[{"data":1,"prerenderedAt":843},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:fiskibollur:en":392,"recipe:country:iceland":579},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":434,"variations":436,"ingredients":446,"instructions":499,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":545,"countrySlug":546,"region":547,"baseServings":432,"prepMinutes":548,"cookMinutes":549,"restMinutes":550,"difficulty":551,"course":552,"diet":554,"mainIngredients":557,"images":558,"keywords":568,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":543,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Minced lean white fish — usually haddock or cod — whipped with salt, grated onion, egg, milk and potato starch until it forms a smooth farce, then shaped with a spoon and fried in butter. There is no potato in the mixture despite the name confusion with fish cakes, and traditionally no breadcrumb coating either.","What are Icelandic fiskibollur made of?",{"answer":398,"question":399},"The farce was either too warm or too wet. Fish proteins need to be beaten with salt while cold to form a bind, and the milk must be added gradually so it emulsifies instead of pooling. Chill the mixture for 30 minutes before frying, and if it still slumps, beat in another spoonful of potato starch.","Why did my fish balls fall apart in the pan?",{"answer":401,"question":402},"Yes. Traditionally the fish went through a hand mincer twice, and you can chop it very finely with a heavy knife and then beat it hard with a wooden spoon. It takes about ten minutes of work, and the texture ends up slightly coarser but entirely correct. A stand mixer with the paddle attachment also handles the whipping well.","Can I make fiskibollur without a food processor?",{"answer":404,"question":405},"As written, yes — potato starch is the binder and there is no flour or breadcrumb in the mixture or coating. Check the potato starch packaging for shared-line warnings if you are cooking for someone with coeliac disease, and serve with potatoes rather than the usual rye bread.","Are fiskibollur gluten-free?",{"answer":407,"question":408},"In Iceland: boiled potatoes with melted butter, a mild cream or curried sauce, and dark rye bread. Pickled cucumber or beetroot cuts the richness, and cold leftovers make a very good sandwich with remoulade. A green salad is a modern addition rather than a traditional one.","What do you serve with fish balls?",[410,411,412,413,414],"Keep everything cold. Chill the fish, the bowl and the milk — a warm farce splits and the balls turn greasy and dense in the pan.","Mince the fish twice, or pulse it in a food processor in short bursts until it looks like coarse paste with no visible fibres left.","Grate the onion rather than chopping it, and squeeze out some of the liquid; chunks of raw onion tear the mixture and stay crunchy.","Fry one test ball first, taste it, and adjust salt and pepper before shaping the rest. Raw fish farce cannot be tasted safely.","Use two spoons dipped in cold water to shape, and press each ball lightly flat in the pan so the centre cooks before the outside overbrowns.","🍥","Fiskibollur are soft, savoury patties of minced white fish, lightened with milk and bound with potato starch, dropped straight from the spoon into foaming butter. Properly made they are nothing like a fish cake: no breadcrumbs, no coating, no potato filler, just fish beaten until the proteins tighten into a smooth pale farce that puffs slightly as it fries. The texture is springy and delicate at once, the flavour clean and mildly sweet with onion and white pepper behind it. This is the everyday fish dinner of Icelandic home cooking, made from whatever haddock or cod the household had, and it is on the table twenty minutes after the mixing bowl comes out.","For a country where fish was the daily protein, fiskibollur solved a practical problem: what to do with the trimmings, the tail ends, and the pieces too small or too broken to serve as fillets. Mincing turned everything into the same thing, and whipping it with milk stretched a modest amount of fish into dinner for a family. The technique itself is shared across the Nordic countries — Norwegian fiskeboller, Danish fiskefrikadeller and Swedish fiskbullar are all cousins — but the Icelandic version is distinctly its own: fried rather than poached, shaped roughly with a spoon rather than rolled into spheres, and eaten hot from the pan rather than served in white sauce out of a jar.