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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":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":511,"pronunciation":535,"substitutions":536,"slug":549,"title":550,"shortTitle":551,"nativeName":551,"countrySlug":552,"baseServings":461,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":557,"diet":560,"mainIngredients":565,"images":566,"keywords":576,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":549,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"They share an origin and a name, but the Maltese version is much less sweet-and-sour. Sicilian caponata is properly agrodolce with sugar and a good hit of vinegar, often with celery and pine nuts. Kapunata usually leaves out the sugar, uses little or no vinegar, and reads as a tomato-based vegetable stew rather than a relish.","What is the difference between kapunata and Sicilian caponata?",{"answer":398,"question":399},"Modern aubergines are not bitter, so salting is no longer about bitterness — it is about water. Salted, drained aubergine browns properly instead of steaming, holds its shape in the stew and soaks up considerably less oil in the pan. Thirty minutes is enough, and you should pat the cubes genuinely dry afterwards.","Do I really need to salt the aubergine?",{"answer":401,"question":402},"Both, and Maltese households do both routinely. Warm from the pot it works as a side for grilled fish or meat. Cold or at room temperature, with bread and olive oil, it is a starter or a light lunch. Many people prefer it cold, since chilling firms up the aubergine and sharpens the capers.","Is kapunata served hot or cold?",{"answer":404,"question":405},"Capers and olives are both preserved in salt, and together they can season the dish entirely on their own. Rinse salted capers under running water, taste an olive before adding it, and hold back all added salt until the very end of cooking. If it is already too salty, stir in extra chopped fresh tomato to dilute it.","Why does mine taste too salty?",{"answer":407,"question":408},"Yes. Roast the salted, dried aubergine cubes tossed with 3 tablespoons of oil at 220°C for about 25 minutes, until browned at the edges and collapsed in the centre, then add them to the tomato base. The result is drier and slightly smokier, and it uses roughly half the oil.","Can I make it without frying in so much oil?",[410,411,412,413,414,415],"Salt the aubergine cubes for 30 minutes and pat them dry. It draws out water so they fry rather than steam, and they absorb noticeably less oil.","Fry the aubergine in a single layer over decent heat until the cut faces are properly browned and the flesh has gone from squeaky to silky. Pale aubergine tastes of nothing.","Cook the onions slowly until sweet before the tomatoes go in — this is the only sweetness the dish gets, since there is no sugar.","Rinse salted capers well and taste one. Between capers and olives the dish can easily go too salty before you have added any salt at all.","Add the vinegar off the heat at the very end so it stays bright instead of cooking down into a dull sourness.","Make it a day ahead. The flavours need overnight in the fridge to settle into each other, and every Maltese cook treats this as mandatory.","🍆","Kapunata is the Maltese version of caponata — aubergine and peppers cooked down in tomato with capers, olives and garlic until everything collapses into a thick, glossy, deeply savoury stew. It is less sweet and less vinegary than the Sicilian original, closer to a vegetable braise than a sweet-and-sour relish, and it leans hard on capers, which grow wild all over the Maltese islands out of dry stone walls. Eaten warm it is a side dish for grilled fish or meat; eaten cold with bread and olive oil it is lunch. It improves for two days in the fridge, and any Maltese cook will tell you not to bother eating it the day it is made.","Capers are the thread that ties this dish to Malta specifically. The plant grows in cracks in limestone walls and cliff faces across the islands, thriving in heat, salt and no soil to speak of, and the buds have been picked and salted or pickled by Maltese households for as long as anyone can document. They turn up in ftira fillings, in fish dishes, in salads — and in kapunata they are not a garnish but one of the two or three flavours doing the actual work.