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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":439,"variations":442,"ingredients":452,"instructions":514,"pronunciation":549,"substitutions":550,"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":567,"region":568,"baseServings":437,"prepMinutes":501,"cookMinutes":569,"restMinutes":570,"difficulty":571,"course":572,"diet":574,"mainIngredients":576,"images":577,"keywords":587,"publishedAt":594,"updatedAt":594,"authorSlug":595,"summary":596,"localeSlug":563,"alternates":597},[394,397,400,403,406],{"answer":395,"question":396},"Air was trapped between the coils. Roll the dough up snugly without stretching it, pinch the seam shut, and prick the shaped loaf through to the bottom of the mould with a thin skewer every few centimetres before the final rise. Over-proving also causes gaps — the dough expands away from the filling and leaves a cavity under the crust.","Why did my potica have big hollow gaps inside?",{"answer":398,"question":399},"In Slovenia, potica is the sweet yeasted roll with a nut or curd filling baked in a ring mould, while belokranjska povitica is a savoury flat curd bread from Bela Krajina. Slovenian-American communities kept the older word povitica for the sweet walnut roll, so an American recipe called povitica is almost always what Slovenes would call potica.","What is the difference between potica and povitica?",{"answer":401,"question":402},"Yes. The fluted potičnik is traditional and its central hole helps a dense loaf bake evenly, but a bundt tin, a plain ring tin, or two loaf tins all work. In loaf tins, lower the oven to 170°C and bake a little longer, checking with a skewer in the centre.","Can I make potica without a special mould?",{"answer":404,"question":405},"The filling was too loose, or the dough was rolled too thick so the spiral had few turns to hold it. Fold whipped egg white into the walnut mixture so it sets rather than flows, let it cool to just warm before spreading, and roll the dough thin — 3 to 4 mm — to get more coils gripping the filling.","Why is the filling sitting at the bottom of my slices?",{"answer":407,"question":408},"Yes. Baked potica keeps a week wrapped in cloth and foil at room temperature and freezes whole for up to three months. Many Slovenian households bake it two or three days before Christmas or Easter deliberately, since the crumb settles and the walnut flavour deepens after a day or two.","Can I prepare potica in advance for a holiday?",[410,411,412,413,414,415],"Grind the walnuts fine but stop before they turn oily. A food processor pulsed in short bursts is safer than a running blade.","Pour genuinely hot cream over the walnuts. It softens them and dissolves the honey; lukewarm liquid leaves the filling gritty and stiff.","The dough should be soft and slightly tacky, not firm. Extra flour makes it easy to handle now and dry to eat later.","Roll the dough on a floured cloth to about 3 to 4 mm and no thicker — thin dough is what gives you many turns of filling per slice.","Roll the log up snugly but do not stretch it, and pinch the seam closed. A slack roll bakes into big hollow gaps.","Prick the shaped potica right through to the base of the mould with a thin skewer before it proves, so trapped air escapes instead of tearing the coil apart.","🌰","Potica is a rolled yeast cake and the closest thing Slovenia has to an edible flag. Enriched dough — milk, butter, yolks, a little sugar — is rolled out until it is thin enough to read through, spread with a warm paste of finely ground walnuts, honey and cream, then rolled up tight and baked in a fluted ring mould so the cut slice shows a tight dark spiral against pale, soft crumb. It is not a sweet cake by modern standards: the dough is barely sugared, and the walnut filling is more nutty and honeyed than sugary. Slovenes bake it for Christmas, Easter and weddings, and every family judges the result by one thing — how many turns of filling you can count in a slice.","Potica takes its name from the old verb meaning to wrap or roll, the same root behind the savoury povitica of Bela Krajina, and it appears in Slovenian written sources from the sixteenth century onward, when it was a cake of the wealthier households and monasteries — white flour and walnuts were both expensive. Over the following centuries it spread down the social scale until every household baked one for the big holidays, and the fluted earthenware ring it bakes in, the potičnik, became standard equipment in Slovenian kitchens. The ring is not decoration: the hole in the middle lets heat reach a dense, heavy loaf from the inside, so the centre cooks before the crust burns.