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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":554,"pronunciation":595,"substitutions":596,"slug":613,"title":614,"shortTitle":615,"nativeName":615,"countrySlug":616,"baseServings":617,"prepMinutes":618,"cookMinutes":619,"restMinutes":620,"difficulty":621,"course":622,"diet":624,"mainIngredients":627,"images":628,"keywords":638,"publishedAt":645,"updatedAt":645,"authorSlug":646,"summary":647,"localeSlug":613,"alternates":648},[394,397,400,403,406],{"answer":395,"question":396},"No, and it is the most common failure outside Venezuela. Masa harina is nixtamalised corn treated with lime, which gives it a grainy texture and a distinctly alkaline taste. Hallacas need harina de maíz precocida — corn that has been cooked, dried and milled, sold in brands such as P.A.N. or Juana. It hydrates into a smooth, elastic dough in minutes.","Can I use masa harina instead of precooked corn flour?",{"answer":398,"question":399},"Passing a leaf over a flame for a few seconds makes it flexible and releases its aroma. Raw leaves are brittle and split along the fold, which lets water into the parcel and dough into the pot. The leaf should darken slightly and turn shiny; if it scorches through, cut around the hole and use the rest.","Why do I have to heat the banana leaves?",{"answer":401,"question":402},"This quantity makes twelve, which is a manageable batch for one cook and a small table. It scales cleanly by doubling or tripling every ingredient, and Venezuelan families routinely make fifty or more in a day. Beyond about twenty-four you need a second pair of hands and a bigger pot, because the parcels have to boil in a single loose layer.","How many hallacas does this make and can I scale it up?",{"answer":404,"question":405},"Either the folds were too loose or the string was tied only in one direction. The leaf should be folded over the filling, then folded again at both ends so the parcel is closed on four sides before any string touches it, and the string should cross the parcel twice at right angles. Boiling too hard also shakes parcels open, so keep the water at a steady simmer.","My hallaca fell apart in the water. What went wrong?",{"answer":407,"question":408},"Yes. Vegetarian versions are made in Venezuela with a guiso of mushrooms, chickpeas, carrot, leek and peppers cooked in the same sweet-savoury seasoning, and they keep the olives, capers and raisins that give the parcel its character. Use vegetable stock in the masa and add a little more annatto oil, since there is no rendered fat to enrich the dough.","Can I make hallacas without meat?",[410,411,412,413,414,415],"Make the guiso a full day ahead. Warm filling slides off the masa and soaks it; cold, set filling sits where you put it.","Pass each banana leaf briefly over a gas flame or a hot dry pan until it darkens and turns glossy. Untreated leaves crack along the fold and the parcel leaks.","Spread the masa with the back of an oiled spoon or a folded piece of leaf, working from the centre out, and keep it thinner at the edges so the parcel closes flat.","Tie firmly but not tight enough to squeeze the dough out of the ends — the string holds the shape, the folds do the sealing.","Boil a single test hallaca first. If dough leaks into the water, your folds are loose and the rest of the batch needs re-wrapping before it goes in.","Hallacas taste better the day after boiling, so cook the whole batch, cool it, and reheat parcels as you need them.","🫔","A hallaca is a rectangle of soft corn dough, stained orange with annatto oil and wrapped in banana leaf around a dark, glossy stew of beef, pork and chicken that has been cooked the day before and left overnight to settle. Scattered over the filling are the adornos — green olives, capers, raisins, strips of red pepper, rings of onion — placed one by one rather than stirred in, so each parcel opens onto a small arrangement. Boiled in its leaf, the dough absorbs the smoke-sweet aroma of banana and the fat of the guiso, and comes out dense, moist and faintly sweet against the salt of the meat. This is a two-day project made by several pairs of hands, and no Venezuelan household treats it as anything else.","Hallacas are not weeknight food and were never meant to be. They belong to December, and they are produced the way a workshop produces things: a table cleared for the whole day, everyone assigned a station, and a count set in advance — fifty, eighty, a hundred and twenty — because the parcels go to grandparents, neighbours, godchildren, the woman who does the school run, and whoever turns up. One person cuts and passes the leaves over a flame, another spreads the masa, another spoons the guiso, another lays the adornos, and someone with strong hands ties. The order rarely changes from year to year, and neither do the arguments about who spreads too thick.