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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":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":432,"serveWith":439,"variations":441,"ingredients":454,"instructions":485,"pronunciation":512,"substitutions":513,"slug":522,"title":523,"shortTitle":524,"nativeName":524,"countrySlug":525,"region":526,"baseServings":435,"prepMinutes":527,"cookMinutes":528,"restMinutes":529,"difficulty":530,"course":531,"diet":534,"mainIngredients":537,"images":538,"keywords":548,"publishedAt":555,"updatedAt":555,"authorSlug":556,"summary":557,"localeSlug":522,"alternates":558},[394,397,400,403,406,409],{"answer":395,"question":396},"Both are traditional. Potatoes boiled the day before, chilled and grated cold hold together far more reliably and give a fluffy interior, which is why most Swiss home cooks use them. Raw grated potato, rinsed and squeezed dry, gives a crisper and more separate texture but needs a longer, gentler fry and is more likely to break apart when you flip it.","Should I use raw or pre-cooked potatoes?",{"answer":398,"question":399},"Waxy or all-purpose potatoes such as Charlotte, Nicola, Desiree or Yukon Gold. They hold their shreds through cooking. Very floury baking potatoes disintegrate into a mash-like layer, and while some cooks like the result, it is not really rösti any more.","Which potato variety is best for rösti?",{"answer":401,"question":402},"Loosen the edges with a thin spatula, slide the cake onto a flat plate, cover it with a second plate, invert the pair, then slide it back into the pan with fresh butter. Do not try to flip it in the air. Make sure the first side has a genuinely set crust before you attempt it — a pale, soft underside will always break.","How do I flip it without it falling apart?",{"answer":404,"question":405},"Usually too much moisture or too little heat. Dry the grated potato in a clean towel, keep the pan at a steady medium heat rather than low, use enough butter, and resist covering the pan for the whole cook — the lid helps the inside cook through but traps steam that softens the crust, so uncover it for the last few minutes of each side.","Why is my rösti soggy instead of crisp?",{"answer":407,"question":408},"Yes, up to a point. Fry it fully, cool it on a rack so the underside does not steam, then reheat it in a hot dry pan with butter for 4 to 5 minutes a side just before serving. You can also boil and grate the potatoes several hours ahead and keep them covered in the fridge, then fry to order.","Can I make rösti in advance for a dinner?",{"answer":410,"question":411},"The Rostigraben, or Rosti ditch, is the informal name for the cultural line between German-speaking and French-speaking Switzerland. It comes up whenever the two regions vote differently in a referendum. It is named after the dish because rosti is read as a symbol of German-speaking Switzerland, not because anyone on either side refuses to eat it.","What is the Rostigraben?",[413,414,415,416,417,418],"Boil the potatoes a day ahead and refrigerate them overnight. Warm cooked potato smears on the grater and turns the cake into mash.","Grate on the coarse side, never the fine one. Long thick shreds are what create the airy interior and the lacy crust.","Salt the grated potato lightly and toss just before it goes in the pan. Salting early draws out water and makes the shreds soggy.","Never press the cake down hard with a spatula. Settle it gently into an even layer and leave it — compacting it gives you a dense, heavy disc.","Use a well-seasoned cast-iron or good non-stick pan of 24 to 26 cm. A too-large pan makes a thin rösti that dries out, a too-small one makes a thick one that stays raw in the middle.","Be generous with the butter and add more when you flip. Rösti fried in a thin film of fat browns unevenly and sticks.","🥔","Rösti is a single large cake of coarsely grated potato fried in butter until both faces are crusted deep gold and the inside stays soft and steamy. There are only two real ingredients — potato and fat — so everything depends on handling: the potato is grated on the coarse side of a box grater, dried, seasoned, laid loosely in the pan without ever being packed down hard, and left alone long enough to build a crust before it is flipped. Done properly it tastes strongly of butter and browned potato, with a shattering surface and a centre that is fluffy rather than dense. It is the standard partner for Zürcher Geschnetzeltes and for fried eggs, and it is one of the few dishes the whole of Switzerland agrees to argue about rather than to divide over.","Rösti began as a farmers' breakfast in the canton of Bern — grated potato fried in lard or butter, eaten in the morning with coffee before a day of physical work. That origin explains the shape of the dish. It is starch, fat and heat with nothing else, made from something that stored all winter in a cellar, and it delivers a very large number of calories at six in the morning. As potatoes spread across Switzerland in the nineteenth century the dish went with them, and it stopped being specifically Bernese and became the default potato preparation of German-speaking Switzerland.