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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":518,"pronunciation":549,"substitutions":550,"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":567,"region":568,"baseServings":569,"prepMinutes":473,"cookMinutes":479,"restMinutes":570,"difficulty":571,"course":572,"diet":574,"mainIngredients":576,"images":577,"keywords":587,"publishedAt":595,"updatedAt":595,"authorSlug":596,"summary":597,"localeSlug":563,"alternates":598},[394,397,400,403,406],{"answer":395,"question":396},"No. The two share a name from the same Slavic root meaning fold or layer, but Serbian gibanica is a savoury pie of crumpled filo, salty white cheese and eggs, eaten for breakfast. Prekmurska gibanica is a sweet festive cake with four alternating fillings of poppy seed, walnut, apple and curd, from north-eastern Slovenia.","Is this the same as Serbian gibanica?",{"answer":398,"question":399},"Yes, if you want the traditional cake. The sequence is poppy, walnut, apple and curd, repeated twice, and it is written into the specification that gained the cake EU protection as a traditional speciality in 2010. Practically speaking, poppy on the bottom also works best because it is the driest filling and absorbs cream from above.","Does the order of the layers really matter?",{"answer":401,"question":402},"Yes, and most Slovenian home bakers do. Traditionally only the base was hand-stretched pulled dough while the inner layers were bought filo. Use two buttered sheets per layer, keep the unused pack under a damp cloth, and the result is very close to the original.","Can I use ready-made filo instead of stretched dough?",{"answer":404,"question":405},"Not enough cream reached the centre. The cream and butter mixture must be spooned over each stage as you build, not just poured on top at the end, and the poppy and walnut fillings should be moistened with hot milk before they go in. A cake built dry will not rescue itself in the oven, however long you bake it.","Why is my gibanica dry in the middle?",{"answer":407,"question":408},"Bake it a day or two before you need it. It slices better cold and the flavour of the poppy and walnut deepens overnight in the fridge. For longer notice, freeze it baked in wrapped portions for up to two months and thaw slowly in the fridge.","How far ahead can I make gibanica?",[410,411,412,413,414,415],"Buy poppy seed already ground, or grind it yourself in a spice mill. Whole seeds stay hard and gritty and never soften in the oven.","Squeeze the grated apple lightly but do not wring it dry. Some juice is wanted; a puddle of it is not, and it will make the pastry underneath collapse.","Work with two filo sheets per pastry layer and keep the rest under a damp towel, or the stack dries out and shatters before you get to the top.","Spoon the cream mixture on evenly and slowly. Poured fast, it runs down the sides and pools at the bottom of the tin instead of soaking the middle.","Cover the tin with foil if the top browns before 40 minutes. The cake needs the full hour for the centre to set, and a burnt poppy top is bitter.","Chill the baked cake for at least four hours before cutting. Warm gibanica tastes fine but falls apart into a heap on the plate.","🍰","Prekmurska gibanica is a layered baked cake from Slovenia's far north-east, built by alternating thin pastry with four sweet fillings — ground poppy seed, ground walnut, grated apple and sweetened curd — twice over, so a finished cake carries eight filling layers separated by pastry and soaked through with sweetened cream. Cut cold, a slice shows dark, pale, brown and white stripes and holds together like a terrine. It tastes far less sweet than it looks: poppy and walnut are earthy and slightly bitter, the apple is sharp, the curd is lactic and rich, and the cream binds all of it into something dense and almost savoury at the edges. It is a project cake, not a Tuesday cake.","Prekmurje is the flat Pannonian corner of Slovenia across the Mura river, administered from Hungary until 1919 and still culturally distinct — its own dialect, its own Lutheran minority, its own storks on the chimneys. Gibanica belongs to that world. It was a ritual cake before it was a dessert, baked for weddings, harvest feasts and church holidays, and mentioned in written form since at least the eighteenth century. The name comes from the dialect word gibanica, from gib, a fold or layer, which is also the root behind the very different Serbian and Bosnian cheese gibanica — a coincidence of language rather than a shared recipe.