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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":440,"ingredients":450,"instructions":502,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"baseServings":544,"prepMinutes":435,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":548,"diet":551,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":539,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"Remove the backbone, yes — it is thick enough to be unpleasant. The small pin bones can stay: they soften almost completely during a night in the acidic marinade and are eaten without anyone noticing. This is exactly why so many small oily fish are traditionally soused rather than simply fried.","Do I have to remove the bones from the herring?",{"answer":398,"question":399},"Any small oily fish of roughly the same size. Fresh sardines are the most widely available and behave almost identically; small Atlantic herring, fresh sprats or small mackerel fillets also work. The method — butterfly, flour, fry, then souse in hot spiced vinegar — is what defines the dish rather than the exact species.","What can I use instead of Baltic herring?",{"answer":401,"question":402},"Twelve hours minimum, twenty-four for the best result. Below that the vinegar has only reached the surface and the fish tastes sharp and unfinished. After a full day the marinade has penetrated the flesh, the crust has softened to a silky coating and the onions have gone translucent and sweet.","How long does it need to marinate?",{"answer":404,"question":405},"Cold, or at cool room temperature. The marinated version is a fridge dish eaten as a snack or starter with black bread. If you want hot fried herring, eat it straight from the pan with lemon and potatoes and skip the marinade entirely — both are traditional Estonian preparations of the same fish.","Should I eat it hot or cold?",{"answer":407,"question":408},"Usually because the fish was still wet when it was floured, or because the pan was not hot enough when the fish went in. Pat each fish completely dry, flour it just before frying rather than letting it sit, and wait until the oil shimmers before adding the first batch. Do not move the fish for the first two minutes so the crust can set.","Why did my coating come off in the pan?",[410,411,412,413,414,415],"Ask the fishmonger to butterfly the fish if you can. Otherwise it is fifteen minutes of easy work: head off, slit the belly, thumb along the spine, lift the backbone out from the tail end.","Dry the fish thoroughly on kitchen paper before flouring. Wet fish steams in the pan and the rye coating slides straight off.","Fry in batches with space between the fish. Crowding the pan drops the temperature and gives you pale, greasy herring instead of crisp ones.","Pour the marinade over while the fish is still warm — warm flesh absorbs the vinegar and spice noticeably faster than cold.","Give it at least twelve hours before eating, and twenty-four if you can wait. Under-marinated herring tastes of raw vinegar rather than of sweet-sour fish.","Use a non-reactive dish — glass or ceramic. Vinegar sitting overnight in a metal dish picks up a distinctly tinny taste.","🐟","Praetud räim is fried fish that gets better after it goes cold. Small Baltic herring are butterflied, coated in rye flour and fried until the edges crackle, then packed into a dish with onion rings and covered in a hot sweet-sour vinegar marinade spiced with allspice, bay and peppercorns. Overnight in the fridge the crust softens into something silky, the vinegar tames the oiliness of the fish, and the bones that remain dissolve almost entirely. It is served cold, straight from the dish, with buttered black rye bread — an Estonian coastal staple that costs very little and keeps for the better part of a week.","Räim is the Baltic herring, a smaller, leaner subspecies of Atlantic herring that thrives in the brackish, low-salinity water of the Baltic Sea. It is the fish of the Estonian coast — cheap, abundant, and historically eaten so routinely that the joke about coastal families getting sick of it has a genuine basis. Because the fish are small and oily and land in large hauls, the two traditional responses were salting and this: fry the catch quickly, then preserve it in vinegar so it keeps for days without refrigeration.