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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":501,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":542,"countrySlug":543,"baseServings":544,"prepMinutes":432,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":548,"diet":550,"mainIngredients":551,"images":552,"keywords":562,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":540,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"They are close relatives from the same Ottoman dumpling tradition and both arrive under garlic yoghurt with spiced butter. Bosnian klepe are usually flat squares or triangles, somewhat larger and quicker to fold, with a plain yoghurt sauce and a raw beef and onion filling. Kayseri mantı are folded into tiny pouches, often much smaller, and are more likely to be finished with tomato-tinted butter and dried mint.","What is the difference between klepe and Turkish mantı?",{"answer":398,"question":399},"Yoghurt curdles when cold thick dairy meets sudden heat. Let it come to room temperature, whisk in a few spoonfuls of the starchy dumpling water to loosen it, and pour the melted butter over the assembled bowl rather than heating the yoghurt itself. If you want a warm sauce, warm it very gently and stir constantly.","Why did my yoghurt sauce split?",{"answer":401,"question":402},"Fold them ahead and freeze them raw — that is what Bosnian households do, usually making several hundred at once. Spread them on a floured tray so they do not touch, freeze until firm, then transfer to a bag. Boil from frozen, adding a couple of minutes. Assembling them with yoghurt in advance does not work, since the dough goes soft and the sauce thins.","Can I make klepe ahead of time?",{"answer":404,"question":405},"They float within about a minute, which means the dough is set, not that the filling is done. Give them another two to three minutes at a gentle boil after they rise. Test one by cutting it open: the beef should be evenly brown-grey with no pink centre, and the dough should be tender rather than chalky where it is sealed.","How do I know when the dumplings are cooked?",{"answer":407,"question":408},"Two to four cloves for four servings, grated raw into the yoghurt, and the amount is genuinely contested between households. Start with two if you are unsure — the garlic sharpens as the sauce sits, so a bowl that tastes mild when mixed will be noticeably stronger fifteen minutes later.","How much garlic is normal?",[410,411,412,413,414,415],"Roll the dough as thin as you can still lift without tearing — around 1 mm. Thick dough turns the dish gluey.","Work with one strip of dough at a time and keep the rest covered; dried edges refuse to seal and the dumplings open in the water.","Use a pinch of filling no bigger than a hazelnut. Overstuffed klepe burst and cloud the cooking water.","Bring the yoghurt to room temperature before mixing. Fridge-cold yoghurt seizes and goes grainy when it meets hot dumplings.","Boil in plenty of well-salted water at a gentle rolling boil, and lift the dumplings out with a slotted spoon rather than tipping them into a colander.","Grate the garlic rather than chopping it, so it disperses through the yoghurt instead of ambushing one person with a whole piece.","🥟","Klepe are little pinched dumplings — squares of thin egg dough sealed around a pinch of raw minced beef and onion — boiled for a few minutes and served swimming in garlicky yoghurt with hot paprika butter poured over. The contrast is the whole dish: dumplings straight out of the water, yoghurt cold and sharp with raw garlic, then a spoonful of sizzling butter that half-melts into the sauce and leaves orange pools on the surface. They are small on purpose, a couple of centimetres square, so that a spoonful catches several at once along with the sauce. Bosnians make them by the hundred and freeze trays of them raw, which tells you both how good they are and how long they take to fold.","Klepe belong to the wide Central Asian and Turkic dumpling family that reached the Balkans with the Ottomans, and their nearest relative is Turkish mantı — the same idea of tiny meat parcels under garlic yoghurt and spiced butter. The Bosnian version has drifted in its own direction. Where Kayseri mantı is famously miniature, folded into pouches so small that a mother-in-law is said to judge a bride by how many fit on a spoon, klepe are usually left as flat squares or simple triangles, a little larger and quicker to make, and the sauce leans more heavily on plain yoghurt than on tomato-tinged butter.\n\nThe method also shows the Bosnian habit of filling things raw. The beef goes in uncooked, mixed with grated onion and pepper, and cooks through in the two or three minutes the dumplings spend in boiling water. That short cooking is why the mince must be finely ground and reasonably fatty, and why cooks keep the parcels small: a thick dumpling leaves you with raw meat in the middle and overcooked dough outside.