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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":471,"pronunciation":493,"substitutions":494,"slug":507,"title":508,"shortTitle":509,"nativeName":510,"countrySlug":511,"region":512,"baseServings":450,"prepMinutes":513,"cookMinutes":434,"difficulty":514,"course":515,"diet":519,"mainIngredients":524,"images":525,"keywords":535,"publishedAt":543,"updatedAt":543,"authorSlug":544,"summary":545,"localeSlug":507,"alternates":546},[394,397,400,403,406],{"answer":395,"question":396},"Some do and many do not, and it is a live disagreement rather than a settled rule. A significant number of Catalans consider garlic a foreign addition and insist the dish is bread, tomato, salt and oil only. Others rub a cut clove over the hot toast before the tomato as a matter of course, especially when it is being served with grilled meat. Try it once each way and pick a side; nobody can tell you that you are objectively wrong.","Do Catalans put garlic on pa amb tomàquet?",{"answer":398,"question":399},"The toast is not dry or rough enough. The bread needs to be genuinely toasted — dry, slightly hardened, with a ridged or coarse surface — so it works like a grater against the tomato flesh. Lightly warmed bread has a soft, smooth surface and the tomato simply smears across it. The other possibility is that the tomato is underripe and firm, in which case grate it into a bowl instead and spoon it on.","Why does my tomato just slide off the bread?",{"answer":401,"question":402},"No. Whichever method you use, the skin is what stays behind in your hand or on the grater, and it is meant to. You are transferring the pulp, juice and seeds, not the skin, which would sit on the toast in leathery sheets. Rub or grate until you are holding a flat disc of skin and then throw it away.","Should I use the tomato skin too?",{"answer":404,"question":405},"More than feels reasonable. A generous tablespoon per large slice, poured in a slow zigzag so it soaks in unevenly and pools slightly in the crumb. This is the dish where the oil is a main ingredient rather than a cooking medium, so use a good, peppery extra virgin — Catalan Arbequina if you can get it, which is milder and almost buttery.","How much olive oil is the right amount?",{"answer":407,"question":408},"Yes, with a small change in method. Rubbing whole tomatoes onto forty slices is slow and messy, so grate the tomatoes into a big bowl in advance, season the pulp with salt, and set it out with a spoon. Toast the bread in batches in a hot oven and let people build their own at the table — that way each slice is eaten within a minute of being topped, which is the only thing that really matters.","Can I make this for a crowd?",[410,411,412,413,414,415],"Use an open-crumbed country loaf or a Catalan pa de pagès — the holes catch tomato and oil. Fine, soft sandwich bread turns to paste under the rubbing.","Cut the slices about 1.5 cm thick. Thin toast collapses; thick toast stays dry in the middle.","The tomato must be soft and heavy for its size. A firm tomato will not break down against the crust and you will end up scraping rather than rubbing.","Halve the tomato through the equator, not the stem end. It exposes more flesh and less core, and it grates far more easily.","Salt goes on before the oil, directly onto the wet tomato, so it sticks instead of rolling off an oiled surface.","Assemble it and eat it immediately. Ten minutes on the counter and the toast has gone soft all the way through.","🍞","Pa amb tomàquet is a slice of good bread toasted until the surface is rough and dry, then scrubbed with the cut side of a ripe tomato so the pulp and juice grate themselves into the crust, finished with coarse salt and a serious amount of olive oil. That is the entire dish, and it is eaten in Catalonia at breakfast, before lunch, alongside grilled meat, and at midnight with a slice of ham. The point is textural as much as anything: the toast stays crisp at the edges but goes slightly yielding where the tomato soaked in, and the salt cracks between your teeth. It