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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":493,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":540,"countrySlug":541,"baseServings":542,"prepMinutes":543,"cookMinutes":544,"restMinutes":543,"difficulty":545,"course":546,"diet":549,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":569,"updatedAt":569,"authorSlug":570,"summary":571,"localeSlug":538,"alternates":572},[394,397,400,403,406],{"answer":395,"question":396},"The shape is a code used across Malta to identify the filling. Diamond-shaped pastizzi contain ricotta, while round or oval ones contain mushy split peas. Pastizzerijas rely on this so customers can order from a full tray without asking, and the convention is followed almost everywhere on both Malta and Gozo.","What is the difference between diamond and round pastizzi?",{"answer":398,"question":399},"Yes, and many home cooks outside Malta do. The result is genuinely different: puff pastry rises into a light dome, whereas real pastizzi pastry flakes into fine crisp strands and stays flatter. If you use puff pastry, roll it to about 2 mm, much thinner than the packet suggests, or the pastry will overwhelm the filling.","Can I use puff pastry instead of making the dough?",{"answer":401,"question":402},"Almost always because the ricotta was too wet. Fresh ricotta holds a lot of whey and must be drained in a sieve for at least two hours before mixing, and the egg in the filling needs to be well beaten in so the mixture sets rather than melts. Sealing the edges with a firm press and baking at a high temperature also helps the seam set before the filling loosens.","Why did my pastizzi leak filling in the oven?",{"answer":404,"question":405},"Traditionally lard or beef dripping, both of which stay solid longer in a hot oven and give the crispest layers. Butter works and tastes richer but softens sooner, and block margarine is what a great many Maltese bakeries actually use today. Whichever you choose, it must be soft and spreadable rather than melted.","What fat should I use for the layers?",{"answer":407,"question":408},"The ricotta version is vegetarian if the pastry is laminated with butter or vegetable margarine, but not if it is made with lard or beef dripping, which is still common in Malta. The pea filling is vegetarian by nature but is sometimes cooked with meat stock. If it matters, ask at the counter rather than assuming.","Are pastizzi vegetarian?",[410,411,412,413,414,415],"Drain the ricotta in a sieve for at least two hours, longer if it looks wet. Undrained ricotta releases water in the oven, the base goes soggy and the parcel splits along the seam.","The dough must rest a full hour after kneading. Worked too soon it springs back and tears, and a torn sheet cannot hold the fat layer that makes the pastry flake.","Spread the fat while it is soft and paste-like, not melted. Melted fat soaks straight into the dough and you lose the separation between layers.","Roll the coiled discs out from the centre in one direction only, turning the disc rather than the pin, so the spiral stays in concentric rings instead of smearing into a mush.","Bake hot — 220C or above. A moderate oven melts the fat out before the layers set and you get a greasy, dense pastry instead of a crisp one.","Leave them 10 minutes before eating. Straight from the oven the ricotta is molten enough to burn, and the layers firm up as they cool slightly.","🥟","A pastizz is a lean flour-and-water dough turned into something absurdly flaky by being smeared with soft fat, rolled into a rope, coiled like a snail and then flattened out again. That coil is what produces the hundreds of thin layers, and it is the reason pastizzi taste nothing like puff pastry despite looking related. The classic filling is irkotta — fresh sheep's milk ricotta, seasoned with nothing more than egg, parsley and a genuinely heavy hand of black pepper. Diamond-shaped means ricotta; round or oval means mushy