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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":528,"pronunciation":563,"substitutions":564,"slug":577,"title":578,"shortTitle":579,"nativeName":580,"countrySlug":581,"baseServings":582,"prepMinutes":583,"cookMinutes":584,"restMinutes":465,"difficulty":585,"course":586,"diet":589,"mainIngredients":590,"images":591,"keywords":601,"publishedAt":608,"updatedAt":608,"authorSlug":609,"summary":610,"localeSlug":577,"alternates":611},[394,397,400,403,406],{"answer":395,"question":396},"The colour comes from turmeric worked into the flour, and sometimes from annatto or curry powder instead. It is largely visual — turmeric contributes only a faint earthy note at this quantity — but it is a defining feature, and a pale patty looks wrong to anyone who grew up eating them. Egg wash on top deepens the gold further.","Why is patty pastry yellow?",{"answer":398,"question":399},"Almost always because the filling was still warm when you assembled them, or because there was too much of it. Warm filling melts the fat in the pastry before it hits the oven and generates steam that forces the seam apart. Chill the filling completely, use no more than two heaped tablespoons per patty, seal the edge firmly with a fork, and cut a small vent in the top.","Why did my patties burst open in the oven?",{"answer":401,"question":402},"Lamination. The fat must stay in visible cold flakes through the flour, and the dough is rolled and folded like a letter twice with a rest in the fridge between folds. Those folds create alternating layers of dough and fat, and in the oven the water in the fat turns to steam and pushes them apart. Rubbing the fat in fully, as for a shortcrust, gives you a crumbly pie crust instead.","What makes patty crust flaky rather than crumbly?",{"answer":404,"question":405},"Yes, and freezing raw is the best method. Assemble them completely, freeze on a tray until solid, then bag them. Bake straight from frozen at 200C for 35 to 40 minutes with no thawing — thawing makes the pastry soggy. This is essentially what commercial patty producers do, and the results at home are just as good.","Can I make patties ahead of time?",{"answer":407,"question":408},"Noticeably peppery. A Jamaican beef patty carries a real, warm heat that builds over the first few bites, usually from half to a whole Scotch bonnet per 500 g of meat plus a generous amount of black pepper. If it tastes mild while it is still hot in the pan, it will taste bland once cooled and sealed in pastry, so season it a shade stronger than seems right.","How spicy should the filling be?",[410,411,412,413,414,415],"Keep the butter and shortening in the freezer until the moment you use them, and use ice-cold water. Warm fat smears into the flour and you lose the layers.","Chill the filling until it is fridge-cold before assembling. Warm filling melts the fat in the pastry and steams the seams open.","Roll and fold the dough like a letter twice, resting it in the fridge between folds — this is what builds the flaking.","Seal the edges by pressing firmly with a fork through both layers, and do not overfill. Two heaped tablespoons per patty is the limit.","Bake on the middle shelf at a high heat, around 200C, so the fat turns to steam quickly and pushes the layers apart.","Cut one small vent slit in the top of each patty. Without it, steam builds and blows out the seam.","🥟","A Jamaican patty is a half-moon of vivid yellow pastry, coloured with turmeric and layered with cold fat, wrapped around a filling of minced beef cooked down with scallion, thyme, Scotch bonnet and breadcrumbs until it is thick, peppery and just moist enough. The pastry is the hard part and the whole point: done well it shatters into flakes when you bite it and holds its shape when you hold it; done badly it goes dense and greasy. The filling is assertively spiced and salty, closer to a curry than to a European meat pie. It is the island's most portable food — sold hot in paper bags from patty shops in Kingston, from every Jamaican bakery in Toronto, London and Brooklyn, and eaten walking, often stuffed into a folded piece of coco bread.","The patty is a hybrid with an obvious British ancestor and a completely Jamaican personality. The Cornish pasty and the English hand pie arrived with colonisation; what changed was everything inside and everything about the crust. The pastry took on turmeric — sometimes annatto or curry powder — for its yellow colour, a debt to the Indian influence on the island. The filling took on the Scotch bonnet, thyme and scallion of Jamaican seasoning and the habit of thickening with breadcrumbs so the meat holds together in the hand rather than running out of the pastry.