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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":435,"variations":437,"ingredients":447,"instructions":492,"pronunciation":514,"substitutions":515,"slug":528,"title":529,"shortTitle":530,"nativeName":531,"countrySlug":532,"region":533,"baseServings":534,"prepMinutes":433,"cookMinutes":9,"restMinutes":535,"difficulty":536,"course":537,"diet":540,"mainIngredients":544,"images":545,"keywords":555,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":528,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Kahawai is a fast schooling fish caught close to shore around New Zealand, with dark, oily, firm flesh and a strong flavour that stands up well to smoke. It is not related to salmon despite sometimes being called Australian salmon across the Tasman, and its dark flesh means it is generally smoked or eaten very fresh rather than sold as a plain white fillet.","What is kahawai and what does it taste like?",{"answer":398,"question":399},"Yes, and most people do. Any hot-smoked oily fish works — mackerel, trout or salmon — provided it is the flaky hot-smoked kind rather than the translucent cold-smoked slices, which will not break up into the cream cheese and instead stay in rubbery ribbons through the mixture.","Can I use shop-bought smoked fish?",{"answer":401,"question":402},"Almost always butter that was too hot when it went in, which splits the cream cheese. Melt the butter and let it cool until it is barely warm to the finger before beating it through. Cream cheese used straight from the fridge causes the same problem from the other direction, so let it soften at room temperature first.","Why did my pâté turn out grainy?",{"answer":404,"question":405},"Three days in a covered container in the refrigerator, with the surface pressed under cling film so it does not dry out. The flavour improves overnight as the smoke works through the dairy. It freezes for about a month, though the cream cheese separates slightly on thawing and needs beating back together.","How long does smoked fish pâté keep?",{"answer":407,"question":408},"The pâté itself contains no gluten — it is smoked fish, cream cheese, butter, lemon, capers and herbs. What it is served on is the variable, so use rice crackers, cucumber rounds or gluten-free crackers if that matters, since the standard accompaniment is a wheat cracker or toast.","Is this pâté gluten free?",[410,411,412,413,414,415],"Strip out the dark red bloodline running down the centre of each fillet. It carries most of the strong, fishy oiliness and its removal changes the pâté completely.","Run your fingers along the flesh against the grain to find pin bones before you flake. A single bone in a smooth pâté is what people remember about it.","Let the melted butter cool to barely warm before it goes in. Hot butter splits cream cheese into a grainy, curdled mess.","Do not blend the whole batch smooth. Thirty seconds too long turns it into fish paste with no texture left to notice.","Taste only after it has chilled for at least two hours; a mixture that tastes correct at room temperature will taste flat and undersalted cold.","If the smoked fish was heavily brined and the pâté comes out salty, beat in more cream cheese rather than adding lemon, which only makes it sharp and salty.","🐟","This is the pâté that gets made when someone in the family owns a smoker and has come home with more kahawai than the freezer wants. Hot-smoked oily fish is flaked by hand, worked into cream cheese with melted butter, lemon and pepper, then chilled so the butter sets and the mixture firms enough to spread thickly on a cracker. Half the fish is blended smooth and half is folded in as flakes, which is the difference between a pâté that eats like a paste and one where you can still tell what fish it was. It takes fifteen minutes of actual work and needs several hours in the fridge to become itself.","Kahawai is a strong, fast schooling fish that hunts in visible boiling patches close to shore, which makes it one of the few decent New Zealand fish an ordinary person can catch off the rocks or from a beach with a surfcaster and no boat. Its flesh is dark, oily and firm, and it stales quickly, so it has never had much commercial value as a fillet — the fish has spent decades being dismissed as a lesser catch even while it was one of the most reliable things on the coast. Māori regarded it very differently: kahawai runs at particular river mouths were important seasonal fisheries with their own protocols, and disputes over customary access to those runs have gone through the courts in living memory.