\n\nWalnut is the classic filling and the one people mean when they say potica without qualifying, but the tradition counts dozens of others. Tarragon potica, pehtranova potica, is the famous one — fresh tarragon chopped into a curd or cream filling, savoury-scented and startling if you expect nuts. There are also fillings of poppy seed, honey and cracklings, cottage cheese, hazelnut, and a chive-and-crackling version eaten as a savoury bread. Regional habits are strong: Gorenjska households tend towards dense, dark walnut fillings, while Prekmurje and the east lean on poppy.\n\nSlovenian emigrants took potica with them, which is why the cake shows up around Cleveland, Pittsburgh and the mining towns of Minnesota under the name povitica — the immigrant communities kept the older word — and why an American recipe search for povitica returns the walnut roll rather than the savoury Bela Krajina flatbread that Slovenes call by that name. Wherever it is baked, the arguments are the same: whether the dough should be rolled or stretched by hand, whether the filling should be bound with whipped egg white to keep it from sinking, and whether a potica with visible gaps between the coils is a failure or simply proof that it was made at home.","Wrapped in a cloth and then in foil, potica keeps 5 to 7 days at room temperature and stays moist because of the nut filling; refrigeration dries out the dough, so avoid it. Slices freshen in a 160°C oven for 5 minutes. Whole potica freezes very well: cool completely, wrap tightly and freeze for up to 3 months, then thaw wrapped at room temperature overnight so condensation forms on the wrapping and not on the crust.",[421,422,423,424],"Roll-and-fill instructions with actual dimensions, so the coil ends up tight and the spiral is visible in every slice.","Whipped egg whites folded into the walnut filling keep it light and stop it sliding to the bottom of the mould.","Includes the skewer-pricking step before baking, which is how Slovenian bakers avoid hollow gaps between the layers.","Honest about the mould: a fluted potičnik is traditional but a plain ring or two loaf tins will bake a good potica.",[426,427,428,429,430],"Fluted ring mould (potičnik), bundt tin or two loaf tins","Stand mixer with dough hook, or strong arms","Rolling pin and a large cloth","Thin skewer","Small saucepan",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},35,52,3,23,230,12,570,[440,441],"Coffee or a glass of cold milk — potica is an afternoon cake as much as a dessert.","A small glass of Slovenian honey brandy or a sweet Jeruzalem white for a holiday table.",[443,446,449],{"name":444,"description":445},"Pehtranova potica","Filled with fresh tarragon chopped into sweetened curd or cream instead of walnuts. Aromatic, faintly aniseed, and one of the most distinctly Slovenian cakes there is.",{"name":447,"description":448},"Poppy seed potica","Ground poppy seed steeped in hot milk with honey, common in Prekmurje and the east. Darker and earthier than the walnut version.",{"name":450,"description":451},"Ocvirkova potica","A savoury potica filled with pork cracklings and pepper, eaten as bread rather than as cake, especially around the winter pig slaughter.",[453,459,464,469,472,476,481,485,488,492,496,498,500,502,505,509,511],{"qty":454,"ref":455,"name":456,"unit":457,"group":458},500,"flour","strong white flour","g","For the dough",{"qty":460,"ref":461,"name":462,"note":463,"unit":457,"group":458},7,"yeast","instant dried yeast","or 20 g fresh yeast",{"qty":465,"ref":466,"name":467,"unit":468,"group":458},220,"milk","warm milk","ml",{"qty":470,"name":471,"unit":457,"group":458},70,"caster sugar",{"qty":473,"ref":474,"name":475,"unit":457,"group":458},100,"butter","butter, soft",{"qty":434,"ref":477,"name":478,"note":479,"unit":480,"group":458},"eggs","egg yolks","keep 2 whites for the filling","piece",{"qty":482,"name":483,"unit":484,"group":458},1,"fine salt","tsp",{"qty":482,"ref":486,"name":487,"unit":480,"group":458},"lemon","lemon, zest only",{"qty":454,"ref":489,"name":490,"unit":457,"group":491},"walnuts","walnuts, finely ground","For the walnut filling",{"qty":493,"ref":494,"name":495,"unit":468,"group":491},250,"heavy-cream","double cream, brought to the boil",{"qty":473,"ref":497,"name":497,"unit":457,"group":491},"honey",{"qty":499,"name":471,"unit":457,"group":491},80,{"qty":501,"ref":474,"name":474,"unit":457,"group":491},50,{"qty":482,"ref":503,"name":504,"unit":484,"group":491},"cinnamon","ground cinnamon",{"qty":506,"name":507,"unit":508,"group":491,"optional":8},2,"dark rum","tbsp",{"qty":506,"name":510,"unit":480,"group":491},"egg