[{"data":1,"prerenderedAt":843},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:pispili:en":392,"recipe:country:albania":569},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":437,"variations":439,"ingredients":449,"instructions":492,"pronunciation":519,"substitutions":520,"slug":533,"title":534,"shortTitle":535,"nativeName":535,"countrySlug":536,"region":537,"baseServings":538,"prepMinutes":539,"cookMinutes":431,"restMinutes":540,"difficulty":541,"course":542,"diet":545,"mainIngredients":548,"images":549,"keywords":559,"publishedAt":564,"updatedAt":564,"authorSlug":565,"summary":566,"localeSlug":533,"alternates":567},[394,397,400,403,406],{"answer":395,"question":396},"Medium or coarse yellow cornmeal, the kind sold for polenta. Fine cornflour or masa harina will not work properly: fine grinds absorb liquid differently and give a pasty, cake-like texture without the slight grit that defines pispili. If you can only find fine cornmeal, use about 30 g less liquid and expect a softer crumb.","What kind of cornmeal should I use?",{"answer":398,"question":399},"Either it was overbaked or the batter was too stiff. Cornmeal has no gluten, so there is nothing holding it together apart from egg and moisture, and every extra five minutes in the oven costs you. Pull it when a skewer comes out with a few moist crumbs rather than perfectly clean, and make sure the batter pours thickly rather than needing to be scraped out.","Why is my pispili dry and crumbly?",{"answer":401,"question":402},"It becomes a different, denser bread but it does work. Replace the eggs with an extra 100 ml of yoghurt and a teaspoon of baking powder, and expect a crumb that is closer to traditional plain misërnik cornbread. The leeks and cheese still carry it, though the slices will be more fragile and harder to lift cleanly out of the tray.","Can I make pispili without eggs?",{"answer":404,"question":405},"As written here, yes, provided your cornmeal and baking powder are certified gluten-free — the recipe contains no wheat at all. Note that some Albanian households add a spoon or two of flour to help the crumb hold together, so a version you are served elsewhere may not be. Cornmeal is also frequently milled alongside wheat, so check the packet if it matters.","Is pispili gluten-free?",{"answer":407,"question":408},"No, but shape matters. Use a wide, shallow metal tray or a cast-iron pan of about 28 centimetres, so the batter sits no deeper than three centimetres. Metal conducts better than glass or ceramic and gives a far better base crust. Preheating the oiled tray before pouring in the batter matters more than what the tray is made of.","Do I need a special pan?",[410,411,412,413,414,415],"Use medium or coarse cornmeal, not fine cornflour. Fine grind gives a pasty, tight crumb without the characteristic grit.","Cook the leeks until they are genuinely soft and sweet, at least 12 minutes. Half-cooked leeks stay squeaky in the finished bread.","Heat the oiled tray in the oven before the batter goes in — you should hear it sizzle when you pour, and that sizzle is the crust.","Spread the batter no more than 3 cm thick. Any deeper and the middle stays wet while the outside overbakes.","Let it cool at least 15 minutes before cutting. Hot pispili crumbles apart; warm pispili cuts into clean squares.","If the top is browning too fast at 20 minutes, drop the oven by 15°C rather than covering it, since foil steams the crust soft.","🌽","Pispili is a flat cornmeal bread from southern Albania, closer to a savoury cake than a loaf: coarse cornmeal beaten with yoghurt and eggs, folded through with leeks softened until sweet and a good handful of crumbled brined cheese, then spread thin in an oiled tray and baked hard. The crust is what people cook it for — the oil in the base fries the underside into a crackling golden sheet, while the top dries into something between crumb and crisp. Inside it stays moist and dense with an unmistakable corn sweetness against the salt of the cheese. It is eaten warm with yoghurt for breakfast, cut cold into the lunch box, or brought to the table instead of bread.","Maize arrived in the Balkans from the Americas and became, within a couple of centuries, the bread grain of the poorer and higher parts of the peninsula, where wheat was harder to grow and more expensive to buy. Southern Albania — the Toskëri, around Përmet, Gjirokastër and Korçë — built a whole family of cornmeal breads out of it: misërnik, plain and dense; harapash, a corn porridge baked with butter and cheese; and pispili, the version enriched with greens. The greens vary with the season and the household, but leeks are the classic winter choice and the one the dish is best known for.