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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":506,"pronunciation":534,"substitutions":535,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"region":553,"baseServings":554,"prepMinutes":497,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":558,"diet":560,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":580,"updatedAt":580,"authorSlug":581,"summary":582,"localeSlug":548,"alternates":583},[394,397,400,403,406],{"answer":395,"question":396},"Each dumpling is pressed around its filling, then dimpled in the centre with the side of a fingertip while the two outer edges are pinched upwards, giving a small peaked hat with a hollow in the middle. Beyond tradition it is functional: the thin pinched edge cooks at the same rate as the thicker filled centre, and the hollow holds sauce.","What exactly is the hat shape and why does it matter?",{"answer":398,"question":399},"Either it has not rested long enough or it is too dry. Gluten needs about 30 minutes to relax before the dough will stretch thin without fighting back, and a dough made with too little water will crack at the edges. Cover it, wait, and add water a teaspoon at a time when kneading if it feels stiff.","Why is my dough tearing when I roll it?",{"answer":401,"question":402},"Bakalca is the traditional sauce served with žlikrofi in Idrija: mutton or lamb, occasionally hare or beef, diced small and stewed with carrot, celeriac, onion, bay and a little tomato until the meat collapses into a thin, savoury gravy. It is spooned around the dumplings so they do not go soggy.","What is bakalca?",{"answer":404,"question":405},"A pasta machine is genuinely useful for rolling the sheets thin and evenly. A ravioli mould is not, because it produces flat sealed squares and the entire identity of a žlikrof is the hand-pinched hat. Roll by machine if you like, but shape by hand.","Can I use a ravioli mould or pasta machine?",{"answer":407,"question":408},"They float to the surface after about two minutes, which means the dough is set but not yet cooked through. Give them three to four minutes more at a gentle simmer, then taste one: the pinched seam should be tender with no chalky raw flour flavour left in it.","How do I know when they are cooked?",[410,411,412,413,414,415],"Rice or press the potatoes while they are still hot. Cold mashed potato turns sticky and pasty, and lumps will tear the thin dough from the inside.","Weigh the filling balls once — about 8 g, roughly a hazelnut. Consistent size means they cook in the same time and the tray looks like Idrija rather than improvisation.","Roll the dough thin enough to see your hand through it. Thick žlikrofi are doughy and heavy, which is the most common home-cook mistake.","Keep the sheet you are not working on under a damp cloth. Dried edges will not seal and the dumplings burst in the water.","Work in batches in the pot, no more than twenty at a time, so the water stays hot and the dumplings do not stick to each other.","Shape a whole tray before you boil anything. Once they are made they freeze perfectly, so it is worth doubling the batch while your hands are already floury.","🥟","Žlikrofi are tiny filled dumplings, each about the size of a hazelnut, with a shape nobody else makes: the dough is pressed around a ball of filling, dimpled in the middle with a fingertip and pinched up at the sides so it ends up looking like a small hat. Inside is mashed potato enriched with smoked bacon, softened onion and dried marjoram — earthy, salty and gently herbal, with none of the sharpness of a cheese or meat filling. Boiled and dressed simply with butter, toasted crumbs and pork cracklings, they taste like the best possible version of buttered potatoes with a skin of pasta around them. They are also slow: shaping sixty dumplings by hand is the entire difficulty of this recipe, and there is no shortcut that produces the right shape.","Idrija is a small town in the hills of western Slovenia that lived for five centuries on mercury. Its mine, worked from the late fifteenth century, was one of the largest in the world and is now a UNESCO World Heritage site; the town's other export was bobbin lace, made by the miners' wives and daughters. It is a place with a long habit of intricate handwork done indoors, and the dumplings fit that pattern exactly: fiddly, repetitive, made in quantity, and instantly recognisable if you get the shape right.