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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":511,"pronunciation":544,"substitutions":545,"slug":558,"title":559,"shortTitle":560,"nativeName":561,"romanized":560,"countrySlug":562,"baseServings":563,"prepMinutes":564,"cookMinutes":565,"restMinutes":566,"difficulty":567,"course":568,"diet":570,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":590,"updatedAt":590,"authorSlug":591,"summary":592,"localeSlug":558,"alternates":593},[394,397,400,403,406],{"answer":395,"question":396},"A pirog is a large closed pie made to be cut into slices and shared at a table, while pirozhki are individual hand-held buns made from the same yeasted dough and the same range of fillings. The word pirozhki is literally the diminutive of pirog. Size and portability are the whole distinction, not technique.","What is the difference between pirozhki and pirog?",{"answer":398,"question":399},"Both are traditional and Russians disagree about which is correct. Baked buns are lighter, keep better and are the usual home version; fried ones are blistered, richer and are what most market and street vendors sell. If you are making them for the first time, bake — a fried bun that was sealed badly leaks filling into hot oil.","Should pirozhki be baked or fried?",{"answer":401,"question":402},"Almost always because steam built up inside faster than the seam could hold. The usual causes are filling that was still warm when it went in, too much filling for the size of the dough round, or a seam pinched only at the ends. Use cold filling, a level tablespoon per bun, pinch the full length of the seam and lay the bun seam-side down.","Why did my buns split open in the oven?",{"answer":404,"question":405},"Yes, and it improves the flavour. After the first knead, cover the bowl and refrigerate it overnight instead of proving at room temperature. Bring it back to room temperature for about an hour before shaping, since cold dough resists rolling and proves very slowly on the tray.","Can I make the dough the day before?",{"answer":407,"question":408},"Easily, and there is a long precedent for it. Orthodox fasting rules excluded eggs and dairy for large parts of the year, so the lean dough made with warm water, sugar, yeast, oil and flour is a genuine traditional version rather than a modern substitution. Fill with cabbage, mushrooms or potato, and glaze with sweetened strong tea instead of egg.","Can pirozhki be made vegan?",[410,411,412,413,414,415],"Cool the filling completely before it goes anywhere near the dough. Warm filling melts the butter in the dough and the seam slides open in the oven.","Keep the dough softer than you think it should be — tacky to the fingertips, just short of sticky. Extra flour buys easy handling and pays for it with dry, dense buns.","Seal the seam by pinching along its whole length, then set the bun seam-side down on the tray so its own weight holds it shut.","Leave a good four centimetres between buns on the tray. They swell twice during the final proof and again in the oven, and buns that fuse together stay pale where they touch.","Egg wash gets you the colour, but a small brush of melted butter the moment they come out is what makes the crust soft rather than papery.","Make a double batch and freeze half unbaked after shaping: thaw on the tray, prove until puffy, then bake as normal.","🍞","A pirozhok is a small filled bun, roughly the size of a closed fist, made from a soft enriched yeast dough that is sealed around a savoury filling and then either baked or fried. The dough is the point: sweetened just enough to brown properly, enriched with milk, egg and butter, and mixed soft so the finished bun tears rather than crumbles. Inside goes whatever the household has cooked down — cabbage braised with onion until sweet, mashed potato with fried mushrooms, minced meat with chopped egg, or in the sweet register apple, sour cherry or curd cheese. They are eaten warm and with your hands, and they are the standard portable food of Russian life: sold at stations and markets, packed for train