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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":491,"pronunciation":514,"substitutions":515,"slug":528,"title":529,"shortTitle":529,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":533,"cookMinutes":431,"difficulty":534,"course":535,"diet":538,"mainIngredients":541,"images":542,"keywords":552,"publishedAt":558,"updatedAt":558,"authorSlug":559,"summary":560,"localeSlug":528,"alternates":561},[394,397,400,403,406],{"answer":395,"question":396},"Before cooking, tap any open mussel on the bench — a live one closes within a few seconds, and one that stays open should be thrown away. After cooking, the rule reverses: a mussel that has stayed firmly shut did not cook properly and should be discarded rather than forced open.","How do I know if a mussel is safe to eat?",{"answer":398,"question":399},"They are a species found only in New Zealand, farmed on suspended ropes rather than dredged, and they grow much larger than European blue mussels with a distinctive green edge to the shell. The meat is meatier, milder and sweeter, and because they never touch the seabed they are almost free of grit.","What is different about green-lipped mussels?",{"answer":401,"question":402},"They were cooked too long. A green-lipped mussel is done within a minute of its shell opening, and every extra minute in the pot shrinks and toughens the meat. Take the pot off the heat when most shells have opened and let the residual steam finish the rest.","Why did my mussels turn out rubbery?",{"answer":404,"question":405},"No. The mussels release a lot of salty liquor of their own, so a cup of fish stock or even water with a good squeeze of lemon gives you a working broth. Wine mainly adds acidity and a bit of depth, which lemon can partly replace.","Do I have to use wine?",{"answer":407,"question":408},"Not really in the shell. What works is steaming them open in advance, picking the meat out, straining and chilling the broth, then reheating the broth and dropping the meat in for thirty seconds at the last moment. Reheating whole mussels in their shells always overcooks them.","Can I cook them ahead for a party?",[410,411,412,413,414,415],"Buy mussels that are closed, or that close when you tap them sharply on the bench. Any that stay open after tapping go in the bin.","Pull the beard towards the hinge, not away from it, or you tear the meat out with it.","Use a pot wide enough that the mussels sit no more than three deep. Piled high, the bottom layer overcooks before the top opens.","Take them off the heat the moment most shells are open. The last few stragglers will open in the residual steam.","Discard any mussel that stays firmly shut after cooking — do not prise it open to check.","Save the leftover broth. Strained through a sieve it makes an outstanding base for a seafood chowder or a risotto the next day.","🦪","Green-lipped mussels are the enormous, jade-rimmed mussels farmed on ropes in the Marlborough Sounds, and they take about eight minutes to cook from cold pot to table. Wine, garlic, shallot and a knob of butter go in first; the mussels go on top, the lid goes on, and the shells crack open into a broth that has picked up all their salty liquor. A splash of cream rounds it, parsley and lemon lift it, and the whole thing is eaten with fingers, using an empty shell as tongs. The meat is meatier and milder than a European blue mussel — closer to a scallop in texture — and it wants sauce it can soak up rather than sauce that fights it.","Perna canaliculus, the green-lipped mussel, lives only around New Zealand. Māori have gathered kuku or kūtai from the rocks for centuries, and shell middens up and down both coasts record how central they were to coastal diets. Commercial wild dredging in the Hauraki Gulf collapsed through overfishing by the late 1960s, and what replaced it turned into one of the country's quieter industrial successes: rope-grown aquaculture in the Marlborough Sounds, where spat collected largely from Ninety Mile Beach is seeded onto longlines and grown suspended in clean, cold water for around eighteen months.\n\nThat farming method is why the mussels are so consistent. They never sit in sand, so they arrive almost grit-free, and they grow far larger than wild European mussels — a good one fills a tablespoon. Marlborough now supplies most of the world's green-lipped mussels, and a second industry grew up alongside the food one, selling mussel powder as a joint supplement, which is how most people outside New Zealand first hear the name.