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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":480,"pronunciation":503,"substitutions":504,"slug":517,"title":518,"shortTitle":519,"nativeName":520,"countrySlug":521,"baseServings":433,"prepMinutes":522,"cookMinutes":523,"difficulty":524,"course":525,"diet":528,"mainIngredients":532,"images":533,"keywords":543,"publishedAt":550,"updatedAt":550,"authorSlug":551,"summary":552,"localeSlug":517,"alternates":553},[394,397,400,403,406],{"answer":395,"question":396},"Same grain, different destination. Italian polenta is usually cooked looser and enriched with butter and cheese during cooking, so it pours. Mămăligă is cooked with a higher meal-to-water ratio and no fat added to the pot, so it sets firm enough to turn out as a dome and slice. It is treated as a bread substitute rather than as a creamy side dish.","What is the difference between mămăligă and Italian polenta?",{"answer":398,"question":399},"The cornmeal went in too fast or the water was not at a full boil. Rain it in slowly with one hand while stirring hard with the other, and if lumps still form, crush them against the side of the pot with the back of the spoon during the first two minutes, while they are still soft. Once the mixture thickens, lumps are permanent.","Why is my mămăligă lumpy?",{"answer":401,"question":402},"Watch the pot rather than the clock. Done mămăligă pulls away from the sides in one mass, leaving the metal fairly clean, and it stops smelling of raw flour and starts smelling faintly sweet and toasted. If you drag the spoon through and the trench holds its shape for a moment before closing, it is ready.","How do I know when it is done?",{"answer":404,"question":405},"Yes, though it changes character. Any salty crumbling cheese works — feta, telemea, even a sharp grated hard cheese. What you need is salt and acidity to push against the plain corn. Plain mămăligă with only butter and sour cream is also entirely normal in Romania, usually as a side rather than a main plate.","Can I make it without sheep cheese?",{"answer":407,"question":408},"It is best straight from the pot, but leftovers have their own tradition. Let it set solid, refrigerate, then slice and fry the slices in butter or lard until golden and crisp at the edges. Many Romanians consider fried second-day mămăligă the better dish, and it is the required base for bulz.","Can I make mămăligă ahead of time?",[410,411,412,413,414,415],"Coarse cornmeal, not fine — fine meal turns pasty and sets slick rather than granular. Look for maize labelled for polenta rather than for cornbread.","Add the meal in a thin stream with one hand while stirring hard with the other. Dumping it in guarantees lumps that never fully break down.","A wooden spoon or stick beats a whisk once the mixture thickens; a whisk clogs solid and stops moving the grain.","The doneness signal is mechanical: the mass pulls cleanly away from the pot wall and the spoon can stand upright in it for a second or two.","To turn it out, run a spatula around the edge, invert the pot onto a wooden board, and leave it there for a minute. Cut with thread, not a knife.","Wash the pot immediately with cold water. Cooled mămăligă glues itself to metal and needs soaking for an hour.","🌽","Mămăligă is cornmeal cooked stiff enough to stand up on a board and be cut with a thread instead of a knife. Coarse maize is rained into salted boiling water and beaten hard until the grain swells, the mass pulls away from the sides of the pot, and the raw, floury smell turns sweet and toasty. On its own it is deliberately plain — that is the job, since it stands in for bread beside stews and soups. With brânză de burduf crumbled between hot layers and cold smântână spooned over the top, it becomes a meal in its own right: salty, tangy, slightly gritty in a good way, the cheese half-melting into the corn. It takes about twenty-five minutes and costs almost nothing, which is precisely why it fed Romanian villages for two centuries.","Maize reached the Romanian principalities from the Americas by way of the Ottoman world in the seventeenth century and spread with unusual speed. It grew well on the plains, it was not always counted the same way as wheat by tax collectors, and it produced far more calories per hectare than the millet porridge it replaced. Within a few generations mămăligă had become the daily food of the peasantry, so completely identified with the countryside that mămăligar — polenta-eater — is still used as a jab meaning meek or passive.