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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":510,"pronunciation":537,"substitutions":538,"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":555,"region":556,"baseServings":557,"prepMinutes":558,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":562,"diet":565,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":551,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"Matambre is the thin sheet of meat lying between the hide and the ribs of a steer, a standard cut in Argentina and Uruguay and rarely labelled elsewhere. Outside South America, a butterflied flank steak is the closest substitute, and a large opened skirt steak also works. You are looking for a wide, thin, roughly rectangular piece.","What is matambre and what can I use instead?",{"answer":398,"question":399},"Either it was not tied tightly enough, or it was sliced before being pressed and fully chilled. The roll needs to cool completely under a weight for at least eight hours so the gelatin sets and glues the layers together. Slicing it warm will always give you a collapsed spiral.","Why did my roll fall apart when I sliced it?",{"answer":401,"question":402},"It is designed for it. The whole point of a fiambre is that it is cooked, pressed and chilled a day or two before it is eaten, which is why it appears on Argentine holiday tables. Make it up to three days ahead, keep it whole and wrapped in the fridge, and slice just before serving.","Can I make matambre arrollado ahead of time?",{"answer":404,"question":405},"Poaching in seasoned stock keeps the meat moist and gives the tidiest slices, which is why it is the more common home method. Roasting produces a browned exterior and a firmer, more concentrated bite but risks drying the thin sheet of beef. If you roast, cover the dish and add liquid.","Should I poach or roast it?",{"answer":407,"question":408},"A skewer pushed through the thickest part of the roll should meet no resistance from the beef and slide out cleanly, and the roll should feel firm rather than squashy when pressed. At a bare simmer this takes about 90 minutes for a roll made from 1.5 kg of meat.","How do I know when it is cooked?",[410,411,412,413,414,415],"Ask the butcher for matambre; if they do not carry it, buy flank steak and have them butterfly it into one wide, even sheet.","Trim the silverskin and any thick fat pockets from the outside, but leave the thin membrane holding the sheet together.","Lay the fillings in lines running the length of the roll, so every slice shows the same pattern rather than a random mosaic.","Tie at 3 cm intervals with butcher's twine, firmly enough to dent the meat slightly but not so tight the filling squeezes out the ends.","Keep the poaching liquid at a bare shiver, around 85°C. A rolling boil shrinks the beef and pushes the filling loose.","Press the cooled roll under a weighted tray overnight — this is what turns a loose bundle into a sliceable cold cut.","🥩","Matambre arrollado is a cold cut you make yourself. A wide, thin sheet of beef — the muscle that lies between the hide and the ribs — is marinated overnight in vinegar, garlic and parsley, spread with strips of carrot, red pepper and whole hard-boiled eggs, rolled up tight, tied and simmered for an hour and a half. It then chills under a weight until it slices into firm spirals with the egg sitting like a bullseye in the middle. The taste is beefy and clean with a sharp vinegar note running through it, and it is eaten cold, in thin slices, usually before anyone touches the hot food.","Matambre is a cut and a name that only makes sense on a whole carcass. It is the flat sheet of meat and connective tissue pulled off the outside of the ribcage, thin enough to see light through in places, tough if you treat it like a steak, and excellent if you either grill it flat over embers or roll and cook it slowly. Argentine and Uruguayan butchers both sell it as a standard item; elsewhere you have to ask, and the closest widely available equivalent is a butterflied flank steak.\n\nThe name is usually read as a contraction of mata hambre, roughly \"hunger killer\", on the reasoning that the matambre comes off the animal early and cooks fast enough to feed the people doing the butchering before the rest is ready. That reading is repeated so often it functions as fact, but it is folk etymology rather than anything documented, and it is worth saying so.\n\nRolled and stuffed, the cut becomes a fiambre — part of the Argentine and Uruguayan cold-cuts tradition that also gives the table pickled tongue, head cheese and cured hams. It belongs to the first stretch of a long meal: laid out sliced on a board with olives and cheese while the parrilla is still heating, or packed for a picnic, or eaten in a sandwich the next day. Because it is served cold and improves after a night in the fridge, it is one of the very few Argentine meat dishes designed to be made entirely in advance, which is exactly why it survives at Christmas and New Year tables where everything else demands attention at the last minute.