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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":509,"pronunciation":538,"substitutions":539,"slug":552,"title":553,"shortTitle":554,"nativeName":555,"countrySlug":556,"region":557,"baseServings":558,"prepMinutes":436,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":562,"diet":564,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":584,"updatedAt":584,"authorSlug":585,"summary":586,"localeSlug":552,"alternates":587},[394,397,400,403,406],{"answer":395,"question":396},"They are close relatives with real differences. Montreal smoked meat is dry-cured for longer, uses a rub dominated by black pepper, coriander and garlic with very little sugar, and is always finished by steaming for hours before serving. New York pastrami is typically wet-brined, seasoned with more sugar and paprika, and often served after a shorter steam. The result is that smoked meat tastes peppery and savoury where pastrami tastes slightly sweeter and smokier.","What is the difference between Montreal smoked meat and pastrami?",{"answer":398,"question":399},"For a cure lasting days at refrigerator temperature, yes. Curing salt containing sodium nitrite prevents the growth of dangerous bacteria over a long, low-temperature cure and is also what produces the characteristic pink colour and cured flavour. Use exactly the weight given and no more. If you would rather not use it, do not extend the cure — season the brisket and cook it as a plain smoked or braised brisket instead, and accept that it will be a different dish.","Do I really need curing salt?",{"answer":401,"question":402},"Because smoking alone leaves brisket firm and dense. The long steam finishes rendering the connective tissue and fat while adding moisture back, which is what makes the slices soft enough to fall apart in your hand. Montreal delis steam their meat all day and slice to order for exactly this reason. Skipping this step produces something closer to sliced barbecue brisket, which is good but is not smoked meat.","Why does the meat have to be steamed after smoking?",{"answer":404,"question":405},"About eight days, of which perhaps five hours is actual work. Plan on six to eight days of curing in the fridge with a daily turn, two hours of soaking, four to six hours of smoking, and three hours of steaming. The cure is completely passive and the smoking and steaming can be split across two days — smoke one day, refrigerate overnight, steam and serve the next.","How long does the whole process take?",{"answer":407,"question":408},"Yes, with one adjustment: put a rack or a folded bed of foil in the bottom and add just 2 cm of water so the brisket sits above the liquid and steams rather than boils. Cook on low for about six hours. If the meat sits in water it leaches salt and spice out of the crust and the surface turns grey and slippery, so keep it clear of the liquid.","Can I use a slow cooker instead of steaming?",[410,411,412,413,414,415],"Curing salt (sodium nitrite, sold as Prague Powder #1 or pink curing salt) is not optional for a week-long cure. It is what keeps the meat safe and pink. Weigh it precisely — it is not interchangeable with table salt and must never be eyeballed.","Buy a whole packer brisket point if you can, or a fatty flat. Trimmed lean brisket dries out over the long cook and gives you the sandwich nobody in Montreal orders.","Crack the peppercorns and coriander coarsely in a mortar or under a pan, not in a spice grinder. You want gravelly fragments that form a crust, not powder that turns to paste.","After curing, soak the brisket in cold water for two hours, changing the water twice, and fry a thin test slice. If it is too salty to eat on its own, soak another hour.","The meat is done steaming when a skewer slides in with no resistance and a corner tears away under gentle finger pressure. Internal temperature around 95°C is the guide, but the feel is the real test.","Slice thick — about 5 mm — against the grain, by hand with a long knife. Thin machine slices fall apart and