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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":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":503,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":497,"cookMinutes":551,"restMinutes":487,"difficulty":552,"course":553,"diet":555,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":544,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Usually the seam was on top or the roll was too loose. Roll from the long edge, keeping steady tension without stretching the dough, and finish with the seam pressed firmly closed and turned underneath so the loaf sits on it. Pinching the two ends shut matters just as much, since steam that cannot escape upward will push out sideways and pop the spiral open.","Why did my pan de jamón unroll in the oven?",{"answer":398,"question":399},"Yes. Bake it a day ahead and it will still be soft, since the enriched dough holds moisture well. You can also assemble the raw loaf, refrigerate it overnight covered, and bake it straight from the fridge in the morning with about 10 extra minutes. Glaze it after baking either way — a glaze applied and then chilled goes dull and tacky.","Can I make pan de jamón the day before?",{"answer":401,"question":402},"Papelón is unrefined whole cane sugar, sold in Venezuela as hard cones or blocks and known elsewhere as panela or piloncillo. It carries a strong molasses flavour that white sugar does not. For the glaze you can dissolve dark brown sugar in hot water instead and the result will be close, though slightly less deep. Skipping the glaze entirely leaves the crust matte and pale, which changes how the loaf looks more than how it tastes.","What is papelón and do I need it?",{"answer":404,"question":405},"Thin-sliced cooked ham — a sandwich ham or jamón planchado, not a dry-cured ham. Cured ham such as prosciutto or serrano goes stringy and aggressively salty during baking and fights the sweet dough. Ask for the slices as thin as the counter will cut them so they drape and overlap rather than sitting in stiff sheets that slide apart when you cut the loaf.","What ham works best in this bread?",{"answer":407,"question":408},"Many do, and many refuse. The traditional filling includes raisins for their sweetness against the salty ham and briny olives, and that three-way contrast is the point of the bread for the people who love it. Others regard the fruit as ruining an otherwise savoury loaf, and bakeries in Caracas sell a raisin-free version year after year. Either way you make it, you are making it correctly for someone.","Do Venezuelans really put raisins in it?",[410,411,412,413,414,415],"Roll the dough into a long rectangle rather than a square. A long, narrow sheet gives more turns in the spiral and a better-looking slice.","Overlap the ham slices so there are no bare patches of dough. Gaps become weak points where the layers slide against each other.","Press the raisins and olives lightly into the ham before rolling. Loose fillings roll ahead of the dough and end up bunched at one end.","Roll from the long side, tightly but without stretching, and finish with the seam underneath. A seam left on top will open in the oven.","Pinch and tuck both ends firmly and prick the top a few times with a skewer, so steam escapes upward instead of forcing the sides apart.","Brush on the papelón glaze only in the last 10 minutes of baking, then again the moment the loaf comes out. Sugar applied at the start will be black by the end.","🎄","Pan de jamón is a rolled bread, cut open to reveal a spiral of pale crumb wrapped around ham, streaky bacon, whole green olives and raisins. The dough is enriched with milk, butter, eggs and a fair amount of sugar, so it bakes soft and slightly sweet, and the glaze of dark cane syrup brushed on at the end leaves the crust shiny and just short of sticky. Each slice runs sweet, salty and briny in the same mouthful — raisin against olive is the combination that decides whether people love it or argue about it, and there is no middle position. It is a Christmas bread, eaten in slices with everything else on the December table, and it is straightforward bread-making with one careful rolling step.","Pan de jamón is a bakery invention rather than a home tradition that migrated to shops, and it is usually dated to Caracas in the first decade of the twentieth century. The account repeated across Venezuelan food writing credits a bakery on the Plaza La Candelaria, and describes a first version that was simply bread rolled around ham — the olives, raisins and bacon arriving later as other bakeries copied and embellished it. As with most origin stories attached to a single shop, the broad outline is well attested and the details vary with the telling, so it is worth holding it loosely.