[{"data":1,"prerenderedAt":863},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:polish-golabki:en":392,"recipe:country:poland":598},[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":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":519,"pronunciation":549,"substitutions":550,"slug":563,"title":564,"shortTitle":565,"nativeName":565,"countrySlug":566,"region":567,"baseServings":433,"prepMinutes":568,"cookMinutes":492,"restMinutes":434,"difficulty":569,"course":570,"diet":572,"mainIngredients":574,"images":575,"keywords":585,"publishedAt":593,"updatedAt":593,"authorSlug":594,"summary":595,"localeSlug":563,"alternates":596},[394,397,400,403,406],{"answer":395,"question":396},"Two reliable methods. Either cut out the core, lower the whole head into boiling water and peel off leaves with tongs as they loosen, one every minute or so; or freeze the whole head for 24 hours and thaw it completely, which breaks down the cell walls so the leaves slide off limp and unbroken with no cooking at all. The freezer method is slower to plan but far less fiddly.","How do I get whole cabbage leaves off without tearing them?",{"answer":398,"question":399},"Almost always because they were rolled loosely or packed with gaps around them. Tuck the sides in as you roll, finish seam-side down, and pack the pot tightly enough that the rolls hold each other in place. A plate laid on top before the liquid goes in stops them shifting and floating.","Why did my cabbage rolls fall apart during baking?",{"answer":401,"question":402},"Half-cooked is the target — boiled for roughly half the time on the packet, then drained and cooled. It finishes inside the roll, absorbing meat juices and sauce as it swells, which is what makes the filling tender and the parcel tight. Fully cooked rice goes mushy and raw rice stays hard in the centre.","Should the rice be cooked before it goes in the filling?",{"answer":404,"question":405},"Gołąbki use fresh cabbage leaves, blanched, and are usually baked in tomato sauce with pork and rice. Balkan sarma is wrapped in whole leaves of soured, fermented cabbage and simmered with smoked meat, giving a sour, smoky flavor rather than a sweet-tomato one. They are relatives, not versions of the same dish.","What is the difference between gołąbki and sarma?",{"answer":407,"question":408},"Yes, and they are better for it. You can assemble the rolls a day ahead and refrigerate them raw in the covered pot, then bake as written adding 15 minutes. Fully cooked gołąbki also reheat beautifully, which is why Polish households treat a big batch as two or three meals rather than one.","Can I make gołąbki ahead of time?",[410,411,412,413,414,415],"Shave down the thick rib on each leaf with a paring knife held flat. A stiff rib will crack the leaf as you roll and let the filling escape.","Cook the rice to about half done. Fully cooked rice turns to paste in the bake; raw rice drinks the sauce dry and stays chalky.","Fry the onions until genuinely soft and sweet before they go into the meat. Raw onion in the filling stays sharp and crunches unpleasantly.","Pack the rolls seam-side down and shoulder to shoulder. Loose rolls float apart, tight ones hold their shape for the whole bake.","Put a heatproof plate on top of the rolls before adding liquid — it keeps them submerged and stops the top layer drying out.","Taste the raw filling by frying a teaspoon of it in a pan. Underseasoned gołąbki are the single most common failure and cannot be fixed later.","🥬","Gołąbki are parcels of soft white cabbage leaf wrapped around a filling of minced pork, part-cooked rice and fried onion, packed into a pot and baked under tomato sauce for well over an hour. The name means \"little pigeons\", which describes the plump shape and nothing about the contents. What you get is mild, comforting food with a specific texture: the leaf turns translucent and yielding, the rice absorbs meat