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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":436,"variations":438,"ingredients":448,"instructions":492,"pronunciation":518,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":458,"prepMinutes":430,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":541,"diet":545,"mainIngredients":547,"images":548,"keywords":558,"publishedAt":566,"updatedAt":566,"authorSlug":567,"summary":568,"localeSlug":532,"alternates":569},[394,397,400,403,406],{"answer":395,"question":396},"Technically it is cured rather than cooked, so yes, it is uncooked. It is gutted in a way that leaves the pancreas in place, whose enzymes ripen the flesh during a few days in light brine — a process closer to a very short fermentation than to pickling. That is why it tastes soft and mild rather than sharply salty, and why texture matters so much when judging quality.","Is Dutch herring raw?",{"answer":398,"question":399},"Commercially sold Hollandse Nieuwe is legally required in the Netherlands to be frozen to around minus 45°C briefly, or minus 20°C for at least 24 hours, to kill Anisakis parasites — so what you buy is already safe. If you are curing fresh herring at home, you must freeze it solid at minus 20°C for at least 24 hours first. This is not optional, and no salt cure substitutes for it.","Is it safe to eat, and does it need freezing?",{"answer":401,"question":402},"Mild, soft and faintly sweet, with a clean sea flavour and a texture closer to good sashimi than to pickled fish. People who dislike jarred pickled herring in vinegar are often surprised, because the two products have very little in common. It is fatty in a pleasant way, which is why the raw onion and pickle are served alongside to cut through it.","What does Hollandse Nieuwe actually taste like?",{"answer":404,"question":405},"No, and plenty of Dutch people do not. The tail-first method is associated with Rotterdam and The Hague; in Amsterdam the fillets are usually cut into pieces and eaten with a small flag or fork. The most common way of all is the broodje haring, folded into a soft white roll. Any of these is normal, and nobody at the stall will be impressed either way.","Do I have to eat it by the tail?",{"answer":407,"question":408},"Hollandse Nieuwe traditionally arrives in late spring or early June, when the herring are fat before spawning and their fat content is high enough to qualify. The first barrel is auctioned for charity, and the fish is at its best for a few weeks after that. Frozen stock is sold year-round and is genuinely good, but the seasonal fuss in the Netherlands is about the fresh catch.","When is herring season?",[410,411,412,413,414,415],"Chop the onion very fine — 2–3 mm dice. Coarse onion overwhelms the fish and turns each bite into a raw onion sandwich.","Soak the chopped onion in cold water for 10 minutes and drain well if it is aggressive. This removes the harshest sulphur compounds without killing the crunch.","Serve the herring cold but not fridge-cold. Ten minutes out of the fridge lets the fat soften and the flavour open up.","Buy herring that looks translucent and glossy, not chalky or grey at the edges. Dull, matte fillets have been sitting too long.","If your herring came in a strong salty brine, rinse briefly and pat dry; over-salted fish flattens everything else on the plate.","Eat it the day you open the pack. Cured herring loses its softness fast once exposed to air.","🐟","Hollandse Nieuwe is young North Sea herring, gutted in a way that leaves the pancreas in place so its enzymes ripen the flesh, then cured in light brine for a few days. The result is nothing like a salty pickled herring: it is soft, faintly sweet, almost buttery, with a clean sea flavour and no sharpness at all. It is served with a mound of finely chopped raw onion and sliced pickle, either on a paper tray with a small flag as a fork or, at the fish stall, held by the tail and lowered into your mouth. There is no cooking here — the skill is in buying the right fish, cutting the onion small enough, and getting the balance of fish to onion right.","Herring made the Netherlands rich. From the fourteenth century the Dutch herring fleet worked the North Sea and salted the catch at sea in barrels, which meant it could travel and be traded across Europe — an industry substantial enough that historians treat it as one of the foundations of Dutch commercial power. The technique behind it, called gibbing, is credited by tradition to Willem Beukelszoon of Biervliet, though the practice was almost certainly developed gradually rather than invented by one man. What gibbing does is remove the gills and most of the guts while deliberately leaving the pancreas, whose enzymes then ripen the flesh during salting into something soft and mellow rather than merely preserved.