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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":499,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":553,"diet":555,"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},"Almost always a temperature mistake with the syrup. The pie must come out of the oven hot and the syrup must be completely cold, so the syrup is absorbed quickly into the base while the hot top layers stay crisp. Pouring warm syrup over a warm pie soaks everything evenly, which sounds appealing but produces a limp top. Make the syrup first and refrigerate it while the pie bakes.","Why did my galaktoboureko turn out soggy?",{"answer":398,"question":399},"You can make the custard a day ahead — press cling film onto its surface and refrigerate, then beat it smooth before assembling. The assembled, baked pie is best eaten the same day, ideally three to six hours after syruping, once the base has drunk the syrup but the top is still crisp. Assembling raw and baking the next day is not recommended, because the custard leaks moisture into the bottom filo overnight.","Can I make galaktoboureko ahead of time?",{"answer":401,"question":402},"Both are semolina custard in filo, but galaktoboureko is a syrup-soaked dessert baked in a deep tray, while bougatsa is a breakfast pastry from Thessaloniki and Serres, baked flat, cut with a scraper and finished with icing sugar and cinnamon rather than syrup. Bougatsa also comes in savoury versions with cheese or minced meat, which galaktoboureko never does.","What is the difference between galaktoboureko and bougatsa?",{"answer":404,"question":405},"You can bake a custard pie in puff pastry and it will taste pleasant, but it is a different dessert. Filo gives many thin, separate crisp layers that shatter, while puff pastry gives a smaller number of thick buttery ones that go soft under syrup. If filo is genuinely unavailable, skip the syrup entirely and treat it as a custard tart instead.","Can I use puff pastry instead of filo?",{"answer":407,"question":408},"Thaw frozen filo slowly in the refrigerator overnight rather than on the counter, and once the packet is open keep the unused sheets covered with baking paper and a slightly damp tea towel. Work quickly, brush butter in dabs rather than dragging the brush, and accept that some sheets will tear — they go in the middle of the stack where nobody sees them.","How do I stop the filo from cracking while I work?",[410,411,412,413,414,415],"Use fine semolina, not coarse. Coarse semolina stays gritty no matter how long you cook it, and the custard never turns silky.","Whisk the eggs into the custard off the heat and in a thin stream, or you will get sweet scrambled egg suspended in milk.","Score the pie all the way through the top layers before it goes in the oven — trying to cut baked filo later just crushes it.","Keep the filo you are not using under a barely damp tea towel. It goes from flexible to shattering in about four minutes of open air.","Torn sheets are fine. They are buried in the middle of the stack and nobody will ever know; save your best sheets for the top.","Listen when you pour the syrup — the pie should hiss and crackle. Silence means one of the two temperatures was wrong.","🍮","Galaktoboureko is a milk pie: a thick, pourable semolina custard sealed between layers of filo, baked until the top blisters into crisp bronze scales, then flooded with lemon syrup while it is still too hot to touch. Cut into a square and you get three textures at once — brittle pastry on top, custard that sits somewhere between pudding and set cream, and a syrup-soaked base that has gone soft and almost caramelised. It tastes of warm milk, lemon peel and butter rather than of sugar alone, which is why Greeks eat it in slabs rather than in the polite slivers baklava gets. The name is literal: gala means milk, and the pie is entirely about it.","Galaktoboureko sits at the point where two culinary worlds overlap. The second half of its name comes from börek, the family of filled filo pastries that spread across the Ottoman world, while the first half is pure Greek — milk. That combination tells you most of what you need to know: the technique of stretching and layering paper-thin pastry is shared across Turkey, the Balkans, the Levant and Greece, but filling it with sweetened milk custard rather than nuts, cheese or meat is what makes this dish Greek. Arguments about who invented which filo sweet are old, loud and largely unwinnable, and honest cooks in every one of those countries will admit the pastry itself has no single owner.