peas. Every Maltese knows this without being told.","Pastizzi are sold from pastizzerija hatches across Malta and Gozo, often no more than a counter, a warming cabinet and a queue, and they are bought hot for small change at more or less any hour of the day. They are breakfast on the way to work, the thing you eat standing on the pavement with a paper bag going translucent in your hand, and the standard accompaniment to a glass of strong tea. Because they cost so little and are available everywhere, they are one of the few foods on the islands that genuinely crosses every line of class, age and hour.\n\nThe pastry belongs to a wide Mediterranean and Middle Eastern family of fat-laminated doughs — the same principle that produces Turkish börek, North African warqa work and Sicilian sfoglia. A stiff, unenriched dough is rested until it is slack enough to stretch almost transparent, painted with soft fat rather than folded around a butter block, then rolled up and coiled. Traditionally that fat was lard or beef dripping, since neither was expensive and both set firm in the heat; butter or margarine are the usual modern choices, and pastizzerijas guard their own ratios closely. The result is layered but not puffed: it crackles and flakes into your lap rather than rising into a dome.\n\nThe two fillings tell two different stories. Irkotta is the older and more local of the pair — sheep and goats were the practical dairy animals on thin limestone soil, and fresh ricotta was cheap, quick to make and available year-round, which is why it fills ravjul and kannoli on the islands as well. The pea version, made with dried split peas cooked down with onion and very often curry powder, reads as a later arrival and is usually put down to the long British presence and the pantry habits that came with it. Both are shaped deliberately differently so a busy counter can be read at a glance, and both are still made in enormous quantities every morning. Regional pride runs to the point where people will argue about specific villages: Rabat and Ħamrun both have shops with reputations that predate living memory.","Best within a few hours of baking. Cooled pastizzi keep 2 days in an airtight tin and reheat well for 8 minutes at 200C, which re-crisps the layers; a microwave turns them to leather and should not be used. Unbaked shaped pastizzi freeze very well for 2 months — freeze them on a tray until solid, bag them, and bake from frozen with 5 minutes added to the time. Do not freeze after baking, as the ricotta goes grainy on thawing.",[421,422,423,424],"Uses the coiled rope method that produces real pastizzi layers, not a puff pastry shortcut.","Drains the ricotta properly so the filling stays firm instead of leaking and steaming the base.","Rests the dough long enough that it stretches thin without tearing, which is the whole technique.","Peppers the filling at Maltese strength, which is what balances the plain, fatty pastry.",[426,427,428,429],"Long rolling pin","Fine sieve for draining ricotta","Baking trays","Pastry brush or palette knife",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},18,32,1,320,10,330,[438],"Strong tea, or a bitter orange soft drink, and nothing else — pastizzi are eaten standing up from paper.",[440,443,446],{"name":441,"description":442},"Pastizzi tal-piżelli","Filled with dried split peas cooked down with onion and curry powder into a thick paste. Shaped round or oval rather than diamond so the two are never confused on the tray.",{"name":444,"description":445},"Qassatat","A related Maltese pastry using a shortcrust rather than a laminated dough, pinched into an open-topped round purse and filled with ricotta, peas or spinach and anchovy.",{"name":447,"description":448},"Chicken or beef pastizzi","Modern pastizzerija fillings, usually shredded stewed meat in a thick gravy. Common in the bigger shops but not what people mean when they say pastizzi without qualification.",[450,456,459,463,468,473,478,482,486,489],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"flour","strong