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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":437,"variations":439,"ingredients":449,"instructions":496,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":465,"cookMinutes":545,"restMinutes":465,"difficulty":546,"course":547,"diet":550,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":538,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"Almost always a sealing or temperature problem. Pinch the seams firmly and then roll each dumpling between your palms until you cannot see the join, and check for thin patches where the fruit shows through. Then keep the water at a gentle simmer rather than a rolling boil, and cook in batches so the dumplings are not knocking into each other.","Why do my dumplings burst in the water?",{"answer":398,"question":399},"Quark, or tvaroh in Czech, is a fresh unripened curd cheese, thick and mildly sour, sold in tubs across Central and Northern Europe. If you cannot find it, full-fat ricotta pressed dry in a sieve or muslin is the closest match, and dry curd cottage cheese blitzed smooth also works. The important quality is dryness, not the exact cheese.","What is quark and what can I use instead?",{"answer":401,"question":402},"They float, and then they need a little longer. A dumpling rises to the surface after about four minutes but the dough just above the fruit is still raw at that point, so give it another three to four minutes at a simmer. To be sure, sacrifice one from the first batch and cut it open — the dough should be uniformly matte, with no glossy raw patch.","How do I know when they are cooked?",{"answer":404,"question":405},"Yes, and it makes wrapping easier because frozen fruit is firm and does not leak while you work. Wrap it straight from the freezer without thawing and add two or three minutes to the boiling time. Expect a little more liquid inside the finished dumpling, since freezing breaks down the fruit cell walls.","Can I use frozen fruit?",{"answer":407,"question":408},"Yes. Sweet main courses are a normal category in Czech cooking, served for lunch or dinner rather than after one, and fruit dumplings are the summer flagship. A portion is four or five dumplings per adult with nothing alongside. Serving them as a small dessert after a large meal is possible but would strike most Czechs as an odd use of them.","Is this really eaten as a main course?",[410,411,412,413,414,415],"Drain the quark if it is at all wet. Wet quark means wet dough, and wet dough means dumplings that split in the water.","Rest the dough for 30 minutes before shaping. It relaxes and stops springing back, which is what causes thin patches and leaks.","Flatten the dough in your palm, sit the fruit in the middle and bring the edges up and over, pinching firmly. Roll each finished dumpling between your hands to erase the seam.","Keep the water at a gentle rolling simmer, never a hard boil. Violent water knocks dumplings against each other and splits the seams.","Cook in batches with room to move. Crowded dumplings stick together and tear when you separate them.","Pour the melted butter over the moment they leave the water, before the surface dries — that is what stops them going tacky on the plate.","🍑","Ovocné knedlíky are whole stoned plums or apricots wrapped in a soft dough made with quark, boiled for a few minutes and served hot under melted butter, crumbled tvaroh and a heavy dusting of icing sugar. Cut one open and the fruit inside has collapsed into hot, tart juice that runs into the butter on the plate. The dough is mild and pillowy, the fruit is sharp, the butter and sugar mediate between them. What surprises visitors is that Czechs eat this as the entire meal — a plate of four or five dumplings and nothing else — usually in high summer when the plum and apricot trees come in all at once.","Sweet main courses are not a novelty in Czech cooking but a category. Alongside fruit dumplings there are lívance (thick pancakes), buchtičky se šodó (small buns in vanilla sauce) and dukátové buchtičky, all of which turn up as lunch rather than dessert, and all of which appear in school canteens to the day. The logic is old and agricultural: eggs, flour, milk and fruit were what a household had, meat was for Sunday, and a filling sweet plate was a perfectly respectable dinner.