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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":493,"pronunciation":523,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":488,"prepMinutes":543,"cookMinutes":544,"restMinutes":545,"difficulty":546,"course":547,"diet":551,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":537,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"No, though the shape invites the comparison. There is no tomato sauce and no cheese; the topping is only cured pork, its fat, salt and pepper, and an egg. The dough is thicker and breadier than pizza dough and shaped into a long oval with a pinched rim. It is closer in spirit to Turkish pide or Georgian khachapuri than to anything Italian.","Is pastrmajlija the same thing as pizza?",{"answer":398,"question":399},"Pastrma is meat that has been salted, seasoned and air-dried, historically mutton or lamb and now usually pork. Balkan and Turkish delicatessens sometimes stock it, but outside the region it is hard to find. Curing your own cubed pork shoulder in salt and pepper overnight, as this recipe does, gets you most of the way there.","What is pastrma and where can I buy it?",{"answer":401,"question":402},"Either the oven was not hot enough or the meat was piled too thickly in the centre. Bake on a preheated stone or upturned heavy tray at maximum temperature, spread the meat in a single layer, and press the pieces into the dough so their fat renders down into the base rather than sitting in a pool on top.","Why is my base soggy in the middle?",{"answer":404,"question":405},"It is not compulsory. Plenty of bakeries in Štip sell pastrmajlija both with and without, and ordering it plain is entirely normal. The egg adds richness and a soft yolk to break into the meat; without it the bread is drier and saltier, which some people prefer with beer.","Do I have to add the egg?",{"answer":407,"question":408},"Yes, and it is the recommended approach. After the first rise, refrigerate the dough for up to 48 hours; the slow cold fermentation develops far more flavour than a same-day rise. Bring it back to room temperature for about an hour before shaping, or it will fight you and spring back.","Can I make the dough ahead?",[410,411,412,413,414,415],"Bake as hot as your oven goes, with a preheated stone or heavy tray. A lukewarm oven gives you pale, bready pastrmajlija with steamed meat on top.","Cut the pork into small cubes, no more than 1.5 cm, and include some fat with each piece. Lean-only meat dries into hard pellets.","Press the meat down into the dough rather than piling it on the surface, so the fat renders into the base instead of running off the edge.","Pinch the rim firmly and make it slightly thicker than the middle — it needs to hold the fat and the egg without leaking.","Crack the egg in only for the last 4 to 5 minutes. Any earlier and you get a fully hard yolk, which most people in Štip would consider a mistake.","Let the dough have a long, cool rise. Slower fermentation gives the base actual bread flavour to stand up against all that salt.","🍞","Pastrmajlija is a long oval of yeasted dough with its rim pinched up into low walls, filled with cubes of salted, air-dried pork and their rendered fat, and baked in a very hot oven until the base is crisp underneath and the meat edges have blackened. In the last few minutes an egg is broken into the centre so the white sets while the yolk stays runny. It is often described as Macedonian pizza, which gets the shape right and the flavour wrong: there is no tomato and no cheese, and the taste is salt-cured pork, bread and pork fat, sharpened at the table with a bite of pickled pepper.","The dish belongs to Štip, a town in eastern North Macedonia on the Bregalnica river, and the town has built a genuine identity around it. Every autumn Štip holds Pastrmalijada, a festival dedicated entirely to the bread, and bakeries there make it all year for people who drive in specifically to eat it. The name comes from pastrma — salted, air-dried meat — which is the same root as Turkish pastırma and, at a distance, the New York pastrami. Originally that meant dried mutton or lamb, cured to survive the months when there was no refrigeration; the pork version that dominates today is more recent, and lamb pastrmajlija still exists for anyone who wants the older flavour.\n\nThe logic of the dish is the logic of a working bakery. Bread ovens ran hot for the morning bake, and once the loaves were out there was residual fierce heat that was too good to waste. A flat oval of leftover dough, some cured meat that needed using, and ten minutes near the oven floor produced a portable, salty, extremely filling thing that a labourer could hold in one hand. It is still eaten that way — folded, from paper, standing up.