\n\nAt home the treatment is deliberately plain. Mussel fritters are the West Coast and Coromandel classic, smoked mussels turn up in every fish shop, and steamed pots of them with wine and garlic are standard summer eating in the Sounds, where you can sometimes buy them off the boat the morning they are pulled. The one rule that gets repeated everywhere is not to overcook them: a green-lipped mussel goes from plump to rubbery in about ninety seconds, and the difference between a very good pot and a disappointing one is usually just heat and timing.","Live mussels keep 1–2 days in the fridge in an open bowl covered with a damp cloth — never sealed in a bag or in water, both of which suffocate them. Cooked mussels should be eaten the day they are made; picked out of their shells and kept in their strained broth they will hold overnight and can be stirred into pasta or chowder, but do not reheat them in the shell, which turns the meat to rubber. Never freeze them raw in the shell.",[421,422,423,424],"Timed for the size of green-lipped mussels, which cook faster than they look like they should.","Aromatics are softened first so the broth tastes of sweet garlic and shallot, not raw alcohol.","Honest about cleaning and discarding — the safety rules are stated plainly rather than glossed over.","Fifteen minutes start to finish, in one pot, with bread doing all the plating work.",[426,427,428],"Wide heavy pot with a tight lid","Stiff brush for scrubbing","Fine sieve",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},20,12,1,780,32,390,[437],"A crusty loaf for the broth, cold Marlborough sauvignon blanc, and an empty half-shell to use as tongs.",[439,442,445],{"name":440,"description":441},"Mussel fritters","The Coromandel and West Coast classic: chopped mussel meat folded into a thick batter and fried in butter, served with lemon and pepper.",{"name":443,"description":444},"Chilli, ginger and coriander","Swap the wine and cream for coconut milk, ginger and green chilli — a common local reworking that suits the mild, meaty green-lipped mussel well.",{"name":446,"description":447},"Grilled on the half shell","Steam open, discard the top shell, spoon over garlic butter and breadcrumbs, and flash under a hot grill until browned.",[449,455,460,464,469,473,477,483,486],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},2,"mussels","live green-lipped mussels, scrubbed and bearded","kg","Mussels",{"qty":456,"ref":457,"name":457,"unit":458,"group":459},40,"butter","g","Broth",{"qty":450,"ref":461,"name":462,"unit":463,"group":459},"onion","shallots, finely chopped","piece",{"qty":465,"ref":466,"name":467,"unit":468,"group":459},5,"garlic","garlic, thinly sliced","clove",{"qty":470,"name":471,"unit":472,"group":459},250,"dry white wine, preferably sauvignon blanc","ml",{"qty":474,"ref":475,"name":476,"unit":472,"group":459},100,"heavy-cream","cream",{"qty":478,"ref":479,"name":480,"unit":481,"group":482},0.5,"parsley","flat-leaf parsley, chopped","cup","To finish",{"qty":432,"ref":484,"name":485,"unit":463,"group":482},"lemon","lemon, half juiced and half cut in wedges",{"qty":487,"ref":488,"name":489,"unit":490,"group":482},null,"black-pepper","freshly ground black pepper","to taste",[492,495,499,503,508,511],{"text":493,"title":494},"Scrub {qty:mussels} of mussels under cold running water and pull each beard firmly towards the hinge. Tap any open shells on the bench — keep the ones that close within a few seconds and throw out the ones that do not.","Clean and check the mussels",{"text":496,"title":497,"timerSeconds":498},"Melt the butter in a wide pot over medium heat and cook the shallot and garlic for 3–4 minutes, stirring, until translucent and sweet-smelling. Do not let the garlic take any colour or it will turn bitter in the broth.","Soften the aromatics",240,{"text":500,"title":501,"timerSeconds":502},"Pour in the wine, turn the heat up and let it bubble hard for 2 minutes, until the sharp alcohol smell has burned off and the liquid smells rounded and fruity.","Reduce the wine",120,{"tip":504,"text":505,"title":506,"timerSeconds":507},"Peek once at four minutes. Green-lipped mussels toughen fast, and it is better to pull them early than late.","Tip in the mussels, clamp on the lid and steam over high heat for 5–6 minutes, shaking the pot once, until most shells have gaped open and the broth below is cloudy and smells of the sea.","Steam the mussels open",360,{"text":509,"title":510},"Lift the mussels into a warm serving bowl with tongs, discarding any that stayed shut. Stir the cream and lemon juice into the pot juices and let them bubble for a minute until the broth is glossy and just coats a spoon.","Finish the broth",{"text":512,"title":513},"Pour the broth over the mussels, holding back the last spoonful in case any grit settled. Shower with parsley and black pepper and take it to the table with lemon wedges and bread, while the shells are still steaming.","Pour over and serve","green-lipped MUSS-uhls",[516,520,524],{"note":517,"swap":518,"original":519},"Blue mussels are much smaller, so cut the steaming time to about 4 minutes and increase the count per person.","Blue mussels or clams","Green-lipped