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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":493,"pronunciation":520,"substitutions":521,"slug":534,"title":535,"shortTitle":536,"nativeName":537,"countrySlug":538,"region":539,"baseServings":540,"prepMinutes":465,"cookMinutes":541,"restMinutes":542,"difficulty":543,"course":544,"diet":548,"mainIngredients":551,"images":552,"keywords":562,"publishedAt":569,"updatedAt":569,"authorSlug":570,"summary":571,"localeSlug":534,"alternates":572},[394,397,400,403,406],{"answer":395,"question":396},"A simple yeasted dough of flour, water, yogurt, a little oil, salt and sugar to feed the yeast. The dough is left slack and sticky rather than firm, then torn into pieces and deep-fried. There is no sweetening in the dough itself — any sweetness comes from jam, honey or icing sugar added after frying.","What are mekici made of?",{"answer":398,"question":399},"A doughnut dough is enriched with egg, butter and sugar and fries into a soft cake-like crumb. Mekici use a lean dough soured with yogurt, so they puff hollow and chewy rather than rising into a dense cake, and they are usually eaten savoury with salty white cheese rather than sweet.","How are mekici different from doughnuts?",{"answer":401,"question":402},"The oil was too cool, or too many pieces went in at once and dropped the temperature. Fried dough seals almost instantly at 170 to 175°C and absorbs very little oil, but below about 160°C it soaks up fat before the crust can form. Fry three or four at a time and let the oil recover between batches.","Why did my mekici come out greasy?",{"answer":404,"question":405},"No. Almost the same fried dough is made across the southern Balkans — mekitsi in Bulgaria, mekike and uštipci in Serbia and Bosnia, and pişi in Turkey, which is the Ottoman-era ancestor of all of them. What is distinctly Macedonian is the pairing with sirenje, the salty white sheep cheese, as a breakfast rather than a sweet snack.","Are mekici only Macedonian?",{"answer":407,"question":408},"Yes. Mix the dough, cover it and let it rise slowly in the fridge overnight, which improves the flavour. Take it out and let it come back to room temperature for about 30 minutes before frying, since cold dough hits the oil and cooks unevenly, browning outside while the centre stays raw.","Can I make the dough the night before?",[410,411,412,413,414,415],"The dough should be too soft to knead on a board — closer to a thick batter than a bread dough. Oil your hands rather than adding flour, or the mekici will fry up heavy.","Bring the yogurt and water to room temperature before mixing. Cold dairy slows the yeast badly and you will wait an hour for a rise that should take forty minutes.","Hold the oil at 170 to 175°C. Hotter and the outside darkens before the middle cooks; cooler and the dough drinks oil instead of sealing and puffing.","Fry no more than three or four at a time. Crowding drops the oil temperature by twenty degrees and every piece in the pan comes out greasy.","Stretch each piece thin in the middle before it goes in. That thin centre is what balloons, and a piece of even thickness stays stodgy in the core.","Drain on a rack rather than kitchen paper. Paper traps steam under the bread and softens the crust you just fried onto it.","🍩","Mekici are fried breakfast breads: a slack yeasted dough loosened with yogurt, left to rise until it is full of air, then torn or stretched into irregular pieces and dropped into hot oil, where they blister, swell and turn a mottled gold in about two minutes. Inside they are hollow and stretchy rather than cakey, which is the point — the name comes from mek, meaning soft. They are never sweetened in the dough. Sweetness, if it appears at all, arrives on top as jam or honey, and just as often the topping is crumbled salty white cheese instead.","Fried dough exists wherever there is flour and a pan, but the Balkan version has a particular logic behind it. Until domestic ovens became normal in the second half of the twentieth century, a household baked bread once or twice a week in a shared or communal oven, and there was no way to produce a small hot bread on demand. A frying pan, on the other hand, worked every morning. Mekici are what a family ate on the days between baking days, made from the same flour, the same yeast and whatever soured dairy was in the house — yogurt, buttermilk, or the whey left from making cheese.