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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":505,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":433,"prepMinutes":551,"cookMinutes":552,"restMinutes":553,"difficulty":554,"course":555,"diet":558,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":545,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"It helps a great deal but is not strictly required. Soaked beans cook faster and more evenly, and fewer of them burst. If you forget, use the quick method: cover the beans with water, bring to a boil for two minutes, take off the heat and leave covered for an hour, then drain and proceed. Unsoaked beans will simply need 45 to 60 minutes longer.","Do I have to soak the beans overnight?",{"answer":398,"question":399},"Three usual reasons. The beans are old — dried beans more than a year old can refuse to soften no matter how long you cook them. Salt or acid was added too early, both of which toughen the skins, so hold the salt and tomato until the beans are already tender. Or the water is very hard, in which case a pinch of bicarbonate of soda in the cooking water helps.","Why are my beans still hard after an hour?",{"answer":401,"question":402},"The traditional everyday version is, with no meat, stock or dairy — just beans, vegetables, olive oil and herbs. There is a meat version called jani me mish made with lamb or beef, and many people scatter crumbled white cheese over the bowl at the table, but the pot itself is plant-based as standard rather than as a modern adaptation.","Is jani me fasule vegan?",{"answer":404,"question":405},"Somewhere in between, and Albanians disagree happily about where. The broth should be loose enough to spoon and to soak into bread, but the beans should not be swimming. Bear in mind that it thickens considerably as it cools and again overnight, so leave the pot slightly looser than the consistency you actually want to serve.","Should it be a soup or a stew?",{"answer":407,"question":408},"Paprika is fat-soluble, so its colour and aroma only fully release into hot oil, which is why the finishing step gives that bright orange slick on the surface. Stirring dry paprika into water-based broth gives a duller colour and a flatter taste. Do it off the heat and briefly, though, because paprika scorches within seconds and burnt paprika is unmistakably bitter.","Why bloom the paprika in oil instead of adding it to the pot?",[410,411,412,413,414,415],"Soak the beans overnight in plenty of cold water. Unsoaked beans cook unevenly and some will still be chalky when others have burst.","Do not salt the beans until they are already tender — early salt slows the softening and leaves the skins tough.","Keep the pot at a bare, lazy simmer. A rolling boil breaks the skins off and clouds the broth into a grey mush.","Add the tomato only after the beans have softened; acid stops beans cooking any further the moment it hits them.","Bloom the paprika in oil off the heat for no more than 20 seconds. Paprika burns almost instantly and turns acrid.","The stew should be spoonable and slightly soupy in the pot, since it thickens noticeably as it stands.","🫘","Jani me fasule is a pot of white beans cooked slowly with onion, tomato and dried mint, loosened rather than thickened, and finished by pouring over olive oil in which paprika has been briefly bloomed until it turns bright orange. It tastes clean and savoury with a definite herbal edge from the mint — nothing smoky, nothing meaty, no stock cube — and the paprika oil sitting on the surface is what makes it look and taste like more than boiled beans. Albanians eat it as a soup with bread, as a main course with pickles, and cold the next day, when it thickens and tastes better. It is vegetarian by tradition rather than by design.","Beans are the backbone of Albanian home cooking and jani is their standard form. The word covers a broad category of simple simmered dishes — jani me fasule, jani me spinaq, jani me presh — and in each case it means vegetables cooked down in oil and water into something between a soup and a stew. Dried white beans stored through the winter, an onion, a spoon of tomato, whatever herb the household dries in summer: this was, for most Albanians through most of the twentieth century, what dinner actually looked like on a weekday. Meat was for Sundays and holidays, and the bean pot carried the rest of the week.\n\nThe defining seasoning is mint, usually dried, and it is what separates Albanian bean soup from its Balkan neighbours. Greek fasolada uses celery and lemon; Serbian and Bosnian bean pots lean on smoked meat and paprika together; the Albanian version keeps the paprika but takes the meat out and puts mint in. Some families add a hot pepper, some finish with a splash of vinegar, and in the south a little chopped tomato goes in raw at the end for freshness. Dried mint holds up to long simmering far better than fresh, which is why it is the usual choice even in households with a mint plant on the balcony.