[{"data":1,"prerenderedAt":815},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:lokse:en":392,"recipe:country:slovakia":556},[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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":482,"pronunciation":507,"substitutions":508,"slug":521,"title":522,"shortTitle":523,"nativeName":523,"countrySlug":524,"region":525,"baseServings":526,"prepMinutes":527,"cookMinutes":528,"difficulty":529,"course":530,"diet":532,"mainIngredients":534,"images":535,"keywords":545,"publishedAt":551,"updatedAt":551,"authorSlug":552,"summary":553,"localeSlug":521,"alternates":554},[394,397,400,403,406],{"answer":395,"question":396},"Almost always too much flour, too much kneading, or both. The dough should be soft and only just short of sticky, and it should be brought together in well under a minute. Extra flour and extra working both build gluten, which is fine in bread and disastrous in a potato flatbread that is supposed to stay tender.","Why did my lokše turn out tough and rubbery?",{"answer":398,"question":399},"Only if it was mashed plain, with no butter, milk or cream added. Enriched mash is far too wet and greasy, and you will end up adding so much flour to compensate that the flatbreads bake up stiff. Plain potatoes boiled in their skins and left to dry out overnight are the reliable starting point.","Can I use leftover mashed potato?",{"answer":401,"question":402},"Lokše are a rolled dough of cooked potato and flour, baked dry on a hot plate, and come out thin, soft and foldable. Slovak potato pancakes such as haruľa or zemiakové placky are a wet batter of raw grated potato, fried in a good deal of hot fat, and come out crisp. Different potato, different pan, different dish.","What is the difference between lokše and potato pancakes?",{"answer":404,"question":405},"No. The traditional surface is a big iron plate, but a heavy cast-iron skillet, a crêpe pan or a flat griddle all work. What matters is that it is heavy enough to stay hot when cold dough hits it, and that you use it completely dry with no fat.","Do I need a special pan?",{"answer":407,"question":408},"Thin enough that you can see the shape of your hand through the dough when you lift it, around 1–2 mm. If they are thicker they bake up doughy in the middle and go hard as they cool. Rolling on a well-floured surface and turning the disc a quarter turn between passes keeps them even.","How thin should I roll them?",[410,411,412,413,414,415],"Boil the potatoes in their skins and leave them uncovered overnight. Peeled, boiled and mashed while hot, they hold too much water and the dough will drink flour endlessly.","Rice or grate the potatoes rather than mashing them — a masher leaves lumps that tear holes when you roll the dough thin.","Knead for no more than about thirty seconds, just until the flour disappears. Working the dough develops gluten and turns lokše chewy and leathery.","The pan must be properly hot and completely dry. No oil, no butter, nothing: fat in the pan fries the surface and stops the dough from puffing and blistering.","Stack them as they come off, one on top of another under a clean tea towel. Their own trapped steam is what keeps them foldable; left in the open air they stiffen in minutes.","Work in a floury, generous way when rolling and shake the excess off before baking, or the loose flour scorches on the pan and tastes bitter.","🥔","Lokše are what happens when yesterday's boiled potatoes are pressed into flour, rolled out thinner than you think is safe, and baked on a bare hot plate with no oil at all. They come off the pan supple and speckled with dark blisters, tasting faintly sweet and toasty, closer to a soft tortilla than to bread. They are never eaten plain: brushed with goose or duck fat they become the side dish of the Slovak autumn goose feast, and dusted with ground poppy seed and sugar they turn into a snack eaten off a paper napkin at a Christmas market. Three ingredients, no yeast, no rising time.","Western Slovakia grows potatoes and eats them in every register, but lokše belong to a specific economy: the pot of potatoes boiled in their skins for one meal, gone cold, and needing a second life. Cold cooked potato holds barely any free moisture, so it takes only a modest amount of flour to become a dough, and that dough — unleavened, unenriched, cooked on a dry surface — is one of the oldest bread forms in the region. Before every kitchen had an oven, a flat iron plate over the fire or the top of a tiled stove was the baking surface, and lokše, placky and their cousins across Central Europe all come from that plate.