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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":492,"pronunciation":520,"substitutions":521,"slug":534,"title":535,"shortTitle":536,"nativeName":537,"countrySlug":538,"baseServings":539,"prepMinutes":540,"cookMinutes":541,"restMinutes":542,"difficulty":543,"course":544,"diet":547,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":567,"updatedAt":567,"authorSlug":568,"summary":569,"localeSlug":534,"alternates":570},[394,397,400,403,406],{"answer":395,"question":396},"No, and this surprises almost everyone. The sprats break down completely during the long bake and leave behind a sweet, savoury saltiness rather than any recognisable fish flavour. People who dislike anchovies routinely eat several helpings without identifying what is in it.","Does Janssons frestelse taste fishy?",{"answer":398,"question":399},"You can, but halve the quantity and adjust. Swedish ansjovis are sprats cured in a sweet brine spiced with allspice, cloves and cinnamon, while Mediterranean anchovies are simply salt-cured and much stronger. Adding a quarter teaspoon of ground allspice, a pinch of cloves and a teaspoon of sugar gets you closer to the original profile.","Can I use regular anchovies instead of Swedish ansjovis?",{"answer":401,"question":402},"Two common causes. Rinsing the cut potatoes washes away the surface starch that thickens the cream, so never rinse them. The other is using waxy salad potatoes, which hold their water instead of releasing starch — choose a floury or all-purpose variety like King Edward, Maris Piper or Russet.","Why is my gratin watery?",{"answer":404,"question":405},"Cut into matchsticks, roughly 5 mm square and 5 cm long. Sticks give the cream far more surface to cling to and cook through evenly, which is what separates Janssons from an ordinary sliced potato gratin. Slicing works in a pinch but produces a denser, heavier dish.","Should the potatoes be sliced or cut into sticks?",{"answer":407,"question":408},"Nobody knows for certain. Candidates include the opera singer Pelle Janzon, a 1928 Swedish film of the same title, and a nineteenth-century preacher supposedly caught indulging in secret. None of these is properly documented, and the uncertainty is now part of the dish's folklore in Sweden.","Who was Jansson?",[410,411,412,413,414,415],"Do not rinse the cut potatoes. The surface starch is what thickens the cream into a sauce; wash it off and you get a watery gratin.","Use the brine from the tin. Two or three tablespoons of that spiced liquid carry more of the dish's character than the fillets do.","Cut the potatoes about 5 mm thick and no thicker. A mandoline with a julienne blade is quicker, but a knife and patience give better texture.","Add the second half of the cream only after 20 minutes of baking, so the top gets a head start on browning.","Let the gratin stand 10 minutes out of the oven. Straight from the heat the cream is still loose; it sets to the right consistency as it cools slightly.","Season with salt only at the very end, and taste first — the sprats and their brine are already salty enough for many palates.","🥔","Janssons frestelse is a potato gratin with a secret weapon: Swedish ansjovis, small sprats cured in a sweet spiced brine of allspice, clove, cinnamon and sandalwood. Chopped fine and scattered between layers of matchstick potato and softened onion, they dissolve almost completely during baking, leaving no fishiness — just a deep, sweet-savoury saltiness that people who swear they hate anchovies cannot identify and cannot stop eating. The cream reduces into the potato, the surface goes bronze and slightly crisp, and the whole thing tastes far more complicated than its four main ingredients suggest. On a Swedish julbord it is the only hot dish, and it disappears fastest.","The name means \"Jansson's temptation\", and nobody can prove who Jansson was. The tidiest theory, and the one most often printed in Sweden, points to the opera singer Pelle Janzon, a well-known gourmand of the late nineteenth and early twentieth century. Another traces the name to a 1928 Swedish film called Janssons frestelse. A third, more mischievous version attaches the dish to Erik Jansson, a nineteenth-century religious leader who preached asceticism and was supposedly caught eating something delicious in secret. None of these is documented well enough to settle the question, and Swedes generally enjoy the ambiguity rather than resolving it. The recipe itself appears in print in Sweden in the 1940s and spread quickly.