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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":432,"serveWith":439,"variations":441,"ingredients":451,"instructions":493,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"romanized":540,"countrySlug":542,"baseServings":543,"prepMinutes":544,"cookMinutes":545,"restMinutes":498,"difficulty":546,"course":547,"diet":549,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":569,"updatedAt":569,"authorSlug":570,"summary":571,"localeSlug":538,"alternates":572},[394,397,400,403,406],{"answer":395,"question":396},"Because the layers are baked as crisp biscuits, not as sponge. They only become cake once moisture from the frosting has migrated into them, which takes hours in the fridge. If you cut into it after two hours you get dry, snapping discs with cream between them; after a full night you get a uniformly soft cake. There is no way to speed this up.","Why does the cake have to rest overnight?",{"answer":398,"question":399},"The honey and sugar were taken too far. Honey caramelises quickly and turns acrid within seconds of hitting the right colour, so cook it over a water bath rather than direct heat and pull it off when it is the shade of dark amber, not brown. Overbaked layers cause the same problem, so watch the last minute of every tray.","Why did my honey dough taste bitter?",{"answer":401,"question":402},"Smetana is Russian cultured sour cream, typically 20 to 30 percent fat, thicker and less sharp than most Western sour creams. For the frosting, use the highest-fat sour cream you can buy or full-fat crème fraîche, and whip it with a little double cream to stabilise it. Low-fat sour cream will not thicken and will leak out of the assembled cake.","What is smetana and what can I use instead?",{"answer":404,"question":405},"Yes, and it makes the project far more manageable. Baked layers keep for up to a week stacked between sheets of baking paper in an airtight tin, and they stay crisp as long as the tin is properly sealed. Make the frosting and assemble the cake the day before you plan to serve it.","Can I bake the layers in advance?",{"answer":407,"question":408},"It reacts immediately with the acid in the honey and foams up dramatically, which aerates the mixture and lightens the dough. It also deepens the colour and adds the faintly toffee-like flavour that distinguishes a honey layer from a plain biscuit. Whisk it in off the heat, expect the volume to roughly double, and use a bowl with room for it.","Why does the bicarbonate of soda go into hot honey?",[410,411,412,413,414,415],"Use a mild honey — acacia, clover or a light blossom honey. Strong buckwheat or chestnut honey turns bitter once it is caramelised.","Keep the dough warm while you work. Chilled honey dough turns brittle and cracks as you roll it; if it stiffens, leave it near the warm oven for a few minutes.","Roll each layer on its own sheet of baking paper, trim around a plate to a neat circle, and bake the trimmings alongside for the crumb coating.","Bake each layer only until it is an even mid-brown, about 4 to 5 minutes. Honey dough goes from golden to bitter in under a minute at the end.","Frost while the layers are cool but assemble at least 8 hours before serving, and use a cake board or plate you can fit in the fridge with a cover over it.","If the stack starts leaning as you build it, put a flat plate on top with a light weight and refrigerate for 20 minutes before adding more layers.","🍰","Medovik is a tall cake built from very thin sheets of honey biscuit dough — the sort that snaps when it comes out of the oven — stacked with a barely sweet sour cream frosting and then deliberately left alone. Overnight the frosting soaks into the layers and the snap disappears completely, so what you cut the next day is soft all the way through, striped like a geological section, and tasting of caramelised honey against cold cultured dairy. The dough gets its flavour and its colour from honey cooked with sugar and butter over a water bath, with bicarbonate of soda whisked in to make it foam and go the colour of dark toffee. It is a genuine project: eight rolled layers, one oven, and a night of patience that you cannot shorten.","Honey was the sweetener of the Russian kitchen for centuries before cane sugar arrived in quantity, and honey doughs, honey gingerbread and pryaniki are old and deeply established. Medovik in its present form — thin baked discs layered with a cream and rested until soft — belongs to a much later period, roughly the nineteenth and twentieth centuries, and it became a fixed part of the Soviet home baking repertoire, made for birthdays and New Year in kitchens that had honey, flour, eggs and smetana but not much else.