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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":428,"serveWith":434,"variations":436,"ingredients":446,"instructions":489,"pronunciation":514,"substitutions":515,"slug":528,"title":529,"shortTitle":530,"nativeName":530,"countrySlug":531,"region":532,"baseServings":486,"prepMinutes":533,"cookMinutes":534,"difficulty":535,"course":536,"diet":539,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":528,"alternates":561},[394,397,400,403,406],{"answer":395,"question":396},"The traditional pepper is Hungarian TV paprika — pale yellow-green, thin-walled, sweet and mild. Sweet Italian frying peppers or Romano peppers are the best widely available substitutes because they share that thin flesh and cook down quickly. Bell peppers work but are thicker and more watery, so the finished stew is less concentrated unless you cook it longer.","What kind of peppers should I use for lecsó?",{"answer":398,"question":399},"The base recipe of peppers, tomato, onion and paprika is entirely plant-based, and it is vegan if you cook it in sunflower oil instead of lard. It becomes vegetarian rather than vegan when eggs are stirred in, and stops being either when smoked sausage goes into the pan, which is one of the three standard ways to serve it.","Is lecsó vegetarian?",{"answer":401,"question":402},"Either the pan stayed covered too long or the peppers were thick-walled bell peppers holding a lot of water. The fix is the same in both cases: take the lid off and keep it on a medium heat until the liquid reduces and the vegetables sit in a glossy sauce rather than a pool. Never add water to lecsó, and drain tinned tomatoes before using them.","Why is my lecsó watery?",{"answer":404,"question":405},"Yes. Use good tinned tomatoes instead of fresh, and whatever sweet thin-walled peppers you can get. Hungarians solve the problem differently by preserving huge batches during the August glut — jarred or frozen lecsó is a standard pantry item, and freezing your own in flat bags gives you an excellent base for winter meals.","Can I make lecsó out of season?",{"answer":407,"question":408},"Most often with plenty of fresh bread to mop the pan, either as a light meal on its own or as a side to grilled or roasted pork. With eggs stirred through it becomes a full lunch, and with sausage it becomes dinner. It is also used as a base: spooned under a fried egg, folded through rice, or served alongside potatoes.","What do you eat lecsó with?",[410,411,412,413,414,415],"Slice the peppers into rings or wide strips rather than dice. They hold their shape better and look like lecsó rather than sauce.","Never add water. If the pan seems dry, add another chopped tomato — the vegetables release plenty of liquid on their own.","Cook it uncovered for the last ten minutes so the liquid concentrates instead of stewing into a watery pool.","Use lard if you have it. It rounds the sweetness of the peppers in a way that neutral oil does not.","A pinch of sugar rescues out-of-season tomatoes, but taste first — good August tomatoes need nothing at all.","Make double and freeze half in flat bags. Lecsó thaws perfectly and becomes the base for a dozen winter meals.","🫑","Lecsó is peppers and tomatoes cooked until they give up and turn into their own sauce. Pale yellow Hungarian TV paprika peppers are sliced into rings, softened in lard with onion and sweet paprika, then joined by chopped ripe tomato and simmered until the whole pan collapses into a thick, glossy, faintly sweet stew. That is the entire dish. It is eaten as it is with bread, or stretched into a full meal with eggs stirred through at the end or slices of smoked paprika sausage added at the start. The flavour is sweeter and cleaner than the ingredient list suggests, because nothing is browned and nothing competes: you are tasting concentrated peppers, and the paprika is there to reinforce them rather than to take over.","Lecsó is the taste of Hungarian August, and it exists because of a glut. When peppers and tomatoes ripen at the same time in enormous quantities, you cook them together, and every household in the country has a version. It shares obvious DNA with Balkan and Mediterranean pepper stews — Serbian đuveč, Basque piperade, Provençal ratatouille, Turkish şakşuka — and the family resemblance across that whole belt of pepper-growing Europe is not a coincidence so much as a shared answer to a shared harvest.\n\nThe pepper matters more than anything else. Hungarian TV paprika is a pale yellow-green, thin-walled, sweet, slightly waxy pepper that cooks down fast and sweetens as it goes. Bell peppers are thicker-walled and more watery, and a lecsó made with them is noticeably less concentrated — perfectly good, but a different dish. In Hungary lecsó is also preserved in enormous batches in late summer, jarred or frozen so that in February you can open a jar and have the base of a meal ready. That practicality is part of why it stayed a national staple rather than a seasonal curiosity.