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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":438,"variations":440,"ingredients":450,"instructions":491,"pronunciation":514,"substitutions":515,"slug":528,"title":529,"shortTitle":530,"nativeName":530,"countrySlug":531,"region":532,"baseServings":489,"prepMinutes":533,"cookMinutes":9,"restMinutes":534,"difficulty":535,"course":536,"diet":539,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":528,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Juhtúró is Hungarian sheep's milk curd: crumbly, white and noticeably salty and tangy, sold in tubs at Hungarian and Central European delicatessens and at markets in Hungary itself. Slovak bryndza is the closest relative and works identically. If neither is available, a mix of quark and feta gives you both the texture and the sheep-milk sharpness.","What is juhtúró and where do I find it?",{"answer":398,"question":399},"They are the same family of spread from the old Austro-Hungarian sheep-cheese trade, but they diverged. Hungarian körözött usually keeps sheep's curd and leans hard on paprika, caraway and onion. Viennese Liptauer switched to cow's milk Topfen and adds capers, gherkin and often mustard. Slovak versions stay closest to the bryndza original.","What is the difference between körözött and Liptauer?",{"answer":401,"question":402},"The paprika went in at the end and never made contact with fat. Paprika's colour compounds are fat-soluble, so stirring it into the soft butter first and giving it a few minutes lets the colour dissolve and spread evenly through the whole mixture. Mixing it into cold curd leaves it sitting as visible specks.","Why is my körözött orange and streaky instead of pink?",{"answer":404,"question":405},"Yes, and it is faster, but pulse rather than run it continuously. A processor left running warms the butter through friction and can push the spread past creamy into a slack, oily paste. Blitz the curd and butter until smooth, then fold in the paprika, caraway and onion by hand.","Can I make it in a food processor?",{"answer":407,"question":408},"It should be assertively seasoned, because it is eaten in small amounts on bread rather than by the spoonful. Sheep's curd is already salty, so always taste before adding any salt at all — with feta in the mix you may need none. Underseasoned körözött tastes flat and faintly chalky.","Is körözött very salty?",[410,411,412,413,414,415],"Mash the sheep curd through a sieve or a potato ricer before anything else. Its natural crumbliness will not beat out later, and lumps of curd in a finished körözött feel like a mistake.","The butter must be properly soft — pressable with a fingertip, not shiny or melting. Cold butter stays in visible flecks; melted butter makes the spread greasy and it splits in the fridge.","Stir the paprika into the butter and let it sit for five minutes before the cheese joins. The fat pulls the colour out and the spread turns even pink rather than speckled.","Toast the caraway seeds for thirty seconds in a dry pan, then crush them in a mortar. Untoasted whole seeds taste soapy and keep their flavour locked up.","If the mixture feels stiff, loosen it with sour cream a spoonful at a time, not with milk — milk thins the flavour along with the texture.","Give it four hours in the fridge minimum, overnight if you can. Freshly mixed körözött tastes of raw onion and dry paprika dust and nothing else.","🧀","Körözött is a cheese spread built on juhtúró — the crumbly, salty curd made from sheep's milk — beaten smooth with soft butter until it takes on a pale salmon colour from sweet paprika. It tastes sharper and more animal than any cow's-milk spread: the sheep curd brings a tang close to young feta, the butter rounds it, caraway gives the resinous back note that runs through most Hungarian savoury cooking, and finely sliced spring onion keeps it from sitting heavy. There is no cooking involved and it takes fifteen minutes, but it needs a few hours in the fridge before it tastes of anything coherent. In Hungary it arrives at the table in a rough mound, dusted with more paprika, with rye bread, raw onion rings and green peppers around it.","The name is a verb turned into a noun: körözni means to stir or whisk something round, which is precisely what a cook does with a wooden spoon against the side of a bowl until the curd and the butter stop being two things. That plainness is the point. Körözött belongs to the pásztor world of the Hungarian plain — shepherds who made their own sheep cheese, kept butter and paprika, and needed something that spread onto bread and did not require a fire.