white bread flour","g","For the dough",{"qty":433,"name":457,"unit":458,"group":455},"fine salt","tsp",{"qty":460,"name":461,"unit":462,"group":455},250,"lukewarm water","ml",{"qty":464,"ref":465,"name":466,"unit":467,"group":455},2,"olive-oil","olive oil","tbsp",{"qty":469,"ref":470,"name":471,"unit":454,"group":472},200,"butter","butter, lard or block margarine, very soft and spreadable","For laminating",{"qty":474,"ref":475,"name":476,"unit":454,"group":477},600,"ricotta","fresh sheep's milk ricotta, drained","For the filling",{"qty":433,"ref":479,"name":480,"unit":481,"group":477},"eggs","egg, beaten","piece",{"qty":483,"ref":484,"name":485,"unit":467,"group":477},3,"parsley","flat-leaf parsley, finely chopped",{"qty":464,"ref":487,"name":488,"unit":458,"group":477},"black-pepper","black pepper, coarsely ground",{"qty":490,"name":491,"unit":492,"group":477},null,"salt","to taste",[494,499,503,507,510,514,517,521],{"tip":495,"text":496,"title":497,"timerSeconds":498},"A dough that springs back sharply when poked has not rested long enough. Give it another 20 minutes rather than forcing it.","Mix the flour and salt, then work in the water and olive oil until you have a firm, slightly stiff dough. Knead for 10 minutes until smooth and elastic, wrap it well and leave it at room temperature for at least an hour. It must relax completely or it will fight you at every stage.","Make and rest the dough",3600,{"text":500,"title":501,"timerSeconds":502},"Set the ricotta in a fine sieve over a bowl for two hours to shed its whey, then tip it into a bowl and beat in the egg, parsley, black pepper and a good pinch of salt. The mixture should be thick enough to hold a shape on a spoon.","Drain and season the ricotta",7200,{"tip":504,"text":505,"title":506},"Work on oil rather than flour. Flour dries the sheet and makes it tear as you stretch.","Divide the dough in two. On a lightly oiled surface roll one piece out as thin as you can, then stretch it with the backs of your hands until it is nearly translucent and roughly 60 cm across. Spread half the soft fat over the whole surface in a thin, even film.","Roll and grease the sheet",{"text":508,"title":509},"Roll the greased sheet up tightly from one long edge into a rope, stretching gently as you go to keep it tight. Cut the rope in half, wind each half into a flat spiral like a snail, and set them aside. Repeat with the second piece of dough and the rest of the fat.","Coil the rope",{"text":511,"title":512,"timerSeconds":513},"Rest the four coils in the fridge for 30 minutes so the fat firms up again. Cutting or rolling them while the fat is soft smears the layers together and you lose the flaking entirely.","Chill the coils",1800,{"text":515,"title":516},"Slice each coil into three discs, cut side up, giving twelve in total. Flatten each disc with the palm of your hand, then roll it out from the centre into a rough oval about 12 cm long, turning the disc as you go so the spiral stays as concentric rings.","Cut and flatten the discs",{"tip":518,"text":519,"title":520},"Leave a clear 2 cm border of bare dough at each end. Filling caught in the seam stops it sealing and it will burst.","Spoon a heaped tablespoon of ricotta into the centre of each oval. Bring the two long sides up to meet over the filling and pinch them together, then press the two ends flat and pinch to seal, which gives the pointed diamond shape. Set them on lined trays.","Fill and shape",{"text":522,"title":523,"timerSeconds":513},"Bake at 220C for 25 to 30 minutes until deep golden and clearly layered at the edges, turning the trays halfway through. Let them sit for 10 minutes before eating, both because the layers firm up and because the ricotta comes out of the oven hot enough to burn.","Bake hot","pas-TITS-tsi tal-ir-KOT-ta",[526,530,534],{"note":527,"swap":528,"original":529},"Not the same pastry — it rises rather than flakes into strands — but it is what most people