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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":435,"variations":437,"ingredients":447,"instructions":476,"pronunciation":500,"substitutions":501,"slug":514,"title":515,"shortTitle":516,"nativeName":517,"countrySlug":518,"region":519,"baseServings":520,"prepMinutes":521,"cookMinutes":522,"restMinutes":523,"difficulty":524,"course":525,"diet":527,"mainIngredients":530,"images":531,"keywords":541,"publishedAt":547,"updatedAt":547,"authorSlug":548,"summary":549,"localeSlug":514,"alternates":550},[394,397,400,403,406],{"answer":395,"question":396},"Aged provolone piccante is the closest and widely sold in Italian delis. Buy it in a piece rather than sliced, cut discs about 2 cm thick, and dry them uncovered in the fridge overnight. Avoid provolone dolce, which is too young and wet to hold its shape over heat.","What cheese should I use if I cannot find provoleta?",{"answer":398,"question":399},"It was too wet, too thin, or both. Provoleta needs a dry surface that skins over instantly on contact with heat, which comes from ageing plus a night uncovered in the fridge. Cooking it in a small cast-iron pan instead of directly on the grate removes the risk entirely.","Why did my cheese melt through the grill?",{"answer":401,"question":402},"Yes. Heat a dry cast-iron pan over high heat until a drop of water skitters across it, cook the disc for about 3 minutes a side, then finish it under a hot oven grill if the centre needs another minute. You lose the smoke but keep the crust and the melt.","Can I make provoleta without a barbecue?",{"answer":404,"question":405},"Early, in the first stretch of the meal alongside chorizo and offal, while the beef is still cooking and guests are standing around with a drink. It is not a dessert course or a side dish — it is eaten hot from the pan with bread, an hour or so before the main cuts arrive.","When is it served during an asado?",{"answer":407,"question":408},"Take it off the heat earlier than instinct says. The cheese should still hold its disc shape with a soft, bulging centre rather than being fully liquid, because it carries on melting off the fire. If it has separated into cheese and pooled oil, it has been cooked several minutes too long.","How do I stop it turning into an oily puddle?",[410,411,412,413,414,415],"Cut the cheese 2 cm thick. Thinner and it melts through before a crust forms; thicker and the centre stays cold and rubbery.","Dry the discs uncovered on a rack in the fridge for at least an hour, ideally overnight, until the surface feels dry and slightly waxy.","Use a small cast-iron pan or provoletera rather than the bare grate unless the cheese is genuinely firm — it catches the melt.","Do not move the cheese once it is down. Let the crust set completely before attempting to turn it, or it tears in half.","Add the oregano and chile at the end in warm oil, not at the start; dried herbs burn to soot on direct heat in seconds.","Have the bread cut and everyone standing by before you start. Provoleta is only good in the first three minutes.","🧀","Provoleta is a single thick round of aged provolone cooked over fierce heat until the outside forms a brown, faintly bitter crust and the inside collapses into a molten pool that stretches when you pull a piece away. It is seasoned with dried oregano, chile flakes and olive oil, and eaten scooped straight from the dish onto bread while everyone stands around the grill. Sharp, salty, elastic and slightly smoky, it opens almost every Argentine asado, and the whole thing takes under ten minutes once the cheese is prepared. The preparation is the part people skip, and it is the part that decides whether it works.","Provoleta is Argentine, not Italian, although its raw material came with Italian immigrants. Provolone in Italy is a pulled-curd cheese usually eaten sliced or melted into cooked dishes, not set on a grill in one piece. In Argentina it was reworked into a firmer, drier, aged product moulded specifically as a thick disc for grilling — sold under that name, in that shape, ready for the parrilla. The word itself is the diminutive form of provolone, and it now refers to the format and the dish more than to the cheese type.\n\nIts place in the meal is fixed. An asado runs for hours, and provoleta belongs to the opening stretch alongside chorizo and sweetbreads, cooked while the beef is still an hour from being ready and the guests need something to eat. It arrives in the small cast-iron dish it was cooked in, still bubbling, and gets torn at communally with bread rather than portioned onto plates. Because it is meatless, it also quietly does the work of a main course for vegetarians at an event otherwise organised entirely around beef.