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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":432,"serveWith":440,"variations":442,"ingredients":452,"instructions":531,"pronunciation":561,"substitutions":562,"slug":579,"title":580,"shortTitle":581,"nativeName":581,"countrySlug":582,"region":583,"baseServings":511,"prepMinutes":584,"cookMinutes":585,"difficulty":586,"course":587,"diet":589,"mainIngredients":590,"images":591,"keywords":601,"publishedAt":607,"updatedAt":607,"authorSlug":608,"summary":609,"localeSlug":579,"alternates":610},[394,397,400,403,406],{"answer":395,"question":396},"Queijo flamengo, a mild Portuguese semi-soft cheese of the Edam family. It is chosen for a smooth, even melt and a deliberately quiet flavour so it binds the layers without competing with the sauce. Edam, young Gouda, mild cheddar or low-moisture mozzarella all substitute well; aged or sharp cheeses are the wrong choice because they separate into oil under high heat.","What cheese is actually used in a francesinha?",{"answer":398,"question":399},"Usually too much beer, or beer that was too hoppy to begin with. A plain lager or pilsner is the right choice; IPAs and strong ales carry far more bitterness and it concentrates as the sauce reduces. If you have already overshot, balance it with a pinch of sugar, a splash of port, and a little extra tomato, then simmer a few minutes more.","Why is my sauce bitter?",{"answer":401,"question":402},"Yes, and it is the sensible way to cook this at home. The sauce refrigerates for 4 days and freezes for 3 months, and most cooks find the flavour rounder on day two. Warm it gently before serving and loosen it with stock if it has thickened in the fridge. Assemble and grill the sandwich itself only at the last minute.","Can I make the sauce ahead?",{"answer":404,"question":405},"Toast the bread lightly before you build the stack, put the steak directly against the bottom slice as a barrier, and pour the sauce around and over only at the moment of serving. A francesinha is meant to be a little sodden by the end, but the first few bites should still have structure.","How do I stop the bread going soggy?",{"answer":407,"question":408},"It descends from one, but the two are no longer close relatives. A croque-monsieur is ham and cheese with béchamel; a francesinha adds steak, fresh sausage and cured chouriço, swaps the béchamel for a hot tomato-beer sauce, and is served swimming in it with fries. It is roughly three times the meal.","Is a francesinha the same as a croque-monsieur?",[410,411,412,413,414,415],"Use bread with structure — a plain white sandwich loaf cut thick, or lightly toasted pain de mie. Soft supermarket bread collapses into paste under the sauce.","Choose a mild melting cheese. Sharp cheddar fights the sauce and turns greasy; flamengo, Edam, young Gouda or low-moisture mozzarella all melt smoothly and stay quiet.","Blend the sauce and pass it through a sieve. Restaurant francesinha sauce is glossy and completely smooth, and a stick blender plus thirty seconds of straining gets you there.","Sauce consistency should coat the back of a spoon but still pour freely — thicker than soup, thinner than gravy. It thickens again as it cools on the plate.","Assemble on the plate you will serve on, or on an ovenproof dish with a rim. Sauce belongs in a pool around the sandwich, and a flat plate loses half of it to the table.","Cook the fries separately and add them at the last second so they stay crisp for at least the first few forkfuls.","🥪","A francesinha is a sandwich only in the sense that bread is involved. Between two slices of plain white loaf go a thin steak, a fresh sausage split lengthways, cured chouriço and ham; the whole stack is then blanketed in mild melting cheese, run under fierce heat until the cheese slumps over the sides, and drowned in a hot, brick-red sauce built from tomato, beer and stock with a piri-piri edge. The taste is savory and faintly sweet, with the beer giving a bitter backbone that keeps all that meat and cheese from turning heavy. Fries go around the edge to mop up, and a fried egg on top is standard rather than showing off. It is eaten with a knife and fork and a cold beer, and one is enough for anybody.","The francesinha belongs entirely to Porto — it is not a Portuguese national dish that happens to be popular in the north, it is a city dish that the rest of the country visits Porto to eat. The account usually given credits Daniel David da Silva, a Portuguese emigrant who returned from France and Belgium in the mid twentieth century and rebuilt the croque-monsieur for a colder, hungrier, more carnivorous audience. The name means \"little Frenchwoman\", which fits that story neatly; how much of the detail is documented and how much is repeated restaurant lore is genuinely unclear, and Porto is not especially interested in settling it.