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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":482,"pronunciation":509,"substitutions":510,"slug":523,"title":524,"shortTitle":525,"nativeName":525,"countrySlug":526,"region":527,"baseServings":528,"prepMinutes":529,"cookMinutes":530,"difficulty":531,"course":532,"diet":535,"mainIngredients":537,"images":538,"keywords":548,"publishedAt":554,"updatedAt":554,"authorSlug":555,"summary":556,"localeSlug":523,"alternates":557},[394,397,400,403,406],{"answer":395,"question":396},"Cultured cream with at least 35% fat. In Norway that means seterrømme; elsewhere, full-fat crème fraîche is the closest equivalent, or a thick full-fat sour cream boosted with a little double cream. Standard supermarket sour cream at 18 to 20% fat will not release butter when cooked, which means the defining step of the recipe simply will not happen.","What kind of sour cream do I need for rømmegrøt?",{"answer":398,"question":399},"Almost certainly the fat content was too low, though under-cooking can also be the cause; the separation typically takes five to eight minutes of steady stirring after the first flour goes in. If nothing appears after ten minutes, carry on with the recipe and simply melt 80 g of butter to pour over at the end. The porridge will be very good, just slightly less rich than the traditional version.","My cream did not separate — what went wrong?",{"answer":401,"question":402},"Two usual causes: flour added too fast at the start, and cold milk added to the hot base. Whisk the flour in a spoonful at a time, keeping the whisk moving constantly, and always warm the milk before it goes into the pan. If lumps do form, an immersion blender will rescue the pot, though the texture will be smoother and less traditional than a properly whisked one.","Why did my porridge go lumpy?",{"answer":404,"question":405},"Both, depending on how it is served. The porridge itself is tangy and only lightly salted, and the sweetness comes entirely from the sugar and cinnamon scattered on top. At festivals in the mountain valleys it is served alongside cured meats and flatbread, so the same bowl gets salt from the meat and sugar from the topping. Neither version is more correct.","Is rømmegrøt sweet or savoury?",{"answer":407,"question":408},"It is occasion food rather than everyday food. It appears at Midsummer and Olsok celebrations, at weddings, harvest gatherings and country festivals, and on Christmas Eve, when a bowl is traditionally set out for the barn spirit. It was also customarily brought to new mothers after childbirth. The common thread is that it uses a great deal of cream, which historically made it a dish reserved for days that justified the expense.","When do Norwegians eat rømmegrøt?",[410,411,412,413,414,415],"Use cultured cream of at least 35% fat — seterrømme, crème fraîche or a thick full-fat sour cream. Below about 30% no butter will separate and the dish does not work as intended.","Cook the cream covered for the first ten minutes so it heats evenly and starts to bubble before any flour goes near it.","Whisk the first flour in a little at a time and keep whisking. This is the stage where lumps form, and once they form they will not whisk out.","Be patient waiting for the fat. It appears as small clear golden pools at the edge and then gathers into a shimmering layer; this can take five to eight minutes of steady stirring.","Heat the milk before adding it. Cold milk hitting the hot flour-and-cream base makes the porridge seize and go lumpy in seconds.","The finished porridge should just hold a furrow when you drag a spoon across it. If it closes up immediately, cook it a few minutes longer; if it sits in rigid ridges, whisk in more hot milk.","🥣","Rømmegrøt is a porridge made from cultured sour cream rather than milk, cooked with flour until the cream breaks and releases its own butterfat, which is skimmed off and poured back over the finished bowl. The texture is thick and glossy, closer to a set custard than to oatmeal, and the taste is rich and distinctly tangy, cut by the sugar and cinnamon scattered on