\n\nCalling it pizza causes arguments in Štip, and the objection is fair. There is no sauce, the dough is thicker and breadier than a Neapolitan base, the shape is a deliberate boat rather than a circle, and the seasoning is nothing but salt, pepper, pork fat and sometimes a whole dried chilli. If it resembles anything outside the Balkans it is closer to a Georgian khachapuri or a Turkish pide — flatbreads shaped to hold a filling and finished with an egg — which is probably no coincidence given the shared Ottoman and Black Sea kitchen history.","Pastrmajlija is at its best within twenty minutes of leaving the oven and does not keep gracefully. If you have leftovers, refrigerate for up to 2 days and reheat in a hot oven or a dry frying pan to bring back the crisp base — never in a microwave, which turns the bread to leather. The egg does not survive reheating, so cut it away first. Unbaked dough can be refrigerated for up to 48 hours and actually improves in flavour, which is the better way to work ahead.",[421,422,423,424],"A slow, wet dough that bakes into a base with a genuinely crisp bottom and a soft, chewy rim rather than a cracker.","Explains how to approximate pastrma at home with a quick salt cure, since the real thing is hard to buy outside the Balkans.","Gets the egg timing right — added late, so the white sets and the yolk is still liquid when the bread reaches the table.","Honest about the pizza comparison instead of leaning on it: no tomato, no cheese, and a rather different point.",[426,427,428],"Baking stone or heavy baking tray","Mixing bowl","Rolling pin (optional)",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},29,68,3,1450,38,690,[437],"Pickled hot peppers or a bowl of turšija, raw onion wedges, and cold beer or a glass of rakija.",[439,442,445],{"name":440,"description":441},"Јагнешка пастрмајлија","Made with cured lamb rather than pork — the historically older version, and the one you are most likely to find during Orthodox holidays.",{"name":443,"description":444},"With chilli","A whole dried red chilli laid across the meat before baking, standard in many Štip bakeries and eaten as part of the bread.",{"name":446,"description":447},"Double-egg","Two eggs cracked in side by side on a larger oval, which turns one portion into a shared plate.",[449,455,459,463,466,471,476,479,483,487,491],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"flour","strong white bread flour","g","For the dough",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},7,"yeast","instant dried yeast",{"qty":460,"name":461,"unit":462,"group":454},320,"lukewarm water","ml",{"qty":464,"name":465,"unit":453,"group":454},10,"fine salt",{"qty":467,"ref":468,"name":469,"unit":470,"group":454},2,"olive-oil","sunflower or olive oil","tbsp",{"qty":472,"ref":473,"name":474,"unit":453,"group":475},450,"pork-shoulder","pork shoulder with its fat, in 1.5 cm cubes","For the topping",{"qty":467,"name":477,"unit":478,"group":475},"coarse salt, for curing the pork","tsp",{"qty":480,"ref":481,"name":482,"unit":478,"group":475},1.5,"black-pepper","coarsely ground black pepper",{"qty":484,"ref":485,"name":486,"unit":478,"group":475},1,"paprika","sweet red paprika",{"qty":488,"ref":489,"name":489,"unit":490,"group":475},4,"eggs","piece",{"qty":467,"name":492,"unit":490,"group":475,"optional":8},"whole dried red chillies",[494,498,501,505,509,512,516,520],{"tip":495,"text":496,"title":497},"This is a fast stand-in for pastrma, not a real cure, so keep it refrigerated and use it within two days.","Toss the pork cubes with the coarse salt, black pepper and paprika, cover and refrigerate overnight or for at least 4 hours. The meat will firm up, darken slightly and give off a little liquid — pour that off and pat the cubes dry before using.","Cure the pork",{"text":499,"title":500},"Stir the flour and yeast together, add the water and mix to a shaggy mass. Rest 15 minutes, then add the salt and oil and knead for 8 to 10 minutes until the dough is smooth, slightly tacky, and stretches thin without tearing straight away.","Mix and knead the dough",{"text":502,"title":503,"timerSeconds":504},"Cover the bowl and leave the dough at room temperature for about 90 minutes, until roughly doubled and full of bubbles under the surface. For better flavour, refrigerate it overnight instead and bring it back to room temperature before shaping.","First rise",5400,{"text":506,"title":507,"timerSeconds":508},"Put a baking stone or a heavy upturned tray on the middle shelf and heat the oven to its maximum, at least 250°C, for a full 40 minutes. The stone needs to be genuinely saturated with heat or the base will never crisp.","Heat the oven hard",2400,{"text":510,"title":511},"Divide the dough into four, and on a floured surface stretch each piece into a long oval about 25 cm by 12 cm. Pinch the edges up into a low rim all the way round, slightly thicker than the centre, so it can hold the fat and the egg.","Shape the ovals",{"text":513,"title":514,"timerSeconds":515},"Scatter the cured pork evenly over each oval and press the cubes lightly into