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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":497,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"romanized":541,"countrySlug":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":549,"diet":552,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":539,"alternates":580},[394,397,400,403,406],{"answer":395,"question":396},"It is strongly recommended. Soaking cuts cooking time by roughly half, gives more evenly cooked beans, and washes away some of the sugars that cause bloating. If you forget, use the quick method: cover the beans with water, boil for 2 minutes, take off the heat, cover and leave for 1 hour, then drain and proceed as normal.","Do I have to soak the beans overnight?",{"answer":398,"question":399},"Three usual culprits: old beans, which can be years past harvest and never soften; salt or acid added too early, both of which toughen the skins; or very hard water. Add tomato only after the beans are tender, salt near the end, and if your water is hard try cooking with filtered water or a pinch of bicarbonate of soda.","Why are my beans still hard after hours of cooking?",{"answer":401,"question":402},"Yes, in its standard form it is entirely plant-based — beans, vegetables, tomato, olive oil and water. This is not a modern adaptation: the soup belongs to the Greek ladera tradition of olive-oil dishes eaten during Orthodox fasting periods, when animal products are avoided. Meat versions with smoked pork exist regionally but are the exception.","Is fasolada vegan?",{"answer":404,"question":405},"Yes. Soak the beans, then cook them with the vegetables and water at high pressure for about 20 minutes with a natural release. Add the tomato, salt and remaining olive oil afterwards and simmer uncovered for 10 minutes so the flavours settle. The texture is very good, though the broth is slightly less silky than after a long open simmer.","Can I make fasolada in a pressure cooker?",{"answer":407,"question":408},"Small to medium dried white beans — cannellini, navy beans or Greek fasolia mesaia. They break down just enough to thicken the broth. Giant butter beans (gigantes) are a different dish in Greece and are usually baked in tomato sauce rather than made into soup, because they hold their shape and do not thicken the liquid the same way.","What kind of beans should I use for fasolada?",[410,411,412,413,414,415],"Use beans from a shop with turnover. Beans more than a year old can simmer for hours and stay chalky no matter what you do.","Soak overnight in plenty of cold water — the beans double in size, so use at least three times their volume of water.","Do not salt until the beans are almost tender. Early salt firms the skins and the cooking time can stretch by an hour.","Add the tomato only once the beans are soft. Acid halts softening dead, and beans that stall in acid never fully recover.","Mash a ladleful of beans against the side of the pot and stir it back in — the starch thickens the broth without any flour.","Be generous with the raw olive oil at the end; the soup is designed around it, and a cautious drizzle leaves it thin and flat.","🫘","Fasolada is a pot of dried white beans cooked until creamy with carrot, celery, onion and tomato, seasoned with almost nothing and finished with a hard pour of raw olive oil that thickens the broth as you stir it in. It tastes sweet from the vegetables, faintly sharp from the tomato and deeply savoury from the beans themselves, which release starch into the liquid and do the work a stock would do elsewhere. There is no meat, no butter and no stock cube in the traditional version, and the soup is better for it. Eaten with bread, olives and a slab of feta on the side, it is a whole meal that costs almost nothing and improves overnight.","Fasolada is regularly called the national dish of Greece, and while nobody can point to a decree that made it so, the claim reflects something real: for most of the twentieth century this was what a great many Greek households actually ate, several times a week, in winter. Beans were cheap, stored for a year, and needed nothing but water, a few vegetables and the oil that every family with an olive tree already had. During periods of scarcity — and Greece had several brutal ones — a pot of beans was often the meal rather than a course of it.