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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":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":489,"pronunciation":513,"substitutions":514,"slug":527,"title":528,"shortTitle":529,"nativeName":529,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":533,"cookMinutes":534,"difficulty":535,"course":536,"diet":538,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":527,"alternates":561},[394,397,400,403,406],{"answer":395,"question":396},"Szeged halászlé is strained: the bones, heads and onions are pushed through a sieve so the broth is thick and smooth, and fish fillets are poached in it at the end. Baja halászlé keeps a lighter broth and serves it poured over thin homemade noodles in the bowl. Both towns hold competitions and neither accepts the other version as correct.","What is the difference between Szeged and Baja halászlé?",{"answer":398,"question":399},"It should not. Muddiness comes from two avoidable things: gills left in the fish head, which are bitter, and carp that has not been handled well. Remove the gills before the head goes in the pot, buy from a fishmonger who sells fresh river fish, and skim the foam in the first ten minutes of simmering.","Does halászlé taste muddy?",{"answer":401,"question":402},"Yes. Catfish and pike-perch are both used in Hungarian river towns, and a mixture of freshwater fish is entirely traditional since the original was made from whatever the catch produced. What matters is that the fish is firm enough to survive poaching and that you have heads and bones for the broth, which is where the soup gets its body.","Can I make halászlé without carp?",{"answer":404,"question":405},"Far more than in most dishes — around three to four tablespoons for a pot serving four, split between sweet and hot. The paprika is not a seasoning here, it is the main flavour and the entire colour of the soup. Add it off the heat so it cannot scorch, and use fresh, bright red Hungarian paprika rather than an old tin.","How much paprika is really needed?",{"answer":407,"question":408},"Poached carp fillets are fragile and a spoon will break them into shreds within a couple of stirs, turning a clear-looking soup cloudy and leaving you with fish debris instead of intact pieces. Hungarian cooks swirl the pot by its handles to move the contents around, which is also why the traditional cauldron hangs freely from a tripod.","Why should I not stir the soup once the fish is in?",[410,411,412,413,414,415],"Ask the fishmonger for the carp head, bones, skin and tail when you buy fillets — that is where the whole soup comes from.","Remove the gills from the fish head before it goes in the pot. They carry a bitter, muddy taste that nothing later can fix.","Push the broth through a sieve with a ladle, working the solids hard. You want everything except the bones themselves.","Never stir once the fillets are in. Swirl the pot by its handles instead, or the fish breaks into shreds.","Use twice as much paprika as feels sensible and add it off the heat. This soup is defined by it, and half measures give a pale, thin broth.","Salt at the very end. The broth reduces significantly during the first stage and early salting is unrecoverable.","🐟","Halászlé is a fish soup that gets its colour and its body from two things only — paprika and the fish itself. Small fish, carp heads, bones and skin are simmered hard with a large quantity of onion, then the whole lot is pushed through a sieve so the bones give up everything they have and the broth turns thick, glossy and opaque red. Carp fillets go in at the very end for eight minutes and no longer. The result is sharper and much more intense than a Western fish soup: no cream, no butter, no stock cube, just concentrated freshwater fish, sweet onion and enough paprika to stain your spoon. It is eaten scorching hot with bread, and in Hungary it is a fixture of Christmas Eve as well as summer riverbanks.","Halászlé is fisherman food in the literal sense — cooked on the banks of the Tisza and Danube in a hanging cauldron by the people who had just caught the fish. The economics dictated the method: the valuable fillets were sold, and the heads, tails, bones and small unsellable fish went into the pot. Straining that base is what makes the soup, and it is why a properly made halászlé tastes of more fish than it appears to contain.\n\nThere are two schools and they do not get along. Szeged, on the Tisza, makes the strained version: everything is sieved, so the broth is smooth and unctuous, and pieces of fillet are added at the end. Baja, downriver, cooks a clearer broth and serves it poured over thin homemade noodles in the bowl, which Szeged regards as an eccentricity and Baja regards as the whole point. Both towns hold competitions, both are certain, and a third camp in the Danube bend does something in between. This recipe follows the Szeged method because it travels best to a domestic kitchen.