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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":434,"serveWith":441,"variations":443,"ingredients":453,"instructions":498,"pronunciation":534,"substitutions":535,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"romanized":552,"countrySlug":553,"region":554,"baseServings":555,"prepMinutes":467,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":563,"images":564,"keywords":574,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":548,"alternates":584},[394,397,400,403,406,409],{"answer":395,"question":396},"Ageing whites at room temperature for around a day lets some water evaporate and weakens the protein structure slightly, so they whip faster and hold a firmer, drier foam. This is a traditional part of the Kyiv cake method rather than an optional refinement, and the meringue is measurably sturdier for it. Keep them covered, and use them within about 24 hours.","Why do the egg whites need to sit out overnight?",{"answer":398,"question":399},"Both, in different places. Straight from the oven the discs are crisp and brittle, which is why they are left for a day before assembly and then rested again under the cream. In the finished cake the outer edges stay crunchy while the parts against the buttercream turn chewy and slightly toffee-like. A cake that is uniformly crisp has been assembled too soon.","Is the meringue supposed to be crunchy or chewy?",{"answer":401,"question":402},"The original factory recipe used cashews, but hazelnuts and peanuts have all been used at different times as supplies changed, and Ukrainians disagree pleasantly about which is the real one. Hazelnuts are the safest choice for home baking because they toast evenly and their flavour survives two hours in a low oven. Use whichever you can buy fresh, and toast them yourself.","Which nuts are correct for a Kyiv cake?",{"answer":404,"question":405},"Undissolved sugar. If the sugar has not fully dissolved into the whites before folding, it draws moisture out during the long bake and beads on the surface. Add the sugar to the whipping whites slowly, a spoonful at a time, and check by rubbing a little meringue between your fingers — it should feel completely smooth, not gritty. Humid kitchens make this worse.","Why did my meringue weep sticky syrup while baking?",{"answer":407,"question":408},"Usually yes, and it is a temperature problem rather than a ruined batch. Splitting happens when the milk syrup and the butter are at different temperatures. Set the bowl over a pan of warm water for a few seconds, whisking constantly, and it will normally come back together; if the mixture is too warm and soupy instead, chill it for 15 minutes and rewhip.","My buttercream split into a curdled mess. Can I save it?",{"answer":410,"question":411},"Plan on three days. Age the whites on day one, bake the meringue discs on day two and leave them uncovered overnight, then make the cream and assemble on day three, giving the finished cake at least six hours in the fridge before it is cut. Baked discs will also keep a full week in a sealed tin, so the schedule is flexible in the middle.","How far ahead can I make it?",[413,414,415,416,417,418],"Age the whites in a covered bowl at room temperature for about 24 hours. They loosen, lose some water and whip into a noticeably firmer meringue.","Not a trace of yolk or grease anywhere. Wipe the bowl and whisk with a little vinegar on kitchen paper before you start, and separate each egg into a small cup first.","Fold the nut, flour and sugar mixture through in three additions with a large spatula and stop the moment it is combined. Every extra fold knocks air out and gives you a flat, dense layer.","Bake low and long — around 110°C for two hours — and then leave the discs in the switched-off oven with the door ajar so they cool without cracking.","Keep the milk syrup for the buttercream below a rolling boil and pour it into the whipped butter in a thin stream; a fast pour scrambles the egg and the cream goes grainy.","Assemble on the cake board or plate you intend to serve on. A finished Kyiv