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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":438,"variations":440,"ingredients":450,"instructions":495,"pronunciation":518,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"nativeName":534,"countrySlug":535,"region":536,"baseServings":537,"prepMinutes":538,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":541,"diet":545,"mainIngredients":548,"images":549,"keywords":559,"publishedAt":565,"updatedAt":565,"authorSlug":566,"summary":567,"localeSlug":532,"alternates":568},[394,397,400,403,406],{"answer":395,"question":396},"Two likely reasons: the dough was rolled too thick, or the oil was not hot enough. The round needs to be thin — around 5 mm — so steam can inflate it instantly, and the oil should be at about 180°C, hot enough that a scrap of dough rises and bubbles within three seconds. Dough that sinks and sits absorbs oil instead of puffing.","Why did my hojaldras not puff up?",{"answer":398,"question":399},"The dough itself is barely sweet, and it works both ways. The default Panamanian breakfast pairs a plain hojaldra with salty white cheese or eggs, while the sweet version is simply dredged in sugar while still hot. Same dough, same frying, entirely up to the eater.","Are hojaldras sweet or savoury?",{"answer":401,"question":402},"Yes. Let it complete its first rise, then cover and refrigerate for up to 24 hours — the slow cold fermentation actually improves the flavour. Take it out about half an hour before you want to shape it, since cold dough resists stretching and will spring back on you.","Can I make the dough the night before?",{"answer":404,"question":405},"Any neutral oil with a high smoke point: sunflower, canola, corn or a plain vegetable blend. Panamanian cooks often use whatever is in the kitchen, including lard for a richer flavour. Avoid olive oil, which smokes at frying temperature and gives a taste that fights the dough.","What oil should I fry them in?",{"answer":407,"question":408},"They are close relatives. A hojaldra is a soft, yeasted or chemically leavened round eaten mostly as savoury breakfast bread, while a Mexican buñuelo is typically rolled paper-thin, fried crisp and served as a sweet with syrup or cinnamon sugar. Texture is the main divide: chewy and puffed versus shattering and flat.","How is a hojaldra different from a Mexican buñuelo?",[410,411,412,413,414,415],"Stretch each round to about 5 mm — thin enough to see the shape of your hand behind it when held up.","Let the shaped rounds sit five minutes before frying. Dough that is fought into shape and fried immediately springs back and stays thick.","Test the oil with a scrap of dough: it should rise and sizzle within three seconds. If it sits on the bottom, wait.","Press the centre gently with a slotted spoon as it fries — that pushes hot oil over the top and encourages an even puff.","Sugar them the moment they leave the oil, while the surface is still tacky enough to hold it.","Fry in small batches. Two hojaldras at a time in a 26 cm pan keeps the oil temperature stable.","🍩","Hojaldras are flat rounds of enriched wheat dough dropped into hot oil, where they balloon within seconds, blister across the surface and turn deep gold. Fresh from the pan they are crisp at the edge, soft and slightly chewy in the middle, and barely sweet — the sugar in the dough is there for browning, not flavour. Panamanians eat them for breakfast with a slab of salty white cheese, with fried eggs and sausage, or simply dredged in sugar for children. They cost almost nothing to make, need no special equipment, and take under an hour including the rise. The one thing that separates a good hojaldra from a heavy one is how thin you stretch it before it hits the oil.","Fried dough is universal, and Panama's version sits in a family that includes Colombian arepas de huevo territory, Dominican yaniqueques, Mexican buñuelos and the fry bread of many other cultures. The name hojaldra comes from hojaldre, the Spanish word for puff pastry, which is misleading — there are no laminated layers here, just a single soft dough that puffs from steam. The word most likely stuck because of what the fried result looks like rather than how it is made.\n\nIn Panama the hojaldra is inseparable from the breakfast fonda. Alongside carimañolas, empanadas and tortillas de maíz, they sit in a glass case by the door, and the standard order is one hojaldra with queso blanco, or two with fried eggs and a cup of coffee. They also anchor the desayuno típico that hotels and roadside restaurants serve to travellers: hojaldra, scrambled eggs, fried white cheese and sometimes carne guisada or salchicha.