the sandwich turns to shreds.","🥪","Montreal smoked meat is beef brisket that has been dry-cured for about a week, coated in a coarse rub heavy with cracked pepper and coriander, cold-smoked or smoked low, and then steamed for hours until it is soft enough to pull apart between your fingers. Sliced thick by hand and stacked hot on rye with yellow mustard, it tastes salty and beefy up front with a slow peppery-coriander heat that builds at the back of the throat, and the fat should be so soft it disappears rather than chews. It is not pastrami, and Montrealers will tell you so: less sugar, more pepper and coriander, a longer cure, and always steamed to order. This is a genuinely long project — a week of curing, hours of smoking and steaming — but almost all of that time is waiting.","Smoked meat arrived in Montreal with Jewish immigrants from Eastern Europe and Romania at the turn of the twentieth century, part of the same wave that gave New York pastrami and London salt beef. The technique came from a world without refrigeration, where beef was cured in salt and spice to survive, and it landed in a city where cheap brisket and a large Yiddish-speaking community around Boulevard Saint-Laurent made a delicatessen trade possible. Several delis claim to have been first, dates get moved around in the retelling, and the honest answer is that no single founder can be established — the food grew out of a neighbourhood rather than a person.\n\nWhat is clear is the shape of the tradition that stuck: a longer cure than pastrami, a rub that leans hard on black pepper, coriander and garlic instead of sugar, and a final steaming that is done in-house all day, so meat is served hot and slicked rather than cold. Sandwiches are ordered by fat content — lean, medium, medium-fat, old-fashioned or fatty — and the counter men slice by hand, because a machine crushes meat that soft. Rye bread, yellow mustard, and that is the entire sandwich; asking for lettuce, tomato or mayonnaise is a widely enjoyed way to identify yourself as a tourist.\n\nThe smoked meat deli is one of the very few institutions in Montreal that sits outside the city's linguistic and cultural divisions. The counters are staffed and visited by anglophones, francophones, Jewish families, and everyone else, and the standard order — sandwich, fries, a pickle, black cherry soda — has not meaningfully changed in decades. In Québec the food is called viande fumée and it is as much a part of the local diet as poutine, which is why the two ended up meeting in a bowl. Making it at home will not reproduce a deli's fifty-year-old smoker, but the method below produces something recognisably in the tradition, and it is worth doing once.","Cooked smoked meat keeps 5 days refrigerated wrapped tightly, and freezes well for 3 months in slabs rather than slices. Always reheat by steaming, never in a microwave or a dry oven: 15 to 20 minutes in a covered steamer brings it back to the soft, glistening state it should be in. Slice only what you are about to eat, since cut surfaces dry quickly. The cured, uncooked brisket can also be frozen after its rinse and soak, and smoked later.",[421,422,423,424],"A true dry cure with curing salt, not a wet brine shortcut, which is what gives the meat its colour, texture and keeping quality.","The rub is built the Montreal way — coriander and cracked pepper forward, barely any sugar — so it does not drift into pastrami.","The steaming stage is treated as essential and given a real doneness test, because that is where most home attempts fall short.","Includes an honest oven-only route for cooks with no smoker, with a clear account of what you lose.",[426,427,428,429,430],"Large non-reactive container or heavy zip bag for curing","Kitchen scale accurate to 1 g","Smoker or oven with a wood-chip tray","Large pot with a rack and a tight lid, or a steamer","Long slicing knife",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},32,34,3,1650,45,610,[439],"Half-sour dill pickles, French fries, coleslaw, and a black cherry soda — the standard