whites, whipped to soft peaks",{"qty":482,"ref":477,"name":512,"unit":480,"group":513},"egg, beaten, for glazing","To finish",[515,519,524,528,531,534,537,541,545],{"text":516,"title":517,"timerSeconds":518},"Warm the milk to blood temperature, stir in the yeast and a spoonful of the sugar, and leave it 10 minutes until the surface is foamy and smells of bread. If nothing happens, the yeast is dead and the potica will not rise.","Start the dough",600,{"tip":520,"text":521,"title":522,"timerSeconds":523},"Resist adding flour while kneading. A soft dough is harder to handle but bakes into a far better crumb.","Mix the flour, remaining sugar, salt and lemon zest, add the yeasted milk and the yolks, and knead for 8 to 10 minutes, working in the soft butter a piece at a time. The dough should end up glossy, soft and slightly tacky, pulling cleanly from the bowl. Cover and prove in a warm place for about 1 hour, until doubled.","Knead and prove",3600,{"tip":525,"text":526,"title":527},"The filling firms up as it cools. If it stiffens past spreading point, loosen it with a splash of hot milk.","Put {qty:walnuts} of ground walnuts in a bowl with the sugar, honey, butter and cinnamon. Pour over the boiling cream and stir until the butter melts and you have a thick, dark, spreadable paste. Add the rum and leave it to cool to just warm.","Make the walnut filling",{"text":529,"title":530},"Whip the two egg whites to soft peaks and fold them into the cooled walnut paste in two additions. The filling should turn a shade paler and become noticeably softer and easier to spread without running.","Lighten the filling",{"text":532,"title":533},"Turn the risen dough onto a floured cloth and roll it into a rectangle about 40 by 55 cm and 3 to 4 mm thick. Work from the centre outwards and let it rest a minute whenever it springs back rather than forcing it thinner.","Roll out the dough",{"text":535,"title":536},"Spread the walnut filling evenly over the dough, leaving a clear 2 cm border along one long edge. Roll the dough up snugly from the opposite long side, using the cloth to lift and turn it, and pinch the final seam firmly closed along its whole length.","Fill and roll up",{"text":538,"title":539,"timerSeconds":540},"Butter the mould well. Lift the roll in, seam down, and join the two ends into a ring, pressing them together. Prick straight down through the loaf to the base of the mould with a thin skewer every 3 cm. Cover and prove for 45 minutes, until the dough has risen about half again and feels puffy and slow to spring back.","Shape and prove again",2700,{"text":542,"title":543,"timerSeconds":544},"Brush the top with beaten egg and bake at 180°C for 50 to 55 minutes, until deep golden brown and a skewer pushed into the dough between the coils comes out clean. Cover the top with foil if it darkens before 35 minutes.","Bake",3000,{"tip":546,"text":547,"title":548},"Cutting it warm drags the filling and smears the spiral. This is the hardest step in the recipe.","Let the potica sit in its mould for 10 minutes, then turn it out onto a rack and cool completely — at least 2 hours. Cut in thin slices with a serrated knife and dust with icing sugar just before serving.","Turn out and cool","poh-TEE-tsah",[551,555,559],{"note":552,"swap":553,"original":554},"Hazelnut potica is a real Slovenian variant. Toast them first and rub off the skins, or the filling turns bitter.","Hazelnuts, or half walnuts and half hazelnuts","Walnuts",{"note":556,"swap":557,"original":558},"You lose a little aroma and the filling browns slightly less, but the texture is unchanged. Buckwheat honey is best of all if you can get it.","An extra 60 g of sugar plus 2 tbsp of milk","Honey in the filling",{"note":560,"swap":561,"original":562},"A ring shape helps the dense loaf cook through in the middle. In loaf tins, drop the oven to 170°C and expect a slightly longer bake.","A 24 cm bundt tin, a plain ring tin, or two 900 g loaf tins","Potičnik (fluted ring mould)","potica","Potica (Slovenian Rolled Walnut Yeast Cake)","Potica","Orehova potica","slovenia","Nationwide, with regional fillings",55,150,"hard",[573],"dessert",[575],"vegetarian",[455,489,497,474],[578,581,583,585],{"alt":579,"src":580},"Ring-shaped potica cut open to show tight dark walnut spirals inside pale yeast dough","\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-1x1.