\n\nThe dish is shared across the whole region and nobody has an exclusive claim on it. Bulgaria calls them mekitsi, Serbia and Bosnia make close relatives as mekike, uštipci and priganice, and the Turkish pişi sits behind all of them as the Ottoman-era ancestor. In North Macedonia the local habit is the pairing rather than the recipe: mekici come to the table with sirenje, the crumbly white brined sheep cheese, alongside or instead of the sweet topping, and the salt-and-fat combination is what most Macedonians actually mean when they talk about a proper breakfast at a village house or a mountain lodge.\n\nThey remain deeply everyday. School holidays, Sunday mornings, and the breakfast served at a planinarski dom after a night in the mountains are all mekici occasions, and small bakeries in Skopje fry them to order in the morning and stop by ten. There is one firm rule that every cook repeats: they must be eaten immediately. A mekica that has cooled has gone from hollow and elastic to dense and greasy, which is why nobody makes them in advance, and why the person frying usually eats standing at the stove while the next batch goes in.","Mekici are a same-hour food and there is no honest way around it. Within two hours they turn dense and oily as the trapped steam condenses back into the crumb. If you must keep them, leave them uncovered at room temperature and revive them in a 200°C oven for 4 minutes, which restores some crispness but not the hollow interior. Do not refrigerate them, which accelerates staling badly, and do not freeze the fried bread. The dough itself can be made the night before and left in the fridge to rise slowly; bring it back to room temperature for 30 minutes before frying.",[421,422,423,424],"Uses yogurt in the dough, which is the traditional binder and gives the crumb its stretch and faint sourness.","Keeps the dough deliberately slack, since a stiff dough fries into something closer to a doughnut than a mekica.","Tears the pieces by hand rather than cutting them, so the ragged edges puff and crisp unevenly.","Covers both finishes honestly — salty white cheese and sweet jam are equally standard here.",[426,427,428,429],"Deep heavy pan or wok for frying","Cooking thermometer","Slotted spoon","Cooling rack",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},21,56,3,830,14,470,[438],"Crumbled white brined cheese, sour cherry or plum jam, honey, and a glass of cold ayran or Turkish coffee.",[440,443,446],{"name":441,"description":442},"With sirenje","The standard savoury service: hot mekici torn open and stuffed or topped with crumbled white brined sheep cheese, so the cheese softens against the steam.",{"name":444,"description":445},"Sweet finish","Dusted with icing sugar and served with sour cherry or plum jam, or drizzled with honey. Common in city households and in bakeries selling to schoolchildren.",{"name":447,"description":448},"Cheese-filled","A spoonful of white cheese sealed inside each piece before frying, so it melts into the hollow centre. Heavier, and needs slightly cooler oil to cook through.",[450,456,460,464,468,472,474,479,483,487,491],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},400,"flour","plain flour","g","For the dough",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},200,"yogurt","plain yogurt, at room temperature",{"qty":461,"name":462,"unit":463,"group":455},150,"lukewarm water","ml",{"qty":465,"ref":466,"name":467,"unit":454,"group":455},15,"yeast","fresh yeast, or 5 g instant dried yeast",{"qty":469,"name":470,"unit":471,"group":455},1,"sugar, to start the yeast","tsp",{"qty":469,"name":473,"unit":471,"group":455},"salt",{"qty":475,"ref":476,"name":477,"unit":478,"group":455},2,"olive-oil","sunflower oil, for the dough","tbsp",{"qty":480,"ref":476,"name":481,"unit":463,"group":482},800,"sunflower oil, for deep frying","For frying",{"qty":457,"ref":484,"name":485,"unit":454,"group":486},"feta","sirenje or feta, crumbled","To serve",{"qty":488,"ref":489,"name":490,"unit":478,"group":486,"optional":8},6,"sour-cherry","sour