\n\nWhat it gets served as is entirely negotiable, and Hungarians argue about it with some enjoyment. Plain lecsó is a side dish for grilled meat. Tojásos lecsó has eggs stirred in at the end until barely set, which is a common lunch. Kolbászos lecsó has sliced smoked paprika sausage in it and is a dinner. Some cooks add rice to the pan and make it into a one-pot meal, which purists consider a step too far. The one thing nobody adds is water — if the pan looks dry, the answer is more tomato, or more patience.","Keeps 4 days refrigerated and tastes better on day two once the pepper flavour has settled. Reheat in a pan rather than a microwave so the extra liquid cooks off again. It freezes exceptionally well for 6 months — cool it completely, freeze flat in bags, and thaw straight into a hot pan. Freeze it plain, without eggs; eggs stirred in before freezing turn rubbery and weep water on thawing.",[421,422,423,424],"Keeps the ratio right: peppers dominate, tomato supports, and nothing is diluted with added water.","Cooks the onion and blooms the paprika properly before the vegetables go in, so the base has depth.","Gives the three standard finishes — plain, with egg, with sausage — as one recipe rather than three.","Honest about what happens if you can only find bell peppers, and how to compensate.",[426,427],"Wide heavy sauté pan or shallow casserole","Sharp knife",{"fat":429,"carbs":430,"fiber":431,"sugar":432,"protein":431,"calories":433,"estimated":8},19,18,5,11,260,[435],"Fresh white bread for the pan juices, or as a side to grilled pork chops and sausages.",[437,440,443],{"name":438,"description":439},"Tojásos lecsó","Three or four beaten eggs stirred into the finished pan over low heat until just set in soft curds. The most common lunchtime version.",{"name":441,"description":442},"Kolbászos lecsó","Sliced smoked paprika sausage rendered in the pan before the onions, so its fat and colour run through the whole dish. Dinner rather than a side.",{"name":444,"description":445},"Lecsó with rice","Rice added with the tomatoes plus a little stock, turning it into a one-pot meal. Common in home kitchens and firmly rejected by purists.",[447,453,457,462,467,471,473,477,481,485],{"qty":448,"ref":449,"name":450,"unit":451,"group":452},800,"bell-pepper","sweet yellow Hungarian or Italian frying peppers, deseeded and sliced into rings","g","For the stew",{"qty":454,"ref":455,"name":456,"unit":451,"group":452},500,"tomato","ripe tomatoes, roughly chopped",{"qty":458,"ref":459,"name":460,"unit":461,"group":452},2,"onion","onions, halved and thinly sliced","piece",{"qty":463,"name":464,"note":465,"unit":466,"group":452},3,"lard","or sunflower oil","tbsp",{"qty":468,"ref":469,"name":470,"unit":466,"group":452},1,"paprika","Hungarian sweet paprika",{"qty":468,"name":472,"unit":461,"group":452,"optional":8},"hot green pepper, thinly sliced",{"qty":468,"name":474,"note":475,"unit":476,"group":452,"optional":8},"sugar","only if the tomatoes are out of season","pinch",{"qty":478,"name":479,"unit":480,"group":452},null,"salt and black pepper","to taste",{"qty":482,"name":483,"unit":451,"group":484,"optional":8},250,"smoked Hungarian paprika sausage, in thick coins","Optional additions",{"qty":486,"ref":487,"name":488,"unit":461,"group":484,"optional":8},4,"eggs","eggs, lightly beaten",[490,494,498,502,506,511],{"text":491,"title":492,"timerSeconds":493},"If you are making the sausage version, put the coins of smoked sausage into a cold wide pan with one tablespoon of the lard and cook over medium heat for 4 to 5 minutes until the edges curl and the fat runs out orange. Lift the sausage onto a plate and leave the coloured fat behind.","Render the sausage, if using",270,{"text":495,"title":496,"timerSeconds":497},"Add the rest of the lard and the sliced onions with a pinch of salt. Cook over medium-low heat for 8 to 10 minutes, until the onions are floppy and translucent and just beginning to take on colour at the edges.","Soften the onions",540,{"tip":499,"text":500,"title":501},"Paprika burns in seconds in a hot dry pan and turns permanently bitter. Off the heat, then vegetables immediately.","Pull the pan off the heat, wait a few seconds for it to cool slightly, then stir in the sweet paprika until the onions are coated and the fat turns red. Get the peppers into the pan straight away so the powder cannot scorch.","Bloom the paprika",{"text":503,"title":504,"timerSeconds":505},"Return the pan to medium heat, add {qty:bell-pepper} of sliced peppers