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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":520,"pronunciation":552,"substitutions":553,"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":570,"region":571,"baseServings":433,"prepMinutes":505,"cookMinutes":502,"restMinutes":505,"difficulty":572,"course":573,"diet":576,"mainIngredients":577,"images":578,"keywords":588,"publishedAt":594,"updatedAt":594,"authorSlug":595,"summary":596,"localeSlug":566,"alternates":597},[394,397,400,403,406],{"answer":395,"question":396},"No, and Hungarians are generally relaxed about admitting it. It is a twentieth-century restaurant creation named after the Hortobágy grassland to give it a traditional-sounding identity. The components are authentic — palacsinta crepes and paprika pörkölt are both genuinely old — but the combination is modern, dating from the mid-1900s catering trade rather than from herdsmen on the plain.","Is Hortobágyi palacsinta a traditional peasant dish?",{"answer":398,"question":399},"Usually the batter was too thick, was not rested, or the crepes were cooked too long. Rest the batter for at least 30 minutes so the flour hydrates and the gluten relaxes, thin it to the consistency of single cream, and cook each crepe only until the surface loses its shine and the edges lift — about 45 seconds on the first side.","Why do my crepes tear when I roll them?",{"answer":401,"question":402},"Yes, and it is one of the best uses for leftover pörkölt or paprikás. Chop the meat finely, bind it with a couple of spoonfuls of the sauce, and thin the remaining sauce with a little stock before blending it smooth and finishing with sour cream. Doing it this way turns the whole recipe into about twenty minutes of work.","Can I make this with leftover stew?",{"answer":404,"question":405},"Smooth. After the meat is removed, the braising liquid is blended until it is silky and then enriched with tempered sour cream, so it naps the pancakes evenly rather than sitting in lumps. A blender or stick blender does it in seconds; if the sauce still seems thin, reduce it briefly before adding the cream.","Should the sauce be smooth or chunky?",{"answer":407,"question":408},"Partly. Make the crepes and the meat filling up to two days ahead and keep them separately in the fridge, and make the sauce ahead too but hold back the sour cream. On the day, roll the pancakes, finish the sauce, pour it over and grill. Fully assembling in advance leaves the crepes soggy where the sauce has sat on them.","Can I prepare Hortobágyi palacsinta in advance?",[410,411,412,413,414,415],"Rest the crepe batter at least 30 minutes. Unrested batter gives rubbery pancakes that split when you roll them.","Add a splash of sparkling water to the batter just before cooking — it makes the crepes lighter and more flexible.","The first crepe always fails. Consider it the pan calibrating itself and do not adjust anything on its account.","Chop the braised meat rather than shredding it into threads, so the filling has some texture against the soft pancake.","Bind the filling with only enough sauce to hold it. A wet filling soaks through the crepe and makes the roll collapse.","Grill the assembled dish briefly, just until the sauce bubbles at the edges. Longer and the crepes go tough.","🥞","Hortobágyi palacsinta takes a paprika stew apart and rebuilds it as a starter. Veal or chicken is braised in the standard onion-and-paprika base until it shreds, the meat is pulled out and chopped fine, and the remaining sauce is blitzed smooth and enriched with sour cream. The meat goes inside thin crepes, the crepes are rolled and laid in a dish, and the sauce is poured over the top before a few minutes under the grill. The contrast is the point: soft, almost custardy pancake, dense savoury filling, and a smooth tangy red sauce that pools around them. It eats like a first course rather than a main, which is exactly how it appears on Hungarian restaurant menus.","Despite the name, this is not old peasant food from the Hortobágy plain. It is a twentieth-century restaurant invention, generally credited to the Hungarian catering trade of the mid-1900s and popularised at international showcases where Hungary needed a dish that looked refined, plated neatly and travelled well. Naming it after the Hortobágy — the vast grassland national park associated with herdsmen and cattle — gave a modern creation an old, thoroughly Hungarian pedigree. It worked: the dish is now so established that most Hungarians assume it is ancient.