abroad actually use. Roll it thinner than the packet suggests, to about 2 mm.","500 g all-butter puff pastry","Hand-laminated dough",{"note":531,"swap":532,"original":533},"Cow's milk ricotta is milder and wetter. The pecorino restores the slight sheepy saltiness and helps the filling set.","Cow's milk ricotta, drained, with 50 g grated pecorino","Sheep's milk ricotta",{"note":535,"swap":536,"original":537},"Lard is the traditional choice and gives the crispest result because it stays solid longer in the heat. Margarine is what many pastizzerijas use now.","Lard, beef dripping or block margarine","Butter for laminating","pastizzi","Pastizzi tal-Irkotta (Maltese Flaky Ricotta Parcels)","Pastizzi tal-Irkotta","malta",12,60,30,"hard",[547,548],"snack","street-food",[550,551],"vegetarian","nut-free",[475,452,470,479],[554,557,559,561],{"alt":555,"src":556},"Tray of diamond-shaped Maltese pastizzi with flaky golden layers and a ricotta filling showing at the seam","\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero-4x3.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fpastizzi\u002Fhero-1x1.jpg",[538,564,565,566,567,568],"maltese ricotta pastry","irkotta","pastizzerija","malta street food","flaky pastry","2026-08-21","dishroute-kitchen","Diamond-shaped parcels of peppery sheep's milk ricotta in a lean dough smeared with fat, coiled and rolled thin, then baked until the layers shatter at the first bite.",{"en":573},"\u002Frecipe\u002Fpastizzi",{"items":575,"total":435,"page":433,"limit":849,"hasMore":850},[576,611,642,670,696,723,751,780,790,821],{"slug":577,"title":578,"shortTitle":579,"nativeName":579,"countrySlug":541,"baseServings":580,"prepMinutes":581,"cookMinutes":582,"difficulty":583,"course":584,"diet":586,"mainIngredients":589,"images":595,"keywords":605,"publishedAt":610,"updatedAt":610,"authorSlug":570},"aljotta","Aljotta (Maltese Garlic and Tomato Fish Broth)","Aljotta",4,25,55,"medium",[585],"soup",[587,588],"pescatarian","dairy-free",[590,591,592,593,594],"white-fish","garlic","tomato","marjoram","rice",[596,599,601,603],{"alt":597,"src":598},"Bowl of Maltese aljotta fish broth with rice, flakes of white fish, tomato and fresh mint","\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-4x3.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Faljotta\u002Fhero-1x1.jpg",[577,606,607,608,541,609],"maltese fish soup","garlic fish broth","mediterranean soup","rockfish","2026-08-20",{"slug":612,"title":613,"shortTitle":614,"nativeName":614,"countrySlug":541,"baseServings":615,"prepMinutes":616,"cookMinutes":617,"restMinutes":618,"difficulty":619,"course":620,"diet":622,"mainIngredients":624,"images":626,"keywords":636,"publishedAt":610,"updatedAt":610,"authorSlug":570},"bigilla","Bigilla (Maltese Broad Bean and Garlic Dip)","Bigilla",8,15,90,720,"easy",[621,547],"appetizer",[623,550,588,551],"vegan",[591,484,625,465],"mint",[627,630,632,634],{"alt":628,"src":629},"Shallow bowl of coarse Maltese bigilla broad bean dip with olive oil, parsley and chilli flakes","\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fbigilla\u002Fhero-1x1.jpg",[612,637,638,639,640,541,641],"broad bean dip","maltese dip","fava bean paste","garlic dip","galletti",{"slug":643,"title":644,"shortTitle":645,"nativeName":645,"countrySlug":541,"baseServings":580,"prepMinutes":646,"cookMinutes":647,"difficulty":583,"course":648,"diet":650,"mainIngredients":651,"images":655,"keywords":665,"publishedAt":610,"updatedAt":610,"authorSlug":570},"bragioli","Braġioli (Maltese Beef Olives with Egg and Bacon)","Braġioli",40,100,[649],"main",[588],[652,653,654,479,592],"beef-chuck","ground-pork","bacon",[656,659,661,663],{"alt":657,"src":658},"Sliced Maltese beef olives showing pork and egg filling, in a dark tomato and wine sauce","\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fbragioli\u002Fhero-1x1.jpg",[643,666,667,668,541,669],"maltese beef olives","stuffed beef rolls","braised beef","beef