and the hot green pepper if using, stir to coat, and cook covered for 10 minutes. Stir once or twice; the peppers should slump and lose their raw crunch without browning.","Sweat the peppers",600,{"tip":507,"text":508,"title":509,"timerSeconds":510},"Taste here. If it is sharp rather than sweet, a single pinch of sugar fixes it; good summer tomatoes will not need it.","Tip in the chopped tomatoes, season with salt and pepper, and cook uncovered over medium heat for 12 to 15 minutes. It is ready when the tomato has broken down completely, the peppers are silky, and dragging a spoon across the pan leaves a channel that fills back slowly rather than instantly.","Add the tomatoes and reduce",840,{"text":512,"title":513},"For plain lecsó, stop here and serve. For the sausage version, return the coins to the pan and warm through for 2 minutes. For tojásos lecsó, lower the heat, pour in the beaten eggs and stir slowly for about a minute until they set in soft curds that still look glossy.","Finish the way you want it","LEH-choh",[516,520,524],{"note":517,"swap":518,"original":519},"Frying and Romano peppers are the closest — thin-walled and sweet. Bell peppers hold more water, so cook them ten minutes longer uncovered to concentrate the pan.","Sweet Italian frying peppers, Romano peppers or bell peppers","Hungarian TV paprika peppers",{"note":521,"swap":522,"original":523},"Sunflower oil is the standard modern swap and makes the dish vegan when no sausage or egg is added. Olive oil works but pushes the flavour Mediterranean.","Sunflower oil or olive oil","Lard",{"note":525,"swap":526,"original":527},"Perfectly acceptable out of season. Drain them properly, or the pan takes far longer to reduce and the peppers overcook while you wait.","400 g tinned chopped tomatoes, well drained","Fresh tomatoes","lecso","Lecsó (Hungarian Pepper and Tomato Stew)","Lecsó","hungary","Nationwide",15,35,"easy",[537,538],"main","side",[540,541],"gluten-free","dairy-free",[449,455,459,469],[544,547,549,551],{"alt":545,"src":546},"Pan of Hungarian lecso with yellow pepper rings and collapsed tomato in glossy red paprika sauce","\u002Fimages\u002Frecipes\u002Flecso\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-4x3.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Flecso\u002Fhero-1x1.jpg",[528,554,555,455,469,556,557],"hungarian","pepper stew","summer","vegetarian","2026-08-20","dishroute-kitchen","High-summer Hungarian stew of sweet yellow peppers and ripe tomato melted down in lard with onion and paprika, eaten plain from the pan, stirred with egg, or loaded with paprika sausage.",{"en":562},"\u002Frecipe\u002Flecso",{"items":564,"total":780,"page":468,"limit":827,"hasMore":828},[565,600,633,659,686,714,739,749,774,799],{"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":531,"region":570,"baseServings":571,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":576,"diet":578,"mainIngredients":579,"images":583,"keywords":593,"publishedAt":558,"updatedAt":558,"authorSlug":559},"dobos-torta","Dobos Torta (Hungarian Caramel-Topped Sponge Cake)","Dobos Torta","Dobos torta","Budapest",12,60,45,180,"hard",[577],"dessert",[557],[487,580,581,582],"flour","butter","cocoa",[584,587,589,591],{"alt":585,"src":586},"Sliced Hungarian Dobos torta showing thin sponge layers with chocolate buttercream and angled caramel wedges on top","\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero.jpg",{"alt":585,"src":588},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-4x3.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fdobos-torta\u002Fhero-1x1.jpg",[594,595,596,597,598,599],"dobos torta","hungarian cake","caramel cake","chocolate buttercream","layer cake","budapest pastry",{"slug":601,"title":602,"shortTitle":603,"nativeName":604,"countrySlug":531,"region":605,"baseServings":606,"prepMinutes":607,"cookMinutes":608,"difficulty":609,"course":610,"diet":612,"mainIngredients":613,"images":617,"keywords":627,"publishedAt":558,"updatedAt":558,"authorSlug":559},"hungarian-goulash","Gulyás (Hungarian Beef and Paprika Soup)","Gulyás","Gulyásleves","The Great Plain",6,30,165,"medium",[611],"soup",[541],[614,469,459,615,616],"beef-shank","potato","caraway",[618,621,623,625],{"alt":619,"src":620},"Deep bowl of Hungarian gulyas soup with beef, potato cubes and pinched csipetke noodles in red paprika broth","\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fhungarian-goulash\u002Fhero-1x1.jpg",[628,629,554,469,630,631,632],"gulyas","goulash soup","beef soup","csipetke","bogracs",{"slug":634,"title":635,"shortTitle":636,"nativeName":636,"countrySlug":531,"region":637,"baseServings":486,"prepMinutes":607,"cookMinutes":638,"difficulty":609,"course":639,"diet":640,"mainIngredients":642,"images":644,"keywords":654,"publishedAt":558,"updatedAt":558,"authorSlug":559},"halaszle","Halászlé (Hungarian Fisherman's Paprika Fish Soup)","Halászlé","The Tisza and Danube river towns",70,[611],[641,540,541],"pescatarian",[643,469,459],"carp",[645,648,650,652],{"alt":646,"src":647},"Deep bowl of Hungarian halaszle fish soup, bright red paprika broth with a thick piece of poached carp","\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-4x3.