juices and swells until the roll is tight, and the sauce reduces into something sweet-sour and slightly sticky at the edges of the dish. They take an afternoon, feed a crowd, and improve overnight, which is why Polish families make them by the potful rather than by the portion.","Stuffed cabbage belongs to half of Europe and western Asia, and no country invented it alone. Poland's version sits at one end of a chain that runs through Ukrainian holubtsi, Balkan sarma, Hungarian töltött káposzta and Turkish lahana sarması, and the family resemblance is not a coincidence — the technique spread with trade, empires and migration over centuries. Where Polish gołąbki mark themselves out is the wrapper and the sauce: fresh blanched white cabbage rather than soured whole-head cabbage, and a tomato sauce rather than a smoked, sour broth. The Balkan cook ferments the cabbage first and smokes the meat; the Polish cook blanches and bakes.\n\nThe filling tells you about Polish thrift. Rice, or in older and poorer versions barley or millet, is not padding to be apologised for — it is what makes one kilo of pork feed a table of eight, and it changes the texture of the roll fundamentally, giving it a soft, absorbent interior rather than a dense meatball. Mushrooms replace meat entirely in Lenten and Christmas Eve versions, since the wigilia table is meat-free, and a well-made mushroom gołąbek is not a consolation prize.\n\nEvery Polish region and household has its ruling on the sauce. Tomato is the common default, made from passata slackened with the cooking juices and sometimes thickened with a light roux. Others serve gołąbki in a mushroom sauce, or in nothing but the reduced pot liquor with sour cream on top. The bottom of the pot is traditionally lined with the tough outer leaves and the trimmed ribs so the rolls do not catch, and the discarded cabbage heart gets shredded and tucked around the sides — an approach that assumes, correctly, that nothing about the cabbage should go in the bin.","Gołąbki keep 4 days refrigerated in their sauce and taste noticeably better on the second day once the leaves have absorbed the tomato. Reheat covered in a 160°C oven for 25 minutes, or gently in a pan with a splash of water — a microwave works but dries the exposed edges. They freeze very well for up to 3 months, ideally portioned with sauce so they thaw without sticking; defrost overnight in the fridge before reheating rather than baking from frozen.",[421,422,423,424],"Freezing the cabbage head is offered as a genuine alternative to blanching — it makes the leaves peel off intact with no boiling pot to wrestle.","Rice goes in half-cooked, which is what lets it finish inside the roll and pull the filling tight instead of leaving it loose.","The pot is lined and weighted the way Polish kitchens do it, so nothing scorches and nothing unrolls.","A long, low bake rather than a fast simmer — the leaves need time to turn silky rather than merely soft.",[426,427,428,429],"Large pot for blanching the cabbage","Deep ovenproof casserole or Dutch oven with a lid","Paring knife","Heatproof plate to weight the rolls",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},22,32,6,10,890,26,430,[439],"Boiled potatoes or good rye bread to catch the sauce, with a spoonful of sour cream on top and a cucumber salad alongside.",[441,444,447],{"name":442,"description":443},"Gołąbki postne","The meat-free Lenten and Christmas Eve version: rice or barley with fried mushrooms and onion, usually served in a dried-mushroom sauce.",{"name":445,"description":446},"Gołąbki w sosie grzybowym","Baked in a cream and dried-mushroom sauce instead of tomato. Earthier and richer, and common in the forested northeast.",{"name":448,"description":449},"Leniwe gołąbki","\"Lazy gołąbki\" — the same filling and shredded cabbage layered in a casserole without any rolling. Half the work, and a standard weeknight cheat in