\n\nWhat makes pispili distinct from the plain cornbreads of neighbouring countries is the wet, enriched batter. Yoghurt and eggs go in, so the crumb is softer and tangier than a simple cornmeal-and-water bread, and the vegetables are sweated in oil beforehand rather than added raw, which means their moisture and sweetness end up inside the loaf. The tray is oiled heavily — this is not a greased tin, it is a shallow pool — because the underside is supposed to fry rather than merely bake.\n\nIn the villages it was baked under a saç, a heavy metal dome covered with hot embers, which gave an evenly browned top without an oven. Households that still cook this way argue that a modern oven cannot match it, and they have a point about the top crust, but a hot domestic oven with the tray on a low shelf gets remarkably close. Pispili also travels well and holds for days, which is why it turns up wrapped in a cloth on long journeys, and it belongs to the same practical logic as most southern Albanian baking: cheap grain, whatever is growing, plenty of oil, and heat.","Pispili keeps 3 days wrapped in a cloth at room temperature and 5 days refrigerated, and southern Albanians eat it cold as often as warm. Refresh slices in a dry frying pan or a 180°C oven for 8 minutes to bring the crust back. It freezes well in cut squares for 2 months — reheat from frozen in a hot oven for about 15 minutes.",[421,422,423,424],"Sweats the leeks properly first, so the bread tastes sweet and mellow rather than sharp and oniony.","Uses yoghurt as well as eggs, which gives the tender, slightly tangy crumb that plain cornbread never has.","Preheats the oiled tray so the base fries on contact — that is where the famous crust comes from.","A one-bowl bake with no yeast and no proving, ready from cupboard staples in just over an hour.",[426,427,428],"Wide shallow metal baking tray or cast-iron pan, about 28 cm","Frying pan","Large mixing bowl",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},18,45,4,5,640,14,400,[438],"A bowl of cold thick yoghurt for spooning over each slice, plus olives and spring onions.",[440,443,446],{"name":441,"description":442},"Pispili me hithra","Made with young nettles instead of leeks, gathered in early spring. Deeper green, slightly mineral, and considered the best version by many southerners.",{"name":444,"description":445},"Harapash","The related cornmeal bake from Gjirokastër, made as a thick porridge enriched with butter and cheese and baked rather than mixed as a batter.",{"name":447,"description":448},"Saç-baked","Cooked under a metal dome buried in embers rather than in an oven, giving a smokier, more evenly browned top crust.",[450,456,460,464,470,473,477,479,482,486,489],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},3,"leek","leeks, white and pale green parts, thinly sliced","piece","For the leeks",{"qty":432,"ref":457,"name":458,"unit":459,"group":455},"olive-oil","olive oil","tbsp",{"qty":461,"name":462,"unit":463,"group":455},0.5,"fine salt","tsp",{"qty":465,"ref":466,"name":467,"unit":468,"group":469},350,"cornmeal","medium or coarse yellow cornmeal","g","For the batter",{"qty":436,"ref":471,"name":472,"unit":468,"group":469},"yogurt","plain yoghurt",{"qty":474,"name":475,"unit":476,"group":469},250,"milk or water","ml",{"qty":451,"ref":478,"name":478,"unit":454,"group":469},"eggs",{"qty":480,"name":481,"unit":463,"group":469},2,"baking powder",{"qty":483,"ref":484,"name":485,"unit":468,"group":469},200,"feta","white