\n\nWhat happened next is a story about cities. The patty became the standard cheap lunch of Kingston, sold from bakeries and street vendors to workers and schoolchildren, and it travelled with Jamaican migration in the second half of the twentieth century. In Toronto it became so embedded that a 1985 federal attempt to stop vendors calling them \"patties\" — on the grounds that the word legally meant a plain beef burger patty — provoked enough public anger that the government backed down, an episode Torontonians still refer to as the Patty Wars. In New York the patty is a bodega and school-lunch fixture; in London it is in every Caribbean bakery.\n\nThe Jamaican way to eat one is inside coco bread — a soft, folded, coconut-milk enriched roll that turns the patty into a carbohydrate sandwich of a carbohydrate, entirely unapologetically. Fillings have multiplied over the decades: chicken, curried goat, saltfish, callaloo, shrimp, cheese, vegetable. The beef patty remains the benchmark, and any patty shop is judged first on whether its crust flakes.","Baked patties keep 3 days refrigerated. Reheat at 180C for 10 minutes to bring the crust back — a microwave turns the pastry limp and leathery. They freeze extremely well both raw and baked: freeze unbaked patties on a tray, bag them once solid, and bake from frozen at 200C for 35 to 40 minutes. Baked ones reheat from frozen in 20 minutes. The filling alone keeps 3 days refrigerated or 3 months frozen.",[421,422,423,424],"A laminated pastry method with folds and rests, which is what actually produces the flaky layers rather than a crumbly shortcrust.","Breadcrumbs in the filling so it thickens and stays inside the pastry instead of leaking through the seam.","Filling cooled completely before assembly, the single most common cause of patties bursting in the oven.","Turmeric worked into the flour and an egg wash tuned so the colour is golden rather than orange.",[426,427,428,429,430],"Rolling pin","Large mixing bowl","Baking sheets and parchment","15 cm bowl or plate for cutting rounds","Pastry brush",{"fat":432,"carbs":433,"fiber":434,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},27,42,2,720,19,480,[439],"Coco bread, or on their own with hot pepper sauce and a cold ginger drink.",[441,444,447],{"name":442,"description":443},"Chicken patty","Minced chicken thigh seasoned identically, with a spoonful of stock added so it does not dry out. The most popular alternative to beef.",{"name":445,"description":446},"Callaloo patty","Chopped steamed callaloo with onion, thyme and pepper, bound with breadcrumbs. The standard vegetarian option in Jamaican bakeries.",{"name":448,"description":449},"Patty in coco bread","Split a soft folded coco bread roll and put the whole patty inside. The classic Kingston lunch and the way most Jamaicans actually eat it.",[451,457,461,464,468,471,476,481,486,490,493,497,502,505,508,511,514,517,521,525],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},400,"flour","plain flour","g","For the pastry",{"qty":434,"ref":458,"name":459,"unit":460,"group":456},"turmeric","ground turmeric","tsp",{"qty":462,"name":463,"unit":460,"group":456},1.5,"fine salt",{"qty":465,"ref":466,"name":467,"unit":455,"group":456},120,"butter","very cold butter, in 1 cm cubes",{"qty":469,"name":470,"unit":455,"group":456},100,"cold vegetable shortening, in pieces",{"qty":472,"name":473,"note":474,"unit":475,"group":456},150,"ice-cold water","add gradually — you may not need it all","ml",{"qty":477,"ref":478,"name":479,"unit":480,"group":456},1,"eggs","egg, beaten with 1 tbsp water, for glazing","piece",{"qty":482,"ref":483,"name":484,"unit":455,"group":485},500,"ground-beef","ground beef, around 15 percent fat","For the filling",{"qty":434,"ref":487,"name":488,"unit":489,"group":485},"olive-oil","neutral oil","tbsp",{"qty":477,"ref":491,"name":492,"unit":480,"group":485},"onion","onion, finely chopped",{"qty":494,"ref":495,"name":496,"unit":480,"group":485},3,"scallions","scallions, finely chopped",{"qty":498,"ref":499,"name":500,"unit":501,"group":485},4,"garlic","garlic, finely chopped","clove",{"qty":477,"ref":503,"name":504,"unit":480,"group":485},"scotch-bonnet","Scotch bonnet, seeded and minced",{"qty":498,"ref":506,"name":507,"unit":480,"group":485},"thyme","sprigs fresh thyme, leaves