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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":436,"variations":438,"ingredients":448,"instructions":502,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"difficulty":547,"course":548,"diet":551,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":538,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"No. Whole or split yellow peas cook to softness without soaking, and skipping the soak actually improves the soup because the starch that would otherwise be poured away stays in the pot and thickens it. Soaking cuts perhaps 20 to 30 minutes from the cooking time, which is rarely worth the planning. What does matter is buying peas that have not been sitting in a cupboard for years.","Do I need to soak the peas overnight?",{"answer":398,"question":399},"Either the peas are old, or salt or acid went in too early. Dried legumes that have been stored a long time develop skins that will not soften no matter how long you cook them. Salt added at the start firms the skins, and acidic ingredients like tomato or vinegar do the same, so both should wait until the peas have collapsed. Very hard water can also slow things down; a pinch of baking soda helps.","Why are my peas still hard after two hours?",{"answer":401,"question":402},"Herbes salées are a Québec preserve of finely chopped herbs and vegetables — typically savory, chives, parsley, celery leaf, carrot and green onion — packed in layers with coarse salt and left to cure. A spoonful seasons a whole pot of soup. You can skip them and use fresh herbs plus salt, but the jar contributes a briny, fermented depth that is one of the quiet signatures of Québécois cooking.","What are herbes salées and can I skip them?",{"answer":404,"question":405},"Leave out the pork, cook the vegetables in butter or oil until they properly soften, and rebuild the missing savoury depth with a teaspoon of smoked paprika, a tablespoon of soy sauce or miso, and a bay leaf. Finish with a small knob of butter or a spoon of olive oil off the heat for the richness the pork fat would have given. This is a version Québec kitchens have always made during Lent, not a modern compromise.","How do I make this vegetarian without it tasting flat?",{"answer":407,"question":408},"Not traditionally. Properly cooked whole or split peas dissolve on their own into a thick, slightly rustic soup with some texture remaining, and that is what soupe aux pois is supposed to look like. If yours stayed stubbornly loose, blending a couple of ladlefuls and stirring them back in is a reasonable rescue — but blending the whole pot gives you a smooth purée that reads more like a modern restaurant soup than a habitant one.","Should the soup be blended?",[410,411,412,413,414,415],"Do not add salt until the peas are fully soft. Salt early and the skins stay tough — the peas can simmer for two hours and still be gritty.","Skip the overnight soak. Whole yellow peas cook to collapse in about 2 hours anyway, and unsoaked peas give a thicker, more flavourful soup because the starch stays in the pot.","The soup is done when a spoon dragged across the bottom leaves a channel that closes slowly. If it still looks like peas floating in water, keep simmering with the lid off.","Old peas never soften. If a bag has been in the cupboard for two years, no amount of cooking will fix it — buy fresh stock and store it away from heat.","Savory (sarriette) is the herb that makes it taste Québécois rather than generically European. Add half at the start and half in the last ten minutes, so you get both depth and aroma.","It thickens dramatically as it cools and again in the fridge. Keep it slightly looser than you want, and thin leftovers with hot water or stock when reheating.","🍲","Soupe aux pois is a thick yellow soup of dried peas cooked slowly with salt pork, onion, carrot and celery until the peas break down and thicken the broth on their own. It tastes deeply savoury and faintly sweet, with smoke and salt from the pork and a distinct peppery note from savory, the herb Québec puts in almost everything. There is no cream, no flour and no blender involved — the texture comes entirely from peas that have given up. It is a one-pot soup that costs very little, improves overnight, and was built for a climate where you needed something hot and filling in the middle of the day. Serve it with bread and butter and you have a full meal.","Pea soup is the oldest continuously cooked dish in French Canada. Dried peas travelled well on ships and kept indefinitely in a barrel, which made them a staple ration for early French settlers along the St. Lawrence, and the soup they made from them became so identified with the habitants — the farming families of New France — that \"pea soup\" was used for generations as an ethnic slur against French Canadians by their English-speaking neighbours. The dish absorbed the insult and outlived it; today it is on the menu of every casse-croûte and cabane à sucre in Québec.