\n\nThe four fillings are not decorative. Poppy seed and walnut are the two festive sweet fillings of the whole Pannonian basin, apple is what the orchards gave, and curd is what the dairy gave, and stacking all four in one cake was a way of announcing that a household could afford everything at once. The order is fixed by tradition: poppy first on the bottom pastry, then walnut, then apple, then curd, and the same sequence again — and Prekmurje bakers will correct you sharply if you rearrange it. Since 2010 the recipe has carried EU recognition as a traditional speciality, with the layer order and the fillings written into the specification, which makes it one of the few cakes in Europe with a legally described interior.\n\nThe original base is a stretched pulled dough, vlečeno testo, with commercial filo used for the remaining layers; almost every home baker now uses filo throughout, and that is accepted practice in Prekmurje itself. What is not negotiable is the cream. Sweetened cream and melted butter are spooned over the layers as the cake is built and poured over the top before baking, and during the hour in the oven that liquid works down through the whole stack, turning what would be dry crumbs and brittle pastry into a single moist block. Gibanica is always baked in a round tin, always cut in wedges, and is at its best the day after baking, when it has been chilled and the layers have set enough to slice cleanly.","Gibanica keeps 5 days covered in the fridge and improves for the first two — the layers set and the flavours settle. Serve it cold or at cool room temperature; do not reheat a whole cake, as the curd layer weeps. Individual slices can be warmed 10 seconds in a microwave if you like them soft. It freezes surprisingly well: wrap portions tightly, freeze up to 2 months, and thaw overnight in the fridge rather than at room temperature so the pastry does not turn wet.",[421,422,423,424],"Keeps the protected layer order — poppy, walnut, apple, curd, twice — instead of rearranging it into a generic layer cake.","Hydrates the poppy and walnut fillings with hot milk, which is what stops them baking into dry sand.","Spoons cream over every stage rather than only the top, so the middle of the cake is as moist as the surface.","Gives realistic tin sizes and timings for a cake this heavy, including the long cooling it genuinely needs before cutting.",[426,427,428,429,430],"Round 28 cm springform or deep cake tin","Coarse grater for the apples","Two large mixing bowls","Pastry brush","Small saucepan for warming the milk and butter",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},39,56,5,30,220,15,640,[440,441],"Strong black coffee — the standard Prekmurje pairing, and the bitterness balances the curd.","A small glass of chilled sweet wine from the Goričko hills for a festive table.",[443,446,449],{"name":444,"description":445},"Baked in a rectangular tray","Restaurants often build gibanica in a deep rectangular tray and cut squares. The layers behave identically; only the shape and the portioning change.",{"name":447,"description":448},"Extra-thin restaurant style","Some Prekmurje inns use three sheets of filo between fillings and press the cake under a board as it cools, producing very sharp, dense stripes.",{"name":450,"description":451},"Poppy-and-walnut only","A simpler two-filling gibanica made in ordinary weeks. It is not the protected version, but it is what many households actually bake outside holidays.",[453,459,463,467,472,475,478,481,485,489,490,491,495,500,501,505,510,514,516],{"qty":454,"ref":455,"name":456,"unit":457,"group":458},500,"phyllo-dough","filo pastry, about 16 sheets, thawed","g","Pastry and soaking",{"qty":460,"ref":461,"name":462,"unit":457,"group":458},200,"butter","butter, melted",{"qty":464,"ref":465,"name":466,"unit":457,"group":458},400,"sour-cream","sour cream",{"qty":468,"ref":469,"name":470,"unit":471,"group":458},250,"heavy-cream","double cream","ml",{"qty":473,"name":474,"unit":457,"group":458},60,"caster sugar, for the cream mixture",{"qty":460,"name":476,"unit":457,"group":477},"ground poppy seed","Poppy filling",{"qty":479,"name":480,"unit":457,"group":477},70,"caster sugar",{"qty":482,"ref":483,"name":484,"unit":471,"group":477},120,"milk","hot milk",{"qty":468,"ref":486,"name":487,"unit":457,"group":488},"walnuts","walnuts, finely ground","Walnut filling",{"qty":479,"name":480,"unit":457,"group":488},{"qty":482,"ref":483,"name":484,"unit":471,"group":488},{"qty":492,"name":493,"unit":494,"group":488,"optional":8},1,"dark rum","tbsp",{"qty":496,"ref":497,"name":498,"unit":457,"group":499},800,"apple","tart apples, peeled and coarsely grated","Apple