\n\nThe rye flour coating is the local fingerprint. Estonian kitchens had rye long before they had reliable white wheat flour, and rye gives the fish a darker, nuttier crust than wheat does, one that stands up better to sitting in acid. The marinade itself belongs to a wider northern European family of soused and marinated fish — Scandinavians, Germans and Poles all do versions — but the Estonian balance leans sweeter than the Scandinavian and lighter on the mustard seed than the German.\n\nThe fish is caught mainly in spring and autumn and shows up on Estonian tables in dozens of forms: fried fresh with a squeeze of lemon, layered into a baked casserole with potato, salted whole, or marinated like this. The island of Saaremaa and the fishing villages of the north coast are the traditional heartlands, and small-scale coastal fishing for räim still supports villages along the Gulf of Finland. Buying it outside the region is the only real obstacle for a home cook. Baltic herring rarely travels; ordinary small Atlantic herring, sprats, or even fresh sardines make an honest substitute, because the technique — bone, flour, fry, souse — is what carries the dish, not the exact species.","Keeps 5 days in the fridge, submerged in its marinade in a covered non-reactive container, and the flavour peaks around days two and three. Bring it to cool room temperature for about twenty minutes before serving — straight from the fridge, the fish tastes flat and the marinade tastes only of vinegar. Do not freeze: thawed marinated herring falls apart into shreds and the onion goes limp and slimy.",[421,422,423,424],"Butterflying the fish rather than filleting keeps the shape traditional and leaves the small pin bones to soften in the marinade.","Rye flour, not wheat — a darker crust that holds up to overnight souring instead of going to mush.","A hot marinade poured over warm fish, which draws the spices in far faster than a cold pour.","Explicit about substitutes, so this works with sardines or small Atlantic herring when Baltic räim is unavailable.",[426,427,428],"Large heavy frying pan","Non-reactive glass or ceramic dish with a lid","Small saucepan",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},18,27,2,14,820,30,390,[438,439],"Thick slices of black rye bread with cold salted butter.","Boiled new potatoes with dill, and a spoonful of the marinated onions from the dish.",[441,444,447],{"name":442,"description":443},"Hot fried räim","Skip the marinade entirely and eat the fish straight from the pan with lemon, boiled potatoes and dill butter. This is the everyday Estonian way and takes twenty minutes start to finish.",{"name":445,"description":446},"Räimesalat","Flake the marinated fish and fold it through diced boiled potato, apple and onion with sour cream, turning the leftovers into a salad for the buffet table.",{"name":448,"description":449},"Mustard marinade","Whisk a tablespoon of coarse mustard and a spoonful of tomato paste into the hot marinade for a tangier, orange-tinted version common in Estonian delis.",[451,456,460,464,468,472,477,481,484,487,491,495,498],{"qty":452,"name":453,"unit":454,"group":455},800,"Baltic herring or small fresh sardines, heads off and butterflied","g","For the fish",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},120,"rye-flour","rye flour",{"qty":461,"name":462,"unit":463,"group":455},1.5,"fine salt","tsp",{"qty":465,"ref":466,"name":467,"unit":463,"group":455},0.5,"black-pepper","ground black pepper",{"qty":469,"name":470,"unit":471,"group":455,"noScale":8},100,"neutral oil, for frying","ml",{"qty":432,"ref":473,"name":474,"unit":475,"group":476},"onion","onions, in thin rings","piece","For the marinade",{"qty":478,"ref":479,"name":480,"unit":471,"group":476},150,"vinegar","white wine vinegar",{"qty":482,"name":483,"unit":471,"group":476},300,"water",{"qty":485,"name":486,"unit":454,"group":476},60,"granulated sugar",{"qty":488,"ref":489,"name":490,"unit":475,"group":476},8,"allspice","whole allspice berries",{"qty":492,"ref":493,"name":494,"unit":475,"group":476},3,"bay-leaf","bay leaves",{"qty":496,"ref":466,"name":497,"unit":475,"group":476},10,"black peppercorns",{"qty":499,"ref":500,"name":501,"unit":475,"group":476,"optional":8},1,"carrot","carrot, thinly sliced",[503,507,511,514,518,521],{"tip":504,"text":505,"title":506},"The fish should feel dry to the touch before it meets the flour, or the crust will not stick.","Pull the head off each herring, slit the belly, and open the fish flat like a book. Run a thumb down either