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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":492,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"romanized":541,"countrySlug":543,"baseServings":544,"prepMinutes":545,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":548,"diet":551,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":539,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"Because heat destroys exactly what you want from it. Garlic baked into the dough turns sweet, mellow and almost invisible, while raw garlic brushed onto hot bread keeps its sharp, pungent bite and is what makes the roll cut through a rich bowl of borshch. The heat of the crust is enough to take the harshest edge off without cooking it.","Why is the garlic added after baking instead of before?",{"answer":398,"question":399},"Easily. This is a straightforward soft dough that responds well to hand kneading — about ten minutes on a lightly oiled surface rather than a floured one, which stops you working extra flour in and toughening it. Stretch and fold the dough over itself rather than pushing down on it, and stop when a thin stretched piece goes translucent without tearing.","Can I make pampushky without a stand mixer?",{"answer":401,"question":402},"This version is: the dough is made with water, oil, flour, sugar, salt and yeast, and the garlic dressing uses sunflower oil rather than butter. That is deliberate, because borshch is often cooked in a Lenten version during Orthodox fasting periods and the bread beside it has to follow the same rules. Enriched versions with milk, egg and butter are equally traditional and are not vegan.","Are pampushky vegan?",{"answer":404,"question":405},"They work with almost any brothy or saucy dish that wants soft bread for mopping — bean soups, mushroom stews, braised meat, or simply on their own as garlic bread with a bowl of soured cream. In Ukraine the borshch pairing is close to automatic, but nothing about the roll restricts it to that.","What do I serve pampushky with besides borshch?",{"answer":407,"question":408},"Underbake slightly rather than overbake — pull them when the tops are golden but the sides where they touch are still pale and soft. Baking them packed together in one tin also protects the sides from direct heat. Once out, the double brushing of garlic oil adds fat and moisture back into the crust, and covering them with a clean tea towel while they cool traps enough steam to keep the crumb soft.","How do I stop the rolls from drying out?",[410,411,412,413,414,415],"Check your yeast is alive before committing the flour: the water and sugar mixture should be visibly foamy within ten minutes, or the dough will never rise.","Knead until the dough passes a windowpane test — stretched thin between your fingers it should go translucent before tearing. Underkneaded dough bakes into a dense, crumbly roll.","Arrange the balls with a small gap between them in the tin. They should meet as they prove and bake, which is what keeps the sides soft and tearable.","Do not overbake. Pull them at the point the tops are golden and the sides are still pale — an extra five minutes gives you a dry roll that will not absorb soup.","Crush the garlic rather than mincing it, and let the dressing stand while the rolls bake so it infuses the oil properly.","Brush the dressing on twice: once the second they leave the oven, then again three minutes later once the first coat has been drunk in.","🍞","Pampushky are small enriched yeast rolls baked shoulder to shoulder so they rise into each other and tear apart in soft, steamy pieces. What makes them Ukrainian rather than just bread is what happens in the last thirty seconds: a paste of raw crushed garlic, sunflower oil, salt and dill is brushed on while the rolls are still too hot to touch, so it sizzles into the crust and soaks halfway down without ever cooking. The garlic stays sharp and green-tasting. They are almost never served alone — a bowl of borshch arrives with a plate of pampushky beside it, and the point is to tear one open and use it to chase the soup around the bowl.","The word pampushka covers a broader family than most people abroad realise. In Ukraine it can mean a small round yeast roll, sweet or savoury, and the sweet version filled with poppy seed, jam or plum is a real thing served with sugar. But the version that has become the national default is the savoury one: garlic rolls made specifically to be eaten with borshch, so closely tied to the soup that a Ukrainian menu listing borshch without them looks slightly incomplete.\n\nThat pairing is not accidental. Borshch is sweet-sour and heavy with beetroot and fat, and it needs bread that is soft enough to absorb it and sharp enough to reset the palate between spoonfuls. The raw garlic finish does exactly that. It also fits a broader Ukrainian habit of adding garlic uncooked at the very end of things — into the soup itself, pounded with salo, or brushed onto bread — because cooked garlic goes sweet and mild while raw garlic keeps its bite.