filling",{"qty":473,"name":480,"unit":457,"group":499},{"qty":492,"ref":502,"name":503,"unit":504,"group":499},"cinnamon","ground cinnamon","tsp",{"qty":506,"ref":507,"name":508,"unit":457,"group":509},600,"quark","skuta or quark","Curd filling",{"qty":511,"ref":512,"name":512,"unit":513,"group":509},2,"eggs","piece",{"qty":515,"name":480,"unit":457,"group":509},80,{"qty":473,"ref":517,"name":517,"unit":457,"group":509,"optional":8},"raisins",[519,522,525,528,531,535,538,542,546],{"text":520,"title":521},"Whisk the sour cream, double cream and 60 g of sugar together in a jug until smooth and pourable. Stir the melted butter into a separate bowl and keep both within reach — you will use them at every single layer, so measuring now saves the cake later.","Mix the cream soak",{"text":523,"title":524,"timerSeconds":506},"Stir the ground poppy seed with its sugar and pour over the hot milk; do the same for the ground walnuts, adding the rum. Leave both to swell for 10 minutes. Each should end up dark, thick and just barely spreadable, like a loose paste — not dry crumbs and not soup.","Make the poppy and walnut fillings",{"text":526,"title":527},"Toss the grated apple with its sugar and the cinnamon, then squeeze it gently in your hands and discard the juice that runs out freely. In another bowl, beat the curd with the eggs, 80 g of sugar and the raisins until it is smooth and drops thickly from a spoon.","Prepare the apple and curd fillings",{"text":529,"title":530},"Butter a 28 cm round tin generously. Line the base with two sheets of filo, letting them overhang the rim, and brush with melted butter. Add two more sheets flat on top and brush again. Keep the remaining filo under a damp cloth throughout.","Line the tin and lay the first pastry",{"tip":532,"text":533,"title":534},"Keep each filling layer thin and even. A thick, uneven layer bulges and pushes the pastry above it apart in the oven.","Spread the poppy filling over the pastry to the edges and spoon over a few tablespoons of the cream mixture. Cover with two buttered filo sheets, spread the walnut filling, spoon on more cream, then pastry again, then the apple, more cream, pastry, and finally half the curd. Every filling layer gets pastry above it and cream spooned over it.","Build the first four layers",{"text":536,"title":537},"Lay two more buttered filo sheets over the curd and repeat the whole cycle in the same order — poppy, walnut, apple, curd — with pastry and a spoonful of cream between each. You should finish with the second curd layer near the top of the tin.","Repeat the sequence",{"tip":539,"text":540,"title":541},"Scoring before baking is what lets you cut clean wedges later without shattering the crisp top.","Fold the overhanging pastry inwards over the top, cover with the last two filo sheets and brush thickly with butter. Score the top into 12 wedges with a sharp knife, cutting only through the pastry, then pour the remaining cream mixture slowly and evenly over the whole surface until it stops sinking in.","Close and soak",{"text":543,"title":544,"timerSeconds":545},"Bake at 180°C for 60 to 70 minutes, until the top is deep golden brown, the edges have pulled slightly from the tin and a skewer pushed into the centre comes out hot and moist but not runny. Lay foil over the top if it colours strongly before the 40 minute mark.","Bake",3600,{"text":547,"title":548},"Let the cake cool in its tin for at least an hour, then refrigerate for 3 to 4 hours or overnight. Cut along the scored lines with a serrated knife, wiping the blade between slices, and serve cold or barely cool with black coffee.","Cool completely before cutting","prek-MOOR-skah gee-bah-NEE-tsah",[551,555,559],{"note":552,"swap":553,"original":554},"Quark is closest in tang and dryness. Ricotta is softer and sweeter, so cut the sugar in the curd layer slightly.","Quark, or full-fat ricotta drained in a sieve for an hour","Skuta (fresh curd)",{"note":556,"swap":557,"original":558},"A shortcrust base is common in Slovenian home kitchens and gives the cake a firmer bottom that lifts more easily out of the tin.","Two sheets of filo brushed with butter, or a sheet of shortcrust rolled thin","Stretched pulled dough for the base",{"note":560,"swap":561,"original":562},"The rum is traditional but not essential; you mainly want something aromatic to lift the walnuts.","A teaspoon of vanilla extract, or the grated zest of a lemon","Rum in the walnut filling","prekmurska-gibanica","Prekmurska Gibanica (Layered Poppy, Walnut, Apple and Curd Cake)","Prekmurska Gibanica","Prekmurska gibanica","slovenia","Prekmurje",12,240,"hard",[573],"dessert",[575],"vegetarian",[455,486,497,507],[578,581,583,585],{"alt":579,"src":580},"Wedge of prekmurska gibanica showing dark poppy, brown walnut, apple and white curd layers between pastry","\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-1x1.