\n\nTwo things distinguish the Québec version from its European cousins. The first is the pea itself: Québec uses whole or split yellow peas, not the green peas of Dutch snert or the split greens common in Britain, giving a paler, sweeter, less grassy soup. The second is herbes salées — a jar of finely chopped herbs and vegetables layered with coarse salt and left to cure, kept in the cellar or the fridge and spooned into soups all winter. Before greenhouses and imported produce, that jar was how a Québec kitchen had parsley, chives, savory and celery leaf in February. Households still make it, and a spoonful is what gives an authentic soupe aux pois its particular herbal, briny lift.\n\nThe traditional pot uses salt pork or a leftover ham bone, cooked long enough that the meat shreds into the soup, and it is a Lent-and-winter dish rather than a summer one. It is also one of the easiest traditional dishes to make meatless without insulting it: peas, root vegetables, savory and time are doing most of the work, and Québec kitchens have always made a meatless version during Lent. Whichever route you take, the soup must be made ahead if possible — a night in the fridge is not optional so much as customary, because the flavour genuinely settles and the body thickens.","Refrigerated it keeps 5 days and is better on day two than day one. It sets almost solid when cold — that is a sign you cooked it correctly, not that something went wrong. Reheat gently with a good splash of hot water or stock, stirring often, because the thick base catches and scorches easily over high heat. It freezes for 3 months; freeze it slightly loose, since it thickens further on thawing. Do not freeze it with the pork still in large pieces, which turn stringy.",[421,422,423,424],"Whole yellow peas, cooked without soaking, break down into the traditional thick body — no blending, no flour, no cream.","Salt pork is rendered first so its fat seasons the entire pot rather than sitting on top as a slick.","Uses savory the way Québec kitchens actually do, with a note on herbes salées for cooks who want the real thing.","A genuine vegetarian route is written into the recipe rather than tacked on as an afterthought.",[426,427,428],"Large heavy pot or Dutch oven with a lid","Wooden spoon","Ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},14,48,18,890,24,420,[437],"Crusty bread and cold salted butter, or the full sugar-shack plate: baked beans, ham, and pickled beets.",[439,442,445],{"name":440,"description":441},"Soupe aux pois maigre (meatless)","The Lent version: skip the pork, start with butter or oil, and add 1 tsp smoked paprika and a splash of soy sauce for the savoury depth the pork would have given. Vegan if you use oil.",{"name":443,"description":444},"With a ham bone","The classic post-holiday pot. Simmer the bone with the peas, then pull the meat off, shred it and return it to the soup before serving.",{"name":446,"description":447},"Cabane à sucre style","Served at sugar shacks alongside baked beans and ham, with a spoonful of maple syrup stirred into the pot to sharpen the sweetness of the peas.",[449,455,460,465,468,471,475,479,482,485,489,492,496],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"peas","whole dried yellow peas, rinsed and picked over","g","For the soup",{"qty":456,"ref":457,"name":458,"note":459,"unit":453,"group":454},250,"smoked-pork","salt pork or thick-cut smoked bacon, in 1 cm dice","or a smoked ham hock — see substitutions",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},2,"onion","onions, finely chopped","piece",{"qty":461,"ref":466,"name":467,"unit":464,"group":454},"carrot","carrots, in small dice",{"qty":461,"ref":469,"name":470,"unit":464,"group":454},"celery","celery stalks, in small dice",{"qty":461,"ref":472,"name":473,"unit":474,"group":454},"garlic","garlic, minced","clove",{"qty":476,"name":477,"unit":478,"group":454,"noScale":8},2.5,"water or light chicken stock","l",{"qty":461,"ref":480,"name":481,"unit":464,"group":454},"bay-leaf","bay leaves",{"qty":461,"name":483,"unit":484,"group":454},"dried savory (sarriette)","tsp",{"qty":486,"ref":487,"name":488,"unit":484,"group":454},1,"thyme","dried thyme",{"qty":486,"ref":490,"name":491,"unit":484,"group":454},"black-pepper","freshly ground black pepper",{"qty":493,"name":494,"unit":495,"group":454},null,"salt, added only at the end","to taste",{"qty":497,"ref":498,"name":499,"unit":500,"group":501},3,"parsley","flat-leaf parsley, chopped","tbsp","To finish",[503,507,510,515,518,521],{"tip":504,"text":505,"title":506},"Start in a cold pan so the fat renders before the outside browns.","Cook the diced salt pork in a dry heavy pot over medium heat for 8 to 10 minutes, until the pieces are golden at the edges and a good pool of clear fat has rendered out. Lift out half the pork with a slotted