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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":496,"pronunciation":522,"substitutions":523,"slug":536,"title":537,"shortTitle":538,"nativeName":538,"countrySlug":539,"baseServings":434,"prepMinutes":540,"cookMinutes":541,"restMinutes":542,"difficulty":543,"course":544,"diet":547,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":566,"updatedAt":566,"authorSlug":567,"summary":568,"localeSlug":536,"alternates":569},[394,397,400,403,406],{"answer":395,"question":396},"The temperature difference is what drives absorption. A cookie straight from the oven is full of hot air, and as it meets cold syrup that air contracts and pulls liquid into the crumb. If both are hot, or both cold, the syrup simply coats the outside and the middle stays dry. Some cooks do it the other way round — cooled cookies and hot syrup — which works for the same reason.","Why do the cookies have to be hot and the syrup cold?",{"answer":398,"question":399},"Usually the dough was overworked or the cookies were overbaked. Kneading develops gluten and makes a tight crumb that syrup cannot penetrate, and extra minutes in the oven dry out the centre past the point of rescue. Bake only until they are set and pale gold, handle the dough as little as possible, and give them a full two hours in the syrup before judging.","My hurmašice stayed hard in the middle. What happened?",{"answer":401,"question":402},"At least two hours, and overnight does no harm. Turn them once during the first hour so both sides drink evenly. They are ready when one lifts heavily on a fork, gives softly when pressed, and shows an even damp colour all the way through when broken open rather than a pale dry core.","How long should they soak?",{"answer":404,"question":405},"Yes, and many Bosnian households do. Use the same weight of a neutral oil. The cookies come out slightly lighter and more porous, which means they absorb syrup faster and can turn very soft if left overnight. The trade-off is flavour, since butter contributes a lot to what these taste like.","Can I make them with oil instead of butter?",{"answer":407,"question":408},"No. The name comes from hurma, meaning date, but it refers to the shape and colour of the finished cookies rather than to an ingredient. The recipe is semolina, flour, butter, egg and sugar syrup, with no dried fruit involved at all.","Is there any date in hurmašice?",[410,411,412,413,414,415],"Make the syrup first and get it into the fridge. It needs to be properly cold when the trays come out of the oven.","Rub the butter into the dry ingredients well before adding liquid — the fat coating the semolina is what keeps the crumb tender.","Do not knead the dough. Bring it together just until it holds, or the cookies bake hard and refuse to absorb syrup.","Bake until dry and pale gold, not brown. Overbaked hurmašice turn tough at the centre and never soften properly.","Pour the syrup over the cookies in the tray as soon as they leave the oven, and listen — a loud hiss and fizz means the temperature difference is right.","Leave them in the syrup at least 2 hours, turning them once, before you decide whether they need more.","🍯","Hurmašice are small, ridged oval cookies made from semolina, flour and a generous amount of butter, baked until dry and sandy and then flooded with cold lemon syrup while they are still hot from the oven. Over the next couple of hours they absorb almost their own weight in syrup, turning from crumbly biscuits into something dense, damp and heavy that gives under a fork. They are sweet — unapologetically so — with a clear lemon edge that keeps them from being sickly, and a faint graininess from the semolina that separates them from any Western butter cookie. Bosnian households make them for Bajram, for weddings, for guests and for funerals, usually in quantities that fill more than one tray, and they keep for a week without losing anything.","The name comes from hurma, the word for date, borrowed through Ottoman Turkish from Persian — a reference to shape and colour rather than ingredients, since there are no dates anywhere in the recipe. They belong to the wide family of Middle Eastern and Ottoman syrup pastries in which something baked dry is soaked in a sugar solution afterwards, the same principle as baklava, basbousa or Greek melomakarona. The Bosnian version is plainer than most of its relatives: no nuts inside, no rose water, no spice beyond a hint of lemon.