\n\nThe earliest written mentions of žlikrofi date from the middle of the nineteenth century, when they were mining-family food — potatoes and a little bacon, stretched with flour into something that felt like a proper meal. The name itself is unresolved. The most common explanation connects it to the German Schlickkrapfen, a filled-dumpling word that could plausibly have come over the Austrian border with the mine's German-speaking administrators, but nobody has proven it and Slovenian etymologists still argue the point.\n\nWhat is settled is the legal status. In 2010 idrijski žlikrofi were registered as a Traditional Speciality Guaranteed under EU law — the label that protects a recipe and a method rather than a place — and they were the first Slovenian dish to be protected that way. The specification is precise about the filling, the size and the hat shape, which is why every restaurant version in Idrija looks the same. The classic accompaniment there is bakalca, a thin sauce of mutton or lamb stewed with root vegetables, served spooned around the dumplings; away from Idrija they turn up as a side dish beside roast meat, or simply with butter, crumbs and cracklings, which is how most Slovenian home cooks eat them.","Shaped raw žlikrofi freeze better than they refrigerate: spread them on a floured tray, freeze until solid, then bag them for up to three months and boil from frozen, adding two minutes. Uncooked in the fridge they soften and stick within a few hours. Boiled dumplings keep two days refrigerated and are best revived in a buttered pan rather than in water. The filling itself can be made a day ahead and kept covered in the fridge, which actually makes it easier to roll into neat balls.",[421,422,423,424],"Describes the pinch properly, step by step, so you can actually produce the hat shape instead of an approximation.","Uses potatoes boiled in their skins and riced while hot — the only reliable way to a filling with no lumps and no gluey texture.","Filling is seasoned assertively, because a small dumpling with a bland centre tastes of nothing but dough.","Covers both classic finishes: buttered crumbs and cracklings for a weeknight, or the Idrija bakalca sauce for the full version.",[426,427,428,429,430],"Potato ricer or fine masher","Rolling pin or pasta machine","Round cutter, about 5 cm","Wide pot and a slotted spoon","Floured tray",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},24,73,5,720,15,580,[439],"Bakalca — a thin mutton or lamb sauce with root vegetables — or simply butter, toasted breadcrumbs and cracklings, with a green salad dressed in pumpkin seed oil.",[441,444,447],{"name":442,"description":443},"Žlikrofi z bakalco","The Idrija restaurant classic: a thin stew of diced mutton or lamb with carrot, celeriac, onion and bay, cooked until the meat falls apart, then spooned around the dumplings rather than over them.",{"name":445,"description":446},"Žlikrofi as a side dish","Served plainly buttered next to roast pork, veal or game, where they take the place of potatoes and soak up the pan juices. This is how they most often appear outside Idrija.",{"name":448,"description":449},"Pan-crisped žlikrofi","Boil, drain, then fry in butter until the flat undersides turn golden and a little crisp. Not traditional in Idrija, but a very good way to use leftovers.",[451,457,462,466,470,474,479,483,486,489,492,496,500,504],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},300,"flour","plain flour, plus extra for dusting","g","For the dough",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"eggs","egg","piece",{"qty":458,"ref":463,"name":464,"unit":465,"group":456},"olive-oil","neutral oil","tbsp",{"qty":467,"name":468,"unit":469,"group":456},140,"warm water","ml",{"qty":471,"name":472,"unit":473,"group":456},0.5,"fine salt","tsp",{"qty":475,"ref":476,"name":477,"unit":455,"group":478},500,"potato","floury potatoes, unpeeled","For the filling",{"qty":480,"ref":481,"name":482,"unit":455,"group":478},80,"bacon","smoked bacon, very finely diced",{"qty":458,"ref":484,"name":485,"unit":461,"group":478},"onion","small onion, finely chopped",{"qty":458,"ref":487,"name":488,"unit":473,"group":478},"marjoram","dried marjoram",{"qty":458,"ref":490,"name":491,"unit":465,"group":478},"chives","chives, finely snipped",{"qty":493,"name":494,"unit":495,"group":478},null,"salt