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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":509,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":507,"cookMinutes":507,"restMinutes":561,"difficulty":562,"course":563,"diet":565,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":554,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"They were underbaked or the meringue was underwhipped. The egg whites need to hold firm, glossy peaks before the nuts go in, and the layers need long enough at a moderate oven — around 25 minutes at 160°C — to dry through rather than just set on top. A slightly chewy layer is not a disaster in this cake, since it softens overnight anyway, but a wet centre will collapse under the buttercream.","Why did my walnut layers come out chewy instead of dry?",{"answer":398,"question":399},"Temperature. Poured too hot, the glaze runs thin and picks up buttercream; poured too cool, it drags and sets with visible marks. Aim for around 32°C, when it falls off a spoon in a smooth unbroken ribbon, and pour it in one movement into the centre of a well-chilled cake, tilting the cake rather than spreading with a knife. A little glycerine or a spoonful of glucose syrup also helps it stay glossy.","Why is my chocolate glaze streaky or dull?",{"answer":401,"question":402},"You can assemble it in one day, but it should not be eaten that day. The layers need to sit overnight with the buttercream so they absorb moisture and soften into the cake — cut too early, the meringue is still crisp and the slices shatter rather than yield. Bake the layers on day one, assemble and glaze the same evening, and serve on day two.","Can I make Garash torta in one day?",{"answer":404,"question":405},"None at all. The structure comes entirely from whipped egg whites and finely ground walnuts, which is what makes the texture short and dense rather than springy. That also makes the cake naturally gluten-free, provided your chocolate and any glucose syrup are certified gluten-free, which is worth checking if you are baking for someone coeliac.","Is there really no flour in it?",{"answer":407,"question":408},"Usually yes. Splitting almost always means a temperature mismatch: butter too cold for the chocolate mixture, or the mixture too warm for the butter. Warm the bowl briefly over a pan of hot water while beating and it will normally come back together in under a minute. If it is too warm and soupy instead, chill it for fifteen minutes and beat again.","My buttercream split — can I save it?",[410,411,412,413,414,415],"Grind the walnuts with a spoonful of the sugar. The sugar stops them turning to oily paste in the processor, which is the fastest way to ruin the layers.","Draw the circles on baking paper and turn it pencil side down. The meringue mixture spreads unevenly otherwise and the layers will not stack flat.","Bake the layers at 160°C until they are dry and firm to a light press but still pale gold. Browning past that point makes the walnuts taste bitter.","Peel the paper off while the layers are still slightly warm. Once fully cold they stick and shatter, and a broken layer belongs in the middle of the stack.","The buttercream and the layers must be at the same room temperature. Cold butter on a warm layer weeps, and warm butter on a cold layer slides.","Pour the glaze in one continuous movement at about 32°C, when it coats a spoon and falls in a smooth ribbon. Spreading it with a knife leaves marks that never smooth out.","🍫","Garash torta is a flourless chocolate and walnut cake: thin layers of ground-walnut meringue, baked until dry and slightly chewy, stacked with a dark chocolate cream and covered in a poured chocolate glaze that sets to a smooth, matte-dark finish. There is no flour anywhere in it, which makes the texture unlike a sponge cake — denser, shorter, faintly sandy from the nuts, and the crumb dissolves rather than crumbles. It is unapologetically rich and not very sweet; the walnuts and dark chocolate do most of the talking. Bulgarians serve it in small slices with black coffee, and it is the standard celebration cake for people who find buttercream sponges childish.","The cake is named after Kosta Garash, a pastry chef working in Ruse — the Danube port that was Bulgaria's most cosmopolitan city in the late nineteenth century, full of Austrian, Hungarian and Romanian trade. Ruse is where Central European patisserie entered Bulgaria, and the Garash cake belongs to that moment: a Torte in the Viennese sense, built in thin layers with buttercream, but made with the walnuts that grow everywhere in Bulgaria rather than the almonds or hazelnuts a Viennese chef would reach for. Whether Garash himself was Hungarian, as is often repeated, is not firmly established, and Bulgarian sources disagree.