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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":526,"pronunciation":555,"substitutions":556,"slug":569,"title":570,"shortTitle":571,"nativeName":571,"countrySlug":572,"region":573,"baseServings":462,"prepMinutes":574,"cookMinutes":498,"restMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":580,"images":581,"keywords":591,"publishedAt":597,"updatedAt":597,"authorSlug":598,"summary":599,"localeSlug":569,"alternates":600},[394,397,400,403,406],{"answer":395,"question":396},"Two usual causes: air trapped inside the parcel, which expands in hot water and forces the seam open, or water at a rolling boil. Press the filling flat and push air out towards the open edge before sealing, seal along a water-brushed border with firm finger pressure, and poach at a temperature where the surface barely trembles.","Why did my Maultaschen burst while cooking?",{"answer":398,"question":399},"Fresh lasagne sheets work reasonably well — cut them into 10 cm squares and use them exactly like homemade dough. Wonton wrappers are too thin and too small, and they dissolve in broth. Neither gives the springy chew of Swabian egg dough, but lasagne sheets get you most of the way in a fraction of the time.","Can I use wonton or lasagne sheets instead of making dough?",{"answer":401,"question":402},"Size and filling. A Maultasche is roughly 8 x 10 cm, several times larger than ravioli, and the filling is bread-bound and soft rather than a dense cheese or meat paste. Maultaschen are also usually served in broth or fried in strips, whereas ravioli are dressed in a sauce.","What is the difference between Maultaschen and ravioli?",{"answer":404,"question":405},"Yes. Replace the pork and bacon with 300 g of finely chopped sautéed mushrooms plus an extra 200 g of spinach, and add 60 g of grated hard cheese for savouriness. Keep the soaked bread and the egg, since they are what binds the filling rather than the meat.","Can I make the filling without meat?",{"answer":407,"question":408},"Assembled raw parcels hold about two hours at room temperature on a floured cloth, or six hours refrigerated on a floured tray under a towel. Longer than that and the moisture from the filling starts to soften the dough at the base. For anything beyond a few hours, freeze them raw instead.","How far ahead can I assemble them?",[410,411,412,413,414,415],"Squeeze the cooked spinach until it is genuinely dry, then squeeze again. Wet spinach thins the filling, and a wet filling soaks through the dough and tears it.","Rest the dough at least 30 minutes at room temperature. Unrested dough springs back as you roll and you will never get it thin enough.","Roll to about 1–1.5 mm — thin enough that a hand under the sheet shows through. Thick dough is the single biggest difference between homemade and good.","Brush water only on the sealing edges, not across the whole sheet, and press out air pockets from the filling outwards before you close a parcel.","Poach at a bare shiver, never a rolling boil. Hard boiling splits the seams and empties the filling into your broth.","Make double and freeze half raw on a tray, then bag them. They go straight from freezer to simmering broth with about four extra minutes.","🥟","Maultaschen are big Swabian pasta parcels — roughly the size of a playing card — filled with a soft mixture of spinach, minced pork, smoked bacon, soaked bread rolls and enough nutmeg and parsley to keep it from tasting heavy. They can be eaten two completely different ways: floated in clear beef broth with chives as a light bowl, or sliced and fried in butter with onions until the cut faces go brown and crisp. The dough is a plain egg pasta rolled thin enough to see your hand through, and the filling is deliberately loose and bread-bound rather than dense, which is why a Maultasche tastes closer to a dumpling than to ravioli.","Maultaschen belong to Swabia, the