brined cheese or feta, crumbled",{"qty":461,"ref":487,"name":488,"unit":463,"group":469},"black-pepper","black pepper, freshly ground",{"qty":432,"ref":457,"name":490,"unit":459,"group":491,"noScale":8},"olive oil, for the tray","For the tray",[493,498,501,504,507,511,515],{"tip":494,"text":495,"title":496,"timerSeconds":497},"Keep the heat low. Browned leeks taste bitter in the finished bread.","Warm the olive oil in a frying pan over medium-low heat, add the sliced leeks and the salt, and cook for 12–15 minutes, stirring occasionally, until they are completely limp, glossy and sweet with no raw bite left. Set aside to cool.","Sweat the leeks",840,{"text":499,"title":500},"Heat the oven to 200°C. Pour the tray oil into a wide shallow metal tray, tilt to coat the base and sides, and slide it into the oven to heat while you mix the batter.","Heat the oven and the tray",{"text":502,"title":503},"Whisk the yoghurt, milk and eggs together in a large bowl, then beat in the cornmeal and baking powder until smooth. It should be a thick, pourable batter, looser than cake mix — add a splash more milk if it holds its shape on the spoon.","Mix the batter",{"text":505,"title":506},"Fold the cooled leeks with all their oil into the batter, followed by the crumbled cheese and black pepper. Taste a little of the batter and add salt only if the cheese has not already taken care of it.","Fold in leeks and cheese",{"tip":508,"text":509,"title":510},"Work fast and do not press down; the point is to let the hot oil seize the base immediately.","Take the hot tray out of the oven and pour in the batter — it should hiss on contact — then level the top quickly with a spatula so the layer is even and no more than 3 cm deep.","Pour into the hot tray",{"text":512,"title":513,"timerSeconds":514},"Bake for 40–45 minutes, until the surface is a solid dark gold, the edges have pulled away from the sides and crackle when tapped, and a skewer in the centre comes out with a few moist crumbs.","Bake until deep gold",2700,{"text":516,"title":517,"timerSeconds":518},"Let the pispili cool in the tray for 15 minutes before cutting it into squares with a serrated knife. Lift the pieces out with a spatula, keeping the fried base intact, and serve warm with cold yoghurt.","Cool and cut",900,"PEES-pee-lee",[521,525,529],{"note":522,"swap":523,"original":524},"All are traditional. Leafy greens must be wilted and squeezed dry first, or the batter will be too wet to set.","Spinach, chard, nettles, or a mix of spring onions and greens","Leeks",{"note":526,"swap":527,"original":528},"Adding curd cheese softens the crumb and mellows the salt, which is closer to how some Përmet households make it.","Feta, or half feta and half crumbled dry ricotta","White brined cheese",{"note":530,"swap":531,"original":532},"You need the acidity as well as the liquid — plain milk gives a flatter, denser bread.","Buttermilk, or milk soured with a tablespoon of lemon juice","Yoghurt","pispili","Pispili (Albanian Cornbread with Leeks and Cheese)","Pispili","albania","Southern Albania",8,25,15,"easy",[543,544],"bread","side",[546,547],"vegetarian","gluten-free",[466,452,484,471],[550,553,555,557],{"alt":551,"src":552},"Golden Albanian cornbread cut into squares in a metal tray, flecked with green leek and white cheese","\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero.jpg",{"alt":551,"src":554},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-16x9.jpg",{"alt":551,"src":556},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-4x3.jpg",{"alt":551,"src":558},"\u002Fimages\u002Frecipes\u002Fpispili\u002Fhero-1x1.jpg",[533,560,561,466,562,563],"albanian cornbread","leek bread","southern albania","gluten free bread","2026-08-20","dishroute-kitchen","Southern Albanian cornmeal bread packed with slowly sweated leeks and salty white cheese, baked in a well-oiled tray until the crust goes deep gold and crackles at the