[{"data":1,"prerenderedAt":868},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:kranjska-klobasa:en":392,"recipe:country:slovenia":582},[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":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":507,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":450,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":554,"diet":556,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":545,"alternates":580},[394,397,400,403,406],{"answer":395,"question":396},"Boiling water agitates the sausage and forces the casing to burst along its weakest seam. Once it splits, rendered fat and meat juices escape into the water and the sausage turns dry and grainy. Holding the water below a simmer, around 75–80°C, heats it through in about ten minutes while keeping everything sealed inside.","Why should I not boil the sausage?",{"answer":398,"question":399},"It is already cooked. The protected product is lightly smoked and heat-treated during production, so what you do at home is simply reheating it to eating temperature. That is why the timing is short and why overcooking is the only real risk in the recipe.","Is kranjska klobasa raw or already cooked?",{"answer":401,"question":402},"Sour turnip, kisla repa in Slovenian, is shredded turnip fermented in brine the same way cabbage becomes sauerkraut. It is sold in jars and vacuum packs in Slovenian, Austrian and Croatian shops and in many Central European delis. If you cannot find it, sauerkraut is the accepted stand-in and appears on the same plate throughout Slovenia.","What is sour turnip and where do I find it?",{"answer":404,"question":405},"Its EU specification is unusually strict: coarsely chopped pork and bacon fat seasoned only with salt, pepper, garlic and curing salt, with no fillers, binders or extra spices. That means a visibly chunky cut, a clean pork-and-garlic flavour, and a firmer bite than emulsified sausages like frankfurters or Käsekrainer-style products.","What makes kranjska klobasa different from other smoked sausages?",{"answer":407,"question":408},"Yes, and you should. Sour turnip improves after a night in the fridge as the garlic and caraway settle into it, and it reheats without any loss of texture. Make it up to three days ahead, then poach the sausages fresh on the day, since they take barely ten minutes.","Can I cook the sour turnip in advance?",[410,411,412,413,414,415],"Never pierce the sausage before or during heating. Every hole leaks fat and juice, and you end up with a dry sausage in a greasy pot.","Water should be around 75–80°C — steaming with a few lazy bubbles at the edge of the pan, not moving. If it boils, pull the pan off the heat entirely and let the residual heat do the work.","Taste the sour turnip before you cook it. Some jars are aggressively sharp, in which case rinse briefly; others are mild and need a splash of vinegar at the end.","Grate horseradish just before serving. Its heat is volatile and fades within an hour of being exposed to air, which is why jarred horseradish tastes flat by comparison.","Save the poaching water. It is lightly smoky and salty, and a ladle of it loosens the turnip beautifully if the pot tightens up.","If you can only get a substitute sausage, choose a coarse-cut smoked one and skip anything finely emulsified — texture is half the identity of this dish.","🌭","Kranjska klobasa is a coarse pork sausage — chunks of shoulder and bacon, salt, pepper and garlic, nothing else — lightly smoked and already cooked when you buy it. Bite it and you get a snap of casing, then meat that is genuinely chopped rather than emulsified, with garlic sitting behind the smoke rather than shouting over it. The cooking is not really cooking: you warm it through in water held below a simmer, because a rolling boil splits the skin and drains the fat and juice into the pot. The rest of the plate is the point. Sour turnip stewed soft with bacon and caraway, a smear of fierce mustard, a mound of raw horseradish, dark bread. That combination of fat, sour and burn is the whole logic of a Slovenian winter lunch.","The sausage takes its name from Kranjska — Carniola, the historic Slovene province whose capital was Ljubljana. Under the Habsburgs it travelled the empire's railways and kitchens, which is why versions of it survive across Central Europe under German names, and why Austria has its own descendant, the cheese-stuffed Käsekrainer sold from Vienna sausage stands. Who owned the original name turned into a long and unusually bitter argument between producers, and it ended in Brussels: kranjska klobasa was registered as an EU protected geographical indication in 2015, with a written specification that reads like a legal document because it is one.