\n\nThe rule everyone repeats is about temperature. Hot cookies, cold syrup — or the reverse, but never both hot and never both cold. If the temperatures match, the syrup sits on the surface and the cookies stay dry inside, which is the single most common failure. The physics is simple enough: a hot, porous cookie meeting cold liquid pulls it inward as the trapped air contracts, and the difference in temperature is what drives the soak. Bosnian cooks make the syrup first precisely so it has time to chill while the trays are in the oven.\n\nShaping is the other part that carries tradition. The dough is rolled into small ovals and pressed against the tines of a fork or a fine grater to give ridged sides, which is not decorative but functional — the ridges increase surface area and give the syrup more routes in. Households have their own preferred shape and their own opinion on how much semolina to use: more semolina gives a firmer, grainier cookie that holds up to a long soak, more flour gives a softer one that turns almost cake-like. They are served in small paper cases with coffee, and it is standard practice at Bajram to send guests home with a box of them, alongside baklava, on the reasonable assumption that the household still has plenty.","They keep 5 to 7 days in a covered container at room temperature and stay moist throughout, since the syrup acts as a preservative. Do not refrigerate them: the cold makes the butter firm and the texture goes waxy. They freeze surprisingly well once fully soaked and drained — layer them between baking paper, freeze for up to 2 months and thaw at room temperature for a couple of hours. Any syrup left in the tray keeps in a jar in the fridge and can be reused for the next batch.",[421,422,423,424],"The hot-cookie, cold-syrup rule explained by what it actually does, since it is the difference between soaked and merely sticky.","A semolina-to-flour ratio that gives cookies firm enough to survive the soak without turning to porridge.","Ridged shaping that gives the syrup more surface to enter through, not just a decorative pattern.","Syrup quantity and resting time set so the cookies end up saturated rather than swimming.",[426,427,428],"Baking tray with a raised edge","Fork or fine grater for the ridges","Small pot for the syrup",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},21,92,2,62,8,560,[437],"Small cups of unsweetened Bosnian coffee — the bitterness is the point, against how sweet these are.",[439,442,445],{"name":440,"description":441},"Walnut-filled","A piece of walnut pressed into the centre of each oval before baking, which stays crunchy against the soft soaked dough.",{"name":443,"description":444},"Coconut hurmašice","Desiccated coconut worked into the dough and scattered over the syruped cookies. A modern household variation, popular with children.",{"name":446,"description":447},"Chocolate-dipped","The soaked cookies drained thoroughly and half-dipped in melted dark chocolate. Not traditional, but common on Bosnian celebration tables now.",[449,454,458,463,468,472,476,478,480,483,486,489,492],{"qty":450,"name":451,"unit":452,"group":453},500,"granulated sugar","g","For the syrup",{"qty":455,"name":456,"unit":457,"group":453},600,"water","ml",{"qty":459,"ref":460,"name":461,"unit":462,"group":453},1,"lemon","lemon, juiced, plus 2 strips of peel","piece",{"qty":464,"ref":465,"name":466,"unit":452,"group":467},250,"semolina","fine semolina","For the dough",{"qty":469,"ref":470,"name":471,"unit":452,"group":467},300,"flour","plain flour",{"qty":473,"ref":474,"name":475,"unit":452,"group":467},200,"butter","butter, softened",{"qty":477,"name":451,"unit":452,"group":467},100,{"qty":432,"ref":479,"name":479,"unit":462,"group":467},"eggs",{"qty":477,"ref":481,"name":482,"unit":452,"group":467},"yogurt","plain yoghurt",{"qty":459,"name":484,"unit":485,"group":467},"baking powder","tsp",{"qty":487,"name":488,"unit":485,"group":467},0.5,"bicarbonate of soda",{"qty":459,"name":490,"unit":491,"group":467},"fine salt","pinch",{"qty":493,"ref":494,"name":495,"unit":452,"group":467,"optional":8},40,"walnuts","walnut pieces, one per cookie",[497,501,504,508,511,515,518],{"text":498,"title":499,"timerSeconds":500},"Bring 500 g of sugar, the water and the lemon peel to a boil, simmer for 8 minutes until slightly thickened but still runny, then stir in the lemon juice and take it off the heat. Cool it completely and refrigerate — it must be properly cold later.","Make the syrup and chill it",480,{"text":502,"title":503},"Combine the semolina, flour, 100 g sugar, baking powder, bicarbonate of