side of the backbone and lift it out from the tail end, leaving the two fillets joined along the back. Rinse briefly and pat completely dry.","Butterfly the fish",{"tip":508,"text":509,"title":510,"timerSeconds":482},"Fry in batches with gaps between the fish; a crowded pan steams instead of frying.","Mix {qty:rye-flour} of rye flour with the salt and pepper on a plate. Press each fish into it on both sides, shaking off the excess, and fry in hot oil for 2–3 minutes per side until the coating is dark gold and the tail edges have gone crisp and curled.","Flour and fry",{"text":512,"title":513},"Pack the hot fish into a glass or ceramic dish skin side up, layering onion rings and the sliced carrot between every layer of fish. Keep the layers loose enough for the marinade to run all the way to the bottom.","Layer with onion",{"text":515,"title":516,"timerSeconds":517},"Bring the vinegar, water, sugar, allspice, bay leaves and peppercorns to a boil in a small pan, stirring until the sugar has dissolved, then simmer for 3 minutes until the kitchen smells clearly of spice rather than raw vinegar.","Boil the marinade",180,{"text":519,"title":520},"Pour the hot marinade with all its spices over the fish so everything is submerged, pressing the top layer down with a small plate if it floats. Let it cool to room temperature uncovered, then cover and refrigerate.","Pour over while warm",{"text":522,"title":523,"timerSeconds":524},"Leave at least 12 hours, preferably 24. The fish is ready when the coating has softened to a silky skin, the onions are translucent and the flesh tastes sweet-sour all the way through. Serve cold with black bread and butter.","Wait overnight, then serve",43200,"PRAH-eh-tood RAIM",[527,531,535],{"note":528,"swap":529,"original":530},"Any small oily fish under about 20 cm works. Sardines are the easiest to find and behave almost identically in the marinade.","Small Atlantic herring, fresh sardines or fresh sprats","Baltic herring (räim)",{"note":532,"swap":533,"original":534},"Lighter in colour and flavour. Cornmeal gives a crunchier crust that survives the marinade well.","Plain wheat flour, or half wheat and half fine cornmeal","Rye flour",{"note":536,"swap":537,"original":538},"Cider vinegar is slightly fruitier and works well. Check the strength — anything above 6% needs more water and sugar.","Apple cider vinegar or plain 5% spirit vinegar diluted with a little extra water","White wine vinegar","praetud-raim","Praetud Räim (Fried Marinated Baltic Herring)","Praetud Räim","Praetud räim marinaadis","estonia",4,20,720,"medium",[549,550],"main","appetizer",[552,553],"pescatarian","dairy-free",[458,473,479,489],[556,559,561,563],{"alt":557,"src":558},"Layers of fried Baltic herring with onion rings and allspice in a glass dish of clear vinegar marinade","\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-1x1.jpg",[566,567,568,569,459,570],"praetud raim","baltic herring","marinated fish","estonian","soused herring","2026-08-20","dishroute-kitchen","Small Baltic herring boned, dredged in rye flour and fried crisp, then left overnight in a sweet-sour vinegar marinade with onion rings, allspice and bay. Eaten cold with black bread.",{"en":575},"\u002Frecipe\u002Fpraetud-raim",{"items":577,"total":496,"page":499,"limit":831,"hasMore":832},[578,608,638,666,696,721,746,756,782,808],{"slug":579,"title":580,"shortTitle":581,"nativeName":581,"countrySlug":543,"baseServings":582,"prepMinutes":583,"cookMinutes":469,"difficulty":584,"course":585,"diet":587,"mainIngredients":588,"images":593,"keywords":603,"publishedAt":571,"updatedAt":571,"authorSlug":572},"hapukapsasupp","Hapukapsasupp (Estonian Sauerkraut and Barley Soup)","Hapukapsasupp",6,15,"easy",[586],"soup",[],[589,590,591,592],"sauerkraut","pearl-barley","potato","smoked-pork",[594,597,599,601],{"alt":595,"src":596},"Bowl of cloudy Estonian sauerkraut and barley soup with potato, shredded smoked pork, sour cream and dill","\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-1x1.jpg",[579,604,605,569,606,607],"sauerkraut soup","barley soup","smoked pork","winter soup",{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":543,"baseServings":544,"prepMinutes":613,"cookMinutes":499,"restMinutes":496,"difficulty":584,"course":614,"diet":617,"mainIngredients":620,"images":623,"keywords":633,"publishedAt":571,"updatedAt":571,"authorSlug":572},"kama","Kama (Estonian Toasted Grain Flour with Kefir)","Kama","Kamajahu",5,[615,616],"breakfast","dessert",[618,619],"vegetarian","nut-free",[458,590,621,622],"rolled-oats","buttermilk",[624,627,629,631],{"alt":625,"src":626},"Bowl of thick pale brown Estonian kama porridge topped with fresh lingonberries and a drizzle of honey","\u002Fimages\u002Frecipes\u002Fkama\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-4x3.