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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":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":502,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"baseServings":495,"prepMinutes":544,"cookMinutes":545,"difficulty":546,"course":547,"diet":549,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":539,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Yes. Ostropel is a garlic dish, and Moldovan and Romanian cooks use it in quantities that surprise outsiders. Cooking mellows most of the harshness, and the raw addition at the end supplies the sharpness. If you are cautious, start with eight cloves and taste before adding the raw hit.","Is a whole head of garlic really correct?",{"answer":398,"question":399},"The flour went in dry or into hot liquid. Always whisk flour into cold water until completely smooth, then pour that slurry into the simmering pot while stirring. If lumps have already formed, push the sauce through a sieve — it will not fix itself with more cooking.","Why did my sauce turn out lumpy?",{"answer":401,"question":402},"You can, but it is the weaker choice. Breast dries out over a twenty-minute simmer and contributes nothing to the sauce. Thighs and drumsticks with bone and skin give the sauce body and stay juicy; if you must use breast, cut it thick and add it for only the last ten minutes.","Can I use chicken breast?",{"answer":404,"question":405},"It is soft cornmeal polenta, the standard Moldovan carbohydrate, cooked thicker than Italian polenta and often turned out as a mound. Mashed potato or plain bread will carry the sauce perfectly well, but polenta is what the dish is designed around.","What is mămăliguță and can I use something else?",{"answer":407,"question":408},"Yes, and it is a good candidate. Cook it fully a day early, refrigerate, then reheat gently on the stove with a little water. Add a small amount of fresh raw garlic while reheating to bring back the sharp top note, which softens in the fridge.","Can I make it ahead for guests?",[410,411,412,413,414,415],"Dry the chicken skin with paper before it hits the pan. Wet skin steams grey instead of browning, and the colour is where the flavour starts.","Do not crowd the pan while browning — work in two batches so the pieces sizzle rather than stew in their own juice.","Fry the tomato paste for a full minute until it darkens to brick red. Raw tomato paste tastes metallic and sits on top of the sauce.","Whisk the flour into cold water first, never into the hot pot. Straight flour clumps instantly and the lumps never dissolve.","Save a third of the garlic to stir in raw at the very end — that late hit is what separates ostropel from an ordinary tomato chicken.","The sauce should coat the back of a spoon and slump slowly, not run. If it is thin, uncover and simmer five minutes more.","🍗","Ostropel is chicken braised in a short, thick tomato sauce built on more garlic than most recipes would dare print — a whole head is normal. The chicken is browned first for colour, then simmered until the sauce clings rather than pools, thickened with a spoonful of flour whisked into water the way a Moldovan grandmother would. It tastes bright and sharply savoury, with the garlic softened by cooking but still clearly the loudest thing on the plate. It takes under an hour, it uses ingredients that are always in the house, and it exists to be eaten with mămăliguță.","Ostropel is one of those dishes that never got fancy. It has no ceremonial role, no holiday attached, no restaurant reinvention worth mentioning — it is a Tuesday. What it does have is a defining technique, the mujdei principle: garlic crushed with salt and used in volume as a flavour in its own right rather than as a background note. Mujdei, the garlic sauce served with grilled meat and fish across Romania and Moldova, is the same instinct in its purest form, and ostropel is what happens when that instinct meets a pot of tomatoes.