\n\nIt also belongs to the ladera family: dishes cooked in olive oil with vegetables and no animal products, which matter enormously in a country with an Orthodox calendar full of fasting. Roughly half the days of the year are traditionally meat-free for observant Greeks, and much of Greek vegan cooking exists not as a modern choice but as a religious infrastructure that shaped an entire cuisine. Fasolada is the flagship of that category — a soup that is vegan by inheritance rather than by design, and that never tastes like something with an ingredient missing.\n\nThe beans themselves vary by region and by pride. Small dried white beans, the everyday choice, break down slightly and thicken the broth. Northern Greece grows the famous gigantes, the giant butter beans of Prespa and Kastoria, which are more often baked in tomato sauce than made into soup. Argument in Greek kitchens is less about the bean than about the details: whether celery leaf goes in early or late, whether tomato belongs at all, whether a dried chilli is acceptable. What no one argues about is the finish. The olive oil goes in raw, off the heat or at the table, in a quantity that looks alarming written down, and it is the entire reason the soup tastes rich.","Fasolada keeps 4 days refrigerated and genuinely tastes better on days two and three, once the beans have absorbed the broth. It thickens considerably as it sits — loosen with a splash of hot water when reheating, and add a fresh drizzle of raw olive oil at the table because the first pour loses its perfume overnight. It freezes well for 3 months; freeze it slightly loose, since the beans keep drinking liquid. Reheat gently over low heat, stirring, so the softened beans do not break up into purée.",[421,422,423,424],"The beans are par-boiled and drained once, which removes the scum and the worst of the compounds that make bean soup hard to digest.","Salt goes in near the end, after the beans have softened, so the skins never turn tough.","Half the olive oil is stirred in raw off the heat — the traditional finish, and what makes the broth silky rather than watery.","Vegetables are cut chunky and cooked in the same pot, so nothing is wasted and the soup builds its own body without stock.",[426,427,428],"Large heavy pot with a lid","Colander","Bowl for soaking",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},19,48,15,17,430,[436],"Crusty bread, brined olives, a block of feta, and raw onion or pickled peppers for anyone who wants a sharp bite between spoonfuls.",[438,441,444],{"name":439,"description":440},"Fasolada with chilli","A dried red chilli or a good pinch of flakes dropped in with the vegetables, common in northern villages, giving a low warmth that suits the sweetness of the carrots.",{"name":442,"description":443},"Gigantes plaki","The oven cousin: giant butter beans baked in a shallow tray with tomato, onion and dill until the top caramelises. Same pantry, entirely different texture.",{"name":445,"description":446},"Fasolada with smoked pork","A non-fasting variant found in mountain regions, where a piece of smoked pork or a few slices of cured sausage go in with the beans. Rich and good, but no longer vegan.",[448,453,458,462,464,468,472,475,480,484,488,490,494],{"qty":449,"name":450,"note":451,"unit":452},500,"dried white beans (cannellini or navy)","soaked overnight in cold water","g",{"qty":454,"ref":455,"name":456,"unit":457},1,"onion","large onion, finely chopped","piece",{"qty":459,"ref":460,"name":461,"unit":457},3,"carrot","carrots, in thick coins",{"qty":459,"name":463,"unit":457},"celery stalks with leaves, sliced",{"qty":459,"ref":465,"name":466,"unit":467},"garlic","garlic, sliced","clove",{"qty":459,"ref":469,"name":470,"note":471,"unit":457},"tomato","ripe tomatoes, grated or chopped","or 400 g tinned chopped tomatoes",{"qty":454,"name":473,"unit":474},"tomato paste","tbsp",{"qty":476,"ref":477,"name":478,"unit":479},150,"olive-oil","extra-virgin olive oil, divided","ml",{"qty":481,"ref":482,"name":483,"unit":457},2,"bay-leaf","bay