\n\nThe technical problem is water. A young, wet cheese hitting a hot grate simply loses its structure and runs through the bars, which is why provoleta cheese is aged and dried and why home cooks who substitute regular provolone dry the slices uncovered in the fridge overnight first. What you are after is a surface dry enough to form a skin the moment it meets heat, so the crust holds the melted interior like a shell. Get that right and a cast-iron pan on a domestic hob produces a genuinely close result — this is one Argentine grill dish that survives the move indoors.","Provoleta does not keep. Once it cools it sets into a firm, greasy disc and reheating gives you an oily puddle rather than a melt, so cook only as much as will be eaten immediately. The uncooked, dried cheese discs, on the other hand, keep well: wrapped loosely in paper in the fridge they hold for a week and improve as they dry further. Do not freeze them — freezing makes provolone crumbly and it never melts smoothly again.",[421,422,423,424],"The overnight drying step is included, which is what stops the cheese running through the grate.","Works on a grill or in a cast-iron pan indoors, with adjusted timings for each.","Seasoning is toasted in oil first, so the oregano tastes cooked rather than dusty.","Tells you what to look for at the edges, since ten seconds too long ruins it.",[426,427,428],"Cast-iron pan or provoletera","Grill or a hob that gets seriously hot","Fish slice or wide spatula",{"fat":430,"carbs":431,"sodium":432,"protein":433,"calories":434,"estimated":8},40,3,1180,29,480,[436],"Crusty bread or grilled baguette slices, chimichurri, and whatever is next off the grill.",[438,441,444],{"name":439,"description":440},"Provoleta con tomate y albahaca","Finished with chopped fresh tomato and torn basil the moment it leaves the heat, so the residual warmth softens them. The acidity cuts through the fat and it is the most common restaurant version.",{"name":442,"description":443},"Provoleta al horno","Baked in the top of a very hot oven, in the dish, for about 8 minutes. The crust is paler and softer than a grilled one but the melt is identical, and it needs no grill at all.",{"name":445,"description":446},"Provoleta rellena","Two thinner discs sandwiched with something between them — roasted red pepper, jamón crudo, or a spoon of chimichurri — then grilled as one. Harder to turn, so cook it in a pan.",[448,453,459,463,467,472],{"qty":449,"name":450,"unit":451,"group":452},500,"aged provolone or provoleta cheese, in 2 cm thick discs","g","For the cheese",{"qty":454,"ref":455,"name":456,"unit":457,"group":458},2,"oregano","dried oregano","tsp","To finish",{"qty":460,"ref":461,"name":462,"unit":457,"group":458},1,"chili-flakes","ají molido or chile flakes",{"qty":431,"ref":464,"name":465,"unit":466,"group":458},"olive-oil","olive oil","tbsp",{"qty":468,"ref":469,"name":470,"unit":471,"group":458},null,"black-pepper","coarsely ground black pepper","to taste",{"qty":460,"ref":473,"name":474,"unit":475,"group":458,"optional":8},"lemon","lemon, in wedges","piece",[477,481,484,488,493,497],{"text":478,"title":479,"timerSeconds":480},"Cut the provolone into discs 2 cm thick and stand them on a rack, uncovered, in the refrigerator for at least an hour and preferably overnight. The surface should end up dry and slightly waxy to the touch rather than damp or tacky.","Dry the cheese",3600,{"text":482,"title":483},"Warm the olive oil in a small pan or at the edge of the grill, take it off the heat and stir in the oregano, chile flakes and a generous grind of black pepper. Leave it to steep while you cook — the herbs will darken slightly and the oil will smell strongly of oregano.","Make the dressing",{"text":485,"title":486,"timerSeconds":487},"Set a small cast-iron pan directly over the coals or on a high hob and leave it 4–5 minutes, until a drop of water flicked onto the surface skitters and vanishes instantly. A pan that is merely hot will let the cheese soften and spread before it browns.","Get the pan properly hot",300,{"tip":489,"text":490,"title":491,"timerSeconds":492},"If it sticks, it is not ready. Give it another 30 seconds and it will release on its own.","Lay a disc in the dry pan and do not touch it for 2–3 minutes. It is ready to turn when the edges have slumped outwards slightly, the top surface glistens with sweated fat and a spatula slid underneath meets a firm, browned skin instead of dragging.","Grill the first side",180,{"text":494,"title":495,"timerSeconds":496},"Flip the disc in one confident movement and cook 2 minutes more, until the second side has crusted and the centre bulges softly when