes","side dish",{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"countrySlug":545,"region":776,"baseServings":805,"prepMinutes":588,"cookMinutes":652,"restMinutes":806,"difficulty":696,"course":807,"diet":809,"mainIngredients":810,"images":813,"keywords":823,"publishedAt":574,"updatedAt":574,"authorSlug":575},"zopf","Zopf (Swiss Sunday Butter Braid)","Zopf","Zopf \u002F Tresse",10,150,[808,780],"bread",[554],[455,461,811,812],"milk","yeast",[814,817,819,821],{"alt":815,"src":816},"Glossy braided Swiss Zopf loaf with a deep golden egg-washed crust on a wooden board","\u002Fimages\u002Frecipes\u002Fzopf\u002Fhero.jpg",{"alt":815,"src":818},"\u002Fimages\u002Frecipes\u002Fzopf\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fzopf\u002Fhero-1x1.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fzopf\u002Fhero-4x3.jpg",[801,824,825,826,827,828,829],"swiss braided bread","butterzopf","tresse","enriched dough","sunday breakfast","baking",{"slug":831,"title":832,"shortTitle":833,"nativeName":833,"countrySlug":545,"region":834,"baseServings":586,"prepMinutes":695,"cookMinutes":695,"difficulty":696,"course":835,"diet":836,"mainIngredients":837,"images":840,"keywords":850,"publishedAt":574,"updatedAt":574,"authorSlug":575},"zurcher-geschnetzeltes","Zürcher Geschnetzeltes (Zurich Veal in Cream Sauce)","Zürcher Geschnetzeltes","Zurich",[591],[],[838,839,484],"veal","mushrooms",[841,844,846,848],{"alt":842,"src":843},"Strips of veal and sliced mushrooms in a creamy white sauce served beside a golden rösti","\u002Fimages\u002Frecipes\u002Fzurcher-geschnetzeltes\u002Fhero.jpg",{"alt":842,"src":845},"\u002Fimages\u002Frecipes\u002Fzurcher-geschnetzeltes\u002Fhero-16x9.jpg",{"alt":842,"src":847},"\u002Fimages\u002Frecipes\u002Fzurcher-geschnetzeltes\u002Fhero-1x1.jpg",{"alt":842,"src":849},"\u002Fimages\u002Frecipes\u002Fzurcher-geschnetzeltes\u002Fhero-4x3.jpg",[851,838,852,853,611,839,854],"zürcher geschnetzeltes","cream sauce","zurich","white wine sauce",24,false,1788563799949]