\n\nThe dumpling is the Czech obsession applied to fruit. Where the savoury version wraps bread cubes in yeast dough to soak up sauce, this one wraps whole fruit in a tender dough that has to be soft enough to eat and strong enough to survive boiling. Three doughs compete for the job. Quark dough — tvarohové těsto — is the most popular now: quick, soft, slightly tangy, and forgiving. Yeast dough is the older version, lighter but slower and more fragile. Potato dough is the sturdiest, favoured in Moravia and for larger fruit, and it tastes noticeably more substantial.\n\nSeason dictates the filling. Plums in late summer and early autumn are the classic and to many the only correct choice; apricots come earlier, strawberries in June are a matter of taste, and blueberries need to be tied up in dough rather than wrapped around. In some households a sugar cube or a small piece of cinnamon is pushed into the cavity where the stone was, which melts into syrup while the dumpling boils. The finishing is not negotiable: melted butter first, then crumbled tvaroh, then far more icing sugar than seems sensible.","Eat them the day they are made; the dough firms up considerably in the fridge and the fruit continues to leak into it. Leftovers reheat acceptably in a steamer for 5 minutes, or sliced and fried in butter until the cut faces are golden, which is arguably better than the original. Uncooked dumplings freeze well: open-freeze them on a floured tray, bag them once solid, and boil from frozen with 3 extra minutes. Do not freeze them after cooking, as the dough turns gummy.",[421,422,423,424],"Quark dough rather than yeast, so the dumplings can be made and eaten within an hour and are far harder to tear.","A resting step for the dough that makes it dramatically easier to seal around whole fruit without cracks.","Clear instructions on the boil — the point where most fruit dumplings burst open and lose their filling.","Honest about serving size and role: this is dinner in Czechia, and the recipe is portioned as a main course.",[426,427,428],"Wide deep pan","Slotted spoon","Fine sieve for the icing sugar",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},29,88,5,45,380,21,690,[438],"Nothing. In Czechia this is the whole meal, four or five dumplings to a plate, with more butter on the table.",[440,443,446],{"name":441,"description":442},"Yeast dough dumplings","The older method: a soft enriched yeast dough, risen and then wrapped around the fruit. Lighter and fluffier, but slower and much more fragile in the water.",{"name":444,"description":445},"Potato dough dumplings","Made with riced boiled potato and flour. Chewier and denser, popular in Moravia, and the sturdiest option if your fruit is large or very juicy.",{"name":447,"description":448},"Poppy seed finish","Ground poppy seed mixed with icing sugar instead of curd cheese — the other great Czech sweet topping, and a natural match for plums.",[450,456,459,464,468,472,478,484,486,490,493],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},250,"quark","quark (tvaroh), well drained","g","For the dough",{"qty":451,"ref":457,"name":458,"unit":454,"group":455},"flour","plain flour, plus extra for dusting",{"qty":460,"ref":461,"name":462,"unit":463,"group":455},1,"eggs","egg","piece",{"qty":465,"ref":466,"name":467,"unit":454,"group":455},30,"butter","butter, melted and cooled",{"qty":469,"name":470,"unit":471,"group":455},0.5,"fine salt","tsp",{"qty":473,"ref":474,"name":475,"note":476,"unit":477,"group":455},2,"semolina","fine semolina","helps absorb fruit juice inside the dumpling","tbsp",{"qty":479,"ref":480,"name":481,"note":482,"unit":463,"group":483},16,"plum","small ripe plums, stoned but left whole","or apricots","For the filling",{"qty":479,"name":485,"unit":463,"group":483,"optional":8},"sugar cubes, one per fruit",{"qty":487,"ref":466,"name":488,"unit":454,"group":489},100,"butter, melted, for serving","To finish",{"qty":491,"ref":452,"name":492,"unit":454,"group":489},150,"quark, crumbled, for serving",{"qty":494,"name":495,"unit":454,"group":489},80,"icing sugar, for dusting",[497,500,504,507,511,515,518,521],{"text":498,"title":499},"Beat the drained quark with the egg, melted butter and salt until smooth, then work in the flour and semolina to a soft, slightly tacky dough. Stop as soon as it comes together — extra kneading makes the dough tough and rubbery once boiled.","Make the quark dough",{"text":501,"title":502,"timerSeconds":503},"Wrap the dough and leave it at room temperature for 30 