journeys, and made in batches of thirty at home because fifteen is never enough.","Pirozhki are the small end of the Russian pie family. The word is a diminutive of pirog, the large closed pie, and the relationship is exactly what it sounds like: the same yeasted dough and much the same fillings, scaled down to a single portion that needs no plate, no knife and no table. That practicality is why they became the default food of movement — carried into the fields at harvest, sold from baskets and later from trolleys at railway platforms, packed for long journeys across a country where a train ride can last four days.\n\nThe fillings follow the Orthodox calendar as much as the season. During fasting periods, when meat, dairy and eggs were off the table, buns were filled with cabbage, mushrooms, potato, buckwheat or fish and the dough was made lean with water and oil. Outside the fasts came minced meat with onion, liver, and the cabbage-and-egg version that most Russians name first if you ask. Sweet pirozhki filled with jam, apple or fresh berries belong to the same tradition and are eaten as an afternoon snack with tea rather than as dessert after a meal.\n\nThe other fork in the road is baked or fried. Baked pirozhki are the domestic standard: brushed with egg, browned in the oven, soft-crusted and comparatively light. Fried ones are shallow-fried in oil until blistered and are what most street and market vendors sell, because they cook in minutes and travel well. Fried is arguably the better bun and definitely the messier one. Both are entirely traditional, and households tend to have a fixed position inherited from whoever taught them to make the dough. This recipe bakes, and gives the frying method as a variation, because the oven version is far more forgiving for anyone shaping their first tray.","Baked pirozhki keep 2 days in a covered tin at room temperature and stay soft if you brushed them with butter out of the oven; refrigerating them makes the crumb stale and tight, so do not. Reheat for 6 to 8 minutes in a 160°C oven rather than a microwave, which turns the crust rubbery. Baked buns freeze for 2 months and reheat straight from frozen in about 15 minutes. Shaped raw buns also freeze well: freeze them on the tray, bag them once solid, then thaw and prove for around 90 minutes before baking.",[421,422,423,424],"The cabbage is braised down slowly until it is sweet and nearly dry, which is what stops the filling from steaming the dough into a soggy base.","A soft, slack enriched dough with two rises, so the buns stay tender for a full day instead of going stale by evening.","Shaping instructions that put the seam underneath and describe exactly how tightly to pinch it, the step that decides whether the buns burst.","Both the baked and the fried method, with an honest account of what each one costs you.",[426,427,428,429,430],"Large mixing bowl","Wide sauté pan with a lid","Two baking trays","Pastry brush","Kitchen towel",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},8,29,2,290,7,215,[439],"A bowl of shchi or clear broth, with the buns torn open and dunked, or simply hot tea in the afternoon.",[441,444,447],{"name":442,"description":443},"Zharenye pirozhki","The fried version sold at markets: shape the buns flatter, prove them for 20 minutes, then shallow-fry seam-side down in 2 cm of oil at 170°C for about 2 minutes a side until deeply blistered.",{"name":445,"description":446},"Pirozhki s myasom","Minced beef fried with onion until browned, seasoned hard with black pepper, then mixed with chopped boiled egg and a spoonful of the pan juices to keep it moist.",{"name":448,"description":449},"Sweet pirozhki","Thick apple compote, sour cherries drained of their juice, or sweetened curd cheese. Add an extra spoonful of sugar to the dough and finish with sugar rather than butter.",[451,457,462,465,468,473,477,481,486,489,492,495,498,501,505,508],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"flour","strong white flour, plus more for the work surface","g","For the dough",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},250,"milk","whole