southwest corner of Germany, and no other region makes a serious claim to them. The best-known origin story attaches them to the Cistercian monastery of Maulbronn, where monks are said to have chopped meat into spinach and hidden it inside pasta so it could not be seen during Lent — which is why the dish carries the affectionate nickname Herrgottsbscheißerle, roughly \"little God-cheaters\". It is a good story, repeated everywhere in the region, and it is folklore rather than documented history; what is documented is that Maultaschen appear in Swabian sources from the eighteenth century onward and that they became a Lent and Maundy Thursday dish regardless of how they got there.\n\nThe practical logic is unmistakable, though. This is a leftovers dish. Stale bread rolls, the end of a bunch of spinach, whatever sausage meat or roast scraps the kitchen had, all bound with egg and wrapped in dough that stretches a small amount of meat across a lot of people. Swabian cooking is full of that thinking, and Maultaschen are its most successful expression — so successful that in 2009 the European Union granted Schwäbische Maultaschen protected geographical indication status, which means the name on a package legally ties the product to the region.\n\nHow you serve them marks you out. In der Brühe means poached and served in clear broth, which is the Sunday and holiday form. Geschmälzt means cut into wide strips and tossed with butter-fried onions. Geröstet means sliced and fried until browned, often with beaten egg poured over — a Monday dish built on Sunday's leftovers. Swabians will eat all three, argue about which is correct, and agree only that a bought Maultasche is never as good as a homemade one, which in this case happens to be true: the industrial filling is denser and the dough thicker.","Cooked Maultaschen keep 3 days refrigerated; store them out of the broth so the dough does not turn to mush, and reheat in fresh hot broth for a few minutes. Raw parcels freeze best: lay them apart on a floured tray, freeze solid, then bag them for up to 3 months and cook from frozen with four extra minutes. Cooked and frozen they survive but the dough softens noticeably. Fried Maultaschen do not keep well — the crisp faces go leathery within hours.",[421,422,423,424],"Filling bound with milk-soaked bread rolls, the traditional way, so it stays soft instead of turning into a meatball inside pasta.","Dough hydration and resting time given precisely — this is the point where homemade Maultaschen usually fail.","Both classic services covered: poached in broth, and sliced and fried with onions the next day.","Sealing technique that actually holds, including the water trick that stops parcels bursting in the pot.",[426,427,428,429,430],"Rolling pin or pasta machine","Large bowl","Wide pot for poaching","Pastry brush","Slotted spoon",{"fat":432,"carbs":433,"fiber":434,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},25,58,5,980,32,590,[439],"Clear beef broth with chives for the poached version, or Swabian potato salad and a green salad if you fry them.",[441,444,447],{"name":442,"description":443},"Maultaschen geröstet","The leftovers version: slice cooked Maultaschen into thick strips and fry in butter with onions until the cut faces are brown, then pour over two beaten eggs and let them set.",{"name":445,"description":446},"Vegetarian Maultaschen","Swap the meat for sautéed mushrooms and extra spinach with grated cheese and a heavier hand on the nutmeg. Common in Stuttgart restaurants and not a modern gimmick.",{"name":448,"description":449},"Maultaschensalat","Cold sliced Maultaschen dressed with vinegar, oil, onion and chives, exactly like a Swabian potato salad. Summer picnic food across the region.",[451,457,461,465,470,473,478,481,486,490,494,497,500,503,505,509,512,516,522],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},300,"flour","plain flour","g","For the