costs almost nothing, takes four minutes, and it is completely dependent on the quality of three things — the bread, the tomato and the oil.","Nobody in Catalonia treats pa amb tomàquet as a recipe. It is closer to a household reflex, the thing that appears on the table without anyone deciding, and it functions as a marker of Catalan identity in a way that outsiders often underestimate. Its likely origin is practical rather than romantic: rural households baked large country loaves that were meant to last a week, and moistening dry bread with something — oil, wine, water, later tomato — is an old peasant habit found all around the Mediterranean. Tomatoes only make it plausible from the nineteenth century onward, once they were widely grown in Catalan gardens, and the specific hanging tomato used for the job, the tomàquet de penjar, is a variety kept on strings through the winter precisely because it holds and concentrates as it dries.\n\nThe dish got its manifesto in 1985, when the Catalan photographer Leopoldo Pomés published a short book called Teoria i pràctica del pa amb tomàquet, which took the subject entirely seriously and is still quoted in arguments about it. And there are arguments. The most persistent is garlic: a large number of Catalans consider rubbing garlic on the bread a Spanish or tourist addition and insist on tomato alone, while plenty of others rub garlic first and always have. There is no settled verdict, so this recipe treats garlic as optional and means it.\n\nThe second argument is method. Purists rub a halved tomato directly onto the toast until only the skin is left in their hand, which gives an uneven, streaky, deliberately rustic result. Restaurants increasingly grate the tomato into a bowl and spoon it on, which is neater, faster for service and gives a more even coating, and which traditionalists regard as a shortcut. Both are common in Catalonia today. What is not negotiable is that the tomato has to be ripe and juicy enough to disintegrate against the bread, and that the oil goes on last and generously, so it sits on top of the tomato rather than sealing the toast before the juice can get in.","This does not keep, and there is no way to make it keep. Assembled tomato bread is at its best within a minute or two and unpleasant after fifteen, once the crust has gone from crisp to damp. What you can prepare ahead is the grated tomato pulp: salted and covered, it holds 24 hours in the fridge and is arguably better after a few hours as it settles. Toast the bread fresh each time. Leftover toasted slices can be revived for 2 minutes in a hot oven before rubbing.",[421,422,423,424],"Toasts the bread to the specific dry, abrasive surface that grates the tomato instead of just getting wet.","Treats garlic as optional and explains why, rather than pretending one side of the Catalan argument won.","Covers both the rubbing method and the grating method, so you can pick the one that suits your tomatoes.","Four ingredients, four minutes, and it turns a plate of ham or cheese into an actual meal.",[426,427,428],"Ridged griddle pan, grill or charcoal barbecue","Bread knife","Box grater (only for the grated version)",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},14,27,2,480,5,250,[437],"Cured ham, sheep's cheese, anchovies or a plate of grilled sausage — and a small glass of vermut with an olive in it, which is how Catalans take it before Sunday lunch.",[439,442,445],{"name":440,"description":441},"Pa amb tomàquet amb pernil","The standard Catalan upgrade: drape the finished toast with slices of jamón ibérico or a local cured ham so the fat softens against the warm bread.",{"name":443,"description":444},"Grated-tomato version","Halve the tomatoes and grate them on the coarse side of a box grater until only the skin is left, salt the pulp, and spoon it onto the toast. Neater, more even, and standard in restaurants.",{"name":446,"description":447},"Torrada amb anxoves","Top the tomato bread with two salt-cured anchovy fillets from L'Escala and a few drops of their oil — the classic Catalan vermouth-hour