leaves",{"qty":485,"ref":486,"name":487,"unit":474},4,"parsley","flat-leaf parsley, chopped",{"qty":454,"name":489,"unit":457,"optional":8},"dried red chilli",{"qty":491,"name":492,"unit":493},null,"salt and freshly ground black pepper","to taste",{"qty":454,"ref":495,"name":496,"unit":457,"optional":8},"lemon","lemon, cut into wedges",[498,502,505,510,515,518,522],{"text":499,"title":500,"timerSeconds":501},"Drain the soaked beans, cover them with fresh cold water in the pot, bring to the boil and cook hard for 10 minutes, skimming off the grey foam that rises. Drain again and rinse — this single step removes the raw taste and most of what makes beans hard on the stomach.","Soak and par-boil",600,{"text":503,"title":504},"Return the beans to the pot with the onion, carrots, celery, garlic, bay leaves, chilli if using and half the olive oil. Pour in enough cold water to cover everything by about 4 cm and bring to a gentle boil.","Start the pot",{"tip":506,"text":507,"title":508,"timerSeconds":509},"Taste three beans, not one. Bean pots cook unevenly and the last stubborn ones set the timing.","Lower the heat, half-cover the pot and simmer for 50–70 minutes, until a bean crushes to cream between your fingers with no chalky centre. Top up with hot water if the level drops below the beans, and do not add salt yet.","Simmer until tender",3600,{"tip":511,"text":512,"title":513,"timerSeconds":514},"Acid stops beans softening, which is exactly why the tomato waits until this point.","Stir in the grated tomatoes and tomato paste now that the beans are soft, then season with salt and pepper. Simmer uncovered for another 20 minutes, until the broth turns brick-coloured and reduces to just above the beans.","Add tomato and season",1200,{"text":516,"title":517},"Crush a ladleful of beans against the side of the pot with a wooden spoon and stir the mash back in. The soup should go from watery to velvety within a minute — repeat once if it still looks thin.","Thicken the broth",{"tip":519,"text":520,"title":521},"This raw-oil finish is the dish. Adding all the oil at the start gives you a fried, flat-tasting soup instead of a silky one.","Take the pot off the heat and pour in the remaining olive oil along with the parsley, stirring hard for 30 seconds until the surface turns glossy and the broth thickens slightly. Taste and correct the salt now, when the oil is carrying the flavour.","Finish with raw oil",{"text":523,"title":524,"timerSeconds":501},"Let the soup sit 10 minutes off the heat so it settles and thickens further, then ladle into deep bowls. Serve with bread, olives and feta, and put lemon wedges on the table — a squeeze at the last moment lifts the whole bowl.","Rest and serve","fah-so-LAH-thah",[527,531,535],{"note":528,"swap":529,"original":530},"A legitimate weeknight shortcut. Simmer the vegetables in 1 litre of water for 20 minutes first, then add the beans and cook 15 minutes more — the broth will be thinner because you lose the starch from long cooking.","3 x 400 g tins of cannellini beans, drained","Dried white beans",{"note":532,"swap":533,"original":534},"Winter tomatoes contribute little, and most Greek cooks use paste from about November onward. Cook paste in the oil for a minute before adding liquid so it loses its tinny edge.","2 tbsp tomato paste, or 400 g tinned chopped tomatoes","Fresh tomatoes",{"note":536,"swap":537,"original":538},"Greek recipes often lean on the leaves, which are far more aromatic than the stalk. If your celery came with leaves attached, use them.","A generous handful of flat-leaf celery leaves, or lovage","Celery stalks","fasolada","Fasolada (Greek White Bean Soup)","Fasolada","Φασολάδα","greece",6,20,90,480,"easy",[550,551],"soup","main",[553,554,555,556,557,558],"vegan","vegetarian","dairy-free","gluten-free","nut-free","halal-friendly",[460,469,455,477],[561,564,566,568],{"alt":562,"src":563},"A deep bowl of Greek fasolada, creamy white beans with carrot coins in tomato broth under a slick of olive oil","\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-1x1.jpg",[539,571,572,573,574,575,576],"greek bean soup","white beans","vegan greek","ladera","winter soup","olive