Poland.",[451,457,462,466,470,475,479,482,485,489,491,495,500,502,505,508,511,513,516],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},1,"cabbage","large white cabbage, about 1.5 kg","piece","For the rolls",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},700,"ground-pork","minced pork, not too lean","g",{"qty":463,"ref":464,"name":465,"unit":461,"group":456},150,"rice","long-grain rice, boiled to half done and cooled",{"qty":467,"ref":468,"name":469,"unit":455,"group":456},2,"onion","onions, finely diced",{"qty":471,"ref":472,"name":473,"unit":474,"group":456},3,"garlic","garlic, finely chopped","clove",{"qty":476,"ref":477,"name":478,"unit":461,"group":456},30,"butter","butter or lard, for frying the onions",{"qty":452,"ref":480,"name":481,"unit":455,"group":456},"eggs","egg, to bind",{"qty":452,"name":483,"unit":484,"group":456},"dried marjoram","tbsp",{"qty":452,"ref":486,"name":487,"unit":488,"group":456},"black-pepper","freshly ground black pepper","tsp",{"qty":467,"name":490,"unit":488,"group":456},"fine salt",{"qty":492,"ref":493,"name":494,"unit":461,"group":456,"optional":8},100,"bacon","smoked bacon, sliced, to line the pot",{"qty":458,"ref":496,"name":497,"unit":498,"group":499},"tomato","tomato passata","ml","For the sauce",{"qty":467,"name":501,"unit":484,"group":499},"tomato purée",{"qty":503,"name":504,"unit":498,"group":499},400,"chicken or vegetable stock",{"qty":467,"ref":506,"name":507,"unit":455,"group":499},"bay-leaf","bay leaves",{"qty":509,"name":510,"unit":455,"group":499},5,"allspice berries",{"qty":452,"name":512,"unit":488,"group":499},"sugar",{"qty":514,"ref":477,"name":515,"unit":461,"group":499},20,"butter, for the finishing roux",{"qty":452,"ref":517,"name":518,"unit":484,"group":499},"flour","plain flour, for the finishing roux",[520,524,527,532,535,538,541,546],{"tip":521,"text":522,"title":523},"The alternative: freeze the whole head for 24 hours and thaw it fully. The leaves come away limp and intact with no boiling at all.","Cut the core out of the cabbage in a deep cone. Lower the whole head into a big pot of boiling salted water and, as the outer leaves go floppy and translucent at the edges, peel them off one at a time with tongs — roughly one leaf a minute. Stop when you have 18 to 20 good leaves.","Loosen the cabbage leaves",{"text":525,"title":526},"Lay each leaf flat and shave the thick central rib down level with a paring knife held almost parallel to the board, or cut a shallow V to remove it. The leaf must fold without cracking. Keep the trimmings and the tough outer leaves.","Trim the ribs",{"tip":528,"text":529,"title":530,"timerSeconds":531},"Fry a teaspoon of the mixture and taste it. Season the bowl, not the finished dish.","Fry the onions in the butter over medium-low heat for 10 minutes, until soft, sweet and just starting to color, adding the garlic for the last minute. Cool slightly, then mix into the pork with the half-cooked rice, egg, marjoram, salt and pepper until evenly combined but not compacted.","Make the filling",600,{"text":533,"title":534},"Put 2 heaped tablespoons of filling at the stem end of each leaf, fold the sides in over it, and roll away from you into a tight cylinder. The parcel should feel firm and hold its shape when you set it down seam-side down.","Roll the gołąbki",{"text":536,"title":537},"Line the bottom of a deep casserole with the bacon and the reserved outer leaves and rib trimmings. Pack the rolls in tightly, seam-side down, in two or three snug layers, tucking any leftover shredded cabbage into the gaps.","Pack the pot",{"text":539,"title":540},"Whisk the passata, tomato purée, stock and sugar together with the bay leaves and allspice and pour over the rolls until they are just covered. Set a heatproof plate face down on the top layer to hold everything under the liquid.","Add the sauce and weight it",{"tip":542,"text":543,"title":544,"timerSeconds":545},"If