\n\nThere is a story attached to it that gets repeated in nearly every write-up: that a young confectioner in the imperial kitchen invented the cake for an empress who was known to dislike honey, and that she ate it without recognising the ingredient. It is a good story and it is not documented anywhere reliable, so treat it as folklore rather than history. The cake's real popularity has a duller and more convincing explanation — the ingredients were cheap and available, the layers are made from a dough forgiving enough to roll out on any kitchen table, and it improves rather than deteriorates by being made the day before, which matters enormously when you are cooking for a crowd.\n\nThe frosting is where households split. Smetana, the thick Russian cultured sour cream, is the classic and gives the cake its characteristic tang; a whipped mixture of sour cream and cream is the practical version outside Russia, where smetana is hard to find at the right fat content. Others use a boiled custard or condensed-milk buttercream, which makes a sweeter, heavier cake closer to the versions sold in cafés from Kyiv to London to Almaty. The layer count varies from six to a dozen and the trimmings are always crumbled over the top and sides, which is both decoration and the reason no scrap of the dough is wasted. Similar honey cakes appear across the region — Latvian and Belarusian versions, the Polish miodownik — and arguing about which came first is not a productive use of anyone's afternoon.","Medovik must rest at least 8 hours refrigerated before cutting, and 24 hours is better; it is at its best on days two and three, when the layers have fully softened but the frosting is still firm enough to hold a clean slice. Keep it covered in the fridge for up to 5 days, since the sour cream frosting will pick up other smells if left open. It also freezes well whole or in slices for up to 2 months, wrapped tightly, and thaws overnight in the fridge without weeping. Take it out about 20 minutes before serving so the honey flavour is not muted by the cold.",[421,422,423,424],"The honey mixture is cooked over a water bath rather than direct heat, so it caramelises evenly instead of scorching at the edge of the pan.","Layers are rolled directly onto baking paper, which removes the single most frustrating step: transferring a paper-thin disc to a tray without tearing it.","A frosting stabilised with a little double cream, so it holds the stack up instead of sliding out from between the layers.","Explicit resting instructions, because a medovik cut on the same day is a completely different and much worse cake.",[426,427,428,429,430,431],"Heatproof bowl for a water bath","Rolling pin","Baking paper","Large plate or cake ring for trimming","Electric whisk","Offset spatula",{"fat":433,"carbs":434,"fiber":435,"sugar":436,"protein":437,"calories":438,"estimated":8},27,62,1,38,8,520,[440],"Strong black tea without milk, which is how it is actually eaten, and a bowl of sour cherries in summer.",[442,445,448],{"name":443,"description":444},"Medovik with walnuts","Toasted walnuts chopped fine and scattered over each layer of frosting as you build. They stay slightly crisp and give the soft cake something to push back with.",{"name":446,"description":447},"Custard medovik","A boiled milk-and-egg custard whisked into butter replaces the sour cream, producing a paler, sweeter and more formal cake of the kind sold in Russian bakeries.",{"name":449,"description":450},"Ryzhik","The same honey layers baked slightly darker and stacked with a