\n\nWhat it genuinely draws on is much older. Palacsinta, the thin Hungarian crepe, belongs to the Central European pancake family that runs from French crêpes through Austrian Palatschinken to Slavic blini variants, and the word itself traces back through Romanian and Latin. In Hungary palacsinta are overwhelmingly sweet — filled with apricot jam, ground walnuts or sweetened curd — so the savoury version is the exception that needs its own name. The filling, meanwhile, is straightforward pörkölt, which is as traditional as Hungarian cooking gets.\n\nThe technique that makes it work is the sauce. You braise the meat with more liquid than a normal pörkölt needs, then separate the two: the meat gets chopped and bound with a little of the sauce so the filling holds together, and the rest of the sauce is blended smooth and finished with sour cream. That gives you two textures from one pot. It is also a very good way to use leftover stew — a fair number of Hungarian households make hortobágyi palacsinta on Monday from whatever was left on Sunday, which is arguably the most authentic way to approach it.","Assembled and sauced, it keeps 2 days refrigerated but the crepes soften considerably. Reheat covered at 170°C for about 15 minutes. Better to store the components separately: crepes stack well between sheets of baking paper for 3 days in the fridge or 2 months frozen, and the meat and sauce keep 3 days refrigerated. Assemble and grill just before serving for the best texture.",[421,422,423,424],"One braise produces both the filling and the sauce, so nothing is made twice or thrown away.","The batter rests, which is the difference between crepes that tear and crepes that roll.","The sour cream is tempered before it meets the hot sauce, so the finish stays smooth.","Explicit about being an excellent way to use up yesterday's pörkölt, which is how Hungarians actually make it.",[426,427,428,429],"22 cm non-stick or crepe pan","Heavy lidded pot for braising","Stick blender or jug blender","Shallow ovenproof dish",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},34,52,4,880,42,690,[438],"A green salad with a sharp vinegar dressing, served after rather than alongside, as a Hungarian table would.",[440,443,446],{"name":441,"description":442},"Chicken hortobágyi","Made with chicken thigh instead of veal. Faster, cheaper and the standard home version, though restaurants generally stay with veal.",{"name":444,"description":445},"Mushroom hortobágyi","A meat-free take built on finely chopped mushrooms cooked down in the same paprika base until dark and dense enough to hold as a filling.",{"name":447,"description":448},"Made from leftovers","Yesterday's pörkölt chopped, bound and rolled, with the leftover sauce thinned and enriched. Arguably the truest home version of the dish.",[450,457,462,466,470,473,478,481,486,490,495,498,501,504,508,511,516],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},600,"veal","veal shoulder, in 3 cm cubes","or boneless chicken thighs","g","For the filling",{"qty":458,"name":459,"note":460,"unit":461,"group":456},2,"lard","or sunflower oil","tbsp",{"qty":463,"ref":464,"name":465,"unit":455,"group":456},300,"onion","onions, finely chopped",{"qty":458,"ref":467,"name":468,"unit":469,"group":456},"garlic","garlic, finely chopped","clove",{"qty":458,"ref":471,"name":472,"unit":461,"group":456},"paprika","Hungarian sweet paprika",{"qty":474,"ref":475,"name":476,"unit":477,"group":456},1,"bell-pepper","sweet green pepper, chopped","piece",{"qty":474,"ref":479,"name":480,"unit":477,"group":456},"tomato","ripe tomato, chopped",{"qty":482,"ref":483,"name":484,"unit":485,"group":456},500,"stock","chicken or veal stock","ml",{"qty":487,"name":488,"unit":489,"group":456},null,"salt and black pepper","to taste",{"qty":491,"ref":492,"name":493,"unit":455,"group":494},200,"flour","plain flour","For the crepes",{"qty":496,"ref":497,"name":497,"unit":477,"group":494},3,"eggs",{"qty":499,"ref":500,"name":500,"unit":485,"group":494},400,"milk",{"qty":502,"name":503,"unit":485,"group":494},100,"sparkling water",{"qty":505,"ref":506,"name":507,"unit":455,"group":494},30,"butter","butter, melted, plus more for the pan",{"qty":474,"name":509,"unit":510,"group":494},"salt","pinch",{"qty":512,"ref":513,"name":514,"unit":485,"group":515},250,"sour-cream","full-fat sour cream, at room temperature","For the sauce",{"qty":458,"ref":517,"name":518,"unit":461,"group":519},"parsley","flat-leaf parsley, chopped","To serve",[521,525,530,534,538,541,545,548],{"text":522,"title":523,"timerSeconds":524},"Melt the lard in a heavy pot and cook the onions over medium-low heat for 12 minutes, until soft and pale gold. Add the garlic for 30 seconds, take the pot off the heat, stir in the paprika until the fat runs red, then immediately pour in the stock.","Build the paprika base",720,{"tip":526,"text":527,"title":528,"timerSeconds":529},"Keep it loose — you want more liquid than a normal pörkölt because half of it becomes the sauce.","Add the veal, green pepper, tomato