\n\nThe two schools are poaching and roasting. Poaching in seasoned broth keeps it moist and gives the cleanest slices; roasting gives a browned exterior and a firmer bite. Poaching is the safer choice at home and the version below.","Wrapped tightly and refrigerated, the cooked roll keeps 4 days and is better on day two than on day one. Keep it whole and slice to order — cut faces dry out fast. It freezes acceptably for a month wrapped in cling film then foil, though the egg turns slightly rubbery on thawing. Do not reheat it; this dish is meant to be eaten cold or at room temperature.",[421,422,423,424],"A vinegar-garlic marinade overnight, which both seasons the sheet and softens the tough membrane.","Clear guidance on how tightly to roll and tie so the pinwheel holds instead of unravelling.","Poached rather than roasted, which is far more forgiving with an unfamiliar cut.","The pressing step is treated as part of the recipe, not an afterthought — it is what makes the slices clean.",[426,427,428,429],"Butcher's twine","Large deep pot","Sharp boning knife","Tray and weights for pressing",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},27,6,2,760,40,430,[438],"Sliced cold on a board with olives, pickled vegetables and bread, or in sandwiches with chimichurri.",[440,443,446],{"name":441,"description":442},"Matambre a la pizza","The unrolled version: a whole matambre grilled flat over embers until tender, then topped with tomato sauce, mozzarella and oregano and left on the grill until the cheese melts. A parrilla favourite in its own right.",{"name":444,"description":445},"Matambre relleno con espinaca","Blanched spinach and grated cheese spread across the sheet before the vegetables go on, giving a green layer between the beef and the carrots and a softer texture.",{"name":447,"description":448},"Matambre al horno","Roasted at 160°C in a covered dish with stock and white wine for two hours instead of poached, then browned uncovered. Deeper flavour, slightly drier slices, and it can be served warm.",[450,455,461,465,469,473,477,483,487,490,494,500,503,506],{"qty":451,"name":452,"unit":453,"group":454},1.5,"matambre or butterflied flank steak, in one sheet","kg","For the beef",{"qty":456,"ref":457,"name":458,"unit":459,"group":460},150,"vinegar","red wine vinegar","ml","For the marinade",{"qty":432,"ref":462,"name":463,"unit":464,"group":460},"garlic","garlic, finely chopped","clove",{"qty":432,"ref":466,"name":467,"unit":468,"group":460},"parsley","flat-leaf parsley, chopped","tbsp",{"qty":470,"ref":471,"name":472,"unit":468,"group":460},1,"oregano","dried oregano",{"qty":470,"ref":474,"name":475,"unit":476,"group":460},"chili-flakes","mild chile flakes","tsp",{"qty":478,"ref":479,"name":480,"unit":481,"group":482},3,"carrot","carrots, cut into long batons and blanched","piece","For the filling",{"qty":484,"ref":485,"name":486,"unit":481,"group":482},4,"eggs","eggs, hard-boiled and peeled",{"qty":433,"ref":488,"name":489,"unit":481,"group":482},"bell-pepper","red peppers, in long strips",{"qty":456,"ref":491,"name":492,"unit":493,"group":482,"optional":8},"spinach","spinach, blanched and squeezed dry","g",{"qty":495,"ref":496,"name":497,"unit":498,"group":499,"noScale":8},2.5,"stock","beef stock or salted water","l","For poaching",{"qty":470,"ref":501,"name":502,"unit":481,"group":499},"onion","onion, halved",{"qty":433,"ref":504,"name":505,"unit":481,"group":499},"bay-leaf","bay leaves",{"qty":507,"name":508,"unit":509,"group":499},null,"salt and black pepper","to taste",[511,515,520,523,526,531,534],{"text":512,"title":513,"timerSeconds":514},"Lay the beef flat and cut away the silverskin and any hard lumps of fat, leaving an even sheet. Rub it all over with the vinegar, garlic, parsley, oregano and chile flakes, cover and refrigerate for at least 8 hours — the surface will turn pale grey-brown where the acid has worked.","Trim and marinate overnight",28800,{"tip":516,"text":517,"title":518,"timerSeconds":519},"Wet fillings create steam pockets inside the roll and push the layers apart. Dry is not optional here.","Blanch the carrot batons for 4 minutes until they bend slightly but still snap, then cool them in cold water. Boil the eggs for 9 minutes, peel them, and cut the peppers into strips as long as the roll will be wide. Pat everything thoroughly dry.","Prepare the fillings",540,{"text":521,"title":522},"Spread the beef out with the grain running left to right and scrape off any excess marinade. Season with salt and pepper, cover with the spinach if using, then lay the carrot batons and pepper strips in stripes running the length of the sheet and set the whole eggs in a single line down the centre.","Layer the sheet",{"text":524,"title":525},"Roll the sheet up tightly from the long edge nearest