\n\nWhat is not disputed is the role galaktoboureko plays in Greece today. It is zaharoplasteio food — the domain of the neighbourhood pastry shop, sold by weight from a huge blackened tray, still warm in the afternoon, wrapped in paper and string and carried home for guests. Unlike baklava, which keeps for a week and travels well, galaktoboureko is a same-day pleasure: the custard is at its best a few hours out of the oven, when the syrup has soaked the base but the top sheets are still audibly crisp. Bakers know this, which is why trays are timed to the after-lunch and early-evening rush rather than baked at dawn.\n\nAt home it is a name-day and Sunday dish, made in whatever roasting tin the family owns and cut into generous squares. Every Greek kitchen has its own small variations — some cooks scent the custard with lemon zest, others with vanilla or a strip of orange peel; some pour the syrup over cold pie, others swear by hot pie and cold syrup. That last point is the one rule nobody breaks lightly, and it is the difference between a crisp pie and a soggy one.","Galaktoboureko keeps 3 days at cool room temperature under a loose tent of foil. Do not refrigerate it if you can avoid it: the cold turns the syrup-soaked filo leathery and dulls the custard. If your kitchen is very warm, refrigerate but let slices come back to room temperature for 30 minutes before eating. It does not freeze — the custard weeps on thawing. Reheating is optional and best done in a 160°C oven for 8 minutes, which revives the top without melting the middle.",[421,422,423,424],"The custard is cooked properly on the stove first, so it sets into sliceable squares instead of leaking out of the pastry.","Hot pie, cold syrup — the temperature rule explained, with the reason behind it rather than just the instruction.","Pre-scored before baking, so the finished pie cuts cleanly instead of shattering the top into crumbs.","Built from supermarket filo with realistic handling advice, because nobody is rolling their own for a Tuesday.",[426,427,428,429,430],"20 x 30 cm baking tin or roasting tray","Heavy saucepan","Balloon whisk","Pastry brush","Sharp thin knife",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"protein":436,"calories":437,"estimated":8},17,62,1,41,8,425,[439],"Strong Greek coffee, unsweetened, to cut the syrup — and nothing else. It is a dessert that does not share the plate.",[441,444,447],{"name":442,"description":443},"Orange galaktoboureko","Swap the lemon peel in both custard and syrup for orange, and add a strip of orange zest to the milk as it heats. Softer and more floral than the classic lemon version.",{"name":445,"description":446},"Rolled galaktoboureko","Instead of a tray pie, roll portions of cooled custard in two filo sheets each and bake as individual logs. More surface area, more crunch, and easier to serve at a party.",{"name":448,"description":449},"Bougatsa","The northern Greek breakfast cousin: the same semolina custard in filo, baked in a shallow round pan, cut with a scraper and dusted with icing sugar and cinnamon instead of soaked in syrup.",[451,456,461,464,468,473,476,479,484,486,490,494,496],{"qty":434,"ref":452,"name":453,"unit":454,"group":455},"milk","whole milk","l","For the custard",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},150,"semolina","fine semolina","g",{"qty":462,"name":463,"unit":460,"group":455},200,"caster sugar",{"qty":465,"ref":466,"name":467,"unit":460,"group":455},80,"butter","unsalted butter",{"qty":469,"ref":470,"name":471,"unit":472,"group":455},4,"eggs","large eggs, beaten","piece",{"qty":434,"ref":474,"name":475,"unit":472,"group":455},"lemon","lemon, zest pared in wide strips",{"qty":434,"name":477,"unit":478,"group":455},"fine salt","pinch",{"qty":480,"ref":481,"name":482,"unit":460,"group":483},450,"phyllo-dough","filo pastry (about 12 sheets), thawed","For the pastry",{"qty":457,"ref":466,"name":485,"unit":460,"group":483},"unsalted butter, melted and cooled slightly",{"qty":487,"name":488,"unit":460,"group":489},400,"granulated sugar","For the