and black pepper","to taste",{"qty":497,"ref":498,"name":498,"unit":455,"group":499},60,"butter","To finish",{"qty":501,"ref":502,"name":503,"unit":455,"group":499},40,"breadcrumbs","fine dry breadcrumbs",{"qty":501,"name":505,"unit":455,"group":499,"optional":8},"pork cracklings, crumbled",[507,511,515,518,521,524,528,531],{"text":508,"title":509,"timerSeconds":510},"Mix the flour and salt, work in the egg, oil and warm water, then knead for 8–10 minutes until the dough is smooth, elastic and no longer sticks to your hands. Wrap it and leave it at room temperature for 30 minutes — it must relax fully or it will spring back and tear when you roll it.","Make the dough and let it rest",1800,{"tip":512,"text":513,"title":514,"timerSeconds":510},"Skins on keeps the potatoes from taking up water. Waterlogged filling is the reason home žlikrofi sometimes taste washed out.","Boil the potatoes whole in their skins in salted water for 25–30 minutes, until a knife slides in with no resistance. Drain, peel while they are still too hot to hold comfortably, and push them through a ricer into a wide bowl so they fall in dry, fluffy threads.","Cook and rice the potatoes",{"text":516,"title":517},"Fry the bacon over medium-low heat until the fat has rendered and the pieces are lightly browned, add the onion and cook 5 minutes more until soft and golden at the edges. Scrape the whole panful, fat included, into the potato with the marjoram and chives, and season hard with salt and pepper — it should taste slightly too savoury on its own.","Build and season the filling",{"text":519,"title":520},"Wet your hands lightly and roll the filling into balls of about 8 g each, roughly hazelnut-sized, lining them up on a tray. You should get 60–70. Doing all of them now means you can shape the dumplings in one uninterrupted run.","Roll the filling into balls",{"text":522,"title":523},"Cut the dough in half and keep one piece covered. Roll the other on a floured surface into a sheet about 1–2 mm thick — thin enough to see the shadow of your hand through it. If you have a pasta machine, take it to the second-thinnest setting.","Roll the dough thin",{"tip":525,"text":526,"title":527},"Trapped air is what makes dumplings burst. Press outwards from the filling towards the edge, never straight down.","Set the balls on one half of the sheet, about 4 cm apart, and fold the other half over them. Press firmly around each ball with your fingertips to push out all the air, then cut them out with a 5 cm round cutter. Now shape each one: press the side of your index finger into the centre of the mound to make a dimple, and pinch the two outer edges upward into a small peaked hat.","Fill and pinch into hats",{"text":529,"title":530,"timerSeconds":452},"Bring a wide pot of well-salted water to a gentle boil and slide in about twenty dumplings at a time. They will rise to the surface after roughly 2 minutes; cook them 3–4 minutes more, until the pinched seam is tender and no longer tastes of raw flour. Lift them out with a slotted spoon.","Boil in batches",{"text":532,"title":533},"Melt the butter in a pan, add the breadcrumbs and stir over medium heat for 3 minutes until they smell toasted and turn sandy gold. Tip the drained dumplings in with the cracklings, roll them gently in the pan so every hat is coated, and serve straight away while the crumbs are still crisp.","Finish with butter and crumbs","ee-DREE-skee ZHLEE-kroh-fee",[536,540,544],{"note":537,"swap":538,"original":539},"The filling needs a smoky, salty fat running through it. Unsmoked pancetta is fine but the paprika helps restore the missing smoke.","Pancetta, or 2 tbsp lard plus a pinch of smoked paprika","Smoked bacon",{"note":541,"swap":542,"original":543},"Dried marjoram is the traditional choice and it is one of the few herbs that is better dried. Oregano is coarser and stronger, so use half as much.","Fresh marjoram, tripled, or dried oregano used sparingly","Dried marjoram",{"note":545,"swap":546,"original":547},"Crumbs alone are the standard fasting-day finish in Slovenia and are not a compromise — they give the crunch the dumplings need.","Extra toasted breadcrumbs in butter, or grated hard cheese","Pork cracklings to finish","idrijski-zlikrofi","Idrijski Žlikrofi (Pinched Potato Dumplings from Idrija)","Idrijski Žlikrofi","Idrijski žlikrofi","slovenia","Idrija, western Slovenia",4,25,30,"hard",[559],"main",[],[476,481,487,453],[563,566,568,570],{"alt":564,"src":565},"Small hat-shaped Idrija potato dumplings piled in a bowl with toasted breadcrumbs, butter and pork cracklings","\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-1x1.