\n\nThat specification is worth knowing, because it explains the taste. The meat must be pork of defined quality plus bacon fat, coarsely chopped rather than ground to paste; the only seasonings permitted are salt, pepper, garlic and curing salt. No fillers, no rusk, no milk powder, no paprika. The sausages are linked in pairs and traditionally fastened with a small wooden pin rather than a knot, then briefly smoked and heat-treated. If you pick up a pair in a Slovenian butcher shop and the pin is there, you are holding the real thing.\n\nIn Slovenia this is everyday food with holiday reach: a hut lunch after a walk in the hills, a fair stand, a plate at a village feast, and the first thing Slovenian families abroad ask visitors to smuggle in their luggage — Cleveland, with one of the largest Slovenian emigrant communities anywhere, has butchers who have been making it for generations. The accompaniments barely change: sour turnip or sauerkraut, mustard, horseradish, bread, and something to drink that is also local. Nobody grills it, nobody sauces it, and nobody, in front of a Slovene, cuts it into coins before it reaches the plate.","Uncooked sausages keep in the fridge for up to a week, or freeze well for three months — thaw fully before heating or the middle stays cold. The braised sour turnip is better on day two and keeps four days refrigerated; reheat it gently with a splash of water. Poached sausages are best eaten immediately, but leftovers are excellent sliced cold into a bean salad, or crisped in a dry pan and folded into scrambled eggs the next morning.",[421,422,423,424],"The poaching method is the Slovenian one — hot water off the heat, never a boil — so the casing stays sealed and the fat stays inside the sausage.","Sour turnip is treated as a real dish rather than a garnish, softened slowly with bacon, caraway and a garlic-flour finish.","Fresh horseradish grated with a tart apple gives the plate the raw heat that mustard alone cannot.","Honest about sourcing: it explains what the protected sausage actually contains and what to look for if you can only find a substitute.",[426,427,428],"Wide pan or pot deep enough to submerge the sausages","Heavy saucepan with a lid","Fine grater or microplane",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},55,19,5,1900,30,690,[437],"Dark rye or sourdough bread, hot mustard, freshly grated horseradish and a glass of cviček or a cold lager — the standard Slovenian sausage plate.",[439,442,445],{"name":440,"description":441},"Klobasa z ričetom","Instead of turnip, drop the poached sausage into a bowl of thick barley and bean ričet. The sausage seasons the pot and the pot stretches the sausage — standard Slovenian home economics.",{"name":443,"description":444},"Sausage baked with sauerkraut and potatoes","Layer sauerkraut, sliced boiled potato and the sausages in a dish, moisten with stock and bake covered at 180°C for 30 minutes. A one-tray version for a crowd.",{"name":446,"description":447},"Käsekrainer, the Austrian offshoot","The Viennese descendant, studded with cubes of cheese that melt into pockets. It is not kranjska klobasa and Slovenian producers will tell you so, but it is a genuine part of the sausage's afterlife.",[449,456,462,466,470,474,478,481,485,490,494,497,500,503,505],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},4,"kielbasa","kranjska klobasa (about 200 g each)","sold in linked pairs fastened with a wooden pin","piece","For the sausages",{"qty":457,"ref":458,"name":459,"unit":460,"group":461},700,"sauerkraut","soured shredded turnip (kisla repa), drained — or sauerkraut","g","For the sour turnip",{"qty":463,"ref":464,"name":465,"unit":460,"group":461},60,"bacon","smoked bacon or pork lard, finely diced",{"qty":467,"ref":468,"name":469,"unit":454,"group":461},1,"onion","onion, finely chopped",{"qty":450,"ref":471,"name":472,"unit":473,"group":461},"garlic","garlic, crushed to a paste","clove",{"qty":467,"ref":475,"name":476,"unit":477,"group":461},"caraway","caraway seeds","tsp",{"qty":467,"ref":479,"name":480,"unit":454,"group":461},"bay-leaf","bay leaf",{"qty":467,"ref":482,"name":483,"unit":484,"group":461},"flour","plain flour","tbsp",{"qty":486,"ref":487,"name":488,"unit":489,"group":461},500,"stock","light pork or chicken stock, or water","ml",{"qty":491,"name":492,"unit":493,"group":461},null,"salt