\n\nWhat is not ambiguous is the fish. Swedish ansjovis is not the Mediterranean anchovy. It is sprat — skarpsill — cured in a sweet, heavily spiced brine, and it is sold in flat tins whose liquid is as important as the fillets. Substituting salt-packed Mediterranean anchovies produces a dish that is aggressively salty and tastes of the sea rather than of Christmas spice, which is why so many non-Swedish attempts at Janssons come out wrong and get blamed on the recipe. If you use anchovies, use fewer of them and add a pinch of allspice and sugar to approximate the brine, and know that you are making a cousin rather than the thing itself.\n\nOn the julbord, Sweden's enormous Christmas buffet, Janssons occupies a specific slot: after the cold rounds of pickled herring, cured salmon and cold cuts, when people want something hot. It also has a well-earned second life as late-night food after a party, eaten standing at the counter straight from the dish, which is arguably how it tastes best.","Refrigerate for up to 3 days, covered. Reheat at 175°C for 20–25 minutes rather than in a microwave, which turns the potato waxy and splits the cream. Janssons does not freeze well: the potato goes grainy and the cream separates on thawing, and no amount of stirring recovers it. You can, however, assemble the whole gratin up to a day ahead, hold it in the fridge without the cream, and pour the cream on just before baking — add 10 minutes to the oven time if it goes in cold.",[421,422,423,424],"Cutting the potatoes by hand into real matchsticks — not slices — is what lets the cream reduce into every layer.","The onions are sweated slowly first, so they melt into the gratin instead of staying raw and sharp in the middle.","Explains exactly what Swedish ansjovis is and how to adapt if you can only find Mediterranean anchovies.","Cream is added in two stages, so the top layer browns properly instead of poaching under liquid.",[426,427,428],"Sharp knife or mandoline","Wide frying pan","Ovenproof gratin dish, about 20 × 30 cm",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},31,34,4,1100,15,470,[437],"A cold beer, dark rye bread, and the rest of a Christmas smörgåsbord — or a green salad if it is the whole meal.",[439,442,445],{"name":440,"description":441},"Vegetarian Janssons","Replace the sprats with finely chopped pickled beetroot and a spoonful of capers plus a pinch of allspice and sugar. Not traditional, but it reproduces the sweet-salt-spice profile that makes the dish work.",{"name":443,"description":444},"Individual gratins","Baked in small ramekins for a starter, cutting the oven time to about 35 minutes. Each one gets its own browned crust, which is the best part.",{"name":446,"description":447},"Party leftovers version","Reheated in a hot pan with a little butter until the bottom catches and crisps, then topped with a fried egg — the unofficial Swedish morning-after breakfast.",[449,454,459,463,468,471,476,480,483,488],{"qty":450,"ref":451,"name":452,"unit":453},1,"potato","floury potatoes, peeled and cut into 5 mm matchsticks","kg",{"qty":455,"ref":456,"name":457,"unit":458},3,"onion","medium yellow onions, halved and thinly sliced","piece",{"qty":460,"ref":461,"name":461,"unit":462},50,"butter","g",{"qty":464,"ref":465,"name":466,"note":467,"unit":462},250,"anchovies","Swedish ansjovis (spice-cured sprats), 2 tins, drained but brine reserved","see substitutions if using Mediterranean anchovies",{"qty":455,"name":469,"unit":470},"brine from the ansjovis tins","tbsp",{"qty":472,"ref":473,"name":474,"unit":475},400,"heavy-cream","double cream","ml",{"qty":477,"ref":478,"name":479,"unit":475},100,"milk","whole milk",{"qty":455,"ref":481,"name":482,"unit":470},"breadcrumbs","dry breadcrumbs, for the top",{"qty":484,"ref":485,"name":486,"unit":487},0.5,"white-pepper","ground white pepper","tsp",{"qty":489,"name":490,"unit":491},null,"salt — taste before adding, the sprats are salty","to taste",[493,498,501,504,507,511,516],{"tip":494,"text":495,"title":496,"timerSeconds":497},"Golden is fine, brown is not — dark onion tastes bitter against the sweet-cured fish.","Melt half the butter in a wide pan over low heat and cook the sliced onions for 12–15 minutes, stirring now and then, until they collapse into a soft, glossy heap with no crunch and barely any colour. Set aside.","Sweat the onions",900,{"text":499,"title":500},"Cut the peeled potatoes into matchsticks about 5 mm square and the length of your thumb. Work in batches and leave them dry — do not rinse or hold them in water, because the surface starch is what