caramel-tinged cream, sold under this name across the former Soviet Union; the two cakes are cousins and often confused.",[452,458,460,464,469,472,475,478,483,488,491],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},150,"honey","mild honey, such as acacia or clover","g","For the layers",{"qty":453,"name":459,"unit":456,"group":457},"caster sugar",{"qty":461,"ref":462,"name":463,"unit":456,"group":457},100,"butter","butter, cubed",{"qty":465,"ref":466,"name":467,"unit":468,"group":457},2,"eggs","eggs, lightly beaten","piece",{"qty":465,"name":470,"unit":471,"group":457},"bicarbonate of soda","tsp",{"qty":438,"ref":473,"name":474,"unit":456,"group":457},"flour","plain flour, plus more for rolling",{"qty":435,"name":476,"unit":477,"group":457},"fine salt","pinch",{"qty":479,"ref":480,"name":481,"unit":456,"group":482},800,"sour-cream","smetana or full-fat sour cream, cold","For the frosting",{"qty":484,"ref":485,"name":486,"unit":487,"group":482},200,"heavy-cream","double cream, cold","ml",{"qty":489,"name":490,"unit":456,"group":482},120,"icing sugar, sifted",{"qty":435,"name":492,"unit":471,"group":482,"optional":8},"vanilla extract",[494,499,502,506,511,514,517,520],{"tip":495,"text":496,"title":497,"timerSeconds":498},"The water must not touch the bowl and must not boil hard. Direct heat scorches honey in seconds.","Set a heatproof bowl over a pan of simmering water and melt the honey, sugar and butter together, stirring until smooth. Keep it there for about 8 minutes, until the mixture darkens to the colour of dark amber and smells of caramel rather than raw honey.","Cook the honey base",480,{"text":500,"title":501},"Take the bowl off the heat, whisk in the beaten eggs quickly so they do not scramble, then add the bicarbonate of soda and whisk hard. The mixture will foam up, roughly double in volume and turn a shade paler — let it subside for a minute before going on.","Add the soda and let it foam",{"tip":503,"text":504,"title":505},"Do not chill this dough. Cold honey dough cracks along every edge as soon as you roll it.","Stir in the salt and then the flour in three additions, working it in with a spatula while the mixture is still warm. It should come together as a soft, slightly sticky dough that feels like warm modelling clay. Divide it into 8 equal pieces and keep them covered somewhere warm.","Make the dough",{"tip":507,"text":508,"title":509,"timerSeconds":510},"The layers are floppy for a few seconds out of the oven and crisp up as they cool. Stack them once fully cold or they sweat.","Heat the oven to 180°C. Roll each piece directly onto a sheet of baking paper to a 2 mm round, lay a 20 cm plate on top and cut around it, leaving the trimmings in place. Bake each sheet for 4 to 5 minutes, until an even mid-brown and dry to the touch, then slide it onto a rack and lift the trimmings away while still warm.","Roll and bake the layers",300,{"text":512,"title":513},"Collect all the baked offcuts and crush them to coarse crumbs with a rolling pin or a quick pulse in a food processor. Set them aside — they coat the finished cake and are the traditional finish.","Crush the trimmings",{"text":515,"title":516},"Whisk the cold double cream to soft peaks, then fold in the sour cream, icing sugar and vanilla and whisk briefly until the mixture is thick enough to hold a ridge from the whisk. Stop there: overbeaten sour cream splits and turns grainy.","Whip the frosting",{"text":518,"title":519},"Put a spoonful of frosting on the serving plate to anchor the first layer, then stack the layers with a generous 3 to 4 mm of frosting between each one, pressing very lightly so it reaches the edges. Cover the top and sides with the remaining frosting.","Build the cake",{"text":521,"title":522,"timerSeconds":523},"Press the crumbs onto the top and sides with your palm until the cake is completely covered, then refrigerate under a cover for at least 8 hours and ideally overnight. Cut with a long knife wiped clean between slices.","Coat and rest",28800,"meh-dah-VEEK",[526,530,534],{"note":527,"swap":528,"original":529},"Fat content is what matters. Anything under about 20% fat will not whip to a