[{"data":1,"prerenderedAt":847},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:koulouri-thessalonikis:en":392,"recipe:country:greece":571},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":486,"pronunciation":516,"substitutions":517,"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"region":535,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":541,"diet":545,"mainIngredients":548,"images":549,"keywords":559,"publishedAt":566,"updatedAt":566,"authorSlug":567,"summary":568,"localeSlug":530,"alternates":569},[394,397,400,403,406],{"answer":395,"question":396},"They are close relatives and in some bakeries virtually the same bread. Simit is more often twisted from two ropes and is typically dipped in a grape molasses solution as well, while the Thessaloniki koulouri is usually a single rope joined into a ring. Which came first is not settled and both belong to a wider Ottoman-era family of sesame bread rings that includes Bulgarian gevrek and Levantine ka'ak.","What is the difference between koulouri and Turkish simit?",{"answer":398,"question":399},"No. A bagel is boiled before baking, which gelatinises the crust and gives it that dense, shiny chew. Koulouri is dipped briefly in a thin molasses solution, not boiled, so the crumb stays much lighter and the crust is thin and crackly. A koulouri is also considerably thinner and wider than a bagel, and carries far more sesame.","Is koulouri the same thing as a bagel?",{"answer":401,"question":402},"Petimezi is grape must boiled down to a dark syrup, an ancient Greek sweetener still sold in Greek and Middle Eastern shops. It is what makes the crust bronze rather than pale and adds a faint caramel edge behind the sesame. You can substitute pomegranate molasses or ordinary dark molasses thinned with water, but plain water gives a visibly disappointing ring.","What is petimezi and do I really need it?",{"answer":404,"question":405},"Either the dip was too thin or the rings were too dry when they hit the sesame. The surface should be genuinely wet and slightly sticky when it goes into the seed tray, and you should press the ring into the seeds rather than just rolling it. A firm press with both hands after coating also helps the seeds bed into the dough surface.","Why does my sesame fall off after baking?",{"answer":407,"question":408},"Yes, and it improves the flavour. Mix and knead the dough, then refrigerate it covered for 8 to 12 hours. Take it out an hour before shaping so it comes back to room temperature, then continue from the shaping step. The cold rest also makes the dough easier to roll into long thin ropes without it springing back.","Can I make the dough the night before?",[410,411,412,413,414],"Roll the ropes long and thin — 50 to 60 cm. A fat rope bakes into a bread roll shape and loses the chew entirely.","Toast the sesame lightly before coating if yours has been in the cupboard a while. Old sesame tastes of dust and the whole ring depends on it.","Use a wide shallow tray for the sesame so you can roll each ring in one motion instead of patting seeds on by hand.","Bake hot and fast. A long bake at moderate heat dries the crumb out before the crust has a chance to colour.","These stale within hours, which is not a flaw. Bake half the batch and freeze the shaped rings raw for tomorrow.","🥯","Koulouri is a bread ring about the width of a saucer, rolled thin, coated so heavily in sesame that you cannot see the dough underneath, and baked until the crust turns the colour of old copper. The inside is chewy rather than fluffy — closer to a lean baguette crumb than to a bagel — and the flavour comes almost entirely from toasted sesame and the faint caramel tang of petimezi, the boiled-down grape must it is dipped in before coating. It is not sweet. It is street food you buy from a cart on the way somewhere, eaten dry and plain, and its whole appeal rests on being eaten while the sesame is still warm.","Thessaloniki runs on koulouri. Carts and glass-fronted trolleys stand at tram stops, university gates and church corners from around six in the morning, and the vendor sells them by the piece to people who eat them walking. It is the cheapest breakfast in the city and one of the few that has resisted being upgraded: no butter, no filling, no coffee-shop version with seeds and sourdough — just the ring, the sesame, and the paper napkin it comes in. Athenians make and sell a version too, usually softer and slightly sweeter, and the northern city is quietly firm that the Thessaloniki one is the correct one.