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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":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":490,"pronunciation":512,"substitutions":513,"slug":526,"title":527,"shortTitle":528,"nativeName":528,"countrySlug":529,"region":530,"baseServings":433,"prepMinutes":531,"cookMinutes":532,"restMinutes":533,"difficulty":534,"course":535,"diet":537,"mainIngredients":539,"images":540,"keywords":550,"publishedAt":557,"updatedAt":557,"authorSlug":558,"summary":559,"localeSlug":526,"alternates":560},[394,397,400,403,406],{"answer":395,"question":396},"Waxy, low-starch varieties sold as salad or boiling potatoes — Charlotte, Nicola, Anya, Ratte or similar. They hold their shape when sliced and soaked in hot broth. Floury varieties like Russets or Maris Piper collapse into a rough mash, which is a different and much less pleasant dish.","Which potatoes should I use for German potato salad?",{"answer":398,"question":399},"Almost always because the potatoes were cold when they were dressed. The binding comes from starch released by warm potato slices absorbing hot liquid; cold slices sit in the dressing without taking any of it up. Adding the oil too early causes the same problem by sealing the surfaces. Peel, slice and dress while the potatoes are still steaming.","Why is my potato salad watery instead of creamy?",{"answer":401,"question":402},"Yes — use a good vegetable broth in place of the beef broth and everything else stays the same. Because vegetable broth has less body, season it more firmly and consider a teaspoon of extra mustard, which adds savouriness as well as sharpness.","Can I make this potato salad vegetarian?",{"answer":404,"question":405},"The southern version is served warm or at room temperature, never straight from the fridge, because cold firms the starch and makes it stodgy. The northern mayonnaise version is the one served cold. If you have refrigerated a southern salad, take it out at least an hour before eating and stir through a little warm broth.","Should German potato salad be served warm or cold?",{"answer":407,"question":408},"It is at its best 30 minutes to 3 hours after dressing, which makes it an ideal dish to make in the morning for lunch. Beyond a day, the potatoes absorb all the liquid and the salad turns dry and dense, though a splash of hot broth stirred through revives it reasonably well.","How far ahead can I make it?",[410,411,412,413,414,415],"Use waxy potatoes only — Charlotte, Nicola, Anya or any variety sold as salad potatoes. Floury baking potatoes disintegrate the moment they meet hot broth.","Boil them whole in their skins. Peeled and cut potatoes take on water and the salad turns bland and soggy.","Peel and slice them while they are almost too hot to handle, holding each one in a folded tea towel. This is uncomfortable and it is not negotiable.","Slice about 4 mm thick. Thin slices break up into mash and thick ones never absorb the dressing all the way through.","Add the oil last, once the broth has been absorbed. Oil poured in early coats the slices and blocks them from taking up any liquid.","Serve warm or at room temperature. Refrigeration firms the starch and the salad turns stodgy and dull; take it out an hour before eating if it has been chilled.","🥔","Southern German potato salad contains no mayonnaise. Waxy potatoes are boiled in their skins, peeled and sliced while still too hot to hold comfortably, then drenched in hot beef broth mixed with vinegar, mustard and onion. The warm slices drink the liquid, release enough starch to bind it, and turn slippery and glossy — Swabians call the correct texture schlotzig, and it is the entire test of the dish. The flavour is sharply sour and savoury rather than rich, which is why it partners so well with fried and breaded things. It needs twenty minutes of resting before serving, and it is better at room temperature than cold.","The line between northern and southern German potato salad is real and people take sides. North of roughly the Main river the salad is bound with mayonnaise, often with apple, pickle and hard-boiled egg, and it is served cold. South of it the salad is dressed with hot stock, vinegar and oil, served warm or at room temperature, and mayonnaise is regarded as an intruder. Swabia makes the most codified southern version, to the point where the way the potatoes are sliced and the temperature of the broth are matters of some seriousness in a region not otherwise known for culinary drama.