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-4x3.jpg",[563,588,589,590,591,592,593],"walnut roll","slovenian cake","yeast dough","povitica","christmas baking","potičnik","2026-08-21","dishroute-kitchen","Slovenia's festive rolled cake: rich yeast dough stretched paper-thin, spread with honeyed ground walnuts, coiled tight and baked in a fluted ring so every slice is a dark spiral.",{"en":598},"\u002Frecipe\u002Fpotica",{"items":600,"total":608,"page":482,"limit":886,"hasMore":887},[601,635,669,705,737,767,796,806,833,860],{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"countrySlug":567,"region":606,"baseServings":607,"prepMinutes":608,"cookMinutes":432,"difficulty":609,"course":610,"diet":612,"mainIngredients":615,"images":618,"keywords":628,"publishedAt":594,"updatedAt":594,"authorSlug":595},"ajdovi-zganci","Ajdovi Žganci (Buckwheat Spoonbread with Cracklings)","Ajdovi Žganci","Ajdovi žganci","Gorenjska and the Alpine north",4,10,"easy",[611],"side",[613,614],"gluten-free","dairy-free",[616,617],"buckwheat","pork-belly",[619,622,624,626],{"alt":620,"src":621},"Bowl of crumbly dark buckwheat žganci topped with golden pork cracklings and their fat","\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-1x1.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-4x3.jpg",[629,616,630,631,632,633,634],"ajdovi zganci","slovenian side dish","ocvirki","cracklings","zganci","buckwheat spoonbread",{"slug":636,"title":637,"shortTitle":638,"nativeName":639,"countrySlug":567,"region":640,"baseServings":641,"prepMinutes":642,"cookMinutes":432,"restMinutes":643,"difficulty":644,"course":645,"diet":647,"mainIngredients":648,"images":651,"keywords":661,"publishedAt":594,"updatedAt":594,"authorSlug":595},"belokranjska-povitica","Belokranjska Povitica (Flat Layered Curd Flatbread)","Belokranjska Povitica","Belokranjska povitica","Bela Krajina",8,45,40,"medium",[646],"bread",[575],[455,649,650,477],"quark","sour-cream",[652,655,657,659],{"alt":653,"src":654},"Round flat povitica cut into wedges, showing thin dough ribbons coiled through a pale curd filling","\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-1x1.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-4x3.jpg",[662,663,664,665,666,667,668],"belokranjska povitica","slovenian flatbread","bela krajina","skuta","curd bread","stretched dough","savoury pastry",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"countrySlug":567,"region":674,"baseServings":675,"prepMinutes":676,"cookMinutes":677,"difficulty":644,"course":678,"diet":680,"mainIngredients":681,"images":687,"keywords":697,"publishedAt":594,"updatedAt":594,"authorSlug":595},"bujta-repa","Bujta Repa (Prekmurje Sour Turnip and Pork Stew)","Bujta Repa","Bujta repa","Prekmurje",6,20,95,[679],"main",[],[682,683,684,685,686],"pork-shoulder","millet","garlic","paprika","bacon",[688,691,693,695],{"alt":689,"src":690},"Deep bowl of bujta repa, thick sour turnip stew with chunks of pork and millet, dusted with paprika","\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-1x1.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-4x3.jpg",[698,699,700,701,702,703,704],"bujta repa","sour turnip stew","prekmurje","slovenian pork stew","kisla repa","millet stew","koline",{"slug":706,"title":707,"shortTitle":708,"nativeName":709,"countrySlug":567,"region":710,"baseServings":607,"prepMinutes":711,"cookMinutes":712,"restMinutes":713,"difficulty":571,"course":714,"diet":715,"mainIngredients":716,"images":719,"keywords":729,"publishedAt":594,"updatedAt":594,"authorSlug":595},"idrijski-zlikrofi","Idrijski Žlikrofi (Pinched Potato Dumplings from Idrija)","Idrijski Žlikrofi","Idrijski žlikrofi","Idrija, western Slovenia",60,25,30,[679],[],[717,686,718,455],"potato","marjoram",[720,723,725,727],{"alt":721,"src":722},"Small hat-shaped Idrija potato dumplings piled in a bowl with toasted breadcrumbs, butter and pork cracklings","\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-1x1.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-4x3.jpg",[730,731,732,733,734,735,736],"idrijski žlikrofi","zlikrofi","slovenian dumplings","potato dumplings","idrija","bakalca","traditional speciality guaranteed",{"slug":738,"title":739,"shortTitle":740,"nativeName":740,"countrySlug":567,"region":741,"baseServings":675,"prepMinutes":712,"cookMinutes":742,"restMinutes":743,"difficulty":609,"course":744,"diet":746,"mainIngredients":747,"images":750,"keywords":760,"publishedAt":594,"updatedAt":594,"authorSlug":595},"jota","Jota (Karst Sauerkraut, Bean and Potato Stew)","Jota","Karst and the Slovenian Littoral",110,480,[745,679],"soup",[],[748,717,749,684],"sauerkraut","smoked-pork",[751,754,756,758],{"alt":752,"src":753},"Thick bowl of jota stew with borlotti beans, sauerkraut, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fjota\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-1x1.