\n\nSmoking is what the fish is for. Oily flesh takes smoke well and dark flesh benefits from it, so home smoking became the standard treatment: fillets brined in salt and a little brown sugar, drained until tacky, then hot-smoked over mānuka sawdust in a cheap tin box smoker on the back lawn or a kettle barbecue with the lid down. Mānuka is not a marketing detail here — it is simply the scrub that grows everywhere and burns hot and fragrant, and it gives smoked fish in New Zealand a sweeter, more resinous character than the oak or alder used in Europe.\n\nThe pâté is what happens next, because a smoked kahawai is more fish than one household eats hot. Cream cheese and butter carry the smoke, lemon and capers cut the oil, and the result gets set out in a bowl at barbecues, boat trips and bring-a-plate gatherings with crackers and not much ceremony. Any hot-smoked oily fish behaves the same way, which is why the recipe travels — smoked mackerel, trout and salmon all make a version of the same thing, and coastal cooks in Scotland and Scandinavia arrived at nearly identical mixtures from the same starting problem.","Keeps 3 days covered in the refrigerator, and the smoke flavour deepens noticeably after the first night. Press cling film directly onto the surface or the exposed top dries and darkens. Take it out of the fridge 20 minutes before serving so the butter softens enough to spread without tearing the cracker. It can be frozen for up to a month, but cream cheese separates on thawing, so beat it hard with a fork to bring it back together and expect a slightly grainier texture.",[421,422,423,424],"Half the fish is blended and half folded in as flakes, so the texture is spreadable but still recognisably fish.","Melted butter is beaten in warm and sets in the fridge, which is what gives the pâté body rather than sloppiness.","Capers, lemon and plenty of black pepper balance oily smoked flesh instead of letting it turn heavy.","Seasoning happens after chilling, since cold blunts salt and acid and warm-tasted pâté always ends up underseasoned.",[426,427,428],"Food processor or stick blender","Mixing bowl","Small serving dish or ramekins",{"fat":430,"carbs":431,"fiber":9,"sodium":432,"protein":433,"calories":434,"estimated":8},21,2,690,15,260,[436],"Water crackers, toasted rēwena bread, cucumber batons and lemon wedges.",[438,441,444],{"name":439,"description":440},"Potted with clarified butter","Packed into small jars and sealed under a layer of clarified butter, which keeps it for about a week and makes it portable for boat trips.",{"name":442,"description":443},"Horseradish and dill","Capers swapped for grated horseradish and a handful of dill, closer to the northern European smoked fish spreads the recipe shares ancestry with.",{"name":445,"description":446},"Whipped and piped","Blended fully smooth with extra cream and piped onto cucumber rounds. Loses the flake texture but works as a canapé.",[448,455,459,463,468,472,476,480,484,488],{"qty":449,"ref":450,"name":451,"note":452,"unit":453,"group":454},400,"mackerel","hot-smoked kahawai fillets, skinned and boned","Smoked mackerel or trout works identically","g","Pâté",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},250,"cream-cheese","cream cheese, at room temperature",{"qty":460,"ref":461,"name":462,"unit":453,"group":454},80,"butter","butter, melted and cooled to barely warm",{"qty":464,"ref":465,"name":466,"unit":467,"group":454},1,"lemon","lemon, zest and juice","piece",{"qty":431,"ref":469,"name":470,"unit":471,"group":454},"capers","capers, drained and roughly chopped","tbsp",{"qty":473,"ref":474,"name":475,"unit":471,"group":454},3,"chives","chives, finely sliced",{"qty":464,"ref":477,"name":478,"unit":479,"group":454},"black-pepper","black pepper, coarsely ground","tsp",{"qty":431,"ref":481,"name":482,"note":483,"unit":471,"group":454,"optional":8},"sour-cream","sour cream","Loosens the mixture if it sets too stiff",{"qty":485,"name":486,"unit":487,"group":454},null,"salt","to taste",{"qty":431,"ref":489,"name":490,"unit":471,"group":491},"parsley","parsley, chopped, to finish","To serve",[493,496,500,504,507,511],{"text":494,"title":495},"Peel the skin off the smoked fillets and scrape away the dark red bloodline down the centre with a teaspoon. Break the flesh into flakes and run your fingers through it to find and pull out any pin bones.","Clean the smoked fish",{"text":497,"title":498,"timerSeconds":499},"Put half the flaked fish into a processor with the cream cheese, lemon zest, half the juice and the black pepper. Blend for about 30 seconds, until smooth and pale, scraping the bowl down once.","Blend the base",30,{"tip":501,"text":502,"title":503},"Butter hotter than lukewarm will split the cream cheese into curds that no amount of beating recovers.","With the motor running, pour in the melted butter in a thin stream so it emulsifies into the cream cheese rather than pooling. Stop as soon as the mixture looks