\n\nIt is also, oddly for a potato cake, a political metaphor. The invisible cultural border between the German-speaking and French-speaking halves of the country is universally called the Röstigraben — the Rösti ditch — a term that turns up in newspaper headlines about referendum results, where the two language regions reliably vote differently. Nothing about the dish itself is contested along that line; the French-speaking cantons eat rösti happily. The name simply stuck because rösti reads as unmistakably Swiss-German.\n\nThe one genuine argument is about the potato. One school boils the potatoes the day before, chills them overnight and grates them cold, which is the older method: the cooked starch has retrograded, so the shreds hold together and the cake binds without falling apart. The other school grates them raw, rinses or squeezes out the starch, and fries them longer, which gives a crisper, more separate texture and a fresher potato flavour. Bernese tradition leans toward the cooked-the-day-before method and it is the more forgiving one at home, which is why this recipe uses it. Regional additions exist and are all defended by somebody: bacon in Bern, onion in Zurich, apple in some rural kitchens, cheese melted through in the Alps. The plain version remains the one to learn first.","Rösti is at its best within minutes of leaving the pan and loses its crust as it sits. Leftovers keep 2 days refrigerated, wrapped, and reheat well in a dry hot pan with a knob of butter for 4 to 5 minutes a side until the surface crisps again. Do not microwave it — the crust turns to damp skin. Cooked and cooled rösti freezes acceptably for a month and can be reheated from frozen in a 200 C oven for about 20 minutes.",[424,425,426,427],"Uses the day-before boiled potato method, which binds reliably and does not fall apart on the flip.","Explains the two schools — cooked versus raw grated potato — so you can choose the texture you want.","A plate-flip technique that gets the cake over in one piece without a wrestling match.","Clear crust signals rather than vague minute counts, since pan thickness changes everything.",[429,430,431],"24–26 cm cast-iron or non-stick frying pan","Box grater","Two flat plates for the flip",{"fat":433,"carbs":434,"fiber":435,"sodium":436,"protein":437,"calories":438,"estimated":8},15,42,4,480,5,320,[440],"Zurcher Geschnetzeltes, a fried egg, or a plate of cured meat and a green salad with a sharp mustard vinaigrette.",[442,445,448,451],{"name":443,"description":444},"Berner Rösti","Diced bacon rendered in the pan before the potato goes in, so the fat and the smoky bits run all the way through the cake.",{"name":446,"description":447},"Zurcher Rösti","Finely sliced onion softened in the butter first. Sweeter and more aromatic, and the usual accompaniment to Zurcher Geschnetzeltes.",{"name":449,"description":450},"Chasrosti","A layer of grated alpine cheese buried in the middle of the cake so it melts into a molten seam as the second side browns.",{"name":452,"description":453},"Rosti mit Spiegelei","Topped with a fried egg, the runny yolk broken over the crust. The everyday Swiss lunch version.",[455,461,466,469,474,480],{"qty":456,"ref":457,"name":458,"unit":459,"group":460},1,"potato","waxy potatoes, similar in size","kg","Main",{"qty":462,"ref":463,"name":464,"unit":465,"group":460},60,"butter","butter, or half butter and half clarified butter","g",{"qty":456,"name":467,"unit":468,"group":460},"fine salt","tsp",{"qty":470,"ref":471,"name":472,"unit":473,"group":460},null,"black-pepper","freshly ground black pepper","to taste",{"qty":475,"ref":476,"name":477,"note":478,"unit":465,"group":479,"optional":8},100,"bacon","smoked bacon, in small dice","for Berner Rosti","Optional additions",{"qty":456,"ref":481,"name":482,"note":483,"unit":484,"group":479,"optional":8},"onion","onion, finely sliced","for Zurcher Rosti","piece",[486,491,494,497,500,505,508],{"tip":487,"text":488,"title":489,"timerSeconds":490},"Undercooking matters. Fully soft potatoes grate into paste and the cake will never develop shreds.","Put {qty:potato} of unpeeled potatoes in a pot of cold salted water, bring to a boil and cook for 18 to 20 minutes, until a knife meets firm resistance in the centre — deliberately underdone. Drain, cool