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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":481,"pronunciation":507,"substitutions":508,"slug":521,"title":522,"shortTitle":523,"nativeName":524,"countrySlug":525,"region":526,"baseServings":527,"prepMinutes":528,"cookMinutes":529,"restMinutes":530,"difficulty":531,"course":532,"diet":535,"mainIngredients":538,"images":539,"keywords":549,"publishedAt":556,"updatedAt":556,"authorSlug":557,"summary":558,"localeSlug":521,"alternates":559},[394,397,400,403,406],{"answer":395,"question":396},"The rēwena bug is a live starter made from mashed potato, flour, sugar and water, left to capture wild yeast and ferment. It is the leavening for rēwena bread, and it is kept alive indefinitely by regular feeding. Many Māori households have bugs that have been going for years and are shared between families.","What is a rēwena bug?",{"answer":398,"question":399},"A ready bug is bubbling actively across the surface, has roughly doubled in volume since its last feed, and smells sour and yeasty like beer rather than sharply of alcohol or nail polish. If it smells like acetone it has gone too far and needs feeding and a day's rest before you use it.","How do I know when my bug is ready to bake with?",{"answer":401,"question":402},"Either the bug was not active enough, or the dough was not given long enough to rise. Rēwena leavens far more slowly than commercial yeast — three to five hours is normal — and it must roughly double before baking. Cold kitchens make it slower still, so find a warm spot.","Why is my rēwena dense and heavy?",{"answer":404,"question":405},"You can make a potato bread that way, and it will be perfectly nice, but it will not be rēwena. The character of the loaf comes from a slow wild ferment, which produces the sour note and the particular chewy crumb. Packet yeast produces a lighter, sweeter, entirely different bread.","Can I use packet yeast instead?",{"answer":407,"question":408},"It is a widely followed rule in Māori kitchens, usually explained as metal harming the bug. Reactive metals like unlined aluminium or copper genuinely can affect an acidic ferment, while modern stainless steel is inert and safe. Using wood and glass costs nothing and respects how the bread is normally made.","Why do people say not to use metal with the bug?",[410,411,412,413,414,415],"Use plain white flour, not bread flour, for a first loaf. High-protein flour fights the modest lift a bug produces and gives a tight, tough crumb.","The bug must be visibly active before you bake: bubbling on top, smelling sour and beery, and roughly doubled in the jar.","Keep everything away from metal spoons and bowls where you can. Many Māori bakers insist on wood and glass for the bug, and it costs nothing to follow.","Do not add salt directly into the bug. Salt slows the ferment and can stall a young starter completely.","Rēwena rises far more slowly than yeasted bread — plan for three to five hours, not one, and judge by size rather than the clock.","If the loaf smells sharply of acetone or vinegar before baking, the bug over-fermented. Feed it and wait a day rather than baking a harsh loaf.","🍞","Rēwena parāoa is Māori potato sourdough: a plain white loaf leavened not with packet yeast but with a fermented potato starter, the rēwena bug, kept alive on a bench for years and fed with potato and sugar. The crumb is close and slightly chewy rather than airy, the crust bakes to a hard mid-brown, and the flavour is gently sour with a background sweetness from the potato. Warm from the oven with cold butter it is one of the best breads in the country, and it is the traditional partner for boil up and hāngī. Making it takes patience twice over: three or four days to raise a bug from scratch, then a slow rise on baking day.","Wheat flour arrived in Aotearoa with European contact in the early nineteenth century, and Māori took to growing and milling it rapidly — by the 1840s there were Māori-owned flour mills and wheat was being traded and exported. What did not arrive reliably was commercial yeast, so bakers did what bakers everywhere do without it: they cultivated wild yeast. Potato provided the sugar and starch to feed it, and the rēwena bug became a fixture of Māori kitchens, passed between households and generations along with instructions on how to keep it happy.