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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":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":467,"pronunciation":487,"substitutions":488,"slug":501,"title":502,"shortTitle":503,"nativeName":503,"countrySlug":504,"baseServings":432,"prepMinutes":505,"cookMinutes":9,"restMinutes":505,"difficulty":506,"course":507,"diet":509,"mainIngredients":513,"images":514,"keywords":524,"publishedAt":530,"updatedAt":530,"authorSlug":531,"summary":532,"localeSlug":501,"alternates":533},[394,397,400,403,406],{"answer":395,"question":396},"Tart and aromatic, with notes people usually describe as apricot, sour apple and honey, plus a faint resinous quality that has no obvious comparison. Ripe cloudberries are amber-orange, soft and made up of large juicy segments that burst rather than mush. They are much less sweet than raspberries, which is why they work so well against unsweetened cream.","What do cloudberries taste like?",{"answer":398,"question":399},"Yes, and for most people outside Norway that is the only realistic option. Thaw them slowly in a sieve set over a bowl so excess water drains off, then use the drained fruit and add a little of the collected juice back for colour. Frozen berries are softer than fresh, so fold especially gently if you want whole berries visible in the finished cream.","Can I use frozen cloudberries?",{"answer":401,"question":402},"They cannot be commercially farmed with any reliability. Cloudberries need specific acidic bog conditions, fruit unpredictably from year to year, and must be picked by hand during a short summer window in remote terrain. Norway also restricts picking in its three northernmost counties, where the berries on private land belong to the landowner — one of very few exceptions to the country's otherwise open right to roam.","Why are cloudberries so expensive?",{"answer":404,"question":405},"A couple of hours ahead is fine if you keep it covered and very cold. Beyond that the whipped cream loosens and berry juice pools at the bottom of the bowl. If you need to prepare further ahead, sugar the berries and refrigerate them separately, whip the cream shortly before serving, and fold the two together at the last minute — the folding takes under a minute.","Can I make multekrem in advance?",{"answer":407,"question":408},"It is a common and accepted shortcut in Norway, especially outside the picking season. Use about half the weight you would use of fresh berries and skip the added sugar entirely, since the jam is already sweetened. The result is smoother and sweeter, with less of the burst-in-the-mouth texture of whole fruit, but it is recognisably the same dessert.","Should I use cloudberry jam instead of whole berries?",[410,411,412,413,414,415],"Frozen cloudberries are entirely acceptable and often better than fresh ones that have travelled. Thaw them in a sieve over a bowl and keep the juice.","Sweeten the berries, not the cream. Cloudberries vary enormously in tartness, so taste them after ten minutes with sugar and adjust before anything meets the cream.","Chill the bowl, the whisk and the cream. Cold cream whips faster, holds better and is far less likely to over-whip into butter.","Stop whipping when the whisk leaves a trail that slumps back within a second or two. Multekrem should collapse gently on the spoon, not stand in peaks.","Fold with a spatula in about eight strokes, and stop while it still looks streaky. Fully mixed multekrem is uniform beige and tastes noticeably duller.","If you are using shop-bought cloudberry jam instead of berries, use about half the quantity and add no sugar at all.","🍯","Multekrem is whipped cream folded with sweetened cloudberries, and that is the entire recipe. What makes it a dish rather than an assembly is the berry: cloudberries are tart, faintly resinous and unlike anything else, with a flavour somewhere between apricot, sour apple and honey, and a texture of large soft beads that burst rather than dissolve. Folded into cream they streak it amber and cut its richness immediately. It takes ten minutes, requires no heat, and appears on Norwegian Christmas tables and at summer cabins with equal frequency — usually in a large bowl with a spoon in it, alongside thin crisp krumkake cones.","The cloudberry, multe in Norwegian, grows on open bogs and mires across the Arctic and sub-Arctic and refuses almost entirely to be farmed. It fruits unpredictably, needs specific wet acidic ground, and produces a good crop in a given bog perhaps a few years in ten. The picking window is a matter of weeks in high summer, and the berries are picked by hand, in mosquito country, by people who often will not tell you where. Prices reflect all of this: cloudberries are routinely the most expensive berry in Scandinavia, and a good multemyr — cloudberry bog — is family information.\n\nNorway takes this seriously enough to have legislated it. The country's otherwise generous right to roam, allemannsretten, lets anyone walk and forage almost anywhere, but cloudberries in the three northernmost counties are a specific exception, with picking on private land restricted to the landowner. Very few berries anywhere have their own law.\n\nThe reason the dessert works with no cooking is chemistry rather than tradition. Cloudberries contain unusually high levels of benzoic acid, a natural preservative, which means they keep remarkably well raw — historically they were simply stored in barrels or crocks with sugar, or even in water, and lasted through the winter without heat, salt or smoke. In a country whose entire food culture is built on preserving, the cloudberry was the one thing that essentially preserved itself, and that is why the classic way to eat it is uncooked, folded into cream, with the fruit's sharpness fully intact. Boiling it into jam is possible but slightly beside the point.","Multekrem is best made no more than a couple of hours ahead and kept covered in the coldest part of the fridge; the cream slowly deflates and the berries continue releasing juice, so after about six hours it starts to weep at the bottom of the bowl. If that happens, fold it gently once more rather than draining it. It does not freeze — the cream separates on thawing and the berries collapse completely. Leftovers are excellent the next morning spooned over porridge, weeping and all.",[421,422,423,424],"Macerates the berries briefly first, so the sugar draws out juice and the flavour spreads through the cream instead of sitting in pockets.","Stops the cream at soft peaks, which keeps the dessert spoonable rather than turning it into a stiff mousse.","Folds rather than stirs, leaving visible amber streaks and whole berries — the way multekrem is supposed to look.","Gives an honest verdict on substitutes: nothing tastes like a cloudberry, and the recipe says so instead of pretending otherwise.",[426,427,428],"Chilled mixing bowl","Balloon whisk or electric beaters","Rubber spatula",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},35,24,4,21,3,420,[437],"Krumkake cones, thin almond biscuits, or on its own in a chilled glass after a heavy Christmas dinner.",[439,442,445],{"name":440,"description":441},"Multekrem with krumkake","Spooned into thin cone-shaped krumkake wafers baked in a patterned iron. The standard Christmas presentation, and the crisp shell against the cold cream is the best part.",{"name":443,"description":444},"With a spoonful of aquavit","A tablespoon of aquavit or a good brandy folded in with the berries. It sharpens the fruit and is common at adult Christmas tables.",{"name":446,"description":447},"Trollkrem","A different but related Norwegian dessert: lingonberries or cranberries beaten with egg white and sugar until they turn into a stiff pink foam. No cream at all, and much lighter.",[449,453,456,461,465],{"qty":450,"name":451,"unit":452},350,"cloudberries, fresh or thawed from frozen","g",{"qty":432,"name":454,"unit":455},"sugar, or to taste","tbsp",{"qty":457,"ref":458,"name":459,"unit":460},400,"heavy-cream","double cream, well chilled","ml",{"qty":462,"name":463,"unit":464,"optional":8},1,"vanilla sugar","tsp",{"qty":462,"name":466,"unit":455,"optional":8},"aquavit or brandy",[468,473,476,480,484],{"tip":469,"text":470,"title":471,"timerSeconds":472},"Stir once, not repeatedly. The berries are fragile and you want most of them whole at the end.","Tip the