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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":436,"variations":438,"ingredients":448,"instructions":502,"pronunciation":533,"substitutions":534,"slug":547,"title":548,"shortTitle":549,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"restMinutes":435,"difficulty":555,"course":556,"diet":558,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":547,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"Maneštra is a family of thick Istrian one-pot soups rather than a single recipe. All of them combine a legume, a starchy vegetable and a piece of cured pork, cooked slowly until the pot thickens. The best known is maneštra od bobići, made with fresh corn kernels. Others use sauerkraut, barley, turnip or chestnuts. The name comes from the Italian minestra, a legacy of Istria's long Venetian and bilingual history.","What exactly is maneštra?",{"answer":398,"question":399},"Yes, though it becomes a different dish rather than the same one minus the pork. Replace the cured meat with two teaspoons of smoked paprika and a couple of dried mushrooms, which supply smoke and savoury depth, and use a good vegetable stock instead of water. Finish with the same pounded garlic and parsley, plus a more generous pour of olive oil.","Can I make maneštra without meat?",{"answer":401,"question":402},"Thick enough that a spoon left upright in the pot pauses before it falls over, but still loose enough to eat with a spoon rather than a fork. If yours is too thin, mash more of the cooked beans against the side of the pot and stir them back in. If it is too thick, add hot water — it will thicken further as it cools anyway.","How thick should it be?",{"answer":404,"question":405},"It is strongly recommended. An overnight soak in cold water gives you evenly cooked beans and a shorter cooking time. Skipping it means some beans will still be chalky when others have burst, which ruins the texture of the pot. If you forget, use tinned beans instead rather than trying to cook unsoaked ones alongside potato and corn.","Do I have to soak the dried beans?",{"answer":407,"question":408},"Because it is meant to stay raw and pungent. Everything else in the pot has been cooking for over an hour and has gone soft, sweet and mellow, so the pounded garlic, parsley and olive oil stirred in off the heat provide the sharp contrast that makes the dish taste finished rather than heavy. Cooking it removes exactly the quality it was added for.","Why is the garlic and parsley added at the end and not cooked?",[410,411,412,413,414,415],"Soak dried beans overnight in plenty of cold water. Rushed beans cook unevenly and some will still be chalky when the rest have collapsed.","Do not salt the pot until the beans are fully tender. Salted water early on can keep bean skins tough no matter how long you cook them.","Choose a genuinely smoky piece of pork — pancetta, a ham hock or a smoked rib. Fresh pork gives you a bland pot with meat in it.","Mash about a cup of the cooked beans against the side of the pot and stir them back in. That is what turns thin broth into proper maneštra.","Add the corn in the last 15 minutes only, so the kernels stay sweet and slightly firm rather than dissolving into starch.","Make the pounded garlic and parsley while the pot finishes and stir it in off the heat — cooking it destroys the whole point.","🌽","Maneštra is Istria's everyday pot: beans, potato and corn cooked slowly with a piece of smoked or cured pork until the starch thickens the liquid into something between a soup and a stew, then sharpened at the last moment with garlic and parsley pounded together with a little olive oil. It should be thick enough that a spoon stands up in it briefly before falling over. The flavour is smoky and sweet from the corn, deeply savoury from the pork, and then suddenly green and pungent from that final pounded paste, which is the detail that stops it being just another bean soup. It is cheap, filling, made in large quantities, and better the next day.","The name gives the game away — maneštra comes from the Italian minestra, and Istria's food vocabulary is full of these borrowings from the centuries the peninsula spent under Venetian rule and later as a bilingual borderland. But the dish itself is Istrian country cooking rather than an import: it belongs to the interior hill villages more than to the coast, and it is built around whatever the household grew and cured. Maneštra is not one recipe but a category, and Istrian cooks will list a dozen versions without pausing.