\n\nThe name has been traced in various directions, most plausibly to older Romance vocabulary for a sharp or vinegary preparation, and older versions of the dish sometimes lean on vinegar as much as tomato. Tomatoes themselves arrived comparatively recently in the region's cooking, but they took hold completely — bulk-preserved every autumn as bulion, a thick homemade tomato passata boiled down and sealed in jars, which is what most households actually reach for when a recipe says tomatoes. Ostropel made with a jar of home bulion in February is a different and better dish than one made with a winter supermarket tomato.\n\nThe flour thickening is worth defending. Modern instincts say reduce the sauce instead, but a small slurry of flour whisked into cold water and stirred in near the end does something reduction cannot: it gives the sauce a soft, coating body at a lower temperature, so the chicken does not overcook while you wait for evaporation. It is the same move that appears in dozens of Moldovan stews, and it is why the sauce grips the polenta rather than sliding off it. Rabbit and pork get the ostropel treatment too, and in villages where a rabbit was more likely than a chicken, ostropel de iepure is the version people remember from childhood.","Keeps three days refrigerated and the garlic mellows and deepens overnight, which many people prefer. Reheat gently with a splash of water, since the sauce thickens further as it chills. It freezes for two months; expect the sauce to look separated on thawing and simply stir it back together over low heat.",[421,422,423,424],"Bone-in chicken browned properly first, so the sauce tastes roasted rather than boiled.","Garlic added in two stages — cooked for depth, raw at the end for bite — instead of all at once.","The traditional flour slurry, explained, so the sauce thickens without the chicken drying out.","On the table in under an hour with ingredients that live in the cupboard year round.",[426,427],"Wide heavy pan or shallow casserole with a lid","Small bowl and whisk for the slurry",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},32,16,3,780,42,520,[436],"Mămăliguță (soft polenta), and a plate of pickled cucumbers or soured green tomatoes.",[438,441,444],{"name":439,"description":440},"Ostropel de iepure","Made with rabbit, the older village version — leaner meat, and a splash of white wine added with the tomatoes.",{"name":442,"description":443},"With vinegar","A tablespoon of wine vinegar stirred in at the end, closer to the sharper historic form of the dish.",{"name":445,"description":446},"Ostropel de post","The fasting version with no meat: the same garlic-heavy sauce over thick slices of fried potato or mushrooms.",[448,454,457,461,467,473,478,481,484,487,490,494,499],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},1.2,"chicken","bone-in chicken thighs and drumsticks, skin on","kg","For the chicken",{"qty":431,"name":455,"unit":456,"group":453},"sunflower oil","tbsp",{"qty":458,"name":459,"unit":460,"group":453},1,"salt","tsp",{"qty":462,"ref":463,"name":464,"unit":465,"group":466},2,"onion","onions, finely chopped","piece","For the sauce",{"qty":468,"ref":469,"name":470,"note":471,"unit":472,"group":466},12,"garlic","garlic cloves, crushed","about one whole head","clove",{"qty":474,"ref":475,"name":476,"unit":477,"group":466},600,"tomato","ripe tomatoes, grated, or a tin of chopped tomatoes","g",{"qty":462,"ref":479,"name":480,"unit":456,"group":466},"tomato-paste","tomato paste",{"qty":462,"ref":482,"name":483,"unit":465,"group":466},"bay-leaf","bay leaves",{"qty":458,"ref":485,"name":486,"unit":460,"group":466},"black-pepper","black pepper, freshly ground",{"qty":458,"ref":488,"name":489,"unit":456,"group":466},"flour","plain flour",{"qty":491,"name":492,"unit":493,"group":466},250,"water or chicken stock","ml",{"qty":495,"ref":496,"name":497,"unit":456,"group":498},4,"parsley","parsley, chopped","To finish",{"qty":462,"ref":500,"name":501,"unit":456,"group":498,"optional":8},"dill","dill, chopped",[503,507,510,514,518,522],{"tip":504,"text":505,"title":506,"timerSeconds":474},"Crowding the pan is the difference between browned chicken and boiled chicken.","Pat the chicken dry, salt it and brown it in the hot oil in two batches, skin side down first, for about 5 minutes a side. Do not move the pieces until they release easily and the skin is deep gold. Set them aside on a plate.","Brown the chicken",{"text":508,"title":509},"Pour off all but two