\n\nWhat is not in doubt is how completely it took over December. Bakeries start selling it from late November, families order theirs in advance, and it sits on the Christmas table beside the hallacas, the ensalada de gallina and the pernil — four things eaten in that specific combination for weeks, from Christmas Eve into January, without anyone tiring of the arrangement. The loaf is sliced rather than served whole, so it works as something to keep picking at while other food is being reheated.\n\nThe raisins are the fault line. A significant number of Venezuelans consider them essential to the sweet-savoury balance the bread is built on; another significant number pick them out and say so loudly, and bakeries in Caracas will make the loaf without them on request. The argument is genuinely unresolved and enjoyed in the same spirit as any long-running family disagreement about food. Diaspora bakers have kept the bread alive well beyond Venezuela — it is often the first thing a Venezuelan bakery abroad puts in the window in December, and for many people who left, the smell of the papelón glaze hitting a hot crust is the shortest route back to a Christmas at home.","Pan de jamón keeps 3 days wrapped at room temperature and stays soft because of the butter and eggs in the dough; refrigeration makes it stale faster, so avoid the fridge unless your kitchen is very warm. It freezes well whole or in slices for up to 2 months — wrap tightly in foil and reheat from frozen at 160°C for 20 minutes, which also restores the shine on the glaze. Slices are excellent toasted in a dry pan, where the olives and glaze caramelise slightly at the cut edges.",[421,422,423,424],"The dough is enriched but kept workable, so it rolls tight without tearing at the seam.","Filling is layered in a specific order that stops the spiral from sliding apart when you slice it.","The papelón glaze goes on in two stages, which gives a glossy crust instead of a burnt sugar crust.","Includes the leak-proofing steps — sealed ends, seam down, a slashed top — that keep filling inside the loaf.",[426,427,428,429,430],"Large mixing bowl or stand mixer with a dough hook","Rolling pin","Large baking tray","Pastry brush","Small saucepan for the glaze",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},18,60,3,16,1150,21,490,[440],"Sliced thick beside hallacas, ensalada de gallina and roast pernil — the standard Venezuelan Christmas plate.",[442,445,448],{"name":443,"description":444},"Pan de jamón sin pasas","The raisin-free version, made on request in Caracas bakeries for the substantial minority who consider the fruit an intrusion. Everything else stays the same.",{"name":446,"description":447},"Pan de jamón con tocineta y papelón extra","A richer build with a double layer of bacon and papelón syrup brushed inside the dough as well as on the crust, so the spiral itself turns sticky and dark at the edges.",{"name":449,"description":450},"Pan de jamón relleno de queso crema","A modern bakery variant with a thin layer of cream cheese spread over the dough before the ham, which softens the salt and holds the spiral together.",[452,458,462,464,467,472,477,481,486,490,494,496,501],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},500,"flour","strong white bread flour","g","For the dough",{"qty":459,"ref":460,"name":461,"unit":456,"group":457},7,"yeast","instant dried yeast",{"qty":433,"name":463,"unit":456,"group":457},"sugar",{"qty":465,"name":466,"unit":456,"group":457},10,"fine salt",{"qty":468,"ref":469,"name":470,"unit":471,"group":457},200,"milk","whole milk, warmed to body temperature","ml",{"qty":473,"ref":474,"name":475,"unit":476,"group":457},2,"eggs","eggs, one for the dough and one beaten for brushing","piece",{"qty":478,"ref":479,"name":480,"unit":456,"group":457},80,"butter","soft butter, cubed",{"qty":482,"ref":483,"name":484,"unit":456,"group":485},350,"ham","thin-sliced cooked ham","For the filling",{"qty":487,"ref":488,"name":489,"unit":456,"group":485},150,"bacon","streaky bacon rashers",{"qty":491,"ref":492,"name":493,"unit":456,"group":485},120,"olives","green olives, pitted",{"qty":478,"ref":495,"name":495,"unit":456,"group":485,"optional":8},"raisins",{"qty":497,"ref":498,"name":499,"unit":456,"group":500},40,"brown-sugar","papelón, panela or dark brown sugar","For the glaze",{"qty":497,"name":502,"unit":471,"group":500},"hot water",[504,508,512,515,518,522,526],{"tip":505,"text":506,"title":507},"The dough will look greasy and unwilling for a minute or two after the butter goes in. Keep going — it comes together.","Combine the flour, yeast and sugar in a large bowl, then add the salt to one side away from the yeast. Pour in the warm milk and one egg and mix to a shaggy mass, then work in the soft butter a few cubes at a time until it disappears into the dough.","Mix the enriched dough",{"text":509,"title":510,"timerSeconds":511},"Knead for 10 minutes by hand or 6 in a mixer, until the dough is smooth, elastic and only slightly tacky, and a stretched piece goes translucent before it tears. Cover and leave in a warm place for about 90 minutes, until