spreadable frosting and will run out of the cake.","Full-fat crème fraîche, or thick Greek yogurt drained overnight in a cloth","Smetana or full-fat sour cream",{"note":531,"swap":532,"original":533},"The café version: sweeter, richer and much more stable in a warm kitchen, but it loses the tang that balances the honey.","Condensed milk beaten into softened butter, at roughly equal weights","Sour cream frosting",{"note":535,"swap":536,"original":537},"A useful stretch if you are short of honey. Going below half honey costs you the flavour the cake is named for.","Two-thirds honey and one-third golden syrup","Honey","medovik","Medovik (Russian Honey Layer Cake)","Medovik","Медовик","russia",12,75,45,"hard",[548],"dessert",[550,551],"vegetarian","nut-free",[454,473,480,462,466],[554,557,559,561],{"alt":555,"src":556},"Slice of Russian medovik honey cake showing many thin dark layers with pale sour cream between them","\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-1x1.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-4x3.jpg",[538,564,565,566,567,568],"honey cake","layer cake","russian dessert","smetana","sour cream frosting","2026-08-20","dishroute-kitchen","Eight wafer-thin honey biscuit layers, baked one at a time and stacked with cold sour cream frosting, then left overnight until the whole thing softens into a single tender cake.",{"en":573},"\u002Frecipe\u002Fmedovik",{"items":575,"total":849,"page":435,"limit":850,"hasMore":851},[576,609,639,667,677,710,738,765,795,821],{"slug":577,"title":578,"shortTitle":579,"nativeName":580,"romanized":581,"countrySlug":542,"baseServings":582,"prepMinutes":583,"cookMinutes":584,"difficulty":585,"course":586,"diet":588,"mainIngredients":589,"images":592,"keywords":602,"publishedAt":569,"updatedAt":569,"authorSlug":570},"beef-stroganoff","Beef Stroganoff (Beef Strips in Mustard Sour Cream)","Beef Stroganoff","Бефстроганов","Befstroganov",4,15,20,"easy",[587],"main",[],[590,480,591,462],"beef-chuck","onion",[593,596,598,600],{"alt":594,"src":595},"Skillet of beef stroganoff, browned beef strips in a pale mustard sour cream sauce with onions and parsley","\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-1x1.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-4x3.jpg",[603,604,605,606,607,608],"beef stroganoff","befstroganov","sour cream sauce","russian beef","mustard sauce","quick dinner",{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"romanized":614,"countrySlug":542,"baseServings":582,"prepMinutes":583,"cookMinutes":615,"restMinutes":616,"difficulty":617,"course":618,"diet":620,"mainIngredients":621,"images":624,"keywords":634,"publishedAt":569,"updatedAt":569,"authorSlug":570},"blini","Blini (Thin Yeast-Risen Russian Pancakes)","Blini","Блины","Bliny",30,90,"medium",[619],"breakfast",[550,551],[473,622,466,623,462],"milk","yeast",[625,628,630,632],{"alt":626,"src":627},"Stack of thin lacy Russian blini pancakes with sour cream, jam and salted salmon on the side","\u002Fimages\u002Frecipes\u002Fblini\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-1x1.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-4x3.jpg",[610,635,636,637,567,638,619],"russian pancakes","yeast pancakes","maslenitsa","buckwheat",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"romanized":642,"countrySlug":542,"baseServings":437,"prepMinutes":616,"cookMinutes":644,"restMinutes":616,"difficulty":546,"course":645,"diet":646,"mainIngredients":648,"images":651,"keywords":661,"publishedAt":569,"updatedAt":569,"authorSlug":570},"kulebyaka","Kulebyaka (Layered Salmon and Buckwheat Pie)","Kulebyaka","Кулебяка",55,[587],[647],"pescatarian",[649,638,650,466,473],"salmon","mushrooms",[652,655,657,659],{"alt":653,"src":654},"Sliced kulebyaka showing layers of salmon, buckwheat, mushrooms and egg inside a golden yeasted crust","\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-1x1.