\n\nWhat is beyond dispute is the sauce, and the sauce is the whole argument. Every house that takes francesinha seriously guards its own recipe, and the variables are real: how much beer, whether port or brandy goes in, whether the base is tomato or a darker meat stock, how much piri-piri, whether it is thickened with flour or reduced down. Locals rank cafés by sauce alone, argue about them at length, and will tell you that a francesinha with weak sauce is just an expensive toasted sandwich. Some places serve the sauce so hot it keeps bubbling at the table; others deliver a jug of extra on the side, which is understood as generosity rather than a shortcut.\n\nIn Porto it is lunch, it is dinner, and above all it is what you eat after a long night, in a bright café with paper napkins and a bottle of cold lager. The cheese is deliberately mild — queijo flamengo, a soft Edam-type — because the point is a smooth melt that binds the layers, not a flavour that competes. The recipe below is a home version: the sauce takes half an hour, which is nothing next to the secrecy it inspires, and it is close enough to the real thing to start an argument.","The sauce is the part worth making ahead — it keeps 4 days refrigerated and freezes well for 3 months, and it improves on the second day as the beer bitterness settles. Reheat it gently, whisking, and thin with a splash of stock if it has set too firm. An assembled francesinha does not keep: the bread turns to pulp within minutes and reheating a sauced sandwich is a lost cause. Build and grill only what you are about to eat.",[421,422,423,424],"The sauce is built properly — roux, aromatics, beer, stock and tomato simmered and blended — rather than thinned ketchup with chili flakes.","Layer order matters, and this recipe gives it: steak against the bread, fat sausage in the middle, cheese sealing the top so the sauce sits on the outside.","Honest about the cheese: names the real one, tells you what to buy when you cannot get it, and explains why sharp cheddar is the wrong instinct.","The whole build works in a home oven with a grill setting — no salamander, no restaurant kit.",[426,427,428,429,430,431],"Heavy frying pan","Saucepan","Stick blender","Fine sieve","Ovenproof plates or a shallow baking dish","Oven with a grill\u002Fbroiler setting",{"fat":433,"carbs":434,"fiber":435,"sugar":436,"sodium":437,"protein":438,"calories":439,"estimated":8},60,74,6,12,2300,58,1080,[441],"Thick-cut fries around the plate, a fried egg on top, and cold lager. Nothing else is needed and nothing else fits.",[443,446,449],{"name":444,"description":445},"Francesinha com ovo","The standard upgrade: a fried egg slid on top just before the sauce goes over, so the yolk breaks into it. Most Porto cafés assume you want this.",{"name":447,"description":448},"Francesinha do mar","A seafood version built with shrimp and white fish instead of the meat layers, with the same cheese blanket and sauce. Less common, and a genuine local option rather than a tourist invention.",{"name":450,"description":451},"Francesinha vegetariana","Grilled mushrooms, roasted peppers and a thick slab of cheese in place of the meats, with the sauce made on vegetable stock. Increasingly easy to find in Porto.",[453,458,463,468,471,476,478,482,486,488,491,495,497,500,504,508,510,513,517,520,523,527],{"qty":454,"ref":455,"name":455,"unit":456,"group":457},40,"butter","g","For the sauce",{"qty":459,"ref":460,"name":461,"unit":462,"group":457},1,"onion","onion, finely chopped","piece",{"qty":464,"ref":465,"name":466,"unit":467,"group":457},3,"garlic","garlic, sliced","clove",{"qty":459,"ref":469,"name":470,"unit":462,"group":457},"bay-leaf","bay leaf",{"qty":472,"ref":473,"name":474,"unit":475,"group":457},2,"flour","plain flour","tbsp",{"qty":472,"name":477,"unit":475,"group":457},"tomato paste",{"qty":479,"ref":480,"name":481,"unit":456,"group":457},400,"tomato","chopped tomatoes or passata",{"qty":483,"name":484,"unit":485,"group":457},330,"lager beer","ml",{"qty":479,"name":487,"unit":485,"group":457},"beef stock",{"qty":489,"name":490,"unit":485,"group":457,"optional":8},50,"port wine",{"qty":459,"name":492,"note":493,"unit":494,"group":457},"piri-piri sauce or hot chili sauce","more to taste — the sauce should have a clear warm edge","tsp",{"qty":459,"name":496,"unit":494,"group":457,"optional":8},"Worcestershire