and a good pinch of salt. Simmer covered over low heat for about 90 minutes, until a cube falls apart under gentle pressure from a fork. Chicken thighs will need only 40 minutes.","Braise the meat until it shreds",5400,{"text":531,"title":532,"timerSeconds":533},"While the meat braises, whisk the flour, eggs, milk, melted butter and salt into a smooth batter with no lumps. Cover and rest for at least 30 minutes; it should end up the consistency of single cream, so thin with a little extra milk if needed.","Make and rest the crepe batter",1800,{"tip":535,"text":536,"title":537},"Discard the first one without comment. It is the price of entry.","Stir the sparkling water into the rested batter. Wipe a 22 cm pan with butter over medium heat, pour in a small ladleful and swirl to coat thinly. Cook for about 45 seconds, until the surface turns matt and the edges lift, then flip for 20 seconds more. You want 8 crepes; stack them as they come off.","Cook the crepes",{"text":539,"title":540},"Lift the meat out with a slotted spoon and chop it finely on a board — not into threads, but into small pieces you can still see. Bind it with two or three tablespoons of the cooking liquid so it just holds together when pressed.","Separate the meat from the sauce",{"tip":542,"text":543,"title":544},"Tempering first is essential. Cold sour cream tipped into a hot pan will split into grainy flecks.","Blend the remaining cooking liquid until completely smooth, then reduce it if it seems thin — it should coat a spoon. Whisk the sour cream in a bowl, ladle in some of the hot sauce a little at a time to warm it, then stir the mixture back into the pan off the heat.","Blend and enrich the sauce",{"text":546,"title":547},"Heat the grill. Spoon a line of filling across the lower third of each crepe, fold the sides in and roll into a neat cylinder. Lay the rolls seam side down in a buttered shallow dish, packed snugly in a single layer.","Fill and roll",{"text":549,"title":550,"timerSeconds":551},"Pour the sauce over the rolls so they are generously coated but not submerged. Grill for 4 to 5 minutes, until the sauce is bubbling around the edges and lightly blistered on top, then scatter with parsley and serve straight away.","Nap with sauce and grill",270,"HOR-toh-bah-dyee pah-lah-CHEEN-taw",[554,558,562],{"note":555,"swap":556,"original":557},"Chicken is the most common home version and cooks in about 40 minutes rather than 90. Leftover stew works perfectly and cuts the recipe down to twenty minutes of work.","Chicken thighs, pork shoulder, or leftover pörkölt of any kind","Veal shoulder",{"note":559,"swap":560,"original":561},"Crème fraîche is more stable under the grill and less likely to split. A cream blend gives a milder, more restaurant-style sauce.","Crème fraîche, or half sour cream and half single cream","Sour cream",{"note":563,"swap":564,"original":565},"The bubbles help, but only slightly. Plain water works if the batter has rested properly, which matters considerably more.","Still water or milk","Sparkling water in the batter","hortobagyi-palacsinta","Hortobágyi Palacsinta (Meat-Filled Pancakes)","Hortobágyi Palacsinta","Hortobágyi húsos palacsinta","hungary","Nationwide","medium",[574,575],"appetizer","main",[],[452,471,513,492],[579,582,584,586],{"alt":580,"src":581},"Hungarian Hortobagyi palacsinta, rolled crepes filled with paprika meat under a smooth red sour cream sauce","\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-4x3.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-1x1.jpg",[589,590,591,471,452,592,593],"hortobagyi palacsinta","hungarian","savoury crepes","sour cream","starter","2026-08-20","dishroute-kitchen","Thin Hungarian crepes rolled around shredded paprika veal stew, then napped with the strained cooking sauce enriched with sour cream and browned briefly under the grill before serving.",{"en":598},"\u002Frecipe\u002Fhortobagyi-palacsinta",{"items":600,"total":811,"page":474,"limit":858,"hasMore":859},[601,635,667,694,704,734,758,780,805,830],{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"countrySlug":570,"region":606,"baseServings":607,"prepMinutes":608,"cookMinutes":609,"restMinutes":610,"difficulty":611,"course":612,"diet":614,"mainIngredients":616,"images":618,"keywords":628,"publishedAt":594,"updatedAt":594,"authorSlug":595},"dobos-torta","Dobos Torta (Hungarian Caramel-Topped Sponge Cake)","Dobos Torta","Dobos torta","Budapest",12,60,45,180,"hard",[613],"dessert",[615],"vegetarian",[497,492,506,617],"cocoa",[619,622,624,626],{"alt":620,"src":621},"Sliced Hungarian Dobos torta showing thin sponge layers with chocolate buttercream and angled caramel wedges on top","\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-1x1.jpg",[629,630,631,632,633,634],"dobos torta","hungarian