\n\nThe filling itself is an inventory of the country. Corn and the leaf wrapper are indigenous to the Americas; the pork, beef, capers, olives and raisins arrived with Spain; annatto colours the dough the way it colours much of the Caribbean; and the sweet-savoury seasoning of the guiso, unusual in the rest of Venezuelan cooking, is exactly what makes a hallaca taste like Christmas and not like dinner. Every family insists on its own version, and the differences are real and closely defended — more raisins or fewer, chickpeas or none, chicken on the bone or off, pork brined or fresh, a masa spread thin enough to see the leaf through or thick enough to be a meal on its own.\n\nWhat a hallaca is really for is distribution. The finished parcels are counted, cooled, stacked and carried across the city in bags, and part of the pleasure is the comparison that follows: a hallaca from another family is always assessed politely and judged privately. Venezuelans who have left the country tend to keep making them wherever they are, tracking down banana leaves in Asian supermarkets and precooked corn flour in whatever shop stocks it, because losing the hallaca means losing the day around it.","Cooled hallacas keep 5 days in the refrigerator in their leaves and freeze for 6 months. Reheat by dropping the wrapped parcel into boiling water for 15 minutes, or 25 minutes from frozen — never unwrap first, since the leaf is what keeps the dough from drying out. Microwaving works in a hurry but produces a tougher, drier dough. Guiso made ahead can be frozen separately and thawed on assembly day.",[421,422,423,424],"Split across two days the way it is actually made, so the guiso has time to set and thicken.","The assembly is broken into stations, which is how a batch this size gets built without chaos.","Adorno placement is specified, since a hallaca is judged on what appears when it is opened.","Includes the leaf preparation step most written recipes skip and every Venezuelan cook insists on.",[426,427,428,429,430],"Very large pot","Kitchen string (pabilo)","Large clear work surface","Scissors","Wide heavy pan for the guiso",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"protein":436,"calories":437,"estimated":8},26,52,5,9,27,560,[439],"The full December plate: pan de jamón, ensalada de gallina and a slice of slow-roasted pernil.",[441,444,447],{"name":442,"description":443},"Hallaca andina","The Andean version leans sweeter and often includes chickpeas or garbanzos in the guiso, with a masa made softer and paler.",{"name":445,"description":446},"Hallaca oriental","On the eastern coast the guiso may include fish or a larger share of pork, and the parcels tend to be smaller and more heavily adorned.",{"name":448,"description":449},"Bollo navideño","Leftover masa and guiso rolled into a plain cylinder, wrapped and boiled alongside the batch. It is the cook's lunch on assembly day.",[451,457,460,463,468,472,476,480,484,487,490,495,499,503,507,511,515,521,525,527,532,535,538,540,542,545,550],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},400,"beef-chuck","beef chuck, in 1 cm dice","g","For the guiso (day one)",{"qty":452,"ref":458,"name":459,"unit":455,"group":456},"pork-shoulder","pork shoulder, in 1 cm dice",{"qty":452,"ref":461,"name":462,"unit":455,"group":456},"chicken","boneless chicken thighs, in 1 cm dice",{"qty":464,"ref":465,"name":466,"unit":467,"group":456},3,"onion","onions, finely chopped","piece",{"qty":469,"ref":470,"name":471,"unit":467,"group":456},1,"leek","leek, white part only, finely sliced",{"qty":473,"ref":474,"name":475,"unit":467,"group":456},6,"scallions","scallions, finely sliced",{"qty":473,"ref":477,"name":478,"unit":479,"group":456},"garlic","garlic, minced","clove",{"qty":481,"ref":482,"name":483,"unit":467,"group":456},2,"bell-pepper","red bell peppers, finely chopped",{"qty":485,"name":486,"unit":467,"group":456,"optional":8},8,"ají dulce, seeded and chopped",{"qty":452,"ref":488,"name":489,"unit":455,"group":456},"tomato","ripe tomatoes, grated, or passata",{"qty":491,"ref":492,"name":493,"unit":494,"group":456},150,"red-wine","dry red wine","ml",{"qty":481,"ref":496,"name":497,"unit":498,"group":456},"brown-sugar","papelón or dark brown sugar","tbsp",{"qty":500,"ref":501,"name":502,"unit":494,"group":456},500,"stock","chicken stock",{"qty":469,"ref":504,"name":505,"unit":506,"group":456},"cumin","ground cumin","tsp",{"qty":464,"ref":508,"name":509,"note":510,"unit":498,"group":456},"achiote","annatto seeds","for the coloured oil used in both guiso and masa",{"qty":512,"ref":513,"name":514,"unit":494,"group":456},250,"olive-oil","neutral oil, for the annatto oil",{"qty":516,"ref":517,"name":518,"note":519,"unit":455,"group":520},700,"cornmeal","precooked