Montreal deli plate.",[441,444,447],{"name":442,"description":443},"Smoked meat poutine","Hand-cut smoked meat piled over fries, curds and gravy — a Montreal crossover that appears on menus across the city.",{"name":445,"description":446},"Old-fashioned (fatty) cut","Slices taken from the point end where the fat is heaviest. Softer, richer and the traditional order of anyone who is not counting anything.",{"name":448,"description":449},"Smoked meat platter","Skip the bread: meat served on a plate with rye on the side, half-sour pickles, coleslaw and fries, so the fat is not soaking into anything.",[451,457,461,465,469,473,476,480,485,489,494,496,498,501,505],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},2.5,"beef-brisket","beef brisket point or fatty flat, fat cap left at about 1 cm","kg","For the cure",{"qty":458,"name":459,"unit":460,"group":456},60,"coarse kosher salt","g",{"qty":462,"name":463,"note":464,"unit":460,"group":456},12,"curing salt (Prague Powder #1 \u002F pink curing salt)","weigh precisely — do not substitute or increase",{"qty":466,"ref":467,"name":468,"unit":460,"group":456},25,"brown-sugar","dark brown sugar",{"qty":434,"ref":470,"name":471,"unit":472,"group":456},"coriander-seed","coriander seeds, coarsely cracked","tbsp",{"qty":434,"ref":474,"name":475,"unit":472,"group":456},"black-pepper","black peppercorns, coarsely cracked",{"qty":477,"ref":478,"name":479,"unit":472,"group":456},1,"mustard-seed","yellow mustard seeds, cracked",{"qty":481,"ref":482,"name":483,"unit":484,"group":456},6,"garlic","garlic, crushed to a paste","clove",{"qty":434,"ref":486,"name":487,"unit":488,"group":456},"bay-leaf","bay leaves, crumbled","piece",{"qty":490,"ref":491,"name":492,"unit":493,"group":456},0.25,"cloves","ground cloves","tsp",{"qty":434,"ref":470,"name":471,"unit":472,"group":495},"For the outer rub",{"qty":497,"ref":474,"name":475,"unit":472,"group":495},4,{"qty":477,"ref":499,"name":500,"unit":472,"group":495},"paprika","sweet paprika",{"qty":502,"name":503,"unit":488,"group":504},16,"slices of light rye bread","To serve",{"qty":506,"name":507,"unit":508,"group":504},null,"yellow mustard","to taste",[510,514,518,522,525,529,534],{"tip":511,"text":512,"title":513},"Weigh the curing salt on a scale that reads to 1 gram. This is the one step in the recipe with no margin.","Weigh the kosher salt and curing salt precisely and combine them with the sugar, cracked coriander, pepper, mustard seed, garlic paste, bay and cloves. Rub the mixture over every surface of the brisket, pressing it into the meat and working it into any seams of fat.","Mix the cure and coat the brisket",{"tip":515,"text":516,"title":517},"Press the thickest part daily. When it stops feeling soft in the centre, the cure has reached the core.","Seal the brisket in a heavy bag or a covered non-reactive container and refrigerate for 6 to 8 days, turning it once a day and redistributing the liquid that draws out. By the end the meat should feel firm and dense all the way through, not squashy in the middle.","Cure for a week",{"text":519,"title":520,"timerSeconds":521},"Rinse off the cure and soak the brisket in a bowl of cold water for 2 hours, changing the water twice. Fry a thin slice from the edge and taste it: it should be well seasoned but pleasant to eat plain. If it stings with salt, soak for another hour.","Soak and test for salt",7200,{"text":523,"title":524},"Pat the brisket completely dry and press on the coriander, pepper and paprika rub in a thick, even coat over the whole surface. Leave it uncovered on a rack in the fridge for a few hours or overnight so the surface dries and turns tacky — smoke sticks to a tacky surface, not a wet one.","Apply the outer rub",{"tip":526,"text":527,"title":528},"No smoker: bake at 120°C on a rack with a foil tray of soaked chips beneath, tented loosely with foil.","Smoke at 105–120°C over maple, oak or cherry wood for 4 to 6 hours, until a dark, dry crust has formed and the internal temperature reaches about 75°C. The meat will still be firm at this stage, which