completely, then refrigerate uncovered overnight so the surfaces dry out.","Boil the potatoes the day before",1200,{"text":492,"title":493},"Slip the skins off the cold potatoes with your thumb — they should come away in sheets — and grate the flesh on the coarse holes of a box grater into a wide bowl. Keep the shreds loose and do not compress them.","Peel and grate",{"text":495,"title":496},"Scatter the salt and a good grind of pepper over the grated potato and toss gently with your fingertips, lifting rather than stirring, so the shreds stay long and separate. If you are making a bacon or onion version, fry those first in the pan and toss them through now.","Season lightly",{"text":498,"title":499},"Melt two thirds of the butter in a 24 to 26 cm pan over medium heat until it foams and the foam subsides. Tip in the potato and spread it to an even layer with a fork, nudging it to the edges. Level the top but do not press down.","Build the cake",{"tip":501,"text":502,"title":503,"timerSeconds":504},"If it browns in under 8 minutes the heat is too high and the inside will still be raw. Drop the heat and give it time.","Cook for 12 to 15 minutes over medium heat without moving the cake. Slide a spatula underneath at the edge to check: the base should be an even deep gold, dry and firm enough to hold together, and the whole cake should shift as one disc when you shake the pan.","Fry the first side",840,{"text":506,"title":507},"Loosen the edges, slide the cake onto a flat plate, cover with a second plate and invert. Add the remaining butter to the pan, let it foam, and slide the cake back in browned side up.","Flip it",{"text":509,"title":510,"timerSeconds":511},"Cook for another 10 to 12 minutes until the new base is equally golden and the edges look crisp and slightly lacy. Slide onto a warm plate, cut into wedges at the table, and serve immediately while the crust still crackles.","Fry the second side and serve",660,"RUSH-tee",[514,518],{"note":515,"swap":516,"original":517},"Whole butter can brown too fast at rösti temperatures. Clarified butter or a butter-oil mix gives the same flavour with a safer margin. Lard is the older farmhouse fat and gives a superb crust.","Clarified butter, lard, or half butter and half neutral oil","Butter",{"note":519,"swap":520,"original":521},"The raw method makes a crisper, more separate cake but needs a longer, gentler cook and a firmer hand on the flip. Squeeze it genuinely dry or it steams instead of frying.","Raw grated potato, rinsed under cold water and squeezed dry in a towel","Day-before boiled potatoes","rosti","Rösti (Crisp Swiss Grated Potato Cake)","Rösti","switzerland","Bern and German-speaking Switzerland",20,30,720,"easy",[532,533],"side","breakfast",[535,536],"vegetarian","gluten-free",[457,463],[539,542,544,546],{"alt":540,"src":541},"Golden crisp Swiss rösti potato cake in a cast-iron pan, cut into a wedge to show the soft interior","\u002Fimages\u002Frecipes\u002Frosti\u002Fhero.jpg",{"alt":540,"src":543},"\u002Fimages\u002Frecipes\u002Frosti\u002Fhero-16x9.jpg",{"alt":540,"src":545},"\u002Fimages\u002Frecipes\u002Frosti\u002Fhero-1x1.jpg",{"alt":540,"src":547},"\u002Fimages\u002Frecipes\u002Frosti\u002Fhero-4x3.jpg",[549,550,551,552,553,533,554],"rösti","swiss potato cake","grated potato","bern","crispy potatoes","side dish","2026-08-19","dishroute-kitchen","Coarsely grated potato pressed into a buttered pan and fried slowly until both faces set into a deep golden crust with a soft, steamy, almost creamy inside.",{"en":559},"\u002Frecipe\u002Frosti",{"items":561,"total":783,"page":456,"limit":833,"hasMore":834},[562,591,622,655,686,714,742,768,778,808],{"slug":563,"title":564,"shortTitle":565,"nativeName":565,"countrySlug":525,"region":566,"baseServings":435,"prepMinutes":433,"cookMinutes":528,"difficulty":530,"course":567,"diet":569,"mainIngredients":570,"images":573,"keywords":583,"publishedAt":555,"updatedAt":555,"authorSlug":556},"alplermagronen","Älplermagronen (Swiss Alpine Macaroni with Potato)","Älplermagronen","Central Switzerland and the Alps",[568],"main",[535],[571,457,572,481],"pasta","gruyere",[574,577,579,581],{"alt":575,"src":576},"Bowl of creamy macaroni with potato and melted alpine cheese under dark fried onions, apple sauce beside it","\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-1x1.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-4x3.jpg",[584,585,586,587,588,589,590],"älplermagronen","alpine macaroni","swiss","apple sauce","gruyère","one pot","comfort food",{"slug":592,"title":593,"shortTitle":594,"nativeName":595,"countrySlug":525,"region":596,"baseServings":435,"prepMinutes":437,"cookMinutes":597,"difficulty":530,"course":598,"diet":600,"mainIngredients":601,"images":604,"keywords":614,"publishedAt":555,"updatedAt":555,"authorSlug":556},"basler-mehlsuppe","Basler Mehlsuppe (Basel Browned Flour Soup)","Basler Mehlsuppe","Basler Mählsuppe","Basel",50,[599],"soup",[],[602,463,603,481],"flour","stock",[605,608,610,612],{"alt":606,"src":607},"Deep brown Basel flour soup in a bowl with melting grated cheese and chives on top","\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-1x1.