\n\nThe garlic yoghurt on top is not sauce in the French sense but a cold dressing, and the amount of raw garlic is a genuine household variable — some families use one clove, others four, and it is one of the few Bosnian dishes where a strong garlic hit is expected rather than restrained. Nobody drains klepe fully dry either; a little of the starchy cooking water goes into the bowl to loosen the yoghurt and stop it seizing. The final pour of butter with paprika, and often a pinch of dried mint, comes from the same Ottoman playbook that gives Turkish and Levantine cooking their finishing fats, and it is done at the table more often than at the stove because everyone wants to hear it hit the yoghurt.","Cooked klepe do not keep well once sauced, since the dough softens into the yoghurt within an hour or two. Boiled plain dumplings hold a day in the fridge, tossed in a little butter to stop them sticking, and are best refreshed in simmering water for 30 seconds. Raw klepe are the ones to store: freeze them in a single layer on a floured tray, then bag them once solid, and boil straight from frozen with 2 extra minutes. They keep 3 months.",[421,422,423,424],"Raw filling and small parcels sized so the beef cooks through in the same minutes as the dough.","Cooking water stirred into the yoghurt, which keeps the sauce loose and stops it splitting on contact with hot dumplings.","Paprika butter bloomed off the heat so it colours the sauce instead of turning bitter and burnt.","A folding method that stays fast enough to actually finish a batch, with freezing instructions for the rest.",[426,427,428,429],"Rolling pin or pasta machine","Large pot","Slotted spoon","Small pan for the butter",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},28,60,3,1100,34,640,[438],"Nothing complicated — a plain tomato and cucumber salad, and bread to wipe the yoghurt out of the bowl.",[440,443,446],{"name":441,"description":442},"Klepe u čorbi","Served in their broth as a soup instead of with yoghurt — the dumplings boiled directly in light beef stock and ladled out with it.",{"name":444,"description":445},"Baked klepe","Dried dumplings baked until lightly browned before boiling briefly, which gives a nuttier flavour and a firmer bite. A trick borrowed from Anatolian mantı.",{"name":447,"description":448},"Meat-free klepe","Filled with young curd cheese and chopped spinach instead of beef, boiled the same way and served under the same garlic yoghurt.",[450,456,460,464,468,473,476,477,480,484,489,493,495,498],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"flour","plain flour, plus more for dusting","g","For the dough",{"qty":457,"ref":458,"name":458,"unit":459,"group":455},2,"eggs","piece",{"qty":461,"name":462,"unit":463,"group":455},100,"lukewarm water","ml",{"qty":465,"name":466,"unit":467,"group":455},1,"fine salt","tsp",{"qty":469,"ref":470,"name":471,"unit":454,"group":472},350,"ground-beef","finely minced beef, around 20 percent fat","For the filling",{"qty":465,"ref":474,"name":475,"unit":459,"group":472},"onion","onion, grated and squeezed of excess juice",{"qty":465,"name":466,"unit":467,"group":472},{"qty":465,"ref":478,"name":479,"unit":467,"group":472},"black-pepper","freshly ground black pepper",{"qty":457,"ref":481,"name":482,"unit":483,"group":472,"optional":8},"parsley","flat-leaf parsley, finely chopped","tbsp",{"qty":485,"ref":486,"name":487,"unit":454,"group":488},500,"yogurt","thick plain yoghurt, at room temperature","For the sauce",{"qty":433,"ref":490,"name":491,"unit":492,"group":488},"garlic","garlic cloves, grated","clove",{"qty":494,"name":466,"unit":467,"group":488},0.5,{"qty":432,"ref":496,"name":496,"unit":454,"group":497},"butter","To finish",{"qty":465,"ref":499,"name":500,"unit":467,"group":497},"paprika","sweet paprika",[502,506,509,512,516,519,522],{"text":503,"title":504,"timerSeconds":505},"Work {qty:flour} of flour with the eggs, water and salt into a firm, smooth dough, kneading 8 minutes until it springs back slowly when pressed. Wrap it and rest at room temperature for 30 minutes so it rolls without fighting you.","Make the dough",1800,{"text":507,"title":508},"Combine the minced beef, grated onion, salt, pepper and parsley, mixing just until uniform. Squeeze the onion first — excess juice makes the filling wet and the dumplings hard to seal.","Mix the raw filling",{"text":510,"title":511},"Divide the dough in three and roll each piece out to about 1 mm, thin enough to see the shadow of your hand through it. Cut into squares of roughly 4 cm, keeping the sheets you are not working on under a cloth.","Roll and cut",{"tip":513,"text":514,"title":515},"If the edges will not stick, dab them with water — but dough that is still fresh should seal on its own.","Put a