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-4x3.jpg",[640,662,663,664,638,665,666],"coulibiac","salmon pie","russian pie","layered pie","yeast dough",{"slug":538,"title":539,"shortTitle":540,"nativeName":541,"romanized":540,"countrySlug":542,"baseServings":543,"prepMinutes":544,"cookMinutes":545,"restMinutes":498,"difficulty":546,"course":668,"diet":669,"mainIngredients":670,"images":671,"keywords":676,"publishedAt":569,"updatedAt":569,"authorSlug":570},[548],[550,551],[454,473,480,462,466],[672,673,674,675],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[538,564,565,566,567,568],{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"romanized":682,"countrySlug":542,"baseServings":437,"prepMinutes":683,"cookMinutes":615,"restMinutes":684,"difficulty":585,"course":685,"diet":688,"mainIngredients":689,"images":693,"keywords":703,"publishedAt":569,"updatedAt":569,"authorSlug":570},"olivier-salad","Olivier Salad (Potato, Pea and Pickle Salad)","Olivier Salad","Салат Оливье","Salat Olivye",40,60,[686,687],"appetizer","side",[],[690,691,466,692],"potato","peas","carrot",[694,697,699,701],{"alt":695,"src":696},"Bowl of Olivier salad with evenly diced potato, carrot, egg, peas and pickles in mayonnaise, topped with dill","\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-1x1.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-4x3.jpg",[704,705,706,707,708,709],"olivier salad","russian salad","potato salad","new year","mayonnaise salad","zakuski",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"romanized":715,"countrySlug":542,"region":716,"baseServings":717,"prepMinutes":544,"cookMinutes":583,"restMinutes":683,"difficulty":617,"course":718,"diet":719,"mainIngredients":720,"images":723,"keywords":733,"publishedAt":569,"updatedAt":569,"authorSlug":570},"pelmeni","Pelmeni (Siberian Meat Dumplings)","Pelmeni","Пельмени","Pel'meni","Siberia and the Urals",6,[587],[],[473,721,722,591,466],"ground-beef","ground-pork",[724,727,729,731],{"alt":725,"src":726},"Bowl of boiled Siberian pelmeni dumplings glossy with butter, topped with sour cream, dill and black pepper","\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-1x1.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-4x3.jpg",[711,734,735,736,737,567],"siberian dumplings","meat dumplings","russian dumplings","freezer food",{"slug":739,"title":740,"shortTitle":741,"nativeName":742,"romanized":741,"countrySlug":542,"baseServings":743,"prepMinutes":545,"cookMinutes":644,"restMinutes":744,"difficulty":617,"course":745,"diet":747,"mainIngredients":748,"images":750,"keywords":760,"publishedAt":569,"updatedAt":569,"authorSlug":570},"russian-pirozhki","Pirozhki (Russian Stuffed Yeast Buns)","Pirozhki","Пирожки",16,110,[746],"snack",[550,551],[473,749,466,462,591],"cabbage",[751,754,756,758],{"alt":752,"src":753},"Tray of golden baked Russian pirozhki buns, one torn open to show the cabbage, egg and dill filling","\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-1x1.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-4x3.jpg",[761,762,763,764,666,746],"pirozhki","russian buns","stuffed buns","cabbage filling",{"slug":766,"title":767,"shortTitle":768,"nativeName":769,"romanized":770,"countrySlug":542,"region":771,"baseServings":582,"prepMinutes":772,"cookMinutes":773,"restMinutes":615,"difficulty":617,"course":774,"diet":775,"mainIngredients":776,"images":778,"keywords":788,"publishedAt":569,"updatedAt":569,"authorSlug":570},"kotleta-pozharskaya","Pozharsky Cutlets (Breaded Minced Chicken Cutlets)","Pozharsky Cutlets","Пожарская котлета","Pozharskaya kotleta","Tver",35,25,[587],[],[777,462,622,466],"chicken",[779,782,784,786],{"alt":780,"src":781},"Golden Pozharsky chicken cutlets with a spiky bread-cube crust, served with mashed potato and lemon","\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-1x1.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-4x3.jpg",[789,790,791,792,793,794],"pozharsky cutlet","kotleta pozharskaya","chicken cutlet","russian cutlet","torzhok","breaded chicken",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"romanized":798,"countrySlug":542,"baseServings":717,"prepMinutes":773,"cookMinutes":453,"difficulty":585,"course":800,"diet":802,"mainIngredients":803,"images":806,"keywords":816,"publishedAt":569,"updatedAt":569,"authorSlug":570},"shchi","Shchi (Russian Cabbage and Root Vegetable 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