[{"data":1,"prerenderedAt":830},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:icelandic-pylsur:en":392,"recipe:country:iceland":562},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":488,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"region":530,"baseServings":451,"prepMinutes":531,"cookMinutes":532,"difficulty":533,"course":534,"diet":537,"mainIngredients":538,"images":540,"keywords":550,"publishedAt":557,"updatedAt":557,"authorSlug":558,"summary":559,"localeSlug":525,"alternates":560},[394,397,400,403,406],{"answer":395,"question":396},"Icelandic pylsur are fine-emulsion sausages made from a blend that includes lamb along with pork and beef, lightly smoked and packed in a natural casing. The lamb gives them a deeper, more savoury flavour than a standard frankfurter, and the casing is what produces the characteristic snap when you bite in.","What is an Icelandic hot dog made of?",{"answer":398,"question":399},"It means \"one with everything\" — the standard Reykjavík hot dog order. You get raw diced onion, crisp fried onion, ketchup, sweet brown Icelandic mustard called pylsusinnep, and remoulade. The onions go into the bun before the sausage, and the three sauces are striped over the top.","What does \"ein með öllu\" mean?",{"answer":401,"question":402},"Because it keeps them crisp and stops them sliding out. Fried onion sitting on top goes soggy as soon as the sauces hit it, while underneath it stays crunchy and soaks up a little of what drips down. It also means every bite reaches onion, sausage and sauce together rather than in sequence.","Why do the onions go under the sausage?",{"answer":404,"question":405},"Not straight. Icelandic pylsusinnep is dark, sweet and very mild, unlike yellow American mustard or sharp Dijon. Mix a mild mustard with dark syrup or brown sugar and a few drops of vinegar to get close. Using Dijon alone makes the hot dog aggressive in a way no Icelandic stand would serve.","Can I use ordinary mustard?",{"answer":407,"question":408},"Keep the water below a simmer, around 80°C, and never let it boil. Rapid boiling forces the emulsion to expand faster than the casing can stretch, which splits it and lets fat and juice escape. Six to eight minutes at steaming temperature heats them through and leaves the casing taut.","How do you cook hot dogs so the skin does not split?",[410,411,412,413,414],"Never boil the sausages hard. Keep the water at around 80°C — steaming, with no bubbles breaking — and hold them there for 6–8 minutes.","Fry the onions low and slow at first, then lift the heat at the end; rushed onions go brown outside and stay raw and bitter inside.","Warm the buns properly, ideally in the steam over the sausage water for a minute. A cold bun is the fastest way to ruin the whole thing.","Dice the raw onion very small, around 3 mm — big chunks roll out of the bun and dominate every bite they land in.","Squeeze the sauces in three narrow stripes along the length of the sausage rather than dumping them in a pool at one end.","🌭","A pylsa með öllu — one with everything — is Iceland's national fast food, and it is built in a specific order that most people outside the country get wrong. Raw diced onion and crisp fried onion go into the bun first, the sausage lies on top of them, and the three sauces are drawn along its length last. The sausage itself is the reason it works: an Icelandic pylsa is a fine-textured, lightly smoked emulsion sausage made with a good proportion of lamb alongside pork and beef, which gives it a savoury, faintly gamey depth that a standard pork frankfurter simply does not have. Sweet ketchup, sweet-sharp brown mustard, cool remoulade, crunch underneath, snap on top. Fifteen minutes at home.","Hot dogs took hold in Iceland during and after the Second World War, when Allied troops were stationed on the island and American food habits arrived with them, but the sausage that resulted is not American. Icelandic producers made theirs with the meat the country actually had, so lamb went into the blend alongside pork and beef, and the result is leaner and more savoury than a frankfurter. The stand that made it famous, Bæjarins Beztu Pylsur, has been selling them from a small hut near the old Reykjavík harbour since the 1930s, and the queue outside it at two in the morning is as much a part of the city's nightlife as anything with a licence.