\n\nThe dish's relationship to Sicilian caponata is obvious and undisputed; the name is the same word. But the Maltese version has drifted. Sicilian caponata is properly agrodolce, balanced with sugar and vinegar into something sharply sweet-sour and often served as an antipasto in small quantities. Kapunata usually skips the sugar entirely, uses much less vinegar or none at all, and is served in bowlfuls as a vegetable dish. Pine nuts, celery hearts and cocoa — all found in some Sicilian versions — are largely absent. What you get instead is a plainer, more tomato-forward stew that tastes of aubergine and capers rather than of the dressing.\n\nIt is also a dish of summer surplus. Maltese home gardens and the small terraced fields on the islands produce aubergines, peppers and tomatoes at the same time, in more quantity than anyone can eat fresh, and kapunata is what happens to them. Households make it in large pots, eat it hot the first day, cold the second, and stir the last of it through pasta on the third. That flexibility — side dish, starter, spread, pasta sauce — is why it stays in constant rotation rather than being an occasion dish like the rabbit or the pie.","Refrigerate in a sealed container with a film of olive oil on top for up to 5 days; the flavour peaks on day two or three. It is meant to be eaten cold or at room temperature as often as hot, so no reheating is needed. Freezes for 3 months, though the aubergine softens further and the texture is looser on thawing — better used for pasta sauce after freezing than served as a stew.",[421,422,423,424],"Aubergine salted and fried separately, so it stays in defined pieces instead of dissolving into grey mush.","Restrained vinegar and no sugar — the Maltese balance, not a sweet Sicilian relish.","Vegetables cooked in stages by density, so nothing is raw and nothing is destroyed.","Works hot as a side, cold as a starter, and stirred through pasta the day after.",[426,427,428],"Large wide frying pan or sauté pan","Colander","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},17,18,7,10,640,4,240,[438],"Grilled fish or lamb as a side, or plenty of crusty bread and olive oil if you are eating it cold as a starter.",[440,443,446],{"name":441,"description":442},"Kapunata with tuna","Good tinned tuna flaked through the cooled stew, which turns it from a side dish into a full lunch with bread.",{"name":444,"description":445},"Kapunata bil-bajd","Eggs cracked into wells in the hot stew and covered until just set — a quick supper made from leftovers, similar in spirit to shakshuka.",{"name":447,"description":448},"Pasta kapunata","The stew loosened with a little pasta water and tossed through short pasta with grated hard cheese. Standard use for the last of the pot.",[450,456,460,465,469,472,476,480,485,488,492,496,500,504,507],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},800,"eggplant","aubergines, in 3 cm cubes","g","Vegetables",{"qty":457,"name":458,"unit":459,"group":455},2,"coarse salt, for drawing water from the aubergine","tsp",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},6,"olive-oil","olive oil","tbsp",{"qty":457,"ref":466,"name":467,"unit":468,"group":455},"onion","onions, sliced","piece",{"qty":457,"ref":470,"name":471,"unit":468,"group":455},"bell-pepper","bell peppers, in thick strips",{"qty":435,"ref":473,"name":474,"unit":475,"group":455},"garlic","garlic, sliced","clove",{"qty":477,"ref":478,"name":479,"unit":468,"group":455,"optional":8},1,"zucchini","courgette, in half-moons",{"qty":481,"ref":482,"name":483,"unit":454,"group":484},600,"tomato","ripe tomatoes, chopped, or tinned chopped tomatoes","Sauce",{"qty":477,"ref":486,"name":487,"unit":464,"group":484},"tomato-paste","tomato paste",{"qty":489,"ref":490,"name":491,"unit":464,"group":484},3,"capers","capers, rinsed",{"qty":493,"ref":494,"name":495,"unit":454,"group":484},120,"olives","black or green olives, pitted",{"qty":497,"ref":498,"name":499,"unit":464,"group":484},1.5,"vinegar","red wine vinegar",{"qty":433,"ref":501,"name":502,"unit":468,"group":503},"basil","basil leaves, torn","To finish",{"qty":489,"ref":505,"name":506,"unit":464,"group":503},"parsley","flat-leaf parsley, chopped",{"qty":508,"name":509,"unit":510,"group":503},null,"salt and black pepper","to taste",[512,516,521,525,529,532],{"text":513,"title":514,"timerSeconds":515},"Toss the aubergine cubes with the coarse salt in a colander and leave to drain for 30 minutes, until beads of moisture stand on the surfaces. Rinse briefly, then squeeze gently and pat completely dry with a clean cloth.","Salt the