hazelnut-sized pinch of filling in the centre of each square, fold it over into a triangle or bring the four corners up to meet, and press the edges firmly closed. Set the finished dumplings on a well-floured tray without letting them touch.","Fill and seal",{"text":517,"title":518},"Whisk the room-temperature yoghurt with the grated garlic and salt until smooth and pourable, and divide it between four wide bowls. Leave it to sit while the water comes to the boil so the garlic infuses.","Mix the garlic yoghurt",{"text":520,"title":521,"timerSeconds":451},"Cook the dumplings in plenty of well-salted, gently boiling water for 4–5 minutes: they rise to the surface after about a minute, and need another three after that until the dough is tender and the filling shows no pink when one is cut open. Reserve a ladle of the cloudy water.","Boil the klepe",{"tip":523,"text":524,"title":525},"Add the paprika off the heat. In hot butter it scorches in seconds and turns bitter.","Loosen the yoghurt with a few spoonfuls of the hot cooking water, lift the drained dumplings into the bowls with a slotted spoon and turn them through the sauce. Melt the butter until it foams, take it off the heat, stir in the paprika until it turns deep orange, and pour it over each bowl. Serve immediately.","Sauce and finish","KLEH-peh",[528,532,536],{"note":529,"swap":530,"original":531},"Lamb makes a heavier, more fragrant dumpling. Avoid very lean mince — with only a few minutes of cooking, fat is what keeps the filling from turning to dry pellets.","Minced lamb, or half beef and half veal","Minced beef",{"note":533,"swap":534,"original":535},"Not traditional, but genuinely workable and it removes the longest step. The wrappers are thinner and more fragile, so lower them into the water gently and cook for barely 2 minutes.","Fresh wonton wrappers, cut down to size","Homemade dough",{"note":537,"swap":538,"original":539},"Mint is the Turkish-leaning option and tastes lighter against the yoghurt; chilli flakes give heat that Bosnian cooking normally avoids but nobody will object to.","A pinch of dried mint, or chilli flakes","Sweet paprika in the butter","klepe","Klepe (Bosnian Beef Dumplings in Garlic Yoghurt)","Klepe","bosnia-and-herzegovina",4,15,30,"medium",[549],"main",[],[470,452,486,490],[553,556,558,560],{"alt":554,"src":555},"Bowl of small Bosnian klepe dumplings under white garlic yoghurt with orange paprika butter poured over the top","\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero.jpg",{"alt":554,"src":557},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-16x9.jpg",{"alt":554,"src":559},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-4x3.jpg",{"alt":554,"src":561},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-1x1.jpg",[540,563,564,565,566,567],"bosnian dumplings","garlic yoghurt","minced beef","manti","paprika butter","2026-08-20","dishroute-kitchen","Small hand-folded squares of dough filled with minced beef, boiled and drowned in cold garlic yoghurt, then finished with butter bloomed with paprika poured over the top.",{"en":572},"\u002Frecipe\u002Fklepe",{"items":574,"total":821,"page":465,"limit":844,"hasMore":845},[575,613,645,672,702,712,740,765,790,815],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":543,"region":580,"baseServings":581,"prepMinutes":582,"cookMinutes":583,"difficulty":584,"course":585,"diet":587,"mainIngredients":589,"images":595,"keywords":605,"publishedAt":568,"updatedAt":568,"authorSlug":569},"begova-corba","Begova Čorba (Bosnian Bey's Chicken and Okra Soup)","Begova Čorba","Begova čorba","Sarajevo",6,25,80,"easy",[586],"soup",[588],"halal-friendly",[590,591,592,593,594],"chicken","veal","okra","carrot","rice",[596,599,601,603],{"alt":597,"src":598},"Bowl of creamy pale begova corba with shredded chicken, okra pieces and diced carrot, lemon wedge on the side","\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-4x3.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-1x1.jpg",[606,607,608,609,610,611,612],"begova corba","bosnian soup","okra soup","chicken soup","sarajevo","ramadan","iftar",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":543,"baseServings":581,"prepMinutes":546,"cookMinutes":618,"difficulty":547,"course":619,"diet":620,"mainIngredients":623,"images":628,"keywords":638,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bosanski-lonac","Bosanski Lonac (Layered Bosnian Meat and Vegetable Pot)","Bosanski Lonac","Bosanski lonac",195,[549],[621,622,588],"dairy-free","gluten-free",[624,625,626,627,593],"beef-chuck","lamb","cabbage","potato",[629,632,634,636],{"alt":630,"src":631},"Tall earthenware pot of bosanski lonac with visible layers of beef, cabbage wedges, potato and carrot in dark broth","\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-1x1.jpg",[639,640,641,642,643,644],"bosanski lonac","bosnian pot","layered stew","beef and