\n\nRecipes vary between households in small ways that people defend firmly. Some use only water; some enrich the dough with egg and milk for a softer crumb. Some add a spoon of sugar, some none. Baking powder is nearly universal as an insurance policy alongside the yeast, ensuring a puff even when the rise has been rushed. Everyone agrees on two points: the dough must rest before shaping so the gluten relaxes and the round can be stretched thin, and the oil must be genuinely hot, because a hojaldra that sinks and sits absorbs oil and comes out heavy rather than puffed.","Hojaldras are at their best in the first ten minutes and there is no honest way around that — they soften and toughen as they cool. The dough, however, keeps well: refrigerate it up to 24 hours after the first rise, then bring it to room temperature for 30 minutes before shaping. Cooked ones can be reheated in a 190°C oven for 5 minutes to restore some crispness, and shaped raw rounds can be frozen between sheets of baking paper and fried from frozen at a slightly lower temperature.",[421,422,423,424],"A short, forgiving dough that rises in half an hour and still puffs reliably in the pan.","Uses both yeast and baking powder, which is how Panamanian cooks insure against a rushed rise.","Clear stretching instructions, since thickness is what actually decides whether they balloon.","Works equally as the savoury breakfast plate with cheese or the sugared version children get.",[426,427,428,429],"Mixing bowl","Deep heavy pan or fryer","Slotted spoon","Cooling rack",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},17,48,2,7,560,12,390,[439],"A thick slice of salty white cheese and black coffee, or a bowl of sugar for dredging.",[441,444,447],{"name":442,"description":443},"Sugared hojaldras","Tossed in granulated sugar straight out of the pan, sometimes with a little cinnamon. The children's version, and the one sold at fairs.",{"name":445,"description":446},"Desayuno típico","Served as the full Panamanian breakfast plate: hojaldra with scrambled eggs, fried white cheese and stewed beef or sausage.",{"name":448,"description":449},"Filled hojaldra","Split while hot and stuffed with white cheese, ham or stewed beef, which turns it into a sandwich you can carry.",[451,457,460,464,467,469,474,478,482,486,491],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},400,"flour","plain flour","g","For the dough",{"qty":434,"ref":458,"name":459,"unit":455,"group":456},"yeast","instant yeast",{"qty":461,"name":462,"unit":463,"group":456},1,"baking powder","tsp",{"qty":433,"name":465,"unit":466,"group":456},"sugar","tbsp",{"qty":461,"name":468,"unit":463,"group":456},"fine salt",{"qty":470,"ref":471,"name":472,"unit":473,"group":456},230,"milk","milk, warmed to body temperature","ml",{"qty":461,"ref":475,"name":476,"unit":477,"group":456},"eggs","egg, beaten","piece",{"qty":479,"ref":480,"name":481,"unit":455,"group":456},30,"butter","butter, melted",{"qty":461,"name":483,"unit":484,"group":485},"neutral oil, for deep-frying","l","For frying",{"qty":487,"ref":488,"name":489,"unit":455,"group":490},200,"queso-fresco","queso blanco or queso fresco, sliced thick","To serve",{"qty":492,"name":493,"unit":494,"group":490,"optional":8},null,"granulated sugar, for the sweet version","to taste",[496,499,503,507,511,515],{"text":497,"title":498},"Whisk {qty:flour} of flour with the yeast, baking powder, sugar and salt in a bowl. Pour in the warm milk, beaten egg and melted butter and stir with a wooden spoon until the mixture pulls together into a shaggy mass with no dry flour at the bottom.","Mix the dough",{"text":500,"title":501,"timerSeconds":502},"Turn out onto a lightly floured surface and knead 6–8 minutes until the dough is smooth, soft and slightly tacky but no longer sticking to your hands. It should spring back slowly when pressed with a fingertip.","Knead until smooth",420,{"text":504,"title":505,"timerSeconds":506},"Return the dough to an oiled bowl, cover and leave in a warm spot for 40 minutes, until visibly puffed and roughly doubled. It does not need a full bread rise; you are after softness rather than structure.","Let it rise",2400,{"tip":508,"text":509,"title":510},"Thickness is everything. A thick round fries into a heavy bun instead of ballooning.","Divide the dough into 8 pieces and roll each into a ball. Flatten and stretch each one with your fingers or a rolling pin into a round about 15 cm across and 5 mm thick — thin enough that you can see the shape of your hand behind it. Rest the shaped rounds 5 minutes.","Shape thin rounds",{"text":512,"title":513,"timerSeconds":514},"Heat the oil to 180°C, testing with a scrap of dough that should rise and sizzle within three seconds. Fry the rounds one or two at a time for about 1 minute per