\n\nThe ordering ritual matters. Saying \"ein með öllu\" — one with everything — gets you the full arrangement: hrár laukur (raw onion), steiktur laukur (crisp fried onion), tómatsósa, pylsusinnep and remúlaði. The mustard is not yellow American mustard or sharp Dijon but a dark, sweet, mild condiment closer to a thin brown sauce, and the remoulade is a mayonnaise-based sauce with finely chopped pickle and a whisper of curry, inherited from Danish cooking during centuries of Danish rule. Leave any of them out and Icelanders will tell you what you missed.\n\nWhat makes the hot dog worth a recipe rather than an assembly note is the handling of the sausage. Icelandic stands hold their pylsur in hot water at just below simmering point, never at a rolling boil, so the casing stays taut and snaps when bitten instead of splitting and going flabby. The bun is warmed too, usually by steam. Everything about it is unremarkable individually and unusually good together, which is the general condition of great street food.","Hot dogs are an assemble-and-eat dish; a built one collapses within minutes as the bun absorbs the sauces. Cooked sausages keep 3 days refrigerated and reheat well in hot water. The fried onions keep a week in an airtight jar at room temperature and re-crisp in a dry pan or a hot oven for 2 minutes. Homemade remoulade keeps 5 days in the fridge and improves after a few hours as the pickle flavours it.",[420,421,422,423],"Poaches the sausages at sub-simmer, the stand technique that keeps the casing snapping instead of splitting.","Builds the bun in the correct Icelandic order — onions underneath, sauces on top — which changes how every bite lands.","Includes a from-scratch remoulade and a mixed sweet brown mustard, so the dish works outside Iceland.","Crisp onions fried at home in ten minutes, which taste nothing like the stale tinned kind.",[425,426,427,428],"Saucepan","Small frying pan for the onions","Slotted spoon","Squeeze bottles or spoons for the sauces",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},31,42,3,11,1240,17,520,[438],"A bottle of malt and appelsín mixed together, the Icelandic soft-drink combination that traditionally goes with them.",[440,443,446],{"name":441,"description":442},"Ein með öllu og kokteilsósa","Cocktail sauce — mayonnaise with ketchup — instead of or alongside the remoulade. Common in Icelandic households and slightly sweeter.",{"name":444,"description":445},"Pylsubrauð með hráum lauk aðeins","Raw onion only, no fried onion, with mustard and ketchup. The plainer order, and what many Icelanders actually eat when they want the sausage to be the point.",{"name":447,"description":448},"Pylsa in a bowl","Sliced sausage over mashed potato with all the sauces on top, sold at Icelandic petrol stations as pylsa í brauði's lazier cousin. Better than it sounds.",[450,455,457,462,464,469,473,476,479,481,484],{"qty":451,"name":452,"unit":453,"group":454},4,"Icelandic pylsur or lamb hot dog sausages, natural casing","piece","For the hot dogs",{"qty":451,"name":456,"unit":453,"group":454},"soft hot dog buns",{"qty":458,"ref":459,"name":460,"unit":453,"group":461},1,"onion","onion, diced very small, for raw topping","For the onions",{"qty":458,"ref":459,"name":463,"unit":453,"group":461},"onion, sliced paper-thin, for frying",{"qty":465,"ref":466,"name":467,"unit":468,"group":461},2,"flour","plain flour, for dusting the onion","tbsp",{"qty":470,"name":471,"unit":472,"group":461,"noScale":8},300,"neutral oil, for frying","ml",{"qty":451,"name":474,"unit":468,"group":475},"tomato ketchup","For the sauces",{"qty":432,"name":477,"note":478,"unit":468,"group":475},"sweet brown