\n\nThe ring itself belongs to a much wider family. Sesame-crusted bread hoops are made all over the former Ottoman space — simit in Turkey, gevrek in Bulgaria and among Greek speakers in Asia Minor, ka'ak in the Levant — and they are close enough that arguing about which came first is a national sport with no possible referee. What is documented is the movement of people: after the 1923 population exchange, hundreds of thousands of Greek refugees from Asia Minor and the Black Sea settled in and around Thessaloniki and brought their baking with them, and the city's koulouri culture is inseparable from that arrival. The word gevrek is still used interchangeably with koulouri by older residents of the city.\n\nWhat distinguishes the Thessaloniki ring technically is the dip. Before sesame, the shaped rings go through a thin solution of water and petimezi — grape molasses, one of the oldest sweeteners in the Greek kitchen, made by reducing grape must until it is dark and syrupy. The sugars in the dip do two things: they glue on an absurd quantity of sesame, and they push the crust to a deep, even bronze in a short, hot bake. Skip it and use plain water and you get a pale, patchy ring that tastes of nothing much — which is exactly what most home attempts get wrong.","Koulouri is at its best within four hours of baking and noticeably worse the next day — the sesame goes soft and the crumb turns dry. Keep them in a paper bag at room temperature, never plastic, which sweats the crust. To bring day-old rings back, spritz with water and refresh in a 200°C oven for 4 minutes. Better still, freeze the shaped, coated rings before their final proof: bake them straight from frozen at 220°C, adding about 5 minutes.",[420,421,422,423],"Uses the petimezi dip that gives the ring its colour and its faint caramel note, rather than shortcutting to plain water.","A long, slow shaping method that keeps the rings thin and even so they bake through in under twenty minutes.","Honest about the sesame quantity — you need far more than feels reasonable, and most of it goes back in the bowl.","A short cold rest builds flavour without turning a breakfast bread into a two-day project.",[425,426,427,428],"Large mixing bowl or stand mixer","Two baking sheets","Wide shallow tray for the sesame","Shallow bowl for the dip",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},14,52,4,3,12,385,[437],"Nothing, in Thessaloniki. If you insist: a plain Greek coffee, or a wedge of feta and a tomato for a proper sit-down breakfast.",[439,442,445],{"name":440,"description":441},"Athens-style koulouri","Slightly softer and marginally sweeter, with a little sugar or oil in the dough and a less punishing sesame coating. Kinder to eat cold, which is the point.",{"name":443,"description":444},"Cheese-filled koulouri","A modern bakery version: a thin rope of feta or kasseri sealed inside the dough rope before shaping. Eat these warm or the cheese turns rubbery.",{"name":446,"description":447},"Wholemeal koulouri","Replace a quarter of the flour with wholemeal and add an extra 20 ml water. Nuttier, denser, and it stales even faster, so eat it the same morning.",[449,455,459,462,466,471,475,479,482],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"flour","strong bread flour","g","For the dough",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},7,"yeast","instant dried yeast",{"qty":460,"name":461,"unit":453,"group":454},10,"fine salt",{"qty":463,"name":464,"unit":465,"group":454},1,"sugar","tsp",{"qty":467,"ref":468,"name":469,"unit":470,"group":454},2,"olive-oil","olive oil","tbsp",{"qty":472,"name":473,"unit":474,"group":454},300,"lukewarm water","ml",{"qty":432,"ref":476,"name":477,"unit":470,"group":478},"molasses","petimezi (grape molasses)","For the dip and coating",{"qty":480,"name":481,"unit":474,"group":478,"noScale":8},250,"warm water, for the dip",{"qty":480,"ref":483,"name":484,"note":485,"unit":453,"group":478},"sesame-seeds","white