\n\nThe bug is treated a bit like a pet, and that is not a joke. It is fed, watched, talked about, and given away in jars; a strong one belonging to a particular kuia might have been going for decades. Nobody agrees on the details of feeding — some add sugar every few days, some only when baking, some insist on old potato water, some on new — and the arguments are conducted with warmth and total confidence on all sides. A bug that has gone flat can usually be revived with a fresh potato and a warm spot, which is worth knowing before anyone throws one out.\n\nRēwena has had a real revival. For decades it was mostly home baking, made for tangi, family gatherings and marae kitchens, and rarely sold. In recent years Māori bakers have put it into shops and markets and taken it seriously as a bread rather than as heritage, which has also brought back attention to technique — hydration, timing, how long to prove before the sourness turns harsh. The recipe below builds a bug from scratch, because that is the only honest way to start, and then bakes a standard round loaf the way it is done at home.","Rēwena keeps 3 days wrapped in a cloth at room temperature and stales faster than yeasted bread because of its low fat content. Never keep it in the fridge, which accelerates staling badly. It freezes well sliced for 2 months. The bug itself lives in a covered glass or ceramic jar on the bench, fed with mashed potato, flour and sugar every few days; in the fridge it can go a fortnight between feeds but needs two warm feeds to wake up before baking.",[421,422,423,424],"Builds the rēwena bug from scratch with day-by-day signs of what a healthy ferment looks like.","Gives a realistic proving window and explains what over-proved rēwena tastes like so you can catch it.","Uses a hot start with steam to get the hard, dark crust that a proper loaf has.","Tells you how to keep, feed and revive the bug afterwards, which is most of what people actually want to know.",[426,427,428,429],"Large glass or ceramic jar for the bug","Wooden spoon","Large mixing bowl","Cast-iron pot or heavy baking tray",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},1,50,2,400,7,240,[438],"Cold butter, boil up, or a bowl of hāngī juices to mop.",[440,443,446],{"name":441,"description":442},"Rēwena in a camp oven","Baked in a cast-iron camp oven buried in embers, which is how it was made before domestic ovens. Gives a much thicker, darker crust.",{"name":444,"description":445},"Fried rēwena","Slices of day-old loaf fried in butter or dripping until crisp — the standard breakfast use for bread past its best.",{"name":447,"description":448},"Rēwena rolls","The same dough shaped into individual rolls for a shorter bake, useful for feeding a big table at a hui.",[450,455,460,463,466,470,472,475,478],{"qty":433,"ref":451,"name":452,"unit":453,"group":454},"potato","medium potatoes, peeled and diced","piece","The bug (starter)",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},150,"flour","plain flour, for the bug","g",{"qty":433,"name":461,"unit":462,"group":454},"white sugar, plus more for feeding","tsp",{"qty":434,"name":464,"unit":465,"group":454},"water, for boiling the potatoes","ml",{"qty":467,"ref":457,"name":468,"unit":459,"group":469},600,"plain flour","The dough",{"qty":433,"name":471,"unit":462,"group":469},"fine salt",{"qty":431,"name":473,"note":474,"unit":462,"group":469},"baking soda","softens the sourness and gives a small lift — traditional in most home recipes",{"qty":476,"name":477,"unit":465,"group":469},200,"warm