top. Eating it involves dragging each spoonful through the melted butter at the surface. It is not a light dish and was never intended to be — it is the food a mountain farm made on the days that mattered, when using this much cream was the entire point.","Rømmegrøt belongs to the seter, the summer mountain farm. Norwegian livestock spent the short summer grazing high pastures, tended by dairymaids who turned the enormous surplus of milk into things that would keep: butter, cheese, brown cheese from boiled whey, and rømme — cream soured by controlled fermentation until it was thick enough to stand a spoon in and stable enough to survive without refrigeration. Rømmegrøt is what happens when you cook that concentrated, cultured cream instead of storing it, and the fact that it uses up a litre of the most valuable thing on the farm is exactly why it became festival food rather than everyday food.\n\nThe occasions are specific and still observed. Rømmegrøt is eaten at Midsummer and at Olsok in late July, at weddings and harvest gatherings, at country festivals where it is cooked in vast pots, and on Christmas Eve, when a bowl is traditionally left out for the fjøsnisse, the barn spirit who is understood to take offence if forgotten. It was also the standard gift brought to a woman who had just given birth — barselgrøt — which says something about how it was regarded nutritionally.\n\nThe technique is where the dish gets interesting, because it deliberately breaks an emulsion that most cooking tries to protect. Cooking high-fat cultured cream with flour causes the fat to separate out and rise as clear golden butter, which the cook skims off and reserves. What is left is a fat-reduced, protein-and-starch base that then takes hot milk to become porridge, and the reserved butter goes back on top at the end as the sauce. This only works with genuinely high-fat cultured cream — traditionally seterrømme at 35% fat or more. With a low-fat sour cream nothing separates, and you get a thick, sour, disappointing paste. That is the one thing worth knowing before you start.","Rømmegrøt keeps three days refrigerated and sets very firm as it chills — reheat it gently in a pan with a splash of hot milk, whisking until it loosens back to a spoonable porridge, and add the reserved butter only after reheating. It does not freeze; the emulsion breaks completely and thawed porridge is grainy and weeping. Cold leftovers are traditionally sliced and fried in butter until browned on both sides, which is a genuinely good second meal, or thinned with milk and eaten cold with berries.",[421,422,423,424],"Explains the fat-separation step properly, including what to do when it does not happen — which is the failure most recipes leave you to discover alone.","Specifies the fat percentage the dish actually requires rather than saying \"sour cream\" and hoping.","Adds the milk hot and gradually, so the porridge stays smooth instead of seizing into lumps.","Serves it the traditional way, with the reserved butter as sauce rather than fresh butter melted on top as a substitute.",[426,427,428,429],"Heavy-based saucepan","Balloon whisk","Small cup or jug for the skimmed butter","Small pan for warming the milk",{"fat":431,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},55,1,24,620,13,780,[438],"Cured meats and flatbread for a full festival plate, or simply cinnamon sugar and a glass of cold saft or fruit juice.",[440,443,446],{"name":441,"description":442},"Rømmegrøt with spekemat","Served savoury-sweet with cured meats — dried salted lamb, cured sausage and flatbread on the side. This is the standard festival plate in the mountain valleys and much better balanced than it sounds.",{"name":444,"description":445},"Fløtegrøt","Made with fresh double cream rather than cultured, giving a sweeter, milder porridge without the tang. Common where cultured cream is hard to buy.",{"name":447,"description":448},"Rice rømmegrøt (risgrøt with rømme)","Short-grain rice porridge finished with a large spoonful of rømme stirred through. A faster weekday cousin, and the base for Christmas