and coarsely ground black pepper","to taste",{"qty":463,"name":495,"unit":460,"group":496},"fresh horseradish root, peeled","To serve",{"qty":467,"ref":498,"name":499,"unit":454,"group":496,"optional":8},"apple","tart apple, peeled",{"qty":467,"ref":501,"name":502,"unit":484,"group":496},"vinegar","white wine vinegar",{"qty":450,"name":504,"unit":484,"group":496},"hot table mustard",{"qty":491,"name":506,"unit":493,"group":496},"dark rye or sourdough bread",[508,512,517,520,523,528],{"text":509,"title":510,"timerSeconds":511},"Render the diced bacon in a heavy saucepan over medium-low heat until the fat runs clear and the pieces are pale gold — do not let them crisp. Add the onion and cook for 6–8 minutes, until it is soft and translucent with no raw white left in the centre.","Start the sour turnip",480,{"tip":513,"text":514,"title":515,"timerSeconds":516},"Taste the raw turnip first. If it is mouth-puckeringly sour, rinse it under cold water and squeeze it dry before it goes in the pot.","Squeeze the sour turnip lightly with your hands and add it to the pan with the caraway and bay leaf. Stir to coat in the fat, pour in the stock so the turnip is just covered, and simmer gently, half-covered, for 35–40 minutes until the shreds bend without resistance and the liquid has reduced by about half.","Braise it slowly",2100,{"text":518,"title":519},"Grate the horseradish and the peeled apple finely into a bowl — do it at arm's length, the fumes are genuinely sharp. Stir in the vinegar and a good pinch of salt, then cover and leave at room temperature while you finish the rest.","Make the horseradish relish",{"text":521,"title":522},"Stir the crushed garlic and flour into the turnip and cook for 3–4 minutes, stirring often, until the pot smells of cooked garlic rather than raw and the liquid has turned glossy and lightly clinging. Season with salt and plenty of coarse black pepper, then keep warm over the lowest heat.","Thicken with garlic and flour",{"tip":524,"text":525,"title":526,"timerSeconds":527},"Do not prick the casings. A whole sausage should feel plump and taut when you lift it out.","Bring a wide pan of unsalted water to the boil, then take it off the heat and wait 30 seconds for the bubbling to stop. Lower in the sausages whole, cover, and leave for 10–12 minutes. The water should steam without moving; if it starts to bubble again, slide the pan off the burner.","Poach the sausages",660,{"text":529,"title":530},"Lift the sausages out with tongs, let them drain for a moment, and set each one beside a generous spoonful of the sour turnip. Add a blob of hot mustard and a small heap of the horseradish relish to the side of the plate, and put the bread on the table. Cut the sausage at the plate, not before.","Plate it the Slovenian way","KRAHN-ska kloh-BAH-sa",[533,537,541],{"note":534,"swap":535,"original":536},"None of them are the same sausage — kranjska klobasa is more garlicky and coarser than most — but the method and the plate around it still work. Avoid anything smooth and pink.","Polish kiełbasa wiejska, Czech klobása, or a coarse smoked bratwurst-style sausage","Kranjska klobasa",{"note":538,"swap":539,"original":540},"Sauerkraut is the standard Slovenian alternative and appears on the same plate all winter. It cooks a little faster than turnip, so start checking at 25 minutes.","Sauerkraut, drained, cooked exactly the same way","Sour turnip (kisla repa)",{"note":542,"swap":543,"original":544},"Jarred horseradish loses most of its volatile heat. Adding acid and a grated raw apple brings back some bite and sweetness.","Jarred grated horseradish, drained, refreshed with a squeeze of lemon","Fresh horseradish","kranjska-klobasa","Kranjska Klobasa (Carniolan Sausage with Sour Turnip)","Kranjska Klobasa","Kranjska klobasa s kislo repo","slovenia","Carniola (Gorenjska and central Slovenia)",15,50,"easy",[555],"main",[557],"dairy-free",[451,458,475,471],[560,563,565,567],{"alt":561,"src":562},"Plump poached Carniolan sausage on a plate with braised sour turnip, hot mustard and grated horseradish","\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-1x1.