\n\nCarp is the traditional fish and remains the standard, though catfish, pike-perch and mixed river fish all turn up. Its role at Christmas Eve dinner is long established across Central Europe — a meat-free festive meal rooted in fasting practice — and in Hungary that meal is very often halászlé rather than the fried carp preferred further north. It is also the definitive open-fire dish alongside gulyás, made in a bogrács on the riverbank in summer, where the rule is that the cauldron is never stirred with a spoon: you swirl the pot by its handle, because a spoon breaks up the fish.","Best on the day it is made, but it keeps 2 days refrigerated. Reheat only to a bare steam — a boil will shred the fillets that survived the first cooking. The strained broth on its own freezes very well for 3 months and is the part worth saving: freeze it before the fillets go in, then thaw, bring to a simmer and poach fresh fish in it for a soup that tastes almost freshly made.",[421,422,423,424],"Uses the real Szeged method — a strained bone-and-head broth — instead of pretending fish stock will do.","Separates the two cooking stages clearly, so the fillets get eight minutes and never turn to mush.","Explains the paprika quantity honestly: this soup needs far more than feels reasonable.","Works in a heavy pot on a domestic hob, with notes on what the open fire actually contributes.",[426,427,428],"Heavy pot, 4 litres or larger","Wide sieve or chinois","Ladle for pushing the broth through",{"fat":430,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},14,3,950,38,340,[436],"Fresh white bread, sliced hot green peppers on the side, and a dry white wine from Tokaj or the Danube region.",[438,441,444],{"name":439,"description":440},"Bajai halászlé","The Baja version: broth ladled over thin homemade egg noodles in the bowl, with the fish served alongside. A permanent point of rivalry with Szeged.",{"name":442,"description":443},"Halászlé with roe","Carp roe and milt poached briefly in the finished broth. Prized locally and usually claimed by whoever cooked the pot.",{"name":445,"description":446},"Bográcsos halászlé","Cooked outdoors in a hanging cauldron over wood. Same method, but the open fire adds a smoky edge and lets the pot be swirled rather than stirred.",[448,455,459,464,467,471,476,480,483,485],{"qty":449,"ref":450,"name":451,"note":452,"unit":453,"group":454},800,"carp","carp heads, bones, skin and tails","gills removed","g","For the broth",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},600,"onion","onions, roughly chopped",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},1,"bell-pepper","sweet green pepper, halved","piece",{"qty":460,"ref":465,"name":466,"unit":463,"group":454},"tomato","ripe tomato, halved",{"qty":468,"name":469,"unit":470,"group":454,"noScale":8},1.5,"cold water","l",{"qty":431,"ref":472,"name":473,"unit":474,"group":475},"paprika","Hungarian sweet paprika","tbsp","To finish",{"qty":460,"name":477,"note":478,"unit":479,"group":475},"hot Hungarian paprika","or more, to taste","tsp",{"qty":481,"ref":450,"name":482,"unit":453,"group":475},700,"carp fillets, in thick pieces with the skin on",{"qty":460,"name":484,"unit":463,"group":475,"optional":8},"hot green pepper, sliced",{"qty":486,"name":487,"unit":488,"group":475},null,"salt","to taste",[490,493,497,502,505,510],{"text":491,"title":492},"Score the skin of the carp fillet pieces lightly, salt them all over and refrigerate while you make the broth. This firms the flesh so it holds together during the short poach at the end.","Salt the fillets and set them aside",{"tip":494,"text":495,"title":496},"Start in cold water, not hot. It draws more out of the bones and produces less scum.","Put the fish heads, bones, skin and tails into a heavy pot with the chopped onions, green pepper and tomato. Pour over the cold water, bring slowly to a simmer, and skim off the grey foam that rises in the first ten minutes.","Build the broth",{"tip":498,"text":499,"title":500,"timerSeconds":501},"This pressing is the whole soup. Ten seconds of half-hearted sieving gives you a thin broth.","Cook at a steady simmer for 50 minutes, until the onions have completely disintegrated and the flesh is falling off the heads. Tip everything into a wide sieve set over a clean pot and work the solids through with a ladle, pressing hard until only clean bones are left behind.","Simmer hard, then strain",3000,{"text":503,"title":504},"Take the pot of strained broth off the heat and let it stop bubbling. Stir in the sweet and hot paprika until the liquid turns deep opaque red, then return it to a low heat — it should never boil hard from here on.","Add the paprika off the heat",{"tip":506,"text":507,"title":508,"timerSeconds":509},"Swirl the pot by its handles