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-4x3.jpg",[588,589,590,591,592,593,594],"prekmurska gibanica","slovenian cake","poppy seed","walnut","layered pastry","prekmurje","festive dessert","2026-08-21","dishroute-kitchen","The festive cake of Prekmurje: eight fillings of poppy seed, walnut, apple and sweet curd stacked between thin pastry, soaked in cream and baked into one dense, dark, sliceable slab.",{"en":599},"\u002Frecipe\u002Fprekmurska-gibanica",{"items":601,"total":609,"page":492,"limit":885,"hasMore":886},[602,637,670,704,734,764,793,821,831,859],{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":567,"region":607,"baseServings":608,"prepMinutes":609,"cookMinutes":610,"difficulty":611,"course":612,"diet":614,"mainIngredients":617,"images":620,"keywords":630,"publishedAt":595,"updatedAt":595,"authorSlug":596},"ajdovi-zganci","Ajdovi Žganci (Buckwheat Spoonbread with Cracklings)","Ajdovi Žganci","Ajdovi žganci","Gorenjska and the Alpine north",4,10,35,"easy",[613],"side",[615,616],"gluten-free","dairy-free",[618,619],"buckwheat","pork-belly",[621,624,626,628],{"alt":622,"src":623},"Bowl of crumbly dark buckwheat žganci topped with golden pork cracklings and their fat","\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-1x1.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-4x3.jpg",[631,618,632,633,634,635,636],"ajdovi zganci","slovenian side dish","ocvirki","cracklings","zganci","buckwheat spoonbread",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":567,"region":642,"baseServings":643,"prepMinutes":644,"cookMinutes":610,"restMinutes":645,"difficulty":646,"course":647,"diet":649,"mainIngredients":650,"images":652,"keywords":662,"publishedAt":595,"updatedAt":595,"authorSlug":596},"belokranjska-povitica","Belokranjska Povitica (Flat Layered Curd Flatbread)","Belokranjska Povitica","Belokranjska povitica","Bela Krajina",8,45,40,"medium",[648],"bread",[575],[651,507,465,512],"flour",[653,656,658,660],{"alt":654,"src":655},"Round flat povitica cut into wedges, showing thin dough ribbons coiled through a pale curd filling","\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-1x1.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-4x3.jpg",[663,664,665,666,667,668,669],"belokranjska povitica","slovenian flatbread","bela krajina","skuta","curd bread","stretched dough","savoury pastry",{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"countrySlug":567,"region":568,"baseServings":675,"prepMinutes":676,"cookMinutes":677,"difficulty":646,"course":678,"diet":680,"mainIngredients":681,"images":687,"keywords":697,"publishedAt":595,"updatedAt":595,"authorSlug":596},"bujta-repa","Bujta Repa (Prekmurje Sour Turnip and Pork Stew)","Bujta Repa","Bujta repa",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",[698,699,593,700,701,702,703],"bujta repa","sour turnip stew","slovenian pork stew","kisla repa","millet stew","koline",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"countrySlug":567,"region":709,"baseServings":608,"prepMinutes":473,"cookMinutes":710,"restMinutes":435,"difficulty":571,"course":711,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":595,"updatedAt":595,"authorSlug":596},"idrijski-zlikrofi","Idrijski Žlikrofi (Pinched Potato Dumplings from Idrija)","Idrijski Žlikrofi","Idrijski žlikrofi","Idrija, western Slovenia",25,[679],[],[714,686,715,651],"potato","marjoram",[717,720,722,724],{"alt":718,"src":719},"Small hat-shaped Idrija potato dumplings piled in a bowl with toasted breadcrumbs, butter and pork cracklings","\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-1x1.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-4x3.jpg",[727,728,729,730,731,732,733],"idrijski žlikrofi","zlikrofi","slovenian dumplings","potato dumplings","idrija","bakalca","traditional speciality guaranteed",{"slug":735,"title":736,"shortTitle":737,"nativeName":737,"countrySlug":567,"region":738,"baseServings":675,"prepMinutes":710,"cookMinutes":739,"restMinutes":740,"difficulty":611,"course":741,"diet":743,"mainIngredients":744,"images":747,"keywords":757,"publishedAt":595,"updatedAt":595,"authorSlug":596},"jota","Jota (Karst Sauerkraut, Bean and Potato Stew)","Jota","Karst and the Slovenian Littoral",110,480,[742,679],"soup",[],[745,714,746,684],"sauerkraut","smoked-pork",[748,751,753,755],{"alt":749,"src":750},"Thick bowl of jota stew with borlotti