water, as needed",{"qty":431,"name":479,"unit":480,"group":469},"oil, for the bowl and tin","tbsp",[482,485,489,492,495,499,503],{"text":483,"title":484},"Boil the diced potatoes in the water until soft, then mash them into their cooking liquid and cool to lukewarm. Stir in the flour and sugar with a wooden spoon, pour into a glass jar, cover loosely with a cloth and leave in a warm spot.","Start the bug (day one)",{"tip":486,"text":487,"title":488},"A grey liquid on top is normal; stir it back in. A pink or orange tinge means throw it out and start again.","Each day stir the bug and add a teaspoon of sugar. By day three or four it should be bubbling across the surface, roughly doubled, and smelling sour and beery — that is a live bug and it is ready to bake with.","Feed and watch (days two to four)",{"text":490,"title":491},"Tip the flour into a large bowl, scatter over the salt and baking soda and make a well. Pour in the active bug and mix with your hands, adding warm water a little at a time until you have a soft, slightly tacky dough that pulls away from the bowl.","Mix the dough",{"text":493,"title":494,"timerSeconds":467},"Knead on a floured bench for 10 minutes, until the dough turns from rough and shaggy to smooth and elastic and springs back slowly when pressed. Rēwena dough stays softer than yeasted bread dough — do not add flour to fight that.","Knead until smooth",{"text":496,"title":497,"timerSeconds":498},"Shape into a round, sit it in an oiled bowl, cover and leave in a warm place for 3–5 hours, until roughly doubled and domed. Rēwena rises far more slowly than packet yeast, so judge by size and not the clock.","Prove slowly",14400,{"text":500,"title":501,"timerSeconds":502},"Heat the oven to 220°C with a cast-iron pot inside. Turn the loaf into the hot pot, slash the top, cover and bake 25 minutes, then uncover and bake 20 minutes more until the crust is dark brown and the base sounds hollow when tapped.","Bake with steam",2700,{"text":504,"title":505,"timerSeconds":506},"Turn the loaf onto a rack and leave it at least 30 minutes. Cutting hot rēwena drags the close crumb into a gummy paste, and the sour flavour only settles properly as it cools.","Cool before cutting",1800,"REH-weh-nah pah-RAH-oh-ah",[509,513,517],{"note":510,"swap":511,"original":512},"Not the same bread, and it should not be called rēwena, but it gets you a similar potato-sweet sour loaf while your own bug develops.","An active wheat sourdough starter plus one mashed boiled potato in the dough","Rēwena bug",{"note":514,"swap":515,"original":516},"Both work. Honey ferments a little slower at first, so give a honey-fed bug an extra day to get going.","Honey or raw sugar","White sugar in the bug",{"note":518,"swap":519,"original":520},"Wholemeal makes a denser, nuttier loaf and speeds up the ferment, so watch the prove more closely.","Half white and half wholemeal","Plain white flour","maori-rewena-bread","Rēwena Parāoa (Māori Potato Sourdough Bread)","Rēwena Parāoa","Rēwena parāoa","new-zealand","Māori communities nationwide",10,40,45,300,"hard",[533,534],"bread","side",[536,537],"vegetarian","dairy-free",[451,457],[540,543,545,547],{"alt":541,"src":542},"Round rēwena potato sourdough loaf with a dark slashed crust, cut open to show a close pale crumb","\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero.jpg",{"alt":541,"src":544},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-16x9.jpg",{"alt":541,"src":546},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-4x3.jpg",{"alt":541,"src":548},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-1x1.jpg",[550,551,552,553,554,555],"rewena","maori bread","potato sourdough","parāoa","starter","new zealand baking","2026-08-20","dishroute-kitchen","Bread raised with a live potato and sugar starter called a bug, giving a soft dense crumb with a mild sour tang. No commercial yeast, and the bug lives for