edges.",{"en":568},"\u002Frecipe\u002Fpispili",{"items":570,"total":839,"page":840,"limit":841,"hasMore":842},[571,603,632,667,693,703,729,753,780,809],{"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":536,"region":576,"baseServings":538,"prepMinutes":577,"cookMinutes":431,"restMinutes":431,"difficulty":578,"course":579,"diet":581,"mainIngredients":582,"images":586,"keywords":596,"publishedAt":564,"updatedAt":564,"authorSlug":565},"albanian-byrek","Byrek me Spinaq (Albanian Spinach and Curd Pie)","Byrek me Spinaq","Byrek me spinaq","Tirana and the south",75,"hard",[580],"main",[546],[583,584,484,585],"spinach","flour","ricotta",[587,590,592,594],{"alt":588,"src":589},"Round Albanian spinach byrek in a tray, golden blistered pastry cut into wedges showing green curd filling","\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Falbanian-byrek\u002Fhero-1x1.jpg",[597,598,599,600,601,602],"byrek","albanian pie","spinach pie","filo pastry","pete","balkan street food",{"slug":604,"title":605,"shortTitle":606,"nativeName":607,"countrySlug":536,"region":608,"baseServings":432,"prepMinutes":540,"cookMinutes":609,"difficulty":541,"course":610,"diet":612,"mainIngredients":613,"images":616,"keywords":626,"publishedAt":564,"updatedAt":564,"authorSlug":565},"fergese","Fërgesë Tirane (Pepper, Tomato and Curd Bake)","Fërgesë Tirane","Fërgesë e Tiranës","Tirana",35,[611],"appetizer",[546,547],[614,615,585,457],"bell-pepper","tomato",[617,620,622,624],{"alt":618,"src":619},"Bubbling clay dish of Albanian fërgesë, browned curd cheese over red pepper and tomato with bread alongside","\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Ffergese\u002Fhero-1x1.jpg",[604,627,628,629,630,631],"tirana","albanian appetizer","peppers and cheese","meze","gjize",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":536,"region":637,"baseServings":638,"prepMinutes":540,"cookMinutes":639,"restMinutes":640,"difficulty":541,"course":641,"diet":643,"mainIngredients":646,"images":650,"keywords":660,"publishedAt":564,"updatedAt":564,"authorSlug":565},"jani-me-fasule","Jani me Fasule (Albanian White Bean Pot with Mint)","Jani me Fasule","Jani me fasule","Nationwide",6,100,480,[642,580],"soup",[546,644,547,645],"vegan","dairy-free",[647,615,648,649,457],"onion","paprika","mint",[651,654,656,658],{"alt":652,"src":653},"Bowl of Albanian white bean stew with a slick of orange paprika oil, chopped parsley and bread beside it","\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fjani-me-fasule\u002Fhero-1x1.jpg",[661,662,663,664,665,666],"jani me fasule","albanian beans","white bean stew","vegan balkan","paprika oil","bean soup",{"slug":668,"title":669,"shortTitle":670,"nativeName":670,"countrySlug":536,"region":637,"baseServings":638,"prepMinutes":540,"cookMinutes":539,"restMinutes":577,"difficulty":541,"course":671,"diet":674,"mainIngredients":675,"images":678,"keywords":688,"publishedAt":564,"updatedAt":564,"authorSlug":565},"petulla","Petulla (Albanian Breakfast Fried Dough)","Petulla",[672,673],"breakfast","snack",[546],[584,676,677,484],"yeast","honey",[679,682,684,686],{"alt":680,"src":681},"Plate of puffed golden Albanian petulla with bowls of honey, jam, white cheese and sour cream around them","\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fpetulla\u002Fhero-1x1.jpg",[668,689,690,677,691,692],"albanian breakfast","fried dough","balkan pastry","yeasted dough",{"slug":533,"title":534,"shortTitle":535,"nativeName":535,"countrySlug":536,"region":537,"baseServings":538,"prepMinutes":539,"cookMinutes":431,"restMinutes":540,"difficulty":541,"course":694,"diet":695,"mainIngredients":696,"images":697,"keywords":702,"publishedAt":564,"updatedAt":564,"authorSlug":565},[543,544],[546,547],[466,452,484,471],[698,699,700,701],{"alt":551,"src":552},{"alt":551,"src":554},{"alt":551,"src":556},{"alt":551,"src":558},[533,560,561,466,562,563],{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":536,"region":637,"baseServings":432,"prepMinutes":539,"cookMinutes":708,"restMinutes":709,"difficulty":541,"course":710,"diet":712,"mainIngredients":713,"images":715,"keywords":725,"publishedAt":564,"updatedAt":564,"authorSlug":565},"albanian-qofte","Qofte të Fërguara (Albanian Fried Herb and Cheese Meatballs)","Qofte të Fërguara","Qofte të