sesame seeds","you will not use it all — the excess goes back in the jar",[487,492,496,499,503,507,511],{"tip":488,"text":489,"title":490,"timerSeconds":491},"This dough should feel tighter than a pizza dough. Resist adding water — a slack dough will not hold a thin ring shape.","Combine the flour, yeast, sugar and salt, keeping the salt away from the yeast at first. Add the olive oil and lukewarm water, bring together into a shaggy mass, then knead for 10 minutes until the dough is smooth, firm and springs back slowly when pressed with a finger.","Mix and knead",600,{"text":493,"title":494,"timerSeconds":495},"Oil the bowl lightly, return the dough, cover and leave in a warm spot for about 90 minutes, until roughly doubled and full of small bubbles visible against the side of the bowl.","First rise",5400,{"text":497,"title":498,"timerSeconds":491},"Knock the dough back gently and divide into 8 equal pieces. Roll each into a short fat cigar, cover them all, and rest for 10 minutes — this relaxes the gluten so the ropes will stretch instead of snapping back.","Divide and rest the ropes",{"tip":500,"text":501,"title":502},"If a rope fights you, leave it and roll another. Come back after two minutes and it will stretch easily.","Roll each piece into a rope 50–60 cm long and no thicker than your index finger, working from the middle outwards. Join the ends by overlapping 3 cm and pressing firmly, then roll the join under your palm until it disappears.","Roll long and shape the rings",{"tip":504,"text":505,"title":506},"The dip should look like weak coffee. Too concentrated and the rings burn before they bake through.","Whisk the petimezi into the warm water until fully dissolved. Dip each ring so it is wet all over, let the excess drip for a second, then press it into the tray of sesame on both sides until no dough shows through. Set on lined baking sheets, well spaced.","Dip and coat",{"text":508,"title":509,"timerSeconds":510},"Cover the trays loosely and leave for 25 minutes, until the rings look slightly puffed and feel airy rather than dense when lifted. Meanwhile heat the oven to 220°C.","Short second proof",1500,{"tip":512,"text":513,"title":514,"timerSeconds":515},"Pale rings are underbaked rings. Push the colour further than instinct tells you; the sesame protects the crust.","Bake for 16–18 minutes, swapping the trays halfway, until the sesame is toasted golden and the exposed dough at the join is a deep bronze. Tap the underside — it should sound hollow and dry. Cool for 10 minutes on a rack and eat while the sesame is still warm.","Bake hot",1020,"koo-LOO-ree theh-sah-loh-NEE-kees",[518,522,526],{"note":519,"swap":520,"original":521},"Pomegranate molasses is more acidic but colours just as well. Plain honey water is the weakest option — it browns quickly but adds a floral note that is not right.","Pomegranate molasses, or 1 tbsp dark molasses thinned with warm water","Petimezi (grape molasses)",{"note":523,"swap":524,"original":525},"You lose some of the chew but the rings still work. Do not use cake or self-raising flour.","Plain flour with an extra 10 minutes of kneading","Strong bread flour",{"note":527,"swap":528,"original":529},"Not traditional in Thessaloniki, but it looks striking and the flavour is unchanged.","A mix of white and black sesame","White sesame seeds","koulouri-thessalonikis","Koulouri Thessalonikis (Sesame-Crusted Bread Ring)","Koulouri Thessalonikis","Κουλούρι Θεσσαλονίκης","greece","Thessaloniki, Macedonia",8,35,18,120,"medium",[542,543,544],"bread","breakfast","street-food",[546,547],"vegan","dairy-free",[451,457,483,476],[550,553,555,557],{"alt":551,"src":552},"Thin bronze bread rings completely covered in toasted sesame seeds, stacked on a street vendor tray","\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero.jpg",{"alt":551,"src":554},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-16x9.jpg",{"alt":551,"src":556},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-4x3.jpg",{"alt":551,"src":558},"\u002Fimages\u002Frecipes\u002Fkoulouri-thessalonikis\u002Fhero-1x1.jpg",[560,561,562,563,564,565],"koulouri","thessaloniki","sesame bread ring","greek breakfast","petimezi","street