dough",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},50,"semolina","fine durum semolina",{"qty":462,"ref":463,"name":463,"unit":464,"group":456},4,"eggs","piece",{"qty":466,"ref":467,"name":468,"unit":469,"group":456},1,"olive-oil","oil","tbsp",{"qty":466,"name":471,"unit":472,"group":456},"fine salt","tsp",{"qty":474,"ref":475,"name":476,"unit":455,"group":477},400,"spinach","fresh spinach (or 250 g frozen leaf spinach, thawed)","For the filling",{"qty":479,"name":480,"unit":464,"group":477},2,"stale white bread rolls, torn into pieces",{"qty":482,"ref":483,"name":484,"unit":485,"group":477},150,"milk","milk, warm","ml",{"qty":487,"ref":488,"name":489,"unit":455,"group":477},250,"ground-pork","minced pork",{"qty":491,"ref":492,"name":493,"unit":455,"group":477},100,"smoked-pork","smoked bacon or cooked smoked pork, finely chopped",{"qty":466,"ref":495,"name":496,"unit":464,"group":477},"onion","onion, finely diced",{"qty":498,"ref":499,"name":499,"unit":455,"group":477},20,"butter",{"qty":462,"ref":501,"name":502,"unit":469,"group":477},"parsley","flat-leaf parsley, finely chopped",{"qty":466,"ref":463,"name":504,"unit":464,"group":477},"egg, for binding the filling",{"qty":506,"ref":507,"name":508,"unit":472,"group":477},0.5,"nutmeg","nutmeg, freshly grated",{"qty":466,"ref":510,"name":511,"unit":472,"group":477},"marjoram","dried marjoram",{"qty":513,"name":514,"unit":515,"group":477},null,"salt and freshly ground black pepper","to taste",{"qty":517,"ref":518,"name":519,"unit":520,"group":521},1.5,"stock","clear beef stock, for poaching and serving","l","To serve",{"qty":523,"ref":524,"name":525,"unit":469,"group":521},3,"chives","chives, finely sliced",[527,532,535,539,542,545,548,552],{"tip":528,"text":529,"title":530,"timerSeconds":531},"The dough should feel noticeably harder than pasta dough looks in videos. If it is soft enough to sag, work in more flour a spoonful at a time.","Mix the flour, semolina and salt in a bowl, add the eggs and oil, and work it into a stiff dough. Knead firmly on the worktop for 8 minutes until it stops being tacky and springs back slowly when pressed. Wrap it and rest at room temperature for 30 minutes.","Make the dough",1800,{"text":533,"title":534},"Wilt the spinach in a dry hot pan for 2 minutes until it collapses, tip it into a sieve and cool under cold water. Squeeze it out in your fists until no more liquid comes, then chop it finely and squeeze again — the filling fails if the spinach is wet.","Cook and dry the spinach",{"tip":536,"text":537,"title":538},"Fry a teaspoon of the filling and taste it before you fill anything. Under-seasoned filling cannot be fixed later.","Soak the torn bread rolls in the warm milk for 10 minutes, then squeeze out the excess and crumble them into a bowl. Fry the onion in the butter until soft and translucent but not coloured, and add it with the minced pork, smoked bacon, spinach, parsley, egg, nutmeg and marjoram. Season generously and mix with your hands until it holds together.","Build the filling",{"text":540,"title":541},"Cut the dough in half and roll each piece on a floured surface, or run it through a pasta machine down to the second-thinnest setting, until you can see your hand through the sheet. Aim for about 1 mm — roughly 40 x 50 cm per half.","Roll the dough thin",{"text":543,"title":544},"Spoon walnut-sized mounds of filling in two rows along one half of the sheet, about 8 cm apart. Brush water in the gaps between them, fold the empty half over the top, and press down firmly around each mound, pushing air outwards before sealing.","Fill and seal",{"text":546,"title":547},"Cut between the mounds with a knife or pastry wheel into rectangles roughly 8 x 10 cm, then press the cut edges once more with the back of a fork. Set them on a floured cloth without touching each other.","Cut the parcels",{"text":549,"title":550,"timerSeconds":551},"Bring the stock to a bare simmer — surface trembling, no rolling bubbles — and slide in the Maultaschen in batches. Cook for 10 to 12 minutes, until the dough turns slightly translucent at the edges and a parcel floats and feels firm when pressed.","Poach",720,{"text":553,"title":554},"Ladle two or three Maultaschen per person into wide bowls with plenty of the hot broth and scatter over the chives. For the fried version, cool them first, cut into thick strips and brown in butter with sliced onions until the cut faces crisp.","Serve in broth","MOWL-tash-en",[557,561,565],{"note":558,"swap":559,"original":560},"Breadcrumbs absorb faster, so let the mixture stand only 5 minutes. The texture is slightly denser but perfectly good.","80 g coarse dry breadcrumbs soaked in 120 ml milk","Stale bread rolls soaked in milk",{"note":562,"swap":563,"original":564},"Traditional Swabian practice, and better than it sounds — already-seasoned sausage meat gives the filling more depth than raw mince.","Meat from cooked bratwurst removed from the casings, or leftover roast pork finely chopped","Minced pork and smoked bacon",{"note":566,"swap":567,"original":568},"Needed if you make a meatless filling, and it keeps the broth version lighter. Season it more assertively — vegetable broth tastes flatter under a rich filling.","Vegetable broth","Beef broth for poaching","maultaschen","Maultaschen (Swabian Filled Pasta Pockets)","Maultaschen","germany","Swabia",60,30,"medium",[578],"main",[],[453,463,475,488],[582,585,587,589],{"alt":583,"src":584},"Swabian Maultaschen pasta pockets in clear beef broth scattered with chives, one cut open showing spinach filling","\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-4x3.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-1x1.jpg",[569,592,593,594,595,596],"swabian dumplings","german pasta pockets","spinach filling","broth dumplings","swabia","2026-08-19","dishroute-kitchen","Hand-cut squares of egg pasta stuffed with spinach, sausage meat and soaked bread, poached in broth or sliced and fried with onions until the edges catch.",{"en":601},"\u002Frecipe\u002Fmaultaschen",{"items":603,"total":609,"page":466,"limit":874,"hasMore":875},[604,635,669,694,722,732,759,790,815,845],{"slug":605,"title":606,"shortTitle":607,"nativeName":607,"countrySlug":572,"region":608,"baseServings":462,"prepMinutes":609,"cookMinutes":432,"difficulty":610,"course":611,"diet":613,"mainIngredients":615,"images":619,"keywords":629,"publishedAt":597,"updatedAt":597,"authorSlug":598},"currywurst","Currywurst (Berlin Sausage in Curry Ketchup)","Currywurst","Berlin and the Ruhr",10,"easy",[612,578],"street-food",[614],"dairy-free",[616,617,495,618],"tomato-paste","curry-powder","paprika",[620,623,625,627],{"alt":621,"src":622},"Sliced Bratwurst coins covered in red curry ketchup and dusted with curry powder on a paper tray with chips","\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Fcurrywurst\u002Fhero-1x1.jpg",[605,630,631,632,633,634],"berlin street food","curry ketchup","bratwurst","german snack","curry sauce",{"slug":636,"title":637,"shortTitle":638,"nativeName":639,"countrySlug":572,"region":640,"baseServings":462,"prepMinutes":641,"cookMinutes":9,"restMinutes":642,"difficulty":610,"course":643,"diet":646,"mainIngredients":649,"images":652,"keywords":662,"publishedAt":597,"updatedAt":597,"authorSlug":598},"handkase-mit-musik","Handkäse mit Musik (Sour Milk Cheese with Onions)","Handkäse mit Musik","Handkäs mit Musik","Hesse",15,240,[644,645],"appetizer","snack",[647,648],"vegetarian","nut-free",[495,650,651,499],"vinegar","caraway",[653,656,658,660],{"alt":654,"src":655},"Translucent Hessian sour milk cheese under chopped raw onion marinade with caraway, beside dark rye bread","\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fhandkase-mit-musik\u002Fhero-1x1.jpg",[663,664,665,666,667,668],"handkase mit musik","hessian food","sour milk cheese","apfelwein","frankfurt","german