stripped",{"qty":477,"ref":509,"name":510,"unit":460,"group":485},"allspice","ground allspice",{"qty":477,"ref":512,"name":513,"unit":460,"group":485},"curry-powder","Jamaican curry powder",{"qty":462,"ref":515,"name":516,"unit":460,"group":485},"black-pepper","ground black pepper",{"qty":518,"ref":519,"name":520,"unit":455,"group":485},60,"breadcrumbs","fine dry breadcrumbs",{"qty":522,"ref":523,"name":524,"unit":475,"group":485},200,"stock","beef stock or water",{"qty":477,"ref":526,"name":527,"unit":489,"group":485},"soy-sauce","dark soy sauce",[529,533,537,541,544,548,551,554,559],{"tip":530,"text":531,"title":532},"Stop far earlier than you would for a normal shortcrust. Visible fat is the whole trick.","Whisk the flour, turmeric and salt together, then add the cold butter and shortening. Rub or cut them in only until the fat is in flattened pieces the size of a thumbnail — you must still see distinct flakes of fat.","Cut the fat into the flour",{"text":534,"title":535,"timerSeconds":536},"Sprinkle in the ice water a few tablespoons at a time, tossing with a fork, until the mixture just holds when squeezed. Press it into a rough slab without kneading, wrap it and chill 30 minutes.","Bring the dough together",1800,{"text":538,"title":539,"timerSeconds":540},"Heat the oil and fry the onion, scallions, garlic and Scotch bonnet for 5 minutes until soft. Add the beef and break it up, cooking 8 minutes until it has lost all pink and started to brown in patches.","Cook the filling",780,{"text":542,"title":543,"timerSeconds":540},"Stir in the thyme, allspice, curry powder, black pepper, soy sauce and stock, then simmer 10 minutes. Add the breadcrumbs and cook 3 minutes more until the mixture is thick and holds a clear channel when you drag a spoon through it.","Season and thicken",{"text":545,"title":546,"timerSeconds":547},"Spread the filling on a tray to cool fast, then refrigerate at least 1 hour until fully cold. Assembling with warm filling is the main reason patties leak.","Cool the filling completely",3600,{"text":549,"title":550,"timerSeconds":536},"Roll the chilled dough into a rectangle about 1 cm thick, fold it in thirds like a letter, turn it 90 degrees and repeat. Wrap and chill another 30 minutes, then repeat the fold once more.","Laminate the pastry",{"text":552,"title":553},"Roll the dough to 3 mm and cut eight 15 cm rounds. Place two heaped tablespoons of cold filling on one half of each round, brush the rim with water, fold over and press the edge firmly with a fork.","Cut and fill",{"tip":555,"text":556,"title":557,"timerSeconds":558},"If they brown too fast, drop to 185C for the last 10 minutes rather than moving them down a shelf.","Brush the tops with the egg wash, cut one small vent slit in each, and bake at 200C for 25 to 30 minutes until deep gold, puffed at the seam and visibly layered where the pastry has split.","Glaze and bake",1650,{"text":560,"title":561,"timerSeconds":562},"Let the patties sit 10 minutes on the tray — the filling is molten straight from the oven and will burn your mouth. Eat warm, ideally tucked inside a split coco bread.","Rest before eating",600,"juh-MAY-kun PAT-ee",[565,569,573],{"note":566,"swap":567,"original":568},"Traditional patty shops use shortening or suet for a crisper, drier crust. All butter tastes better but is slightly softer and browns faster.","All butter, or half butter and half lard","Vegetable shortening",{"note":570,"swap":571,"original":572},"Chicken needs a little more liquid since it is leaner. Lentil versions are common in Jamaican bakeries and hold together well with the breadcrumbs.","Minced chicken, curried goat, or seasoned lentils and callaloo","Ground beef",{"note":574,"swap":575,"original":576},"All three give the yellow. Curry powder also adds flavour to the crust, which some shops prefer.","1 tsp mild curry powder, or a pinch of annatto","Turmeric","jamaican-beef-patty","Jamaican Patty (Turmeric Pastry with Spiced Beef)","Jamaican Patty","Beef patty","jamaica",8,50,55,"hard",[587,588],"street-food","snack",[],[483,453,458,503,506],[592,595,597,599],{"alt":593,"src":594},"Golden half-moon Jamaican beef patties with flaky turmeric pastry, one broken open showing spiced beef filling","\u002Fimages\u002Frecipes\u002Fjamaican-beef-patty\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fjamaican-beef-patty\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fjamaican-beef-patty\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fjamaican-beef-patty\u002Fhero-1x1.jpg",[602,603,604,605,606,607],"jamaican