cloudberries into a bowl, add 3 tablespoons of the sugar and stir gently once. Leave for 15 minutes, until the sugar has dissolved and a thin amber syrup has gathered around the fruit.","Sugar the berries",900,{"text":474,"title":475},"Taste a berry with a little of its syrup. It should be sharply tart with the sugar taking the edge off, not sweet — add the last tablespoon of sugar only if the berries make you flinch.","Taste and adjust",{"tip":477,"text":478,"title":479},"Finish the last few strokes by hand if using electric beaters — the line between soft peaks and over-whipped is about five seconds wide.","Whip the chilled cream, with the vanilla sugar if using, until the whisk leaves a visible trail that slumps back into itself within a second or two. Stop there: any stiffer and the folded dessert turns dense instead of spoonable.","Whip the cream to soft peaks",{"tip":481,"text":482,"title":483},"Over-folding gives a uniform beige mixture that tastes flatter and looks like nothing in particular.","Pour most of the berries and their syrup over the cream, add the aquavit if using, and fold with a spatula in about eight broad strokes, cutting down through the middle and lifting up the side. Stop while the cream is still streaked amber and white.","Fold the berries through",{"text":485,"title":486},"Spoon into a serving bowl or individual glasses, top with the reserved berries and their syrup, and chill for 15 minutes before serving. Bring it to the table with krumkake or thin crisp biscuits on the side.","Chill and serve","MOOL-teh-krem",[489,493,497],{"note":490,"swap":491,"original":492},"This is the standard fallback in Norway itself and works well. Fold it in gently — jam is already sweet, and using the full weight makes the dessert cloying.","Cloudberry jam (multesyltetøy), roughly half the weight, with no added sugar","Fresh or frozen cloudberries",{"note":494,"swap":495,"original":496},"Be clear about what this is: a pleasant berry cream, not multekrem. Nothing available in an ordinary shop reproduces the cloudberry's resinous, honeyed tartness. Scandinavian delis and online sellers carry frozen or jarred cloudberries if you want the real thing.","Raspberries with a spoonful of apricot jam and a scrape of orange zest","Cloudberries entirely",{"note":498,"swap":499,"original":500},"The sour cream version is a genuine Norwegian variant and gives a sharper, lighter dessert. It whips less stiffly, so fold carefully.","Whipping cream, or half double cream and half thick sour cream","Double cream","multekrem","Multekrem (Norwegian Cloudberry Cream)","Multekrem","norway",15,"easy",[508],"dessert",[510,511,512],"vegetarian","gluten-free","nut-free",[458],[515,518,520,522],{"alt":516,"src":517},"Glass of Norwegian multekrem, whipped cream streaked amber with whole orange cloudberries on top","\u002Fimages\u002Frecipes\u002Fmultekrem\u002Fhero.jpg",{"alt":516,"src":519},"\u002Fimages\u002Frecipes\u002Fmultekrem\u002Fhero-16x9.jpg",{"alt":516,"src":521},"\u002Fimages\u002Frecipes\u002Fmultekrem\u002Fhero-4x3.jpg",{"alt":516,"src":523},"\u002Fimages\u002Frecipes\u002Fmultekrem\u002Fhero-1x1.jpg",[501,525,526,527,528,529],"cloudberry cream","norwegian dessert","cloudberries","christmas dessert","no-bake","2026-08-19","dishroute-kitchen","Two ingredients and no cooking: softly whipped cream folded through sugared cloudberries until the whole bowl turns pale amber and streaked with tart Arctic fruit.",{"en":534},"\u002Frecipe\u002Fmultekrem",{"items":536,"total":779,"page":462,"limit":431,"hasMore":800},[537,572,602,630,656,686,696,722,749,774],{"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":504,"region":542,"baseServings":432,"prepMinutes":543,"cookMinutes":430,"difficulty":544,"course":545,"diet":548,"mainIngredients":550,"images":555,"keywords":565,"publishedAt":530,"updatedAt":530,"authorSlug":531},"bergensk-fiskesuppe","Bergensk Fiskesuppe (Bergen Creamy Fish Soup)","Bergensk Fiskesuppe","Bergensk fiskesuppe","Bergen, Vestlandet",25,"medium",[546,547],"soup","main",[549,511],"pescatarian",[551,552,553,554],"cod","sour-cream","carrot","leek",[556,559,561,563],{"alt":557,"src":558},"Bowl of creamy Bergen fish soup with cod flakes, carrot