snack.",[449,454,457,463,467],{"qty":450,"name":451,"unit":452,"group":453},4,"thick slices of country bread, about 1.5 cm","piece","For the toast",{"qty":432,"ref":455,"name":456,"unit":452,"group":453},"tomato","very ripe tomatoes, halved through the equator",{"qty":458,"ref":459,"name":460,"note":461,"unit":462,"group":453,"optional":8},1,"garlic","garlic clove, peeled and halved","contested in Catalonia — see the FAQ","clove",{"qty":450,"ref":464,"name":465,"unit":466,"group":453},"olive-oil","extra virgin olive oil, preferably Arbequina","tbsp",{"qty":468,"name":469,"unit":470,"group":453},null,"coarse sea salt flakes","to taste",[472,477,480,484,487,490],{"tip":473,"text":474,"title":475,"timerSeconds":476},"Aim past golden. Pale, soft toast will not grate the tomato and the whole thing turns to mush.","Heat a ridged griddle pan or grill until a drop of water skitters across it. Toast the bread slices for about 2 minutes a side, until they are marked with dark stripes and the surface feels dry and abrasive when you drag a fingertip over it.","Toast the bread properly dry",240,{"text":478,"title":479},"While the toast is still hot, scrub the cut face of the halved garlic clove once or twice along the ridged surface. One pass gives a background hum; three or four gives a slap of raw garlic, which some people want and most do not.","Rub the garlic, if you want it",{"tip":481,"text":482,"title":483},"Half a tomato per large slice. If it disintegrates before the bread is covered, take a fresh half rather than under-dressing the toast.","Take a tomato half, press the cut face onto the hot toast and rub it back and forth firmly, working from edge to edge. The flesh will grate away against the crust and the bread will turn wet and orange-pink; keep going until you are holding nothing but a flat piece of skin.","Scrub the tomato in",{"text":485,"title":486},"Scatter coarse salt flakes over the damp tomato immediately, before any oil goes on, so the crystals stick to the surface instead of sliding off. Season more heavily than you would season a salad — the bread absorbs a lot.","Salt while it is still wet",{"text":488,"title":489},"Pour a full tablespoon of extra virgin olive oil over each slice in a slow zigzag, letting it soak into the crumb and gather in the tomato. It should look wet, not brushed.","Flood it with olive oil",{"text":491,"title":492},"Serve the moment it is built, while the toast still cracks at the edges, with cured ham, cheese or anchovies alongside. Do not stack the slices or the steam will soften the crust.","Eat it now","pah am too-MAH-ket",[495,499,503],{"note":496,"swap":497,"original":498},"Hanging tomatoes have thin skins and concentrated flesh built for this job. A ripe supermarket tomato works; an underripe one does not, and no technique compensates.","Any very ripe, juicy tomato — vine, plum or beefsteak","Tomàquet de penjar",{"note":500,"swap":501,"original":502},"You need an open, chewy crumb and a real crust. A good gluten-free sourdough also works, though it toasts drier and drinks more oil.","Sourdough, ciabatta or a rustic baguette split lengthways","Pa de pagès (country loaf)",{"note":504,"swap":505,"original":506},"Charcoal gives smoke that a toaster cannot, but a griddle pan gets you the dry, ridged surface that matters most.","A ridged griddle pan, a hot dry frying pan, or the oven at 220°C for 6 minutes","Grilling over coals","pan-con-tomate","Pan con Tomate (Catalan Tomato-Rubbed Bread)","Pan con Tomate","Pa amb tomàquet","spain","Catalonia",10,"easy",[516,517,518],"bread","appetizer","snack",[520,521,522,523],"vegan","vegetarian","dairy-free","nut-free",[455,459,464],[526,529,531,533],{"alt":527,"src":528},"Grilled slice of country bread stained orange with rubbed tomato, scattered with salt flakes and glossy olive oil","\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero.jpg",{"alt":527,"src":530},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-16x9.jpg",{"alt":527,"src":532},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-1x1.jpg",{"alt":527,"src":534},"\u002Fimages\u002Frecipes\u002Fpan-con-tomate\u002Fhero-4x3.jpg",[536,537,538,539,540,541,542],"pan