cake cannot be lifted or slid anywhere without breaking a layer.","🎂","Kyiv cake is built from two thick meringue layers loaded with toasted nuts, baked slowly until dry, then deliberately left to sit for a day before they are used. That waiting is the whole trick: a fresh meringue shatters into dust under a cake knife, while an aged one has drawn just enough moisture from the air to cut cleanly and chew. Between and around them goes a Charlotte-style buttercream — a hot milk and egg syrup beaten into soft butter — split into a pale vanilla portion for the filling and a cocoa portion for the sides and the piping. The result is crunchy, sweet, cool and rich all at once, tasting mostly of toasted nuts and butter. It is not a quick cake in any sense; spread over three days it is entirely manageable.","The Kyiv cake is unusually well documented for a famous dessert, because it was not a folk recipe but a factory product. It was developed in the mid-1950s at the Karl Marx confectionery factory in Kyiv — the enterprise that later became Roshen — and it went on to be one of the most recognisable sweets of the Soviet Union. There is a widely repeated origin anecdote about a batch of egg whites accidentally left out overnight, which is charming and unverifiable; what is not in dispute is that the cake was designed in a factory kitchen, standardised as a state recipe, and produced with its chestnut-branch decoration in piped buttercream on the lid.\n\nIt became a travelling object. For decades a boxed Kyiv cake was the thing you brought back from the capital, carried by hand onto overnight trains and given to relatives, and it functioned as a piece of city identity in the way certain regional foods do. That role has not gone away: the cake is still an ordinary supermarket item in Ukraine and still the thing a visitor is handed to take home.\n\nThe nuts are the one honest complication. The original factory version was made with cashews, and as supplies shifted over the decades the recipe moved to hazelnuts and, at times, peanuts — which is why Ukrainians of different generations remember slightly different cakes, and all of them are right about the one they grew up with. Home bakers use whatever is available and good, and hazelnuts are the most reliable choice outside Ukraine because their oil stands up to the long slow bake. The cream is also treated as flexible in practice, though the Charlotte version below is the one that matches the original in texture: cooked egg syrup makes a buttercream that stays smooth and holds piping at room temperature, which is exactly what a cake designed to survive a train journey needed.","Keep the finished cake in the fridge under a dome or an upturned bowl for up to 4 days. It is at its best on the day after assembly, once the cream has firmed and the meringue has softened slightly where it meets it, and after about four days the layers lose their chew and go uniformly soft. Take it out 30 to 40 minutes before serving, because the buttercream is waxy straight from the fridge. Bare meringue discs keep a week in an airtight tin, so if the cake needs to be ready on a fixed day, bake them well ahead and assemble the day before. Do not freeze the assembled cake — the meringue turns to paste as it thaws.",[424,425,426,427],"Egg whites are aged before whipping, the traditional first step that produces a stiffer, more stable meringue.","The baked discs are rested for a full day before assembly, which is what turns them chewy instead of brittle.","A properly cooked Charlotte buttercream rather than raw butter and icing sugar, so it is smooth, stable and far less sickly.","The whole thing is broken into three short sessions across three days instead of one exhausting afternoon.",[429,430,431,432,433],"Stand mixer or electric hand whisk","Two 23 cm cake tins or drawn circles on baking paper","Small heavy saucepan","Palette knife","Piping bag with a star nozzle",{"fat":435,"carbs":436,"fiber":437,"sugar":438,"protein":439,"calories":440,"estimated":8},40,55,2,48,9,610,[442],"Small slices with unsweetened black coffee or strong tea; the