tablespoons of fat, drop in the onions and cook over medium heat for 8 minutes, scraping the brown crust off the bottom of the pan as they release moisture, until they are soft and translucent.","Soften the onion",{"tip":511,"text":512,"title":513},"Burnt garlic turns bitter and cannot be rescued — keep it moving.","Add two thirds of the crushed garlic and cook for 30 seconds, only until it smells sweet and not at all browned. Stir in the tomato paste and fry for a full minute, until it darkens to a deep brick red.","Bloom the garlic and paste",{"text":515,"title":516,"timerSeconds":517},"Tip in the grated tomatoes, bay leaves, pepper and the water, and bring it to a simmer. Nestle the chicken back in skin side up with any juices from the plate, cover, and cook gently for 25 minutes until the meat pulls easily from the bone.","Build the sauce and return the chicken",1500,{"text":519,"title":520,"timerSeconds":521},"Whisk the flour into 100 ml of cold water until completely smooth, then stir it into the simmering sauce around the chicken. Cook uncovered for 5 more minutes, until the sauce coats a spoon and slumps slowly rather than running off.","Thicken with the slurry",300,{"text":523,"title":524},"Take the pan off the heat and stir the remaining raw garlic and the parsley into the sauce. Cover and let it stand for 5 minutes so the garlic loses its edge but keeps its bite, then taste and correct the salt before serving over polenta.","Finish raw and rest","oh-stroh-PEL deh POO-ee",[527,531,535],{"note":528,"swap":529,"original":530},"Both are traditional. Rabbit needs about the same time; pork shoulder wants an extra 30 minutes at a lower simmer.","Rabbit, or pork shoulder cut into chunks","Bone-in chicken pieces",{"note":532,"swap":533,"original":534},"Out of season, tinned or bottled tomatoes are better than pale fresh ones. Moldovan homes use their own bottled bulion all winter.","A jar of passata or a tin of chopped tomatoes","Fresh tomatoes",{"note":536,"swap":537,"original":538},"Makes it gluten-free, though the sauce comes out slightly glossier and less soft than the flour version.","1 tsp cornstarch mixed with cold water","Flour slurry","ostropel-de-pui","Ostropel de Pui (Chicken in Garlic and Tomato Sauce)","Ostropel de Pui","Ostropel de pui","moldova",15,40,"easy",[548],"main",[550,551],"dairy-free","nut-free",[450,469,475,463],[554,557,559,561],{"alt":555,"src":556},"Browned chicken pieces sitting in a thick red garlic tomato sauce in a pan, scattered with chopped parsley","\u002Fimages\u002Frecipes\u002Fostropel-de-pui\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fostropel-de-pui\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fostropel-de-pui\u002Fhero-4x3.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fostropel-de-pui\u002Fhero-1x1.jpg",[564,565,566,567,568,569],"ostropel","moldovan chicken","garlic tomato sauce","braised chicken","mamaliga","weeknight stew","2026-08-20","dishroute-kitchen","Browned chicken pieces stewed in a thick tomato sauce carrying an unreasonable amount of garlic, thickened with a spoon of flour and eaten with polenta that mops up every drop.",{"en":574},"\u002Frecipe\u002Fostropel-de-pui",{"items":576,"total":584,"page":458,"limit":846,"hasMore":847},[577,611,639,671,697,723,733,762,790,819],{"slug":578,"title":579,"shortTitle":580,"nativeName":580,"countrySlug":543,"baseServings":581,"prepMinutes":582,"cookMinutes":583,"restMinutes":584,"difficulty":546,"course":585,"diet":588,"mainIngredients":591,"images":596,"keywords":606,"publishedAt":570,"updatedAt":570,"authorSlug":571},"alivenci","Alivenci (Moldovan Cornmeal and Curd Cheese Cake)","Alivenci",6,20,35,10,[586,587],"breakfast","side",[589,590,551],"vegetarian","gluten-free",[592,593,594,595,500],"cornmeal","quark","eggs","sour-cream",[597,600,602,604],{"alt":598,"src":599},"Golden cracked cornmeal and curd cheese cake cut into squares in a baking tin, one square topped with sour cream","\u002Fimages\u002Frecipes\u002Falivenci\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Falivenci\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Falivenci\u002Fhero-4x3.