\n\nDuring the years when Albania was largely closed off and food was rationed, this dish carried a particular weight — cheap, filling, made from things that could be grown and stored — and older Albanians have complicated feelings about how often they ate it. It has since been reclaimed as comfort food, and now appears on restaurant menus in Tirana as a deliberately traditional dish, served in small clay bowls to people who grew up on it. The recipe below treats it as it deserves: not as an austerity dish but as a lesson in what onions, beans and good olive oil can do with time.","Jani me fasule keeps 4 days refrigerated and improves overnight as the beans continue to absorb the broth. Loosen it with a splash of water when reheating, since it sets almost solid in the fridge. It freezes very well for 3 months in portions; freeze it slightly looser than you want it, and refresh with a new spoon of paprika oil after reheating.",[421,422,423,424],"Cooks the beans in plain water first so they go creamy, adding salt and tomato only once they are tender.","Uses dried mint, added in two stages, which is how the herbal flavour survives an hour of simmering.","Ends with a proper paprika oil poured over off the heat, so the paprika stays sweet instead of turning bitter.","Naturally vegan, made from pantry ingredients, and better on the second day than the first.",[426,427,428],"Large heavy pot with a lid","Small frying pan for the paprika oil","Ladle",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},13,50,16,6,520,18,390,[438],"Bread, pickled peppers or turshi, raw onion, and crumbled white cheese scattered on top of each bowl.",[440,443,446],{"name":441,"description":442},"Jani me mish","Beans cooked with cubes of lamb or beef browned at the start — the celebration version, and heavier by a considerable margin.",{"name":444,"description":445},"With hot pepper","A whole dried or fresh hot pepper dropped into the pot for the last twenty minutes, giving a slow warmth rather than sharp heat.",{"name":447,"description":448},"Fasule pllaqi","The oven version: the same beans baked in a shallow dish with more tomato and oil until the top dries and browns.",[450,455,460,465,469,473,476,480,484,487,491,493,497,501],{"qty":451,"name":452,"unit":453,"group":454},450,"dried white beans, soaked overnight and drained","g","For the pot",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},4,"olive-oil","olive oil","tbsp",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},2,"onion","onions, finely chopped","piece",{"qty":466,"ref":467,"name":468,"unit":464,"group":454,"optional":8},1,"carrot","carrot, finely diced",{"qty":456,"ref":470,"name":471,"unit":472,"group":454},"garlic","garlic, sliced","clove",{"qty":461,"ref":474,"name":475,"unit":464,"group":454},"bay-leaf","bay leaves",{"qty":461,"ref":477,"name":478,"unit":479,"group":454},"mint","dried mint","tsp",{"qty":481,"ref":482,"name":483,"unit":464,"group":454},3,"tomato","ripe tomatoes, grated, or 300 g tinned chopped tomatoes",{"qty":466,"ref":485,"name":486,"unit":459,"group":454},"tomato-paste","tomato paste",{"qty":488,"name":489,"unit":490,"group":454},null,"salt and black pepper","to taste",{"qty":481,"ref":457,"name":458,"unit":459,"group":492},"For the paprika oil",{"qty":494,"ref":495,"name":496,"unit":459,"group":492},1.5,"paprika","sweet paprika",{"qty":498,"ref":499,"name":500,"unit":479,"group":492,"optional":8},0.5,"chili-flakes","chilli flakes",{"qty":481,"ref":502,"name":503,"unit":459,"group":504},"parsley","flat-leaf parsley, chopped","To finish",[506,511,515,518,523,527],{"tip":507,"text":508,"title":509,"timerSeconds":510},"No salt yet. Salted water keeps the skins tough and the beans will take twice as long.","Cover the drained soaked beans with 2 litres of fresh cold water, bring to the boil and skim off the foam that rises. Drop to a lazy simmer, add one bay leaf, and cook uncovered for 45–60 minutes until a bean crushes easily between your fingers.","Boil the beans plain",3000,{"text":512,"title":513,"timerSeconds":514},"While the beans cook, warm the olive oil in a wide pan and cook the onions and carrot over medium-low heat for 12 minutes until soft, sweet and just beginning to colour. Add the garlic and one teaspoon of the dried mint and stir for a minute.","Sweat the aromatics",720,{"text":516,"title":517},"Tip the onion mixture into the bean pot along with the second bay leaf, then season generously with salt and pepper. Simmer together for 15 minutes so the beans absorb the seasoning.","Combine and season",{"tip":519,"text":520,"title":521,"timerSeconds":522},"Some beans should have collapsed by now — that starch is what thickens the broth naturally.","Stir in the grated tomatoes and tomato paste and simmer gently for another 25–30 