\n\nThe technique explains the tradition. Hot potatoes have loose, receptive starch; they absorb liquid and give some starch back to it, so the dressing thickens without any emulsifier at all. Cold potatoes do neither, which is why a salad assembled from yesterday's leftovers stays watery no matter how long it sits. This is also why the broth must be hot and the potatoes must be sliced immediately after peeling rather than cooled first. Everything about the method exists to exploit a twenty-minute window.\n\nWhere it appears is as fixed as how it is made. Schwäbischer Kartoffelsalat is the standard partner to Maultaschen, to Saitenwürstle, and above all to Schnitzel, where its acidity does the job a lemon does elsewhere. It travels to every Swabian picnic and every buffet table, it survives a warm afternoon better than a mayonnaise salad, and it is one of the few German side dishes that people will happily eat as a meal on its own with a slice of bread.","The salad keeps 2 days refrigerated but its texture is best on the day it is made. Bring it fully back to room temperature before serving, or warm it briefly in a low oven, and loosen it with a splash of hot broth since the potatoes keep absorbing liquid as they sit. Do not freeze it — potatoes turn mealy and the dressing separates on thawing. If you need to prepare ahead, boil the potatoes the same morning and leave them whole and unpeeled until an hour before you dress them.",[421,422,423,424],"Broth-and-vinegar dressing applied to hot potatoes, which is what produces the glossy schlotzig texture rather than a watery bowl.","The onion is warmed in the broth instead of going in raw, so it seasons the salad without leaving a harsh aftertaste.","Oil is added at the very end, after the potatoes have absorbed the broth — the order matters more than the amounts.","Twenty minutes of resting written in as a step, because served immediately it is simply potatoes in liquid.",[426,427,428,429],"Large pot","Sharp knife","Large mixing bowl","Small saucepan",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},14,40,4,3,720,5,300,[439],"Schnitzel, fried sausages or Maultaschen — anything breaded or fried that benefits from something sour beside it.",[441,444,447],{"name":442,"description":443},"With bacon and Speck","Fry diced smoked bacon until crisp and stir it in with its fat instead of some of the oil. Standard in Bavarian and Franconian versions and excellent with sausages.",{"name":445,"description":446},"With cucumber","Thin slices of fresh cucumber folded in just before serving, salted separately first. Lightens the salad noticeably and is a common summer variation across the southwest.",{"name":448,"description":449},"Northern German potato salad","The other side of the argument: cold potatoes bound with mayonnaise, with diced pickle, apple, onion and hard-boiled egg. Different dish, same name, endless family disagreements.",[451,457,463,467,471,475,477,481,484,487],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1,"potato","waxy salad potatoes, similar in size","kg","For the salad",{"qty":458,"ref":459,"name":460,"unit":461,"group":462},250,"stock","well-flavoured beef stock","ml","For the dressing",{"qty":452,"ref":464,"name":465,"unit":466,"group":462},"onion","onion, very finely diced","piece",{"qty":433,"ref":468,"name":469,"unit":470,"group":462},"vinegar","white wine vinegar","tbsp",{"qty":472,"name":473,"unit":474,"group":462},2,"German medium-hot mustard","tsp",{"qty":452,"name":476,"unit":474,"group":462},"fine salt",{"qty":478,"ref":479,"name":480,"unit":474,"group":462},0.5,"black-pepper","freshly ground black pepper",{"qty":452,"name":482,"unit":483,"group":462},"sugar","pinch",{"qty":436,"name":485,"unit":470,"group":486},"neutral sunflower oil","To finish",{"qty":434,"ref":488,"name":489,"unit":470,"group":486},"chives","chives, finely sliced",[491,495,498,502,505,509],{"text":492,"title":493,"timerSeconds":494},"Put {qty:potato} of potatoes into cold salted water, bring to the boil and cook for 20 to 25 minutes, until a knife tip slides into the centre with slight resistance. Undercooked is better than overcooked here — they continue softening as they sit in the hot dressing.","Boil the potatoes in their skins",1400,{"text":496,"title":497},"While the potatoes cook, bring the stock to a boil in a small pan with the diced onion, then take it off the heat and whisk in the vinegar, mustard, salt, pepper and sugar. Keep it hot. Warming the onion in the broth takes the raw bite out of it.","Warm the dressing",{"tip":499,"text":500,"title":501},"Work fast. Every minute the potatoes cool is starch you lose, and the starch is what binds the salad.","Drain the potatoes and peel them as soon as you can bear to hold them, using a folded tea towel and a small knife — the skins slip off easily while