\n\nThe dish is inseparable from goose. In the village of Slovenský Grob outside Bratislava, the autumn goose season around Saint Martin's Day in November is a full-blown institution: families and restaurants roast geese, and the fat and juices are poured over stacks of freshly baked lokše served alongside the bird with red cabbage. A lokša soaked in goose fat is not a garnish on that table; it is the reason many people make the trip. The pairing works because the flatbread is bland and absorbent by design, exactly the surface a rich, salty roast needs.\n\nThe sweet lokša is the other half of the tradition, and it is street food. Rolled or folded around ground poppy seed and sugar, or spread with thick plum lekvár, or scattered with walnuts, it appears at Christmas markets and village festivals, cooked to order on a big griddle by someone who has rolled several thousand of them. Slovaks argue mildly about thickness — a Bratislava lokša is rolled almost translucent, while some rural versions are heftier and more filling — but on the two rules that matter there is no argument at all: bake them dry, and stack them under a cloth the second they come off the pan so they steam themselves soft.","Lokše are best within a couple of hours of baking. Cooled and stacked in an airtight bag they keep 2 days in the fridge, but they stiffen; revive them by passing each one over a dry hot pan for 15 seconds a side, or by warming the stack wrapped in foil. They freeze well interleaved with baking paper for up to 2 months — reheat from frozen straight onto a hot dry pan. Do not brush them with fat before storing, as the fat goes stale and the flatbreads turn soggy.",[421,422,423,424],"Uses potatoes boiled the day before, which is the version that actually works — freshly cooked, still-steaming potatoes make a slack dough that needs far too much flour.","Flour is kept to the minimum the dough will hold, so the flatbreads stay supple instead of turning into stiff crackers.","The dry pan is treated as a technique, with the blistering and colour you are looking for described step by step.","Gives both the goose-fat savoury finish and the poppy seed sweet finish, which are two genuinely different dishes from one dough.",[426,427,428,429],"Potato ricer or coarse grater","Rolling pin","Heavy cast-iron skillet or flat griddle","Clean tea towel for stacking",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},12,62,5,3,8,385,[438],"Roast goose or duck with braised red cabbage, or — for the sweet version — nothing but a cup of black coffee.",[440,443,446],{"name":441,"description":442},"Husacie lokše","The goose-feast version: brush each hot lokša with goose fat and the roasting juices, stack them, cut into wedges and serve with roast goose or duck and stewed red cabbage.",{"name":444,"description":445},"Lokše s makom","Brush with melted butter, shower with freshly ground poppy seed and icing sugar, roll into a cigar and eat with your hands. The standard Christmas market form.",{"name":447,"description":448},"Garlic lokše","Crush garlic with salt, slacken it with a spoon of the fat and paint it over the hot flatbreads. Sharp, punchy and usually eaten as a side with grilled meat.",[450,456,461,464,470,474,476],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1,"potato","floury potatoes, boiled in their skins the day before and cooled","kg","For the dough",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},200,"flour","plain flour, plus plenty more for rolling","g",{"qty":451,"name":462,"unit":463,"group":455},"fine salt","tsp",{"qty":465,"ref":466,"name":467,"note":468,"unit":460,"group":469},60,"butter","butter, melted","goose or duck fat is the traditional choice","To finish",{"qty":471,"name":472,"unit":460,"group":473,"optional":8},80,"poppy seed, freshly ground","Sweet finish",{"qty":465,"name":475,"unit":460,"group":473,"optional":8},"icing sugar",{"qty":477,"ref":478,"name":479,"unit":480,"group":481,"optional":8},2,"garlic","garlic, crushed to a paste with a pinch of salt","clove","Savoury finish",[483,486,490,494,497,501,504],{"text":484,"title":485},"Peel the cold boiled potatoes — the skins should slip off under your thumb — and push them through a ricer or grate them on the coarse side of a box grater into a wide bowl. You want a light, fluffy heap with no lumps and no