cake is rich enough that anything sweet alongside it is a mistake.",[444,447,450],{"name":445,"description":446},"Cashew Kyiv cake","Made with roughly chopped roasted cashews in place of hazelnuts, closest to the original factory formula. The meringue tastes noticeably milder and sweeter.",{"name":448,"description":449},"Three-layer version","Divide the meringue between three thinner discs instead of two for a taller cake with more cream. Reduce the bake to about 90 minutes and watch the colour closely.",{"name":451,"description":452},"Bezkorzhevyi shortcut","Bake the meringue mixture as individual small rounds and sandwich them in pairs with the cocoa cream — the same flavours as single portions, with none of the slicing problems.",[454,460,462,466,470,474,479,482,483,487,491,492,494],{"qty":455,"ref":456,"name":457,"unit":458,"group":459},300,"eggs","egg whites, about 10 large eggs, aged 24 hours at room temperature","g","For the meringue",{"qty":455,"name":461,"unit":458,"group":459},"caster sugar",{"qty":463,"name":464,"note":465,"unit":458,"group":459},200,"blanched hazelnuts, toasted and roughly chopped","or cashews, as in the original — see substitutions",{"qty":467,"ref":468,"name":469,"unit":458,"group":459},60,"flour","plain flour",{"qty":471,"name":472,"unit":473,"group":459},1,"vanilla extract","tsp",{"qty":463,"ref":475,"name":476,"unit":477,"group":478},"milk","whole milk","ml","For the buttercream",{"qty":471,"ref":456,"name":480,"unit":481,"group":478},"egg","piece",{"qty":463,"name":461,"unit":458,"group":478},{"qty":484,"ref":485,"name":486,"unit":458,"group":478},350,"butter","unsalted butter, properly softened",{"qty":437,"ref":488,"name":489,"unit":490,"group":478},"cocoa","cocoa powder, sifted","tbsp",{"qty":471,"name":472,"unit":473,"group":478},{"qty":471,"name":493,"unit":490,"group":478,"optional":8},"cognac or brandy",{"qty":495,"name":496,"unit":458,"group":497},30,"extra chopped hazelnuts, for the sides","To finish",[499,504,508,511,516,520,524,527,530],{"tip":500,"text":501,"title":502,"timerSeconds":503},"Separate each egg over a small cup first. One broken yolk in the bowl means the meringue will never whip.","Separate the eggs cleanly, keeping the yolks for something else, and leave the whites in a covered bowl at room temperature for 24 hours. They will thin out and look slightly translucent, which is exactly what you want.","Age the whites",86400,{"text":505,"title":506,"timerSeconds":507},"Heat the oven to 110°C and draw two 23 cm circles on baking paper. Whisk the aged whites to soft peaks, then add the 300 g of sugar a spoonful at a time, whipping until the meringue is stiff, glossy and completely smooth when rubbed between two fingers — about 10 minutes in total.","Whip the meringue",600,{"text":509,"title":510},"Toss the chopped hazelnuts with the flour, then fold the mixture and the vanilla through the meringue in three additions with a large spatula, cutting down through the middle and turning the bowl. Stop as soon as no dry flour is visible; the meringue should still hold its shape on the spatula.","Fold in the nuts",{"tip":512,"text":513,"title":514,"timerSeconds":515},"If your oven runs hot, prop the door with a wooden spoon. Browning past light beige means the sugar is starting to burn.","Divide the mixture between the two circles and spread each to an even 2 cm thickness right to the pencil line. Bake for 2 hours, until the tops are pale biscuit-coloured, dry and firm and the discs release from the paper when nudged.","Spread and bake low",7200,{"text":517,"title":518,"timerSeconds":519},"Turn the oven off and leave the discs inside with the door ajar until completely cold, then transfer them on their paper to a rack and leave them uncovered at room temperature for 12 to 24 hours. This resting step is what gives the finished cake its chew.","Cool, then leave overnight",43200,{"tip":521,"text":522,"title":523,"timerSeconds":507},"It must not boil. If it looks like it is about to, lift the pan off the heat and keep stirring.","Whisk the egg into the milk in a small heavy pan, add the 200 g of sugar