\n\nIt is also the same dish as Austrian Liptauer and Slovak bryndzová nátierka, and pretending otherwise would be dishonest. All three descend from the sheep cheese of the Carpathian uplands and all three survived the break-up of Austria-Hungary in their own kitchens. What separates the Hungarian one is what it leaves out and what it insists on. Capers, mustard and anchovy — standard in Vienna — are largely absent here. Instead körözött doubles down on paprika, both stirred in and dusted over, and on genuine sheep's curd where the Austrians long ago switched to cow's milk Topfen. A version made with plain quark is perfectly normal in Budapest supermarkets, but any Hungarian who grew up with juhtúró will tell you it is a different, milder animal.\n\nWhere you meet it matters as much as what is in it. Körözött is csárda food and beer-garden food — the small dish that appears while you are deciding what to order, alongside zsíros kenyér, cured sausage and pickled peppers. At Lake Balaton it is sold in tubs at every lakeside shop. There is also a summer variant that raises eyebrows outside Hungary: a spoonful of beer or a splash of white wine beaten into the mixture to loosen it, which sounds like a bad idea and is in fact very good.","Keeps four days covered in the fridge and is better on day two than on day one. It stiffens as it chills, so take it out twenty minutes before serving and stir it once to bring back the spreadable texture. Do not freeze — the curd goes grainy and the butter separates on thawing, and no amount of beating brings it back. If you want to make it well ahead, mix everything except the spring onion, then stir that in on the day so it stays sharp and green.",[421,422,423,424],"Built on real sheep's curd, with a tested cow's-milk fallback rather than a vague suggestion.","Blooms the paprika in the butter first, so the spread turns properly pink instead of streaky orange.","Crushes the caraway rather than leaving it whole, which is the difference between aroma and gritty seeds.","Gives the resting time honestly — this is a spread that is genuinely bad an hour after mixing.",[426,427,428,429],"Mixing bowl","Fine sieve or potato ricer","Mortar and pestle","Wooden spoon or hand mixer",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},25,5,1,3,520,11,290,[439],"Dark rye or sourdough bread, raw white onion rings, sliced radish and sweet green peppers — plus lager or a dry white wine.",[441,444,447],{"name":442,"description":443},"Sörös körözött","A tablespoon of cold lager beaten in at the end. It slackens the spread, adds a faint bitterness against the paprika, and is a genuine summer beer-garden version rather than a gimmick.",{"name":445,"description":446},"Körözött with cottage cheese","The everyday Budapest version made with tehéntúró, plain cow's curd. Milder and softer, and what most Hungarians actually eat on a Tuesday.",{"name":448,"description":449},"Stuffed peppers","Piped into halved sweet TV paprika peppers or into hollowed-out small tomatoes as a cold starter, which is how it appears at Hungarian buffets and name-day parties.",[451,457,461,466,469,473,477,480,484,488],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},300,"quark","juhtúró (sheep's milk curd), or see substitutions","g","For the spread",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},100,"butter","unsalted butter, properly soft",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},2,"paprika","sweet Hungarian paprika, plus more to dust","tsp",{"qty":433,"ref":467,"name":468,"unit":465,"group":456},"caraway","caraway seeds",{"qty":434,"ref":470,"name":471,"unit":472,"group":456},"scallions","spring onions, very finely sliced","piece",{"qty":462,"ref":474,"name":475,"unit":476,"group":456},"sour-cream","sour cream, to loosen","tbsp",{"qty":478,"name":479,"unit":465,"group":456,"optional":8},0.5,"hot paprika or a pinch of chile flakes",{"qty":481,"name":482,"unit":483,"group":456},null,"salt and freshly ground black pepper","to taste",{"qty":433,"ref":485,"name":486,"unit":472,"group":487},"onion","white onion, in thin rings","To serve",{"qty":489,"name":490,"unit":472,"group":487},6,"thick slices of rye or sourdough bread",[492,497,500,503,507,510],{"tip":493,"text":494,"title":495,"timerSeconds":496},"They