wet patches.","Rice the cold potatoes",{"tip":487,"text":488,"title":489},"Every batch of potatoes drinks a different amount of flour. Judge by feel, not by the number on the scale.","Scatter over the salt and about three quarters of the flour and work it in with your hands, adding the rest only if the dough still sticks to your palms. Stop the moment it holds together in a soft ball, after roughly thirty seconds — it should feel like cool putty, slightly tacky but not gluey.","Bring the dough together",{"text":491,"title":492,"timerSeconds":493},"Roll the dough into a thick log and cut it into 12 equal pieces, then roll each into a ball and keep them under a tea towel. Let them sit for 10 minutes while the pan heats — this makes the dough noticeably easier to roll thin without tearing.","Divide and rest briefly",600,{"text":495,"title":496},"On a well-floured surface, roll each ball into a round of about 20–22 cm, turning it a quarter turn between passes so it stays even. Aim for 1–2 mm: you should almost be able to read through it. Brush the excess flour off both sides before it goes anywhere near the pan.","Roll paper-thin",{"tip":498,"text":499,"title":500,"timerSeconds":465},"Black speckles are the goal, not a mistake. An evenly pale lokša means the pan was not hot enough and the flatbread will be leathery.","Heat a heavy cast-iron skillet over medium-high with absolutely no fat in it. Lay a round in and cook for 45–60 seconds, until the surface bubbles up in pale domes and the underside is freckled with dark brown and black spots, then flip and give it the same on the other side.","Bake dry on a hot pan",{"text":502,"title":503},"Move each finished lokša straight onto a plate and cover the growing stack with a tea towel. The trapped steam softens them within a couple of minutes and turns them from stiff discs into pliable, foldable flatbreads. Repeat with the rest of the dough.","Stack under a cloth",{"text":505,"title":506},"For the goose-feast version, brush each warm lokša generously with melted fat, salt lightly and fold into quarters. For the sweet version, brush with melted butter, shower with ground poppy seed and icing sugar, and roll up tightly. Serve immediately in either case.","Finish savoury or sweet","LOHK-sheh",[509,513,517],{"note":510,"swap":511,"original":512},"Goose fat is the classic Slovenský Grob finish. Melted butter keeps the dish vegetarian and is what most home cooks reach for outside goose season.","Duck fat, lard, or melted butter","Goose fat",{"note":514,"swap":515,"original":516},"All three are traditional sweet fillings. Ground poppy seed needs to be freshly milled to taste of anything at all.","Ground walnuts, or thick plum jam (lekvár)","Ground poppy seed",{"note":518,"swap":519,"original":520},"Spelt gives a nuttier flatbread that browns faster. A fully gluten-free version is possible with a good blend, but the dough tears more and must be rolled slightly thicker.","Half plain flour, half fine spelt flour","Plain wheat flour","lokse","Lokše (Slovak Potato Flatbreads)","Lokše","slovakia","Bratislava and western Slovakia",4,30,25,"easy",[531],"bread",[533],"vegetarian",[452,458,466],[536,539,541,543],{"alt":537,"src":538},"Stack of thin Slovak lokše potato flatbreads freckled with dark blisters, one rolled with poppy seed and sugar","\u002Fimages\u002Frecipes\u002Flokse\u002Fhero.jpg",{"alt":537,"src":540},"\u002Fimages\u002Frecipes\u002Flokse\u002Fhero-16x9.jpg",{"alt":537,"src":542},"\u002Fimages\u002Frecipes\u002Flokse\u002Fhero-1x1.jpg",{"alt":537,"src":544},"\u002Fimages\u002Frecipes\u002Flokse\u002Fhero-4x3.jpg",[521,546,547,548,549,550],"potato flatbread","slovak bread","goose fat","poppy seed","unleavened flatbread","2026-08-21","dishroute-kitchen","Paper-thin flatbreads of cooked potato and flour, baked dry on a scorching pan until freckled black, then brushed with goose fat or folded around poppy seed and sugar.",{"en":555},"\u002Frecipe\u002Flokse",{"items":557,"total":597,"page":451,"limit":813,"hasMore":814},[558,591,621,647,678,688,715,740,763,787],{"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":524,"region":563,"baseServings":431,"prepMinutes":564,"cookMinutes":565,"restMinutes":566,"difficulty":567,"course":568,"diet":570,"mainIngredients":571,"images":574,"keywords":584,"publishedAt":551,"updatedAt":551,"authorSlug":552},"bratislavske-rozky","Bratislavské rožky (Walnut and Poppy Seed Crescents)","Bratislavské rožky","Bratislavský rožok","Bratislava",50,18,100,"hard",[569],"dessert",[533],[458,572,466,573],"walnuts","yeast",[575,578,580,582],{"alt":576,"src":577},"Horseshoe-shaped Slovak walnut pastries with a deep brown marbled crackled glaze on a cooling rack","\u002Fimages\u002Frecipes\u002Fbratislavske-rozky\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fbratislavske-rozky\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fbratislavske-rozky\u002Fhero-1x1.