appetizer",{"slug":670,"title":671,"shortTitle":672,"nativeName":672,"countrySlug":572,"region":673,"baseServings":462,"prepMinutes":498,"cookMinutes":432,"difficulty":610,"course":674,"diet":675,"mainIngredients":676,"images":678,"keywords":688,"publishedAt":597,"updatedAt":597,"authorSlug":598},"kasespatzle","Käsespätzle (Swabian Cheese Noodles with Fried Onions)","Käsespätzle","Swabia and the Allgäu",[578],[647],[453,463,677,495],"gruyere",[679,682,684,686],{"alt":680,"src":681},"Käsespätzle in a dish with melted mountain cheese pulling into strings under a pile of dark fried onions","\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fkasespatzle\u002Fhero-1x1.jpg",[670,689,690,691,692,693],"kasespatzle recipe","spatzle","german cheese noodles","swabian","vegetarian german food",{"slug":695,"title":696,"shortTitle":697,"nativeName":697,"countrySlug":572,"region":698,"baseServings":699,"prepMinutes":700,"cookMinutes":641,"restMinutes":482,"difficulty":576,"course":701,"diet":703,"mainIngredients":704,"images":706,"keywords":716,"publishedAt":597,"updatedAt":597,"authorSlug":598},"laugenbrezel","Laugenbrezel (German Lye Pretzels)","Laugenbrezel","Bavaria and Swabia",8,40,[702,645],"bread",[647],[453,705,499],"yeast",[707,710,712,714],{"alt":708,"src":709},"Deep brown glossy German lye pretzels with coarse salt and a split belly cooling on a wire rack","\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Flaugenbrezel\u002Fhero-1x1.jpg",[695,717,718,719,720,721],"german pretzel","lye pretzel","bavarian breze","homemade pretzels","german bread",{"slug":569,"title":570,"shortTitle":571,"nativeName":571,"countrySlug":572,"region":573,"baseServings":462,"prepMinutes":574,"cookMinutes":498,"restMinutes":575,"difficulty":576,"course":723,"diet":724,"mainIngredients":725,"images":726,"keywords":731,"publishedAt":597,"updatedAt":597,"authorSlug":598},[578],[],[453,463,475,488],[727,728,729,730],{"alt":583,"src":584},{"alt":583,"src":586},{"alt":583,"src":588},{"alt":583,"src":590},[569,592,593,594,595,596],{"slug":733,"title":734,"shortTitle":735,"nativeName":735,"countrySlug":572,"baseServings":462,"prepMinutes":736,"cookMinutes":737,"difficulty":576,"course":738,"diet":739,"mainIngredients":740,"images":743,"keywords":753,"publishedAt":597,"updatedAt":597,"authorSlug":598},"rinderrouladen","Rinderrouladen (German Beef Roll-Ups in Onion Gravy)","Rinderrouladen",35,105,[578],[],[741,742,495,518],"beef-chuck","bacon",[744,747,749,751],{"alt":745,"src":746},"Two German beef rouladen sliced open to show bacon, onion and gherkin filling, in dark gravy with dumplings","\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Frinderrouladen\u002Fhero-1x1.jpg",[733,754,755,756,757,758],"beef rouladen","german sunday roast","braised beef rolls","onion gravy","german main course",{"slug":760,"title":761,"shortTitle":762,"nativeName":763,"countrySlug":572,"region":764,"baseServings":765,"prepMinutes":700,"cookMinutes":766,"restMinutes":767,"difficulty":768,"course":769,"diet":770,"mainIngredients":771,"images":774,"keywords":784,"publishedAt":597,"updatedAt":597,"authorSlug":598},"sauerbraten","Sauerbraten (Rhineland Marinated Pot Roast)","Sauerbraten","Rheinischer Sauerbraten","Rhineland",6,180,4320,"hard",[578],[],[741,772,773,495],"red-wine","raisins",[775,778,780,782],{"alt":776,"src":777},"Sliced Sauerbraten pot roast fanned on a plate under dark raisin gravy with potato dumplings and red cabbage","\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero.jpg",{"alt":776,"src":779},"\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero-16x9.jpg",{"alt":776,"src":781},"\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero-4x3.jpg",{"alt":776,"src":783},"\u002Fimages\u002Frecipes\u002Fsauerbraten\u002Fhero-1x1.jpg",[760,785,786,787,788,789],"german pot roast","rhineland","marinated beef","lebkuchen gravy","braised 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