burn fast. Pull them off the heat the moment the aroma changes.","Toast the caraway seeds in a dry pan over medium heat for about 30 seconds, until they smell warm and nutty rather than raw. Tip them straight into a mortar and crush to a coarse grit — you want fragments, not powder.","Wake up the caraway",30,{"text":498,"title":499,"timerSeconds":452},"Beat the soft butter in a bowl with a wooden spoon until it is pale and creamy, then stir in the sweet paprika and leave it for five minutes. The butter should turn a solid coral orange all the way through, with no dry red specks left on the surface.","Bloom the paprika in butter",{"text":501,"title":502},"Press the sheep's curd through a fine sieve or a potato ricer into a second bowl. It will come through in soft threads and lose the chalky crumb it has in the tub — this is the step that decides whether the finished spread is silky or grainy.","Smooth the curd",{"tip":504,"text":505,"title":506},"If everything is cold it will not emulsify. Warm the bowl briefly in your hands and keep beating.","Add the curd to the paprika butter in three additions, beating hard after each until fully absorbed. The mixture will look split and curdled at first and then suddenly come together as one pale salmon-pink cream. Loosen with the sour cream if it is stiffer than soft butter.","Beat the two together",{"text":508,"title":509},"Stir in the crushed caraway, the sliced spring onions and the hot paprika if using. Taste, then add salt and black pepper — sheep's curd is already salty, so go carefully and season for a spread eaten on bread, not for a dip.","Season and fold in the onion",{"text":511,"title":512,"timerSeconds":513},"Cover and refrigerate for at least four hours so the paprika bleeds through and the onion loses its raw edge. Pile it into a bowl in a rough mound, drag a spoon across the top, dust with paprika and serve with bread and raw onion rings.","Rest it, then serve",14400,"KUR-ur-zurt",[516,520,524],{"note":517,"swap":518,"original":519},"Feta supplies the sheep tang and salt that quark alone cannot. Cut the added salt in the recipe roughly in half if you go this way, and taste before adding any.","200 g quark plus 100 g feta, both mashed and beaten together","Juhtúró (sheep's milk curd)",{"note":521,"swap":522,"original":523},"Age matters far more than origin here. Paprika that has sat in a cupboard for two years goes brown and dusty and will give you a grey spread with no perfume.","Any fresh sweet paprika, ideally opened within the last six months","Sweet Hungarian paprika",{"note":525,"swap":526,"original":527},"Grated onion melts in and gives a rounder background; spring onion stays visible and tastes fresher. Both are used in Hungary depending on the season.","Half a small white onion, grated and squeezed dry","Spring onion","korozott","Körözött (Hungarian Paprika Sheep Cheese Spread)","Körözött","hungary","Great Plain and Lake Balaton",15,240,"easy",[537,538],"appetizer","snack",[540,541,542],"vegetarian","gluten-free","nut-free",[453,459,463,467],[545,548,550,552],{"alt":546,"src":547},"Bowl of pink Hungarian korozott paprika cheese spread dusted with paprika, with rye bread and raw onion rings","\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero.jpg",{"alt":546,"src":549},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-4x3.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-1x1.jpg",[528,555,556,557,558,537,559],"hungarian cheese spread","paprika spread","sheep cheese","juhturo","csarda","2026-08-20","dishroute-kitchen","Sharp ewe's-milk curd beaten with butter, sweet paprika and crushed caraway until it turns salmon pink, then mounded onto bread with raw onion rings and a cold beer beside it.",{"en":564},"\u002Frecipe\u002Fkorozott",{"items":566,"total":776,"page":433,"limit":823,"hasMore":824},[567,602,634,661,687,697,722,746,771,795],{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":531,"region":572,"baseServings":573,"prepMinutes":574,"cookMinutes":575,"restMinutes":576,"difficulty":577,"course":578,"diet":580,"mainIngredients":581,"images":585,"keywords":595,"publishedAt":560,"updatedAt":560,"authorSlug":561},"dobos-torta","Dobos Torta (Hungarian Caramel-Topped Sponge Cake)","Dobos Torta","Dobos torta","Budapest",12,60,45,180,"hard",[579],"dessert",[540],[582,583,459,584],"eggs","flour","cocoa",[586,589,591,593],{"alt":587,"src":588},"Sliced Hungarian Dobos torta showing thin sponge layers with chocolate buttercream