riskrem.",[450,454,459,465,468,473,477],{"qty":432,"ref":451,"name":452,"unit":453},"sour-cream","cultured sour cream (seterrømme) or full-fat crème fraîche, at least 35% fat","l",{"qty":455,"ref":456,"name":457,"unit":458},150,"flour","plain flour","g",{"qty":460,"ref":461,"name":462,"note":463,"unit":464},800,"milk","whole milk, heated","you may not need it all","ml",{"qty":432,"name":466,"unit":467},"fine salt","tsp",{"qty":469,"name":470,"unit":471,"group":472},6,"granulated sugar","tbsp","To serve",{"qty":474,"ref":475,"name":476,"unit":467,"group":472},2,"cinnamon","ground cinnamon",{"qty":478,"ref":479,"name":480,"note":481,"unit":458,"group":472,"optional":8},80,"butter","butter, melted","only if no butterfat separates from the cream",[483,487,491,496,499,503,506],{"text":484,"title":485,"timerSeconds":486},"Put {qty:sour-cream} of cultured cream in a heavy saucepan, cover, and heat over medium-low for about 10 minutes, stirring occasionally, until it is steaming and just beginning to bubble around the edge. Do not let it boil hard.","Heat the cream",600,{"tip":488,"text":489,"title":490},"Add the flour slowly. This is the only point in the recipe where lumps form, and they cannot be whisked out later.","Sprinkle in about half the flour a spoonful at a time, whisking constantly so it disappears smoothly. The cream will thicken quickly and turn glossy, and the whisk will start to leave tracks.","Whisk in the first flour",{"tip":492,"text":493,"title":494,"timerSeconds":495},"If nothing separates after 10 minutes, the cream was not fat enough. Move on and melt butter separately for the topping instead.","Keep stirring over medium-low heat for 5–8 minutes. Small clear golden pools will appear at the edges and then gather into a shimmering layer of butter across the surface. Tilt the pan and spoon this butter off into a cup — expect anywhere from 60 to 150 ml.","Cook out the butterfat",480,{"text":497,"title":498},"Whisk in the remaining flour and cook for 2 minutes, stirring, until the mixture pulls together into a thick, matte paste that comes away from the sides of the pan and smells toasted rather than raw.","Add the rest of the flour",{"tip":500,"text":501,"title":502},"Cold milk will make the porridge seize instantly. Warm it first, every time.","Whisk in the hot milk about 100 ml at a time, letting each addition disappear completely before the next. Stop when the porridge is thick but pourable — a spoon dragged across the surface should leave a furrow that closes slowly.","Let it down with hot milk",{"text":504,"title":505,"timerSeconds":486},"Add the salt and cook gently for 10 more minutes, stirring often and scraping the base so nothing catches. The porridge should turn silky and lose any floury taste — taste it and add a little more salt if it seems flat.","Simmer and season",{"text":507,"title":508},"Spoon the hot porridge into bowls, make a shallow well in the middle of each and pour in the reserved golden butter. Scatter sugar and cinnamon over the top and serve at once, with cured meat and flatbread alongside if you want the full festival plate.","Serve with the reserved butter","RUM-meh-groat",[511,515,519],{"note":512,"swap":513,"original":514},"Crème fraîche is the closest widely available product and behaves almost identically. The extra double cream is there to push the fat percentage high enough for separation.","Full-fat crème fraîche, or thick full-fat sour cream with 100 ml double cream stirred in","Seterrømme (35–38% cultured cream)",{"note":516,"swap":517,"original":518},"If your cream refuses to separate, this is the honest fix rather than a failure. The dish is slightly less rich and you lose the faint tang the separated fat carries, but it tastes right.","80 g melted butter poured over at the end","Butter skimmed from the porridge",{"note":520,"swap":521,"original":522},"Semolina gives a slightly grainier, more old-fashioned texture that some Norwegian families prefer. Barley flour is traditional in the mountain valleys and tastes nuttier.","Fine semolina, or half wheat flour and half barley flour","Plain wheat flour","rommegrot","Rømmegrøt (Norwegian Sour Cream Porridge)","Rømmegrøt","norway","Østlandet and the mountain valleys",4,10,40,"easy",[533,534],"side","dessert",[536],"vegetarian",[451,456,461],[539,542,544,546],{"alt":540,"src":541},"Bowl of thick Norwegian sour cream porridge with a pool of melted butter, sugar and cinnamon on top","\u002Fimages\u002Frecipes\u002Frommegrot\u002Fhero.jpg",{"alt":540,"src":543},"\u002Fimages\u002Frecipes\u002Frommegrot\u002Fhero-16x9.jpg",{"alt":540,"src":545},"\u002Fimages\u002Frecipes\u002Frommegrot\u002Fhero-4x3.jpg",{"alt":540,"src":547},"\u002Fimages\u002Frecipes\u002Frommegrot\u002Fhero-1x1.jpg",[523,549,550,551,552,553],"sour cream porridge","norwegian","seterromme","festival food","nordic porridge","2026-08-19","dishroute-kitchen","Thick cultured cream cooked with flour until its own butterfat separates and floats free, then served in a pool of that butter with sugar and cinnamon.",{"en":558},"\u002Frecipe\u002Frommegrot",{"items":560,"total":529,"page":432,"limit":433,"hasMore":820},[561,597,627,654,680,707,733,759,786,810],{"slug":562,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":526,"region":566,"baseServings":528,"prepMinutes":567,"cookMinutes":568,"difficulty":569,"course":570,"diet":573,"mainIngredients":576,"images":580,"keywords":590,"publishedAt":554,"updatedAt":554,"authorSlug":555},"bergensk-fiskesuppe","Bergensk Fiskesuppe (Bergen Creamy Fish Soup)","Bergensk Fiskesuppe","Bergensk fiskesuppe","Bergen, Vestlandet",25,35,"medium",[571,572],"soup","main",[574,575],"pescatarian","gluten-free",[577,451,578,579],"cod","carrot","leek",[581,584,586,588],{"alt":582,"src":583},"Bowl of creamy Bergen fish soup with cod flakes, carrot and leek matchsticks and chopped dill","\u002Fimages\u002Frecipes\u002Fbergensk-fiskesuppe\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Fbergensk-fiskesuppe\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fbergensk-fiskesuppe\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fbergensk-fiskesuppe\u002Fhero-1x1.jpg",[591,592,593,594,595,596],"bergensk fiskesuppe","norwegian fish soup","bergen","cod soup","sour cream","nordic seafood",{"slug":598,"title":599,"shortTitle":600,"nativeName":600,"countrySlug":526,"baseServings":528,"prepMinutes":601,"cookMinutes":602,"difficulty":531,"course":603,"diet":604,"mainIngredients":606,"images":611,"keywords":621,"publishedAt":554,"updatedAt":554,"authorSlug":555},"farikal","Fårikål (Norwegian Mutton and Cabbage Stew)","Fårikål",20,160,[572],[605],"dairy-free",[607,608,609,610],"lamb","cabbage","black-pepper","potato",[612,615,617,619],{"alt":613,"src":614},"Deep bowl of fårikål with bone-in mutton, collapsed cabbage wedges, peppercorns and boiled potatoes","\u002Fimages\u002Frecipes\u002Ffarikal\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Ffarikal\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Ffarikal\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Ffarikal\u002Fhero-1x1.jpg",[598,622,623,624,625,626],"mutton and cabbage","norwegian national dish","lamb stew","nordic","one pot",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":526,"baseServings":528,"prepMinutes":567,"cookMinutes":530,"restMinutes":601,"difficulty":569,"course":632,"diet":633,"mainIngredients":634,"images":638,"keywords":648,"publishedAt":554,"updatedAt":554,"authorSlug":555},"kjottkaker","Kjøttkaker (Norwegian Meat Patties in Brown Gravy)","Kjøttkaker","Kjøttkaker med brun saus",[572],[],[635,636,610,637],"ground-beef","onion","peas",[639,642,644,646],{"alt":640,"src":641},"Three large Norwegian meat patties in dark brown gravy with boiled potatoes, mushy peas and lingonberry jam","\u002Fimages\u002Frecipes\u002Fkjottkaker\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fkjottkaker\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fkjottkaker\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fkjottkaker\u002Fhero-1x1.jpg",[628,649,650,651,652,653],"norwegian meatballs","brown gravy","brun