\n\nThe Hollandse Nieuwe season is real and closely watched. Herring caught before spawning, when their fat content is above roughly 16 percent, are the ones that qualify; the fishery opens in late spring, and the first barrel is auctioned for charity at Vlaardingen or Scheveningen each June in an event called Vlaggetjesdag, flag day, with prices that bear no relation to what the fish is worth. For a few weeks afterwards the stalls advertise nieuwe haring and Dutch people buy it with a seriousness usually reserved for the first asparagus.\n\nThe onion is not a garnish, and its origins are practical: in the days when the cure was much saltier, chopped onion and pickle cut the salt. Modern herring is mild enough that the onion is now about texture and bite, but it stayed. How you eat it is regional — in Amsterdam the fillets are usually cut into pieces and served on a tray with onion and a cocktail flag, in Rotterdam and The Hague you are more likely to be handed a whole fish by the tail and expected to tip your head back. Both camps consider the other slightly odd.","Cured herring is best on the day it is opened and should be eaten within 2 days, kept covered in the fridge on a plate rather than in its packing liquid. Do not freeze it after curing — the flesh is already soft, and a freeze-thaw cycle turns it mushy and weeping. Chopped onion keeps a day in a sealed container but starts to smell strongly; chop it fresh if you can. The home cure below should be eaten within 3 days.",[421,422,423,424],"Tells you what to actually buy and how to judge quality, which matters more here than any technique.","Includes a short home brine-cure for fresh fillets, for anyone outside the Netherlands who cannot get the real thing.","Handles food safety honestly: herring eaten raw must be frozen first, and this explains exactly why.","Covers both the street-stall way and the broodje haring, so you can eat it the way you prefer.",[426,427,428],"Sharp knife","Small saucepan for the brine","Non-metallic dish for curing",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},20,8,1,1450,24,310,[437],"Cold jenever or a pilsner, and a plate of pickled gherkins and silverskin onions.",[439,442,445],{"name":440,"description":441},"Broodje haring","The whole thing folded into a soft white roll with the onion and pickle inside — the standard lunchtime version at Dutch fish stalls.",{"name":443,"description":444},"Amsterdam style","Fillets cut across into bite-sized pieces, served on a paper tray with a heap of onion and a small flag to spear them with.",{"name":446,"description":447},"Haring with pickled beetroot","Diced pickled beetroot alongside the onion, which is common in the north and adds sweetness and colour against the pale fish.",[449,453,457,461,464,468,472,476,479,482,485,488],{"qty":431,"name":450,"unit":451,"group":452},"cured herring fillets (Hollandse Nieuwe or matjes), well chilled","piece","To serve",{"qty":454,"ref":455,"name":456,"unit":451,"group":452},2,"onion","onions, chopped into 2–3 mm dice",{"qty":458,"ref":459,"name":460,"unit":451,"group":452},4,"cucumber","pickled gherkins, thinly sliced",{"qty":458,"name":462,"note":463,"unit":451,"group":452,"optional":8},"soft white rolls","for broodje haring",{"qty":430,"ref":465,"name":466,"unit":467,"group":452,"optional":8},"butter","butter, softened","g",{"qty":458,"name":469,"note":470,"unit":451,"group":471,"optional":8},"very fresh herring fillets, previously frozen solid for 24 hours","only if curing your own — see safety note","For the home cure",{"qty":473,"name":474,"unit":475,"group":471,"noScale":8},500,"water","ml",{"qty":477,"name":478,"unit":467,"group":471},60,"fine sea salt",{"qty":432,"name":480,"unit":481,"group":471},"sugar","tsp",{"qty":454,"ref":483,"name":484,"unit":451,"group":471},"bay-leaf","bay leaves",{"qty":431,"ref":486,"name":487,"unit":451,"group":471},"black-pepper","black peppercorns",{"qty":432,"ref":489,"name":490,"unit":491,"group":471},"vinegar","white wine vinegar","tbsp",[493,496,501,505,509,512,515],{"text":494,"title":495},"Freeze the fresh herring fillets solid at minus 20°C for a full 24 hours before doing anything else, then thaw them overnight in the fridge. This kills parasites and is not negotiable for fish that will be eaten uncooked.","If curing at home, freeze first",{"tip":497,"text":498,"title":499,"timerSeconds":500},"Warm brine starts