you press it. Pull it off the heat while it still holds its round shape rather than waiting for it to go fully liquid.","Turn and finish",120,{"text":498,"title":499},"Spoon the oregano oil over the top so it runs into the cracks, add a squeeze of lemon if you like, and take the pan straight to the table. Tear into it with bread while the cheese still stretches into threads.","Dress and serve at once","proh-voh-LEH-tah",[502,506,510],{"note":503,"swap":504,"original":505},"Provolone dolce is too young and wet — it slumps rather than crusting. If only dolce is available, dry it for a full 24 hours uncovered in the fridge and cook it in a pan rather than on the grate.","Aged provolone piccante, cut thick and dried overnight","Argentine provoleta cheese",{"note":507,"swap":508,"original":509},"Neither melts into a pool the way provolone does, so you get a different dish — a browned, squeaky slab rather than a molten one — but both take the same seasoning well and neither will run away from you.","Halloumi, or a firm queso para freír","Provolone entirely",{"note":511,"swap":512,"original":513},"The point is a warm, mild pepper note against the salt of the cheese. Anything very hot dominates and turns the dish into a chile dish.","Chile flakes or crushed dried red pepper","Ají molido","provoleta","Provoleta (Argentine Grilled Provolone with Oregano)","Provoleta","Provoleta a la parrilla","argentina","Buenos Aires",4,10,8,60,"easy",[526],"appetizer",[528,529],"vegetarian","gluten-free",[455,464,461],[532,535,537,539],{"alt":533,"src":534},"Grilled provolone disc bubbling in a small cast-iron pan, crusted brown and scattered with oregano and chile flakes","\u002Fimages\u002Frecipes\u002Fprovoleta\u002Fhero.jpg",{"alt":533,"src":536},"\u002Fimages\u002Frecipes\u002Fprovoleta\u002Fhero-16x9.jpg",{"alt":533,"src":538},"\u002Fimages\u002Frecipes\u002Fprovoleta\u002Fhero-4x3.jpg",{"alt":533,"src":540},"\u002Fimages\u002Frecipes\u002Fprovoleta\u002Fhero-1x1.jpg",[514,542,543,544,545,546],"grilled cheese","provolone","asado starter","parrilla","vegetarian argentine","2026-08-20","dishroute-kitchen","A thick disc of aged provolone dried overnight, then grilled hard until a crust forms and the middle turns molten, finished with oregano, chile flakes and olive oil.",{"en":551},"\u002Frecipe\u002Fprovoleta",{"items":553,"total":521,"page":460,"limit":832,"hasMore":833},[554,587,620,650,676,708,739,768,797,822],{"slug":555,"title":556,"shortTitle":557,"nativeName":558,"countrySlug":518,"region":519,"baseServings":521,"prepMinutes":559,"cookMinutes":560,"restMinutes":523,"difficulty":561,"course":562,"diet":564,"mainIngredients":565,"images":570,"keywords":580,"publishedAt":547,"updatedAt":547,"authorSlug":548},"argentine-alfajores","Alfajores de Maicena (Argentine Cornstarch Cookies with Dulce de Leche)","Alfajores de Maicena","Alfajores de maicena",30,12,"medium",[563],"dessert",[528],[566,567,568,569],"cornstarch","butter","condensed-milk","coconut",[571,574,576,578],{"alt":572,"src":573},"Stacked cornstarch alfajores filled with dulce de leche, their rims rolled in shredded coconut","\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fargentine-alfajores\u002Fhero-1x1.jpg",[581,582,583,584,585,586],"alfajores","alfajores de maicena","dulce de leche","argentine dessert","cornstarch cookies","sandwich cookies",{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":518,"region":592,"baseServings":593,"prepMinutes":559,"cookMinutes":594,"restMinutes":595,"difficulty":561,"course":596,"diet":598,"mainIngredients":600,"images":604,"keywords":614,"publishedAt":547,"updatedAt":547,"authorSlug":548},"argentine-asado","Asado (Argentine Wood-Fired Beef Barbecue)","Asado","Asado criollo","Pampas",6,210,15,[597],"main",[599],"dairy-free",[601,602,603],"beef-short-ribs","chorizo","blood-sausage",[605,608,610,612],{"alt":606,"src":607},"Argentine parrilla loaded with short ribs, flank steak and chorizo cooking over glowing wood embers","\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-4x3.