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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":500,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":553,"diet":556,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":544,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"The egg whites were either not whipped or folded in too roughly. The air trapped in soft-peaked whites is the only thing making the pieces light, and stirring them in deflates the batter completely. Fold in three additions with a spatula, cutting down through the middle and lifting over, and stop the moment no white streaks remain. Overmixing the flour also toughens it.","Why is my Kaiserschmarrn dense and rubbery?",{"answer":398,"question":399},"Yes, if you want the real thing. Sprinkling sugar over the torn pieces in the hot buttered pan is what creates the crisp, slightly bitter caramel edges that distinguish Kaiserschmarrn from a chopped-up pancake. Add it after tearing, not to the batter, and give it a few seconds undisturbed on the hot surface before tossing.","Do I need to caramelise it with sugar?",{"answer":401,"question":402},"Both, in Austria. It belongs to the Mehlspeisen tradition of sweet flour dishes that are eaten as a full lunch, and in Alpine huts it arrives as an enormous main-course portion for hungry skiers. Served in smaller quantity after a meal it functions as dessert. There is no contradiction in Austrian eating habits — sweet lunches are entirely normal.","Is Kaiserschmarrn a dessert or a main course?",{"answer":404,"question":405},"A thick Austrian compote of damson plums stewed with sugar, cinnamon and a little clove until they collapse into a dark jammy sauce. It is the classic accompaniment to Kaiserschmarrn and also served with dumplings and pancakes. Apple sauce is the usual alternative, especially in Tyrol, and lingonberry jam works if you want something sharper.","What is Zwetschkenröster?",{"answer":407,"question":408},"Not really. The whipped egg whites start collapsing within twenty minutes, so the batter has to be finished and cooked promptly. What you can do ahead is measure the dry ingredients, soak the raisins, separate the eggs and make the compote — then whipping the whites and folding takes five minutes when you are ready to cook.","Can I make the batter ahead of time?",[410,411,412,413,414,415],"Soak the raisins in warm rum or apple juice for at least 15 minutes. Dry raisins pull moisture from the batter and stay hard and leathery.","Whip the egg whites to soft peaks, not stiff ones, and fold them in with a spatula in three additions. Overbeaten whites break and give you a flat, streaky batter.","Use a heavy pan you can put in the oven, and get the butter properly foaming before the batter goes in. A lukewarm pan gives a pale, damp Schmarrn.","Do not tear too early. The underside needs to be set and golden or the pieces smear rather than separate into distinct chunks.","Sprinkle the sugar directly onto the torn pieces in the hot pan and let it sit for a few seconds before tossing, so it melts and catches rather than dissolving into the batter.","Serve straight from the pan onto warm plates. Kaiserschmarrn softens within minutes of standing and loses its crisp edges.","🥞","Kaiserschmarrn is a pancake that is deliberately destroyed. You pour a batter lightened with whipped egg whites into a hot buttered pan, let the underside set, then tear the whole thing into rough pieces with two forks and keep tossing them in butter and sugar until the torn edges caramelise. The result is somewhere between a soufflé and a doughnut: soft and eggy inside, crisp and sweet at the edges, studded with raisins soaked in rum. It is served buried under icing sugar with stewed plums or apple sauce on the side, and in Austria it counts as a main course, not just a pudding.","Schmarrn is an Austrian and Bavarian word for something torn up, jumbled, or — used about a person's opinion — nonsense. There is a whole family of these dishes in the Alps: Semmelschmarrn made from stale rolls, Kirschenschmarrn with cherries, Grießschmarrn from semolina. They were shepherd and farmhouse food, a way of turning flour, eggs and milk into something filling without needing an oven, and the tearing was practical rather than decorative.