is correct — it is not finished cooking.","Smoke low and slow",{"tip":530,"text":531,"title":532,"timerSeconds":533},"Keep the meat above the water. Sitting in liquid washes the crust off and turns the surface grey.","Set the brisket on a rack over 3 cm of simmering water in a large pot, cover tightly, and steam for 2½ to 3½ hours. It is done when a skewer meets no resistance and a corner tears away under light finger pressure — around 95°C internally. Top the water up as it evaporates.","Steam until it surrenders",10800,{"tip":535,"text":536,"title":537},"Mustard goes on the bread, never on the meat, and nothing else goes in the sandwich.","Rest the meat 15 minutes, then carve thick 5 mm slices across the grain with a long knife while it is still hot. Pile 150 g of meat onto a slice of rye spread with yellow mustard, top with a second slice, and press down once with your palm. Serve immediately, with pickles.","Slice and build","vee-AND foo-MAY",[540,544,548],{"note":541,"swap":542,"original":543},"You lose real smoke penetration and some of the bark, but the cure, spice crust and steaming carry most of the character. Say what it is: excellent home smoked meat, not deli smoked meat.","Oven at 120°C with a tray of soaked wood chips under a foil tent, or 2 tsp liquid smoke rubbed on before cooking","Smoker",{"note":545,"swap":546,"original":547},"Navel is what several Montreal delis traditionally used and is fattier and arguably better. Chuck works but has a looser grain and slices less neatly.","Beef navel or plate, or a boneless beef chuck roast","Whole brisket",{"note":549,"swap":550,"original":551},"Montreal rye is a soft, lightly sour loaf without heavy caraway. Avoid dark pumpernickel — it overwhelms the coriander in the crust.","Any dense sourdough or a light caraway rye","Rye bread","montreal-smoked-meat-sandwich","Montreal Smoked Meat Sandwich (Cured Brisket on Rye)","Montreal Smoked Meat Sandwich","Viande fumée","canada","Montréal",8,480,10080,"hard",[563],"main",[565],"dairy-free",[453,470,474,478,482],[568,571,573,575],{"alt":569,"src":570},"Thick hand-cut slices of peppery cured brisket stacked between two slices of rye with yellow mustard","\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-4x3.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-1x1.jpg",[578,579,580,581,582,583],"montreal smoked meat","viande fumee","brisket","deli sandwich","rye bread","curing","2026-08-20","dishroute-kitchen","Brisket dry-cured for a week with coriander and pepper, smoked low, then steamed until a slice can be torn by hand — piled hot on rye with yellow mustard and nothing else.",{"en":588},"\u002Frecipe\u002Fmontreal-smoked-meat-sandwich",{"items":590,"total":596,"page":477,"limit":877,"hasMore":878},[591,626,661,692,725,735,764,795,821,851],{"slug":592,"title":593,"shortTitle":594,"nativeName":594,"countrySlug":556,"region":595,"baseServings":481,"prepMinutes":596,"cookMinutes":597,"difficulty":598,"course":599,"diet":602,"mainIngredients":604,"images":608,"keywords":618,"publishedAt":584,"updatedAt":584,"authorSlug":585},"canadian-bannock","Bannock (Pan-Fried Canadian Flatbread)","Bannock","Across Canada",10,20,"easy",[600,601],"bread","side",[603],"vegetarian",[605,606,607],"flour","butter","milk",[609,612,614,616],{"alt":610,"src":611},"Golden pan-fried bannock rounds in a cast-iron skillet, one torn open showing the soft steaming interior","\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-1x1.jpg",[619,620,621,622,623,624,625],"bannock","frybread","indigenous","first nations","metis","quick bread","flatbread",{"slug":627,"title":628,"shortTitle":629,"nativeName":630,"countrySlug":556,"region":631,"baseServings":632,"prepMinutes":633,"cookMinutes":9,"difficulty":598,"course":634,"diet":636,"mainIngredients":639,"images":643,"keywords":653,"publishedAt":584,"updatedAt":584,"authorSlug":585},"bloody-caesar","Bloody Caesar (Canadian Clamato and Vodka Cocktail)","Bloody Caesar","Caesar","Alberta",2,5,[635],"drink",[637,565,638],"pescatarian","nut-free",[640,641,642],"tomato","clams","lime",[644,647,649,651],{"alt":645,"src":646},"Tall