spoon and set it aside for the top of the soup.","Render the pork",{"text":508,"title":509},"Add the onion, carrot and celery to the rendered fat and cook for 10 minutes over medium heat, stirring, until the onion is soft and translucent and the pot smells sweet rather than sharp. Stir in the garlic and cook one minute more.","Sweat the vegetables",{"tip":511,"text":512,"title":513,"timerSeconds":514},"No salt yet. Salted peas can stay gritty no matter how long they cook.","Tip in the rinsed peas, the water, bay leaves, half the savory, the thyme and the black pepper. Bring to a boil, skim off any foam, then reduce to a bare simmer, cover partly, and cook for 1½ to 2 hours. Stir every 20 minutes and scrape the bottom of the pot as you go.","Add peas and simmer",5400,{"text":516,"title":517},"The soup is ready when the peas have collapsed and a spoon dragged across the bottom leaves a channel that closes slowly behind it. If it is still watery, uncover and simmer harder for 15 to 20 minutes; if it is claggy, loosen it with hot water.","Judge the thickness",{"text":519,"title":520},"Fish out the bay leaves, stir in the remaining savory, and only now taste and add salt — the pork will have contributed a great deal, so go slowly. Adjust the pepper and let it sit off the heat for 10 minutes so the seasoning settles.","Season and finish",{"text":522,"title":523},"Ladle into deep bowls, scatter the reserved crisp pork and the parsley over each, and serve very hot with bread and butter. If you have made it a day ahead, reheat gently with a splash of water and expect it to taste better.","Serve","soop oh PWAH",[526,530,534],{"note":527,"swap":528,"original":529},"A ham bone is arguably the more traditional Québec option when one is available after a holiday. Bacon brings more smoke and less pure pork fat, so use slightly more.","A smoked ham hock, a leftover ham bone, or 150 g of thick-cut bacon","Salt pork",{"note":531,"swap":532,"original":533},"They cook faster — around 60 to 75 minutes — and break down more completely, giving a smoother soup. Green split peas work but produce a different, grassier soup that is no longer soupe aux pois.","Yellow split peas","Whole yellow peas",{"note":535,"swap":536,"original":537},"The salt-cured jar has a briny depth that fresh herbs cannot copy, but this keeps the herbal profile in roughly the right place.","1 tbsp chopped parsley, 1 tsp chopped chives and an extra ½ tsp savory, stirred in at the end","Herbes salées","quebecois-split-pea-soup","Soupe aux Pois (Québécois Yellow Split Pea Soup)","Soupe aux Pois","Soupe aux pois jaunes","canada","Québec",6,15,135,"easy",[549,550],"soup","main",[552],"dairy-free",[451,466,462,469,457],[555,558,560,562],{"alt":556,"src":557},"Deep bowl of thick yellow pea soup topped with crisp salt pork pieces and chopped parsley","\u002Fimages\u002Frecipes\u002Fquebecois-split-pea-soup\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fquebecois-split-pea-soup\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fquebecois-split-pea-soup\u002Fhero-4x3.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fquebecois-split-pea-soup\u002Fhero-1x1.jpg",[565,566,567,568,569,570],"soupe aux pois","yellow split pea soup","quebec","habitant","salt pork","winter soup","2026-08-20","dishroute-kitchen","The habitant winter soup of Québec: yellow peas simmered with salt pork, root vegetables and savory until they collapse and thicken the pot without any flour or cream.",{"en":575},"\u002Frecipe\u002Fquebecois-split-pea-soup",{"items":577,"total":583,"page":486,"limit":434,"hasMore":869},[578,612,646,680,713,747,777,808,832,842],{"slug":579,"title":580,"shortTitle":581,"nativeName":581,"countrySlug":542,"region":582,"baseServings":544,"prepMinutes":583,"cookMinutes":584,"difficulty":547,"course":585,"diet":588,"mainIngredients":590,"images":594,"keywords":604,"publishedAt":571,"updatedAt":571,"authorSlug":572},"canadian-bannock","Bannock (Pan-Fried Canadian Flatbread)","Bannock","Across Canada",10,20,[586,587],"bread","side",[589],"vegetarian",[591,592,593],"flour","butter","milk",[595,598,600,602],{"alt":596,"src":597},"Golden pan-fried bannock rounds in a cast-iron skillet, one torn open showing the soft steaming interior","\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-4x3.