minutes, uncovered, until the broth has body and tastes rounded rather than watery. Top up with hot water if it tightens too far.","Add the tomato",1800,{"tip":524,"text":525,"title":526},"If it smells sharp or the paprika goes brown, throw it out and start again — burnt paprika ruins the pot.","Heat the remaining olive oil in a small pan until it just shimmers, take it off the heat, and stir in the paprika and chilli flakes. It should foam, turn deep orange and smell sweet within about 15 seconds.","Make the paprika oil",{"text":528,"title":529,"timerSeconds":530},"Pour the paprika oil over the beans, stir in the remaining dried mint, and taste for salt once more. Let the pot stand off the heat for 10 minutes before serving, so the oil settles and the flavours pull together. Ladle into bowls and scatter with parsley.","Finish and rest",600,"YAH-nee meh fah-SOO-leh",[533,537,541],{"note":534,"swap":535,"original":536},"Skip the soaking and the first simmer entirely; add the beans with the tomato and cook 20 minutes so they take on the flavour.","3 tins of cannellini or butter beans, drained","Dried white beans",{"note":538,"swap":539,"original":540},"Fresh mint loses its character in a long simmer, so treat it as a finishing herb rather than a base seasoning.","Double the quantity of fresh mint, added at the end only","Dried mint",{"note":542,"swap":543,"original":544},"Smoked paprika is not traditional here and pushes the dish towards a Serbian style, but it works if that is what you have.","Smoked paprika, or paprika plus a little chilli","Sweet paprika","jani-me-fasule","Jani me Fasule (Albanian White Bean Pot with Mint)","Jani me Fasule","Jani me fasule","albania","Nationwide",15,100,480,"easy",[556,557],"soup","main",[559,560,561,562],"vegetarian","vegan","gluten-free","dairy-free",[462,482,495,477,457],[565,568,570,572],{"alt":566,"src":567},"Bowl of Albanian white bean stew with a slick of orange paprika oil, chopped parsley and bread beside it","\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-4x3.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-1x1.jpg",[575,576,577,578,579,580],"jani me fasule","albanian beans","white bean stew","vegan balkan","paprika oil","bean soup","2026-08-20","dishroute-kitchen","The Albanian everyday bean pot: white beans simmered soft with onion, tomato and mint, finished with paprika bloomed in olive oil and kept thin enough to spoon over bread.",{"en":585},"\u002Frecipe\u002Fjani-me-fasule",{"items":587,"total":851,"page":466,"limit":852,"hasMore":853},[588,622,650,660,687,715,741,766,792,821],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":549,"region":593,"baseServings":594,"prepMinutes":595,"cookMinutes":596,"restMinutes":596,"difficulty":597,"course":598,"diet":599,"mainIngredients":600,"images":605,"keywords":615,"publishedAt":581,"updatedAt":581,"authorSlug":582},"albanian-byrek","Byrek me Spinaq (Albanian Spinach and Curd Pie)","Byrek me Spinaq","Byrek me spinaq","Tirana and the south",8,75,45,"hard",[557],[559],[601,602,603,604],"spinach","flour","feta","ricotta",[606,609,611,613],{"alt":607,"src":608},"Round Albanian spinach byrek in a tray, golden blistered pastry cut into wedges showing green curd filling","\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-1x1.jpg",[616,617,618,619,620,621],"byrek","albanian pie","spinach pie","filo pastry","pete","balkan street food",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"countrySlug":549,"region":627,"baseServings":456,"prepMinutes":551,"cookMinutes":628,"difficulty":554,"course":629,"diet":631,"mainIngredients":632,"images":634,"keywords":644,"publishedAt":581,"updatedAt":581,"authorSlug":582},"fergese","Fërgesë Tirane (Pepper, Tomato and Curd Bake)","Fërgesë Tirane","Fërgesë e Tiranës","Tirana",35,[630],"appetizer",[559,561],[633,482,604,457],"bell-pepper",[635,638,640,642],{"alt":636,"src":637},"Bubbling clay dish of Albanian fërgesë, browned curd cheese over red pepper and tomato with bread alongside","\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-1x1.jpg",[623,645,646,647,648,649],"tirana","albanian appetizer","peppers and cheese","meze","gjize",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":433,"prepMinutes":551,"cookMinutes":552,"restMinutes":553,"difficulty":554,"course":651,"diet":652,"mainIngredients":653,"images":654,"keywords":659,"publishedAt":581,"updatedAt":581,"authorSlug":582},[556,557],[559,560,561,562],[462,482,495,477,457],[655,656,657,658],{"alt":566,"src":567},{"alt":566,"src":569},{"alt":566,"src":571},{"alt":566,"src":573},[575,576,577,578,579,580],{"slug":661,"title":662,"shortTitle":663,"nativeName":663,"countrySlug":549,"region":550,"baseServings":433,"prepMinutes":551,"cookMinutes":664,"restMinutes":595,"difficulty":554,"course":665,"diet":668,"mainIngredients":669,"images":672,"keywords":682,"publishedAt":581,"updatedAt":581,"authorSlug":582},"petulla","Petulla (Albanian