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-4x3.jpg",[570,571,572,573,574,575,576],"kranjska klobasa","carniolan sausage","slovenian sausage","sour turnip","kisla repa","horseradish","protected geographical indication","2026-08-21","dishroute-kitchen","Slovenia's protected Carniolan sausage, warmed in water that never boils so the skin stays whole, and served the correct way: braised sour turnip, hot mustard and raw grated horseradish.",{"en":581},"\u002Frecipe\u002Fkranjska-klobasa",{"items":583,"total":590,"page":467,"limit":866,"hasMore":867},[584,616,652,684,715,743,753,785,812,840],{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":549,"region":589,"baseServings":450,"prepMinutes":590,"cookMinutes":591,"difficulty":553,"course":592,"diet":594,"mainIngredients":596,"images":599,"keywords":609,"publishedAt":577,"updatedAt":577,"authorSlug":578},"ajdovi-zganci","Ajdovi Žganci (Buckwheat Spoonbread with Cracklings)","Ajdovi Žganci","Ajdovi žganci","Gorenjska and the Alpine north",10,35,[593],"side",[595,557],"gluten-free",[597,598],"buckwheat","pork-belly",[600,603,605,607],{"alt":601,"src":602},"Bowl of crumbly dark buckwheat žganci topped with golden pork cracklings and their fat","\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-1x1.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-4x3.jpg",[610,597,611,612,613,614,615],"ajdovi zganci","slovenian side dish","ocvirki","cracklings","zganci","buckwheat spoonbread",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":549,"region":621,"baseServings":622,"prepMinutes":623,"cookMinutes":591,"restMinutes":624,"difficulty":625,"course":626,"diet":628,"mainIngredients":630,"images":634,"keywords":644,"publishedAt":577,"updatedAt":577,"authorSlug":578},"belokranjska-povitica","Belokranjska Povitica (Flat Layered Curd Flatbread)","Belokranjska Povitica","Belokranjska povitica","Bela Krajina",8,45,40,"medium",[627],"bread",[629],"vegetarian",[482,631,632,633],"quark","sour-cream","eggs",[635,638,640,642],{"alt":636,"src":637},"Round flat povitica cut into wedges, showing thin dough ribbons coiled through a pale curd filling","\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-1x1.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-4x3.jpg",[645,646,647,648,649,650,651],"belokranjska povitica","slovenian flatbread","bela krajina","skuta","curd bread","stretched dough","savoury pastry",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":549,"region":657,"baseServings":658,"prepMinutes":659,"cookMinutes":660,"difficulty":625,"course":661,"diet":662,"mainIngredients":663,"images":667,"keywords":677,"publishedAt":577,"updatedAt":577,"authorSlug":578},"bujta-repa","Bujta Repa (Prekmurje Sour Turnip and Pork Stew)","Bujta Repa","Bujta repa","Prekmurje",6,20,95,[555],[],[664,665,471,666,464],"pork-shoulder","millet","paprika",[668,671,673,675],{"alt":669,"src":670},"Deep bowl of bujta repa, thick sour turnip stew with chunks of pork and millet, dusted with paprika","\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-1x1.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-4x3.jpg",[678,679,680,681,574,682,683],"bujta repa","sour turnip stew","prekmurje","slovenian pork stew","millet stew","koline",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":549,"region":689,"baseServings":450,"prepMinutes":463,"cookMinutes":690,"restMinutes":434,"difficulty":691,"course":692,"diet":693,"mainIngredients":694,"images":697,"keywords":707,"publishedAt":577,"updatedAt":577,"authorSlug":578},"idrijski-zlikrofi","Idrijski Žlikrofi (Pinched Potato Dumplings from Idrija)","Idrijski Žlikrofi","Idrijski žlikrofi","Idrija, western Slovenia",25,"hard",[555],[],[695,464,696,482],"potato","marjoram",[698,701,703,705],{"alt":699,"src":700},"Small hat-shaped Idrija potato dumplings piled in a bowl with toasted breadcrumbs, butter and pork cracklings","\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-1x1.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-4x3.jpg",[708,709,710,711,712,713,714],"idrijski žlikrofi","zlikrofi","slovenian dumplings","potato dumplings","idrija","bakalca","traditional speciality guaranteed",{"slug":716,"title":717,"shortTitle":718,"nativeName":718,"countrySlug":549,"region":719,"baseServings":658,"prepMinutes":690,"cookMinutes":720,"restMinutes":511,"difficulty":553,"course":721,"diet":723,"mainIngredients":724,"images":726,"keywords":736,"publishedAt":577,"updatedAt":577,"authorSlug":578},"jota","Jota (Karst Sauerkraut, Bean and Potato Stew)","Jota","Karst and the Slovenian Littoral",110,[722,555],"soup",[],[458,695,725,471],"smoked-pork",[727,730,732,734],{"alt":728,"src":729},"Thick bowl of jota stew with borlotti beans, sauerkraut, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fjota\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-1x1.