con tomate","pa amb tomaquet","catalan","tomato bread","tapas","olive oil","spanish breakfast","2026-08-19","dishroute-kitchen","Catalonia's daily bread: a thick slice grilled hard, rubbed with cut garlic and the cut face of a ripe tomato until it stains orange, then salted and drenched in olive oil.",{"en":547},"\u002Frecipe\u002Fpan-con-tomate",{"items":549,"total":513,"page":458,"limit":818,"hasMore":819},[550,584,615,644,676,700,729,739,768,795],{"slug":551,"title":552,"shortTitle":552,"nativeName":553,"countrySlug":511,"region":554,"baseServings":450,"prepMinutes":555,"cookMinutes":556,"restMinutes":434,"difficulty":557,"course":558,"diet":560,"mainIngredients":562,"images":566,"keywords":576,"publishedAt":583,"updatedAt":583,"authorSlug":544},"paella","Chicken and Shrimp Paella","Paella","Valencia (adapted)",25,45,"medium",[559],"main",[561,522],"gluten-free",[563,564,565],"rice","chicken","shrimp",[567,570,572,574],{"alt":568,"src":569},"A wide pan of saffron-yellow paella topped with seared chicken, pink shrimp and lemon wedges","\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero.jpg",{"alt":568,"src":571},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-16x9.jpg",{"alt":568,"src":573},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-1x1.jpg",{"alt":568,"src":575},"\u002Fimages\u002Frecipes\u002Fpaella\u002Fhero-4x3.jpg",[551,577,578,579,580,581,565,582],"spanish rice","saffron","socarrat","valencia","bomba rice","one-pan","2026-08-18",{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":511,"baseServings":450,"prepMinutes":589,"cookMinutes":555,"restMinutes":513,"difficulty":557,"course":590,"diet":593,"mainIngredients":594,"images":599,"keywords":609,"publishedAt":543,"updatedAt":543,"authorSlug":544},"churros-con-chocolate","Churros con Chocolate (Spanish Fried Dough and Drinking Chocolate)","Churros con Chocolate","Churros con chocolate",20,[591,518,592],"breakfast","dessert",[521],[595,596,597,598],"flour","milk","cornstarch","cinnamon",[600,603,605,607],{"alt":601,"src":602},"Ridged golden fried churros stacked beside a small cup of thick dark drinking chocolate and a dish of sugar","\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-1x1.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fchurros-con-chocolate\u002Fhero-4x3.jpg",[610,611,542,612,613,614],"churros","chocolate a la taza","fried dough","madrid","churreria",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":511,"region":512,"baseServings":620,"prepMinutes":621,"cookMinutes":589,"restMinutes":476,"difficulty":557,"course":622,"diet":623,"mainIngredients":624,"images":627,"keywords":637,"publishedAt":543,"updatedAt":543,"authorSlug":544},"crema-catalana","Crema Catalana (Catalan Lemon and Cinnamon Custard)","Crema Catalana","Crema catalana",6,15,[592],[521,561],[596,625,597,626],"eggs","lemon",[628,631,633,635],{"alt":629,"src":630},"Shallow earthenware dish of pale set custard under a cracked amber burnt sugar crust with a spoon breaking through","\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-1x1.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Fcrema-catalana\u002Fhero-4x3.jpg",[638,639,640,641,642,643],"crema catalana","catalan custard","burnt sugar","sant josep","spanish dessert","cinnamon lemon custard",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"countrySlug":511,"region":649,"baseServings":450,"prepMinutes":589,"cookMinutes":650,"restMinutes":651,"difficulty":557,"course":652,"diet":653,"mainIngredients":654,"images":659,"keywords":669,"publishedAt":543,"updatedAt":543,"authorSlug":544},"fabada-asturiana","Fabada Asturiana (Asturian Bean and Chorizo Stew)","Fabada Asturiana","Fabada asturiana","Asturias",180,720,[559],[],[655,656,657,658],"chorizo","blood-sausage","smoked-pork","paprika",[660,663,665,667],{"alt":661,"src":662},"Earthenware pot of fabada asturiana with fat white beans in orange broth, sliced chorizo and dark morcilla on top","\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-1x1.