\n\nEvery Icelandic supermarket also sells fish balls in tins, and generations grew up on them warmed through with potatoes on a weeknight. That tinned version is genuinely part of the food culture, not a shameful shortcut, and Icelanders will admit to a nostalgic fondness for it in the same breath as insisting their grandmother's were better. The homemade ones are better, mostly because tinned fish balls are poached and pale while a pan-fried one has a browned, faintly crisp exterior that gives the soft interior something to push against.\n\nWhat marks out a good fiskibolla is the whipping. The mixture is beaten with salt first, which draws out the fish proteins, then loosened gradually with milk while it keeps beating, so it emulsifies rather than splits — the same principle behind a sausage farce or a fish quenelle. Get it right and the mixture is smooth, glossy and just stiff enough to hold on a spoon; get it wrong and the balls weep liquid into the pan and turn dense. Icelandic cooks serve them with boiled potatoes, melted butter, and often a spoonful of a mild curried or tomato-tinted sauce, with dark rye bread on the side for anyone still hungry.","Cooked fish balls keep 2 days in the fridge and reheat well in a buttered pan over medium-low heat, or cold in a sandwich with remoulade. The raw farce should be cooked the same day it is mixed — it loses its bind after a night in the fridge and turns watery. Cooked balls freeze for up to 2 months; thaw in the fridge and reheat in a covered pan with a splash of milk so they steam back to softness.",[420,421,422,423],"Whips the fish with salt before the milk goes in, which is the step that gives fiskibollur their bouncy texture rather than a crumbly one.","Uses potato starch, the traditional Icelandic binder, so the balls stay light and naturally gluten-free.","Includes the test-ball step so you can correct salt and consistency before committing the whole batch.","Fried in butter rather than poached, giving the browned, nutty exterior that distinguishes the homemade version from tinned.",[425,426,427,428],"Food processor or hand mincer","Mixing bowl","Heavy frying pan","Two tablespoons for shaping",{"fat":430,"carbs":431,"fiber":432,"protein":431,"calories":433,"estimated":8},19,38,4,480,[435],"Boiled potatoes with melted butter, dark rye bread, and pickled cucumber or a spoon of remoulade.",[437,440,443],{"name":438,"description":439},"Curried fiskibollur","A teaspoon of mild curry powder beaten into the farce, and a curried cream sauce poured over at the table. A Danish-influenced version that turns up in Icelandic canteens.",{"name":441,"description":442},"Poached in stock","Drop the balls into barely simmering fish stock for 6 minutes instead of frying them. Softer, paler, and closer to the tinned fish balls most Icelanders grew up eating.",{"name":444,"description":445},"Fiskibollur with dill and lemon","Chopped dill and lemon zest whipped into the mixture, served with a squeeze of lemon. Modern, brighter, and popular in Reykjavík restaurants doing updated home cooking.",[447,453,457,462,465,469,474,478,482,487,492,496],{"qty":448,"ref":449,"name":450,"unit":451,"group":452},600,"white-fish","haddock or cod fillet, skinned, boned and well chilled","g","For the farce",{"qty":454,"name":455,"unit":456,"group":452},1.5,"fine sea salt","tsp",{"qty":458,"ref":459,"name":460,"unit":461,"group":452},1,"onion","small onion, finely grated and squeezed dry","piece",{"qty":458,"ref":463,"name":464,"unit":461,"group":452},"eggs","egg",{"qty":466,"name":467,"unit":468,"group":452},3,"potato starch (potato flour)","tbsp",{"qty":470,"ref":471,"name":472,"unit":473,"group":452},150,"milk","cold whole milk","ml",{"qty":475,"ref":476,"name":477,"unit":456,"group":452},0.5,"white-pepper","ground