mustard (pylsusinnep)","or mild mustard loosened with dark syrup — see substitutions",{"qty":451,"name":480,"unit":468,"group":475},"mayonnaise",{"qty":458,"ref":482,"name":483,"unit":468,"group":475},"capers","gherkins and capers, very finely chopped",{"qty":458,"ref":485,"name":486,"unit":487,"group":475},"turmeric","turmeric, for the remoulade","pinch",[489,492,497,501,505,508],{"text":490,"title":491},"Stir the mayonnaise with the chopped gherkins and capers, the pinch of turmeric and a teaspoon of the mustard. Leave it to sit while you cook — it should taste tangy and faintly sweet, with the pickle audible but not dominant.","Mix the remoulade",{"tip":493,"text":494,"title":495,"timerSeconds":496},"They keep browning off the heat. Amber in the pan means dark and bitter on the plate.","Toss {qty:onion} of paper-thin onion slices with the flour until lightly dusted, shake off the excess, and fry in 1 cm of oil over medium-low heat. Stir often for 8–10 minutes: they go limp, then pale gold, then amber. Lift them out with a slotted spoon while they are one shade lighter than you want, and drain on paper.","Fry the crisp onions",540,{"text":498,"title":499,"timerSeconds":500},"Bring a pan of water to a simmer, then drop the heat until the surface is steaming with no bubbles breaking — about 80°C. Slide in the sausages and hold them there for 6–8 minutes, until they are plump and firm and the casings are tight and glossy.","Poach the sausages",420,{"text":502,"title":503,"timerSeconds":504},"Set the buns split-side down in a steamer basket or on a plate over the sausage pan, cover, and steam for 1 minute until they are soft, warm and slightly damp to the touch. Cold buns are the single most common mistake with this dish.","Warm the buns",60,{"text":506,"title":507},"Open each bun and lay in a spoonful of raw onion first, then a generous heap of the fried onion. Set the sausage on top so it sits in the onion bed rather than on bare bread.","Build in the right order",{"text":509,"title":510},"Draw three stripes along the sausage — ketchup, brown mustard, remoulade — running the full length so each bite gets all three. Eat immediately, standing up, before the bun starts to soften.","Stripe the sauces and eat","PIL-sa meth UD-lu",[513,517,521],{"note":514,"swap":515,"original":516},"The natural casing matters more than the exact meat — it is what gives the snap. A supermarket skinless hot dog will taste fine but will never bite the way a pylsa does.","Fine-textured lamb sausages, or good European frankfurters with a natural casing","Icelandic pylsur",{"note":518,"swap":519,"original":520},"The Icelandic version is dark, sweet and barely hot — much closer to a sauce than to a table mustard. Do not substitute Dijon or English mustard straight; they are far too sharp.","2 tbsp mild mustard mixed with 1 tbsp dark syrup or brown sugar and a few drops of vinegar","Pylsusinnep (Icelandic sweet mustard)",{"note":522,"swap":523,"original":524},"Danish-style remoulade is the closest bought equivalent and is sold in most Nordic and German shops. Tartare sauce is a serviceable emergency substitute.","Mayonnaise stirred with finely chopped gherkin, a little mustard and a pinch of turmeric","Remoulade","icelandic-pylsur","Pylsur (Icelandic Lamb Hot Dog with Everything)","Pylsur","Pylsa með öllu","iceland","Reykjavík",20,15,"easy",[535,536],"street-food","main",[],[539,459],"lamb",[541,544,546,548],{"alt":542,"src":543},"Icelandic hot dog in a soft bun with crispy fried onion, raw onion and three stripes of sauce","\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero.jpg",{"alt":542,"src":545},"\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero-16x9.jpg",{"alt":542,"src":547},"\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero-4x3.jpg",{"alt":542,"src":549},"\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero-1x1.jpg",[551,552,553,554,555,556],"pylsur","icelandic hot dog","ein með öllu","remoulade","crispy onions","reykjavik street