you, keeping constant pressure with both hands so no air gaps form around the eggs. Tie with twine at 3 cm intervals plus one long tie down the length, tight enough to dimple the surface, and tuck any loose filling back in at the ends.","Roll and tie",{"tip":527,"text":528,"title":529,"timerSeconds":530},"If the pot starts to boil properly, the beef contracts and squeezes filling out the ends. Keep the heat low enough that the surface only trembles.","Lower the roll into the stock with the onion and bay leaves, adding water if it is not covered, and bring it to the point where a bubble breaks every few seconds. Hold it there for 90 minutes, until a skewer slides through the centre with no resistance and the roll feels firm when pressed.","Poach gently",5400,{"text":532,"title":533,"timerSeconds":514},"Lift the roll out, let it stand 20 minutes, then wrap it in foil, sit it on a tray and lay a second tray on top with two or three tins as weights. Refrigerate overnight so it compacts and the juices set to a light jelly around the meat.","Press overnight",{"text":535,"title":536},"Cut off the twine and slice the roll with a sharp knife into rounds about 8 mm thick, showing the egg and carrot in cross-section. Arrange them overlapping on a board and serve cold or at room temperature, never reheated.","Slice and serve cold","mah-TAHM-breh ah-roh-YAH-doh",[539,543,547],{"note":540,"swap":541,"original":542},"You need a large, thin, rectangular piece rather than a specific muscle. Two smaller pieces overlapped by 2 cm and pressed together also work; the seam disappears once it is rolled and tied.","Flank steak butterflied into a sheet, or skirt steak opened flat","Matambre",{"note":544,"swap":545,"original":546},"The acid is doing real work on the membrane, so do not reduce the quantity. Balsamic is too sweet and stains the meat.","White wine vinegar, or the juice of three lemons","Red wine vinegar in the marinade",{"note":548,"swap":549,"original":550},"The roll releases plenty of its own flavour into the pot. What matters is that the liquid is properly salted, or the outside of the meat leaches out flat.","Water with an onion, a carrot, bay leaf and a generous spoon of salt","Beef stock for poaching","matambre-arrollado","Matambre Arrollado (Argentine Rolled Stuffed Flank Steak)","Matambre Arrollado","Matambre arrollado","argentina","Buenos Aires",8,45,90,720,"hard",[563,564],"main","appetizer",[566,567],"dairy-free","gluten-free",[479,485,488,462,466],[570,573,575,577],{"alt":571,"src":572},"Sliced Argentine matambre arrollado showing spirals of beef around carrot, red pepper and hard-boiled egg","\u002Fimages\u002Frecipes\u002Fmatambre-arrollado\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fmatambre-arrollado\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fmatambre-arrollado\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fmatambre-arrollado\u002Fhero-1x1.jpg",[580,581,582,583,584,585],"matambre","stuffed flank steak","argentine cold cut","fiambre","rolled beef","make ahead","2026-08-20","dishroute-kitchen","A thin sheet of flank steak marinated in vinegar and garlic, layered with carrot, egg and peppers, tied into a log, poached slowly and pressed cold into pinwheel slices.",{"en":590},"\u002Frecipe\u002Fmatambre-arrollado",{"items":592,"total":598,"page":470,"limit":862,"hasMore":863},[593,629,660,690,715,747,776,804,814,839],{"slug":594,"title":595,"shortTitle":596,"nativeName":597,"countrySlug":555,"region":556,"baseServings":598,"prepMinutes":599,"cookMinutes":600,"restMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":607,"images":612,"keywords":622,"publishedAt":586,"updatedAt":586,"authorSlug":587},"argentine-alfajores","Alfajores de Maicena (Argentine Cornstarch Cookies with Dulce de Leche)","Alfajores de Maicena","Alfajores de maicena",10,30,12,60,"medium",[604],"dessert",[606],"vegetarian",[608,609,610,611],"cornstarch","butter","condensed-milk","coconut",[613,616,618,620],{"alt":614,"src":615},"Stacked cornstarch alfajores filled with dulce de leche, their rims rolled in shredded coconut","\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-1x1.jpg",[623,624,625,626,627,628],"alfajores","alfajores de maicena","dulce de leche","argentine dessert","cornstarch cookies","sandwich cookies",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":555,"region":634,"baseServings":432,"prepMinutes":599,"cookMinutes":635,"restMinutes":636,"difficulty":602,"course":637,"diet":638,"mainIngredients":639,"images":643,"keywords":653,"publishedAt":586,"updatedAt":586,"authorSlug":587},"argentine-asado","Asado (Argentine Wood-Fired Beef Barbecue)","Asado","Asado criollo","Pampas",210,15,[563],[566],[640,641,642],"beef-short-ribs","chorizo","blood-sausage",[644,647,649,651],{"alt":645,"src":646},"Argentine parrilla loaded with short ribs, flank steak and chorizo cooking over glowing wood embers","\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-1x1.jpg",[654,655,656,657,658,659],"asado","argentine