sauce",{"qty":459,"ref":498,"name":499,"unit":494,"group":457},"smoked-paprika","sweet or smoked paprika",{"qty":501,"name":502,"unit":503,"group":457},null,"salt, black pepper and a pinch of sugar","to taste",{"qty":505,"name":506,"unit":462,"group":507},8,"thick slices of plain white sandwich loaf","For the sandwiches",{"qty":479,"name":509,"unit":456,"group":507},"thin beef steaks (sirloin or rump), beaten to 5 mm",{"qty":511,"name":512,"unit":462,"group":507},4,"fresh pork sausages (linguiça or mild fresh sausage), split lengthways",{"qty":514,"ref":515,"name":516,"unit":456,"group":507},100,"chorizo","cured chouriço, thinly sliced",{"qty":505,"ref":518,"name":519,"unit":462,"group":507},"ham","slices of cooked ham",{"qty":479,"ref":521,"name":522,"unit":456,"group":507},"cheddar","mild melting cheese (queijo flamengo, Edam, young Gouda or mild cheddar), sliced",{"qty":511,"ref":524,"name":525,"unit":462,"group":526,"optional":8},"eggs","eggs, for frying","To serve",{"qty":528,"ref":529,"name":530,"unit":456,"group":526},800,"potato","potatoes, cut for chips, or ready-made frozen fries",[532,536,541,544,547,550,554,558],{"text":533,"title":534,"timerSeconds":535},"Melt the butter in a saucepan and cook the onion, garlic and bay leaf over medium-low heat for 8 minutes, until the onion is soft and translucent with no colour at the edges. Stir in the flour and paprika and cook for a full minute, until the raw flour smell is gone and the mixture smells nutty and toasted.","Start the sauce base",480,{"tip":537,"text":538,"title":539,"timerSeconds":540},"The sauce should reduce by about a quarter and darken from orange-red to a deep brick colour.","Stir in the tomato paste and cook for another minute, then pour in the beer in three additions, whisking smooth each time before adding more. Add the chopped tomatoes, stock, port if using, piri-piri and Worcestershire, bring to a simmer and cook uncovered for 25 minutes, stirring occasionally.","Build and simmer",1500,{"text":542,"title":543},"Fish out the bay leaf, then blitz the sauce smooth with a stick blender and push it through a fine sieve back into the pan. Taste hard: it wants salt, a pinch of sugar to answer the beer, and more piri-piri until you feel warmth at the back of the throat. Keep it hot over the lowest heat.","Blend and season",{"text":545,"title":546},"Fry the sausages in a hot dry pan until browned and cooked through, about 8 minutes, then set aside. Season the steaks and sear them in the same pan for 60–90 seconds a side, just until browned — they will get more heat under the grill. Warm the chouriço slices briefly in the pan fat.","Cook the meats",{"text":548,"title":549},"Cook the chips to your usual method — deep-fried, air-fried or oven-baked — and keep them hot and crisp. Time them to be ready as the sandwiches come out from under the grill, because they go soft fast once the sauce is on the plate.","Fry the potatoes",{"tip":551,"text":552,"title":553},"Keep the layers within the footprint of the bread — anything hanging over the edge burns under the grill.","Toast the bread lightly. On each bottom slice lay a steak, then the split sausage, then chouriço and two slices of ham, and close with the second slice of bread. Drape the cheese over the top and down both long sides so it will seal the stack completely.","Stack the sandwiches",{"text":555,"title":556,"timerSeconds":557},"Heat the oven grill to its highest setting. Grill the sandwiches on ovenproof plates for 4–6 minutes, until the cheese has melted right down the sides and is blistered gold in patches. Meanwhile fry the eggs, if using, keeping the yolks soft.","Grill until the cheese slumps",300,{"text":559,"title":560},"Slide a fried egg onto each sandwich, pile the chips around the edge of the plate, and ladle the hot sauce generously over the top so it pools around the base. Serve immediately, with a jug of extra sauce and a very cold beer.","Flood and serve","fran-seh-ZEEN-ya",[563,567,571,575],{"note":564,"swap":565,"original":566},"You want stretch and mildness. Avoid anything aged or sharp — it will overpower the sauce and split into oil under the grill.","Edam, young Gouda, mild cheddar or low-moisture mozzarella","Queijo flamengo",{"note":568,"swap":569,"original":570},"The middle layer needs a soft, fatty sausage for juiciness. The cured chouriço is a separate layer and does a different job.","A mild fresh pork sausage, split lengthways, or a good frankfurter","Linguiça \u002F fresh Portuguese sausage",{"note":572,"swap":573,"original":574},"You lose some of the bitter edge that cuts the richness; add a small splash