\n\nThe cooking is governed by rules that have nothing to do with nostalgia and everything to do with texture. The cornmeal goes into boiling salted water, not cold; it is added in a slow stream so it does not clump; and it is beaten with a făcăleț, a smooth wooden stick, rather than a whisk. A finished mămăligă is turned out whole onto a wooden board, where it holds a dome shape, and cut with a length of cotton thread drawn through it, because a knife drags and smears. The thicker the mămăligă, the more formal the dish — pripită, the looser porridge version, is breakfast food, while the firm one is a plate.\n\nThe cheese matters as much as the corn. Brânză de burduf is the shepherds' cheese of the Carpathians: sheep's milk curd, salted, kneaded, and traditionally matured inside a sheep's stomach or a tube of pine bark, which gives the pine-scented version, brânză de burduf în coajă de brad. It is sharp, salty and slightly funky. Telemea, the brined white cheese, is the everyday alternative, and urdă, the ricotta-like whey cheese, appears in the sweeter versions. Layer any of them into hot mămăligă with smântână and you have the mountain shepherd meal known as bulz when it is shaped into balls and baked, and simply mămăligă cu brânză when it is served flat.","Mămăligă sets firm within an hour and keeps 3 days refrigerated, wrapped. It does not reheat well by microwave, which turns it rubbery; instead slice it 1.5 cm thick and fry in butter or lard until a crust forms on both sides, or grill the slices. Cold slices are also the starting point for bulz. Do not freeze it — the texture breaks into a watery crumb on thawing.",[421,422,423,424],"Uses coarse cornmeal and the correct ratio so the mămăligă holds a shape instead of slumping like Italian polenta.","Explains the sensory signals — the pull away from the pot, the change in smell — rather than giving a fixed stirring time.","Layers hot corn with cold sour cream and salty cheese so all three temperatures and textures stay distinct on the plate.","Includes bulz, the baked mountain version, which uses the same base and is a completely different dish.",[426,427,428,429],"Heavy-based pot","Long wooden spoon or făcăleț","Wooden board","Length of clean cotton thread",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},23,51,4,1100,16,470,[438],"Sarmale, tochitură, or a bowl of any soured stew — mămăligă is the base the rest of the Romanian table sits on.",[440,443,446],{"name":441,"description":442},"Bulz ciobănesc","Shape cooled mămăligă around a lump of brânză de burduf into balls, brush with lard or butter and bake at 200°C until crusted and molten inside. Shepherd food, and the best use for leftovers.",{"name":444,"description":445},"Mămăligă cu ou ochi","The same plate with a fried egg on top and its yolk broken into the corn. Standard breakfast across rural Romania and Moldova.",{"name":447,"description":448},"Mămăligă cu urdă și zahăr","Sweet version: fresh urdă whey cheese folded through with sugar, sometimes with a spoon of plum jam. Eaten as a light supper rather than a dessert.",[450,456,460,464,468,472,475],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},250,"cornmeal","coarse cornmeal (polenta bramata)","g","For the mămăligă",{"qty":457,"name":458,"unit":459,"group":455,"noScale":8},1,"water","l",{"qty":461,"name":462,"unit":463,"group":455},2,"fine salt","tsp",{"qty":465,"ref":466,"name":466,"note":467,"unit":454,"group":455,"optional":8},30,"butter","not traditional in the pot, but softens the finished texture",{"qty":451,"ref":469,"name":470,"unit":454,"group":471},"feta","brânză