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fbratislavske-rozky\u002Fhero-4x3.jpg",[585,586,587,588,589,590],"bratislavske rozky","pressburger kipfel","pozsonyi kifli","walnut pastry","poppy seed pastry","slovak baking",{"slug":592,"title":593,"shortTitle":594,"nativeName":595,"countrySlug":524,"region":596,"baseServings":526,"prepMinutes":528,"cookMinutes":528,"restMinutes":597,"difficulty":529,"course":598,"diet":600,"mainIngredients":601,"images":604,"keywords":614,"publishedAt":551,"updatedAt":551,"authorSlug":552},"bryndzove-halusky","Bryndzové Halušky (Potato Dumplings with Sheep Cheese)","Bryndzové Halušky","Bryndzové halušky","Liptov and the northern mountains",10,[599],"main",[],[452,458,602,603],"bacon","sour-cream",[605,608,610,612],{"alt":606,"src":607},"Bowl of Slovak bryndzové halušky — soft potato dumplings in white sheep cheese topped with crisp smoked bacon","\u002Fimages\u002Frecipes\u002Fbryndzove-halusky\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fbryndzove-halusky\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fbryndzove-halusky\u002Fhero-1x1.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fbryndzove-halusky\u002Fhero-4x3.jpg",[615,616,617,618,619,524,620],"bryndzove halusky","slovak national dish","potato dumplings","bryndza","sheep cheese","halusky",{"slug":622,"title":623,"shortTitle":624,"nativeName":624,"countrySlug":524,"region":625,"baseServings":526,"prepMinutes":626,"cookMinutes":528,"difficulty":529,"course":627,"diet":629,"mainIngredients":630,"images":633,"keywords":643,"publishedAt":551,"updatedAt":551,"authorSlug":552},"demikat","Demikát (Slovak Shepherd's Bryndza Soup)","Demikát","Liptov and the central Slovak sheep country",15,[628],"soup",[533],[452,631,632,466],"onion","caraway",[634,637,639,641],{"alt":635,"src":636},"Bowl of cloudy pale Slovak demikát soup with toasted rye bread, chives and a swirl of paprika butter","\u002Fimages\u002Frecipes\u002Fdemikat\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fdemikat\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fdemikat\u002Fhero-1x1.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fdemikat\u002Fhero-4x3.jpg",[622,644,645,619,632,646],"bryndza soup","slovak soup","shepherd food",{"slug":648,"title":649,"shortTitle":650,"nativeName":650,"countrySlug":524,"baseServings":651,"prepMinutes":652,"cookMinutes":653,"difficulty":654,"course":655,"diet":656,"mainIngredients":657,"images":662,"keywords":672,"publishedAt":551,"updatedAt":551,"authorSlug":552},"kapustnica","Kapustnica (Slovak Christmas Sauerkraut Soup)","Kapustnica",6,20,85,"medium",[628],[],[658,659,660,661],"sauerkraut","dried-mushrooms","kielbasa","smoked-pork",[663,666,668,670],{"alt":664,"src":665},"Bowl of Slovak sauerkraut soup with smoked sausage slices, mushrooms and a swirl of soured cream","\u002Fimages\u002Frecipes\u002Fkapustnica\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fkapustnica\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fkapustnica\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fkapustnica\u002Fhero-4x3.jpg",[648,673,674,675,676,677],"sauerkraut soup","slovak christmas","smoked sausage","dried mushrooms","stedry vecer",{"slug":521,"title":522,"shortTitle":523,"nativeName":523,"countrySlug":524,"region":525,"baseServings":526,"prepMinutes":527,"cookMinutes":528,"difficulty":529,"course":679,"diet":680,"mainIngredients":681,"images":682,"keywords":687,"publishedAt":551,"updatedAt":551,"authorSlug":552},[531],[533],[452,458,466],[683,684,685,686],{"alt":537,"src":538},{"alt":537,"src":540},{"alt":537,"src":542},{"alt":537,"src":544},[521,546,547,548,549,550],{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":524,"baseServings":526,"prepMinutes":652,"cookMinutes":693,"difficulty":654,"course":694,"diet":695,"mainIngredients":696,"images":699,"keywords":709,"publishedAt":551,"updatedAt":551,"authorSlug":552},"segedinsky-gulas","Segedínsky Guláš (Slovak Pork and Sauerkraut Goulash)","Segedínsky Guláš","Segedínsky guláš",95,[599],[],[697,658,603,698],"pork-shoulder","paprika",[700,703,705,707],{"alt":701,"src":702},"Bowl of Slovak pork and sauerkraut goulash in pale pink paprika sauce with sliced bread dumplings","\u002Fimages\u002Frecipes\u002Fsegedinsky-gulas\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fsegedinsky-gulas\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fsegedinsky-gulas\u002Fhero-1x1.