white pepper",{"qty":458,"ref":479,"name":480,"unit":481,"group":452,"optional":8},"nutmeg","grated nutmeg","pinch",{"qty":483,"ref":484,"name":485,"unit":451,"group":486},60,"butter","butter, for frying","To cook",{"qty":488,"ref":489,"name":490,"unit":451,"group":491},800,"potato","potatoes, to serve","To serve",{"qty":493,"ref":494,"name":495,"unit":468,"group":491,"optional":8},2,"parsley","parsley, chopped",{"qty":458,"ref":497,"name":498,"unit":461,"group":491,"optional":8},"lemon","lemon, in wedges",[500,503,506,510,514,517,521,526],{"text":501,"title":502},"Cut {qty:white-fish} of chilled fish into cubes and pulse in a food processor in short bursts, scraping down twice, until it becomes a coarse paste with no stringy fibres visible. Do not let it warm up or turn to purée.","Mince the fish",{"text":504,"title":505,"timerSeconds":483},"Add the salt and beat the fish for a full minute — by machine or hard by hand — until the paste turns noticeably stickier, paler and starts clinging to the sides of the bowl. This is the protein bind forming and it cannot be skipped.","Whip with salt",{"tip":507,"text":508,"title":509},"If it looks curdled or watery, beat in an extra tablespoon of potato starch and chill it before frying.","Beat in the egg, grated onion, potato starch, white pepper and nutmeg, then pour in the cold milk in a thin stream while beating continuously. Stop when the mixture is smooth, glossy and thick enough to sit in a soft mound on a spoon without running off.","Build the farce",{"text":511,"title":512,"timerSeconds":513},"Cover the bowl and refrigerate for 30 minutes. The starch hydrates, the fat firms, and the mixture becomes far easier to shape — a warm farce spreads across the pan instead of holding its shape.","Chill",1800,{"text":515,"title":516},"Melt a knob of the butter in a frying pan over medium heat and cook one small spoonful for 2 minutes a side. Taste it and correct the salt and pepper in the bowl — this is the only chance you get, since the raw mixture cannot be tasted.","Fry a test ball",{"text":518,"title":519,"timerSeconds":520},"Put {qty:potato} of potatoes on to boil in salted water for 18–20 minutes, until a knife passes through without resistance. Drain and keep them warm with a lump of butter and the chopped parsley.","Boil the potatoes",1200,{"tip":522,"text":523,"title":524,"timerSeconds":525},"Cook in two batches with space between the balls — crowded, they steam grey instead of browning.","Heat the remaining butter until it foams and the foam just begins to subside. Shape the mixture with two wet spoons and slide the balls into the pan, flattening each one slightly. Fry 3–4 minutes a side over medium heat, until the surface is deep golden and lacy at the edges and the centre springs back firmly when pressed.","Fry the fish balls",420,{"text":527,"title":528},"Lift the fish balls onto a warm plate, spoon the browned butter from the pan over them, and serve immediately with the buttered potatoes and lemon wedges.","Serve","FIS-ki-bod-lur",[531,535,539],{"note":532,"swap":533,"original":534},"Any lean white fish works. Avoid oily fish and avoid previously frozen fillets that have been thawed and refrozen — they hold too much water and the farce will not tighten.","Cod, pollock, whiting or hake","Haddock",{"note":536,"swap":537,"original":538},"Cornflour behaves almost identically and keeps the dish gluten-free. Breadcrumbs work but push the result towards a Danish fiskefrikadelle — heavier and more bread-like.","Cornflour, or 2 tbsp fine breadcrumbs","Potato starch",{"note":540,"swap":541,"original":542},"The liquid mainly carries the emulsion, so a dairy-free version works well. Cream makes them richer but also softer, so drop the quantity slightly if you use it.","Unsweetened oat milk or fish stock","Whole milk","fiskibollur","Fiskibollur (Icelandic Fish Balls in Butter)","Fiskibollur","iceland","The Westfjords",25,20,30,"medium",[553],"main",[555,556],"pescatarian","gluten-free",[449,459,471,463,484],[559,562,564,566],{"alt":560,"src":561},"Golden-brown Icelandic fish balls frying in butter, served with boiled potatoes and parsley","\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero-4x3.