the dough. Lay a dried chilli across if using. Slide onto the hot stone and bake for 12 to 14 minutes, until the rim is deep gold and the meat edges are dark and sizzling in their own fat.","Top and bake",780,{"text":517,"title":518,"timerSeconds":519},"Pull the tray out, crack an egg into the middle of each bread and slide it straight back in for 4 to 5 minutes, until the white is opaque and just set but the yolk still trembles when you nudge the tray.","Add the egg",270,{"text":521,"title":522},"Grind over more black pepper and serve at once, while the base is still crisp underneath, with pickled peppers on the side. Eat it by tearing off strips of the rim and dragging them through the yolk.","Serve immediately","pas-tr-MY-lee-yah",[525,529,533],{"note":526,"swap":527,"original":528},"The overnight cure given below gets close. Pancetta is saltier and smokier so use about a third less, and skip the extra salt on the dough.","Pork shoulder cubed and salt-cured overnight, or diced pancetta","Pastrma (salt-cured dried pork)",{"note":530,"swap":531,"original":532},"Lamb is the older, original version of the dish and is still made in some bakeries. It is stronger and slightly gamier.","Lamb shoulder, cured the same way","Pork",{"note":534,"swap":535,"original":536},"The base will be a little softer and less chewy but perfectly good. Do not use cake or self-raising flour.","Plain flour with an extra 20 minutes of kneading","Strong white bread flour","pastrmajlija","Pastrmajlija (Macedonian Boat-Shaped Meat Flatbread)","Pastrmajlija","Пастрмајлија","north-macedonia","Štip and the Bregalnica valley",35,20,120,"medium",[548,549,550],"bread","main","street-food",[552,553],"dairy-free","nut-free",[451,473,489,457],[556,559,561,563],{"alt":557,"src":558},"Oval Macedonian flatbread with a pinched rim, cubed cured pork and a soft-yolked egg in the centre","\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-1x1.jpg",[537,566,567,568,569,570],"macedonian flatbread","stip","cured pork","egg","balkan bread","2026-08-20","dishroute-kitchen","An oval bread base from Štip, edges pinched into a rim, scattered with cubed cured pork and baked hard — with an egg cracked over the top in the final minutes so the yolk stays soft.",{"en":575},"\u002Frecipe\u002Fpastrmajlija",{"items":577,"total":464,"page":484,"limit":859,"hasMore":860},[578,619,649,659,687,715,748,775,801,831],{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":541,"region":583,"baseServings":584,"prepMinutes":585,"cookMinutes":586,"restMinutes":587,"difficulty":588,"course":589,"diet":593,"mainIngredients":597,"images":601,"keywords":611,"publishedAt":571,"updatedAt":571,"authorSlug":572},"macedonian-ajvar","Macedonian Ajvar (Roasted Red Pepper Relish)","Macedonian Ajvar","Ајвар","Nationwide, with Pelagonia and the Vardar valley growing the peppers",12,60,150,15,"hard",[590,591,592],"sauce","side","appetizer",[594,595,596,552,553],"vegetarian","vegan","gluten-free",[598,599,468,600],"bell-pepper","garlic","vinegar",[602,605,607,609],{"alt":603,"src":604},"Jar and bowl of thick dark red roasted pepper ajvar with bread and white cheese beside it","\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-1x1.jpg",[612,613,614,615,616,617,618],"ajvar","roasted red pepper","macedonian","relish","preserve","balkan","vegan spread",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"countrySlug":541,"region":624,"baseServings":488,"prepMinutes":587,"cookMinutes":544,"restMinutes":585,"difficulty":625,"course":626,"diet":629,"mainIngredients":630,"images":632,"keywords":642,"publishedAt":648,"updatedAt":648,"authorSlug":572},"mekici","Mekici (Macedonian Fried Breakfast Dough)","Mekici","Мекици","Nationwide, strongest in Skopje and the western towns","easy",[627,628,550],"breakfast","snack",[594,553],[451,631,457],"yogurt",[633,636,638,640],{"alt":634,"src":635},"Plate of puffed golden fried dough pieces beside crumbled white cheese and a bowl of dark jam","\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-1x1.jpg",[620,643,644,645,617,646,647],"macedonian breakfast","fried dough","yeasted dough","white cheese","mekitsi","2026-08-21",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":488,"prepMinutes":543,"cookMinutes":544,"restMinutes":545,"difficulty":546,"course":650,"diet":651,"mainIngredients":652,"images":653,"keywords":658,"publishedAt":571,"updatedAt":571,"authorSlug":572},[548,549,550],[552,553],[451,473,489,457],[654,655,656,657],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[537,566,567,568,569,570],{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"countrySlug":541,"region":664,"baseServings":488,"prepMinutes":665,"cookMinutes":585,"difficulty":625,"course":666,"diet":667,"mainIngredients":668,"images":672,"keywords":682,"publishedAt":571,"updatedAt":571,"authorSlug":572},"polneti-piperki","Polneti Piperki (Macedonian Stuffed Peppers in Tomato)","Polneti Piperki","Полнети