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fsegedinsky-gulas\u002Fhero-4x3.jpg",[710,711,712,713,698,714],"segedinsky gulas","pork sauerkraut stew","slovak goulash","szekelygulyas","sour cream",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"countrySlug":524,"region":720,"baseServings":526,"prepMinutes":721,"cookMinutes":528,"restMinutes":527,"difficulty":654,"course":722,"diet":723,"mainIngredients":724,"images":725,"keywords":735,"publishedAt":551,"updatedAt":551,"authorSlug":552},"slovenske-pirohy","Slovenské Pirohy (Bryndza and Potato Dumplings)","Slovenské Pirohy","Slovenské pirohy s bryndzou","Spiš and eastern Slovakia",45,[599],[533],[458,452,466,631],[726,729,731,733],{"alt":727,"src":728},"Plate of Slovak pirohy filled with bryndza and potato, tossed in butter and golden fried breadcrumbs with chives","\u002Fimages\u002Frecipes\u002Fslovenske-pirohy\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fslovenske-pirohy\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fslovenske-pirohy\u002Fhero-1x1.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fslovenske-pirohy\u002Fhero-4x3.jpg",[736,737,618,617,738,524,739],"slovenske pirohy","slovak dumplings","pirohy","filled dumplings",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":524,"region":745,"baseServings":526,"prepMinutes":528,"cookMinutes":746,"restMinutes":597,"difficulty":529,"course":747,"diet":748,"mainIngredients":749,"images":750,"keywords":760,"publishedAt":551,"updatedAt":551,"authorSlug":552},"strapacky","Strapačky (Potato Dumplings with Braised Sauerkraut)","Strapačky","Strapačky s kapustou","Central and northern Slovakia",35,[599],[],[452,658,458,631],[751,754,756,758],{"alt":752,"src":753},"Pan of Slovak strapačky — ragged potato dumplings tossed with braised sauerkraut, onion and crisp bacon","\u002Fimages\u002Frecipes\u002Fstrapacky\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fstrapacky\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fstrapacky\u002Fhero-1x1.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fstrapacky\u002Fhero-4x3.jpg",[741,617,658,761,620,524,762],"slovak food","cabbage",{"slug":764,"title":765,"shortTitle":766,"nativeName":766,"countrySlug":524,"baseServings":526,"prepMinutes":746,"cookMinutes":626,"difficulty":529,"course":767,"diet":768,"mainIngredients":769,"images":771,"keywords":781,"publishedAt":551,"updatedAt":551,"authorSlug":552},"sulance-s-makom","Šúľance s makom (Poppy Seed Potato Rolls)","Šúľance s makom",[569],[533],[452,458,466,770],"eggs",[772,775,777,779],{"alt":773,"src":774},"Plate of buttered Slovak potato rolls covered in dark ground poppy seed and dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fsulance-s-makom\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fsulance-s-makom\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fsulance-s-makom\u002Fhero-1x1.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fsulance-s-makom\u002Fhero-4x3.jpg",[782,549,783,784,785,786],"sulance","potato dough","slovak dessert","sweet main course","sulance s makom",{"slug":788,"title":789,"shortTitle":790,"nativeName":791,"countrySlug":524,"baseServings":526,"prepMinutes":528,"cookMinutes":652,"restMinutes":652,"difficulty":529,"course":792,"diet":793,"mainIngredients":794,"images":796,"keywords":806,"publishedAt":551,"updatedAt":551,"authorSlug":552},"slovak-vyprazany-syr","Vyprážaný Syr (Slovak Breaded Fried Cheese with Tartare)","Vyprážaný Syr","Vyprážaný syr",[599],[533],[795,770,458,452],"breadcrumbs",[797,800,802,804],{"alt":798,"src":799},"Golden breaded fried cheese cut open with melted centre, served with chips and tartare sauce","\u002Fimages\u002Frecipes\u002Fslovak-vyprazany-syr\u002Fhero.jpg",{"alt":798,"src":801},"\u002Fimages\u002Frecipes\u002Fslovak-vyprazany-syr\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002Fslovak-vyprazany-syr\u002Fhero-1x1.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002Fslovak-vyprazany-syr\u002Fhero-4x3.jpg",[807,808,809,810,811,812],"vyprazany syr","fried cheese","slovak","tartare sauce","breaded cheese","eidam",24,false,1788563806632]