soda and salt, then rub in the softened butter with your fingertips until the mixture looks like damp sand and no lumps of butter remain.","Rub the fat into the dry mix",{"tip":505,"text":506,"title":507},"The dough should feel soft and slightly greasy, not elastic.","Beat the eggs with the yoghurt and pour them into the dry mixture, folding just until a soft dough forms. Stop the moment it holds together — do not knead it, or the cookies will bake hard and refuse the syrup.","Bring the dough together",{"text":509,"title":510},"Take walnut-sized pieces, roll them into small ovals in your palms and press each one against the back of a fork or a fine grater to ridge one side. Set them ridged side up on the tray with a finger-width between them, pressing a walnut piece into each if using.","Shape the ovals",{"text":512,"title":513,"timerSeconds":514},"Bake at 180°C for 20–25 minutes, until the cookies are firm to the touch, dry underneath and a pale gold — the colour of sand rather than of toast. Deeper browning means they will stay tough at the centre.","Bake until dry, not brown",1500,{"text":516,"title":517},"The moment the tray comes out of the oven, pour the cold syrup evenly over the hot cookies. They should hiss and fizz loudly on contact; if the tray goes quiet, the syrup was not cold enough.","Drench them hot",{"text":519,"title":520,"timerSeconds":521},"Leave them in the syrup for at least 2 hours, turning each one over after the first hour so both sides absorb evenly. They are ready when they feel heavy on a fork and are the same damp colour all the way through. Lift them out and serve with coffee.","Soak, turn and serve",7200,"hoor-MAH-shi-tseh",[524,528,532],{"note":525,"swap":526,"original":527},"Coarse semolina gives a grainier, sturdier cookie. Ground almonds make them richer and softer, which is closer to some Turkish relatives than to the Bosnian standard.","Coarse semolina, or half semolina and half ground almonds","Fine semolina",{"note":529,"swap":530,"original":531},"Oil is genuinely traditional in many households and gives a slightly lighter, more porous cookie that drinks syrup faster. You lose some of the buttery flavour.","Neutral oil, or half butter and half oil","Butter",{"note":533,"swap":534,"original":535},"Honey should go in off the heat, since boiling it changes the flavour. Orange gives a rounder, less sharp result than lemon.","Syrup flavoured with orange peel, or with a spoon of honey stirred in at the end","Lemon syrup","hurmasice","Hurmašice (Bosnian Semolina Cookies in Lemon Syrup)","Hurmašice","bosnia-and-herzegovina",30,25,120,"easy",[545,546],"dessert","snack",[548],"vegetarian",[465,470,474,460],[551,554,556,558],{"alt":552,"src":553},"Tray of oval ridged Bosnian hurmasice cookies glossy with lemon syrup, one broken open to show the moist crumb","\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-4x3.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-1x1.jpg",[536,561,562,563,564,565],"semolina cookies","syrup soaked","bosnian dessert","bajram","lemon syrup","2026-08-20","dishroute-kitchen","Oval semolina and butter cookies baked dry, then drenched while hot in cold lemon syrup, which they drink up until they are heavy, moist and glossy all the way through.",{"en":570},"\u002Frecipe\u002Fhurmasice",{"items":572,"total":816,"page":459,"limit":839,"hasMore":840},[573,609,643,672,682,709,737,762,786,811],{"slug":574,"title":575,"shortTitle":576,"nativeName":577,"countrySlug":539,"region":578,"baseServings":579,"prepMinutes":541,"cookMinutes":580,"difficulty":543,"course":581,"diet":583,"mainIngredients":585,"images":591,"keywords":601,"publishedAt":566,"updatedAt":566,"authorSlug":567},"begova-corba","Begova Čorba (Bosnian Bey's Chicken and Okra Soup)","Begova Čorba","Begova čorba","Sarajevo",6,80,[582],"soup",[584],"halal-friendly",[586,587,588,589,590],"chicken","veal","okra","carrot","rice",[592,595,597,599],{"alt":593,"src":594},"Bowl of creamy pale begova corba with shredded chicken, okra pieces and diced carrot, lemon wedge on the side","\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-1x1.jpg",[602,603,604,605,606,607,608],"begova corba","bosnian soup","okra soup","chicken soup","sarajevo","ramadan","iftar",{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"countrySlug":539,"baseServings":579,"prepMinutes":540,"cookMinutes":614,"difficulty":615,"course":616,"diet":618,"mainIngredients":621,"images":626,"keywords":636,"publishedAt":566,"updatedAt":566,"authorSlug":567},"bosanski-lonac","Bosanski Lonac (Layered