side, spooning hot oil over the top, until they balloon, blister and turn deep gold.","Fry until blistered",120,{"text":516,"title":517},"Lift onto a rack — not paper, which traps steam and softens them. Serve immediately with thick slices of white cheese, or toss in granulated sugar while the surface is still tacky enough to hold it.","Drain and serve","oh-HAHL-drahs",[520,524,528],{"note":521,"swap":522,"original":523},"A quicker, more biscuit-like hojaldra with no rise needed. It puffs less dramatically and tastes flatter, but it is on the table in twenty minutes.","Baking powder only, doubled to 2 teaspoons","Fresh or instant yeast",{"note":525,"swap":526,"original":527},"Water gives a slightly crisper, less tender result, and makes the dough dairy-free if you also swap the butter for oil.","Warm water, or any plant milk","Milk",{"note":529,"swap":530,"original":531},"Panamanian white cheese is mild, salty and squeaky. Rinsed feta comes closest in salt level; halloumi matches the texture better.","Feta rinsed of excess brine, or halloumi, fried","Queso blanco to serve","panamanian-hojaldras","Hojaldras (Panamanian Fried Breakfast Dough)","Hojaldras","panama","Nationwide",4,20,40,"easy",[542,543,544],"breakfast","bread","street-food",[546,547],"vegetarian","nut-free",[453,458,471],[550,553,555,557],{"alt":551,"src":552},"Puffed golden rounds of fried dough piled on a plate beside slices of white cheese","\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero.jpg",{"alt":551,"src":554},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-16x9.jpg",{"alt":551,"src":556},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-4x3.jpg",{"alt":551,"src":558},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-1x1.jpg",[560,561,562,563,564,546],"hojaldras","fried dough","panamanian breakfast","fry bread","queso blanco","2026-08-20","dishroute-kitchen","Rounds of soft enriched dough stretched thin and fried until they puff and blister, eaten hot at breakfast with white cheese or a heavy dusting of sugar.",{"en":569},"\u002Frecipe\u002Fpanamanian-hojaldras",{"items":571,"total":579,"page":461,"limit":847,"hasMore":848},[572,608,637,668,701,727,737,763,790,819],{"slug":573,"title":574,"shortTitle":575,"nativeName":576,"countrySlug":535,"region":577,"baseServings":537,"prepMinutes":578,"cookMinutes":479,"restMinutes":579,"difficulty":580,"course":581,"diet":584,"mainIngredients":588,"images":592,"keywords":602,"publishedAt":565,"updatedAt":565,"authorSlug":566},"panamanian-arroz-con-guandu","Arroz con Guandú y Coco (Coconut Rice with Pigeon Peas)","Arroz con Guandú y Coco","Arroz con guandú y coco","Colón and the Caribbean coast",15,10,"medium",[582,583],"main","side",[546,585,586,587,547],"vegan","dairy-free","gluten-free",[589,590,591],"rice","coconut-milk","culantro",[593,596,598,600],{"alt":594,"src":595},"Bowl of pale orange coconut rice studded with green pigeon peas and flecks of chopped herb","\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-4x3.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-1x1.jpg",[603,604,605,606,607,585],"arroz con guandu","coconut rice","pigeon peas","panamanian","christmas rice",{"slug":609,"title":610,"shortTitle":611,"nativeName":611,"countrySlug":535,"region":612,"baseServings":537,"prepMinutes":539,"cookMinutes":613,"difficulty":580,"course":614,"diet":616,"mainIngredients":617,"images":620,"keywords":630,"publishedAt":565,"updatedAt":565,"authorSlug":566},"panamanian-carimanolas","Carimañolas (Panamanian Stuffed Cassava Fritters)","Carimañolas","Panama City and the Caribbean coast",45,[544,615,542],"snack",[587,586],[618,619,475],"cassava","ground-beef",[621,624,626,628],{"alt":622,"src":623},"Golden torpedo-shaped cassava fritters, one broken open to show seasoned ground beef filling","\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-1x1.jpg",[631,632,633,634,635,636],"carimanolas","cassava fritters","yuca","panamanian street food","ground beef","deep fried",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":535,"region":642,"baseServings":537,"prepMinutes":643,"cookMinutes":9,"restMinutes":613,"difficulty":540,"course":644,"diet":646,"mainIngredients":648,"images":652,"keywords":662,"publishedAt":667,"updatedAt":667,"authorSlug":566},"panamanian-ceviche-de-corvina","Ceviche de Corvina (Panamanian Lime-Cured Sea Bass)","Ceviche de Corvina","Ceviche de corvina","Panama City and the Pacific coast",25,[645,544],"appetizer",[647,587,586],"pescatarian",[649,650,651,591],"sea-bass","lime","onion",[653,656,658,660],{"alt":654,"src":655},"Cubes of white fish cured in lime with sliced onion, celery and chopped culantro in a cup with crackers","\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-1x1.jpg",[663,664,606,665,591,666],"ceviche","corvina","lime