syrup",{"qty":491,"name":492,"unit":493,"group":489,"noScale":8},300,"water","ml",{"qty":434,"ref":474,"name":495,"unit":472,"group":489},"lemon, juice of half plus a wide strip of peel",{"qty":434,"ref":497,"name":498,"unit":472,"group":489,"optional":8},"cinnamon","cinnamon stick",[500,505,509,513,516,519,524],{"tip":501,"text":502,"title":503,"timerSeconds":504},"Cold syrup is not optional. Make it before anything else so it has the full baking time to chill.","Bring the granulated sugar, water, lemon peel and cinnamon stick to a boil, then simmer for 6 minutes without stirring, until it thickens just enough to coat a spoon in a thin film. Stir in the lemon juice, cool, then refrigerate until properly cold.","Make the syrup first and chill it",360,{"tip":506,"text":507,"title":508,"timerSeconds":504},"Whisk constantly along the base of the pan — semolina catches and scorches faster than you expect.","Heat {qty:milk} of milk with the caster sugar, the strips of lemon zest and the salt until it steams. Fish out the zest, then rain in the semolina in a slow stream while whisking hard, and cook over medium heat for 5–6 minutes until it thickens to the texture of loose porridge and holds a brief trail from the whisk.","Cook the semolina custard",{"tip":510,"text":511,"title":512},"If the custard is still steaming hot when the eggs go in, they will set into threads. Five minutes of waiting fixes it.","Take the pan off the heat, beat in the 80 g of butter until it disappears, then let the custard cool for 5 minutes. Pour in the beaten eggs in a thin stream, whisking without pause, until the custard is glossy and thick enough to mound on the whisk. Cover with cling film touching the surface.","Enrich and cool slightly",{"text":514,"title":515},"Heat the oven to 180°C. Brush the tin with melted butter and lay in six sheets of filo one at a time, brushing each with butter and letting the edges hang over the sides of the tin. Do not stretch or trim yet.","Build the base",{"text":517,"title":518},"Pour the custard onto the filo base and level it with a spatula. Fold the overhanging edges in over the custard, then cover with the remaining six sheets, buttering each one and tucking the edges down inside the tin like sheets on a bed. Brush the top generously.","Fill and seal",{"tip":520,"text":521,"title":522,"timerSeconds":523},"If the top browns hard before the time is up, drop the oven to 165°C rather than covering it — foil steams the crispness away.","Cut through the top layers only, marking 12 squares or diamonds with a thin sharp knife — stop when the blade meets custard. Bake for 45–55 minutes, until the top is deep golden with darker blistered ridges and the pie no longer wobbles as a whole when you shake the tin.","Score and bake",2700,{"tip":525,"text":526,"title":527,"timerSeconds":528},"Cutting early releases custard that has not fully set and the squares slump. Four hours is the minimum, six is better.","Take the pie straight from the oven and ladle the cold syrup evenly over the whole surface, working slowly along the score lines. It should hiss and fizz as it goes in. Let the pie stand at least 4 hours before cutting through to the base.","Syrup it immediately",14400,"gah-lahk-toh-BOO-reh-koh",[531,535,539],{"note":532,"swap":533,"original":534},"Cornmeal gives a slightly grainier, more rustic custard; the cornstarch blend is smoother but a little more wobbly. Neither is traditional, but both set reliably.","Fine cornmeal, or half semolina and half cornstarch","Fine semolina",{"note":536,"swap":537,"original":538},"Village filo makes a chewier, sturdier pie and needs fewer sheets — around seven or eight per layer instead of twelve to fourteen.","Thicker village-style filo (horiatiko) if you can find it","Filo pastry",{"note":540,"swap":541,"original":542},"Common in Greek homes and slightly less rich. Pure olive oil works but the flavour pulls the pie savoury.","Half butter, half mild olive oil","Butter for brushing","galaktoboureko","Galaktoboureko (Greek Semolina Custard Filo Pie)","Galaktoboureko","Γαλακτομπούρεκο","greece",12,35,55,240,"medium",[554],"dessert",[556],"vegetarian",[458,452,470,481],[559,562,564,566],{"alt":560,"src":561},"Squares of golden filo pie filled with pale semolina custard, syrup pooling around the crisp blistered top","\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-4x3.