food","2026-08-19","dishroute-kitchen","The Reykjavík hot dog done properly: a lamb-forward sausage poached not boiled, loaded onto raw and crisp-fried onion, then striped with ketchup, sweet brown mustard and remoulade.",{"en":561},"\u002Frecipe\u002Ficelandic-pylsur",{"items":563,"total":827,"page":458,"limit":828,"hasMore":829},[564,597,626,656,686,711,737,759,769,801],{"slug":565,"title":566,"shortTitle":567,"nativeName":567,"countrySlug":529,"region":568,"baseServings":451,"prepMinutes":569,"cookMinutes":531,"restMinutes":570,"difficulty":571,"course":572,"diet":573,"mainIngredients":576,"images":581,"keywords":591,"publishedAt":557,"updatedAt":557,"authorSlug":558},"fiskibollur","Fiskibollur (Icelandic Fish Balls in Butter)","Fiskibollur","The Westfjords",25,30,"medium",[536],[574,575],"pescatarian","gluten-free",[577,459,578,579,580],"white-fish","milk","eggs","butter",[582,585,587,589],{"alt":583,"src":584},"Golden-brown Icelandic fish balls frying in butter, served with boiled potatoes and parsley","\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero-4x3.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero-1x1.jpg",[565,592,593,594,595,596],"icelandic fish balls","haddock","fish cakes","nordic home cooking","gluten-free fish",{"slug":598,"title":599,"shortTitle":600,"nativeName":600,"countrySlug":529,"region":601,"baseServings":602,"prepMinutes":531,"cookMinutes":603,"restMinutes":531,"difficulty":571,"course":604,"diet":605,"mainIngredients":606,"images":609,"keywords":619,"publishedAt":557,"updatedAt":557,"authorSlug":558},"hangikjot","Hangikjöt (Icelandic Smoked Lamb with White Sauce)","Hangikjöt","North Iceland",6,100,[536],[],[539,607,608,578,580],"potato","peas",[610,613,615,617],{"alt":611,"src":612},"Sliced Icelandic smoked lamb on boiled potatoes under white sauce, with green peas on the plate","\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero-1x1.jpg",[620,621,622,623,624,625],"hangikjöt","smoked lamb","icelandic christmas","uppstúfur","white sauce","nordic",{"slug":627,"title":628,"shortTitle":629,"nativeName":629,"countrySlug":529,"region":568,"baseServings":602,"prepMinutes":630,"cookMinutes":9,"restMinutes":631,"difficulty":632,"course":633,"diet":636,"mainIngredients":637,"images":639,"keywords":649,"publishedAt":557,"updatedAt":557,"authorSlug":558},"hardfiskur","Harðfiskur (Icelandic Wind-Dried Fish Snack)","Harðfiskur",40,4320,"hard",[634,635],"snack","appetizer",[574,575],[638,580],"cod",[640,643,645,647],{"alt":641,"src":642},"Torn strips of Icelandic wind-dried fish on a board with a knife and cold butter","\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero-1x1.jpg",[650,651,652,653,654,655],"harðfiskur","dried fish","icelandic snack","stockfish","wind-dried cod","high protein snack",{"slug":657,"title":658,"shortTitle":659,"nativeName":659,"countrySlug":529,"region":601,"baseServings":602,"prepMinutes":531,"cookMinutes":660,"difficulty":533,"course":661,"diet":663,"mainIngredients":665,"images":668,"keywords":678,"publishedAt":557,"updatedAt":557,"authorSlug":558},"kjotsupa","Kjötsúpa (Icelandic Lamb and Root Vegetable Soup)","Kjötsúpa",95,[662,536],"soup",[664],"dairy-free",[539,666,607,459,667],"carrot","rice",[669,672,674,676],{"alt":670,"src":671},"Bowl of Icelandic lamb soup with chunks of swede, carrot and potato in clear broth","\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero-1x1.jpg",[679,680,681,682,683,684,685],"kjötsúpa","icelandic lamb soup","meat soup","swede","rutabaga","one-pot","nordic soup",{"slug":687,"title":688,"shortTitle":689,"nativeName":689,"countrySlug":529,"baseServings":602,"prepMinutes":570,"cookMinutes":531,"restMinutes":570,"difficulty":571,"course":690,"diet":692,"mainIngredients":694,"images":696,"keywords":706,"publishedAt":557,"updatedAt":557,"authorSlug":558},"kleinur","Kleinur (Icelandic Twisted Cardamom Doughnuts)","Kleinur",[691,634],"dessert",[693],"vegetarian",[466,580,579,695],"cardamom",[697,700,702,704],{"alt":698,"src":699},"A pile of golden twisted Icelandic