de burduf, or feta mixed with a little grated pecorino","To layer",{"qty":451,"ref":473,"name":474,"unit":454,"group":471},"sour-cream","smântână or full-fat sour cream, cold",{"qty":476,"ref":477,"name":478,"unit":479,"group":471},null,"black-pepper","coarsely ground black pepper","to taste",[481,484,488,493,497,500],{"text":482,"title":483},"Bring the water to a rolling boil in a heavy pot and stir in the salt until it dissolves. Taste it — it should be noticeably salty, like pasta water, because nothing else seasons the corn from here on.","Boil and salt the water",{"tip":485,"text":486,"title":487},"Some Romanian cooks throw in a handful first and let it sink for a minute before stirring — it is said to keep the base from catching.","Pour {qty:cornmeal} of cornmeal into the boiling water in a thin, steady stream with one hand while stirring hard in one direction with the other. Keep stirring for the first two minutes and crush any lumps against the side of the pot while they are still soft.","Rain in the cornmeal",{"tip":489,"text":490,"title":491,"timerSeconds":492},"Hold the pot handle with a cloth. Thick mămăligă spits like lava and the bubbles burst hard.","Lower the heat so the mixture blips rather than spits, and beat it every couple of minutes for 20 minutes, scraping the base and sides. It will go from soupy to heavy, and the spoon will start to meet real resistance.","Beat it thick",1200,{"text":494,"title":495,"timerSeconds":496},"Stop when the mass pulls away from the pot wall in one piece and leaves the metal fairly clean, and when the raw floury smell has turned sweet and toasty. Beat in the butter now if using. Cover and leave off the heat for 5 minutes to firm up.","Check the pull",300,{"text":498,"title":499},"Run a spatula around the edge, invert the pot onto a wooden board and lift it away — the mămăligă should hold its dome. Cut it horizontally with a taut cotton thread, crumble half the cheese over the lower layer, and set the top back on.","Turn out and layer",{"text":501,"title":502},"Crumble the rest of the cheese over the top, spoon cold sour cream generously across it and grind over black pepper. Cut into wedges with the thread and serve immediately, while the cheese is still melting into the hot corn.","Finish and serve hot","muh-muh-LEE-guh koo BRUHN-zuh",[505,509,513],{"note":506,"swap":507,"original":508},"Both bring the salt and the sheep tang. Feta is wetter, so crumble it and press out excess brine; pecorino adds the sharpness burduf gets from maturing.","Feta, or a mix of feta and grated pecorino","Brânză de burduf",{"note":510,"swap":511,"original":512},"Smântână is roughly 30% fat and does not curdle when it hits hot food. Low-fat sour cream splits into grainy streaks the moment it lands.","Full-fat sour cream, crème fraîche, or thick Greek yogurt loosened with a spoonful of cream","Smântână",{"note":514,"swap":515,"original":516},"Nearly identical product under a different name. Avoid quick-cook polenta, which is pre-gelatinised and sets soft rather than firm.","Italian polenta bramata","Coarse cornmeal","mamaliga-cu-branza","Mămăligă cu Brânză (Romanian Polenta with Sheep Cheese)","Mămăligă cu Brânză","Mămăligă cu brânză și smântână","romania",5,25,"easy",[526,527],"side","main",[529,530,531],"vegetarian","gluten-free","nut-free",[452,469,473,466],[534,537,539,541],{"alt":535,"src":536},"Wedge of firm yellow Romanian polenta on a wooden board layered with crumbled white sheep cheese and sour cream","\u002Fimages\u002Frecipes\u002Fmamaliga-cu-branza\u002Fhero.jpg",{"alt":535,"src":538},"\u002Fimages\u002Frecipes\u002Fmamaliga-cu-branza\u002Fhero-16x9.jpg",{"alt":535,"src":540},"\u002Fimages\u002Frecipes\u002Fmamaliga-cu-branza\u002Fhero-1x1.jpg",{"alt":535,"src":542},"\u002Fimages\u002Frecipes\u002Fmamaliga-cu-branza\u002Fhero-4x3.jpg",[544,545,546,452,547,548,549],"mamaliga","polenta","romanian","sheep cheese","sour cream","bulz","2026-08-20","dishroute-kitchen","Stiff cornmeal beaten with a wooden spoon until it pulls from the