involtini",{"slug":671,"title":672,"shortTitle":673,"nativeName":673,"countrySlug":541,"baseServings":580,"prepMinutes":544,"cookMinutes":674,"restMinutes":675,"difficulty":583,"course":676,"diet":678,"mainIngredients":679,"images":681,"keywords":691,"publishedAt":569,"updatedAt":569,"authorSlug":570},"ftira","Ftira (Maltese Ringed Sourdough Flatbread)","Ftira",20,900,[677],"bread",[623,550,588,551],[452,680,465],"yeast",[682,685,687,689],{"alt":683,"src":684},"Two ring-shaped Maltese ftira loaves with dark blistered crusts, one split open on a wooden board","\u002Fimages\u002Frecipes\u002Fftira\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fftira\u002Fhero-1x1.jpg",[671,692,693,694,541,695],"maltese bread","sourdough flatbread","hobz biz-zejt","ring loaf",{"slug":697,"title":698,"shortTitle":699,"nativeName":699,"countrySlug":541,"baseServings":674,"prepMinutes":646,"cookMinutes":700,"restMinutes":544,"difficulty":583,"course":701,"diet":703,"mainIngredients":704,"images":708,"keywords":718,"publishedAt":569,"updatedAt":569,"authorSlug":570},"imqaret","Imqaret (Maltese Fried Date Pastries)","Imqaret",35,[702,548],"dessert",[550,551],[705,706,452,707],"dates","semolina","orange",[709,712,714,716],{"alt":710,"src":711},"Diamond-shaped Maltese imqaret date pastries fried golden, one broken open to show the dark date filling","\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fimqaret\u002Fhero-1x1.jpg",[697,719,720,567,721,722],"maltese date pastry","fried date sweets","festa sweets","semolina pastry",{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"countrySlug":541,"baseServings":728,"prepMinutes":581,"cookMinutes":729,"restMinutes":674,"difficulty":619,"course":730,"diet":731,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":610,"updatedAt":610,"authorSlug":570},"imqarrun-il-forn","Imqarrun il-Forn (Maltese Baked Macaroni with Meat Sauce)","Imqarrun il-Forn","Imqarrun il-forn",6,120,[649],[],[733,734,653,592,479],"pasta","ground-beef",[736,739,741,743],{"alt":737,"src":738},"Square of Maltese baked macaroni with browned crusty top, showing meat sauce and set pasta inside","\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fimqarrun-il-forn\u002Fhero-1x1.jpg",[746,747,748,749,541,750],"imqarrun il-forn","maltese baked macaroni","pasta bake","meat sauce","sunday lunch",{"slug":752,"title":753,"shortTitle":754,"nativeName":754,"countrySlug":541,"baseServings":728,"prepMinutes":674,"cookMinutes":755,"restMinutes":544,"difficulty":619,"course":756,"diet":758,"mainIngredients":760,"images":765,"keywords":775,"publishedAt":610,"updatedAt":610,"authorSlug":570},"maltese-kapunata","Kapunata (Maltese Aubergine, Caper and Olive Stew)","Kapunata",45,[757,621],"side",[623,550,759,588],"gluten-free",[761,592,762,763,764],"eggplant","capers","olives","bell-pepper",[766,769,771,773],{"alt":767,"src":768},"Bowl of Maltese kapunata with browned aubergine cubes, peppers, olives and capers in thick tomato","\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-4x3.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fmaltese-kapunata\u002Fhero-1x1.jpg",[776,777,778,762,761,541,779],"kapunata","maltese caponata","aubergine stew","vegan side",{"slug":538,"title":539,"shortTitle":540,"nativeName":540,"countrySlug":541,"baseServings":542,"prepMinutes":543,"cookMinutes":544,"restMinutes":543,"difficulty":545,"course":781,"diet":782,"mainIngredients":783,"images":784,"keywords":789,"publishedAt":569,"updatedAt":569,"authorSlug":570},[547,548],[550,551],[475,452,470,479],[785,786,787,788],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[538,564,565,566,567,568],{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":541,"baseServings":580,"prepMinutes":544,"cookMinutes":795,"restMinutes":796,"difficulty":583,"course":797,"diet":798,"mainIngredients":799,"images":804,"keywords":814,"publishedAt":610,"updatedAt":610,"authorSlug":570},"stuffat-tal-fenek","Stuffat tal-Fenek (Maltese Rabbit Stew in Red Wine)","Stuffat tal-Fenek","Stuffat 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