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fargentine-asado\u002Fhero-1x1.jpg",[615,616,545,617,618,619],"asado","argentine barbecue","short ribs","grilled beef","chorizo criollo",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":518,"region":592,"baseServings":522,"prepMinutes":595,"cookMinutes":9,"restMinutes":496,"difficulty":524,"course":625,"diet":627,"mainIngredients":629,"images":633,"keywords":643,"publishedAt":547,"updatedAt":547,"authorSlug":548},"argentine-chimichurri","Chimichurri (Argentine Parsley, Garlic and Vinegar Sauce)","Chimichurri","Chimichurri criollo",[626],"sauce",[628,528,529,599],"vegan",[630,631,455,632,464],"parsley","garlic","vinegar",[634,637,639,641],{"alt":635,"src":636},"Bowl of Argentine chimichurri with chopped parsley, garlic and chile flakes floating in vinegar and oil","\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fargentine-chimichurri\u002Fhero-1x1.jpg",[644,645,646,647,648,649],"chimichurri","argentine sauce","parsley sauce","asado sauce","no-cook","grilled meat",{"slug":651,"title":652,"shortTitle":653,"nativeName":653,"countrySlug":518,"region":519,"baseServings":520,"prepMinutes":595,"cookMinutes":654,"difficulty":524,"course":655,"diet":657,"mainIngredients":658,"images":661,"keywords":671,"publishedAt":547,"updatedAt":547,"authorSlug":548},"argentine-choripan","Choripán (Argentine Grilled Chorizo Sandwich)","Choripán",25,[656,597],"street-food",[599],[602,659,660,630,631],"onion","tomato",[662,665,667,669],{"alt":663,"src":664},"Butterflied grilled chorizo in a crusty roll topped with green chimichurri and chopped salsa criolla","\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fargentine-choripan\u002Fhero-1x1.jpg",[672,673,674,644,675,615],"choripan","chorizo sandwich","argentine street food","grilled sausage",{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":518,"region":681,"baseServings":520,"prepMinutes":682,"cookMinutes":654,"restMinutes":683,"difficulty":561,"course":684,"diet":685,"mainIngredients":686,"images":691,"keywords":701,"publishedAt":547,"updatedAt":547,"authorSlug":548},"argentine-empanadas","Empanadas Salteñas (Baked Argentine Beef Turnovers)","Empanadas Salteñas","Empanadas salteñas","Salta",50,240,[526,656],[],[687,659,688,689,690],"beef-chuck","flour","cumin","paprika",[692,695,697,699],{"alt":693,"src":694},"Baked Argentine beef empanadas with hand-crimped edges on a tray, one broken open showing juicy diced beef and egg","\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fargentine-empanadas\u002Fhero-1x1.jpg",[702,703,704,705,706,707],"empanadas","salteñas","argentine beef","baked turnovers","repulgue","salta",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"countrySlug":518,"region":713,"baseServings":520,"prepMinutes":430,"cookMinutes":714,"difficulty":561,"course":715,"diet":717,"mainIngredients":718,"images":723,"keywords":733,"publishedAt":547,"updatedAt":547,"authorSlug":548},"argentine-humita","Humita en Chala (Steamed Fresh Corn Parcels)","Humita en Chala","Humita en chala","Northwest",45,[716,526],"side",[528,529],[719,659,720,721,722],"corn","bell-pepper","milk","mozzarella",[724,727,729,731],{"alt":725,"src":726},"Steamed humitas tied in corn husks on a plate, one opened to show soft golden corn filling with melted cheese","\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fargentine-humita\u002Fhero-1x1.jpg",[734,735,736,737,528,738],"humita","corn parcels","steamed corn","northwest argentina","corn husk",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":518,"region":713,"baseServings":522,"prepMinutes":559,"cookMinutes":594,"restMinutes":744,"difficulty":561,"course":745,"diet":747,"mainIngredients":748,"images":752,"keywords":762,"publishedAt":547,"updatedAt":547,"authorSlug":548},"argentine-locro","Locro (Argentine Hominy, Squash and Meat Stew)","Locro","Locro criollo",720,[597,746],"soup",[599],[749,750,751,602,659],"pumpkin","beef-shank","pork-belly",[753,756,758,760],{"alt":754,"src":755},"Deep bowl of thick Argentine locro with hominy, squash and shredded meat under a swirl of red paprika oil","\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fargentine-locro\u002Fhero-1x1.jpg",[763,764,765,766,767,737],"locro","hominy stew","argentine winter food","squash stew","national holiday",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"countrySlug":518,"region":519,"baseServings":522,"prepMinutes":714,"cookMinutes":773,"restMinutes":744,"difficulty":774,"course":775,"diet":776,"mainIngredients":777,"images":780,"keywords":790,"publishedAt":547,"updatedAt":547,"authorSlug":548},"matambre-arrollado","Matambre Arrollado (Argentine Rolled Stuffed Flank Steak)","Matambre Arrollado","Matambre arrollado",90,"hard",[597,526],[599,529],[778,779,720,631,630],"carrot","eggs",[781,784,786,788],{"alt":782,"src":783},"Sliced Argentine matambre arrollado showing spirals of beef around carrot, red pepper and hard-boiled egg","\u002Fimages\u002Frecipes\u002Fmatambre-arrollado\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fmatambre-arrollado\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fmatambre-arrollado\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fmatambre-arrollado\u002Fhero-1x1.jpg",[791,792,793,794,795,796],"matambre","stuffed flank steak","argentine cold cut","fiambre","rolled beef","make 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