minutes. It will stop springing back when you press it, which is what makes wrapping fruit possible without tearing thin patches.","Rest the dough",1800,{"text":505,"title":506},"Slit each plum down one side and prise the stone out, keeping the fruit whole. Push a sugar cube into the cavity if you like, and press the fruit gently closed again.","Prepare the fruit",{"tip":508,"text":509,"title":510},"Hold each finished dumpling up to the light. Anywhere the fruit shows through is a hole waiting to open in the pan.","Divide the dough into sixteen pieces and flatten each into a disc about 8 cm across in your floured palm. Sit a plum in the centre, bring the edges up and over, pinch them together firmly, then roll the dumpling between your hands until the seam disappears entirely.","Wrap the dumplings",{"text":512,"title":513,"timerSeconds":514},"Bring a wide pan of lightly salted water to a gentle rolling simmer and lower in four or five dumplings at a time. Stir once so nothing settles on the base, and cook for 7–8 minutes from the moment they surface, keeping the water moving but never letting it boil hard.","Boil gently in batches",480,{"text":516,"title":517},"Cut the first dumpling open. The dough should be matte and cooked all the way through with no glossy raw band above the fruit, and the fruit should be soft and running with juice. Adjust the timing for the remaining batches if needed.","Test one from the first batch",{"text":519,"title":520},"Lift the dumplings out with a slotted spoon, let them drain for a moment, and pour melted butter over them immediately while the surfaces are still wet — this is what stops them going sticky and gluing together on the plate.","Butter them straight from the water",{"text":522,"title":523},"Crumble the remaining quark thickly over the dumplings and sift a heavy layer of icing sugar on top, more than seems reasonable. Serve at once, with extra melted butter on the table.","Finish with curd and sugar","OH-vots-neh KNED-lee-kee",[526,530,534],{"note":527,"swap":528,"original":529},"Whatever you use must be thick and dry. Anything wet will need extra flour and will give you a tougher dough.","Full-fat ricotta pressed dry, or dry curd cottage cheese blitzed smooth","Quark (tvaroh)",{"note":531,"swap":532,"original":533},"Very juicy fruit like strawberries is the hardest to contain. If using jam, freeze the spoonfuls first so they hold shape while you wrap them.","Apricots, halved and stoned peaches, or a spoonful of thick jam","Fresh plums",{"note":535,"swap":536,"original":537},"Buttered breadcrumbs are a completely traditional alternative and give the dish crunch instead of creaminess.","Toasted breadcrumbs fried in butter, or a heavy spoonful of thick soured cream","Curd cheese topping","ovocne-knedliky","Ovocné Knedlíky (Czech Fruit-Filled Quark Dumplings)","Ovocné Knedlíky","Ovocné knedlíky","czechia","Bohemia",4,20,"medium",[548,549],"dessert","main",[551],"vegetarian",[452,480,457,466],[554,557,559,561],{"alt":555,"src":556},"Plate of boiled fruit dumplings split open to show hot plum filling, under melted butter, crumbled curd and icing sugar","\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-4x3.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-1x1.jpg",[564,565,566,567,568,569,570],"ovocne knedliky","fruit dumplings","czech dessert","quark dough","plums","tvaroh","sweet main course","2026-08-20","dishroute-kitchen","Whole plums or apricots sealed in soft quark dough, boiled until they float, then buried under melted butter, crumbled curd cheese and sugar — a Czech summer dinner, not a side.",{"en":575},"\u002Frecipe\u002Fovocne-knedliky",{"items":577,"total":680,"page":460,"limit":846,"hasMore":847},[578,607,637,665,675,702,735,764,793,820],{"slug":579,"title":580,"shortTitle":581,"nativeName":581,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":582,"cookMinutes":545,"difficulty":583,"course":584,"diet":587,"mainIngredients":588,"images":592,"keywords":602,"publishedAt":571,"updatedAt":571,"authorSlug":572},"bramborak","Bramborák (Czech Garlic and Marjoram Potato Fritter)","Bramborák",15,"easy",[585,586],"snack","side",[551],[589,590,591,457],"potato","garlic","marjoram",[593,596,598,600],{"alt":594,"src":595},"Thin crisp Czech potato fritters with dark lacy edges stacked on a wire rack, flecked with marjoram","\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-4x3.