\n\nWhat is not in doubt is what happened to the cake afterwards. It became the formal celebration cake of Bulgaria — the thing ordered for name days, anniversaries and graduations, and the thing sold in every serious pastry shop in the country under its own name rather than as a generic chocolate cake. Under socialism it survived as one of the few sweets with a real identity, and the state confectionery combines produced a standardised version with a mirror-shiny glaze that many Bulgarians still consider the correct one.\n\nMaking it at home is a real project, and it is worth being honest about that. Four separate meringue layers have to be baked and cooled, the buttercream has to be built without splitting, and the glaze has to be poured at the right temperature or it sets streaky. None of the individual steps is difficult; there are just a lot of them, and the cake improves after a night in the fridge, so it cannot be made in an afternoon and served the same evening. The reward is a cake that tastes distinctly of walnuts and dark chocolate rather than of sugar.","Garash keeps 5 days refrigerated under a cover and genuinely needs at least one night in the fridge before it is cut — the layers soften into the cream and the whole cake changes texture. Take it out 40 minutes before serving, because the buttercream is waxy and mute straight from the fridge. Cut with a knife dipped in hot water and wiped between slices, or the glaze cracks. It freezes for 2 months without the glaze; glaze it after thawing, since a frozen glaze condenses and goes dull.",[421,422,423,424],"Bakes the walnut meringue layers low and slow so they dry through without colouring or turning bitter.","Uses a stable chocolate buttercream built on egg yolks, which holds up between layers instead of squeezing out.","Gives a glaze temperature and a pouring cue, the two things that decide whether the top sets smooth or streaky.","Sets out the two-day timeline honestly rather than pretending this is an afternoon bake.",[426,427,428,429,430,431],"Stand mixer or electric hand whisk","Food processor","Two baking sheets","Baking paper","Palette knife","Cooling rack",{"fat":433,"carbs":434,"fiber":435,"sugar":436,"sodium":437,"protein":438,"calories":439,"estimated":8},47,42,3,36,90,10,620,[441],"Strong black coffee and nothing else. Cream or ice cream buries the walnut flavour the cake is built on.",[443,446,449],{"name":444,"description":445},"Garash with rum","A tablespoon of dark rum beaten into the buttercream, which is common in Bulgarian pastry shops and cuts through the richness.",{"name":447,"description":448},"Five-layer Garash","The pastry-shop format, with five thinner meringue layers instead of four, giving a higher cake and a much better cream-to-layer ratio in each slice.",{"name":450,"description":451},"Garash cups","A modern deconstruction served in glasses — crumbled walnut meringue layered with the chocolate cream and glaze, and no assembly to get wrong.",[453,459,464,467,471,474,478,481,486,488,492,497,500,503,506],{"qty":454,"ref":455,"name":456,"unit":457,"group":458},300,"walnuts","walnut halves, finely ground","g","For the layers",{"qty":460,"ref":461,"name":462,"unit":463,"group":458},8,"eggs","egg whites, at room temperature","piece",{"qty":465,"name":466,"unit":457,"group":458},220,"caster sugar",{"qty":468,"name":469,"unit":470,"group":458},1,"fine salt","pinch",{"qty":468,"name":472,"unit":473,"group":458},"white wine vinegar or lemon juice","tsp",{"qty":475,"ref":461,"name":476,"unit":463,"group":477},4,"egg yolks","For the chocolate cream",{"qty":479,"name":480,"unit":457,"group":477},120,"caster sugar, for the cream",{"qty":482,"ref":483,"name":484,"unit":485,"group":477},150,"milk","whole milk","ml",{"qty":482,"name":487,"unit":457,"group":477},"dark chocolate, 60–70%, chopped",{"qty":489,"ref":490,"name":491,"unit":457,"group":477},250,"butter","unsalted butter, soft but not greasy",{"qty":493,"ref":494,"name":495,"unit":496,"group":477},2,"cocoa","unsweetened