cherry or plum jam",{"qty":433,"ref":492,"name":492,"unit":478,"group":486,"optional":8},"honey",[494,498,502,506,509,513,517],{"text":495,"title":496,"timerSeconds":497},"Crumble the fresh yeast into the lukewarm water with the sugar, stir and leave for 10 minutes until it foams on the surface. If nothing happens, the yeast is dead or the water was too hot and you should start again.","Start the yeast",600,{"tip":499,"text":500,"title":501},"Resist adding flour to firm it up. The looseness is what makes the fried pieces hollow rather than heavy.","Combine the flour and salt in a bowl, pour in the yeast liquid, the yogurt and 2 tablespoons of oil, and beat with a wooden spoon for 3 minutes. The dough should be sticky and unmanageable by hand, closer to thick batter than to bread dough.","Mix a slack dough",{"text":503,"title":504,"timerSeconds":505},"Cover the bowl with a cloth and leave somewhere warm for about an hour, until the dough has roughly doubled and the surface is domed and full of bubbles. It should wobble when you shake the bowl.","Let it rise",3600,{"text":507,"title":508},"Pour the frying oil into a deep pan to a depth of at least 4 cm and bring it to 170 to 175°C. Test with a scrap of dough — it should rise and start colouring within about 20 seconds rather than sinking or browning instantly.","Heat the oil",{"tip":510,"text":511,"title":512},"Do not cut the dough with a knife. Torn edges catch the oil and blister; cut edges stay flat.","With oiled hands, pull off a piece of dough about the size of a plum, stretch it between your palms until the middle is thin and the edges stay thicker, and lower it into the oil. Work with three or four pieces at a time.","Tear and stretch the pieces",{"text":514,"title":515,"timerSeconds":516},"Fry for about a minute a side, turning once, until each piece has ballooned and gone a mottled gold. Lift them out with a slotted spoon and drain on a rack, then let the oil come back up to temperature before the next batch.","Fry until puffed and gold",120,{"text":518,"title":519},"Pile the hot mekici onto a plate with crumbled white cheese, jam and honey alongside, and eat them within minutes. They are torn open by hand rather than cut, so the steam escapes and the cheese softens against the inside.","Serve straight away","MEH-kee-tsee",[522,526,530],{"note":523,"swap":524,"original":525},"Any soured dairy works; the acid tenderises the dough. Plain milk gives a blander, slightly tougher result but is perfectly usable.","Buttermilk, kefir, or milk soured with a teaspoon of vinegar","Plain yogurt",{"note":527,"swap":528,"original":529},"Instant yeast can go straight into the flour without proving. If you use it, still give the dough the full rise — the flavour comes from the fermentation, not the flour.","Dried instant yeast, one third of the weight","Fresh yeast",{"note":531,"swap":532,"original":533},"Sunflower is what is used at home in North Macedonia. Avoid olive oil, which smokes at frying temperature and gives the dough a flavour that fights the cheese.","Any neutral high-smoke-point oil","Sunflower oil for frying","mekici","Mekici (Macedonian Fried Breakfast Dough)","Mekici","Мекици","north-macedonia","Nationwide, strongest in Skopje and the western towns",4,20,60,"easy",[545,546,547],"breakfast","snack","street-food",[549,550],"vegetarian","nut-free",[452,458,466],[553,556,558,560],{"alt":554,"src":555},"Plate of puffed golden fried dough pieces beside crumbled white cheese and a bowl of dark jam","\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero.jpg",{"alt":554,"src":557},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-16x9.jpg",{"alt":554,"src":559},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-4x3.jpg",{"alt":554,"src":561},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-1x1.jpg",[534,563,564,565,566,567,568],"macedonian breakfast","fried dough","yeasted dough","balkan","white cheese","mekitsi","2026-08-21","dishroute-kitchen","Soft yeasted dough enriched with yogurt, torn into rough pieces and fried until it puffs hollow, eaten hot for breakfast with crumbled white cheese, jam or