and cook over medium-low heat, stirring constantly, for 8 to 10 minutes until the mixture thickens enough to coat the back of a spoon and leave a clear line when you draw a finger through it. Cool it to room temperature, stirring occasionally so no skin forms.","Cook the cream syrup",{"text":525,"title":526},"Beat the softened butter for 5 minutes until pale and aerated, then add the cooled syrup a spoonful at a time, beating well after each addition until the cream is smooth, thick and holds a peak. Divide it in two: flavour the larger half with vanilla, and beat the sifted cocoa and the cognac into the smaller half.","Make the buttercream",{"text":528,"title":529},"Set one meringue disc on the serving plate, spread all the vanilla cream over it in an even layer, and lay the second disc on top, pressing very gently and evenly with your palms. Cover the top and sides with most of the cocoa cream, smoothing with a palette knife.","Assemble",{"text":531,"title":532,"timerSeconds":533},"Press the extra chopped hazelnuts around the sides and pipe the remaining cocoa cream around the top edge — the classic decoration is a border and a piped chestnut branch. Refrigerate for at least 6 hours before cutting, and slice with a long knife rinsed in hot water and wiped dry between slices.","Decorate and chill",21600,"KIH-yiv-skiy TORT",[536,540,544],{"note":537,"swap":538,"original":539},"All three are historically accurate at different points. Cashews are milder and sweeter, peanuts are much stronger, hazelnuts are the most forgiving in a long bake.","Cashews, which is what the original factory version used, or peanuts","Hazelnuts",{"note":541,"swap":542,"original":543},"The common household shortcut. It takes ten minutes instead of forty and is sweeter and slightly heavier, but it pipes acceptably and does not split.","Butter beaten with an equal weight of sweetened condensed milk","Charlotte buttercream",{"note":545,"swap":546,"original":547},"Both appear in home versions. Add liquid flavourings a teaspoon at a time at the very end, or the buttercream loosens.","Two tablespoons of strong cooled espresso, or a tablespoon of cognac","Cocoa in the cream","kyivskyi-tort","Kyivskyi Tort (Kyiv Hazelnut Meringue Cake)","Kyivskyi Tort","Київський торт","Kyivskyi tort","ukraine","Kyiv",12,130,1440,"hard",[560],"dessert",[562],"vegetarian",[456,485,488,475,468],[565,568,570,572],{"alt":566,"src":567},"Slice of Kyiv cake showing two nutty meringue layers filled with pale buttercream and coated in cocoa cream","\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-1x1.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-4x3.jpg",[575,576,577,578,579,580],"kyiv cake","kyivskyi tort","meringue cake","hazelnut meringue","buttercream","ukrainian dessert","2026-08-20","dishroute-kitchen","Two nut-studded meringue discs, aged overnight so they turn chewy rather than brittle, sandwiched and coated with a cooked custard buttercream flavoured with cocoa and vanilla.",{"en":585},"\u002Frecipe\u002Fkyivskyi-tort",{"items":587,"total":595,"page":471,"limit":863,"hasMore":864},[588,625,653,684,714,724,753,782,808,839],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"romanized":591,"countrySlug":553,"region":593,"baseServings":594,"prepMinutes":595,"cookMinutes":495,"difficulty":596,"course":597,"diet":600,"mainIngredients":603,"images":608,"keywords":618,"publishedAt":581,"updatedAt":581,"authorSlug":582},"banosh","Banosh (Hutsul Cornmeal Porridge with Brynza)","Banosh","Бануш","Carpathians",4,10,"medium",[598,599],"main","side",[601,602],"gluten-free","nut-free",[604,605,606,607],"cornmeal","sour-cream","mushrooms","feta",[609,612,614,616],{"alt":610,"src":611},"Bowl of creamy Hutsul banosh cornmeal porridge topped with fried mushrooms, crumbled sheep cheese and cracklings","\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-4x3.jpg",[589,619,620,621,622,623,624],"hutsul","carpathian","cornmeal porridge","brynza","sour cream","ukrainian mountain food",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"romanized":628,"countrySlug":553,"baseServings":594,"prepMinutes":630,"cookMinutes":631,"difficulty":632,"course":633,"diet":634,"mainIngredients":635,"images":638,"keywords":648,"publishedAt":581,"updatedAt":581,"authorSlug":582},"deruny","Deruny (Ukrainian Lacy Grated Potato Fritters)","Deruny","Деруни",20,25,"easy",[598,599],[562,602],[636,637,456,605],"potato","onion",[639,642,644,646],{"alt":640,"src":641},"Stack of golden Ukrainian deruny potato fritters with lacy crisp edges and a spoonful of sour cream on top","\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-1x1.