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fhalaszle\u002Fhero-1x1.jpg",[634,655,643,469,656,657,658],"hungarian fish soup","szeged","river fish","christmas eve",{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"countrySlug":531,"region":532,"baseServings":486,"prepMinutes":607,"cookMinutes":664,"restMinutes":607,"difficulty":609,"course":665,"diet":667,"mainIngredients":668,"images":671,"keywords":681,"publishedAt":558,"updatedAt":558,"authorSlug":559},"hortobagyi-palacsinta","Hortobágyi Palacsinta (Meat-Filled Pancakes)","Hortobágyi Palacsinta","Hortobágyi húsos palacsinta",100,[666,537],"appetizer",[],[669,469,670,580],"veal","sour-cream",[672,675,677,679],{"alt":673,"src":674},"Hungarian Hortobagyi palacsinta, rolled crepes filled with paprika meat under a smooth red sour cream sauce","\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fhortobagyi-palacsinta\u002Fhero-1x1.jpg",[682,554,683,469,669,684,685],"hortobagyi palacsinta","savoury crepes","sour cream","starter",{"slug":687,"title":688,"shortTitle":689,"nativeName":689,"countrySlug":531,"region":690,"baseServings":606,"prepMinutes":533,"cookMinutes":9,"restMinutes":691,"difficulty":535,"course":692,"diet":694,"mainIngredients":696,"images":698,"keywords":708,"publishedAt":558,"updatedAt":558,"authorSlug":559},"korozott","Körözött (Hungarian Paprika Sheep Cheese Spread)","Körözött","Great Plain and Lake Balaton",240,[666,693],"snack",[557,540,695],"nut-free",[697,581,469,616],"quark",[699,702,704,706],{"alt":700,"src":701},"Bowl of pink Hungarian korozott paprika cheese spread dusted with paprika, with rye bread and raw onion rings","\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fkorozott\u002Fhero-1x1.jpg",[687,709,710,711,712,666,713],"hungarian cheese spread","paprika spread","sheep cheese","juhturo","csarda",{"slug":715,"title":716,"shortTitle":717,"nativeName":717,"countrySlug":531,"region":532,"baseServings":606,"prepMinutes":607,"cookMinutes":718,"restMinutes":719,"difficulty":535,"course":720,"diet":722,"mainIngredients":723,"images":725,"keywords":735,"publishedAt":558,"updatedAt":558,"authorSlug":559},"langos","Lángos (Hungarian Deep-Fried Garlic Flatbread)","Lángos",20,90,[721,693],"street-food",[557],[580,615,724,670],"garlic",[726,729,731,733],{"alt":727,"src":728},"Golden blistered Hungarian langos flatbread topped with thick sour cream and a heap of grated cheese","\u002Fimages\u002Frecipes\u002Flangos\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Flangos\u002Fhero-1x1.jpg",[715,554,736,724,684,737,738],"fried bread","street food","market snack",{"slug":528,"title":529,"shortTitle":530,"nativeName":530,"countrySlug":531,"region":532,"baseServings":486,"prepMinutes":533,"cookMinutes":534,"difficulty":535,"course":740,"diet":741,"mainIngredients":742,"images":743,"keywords":748,"publishedAt":558,"updatedAt":558,"authorSlug":559},[537,538],[540,541],[449,455,459,469],[744,745,746,747],{"alt":545,"src":546},{"alt":545,"src":548},{"alt":545,"src":550},{"alt":545,"src":552},[528,554,555,455,469,556,557],{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"countrySlug":531,"region":532,"baseServings":486,"prepMinutes":718,"cookMinutes":754,"difficulty":535,"course":755,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":558,"updatedAt":558,"authorSlug":559},"chicken-paprikash","Paprikás Csirke (Hungarian Chicken Paprikash)","Paprikás Csirke","Paprikás csirke",50,[537],[],[758,469,459,670],"chicken",[760,763,765,767],{"alt":761,"src":762},"Pan of Hungarian chicken paprikash in glossy red sour cream sauce with soft nokedli dumplings alongside","\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fchicken-paprikash\u002Fhero-1x1.jpg",[770,771,554,469,684,772,773],"paprikas csirke","chicken paprikash","nokedli","braised chicken",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"countrySlug":531,"region":532,"baseServings":606,"prepMinutes":779,"cookMinutes":572,"restMinutes":780,"difficulty":535,"course":781,"diet":782,"mainIngredients":783,"images":784,"keywords":794,"publishedAt":558,"updatedAt":558,"authorSlug":559},"rakott-krumpli","Rakott Krumpli (Layered Potato and Egg Bake)","Rakott Krumpli","Rakott krumpli",25,10,[537],[],[615,487,670],[785,788,790,792],{"alt":786,"src":787},"Baked Hungarian rakott krumpli with layers of 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