\n\nThe Kaiser part is where the stories multiply. The dish is universally attached to Emperor Franz Joseph I, and at least four different origin legends circulate: that a court cook created it for him and apologised for the mess; that it was made for Empress Elisabeth, who ate almost nothing, and the Emperor finished her portion; that a hut keeper in the mountains served it to him on a hunting trip. None of these has documentary support, and food historians have also pointed out an entirely different possibility — that Kaiser here may derive from Kaser, the Alpine word for a dairyman on a mountain pasture, which would make it a herder's dish that got promoted by folk etymology. The honest position is that nobody knows, and that the imperial connection is good marketing regardless of its truth.\n\nWhat is not in doubt is where Kaiserschmarrn lives now. It is the standard order at Alpine huts in Tyrol, Salzburg and Vorarlberg, eaten mid-afternoon by skiers and hikers in portions that arrive on metal platters and defeat most people. It is also served in Vienna's cafés and, in a survival from the Mehlspeisen tradition, as a full lunch main course rather than a dessert — an arrangement that makes complete sense once you have eaten a proper portion of it.","Kaiserschmarrn is a dish to eat immediately — the crisp caramelised edges soften within about ten minutes and never come back properly. If you do have leftovers, refrigerate up to a day and revive them in a hot buttered pan for 2–3 minutes with a pinch of extra sugar, which re-crisps the surfaces reasonably well. A microwave produces something steamed and sad. It does not freeze. The plum compote, by contrast, keeps a week in the fridge and freezes for 3 months, so it is worth making a double batch.",[421,422,423,424],"Separates and whips the egg whites, which is what makes the pieces puffed rather than dense and rubbery.","Caramelises the torn edges in sugar and butter, the step that turns pancake into Kaiserschmarrn.","Includes the plum compote that Austrians consider part of the dish rather than an optional extra.","Straight about the origin stories instead of picking a legend and stating it as history.",[426,427,428,429],"Heavy ovenproof frying pan, 26–28 cm","Electric whisk or balloon whisk","Two forks or a spatula for tearing","Fine sieve for dusting",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},21,88,3,48,16,620,[438],"Warm plum compote or apple sauce, a heavy dusting of icing sugar, and coffee.",[440,443,446],{"name":441,"description":442},"Apfelschmarrn","Thin apple slices laid into the batter as it sets, so they caramelise along with the torn pieces. Common in Tyrolean huts in autumn.",{"name":444,"description":445},"Semmelschmarrn","Made with stale bread rolls soaked in the egg and milk mixture instead of flour — the older, thriftier version of the same idea.",{"name":447,"description":448},"Salzburger Nockerl","A different but related Salzburg dessert: the same whipped-white principle baked into three enormous soufflé peaks rather than torn in a pan.",[450,455,458,462,467,472,474,478,481,484,488,490,495,497],{"qty":451,"ref":452,"name":452,"unit":453,"group":454},60,"raisins","g","For the Schmarrn",{"qty":433,"name":456,"unit":457,"group":454},"dark rum, or apple juice","tbsp",{"qty":459,"ref":460,"name":461,"unit":453,"group":454},200,"flour","plain flour",{"qty":463,"ref":464,"name":465,"unit":466,"group":454},320,"milk","whole milk","ml",{"qty":468,"ref":469,"name":470,"unit":471,"group":454},5,"eggs","eggs, separated","piece",{"qty":451,"name":473,"unit":453,"group":454},"caster sugar",{"qty":475,"name":476,"unit":477,"group":454},1,"salt","pinch",{"qty":475,"name":479,"unit":480,"group":454},"vanilla extract or the seeds of half a vanilla pod","tsp",{"qty":451,"ref":482,"name":483,"unit":453,"group":454},"butter","butter, for the pan",{"qty":485,"name":486,"unit":457,"group":487},2,"sugar, for caramelising","To finish",{"qty":433,"name":489,"unit":457,"group":487},"icing sugar, for dusting",{"qty":491,"ref":492,"name":493,"unit":453,"group":494},500,"plum","damson