barbecue","parrilla","short ribs","grilled beef","chorizo criollo",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":555,"region":634,"baseServings":557,"prepMinutes":636,"cookMinutes":9,"restMinutes":665,"difficulty":666,"course":667,"diet":669,"mainIngredients":671,"images":673,"keywords":683,"publishedAt":586,"updatedAt":586,"authorSlug":587},"argentine-chimichurri","Chimichurri (Argentine Parsley, Garlic and Vinegar Sauce)","Chimichurri","Chimichurri criollo",120,"easy",[668],"sauce",[670,606,567,566],"vegan",[466,462,471,457,672],"olive-oil",[674,677,679,681],{"alt":675,"src":676},"Bowl of Argentine chimichurri with chopped parsley, garlic and chile flakes floating in vinegar and oil","\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-1x1.jpg",[684,685,686,687,688,689],"chimichurri","argentine sauce","parsley sauce","asado sauce","no-cook","grilled meat",{"slug":691,"title":692,"shortTitle":693,"nativeName":693,"countrySlug":555,"region":556,"baseServings":484,"prepMinutes":636,"cookMinutes":694,"difficulty":666,"course":695,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":586,"updatedAt":586,"authorSlug":587},"argentine-choripan","Choripán (Argentine Grilled Chorizo Sandwich)","Choripán",25,[696,563],"street-food",[566],[641,501,699,466,462],"tomato",[701,704,706,708],{"alt":702,"src":703},"Butterflied grilled chorizo in a crusty roll topped with green chimichurri and chopped salsa criolla","\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-1x1.jpg",[711,712,713,684,714,654],"choripan","chorizo sandwich","argentine street food","grilled sausage",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"countrySlug":555,"region":720,"baseServings":484,"prepMinutes":721,"cookMinutes":694,"restMinutes":722,"difficulty":602,"course":723,"diet":724,"mainIngredients":725,"images":730,"keywords":740,"publishedAt":586,"updatedAt":586,"authorSlug":587},"argentine-empanadas","Empanadas Salteñas (Baked Argentine Beef Turnovers)","Empanadas Salteñas","Empanadas salteñas","Salta",50,240,[564,696],[],[726,501,727,728,729],"beef-chuck","flour","cumin","paprika",[731,734,736,738],{"alt":732,"src":733},"Baked Argentine beef empanadas with hand-crimped edges on a tray, one broken open showing juicy diced beef and egg","\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-1x1.jpg",[741,742,743,744,745,746],"empanadas","salteñas","argentine beef","baked turnovers","repulgue","salta",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":555,"region":752,"baseServings":484,"prepMinutes":435,"cookMinutes":558,"difficulty":602,"course":753,"diet":755,"mainIngredients":756,"images":760,"keywords":770,"publishedAt":586,"updatedAt":586,"authorSlug":587},"argentine-humita","Humita en Chala (Steamed Fresh Corn Parcels)","Humita en Chala","Humita en chala","Northwest",[754,564],"side",[606,567],[757,501,488,758,759],"corn","milk","mozzarella",[761,764,766,768],{"alt":762,"src":763},"Steamed humitas tied in corn husks on a plate, one opened to show soft golden corn filling with melted cheese","\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-1x1.jpg",[771,772,773,774,606,775],"humita","corn parcels","steamed corn","northwest argentina","corn husk",{"slug":777,"title":778,"shortTitle":779,"nativeName":780,"countrySlug":555,"region":752,"baseServings":557,"prepMinutes":599,"cookMinutes":635,"restMinutes":560,"difficulty":602,"course":781,"diet":783,"mainIngredients":784,"images":788,"keywords":798,"publishedAt":586,"updatedAt":586,"authorSlug":587},"argentine-locro","Locro (Argentine Hominy, Squash and Meat Stew)","Locro","Locro criollo",[563,782],"soup",[566],[785,786,787,641,501],"pumpkin","beef-shank","pork-belly",[789,792,794,796],{"alt":790,"src":791},"Deep bowl of thick Argentine locro with hominy, squash and shredded meat under a swirl of red paprika oil","\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-1x1.jpg",[799,800,801,802,803,774],"locro","hominy stew","argentine winter food","squash stew","national holiday",{"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":555,"region":556,"baseServings":557,"prepMinutes":558,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":805,"diet":806,"mainIngredients":807,"images":808,"keywords":813,"publishedAt":586,"updatedAt":586,"authorSlug":587},[563,564],[566,567],[479,485,488,462,466],[809,810,811,812],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[580,581,582,583,584,585],{"slug":815,"title":816,"shortTitle":817,"nativeName":818,"countrySlug":555,"region":556,"baseServings":484,"prepMinutes":694,"cookMinutes":694,"restMinutes":599,"difficulty":666,"course":819,"diet":820,"mainIngredients":821,"images":824,"keywords":834,"publishedAt":586,"updatedAt":586,"authorSlug":587},"milanesa-a-la-napolitana","Milanesa a la Napolitana (Breaded Beef Cutlet with Ham and Cheese)","Milanesa a la Napolitana","Milanesa a la 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