of vinegar at the end to compensate.","Alcohol-free lager, or replace with extra beef stock plus a teaspoon of tomato paste","Lager beer in the sauce",{"note":576,"swap":577,"original":578},"Optional in most home versions. It adds a sweet, slightly raisiny depth rather than anything you would identify as wine.","Brandy, medium sherry, or leave it out","Port wine","francesinha","Francesinha (Porto Sandwich in Beer Sauce)","Francesinha","portugal","Porto",25,45,"medium",[588],"main",[],[518,521,480,515],[592,595,597,599],{"alt":593,"src":594},"Francesinha sandwich under melted cheese, flooded with red beer sauce and ringed with fries","\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Ffrancesinha\u002Fhero-1x1.jpg",[579,602,603,604,605,606],"porto","portuguese sandwich","beer sauce","melted cheese","steak sandwich","2026-08-19","dishroute-kitchen","Porto's heavyweight sandwich: steak, fresh sausage and ham stacked between white bread, sealed under melted cheese and flooded with a spiced tomato-and-beer sauce.",{"en":611},"\u002Frecipe\u002Ffrancesinha",{"items":613,"total":709,"page":459,"limit":892,"hasMore":893},[614,646,674,703,737,767,777,806,834,864],{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":582,"region":619,"baseServings":511,"prepMinutes":620,"cookMinutes":454,"difficulty":586,"course":621,"diet":622,"mainIngredients":625,"images":630,"keywords":640,"publishedAt":607,"updatedAt":607,"authorSlug":608},"arroz-de-marisco","Arroz de Marisco (Portuguese Soupy Seafood Rice)","Arroz de Marisco","Arroz de marisco","Estremadura and the Algarve",30,[588],[623,624],"pescatarian","dairy-free",[626,627,628,629,480],"rice","shrimp","clams","mussels",[631,634,636,638],{"alt":632,"src":633},"Deep pot of soupy orange seafood rice with open clams, mussels and prawns and chopped coriander","\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-1x1.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Farroz-de-marisco\u002Fhero-4x3.jpg",[641,642,643,628,629,644,645],"arroz de marisco","seafood rice","portuguese rice","shellfish stock","soupy rice",{"slug":647,"title":648,"shortTitle":649,"nativeName":649,"countrySlug":582,"region":650,"baseServings":511,"prepMinutes":620,"cookMinutes":620,"restMinutes":651,"difficulty":586,"course":652,"diet":653,"mainIngredients":654,"images":656,"keywords":666,"publishedAt":673,"updatedAt":673,"authorSlug":608},"bacalhau-a-bras","Bacalhau à Brás (Salt Cod with Eggs and Potatoes)","Bacalhau à Brás","Lisbon",1440,[588],[623],[655,524,529,460],"white-fish",[657,660,662,664],{"alt":658,"src":659},"Plate of bacalhau à Brás — creamy eggs with flaked salt cod and shoestring potatoes, topped with parsley and black olives","\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fbacalhau-a-bras\u002Fhero-1x1.jpg",[667,668,669,670,671,524,672],"bacalhau","salt cod","portuguese cod","bacalhau à brás","lisbon","batata palha","2026-08-18",{"slug":675,"title":676,"shortTitle":677,"nativeName":677,"countrySlug":582,"region":678,"baseServings":511,"prepMinutes":679,"cookMinutes":679,"restMinutes":535,"difficulty":680,"course":681,"diet":683,"mainIngredients":684,"images":687,"keywords":697,"publishedAt":607,"updatedAt":607,"authorSlug":608},"bifana","Bifana (Portuguese Marinated Pork Sandwich)","Bifana","Lisbon and the Alentejo",20,"easy",[682,588],"street-food",[624],[685,465,469,686],"pork-shoulder","paprika",[688,691,693,695],{"alt":689,"src":690},"Crusty roll filled with thin slices of marinated pork, sauce soaking into the bread","\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fbifana\u002Fhero-1x1.jpg",[675,698,699,700,701,702],"pork sandwich","portuguese street food","garlic white wine marinade","papo seco","vendas novas",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":582,"region":708,"baseServings":709,"prepMinutes":620,"cookMinutes":489,"restMinutes":710,"difficulty":586,"course":711,"diet":714,"mainIngredients":716,"images":720,"keywords":730,"publishedAt":607,"updatedAt":607,"authorSlug":608},"broa-de-milho","Broa de Milho (Portuguese Corn and Rye Bread)","Broa de Milho","Broa de milho","Minho and Trás-os-Montes",10,180,[712,713],"bread","side",[715,624],"vegan",[717,718,473,719],"cornmeal","rye-flour","yeast",[721,724,726,728],{"alt":722,"src":723},"Round domed corn loaf with a thick cracked flour-dusted crust, one wedge cut to show dense yellow crumb","\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fbroa-de-milho\u002Fhero-1x1.jpg",[731,732,733,734,735,736],"broa de milho","portuguese corn bread","maize flour","rye bread","minho","caldo verde 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