cocoa powder","tbsp",{"qty":482,"name":498,"unit":457,"group":499},"dark chocolate, for the glaze","For the glaze",{"qty":479,"ref":501,"name":502,"unit":485,"group":499},"heavy-cream","double cream",{"qty":504,"ref":490,"name":505,"unit":457,"group":499},20,"butter, for the glaze",{"qty":507,"ref":455,"name":508,"unit":457,"group":499},60,"walnut halves, to decorate",[510,514,517,522,525,529,532,536],{"tip":511,"text":512,"title":513},"Pulse in short bursts and shake the bowl between them. Continuous grinding heats the nuts and turns them to butter.","Blitz the walnuts with two tablespoons of the caster sugar until they are the texture of coarse sand — stop before they go oily and clump. Draw four 22 cm circles on baking paper, then flip the sheets pencil side down onto two baking trays.","Grind the walnuts and mark the tins",{"text":515,"title":516},"Whisk the egg whites with the salt and vinegar until foamy, then add the remaining sugar a spoonful at a time, whisking until the meringue is thick, glossy and holds a peak that curls over only slightly at the tip. Fold in the ground walnuts in three additions with a spatula, keeping as much air as you can.","Whip the meringue",{"tip":518,"text":519,"title":520,"timerSeconds":521},"Bake two trays at a time and swap their positions halfway, or the lower one stays damp in the middle.","Divide the mixture between the four marked circles and spread each to an even 5 mm thickness right to the pencil line. Bake at 160°C for 25 minutes, until the layers are dry to the touch, pale gold and lift away from the paper at the edges.","Spread and bake the layers",1500,{"text":523,"title":524},"Slide the layers, still on their paper, onto a rack and peel the paper away while they are just warm. Leave them to cool completely and flat — stacked warm layers trap steam and go soft.","Peel and cool",{"tip":526,"text":527,"title":528},"Do not let it boil. If it looks grainy, push it through a sieve and carry on.","Whisk the yolks with the sugar until pale, whisk in the warm milk, then cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon at about 80°C. Off the heat, stir in the chopped chocolate and cocoa until smooth, and let it cool to room temperature.","Make the chocolate cream",{"text":530,"title":531},"Beat the soft butter until pale and creamy, then add the cooled chocolate custard a spoonful at a time, beating until each addition disappears. The finished cream should be thick, matte and hold a soft peak. If it splits, warm the bowl briefly over hot water and beat again.","Beat in the butter",{"text":533,"title":534,"timerSeconds":535},"Put the first walnut layer on a board, spread a quarter of the cream to the edges with a palette knife, and repeat with the remaining layers. Use the last of the cream to skim the top and sides smooth, then refrigerate for at least 2 hours until firm to a fingertip.","Assemble the cake",7200,{"text":537,"title":538,"timerSeconds":539},"Heat the cream to just below boiling, pour it over the chopped chocolate and butter, and stir from the centre outwards until glossy. Let it cool to about 32°C, then pour it over the chilled cake in one movement and tilt the cake to guide it over the edges. Press walnut halves around the rim and refrigerate overnight before slicing.","Glaze and rest overnight",43200,"gah-RASH TOR-tah",[542,546,550],{"note":543,"swap":544,"original":545},"Hazelnuts make a rounder, sweeter cake much closer to a Viennese torte. It is very good but it is no longer really a Garash.","Hazelnuts, or half walnuts and half almonds","Walnuts",{"note":547,"swap":548,"original":549},"Milder chocolate makes a sweeter cake. Do not go below 50 percent — the cake relies on bitterness to balance the butter.","Chocolate at 50–55% with a tablespoon less sugar in the cream","Dark chocolate at 60–70%",{"note":551,"swap":552,"original":553},"Far easier and almost as good between the layers, though softer, so chill the cake longer before glazing.","A simple ganache of equal parts cream and dark chocolate, whipped once cool","Egg-yolk buttercream","garash-torta","Garash Torta (Bulgarian Flourless Walnut Chocolate Cake)","Garash Torta","Гараш торта","bulgaria","Ruse",12,720,"hard",[564],"dessert",[566,567],"vegetarian","gluten-free",[455,461,494,490],[570,573,575,577],{"alt":571,"src":572},"Slice of dark Bulgarian Garash cake showing thin walnut meringue