if you need to move things. Do not put a spoon in it.","Slide the salted carp pieces into the barely simmering broth in a single layer, add the sliced hot pepper if using, and cook for 8 to 10 minutes without touching them. The fish is ready when the flesh turns opaque and flakes at a nudge but still holds in whole pieces.","Poach the fillets",540,{"text":511,"title":512},"Taste the broth and salt it properly now — it will take more than expected after an hour of reducing. Ladle into deep bowls, giving each person a piece of fillet and plenty of broth, and serve scorching hot with bread.","Season and serve immediately","HAH-lahs-lay",[515,519,523],{"note":516,"swap":517,"original":518},"All are traditional in different river towns. Avoid oily sea fish like mackerel, which tastes wrong against the paprika, and avoid delicate flat fish, which disintegrates.","Catfish, pike-perch, or a mix of any firm freshwater fish","Carp",{"note":520,"swap":521,"original":522},"Freshwater frames are best, but sea bass or bream frames make a workable broth. Do not substitute shop-bought fish stock — it lacks the body that gives halászlé its texture.","Any white fish frames plus one whole small fish","Carp heads and bones for the broth",{"note":524,"swap":525,"original":526},"Halászlé is traditionally noticeably hot. Adjust to your table, but a completely mild version loses the character that distinguishes it from other fish soups.","Sweet paprika plus a pinch of cayenne, or a spoonful of paprika paste","Hot Hungarian paprika","halaszle","Halászlé (Hungarian Fisherman's Paprika Fish Soup)","Halászlé","hungary","The Tisza and Danube river towns",4,30,70,"medium",[537],"soup",[539,540,541],"pescatarian","gluten-free","dairy-free",[450,472,457],[544,547,549,551],{"alt":545,"src":546},"Deep bowl of Hungarian halaszle fish soup, bright red paprika broth with a thick piece of poached carp","\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-4x3.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-1x1.jpg",[527,554,450,472,555,556,557],"hungarian fish soup","szeged","river fish","christmas eve","2026-08-20","dishroute-kitchen","Blazing red river-fish soup from Szeged: a broth built from carp heads, bones and onion, pushed through a sieve, then finished with carp fillets and a heavy hand of Hungarian paprika.",{"en":562},"\u002Frecipe\u002Fhalaszle",{"items":564,"total":780,"page":460,"limit":827,"hasMore":828},[565,602,633,643,672,702,727,749,774,799],{"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":530,"region":570,"baseServings":571,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":576,"diet":578,"mainIngredients":580,"images":585,"keywords":595,"publishedAt":558,"updatedAt":558,"authorSlug":559},"dobos-torta","Dobos Torta (Hungarian Caramel-Topped Sponge Cake)","Dobos Torta","Dobos torta","Budapest",12,60,45,180,"hard",[577],"dessert",[579],"vegetarian",[581,582,583,584],"eggs","flour","butter","cocoa",[586,589,591,593],{"alt":587,"src":588},"Sliced Hungarian Dobos torta showing thin sponge layers with chocolate buttercream and angled caramel wedges on top","\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero.jpg",{"alt":587,"src":590},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-1x1.jpg",[596,597,598,599,600,601],"dobos torta","hungarian cake","caramel cake","chocolate buttercream","layer cake","budapest pastry",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":530,"region":607,"baseServings":608,"prepMinutes":533,"cookMinutes":609,"difficulty":535,"course":610,"diet":611,"mainIngredients":612,"images":616,"keywords":626,"publishedAt":558,"updatedAt":558,"authorSlug":559},"hungarian-goulash","Gulyás (Hungarian Beef and Paprika Soup)","Gulyás","Gulyásleves","The Great Plain",6,165,[537],[541],[613,472,457,614,615],"beef-shank","potato","caraway",[617,620,622,624],{"alt":618,"src":619},"Deep bowl of Hungarian gulyas soup with beef, potato cubes and pinched csipetke noodles in red paprika broth","\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-1x1.jpg",[627,628,629,472,630,631,632],"gulyas","goulash soup","hungarian","beef soup","csipetke","bogracs",{"slug":527,"title":528,"shortTitle":529,"nativeName":529,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":533,"cookMinutes":534,"difficulty":535,"course":634,"diet":635,"mainIngredients":636,"images":637,"keywords":642,"publishedAt":558,"updatedAt":558,"authorSlug":559},[537],[539,540,541],[450,472,457],[638,639,640,641],{"alt":545,"src":546},{"alt":545,"src":548},{"alt":545,"src":550},{"alt":545,"src":552},[527,554,450,472,555,556,557],{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":530,"region":648,"baseServings":532,"prepMinutes":533,"cookMinutes":649,"restMinutes":533,"difficulty":535,"course":650,"diet":653,"mainIngredients":654,"images":657,"keywords":667,"publishedAt":558,"updatedAt":558,"authorSlug":559},"hortobagyi-palacsinta","Hortobágyi Palacsinta (Meat-Filled Pancakes)","Hortobágyi Palacsinta","Hortobágyi húsos palacsinta","Nationwide",100,[651,652],"appetizer","main",[],[655,472,656,582],"veal","sour-cream",[658,661,663,665],{"alt":659,"src":660},"Hungarian Hortobagyi palacsinta, rolled crepes filled with paprika meat under a smooth red sour cream sauce","\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-4x3.