kleinur doughnuts cooling on a rack beside a cup of black coffee","\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero-1x1.jpg",[687,707,708,709,710],"icelandic pastry","cardamom doughnuts","fried dough","nordic baking",{"slug":712,"title":713,"shortTitle":714,"nativeName":714,"countrySlug":529,"region":601,"baseServings":602,"prepMinutes":569,"cookMinutes":660,"restMinutes":531,"difficulty":571,"course":715,"diet":716,"mainIngredients":717,"images":720,"keywords":730,"publishedAt":557,"updatedAt":557,"authorSlug":558},"lambalaeri","Lambalæri (Icelandic Roast Leg of Lamb)","Lambalæri",[536],[],[539,607,718,719,580],"thyme","garlic",[721,724,726,728],{"alt":722,"src":723},"Carved pink roast leg of Icelandic lamb with glazed caramelised potatoes and dark gravy","\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero-1x1.jpg",[731,732,733,734,735,736],"lambalæri","roast lamb","icelandic lamb","leg of lamb","sugar-browned potatoes","sunday roast",{"slug":738,"title":739,"shortTitle":740,"nativeName":740,"countrySlug":529,"region":741,"baseServings":451,"prepMinutes":532,"cookMinutes":570,"difficulty":533,"course":742,"diet":743,"mainIngredients":744,"images":745,"keywords":755,"publishedAt":557,"updatedAt":557,"authorSlug":558},"plokkfiskur","Plokkfiskur (Icelandic Fish and Potato Mash)","Plokkfiskur","Reykjavík and the Southwest",[536],[574],[638,607,459,578,580],[746,749,751,753],{"alt":747,"src":748},"Pan of Icelandic plokkfiskur, creamy fish and potato mash browned on top, with buttered dark rye bread","\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero-1x1.jpg",[738,756,638,607,757,758],"icelandic fish mash","leftover fish","nordic comfort food",{"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"region":530,"baseServings":451,"prepMinutes":531,"cookMinutes":532,"difficulty":533,"course":760,"diet":761,"mainIngredients":762,"images":763,"keywords":768,"publishedAt":557,"updatedAt":557,"authorSlug":558},[535,536],[],[539,459],[764,765,766,767],{"alt":542,"src":543},{"alt":542,"src":545},{"alt":542,"src":547},{"alt":542,"src":549},[551,552,553,554,555,556],{"slug":770,"title":771,"shortTitle":772,"nativeName":772,"countrySlug":529,"region":773,"baseServings":774,"prepMinutes":532,"cookMinutes":775,"restMinutes":776,"difficulty":571,"course":777,"diet":779,"mainIngredients":780,"images":784,"keywords":794,"publishedAt":557,"updatedAt":557,"authorSlug":558},"icelandic-rugbraud","Rúgbrauð (Icelandic Steamed Dark Rye Bread)","Rúgbrauð","North Iceland and Mývatn",12,720,480,[778],"bread",[693],[781,466,782,783],"rye-flour","molasses","buttermilk",[785,788,790,792],{"alt":786,"src":787},"Sliced Icelandic dark rye bread with almost black crumb, spread with cold butter","\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero-4x3.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero-1x1.jpg",[795,796,797,798,799,800],"rúgbrauð","icelandic rye bread","geothermal bread","hverabrauð","steamed bread","no-knead rye",{"slug":802,"title":803,"shortTitle":804,"nativeName":804,"countrySlug":529,"region":741,"baseServings":451,"prepMinutes":532,"cookMinutes":9,"restMinutes":532,"difficulty":533,"course":805,"diet":807,"mainIngredients":808,"images":811,"keywords":821,"publishedAt":557,"updatedAt":557,"authorSlug":558},"skyr-med-berjum","Skyr með berjum (Icelandic Skyr with Wild Berries)","Skyr með berjum",[691,806],"breakfast",[575],[809,810,578],"skyr","heavy-cream",[812,815,817,819],{"alt":813,"src":814},"Bowl of thick Icelandic skyr topped with dark wild berries and poured cream","\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero.jpg",{"alt":813,"src":816},"\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero-16x9.jpg",{"alt":813,"src":818},"\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero-4x3.jpg",{"alt":813,"src":820},"\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero-1x1.jpg",[809,822,823,824,825,826],"icelandic dessert","bilberries","crowberries","high protein dessert","no-cook dessert",10,24,false,1788563763833]