\n\nThe most famous is bobići, named for the fresh corn kernels stripped off the cob that give the pot its sweetness and its yellow flecks. Then there is jota, made with sauerkraut and beans, shared with neighbouring Slovenia and Trieste; maneštra od bobići with fresh beans in summer; versions built on barley, on turnip, on dried broad beans, on chestnuts in autumn. What they share is the structure: a legume, a starch, a piece of cured pig for depth, long slow cooking, and a finish of pounded garlic and herbs.\n\nThat finish deserves its own note, because it is easy to skip and it is the whole personality of the dish. Traditionally garlic, parsley and sometimes a piece of pancetta are chopped and crushed together — in a mortar, or simply worked to a paste on a board with the flat of a knife — and stirred into the pot after the heat is off. It stays raw, so it hits the tongue sharp and bright against all that slow-cooked softness. Istrian households also argue mildly about whether the pork should be smoked pancetta, a bone from a cured ham, or a length of ombolo, and the honest answer is that all three work and people use whichever is hanging in the pantry.","Keeps 4 days refrigerated and thickens considerably as it sits, so loosen it with hot water or stock when reheating. Warm it gently over low heat, stirring, and add a fresh spoon of pounded garlic and parsley before serving to bring it back to life — the original one fades overnight. It freezes well for 3 months; freeze before adding the final garlic paste, and add that fresh after thawing.",[421,422,423,424],"Cooks the pork with the beans from the start so the smoke and salt work through the whole pot rather than sitting on top.","Keeps the pounded raw garlic and parsley finish, which is the step most published versions leave out.","Mashes part of the beans to thicken instead of adding flour, giving the correct dense, spoon-coating texture.","Uses fresh corn cut from the cob for the sweetness that defines the bobići version.",[426,427,428],"Large heavy pot or Dutch oven","Mortar and pestle, or a board and a heavy knife","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},16,58,14,890,26,480,[437],"Coarse country bread and a glass of Istrian Teran. Nothing else is needed — it is a whole meal.",[439,442,445],{"name":440,"description":441},"Maneštra od bobići","The best-known version, leaning hard on fresh corn kernels stripped straight from the cob, with the stripped cobs simmered in the pot for extra sweetness.",{"name":443,"description":444},"Jota","Beans and sauerkraut instead of corn, sharp and sour, shared with Slovenia and Trieste and eaten mostly in winter.",{"name":446,"description":447},"Barley maneštra","Pearl barley added alongside the beans for a chewier, heavier pot — the version that most clearly belongs to the inland hill villages.",[449,454,457,462,467,470,474,477,481,484,487,491,496,500],{"qty":450,"name":451,"unit":452,"group":453},350,"dried borlotti beans, soaked overnight","g","For the pot",{"qty":450,"ref":455,"name":456,"unit":452,"group":453},"smoked-pork","smoked pancetta, ham hock or smoked pork ribs",{"qty":458,"ref":459,"name":460,"unit":461,"group":453},3,"olive-oil","olive oil","tbsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":453},2,"onion","onions, finely chopped","piece",{"qty":463,"ref":468,"name":469,"unit":466,"group":453},"carrot","carrots, diced",{"qty":471,"ref":472,"name":473,"unit":466,"group":453},1,"celery","celery stalk, diced",{"qty":463,"ref":475,"name":476,"unit":466,"group":453},"bay-leaf","bay leaves",{"qty":478,"ref":479,"name":480,"unit":452,"group":453},500,"potato","potatoes, peeled and cut into 2 cm cubes",{"qty":458,"ref":482,"name":483,"unit":466,"group":453},"corn","corn cobs, kernels stripped, cobs reserved",{"qty":463,"name":485,"unit":486,"group":453,"noScale":8},"water or light stock","l",{"qty":488,"name":489,"unit":490,"group":453},null,"salt and black pepper","to taste",{"qty":492,"ref":493,"name":493,"unit":494,"group":495},4,"garlic","clove","For the finish",{"qty":497,"ref":498,"name":499,"unit":461,"group":495},8,"parsley","flat-leaf parsley leaves",{"qty":458,"ref":459,"name":501,"unit":461,"group":495},"olive oil, for the paste",[503,506,510,514,518,522,526,529],{"text":504,"title":505},"Cover the dried beans with at least three times their volume of cold water and leave them overnight. They should swell to roughly double the size and the skins should look smooth and taut rather than wrinkled. Drain and rinse before using.","Soak the