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fcanadian-bannock\u002Fhero-1x1.jpg",[605,606,607,608,609,610,611],"bannock","frybread","indigenous","first nations","metis","quick bread","flatbread",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":542,"region":617,"baseServings":461,"prepMinutes":618,"cookMinutes":9,"difficulty":547,"course":619,"diet":621,"mainIngredients":624,"images":628,"keywords":638,"publishedAt":571,"updatedAt":571,"authorSlug":572},"bloody-caesar","Bloody Caesar (Canadian Clamato and Vodka Cocktail)","Bloody Caesar","Caesar","Alberta",5,[620],"drink",[622,552,623],"pescatarian","nut-free",[625,626,627],"tomato","clams","lime",[629,632,634,636],{"alt":630,"src":631},"Tall Caesar cocktail over ice with a celery salt rim, leafy celery stalk and lime wedge","\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fbloody-caesar\u002Fhero-1x1.jpg",[639,640,641,642,643,644,645],"bloody caesar","clamato","canadian cocktail","vodka","celery salt","calgary","brunch drink",{"slug":647,"title":648,"shortTitle":649,"nativeName":650,"countrySlug":542,"region":651,"baseServings":652,"prepMinutes":653,"cookMinutes":584,"restMinutes":654,"difficulty":655,"course":656,"diet":659,"mainIngredients":660,"images":664,"keywords":674,"publishedAt":571,"updatedAt":571,"authorSlug":572},"butter-tarts","Butter Tarts (Runny Brown Sugar Tartlets)","Butter Tarts","Butter tarts","Ontario",12,35,60,"medium",[657,658],"dessert","snack",[589],[592,661,662,591,663],"brown-sugar","eggs","raisins",[665,668,670,672],{"alt":666,"src":667},"Golden butter tarts on a wire rack, one bitten open with glossy caramel filling running out","\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fbutter-tarts\u002Fhero-1x1.jpg",[675,676,677,678,679,663],"butter tarts","ontario","brown sugar","canadian dessert","pastry",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":542,"region":685,"baseServings":686,"prepMinutes":687,"cookMinutes":654,"restMinutes":688,"difficulty":655,"course":689,"diet":691,"mainIngredients":692,"images":696,"keywords":706,"publishedAt":571,"updatedAt":571,"authorSlug":572},"halifax-donair","Halifax Donair (Spiced Beef with Sweet Garlic Sauce)","Halifax Donair","Halifax donair","Nova Scotia",4,30,240,[550,690],"street-food",[],[693,694,472,462,625,695],"ground-beef","condensed-milk","oregano",[697,700,702,704],{"alt":698,"src":699},"Open pita loaded with seared spiced beef slices, diced onion and tomato under white sweet garlic sauce","\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fhalifax-donair\u002Fhero-1x1.jpg",[707,708,709,710,711,712],"halifax donair","donair sauce","nova scotia","spiced beef","street food","canadian",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":542,"region":718,"baseServings":719,"prepMinutes":720,"cookMinutes":721,"restMinutes":722,"difficulty":723,"course":724,"diet":725,"mainIngredients":726,"images":730,"keywords":740,"publishedAt":571,"updatedAt":571,"authorSlug":572},"montreal-smoked-meat-sandwich","Montreal Smoked Meat Sandwich (Cured Brisket on Rye)","Montreal Smoked Meat Sandwich","Viande fumée","Montréal",8,45,480,10080,"hard",[550],[552],[727,728,490,729,472],"beef-brisket","coriander-seed","mustard-seed",[731,734,736,738],{"alt":732,"src":733},"Thick hand-cut slices of peppery cured brisket stacked between two slices of rye with yellow mustard","\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fmontreal-smoked-meat-sandwich\u002Fhero-1x1.jpg",[741,742,743,744,745,746],"montreal smoked meat","viande fumee","brisket","deli sandwich","rye bread","curing",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":542,"region":752,"baseServings":753,"prepMinutes":687,"cookMinutes":583,"restMinutes":754,"difficulty":547,"course":755,"diet":756,"mainIngredients":757,"images":761,"keywords":771,"publishedAt":571,"updatedAt":571,"authorSlug":572},"nanaimo-bars","Nanaimo Bars (No-Bake Coconut Custard Squares)","Nanaimo Bars","Nanaimo bars","British Columbia",16,150,[657,658],[589],[592,758,759,760],"cocoa","coconut","walnuts",[762,765,767,769],{"alt":763,"src":764},"Stacked Nanaimo bars showing a dark crumb base, pale yellow custard layer and glossy chocolate top","\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fnanaimo-bars\u002Fhero-1x1.jpg",[772,773,774,775,776,678],"nanaimo bars","no-bake dessert","custard powder","british columbia","chocolate slice",{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"countrySlug":542,"region":782,"baseServings":686,"prepMinutes":783,"cookMinutes":545,"restMinutes":784,"difficulty":547,"course":785,"diet":787,"mainIngredients":788,"images":791,"keywords":801,"publishedAt":571,"updatedAt":571,"authorSlug":572},"peameal-bacon-sandwich","Peameal Bacon Sandwich (Cornmeal-Crusted Back Bacon Bun)","Peameal Bacon Sandwich","Peameal bacon on a bun","Toronto, Ontario",25,4320,[786,550],"breakfast",[],[789,790,729,661,472],"cornmeal","maple-syrup",[792,795,797,799],{"alt":793,"src":794},"Kaiser roll stacked with thick cornmeal-crusted pork loin slices and yellow mustard, cut in half","\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero.jpg",{"alt":793,"src":796},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-16x9.jpg",{"alt":793,"src":798},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-4x3.jpg",{"alt":793,"src":800},"\u002Fimages\u002Frecipes\u002Fpeameal-bacon-sandwich\u002Fhero-1x1.jpg",[802,803,804,805,806,807],"peameal bacon","back bacon","toronto","st lawrence market","pork loin","breakfast 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