and angled caramel wedges on top","\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero.jpg",{"alt":587,"src":590},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-1x1.jpg",[596,597,598,599,600,601],"dobos torta","hungarian cake","caramel cake","chocolate buttercream","layer cake","budapest pastry",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":531,"region":607,"baseServings":489,"prepMinutes":496,"cookMinutes":608,"difficulty":609,"course":610,"diet":612,"mainIngredients":614,"images":617,"keywords":627,"publishedAt":560,"updatedAt":560,"authorSlug":561},"hungarian-goulash","Gulyás (Hungarian Beef and Paprika Soup)","Gulyás","Gulyásleves","The Great Plain",165,"medium",[611],"soup",[613],"dairy-free",[615,463,485,616,467],"beef-shank","potato",[618,621,623,625],{"alt":619,"src":620},"Deep bowl of Hungarian gulyas soup with beef, potato cubes and pinched csipetke noodles in red paprika broth","\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-1x1.jpg",[628,629,630,463,631,632,633],"gulyas","goulash soup","hungarian","beef soup","csipetke","bogracs",{"slug":635,"title":636,"shortTitle":637,"nativeName":637,"countrySlug":531,"region":638,"baseServings":639,"prepMinutes":496,"cookMinutes":640,"difficulty":609,"course":641,"diet":642,"mainIngredients":644,"images":646,"keywords":656,"publishedAt":560,"updatedAt":560,"authorSlug":561},"halaszle","Halászlé (Hungarian Fisherman's Paprika Fish Soup)","Halászlé","The Tisza and Danube river towns",4,70,[611],[643,541,613],"pescatarian",[645,463,485],"carp",[647,650,652,654],{"alt":648,"src":649},"Deep bowl of Hungarian halaszle fish soup, bright red paprika broth with a thick piece of poached carp","\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-1x1.jpg",[635,657,645,463,658,659,660],"hungarian fish soup","szeged","river fish","christmas eve",{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"countrySlug":531,"region":666,"baseServings":639,"prepMinutes":496,"cookMinutes":458,"restMinutes":496,"difficulty":609,"course":667,"diet":669,"mainIngredients":670,"images":672,"keywords":682,"publishedAt":560,"updatedAt":560,"authorSlug":561},"hortobagyi-palacsinta","Hortobágyi Palacsinta (Meat-Filled Pancakes)","Hortobágyi Palacsinta","Hortobágyi húsos palacsinta","Nationwide",[537,668],"main",[],[671,463,474,583],"veal",[673,676,678,680],{"alt":674,"src":675},"Hungarian Hortobagyi palacsinta, rolled crepes filled with paprika meat under a smooth red sour cream sauce","\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-1x1.jpg",[683,630,684,463,671,685,686],"hortobagyi palacsinta","savoury crepes","sour cream","starter",{"slug":528,"title":529,"shortTitle":530,"nativeName":530,"countrySlug":531,"region":532,"baseServings":489,"prepMinutes":533,"cookMinutes":9,"restMinutes":534,"difficulty":535,"course":688,"diet":689,"mainIngredients":690,"images":691,"keywords":696,"publishedAt":560,"updatedAt":560,"authorSlug":561},[537,538],[540,541,542],[453,459,463,467],[692,693,694,695],{"alt":546,"src":547},{"alt":546,"src":549},{"alt":546,"src":551},{"alt":546,"src":553},[528,555,556,557,558,537,559],{"slug":698,"title":699,"shortTitle":700,"nativeName":700,"countrySlug":531,"region":666,"baseServings":489,"prepMinutes":496,"cookMinutes":701,"restMinutes":702,"difficulty":535,"course":703,"diet":705,"mainIngredients":706,"images":708,"keywords":718,"publishedAt":560,"updatedAt":560,"authorSlug":561},"langos","Lángos (Hungarian Deep-Fried Garlic Flatbread)","Lángos",20,90,[704,538],"street-food",[540],[583,616,707,474],"garlic",[709,712,714,716],{"alt":710,"src":711},"Golden blistered Hungarian langos flatbread topped with thick sour cream and a heap of grated cheese","\u002Fimages\u002Frecipes\u002Flangos\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-1x1.jpg",[698,630,719,707,685,720,721],"fried bread","street food","market snack",{"slug":723,"title":724,"shortTitle":725,"nativeName":725,"countrySlug":531,"region":666,"baseServings":639,"prepMinutes":533,"cookMinutes":726,"difficulty":535,"course":727,"diet":729,"mainIngredients":730,"images":733,"keywords":743,"publishedAt":560,"updatedAt":560,"authorSlug":561},"lecso","Lecsó (Hungarian Pepper and Tomato Stew)","Lecsó",35,[668,728],"side",[541,613],[731,732,485,463],"bell-pepper","tomato",[734,737,739,741],{"alt":735,"src":736},"Pan of Hungarian lecso with yellow pepper rings and collapsed tomato in glossy red paprika 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