[{"data":1,"prerenderedAt":847},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:estonian-kringel:en":392,"recipe:country:estonia":591},[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":441,"ingredients":451,"instructions":507,"pronunciation":539,"substitutions":540,"slug":553,"title":554,"shortTitle":555,"nativeName":555,"countrySlug":556,"baseServings":557,"prepMinutes":558,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":562,"diet":565,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":553,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"To expose the spiral of butter, sugar and spice. When the two cut halves are twisted together with the cut faces upward, that filling bakes in direct contact with the oven heat and caramelises into sticky ridges, instead of steaming invisibly inside the crumb. It is what gives kringel its two textures and its distinctive layered look.","Why do you cut the dough log in half lengthwise?",{"answer":398,"question":399},"Almost certainly the log was too warm when you cut it. Soft butter in the filling turns the layers slippery and the strands unravel. Chill the rolled log for 15 minutes in the fridge before cutting, twist it on the baking paper you will bake it on, and slide the whole sheet onto the tray rather than lifting the wreath by hand.","My twist fell apart when I lifted it. What went wrong?",{"answer":401,"question":402},"Yes, and it improves the flavour. After kneading, cover the dough and refrigerate it overnight — the slow cold rise develops more depth than a quick warm one. Let it sit at room temperature for about 45 minutes the next morning before rolling, since cold dough resists stretching and tears.","Can I make kringel dough the night before?",{"answer":404,"question":405},"Estonians disagree, but a teaspoon of freshly ground seeds for a single wreath gives a clearly perfumed bread without overwhelming the cinnamon. If you are using pre-ground cardamom from a jar that has been open a while, use half again as much, because the volatile aroma compounds fade quickly after grinding.","How much cardamom is right?",{"answer":407,"question":408},"The exposed cut edges should be deep amber and visibly caramelised, the surface a shiny golden brown, and the underside firm when you lift a corner. If you want certainty, the centre of the thickest strand should read about 90°C. A pale kringel is underbaked and will taste doughy in the middle even if the outside looks set.","How do I know when the kringel is baked through?",[410,411,412,413,414,415],"Warm the milk to just above body temperature, no hotter. Anything approaching hot kills the yeast and the dough will never rise properly.","Crush cardamom pods and grind the black seeds yourself. Pre-ground cardamom loses most of its aroma within weeks of milling.","Chill the rolled log for 15 minutes before cutting it. Cold butter in the filling holds the layers together while you twist.","Cut the log with a sharp knife in one confident pass rather than sawing, which drags the layers and smears the filling.","Bake until the exposed sugar edges are properly dark amber. Pulled early, the cut faces stay pale and the caramel crunch never develops.","Brush the hot wreath with a little melted butter as it comes out for a glossy finish and a softer crust.","🥐","Kringel is a sweet yeasted wreath with its insides deliberately turned out: the filled dough log is cut in half along its length, then twisted cut-side up so the spiral of butter, sugar, cinnamon and cardamom is exposed all the way round. Baked, those cut edges caramelise into sticky, slightly crisp ridges while the crumb underneath stays soft and pull-apart tender. It is an Estonian coffee-table staple, made for birthdays and Sunday afternoons, and while it looks like advanced bakery work, the braid is a single simple move done twice. Cardamom is what makes it taste Baltic rather than generically cinnamon.","The kringel arrived in Estonia through the same route as much of its baking: the Baltic-German and wider Hanseatic pastry tradition that shaped urban Northern European kitchens for centuries. The word itself is cousin to the Danish kringle and the German Kringel, both originally meaning a knotted or ring-shaped baked good, and versions of the twisted sweet wreath appear across Scandinavia, the Baltics and northern Germany. Estonia adopted it thoroughly enough that it now reads as an Estonian cake rather than a borrowed one.