fërguara",20,30,[711,611],"street-food",[],[714,484,649,647],"ground-beef",[716,719,721,723],{"alt":717,"src":718},"Plate of Albanian fried qofte, dark crusted oblong meatballs with lemon wedges and raw onion rings","\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Falbanian-qofte\u002Fhero-1x1.jpg",[726,727,728,649,602,630],"qofte","albanian meatballs","fried meatballs",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":536,"region":734,"baseServings":432,"prepMinutes":708,"cookMinutes":609,"difficulty":541,"course":735,"diet":736,"mainIngredients":737,"images":738,"keywords":748,"publishedAt":564,"updatedAt":564,"authorSlug":565},"speca-me-gjize","Speca me Gjizë (Albanian Curd-Stuffed Baked Peppers)","Speca me Gjizë","Speca me gjizë","Central and southern Albania",[580,611],[546,547],[614,585,478,457],[739,742,744,746],{"alt":740,"src":741},"Baked Albanian peppers stuffed with white curd filling, blistered skins glistening in olive oil in a shallow dish","\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-4x3.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fspeca-me-gjize\u002Fhero-1x1.jpg",[749,750,751,631,752,630],"speca me gjize","stuffed peppers","albanian vegetarian","curd cheese",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":536,"region":758,"baseServings":432,"prepMinutes":708,"cookMinutes":709,"restMinutes":709,"difficulty":759,"course":760,"diet":761,"mainIngredients":762,"images":764,"keywords":774,"publishedAt":564,"updatedAt":564,"authorSlug":565},"tave-dheu","Tavë Dheu (Albanian Clay-Pot Liver with Feta)","Tavë Dheu","Tavë dheu","Central Albania","medium",[580,611],[547],[615,484,763,457],"garlic",[765,768,770,772],{"alt":766,"src":767},"Small clay dish of Albanian tavë dheu, cubed liver in red tomato sauce under browned crumbled white cheese","\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-4x3.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Ftave-dheu\u002Fhero-1x1.jpg",[775,776,777,630,778,779],"tave dheu","albanian liver","clay pot","baked liver","balkan appetizer",{"slug":781,"title":782,"shortTitle":783,"nativeName":784,"countrySlug":536,"region":785,"baseServings":638,"prepMinutes":539,"cookMinutes":786,"restMinutes":540,"difficulty":759,"course":787,"diet":788,"mainIngredients":789,"images":792,"keywords":802,"publishedAt":564,"updatedAt":564,"authorSlug":565},"tave-kosi","Tavë Kosi (Albanian Baked Lamb under Yoghurt Custard)","Tavë Kosi","Tavë kosi","Elbasan",70,[580],[],[790,471,478,791],"lamb","rice",[793,796,798,800],{"alt":794,"src":795},"Baked tavë kosi in a shallow dish, browned yoghurt custard puffed over pieces of lamb and rice","\u002Fimages\u002Frecipes\u002Ftave-kosi\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Ftave-kosi\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Ftave-kosi\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Ftave-kosi\u002Fhero-1x1.jpg",[803,804,805,806,807,808],"tave kosi","albanian lamb","baked yoghurt","elbasan","balkan casserole","national dish of albania",{"slug":810,"title":811,"shortTitle":812,"nativeName":812,"countrySlug":536,"region":813,"baseServings":814,"prepMinutes":709,"cookMinutes":709,"restMinutes":640,"difficulty":759,"course":815,"diet":817,"mainIngredients":818,"images":822,"keywords":832,"publishedAt":564,"updatedAt":564,"authorSlug":565},"albanian-trilece","Trileçe (Albanian Three-Milk Caramel Cake)","Trileçe","Tirana and the cities",12,[816],"dessert",[546],[478,819,820,821,584],"milk","condensed-milk","heavy-cream",[823,826,828,830],{"alt":824,"src":825},"Square of Albanian trileçe on a plate, pale milk-soaked sponge under a glossy dark caramel topping","\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero.jpg",{"alt":824,"src":827},"\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero-16x9.jpg",{"alt":824,"src":829},"\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero-4x3.jpg",{"alt":824,"src":831},"\u002Fimages\u002Frecipes\u002Falbanian-trilece\u002Fhero-1x1.jpg",[833,834,835,836,837,838],"trilece","three milk cake","albanian dessert","caramel cake","tres leches","balkan sweets",10,1,24,false,1788563743060]