oil","2026-08-19","dishroute-kitchen","Dried white beans simmered soft with carrot, celery and tomato, then finished with enough raw olive oil to turn the broth silky — the plainest great soup in Greece.",{"en":581},"\u002Frecipe\u002Ffasolada",{"items":583,"total":854,"page":454,"limit":855,"hasMore":856},[584,594,628,658,688,716,751,778,804,830],{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"romanized":541,"countrySlug":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":585,"diet":586,"mainIngredients":587,"images":588,"keywords":593,"publishedAt":577,"updatedAt":577,"authorSlug":578},[550,551],[553,554,555,556,557,558],[460,469,455,477],[589,590,591,592],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[539,571,572,573,574,575,576],{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"countrySlug":543,"baseServings":599,"prepMinutes":600,"cookMinutes":601,"restMinutes":602,"difficulty":603,"course":604,"diet":606,"mainIngredients":607,"images":612,"keywords":622,"publishedAt":577,"updatedAt":577,"authorSlug":578},"galaktoboureko","Galaktoboureko (Greek Semolina Custard Filo Pie)","Galaktoboureko","Γαλακτομπούρεκο",12,35,55,240,"medium",[605],"dessert",[554],[608,609,610,611],"semolina","milk","eggs","phyllo-dough",[613,616,618,620],{"alt":614,"src":615},"Squares of golden filo pie filled with pale semolina custard, syrup pooling around the crisp blistered top","\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-1x1.jpg",[595,623,624,625,626,627],"greek dessert","semolina custard","filo pie","lemon syrup","milk pie",{"slug":629,"title":630,"shortTitle":631,"nativeName":632,"romanized":631,"countrySlug":543,"baseServings":544,"prepMinutes":633,"cookMinutes":634,"restMinutes":635,"difficulty":603,"course":636,"diet":637,"mainIngredients":638,"images":642,"keywords":652,"publishedAt":577,"updatedAt":577,"authorSlug":578},"gemista","Gemista (Greek Stuffed Tomatoes and Peppers)","Gemista","Γεμιστά",45,80,30,[551],[553,554,555,556,557,558],[469,639,640,641,477],"bell-pepper","rice","potato",[643,646,648,650],{"alt":644,"src":645},"A roasting tray of Greek gemista, stuffed tomatoes and peppers with blistered tops packed around potato wedges","\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-1x1.jpg",[629,653,654,655,574,656,657],"stuffed tomatoes","stuffed peppers","greek vegan","rice filling","summer baking",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":663,"countrySlug":543,"baseServings":664,"prepMinutes":665,"cookMinutes":546,"restMinutes":633,"difficulty":603,"course":666,"diet":667,"mainIngredients":668,"images":671,"keywords":681,"publishedAt":687,"updatedAt":687,"authorSlug":578},"moussaka","Greek Moussaka (Eggplant and Béchamel Bake)","Greek Moussaka","Μουσακάς","Mousakas",8,60,[551],[],[669,670,641,469],"eggplant","ground-beef",[672,675,677,679],{"alt":673,"src":674},"A square of Greek moussaka showing layers of eggplant, meat sauce and golden béchamel","\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-1x1.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-4x3.jpg",[659,669,682,683,684,685,686],"béchamel","greek","casserole","baked","tselementes","2026-08-18",{"slug":689,"title":690,"shortTitle":690,"nativeName":691,"romanized":692,"countrySlug":543,"baseServings":485,"prepMinutes":432,"cookMinutes":9,"difficulty":548,"course":693,"diet":696,"mainIngredients":697,"images":700,"keywords":710,"publishedAt":687,"updatedAt":687,"authorSlug":578},"greek-salad","Horiatiki, the Real Greek Village Salad","Χωριάτικη σαλάτα","Horiatiki salata",[694,695],"side","appetizer",[554,556],[469,698,699,477],"cucumber","feta",[701,704,706,708],{"alt":702,"src":703},"A horiatiki Greek village salad of tomato, cucumber, olives and onion topped with a whole slab of feta","\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-1x1.jpg",[711,712,699,469,713,714,715],"greek salad","horiatiki","village salad","no lettuce","summer",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":543,"region":721,"baseServings":664,"prepMinutes":600,"cookMinutes":722,"restMinutes":723,"difficulty":603,"course":724,"diet":728,"mainIngredients":729,"images":734,"keywords":744,"publishedAt":577,"updatedAt":577,"authorSlug":578},"koulouri-thessalonikis","Koulouri Thessalonikis (Sesame-Crusted Bread Ring)","Koulouri Thessalonikis","Κουλούρι Θεσσαλονίκης","Thessaloniki, Macedonia",18,120,[725,726,727],"bread","breakfast","street-food",[553,555],[730,731,732,733],"flour","yeast","sesame-seeds","molasses",[735,738,740,742],{"alt":736,"src":737},"Thin bronze bread rings completely covered in toasted sesame seeds, stacked on a street vendor tray","\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-4x3.