Breakfast Fried Dough)","Petulla",25,[666,667],"breakfast","snack",[559],[602,670,671,603],"yeast","honey",[673,676,678,680],{"alt":674,"src":675},"Plate of puffed golden Albanian petulla with bowls of honey, jam, white cheese and sour cream around them","\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-1x1.jpg",[661,683,684,671,685,686],"albanian breakfast","fried dough","balkan pastry","yeasted dough",{"slug":688,"title":689,"shortTitle":690,"nativeName":690,"countrySlug":549,"region":691,"baseServings":594,"prepMinutes":664,"cookMinutes":596,"restMinutes":551,"difficulty":554,"course":692,"diet":695,"mainIngredients":696,"images":700,"keywords":710,"publishedAt":581,"updatedAt":581,"authorSlug":582},"pispili","Pispili (Albanian Cornbread with Leeks and Cheese)","Pispili","Southern Albania",[693,694],"bread","side",[559,561],[697,698,603,699],"cornmeal","leek","yogurt",[701,704,706,708],{"alt":702,"src":703},"Golden Albanian cornbread cut into squares in a metal tray, flecked with green leek and white cheese","\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-1x1.jpg",[688,711,712,697,713,714],"albanian cornbread","leek bread","southern albania","gluten free bread",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"countrySlug":549,"region":550,"baseServings":456,"prepMinutes":664,"cookMinutes":720,"restMinutes":721,"difficulty":554,"course":722,"diet":724,"mainIngredients":725,"images":727,"keywords":737,"publishedAt":581,"updatedAt":581,"authorSlug":582},"albanian-qofte","Qofte të Fërguara (Albanian Fried Herb and Cheese Meatballs)","Qofte të Fërguara","Qofte të fërguara",20,30,[723,630],"street-food",[],[726,603,477,462],"ground-beef",[728,731,733,735],{"alt":729,"src":730},"Plate of Albanian fried qofte, dark crusted oblong meatballs with lemon wedges and raw onion rings","\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-1x1.jpg",[738,739,740,477,621,648],"qofte","albanian meatballs","fried meatballs",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":549,"region":746,"baseServings":456,"prepMinutes":720,"cookMinutes":628,"difficulty":554,"course":747,"diet":748,"mainIngredients":749,"images":751,"keywords":761,"publishedAt":581,"updatedAt":581,"authorSlug":582},"speca-me-gjize","Speca me Gjizë (Albanian Curd-Stuffed Baked Peppers)","Speca me Gjizë","Speca me gjizë","Central and southern Albania",[557,630],[559,561],[633,604,750,457],"eggs",[752,755,757,759],{"alt":753,"src":754},"Baked Albanian peppers stuffed with white curd filling, blistered skins glistening in olive oil in a shallow dish","\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-1x1.jpg",[762,763,764,649,765,648],"speca me gjize","stuffed peppers","albanian vegetarian","curd cheese",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":549,"region":771,"baseServings":456,"prepMinutes":720,"cookMinutes":721,"restMinutes":721,"difficulty":772,"course":773,"diet":774,"mainIngredients":775,"images":776,"keywords":786,"publishedAt":581,"updatedAt":581,"authorSlug":582},"tave-dheu","Tavë Dheu (Albanian Clay-Pot Liver with Feta)","Tavë Dheu","Tavë dheu","Central Albania","medium",[557,630],[561],[482,603,470,457],[777,780,782,784],{"alt":778,"src":779},"Small clay dish of Albanian tavë dheu, cubed liver in red tomato sauce under browned crumbled white cheese","\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-1x1.jpg",[787,788,789,648,790,791],"tave dheu","albanian liver","clay pot","baked liver","balkan appetizer",{"slug":793,"title":794,"shortTitle":795,"nativeName":796,"countrySlug":549,"region":797,"baseServings":433,"prepMinutes":664,"cookMinutes":798,"restMinutes":551,"difficulty":772,"course":799,"diet":800,"mainIngredients":801,"images":804,"keywords":814,"publishedAt":581,"updatedAt":581,"authorSlug":582},"tave-kosi","Tavë Kosi (Albanian Baked Lamb under Yoghurt Custard)","Tavë Kosi","Tavë kosi","Elbasan",70,[557],[],[802,699,750,803],"lamb","rice",[805,808,810,812],{"alt":806,"src":807},"Baked tavë kosi in a shallow dish, browned yoghurt custard puffed over pieces of lamb and rice","\u002Fimages\u002Frecipes\u002Ftave-kosi\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Ftave-kosi\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Ftave-kosi\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Ftave-kosi\u002Fhero-1x1.jpg",[815,816,817,818,819,820],"tave kosi","albanian lamb","baked 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topping","\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero.jpg",{"alt":836,"src":839},"\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero-16x9.jpg",{"alt":836,"src":841},"\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero-4x3.jpg",{"alt":836,"src":843},"\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero-1x1.jpg",[845,846,847,848,849,850],"trilece","three milk cake","albanian dessert","caramel cake","tres leches","balkan sweets",10,24,false,1788563742969]