doubled and domed.","Knead and prove",5400,{"text":513,"title":514},"Fry the bacon over medium heat until the fat has rendered and the edges are brown but the rashers still bend — about 5 minutes — and drain on paper. Knock the dough back and roll it on a floured surface into a rectangle roughly 45 by 30 cm and 5 mm thick.","Cook the bacon and roll out",{"text":516,"title":517},"Leaving a clear 3 cm border along one long edge, cover the dough with overlapping slices of ham, lay the bacon across in a single layer, then scatter over the olives and raisins and press them lightly into the ham so they do not roll loose.","Layer the filling",{"tip":519,"text":520,"title":521},"Steam has to leave somewhere. Those skewer holes are what stop the sides splitting open.","Starting from the long side opposite the clear border, roll the dough up firmly, keeping even tension and pushing out air as you go. Pinch the final seam closed, turn the loaf seam-side down onto a lined tray, tuck both ends underneath and prick the top four or five times with a skewer.","Roll and seal",{"text":523,"title":524,"timerSeconds":525},"Cover loosely and prove for 45 minutes, until the loaf looks puffed and a pressed fingertip leaves a dent that fills back slowly. Brush all over with beaten egg and bake at 180°C for 25 minutes, until the crust is deep gold and firm.","Second prove and bake",2700,{"text":527,"title":528,"timerSeconds":529},"While it bakes, dissolve the papelón in the hot water over low heat to a thin syrup. Brush the loaf with it after 25 minutes, return it to the oven for a final 10 minutes, then brush again as it comes out. Rest at least 30 minutes before slicing, or the spiral will smear rather than cut clean.","Glaze twice and rest",1800,"pahn deh hah-MOHN",[532,536,540],{"note":533,"swap":534,"original":535},"You want the molasses note as well as the shine. Golden syrup or honey will glaze the crust but taste noticeably different.","Dark brown sugar, panela or piloncillo, dissolved in an equal weight of hot water","Papelón for the glaze",{"note":537,"swap":538,"original":539},"The bacon is there for smoke and fat. If you leave it out entirely the loaf reads flatter and drier through the middle.","Sliced pancetta, or extra ham plus a spoonful of smoked paprika in the dough","Bacon",{"note":541,"swap":542,"original":543},"Omitting them is a completely legitimate Venezuelan choice — plenty of bakeries offer the loaf sin pasas. Capers push it savoury and briny instead.","Leave them out, or use chopped dried apricot or a scattering of capers","Raisins","pan-de-jamon","Pan de Jamón (Venezuelan Christmas Ham, Olive and Raisin Loaf)","Pan de Jamón","Pan de jamón","venezuela","Caracas",8,35,"medium",[554],"bread",[],[454,483,488,492,495],[558,561,563,565],{"alt":559,"src":560},"Sliced rolled loaf showing a spiral of ham, bacon, green olives and raisins under a shiny dark crust","\u002Fimages\u002Frecipes\u002Fpan-de-jamon\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fpan-de-jamon\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fpan-de-jamon\u002Fhero-1x1.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fpan-de-jamon\u002Fhero-4x3.jpg",[568,569,570,571,572,573,574],"pan de jamon","ham bread","venezuelan christmas","rolled bread","olives and raisins","papelon","holiday baking","2026-08-20","dishroute-kitchen","A soft enriched loaf rolled around sliced ham, bacon, green olives and raisins, baked into a spiral and lacquered with dark cane-sugar syrup. December bread from the Caracas bakeries.",{"en":579},"\u002Frecipe\u002Fpan-de-jamon",{"items":581,"total":465,"page":867,"limit":868,"hasMore":869},[582,619,652,682,711,740,750,780,810,839],{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"countrySlug":548,"baseServings":587,"prepMinutes":588,"cookMinutes":551,"restMinutes":589,"difficulty":590,"course":591,"diet":593,"mainIngredients":596,"images":601,"keywords":611,"publishedAt":575,"updatedAt":575,"authorSlug":576},"venezuelan-arepas","Arepa Reina Pepiada (Chicken and Avocado Stuffed Corn Pocket)","Arepa Reina Pepiada","Arepa reina pepiada",4,20,5,"easy",[554,592],"street-food",[594,595],"gluten-free","dairy-free",[597,598,599,600],"cornmeal","chicken","avocado","lime",[602,605,607,609],{"alt":603,"src":604},"Split griddled arepa overflowing with shredded chicken and avocado filling scattered with cilantro","\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero-1x1.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fvenezuelan-arepas\u002Fhero-4x3.jpg",[612,613,614,615,616,617,618],"arepa","reina pepiada","venezuelan arepas","corn cake","avocado chicken salad","masarepa","gluten free bread",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"countrySlug":548,"region":549,"baseServings":624,"prepMinutes":625,"cookMinutes":626,"restMinutes":627,"difficulty":552,"course":628,"diet":630,"mainIngredients":631,"images":635,"keywords":645,"publishedAt":575,"updatedAt":575,"authorSlug":576},"asado-negro","Asado Negro (Caracas Beef Braised in Burnt Sugar)","Asado Negro","Asado negro",6,25,195,30,[629],"main",[595,594],[632,498,633,634],"beef-brisket","red-wine","onion",[636,639,641,643],{"alt":637,"src":638},"Thin slices of dark asado negro beef fanned in glossy near-black onion sauce beside white rice","\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero-1x1.