food","2026-08-19","dishroute-kitchen","Thessaloniki eats these for breakfast standing up: a thin chewy ring of bread dipped in grape molasses water and buried in sesame, baked deep bronze and eaten within the hour.",{"en":570},"\u002Frecipe\u002Fkoulouri-thessalonikis",{"items":572,"total":460,"page":463,"limit":845,"hasMore":846},[573,611,642,672,701,730,740,767,795,821],{"slug":574,"title":575,"shortTitle":576,"nativeName":577,"romanized":576,"countrySlug":534,"baseServings":578,"prepMinutes":579,"cookMinutes":580,"restMinutes":581,"difficulty":582,"course":583,"diet":586,"mainIngredients":591,"images":595,"keywords":605,"publishedAt":566,"updatedAt":566,"authorSlug":567},"fasolada","Fasolada (Greek White Bean Soup)","Fasolada","Φασολάδα",6,20,90,480,"easy",[584,585],"soup","main",[546,587,547,588,589,590],"vegetarian","gluten-free","nut-free","halal-friendly",[592,593,594,468],"carrot","tomato","onion",[596,599,601,603],{"alt":597,"src":598},"A deep bowl of Greek fasolada, creamy white beans with carrot coins in tomato broth under a slick of olive oil","\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-4x3.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Ffasolada\u002Fhero-1x1.jpg",[574,606,607,608,609,610,469],"greek bean soup","white beans","vegan greek","ladera","winter soup",{"slug":612,"title":613,"shortTitle":614,"nativeName":615,"countrySlug":534,"baseServings":434,"prepMinutes":537,"cookMinutes":616,"restMinutes":617,"difficulty":540,"course":618,"diet":620,"mainIngredients":621,"images":626,"keywords":636,"publishedAt":566,"updatedAt":566,"authorSlug":567},"galaktoboureko","Galaktoboureko (Greek Semolina Custard Filo Pie)","Galaktoboureko","Γαλακτομπούρεκο",55,240,[619],"dessert",[587],[622,623,624,625],"semolina","milk","eggs","phyllo-dough",[627,630,632,634],{"alt":628,"src":629},"Squares of golden filo pie filled with pale semolina custard, syrup pooling around the crisp blistered top","\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fgalaktoboureko\u002Fhero-1x1.jpg",[612,637,638,639,640,641],"greek dessert","semolina custard","filo pie","lemon syrup","milk pie",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"romanized":645,"countrySlug":534,"baseServings":578,"prepMinutes":647,"cookMinutes":648,"restMinutes":649,"difficulty":540,"course":650,"diet":651,"mainIngredients":652,"images":656,"keywords":666,"publishedAt":566,"updatedAt":566,"authorSlug":567},"gemista","Gemista (Greek Stuffed Tomatoes and Peppers)","Gemista","Γεμιστά",45,80,30,[585],[546,587,547,588,589,590],[593,653,654,655,468],"bell-pepper","rice","potato",[657,660,662,664],{"alt":658,"src":659},"A roasting tray of Greek gemista, stuffed tomatoes and peppers with blistered tops packed around potato wedges","\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fgemista\u002Fhero-1x1.jpg",[643,667,668,669,609,670,671],"stuffed tomatoes","stuffed peppers","greek vegan","rice filling","summer baking",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"romanized":677,"countrySlug":534,"baseServings":536,"prepMinutes":678,"cookMinutes":580,"restMinutes":647,"difficulty":540,"course":679,"diet":680,"mainIngredients":681,"images":684,"keywords":694,"publishedAt":700,"updatedAt":700,"authorSlug":567},"moussaka","Greek Moussaka (Eggplant and Béchamel Bake)","Greek Moussaka","Μουσακάς","Mousakas",60,[585],[],[682,683,655,593],"eggplant","ground-beef",[685,688,690,692],{"alt":686,"src":687},"A square of Greek moussaka showing layers of eggplant, meat sauce and golden béchamel","\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fmoussaka\u002Fhero-4x3.jpg",[673,682,695,696,697,698,699],"béchamel","greek","casserole","baked","tselementes","2026-08-18",{"slug":702,"title":703,"shortTitle":703,"nativeName":704,"romanized":705,"countrySlug":534,"baseServings":432,"prepMinutes":706,"cookMinutes":9,"difficulty":582,"course":707,"diet":710,"mainIngredients":711,"images":714,"keywords":724,"publishedAt":700,"updatedAt":700,"authorSlug":567},"greek-salad","Horiatiki, the Real Greek Village Salad","Χωριάτικη σαλάτα","Horiatiki salata",15,[708,709],"side","appetizer",[587,588],[593,712,713,468],"cucumber","feta",[715,718,720,722],{"alt":716,"src":717},"A horiatiki Greek village salad of tomato, cucumber, olives and onion topped with a whole slab of feta","\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-4x3.