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-4x3.jpg",[615,616,617,618,619,620,621],"basler mehlsuppe","flour soup","basel","fasnacht","roux","swiss soup","carnival food",{"slug":623,"title":624,"shortTitle":625,"nativeName":625,"countrySlug":525,"region":626,"baseServings":627,"prepMinutes":628,"cookMinutes":9,"restMinutes":629,"difficulty":630,"course":631,"diet":633,"mainIngredients":635,"images":638,"keywords":648,"publishedAt":555,"updatedAt":555,"authorSlug":556},"bundnerfleisch","Bündnerfleisch (Swiss Air-Dried Alpine Beef)","Bündnerfleisch","Graubünden",12,40,43200,"hard",[632],"appetizer",[536,634],"dairy-free",[636,471,637],"juniper","garlic",[639,642,644,646],{"alt":640,"src":641},"Paper-thin slices of dark red air-dried Swiss alpine beef fanned on a wooden board with rye bread","\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-1x1.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-4x3.jpg",[649,650,651,652,653,586,654],"bündnerfleisch","air-dried beef","graubünden","charcuterie","curing","aperitif",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":525,"region":660,"baseServings":627,"prepMinutes":661,"cookMinutes":661,"restMinutes":662,"difficulty":630,"course":663,"diet":665,"mainIngredients":666,"images":669,"keywords":679,"publishedAt":555,"updatedAt":555,"authorSlug":556},"engadiner-nusstorte","Engadiner Nusstorte (Engadine Caramel Walnut Tart)","Engadiner Nusstorte","Engadiner Nusstorte \u002F Tuorta da nuschs engiadinaisa","Engadine, Graubünden",45,1500,[664],"dessert",[535],[667,463,602,668],"walnuts","heavy-cream",[670,673,675,677],{"alt":671,"src":672},"Slice of Engadine walnut tart showing dark caramel and chopped walnuts between thick shortcrust layers","\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-4x3.jpg",[680,681,682,683,651,684,685],"engadiner nusstorte","walnut tart","caramel","engadine","swiss dessert","shortcrust",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":525,"region":691,"baseServings":435,"prepMinutes":433,"cookMinutes":527,"difficulty":692,"course":693,"diet":694,"mainIngredients":695,"images":697,"keywords":707,"publishedAt":555,"updatedAt":555,"authorSlug":556},"swiss-cheese-fondue","Fondue Moitié-Moitié (Swiss Melted Cheese Pot)","Fondue Moitié-Moitié","Fondue moitié-moitié","Fribourg and the Romandie","medium",[568],[535],[572,637,696],"cornstarch",[698,701,703,705],{"alt":699,"src":700},"Earthenware caquelon of molten Swiss cheese fondue with long forks and cubes of crusty bread","\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-1x1.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-4x3.jpg",[708,709,710,572,711,712,713],"fondue","moitie-moitie","swiss cheese","vacherin","melted cheese","winter",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":525,"region":719,"baseServings":435,"prepMinutes":527,"cookMinutes":720,"difficulty":692,"course":721,"diet":722,"mainIngredients":723,"images":725,"keywords":735,"publishedAt":555,"updatedAt":555,"authorSlug":556},"papet-vaudois","Papet Vaudois (Swiss Leek and Potato Stew with Sausage)","Papet Vaudois","Papet vaudois","Vaud",55,[568],[],[724,457],"leek",[726,729,731,733],{"alt":727,"src":728},"A plate of soft stewed leeks and potatoes topped with a split smoked cabbage sausage","\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-1x1.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-4x3.jpg",[736,737,738,739,586,740,741],"papet vaudois","leek stew","saucisse aux choux","vaud","smoked sausage","winter stew",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"countrySlug":525,"region":747,"baseServings":435,"prepMinutes":433,"cookMinutes":748,"difficulty":530,"course":749,"diet":750,"mainIngredients":751,"images":752,"keywords":762,"publishedAt":555,"updatedAt":555,"authorSlug":556},"swiss-raclette","Raclette (Swiss Scraped Melted Cheese with Potatoes)","Raclette","Raclette du Valais","Valais",25,[568],[535,536],[457],[753,756,758,760],{"alt":754,"src":755},"Molten raclette cheese being scraped from a half-wheel over hot boiled potatoes and cornichons","\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero-1x1.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fswiss-raclette\u002Fhero-4x3.jpg",[763,764,712,586,765,766,767],"raclette","valais","potatoes","winter meal","communal 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