pot, turned out as one dome and layered with salty sheep cheese and cold sour cream. The staple half of Romanian cooking leans on.",{"en":554},"\u002Frecipe\u002Fmamaliga-cu-branza",{"items":556,"total":824,"page":457,"limit":825,"hasMore":826},[557,590,620,653,663,692,718,746,771,793],{"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":521,"baseServings":562,"prepMinutes":563,"cookMinutes":564,"restMinutes":565,"difficulty":524,"course":566,"diet":567,"mainIngredients":569,"images":574,"keywords":584,"publishedAt":550,"updatedAt":550,"authorSlug":551},"ciolan-cu-fasole","Ciolan Afumat cu Fasole (Smoked Pork Knuckle with Beans)","Ciolan Afumat cu Fasole","Ciolan afumat cu fasole",6,20,150,480,[527],[568,530,531],"dairy-free",[570,571,572,573],"smoked-pork","onion","carrot","paprika",[575,578,580,582],{"alt":576,"src":577},"Bowl of creamy white beans in russet paprika broth with chunks of smoked pork knuckle and raw onion rings alongside","\u002Fimages\u002Frecipes\u002Fciolan-cu-fasole\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fciolan-cu-fasole\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fciolan-cu-fasole\u002Fhero-1x1.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fciolan-cu-fasole\u002Fhero-4x3.jpg",[585,586,587,546,588,589],"ciolan afumat","bean stew","smoked pork knuckle","fasole cu ciolan","winter food",{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"countrySlug":521,"baseServings":562,"prepMinutes":523,"cookMinutes":595,"difficulty":596,"course":597,"diet":599,"mainIngredients":600,"images":604,"keywords":614,"publishedAt":550,"updatedAt":550,"authorSlug":551},"ciorba-de-burta","Ciorbă de Burtă (Romanian Sour Cream Tripe Soup)","Ciorbă de Burtă","Ciorbă de burtă",180,"medium",[598],"soup",[],[601,473,602,603,572],"tripe","eggs","garlic",[605,608,610,612],{"alt":606,"src":607},"Deep bowl of ivory-coloured Romanian tripe soup with fine tripe strips, garlic sauce and a whole hot pepper alongside","\u002Fimages\u002Frecipes\u002Fciorba-de-burta\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fciorba-de-burta\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fciorba-de-burta\u002Fhero-1x1.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fciorba-de-burta\u002Fhero-4x3.jpg",[615,616,546,617,618,619],"ciorba de burta","tripe soup","sour soup","mujdei","hangover food",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":521,"baseServings":625,"prepMinutes":626,"cookMinutes":627,"restMinutes":595,"difficulty":628,"course":629,"diet":632,"mainIngredients":633,"images":637,"keywords":647,"publishedAt":550,"updatedAt":550,"authorSlug":551},"cozonac","Cozonac (Romanian Sweet Walnut Swirl Bread)","Cozonac","Cozonac cu nucă",12,45,55,"hard",[630,631],"bread","dessert",[529],[634,635,602,466,636],"flour","walnuts","milk",[638,641,643,645],{"alt":639,"src":640},"Sliced Romanian cozonac loaf showing a dark walnut and cocoa spiral running through a soft golden crumb","\u002Fimages\u002Frecipes\u002Fcozonac\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fcozonac\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fcozonac\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fcozonac\u002Fhero-4x3.jpg",[621,648,649,650,651,652],"romanian sweet bread","walnut swirl","easter bread","christmas bread","enriched dough",{"slug":517,"title":518,"shortTitle":519,"nativeName":520,"countrySlug":521,"baseServings":433,"prepMinutes":522,"cookMinutes":523,"difficulty":524,"course":654,"diet":655,"mainIngredients":656,"images":657,"keywords":662,"publishedAt":550,"updatedAt":550,"authorSlug":551},[526,527],[529,530,531],[452,469,473,466],[658,659,660,661],{"alt":535,"src":536},{"alt":535,"src":538},{"alt":535,"src":540},{"alt":535,"src":542},[544,545,546,452,547,548,549],{"slug":664,"title":665,"shortTitle":666,"nativeName":667,"countrySlug":521,"baseServings":433,"prepMinutes":523,"cookMinutes":625,"restMinutes":668,"difficulty":524,"course":669,"diet":671,"mainIngredients":672,"images":675,"keywords":685,"publishedAt":550,"updatedAt":550,"authorSlug":551},"mici","Mici (Romanian Grilled Garlic Meat Rolls)","Mici","Mici \u002F Mititei",720,[670,527],"street-food",[568,531],[673,674,603,477],"ground-beef","lamb",[676,679,681,683],{"alt":677,"src":678},"Charred skinless grilled meat rolls on a smoking charcoal grill with mustard and white bread beside them","\u002Fimages\u002Frecipes\u002Fmici\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fmici\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fmici\u002Fhero-1x1.