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-1x1.jpg",[543,569,570,571,572,573],"greek dessert","semolina custard","filo pie","lemon syrup","milk pie","2026-08-19","dishroute-kitchen","A tray of buttered filo wrapped around warm semolina custard, drenched in cold lemon syrup straight from the oven so the top shatters and the middle stays soft.",{"en":578},"\u002Frecipe\u002Fgalaktoboureko",{"items":580,"total":858,"page":434,"limit":859,"hasMore":860},[581,622,632,661,690,719,754,781,808,834],{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"romanized":584,"countrySlug":547,"baseServings":586,"prepMinutes":587,"cookMinutes":588,"restMinutes":589,"difficulty":590,"course":591,"diet":594,"mainIngredients":600,"images":605,"keywords":615,"publishedAt":574,"updatedAt":574,"authorSlug":575},"fasolada","Fasolada (Greek White Bean Soup)","Fasolada","Φασολάδα",6,20,90,480,"easy",[592,593],"soup","main",[595,556,596,597,598,599],"vegan","dairy-free","gluten-free","nut-free","halal-friendly",[601,602,603,604],"carrot","tomato","onion","olive-oil",[606,609,611,613],{"alt":607,"src":608},"A deep bowl of Greek fasolada, creamy white beans with carrot coins in tomato broth under a slick of olive oil","\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-1x1.jpg",[582,616,617,618,619,620,621],"greek bean soup","white beans","vegan greek","ladera","winter soup","olive oil",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"baseServings":548,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":623,"diet":624,"mainIngredients":625,"images":626,"keywords":631,"publishedAt":574,"updatedAt":574,"authorSlug":575},[554],[556],[458,452,470,481],[627,628,629,630],{"alt":560,"src":561},{"alt":560,"src":563},{"alt":560,"src":565},{"alt":560,"src":567},[543,569,570,571,572,573],{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"romanized":635,"countrySlug":547,"baseServings":586,"prepMinutes":637,"cookMinutes":465,"restMinutes":638,"difficulty":552,"course":639,"diet":640,"mainIngredients":641,"images":645,"keywords":655,"publishedAt":574,"updatedAt":574,"authorSlug":575},"gemista","Gemista (Greek Stuffed Tomatoes and Peppers)","Gemista","Γεμιστά",45,30,[593],[595,556,596,597,598,599],[602,642,643,644,604],"bell-pepper","rice","potato",[646,649,651,653],{"alt":647,"src":648},"A roasting tray of Greek gemista, stuffed tomatoes and peppers with blistered tops packed around potato wedges","\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-4x3.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-1x1.jpg",[633,656,657,658,619,659,660],"stuffed tomatoes","stuffed peppers","greek vegan","rice filling","summer baking",{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"romanized":666,"countrySlug":547,"baseServings":436,"prepMinutes":667,"cookMinutes":588,"restMinutes":637,"difficulty":552,"course":668,"diet":669,"mainIngredients":670,"images":673,"keywords":683,"publishedAt":689,"updatedAt":689,"authorSlug":575},"moussaka","Greek Moussaka (Eggplant and Béchamel Bake)","Greek Moussaka","Μουσακάς","Mousakas",60,[593],[],[671,672,644,602],"eggplant","ground-beef",[674,677,679,681],{"alt":675,"src":676},"A square of Greek moussaka showing layers of eggplant, meat sauce and golden béchamel","\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-1x1.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-4x3.jpg",[662,671,684,685,686,687,688],"béchamel","greek","casserole","baked","tselementes","2026-08-18",{"slug":691,"title":692,"shortTitle":692,"nativeName":693,"romanized":694,"countrySlug":547,"baseServings":469,"prepMinutes":695,"cookMinutes":9,"difficulty":590,"course":696,"diet":699,"mainIngredients":700,"images":703,"keywords":713,"publishedAt":689,"updatedAt":689,"authorSlug":575},"greek-salad","Horiatiki, the Real Greek Village Salad","Χωριάτικη σαλάτα","Horiatiki salata",15,[697,698],"side","appetizer",[556,597],[602,701,702,604],"cucumber","feta",[704,707,709,711],{"alt":705,"src":706},"A horiatiki Greek village salad of tomato, cucumber, olives and onion topped with a whole slab of feta","\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-1x1.jpg",[714,715,702,602,716,717,718],"greek salad","horiatiki","village salad","no