Bosnian Meat and Vegetable Pot)","Bosanski Lonac","Bosanski lonac",195,"medium",[617],"main",[619,620,584],"dairy-free","gluten-free",[622,623,624,625,589],"beef-chuck","lamb","cabbage","potato",[627,630,632,634],{"alt":628,"src":629},"Tall earthenware pot of bosanski lonac with visible layers of beef, cabbage wedges, potato and carrot in dark broth","\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-1x1.jpg",[637,638,639,640,641,642],"bosanski lonac","bosnian pot","layered stew","beef and lamb","slow cooked","one pot",{"slug":644,"title":645,"shortTitle":646,"nativeName":646,"countrySlug":539,"region":578,"baseServings":579,"prepMinutes":647,"cookMinutes":648,"restMinutes":540,"difficulty":649,"course":650,"diet":651,"mainIngredients":652,"images":655,"keywords":665,"publishedAt":566,"updatedAt":566,"authorSlug":567},"bosnian-burek","Burek (Bosnian Coiled Filo Pie with Minced Beef)","Burek",50,45,"hard",[617],[],[653,654,470],"ground-beef","onion",[656,659,661,663],{"alt":657,"src":658},"Round pan of coiled Bosnian burek with crisp browned pastry ridges, one wedge cut to show the minced beef filling","\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-1x1.jpg",[666,667,668,669,670,606,671],"burek","bosnian burek","meat pie","jufka","filo pastry","balkan pie",{"slug":536,"title":537,"shortTitle":538,"nativeName":538,"countrySlug":539,"baseServings":434,"prepMinutes":540,"cookMinutes":541,"restMinutes":542,"difficulty":543,"course":673,"diet":674,"mainIngredients":675,"images":676,"keywords":681,"publishedAt":566,"updatedAt":566,"authorSlug":567},[545,546],[548],[465,470,474,460],[677,678,679,680],{"alt":552,"src":553},{"alt":552,"src":555},{"alt":552,"src":557},{"alt":552,"src":559},[536,561,562,563,564,565],{"slug":683,"title":684,"shortTitle":685,"nativeName":685,"countrySlug":539,"baseServings":686,"prepMinutes":687,"cookMinutes":688,"restMinutes":540,"difficulty":615,"course":689,"diet":690,"mainIngredients":691,"images":693,"keywords":703,"publishedAt":566,"updatedAt":566,"authorSlug":567},"klepe","Klepe (Bosnian Beef Dumplings in Garlic Yoghurt)","Klepe",4,60,15,[617],[],[653,470,481,692],"garlic",[694,697,699,701],{"alt":695,"src":696},"Bowl of small Bosnian klepe dumplings under white garlic yoghurt with orange paprika butter poured over the top","\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-1x1.jpg",[683,704,705,706,707,708],"bosnian dumplings","garlic yoghurt","minced beef","manti","paprika butter",{"slug":710,"title":711,"shortTitle":712,"nativeName":712,"countrySlug":539,"region":713,"baseServings":686,"prepMinutes":714,"cookMinutes":648,"restMinutes":715,"difficulty":543,"course":716,"diet":718,"mainIngredients":719,"images":721,"keywords":731,"publishedAt":566,"updatedAt":566,"authorSlug":567},"kljukusa","Kljukuša (Bosnian Grated Potato Bake with Garlic Cream)","Kljukuša","Bosanska Krajina",20,5,[717,617],"side",[548],[625,720,692,470],"sour-cream",[722,725,727,729],{"alt":723,"src":724},"Shallow pan of golden baked grated potato kljukusa with crisp edges, covered in white garlic sour cream","\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-1x1.jpg",[710,732,733,734,735,736],"grated potato bake","bosnian potato","garlic sour cream","bihac","krajina",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":539,"region":578,"baseServings":686,"prepMinutes":647,"cookMinutes":742,"restMinutes":688,"difficulty":615,"course":743,"diet":744,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":566,"updatedAt":566,"authorSlug":567},"bosnian-sogan-dolma","Sogan-Dolma (Sarajevo Stuffed Onions in Tomato Broth)","Sogan-Dolma","Sogan-dolma",70,[617],[584],[654,653,590,746],"tomato",[748,751,753,755],{"alt":749,"src":750},"Shallow pot of stuffed onion rolls standing upright in red tomato broth, topped with a spoonful of sour cream","\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-1x1.jpg",[758,759,760,607,606,761],"sogan dolma","stuffed onions","bosnian dolma","minced beef and rice",{"slug":763,"title":764,"shortTitle":765,"nativeName":765,"countrySlug":539,"region":578,"baseServings":686,"prepMinutes":540,"cookMinutes":541,"restMinutes":766,"difficulty":543,"course":767,"diet":768,"mainIngredients":769,"images":772,"keywords":782,"publishedAt":566,"updatedAt":566,"authorSlug":567},"tufahije","Tufahije (Bosnian Walnut-Stuffed Poached Apples)","Tufahije",240,[545],[548,620],[770,494,460,771],"apple","heavy-cream",[773,776,778,780],{"alt":774,"src":775},"Poached whole apple stuffed with ground 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