patty","beef patty","turmeric pastry","caribbean street food","hand pie","scotch bonnet","2026-08-20","dishroute-kitchen","Golden turmeric shortcrust folded around peppery minced beef and baked until the pastry shatters — the flaky layering of the fat is what decides whether it works.",{"en":612},"\u002Frecipe\u002Fjamaican-beef-patty",{"items":614,"total":885,"page":477,"limit":886,"hasMore":887},[615,650,679,706,735,767,795,805,831,859],{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":581,"baseServings":498,"prepMinutes":620,"cookMinutes":621,"restMinutes":435,"difficulty":622,"course":623,"diet":626,"mainIngredients":630,"images":633,"keywords":643,"publishedAt":608,"updatedAt":608,"authorSlug":609},"jamaican-ackee-and-saltfish","Ackee and Saltfish (Ackee Fruit with Salt Cod)","Ackee and Saltfish","Ackee and saltfish",20,25,"medium",[624,625],"breakfast","main",[627,628,629],"pescatarian","dairy-free","gluten-free",[631,491,632,506,503],"salt-cod","tomato",[634,637,639,641],{"alt":635,"src":636},"Pan of yellow ackee arils folded with flaked salt cod, sliced onion, red pepper strips and thyme","\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero-1x1.jpg",[644,645,646,647,648,649],"ackee and saltfish","jamaican breakfast","national dish","salt cod","ackee","caribbean",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"countrySlug":581,"baseServings":655,"prepMinutes":656,"cookMinutes":657,"restMinutes":658,"difficulty":585,"course":659,"diet":660,"mainIngredients":661,"images":663,"keywords":673,"publishedAt":608,"updatedAt":608,"authorSlug":609},"jamaican-oxtail-stew","Brown Stew Oxtail (Braised Oxtail with Butter Beans)","Brown Stew Oxtail","Brown stew oxtail",6,30,195,240,[625],[628],[662,503,506,509,495],"oxtail",[664,667,669,671],{"alt":665,"src":666},"Dark braised oxtail pieces with butter beans and carrots in glossy brown gravy in a cast iron pot","\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero-1x1.jpg",[662,674,675,676,677,678],"brown stew","jamaican oxtail","butter beans","braised beef","sunday dinner",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":581,"baseServings":655,"prepMinutes":656,"cookMinutes":472,"restMinutes":435,"difficulty":622,"course":684,"diet":685,"mainIngredients":687,"images":690,"keywords":700,"publishedAt":608,"updatedAt":608,"authorSlug":609},"jamaican-curry-goat","Curry Goat (Jamaican Curried Goat)","Curry Goat","Curry goat",[625],[628,629,686],"halal-friendly",[688,512,503,506,689],"goat","potato",[691,694,696,698],{"alt":692,"src":693},"Bone-in curry goat in golden gravy with potato chunks in a black Dutch pot, thyme on the side","\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero-1x1.jpg",[701,702,703,704,607,705],"curry goat","jamaican curry","goat stew","caribbean curry","slow cooked",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":581,"region":711,"baseServings":498,"prepMinutes":621,"cookMinutes":656,"restMinutes":518,"difficulty":622,"course":712,"diet":713,"mainIngredients":714,"images":718,"keywords":728,"publishedAt":608,"updatedAt":608,"authorSlug":609},"jamaican-escovitch-fish","Escovitch Fish (Fried Fish in Pickled Pepper Dressing)","Escovitch Fish","Escovitch fish","South Coast",[625],[627,628,629],[715,716,717,503,509],"white-fish","vinegar","carrot",[719,722,724,726],{"alt":720,"src":721},"Whole fried snapper topped with pickled carrot slivers, onion rings and sliced Scotch bonnet in vinegar dressing","\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero-1x1.jpg",[729,730,731,732,733,734],"escovitch fish","fried snapper","jamaican fish","pickled peppers","good friday","escabeche",{"slug":736,"title":737,"shortTitle":738,"nativeName":738,"countrySlug":581,"baseServings":655,"prepMinutes":739,"cookMinutes":620,"restMinutes":739,"difficulty":740,"course":741,"diet":743,"mainIngredients":746,"images":750,"keywords":760,"publishedAt":608,"updatedAt":608,"authorSlug":609},"jamaican-festival-dumplings","Festival (Sweet Fried Cornmeal Dumplings)","Festival",15,"easy",[742,588],"side",[744,745],"vegetarian","nut-free",[747,453,748,749],"cornmeal","brown-sugar","nutmeg",[751,754,756,758],{"alt":752,"src":753},"Golden fried festival dumplings piled on brown paper, one broken open showing a soft cornmeal interior","\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero-1x1.jpg",[761,762,763,764,765,766],"festival","jamaican dumplings","fried cornmeal","jerk side","caribbean snack","sweet 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