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-1x1.jpg",[745,746,747,748,749,750],"koulouri","thessaloniki","sesame bread ring","greek breakfast","petimezi","street food",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"romanized":754,"countrySlug":543,"baseServings":664,"prepMinutes":756,"cookMinutes":546,"restMinutes":635,"difficulty":603,"course":757,"diet":758,"mainIngredients":759,"images":762,"keywords":772,"publishedAt":577,"updatedAt":577,"authorSlug":578},"pastitsio","Pastitsio (Greek Baked Pasta with Béchamel)","Pastitsio","Παστίτσιο",40,[551],[557],[670,760,609,761,469],"pasta","kefalotyri",[763,766,768,770],{"alt":764,"src":765},"A square slice of pastitsio showing pasta tubes, spiced beef sauce and a thick golden bechamel top","\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-4x3.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-1x1.jpg",[752,773,774,775,776,761,777],"greek baked pasta","bechamel","cinnamon beef","tray bake","sunday lunch",{"slug":779,"title":780,"shortTitle":781,"nativeName":782,"romanized":781,"countrySlug":543,"baseServings":485,"prepMinutes":545,"cookMinutes":599,"restMinutes":723,"difficulty":548,"course":783,"diet":784,"mainIngredients":785,"images":788,"keywords":798,"publishedAt":577,"updatedAt":577,"authorSlug":578},"souvlaki","Souvlaki (Greek Grilled Pork Skewers)","Souvlaki","Σουβλάκι",[727,551],[557],[786,495,787,477,465],"pork-shoulder","oregano",[789,792,794,796],{"alt":790,"src":791},"Charred pork souvlaki skewers beside a warm pita filled with tzatziki, tomato and sliced red onion","\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-1x1.jpg",[779,799,800,801,802,803,787],"greek street food","pork skewers","kalamaki","grilled pork","pita wrap",{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"romanized":807,"countrySlug":543,"baseServings":664,"prepMinutes":756,"cookMinutes":809,"restMinutes":545,"difficulty":603,"course":810,"diet":811,"mainIngredients":812,"images":815,"keywords":825,"publishedAt":577,"updatedAt":577,"authorSlug":578},"spanakopita","Spanakopita (Greek Spinach and Feta Filo Pie)","Spanakopita","Σπανακόπιτα",50,[551,695],[554,557],[813,699,477,610,814],"spinach","scallions",[816,819,821,823],{"alt":817,"src":818},"A golden spanakopita cut into squares showing layers of crisp filo over green spinach and feta filling","\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero.jpg",{"alt":817,"src":820},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-16x9.jpg",{"alt":817,"src":822},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-4x3.jpg",{"alt":817,"src":824},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-1x1.jpg",[805,826,827,699,828,554,829],"spinach pie","filo","greek pie","dill",{"slug":831,"title":832,"shortTitle":833,"nativeName":834,"romanized":833,"countrySlug":543,"baseServings":544,"prepMinutes":432,"cookMinutes":9,"restMinutes":665,"difficulty":548,"course":835,"diet":837,"mainIngredients":838,"images":840,"keywords":850,"publishedAt":687,"updatedAt":687,"authorSlug":578},"tzatziki","Tzatziki (Greek Yogurt, Cucumber and Garlic Dip)","Tzatziki","Τζατζίκι",[836,695],"sauce",[554,556],[839,698,465],"yogurt",[841,844,846,848],{"alt":842,"src":843},"A bowl of thick white tzatziki dip topped with olive oil and dill, with pita bread alongside","\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero.jpg",{"alt":842,"src":845},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-16x9.jpg",{"alt":842,"src":847},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-4x3.jpg",{"alt":842,"src":849},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-1x1.jpg",[831,839,698,465,851,852,853],"dip","meze","greek sauce",10,24,false,1788563752376]