cake","caramel cake","chocolate buttercream","layer cake","budapest pastry",{"slug":636,"title":637,"shortTitle":638,"nativeName":639,"countrySlug":570,"region":640,"baseServings":641,"prepMinutes":505,"cookMinutes":642,"difficulty":572,"course":643,"diet":645,"mainIngredients":647,"images":651,"keywords":661,"publishedAt":594,"updatedAt":594,"authorSlug":595},"hungarian-goulash","Gulyás (Hungarian Beef and Paprika Soup)","Gulyás","Gulyásleves","The Great Plain",6,165,[644],"soup",[646],"dairy-free",[648,471,464,649,650],"beef-shank","potato","caraway",[652,655,657,659],{"alt":653,"src":654},"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":653,"src":656},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-4x3.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-1x1.jpg",[662,663,590,471,664,665,666],"gulyas","goulash soup","beef soup","csipetke","bogracs",{"slug":668,"title":669,"shortTitle":670,"nativeName":670,"countrySlug":570,"region":671,"baseServings":433,"prepMinutes":505,"cookMinutes":672,"difficulty":572,"course":673,"diet":674,"mainIngredients":677,"images":679,"keywords":689,"publishedAt":594,"updatedAt":594,"authorSlug":595},"halaszle","Halászlé (Hungarian Fisherman's Paprika Fish Soup)","Halászlé","The Tisza and Danube river towns",70,[644],[675,676,646],"pescatarian","gluten-free",[678,471,464],"carp",[680,683,685,687],{"alt":681,"src":682},"Deep bowl of Hungarian halaszle fish soup, bright red paprika broth with a thick piece of poached carp","\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-1x1.jpg",[668,690,678,471,691,692,693],"hungarian fish soup","szeged","river fish","christmas eve",{"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":570,"region":571,"baseServings":433,"prepMinutes":505,"cookMinutes":502,"restMinutes":505,"difficulty":572,"course":695,"diet":696,"mainIngredients":697,"images":698,"keywords":703,"publishedAt":594,"updatedAt":594,"authorSlug":595},[574,575],[],[452,471,513,492],[699,700,701,702],{"alt":580,"src":581},{"alt":580,"src":583},{"alt":580,"src":585},{"alt":580,"src":587},[589,590,591,471,452,592,593],{"slug":705,"title":706,"shortTitle":707,"nativeName":707,"countrySlug":570,"region":708,"baseServings":641,"prepMinutes":709,"cookMinutes":9,"restMinutes":710,"difficulty":711,"course":712,"diet":714,"mainIngredients":716,"images":718,"keywords":728,"publishedAt":594,"updatedAt":594,"authorSlug":595},"korozott","Körözött (Hungarian Paprika Sheep Cheese Spread)","Körözött","Great Plain and Lake Balaton",15,240,"easy",[574,713],"snack",[615,676,715],"nut-free",[717,506,471,650],"quark",[719,722,724,726],{"alt":720,"src":721},"Bowl of pink Hungarian korozott paprika cheese spread dusted with paprika, with rye bread and raw onion rings","\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-1x1.jpg",[705,729,730,731,732,574,733],"hungarian cheese spread","paprika spread","sheep cheese","juhturo","csarda",{"slug":735,"title":736,"shortTitle":737,"nativeName":737,"countrySlug":570,"region":571,"baseServings":641,"prepMinutes":505,"cookMinutes":738,"restMinutes":739,"difficulty":711,"course":740,"diet":742,"mainIngredients":743,"images":744,"keywords":754,"publishedAt":594,"updatedAt":594,"authorSlug":595},"langos","Lángos (Hungarian Deep-Fried Garlic Flatbread)","Lángos",20,90,[741,713],"street-food",[615],[492,649,467,513],[745,748,750,752],{"alt":746,"src":747},"Golden blistered Hungarian langos flatbread topped with thick sour cream and a heap of grated cheese","\u002Fimages\u002Frecipes\u002Flangos\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-1x1.jpg",[735,590,755,467,592,756,757],"fried bread","street food","market snack",{"slug":759,"title":760,"shortTitle":761,"nativeName":761,"countrySlug":570,"region":571,"baseServings":433,"prepMinutes":709,"cookMinutes":762,"difficulty":711,"course":763,"diet":765,"mainIngredients":766,"images":767,"keywords":777,"publishedAt":594,"updatedAt":594,"authorSlug":595},"lecso","Lecsó (Hungarian Pepper and Tomato Stew)","Lecsó",35,[575,764],"side",[676,646],[475,479,464,471],[768,771,773,775],{"alt":769,"src":770},"Pan of Hungarian lecso with yellow pepper rings and collapsed tomato in glossy red paprika sauce","\u002Fimages\u002Frecipes\u002Flecso\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-1x1.jpg",[759,590,778,479,471,779,615],"pepper stew","summer",{"slug":781,"title":782,"shortTitle":783,"nativeName":784,"countrySlug":570,"region":571,"baseServings":433,"prepMinutes":738,"cookMinutes":785,"difficulty":711,"course":786,"diet":787,"mainIngredients":788,"images":790,"keywords":800,"publishedAt":594,"updatedAt":594,"authorSlug":595},"chicken-paprikash","Paprikás Csirke (Hungarian Chicken Paprikash)","Paprikás Csirke","Paprikás 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