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Falivenci\u002Fhero-1x1.jpg",[578,607,608,609,568,610],"cornmeal cake","curd cheese","moldovan breakfast","baked",{"slug":612,"title":613,"shortTitle":614,"nativeName":615,"countrySlug":543,"baseServings":495,"prepMinutes":616,"cookMinutes":545,"restMinutes":582,"difficulty":546,"course":617,"diet":618,"mainIngredients":619,"images":622,"keywords":632,"publishedAt":570,"updatedAt":570,"authorSlug":571},"chiftele-marinate","Chiftele Marinate (Fried Meatballs Stewed in Tomato Sauce)","Chiftele Marinate","Chiftele marinate",25,[548],[551],[620,621,475,463,469],"ground-pork","ground-beef",[623,626,628,630],{"alt":624,"src":625},"Browned meatballs simmering in a shallow pan of red tomato sauce with bay leaves and chopped dill on top","\u002Fimages\u002Frecipes\u002Fchiftele-marinate\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fchiftele-marinate\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fchiftele-marinate\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fchiftele-marinate\u002Fhero-1x1.jpg",[633,634,635,636,637,638],"chiftele","meatballs","tomato sauce","moldovan","pork and beef","make ahead",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":543,"baseServings":468,"prepMinutes":545,"cookMinutes":583,"restMinutes":644,"difficulty":645,"course":646,"diet":648,"mainIngredients":649,"images":653,"keywords":663,"publishedAt":670,"updatedAt":670,"authorSlug":571},"colaci-moldovenesti","Colaci Moldovenești (Braided Ring Bread for Feasts)","Colaci Moldovenești","Colaci",150,"medium",[647],"bread",[589,551],[488,650,651,594,652],"yeast","milk","butter",[654,657,659,661],{"alt":655,"src":656},"A glossy deep gold braided ring loaf on a wooden board, the three plaited strands clearly visible","\u002Fimages\u002Frecipes\u002Fcolaci-moldovenesti\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fcolaci-moldovenesti\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fcolaci-moldovenesti\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fcolaci-moldovenesti\u002Fhero-1x1.jpg",[664,665,666,667,668,669],"colaci","colac","moldovan bread","braided bread","ring loaf","festive bread","2026-08-21",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":543,"baseServings":495,"prepMinutes":676,"cookMinutes":544,"restMinutes":677,"difficulty":645,"course":678,"diet":679,"mainIngredients":680,"images":681,"keywords":691,"publishedAt":570,"updatedAt":570,"authorSlug":571},"coltunasi-cu-branza","Colțunași cu Brânză (Moldovan Curd Cheese Dumplings)","Colțunași cu Brânză","Colțunași cu brânză de vaci",45,30,[548],[589,551],[488,593,594,652,595],[682,685,687,689],{"alt":683,"src":684},"Bowl of crimped half-moon dumplings glossy with melted butter, topped with thick sour cream and chopped dill","\u002Fimages\u002Frecipes\u002Fcoltunasi-cu-branza\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fcoltunasi-cu-branza\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fcoltunasi-cu-branza\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fcoltunasi-cu-branza\u002Fhero-1x1.jpg",[692,693,608,694,695,696],"coltunasi","moldovan dumplings","vareniki","boiled dumplings","smantana",{"slug":698,"title":699,"shortTitle":700,"nativeName":700,"countrySlug":543,"baseServings":584,"prepMinutes":676,"cookMinutes":583,"restMinutes":701,"difficulty":645,"course":702,"diet":704,"mainIngredients":705,"images":707,"keywords":717,"publishedAt":670,"updatedAt":670,"authorSlug":571},"cusma-lui-guguta","Cușma lui Guguță (Moldovan Sour Cherry Pancake Cake)","Cușma lui Guguță",240,[703],"dessert",[589,551],[488,594,651,706,595],"sour-cherry",[708,711,713,715],{"alt":709,"src":710},"A tall cone-shaped cake of rolled pancakes coated in white soured cream, one wedge cut to show dark sour cherries inside","\u002Fimages\u002Frecipes\u002Fcusma-lui-guguta\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fcusma-lui-guguta\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fcusma-lui-guguta\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fcusma-lui-guguta\u002Fhero-1x1.jpg",[718,719,720,721,696,722],"cusma lui guguta","moldovan dessert","sour cherry cake","pancake cake","no-bake