the sauce looks like it will run dry before the 90 minutes are up, add a splash of hot stock rather than turning the oven down.","Cover and bake at 160°C for 90 minutes. The gołąbki are ready when a knife slides through a roll with no resistance, the leaves have turned translucent and silky, and the sauce has darkened and reduced around the edges of the dish.","Bake low and slow",5400,{"text":547,"title":548},"Pour off about 400 ml of the cooking sauce. Cook the butter and flour together in a small pan for a minute until it smells toasted rather than raw, whisk in the hot sauce until smooth and glossy, then pour it back over the rolls. Rest 10 minutes before serving so the parcels firm up enough to lift out whole.","Thicken the sauce and rest","go-WOMP-kee",[551,555,559],{"note":552,"swap":553,"original":554},"Pure beef makes a firmer, drier filling. Lean turkey needs added fat or the rolls turn crumbly.","Half pork and half beef, or minced turkey with an extra spoonful of oil","Minced pork",{"note":556,"swap":557,"original":558},"Savoy leaves are more pliable and need less blanching, but they are thinner and tear more easily when you roll tightly.","Savoy cabbage","White cabbage",{"note":560,"swap":561,"original":562},"Both are older and entirely traditional. Barley gives a chewier, nuttier filling that holds together particularly well.","Pearl barley or millet, cooked to half done","Rice","polish-golabki","Gołąbki (Polish Cabbage Rolls in Tomato Sauce)","Gołąbki","poland","Nationwide",50,"medium",[571],"main",[573],"nut-free",[453,459,464,496,468],[576,579,581,583],{"alt":577,"src":578},"Polish cabbage rolls packed in a casserole under reduced tomato sauce, one cut open to show pork and rice filling","\u002Fimages\u002Frecipes\u002Fpolish-golabki\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fpolish-golabki\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fpolish-golabki\u002Fhero-1x1.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fpolish-golabki\u002Fhero-4x3.jpg",[586,587,588,589,590,591,592],"golabki","cabbage rolls","stuffed cabbage","polish","minced pork","tomato sauce","comfort food","2026-08-19","dishroute-kitchen","Blanched cabbage leaves rolled around minced pork and rice, then baked slowly in tomato sauce until the leaves go silky and the filling swells into the wrapper.",{"en":597},"\u002Frecipe\u002Fpolish-golabki",{"items":599,"total":434,"page":452,"limit":861,"hasMore":862},[600,629,639,668,699,730,756,781,808,834],{"slug":601,"title":602,"shortTitle":603,"nativeName":603,"countrySlug":566,"baseServings":604,"prepMinutes":476,"cookMinutes":605,"restMinutes":606,"difficulty":569,"course":607,"diet":608,"mainIngredients":610,"images":614,"keywords":624,"publishedAt":628,"updatedAt":628,"authorSlug":594},"bigos","Bigos (Polish Hunter's Stew)","Bigos",8,180,720,[571],[609,573],"dairy-free",[611,453,612,613],"sauerkraut","smoked-pork","pork-shoulder",[615,618,620,622],{"alt":616,"src":617},"Pot of amber-brown Polish bigos with sauerkraut, chunks of pork and slices of smoked sausage","\u002Fimages\u002Frecipes\u002Fbigos\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fbigos\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fbigos\u002Fhero-1x1.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fbigos\u002Fhero-4x3.jpg",[601,566,625,611,626,453,627],"hunter's stew","kielbasa","winter stew","2026-08-18",{"slug":563,"title":564,"shortTitle":565,"nativeName":565,"countrySlug":566,"region":567,"baseServings":433,"prepMinutes":568,"cookMinutes":492,"restMinutes":434,"difficulty":569,"course":630,"diet":631,"mainIngredients":632,"images":633,"keywords":638,"publishedAt":593,"updatedAt":593,"authorSlug":594},[571],[573],[453,459,464,496,468],[634,635,636,637],{"alt":577,"src":578},{"alt":577,"src":580},{"alt":577,"src":582},{"alt":577,"src":584},[586,587,588,589,590,591,592],{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":566,"region":567,"baseServings":644,"prepMinutes":476,"cookMinutes":645,"restMinutes":434,"difficulty":646,"course":647,"diet":648,"mainIngredients":649,"images":651,"keywords":661,"publishedAt":593,"updatedAt":593,"authorSlug":594},"kotlet-schabowy","Kotlet