honey.",{"en":573},"\u002Frecipe\u002Fmekici",{"items":575,"total":749,"page":469,"limit":855,"hasMore":856},[576,614,624,655,683,711,743,771,797,827],{"slug":577,"title":578,"shortTitle":579,"nativeName":580,"countrySlug":538,"region":581,"baseServings":582,"prepMinutes":542,"cookMinutes":461,"restMinutes":465,"difficulty":583,"course":584,"diet":588,"mainIngredients":592,"images":596,"keywords":606,"publishedAt":613,"updatedAt":613,"authorSlug":570},"macedonian-ajvar","Macedonian Ajvar (Roasted Red Pepper Relish)","Macedonian Ajvar","Ајвар","Nationwide, with Pelagonia and the Vardar valley growing the peppers",12,"hard",[585,586,587],"sauce","side","appetizer",[549,589,590,591,550],"vegan","gluten-free","dairy-free",[593,594,476,595],"bell-pepper","garlic","vinegar",[597,600,602,604],{"alt":598,"src":599},"Jar and bowl of thick dark red roasted pepper ajvar with bread and white cheese beside it","\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-4x3.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-1x1.jpg",[607,608,609,610,611,566,612],"ajvar","roasted red pepper","macedonian","relish","preserve","vegan spread","2026-08-20",{"slug":534,"title":535,"shortTitle":536,"nativeName":537,"countrySlug":538,"region":539,"baseServings":540,"prepMinutes":465,"cookMinutes":541,"restMinutes":542,"difficulty":543,"course":615,"diet":616,"mainIngredients":617,"images":618,"keywords":623,"publishedAt":569,"updatedAt":569,"authorSlug":570},[545,546,547],[549,550],[452,458,466],[619,620,621,622],{"alt":554,"src":555},{"alt":554,"src":557},{"alt":554,"src":559},{"alt":554,"src":561},[534,563,564,565,566,567,568],{"slug":625,"title":626,"shortTitle":627,"nativeName":628,"countrySlug":538,"region":629,"baseServings":540,"prepMinutes":630,"cookMinutes":541,"restMinutes":516,"difficulty":631,"course":632,"diet":635,"mainIngredients":636,"images":639,"keywords":649,"publishedAt":613,"updatedAt":613,"authorSlug":570},"pastrmajlija","Pastrmajlija (Macedonian Boat-Shaped Meat Flatbread)","Pastrmajlija","Пастрмајлија","Štip and the Bregalnica valley",35,"medium",[633,634,547],"bread","main",[591,550],[452,637,638,466],"pork-shoulder","eggs",[640,643,645,647],{"alt":641,"src":642},"Oval Macedonian flatbread with a pinched rim, cubed cured pork and a soft-yolked egg in the centre","\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-1x1.jpg",[625,650,651,652,653,654],"macedonian flatbread","stip","cured pork","egg","balkan bread",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":538,"region":660,"baseServings":540,"prepMinutes":661,"cookMinutes":542,"difficulty":543,"course":662,"diet":663,"mainIngredients":664,"images":668,"keywords":678,"publishedAt":613,"updatedAt":613,"authorSlug":570},"polneti-piperki","Polneti Piperki (Macedonian Stuffed Peppers in Tomato)","Polneti Piperki","Полнети пиперки","Nationwide",30,[634],[590,550],[593,665,666,667],"rice","ground-beef","tomato",[669,672,674,676],{"alt":670,"src":671},"Long green peppers stuffed with rice and meat standing upright in a pot of red tomato sauce","\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-1x1.jpg",[679,680,609,681,682,566],"polneti piperki","stuffed peppers","rice filling","tomato sauce",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":538,"region":688,"baseServings":540,"prepMinutes":689,"cookMinutes":690,"difficulty":631,"course":691,"diet":692,"mainIngredients":693,"images":696,"keywords":706,"publishedAt":613,"updatedAt":613,"authorSlug":570},"selsko-meso","Selsko Meso (Macedonian Village Pork and Mushroom Pot)","Selsko Meso","Селско месо","Nationwide, strongest in Skopje taverns",25,90,[634],[590,550],[637,694,593,695],"mushrooms","kashkaval",[697,700,702,704],{"alt":698,"src":699},"Clay pot of braised pork and mushrooms in paprika sauce under a browned lid of melted yellow cheese","\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-1x1.jpg",[707,708,709,694,695,710],"selsko meso","macedonian pork","clay pot","balkan stew",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"countrySlug":538,"region":716,"baseServings":488,"prepMinutes":717,"cookMinutes":718,"restMinutes":719,"difficulty":543,"course":720,"diet":722,"mainIngredients":723,"images":727,"keywords":737,"publishedAt":569,"updatedAt":569,"authorSlug":570},"sutlijas","Sutlijaš (Macedonian Cinnamon Rice