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Ffabada-asturiana\u002Fhero-4x3.jpg",[670,671,672,655,673,674,675],"fabada","asturias","bean stew","morcilla","compango","spanish stew",{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":511,"baseServings":450,"prepMinutes":513,"cookMinutes":681,"difficulty":514,"course":682,"diet":683,"mainIngredients":685,"images":686,"keywords":696,"publishedAt":583,"updatedAt":583,"authorSlug":544},"gambas-al-ajillo","Gambas al Ajillo (Sizzling Garlic Shrimp)","Gambas al Ajillo","Gambas al ajillo",8,[517],[684,522,561],"pescatarian",[565,459,464],[687,690,692,694],{"alt":688,"src":689},"Garlic shrimp sizzling in bubbling olive oil in an earthenware cazuela with sliced garlic and parsley","\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-1x1.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fgambas-al-ajillo\u002Fhero-4x3.jpg",[697,698,540,511,699,541,517],"gambas","garlic shrimp","seafood",{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"countrySlug":511,"region":705,"baseServings":450,"prepMinutes":589,"cookMinutes":9,"restMinutes":650,"difficulty":514,"course":706,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":543,"updatedAt":543,"authorSlug":544},"gazpacho","Gazpacho Andaluz (Chilled Spanish Tomato Soup)","Gazpacho Andaluz","Gazpacho andaluz","Andalusia",[707,517],"soup",[520,521,522,523],[455,710,711,464,459],"cucumber","bell-pepper",[713,716,718,720],{"alt":714,"src":715},"Glass of chilled coral-pink gazpacho topped with diced cucumber and green pepper, olive oil drizzled on top","\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-1x1.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fgazpacho\u002Fhero-4x3.jpg",[701,723,724,725,726,727,728],"cold soup","andalusia","tomato soup","summer soup","raw","spanish",{"slug":507,"title":508,"shortTitle":509,"nativeName":510,"countrySlug":511,"region":512,"baseServings":450,"prepMinutes":513,"cookMinutes":434,"difficulty":514,"course":730,"diet":731,"mainIngredients":732,"images":733,"keywords":738,"publishedAt":543,"updatedAt":543,"authorSlug":544},[516,517,518],[520,521,522,523],[455,459,464],[734,735,736,737],{"alt":527,"src":528},{"alt":527,"src":530},{"alt":527,"src":532},{"alt":527,"src":534},[536,537,538,539,540,541,542],{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":511,"region":744,"baseServings":450,"prepMinutes":589,"cookMinutes":745,"restMinutes":621,"difficulty":514,"course":746,"diet":748,"mainIngredients":749,"images":752,"keywords":762,"publishedAt":543,"updatedAt":543,"authorSlug":544},"patatas-bravas","Patatas Bravas (Crisp Fried Potatoes with Brava Sauce)","Patatas Bravas","Patatas bravas","Madrid",35,[747,517,518],"side",[521,522,561,523],[750,751,459,464],"potato","smoked-paprika",[753,756,758,760],{"alt":754,"src":755},"Bowl of golden fried potato cubes covered in red brava sauce with a stripe of white garlic allioli","\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-1x1.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fpatatas-bravas\u002Fhero-4x3.jpg",[763,540,764,765,766,767,613],"patatas bravas","brava sauce","fried potatoes","pimenton","allioli",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":511,"region":773,"baseServings":450,"prepMinutes":621,"cookMinutes":774,"restMinutes":589,"difficulty":557,"course":775,"diet":776,"mainIngredients":777,"images":779,"keywords":789,"publishedAt":543,"updatedAt":543,"authorSlug":544},"pulpo-a-la-gallega","Pulpo a la Gallega (Galician Octopus with Paprika)","Pulpo a la Gallega","Pulpo á feira","Galicia",60,[559,517],[684,522,561],[778,750,751,464],"octopus",[780,783,785,787],{"alt":781,"src":782},"Round wooden plate of sliced octopus over potato rounds, dusted with red paprika and glossy with olive 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cut out showing a juicy layered interior","\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero-1x1.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Ftortilla-espanola\u002Fhero-4x3.jpg",[815,816,817,625,540,511,521],"tortilla","spanish omelette","potatoes",24,false,1788563740890]