\n\nDough recipes vary from household to household, and the honest position is that any soft enriched roll dough works. Some cooks use milk and egg for a richer, more brioche-like crumb; others keep it lean with water and oil so the rolls stay properly vegan for fasting days, which is the more traditional constraint given how often borshch itself is made in a Lenten version. The dill is negotiable in some kitchens and mandatory in others. The garlic is not negotiable anywhere.","Pampushky are at their peak for about two hours and stale noticeably by the next day, as garlic-brushed bread tends to. Keep them in a paper bag or a covered dish at room temperature for up to 2 days and revive them in a 180°C oven for 4–5 minutes, brushing on a little extra fresh garlic oil as they come out. They freeze well unbrushed: bake, cool completely, freeze up to 2 months, then reheat from frozen at 180°C for 10 minutes and dress with freshly made garlic oil.",[421,422,423,424],"Baked as a single pull-apart batch so the sides stay pale and soft — the texture that lets them soak up soup properly.","The garlic dressing goes on while the rolls are scorching hot and is applied twice, so it penetrates rather than sitting on top.","A lean water-and-oil dough that stays soft for a day and happens to be suitable for fasting-day and vegan tables.","Timed to come out of the oven at the same moment a pot of borshch is ready to serve.",[426,427,428,429],"Round or square baking tin, about 24 cm","Mixing bowl","Pastry brush","Garlic crusher or mortar and pestle",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},10,43,2,560,6,290,[438],"A bowl of borshch, obviously — and any thick soup or stew that wants bread for mopping.",[440,443,446],{"name":441,"description":442},"Enriched milk-and-egg pampushky","Made with warm milk, an egg and butter instead of water and oil, and brushed with egg wash before baking for a glossy top. Richer, softer, and no longer a fasting dish.",{"name":444,"description":445},"Sweet pampushky","The other side of the family: the same dough shaped around a spoonful of poppy seed paste, thick plum jam or sour cherries, baked and dusted with icing sugar.",{"name":447,"description":448},"Fried pampushky","Deep-fried instead of baked, giving something much closer to a savoury doughnut. Less common with borshch but a real street and market version.",[450,456,461,465,469,473,476,481,484,488,490],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},450,"flour","strong white bread flour","g","For the dough",{"qty":457,"ref":458,"name":459,"note":460,"unit":454,"group":455},21,"yeast","fresh yeast","or 7 g instant dried yeast",{"qty":462,"name":463,"unit":464,"group":455},280,"warm water, about 38°C","ml",{"qty":466,"name":467,"unit":468,"group":455},1,"caster sugar","tbsp",{"qty":470,"name":471,"unit":472,"group":455},1.5,"fine salt","tsp",{"qty":474,"name":475,"unit":468,"group":455},3,"unrefined sunflower oil, plus more for the tin",{"qty":435,"ref":477,"name":478,"unit":479,"group":480},"garlic","garlic, crushed to a paste","clove","For the garlic dressing",{"qty":482,"name":483,"unit":468,"group":480},5,"unrefined sunflower oil",{"qty":485,"ref":486,"name":487,"unit":468,"group":480},4,"dill","dill, very finely chopped",{"qty":489,"name":471,"unit":472,"group":480},0.75,{"qty":433,"name":491,"unit":468,"group":480},"warm water",[493,497,501,505,508,512,515,519,522],{"text":494,"title":495,"timerSeconds":496},"Crumble the fresh yeast into the warm water with the sugar and leave it for 10 minutes, until the surface is visibly foamy and it smells actively bready. If nothing happens, the yeast is dead and there is no point going further.","Wake the yeast",600,{"tip":498,"text":499,"title":500},"Knead on an oiled surface rather than a floured one so you do not stiffen the dough with extra flour.","Add the salt and 3 tablespoons of oil to {qty:flour} of flour, pour in the yeast liquid and bring it together, then knead for 10 minutes until the dough is smooth, elastic and slightly tacky. Stretch a piece thin between your fingers — it should go translucent before it tears.","Mix and knead",{"text":502,"title":503,"timerSeconds":504},"Put the dough in an oiled bowl, cover, and leave somewhere warm for about 75 minutes, until it has roughly doubled and a finger pressed into it leaves a dent that fills back only slowly.","First rise",4500,{"text":506,"title":507},"Knock the dough back gently and divide it into 12 equal pieces. Roll each into a tight ball under a cupped palm, then arrange them in an oiled tin with about 1 cm between them so they meet as they rise.","Shape the rolls",{"text":509,"title":510,"timerSeconds":511},"Cover the tin