beans, sauerkraut, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fjota\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-4x3.jpg",[735,758,759,760,761,762,763],"sauerkraut stew","karst","slovenian bean stew","smoked pork","winter stew","trieste",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":567,"region":769,"baseServings":608,"prepMinutes":437,"cookMinutes":770,"difficulty":611,"course":771,"diet":772,"mainIngredients":773,"images":776,"keywords":786,"publishedAt":595,"updatedAt":595,"authorSlug":596},"kranjska-klobasa","Kranjska Klobasa (Carniolan Sausage with Sour Turnip)","Kranjska Klobasa","Kranjska klobasa s kislo repo","Carniola (Gorenjska and central Slovenia)",50,[679],[616],[774,745,775,684],"kielbasa","caraway",[777,780,782,784],{"alt":778,"src":779},"Plump poached Carniolan sausage on a plate with braised sour turnip, hot mustard and grated horseradish","\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-1x1.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-4x3.jpg",[787,788,789,790,701,791,792],"kranjska klobasa","carniolan sausage","slovenian sausage","sour turnip","horseradish","protected geographical indication",{"slug":794,"title":795,"shortTitle":796,"nativeName":797,"countrySlug":567,"region":798,"baseServings":569,"prepMinutes":770,"cookMinutes":799,"restMinutes":800,"difficulty":571,"course":801,"diet":802,"mainIngredients":803,"images":805,"keywords":815,"publishedAt":595,"updatedAt":595,"authorSlug":596},"potica","Potica (Slovenian Rolled Walnut Yeast Cake)","Potica","Orehova potica","Nationwide, with regional fillings",55,150,[573],[575],[651,486,804,461],"honey",[806,809,811,813],{"alt":807,"src":808},"Ring-shaped potica cut open to show tight dark walnut spirals inside pale yeast dough","\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero.jpg",{"alt":807,"src":810},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-1x1.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-4x3.jpg",[794,816,589,817,818,819,820],"walnut roll","yeast dough","povitica","christmas baking","potičnik",{"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":567,"region":568,"baseServings":569,"prepMinutes":473,"cookMinutes":479,"restMinutes":570,"difficulty":571,"course":822,"diet":823,"mainIngredients":824,"images":825,"keywords":830,"publishedAt":595,"updatedAt":595,"authorSlug":596},[573],[575],[455,486,497,507],[826,827,828,829],{"alt":579,"src":580},{"alt":579,"src":582},{"alt":579,"src":584},{"alt":579,"src":586},[588,589,590,591,592,593,594],{"slug":832,"title":833,"shortTitle":834,"nativeName":834,"countrySlug":567,"region":835,"baseServings":675,"prepMinutes":710,"cookMinutes":836,"restMinutes":740,"difficulty":611,"course":837,"diet":838,"mainIngredients":839,"images":843,"keywords":853,"publishedAt":595,"updatedAt":595,"authorSlug":596},"ricet","Ričet (Slovenian Barley and Bean Pot)","Ričet","Nationwide, strongest in the Alpine north",100,[742,679],[],[840,746,841,714,842],"pearl-barley","carrot","celeriac",[844,847,849,851],{"alt":845,"src":846},"Deep bowl of ričet, thick pearl barley and bean pottage with carrot, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fricet\u002Fhero.jpg",{"alt":845,"src":848},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-16x9.jpg",{"alt":845,"src":850},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-1x1.jpg",{"alt":845,"src":852},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-4x3.jpg",[832,854,855,856,857,761,858],"ričet","barley stew","slovenian soup","pearl barley and beans","ritschert",{"slug":860,"title":861,"shortTitle":862,"nativeName":863,"countrySlug":567,"region":864,"baseServings":608,"prepMinutes":644,"cookMinutes":645,"restMinutes":435,"difficulty":646,"course":865,"diet":866,"mainIngredients":867,"images":869,"keywords":879,"publishedAt":595,"updatedAt":595,"authorSlug":596},"slovenian-struklji","Štruklji s Skuto (Slovenian Rolled Curd Dumpling with Tarragon)","Štruklji s Skuto","Skutni štruklji s pehtranom","Central Slovenia and Gorenjska",[679],[575],[507,651,868,465],"tarragon",[870,873,875,877],{"alt":871,"src":872},"Sliced Slovenian štruklji showing pale spirals of dough and white curd filling under toasted buttered breadcrumbs","\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero.jpg",{"alt":871,"src":874},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-16x9.jpg",{"alt":871,"src":876},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-1x1.jpg",{"alt":871,"src":878},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-4x3.jpg",[880,881,666,882,868,883,884],"štruklji","struklji","curd dumpling","slovenian dumpling","rolled dumpling",24,false,1788563802661]