lamb","slow cooked","one pot",{"slug":646,"title":647,"shortTitle":648,"nativeName":648,"countrySlug":543,"region":580,"baseServings":581,"prepMinutes":649,"cookMinutes":650,"restMinutes":546,"difficulty":651,"course":652,"diet":653,"mainIngredients":654,"images":655,"keywords":665,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bosnian-burek","Burek (Bosnian Coiled Filo Pie with Minced Beef)","Burek",50,45,"hard",[549],[],[470,474,452],[656,659,661,663],{"alt":657,"src":658},"Round pan of coiled Bosnian burek with crisp browned pastry ridges, one wedge cut to show the minced beef filling","\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-1x1.jpg",[666,667,668,669,670,610,671],"burek","bosnian burek","meat pie","jufka","filo pastry","balkan pie",{"slug":673,"title":674,"shortTitle":675,"nativeName":675,"countrySlug":543,"baseServings":676,"prepMinutes":546,"cookMinutes":582,"restMinutes":677,"difficulty":584,"course":678,"diet":681,"mainIngredients":683,"images":686,"keywords":696,"publishedAt":568,"updatedAt":568,"authorSlug":569},"hurmasice","Hurmašice (Bosnian Semolina Cookies in Lemon Syrup)","Hurmašice",8,120,[679,680],"dessert","snack",[682],"vegetarian",[684,452,496,685],"semolina","lemon",[687,690,692,694],{"alt":688,"src":689},"Tray of oval ridged Bosnian hurmasice cookies glossy with lemon syrup, one broken open to show the moist crumb","\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-4x3.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-1x1.jpg",[673,697,698,699,700,701],"semolina cookies","syrup soaked","bosnian dessert","bajram","lemon syrup",{"slug":540,"title":541,"shortTitle":542,"nativeName":542,"countrySlug":543,"baseServings":544,"prepMinutes":432,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":703,"diet":704,"mainIngredients":705,"images":706,"keywords":711,"publishedAt":568,"updatedAt":568,"authorSlug":569},[549],[],[470,452,486,490],[707,708,709,710],{"alt":554,"src":555},{"alt":554,"src":557},{"alt":554,"src":559},{"alt":554,"src":561},[540,563,564,565,566,567],{"slug":713,"title":714,"shortTitle":715,"nativeName":715,"countrySlug":543,"region":716,"baseServings":544,"prepMinutes":717,"cookMinutes":650,"restMinutes":718,"difficulty":584,"course":719,"diet":721,"mainIngredients":722,"images":724,"keywords":734,"publishedAt":568,"updatedAt":568,"authorSlug":569},"kljukusa","Kljukuša (Bosnian Grated Potato Bake with Garlic Cream)","Kljukuša","Bosanska Krajina",20,5,[720,549],"side",[682],[627,723,490,452],"sour-cream",[725,728,730,732],{"alt":726,"src":727},"Shallow pan of golden baked grated potato kljukusa with crisp edges, covered in white garlic sour cream","\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-1x1.jpg",[713,735,736,737,738,739],"grated potato bake","bosnian potato","garlic sour cream","bihac","krajina",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":543,"region":580,"baseServings":544,"prepMinutes":649,"cookMinutes":745,"restMinutes":545,"difficulty":547,"course":746,"diet":747,"mainIngredients":748,"images":750,"keywords":760,"publishedAt":568,"updatedAt":568,"authorSlug":569},"bosnian-sogan-dolma","Sogan-Dolma (Sarajevo Stuffed Onions in Tomato Broth)","Sogan-Dolma","Sogan-dolma",70,[549],[588],[474,470,594,749],"tomato",[751,754,756,758],{"alt":752,"src":753},"Shallow pot of stuffed onion rolls standing upright in red tomato broth, topped with a spoonful of sour cream","\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-1x1.jpg",[761,762,763,611,610,764],"sogan dolma","stuffed onions","bosnian dolma","minced beef and rice",{"slug":766,"title":767,"shortTitle":768,"nativeName":768,"countrySlug":543,"region":580,"baseServings":544,"prepMinutes":546,"cookMinutes":582,"restMinutes":769,"difficulty":584,"course":770,"diet":771,"mainIngredients":772,"images":776,"keywords":786,"publishedAt":568,"updatedAt":568,"authorSlug":569},"tufahije","Tufahije (Bosnian Walnut-Stuffed Poached Apples)","Tufahije",240,[679],[682,622],[773,774,685,775],"apple","walnuts","heavy-cream",[777,780,782,784],{"alt":778,"src":779},"Poached whole apple stuffed with ground walnuts in a stemmed glass, topped with whipped cream and a walnut half","\u002Fimages\u002Frecipes\u002Ftufahije\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Ftufahije\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Ftufahije\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Ftufahije\u002Fhero-1x1.jpg",[766,787,788,699,789,610],"stuffed apples","walnut dessert","poached apple",{"slug":791,"title":792,"shortTitle":793,"nativeName":793,"countrySlug":543,"baseServings":544,"prepMinutes":545,"cookMinutes":717,"restMinutes":432,"difficulty":584,"course":794,"diet":796,"mainIngredients":797,"images":800,"keywords":810,"publishedAt":568,"updatedAt":568,"authorSlug":569},"ustipci","Uštipci (Bosnian Fried Dough Puffs with 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