beans",{"tip":507,"text":508,"title":509},"Skimming matters here — that foam carries a muddy taste that will otherwise stay in the pot.","Put the drained beans, the piece of smoked pork and the bay leaves in a large pot, cover with the water, and bring to a boil. Skim off the grey foam that rises in the first few minutes, then lower the heat to a gentle simmer and cover.","Start the beans and pork",{"text":511,"title":512,"timerSeconds":513},"While the beans cook, warm the olive oil in a frying pan and cook the onion, carrot and celery over medium-low heat for 12–15 minutes, until the onion is completely soft, pale gold and smells sweet rather than sharp. Tip the whole lot into the bean pot.","Build the base",840,{"text":515,"title":516,"timerSeconds":517},"Cook everything together for 60–75 minutes, until the beans crush easily against the roof of your mouth and the pork is soft enough to pull apart with a fork. Only now season the pot with salt — earlier salting can keep the bean skins tough.","Simmer until tender",3900,{"text":519,"title":520,"timerSeconds":521},"Lift out the pork and set it aside. Add the potato cubes and the stripped corn cobs to the pot and simmer for 15 minutes, until the potatoes are just yielding at the edges. The cobs release a surprising amount of sweetness into the liquid.","Add potato and corn cobs",900,{"text":523,"title":524,"timerSeconds":525},"Fish out the cobs, then crush about a cupful of the beans and potato against the side of the pot with the back of a spoon and stir them back through — the liquid should turn cloudy and noticeably thicker. Add the corn kernels and cook 10 minutes more.","Thicken and add the kernels",600,{"text":527,"title":528},"Pull the pork off any bone, chop or shred it into bite-sized pieces, and stir it back into the pot. Taste and correct the seasoning now — the meat brings its own salt, so check before adding more.","Return the meat",{"tip":530,"text":531,"title":532},"Off the heat, always. Cooking this paste turns it into ordinary soup seasoning and loses the sharp raw hit.","Crush the garlic and parsley to a rough green paste in a mortar with the olive oil, or chop them together and work them under the flat of a knife. Take the pot off the heat, stir the paste through, and serve after two minutes with plenty of bread.","Pound the finish and serve","mah-NESH-trah",[535,539,543],{"note":536,"swap":537,"original":538},"Add tinned beans in the last 25 minutes with a little extra stock, since they need no cooking. The broth will be slightly less silky without the bean cooking liquid.","2 x 400 g tins of borlotti or cranberry beans, drained","Dried borlotti beans",{"note":540,"swap":541,"original":542},"Frozen corn is a good stand-in and holds its sweetness. Tinned corn is too soft and often too sweet, and disappears into the pot.","250 g frozen sweetcorn kernels","Fresh corn on the cob",{"note":544,"swap":545,"original":546},"The smoked paprika route makes a genuinely good vegetarian maneštra, though it is a different dish rather than the same one without meat.","Smoked bacon lardons, or for a meat-free pot, 2 tsp smoked paprika plus a dried mushroom or two","Smoked pancetta or ham hock","manestra","Maneštra (Istrian Bean, Corn and Smoked Pork Pot)","Maneštra","croatia","Istria",6,20,105,"easy",[557],"soup",[559,560],"gluten-free","dairy-free",[482,479,455,464,493],[563,566,568,570],{"alt":564,"src":565},"Deep bowl of thick Istrian maneštra with borlotti beans, corn kernels, potato and shreds of smoked pork","\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-1x1.jpg",[573,574,575,576,577,578],"maneštra","istrian soup","bobići","bean and corn stew","croatian one-pot","smoked pork","2026-08-20","dishroute-kitchen","A thick Istrian one-pot of borlotti beans, sweet corn and potato simmered with a piece of cured pork, finished with garlic and parsley pounded to a rough paste and stirred in off the heat.",{"en":583},"\u002Frecipe\u002Fmanestra",{"items":585,"total":687,"page":471,"limit":863,"hasMore":864},[586,619,647,681,710,720,750,776,805,834],{"slug":587,"title":588,"shortTitle":589,"nativeName":589,"countrySlug":550,"region":590,"baseServings":492,"prepMinutes":591,"cookMinutes":592,"difficulty":593,"course":594,"diet":596,"mainIngredients":598,"images":604,"keywords":614,"publishedAt":579,"updatedAt":579,"authorSlug":580},"brudet","Brudet (Adriatic Mixed Fish Stew with Soft Polenta)","Brudet","Dalmatia and Istria",25,50,"medium",[595],"main",[597,559],"pescatarian",[599,600,601,602,603],"white-fish","squid","mussels","tomato","polenta",[605,608,610,612],{"alt":606,"src":607},"Wide pan of Adriatic brudet with fish steaks, squid rings and open mussels in red sauce beside soft polenta","\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-4x3.