layers and chocolate cream under a glossy glaze","\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fgarash-torta\u002Fhero-1x1.jpg",[580,581,582,583,584,585],"garash torta","walnut cake","flourless chocolate cake","bulgarian dessert","meringue layers","ruse","2026-08-20","dishroute-kitchen","Four flourless layers of ground walnut meringue sandwiched with dark chocolate buttercream and sealed under a poured glaze. Dense, bitter-sweet and completely without flour.",{"en":590},"\u002Frecipe\u002Fgarash-torta",{"items":592,"total":438,"page":468,"limit":868,"hasMore":869},[593,626,664,693,703,733,758,786,814,841],{"slug":594,"title":595,"shortTitle":596,"nativeName":597,"countrySlug":558,"baseServings":460,"prepMinutes":598,"cookMinutes":599,"restMinutes":600,"difficulty":601,"course":602,"diet":604,"mainIngredients":605,"images":609,"keywords":619,"publishedAt":586,"updatedAt":586,"authorSlug":587},"bulgarian-banitsa","Banitsa (Bulgarian Coiled Filo Pie with Sirene)","Banitsa","Баница",30,45,15,"medium",[603],"breakfast",[566],[606,607,608,461],"phyllo-dough","feta","yogurt",[610,613,615,617],{"alt":611,"src":612},"Golden coiled banitsa in a round tin, spiral of crisp filo with white cheese filling visible between the rings","\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fbulgarian-banitsa\u002Fhero-1x1.jpg",[620,621,622,623,624,625],"banitsa","bulgarian pie","filo pastry","sirene","cheese pie","balkan breakfast",{"slug":627,"title":628,"shortTitle":629,"nativeName":630,"countrySlug":558,"baseServings":631,"prepMinutes":504,"cookMinutes":632,"restMinutes":633,"difficulty":634,"course":635,"diet":638,"mainIngredients":641,"images":647,"keywords":657,"publishedAt":586,"updatedAt":586,"authorSlug":587},"bob-chorba","Bob Chorba (Bulgarian Bean Soup with Savory and Mint)","Bob Chorba","Боб чорба",6,110,480,"easy",[636,637],"soup","main",[639,566,567,640],"vegan","dairy-free",[642,643,644,645,646],"onion","carrot","tomato","paprika","mint",[648,651,653,655],{"alt":649,"src":650},"Bowl of thick Bulgarian white bean soup with carrot and pepper, red paprika oil floating on the surface","\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fbob-chorba\u002Fhero-1x1.jpg",[658,659,660,661,662,663],"bob chorba","bean soup","bulgarian vegan","summer savory","paprika oil","lenten food",{"slug":665,"title":666,"shortTitle":667,"nativeName":668,"countrySlug":558,"baseServings":475,"prepMinutes":669,"cookMinutes":670,"restMinutes":504,"difficulty":601,"course":671,"diet":673,"mainIngredients":674,"images":677,"keywords":687,"publishedAt":586,"updatedAt":586,"authorSlug":587},"chushki-burek","Chushki Byurek (Bulgarian Cheese-Stuffed Fried Peppers)","Chushki Byurek","Чушки бюрек",40,25,[637,672],"appetizer",[566],[675,607,461,676],"bell-pepper","flour",[678,681,683,685],{"alt":679,"src":680},"Golden fried Bulgarian stuffed peppers on a plate, one cut open showing melted white cheese filling","\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fchushki-burek\u002Fhero-1x1.jpg",[688,689,690,623,691,692],"chushki byurek","stuffed peppers","fried peppers","bulgarian vegetarian","roasted peppers",{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":507,"cookMinutes":507,"restMinutes":561,"difficulty":562,"course":694,"diet":695,"mainIngredients":696,"images":697,"keywords":702,"publishedAt":586,"updatedAt":586,"authorSlug":587},[564],[566,567],[455,461,494,490],[698,699,700,701],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[580,581,582,583,584,585],{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":558,"baseServings":631,"prepMinutes":708,"cookMinutes":709,"restMinutes":600,"difficulty":601,"course":710,"diet":711,"mainIngredients":712,"images":717,"keywords":727,"publishedAt":586,"updatedAt":586,"authorSlug":587},"bulgarian-gyuvech","Gyuvech (Bulgarian Baked Vegetable and Pork Casserole)","Gyuvech","Гювеч",35,95,[637],[567,640],[713,714,675,644,715,716],"eggplant","okra","pork-shoulder","potato",[718,721,723,725],{"alt":719,"src":720},"Wide clay dish of baked Bulgarian gyuvech with browned aubergine, okra, peppers and tomato slices over pork","\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fbulgarian-gyuvech\u002Fhero-1x1.jpg",[728,729,730,714,731,732],"gyuvech","bulgarian casserole","clay pot bake","aubergine","summer