and leek matchsticks and chopped dill","\u002Fimages\u002Frecipes\u002Fbergensk-fiskesuppe\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fbergensk-fiskesuppe\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fbergensk-fiskesuppe\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fbergensk-fiskesuppe\u002Fhero-1x1.jpg",[566,567,568,569,570,571],"bergensk fiskesuppe","norwegian fish soup","bergen","cod soup","sour cream","nordic seafood",{"slug":573,"title":574,"shortTitle":575,"nativeName":575,"countrySlug":504,"baseServings":432,"prepMinutes":576,"cookMinutes":577,"difficulty":506,"course":578,"diet":579,"mainIngredients":581,"images":586,"keywords":596,"publishedAt":530,"updatedAt":530,"authorSlug":531},"farikal","Fårikål (Norwegian Mutton and Cabbage Stew)","Fårikål",20,160,[547],[580],"dairy-free",[582,583,584,585],"lamb","cabbage","black-pepper","potato",[587,590,592,594],{"alt":588,"src":589},"Deep bowl of fårikål with bone-in mutton, collapsed cabbage wedges, peppercorns and boiled potatoes","\u002Fimages\u002Frecipes\u002Ffarikal\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Ffarikal\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Ffarikal\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Ffarikal\u002Fhero-1x1.jpg",[573,597,598,599,600,601],"mutton and cabbage","norwegian national dish","lamb stew","nordic","one pot",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":504,"baseServings":432,"prepMinutes":543,"cookMinutes":607,"restMinutes":576,"difficulty":544,"course":608,"diet":609,"mainIngredients":610,"images":614,"keywords":624,"publishedAt":530,"updatedAt":530,"authorSlug":531},"kjottkaker","Kjøttkaker (Norwegian Meat Patties in Brown Gravy)","Kjøttkaker","Kjøttkaker med brun saus",40,[547],[],[611,612,585,613],"ground-beef","onion","peas",[615,618,620,622],{"alt":616,"src":617},"Three large Norwegian meat patties in dark brown gravy with boiled potatoes, mushy peas and lingonberry jam","\u002Fimages\u002Frecipes\u002Fkjottkaker\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fkjottkaker\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fkjottkaker\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fkjottkaker\u002Fhero-1x1.jpg",[603,625,626,627,628,629],"norwegian meatballs","brown gravy","brun saus","lingonberry","husmannskost",{"slug":631,"title":632,"shortTitle":633,"nativeName":634,"countrySlug":504,"baseServings":432,"prepMinutes":543,"cookMinutes":635,"difficulty":506,"course":636,"diet":637,"mainIngredients":638,"images":640,"keywords":650,"publishedAt":530,"updatedAt":530,"authorSlug":531},"norwegian-lapskaus","Lapskaus (Norwegian Sailors' Meat and Root Stew)","Lapskaus","Brun lapskaus",95,[547,546],[580],[639,585,553,554],"beef-chuck",[641,644,646,648],{"alt":642,"src":643},"Thick bowl of Norwegian lapskaus with beef, potato, carrot and swede, topped with chopped parsley","\u002Fimages\u002Frecipes\u002Fnorwegian-lapskaus\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fnorwegian-lapskaus\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fnorwegian-lapskaus\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fnorwegian-lapskaus\u002Fhero-1x1.jpg",[651,652,653,654,655,601],"lapskaus","norwegian stew","sailors stew","root vegetables","beef stew",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":504,"baseServings":432,"prepMinutes":607,"cookMinutes":661,"restMinutes":662,"difficulty":544,"course":663,"diet":666,"mainIngredients":667,"images":670,"keywords":680,"publishedAt":530,"updatedAt":530,"authorSlug":531},"lefse","Lefse (Soft Norwegian Potato Flatbread)","Lefse","Potetlefse",30,480,[664,665],"bread","snack",[510],[585,668,669],"flour","butter",[671,674,676,678],{"alt":672,"src":673},"Stack of thin Norwegian potato lefse with brown freckles, one folded with butter, sugar and cinnamon","\u002Fimages\u002Frecipes\u002Flefse\u002Fhero.jpg",{"alt":672,"src":675},"\u002Fimages\u002Frecipes\u002Flefse\u002Fhero-16x9.jpg",{"alt":672,"src":677},"\u002Fimages\u002Frecipes\u002Flefse\u002Fhero-4x3.jpg",{"alt":672,"src":679},"\u002Fimages\u002Frecipes\u002Flefse\u002Fhero-1x1.jpg",[657,681,682,683,684,685],"potato flatbread","norwegian bread","lompe","griddle bread","nordic