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-1x1.jpg",[668,629,669,472,655,670,671],"hortobagyi palacsinta","savoury crepes","sour cream","starter",{"slug":673,"title":674,"shortTitle":675,"nativeName":675,"countrySlug":530,"region":676,"baseServings":608,"prepMinutes":677,"cookMinutes":9,"restMinutes":678,"difficulty":679,"course":680,"diet":682,"mainIngredients":684,"images":686,"keywords":696,"publishedAt":558,"updatedAt":558,"authorSlug":559},"korozott","Körözött (Hungarian Paprika Sheep Cheese Spread)","Körözött","Great Plain and Lake Balaton",15,240,"easy",[651,681],"snack",[579,540,683],"nut-free",[685,583,472,615],"quark",[687,690,692,694],{"alt":688,"src":689},"Bowl of pink Hungarian korozott paprika cheese spread dusted with paprika, with rye bread and raw onion rings","\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-1x1.jpg",[673,697,698,699,700,651,701],"hungarian cheese spread","paprika spread","sheep cheese","juhturo","csarda",{"slug":703,"title":704,"shortTitle":705,"nativeName":705,"countrySlug":530,"region":648,"baseServings":608,"prepMinutes":533,"cookMinutes":706,"restMinutes":707,"difficulty":679,"course":708,"diet":710,"mainIngredients":711,"images":713,"keywords":723,"publishedAt":558,"updatedAt":558,"authorSlug":559},"langos","Lángos (Hungarian Deep-Fried Garlic Flatbread)","Lángos",20,90,[709,681],"street-food",[579],[582,614,712,656],"garlic",[714,717,719,721],{"alt":715,"src":716},"Golden blistered Hungarian langos flatbread topped with thick sour cream and a heap of grated cheese","\u002Fimages\u002Frecipes\u002Flangos\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-1x1.jpg",[703,629,724,712,670,725,726],"fried bread","street food","market snack",{"slug":728,"title":729,"shortTitle":730,"nativeName":730,"countrySlug":530,"region":648,"baseServings":532,"prepMinutes":677,"cookMinutes":731,"difficulty":679,"course":732,"diet":734,"mainIngredients":735,"images":736,"keywords":746,"publishedAt":558,"updatedAt":558,"authorSlug":559},"lecso","Lecsó (Hungarian Pepper and Tomato Stew)","Lecsó",35,[652,733],"side",[540,541],[461,465,457,472],[737,740,742,744],{"alt":738,"src":739},"Pan of Hungarian lecso with yellow pepper rings and collapsed tomato in glossy red paprika sauce","\u002Fimages\u002Frecipes\u002Flecso\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-4x3.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-1x1.jpg",[728,629,747,465,472,748,579],"pepper stew","summer",{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"countrySlug":530,"region":648,"baseServings":532,"prepMinutes":706,"cookMinutes":754,"difficulty":679,"course":755,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":558,"updatedAt":558,"authorSlug":559},"chicken-paprikash","Paprikás Csirke (Hungarian Chicken Paprikash)","Paprikás Csirke","Paprikás csirke",50,[652],[],[758,472,457,656],"chicken",[760,763,765,767],{"alt":761,"src":762},"Pan of Hungarian chicken paprikash in glossy red sour cream sauce with soft nokedli dumplings alongside","\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero-1x1.jpg",[770,771,629,472,670,772,773],"paprikas csirke","chicken paprikash","nokedli","braised chicken",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"countrySlug":530,"region":648,"baseServings":608,"prepMinutes":779,"cookMinutes":572,"restMinutes":780,"difficulty":679,"course":781,"diet":782,"mainIngredients":783,"images":784,"keywords":794,"publishedAt":558,"updatedAt":558,"authorSlug":559},"rakott-krumpli","Rakott Krumpli (Layered Potato and Egg Bake)","Rakott Krumpli","Rakott krumpli",25,10,[652],[],[614,581,656],[785,788,790,792],{"alt":786,"src":787},"Baked Hungarian rakott krumpli with layers of potato, sliced egg and paprika sausage under a browned sour cream top","\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero-4x3.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Frakott-krumpli\u002Fhero-1x1.jpg",[795,629,796,797,670,581,798],"rakott krumpli","potato bake","casserole","kolbasz",{"slug":800,"title":801,"shortTitle":802,"nativeName":803,"countrySlug":530,"region":648,"baseServings":608,"prepMinutes":573,"cookMinutes":804,"restMinutes":706,"difficulty":535,"course":805,"diet":806,"mainIngredients":807,"images":812,"keywords":822,"publishedAt":558,"updatedAt":558,"authorSlug":559},"hungarian-toltott-kaposzta","Töltött Káposzta (Hungarian Sour Cabbage Rolls)","Töltött Káposzta","Töltött 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