thickens the cream.","Cut the potatoes",{"text":502,"title":503},"Drain the tins of ansjovis, keeping 3 tablespoons of the spiced brine. Chop the fillets roughly, into pieces about the size of a pea, so they can melt into the layers rather than sit in identifiable strips.","Chop the sprats",{"text":505,"title":506},"Butter the dish and put down a third of the potatoes. Scatter over half the onions and half the chopped sprats, then repeat, and finish with a top layer of potato arranged tidily. Pour the reserved brine evenly over the surface and grind on the white pepper.","Layer the gratin",{"text":508,"title":509,"timerSeconds":510},"Pour over half the cream mixed with the milk, dot with the remaining butter, and bake at 200°C for 20 minutes, until the top layer is beginning to take colour at the tips of the potato sticks.","First bake",1200,{"tip":512,"text":513,"title":514,"timerSeconds":515},"If the top darkens too fast, lay a sheet of foil loosely over it and carry on.","Pour the rest of the cream around the edges of the dish rather than over the browning top, sprinkle with the breadcrumbs, and return to the oven for a further 30–35 minutes. It is done when a knife slides into the centre with no resistance and the surface is deep bronze and blistered.","Second bake",2100,{"text":517,"title":518,"timerSeconds":519},"Let the gratin stand for 10 minutes so the cream sets around the potato. Taste a spoonful from the middle and add salt only if it needs it, then serve straight from the dish while it is still steaming.","Rest and season",600,"YAHN-suns FRES-tel-seh",[522,526,530],{"note":523,"swap":524,"original":525},"Use roughly half the quantity you would of ansjovis — Mediterranean anchovies are far saltier and taste of the sea rather than of spice. Nordic and IKEA food shops sell real ansjovis in tins.","8–10 Mediterranean anchovy fillets in oil, plus ¼ tsp ground allspice, a pinch of ground cloves and 1 tsp sugar","Swedish ansjovis (spice-cured sprats)",{"note":527,"swap":528,"original":529},"Some families make Janssons with matjes fillets instead. It is a slightly softer, sweeter result and is not considered heresy.","A perfectly acceptable Swedish alternative to sprats","Matjes herring",{"note":531,"swap":532,"original":533},"Lighter and still works, but reduce more slowly and give it an extra 10 minutes — thinner liquid takes longer to thicken around the potato.","Half cream, half whole milk","Double cream","janssons-frestelse","Janssons Frestelse (Swedish Potato and Sprat Gratin)","Janssons Frestelse","Janssons frestelse","sweden",6,30,55,10,"medium",[545,546],"main","side",[548],"pescatarian",[451,456,473,465],[551,554,556,558],{"alt":552,"src":553},"Baked Janssons frestelse in a dish, bronzed potato matchsticks in cream with a serving spoon lifted out","\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-1x1.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-4x3.jpg",[561,562,563,564,565,566],"janssons frestelse","potato gratin","ansjovis","julbord","swedish christmas","cream","2026-08-19","dishroute-kitchen","Matchstick potatoes layered with slow-softened onion and spice-cured sprats, soaked in cream and baked until the top browns — the dish everyone raids first on the Christmas table.",{"en":571},"\u002Frecipe\u002Fjanssons-frestelse",{"items":573,"total":542,"page":450,"limit":825,"hasMore":826},[574,605,637,647,671,703,728,753,773,799],{"slug":575,"title":576,"shortTitle":577,"nativeName":577,"countrySlug":538,"baseServings":539,"prepMinutes":434,"cookMinutes":578,"restMinutes":579,"difficulty":580,"course":581,"diet":583,"mainIngredients":585,"images":589,"keywords":599,"publishedAt":567,"updatedAt":567,"authorSlug":568},"artsoppa","Ärtsoppa (Swedish Yellow Pea Soup with Mustard)","Ärtsoppa",105,720,"easy",[582,545],"soup",[584],"dairy-free",[586,456,587,588],"smoked-pork","thyme","marjoram",[590,593,595,597],{"alt":591,"src":592},"Bowl of thick yellow Swedish pea soup with shredded smoked pork and a blob of strong mustard","\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-1x1.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-4x3.jpg",[575,600,601,602,603,604],"yellow pea soup","swedish thursday","split peas","smoked pork","mustard",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":538,"baseServings":542,"prepMinutes":610,"cookMinutes":9,"restMinutes":611,"difficulty":543,"course":612,"diet":614,"mainIngredients":616,"images":620,"keywords":630,"publishedAt":567,"updatedAt":567,"authorSlug":568},"swedish-gravlax","Gravad Lax (Swedish Dill-Cured Salmon)","Gravad Lax","Gravad lax",25,2880,[613],"appetizer",[548,584,615],"gluten-free",[617,618,485,619],"salmon","dill","lemon",[621,624,626,628],{"alt":622,"src":623},"Thin slices of dill-cured gravlax salmon fanned on a platter with mustard dill sauce and lemon","\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-1x1.