loosely and prove for 30 minutes, until the balls have swollen into each other with no gaps left and look puffy and slack rather than tight.","Second rise",1800,{"text":513,"title":514},"Crush the garlic to a paste with the salt, then stir in the sunflower oil, dill and warm water until it becomes a loose, cloudy dressing. Leave it to stand while the rolls bake so the oil takes on the garlic.","Make the garlic dressing",{"text":516,"title":517,"timerSeconds":518},"Bake at 200°C for 22–25 minutes, until the tops are an even deep gold and the rolls sound hollow when the tin is tapped. The sides where they touch should still be pale and soft — that is what you want.","Bake",1380,{"text":520,"title":521},"The moment the tin leaves the oven, brush the dressing generously over the tops so it hisses and sinks in. Wait 3 minutes, then brush on everything that is left, including any garlic solids sitting at the bottom of the bowl.","Brush twice while hot",{"text":523,"title":524,"timerSeconds":496},"Drape a clean tea towel over the tin and leave the rolls for 10 minutes so the steam softens the crust. Bring them to the table in the tin and let people tear their own off — they should come away in one soft piece.","Cover and serve warm","pahm-POOSH-kih",[527,531,535],{"note":528,"swap":529,"original":530},"Unrefined sunflower oil has a toasted seed aroma that is very Ukrainian. Butter makes a richer roll but stops it being suitable for fasting days.","Melted butter, or a neutral oil with a spoon of olive oil","Unrefined sunflower oil",{"note":532,"swap":533,"original":534},"Instant yeast skips the activation step entirely. If you use active dry yeast, still bloom it in the warm liquid first.","7 g instant dried yeast, stirred straight into the flour","Fresh yeast",{"note":536,"swap":537,"original":538},"Dill is standard in most Ukrainian kitchens; parsley gives a cleaner, less aniseedy result if dill is not to your taste.","Flat-leaf parsley, or a mix of both","Dill","pampushky","Pampushky (Ukrainian Pull-Apart Garlic Rolls)","Pampushky","Пампушки","ukraine",8,25,105,"easy",[549,550],"bread","side",[552,553,554,555],"vegan","vegetarian","dairy-free","nut-free",[452,458,477,486],[558,561,563,565],{"alt":559,"src":560},"Tray of soft pull-apart pampushky rolls glossy with garlic oil and scattered with chopped dill","\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-1x1.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-4x3.jpg",[539,568,569,570,571,486],"garlic rolls","ukrainian bread","borshch bread","pull-apart rolls","2026-08-20","dishroute-kitchen","Soft yeasted rolls baked touching in one tin, then drenched straight from the oven in raw garlic pounded with sunflower oil, salt and dill — the compulsory partner to a bowl of borshch.",{"en":576},"\u002Frecipe\u002Fpampushky",{"items":578,"total":431,"page":466,"limit":856,"hasMore":857},[579,613,640,671,702,736,746,775,801,832],{"slug":580,"title":581,"shortTitle":582,"nativeName":583,"romanized":582,"countrySlug":543,"region":584,"baseServings":485,"prepMinutes":431,"cookMinutes":585,"difficulty":586,"course":587,"diet":589,"mainIngredients":591,"images":596,"keywords":606,"publishedAt":572,"updatedAt":572,"authorSlug":573},"banosh","Banosh (Hutsul Cornmeal Porridge with Brynza)","Banosh","Бануш","Carpathians",30,"medium",[588,550],"main",[590,555],"gluten-free",[592,593,594,595],"cornmeal","sour-cream","mushrooms","feta",[597,600,602,604],{"alt":598,"src":599},"Bowl of creamy Hutsul banosh cornmeal porridge topped with fried mushrooms, crumbled sheep cheese and cracklings","\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-1x1.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-4x3.jpg",[580,607,608,609,610,611,612],"hutsul","carpathian","cornmeal porridge","brynza","sour cream","ukrainian mountain food",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"romanized":616,"countrySlug":543,"baseServings":485,"prepMinutes":618,"cookMinutes":545,"difficulty":547,"course":619,"diet":620,"mainIngredients":621,"images":625,"keywords":635,"publishedAt":572,"updatedAt":572,"authorSlug":573},"deruny","Deruny (Ukrainian Lacy Grated Potato Fritters)","Deruny","Деруни",20,[588,550],[553,555],[622,623,624,593],"potato","onion","eggs",[626,629,631,633],{"alt":627,"src":628},"Stack of golden Ukrainian deruny potato fritters with lacy crisp edges and a spoonful of sour cream on top","\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-1x1.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-4x3.jpg",[614,636,637,638,639,611],"potato fritters","grated potato","ukrainian pancakes","draniki",{"slug":641,"title":642,"shortTitle":643,"nativeName":644,"romanized":643,"countrySlug":543,"baseServings":435,"prepMinutes":645,"cookMinutes":646,"difficulty":586,"course":647,"diet":648,"mainIngredients":649,"images":654,"keywords":664,"publishedAt":572,"updatedAt":572,"authorSlug":573},"ukrainian-holubtsi","Holubtsi (Ukrainian Cabbage Rolls in Tomato and Sour Cream)","Holubtsi","Голубці",55,100,[588],[555],[650,651,652,653,593],"cabbage","ground-pork","rice","tomato",[655,658,660,662],{"alt":656,"src":657},"Baked Ukrainian holubtsi cabbage rolls in a pink tomato and sour cream sauce, scattered with fresh dill","\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-1x1.