пиперки","Nationwide",30,[549],[596,553],[598,669,670,671],"rice","ground-beef","tomato",[673,676,678,680],{"alt":674,"src":675},"Long green peppers stuffed with rice and meat standing upright in a pot of red tomato sauce","\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-1x1.jpg",[683,684,614,685,686,617],"polneti piperki","stuffed peppers","rice filling","tomato sauce",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"countrySlug":541,"region":692,"baseServings":488,"prepMinutes":693,"cookMinutes":694,"difficulty":546,"course":695,"diet":696,"mainIngredients":697,"images":700,"keywords":710,"publishedAt":571,"updatedAt":571,"authorSlug":572},"selsko-meso","Selsko Meso (Macedonian Village Pork and Mushroom Pot)","Selsko Meso","Селско месо","Nationwide, strongest in Skopje taverns",25,90,[549],[596,553],[473,698,598,699],"mushrooms","kashkaval",[701,704,706,708],{"alt":702,"src":703},"Clay pot of braised pork and mushrooms in paprika sauce under a browned lid of melted yellow cheese","\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-1x1.jpg",[711,712,713,698,699,714],"selsko meso","macedonian pork","clay pot","balkan stew",{"slug":716,"title":717,"shortTitle":718,"nativeName":719,"countrySlug":541,"region":720,"baseServings":721,"prepMinutes":722,"cookMinutes":723,"restMinutes":724,"difficulty":625,"course":725,"diet":727,"mainIngredients":728,"images":732,"keywords":742,"publishedAt":648,"updatedAt":648,"authorSlug":572},"sutlijas","Sutlijaš (Macedonian Cinnamon Rice Pudding)","Sutlijaš","Сутлијаш","Skopje Old Bazaar, Bitola and the Turkish quarters",6,5,45,180,[726],"dessert",[594,596,553],[729,730,731],"short-grain-rice","milk","cinnamon",[733,736,738,740],{"alt":734,"src":735},"Small glass bowls of chilled white rice pudding dusted with dark stripes of ground cinnamon","\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-1x1.jpg",[716,743,744,731,745,746,747],"macedonian dessert","rice pudding","balkan sweets","sutlijash","ottoman dessert",{"slug":749,"title":750,"shortTitle":751,"nativeName":752,"countrySlug":541,"region":753,"baseServings":488,"prepMinutes":464,"cookMinutes":693,"difficulty":625,"course":754,"diet":756,"mainIngredients":757,"images":760,"keywords":770,"publishedAt":571,"updatedAt":571,"authorSlug":572},"tarana-corba","Tarana Čorba (Macedonian Toasted Crumb Pasta Soup)","Tarana Čorba","Тарана чорба","Rural highlands, especially Mariovo and Pelagonia",[755],"soup",[594,553],[451,489,758,485,759],"butter","feta",[761,764,766,768],{"alt":762,"src":763},"Bowl of thick orange tarana soup scattered with crumbled white cheese and chopped parsley","\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-1x1.jpg",[771,772,773,774,485,646,617],"tarana","trahana soup","macedonian soup","corba",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":541,"region":780,"baseServings":488,"prepMinutes":544,"cookMinutes":545,"restMinutes":781,"difficulty":625,"course":782,"diet":783,"mainIngredients":784,"images":787,"keywords":797,"publishedAt":571,"updatedAt":571,"authorSlug":572},"tavce-gravce","Tavče Gravče (Macedonian Clay-Pot Baked Beans)","Tavče Gravče","Тавче гравче","Tetovo and the Polog valley",480,[549],[594,595,552,553],[785,485,786,468],"onion","mint",[788,791,793,795],{"alt":789,"src":790},"Shallow clay pan of baked white beans in deep red paprika sauce with a crusted top and dried chillies","\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero.jpg",{"alt":789,"src":792},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-16x9.jpg",{"alt":789,"src":794},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-4x3.jpg",{"alt":789,"src":796},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-1x1.jpg",[798,799,800,485,617,595,713],"tavce gravce","macedonian beans","baked beans",{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"countrySlug":541,"region":806,"baseServings":721,"prepMinutes":723,"cookMinutes":807,"restMinutes":665,"difficulty":546,"course":808,"diet":809,"mainIngredients":810,"images":815,"keywords":825,"publishedAt":571,"updatedAt":571,"authorSlug":572},"macedonian-turli-tava","Turli Tava (Macedonian Mixed Vegetable and Meat Bake)","Turli Tava","Турли тава","Central and southern North Macedonia",100,[549],[596,552,553],[811,812,598,813,814],"eggplant","okra","lamb","potato",[816,819,821,823],{"alt":817,"src":818},"Wide baking pan of collapsed aubergine, okra, peppers and potato over lamb with browned edges","\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero.jpg",{"alt":817,"src":820},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-16x9.jpg",{"alt":817,"src":822},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-4x3.jpg",{"alt":817,"src":824},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-1x1.jpg",[826,827,812,828,829,617,830],"turli tava","macedonian bake","aubergine","vegetable stew","one 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pastry","stretched dough","fasting food",24,false,1788563763110]