Schabowy (Polish Breaded Pork Cutlet)","Kotlet Schabowy","Kotlet schabowy",4,35,"easy",[571],[],[480,517,650,453,477],"potato",[652,655,657,659],{"alt":653,"src":654},"Golden breaded Polish pork cutlet on a plate with buttered dill potatoes and braised white cabbage","\u002Fimages\u002Frecipes\u002Fkotlet-schabowy\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fkotlet-schabowy\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fkotlet-schabowy\u002Fhero-1x1.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fkotlet-schabowy\u002Fhero-4x3.jpg",[662,663,664,665,666,667],"kotlet schabowy","breaded pork cutlet","polish pork","schnitzel","sunday dinner","braised cabbage",{"slug":669,"title":670,"shortTitle":671,"nativeName":671,"countrySlug":566,"region":567,"baseServings":644,"prepMinutes":672,"cookMinutes":9,"restMinutes":476,"difficulty":646,"course":673,"diet":676,"mainIngredients":679,"images":683,"keywords":693,"publishedAt":593,"updatedAt":593,"authorSlug":594},"mizeria","Mizeria (Polish Cucumber Salad with Sour Cream)","Mizeria",15,[674,675],"side","appetizer",[677,678,573],"vegetarian","gluten-free",[680,681,682],"cucumber","sour-cream","vinegar",[684,687,689,691],{"alt":685,"src":686},"Bowl of Polish cucumber salad, thin slices coated in sour cream dressing and scattered with chopped dill","\u002Fimages\u002Frecipes\u002Fmizeria\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fmizeria\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fmizeria\u002Fhero-1x1.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fmizeria\u002Fhero-4x3.jpg",[669,694,695,696,697,698],"cucumber salad","polish side dish","sour cream","dill","summer salad",{"slug":700,"title":701,"shortTitle":702,"nativeName":703,"countrySlug":566,"region":704,"baseServings":604,"prepMinutes":705,"cookMinutes":514,"restMinutes":706,"difficulty":569,"course":707,"diet":710,"mainIngredients":711,"images":712,"keywords":722,"publishedAt":593,"updatedAt":593,"authorSlug":594},"obwarzanek-krakowski","Obwarzanek Krakowski (Boiled and Baked Bread Ring)","Obwarzanek Krakowski","Obwarzanek krakowski","Kraków and Lesser Poland",40,80,[708,709],"bread","snack",[677],[517,477],[713,716,718,720],{"alt":714,"src":715},"Twisted Kraków bread rings covered in poppy and sesame seeds, glossy from being boiled before baking","\u002Fimages\u002Frecipes\u002Fobwarzanek-krakowski\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fobwarzanek-krakowski\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fobwarzanek-krakowski\u002Fhero-1x1.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fobwarzanek-krakowski\u002Fhero-4x3.jpg",[723,724,725,726,727,728,729],"obwarzanek","krakow bread ring","polish bread","boiled bread","poppy seed","street food","pgi",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"countrySlug":566,"baseServings":644,"prepMinutes":735,"cookMinutes":476,"restMinutes":476,"difficulty":569,"course":736,"diet":737,"mainIngredients":738,"images":739,"keywords":749,"publishedAt":628,"updatedAt":628,"authorSlug":594},"pierogi-ruskie","Pierogi Ruskie (Potato and Cheese Dumplings)","Pierogi Ruskie","Pierogi ruskie",75,[571],[677],[517,650,468],[740,743,745,747],{"alt":741,"src":742},"Golden pan-fried pierogi ruskie dumplings topped with caramelized onions and sour cream","\u002Fimages\u002Frecipes\u002Fpierogi-ruskie\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fpierogi-ruskie\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fpierogi-ruskie\u002Fhero-1x1.