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fasado-negro\u002Fhero-4x3.jpg",[646,647,648,649,573,650,651],"asado negro","venezuelan beef","burnt sugar braise","caracas","sunday roast","slow braise",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":548,"baseServings":587,"prepMinutes":588,"cookMinutes":588,"restMinutes":465,"difficulty":590,"course":657,"diet":659,"mainIngredients":661,"images":664,"keywords":674,"publishedAt":575,"updatedAt":575,"authorSlug":576},"cachapas","Cachapas (Venezuelan Fresh Corn Pancakes with Melting Cheese)","Cachapas","Cachapas de jojoto",[658],"breakfast",[660,594],"vegetarian",[662,469,663,479],"corn","mozzarella",[665,668,670,672],{"alt":666,"src":667},"Folded golden corn pancake on a plate with white cheese stretching from the open edge","\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero-1x1.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fcachapas\u002Fhero-4x3.jpg",[675,676,677,678,679,680,681],"cachapa","corn pancake","venezuelan breakfast","fresh corn","queso de mano","jojoto","gluten free pancake",{"slug":683,"title":684,"shortTitle":685,"nativeName":685,"countrySlug":548,"baseServings":686,"prepMinutes":491,"cookMinutes":687,"restMinutes":688,"difficulty":689,"course":690,"diet":691,"mainIngredients":692,"images":695,"keywords":705,"publishedAt":575,"updatedAt":575,"authorSlug":576},"hallacas","Hallacas (Venezuelan Christmas Corn Parcels in Banana Leaf)","Hallacas",12,180,720,"hard",[629],[595,594],[597,693,694,598,492,495],"beef-chuck","pork-shoulder",[696,699,701,703],{"alt":697,"src":698},"Opened hallaca on its banana leaf showing orange corn dough around a meat guiso with olives and raisins","\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero-1x1.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fhallacas\u002Fhero-4x3.jpg",[683,570,706,707,708,709,710],"banana leaf","corn dough","guiso","tamale","navidad",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"countrySlug":548,"region":716,"baseServings":587,"prepMinutes":551,"cookMinutes":487,"difficulty":552,"course":717,"diet":718,"mainIngredients":719,"images":723,"keywords":733,"publishedAt":575,"updatedAt":575,"authorSlug":576},"venezuelan-pabellon-criollo","Pabellón Criollo (Venezuelan Shredded Beef, Beans and Plantain)","Pabellón Criollo","Pabellón criollo","Caracas and the central coast",[629],[595,594],[632,720,721,722],"black-beans","rice","plantain",[724,727,729,731],{"alt":725,"src":726},"Plate of pabellón criollo with white rice, black beans, shredded beef and fried sweet plantain in separate bands","\u002Fimages\u002Frecipes\u002Fvenezuelan-pabellon-criollo\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fvenezuelan-pabellon-criollo\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fvenezuelan-pabellon-criollo\u002Fhero-1x1.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fvenezuelan-pabellon-criollo\u002Fhero-4x3.jpg",[734,735,736,737,738,722,739],"pabellon criollo","venezuelan food","carne mechada","shredded beef","black beans","national dish",{"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":497,"cookMinutes":551,"restMinutes":487,"difficulty":552,"course":741,"diet":742,"mainIngredients":743,"images":744,"keywords":749,"publishedAt":575,"updatedAt":575,"authorSlug":576},[554],[],[454,483,488,492,495],[745,746,747,748],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573,574],{"slug":751,"title":752,"shortTitle":753,"nativeName":754,"countrySlug":548,"region":755,"baseServings":624,"prepMinutes":497,"cookMinutes":433,"restMinutes":756,"difficulty":552,"course":757,"diet":758,"mainIngredients":760,"images":763,"keywords":773,"publishedAt":575,"updatedAt":575,"authorSlug":576},"pastel-de-chucho","Pastel de Chucho (Margarita Ray and Sweet Plantain Bake)","Pastel de Chucho","Pastel de chucho","Isla de Margarita, Nueva Esparta",15,[629],[759],"pescatarian",[761,722,469,762],"white-fish","tomato",[764,767,769,771],{"alt":765,"src":766},"Square of pastel de chucho showing layers of sweet plantain and shredded fish under browned melted cheese","\u002Fimages\u002Frecipes\u002Fpastel-de-chucho\u002Fhero.jpg",{"alt":765,"src":768},"\u002Fimages\u002Frecipes\u002Fpastel-de-chucho\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Fpastel-de-chucho\u002Fhero-1x1.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Fpastel-de-chucho\u002Fhero-4x3.jpg",[774,775,776,777,778,779],"pastel de chucho","margarita island","ray fish","plantain casserole","venezuelan seafood","bechamel 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