\n\nWhat is specifically Estonian is the occasion. Kringel is birthday food — often carried to the table with candles in it in place of a layer cake — and coffee-table food, sitting alongside the pot at afternoon gatherings where guests tear pieces off with their hands. Bakeries sell it plain, with raisins, or in a heavily filled version dense with almonds and candied peel, and the recipe passes between households in the way birthday cake recipes do everywhere: with a firm opinion attached about how much cardamom is correct.\n\nThe cut-and-twist technique is worth understanding rather than just following. Rolling a filled log and cutting it lengthwise exposes every layer of butter and sugar; twisting the two halves around each other keeps those layers facing up and outward, so during baking the sugar in the exposed spiral melts and caramelises directly against the oven heat instead of steaming inside the crumb. The result is a bread with two textures in every piece. The same trick is used in Nordic kanelsnurror and Balkan sweet breads, and once you have done it once, no written instruction is needed again. The only genuine difficulty is that the cut log is slippery and filling escapes; chilling the rolled log for fifteen minutes before cutting solves almost all of it.","Best on the day it is baked, and good for two days after, wrapped in a cloth or a paper bag at room temperature — never a sealed plastic box, which softens the caramelised edges to stickiness. Refresh a day-old kringel in a 160°C oven for 5 minutes to bring the crust back. It freezes well for 2 months either baked and cooled or as the shaped raw wreath; bake the frozen raw version straight from the freezer with 10 minutes added to the time.",[421,422,423,424],"Chills the filled log before cutting, the single step that stops the twist collapsing into a buttery mess.","Cardamom ground fresh from pods, which tastes nothing like the dusty pre-ground jar and is the whole point of the bread.","A dough enriched enough to stay soft for two days without turning to cake.","Written so the braid is described by what you see, not by a diagram you do not have.",[426,427,428,429,430],"Stand mixer with a dough hook, or a bowl and hands","Rolling pin","Sharp knife","Large baking sheet","Baking paper",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"protein":436,"calories":437,"estimated":8},15,53,2,20,7,380,[439,440],"Strong black coffee, which is the only accompaniment most Estonians consider necessary.","Fresh berries and whipped cream if the kringel is standing in for a birthday cake.",[442,445,448],{"name":443,"description":444},"Raisin kringel","Scatter raisins soaked in warm water or rum over the filling before rolling. The most common Estonian bakery version and a birthday standard.",{"name":446,"description":447},"Almond kringel","Spread a layer of almond paste under the cinnamon butter and press flaked almonds onto the glazed wreath before baking. Richer and closer to a festive cake.",{"name":449,"description":450},"Savoury kringel","Replace the sweet filling with garlic butter, herbs and grated cheese for the savoury version served at Estonian parties alongside drinks.",[452,458,464,468,471,476,479,483,486,490,494,497,498,501,504],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},250,"milk","whole milk, warmed to blood temperature","ml","For the dough",{"qty":459,"ref":460,"name":461,"note":462,"unit":463,"group":457},25,"yeast","fresh yeast","or 7 g instant dried yeast","g",{"qty":465,"ref":466,"name":467,"unit":463,"group":457},550,"flour","strong white bread flour, plus extra for dusting",{"qty":469,"name":470,"unit":463,"group":457},80,"caster sugar",{"qty":472,"ref":473,"name":474,"unit":475,"group":457},1,"eggs","egg","piece",{"qty":469,"ref":477,"name":478,"unit":463,"group":457},"butter","butter, softened",{"qty":472,"ref":480,"name":481,"unit":482,"group":457},"cardamom","cardamom seeds, freshly ground","tsp",{"qty":484,"name":485,"unit":482,"group":457},0.5,"fine