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-4x3.jpg",[738,761,762,763,764,765,766],"sauerkraut stew","karst","slovenian bean stew","smoked pork","winter stew","trieste",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":567,"region":772,"baseServings":607,"prepMinutes":773,"cookMinutes":501,"difficulty":609,"course":774,"diet":775,"mainIngredients":776,"images":779,"keywords":789,"publishedAt":594,"updatedAt":594,"authorSlug":595},"kranjska-klobasa","Kranjska Klobasa (Carniolan Sausage with Sour Turnip)","Kranjska Klobasa","Kranjska klobasa s kislo repo","Carniola (Gorenjska and central Slovenia)",15,[679],[614],[777,748,778,684],"kielbasa","caraway",[780,783,785,787],{"alt":781,"src":782},"Plump poached Carniolan sausage on a plate with braised sour turnip, hot mustard and grated horseradish","\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-1x1.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-4x3.jpg",[790,791,792,793,702,794,795],"kranjska klobasa","carniolan sausage","slovenian sausage","sour turnip","horseradish","protected geographical indication",{"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":567,"region":568,"baseServings":437,"prepMinutes":501,"cookMinutes":569,"restMinutes":570,"difficulty":571,"course":797,"diet":798,"mainIngredients":799,"images":800,"keywords":805,"publishedAt":594,"updatedAt":594,"authorSlug":595},[573],[575],[455,489,497,474],[801,802,803,804],{"alt":579,"src":580},{"alt":579,"src":582},{"alt":579,"src":584},{"alt":579,"src":586},[563,588,589,590,591,592,593],{"slug":807,"title":808,"shortTitle":809,"nativeName":810,"countrySlug":567,"region":674,"baseServings":437,"prepMinutes":711,"cookMinutes":470,"restMinutes":811,"difficulty":571,"course":812,"diet":813,"mainIngredients":814,"images":817,"keywords":827,"publishedAt":594,"updatedAt":594,"authorSlug":595},"prekmurska-gibanica","Prekmurska Gibanica (Layered Poppy, Walnut, Apple and Curd Cake)","Prekmurska Gibanica","Prekmurska gibanica",240,[573],[575],[815,489,816,649],"phyllo-dough","apple",[818,821,823,825],{"alt":819,"src":820},"Wedge of prekmurska gibanica showing dark poppy, brown walnut, apple and white curd layers between pastry","\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero.jpg",{"alt":819,"src":822},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-16x9.jpg",{"alt":819,"src":824},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-1x1.jpg",{"alt":819,"src":826},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-4x3.jpg",[828,589,829,830,831,700,832],"prekmurska gibanica","poppy seed","walnut","layered pastry","festive dessert",{"slug":834,"title":835,"shortTitle":836,"nativeName":836,"countrySlug":567,"region":837,"baseServings":675,"prepMinutes":712,"cookMinutes":473,"restMinutes":743,"difficulty":609,"course":838,"diet":839,"mainIngredients":840,"images":844,"keywords":854,"publishedAt":594,"updatedAt":594,"authorSlug":595},"ricet","Ričet (Slovenian Barley and Bean Pot)","Ričet","Nationwide, strongest in the Alpine north",[745,679],[],[841,749,842,717,843],"pearl-barley","carrot","celeriac",[845,848,850,852],{"alt":846,"src":847},"Deep bowl of ričet, thick pearl barley and bean pottage with carrot, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fricet\u002Fhero.jpg",{"alt":846,"src":849},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-16x9.jpg",{"alt":846,"src":851},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-1x1.jpg",{"alt":846,"src":853},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-4x3.jpg",[834,855,856,857,858,764,859],"ričet","barley stew","slovenian soup","pearl barley and beans","ritschert",{"slug":861,"title":862,"shortTitle":863,"nativeName":864,"countrySlug":567,"region":865,"baseServings":607,"prepMinutes":642,"cookMinutes":643,"restMinutes":713,"difficulty":644,"course":866,"diet":867,"mainIngredients":868,"images":870,"keywords":880,"publishedAt":594,"updatedAt":594,"authorSlug":595},"slovenian-struklji","Štruklji s Skuto (Slovenian Rolled Curd Dumpling with Tarragon)","Štruklji s Skuto","Skutni štruklji s pehtranom","Central Slovenia and Gorenjska",[679],[575],[649,455,869,650],"tarragon",[871,874,876,878],{"alt":872,"src":873},"Sliced Slovenian štruklji showing pale spirals of dough and white curd filling under toasted buttered breadcrumbs","\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero.jpg",{"alt":872,"src":875},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-16x9.jpg",{"alt":872,"src":877},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-1x1.jpg",{"alt":872,"src":879},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-4x3.jpg",[881,882,665,883,869,884,885],"štruklji","struklji","curd dumpling","slovenian dumpling","rolled dumpling",24,false,1788563802593]