aubergine",1800,{"tip":517,"text":518,"title":519,"timerSeconds":520},"Do not crowd the pan. Aubergine that steams stays spongy and never gets that soft, creamy interior.","Heat 4 tablespoons of the oil in a wide pan over medium-high heat and fry the aubergine in a single layer, in batches, for about 8 minutes per batch, turning until the faces are deep golden and the flesh has turned silky and translucent rather than squeaky. Lift out onto paper.","Fry the aubergine",480,{"text":522,"title":523,"timerSeconds":524},"Add the remaining oil to the pan and cook the onions over medium-low heat for 10 minutes until sweet and translucent, then add the peppers and cook another 8 minutes until they slump and the edges start to char slightly.","Soften onion and pepper",1080,{"text":526,"title":527,"timerSeconds":528},"Stir in the sliced garlic and cook for a minute until fragrant, then add the tomato paste and cook until it darkens. Tip in the chopped tomatoes and the courgette if using, and simmer for 15 minutes until the sauce is thick and no longer watery.","Add garlic and tomato",900,{"text":530,"title":531,"timerSeconds":520},"Fold the fried aubergine back in along with the capers and olives, and cook gently for 8 minutes so everything comes together and the aubergine takes on the tomato. Stir with a light hand — you want cubes, not purée.","Return the aubergine",{"text":533,"title":534,"timerSeconds":515},"Take the pan off the heat, stir in the vinegar, basil and parsley, and season carefully with salt and pepper, tasting first for the salt the capers and olives have already contributed. Leave to sit for 30 minutes before serving warm, or cool and refrigerate overnight.","Finish off the heat","ka-poo-NAH-ta",[537,541,545],{"note":538,"swap":539,"original":540},"Brined capers are softer and less intense. Use about a third more of them, and add them slightly later so they do not disintegrate.","Capers in brine, drained and rinsed","Maltese salted capers",{"note":542,"swap":543,"original":544},"Lemon gives a fresher, less sharp finish that suits the cold version particularly well.","Lemon juice or white wine vinegar","Red wine vinegar",{"note":546,"swap":547,"original":548},"Uses far less oil and gives a drier, slightly smokier result. The texture is firmer, which some people prefer.","Roasting at 220°C with olive oil for 25 minutes","Frying the aubergine","maltese-kapunata","Kapunata (Maltese Aubergine, Caper and Olive Stew)","Kapunata","malta",20,45,30,"easy",[558,559],"side","appetizer",[561,562,563,564],"vegan","vegetarian","gluten-free","dairy-free",[452,482,490,494,470],[567,570,572,574],{"alt":568,"src":569},"Bowl of Maltese kapunata with browned aubergine cubes, peppers, olives and capers in thick tomato","\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero.jpg",{"alt":568,"src":571},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-16x9.jpg",{"alt":568,"src":573},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-4x3.jpg",{"alt":568,"src":575},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-1x1.jpg",[577,578,579,490,452,552,580],"kapunata","maltese caponata","aubergine stew","vegan side","2026-08-20","dishroute-kitchen","Malta's answer to caponata: aubergine, peppers and tomato stewed down with local capers and olives, eaten warm with bread or cold the next day as a salad.",{"en":585},"\u002Frecipe\u002Fmaltese-kapunata",{"items":587,"total":433,"page":477,"limit":853,"hasMore":854},[588,618,648,677,703,732,758,768,795,825],{"slug":589,"title":590,"shortTitle":591,"nativeName":591,"countrySlug":552,"baseServings":435,"prepMinutes":592,"cookMinutes":593,"difficulty":594,"course":595,"diet":597,"mainIngredients":599,"images":603,"keywords":613,"publishedAt":581,"updatedAt":581,"authorSlug":582},"aljotta","Aljotta (Maltese Garlic and Tomato Fish Broth)","Aljotta",25,55,"medium",[596],"soup",[598,564],"pescatarian",[600,473,482,601,602],"white-fish","marjoram","rice",[604,607,609,611],{"alt":605,"src":606},"Bowl of Maltese aljotta fish broth with rice, flakes of white fish, tomato and fresh mint","\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-1x1.jpg",[589,614,615,616,552,617],"maltese fish soup","garlic fish broth","mediterranean soup","rockfish",{"slug":619,"title":620,"shortTitle":621,"nativeName":621,"countrySlug":552,"baseServings":622,"prepMinutes":623,"cookMinutes":624,"restMinutes":625,"difficulty":556,"course":626,"diet":628,"mainIngredients":630,"images":632,"keywords":642,"publishedAt":581,"updatedAt":581,"authorSlug":582},"bigilla","Bigilla (Maltese Broad Bean and Garlic Dip)","Bigilla",8,15,90,720,[559,627],"snack",[561,562,564,629],"nut-free",[473,505,631,462],"mint",[633,636,638,640],{"alt":634,"src":635},"Shallow bowl of coarse Maltese bigilla broad bean dip with olive oil, parsley and chilli flakes","\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-1x1.jpg",[619,643,644,645,646,552,647],"broad bean dip","maltese dip","fava bean paste","garlic dip","galletti",{"slug":649,"title":650,"shortTitle":651,"nativeName":651,"countrySlug":552,"baseServings":435,"prepMinutes":652,"cookMinutes":653,"difficulty":594,"course":654,"diet":656,"mainIngredients":657,"images":662,"keywords":672,"publishedAt":581,"updatedAt":581,"authorSlug":582},"bragioli","Braġioli (Maltese Beef Olives with Egg and Bacon)","Braġioli",40,100,[655],"main",[564],[658,659,660,661,482],"beef-chuck","ground-pork","bacon","eggs",[663,666,668,670],{"alt":664,"src":665},"Sliced Maltese beef olives showing pork and egg filling, in a dark tomato and wine sauce","\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-1x1.jpg",[649,673,674,675,552,676],"maltese beef olives","stuffed beef rolls","braised beef","beef involtini",{"slug":678,"title":679,"shortTitle":680,"nativeName":680,"countrySlug":552,"baseServings":435,"prepMinutes":555,"cookMinutes":553,"restMinutes":528,"difficulty":594,"course":681,"diet":683,"mainIngredients":684,"images":687,"keywords":697,"publishedAt":702,"updatedAt":702,"authorSlug":582},"ftira","Ftira (Maltese Ringed Sourdough Flatbread)","Ftira",[682],"bread",[561,562,564,629],[685,686,462],"flour","yeast",[688,691,693,695],{"alt":689,"src":690},"Two ring-shaped Maltese ftira loaves with dark blistered crusts, one split open on a wooden board","\u002Fimages\u002Frecipes\u002Fftira\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-1x1.jpg",[678,698,699,700,552,701],"maltese bread","sourdough flatbread","hobz biz-zejt","ring loaf","2026-08-21",{"slug":704,"title":705,"shortTitle":706,"nativeName":706,"countrySlug":552,"baseServings":553,"prepMinutes":652,"cookMinutes":707,"restMinutes":555,"difficulty":594,"course":708,"diet":711,"mainIngredients":712,"images":716,"keywords":726,"publishedAt":702,"updatedAt":702,"authorSlug":582},"imqaret","Imqaret (Maltese Fried Date Pastries)","Imqaret",35,[709,710],"dessert","street-food",[562,629],[713,714,685,715],"dates","semolina","orange",[717,720,722,724],{"alt":718,"src":719},"Diamond-shaped Maltese imqaret date pastries fried golden, one broken open to show the dark date filling","\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-1x1.jpg",[704,727,728,729,730,731],"maltese date pastry","fried date sweets","malta street food","festa sweets","semolina pastry",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":552,"baseServings":461,"prepMinutes":592,"cookMinutes":493,"restMinutes":553,"difficulty":556,"course":737,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":581,"updatedAt":581,"authorSlug":582},"imqarrun-il-forn","Imqarrun il-Forn (Maltese Baked Macaroni with Meat Sauce)","Imqarrun il-Forn","Imqarrun il-forn",[655],[],[740,741,659,482,661],"pasta","ground-beef",[743,746,748,750],{"alt":744,"src":745},"Square of Maltese baked macaroni with browned crusty top, showing meat sauce and set pasta inside","\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-1x1.jpg",[753,754,755,756,552,757],"imqarrun il-forn","maltese baked macaroni","pasta bake","meat sauce","sunday lunch",{"slug":549,"title":550,"shortTitle":551,"nativeName":551,"countrySlug":552,"baseServings":461,"prepMinutes":553,"cookMinutes":554,"restMinutes":555,"difficulty":556,"course":759,"diet":760,"mainIngredients":761,"images":762,"keywords":767,"publishedAt":581,"updatedAt":581,"authorSlug":582},[558,559],[561,562,563,564],[452,482,490,494,470],[763,764,765,766],{"alt":568,"src":569},{"alt":568,"src":571},{"alt":568,"src":573},{"alt":568,"src":575},[577,578,579,490,452,552,580],{"slug":769,"title":770,"shortTitle":771,"nativeName":771,"countrySlug":552,"baseServings":772,"prepMinutes":773,"cookMinutes":555,"restMinutes":773,"difficulty":774,"course":775,"diet":776,"mainIngredients":777,"images":780,"keywords":790,"publishedAt":702,"updatedAt":702,"authorSlug":582},"pastizzi","Pastizzi tal-Irkotta (Maltese Flaky Ricotta Parcels)","Pastizzi tal-Irkotta",12,60,"hard",[627,710],[562,629],[778,685,779,661],"ricotta","butter",[781,784,786,788],{"alt":782,"src":783},"Tray of diamond-shaped 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