salt",{"qty":487,"ref":477,"name":488,"unit":463,"group":489},90,"butter, very soft but not melted","For the filling",{"qty":491,"ref":492,"name":493,"unit":463,"group":489},100,"brown-sugar","light brown sugar",{"qty":434,"ref":495,"name":496,"unit":482,"group":489},"cinnamon","ground cinnamon",{"qty":484,"ref":480,"name":481,"unit":482,"group":489},{"qty":469,"ref":499,"name":500,"unit":463,"group":489,"optional":8},"raisins","raisins, soaked in warm water and drained",{"qty":472,"ref":473,"name":502,"unit":475,"group":503},"egg, beaten with a splash of milk","To glaze",{"qty":434,"name":505,"unit":506,"group":503,"optional":8},"pearl sugar or demerara sugar","tbsp",[508,513,516,520,524,528,532,536],{"tip":509,"text":510,"title":511,"timerSeconds":512},"The milk should feel neutral on your wrist. If it feels warm, wait — hot milk kills yeast outright.","Crumble the fresh yeast into the warm milk with a spoonful of the sugar and leave it 10 minutes, until the surface is foaming and smells clearly of bread. Add the flour, remaining sugar, egg, ground cardamom and salt and mix to a shaggy mass.","Start the dough",600,{"text":514,"title":515,"timerSeconds":512},"Knead for 5 minutes, then add the softened butter a piece at a time and keep kneading for another 8–10 minutes. The dough is ready when it pulls cleanly away from the bowl, feels smooth and elastic, and stops sticking to your fingers.","Knead in the butter",{"text":517,"title":518,"timerSeconds":519},"Cover the bowl and leave the dough somewhere warm for about 75 minutes, until it has doubled and a finger pressed into it leaves a dent that fills back only slowly.","First rise",4500,{"tip":521,"text":522,"title":523},"Soft butter, not melted — melted butter soaks into the dough and runs out during baking.","Roll the dough on a floured surface into a rectangle roughly 50 by 35 cm. Spread the very soft butter right to the edges, then scatter the brown sugar, cinnamon, cardamom and the raisins if using evenly across the whole surface.","Roll and fill",{"text":525,"title":526,"timerSeconds":527},"Roll the rectangle up tightly from the long side into a firm log, pinching the seam closed. Lay it on baking paper and refrigerate for 15 minutes so the butter firms up before cutting.","Roll up and chill",900,{"tip":529,"text":530,"title":531},"Twist directly on the baking paper — the wreath is too fragile to move once shaped.","Slice the chilled log in half along its whole length with one confident stroke. Turn both halves cut side up, cross them over each other four or five times keeping the cut faces upward throughout, then bring the ends together into a ring and tuck them under.","Cut and twist",{"text":533,"title":534,"timerSeconds":535},"Slide the paper onto a baking sheet, cover loosely and prove for 30 minutes, until the wreath looks visibly puffed and the strands have relaxed into each other. Brush the exposed dough with the egg wash and scatter over pearl sugar if using.","Prove and glaze",1800,{"text":537,"title":538,"timerSeconds":535},"Bake at 190°C for 28–32 minutes, until the cut edges are dark amber and sticky, the crust is glossy brown and the base sounds hollow when tapped. Cool on the tray for 10 minutes before moving it, then serve warm and let people tear pieces off.","Bake to deep amber","KRING-el",[541,545,549],{"note":542,"swap":543,"original":544},"Pre-ground loses aroma fast, so buy the smallest jar and use it generously. Still worth making with, just less fragrant.","Ground cardamom, using half again as much","Fresh cardamom pods",{"note":546,"swap":547,"original":548},"Plant milks give a slightly less tender crumb, so the extra fat compensates. The dough behaves identically.","Oat or soy milk, plus an extra tablespoon of butter or oil","Whole milk",{"note":550,"swap":551,"original":552},"Instant yeast needs no proofing step. If using active dried yeast instead, wake it in the warm milk for 10 minutes first.","7 g instant dried yeast, mixed straight into the flour","Fresh yeast","estonian-kringel","Kringel (Estonian Braided Cardamom Sweet Bread)","Kringel","estonia",10,35,30,105,"medium",[563,564],"bread","dessert",[566,567],"vegetarian","nut-free",[466,477,480,495,454],[570,573,575,577],{"alt":571,"src":572},"Braided