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-4x3.jpg",[626,649,650,651,652,623],"potato fritters","grated potato","ukrainian pancakes","draniki",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"romanized":656,"countrySlug":553,"baseServings":658,"prepMinutes":436,"cookMinutes":659,"difficulty":596,"course":660,"diet":661,"mainIngredients":662,"images":667,"keywords":677,"publishedAt":581,"updatedAt":581,"authorSlug":582},"ukrainian-holubtsi","Holubtsi (Ukrainian Cabbage Rolls in Tomato and Sour Cream)","Holubtsi","Голубці",6,100,[598],[602],[663,664,665,666,605],"cabbage","ground-pork","rice","tomato",[668,671,673,675],{"alt":669,"src":670},"Baked Ukrainian holubtsi cabbage rolls in a pink tomato and sour cream sauce, scattered with fresh dill","\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-1x1.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-4x3.jpg",[678,679,680,681,682,683],"holubtsi","cabbage rolls","stuffed cabbage","ukrainian","minced pork","sour cream sauce",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"romanized":689,"countrySlug":553,"baseServings":594,"prepMinutes":435,"cookMinutes":630,"restMinutes":690,"difficulty":558,"course":691,"diet":692,"mainIngredients":693,"images":698,"keywords":708,"publishedAt":581,"updatedAt":581,"authorSlug":582},"kotleta-po-kyivsky","Kotleta po-Kyivsky (Chicken Kyiv with Herb Garlic Butter)","Kotleta po-Kyivsky","Котлета по-київськи","Kotleta po-kyivsky",90,[598],[602],[694,485,695,696,697],"chicken","garlic","dill","breadcrumbs",[699,702,704,706],{"alt":700,"src":701},"Golden breaded chicken Kyiv cut open with green herb garlic butter pouring out onto the plate","\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-1x1.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-4x3.jpg",[709,710,711,712,681,713],"chicken kyiv","kotleta po-kyivsky","garlic butter chicken","breaded chicken","chicken kiev",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"romanized":552,"countrySlug":553,"region":554,"baseServings":555,"prepMinutes":467,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":715,"diet":716,"mainIngredients":717,"images":718,"keywords":723,"publishedAt":581,"updatedAt":581,"authorSlug":582},[560],[562],[456,485,488,475,468],[719,720,721,722],{"alt":566,"src":567},{"alt":566,"src":569},{"alt":566,"src":571},{"alt":566,"src":573},[575,576,577,578,579,580],{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"romanized":727,"countrySlug":553,"baseServings":729,"prepMinutes":631,"cookMinutes":631,"restMinutes":730,"difficulty":632,"course":731,"diet":733,"mainIngredients":736,"images":738,"keywords":748,"publishedAt":581,"updatedAt":581,"authorSlug":582},"pampushky","Pampushky (Ukrainian Pull-Apart Garlic Rolls)","Pampushky","Пампушки",8,105,[732,599],"bread",[734,562,735,602],"vegan","dairy-free",[468,737,695,696],"yeast",[739,742,744,746],{"alt":740,"src":741},"Tray of soft pull-apart pampushky rolls glossy with garlic oil and scattered with chopped dill","\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-1x1.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-4x3.jpg",[725,749,750,751,752,696],"garlic rolls","ukrainian bread","borshch bread","pull-apart rolls",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"romanized":756,"countrySlug":553,"baseServings":555,"prepMinutes":631,"cookMinutes":9,"restMinutes":758,"difficulty":632,"course":759,"diet":762,"mainIngredients":763,"images":766,"keywords":776,"publishedAt":581,"updatedAt":581,"authorSlug":582},"salo","Salo (Ukrainian Cured Pork 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