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-1x1.jpg",[587,615,616,603,617,618],"adriatic fish stew","croatian seafood","brodetto","dalmatian",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"countrySlug":550,"region":624,"baseServings":492,"prepMinutes":553,"cookMinutes":625,"difficulty":593,"course":626,"diet":627,"mainIngredients":628,"images":630,"keywords":640,"publishedAt":579,"updatedAt":579,"authorSlug":580},"crni-rizot","Crni Rižot (Croatian Black Cuttlefish Risotto)","Crni Rižot","Crni rižot","Dalmatia",45,[595],[597],[600,629,493,459,498],"short-grain-rice",[631,634,636,638],{"alt":632,"src":633},"Plate of jet-black Croatian cuttlefish risotto scattered with chopped parsley and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-1x1.jpg",[641,642,643,644,645,646],"crni rižot","squid ink risotto","cuttlefish","dalmatian seafood","croatian rice","adriatic",{"slug":648,"title":649,"shortTitle":650,"nativeName":650,"countrySlug":550,"region":624,"baseServings":552,"prepMinutes":553,"cookMinutes":553,"restMinutes":651,"difficulty":555,"course":652,"diet":656,"mainIngredients":659,"images":664,"keywords":674,"publishedAt":579,"updatedAt":579,"authorSlug":580},"fritule","Fritule (Dalmatian Rum and Citrus Fritters)","Fritule",60,[653,654,655],"dessert","snack","street-food",[657,658],"vegetarian","nut-free",[660,661,662,663],"flour","eggs","raisins","lemon",[665,668,670,672],{"alt":666,"src":667},"Bowl of golden craggy fritule fritters heaped under a thick dusting of icing sugar","\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-1x1.jpg",[648,675,676,677,678,679,680],"croatian fritters","dalmatia","rum raisin","christmas market","fried dough","advent",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":550,"region":624,"baseServings":552,"prepMinutes":591,"cookMinutes":686,"restMinutes":687,"difficulty":688,"course":689,"diet":690,"mainIngredients":691,"images":694,"keywords":704,"publishedAt":579,"updatedAt":579,"authorSlug":580},"peka","Ispod Peke (Croatian Veal and Potatoes Baked Under a Bell)","Ispod Peke","Ispod peke",120,10,"hard",[595],[559,560],[692,479,459,493,693],"veal","rosemary",[695,698,700,702],{"alt":696,"src":697},"Metal tray of veal and potato wedges cooked under a peka bell, with rosemary sprigs and glossy pan juices","\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-1x1.jpg",[682,705,706,707,708,709],"ispod peke","croatian bell roast","dalmatian veal","ember cooking","sač",{"slug":547,"title":548,"shortTitle":549,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"restMinutes":435,"difficulty":555,"course":711,"diet":712,"mainIngredients":713,"images":714,"keywords":719,"publishedAt":579,"updatedAt":579,"authorSlug":580},[557],[559,560],[482,479,455,464,493],[715,716,717,718],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[573,574,575,576,577,578],{"slug":721,"title":722,"shortTitle":723,"nativeName":723,"countrySlug":550,"region":624,"baseServings":552,"prepMinutes":724,"cookMinutes":725,"restMinutes":726,"difficulty":688,"course":727,"diet":728,"mainIngredients":729,"images":733,"keywords":743,"publishedAt":579,"updatedAt":579,"authorSlug":580},"croatian-pasticada","Pašticada (Dalmatian Beef Braised in Sweet Prošek Wine)","Pašticada",40,210,720,[595],[],[730,731,464,732,468],"beef-chuck","bacon","red-wine",[734,737,739,741],{"alt":735,"src":736},"Sliced Dalmatian pašticada beef fanned over potato gnocchi under a dark glossy prune and wine sauce","\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-1x1.jpg",[744,745,746,747,748,749],"pašticada","dalmatian beef","croatian braise","prošek","sweet and sour beef","gnocchi",{"slug":751,"title":752,"shortTitle":753,"nativeName":754,"countrySlug":550,"region":624,"baseServings":492,"prepMinutes":591,"cookMinutes":651,"restMinutes":651,"difficulty":555,"course":755,"diet":757,"mainIngredients":758,"images":760,"keywords":770,"publishedAt":579,"updatedAt":579,"authorSlug":580},"salata-od-hobotnice","Salata od Hobotnice (Dalmatian Octopus and Potato Salad)","Salata od Hobotnice","Salata od hobotnice",[756],"appetizer",[597,559,560],[759,479,459,498,464],"octopus",[761,764,766,768],{"alt":762,"src":763},"Bowl of Dalmatian octopus salad with potato chunks, red onion slivers and chopped parsley glossy with olive 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