plums, halved and stoned","Plum compote",{"qty":451,"name":496,"unit":453,"group":494},"sugar, for the compote",{"qty":475,"ref":498,"name":499,"unit":471,"group":494},"cinnamon","cinnamon stick",[501,505,509,512,516,520,523,527],{"text":502,"title":503,"timerSeconds":504},"Warm the rum briefly, pour it over the raisins and leave them to swell for at least 15 minutes while you get everything else ready. They should look plump and glossy, not shrivelled.","Soak the raisins",900,{"text":506,"title":507,"timerSeconds":508},"Simmer the plums with their sugar and the cinnamon stick over low heat for 15–20 minutes, until they slump into a thick dark sauce with some pieces still holding shape. Set aside somewhere warm.","Make the plum compote",1080,{"text":510,"title":511},"Whisk the egg yolks with half the sugar, the vanilla and the salt until pale, then whisk in the milk and finally the flour until just smooth. Stop as soon as the lumps are gone.","Mix the base batter",{"tip":513,"text":514,"title":515},"Soft peaks, not stiff. Stiff whites break into lumps that will not fold in evenly.","Beat the egg whites with the remaining sugar to soft peaks that flop over at the tip. Fold them into the batter in three additions with a spatula, cutting down and lifting over until no white streaks remain.","Whip and fold the whites",{"text":517,"title":518,"timerSeconds":519},"Melt half the butter in a heavy 26 cm pan over medium heat until foaming. Pour in the batter, scatter the drained raisins over the surface and cook for 4–5 minutes, until the underside is golden and the top is nearly set.","Cook the first side",270,{"text":521,"title":522},"Flip it in quarters, add the remaining butter, then tear the pancake into rough 4 cm pieces with two forks. Do not aim for neat — the ragged edges are what catch the caramel.","Tear it up",{"text":524,"title":525,"timerSeconds":526},"Sprinkle the 2 tablespoons of sugar over the pieces, leave them for 20 seconds to melt against the hot pan, then toss and turn for 3–4 minutes until the edges are deep gold, crisp and smell of butterscotch.","Caramelise",240,{"text":528,"title":529},"Tip onto warm plates and dust generously with icing sugar through a sieve — the traditional amount looks like snow. Serve immediately with the warm plum compote.","Dust and serve at once","KY-zer-shmarn",[532,536,540],{"note":533,"swap":534,"original":535},"Perfectly acceptable and better for children. Some Austrian regions and plenty of households never add raisins at all, so this is not a compromise.","Raisins soaked in apple juice or orange juice, or left out entirely","Rum-soaked raisins",{"note":537,"swap":538,"original":539},"All are standard partners in Austria. Applesauce is the usual choice in Tyrol, plums further east.","Apple sauce, cherry compote or lingonberry jam","Plum compote (Zwetschkenröster)",{"note":541,"swap":542,"original":543},"Gives a slightly grainier, more traditional farmhouse texture. Let the batter rest ten minutes longer so the semolina softens.","Half plain flour, half fine semolina","Plain flour","kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","austria","Salzburg and Tyrol",4,20,15,"easy",[554,555],"dessert","main",[557],"vegetarian",[460,469,464,452],[560,563,565,567],{"alt":561,"src":562},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[544,570,571,572,573,574,575],"shredded pancake","austrian dessert","alpine","emperor pancake","plum compote","mehlspeise","2026-08-19","dishroute-kitchen","A thick pancake lightened with whipped egg white, torn into pieces in the pan and caramelised in butter and sugar with rum-soaked raisins. Alpine hut food at its most persuasive.",{"en":580},"\u002Frecipe\u002Fkaiserschmarrn",{"items":582,"total":767,"page":475,"limit":837,"hasMore":838},[583,612,645,671,681,709,736,762,789,812],{"slug":584,"title":585,"shortTitle":586,"nativeName":586,"countrySlug":547,"region":587,"baseServings":549,"prepMinutes":588,"cookMinutes":588,"restMinutes":451,"difficulty":589,"course":590,"diet":591,"mainIngredients":592,"images":595,"keywords":605,"publishedAt":576,"updatedAt":576,"authorSlug":577},"backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","Styria