milk, warmed to body temperature","ml",{"qty":436,"ref":463,"name":464,"unit":455,"group":456},"yeast","instant dried yeast",{"qty":434,"name":466,"unit":467,"group":456},"caster sugar","tbsp",{"qty":469,"ref":470,"name":471,"unit":472,"group":456},1,"eggs","egg, beaten","piece",{"qty":474,"ref":475,"name":476,"unit":455,"group":456},60,"butter","butter, softened",{"qty":478,"name":479,"unit":480,"group":456},1.5,"fine salt","tsp",{"qty":482,"ref":483,"name":484,"unit":455,"group":485},700,"cabbage","white cabbage, quartered, cored and finely shredded","For the filling",{"qty":469,"ref":487,"name":488,"unit":472,"group":485},"onion","large onion, finely chopped",{"qty":490,"ref":475,"name":491,"unit":455,"group":485},40,"butter, for the filling",{"qty":493,"ref":470,"name":494,"unit":472,"group":485},3,"eggs, hard-boiled and chopped",{"qty":493,"ref":496,"name":497,"unit":467,"group":485},"dill","dill, finely chopped",{"qty":469,"ref":499,"name":500,"unit":480,"group":485},"black-pepper","freshly ground black pepper",{"qty":502,"name":503,"unit":504,"group":485},null,"salt","to taste",{"qty":469,"ref":470,"name":506,"unit":472,"group":507},"egg beaten with 1 tbsp milk, for glazing","To finish",{"qty":509,"ref":475,"name":510,"unit":455,"group":507},20,"butter, melted, for brushing the hot buns",[512,517,520,524,529,532,536,540],{"tip":513,"text":514,"title":515,"timerSeconds":516},"If the milk feels warm on the inside of your wrist rather than hot, it is right. Hot milk kills the yeast outright.","Whisk the yeast and sugar into the warm milk and leave it for 10 minutes, until the surface is foamy and smells of bread. Add the beaten egg, then work in the flour and salt until you have a shaggy, sticky mass with no dry flour left in the bowl.","Start the dough",600,{"text":518,"title":519,"timerSeconds":516},"Knead for 5 minutes, then add the softened butter in three additions, kneading each one in fully before the next. The dough will look broken and greasy for a minute and then come back together. Keep going until it is smooth, elastic and just tacky to the fingertips, about 10 minutes in total.","Knead in the butter",{"text":521,"title":522,"timerSeconds":523},"Cover the bowl and leave the dough somewhere warm for about 80 minutes, until it has doubled and a finger pressed into it leaves a dent that fills back only slowly.","First rise",4800,{"tip":525,"text":526,"title":527,"timerSeconds":528},"Dry is the target. Any moisture left in the filling turns into steam inside the bun and lifts the seam open.","While the dough rises, melt the 40 g of butter for the filling in a wide pan and cook the onion over medium heat until soft and pale gold. Add the shredded cabbage with a good pinch of salt, cover and cook for 15 minutes, then uncover and continue for 15 to 20 minutes more, stirring often, until the cabbage has collapsed to about a third of its volume, smells sweet, and no liquid pools when you drag a spoon across the pan.","Braise the cabbage",2100,{"text":530,"title":531},"Take the pan off the heat and stir in the chopped boiled eggs, dill and black pepper, then taste and correct the salt — it should taste slightly over-seasoned on its own, because the dough is mild. Spread it on a plate and leave until completely cold.","Finish and cool the filling",{"tip":533,"text":534,"title":535},"Do not roll the rounds thin at the edges — you need enough dough there to make a seam that holds.","Knock the dough back and divide it into 16 pieces of about 55 g. Flatten each one into a 12 cm round with your palm, put a level tablespoon of filling in the middle, then bring the long edges up and pinch them together along the whole seam. Turn the bun seam-side down and press gently into a plump oval.","Shape the buns",{"text":537,"title":538,"timerSeconds":539},"Set the buns on two lined trays with 4 cm between them, cover with a towel and leave for 30 minutes, until they look visibly puffed and wobble when you shake the tray. Heat the oven to 190°C in the meantime.","Prove on the tray",1800,{"text":541,"title":542,"timerSeconds":543},"Brush