Estonian kringel wreath with visible caramelised cinnamon and cardamom layers on a baking tray","\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-1x1.jpg",[580,581,582,583,584,495,585],"kringel","estonian","cardamom bread","sweet bread","braided","coffee cake","2026-08-20","dishroute-kitchen","Enriched dough rolled with butter, cinnamon and cardamom, then split lengthwise and twisted so every layer faces outward, shaped into a wreath and baked until the cut edges caramelise.",{"en":590},"\u002Frecipe\u002Festonian-kringel",{"items":592,"total":557,"page":472,"limit":845,"hasMore":846},[593,622,651,680,690,714,741,769,795,821],{"slug":594,"title":595,"shortTitle":596,"nativeName":596,"countrySlug":556,"baseServings":597,"prepMinutes":432,"cookMinutes":491,"difficulty":598,"course":599,"diet":601,"mainIngredients":602,"images":607,"keywords":617,"publishedAt":586,"updatedAt":586,"authorSlug":587},"hapukapsasupp","Hapukapsasupp (Estonian Sauerkraut and Barley Soup)","Hapukapsasupp",6,"easy",[600],"soup",[],[603,604,605,606],"sauerkraut","pearl-barley","potato","smoked-pork",[608,611,613,615],{"alt":609,"src":610},"Bowl of cloudy Estonian sauerkraut and barley soup with potato, shredded smoked pork, sour cream and dill","\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-1x1.jpg",[594,618,619,581,620,621],"sauerkraut soup","barley soup","smoked pork","winter soup",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"countrySlug":556,"baseServings":627,"prepMinutes":628,"cookMinutes":472,"restMinutes":557,"difficulty":598,"course":629,"diet":631,"mainIngredients":632,"images":636,"keywords":646,"publishedAt":586,"updatedAt":586,"authorSlug":587},"kama","Kama (Estonian Toasted Grain Flour with Kefir)","Kama","Kamajahu",4,5,[630,564],"breakfast",[566,567],[633,604,634,635],"rye-flour","rolled-oats","buttermilk",[637,640,642,644],{"alt":638,"src":639},"Bowl of thick pale brown Estonian kama porridge topped with fresh lingonberries and a drizzle of honey","\u002Fimages\u002Frecipes\u002Fkama\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-4x3.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-1x1.jpg",[623,647,648,649,650,635],"kamajahu","estonian breakfast","roasted grain flour","kefir",{"slug":652,"title":653,"shortTitle":654,"nativeName":654,"countrySlug":556,"baseServings":627,"prepMinutes":557,"cookMinutes":655,"difficulty":598,"course":656,"diet":659,"mainIngredients":661,"images":664,"keywords":674,"publishedAt":586,"updatedAt":586,"authorSlug":587},"kiluvoileib","Kiluvõileib (Spiced Sprat Sandwich on Black Bread)","Kiluvõileib",8,[657,658,630],"snack","appetizer",[660],"pescatarian",[473,477,662,663],"scallions","dill",[665,668,670,672],{"alt":666,"src":667},"Open sandwiches of dark rye bread with butter, glossy spiced Baltic sprats, sliced egg and spring onion","\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-1x1.jpg",[652,675,581,676,677,678,679],"sprat sandwich","rye bread","open sandwich","kilu","baltic",{"slug":553,"title":554,"shortTitle":555,"nativeName":555,"countrySlug":556,"baseServings":557,"prepMinutes":558,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":681,"diet":682,"mainIngredients":683,"images":684,"keywords":689,"publishedAt":586,"updatedAt":586,"authorSlug":587},[563,564],[566,567],[466,477,480,495,454],[685,686,687,688],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[580,581,582,583,584,495,585],{"slug":691,"title":692,"shortTitle":693,"nativeName":693,"countrySlug":556,"baseServings":597,"prepMinutes":432,"cookMinutes":559,"restMinutes":694,"difficulty":598,"course":695,"diet":696,"mainIngredients":697,"images":700,"keywords":710,"publishedAt":586,"updatedAt":586,"authorSlug":587},"leivasupp","Leivasupp (Sweet Estonian Rye Bread Soup)","Leivasupp",240,[564,600],[566,567],[698,499,495,699],"apple","heavy-cream",[701,704,706,708],{"alt":702,"src":703},"Glass of thick dark Estonian rye bread soup topped with whipped cream and toasted rye crumbs","\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-1x1.jpg",[691,711,712,581,495,713],"bread soup","rye bread dessert","leftover