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fmici\u002Fhero-4x3.jpg",[664,686,687,688,689,690,691],"mititei","romanian grill","skinless sausage","gratar","street food","charcoal",{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":521,"baseServings":433,"prepMinutes":523,"cookMinutes":563,"restMinutes":465,"difficulty":596,"course":697,"diet":698,"mainIngredients":699,"images":703,"keywords":713,"publishedAt":550,"updatedAt":550,"authorSlug":551},"papanasi","Papanași (Romanian Fried Cheese Doughnuts with Sour Cherry)","Papanași","Papanași prăjiți",[631],[529,531],[700,602,701,702,473],"quark","semolina","sour-cherry",[704,707,709,711],{"alt":705,"src":706},"Golden fried cheese doughnut ring topped with a small dough ball, white sour cream and dark sour cherry preserve","\u002Fimages\u002Frecipes\u002Fpapanasi\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fpapanasi\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fpapanasi\u002Fhero-1x1.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fpapanasi\u002Fhero-4x3.jpg",[693,714,715,716,548,717],"romanian dessert","cheese doughnuts","sour cherry","fried dough",{"slug":719,"title":720,"shortTitle":721,"nativeName":721,"countrySlug":521,"baseServings":562,"prepMinutes":722,"cookMinutes":723,"difficulty":596,"course":724,"diet":725,"mainIngredients":726,"images":731,"keywords":741,"publishedAt":550,"updatedAt":550,"authorSlug":551},"romanian-sarmale","Sarmale (Romanian Sour Cabbage Rolls with Polenta)","Sarmale",60,210,[527],[],[727,728,729,570,730],"sauerkraut","ground-pork","rice","dill",[732,735,737,739],{"alt":733,"src":734},"Small brined cabbage rolls packed in a dark pot with smoked ribs and sauerkraut, sour cream spooned on top","\u002Fimages\u002Frecipes\u002Fromanian-sarmale\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fromanian-sarmale\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fromanian-sarmale\u002Fhero-1x1.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fromanian-sarmale\u002Fhero-4x3.jpg",[742,743,546,727,744,745,544],"sarmale","cabbage rolls","pork","christmas food",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":521,"baseServings":433,"prepMinutes":563,"cookMinutes":751,"difficulty":596,"course":752,"diet":753,"mainIngredients":754,"images":757,"keywords":767,"publishedAt":550,"updatedAt":550,"authorSlug":551},"tochitura","Tochitură (Romanian Pork Stew with Polenta and Egg)","Tochitură","Tochitură moldovenească",70,[527],[530,531],[755,756,603,602,452],"pork-shoulder","kielbasa",[758,761,763,765],{"alt":759,"src":760},"Plate of browned pork cubes and sausage in glossy sauce over yellow polenta, topped with sheep cheese and a fried egg","\u002Fimages\u002Frecipes\u002Ftochitura\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Ftochitura\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Ftochitura\u002Fhero-1x1.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Ftochitura\u002Fhero-4x3.jpg",[747,768,546,544,769,770,547],"pork stew","fried egg","moldavian",{"slug":772,"title":773,"shortTitle":774,"nativeName":774,"countrySlug":521,"baseServings":562,"prepMinutes":523,"cookMinutes":751,"difficulty":524,"course":775,"diet":776,"mainIngredients":777,"images":778,"keywords":788,"publishedAt":550,"updatedAt":550,"authorSlug":551},"varza-a-la-cluj","Varză à la Cluj (Transylvanian Layered Cabbage Bake)","Varză à la Cluj",[527],[530,531],[727,728,729,473,573],[779,782,784,786],{"alt":780,"src":781},"Baked layered sauerkraut and minced pork casserole with browned sour cream topping in an 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