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero-1x1.jpg",[543,569,570,571,572,573],"icelandic fish balls","haddock","fish cakes","nordic home cooking","gluten-free fish","2026-08-19","dishroute-kitchen","Minced haddock whipped with milk, onion and potato starch into a light farce, spooned into a hot pan and fried in butter until the outsides are lacy brown and the middles bounce.",{"en":578},"\u002Frecipe\u002Ffiskibollur",{"items":580,"total":840,"page":458,"limit":841,"hasMore":842},[581,591,620,650,681,707,733,756,783,814],{"slug":543,"title":544,"shortTitle":545,"nativeName":545,"countrySlug":546,"region":547,"baseServings":432,"prepMinutes":548,"cookMinutes":549,"restMinutes":550,"difficulty":551,"course":582,"diet":583,"mainIngredients":584,"images":585,"keywords":590,"publishedAt":574,"updatedAt":574,"authorSlug":575},[553],[555,556],[449,459,471,463,484],[586,587,588,589],{"alt":560,"src":561},{"alt":560,"src":563},{"alt":560,"src":565},{"alt":560,"src":567},[543,569,570,571,572,573],{"slug":592,"title":593,"shortTitle":594,"nativeName":594,"countrySlug":546,"region":595,"baseServings":596,"prepMinutes":549,"cookMinutes":597,"restMinutes":549,"difficulty":551,"course":598,"diet":599,"mainIngredients":600,"images":603,"keywords":613,"publishedAt":574,"updatedAt":574,"authorSlug":575},"hangikjot","Hangikjöt (Icelandic Smoked Lamb with White Sauce)","Hangikjöt","North Iceland",6,100,[553],[],[601,489,602,471,484],"lamb","peas",[604,607,609,611],{"alt":605,"src":606},"Sliced Icelandic smoked lamb on boiled potatoes under white sauce, with green peas on the plate","\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero-1x1.jpg",[614,615,616,617,618,619],"hangikjöt","smoked lamb","icelandic christmas","uppstúfur","white sauce","nordic",{"slug":621,"title":622,"shortTitle":623,"nativeName":623,"countrySlug":546,"region":547,"baseServings":596,"prepMinutes":624,"cookMinutes":9,"restMinutes":625,"difficulty":626,"course":627,"diet":630,"mainIngredients":631,"images":633,"keywords":643,"publishedAt":574,"updatedAt":574,"authorSlug":575},"hardfiskur","Harðfiskur (Icelandic Wind-Dried Fish Snack)","Harðfiskur",40,4320,"hard",[628,629],"snack","appetizer",[555,556],[632,484],"cod",[634,637,639,641],{"alt":635,"src":636},"Torn strips of Icelandic wind-dried fish on a board with a knife and cold butter","\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero-1x1.jpg",[644,645,646,647,648,649],"harðfiskur","dried fish","icelandic snack","stockfish","wind-dried cod","high protein snack",{"slug":651,"title":652,"shortTitle":653,"nativeName":653,"countrySlug":546,"region":595,"baseServings":596,"prepMinutes":549,"cookMinutes":654,"difficulty":655,"course":656,"diet":658,"mainIngredients":660,"images":663,"keywords":673,"publishedAt":574,"updatedAt":574,"authorSlug":575},"kjotsupa","Kjötsúpa (Icelandic Lamb and Root Vegetable Soup)","Kjötsúpa",95,"easy",[657,553],"soup",[659],"dairy-free",[601,661,489,459,662],"carrot","rice",[664,667,669,671],{"alt":665,"src":666},"Bowl of Icelandic lamb soup with chunks of swede, carrot and potato in clear broth","\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero-1x1.jpg",[674,675,676,677,678,679,680],"kjötsúpa","icelandic lamb soup","meat soup","swede","rutabaga","one-pot","nordic soup",{"slug":682,"title":683,"shortTitle":684,"nativeName":684,"countrySlug":546,"baseServings":596,"prepMinutes":550,"cookMinutes":549,"restMinutes":550,"difficulty":551,"course":685,"diet":687,"mainIngredients":689,"images":692,"keywords":702,"publishedAt":574,"updatedAt":574,"authorSlug":575},"kleinur","Kleinur (Icelandic Twisted Cardamom Doughnuts)","Kleinur",[686,628],"dessert",[688],"vegetarian",[690,484,463,691],"flour","cardamom",[693,696,698,700],{"alt":694,"src":695},"A pile of golden twisted Icelandic kleinur doughnuts cooling on a rack beside a cup of black coffee","\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero-1x1.jpg",[682,703,704,705,706],"icelandic pastry","cardamom doughnuts","fried