to cook the surface of the fillets and gives a chalky, opaque edge.","Bring the water, salt, sugar, bay and peppercorns to a simmer, stir until the salt has completely dissolved, then take it off the heat and add the vinegar. Cool the brine to fridge-cold before it touches the fish.","Make the brine",300,{"text":502,"title":503,"timerSeconds":504},"Lay the thawed fillets skin-side down in a non-metallic dish, pour over the cold brine and refrigerate for 24 hours. They are ready when the flesh has turned from translucent to pale and silky and holds together when lifted by one end.","Cure the fillets",86400,{"text":506,"title":507,"timerSeconds":508},"Chop the onions as finely as you can manage, then soak the dice in cold water for 10 minutes and drain thoroughly on a towel. This takes the harsh edge off without losing the crunch you want against the soft fish.","Prepare the onion",600,{"text":510,"title":511},"Take the fillets out of the fridge 10 minutes before serving and pat them dry. Straight from the fridge the fat is firm and the flavour is muted; slightly cool is where it tastes best.","Bring the herring to temperature",{"text":513,"title":514},"Lay two fillets per person on a plate, heap the chopped onion beside or over them and add a fan of pickle slices. Eat with a fork, or pick a fillet up by its tail end and lower it in, which is how it is done at the cart.","Serve the stall way",{"text":516,"title":517},"Split the rolls, butter them lightly, lay in a fillet cut in two, then pack in the onion and pickle and press the roll shut. Eat immediately, over a napkin — this is a messy sandwich by design.","Or make a broodje haring","HOL-and-suh NEE-wuh HAH-ring",[520,524,528],{"note":521,"swap":522,"original":523},"Matjes uses the same principle and is the closest widely available product. Rinse fillets packed in oil and pat dry before serving.","Matjes herring fillets (German or Scandinavian), sold chilled or in oil","Hollandse Nieuwe herring",{"note":525,"swap":526,"original":527},"Mackerel is fattier and stronger but takes a light salt cure well. Whatever you use must have been frozen solid first if you plan to eat it uncooked.","Frozen-then-thawed herring fillets, or fresh mackerel fillets","Fresh herring for home curing",{"note":529,"swap":530,"original":531},"Less traditional but gentler, and useful if raw onion disagrees with you. Drain it well so it does not water down the fish.","Onion quickly pickled in vinegar and a pinch of sugar for 20 minutes","Raw onion","haring-met-uitjes","Hollandse Nieuwe (Dutch Cured Herring with Raw Onion)","Hollandse Nieuwe","Hollandse Nieuwe haring met uitjes","netherlands","North and South Holland",5,2880,"easy",[542,543,544],"appetizer","snack","street-food",[546],"pescatarian",[455,459,489],[549,552,554,556],{"alt":550,"src":551},"Silvery cured herring fillets on a paper tray with a heap of finely chopped raw onion and sliced pickle","\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero.jpg",{"alt":550,"src":553},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-16x9.jpg",{"alt":550,"src":555},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-4x3.jpg",{"alt":550,"src":557},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-1x1.jpg",[559,560,561,562,563,564,565],"hollandse nieuwe","herring","raw onion","dutch street food","matjes","broodje haring","north sea","2026-08-19","dishroute-kitchen","Soft brine-cured herring fillets with a heap of finely chopped raw onion and pickle, eaten by the tail from a street cart or folded into a soft white roll.",{"en":570},"\u002Frecipe\u002Fharing-met-uitjes",{"items":572,"total":840,"page":432,"limit":434,"hasMore":841},[573,604,632,665,689,699,727,755,786,811],{"slug":574,"title":575,"shortTitle":576,"nativeName":576,"countrySlug":536,"baseServings":458,"prepMinutes":577,"cookMinutes":578,"restMinutes":579,"difficulty":580,"course":581,"diet":582,"mainIngredients":583,"images":587,"keywords":597,"publishedAt":566,"updatedAt":566,"authorSlug":567},"bitterballen","Bitterballen (Crisp Dutch Beef Ragout Balls)","Bitterballen",45,180,480,"hard",[543,542],[],[584,465,585,586],"beef-chuck","flour","breadcrumbs",[588,591,593,595],{"alt":589,"src":590},"Golden fried bitterballen on a plate with mustard, one bitten open to show the molten beef ragout inside","\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-4x3.