mussels",{"note":521,"swap":522,"original":523},"You lose some acidity and depth, but the mussels release plenty of their own liquor to carry the broth.","Fish or vegetable stock with an extra squeeze of lemon","Dry white wine",{"note":525,"swap":526,"original":527},"Lighter and arguably better if the mussels are very fresh — it gloss the broth without muting the sea flavour.","A tablespoon of cold butter whisked in off the heat","Cream","new-zealand-steamed-green-lipped-mussels","Steamed Green-Lipped Mussels in Wine and Garlic","new-zealand","Marlborough Sounds and Coromandel",4,15,"easy",[536,537],"main","appetizer",[539,540],"pescatarian","gluten-free",[451,466,475,479,484],[543,546,548,550],{"alt":544,"src":545},"Open green-lipped mussels piled in a bowl of creamy white wine and garlic broth with chopped parsley","\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero.jpg",{"alt":544,"src":547},"\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero-16x9.jpg",{"alt":544,"src":549},"\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero-4x3.jpg",{"alt":544,"src":551},"\u002Fimages\u002Frecipes\u002Fnew-zealand-steamed-green-lipped-mussels\u002Fhero-1x1.jpg",[553,554,555,556,557,466],"green-lipped mussels","marlborough","steamed mussels","new zealand seafood","white wine","2026-08-20","dishroute-kitchen","Big Marlborough green-lipped mussels steamed open in white wine, garlic and cream, finished with parsley and lemon and eaten straight from the pot with bread.",{"en":562},"\u002Frecipe\u002Fnew-zealand-steamed-green-lipped-mussels",{"items":564,"total":701,"page":432,"limit":571,"hasMore":847},[565,601,636,665,695,728,757,784,813,823],{"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":530,"region":570,"baseServings":571,"prepMinutes":430,"cookMinutes":533,"restMinutes":572,"difficulty":534,"course":573,"diet":576,"mainIngredients":578,"images":582,"keywords":592,"publishedAt":600,"updatedAt":600,"authorSlug":559},"new-zealand-afghan-biscuits","Afghan Biscuits (New Zealand Cocoa Cornflake Biscuits)","Afghan Biscuits","afghans","Nationwide home baking",24,30,[574,575],"snack","dessert",[577],"vegetarian",[457,579,580,581],"flour","cocoa","walnuts",[583,586,588,590],{"alt":584,"src":585},"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":584,"src":587},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fnew-zealand-afghan-biscuits\u002Fhero-1x1.jpg",[593,594,595,596,597,598,599],"afghan biscuits","new zealand baking","cocoa biscuits","cornflake biscuits","chocolate icing","morning tea","edmonds","2026-08-21",{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"countrySlug":530,"region":606,"baseServings":607,"prepMinutes":430,"cookMinutes":608,"difficulty":609,"course":610,"diet":612,"mainIngredients":614,"images":618,"keywords":628,"publishedAt":558,"updatedAt":558,"authorSlug":559},"maori-boil-up","Boil Up (Māori Pork and Watercress Broth)","Boil Up","Pōhā \u002F boil up","Māori home kitchens, nationwide",6,130,"medium",[611,536],"soup",[613],"dairy-free",[615,616,617,579],"pork-shoulder","sweet-potato","potato",[619,622,624,626],{"alt":620,"src":621},"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":620,"src":623},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Fmaori-boil-up\u002Fhero-1x1.jpg",[629,630,631,632,633,634,635],"boil up","maori food","watercress","puha","doughboys","pork broth","new zealand",{"slug":637,"title":638,"shortTitle":639,"nativeName":639,"countrySlug":530,"region":640,"baseServings":641,"prepMinutes":456,"cookMinutes":498,"restMinutes":430,"difficulty":642,"course":643,"diet":644,"mainIngredients":645,"images":649,"keywords":659,"publishedAt":558,"updatedAt":558,"authorSlug":559},"maori-hangi","Hāngī (Māori Earth Oven Feast)","Hāngī","Aotearoa (nationwide, strongest in Te Arawa and Northland)",8,"hard",[536],[],[615,616,646,647,648],"pumpkin","cabbage","chicken",[650,653,655,657],{"alt":651,"src":652},"Steaming hāngī plate of pulled pork, chicken, kūmara, pumpkin and soft cabbage lifted from the tray","\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fmaori-hangi\u002Fhero-1x1.jpg",[660,630,661,662,635,663,664],"hangi","earth oven","kumara","slow cooked","pit cooking",{"slug":666,"title":667,"shortTitle":668,"countrySlug":530,"region":669,"baseServings":607,"prepMinutes":670,"cookMinutes":671,"restMinutes":502,"difficulty":609,"course":672,"diet":673,"mainIngredients":674,"images":678,"keywords":688,"publishedAt":558,"updatedAt":558,"authorSlug":559},"new-zealand-mince-and-cheese-pie","Mince and Cheese Pie (Kiwi Bakery Pie)","Mince and Cheese Pie","Nationwide",35,60,[536],[],[675,676,677,461],"ground-beef","cheddar","puff-pastry",[679,682,684,686],{"alt":680,"src":681},"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":680,"src":683},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fnew-zealand-mince-and-cheese-pie\u002Fhero-1x1.jpg",[689,690,635,691,692,693,694],"mince