baking",{"slug":501,"title":502,"shortTitle":503,"nativeName":503,"countrySlug":504,"baseServings":432,"prepMinutes":505,"cookMinutes":9,"restMinutes":505,"difficulty":506,"course":687,"diet":688,"mainIngredients":689,"images":690,"keywords":695,"publishedAt":530,"updatedAt":530,"authorSlug":531},[508],[510,511,512],[458],[691,692,693,694],{"alt":516,"src":517},{"alt":516,"src":519},{"alt":516,"src":521},{"alt":516,"src":523},[501,525,526,527,528,529],{"slug":697,"title":698,"shortTitle":699,"nativeName":700,"countrySlug":504,"baseServings":432,"prepMinutes":505,"cookMinutes":576,"restMinutes":661,"difficulty":506,"course":701,"diet":702,"mainIngredients":703,"images":707,"keywords":717,"publishedAt":530,"updatedAt":530,"authorSlug":531},"norske-vafler","Norske Vafler (Heart-Shaped Cardamom Waffles)","Norske Vafler","Norske vafler",[508,665],[510],[668,704,705,706],"eggs","buttermilk","cardamom",[708,711,713,715],{"alt":709,"src":710},"Stack of soft heart-shaped Norwegian waffles topped with sour cream and red berry jam","\u002Fimages\u002Frecipes\u002Fnorske-vafler\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fnorske-vafler\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fnorske-vafler\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fnorske-vafler\u002Fhero-1x1.jpg",[718,719,706,720,721,685],"norske vafler","norwegian waffles","heart waffles","brunost",{"slug":723,"title":724,"shortTitle":725,"nativeName":725,"countrySlug":504,"region":726,"baseServings":432,"prepMinutes":661,"cookMinutes":727,"restMinutes":728,"difficulty":729,"course":730,"diet":731,"mainIngredients":732,"images":733,"keywords":743,"publishedAt":530,"updatedAt":530,"authorSlug":531},"pinnekjott","Pinnekjøtt (Steamed Salt-Cured Lamb Ribs)","Pinnekjøtt","Vestlandet",180,1800,"hard",[547],[],[582,585,669],[734,737,739,741],{"alt":735,"src":736},"Platter of steamed Norwegian pinnekjøtt lamb ribs with swede mash and boiled potatoes at Christmas","\u002Fimages\u002Frecipes\u002Fpinnekjott\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fpinnekjott\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fpinnekjott\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fpinnekjott\u002Fhero-1x1.jpg",[723,744,745,746,747,748],"cured lamb ribs","norwegian christmas","steamed lamb","kalrabistappe","julemat",{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"countrySlug":504,"region":726,"baseServings":432,"prepMinutes":607,"cookMinutes":754,"difficulty":544,"course":755,"diet":756,"mainIngredients":757,"images":758,"keywords":768,"publishedAt":530,"updatedAt":530,"authorSlug":531},"raspeballer","Raspeballer (Norwegian Grated Potato Dumplings)","Raspeballer","Raspeballer \u002F komle",50,[547],[],[585,668,582,669],[759,762,764,766],{"alt":760,"src":761},"Grey-brown Norwegian potato dumpling on a plate with cured lamb, sausage, swede mash and melted butter","\u002Fimages\u002Frecipes\u002Fraspeballer\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fraspeballer\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fraspeballer\u002Fhero-4x3.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fraspeballer\u002Fhero-1x1.jpg",[750,769,770,771,772,773],"komle","potato dumplings","norwegian","vestlandet","komletorsdag",{"slug":775,"title":776,"shortTitle":777,"nativeName":777,"countrySlug":504,"region":778,"baseServings":432,"prepMinutes":779,"cookMinutes":607,"difficulty":506,"course":780,"diet":782,"mainIngredients":783,"images":785,"keywords":795,"publishedAt":530,"updatedAt":530,"authorSlug":531},"rommegrot","Rømmegrøt (Norwegian Sour Cream Porridge)","Rømmegrøt","Østlandet and the mountain valleys",10,[781,508],"side",[510],[552,668,784],"milk",[786,789,791,793],{"alt":787,"src":788},"Bowl of thick Norwegian sour cream porridge with a pool of melted butter, sugar and cinnamon on top","\u002Fimages\u002Frecipes\u002Frommegrot\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Frommegrot\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Frommegrot\u002Fhero-4x3.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Frommegrot\u002Fhero-1x1.jpg",[775,796,771,797,798,799],"sour cream porridge","seterromme","festival food","nordic porridge",false,1788563740473]