vegetables",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":558,"baseServings":475,"prepMinutes":670,"cookMinutes":738,"difficulty":601,"course":739,"diet":740,"mainIngredients":741,"images":743,"keywords":753,"publishedAt":586,"updatedAt":586,"authorSlug":587},"kavarma","Kavarma (Bulgarian Clay-Pot Pork and Pepper Stew)","Kavarma","Кавърма",80,[637],[567],[715,675,642,742,645],"mushrooms",[744,747,749,751],{"alt":745,"src":746},"Small clay pot of Bulgarian kavarma with braised pork, red peppers and mushrooms under a softly set egg","\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fkavarma\u002Fhero-1x1.jpg",[734,754,755,756,757,661],"bulgarian stew","clay pot","pork stew","gyuveche",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":558,"baseServings":475,"prepMinutes":670,"cookMinutes":600,"restMinutes":633,"difficulty":634,"course":763,"diet":765,"mainIngredients":766,"images":770,"keywords":780,"publishedAt":586,"updatedAt":586,"authorSlug":587},"bulgarian-kyufte","Kyufte (Bulgarian Grilled Cumin and Savory Meat Patties)","Kyufte","Кюфте",[764,637],"street-food",[567,640],[767,768,642,769],"ground-pork","ground-beef","cumin",[771,774,776,778],{"alt":772,"src":773},"Charred flat Bulgarian kyufte patties on a grill grate with onion rings and bread beside them","\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fbulgarian-kyufte\u002Fhero-1x1.jpg",[781,782,783,769,784,785],"kyufte","bulgarian grill","meat patties","kebapche","skara",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"countrySlug":558,"baseServings":631,"prepMinutes":599,"cookMinutes":507,"restMinutes":504,"difficulty":601,"course":791,"diet":792,"mainIngredients":793,"images":797,"keywords":807,"publishedAt":586,"updatedAt":586,"authorSlug":587},"bulgarian-lozovi-sarmi","Lozovi Sarmi (Bulgarian Vine Leaf Rolls with Rice and Mint)","Lozovi Sarmi","Лозови сарми",[637,672],[639,566,567,640],[794,642,646,795,796],"rice","lemon","parsley",[798,801,803,805],{"alt":799,"src":800},"Plate of Bulgarian vine leaf rolls packed in rows, dark green and glossy, with lemon wedges and yoghurt beside them","\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-4x3.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fbulgarian-lozovi-sarmi\u002Fhero-1x1.jpg",[808,809,810,811,812,813],"lozovi sarmi","vine leaves","stuffed leaves","bulgarian lenten","rice filling","dolma",{"slug":815,"title":816,"shortTitle":817,"nativeName":818,"countrySlug":558,"region":819,"baseServings":475,"prepMinutes":600,"cookMinutes":438,"difficulty":634,"course":820,"diet":822,"mainIngredients":823,"images":825,"keywords":835,"publishedAt":586,"updatedAt":586,"authorSlug":587},"shopska-salata","Shopska Salata (Bulgarian Tomato, Cucumber and Sirene Salad)","Shopska Salata","Шопска салата","Shopluk",[672,821],"side",[566,567],[644,824,607,642,675],"cucumber",[826,829,831,833],{"alt":827,"src":828},"Bulgarian shopska salad in a shallow bowl, diced tomato and cucumber hidden under a thick mound of grated white cheese","\u002Fimages\u002Frecipes\u002Fshopska-salata\u002Fhero.jpg",{"alt":827,"src":830},"\u002Fimages\u002Frecipes\u002Fshopska-salata\u002Fhero-16x9.jpg",{"alt":827,"src":832},"\u002Fimages\u002Frecipes\u002Fshopska-salata\u002Fhero-4x3.jpg",{"alt":827,"src":834},"\u002Fimages\u002Frecipes\u002Fshopska-salata\u002Fhero-1x1.jpg",[836,837,623,838,839,840],"shopska salata","bulgarian salad","tomato cucumber salad","balkan","summer salad",{"slug":842,"title":843,"shortTitle":844,"nativeName":845,"countrySlug":558,"baseServings":475,"prepMinutes":600,"cookMinutes":846,"restMinutes":507,"difficulty":634,"course":847,"diet":848,"mainIngredients":849,"images":852,"keywords":862,"publishedAt":586,"updatedAt":586,"authorSlug":587},"bulgarian-tarator","Tarator (Bulgarian Chilled Cucumber Yoghurt Soup)","Tarator","Таратор",5,[636,672],[566,567],[608,824,455,850,851],"garlic","dill",[853,856,858,860],{"alt":854,"src":855},"Bowl of chilled white tarator soup with grated cucumber, chopped dill, crushed walnuts and a drizzle of oil on top","\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero.jpg",{"alt":854,"src":857},"\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero-16x9.jpg",{"alt":854,"src":859},"\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero-4x3.jpg",{"alt":854,"src":861},"\u002Fimages\u002Frecipes\u002Fbulgarian-tarator\u002Fhero-1x1.jpg",[863,864,865,866,867,455],"tarator","cold soup","bulgarian yoghurt","cucumber soup","summer soup",24,false,1788563750175]