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-4x3.jpg",[716,737,738,739,740,741,742],"sauerkraut stew","karst","slovenian bean stew","smoked pork","winter stew","trieste",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":450,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":744,"diet":745,"mainIngredients":746,"images":747,"keywords":752,"publishedAt":577,"updatedAt":577,"authorSlug":578},[555],[557],[451,458,475,471],[748,749,750,751],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[570,571,572,573,574,575,576],{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":549,"region":758,"baseServings":759,"prepMinutes":552,"cookMinutes":430,"restMinutes":760,"difficulty":691,"course":761,"diet":763,"mainIngredients":764,"images":768,"keywords":778,"publishedAt":577,"updatedAt":577,"authorSlug":578},"potica","Potica (Slovenian Rolled Walnut Yeast Cake)","Potica","Orehova potica","Nationwide, with regional fillings",12,150,[762],"dessert",[629],[482,765,766,767],"walnuts","honey","butter",[769,772,774,776],{"alt":770,"src":771},"Ring-shaped potica cut open to show tight dark walnut spirals inside pale yeast dough","\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero.jpg",{"alt":770,"src":773},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-16x9.jpg",{"alt":770,"src":775},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-1x1.jpg",{"alt":770,"src":777},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-4x3.jpg",[754,779,780,781,782,783,784],"walnut roll","slovenian cake","yeast dough","povitica","christmas baking","potičnik",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"countrySlug":549,"region":657,"baseServings":759,"prepMinutes":463,"cookMinutes":790,"restMinutes":791,"difficulty":691,"course":792,"diet":793,"mainIngredients":794,"images":796,"keywords":806,"publishedAt":577,"updatedAt":577,"authorSlug":578},"prekmurska-gibanica","Prekmurska Gibanica (Layered Poppy, Walnut, Apple and Curd Cake)","Prekmurska Gibanica","Prekmurska gibanica",70,240,[762],[629],[795,765,498,631],"phyllo-dough",[797,800,802,804],{"alt":798,"src":799},"Wedge of prekmurska gibanica showing dark poppy, brown walnut, apple and white curd layers between pastry","\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero.jpg",{"alt":798,"src":801},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-1x1.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-4x3.jpg",[807,780,808,809,810,680,811],"prekmurska gibanica","poppy seed","walnut","layered pastry","festive dessert",{"slug":813,"title":814,"shortTitle":815,"nativeName":815,"countrySlug":549,"region":816,"baseServings":658,"prepMinutes":690,"cookMinutes":817,"restMinutes":511,"difficulty":553,"course":818,"diet":819,"mainIngredients":820,"images":824,"keywords":834,"publishedAt":577,"updatedAt":577,"authorSlug":578},"ricet","Ričet (Slovenian Barley and Bean Pot)","Ričet","Nationwide, strongest in the Alpine north",100,[722,555],[],[821,725,822,695,823],"pearl-barley","carrot","celeriac",[825,828,830,832],{"alt":826,"src":827},"Deep bowl of ričet, thick pearl barley and bean pottage with carrot, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fricet\u002Fhero.jpg",{"alt":826,"src":829},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-16x9.jpg",{"alt":826,"src":831},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-1x1.jpg",{"alt":826,"src":833},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-4x3.jpg",[813,835,836,837,838,740,839],"ričet","barley stew","slovenian soup","pearl barley and beans","ritschert",{"slug":841,"title":842,"shortTitle":843,"nativeName":844,"countrySlug":549,"region":845,"baseServings":450,"prepMinutes":623,"cookMinutes":624,"restMinutes":434,"difficulty":625,"course":846,"diet":847,"mainIngredients":848,"images":850,"keywords":860,"publishedAt":577,"updatedAt":577,"authorSlug":578},"slovenian-struklji","Štruklji s Skuto (Slovenian Rolled Curd Dumpling with Tarragon)","Štruklji s Skuto","Skutni štruklji s pehtranom","Central Slovenia and Gorenjska",[555],[629],[631,482,849,632],"tarragon",[851,854,856,858],{"alt":852,"src":853},"Sliced Slovenian štruklji showing pale spirals of dough and white curd filling under toasted buttered breadcrumbs","\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero.jpg",{"alt":852,"src":855},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-16x9.jpg",{"alt":852,"src":857},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-1x1.jpg",{"alt":852,"src":859},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-4x3.jpg",[861,862,648,863,849,864,865],"štruklji","struklji","curd dumpling","slovenian dumpling","rolled dumpling",24,false,1788563777093]