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-4x3.jpg",[665,666,667,668,669,670],"holubtsi","cabbage rolls","stuffed cabbage","ukrainian","minced pork","sour cream sauce",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"romanized":676,"countrySlug":543,"baseServings":485,"prepMinutes":677,"cookMinutes":618,"restMinutes":678,"difficulty":679,"course":680,"diet":681,"mainIngredients":682,"images":686,"keywords":696,"publishedAt":572,"updatedAt":572,"authorSlug":573},"kotleta-po-kyivsky","Kotleta po-Kyivsky (Chicken Kyiv with Herb Garlic Butter)","Kotleta po-Kyivsky","Котлета по-київськи","Kotleta po-kyivsky",40,90,"hard",[588],[555],[683,684,477,486,685],"chicken","butter","breadcrumbs",[687,690,692,694],{"alt":688,"src":689},"Golden breaded chicken Kyiv cut open with green herb garlic butter pouring out onto the plate","\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-1x1.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-4x3.jpg",[697,698,699,700,668,701],"chicken kyiv","kotleta po-kyivsky","garlic butter chicken","breaded chicken","chicken kiev",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"romanized":707,"countrySlug":543,"region":708,"baseServings":709,"prepMinutes":710,"cookMinutes":711,"restMinutes":712,"difficulty":679,"course":713,"diet":715,"mainIngredients":716,"images":719,"keywords":729,"publishedAt":572,"updatedAt":572,"authorSlug":573},"kyivskyi-tort","Kyivskyi Tort (Kyiv Hazelnut Meringue Cake)","Kyivskyi Tort","Київський торт","Kyivskyi tort","Kyiv",12,60,130,1440,[714],"dessert",[553],[624,684,717,718,452],"cocoa","milk",[720,723,725,727],{"alt":721,"src":722},"Slice of Kyiv cake showing two nutty meringue layers filled with pale buttercream and coated in cocoa cream","\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-1x1.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-4x3.jpg",[730,731,732,733,734,735],"kyiv cake","kyivskyi tort","meringue cake","hazelnut meringue","buttercream","ukrainian dessert",{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"romanized":541,"countrySlug":543,"baseServings":544,"prepMinutes":545,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":737,"diet":738,"mainIngredients":739,"images":740,"keywords":745,"publishedAt":572,"updatedAt":572,"authorSlug":573},[549,550],[552,553,554,555],[452,458,477,486],[741,742,743,744],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[539,568,569,570,571,486],{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"romanized":749,"countrySlug":543,"baseServings":709,"prepMinutes":545,"cookMinutes":9,"restMinutes":751,"difficulty":547,"course":752,"diet":755,"mainIngredients":756,"images":759,"keywords":769,"publishedAt":572,"updatedAt":572,"authorSlug":573},"salo","Salo (Ukrainian Cured Pork Fat with Garlic)","Salo","Сало",5760,[753,754],"snack","appetizer",[554,555],[477,757,758],"black-pepper","bay-leaf",[760,763,765,767],{"alt":761,"src":762},"Thin translucent slices of cured salo pork fat on dark rye bread with raw garlic and pickled cucumber","\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-1x1.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-4x3.jpg",[747,770,771,772,773,774],"cured pork fat","ukrainian snack","salt cure","rye bread","zakusky",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"romanized":778,"countrySlug":543,"baseServings":485,"prepMinutes":780,"cookMinutes":618,"restMinutes":585,"difficulty":547,"course":781,"diet":783,"mainIngredients":784,"images":786,"keywords":796,"publishedAt":572,"updatedAt":572,"authorSlug":573},"ukrainian-syrnyky","Syrnyky (Ukrainian Curd Cheese Breakfast Patties)","Syrnyky","Сирники",15,[782,714],"breakfast",[553,555],[785,624,452,684,593],"quark",[787,790,792,794],{"alt":788,"src":789},"Golden fried syrnyky curd cheese patties stacked on a plate with sour cream and honey running down the side","\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero-1x1.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero-4x3.jpg",[797,798,799,785,800,611],"syrnyky","curd cheese pancakes","ukrainian breakfast","tvorog",{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"romanized":806,"countrySlug":543,"baseServings":435,"prepMinutes":807,"cookMinutes":808,"difficulty":586,"course":809,"diet":811,"mainIngredients":812,"images":815,"keywords":825,"publishedAt":572,"updatedAt":572,"authorSlug":573},"ukrainian-borscht","Ukrainian Borshch (Beetroot, Cabbage and Bean Soup)","Ukrainian 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