saus","lingonberry","husmannskost",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":526,"baseServings":528,"prepMinutes":567,"cookMinutes":659,"difficulty":531,"course":660,"diet":661,"mainIngredients":662,"images":664,"keywords":674,"publishedAt":554,"updatedAt":554,"authorSlug":555},"norwegian-lapskaus","Lapskaus (Norwegian Sailors' Meat and Root Stew)","Lapskaus","Brun lapskaus",95,[572,571],[605],[663,610,578,579],"beef-chuck",[665,668,670,672],{"alt":666,"src":667},"Thick bowl of Norwegian lapskaus with beef, potato, carrot and swede, topped with chopped parsley","\u002Fimages\u002Frecipes\u002Fnorwegian-lapskaus\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fnorwegian-lapskaus\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fnorwegian-lapskaus\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fnorwegian-lapskaus\u002Fhero-1x1.jpg",[675,676,677,678,679,626],"lapskaus","norwegian stew","sailors stew","root vegetables","beef stew",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":526,"baseServings":528,"prepMinutes":530,"cookMinutes":685,"restMinutes":495,"difficulty":569,"course":686,"diet":689,"mainIngredients":690,"images":691,"keywords":701,"publishedAt":554,"updatedAt":554,"authorSlug":555},"lefse","Lefse (Soft Norwegian Potato Flatbread)","Lefse","Potetlefse",30,[687,688],"bread","snack",[536],[610,456,479],[692,695,697,699],{"alt":693,"src":694},"Stack of thin Norwegian potato lefse with brown freckles, one folded with butter, sugar and cinnamon","\u002Fimages\u002Frecipes\u002Flefse\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Flefse\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Flefse\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Flefse\u002Fhero-1x1.jpg",[681,702,703,704,705,706],"potato flatbread","norwegian bread","lompe","griddle bread","nordic baking",{"slug":708,"title":709,"shortTitle":710,"nativeName":710,"countrySlug":526,"baseServings":528,"prepMinutes":711,"cookMinutes":9,"restMinutes":711,"difficulty":531,"course":712,"diet":713,"mainIngredients":715,"images":717,"keywords":727,"publishedAt":554,"updatedAt":554,"authorSlug":555},"multekrem","Multekrem (Norwegian Cloudberry Cream)","Multekrem",15,[534],[536,575,714],"nut-free",[716],"heavy-cream",[718,721,723,725],{"alt":719,"src":720},"Glass of Norwegian multekrem, whipped cream streaked amber with whole orange cloudberries on top","\u002Fimages\u002Frecipes\u002Fmultekrem\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fmultekrem\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fmultekrem\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fmultekrem\u002Fhero-1x1.jpg",[708,728,729,730,731,732],"cloudberry cream","norwegian dessert","cloudberries","christmas dessert","no-bake",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":526,"baseServings":528,"prepMinutes":711,"cookMinutes":601,"restMinutes":685,"difficulty":531,"course":738,"diet":739,"mainIngredients":740,"images":744,"keywords":754,"publishedAt":554,"updatedAt":554,"authorSlug":555},"norske-vafler","Norske Vafler (Heart-Shaped Cardamom Waffles)","Norske Vafler","Norske vafler",[534,688],[536],[456,741,742,743],"eggs","buttermilk","cardamom",[745,748,750,752],{"alt":746,"src":747},"Stack of soft heart-shaped Norwegian waffles topped with sour cream and red berry jam","\u002Fimages\u002Frecipes\u002Fnorske-vafler\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fnorske-vafler\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fnorske-vafler\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fnorske-vafler\u002Fhero-1x1.jpg",[755,756,743,757,758,706],"norske vafler","norwegian waffles","heart waffles","brunost",{"slug":760,"title":761,"shortTitle":762,"nativeName":762,"countrySlug":526,"region":763,"baseServings":528,"prepMinutes":685,"cookMinutes":764,"restMinutes":765,"difficulty":766,"course":767,"diet":768,"mainIngredients":769,"images":770,"keywords":780,"publishedAt":554,"updatedAt":554,"authorSlug":555},"pinnekjott","Pinnekjøtt (Steamed Salt-Cured Lamb Ribs)","Pinnekjøtt","Vestlandet",180,1800,"hard",[572],[],[607,610,479],[771,774,776,778],{"alt":772,"src":773},"Platter of steamed Norwegian pinnekjøtt lamb ribs with swede mash and boiled potatoes at 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