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fpierogi-ruskie\u002Fhero-4x3.jpg",[750,751,650,752,753,754,755],"pierogi","dumplings","twaróg","farmer's cheese","polish comfort food","pierogi ruskie",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"romanized":760,"countrySlug":566,"baseServings":644,"prepMinutes":761,"cookMinutes":761,"difficulty":646,"course":762,"diet":763,"mainIngredients":764,"images":765,"keywords":775,"publishedAt":628,"updatedAt":628,"authorSlug":594},"potato-pancakes","Polish Potato Pancakes (Placki Ziemniaczane)","Polish Potato Pancakes","Placki ziemniaczane",25,[571,674,709],[677],[650,468,480,517],[766,769,771,773],{"alt":767,"src":768},"Stack of golden Polish potato pancakes with lacy brown edges and a bowl of sour cream","\u002Fimages\u002Frecipes\u002Fpotato-pancakes\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fpotato-pancakes\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fpotato-pancakes\u002Fhero-1x1.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fpotato-pancakes\u002Fhero-4x3.jpg",[776,777,566,778,696,779,780],"placki ziemniaczane","potato pancakes","milk bar","goulash","fried potato",{"slug":782,"title":783,"shortTitle":784,"nativeName":784,"countrySlug":566,"baseServings":785,"prepMinutes":705,"cookMinutes":735,"restMinutes":786,"difficulty":569,"course":787,"diet":789,"mainIngredients":790,"images":792,"keywords":802,"publishedAt":593,"updatedAt":593,"authorSlug":594},"sernik","Sernik (Polish Baked Curd Cheesecake)","Sernik",12,300,[788],"dessert",[677],[791,480,477],"quark",[793,796,798,800],{"alt":794,"src":795},"Slice of Polish sernik showing dense pale curd filling with raisins on a thin golden shortcrust base","\u002Fimages\u002Frecipes\u002Fsernik\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Fsernik\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Fsernik\u002Fhero-1x1.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Fsernik\u002Fhero-4x3.jpg",[782,803,804,805,806,791,807],"polish cheesecake","twarog","curd cheese","baked cheesecake","polish dessert",{"slug":809,"title":810,"shortTitle":811,"nativeName":811,"countrySlug":566,"region":812,"baseServings":644,"prepMinutes":785,"cookMinutes":514,"difficulty":646,"course":813,"diet":815,"mainIngredients":816,"images":818,"keywords":828,"publishedAt":593,"updatedAt":593,"authorSlug":594},"zapiekanka","Zapiekanka (Kraków Mushroom and Cheese Baguette)","Zapiekanka","Kraków",[814,709],"street-food",[677,573],[817,468,477,472],"mushrooms",[819,822,824,826],{"alt":820,"src":821},"Open-faced Polish baguette topped with fried mushrooms and bubbling melted cheese, zigzagged with ketchup","\u002Fimages\u002Frecipes\u002Fzapiekanka\u002Fhero.jpg",{"alt":820,"src":823},"\u002Fimages\u002Frecipes\u002Fzapiekanka\u002Fhero-16x9.jpg",{"alt":820,"src":825},"\u002Fimages\u002Frecipes\u002Fzapiekanka\u002Fhero-1x1.jpg",{"alt":820,"src":827},"\u002Fimages\u002Frecipes\u002Fzapiekanka\u002Fhero-4x3.jpg",[809,829,830,831,832,833],"polish street food","krakow","open faced baguette","mushroom cheese toast","late night snack",{"slug":835,"title":836,"shortTitle":837,"nativeName":837,"countrySlug":566,"region":838,"baseServings":644,"prepMinutes":761,"cookMinutes":839,"difficulty":569,"course":840,"diet":842,"mainIngredients":843,"images":844,"keywords":854,"publishedAt":593,"updatedAt":593,"authorSlug":594},"zurek","Żurek (Polish Sour Rye Soup)","Żurek","Nationwide, strongest around Kraków and Silesia",55,[841],"soup",[],[626,480,612,472,681],[845,848,850,852],{"alt":846,"src":847},"Bowl of creamy white Polish sour rye soup with sausage coins, a halved boiled egg and marjoram","\u002Fimages\u002Frecipes\u002Fzurek\u002Fhero.jpg",{"alt":846,"src":849},"\u002Fimages\u002Frecipes\u002Fzurek\u002Fhero-16x9.jpg",{"alt":846,"src":851},"\u002Fimages\u002Frecipes\u002Fzurek\u002Fhero-1x1.jpg",{"alt":846,"src":853},"\u002Fimages\u002Frecipes\u002Fzurek\u002Fhero-4x3.jpg",[835,855,856,857,858,859,860],"sour rye soup","polish soup","zakwas","easter","white sausage","marjoram",24,false,1788563773111]