cured fish","no cook","2026-08-21",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":535,"region":673,"baseServings":674,"prepMinutes":578,"cookMinutes":675,"restMinutes":676,"difficulty":540,"course":677,"diet":679,"mainIngredients":680,"images":684,"keywords":694,"publishedAt":667,"updatedAt":667,"authorSlug":566},"panamanian-chicheme","Chicheme (Panamanian Cracked Corn and Milk Drink)","Chicheme","Chicheme chorrerano","La Chorrera, Panamá Oeste",6,75,180,[678,615],"drink",[546,587],[681,471,682,683],"corn","condensed-milk","cinnamon",[685,688,690,692],{"alt":686,"src":687},"A tall cup of thick cold corn and milk drink with visible white kernels and grated nutmeg on top","\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-1x1.jpg",[695,696,697,698,699,700],"chicheme","panamanian drink","corn drink","la chorrera","condensed milk","cold drink",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"countrySlug":535,"region":706,"baseServings":537,"prepMinutes":643,"cookMinutes":539,"difficulty":580,"course":707,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":565,"updatedAt":565,"authorSlug":566},"panamanian-guacho-de-mariscos","Guacho de Mariscos (Panamanian Soupy Seafood Rice)","Guacho de Mariscos","Guacho de mariscos","Darién and Colón",[582],[647,586,587],[589,710,711,590],"shrimp","squid",[713,716,718,720],{"alt":714,"src":715},"Thick soupy orange rice in a heavy pot with shrimp, squid rings and open clams on top","\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-1x1.jpg",[723,724,606,725,710,726],"guacho","seafood rice","coconut milk","one pot",{"slug":532,"title":533,"shortTitle":534,"nativeName":534,"countrySlug":535,"region":536,"baseServings":537,"prepMinutes":538,"cookMinutes":538,"restMinutes":539,"difficulty":540,"course":728,"diet":729,"mainIngredients":730,"images":731,"keywords":736,"publishedAt":565,"updatedAt":565,"authorSlug":566},[542,543,544],[546,547],[453,458,471],[732,733,734,735],{"alt":551,"src":552},{"alt":551,"src":554},{"alt":551,"src":556},{"alt":551,"src":558},[560,561,562,563,564,546],{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":535,"region":536,"baseServings":537,"prepMinutes":578,"cookMinutes":643,"difficulty":540,"course":742,"diet":743,"mainIngredients":744,"images":747,"keywords":757,"publishedAt":667,"updatedAt":667,"authorSlug":566},"panamanian-patacones","Patacones Panameños (Twice-Fried Green Plantains)","Patacones Panameños","Patacones",[583,615,544],[546,585,587,586],[745,746],"plantain","garlic",[748,751,753,755],{"alt":749,"src":750},"Golden flattened discs of twice-fried green plantain with crisp ragged edges piled on a plate with lime","\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-1x1.jpg",[758,759,760,606,761,762],"patacones","tostones","green plantain","fried plantain","side dish",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"countrySlug":535,"region":768,"baseServings":537,"prepMinutes":538,"cookMinutes":514,"difficulty":540,"course":769,"diet":770,"mainIngredients":771,"images":775,"keywords":785,"publishedAt":565,"updatedAt":565,"authorSlug":566},"panamanian-ropa-vieja","Ropa Vieja Panameña (Shredded Beef in Criollo Sauce)","Ropa Vieja Panameña","Ropa vieja panameña","Panama City and the interior",[582],[586,587],[772,773,774,591],"beef-chuck","tomato","bell-pepper",[776,779,781,783],{"alt":777,"src":778},"Mound of shredded beef in red tomato sauce with pepper strips, spooned over white rice","\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-1x1.jpg",[786,787,606,788,591,789],"ropa vieja","shredded beef","criollo sauce","latin american stew",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":535,"region":795,"baseServings":674,"prepMinutes":643,"cookMinutes":796,"difficulty":580,"course":797,"diet":799,"mainIngredients":800,"images":803,"keywords":813,"publishedAt":565,"updatedAt":565,"authorSlug":566},"panamanian-sancocho","Sancocho de Gallina (Hen and Yam Soup with Culantro)","Sancocho de Gallina","Sancocho de gallina panameño","Azuero Peninsula",150,[798,582],"soup",[586,587,547],[801,802,591,651],"chicken","yam",[804,807,809,811],{"alt":805,"src":806},"Deep bowl of cloudy chicken broth with a bone-in hen piece, white yam chunks and chopped green herb","\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero.jpg",{"alt":805,"src":808},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-16x9.jpg",{"alt":805,"src":810},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-4x3.jpg",{"alt":805,"src":812},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-1x1.jpg",[814,815,816,817,591,818],"sancocho","panamanian soup","hen soup","name yam","hangover 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