lettuce","summer",{"slug":720,"title":721,"shortTitle":722,"nativeName":723,"countrySlug":547,"region":724,"baseServings":436,"prepMinutes":549,"cookMinutes":725,"restMinutes":726,"difficulty":552,"course":727,"diet":731,"mainIngredients":732,"images":737,"keywords":747,"publishedAt":574,"updatedAt":574,"authorSlug":575},"koulouri-thessalonikis","Koulouri Thessalonikis (Sesame-Crusted Bread Ring)","Koulouri Thessalonikis","Κουλούρι Θεσσαλονίκης","Thessaloniki, Macedonia",18,120,[728,729,730],"bread","breakfast","street-food",[595,596],[733,734,735,736],"flour","yeast","sesame-seeds","molasses",[738,741,743,745],{"alt":739,"src":740},"Thin bronze bread rings completely covered in toasted sesame seeds, stacked on a street vendor tray","\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-1x1.jpg",[748,749,750,751,752,753],"koulouri","thessaloniki","sesame bread ring","greek breakfast","petimezi","street food",{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"romanized":757,"countrySlug":547,"baseServings":436,"prepMinutes":759,"cookMinutes":588,"restMinutes":638,"difficulty":552,"course":760,"diet":761,"mainIngredients":762,"images":765,"keywords":775,"publishedAt":574,"updatedAt":574,"authorSlug":575},"pastitsio","Pastitsio (Greek Baked Pasta with Béchamel)","Pastitsio","Παστίτσιο",40,[593],[598],[672,763,452,764,602],"pasta","kefalotyri",[766,769,771,773],{"alt":767,"src":768},"A square slice of pastitsio showing pasta tubes, spiced beef sauce and a thick golden bechamel top","\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-4x3.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-1x1.jpg",[755,776,777,778,779,764,780],"greek baked pasta","bechamel","cinnamon beef","tray bake","sunday lunch",{"slug":782,"title":783,"shortTitle":784,"nativeName":785,"romanized":784,"countrySlug":547,"baseServings":469,"prepMinutes":587,"cookMinutes":548,"restMinutes":726,"difficulty":590,"course":786,"diet":787,"mainIngredients":788,"images":792,"keywords":802,"publishedAt":574,"updatedAt":574,"authorSlug":575},"souvlaki","Souvlaki (Greek Grilled Pork Skewers)","Souvlaki","Σουβλάκι",[730,593],[598],[789,474,790,604,791],"pork-shoulder","oregano","garlic",[793,796,798,800],{"alt":794,"src":795},"Charred pork souvlaki skewers beside a warm pita filled with tzatziki, tomato and sliced red onion","\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-1x1.jpg",[782,803,804,805,806,807,790],"greek street food","pork skewers","kalamaki","grilled pork","pita wrap",{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"romanized":811,"countrySlug":547,"baseServings":436,"prepMinutes":759,"cookMinutes":813,"restMinutes":587,"difficulty":552,"course":814,"diet":815,"mainIngredients":816,"images":819,"keywords":829,"publishedAt":574,"updatedAt":574,"authorSlug":575},"spanakopita","Spanakopita (Greek Spinach and Feta Filo Pie)","Spanakopita","Σπανακόπιτα",50,[593,698],[556,598],[817,702,604,470,818],"spinach","scallions",[820,823,825,827],{"alt":821,"src":822},"A golden spanakopita cut into squares showing layers of crisp filo over green spinach and feta filling","\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero.jpg",{"alt":821,"src":824},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-16x9.jpg",{"alt":821,"src":826},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-4x3.jpg",{"alt":821,"src":828},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-1x1.jpg",[809,830,831,702,832,556,833],"spinach pie","filo","greek pie","dill",{"slug":835,"title":836,"shortTitle":837,"nativeName":838,"romanized":837,"countrySlug":547,"baseServings":586,"prepMinutes":695,"cookMinutes":9,"restMinutes":667,"difficulty":590,"course":839,"diet":841,"mainIngredients":842,"images":844,"keywords":854,"publishedAt":689,"updatedAt":689,"authorSlug":575},"tzatziki","Tzatziki (Greek Yogurt, Cucumber and Garlic Dip)","Tzatziki","Τζατζίκι",[840,698],"sauce",[556,597],[843,701,791],"yogurt",[845,848,850,852],{"alt":846,"src":847},"A bowl of thick white tzatziki dip topped with olive oil and dill, with pita bread alongside","\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero.jpg",{"alt":846,"src":849},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-16x9.jpg",{"alt":846,"src":851},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-4x3.jpg",{"alt":846,"src":853},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-1x1.jpg",[835,843,701,791,855,856,857],"dip","meze","greek sauce",10,24,false,1788563800341]