pie","cheese pie","bakery pie","kiwi pie","beef","puff pastry",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":530,"region":700,"baseServings":701,"prepMinutes":702,"cookMinutes":703,"restMinutes":498,"difficulty":609,"course":704,"diet":705,"mainIngredients":707,"images":711,"keywords":721,"publishedAt":600,"updatedAt":600,"authorSlug":559},"new-zealand-pavlova","Pavlova (New Zealand Meringue Cake)","Pavlova","pavlova","Nationwide, and disputed with Australia",10,25,75,[575],[577,540,706],"nut-free",[708,475,709,710],"eggs","cornstarch","passion-fruit",[712,715,717,719],{"alt":713,"src":714},"Tall cracked pavlova meringue topped with whipped cream, sliced kiwifruit, strawberries and passionfruit pulp","\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fnew-zealand-pavlova\u002Fhero-1x1.jpg",[699,722,723,724,725,726,727],"meringue cake","new zealand dessert","passionfruit","kiwifruit","christmas dessert","gluten free dessert",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":530,"region":733,"baseServings":701,"prepMinutes":456,"cookMinutes":734,"restMinutes":735,"difficulty":642,"course":736,"diet":739,"mainIngredients":740,"images":741,"keywords":751,"publishedAt":558,"updatedAt":558,"authorSlug":559},"maori-rewena-bread","Rēwena Parāoa (Māori Potato Sourdough Bread)","Rēwena Parāoa","Rēwena parāoa","Māori communities nationwide",45,300,[737,738],"bread","side",[577,613],[617,579],[742,745,747,749],{"alt":743,"src":744},"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":743,"src":746},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fmaori-rewena-bread\u002Fhero-1x1.jpg",[752,753,754,755,756,594],"rewena","maori bread","potato sourdough","parāoa","starter",{"slug":758,"title":759,"shortTitle":760,"countrySlug":530,"region":761,"baseServings":607,"prepMinutes":702,"cookMinutes":762,"restMinutes":430,"difficulty":609,"course":763,"diet":764,"mainIngredients":765,"images":769,"keywords":779,"publishedAt":558,"updatedAt":558,"authorSlug":559},"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,[536],[540,613],[766,616,617,767,768],"lamb","rosemary","mint",[770,773,775,777],{"alt":771,"src":772},"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":771,"src":774},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fnew-zealand-roast-lamb-with-kumara\u002Fhero-1x1.jpg",[780,662,781,635,782,783],"roast lamb","sunday roast","mint sauce","leg of lamb",{"slug":785,"title":786,"shortTitle":787,"nativeName":788,"countrySlug":530,"region":789,"baseServings":641,"prepMinutes":533,"cookMinutes":9,"restMinutes":790,"difficulty":534,"course":791,"diet":792,"mainIngredients":793,"images":796,"keywords":806,"publishedAt":600,"updatedAt":600,"authorSlug":559},"new-zealand-smoked-kahawai-pate","Smoked Kahawai Pâté (New Zealand Smoked Fish Dip)","Smoked Kahawai Pâté","kahawai","Coastal North Island and the top of the South",180,[537,574],[539,540,706],[794,795,457,484],"mackerel","cream-cheese",[797,800,802,804],{"alt":798,"src":799},"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":798,"src":801},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-4x3.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002Fnew-zealand-smoked-kahawai-pate\u002Fhero-1x1.jpg",[807,808,809,810,811,812],"smoked kahawai","smoked fish pate","new zealand appetiser","manuka smoked fish","fish dip","kaimoana",{"slug":528,"title":529,"shortTitle":529,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":533,"cookMinutes":431,"difficulty":534,"course":814,"diet":815,"mainIngredients":816,"images":817,"keywords":822,"publishedAt":558,"updatedAt":558,"authorSlug":559},[536,537],[539,540],[451,466,475,479,484],[818,819,820,821],{"alt":544,"src":545},{"alt":544,"src":547},{"alt":544,"src":549},{"alt":544,"src":551},[553,554,555,556,557,466],{"slug":824,"title":825,"shortTitle":826,"countrySlug":530,"region":827,"baseServings":532,"prepMinutes":701,"cookMinutes":431,"difficulty":534,"course":828,"diet":829,"mainIngredients":830,"images":832,"keywords":842,"publishedAt":558,"updatedAt":558,"authorSlug":559},"new-zealand-whitebait-fritters","Whitebait Fritters (West Coast Tiny Fish Omelettes)","Whitebait Fritters","West Coast, South Island",[537,574],[539,540],[831,708,457,484],"white-fish",[833,836,838,840],{"alt":834,"src":835},"Pale whitebait fritters with lacy set edges in a buttered pan, lemon wedges alongside","\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero.jpg",{"alt":834,"src":837},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-16x9.jpg",{"alt":834,"src":839},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-4x3.jpg",{"alt":834,"src":841},"\u002Fimages\u002Frecipes\u002Fnew-zealand-whitebait-fritters\u002Fhero-1x1.jpg",[843,844,845,556,846,484],"whitebait fritters","west coast","inanga","egg fritter",false,1788563741746]