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fgreek-salad\u002Fhero-1x1.jpg",[725,726,713,593,727,728,729],"greek salad","horiatiki","village salad","no lettuce","summer",{"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"region":535,"baseServings":536,"prepMinutes":537,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":731,"diet":732,"mainIngredients":733,"images":734,"keywords":739,"publishedAt":566,"updatedAt":566,"authorSlug":567},[542,543,544],[546,547],[451,457,483,476],[735,736,737,738],{"alt":551,"src":552},{"alt":551,"src":554},{"alt":551,"src":556},{"alt":551,"src":558},[560,561,562,563,564,565],{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"romanized":743,"countrySlug":534,"baseServings":536,"prepMinutes":745,"cookMinutes":580,"restMinutes":649,"difficulty":540,"course":746,"diet":747,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":566,"updatedAt":566,"authorSlug":567},"pastitsio","Pastitsio (Greek Baked Pasta with Béchamel)","Pastitsio","Παστίτσιο",40,[585],[589],[683,749,623,750,593],"pasta","kefalotyri",[752,755,757,759],{"alt":753,"src":754},"A square slice of pastitsio showing pasta tubes, spiced beef sauce and a thick golden bechamel top","\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fpastitsio\u002Fhero-1x1.jpg",[741,762,763,764,765,750,766],"greek baked pasta","bechamel","cinnamon beef","tray bake","sunday lunch",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"romanized":770,"countrySlug":534,"baseServings":432,"prepMinutes":579,"cookMinutes":434,"restMinutes":539,"difficulty":582,"course":772,"diet":773,"mainIngredients":774,"images":779,"keywords":789,"publishedAt":566,"updatedAt":566,"authorSlug":567},"souvlaki","Souvlaki (Greek Grilled Pork Skewers)","Souvlaki","Σουβλάκι",[544,585],[589],[775,776,777,468,778],"pork-shoulder","lemon","oregano","garlic",[780,783,785,787],{"alt":781,"src":782},"Charred pork souvlaki skewers beside a warm pita filled with tzatziki, tomato and sliced red onion","\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fsouvlaki\u002Fhero-1x1.jpg",[768,790,791,792,793,794,777],"greek street food","pork skewers","kalamaki","grilled pork","pita wrap",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"romanized":798,"countrySlug":534,"baseServings":536,"prepMinutes":745,"cookMinutes":800,"restMinutes":579,"difficulty":540,"course":801,"diet":802,"mainIngredients":803,"images":806,"keywords":816,"publishedAt":566,"updatedAt":566,"authorSlug":567},"spanakopita","Spanakopita (Greek Spinach and Feta Filo Pie)","Spanakopita","Σπανακόπιτα",50,[585,709],[587,589],[804,713,468,624,805],"spinach","scallions",[807,810,812,814],{"alt":808,"src":809},"A golden spanakopita cut into squares showing layers of crisp filo over green spinach and feta filling","\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero.jpg",{"alt":808,"src":811},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-16x9.jpg",{"alt":808,"src":813},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-4x3.jpg",{"alt":808,"src":815},"\u002Fimages\u002Frecipes\u002Fspanakopita\u002Fhero-1x1.jpg",[796,817,818,713,819,587,820],"spinach pie","filo","greek pie","dill",{"slug":822,"title":823,"shortTitle":824,"nativeName":825,"romanized":824,"countrySlug":534,"baseServings":578,"prepMinutes":706,"cookMinutes":9,"restMinutes":678,"difficulty":582,"course":826,"diet":828,"mainIngredients":829,"images":831,"keywords":841,"publishedAt":700,"updatedAt":700,"authorSlug":567},"tzatziki","Tzatziki (Greek Yogurt, Cucumber and Garlic Dip)","Tzatziki","Τζατζίκι",[827,709],"sauce",[587,588],[830,712,778],"yogurt",[832,835,837,839],{"alt":833,"src":834},"A bowl of thick white tzatziki dip topped with olive oil and dill, with pita bread alongside","\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero.jpg",{"alt":833,"src":836},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-16x9.jpg",{"alt":833,"src":838},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-4x3.jpg",{"alt":833,"src":840},"\u002Fimages\u002Frecipes\u002Ftzatziki\u002Fhero-1x1.jpg",[822,830,712,778,842,843,844],"dip","meze","greek sauce",24,false,1788563761435]