white corn flour (harina de maíz precocida)","not Mexican masa harina","For the masa (day two)",{"qty":522,"name":523,"unit":524,"group":520},1.1,"warm chicken stock","l",{"qty":481,"name":526,"unit":506,"group":520},"fine salt",{"qty":528,"ref":529,"name":530,"unit":467,"group":531},24,"olives","green olives, pitted","For the adornos",{"qty":464,"ref":533,"name":534,"unit":498,"group":531},"capers","capers, drained",{"qty":536,"ref":537,"name":537,"unit":455,"group":531},80,"raisins",{"qty":469,"ref":482,"name":539,"unit":467,"group":531},"red bell pepper, in thin strips",{"qty":469,"ref":465,"name":541,"unit":467,"group":531},"onion, in thin rings",{"qty":491,"ref":543,"name":544,"unit":455,"group":531,"optional":8},"pork-belly","pork belly, in thin strips",{"qty":546,"name":547,"unit":548,"group":549},1.5,"banana leaves, fresh or thawed","kg","To wrap and tie",{"qty":551,"name":552,"unit":553,"group":549},null,"kitchen string and salt for the boiling water","to taste",[555,559,563,568,571,575,579,582,585,588,592],{"text":556,"title":557,"timerSeconds":558},"Warm the oil with the annatto seeds over low heat for 5 minutes, until the oil turns deep orange and the seeds start to sizzle faintly, then strain and set aside. Do not let it smoke — overheated annatto goes brown and bitter and stains the dough a muddy colour.","Make the annatto oil",300,{"text":560,"title":561,"timerSeconds":562},"In 4 tablespoons of the annatto oil, soften the onion, leek, scallion, garlic, bell pepper and ají dulce over medium-low heat for 15 minutes without colouring them. Add all three diced meats and stir until they lose their raw colour, then pour in the wine and let it reduce by half.","Cook the guiso, day one",900,{"tip":564,"text":565,"title":566,"timerSeconds":567},"A watery guiso is the main cause of soggy hallacas. It should look closer to a thick ragù than to a stew.","Add the grated tomato, stock, cumin, papelón and 2 teaspoons of salt, and simmer uncovered for 90 minutes, stirring now and then, until the meat is tender and the sauce has reduced to a thick, glossy stew that mounds on a spoon. Slake 3 tablespoons of the corn flour with a little cold water and stir it in to bind any loose liquid.","Simmer and thicken",5400,{"text":569,"title":570},"Cool the guiso completely, cover it and refrigerate overnight. It will set firm and its flavours will pull together, which is both the traditional practice and the practical one — cold filling stays on the masa instead of sliding off it.","Chill overnight",{"tip":572,"text":573,"title":574},"Cut along the grain of the leaf, not across it, and the pieces will fold instead of splitting.","Wipe the banana leaves clean, cut them into twelve large rectangles of about 30 by 30 cm plus twelve smaller pieces for the second wrap, and pass each one briefly over a flame or a hot dry pan until it darkens and turns glossy. Stack them in the order you will use them.","Prepare the leaves",{"text":576,"title":577,"timerSeconds":578},"Whisk the salt into the warm stock, then rain in the corn flour while stirring and add 150 ml of the annatto oil. Knead for 3 minutes until the dough is smooth, deep orange and soft enough to spread but firm enough to hold a ball in your hand without slumping. Rest it for 10 minutes and adjust with warm stock if it stiffens.","Mix the masa",600,{"text":580,"title":581},"Brush a large leaf rectangle with annatto oil, place a 160 g ball of masa slightly off-centre, and press it out with an oiled spoon into a rough 15 cm square about 5 mm thick, thinner at the edges. Work through all twelve leaves before you start filling, so the stations stay separate.","Set up the line and spread",{"text":583,"title":584},"Spoon a heaped 3 tablespoons of cold guiso down the middle of each square, then lay the adornos individually: two olives, a scatter of capers and raisins, two pepper strips, a couple of onion rings and a strip of pork belly. Keep them within the masa, well clear of the folds.","Fill and adorn",{"text":586,"title":587},"Bring the two long leaf edges together over the filling and fold them down twice so the masa closes over itself, then fold both ends underneath to make a flat rectangle. Wrap crosswise in a smaller leaf, and tie with string in one direction and then the other, finishing with a knot you can find easily.","Fold and tie",{"text":589,"title":590,"timerSeconds":591},"Lower the parcels into a large pot of well-salted boiling water, weigh them down with a plate so they stay submerged, and cook at a steady simmer for 50 minutes. Lift one out, unwrap a corner, and check that the masa has firmed up and pulls cleanly from the leaf rather than smearing.","Boil",3000,{"text":593,"title":594},"Drain the hallacas standing on their sides and let them cool for at least an hour before