hot. Slice them straight into a wide bowl, about 4 mm thick.","Peel and slice hot",{"text":503,"title":504},"Pour the hot broth dressing over the warm slices and fold gently with a rubber spatula until every slice is coated. The bowl will look far too wet at this stage; that is correct and it will not stay that way.","Pour over the hot dressing",{"text":506,"title":507,"timerSeconds":508},"Cover the bowl and leave it for 20 minutes at room temperature, folding once halfway. The potatoes absorb almost all the liquid and the salad turns glossy and slightly creamy as their starch thickens what is left.","Rest 20 minutes",1200,{"text":510,"title":511},"Now fold in the oil and taste for salt and vinegar — it should taste noticeably sour, since it mellows as it stands. Scatter over the chives and serve warm or at room temperature, never chilled.","Finish with oil and serve","SHVAY-bish-er kar-TOF-fel-zah-laht",[514,518,522],{"note":515,"swap":516,"original":517},"Makes the salad vegetarian and is common in Swabian households anyway. Season it a little more assertively, since vegetable broth tastes thinner under the vinegar.","Vegetable broth","Beef broth",{"note":519,"swap":520,"original":521},"Cider vinegar gives a fruitier, softer sourness. Avoid balsamic, which colours the salad grey-brown and is far too sweet.","Apple cider vinegar, or a mild red wine vinegar","White wine vinegar",{"note":523,"swap":524,"original":525},"Traditional Swabian recipes use neutral oil so nothing distracts from the vinegar. Bacon fat pushes it towards the more rustic version served in inns.","A mild olive oil, or half oil and half rendered bacon fat","Neutral sunflower oil","german-kartoffelsalat","Schwäbischer Kartoffelsalat (Warm German Potato Salad)","Schwäbischer Kartoffelsalat","germany","Swabia",15,25,20,"easy",[536],"side",[538],"dairy-free",[453,464,459,468],[541,544,546,548],{"alt":542,"src":543},"Bowl of warm Swabian potato salad with glossy sliced potatoes, diced onion and chives scattered on top","\u002Fimages\u002Frecipes\u002Fgerman-kartoffelsalat\u002Fhero.jpg",{"alt":542,"src":545},"\u002Fimages\u002Frecipes\u002Fgerman-kartoffelsalat\u002Fhero-16x9.jpg",{"alt":542,"src":547},"\u002Fimages\u002Frecipes\u002Fgerman-kartoffelsalat\u002Fhero-4x3.jpg",{"alt":542,"src":549},"\u002Fimages\u002Frecipes\u002Fgerman-kartoffelsalat\u002Fhero-1x1.jpg",[551,552,553,554,555,556],"german potato salad","kartoffelsalat","swabian","no mayonnaise potato salad","warm potato salad","german side dish","2026-08-19","dishroute-kitchen","Waxy potatoes sliced warm and soaked in hot broth, vinegar and mustard until they go glossy and creamy on their own, with no mayonnaise anywhere near them.",{"en":561},"\u002Frecipe\u002Fgerman-kartoffelsalat",{"items":563,"total":569,"page":452,"limit":837,"hasMore":838},[564,594,627,653,682,709,736,767,777,807],{"slug":565,"title":566,"shortTitle":567,"nativeName":567,"countrySlug":529,"region":568,"baseServings":433,"prepMinutes":569,"cookMinutes":532,"difficulty":534,"course":570,"diet":573,"mainIngredients":574,"images":578,"keywords":588,"publishedAt":557,"updatedAt":557,"authorSlug":558},"currywurst","Currywurst (Berlin Sausage in Curry Ketchup)","Currywurst","Berlin and the Ruhr",10,[571,572],"street-food","main",[538],[575,576,464,577],"tomato-paste","curry-powder","paprika",[579,582,584,586],{"alt":580,"src":581},"Sliced Bratwurst coins covered in red curry ketchup and dusted with curry powder on a paper tray with chips","\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-1x1.jpg",[565,589,590,591,592,593],"berlin street food","curry ketchup","bratwurst","german snack","curry sauce",{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"countrySlug":529,"region":599,"baseServings":433,"prepMinutes":531,"cookMinutes":9,"restMinutes":600,"difficulty":534,"course":601,"diet":604,"mainIngredients":607,"images":610,"keywords":620,"publishedAt":557,"updatedAt":557,"authorSlug":558},"handkase-mit-musik","Handkäse mit Musik (Sour Milk Cheese with Onions)","Handkäse mit Musik","Handkäs mit Musik","Hesse",240,[602,603],"appetizer","snack",[605,606],"vegetarian","nut-free",[464,468,608,609],"caraway","butter",[611,614,616,618],{"alt":612,"src":613},"Translucent Hessian sour milk cheese under chopped raw onion marinade with caraway, beside dark rye bread","\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-4x3.