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-1x1.jpg",[574,598,599,600,601,602,603],"dutch bar snack","croquette","beef ragout","deep fried","borrel","party food",{"slug":605,"title":606,"shortTitle":607,"nativeName":607,"countrySlug":536,"baseServings":458,"prepMinutes":430,"cookMinutes":608,"difficulty":609,"course":610,"diet":612,"mainIngredients":614,"images":616,"keywords":626,"publishedAt":566,"updatedAt":566,"authorSlug":567},"draadjesvlees","Draadjesvlees (Dutch Slow-Braised Shredded Beef)","Draadjesvlees",195,"medium",[611],"main",[613],"gluten-free",[584,455,615,483],"cloves",[617,620,622,624],{"alt":618,"src":619},"Dark braised beef pulled into threads in glossy sauce, served beside boiled potatoes and red cabbage","\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-1x1.jpg",[605,627,628,629,630,631],"dutch beef stew","slow braise","shredded beef","sweet and sour","kroket filling",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":536,"baseServings":637,"prepMinutes":638,"cookMinutes":639,"difficulty":609,"course":640,"diet":642,"mainIngredients":643,"images":648,"keywords":658,"publishedAt":566,"updatedAt":566,"authorSlug":567},"erwtensoep","Erwtensoep (Dutch Thick Split Pea Soup)","Erwtensoep","Erwtensoep \u002F snert",6,25,120,[641,611],"soup",[],[644,645,646,647],"peas","celeriac","leek","potato",[649,652,654,656],{"alt":650,"src":651},"Deep bowl of thick green split pea soup with slices of smoked sausage and rye bread alongside","\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-4x3.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-1x1.jpg",[633,659,660,661,662,663,664],"snert","split pea soup","dutch soup","rookworst","winter soup","make ahead",{"slug":666,"title":667,"shortTitle":668,"nativeName":668,"countrySlug":536,"baseServings":458,"prepMinutes":638,"cookMinutes":669,"difficulty":609,"course":670,"diet":671,"mainIngredients":672,"images":673,"keywords":683,"publishedAt":566,"updatedAt":566,"authorSlug":567},"hachee","Hachee (Dutch Onion and Beef Stew with Vinegar)","Hachee",140,[611],[],[455,584,489,483],[674,677,679,681],{"alt":675,"src":676},"Bowl of dark Dutch onion and beef stew beside boiled potatoes and braised red cabbage","\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-1x1.jpg",[666,684,685,686,489,687,688],"dutch stew","onion stew","beef","winter","red cabbage",{"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":458,"prepMinutes":430,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":690,"diet":691,"mainIngredients":692,"images":693,"keywords":698,"publishedAt":566,"updatedAt":566,"authorSlug":567},[542,543,544],[546],[455,459,489],[694,695,696,697],{"alt":550,"src":551},{"alt":550,"src":553},{"alt":550,"src":555},{"alt":550,"src":557},[559,560,561,562,563,564,565],{"slug":700,"title":701,"shortTitle":702,"nativeName":703,"countrySlug":536,"region":704,"baseServings":458,"prepMinutes":638,"cookMinutes":578,"difficulty":540,"course":705,"diet":706,"mainIngredients":707,"images":710,"keywords":720,"publishedAt":566,"updatedAt":566,"authorSlug":567},"hutspot","Hutspot (Dutch Carrot, Onion and Potato Mash)","Hutspot","Hutspot met klapstuk","Leiden, South Holland",[611],[],[708,647,455,709],"carrot","beef-brisket",[711,714,716,718],{"alt":712,"src":713},"Orange carrot and potato mash on a plate with shredded braised beef and dark gravy","\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-1x1.jpg",[700,721,722,723,724,725,726],"carrot mash","leiden","klapstuk","braised brisket","dutch stamppot","winter dinner",{"slug":728,"title":729,"shortTitle":730,"nativeName":730,"countrySlug":536,"region":731,"baseServings":458,"prepMinutes":430,"cookMinutes":732,"restMinutes":732,"difficulty":540,"course":733,"diet":734,"mainIngredients":735,"images":739,"keywords":749,"publishedAt":566,"updatedAt":566,"authorSlug":567},"kapsalon","Kapsalon (Rotterdam Fries with Shawarma and Gouda)","Kapsalon","Rotterdam",30,[544,611],[],[647,736,737,738],"lamb","yogurt","garlic",[740,743,745,747],{"alt":741,"src":742},"Tray of fries topped with shawarma meat and melted Gouda, piled with shredded lettuce, tomato and garlic sauce","\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-1x1.jpg",[728,750,751,752,562,753,754],"rotterdam","shawarma fries","gouda","late night food","sambal",{"slug":756,"title":757,"shortTitle":758,"nativeName":758,"countrySlug":536,"baseServings":458,"prepMinutes":759,"cookMinutes":638,"restMinutes":732,"difficulty":540,"course":760,"diet":763,"mainIngredients":764,"images":769,"keywords":779,"publishedAt":566,"updatedAt":566,"authorSlug":567},"dutch-pannenkoeken","Pannenkoeken (Large Thin Dutch Pancakes)","Pannenkoeken",15,[761,611,762],"breakfast","dessert",[],[585,765,766,767,768],"eggs","milk","bacon","apple",[770,773,775,777],{"alt":771,"src":772},"Large thin 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