and Vienna",30,"medium",[555],[],[593,594,469,460],"chicken","breadcrumbs",[596,599,601,603],{"alt":597,"src":598},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[584,606,607,608,609,610,611],"fried chicken","styria","breaded chicken","austrian","biedermeier","deep fried",{"slug":613,"title":614,"shortTitle":615,"nativeName":615,"countrySlug":547,"region":616,"baseServings":617,"prepMinutes":550,"cookMinutes":618,"restMinutes":551,"difficulty":552,"course":619,"diet":621,"mainIngredients":624,"images":629,"keywords":639,"publishedAt":576,"updatedAt":576,"authorSlug":577},"erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","Vienna and Styria",6,25,[620],"side",[622,623],"dairy-free","gluten-free",[625,626,627,628],"potato","onion","stock","vinegar",[630,633,635,637],{"alt":631,"src":632},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[613,640,641,642,643,644,607],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side","vienna",{"slug":646,"title":647,"shortTitle":648,"nativeName":648,"countrySlug":547,"region":649,"baseServings":549,"prepMinutes":551,"cookMinutes":618,"restMinutes":588,"difficulty":552,"course":650,"diet":653,"mainIngredients":654,"images":655,"keywords":665,"publishedAt":576,"updatedAt":576,"authorSlug":577},"frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe","Vienna",[651,652],"soup","appetizer",[],[627,460,469,464],[656,659,661,663],{"alt":657,"src":658},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[646,666,667,668,669,644,670],"beef broth","pancake soup","frittaten","austrian soup","starter",{"slug":544,"title":545,"shortTitle":546,"nativeName":546,"countrySlug":547,"region":548,"baseServings":549,"prepMinutes":550,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":672,"diet":673,"mainIngredients":674,"images":675,"keywords":680,"publishedAt":576,"updatedAt":576,"authorSlug":577},[554,555],[557],[460,469,464,452],[676,677,678,679],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[544,570,571,572,573,574,575],{"slug":682,"title":683,"shortTitle":684,"nativeName":684,"countrySlug":547,"region":685,"baseServings":549,"prepMinutes":451,"cookMinutes":550,"restMinutes":588,"difficulty":686,"course":687,"diet":688,"mainIngredients":689,"images":692,"keywords":702,"publishedAt":576,"updatedAt":576,"authorSlug":577},"karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","Carinthia","hard",[555],[557],[690,625,691,460],"quark","mint",[693,696,698,700],{"alt":694,"src":695},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[703,704,705,706,707,708,691],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta","topfen",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":547,"region":714,"baseServings":617,"prepMinutes":551,"cookMinutes":9,"restMinutes":526,"difficulty":552,"course":715,"diet":717,"mainIngredients":718,"images":721,"keywords":731,"publishedAt":576,"updatedAt":576,"authorSlug":577},"austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","Vienna and Burgenland",[652,716],"snack",[557],[690,719,720,482],"paprika","capers",[722,725,727,729],{"alt":723,"src":724},"Bowl of coral pink Liptauer paprika cheese spread with chives, radishes and dark rye bread","\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-1x1.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-4x3.jpg",[732,733,719,708,734,735,644],"liptauer","cheese spread","austrian appetizer","heuriger",{"slug":737,"title":738,"shortTitle":739,"nativeName":739,"countrySlug":547,"region":649,"baseServings":740,"prepMinutes":741,"cookMinutes":742,"restMinutes":526,"difficulty":686,"course":743,"diet":744,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":576,"updatedAt":576,"authorSlug":577},"sachertorte","Sachertorte (Viennese Chocolate and Apricot Cake)","Sachertorte",12,45,55,[554],[557],[746,482,469,460],"apricot",[748,751,753,755],{"alt":749,"src":750},"Slice of Sachertorte showing dark sponge, apricot jam layer and glossy chocolate glaze with whipped cream","\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-4x3.jpg",[737,758,759,644,571,760,761],"chocolate cake","apricot jam","chocolate 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