bread",{"slug":715,"title":716,"shortTitle":717,"nativeName":717,"countrySlug":556,"region":718,"baseServings":627,"prepMinutes":432,"cookMinutes":719,"difficulty":598,"course":720,"diet":723,"mainIngredients":724,"images":727,"keywords":737,"publishedAt":586,"updatedAt":586,"authorSlug":587},"mulgipuder","Mulgipuder (Estonian Barley and Potato Mash)","Mulgipuder","Mulgimaa",50,[721,722],"main","side",[],[604,605,725,726],"bacon","onion",[728,731,733,735],{"alt":729,"src":730},"Bowl of creamy grey Estonian barley and potato mash topped with crisp bacon cubes and browned onion","\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-1x1.jpg",[715,738,581,605,725,739,740],"barley mash","mulgimaa","comfort food",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":556,"baseServings":627,"prepMinutes":559,"cookMinutes":435,"restMinutes":746,"difficulty":561,"course":747,"diet":748,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":586,"updatedAt":586,"authorSlug":587},"praetud-raim","Praetud Räim (Fried Marinated Baltic Herring)","Praetud Räim","Praetud räim marinaadis",720,[721,658],[660,749],"dairy-free",[633,726,751,752],"vinegar","allspice",[754,757,759,761],{"alt":755,"src":756},"Layers of fried Baltic herring with onion rings and allspice in a glass dish of clear vinegar marinade","\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-1x1.jpg",[764,765,766,581,767,768],"praetud raim","baltic herring","marinated fish","rye flour","soused herring",{"slug":770,"title":771,"shortTitle":772,"nativeName":772,"countrySlug":556,"baseServings":597,"prepMinutes":558,"cookMinutes":773,"restMinutes":694,"difficulty":598,"course":774,"diet":775,"mainIngredients":777,"images":780,"keywords":790,"publishedAt":586,"updatedAt":586,"authorSlug":587},"rosolje","Rosolje (Estonian Beetroot, Herring and Potato Salad)","Rosolje",45,[658,722],[660,776],"gluten-free",[778,605,698,473,779],"beetroot","sour-cream",[781,784,786,788],{"alt":782,"src":783},"Bowl of bright magenta Estonian rosolje salad with diced beetroot, potato, egg and dill on top","\u002Fimages\u002Frecipes\u002Frosolje\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Frosolje\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Frosolje\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Frosolje\u002Fhero-1x1.jpg",[770,791,792,581,793,794],"beetroot salad","herring salad","buffet","sour cream",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":556,"baseServings":597,"prepMinutes":435,"cookMinutes":800,"restMinutes":435,"difficulty":561,"course":801,"diet":802,"mainIngredients":803,"images":806,"keywords":816,"publishedAt":586,"updatedAt":586,"authorSlug":587},"seapraad-hapukapsaga","Seapraad Hapukapsaga (Roast Pork with Braised Sauerkraut)","Seapraad Hapukapsaga","Seapraad hapukapsaga",195,[721],[749],[804,603,604,805],"pork-shoulder","caraway",[807,810,812,814],{"alt":808,"src":809},"Pulled roast pork shoulder resting on amber braised sauerkraut with barley in a roasting tin","\u002Fimages\u002Frecipes\u002Fseapraad-hapukapsaga\u002Fhero.jpg",{"alt":808,"src":811},"\u002Fimages\u002Frecipes\u002Fseapraad-hapukapsaga\u002Fhero-16x9.jpg",{"alt":808,"src":813},"\u002Fimages\u002Frecipes\u002Fseapraad-hapukapsaga\u002Fhero-4x3.jpg",{"alt":808,"src":815},"\u002Fimages\u002Frecipes\u002Fseapraad-hapukapsaga\u002Fhero-1x1.jpg",[817,818,603,819,805,820],"seapraad","roast pork","estonian christmas","pearl barley",{"slug":822,"title":823,"shortTitle":824,"nativeName":824,"countrySlug":556,"baseServings":597,"prepMinutes":825,"cookMinutes":825,"difficulty":826,"course":827,"diet":828,"mainIngredients":829,"images":832,"keywords":842,"publishedAt":586,"updatedAt":586,"authorSlug":587},"verivorst","Verivorst (Estonian Christmas Blood Sausage)","Verivorst",60,"hard",[721],[749],[604,726,830,831],"marjoram","pork-belly",[833,836,838,840],{"alt":834,"src":835},"Roasted Estonian blood sausages with split browned skins on a tray beside lingonberry jam and baked sauerkraut","\u002Fimages\u002Frecipes\u002Fverivorst\u002Fhero.jpg",{"alt":834,"src":837},"\u002Fimages\u002Frecipes\u002Fverivorst\u002Fhero-16x9.jpg",{"alt":834,"src":839},"\u002Fimages\u002Frecipes\u002Fverivorst\u002Fhero-4x3.jpg",{"alt":834,"src":841},"\u002Fimages\u002Frecipes\u002Fverivorst\u002Fhero-1x1.jpg",[822,843,819,820,844,679],"blood sausage","lingonberry",24,false,1788563801351]