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-4x3.jpg",[573,574,575,576,577,578,579],"idrijski žlikrofi","zlikrofi","slovenian dumplings","potato dumplings","idrija","bakalca","traditional speciality guaranteed","2026-08-21","dishroute-kitchen","Thumbnail-sized dumplings from the old mercury-mining town of Idrija, filled with potato, bacon and marjoram and pinched by hand into little hats. Slovenia's first EU-protected dish.",{"en":584},"\u002Frecipe\u002Fidrijski-zlikrofi",{"items":586,"total":593,"page":458,"limit":432,"hasMore":872},[587,621,655,689,699,729,758,790,818,846],{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":552,"region":592,"baseServings":554,"prepMinutes":593,"cookMinutes":594,"difficulty":595,"course":596,"diet":598,"mainIngredients":601,"images":604,"keywords":614,"publishedAt":580,"updatedAt":580,"authorSlug":581},"ajdovi-zganci","Ajdovi Žganci (Buckwheat Spoonbread with Cracklings)","Ajdovi Žganci","Ajdovi žganci","Gorenjska and the Alpine north",10,35,"easy",[597],"side",[599,600],"gluten-free","dairy-free",[602,603],"buckwheat","pork-belly",[605,608,610,612],{"alt":606,"src":607},"Bowl of crumbly dark buckwheat žganci topped with golden pork cracklings and their fat","\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-1x1.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-4x3.jpg",[615,602,616,617,618,619,620],"ajdovi zganci","slovenian side dish","ocvirki","cracklings","zganci","buckwheat spoonbread",{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"countrySlug":552,"region":626,"baseServings":627,"prepMinutes":628,"cookMinutes":594,"restMinutes":501,"difficulty":629,"course":630,"diet":632,"mainIngredients":634,"images":637,"keywords":647,"publishedAt":580,"updatedAt":580,"authorSlug":581},"belokranjska-povitica","Belokranjska Povitica (Flat Layered Curd Flatbread)","Belokranjska Povitica","Belokranjska povitica","Bela Krajina",8,45,"medium",[631],"bread",[633],"vegetarian",[453,635,636,459],"quark","sour-cream",[638,641,643,645],{"alt":639,"src":640},"Round flat povitica cut into wedges, showing thin dough ribbons coiled through a pale curd filling","\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-4x3.jpg",[648,649,650,651,652,653,654],"belokranjska povitica","slovenian flatbread","bela krajina","skuta","curd bread","stretched dough","savoury pastry",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":552,"region":660,"baseServings":661,"prepMinutes":662,"cookMinutes":663,"difficulty":629,"course":664,"diet":665,"mainIngredients":666,"images":671,"keywords":681,"publishedAt":580,"updatedAt":580,"authorSlug":581},"bujta-repa","Bujta Repa (Prekmurje Sour Turnip and Pork Stew)","Bujta Repa","Bujta repa","Prekmurje",6,20,95,[559],[],[667,668,669,670,481],"pork-shoulder","millet","garlic","paprika",[672,675,677,679],{"alt":673,"src":674},"Deep bowl of bujta repa, thick sour turnip stew with chunks of pork and millet, dusted with paprika","\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-1x1.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-4x3.jpg",[682,683,684,685,686,687,688],"bujta repa","sour turnip stew","prekmurje","slovenian pork stew","kisla repa","millet stew","koline",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"region":553,"baseServings":554,"prepMinutes":497,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":690,"diet":691,"mainIngredients":692,"images":693,"keywords":698,"publishedAt":580,"updatedAt":580,"authorSlug":581},[559],[],[476,481,487,453],[694,695,696,697],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[573,574,575,576,577,578,579],{"slug":700,"title":701,"shortTitle":702,"nativeName":702,"countrySlug":552,"region":703,"baseServings":661,"prepMinutes":555,"cookMinutes":704,"restMinutes":705,"difficulty":595,"course":706,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":580,"updatedAt":580,"authorSlug":581},"jota","Jota (Karst Sauerkraut, Bean and Potato Stew)","Jota","Karst and the Slovenian Littoral",110,480,[707,559],"soup",[],[710,476,711,669],"sauerkraut","smoked-pork",[713,716,718,720],{"alt":714,"src":715},"Thick bowl of jota stew with borlotti beans, sauerkraut, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fjota\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-1x1.