glossy and uniform.","Beat in the butter",{"text":505,"title":506},"Scrape the blended base into a bowl and fold through the remaining fish flakes, the capers and the chives with a spatula. Keep the flakes visible — this is the texture that separates pâté from fish paste.","Fold in the flakes",{"text":508,"title":509,"timerSeconds":510},"Press the mixture into a serving dish or ramekins, smooth the top and cover the surface directly with cling film. Refrigerate at least 3 hours, until the butter has set firm enough to hold a spoon mark.","Chill to set",10800,{"text":512,"title":513},"Taste the chilled pâté and only now add salt and the rest of the lemon juice, since cold mutes both. Let it stand 20 minutes out of the fridge, scatter with parsley and serve with crackers.","Season cold and serve","KAH-ha-why",[516,520,524],{"note":517,"swap":518,"original":519},"Use hot-smoked fish that flakes, not cold-smoked slices, which stay silky and will not break up into the mixture.","Hot-smoked mackerel, trout or salmon","Smoked kahawai",{"note":521,"swap":522,"original":523},"Yoghurt makes a lighter, tangier pâté that will not set as firmly, so chill it longer before serving.","Thick Greek yoghurt with extra butter, or crème fraîche","Cream cheese",{"note":525,"swap":526,"original":527},"The job is sharpness against the oil, so any pickled or pungent element works in the same slot.","Finely chopped gherkin or a spoonful of horseradish","Capers","new-zealand-smoked-kahawai-pate","Smoked Kahawai Pâté (New Zealand Smoked Fish Dip)","Smoked Kahawai Pâté","kahawai","new-zealand","Coastal North Island and the top of the South",8,180,"easy",[538,539],"appetizer","snack",[541,542,543],"pescatarian","gluten-free","nut-free",[450,457,461,465],[546,549,551,553],{"alt":547,"src":548},"Bowl of pale smoked kahawai pâté flecked with chives and capers, with crackers and lemon wedges beside it","\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero.jpg",{"alt":547,"src":550},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-16x9.jpg",{"alt":547,"src":552},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-4x3.jpg",{"alt":547,"src":554},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-1x1.jpg",[556,557,558,559,560,561],"smoked kahawai","smoked fish pate","new zealand appetiser","manuka smoked fish","fish dip","kaimoana","2026-08-21","dishroute-kitchen","Hot-smoked kahawai flaked into cream cheese, butter and lemon, sharpened with capers and chives and chilled until sliceable. The standard New Zealand summer starter for a fish someone caught.",{"en":566},"\u002Frecipe\u002Fnew-zealand-smoked-kahawai-pate",{"items":568,"total":708,"page":464,"limit":575,"hasMore":852},[569,603,640,670,702,735,764,791,801,828],{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":532,"region":574,"baseServings":575,"prepMinutes":576,"cookMinutes":433,"restMinutes":499,"difficulty":536,"course":577,"diet":579,"mainIngredients":581,"images":585,"keywords":595,"publishedAt":562,"updatedAt":562,"authorSlug":563},"new-zealand-afghan-biscuits","Afghan Biscuits (New Zealand Cocoa Cornflake Biscuits)","Afghan Biscuits","afghans","Nationwide home baking",24,20,[539,578],"dessert",[580],"vegetarian",[461,582,583,584],"flour","cocoa","walnuts",[586,589,591,593],{"alt":587,"src":588},"Dark cocoa afghan biscuits with glossy chocolate icing and a walnut half pressed into each one","\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero.jpg",{"alt":587,"src":590},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-1x1.jpg",[596,597,598,599,600,601,602],"afghan biscuits","new zealand baking","cocoa biscuits","cornflake biscuits","chocolate icing","morning tea","edmonds",{"slug":604,"title":605,"shortTitle":606,"nativeName":607,"countrySlug":532,"region":608,"baseServings":609,"prepMinutes":576,"cookMinutes":610,"difficulty":611,"course":612,"diet":615,"mainIngredients":617,"images":621,"keywords":631,"publishedAt":639,"updatedAt":639,"authorSlug":563},"maori-boil-up","Boil Up (Māori Pork and Watercress Broth)","Boil Up","Pōhā \u002F boil up","Māori home kitchens, nationwide",6,130,"medium",[613,614],"soup","main",[616],"dairy-free",[618,619,620,582],"pork-shoulder","sweet-potato","potato",[622,625,627,629],{"alt":623,"src":624},"Bowl of Māori boil up with pork bones, kūmara, dark watercress and a puffed doughboy dumpling in clear broth","\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-1x1.jpg",[632,633,634,635,636,637,638],"boil up","maori food","watercress","puha","doughboys","pork broth","new zealand","2026-08-20",{"slug":641,"title":642,"shortTitle":643,"nativeName":643,"countrySlug":532,"region":644,"baseServings":534,"prepMinutes":645,"cookMinutes":646,"restMinutes":576,"difficulty":647,"course":648,"diet":649,"mainIngredients":650,"images":654,"keywords":664,"publishedAt":639,"updatedAt":639,"authorSlug":563},"maori-hangi","Hāngī (Māori Earth Oven Feast)","Hāngī","Aotearoa (nationwide, strongest in Te Arawa and Northland)",40,240,"hard",[614],[],[618,619,651,652,653],"pumpkin","cabbage","chicken",[655,658,660,662],{"alt":656,"src":657},"Steaming hāngī plate of pulled pork, chicken, kūmara, pumpkin and soft cabbage lifted from the tray","\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-1x1.jpg",[665,633,666,667,638,668,669],"hangi","earth oven","kumara","slow cooked","pit cooking",{"slug":671,"title":672,"shortTitle":673,"countrySlug":532,"region":674,"baseServings":609,"prepMinutes":675,"cookMinutes":676,"restMinutes":677,"difficulty":611,"course":678,"diet":679,"mainIngredients":680,"images":685,"keywords":695,"publishedAt":639,"updatedAt":639,"authorSlug":563},"new-zealand-mince-and-cheese-pie","Mince and Cheese Pie (Kiwi Bakery Pie)","Mince and Cheese Pie","Nationwide",35,60,120,[614],[],[681,682,683,684],"ground-beef","cheddar","puff-pastry","onion",[686,689,691,693],{"alt":687,"src":688},"Cut-open New Zealand mince and cheese pie showing thick beef gravy under melted cheddar and a puff pastry lid","\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-1x1.jpg",[696,697,638,698,699,700,701],"mince pie","cheese pie","bakery pie","kiwi pie","beef","puff pastry",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":532,"region":707,"baseServings":708,"prepMinutes":709,"cookMinutes":710,"restMinutes":646,"difficulty":611,"course":711,"diet":712,"mainIngredients":713,"images":718,"keywords":728,"publishedAt":562,"updatedAt":562,"authorSlug":563},"new-zealand-pavlova","Pavlova (New Zealand Meringue Cake)","Pavlova","pavlova","Nationwide, and disputed with Australia",10,25,75,[578],[580,542,543],[714,715,716,717],"eggs","heavy-cream","cornstarch","passion-fruit",[719,722,724,726],{"alt":720,"src":721},"Tall cracked pavlova meringue topped with whipped cream, sliced kiwifruit, strawberries and passionfruit pulp","\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-1x1.jpg",[706,729,730,731,732,733,734],"meringue cake","new zealand dessert","passionfruit","kiwifruit","christmas dessert","gluten free dessert",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":532,"region":740,"baseServings":708,"prepMinutes":645,"cookMinutes":741,"restMinutes":742,"difficulty":647,"course":743,"diet":746,"mainIngredients":747,"images":748,"keywords":758,"publishedAt":639,"updatedAt":639,"authorSlug":563},"maori-rewena-bread","Rēwena Parāoa (Māori Potato Sourdough Bread)","Rēwena Parāoa","Rēwena parāoa","Māori communities nationwide",45,300,[744,745],"bread","side",[580,616],[620,582],[749,752,754,756],{"alt":750,"src":751},"Round rēwena potato sourdough loaf with a dark slashed crust, cut open to show a close pale crumb","\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-1x1.jpg",[759,760,761,762,763,597],"rewena","maori bread","potato sourdough","parāoa","starter",{"slug":765,"title":766,"shortTitle":767,"countrySlug":532,"region":768,"baseServings":609,"prepMinutes":709,"cookMinutes":769,"restMinutes":576,"difficulty":611,"course":770,"diet":771,"mainIngredients":772,"images":776,"keywords":786,"publishedAt":639,"updatedAt":639,"authorSlug":563},"new-zealand-roast-lamb-with-kumara","Roast Lamb with Kūmara (Kiwi Sunday Roast)","Roast Lamb with Kūmara","Canterbury and Hawke's Bay lamb country",90,[614],[542,616],[773,619,620,774,775],"lamb","rosemary","mint",[777,780,782,784],{"alt":778,"src":779},"Carved pink roast leg of lamb on a board beside a tray of caramelised kūmara, potatoes and red onion","\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-1x1.jpg",[787,667,788,638,789,790],"roast lamb","sunday roast","mint sauce","leg of lamb",{"slug":528,"title":529,"shortTitle":530,"nativeName":531,"countrySlug":532,"region":533,"baseServings":534,"prepMinutes":433,"cookMinutes":9,"restMinutes":535,"difficulty":536,"course":792,"diet":793,"mainIngredients":794,"images":795,"keywords":800,"publishedAt":562,"updatedAt":562,"authorSlug":563},[538,539],[541,542,543],[450,457,461,465],[796,797,798,799],{"alt":547,"src":548},{"alt":547,"src":550},{"alt":547,"src":552},{"alt":547,"src":554},[556,557,558,559,560,561],{"slug":802,"title":803,"shortTitle":803,"countrySlug":532,"region":804,"baseServings":805,"prepMinutes":433,"cookMinutes":806,"difficulty":536,"course":807,"diet":808,"mainIngredients":809,"images":812,"keywords":822,"publishedAt":639,"updatedAt":639,"authorSlug":563},"new-zealand-steamed-green-lipped-mussels","Steamed Green-Lipped Mussels in Wine and Garlic","Marlborough Sounds and Coromandel",4,12,[614,538],[541,542],[810,811,715,489,465],"mussels","garlic",[813,816,818,820],{"alt":814,"src":815},"Open 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