dough","nordic baking",{"slug":708,"title":709,"shortTitle":710,"nativeName":710,"countrySlug":546,"region":595,"baseServings":596,"prepMinutes":548,"cookMinutes":654,"restMinutes":549,"difficulty":551,"course":711,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":574,"updatedAt":574,"authorSlug":575},"lambalaeri","Lambalæri (Icelandic Roast Leg of Lamb)","Lambalæri",[553],[],[601,489,714,715,484],"thyme","garlic",[717,720,722,724],{"alt":718,"src":719},"Carved pink roast leg of Icelandic lamb with glazed caramelised potatoes and dark gravy","\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero-1x1.jpg",[727,728,729,730,731,732],"lambalæri","roast lamb","icelandic lamb","leg of lamb","sugar-browned potatoes","sunday roast",{"slug":734,"title":735,"shortTitle":736,"nativeName":736,"countrySlug":546,"region":737,"baseServings":432,"prepMinutes":738,"cookMinutes":550,"difficulty":655,"course":739,"diet":740,"mainIngredients":741,"images":742,"keywords":752,"publishedAt":574,"updatedAt":574,"authorSlug":575},"plokkfiskur","Plokkfiskur (Icelandic Fish and Potato Mash)","Plokkfiskur","Reykjavík and the Southwest",15,[553],[555],[632,489,459,471,484],[743,746,748,750],{"alt":744,"src":745},"Pan of Icelandic plokkfiskur, creamy fish and potato mash browned on top, with buttered dark rye bread","\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero-1x1.jpg",[734,753,632,489,754,755],"icelandic fish mash","leftover fish","nordic comfort food",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"countrySlug":546,"region":761,"baseServings":432,"prepMinutes":549,"cookMinutes":738,"difficulty":655,"course":762,"diet":764,"mainIngredients":765,"images":766,"keywords":776,"publishedAt":574,"updatedAt":574,"authorSlug":575},"icelandic-pylsur","Pylsur (Icelandic Lamb Hot Dog with Everything)","Pylsur","Pylsa með öllu","Reykjavík",[763,553],"street-food",[],[601,459],[767,770,772,774],{"alt":768,"src":769},"Icelandic hot dog in a soft bun with crispy fried onion, raw onion and three stripes of sauce","\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero-1x1.jpg",[777,778,779,780,781,782],"pylsur","icelandic hot dog","ein með öllu","remoulade","crispy onions","reykjavik street food",{"slug":784,"title":785,"shortTitle":786,"nativeName":786,"countrySlug":546,"region":787,"baseServings":788,"prepMinutes":738,"cookMinutes":789,"restMinutes":433,"difficulty":551,"course":790,"diet":792,"mainIngredients":793,"images":797,"keywords":807,"publishedAt":574,"updatedAt":574,"authorSlug":575},"icelandic-rugbraud","Rúgbrauð (Icelandic Steamed Dark Rye Bread)","Rúgbrauð","North Iceland and Mývatn",12,720,[791],"bread",[688],[794,690,795,796],"rye-flour","molasses","buttermilk",[798,801,803,805],{"alt":799,"src":800},"Sliced Icelandic dark rye bread with almost black crumb, spread with cold butter","\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero-4x3.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero-1x1.jpg",[808,809,810,811,812,813],"rúgbrauð","icelandic rye bread","geothermal bread","hverabrauð","steamed bread","no-knead rye",{"slug":815,"title":816,"shortTitle":817,"nativeName":817,"countrySlug":546,"region":737,"baseServings":432,"prepMinutes":738,"cookMinutes":9,"restMinutes":738,"difficulty":655,"course":818,"diet":820,"mainIngredients":821,"images":824,"keywords":834,"publishedAt":574,"updatedAt":574,"authorSlug":575},"skyr-med-berjum","Skyr með berjum (Icelandic Skyr with Wild Berries)","Skyr með berjum",[686,819],"breakfast",[556],[822,823,471],"skyr","heavy-cream",[825,828,830,832],{"alt":826,"src":827},"Bowl of thick Icelandic skyr topped with dark wild berries and poured cream","\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero.jpg",{"alt":826,"src":829},"\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero-16x9.jpg",{"alt":826,"src":831},"\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero-4x3.jpg",{"alt":826,"src":833},"\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero-1x1.jpg",[822,835,836,837,838,839],"icelandic dessert","bilberries","crowberries","high protein dessert","no-cook dessert",10,24,false,1788563772251]