Caesar cocktail over ice with a celery salt rim, leafy celery stalk and lime wedge","\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-1x1.jpg",[654,655,656,657,658,659,660],"bloody caesar","clamato","canadian cocktail","vodka","celery salt","calgary","brunch drink",{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"countrySlug":556,"region":666,"baseServings":462,"prepMinutes":667,"cookMinutes":597,"restMinutes":458,"difficulty":668,"course":669,"diet":672,"mainIngredients":673,"images":676,"keywords":686,"publishedAt":584,"updatedAt":584,"authorSlug":585},"butter-tarts","Butter Tarts (Runny Brown Sugar Tartlets)","Butter Tarts","Butter tarts","Ontario",35,"medium",[670,671],"dessert","snack",[603],[606,467,674,605,675],"eggs","raisins",[677,680,682,684],{"alt":678,"src":679},"Golden butter tarts on a wire rack, one bitten open with glossy caramel filling running out","\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-1x1.jpg",[687,688,689,690,691,675],"butter tarts","ontario","brown sugar","canadian dessert","pastry",{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":556,"region":697,"baseServings":497,"prepMinutes":698,"cookMinutes":458,"restMinutes":699,"difficulty":668,"course":700,"diet":702,"mainIngredients":703,"images":708,"keywords":718,"publishedAt":584,"updatedAt":584,"authorSlug":585},"halifax-donair","Halifax Donair (Spiced Beef with Sweet Garlic Sauce)","Halifax Donair","Halifax donair","Nova Scotia",30,240,[563,701],"street-food",[],[704,705,482,706,640,707],"ground-beef","condensed-milk","onion","oregano",[709,712,714,716],{"alt":710,"src":711},"Open pita loaded with seared spiced beef slices, diced onion and tomato under white sweet garlic sauce","\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-1x1.jpg",[719,720,721,722,723,724],"halifax donair","donair sauce","nova scotia","spiced beef","street food","canadian",{"slug":552,"title":553,"shortTitle":554,"nativeName":555,"countrySlug":556,"region":557,"baseServings":558,"prepMinutes":436,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":726,"diet":727,"mainIngredients":728,"images":729,"keywords":734,"publishedAt":584,"updatedAt":584,"authorSlug":585},[563],[565],[453,470,474,478,482],[730,731,732,733],{"alt":569,"src":570},{"alt":569,"src":572},{"alt":569,"src":574},{"alt":569,"src":576},[578,579,580,581,582,583],{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":556,"region":740,"baseServings":502,"prepMinutes":698,"cookMinutes":596,"restMinutes":741,"difficulty":598,"course":742,"diet":743,"mainIngredients":744,"images":748,"keywords":758,"publishedAt":584,"updatedAt":584,"authorSlug":585},"nanaimo-bars","Nanaimo Bars (No-Bake Coconut Custard Squares)","Nanaimo Bars","Nanaimo bars","British Columbia",150,[670,671],[603],[606,745,746,747],"cocoa","coconut","walnuts",[749,752,754,756],{"alt":750,"src":751},"Stacked Nanaimo bars showing a dark crumb base, pale yellow custard layer and glossy chocolate top","\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-1x1.jpg",[759,760,761,762,763,690],"nanaimo bars","no-bake dessert","custard powder","british columbia","chocolate slice",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":556,"region":769,"baseServings":497,"prepMinutes":466,"cookMinutes":770,"restMinutes":771,"difficulty":598,"course":772,"diet":774,"mainIngredients":775,"images":778,"keywords":788,"publishedAt":584,"updatedAt":584,"authorSlug":585},"peameal-bacon-sandwich","Peameal Bacon Sandwich (Cornmeal-Crusted Back Bacon Bun)","Peameal Bacon Sandwich","Peameal bacon on a bun","Toronto, Ontario",15,4320,[773,563],"breakfast",[],[776,777,478,467,482],"cornmeal","maple-syrup",[779,782,784,786],{"alt":780,"src":781},"Kaiser roll stacked with thick cornmeal-crusted pork loin slices and yellow mustard, cut in half","\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-1x1.jpg",[789,790,791,792,793,794],"peameal bacon","back bacon","toronto","st lawrence market","pork loin","breakfast 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