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-4x3.jpg",[700,723,724,725,726,727,728],"sauerkraut stew","karst","slovenian bean stew","smoked pork","winter stew","trieste",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":552,"region":734,"baseServings":554,"prepMinutes":436,"cookMinutes":735,"difficulty":595,"course":736,"diet":737,"mainIngredients":738,"images":741,"keywords":751,"publishedAt":580,"updatedAt":580,"authorSlug":581},"kranjska-klobasa","Kranjska Klobasa (Carniolan Sausage with Sour Turnip)","Kranjska Klobasa","Kranjska klobasa s kislo repo","Carniola (Gorenjska and central Slovenia)",50,[559],[600],[739,710,740,669],"kielbasa","caraway",[742,745,747,749],{"alt":743,"src":744},"Plump poached Carniolan sausage on a plate with braised sour turnip, hot mustard and grated horseradish","\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-1x1.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-4x3.jpg",[752,753,754,755,686,756,757],"kranjska klobasa","carniolan sausage","slovenian sausage","sour turnip","horseradish","protected geographical indication",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":552,"region":763,"baseServings":764,"prepMinutes":735,"cookMinutes":765,"restMinutes":766,"difficulty":557,"course":767,"diet":769,"mainIngredients":770,"images":773,"keywords":783,"publishedAt":580,"updatedAt":580,"authorSlug":581},"potica","Potica (Slovenian Rolled Walnut Yeast Cake)","Potica","Orehova potica","Nationwide, with regional fillings",12,55,150,[768],"dessert",[633],[453,771,772,498],"walnuts","honey",[774,777,779,781],{"alt":775,"src":776},"Ring-shaped potica cut open to show tight dark walnut spirals inside pale yeast dough","\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero.jpg",{"alt":775,"src":778},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-1x1.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-4x3.jpg",[759,784,785,786,787,788,789],"walnut roll","slovenian cake","yeast dough","povitica","christmas baking","potičnik",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":552,"region":660,"baseServings":764,"prepMinutes":497,"cookMinutes":795,"restMinutes":796,"difficulty":557,"course":797,"diet":798,"mainIngredients":799,"images":802,"keywords":812,"publishedAt":580,"updatedAt":580,"authorSlug":581},"prekmurska-gibanica","Prekmurska Gibanica (Layered Poppy, Walnut, Apple and Curd Cake)","Prekmurska Gibanica","Prekmurska gibanica",70,240,[768],[633],[800,771,801,635],"phyllo-dough","apple",[803,806,808,810],{"alt":804,"src":805},"Wedge of prekmurska gibanica showing dark poppy, brown walnut, apple and white curd layers between 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ričet, thick pearl barley and bean pottage with carrot, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fricet\u002Fhero.jpg",{"alt":832,"src":835},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-16x9.jpg",{"alt":832,"src":837},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-1x1.jpg",{"alt":832,"src":839},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-4x3.jpg",[819,841,842,843,844,726,845],"ričet","barley stew","slovenian soup","pearl barley and beans","ritschert",{"slug":847,"title":848,"shortTitle":849,"nativeName":850,"countrySlug":552,"region":851,"baseServings":554,"prepMinutes":628,"cookMinutes":501,"restMinutes":556,"difficulty":629,"course":852,"diet":853,"mainIngredients":854,"images":856,"keywords":866,"publishedAt":580,"updatedAt":580,"authorSlug":581},"slovenian-struklji","Štruklji s Skuto (Slovenian Rolled Curd Dumpling with Tarragon)","Štruklji s Skuto","Skutni štruklji s pehtranom","Central Slovenia and Gorenjska",[559],[633],[635,453,855,636],"tarragon",[857,860,862,864],{"alt":858,"src":859},"Sliced Slovenian štruklji showing pale spirals of dough and white curd filling under toasted buttered breadcrumbs","\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero.jpg",{"alt":858,"src":861},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-16x9.jpg",{"alt":858,"src":863},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-1x1.jpg",{"alt":858,"src":865},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-4x3.jpg",[867,868,651,869,855,870,871],"štruklji","struklji","curd dumpling","slovenian dumpling","rolled dumpling",false,1788563774508]