years.",{"en":560},"\u002Frecipe\u002Fmaori-rewena-bread",{"items":562,"total":527,"page":431,"limit":569,"hasMore":849},[563,600,634,662,694,728,738,765,797,825],{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":525,"region":568,"baseServings":569,"prepMinutes":570,"cookMinutes":571,"restMinutes":572,"difficulty":573,"course":574,"diet":577,"mainIngredients":578,"images":582,"keywords":592,"publishedAt":599,"updatedAt":599,"authorSlug":557},"new-zealand-afghan-biscuits","Afghan Biscuits (New Zealand Cocoa Cornflake Biscuits)","Afghan Biscuits","afghans","Nationwide home baking",24,20,15,30,"easy",[575,576],"snack","dessert",[536],[579,457,580,581],"butter","cocoa","walnuts",[583,586,588,590],{"alt":584,"src":585},"Dark cocoa afghan biscuits with glossy chocolate icing and a walnut half pressed into each one","\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-1x1.jpg",[593,555,594,595,596,597,598],"afghan biscuits","cocoa biscuits","cornflake biscuits","chocolate icing","morning tea","edmonds","2026-08-21",{"slug":601,"title":602,"shortTitle":603,"nativeName":604,"countrySlug":525,"region":605,"baseServings":606,"prepMinutes":570,"cookMinutes":607,"difficulty":608,"course":609,"diet":612,"mainIngredients":613,"images":616,"keywords":626,"publishedAt":556,"updatedAt":556,"authorSlug":557},"maori-boil-up","Boil Up (Māori Pork and Watercress Broth)","Boil Up","Pōhā \u002F boil up","Māori home kitchens, nationwide",6,130,"medium",[610,611],"soup","main",[537],[614,615,451,457],"pork-shoulder","sweet-potato",[617,620,622,624],{"alt":618,"src":619},"Bowl of Māori boil up with pork bones, kūmara, dark watercress and a puffed doughboy dumpling in clear broth","\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-1x1.jpg",[627,628,629,630,631,632,633],"boil up","maori food","watercress","puha","doughboys","pork broth","new zealand",{"slug":635,"title":636,"shortTitle":637,"nativeName":637,"countrySlug":525,"region":638,"baseServings":639,"prepMinutes":528,"cookMinutes":436,"restMinutes":570,"difficulty":531,"course":640,"diet":641,"mainIngredients":642,"images":646,"keywords":656,"publishedAt":556,"updatedAt":556,"authorSlug":557},"maori-hangi","Hāngī (Māori Earth Oven Feast)","Hāngī","Aotearoa (nationwide, strongest in Te Arawa and Northland)",8,[611],[],[614,615,643,644,645],"pumpkin","cabbage","chicken",[647,650,652,654],{"alt":648,"src":649},"Steaming hāngī plate of pulled pork, chicken, kūmara, pumpkin and soft cabbage lifted from the tray","\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-1x1.jpg",[657,628,658,659,633,660,661],"hangi","earth oven","kumara","slow cooked","pit cooking",{"slug":663,"title":664,"shortTitle":665,"countrySlug":525,"region":666,"baseServings":606,"prepMinutes":667,"cookMinutes":668,"restMinutes":669,"difficulty":608,"course":670,"diet":671,"mainIngredients":672,"images":677,"keywords":687,"publishedAt":556,"updatedAt":556,"authorSlug":557},"new-zealand-mince-and-cheese-pie","Mince and Cheese Pie (Kiwi Bakery Pie)","Mince and Cheese Pie","Nationwide",35,60,120,[611],[],[673,674,675,676],"ground-beef","cheddar","puff-pastry","onion",[678,681,683,685],{"alt":679,"src":680},"Cut-open New Zealand mince and cheese pie showing thick beef gravy under melted cheddar and a puff pastry lid","\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-1x1.jpg",[688,689,633,690,691,692,693],"mince pie","cheese pie","bakery pie","kiwi pie","beef","puff pastry",{"slug":695,"title":696,"shortTitle":697,"nativeName":698,"countrySlug":525,"region":699,"baseServings":527,"prepMinutes":700,"cookMinutes":701,"restMinutes":436,"difficulty":608,"course":702,"diet":703,"mainIngredients":706,"images":711,"keywords":721,"publishedAt":599,"updatedAt":599,"authorSlug":557},"new-zealand-pavlova","Pavlova (New Zealand Meringue Cake)","Pavlova","pavlova","Nationwide, and disputed with Australia",25,75,[576],[536,704,705],"gluten-free","nut-free",[707,708,709,710],"eggs","heavy-cream","cornstarch","passion-fruit",[712,715,717,719],{"alt":713,"src":714},"Tall