serving, or overnight for the best texture. Serve them still wrapped so each person opens their own, and put the leaves straight in the bin — nobody eats them.","Drain and rest","ah-YAH-kahs",[597,601,605,609],{"note":598,"swap":599,"original":600},"Mexican masa harina is not a substitute. It is nixtamalised in lime and behaves and tastes differently, giving a grainy dough with a distinct alkaline flavour that does not belong here.","Precooked yellow corn flour","Precooked white corn flour",{"note":602,"swap":603,"original":604},"Frozen leaves are sold in most Asian, Caribbean and Latin grocers and are already pliable. Baking parchment holds the shape but contributes none of the aroma, which is half the point.","Frozen banana leaves, thawed and wiped dry","Banana leaves",{"note":606,"swap":607,"original":608},"You lose some perfume and no heat, since ají dulce is not a hot chile. The guiso still tastes right.","Extra red bell pepper","Ají dulce",{"note":610,"swap":611,"original":612},"The point is colour and a faint earthiness. Do not use turmeric, which pushes the dough yellow-green and tastes wrong against the guiso.","2 tsp ground annatto or sweet paprika stirred into warm oil","Annatto seeds","hallacas","Hallacas (Venezuelan Christmas Corn Parcels in Banana Leaf)","Hallacas","venezuela",12,120,180,720,"hard",[623],"main",[625,626],"dairy-free","gluten-free",[517,453,458,461,529,537],[629,632,634,636],{"alt":630,"src":631},"Opened hallaca on its banana leaf showing orange corn dough around a meat guiso with olives and raisins","\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero-1x1.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero-4x3.jpg",[613,639,640,641,642,643,644],"venezuelan christmas","banana leaf","corn dough","guiso","tamale","navidad","2026-08-20","dishroute-kitchen","The December parcel: annatto-orange corn dough spread on banana leaf, filled with a slow-cooked beef, pork and chicken guiso studded with olives, capers and raisins, then tied and boiled.",{"en":649},"\u002Frecipe\u002Fhallacas",{"items":651,"total":723,"page":469,"limit":528,"hasMore":936},[652,686,718,751,761,790,818,848,879,908],{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":616,"baseServings":657,"prepMinutes":658,"cookMinutes":659,"restMinutes":434,"difficulty":660,"course":661,"diet":664,"mainIngredients":665,"images":668,"keywords":678,"publishedAt":645,"updatedAt":645,"authorSlug":646},"venezuelan-arepas","Arepa Reina Pepiada (Chicken and Avocado Stuffed Corn Pocket)","Arepa Reina Pepiada","Arepa reina pepiada",4,20,35,"easy",[662,663],"bread","street-food",[626,625],[517,461,666,667],"avocado","lime",[669,672,674,676],{"alt":670,"src":671},"Split griddled arepa overflowing with shredded chicken and avocado filling scattered with cilantro","\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero-1x1.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero-4x3.jpg",[679,680,681,682,683,684,685],"arepa","reina pepiada","venezuelan arepas","corn cake","avocado chicken salad","masarepa","gluten free bread",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":616,"region":691,"baseServings":473,"prepMinutes":692,"cookMinutes":693,"restMinutes":694,"difficulty":695,"course":696,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":645,"updatedAt":645,"authorSlug":646},"asado-negro","Asado Negro (Caracas Beef Braised in Burnt Sugar)","Asado Negro","Asado negro","Caracas",25,195,30,"medium",[623],[625,626],[699,496,492,465],"beef-brisket",[701,704,706,708],{"alt":702,"src":703},"Thin slices of dark asado negro beef fanned in glossy near-black onion sauce beside white rice","\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero-1x1.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero-4x3.jpg",[711,712,713,714,715,716,717],"asado negro","venezuelan beef","burnt sugar braise","caracas","papelon","sunday roast","slow braise",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":616,"baseServings":657,"prepMinutes":658,"cookMinutes":658,"restMinutes":723,"difficulty":660,"course":724,"diet":726,"mainIngredients":728,"images":733,"keywords":743,"publishedAt":645,"updatedAt":645,"authorSlug":646},"cachapas","Cachapas (Venezuelan Fresh Corn Pancakes with Melting Cheese)","Cachapas","Cachapas de jojoto",10,[725],"breakfast",[727,626],"vegetarian",[729,730,731,732],"corn","milk","mozzarella","butter",[734,737,739,741],{"alt":735,"src":736},"Folded golden corn pancake on a plate with white cheese stretching from the open edge","\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero-1x1.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero-4x3.jpg",[744,745,746,747,748,749,750],"cachapa","corn pancake","venezuelan breakfast","fresh corn","queso de mano","jojoto","gluten free 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