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-1x1.jpg",[579,603,604,591,590,605,606],"potato fritter","czech snack","market food","fried potato",{"slug":608,"title":609,"shortTitle":610,"nativeName":611,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":612,"cookMinutes":491,"difficulty":546,"course":613,"diet":614,"mainIngredients":615,"images":620,"keywords":630,"publishedAt":571,"updatedAt":571,"authorSlug":572},"czech-goulash","Hovězí Guláš (Czech Beef Goulash with Bread Dumplings)","Hovězí Guláš","Hovězí guláš",25,[549],[],[616,617,618,619],"beef-chuck","onion","paprika","caraway",[621,624,626,628],{"alt":622,"src":623},"Thick dark beef goulash on a plate with sliced bread dumplings and raw white onion rings on top","\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-1x1.jpg",[631,632,633,634,635,618,636],"czech goulash","hovezi gulas","beef stew","dark lager","bread dumplings","pub food",{"slug":638,"title":639,"shortTitle":640,"nativeName":640,"countrySlug":542,"region":641,"baseServings":544,"prepMinutes":582,"cookMinutes":465,"difficulty":583,"course":642,"diet":644,"mainIngredients":645,"images":648,"keywords":658,"publishedAt":571,"updatedAt":571,"authorSlug":572},"kulajda","Kulajda (South Bohemian Dill, Mushroom and Potato Soup)","Kulajda","South Bohemia",[643],"soup",[551],[589,646,647,461],"mushrooms","dill",[649,652,654,656],{"alt":650,"src":651},"White creamy Czech soup with potato cubes, mushrooms and chopped dill, a poached egg in the centre of the bowl","\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-4x3.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-1x1.jpg",[638,659,660,661,662,663,664],"czech soup","dill soup","mushroom soup","poached egg","south bohemia","sour cream",{"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":465,"cookMinutes":545,"restMinutes":465,"difficulty":546,"course":666,"diet":667,"mainIngredients":668,"images":669,"keywords":674,"publishedAt":571,"updatedAt":571,"authorSlug":572},[548,549],[551],[452,480,457,466],[670,671,672,673],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[564,565,566,567,568,569,570],{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":545,"cookMinutes":680,"restMinutes":545,"difficulty":583,"course":681,"diet":682,"mainIngredients":683,"images":685,"keywords":695,"publishedAt":571,"updatedAt":571,"authorSlug":572},"smazeny-syr","Smažený Sýr (Czech Deep-Fried Cheese with Tartare Sauce)","Smažený Sýr","Smažený sýr",10,[549],[551],[684,461,457,589],"breadcrumbs",[686,689,691,693],{"alt":687,"src":688},"Golden breaded slab of fried cheese cut open with molten cheese stretching, beside fries and tartare sauce","\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-1x1.jpg",[696,697,698,699,700,551,701],"smazeny syr","fried cheese","czech pub food","breaded","tartare sauce","edam",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":542,"region":543,"baseServings":707,"prepMinutes":708,"cookMinutes":709,"restMinutes":545,"difficulty":710,"course":711,"diet":712,"mainIngredients":713,"images":718,"keywords":728,"publishedAt":571,"updatedAt":571,"authorSlug":572},"svickova-na-smetane","Svíčková na Smetaně (Beef in Root Vegetable Cream Sauce)","Svíčková na Smetaně","Svíčková na smetaně",6,35,180,"hard",[549],[],[714,715,716,717],"carrot","celeriac","heavy-cream","bacon",[719,722,724,726],{"alt":720,"src":721},"Sliced braised beef under pale orange root vegetable cream sauce with bread dumplings, cranberry compote and whipped cream","\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-1x1.jpg",[729,730,731,635,732,733,734],"svickova","czech beef","cream sauce","sweet and sour","sunday roast","braised beef",{"slug":736,"title":737,"shortTitle":738,"nativeName":738,"countrySlug":542,"region":739,"baseServings":544,"prepMinutes":465,"cookMinutes":612,"restMinutes":740,"difficulty":546,"course":741,"diet":743,"mainIngredients":744,"images":747,"keywords":757,"publishedAt":571,"updatedAt":571,"authorSlug":572},"czech-trdelnik","Trdelník (Sugar-Crusted Czech Chimney Cake)","Trdelník","Prague",105,[742,548],"street-food",[551],[457,745,746,466],"yeast","walnuts",[748,751,753,755],{"alt":749,"src":750},"Golden spiral chimney cake tube crusted with caramelised sugar and chopped walnuts, standing upright","\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero-1x1.jpg",[758,759,760,761,762,746,763],"trdelnik","chimney cake","czech 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