cracked pavlova meringue topped with whipped cream, sliced kiwifruit, strawberries and passionfruit pulp","\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-1x1.jpg",[698,722,723,724,725,726,727],"meringue cake","new zealand dessert","passionfruit","kiwifruit","christmas dessert","gluten free dessert",{"slug":521,"title":522,"shortTitle":523,"nativeName":524,"countrySlug":525,"region":526,"baseServings":527,"prepMinutes":528,"cookMinutes":529,"restMinutes":530,"difficulty":531,"course":729,"diet":730,"mainIngredients":731,"images":732,"keywords":737,"publishedAt":556,"updatedAt":556,"authorSlug":557},[533,534],[536,537],[451,457],[733,734,735,736],{"alt":541,"src":542},{"alt":541,"src":544},{"alt":541,"src":546},{"alt":541,"src":548},[550,551,552,553,554,555],{"slug":739,"title":740,"shortTitle":741,"countrySlug":525,"region":742,"baseServings":606,"prepMinutes":700,"cookMinutes":743,"restMinutes":570,"difficulty":608,"course":744,"diet":745,"mainIngredients":746,"images":750,"keywords":760,"publishedAt":556,"updatedAt":556,"authorSlug":557},"new-zealand-roast-lamb-with-kumara","Roast Lamb with Kūmara (Kiwi Sunday Roast)","Roast Lamb with Kūmara","Canterbury and Hawke's Bay lamb country",90,[611],[704,537],[747,615,451,748,749],"lamb","rosemary","mint",[751,754,756,758],{"alt":752,"src":753},"Carved pink roast leg of lamb on a board beside a tray of caramelised kūmara, potatoes and red onion","\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-1x1.jpg",[761,659,762,633,763,764],"roast lamb","sunday roast","mint sauce","leg of lamb",{"slug":766,"title":767,"shortTitle":768,"nativeName":769,"countrySlug":525,"region":770,"baseServings":639,"prepMinutes":571,"cookMinutes":9,"restMinutes":771,"difficulty":573,"course":772,"diet":774,"mainIngredients":776,"images":780,"keywords":790,"publishedAt":599,"updatedAt":599,"authorSlug":557},"new-zealand-smoked-kahawai-pate","Smoked Kahawai Pâté (New Zealand Smoked Fish Dip)","Smoked Kahawai Pâté","kahawai","Coastal North Island and the top of the South",180,[773,575],"appetizer",[775,704,705],"pescatarian",[777,778,579,779],"mackerel","cream-cheese","lemon",[781,784,786,788],{"alt":782,"src":783},"Bowl of pale smoked kahawai pâté flecked with chives and capers, with crackers and lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-1x1.jpg",[791,792,793,794,795,796],"smoked kahawai","smoked fish pate","new zealand appetiser","manuka smoked fish","fish dip","kaimoana",{"slug":798,"title":799,"shortTitle":799,"countrySlug":525,"region":800,"baseServings":801,"prepMinutes":571,"cookMinutes":802,"difficulty":573,"course":803,"diet":804,"mainIngredients":805,"images":809,"keywords":819,"publishedAt":556,"updatedAt":556,"authorSlug":557},"new-zealand-steamed-green-lipped-mussels","Steamed Green-Lipped Mussels in Wine and Garlic","Marlborough Sounds and 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wine",{"slug":826,"title":827,"shortTitle":828,"countrySlug":525,"region":829,"baseServings":801,"prepMinutes":527,"cookMinutes":802,"difficulty":573,"course":830,"diet":831,"mainIngredients":832,"images":834,"keywords":844,"publishedAt":556,"updatedAt":556,"authorSlug":557},"new-zealand-whitebait-fritters","Whitebait Fritters (West Coast Tiny Fish Omelettes)","Whitebait Fritters","West Coast, South Island",[773,575],[775,704],[833,707,579,779],"white-fish",[835,838,840,842],{"alt":836,"src":837},"Pale whitebait fritters with lacy set edges in a buttered pan, lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero.jpg",{"alt":836,"src":839},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-16x9.jpg",{"alt":836,"src":841},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-4x3.jpg",{"alt":836,"src":843},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-1x1.jpg",[845,846,847,823,848,779],"whitebait fritters","west coast","inanga","egg fritter",false,1788563794923]