Pudding)","Sutlijaš","Сутлијаш","Skopje Old Bazaar, Bitola and the Turkish quarters",5,45,180,[721],"dessert",[549,590,550],[724,725,726],"short-grain-rice","milk","cinnamon",[728,731,733,735],{"alt":729,"src":730},"Small glass bowls of chilled white rice pudding dusted with dark stripes of ground cinnamon","\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-1x1.jpg",[712,738,739,726,740,741,742],"macedonian dessert","rice pudding","balkan sweets","sutlijash","ottoman dessert",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":538,"region":748,"baseServings":540,"prepMinutes":749,"cookMinutes":689,"difficulty":543,"course":750,"diet":752,"mainIngredients":753,"images":756,"keywords":766,"publishedAt":613,"updatedAt":613,"authorSlug":570},"tarana-corba","Tarana Čorba (Macedonian Toasted Crumb Pasta Soup)","Tarana Čorba","Тарана чорба","Rural highlands, especially Mariovo and Pelagonia",10,[751],"soup",[549,550],[452,638,754,755,484],"butter","paprika",[757,760,762,764],{"alt":758,"src":759},"Bowl of thick orange tarana soup scattered with crumbled white cheese and chopped parsley","\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-4x3.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-1x1.jpg",[767,768,769,770,755,567,566],"tarana","trahana soup","macedonian soup","corba",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":538,"region":776,"baseServings":540,"prepMinutes":541,"cookMinutes":516,"restMinutes":777,"difficulty":543,"course":778,"diet":779,"mainIngredients":780,"images":783,"keywords":793,"publishedAt":613,"updatedAt":613,"authorSlug":570},"tavce-gravce","Tavče Gravče (Macedonian Clay-Pot Baked Beans)","Tavče Gravče","Тавче гравче","Tetovo and the Polog valley",480,[634],[549,589,591,550],[781,755,782,476],"onion","mint",[784,787,789,791],{"alt":785,"src":786},"Shallow clay pan of baked white beans in deep red paprika sauce with a crusted top and dried chillies","\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-4x3.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-1x1.jpg",[794,795,796,755,566,589,709],"tavce gravce","macedonian beans","baked beans",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":538,"region":802,"baseServings":488,"prepMinutes":718,"cookMinutes":803,"restMinutes":661,"difficulty":631,"course":804,"diet":805,"mainIngredients":806,"images":811,"keywords":821,"publishedAt":613,"updatedAt":613,"authorSlug":570},"macedonian-turli-tava","Turli Tava (Macedonian Mixed Vegetable and Meat Bake)","Turli Tava","Турли тава","Central and southern North Macedonia",100,[634],[590,591,550],[807,808,593,809,810],"eggplant","okra","lamb","potato",[812,815,817,819],{"alt":813,"src":814},"Wide baking pan of collapsed aubergine, okra, peppers and potato over lamb with browned edges","\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero.jpg",{"alt":813,"src":816},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-16x9.jpg",{"alt":813,"src":818},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-4x3.jpg",{"alt":813,"src":820},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-1x1.jpg",[822,823,808,824,825,566,826],"turli tava","macedonian bake","aubergine","vegetable stew","one pan",{"slug":828,"title":829,"shortTitle":830,"nativeName":831,"countrySlug":538,"region":832,"baseServings":833,"prepMinutes":834,"cookMinutes":718,"restMinutes":661,"difficulty":631,"course":835,"diet":836,"mainIngredients":837,"images":839,"keywords":849,"publishedAt":569,"updatedAt":569,"authorSlug":570},"zelnik","Zelnik (Macedonian Leek and White Cheese Pie)","Zelnik","Зелник","Pelagonia, Mariovo and the western highlands",8,50,[587,545],[549,550],[838,484,452],"leek",[840,843,845,847],{"alt":841,"src":842},"Round flat Macedonian pie cut into wedges showing layers of pastry with leek and white cheese filling","\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero.jpg",{"alt":841,"src":844},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-16x9.jpg",{"alt":841,"src":846},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-4x3.jpg",{"alt":841,"src":848},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-1x1.jpg",[828,850,851,567,852,853,854],"macedonian pie","leek pie","balkan pastry","stretched dough","fasting food",24,false,1788563762132]