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-1x1.jpg",[621,622,623,624,625,626],"handkase mit musik","hessian food","sour milk cheese","apfelwein","frankfurt","german appetizer",{"slug":628,"title":629,"shortTitle":630,"nativeName":630,"countrySlug":529,"region":631,"baseServings":433,"prepMinutes":533,"cookMinutes":532,"difficulty":534,"course":632,"diet":633,"mainIngredients":634,"images":638,"keywords":648,"publishedAt":557,"updatedAt":557,"authorSlug":558},"kasespatzle","Käsespätzle (Swabian Cheese Noodles with Fried Onions)","Käsespätzle","Swabia and the Allgäu",[572],[605],[635,636,637,464],"flour","eggs","gruyere",[639,642,644,646],{"alt":640,"src":641},"Käsespätzle in a dish with melted mountain cheese pulling into strings under a pile of dark fried onions","\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-1x1.jpg",[628,649,650,651,553,652],"kasespatzle recipe","spatzle","german cheese noodles","vegetarian german food",{"slug":654,"title":655,"shortTitle":656,"nativeName":656,"countrySlug":529,"region":657,"baseServings":658,"prepMinutes":432,"cookMinutes":531,"restMinutes":659,"difficulty":660,"course":661,"diet":663,"mainIngredients":664,"images":666,"keywords":676,"publishedAt":557,"updatedAt":557,"authorSlug":558},"laugenbrezel","Laugenbrezel (German Lye Pretzels)","Laugenbrezel","Bavaria and Swabia",8,150,"medium",[662,603],"bread",[605],[635,665,609],"yeast",[667,670,672,674],{"alt":668,"src":669},"Deep brown glossy German lye pretzels with coarse salt and a split belly cooling on a wire rack","\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-1x1.jpg",[654,677,678,679,680,681],"german pretzel","lye pretzel","bavarian breze","homemade pretzels","german bread",{"slug":683,"title":684,"shortTitle":685,"nativeName":685,"countrySlug":529,"region":530,"baseServings":433,"prepMinutes":686,"cookMinutes":533,"restMinutes":687,"difficulty":660,"course":688,"diet":689,"mainIngredients":690,"images":693,"keywords":703,"publishedAt":557,"updatedAt":557,"authorSlug":558},"maultaschen","Maultaschen (Swabian Filled Pasta Pockets)","Maultaschen",60,30,[572],[],[635,636,691,692],"spinach","ground-pork",[694,697,699,701],{"alt":695,"src":696},"Swabian Maultaschen pasta pockets in clear beef broth scattered with chives, one cut open showing spinach filling","\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-1x1.jpg",[683,704,705,706,707,708],"swabian dumplings","german pasta pockets","spinach filling","broth dumplings","swabia",{"slug":710,"title":711,"shortTitle":712,"nativeName":712,"countrySlug":529,"baseServings":433,"prepMinutes":713,"cookMinutes":714,"difficulty":660,"course":715,"diet":716,"mainIngredients":717,"images":720,"keywords":730,"publishedAt":557,"updatedAt":557,"authorSlug":558},"rinderrouladen","Rinderrouladen (German Beef Roll-Ups in Onion Gravy)","Rinderrouladen",35,105,[572],[],[718,719,464,459],"beef-chuck","bacon",[721,724,726,728],{"alt":722,"src":723},"Two German beef rouladen sliced open to show bacon, onion and gherkin filling, in dark gravy with dumplings","\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero-1x1.jpg",[710,731,732,733,734,735],"beef rouladen","german sunday roast","braised beef rolls","onion gravy","german main course",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":529,"region":741,"baseServings":742,"prepMinutes":432,"cookMinutes":743,"restMinutes":744,"difficulty":745,"course":746,"diet":747,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":557,"updatedAt":557,"authorSlug":558},"sauerbraten","Sauerbraten (Rhineland Marinated Pot Roast)","Sauerbraten","Rheinischer Sauerbraten","Rhineland",6,180,4320,"hard",[572],[],[718,749,750,464],"red-wine","raisins",[752,755,757,759],{"alt":753,"src":754},"Sliced Sauerbraten pot roast fanned on a plate under dark raisin gravy with potato dumplings and red cabbage","\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero-1x1.jpg",[737,762,763,764,765,766],"german pot roast","rhineland","marinated beef","lebkuchen gravy","braised beef",{"slug":526,"title":527,"shortTitle":528,"nativeName":528,"countrySlug":529,"region":530,"baseServings":433,"prepMinutes":531,"cookMinutes":532,"restMinutes":533,"difficulty":534,"course":768,"diet":769,"mainIngredients":770,"images":771,"keywords":776,"publishedAt":557,"updatedAt":557,"authorSlug":558},[536],[538],[453,464,459,468],[772,773,774,775],{"alt":542,"src":543},{"alt":542,"src":545},{"alt":542,"src":547},{"alt":542,"src":549},[551,552,553,554,555,556],{"slug":778,"title":779,"shortTitle":780,"nativeName":780,"countrySlug":529,"region":781,"baseServings":782,"prepMinutes":686,"cookMinutes":713,"restMinutes":600,"difficulty":745,"course":783,"diet":785,"mainIngredients":786,"images":790,"keywords":800,"publishedAt":557,"updatedAt":557,"authorSlug":558},"schwarzwalder-kirschtorte","Schwarzwälder Kirschtorte (Black Forest Cherry Cake)","Schwarzwälder Kirschtorte","Baden and the Black 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