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-1x1.jpg",[609,634,635,636,637,622],"kamajahu","estonian breakfast","roasted grain flour","kefir",{"slug":639,"title":640,"shortTitle":641,"nativeName":641,"countrySlug":543,"baseServings":544,"prepMinutes":496,"cookMinutes":488,"difficulty":584,"course":642,"diet":644,"mainIngredients":645,"images":650,"keywords":660,"publishedAt":571,"updatedAt":571,"authorSlug":572},"kiluvoileib","Kiluvõileib (Spiced Sprat Sandwich on Black Bread)","Kiluvõileib",[643,550,615],"snack",[552],[646,647,648,649],"eggs","butter","scallions","dill",[651,654,656,658],{"alt":652,"src":653},"Open sandwiches of dark rye bread with butter, glossy spiced Baltic sprats, sliced egg and spring onion","\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-1x1.jpg",[639,661,569,662,663,664,665],"sprat sandwich","rye bread","open sandwich","kilu","baltic",{"slug":667,"title":668,"shortTitle":669,"nativeName":669,"countrySlug":543,"baseServings":496,"prepMinutes":670,"cookMinutes":435,"restMinutes":671,"difficulty":547,"course":672,"diet":674,"mainIngredients":675,"images":680,"keywords":690,"publishedAt":571,"updatedAt":571,"authorSlug":572},"estonian-kringel","Kringel (Estonian Braided Cardamom Sweet Bread)","Kringel",35,105,[673,616],"bread",[618,619],[676,647,677,678,679],"flour","cardamom","cinnamon","milk",[681,684,686,688],{"alt":682,"src":683},"Braided Estonian kringel wreath with visible caramelised cinnamon and cardamom layers on a baking tray","\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-1x1.jpg",[691,569,692,693,694,678,695],"kringel","cardamom bread","sweet bread","braided","coffee cake",{"slug":697,"title":698,"shortTitle":699,"nativeName":699,"countrySlug":543,"baseServings":582,"prepMinutes":583,"cookMinutes":435,"restMinutes":700,"difficulty":584,"course":701,"diet":702,"mainIngredients":703,"images":707,"keywords":717,"publishedAt":571,"updatedAt":571,"authorSlug":572},"leivasupp","Leivasupp (Sweet Estonian Rye Bread Soup)","Leivasupp",240,[616,586],[618,619],[704,705,678,706],"apple","raisins","heavy-cream",[708,711,713,715],{"alt":709,"src":710},"Glass of thick dark Estonian rye bread soup topped with whipped cream and toasted rye crumbs","\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-1x1.jpg",[697,718,719,569,678,720],"bread soup","rye bread dessert","leftover bread",{"slug":722,"title":723,"shortTitle":724,"nativeName":724,"countrySlug":543,"region":725,"baseServings":544,"prepMinutes":583,"cookMinutes":726,"difficulty":584,"course":727,"diet":729,"mainIngredients":730,"images":732,"keywords":742,"publishedAt":571,"updatedAt":571,"authorSlug":572},"mulgipuder","Mulgipuder (Estonian Barley and Potato Mash)","Mulgipuder","Mulgimaa",50,[549,728],"side",[],[590,591,731,473],"bacon",[733,736,738,740],{"alt":734,"src":735},"Bowl of creamy grey Estonian barley and potato mash topped with crisp bacon cubes and browned onion","\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-1x1.jpg",[722,743,569,591,731,744,745],"barley mash","mulgimaa","comfort food",{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"baseServings":544,"prepMinutes":435,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":747,"diet":748,"mainIngredients":749,"images":750,"keywords":755,"publishedAt":571,"updatedAt":571,"authorSlug":572},[549,550],[552,553],[458,473,479,489],[751,752,753,754],{"alt":557,"src":558},{"alt":557,"src":560},{"alt":557,"src":562},{"alt":557,"src":564},[566,567,568,569,459,570],{"slug":757,"title":758,"shortTitle":759,"nativeName":759,"countrySlug":543,"baseServings":582,"prepMinutes":670,"cookMinutes":760,"restMinutes":700,"difficulty":584,"course":761,"diet":762,"mainIngredients":764,"images":767,"keywords":777,"publishedAt":571,"updatedAt":571,"authorSlug":572},"rosolje","Rosolje (Estonian Beetroot, Herring and Potato Salad)","Rosolje",45,[550,728],[552,763],"gluten-free",[765,591,704,646,766],"beetroot","sour-cream",[768,771,773,775],{"alt":769,"src":770},"Bowl of bright magenta Estonian rosolje 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