cake",{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"baseServings":495,"prepMinutes":544,"cookMinutes":545,"difficulty":546,"course":724,"diet":725,"mainIngredients":726,"images":727,"keywords":732,"publishedAt":570,"updatedAt":570,"authorSlug":571},[548],[550,551],[450,469,475,463],[728,729,730,731],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[564,565,566,567,568,569],{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":543,"baseServings":495,"prepMinutes":583,"cookMinutes":616,"restMinutes":738,"difficulty":645,"course":739,"diet":742,"mainIngredients":743,"images":745,"keywords":755,"publishedAt":570,"updatedAt":570,"authorSlug":571},"placinte-cu-branza","Plăcinte cu Brânză (Moldovan Pan-Fried Cheese Pastries)","Plăcinte cu Brânză","Plăcinte cu brânză",60,[740,741],"snack","street-food",[589],[488,744,500,594],"feta",[746,749,751,753],{"alt":747,"src":748},"Stack of folded Moldovan cheese pastries with blistered brown surfaces, one torn open showing white cheese and dill","\u002Fimages\u002Frecipes\u002Fplacinte-cu-branza\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fplacinte-cu-branza\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fplacinte-cu-branza\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fplacinte-cu-branza\u002Fhero-1x1.jpg",[756,757,758,759,500,760,761],"placinte","moldovan pastry","cheese pastry","branza","pan-fried","street food",{"slug":763,"title":764,"shortTitle":765,"nativeName":765,"countrySlug":543,"baseServings":766,"prepMinutes":545,"cookMinutes":767,"restMinutes":474,"difficulty":645,"course":768,"diet":770,"mainIngredients":771,"images":774,"keywords":784,"publishedAt":570,"updatedAt":570,"authorSlug":571},"racitura","Răcitură (Moldovan Jellied Pork with Garlic)","Răcitură",8,330,[769],"appetizer",[550,590,551],[772,469,773,463],"pork-shoulder","carrot",[775,778,780,782],{"alt":776,"src":777},"Squares of pale set pork jelly with shredded meat and parsley suspended inside, on a plate with mustard and bread","\u002Fimages\u002Frecipes\u002Fracitura\u002Fhero.jpg",{"alt":776,"src":779},"\u002Fimages\u002Frecipes\u002Fracitura\u002Fhero-16x9.jpg",{"alt":776,"src":781},"\u002Fimages\u002Frecipes\u002Fracitura\u002Fhero-4x3.jpg",{"alt":776,"src":783},"\u002Fimages\u002Frecipes\u002Fracitura\u002Fhero-1x1.jpg",[763,785,786,787,788,789,469],"piftie","jellied pork","aspic","moldovan appetizer","christmas",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":543,"baseServings":581,"prepMinutes":795,"cookMinutes":796,"difficulty":645,"course":797,"diet":798,"mainIngredients":800,"images":803,"keywords":813,"publishedAt":570,"updatedAt":570,"authorSlug":571},"moldovan-sarmale","Sarmale de Post (Vine Leaf Rolls with Rice and Mushrooms)","Sarmale de Post","Sarmale de post în foi de viță",50,100,[548],[799,589,550,590,551],"vegan",[801,802,463,773,475],"rice","mushrooms",[804,807,809,811],{"alt":805,"src":806},"Small vine leaf rolls packed tightly in a pot with tomato sauce, served beside a mound of soft yellow polenta","\u002Fimages\u002Frecipes\u002Fmoldovan-sarmale\u002Fhero.jpg",{"alt":805,"src":808},"\u002Fimages\u002Frecipes\u002Fmoldovan-sarmale\u002Fhero-16x9.jpg",{"alt":805,"src":810},"\u002Fimages\u002Frecipes\u002Fmoldovan-sarmale\u002Fhero-4x3.jpg",{"alt":805,"src":812},"\u002Fimages\u002Frecipes\u002Fmoldovan-sarmale\u002Fhero-1x1.jpg",[814,815,636,816,817,799,818],"sarmale","vine leaves","fasting food","rice rolls","stuffed leaves",{"slug":820,"title":821,"shortTitle":822,"nativeName":823,"countrySlug":543,"baseServings":581,"prepMinutes":616,"cookMinutes":824,"difficulty":546,"course":825,"diet":827,"mainIngredients":828,"images":830,"keywords":840,"publishedAt":570,"updatedAt":570,"authorSlug":571},"zeama","Zeamă (Moldovan Sour Chicken Noodle Soup)","Zeamă","Zeamă de găină",90,[826],"soup",[550],[450,773,463,829],"egg-noodles",[831,834,836,838],{"alt":832,"src":833},"Bowl of clear golden Moldovan sour chicken soup with thin noodles, carrot rounds and chopped lovage on top","\u002Fimages\u002Frecipes\u002Fzeama\u002Fhero.jpg",{"alt":832,"src":835},"\u002Fimages\u002Frecipes\u002Fzeama\u002Fhero-16x9.jpg",{"alt":832,"src":837},"\u002Fimages\u002Frecipes\u002Fzeama\u002Fhero-4x3.jpg",{"alt":832,"src":839},"\u002Fimages\u002Frecipes\u002Fzeama\u002Fhero-1x1.jpg",[820,841,842,843,844,845],"moldovan soup","sour chicken soup","bors","lovage","noodle soup",24,false,1788563780594]