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-4x3.jpg",[631,632,633,618,634,635,636],"gravlax","gravad lax","cured salmon","hovmastarsas","smorgasbord","swedish",{"slug":534,"title":535,"shortTitle":536,"nativeName":537,"countrySlug":538,"baseServings":539,"prepMinutes":540,"cookMinutes":541,"restMinutes":542,"difficulty":543,"course":638,"diet":639,"mainIngredients":640,"images":641,"keywords":646,"publishedAt":567,"updatedAt":567,"authorSlug":568},[545,546],[548],[451,456,473,465],[642,643,644,645],{"alt":552,"src":553},{"alt":552,"src":555},{"alt":552,"src":557},{"alt":552,"src":559},[561,562,563,564,565,566],{"slug":648,"title":649,"shortTitle":650,"nativeName":650,"countrySlug":538,"baseServings":539,"prepMinutes":610,"cookMinutes":651,"difficulty":543,"course":652,"diet":653,"mainIngredients":654,"images":657,"keywords":667,"publishedAt":567,"updatedAt":567,"authorSlug":568},"kalops","Kalops (Swedish Allspice Beef Stew)","Kalops",135,[545],[584],[655,456,656,451],"beef-chuck","allspice",[658,661,663,665],{"alt":659,"src":660},"Swedish kalops beef stew with onions and whole allspice berries beside boiled potatoes and pickled beetroot","\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-1x1.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-4x3.jpg",[648,668,656,636,669,670],"beef stew","husmanskost","slow cooked beef",{"slug":672,"title":673,"shortTitle":674,"nativeName":674,"countrySlug":538,"baseServings":675,"prepMinutes":676,"cookMinutes":677,"restMinutes":578,"difficulty":543,"course":678,"diet":681,"mainIngredients":683,"images":688,"keywords":698,"publishedAt":567,"updatedAt":567,"authorSlug":568},"kanelbullar","Kanelbullar (Swedish Cardamom Cinnamon Buns)","Kanelbullar",20,45,12,[679,680],"dessert","snack",[682],"vegetarian",[684,685,686,461,687],"flour","cardamom","cinnamon","yeast",[689,692,694,696],{"alt":690,"src":691},"Knotted Swedish cinnamon buns topped with pearl sugar, golden brown and cooling on a rack","\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-1x1.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-4x3.jpg",[672,699,685,700,701,702],"cinnamon bun","fika","swedish baking","pearl sugar",{"slug":704,"title":705,"shortTitle":706,"nativeName":706,"countrySlug":538,"baseServings":432,"prepMinutes":610,"cookMinutes":540,"restMinutes":540,"difficulty":580,"course":707,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":567,"updatedAt":567,"authorSlug":568},"swedish-meatballs","Köttbullar (Swedish Meatballs in Cream Gravy)","Köttbullar",[545],[],[710,711,473,451,456],"ground-beef","ground-pork",[713,716,718,720],{"alt":714,"src":715},"Swedish köttbullar in pale cream gravy with riced potatoes and a spoonful of red lingonberry jam","\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-1x1.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-4x3.jpg",[723,724,725,726,669,727],"kottbullar","swedish meatballs","cream gravy","lingonberry","pork and beef",{"slug":729,"title":730,"shortTitle":731,"nativeName":731,"countrySlug":538,"baseServings":432,"prepMinutes":675,"cookMinutes":610,"difficulty":580,"course":732,"diet":734,"mainIngredients":735,"images":738,"keywords":748,"publishedAt":567,"updatedAt":567,"authorSlug":568},"pyttipanna","Pyttipanna (Swedish Potato, Meat and Onion Hash)","Pyttipanna",[545,733],"breakfast",[],[451,456,736,737],"eggs","beetroot",[739,742,744,746],{"alt":740,"src":741},"Swedish pyttipanna hash of browned potato and meat cubes topped with a fried egg and pickled beetroot","\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero-1x1.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero-4x3.jpg",[729,749,750,751,752,669],"swedish hash","leftovers","fried potato","pickled beetroot",{"slug":754,"title":755,"shortTitle":756,"nativeName":756,"countrySlug":538,"baseServings":432,"prepMinutes":675,"cookMinutes":540,"difficulty":580,"course":757,"diet":758,"mainIngredients":759,"images":760,"keywords":770,"publishedAt":567,"updatedAt":567,"authorSlug":568},"raggmunk","Raggmunk (Swedish Crisp Potato Pancakes)","Raggmunk",[545],[],[451,684,478,736,461],[761,764,766,768],{"alt":762,"src":763},"Golden raggmunk potato pancakes with lacy edges, fried salt pork strips and red lingonberry 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