each bun with the egg and milk wash, taking care not to glue it to the tray, and bake for 20 to 25 minutes until they are a deep, even chestnut brown on top and sound hollow when tapped underneath. Brush the hot buns with melted butter and cover them with a towel for 10 minutes so the crust softens.","Glaze and bake",1500,"pee-rahzh-KEE",[546,550,554],{"note":547,"swap":548,"original":549},"Any filling works if it is thick, well seasoned and cold. Wet fillings are the only genuine failure mode.","Mashed potato with onions fried in butter, or minced beef with chopped boiled egg","Fresh cabbage filling",{"note":551,"swap":552,"original":553},"This is the traditional Lenten dough, not a compromise. The crumb is chewier and less rich, and the buns keep slightly less well.","Warm water, sunflower oil and no egg","Milk, egg and butter in the dough",{"note":555,"swap":556,"original":557},"Instant yeast can go straight into the flour without proofing, but you lose the early check that tells you the yeast is alive.","Instant dried yeast at roughly a third of the weight","Fresh yeast","russian-pirozhki","Pirozhki (Russian Stuffed Yeast Buns)","Pirozhki","Пирожки","russia",16,45,55,110,"medium",[569],"snack",[571,572],"vegetarian","nut-free",[453,483,470,475,487],[575,578,580,582],{"alt":576,"src":577},"Tray of golden baked Russian pirozhki buns, one torn open to show the cabbage, egg and dill filling","\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-1x1.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-4x3.jpg",[585,586,587,588,589,569],"pirozhki","russian buns","stuffed buns","cabbage filling","yeast dough","2026-08-20","dishroute-kitchen","Hand-sized buns of soft enriched yeast dough wrapped around braised cabbage, egg and dill, baked until deep gold and eaten warm from a paper bag or straight off the tray.",{"en":594},"\u002Frecipe\u002Frussian-pirozhki",{"items":596,"total":866,"page":469,"limit":867,"hasMore":868},[597,629,657,684,712,743,771,781,811,838],{"slug":598,"title":599,"shortTitle":600,"nativeName":601,"romanized":602,"countrySlug":562,"baseServings":603,"prepMinutes":604,"cookMinutes":509,"difficulty":605,"course":606,"diet":608,"mainIngredients":609,"images":612,"keywords":622,"publishedAt":590,"updatedAt":590,"authorSlug":591},"beef-stroganoff","Beef Stroganoff (Beef Strips in Mustard Sour Cream)","Beef Stroganoff","Бефстроганов","Befstroganov",4,15,"easy",[607],"main",[],[610,611,487,475],"beef-chuck","sour-cream",[613,616,618,620],{"alt":614,"src":615},"Skillet of beef stroganoff, browned beef strips in a pale mustard sour cream sauce with onions and parsley","\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-1x1.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-4x3.jpg",[623,624,625,626,627,628],"beef stroganoff","befstroganov","sour cream sauce","russian beef","mustard sauce","quick dinner",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"romanized":634,"countrySlug":562,"baseServings":603,"prepMinutes":604,"cookMinutes":635,"restMinutes":636,"difficulty":567,"course":637,"diet":639,"mainIngredients":640,"images":641,"keywords":651,"publishedAt":590,"updatedAt":590,"authorSlug":591},"blini","Blini (Thin Yeast-Risen Russian Pancakes)","Blini","Блины","Bliny",30,90,[638],"breakfast",[571,572],[453,459,470,463,475],[642,645,647,649],{"alt":643,"src":644},"Stack of thin lacy Russian blini pancakes with sour cream, jam and salted salmon on the side","\u002Fimages\u002Frecipes\u002Fblini\u002Fhero.jpg",{"alt":643,"src":646},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-1x1.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-4x3.jpg",[630,652,653,654,655,656,638],"russian pancakes","yeast pancakes","maslenitsa","smetana","buckwheat",{"slug":658,"title":659,"shortTitle":660,"nativeName":661,"romanized":660,"countrySlug":562,"baseServings":432,"prepMinutes":636,"cookMinutes":565,"restMinutes":636,"difficulty":662,"course":663,"diet":664,"mainIngredients":666,"images":669,"keywords":679,"publishedAt":590,"updatedAt":590,"authorSlug":591},"kulebyaka","Kulebyaka (Layered Salmon and Buckwheat Pie)","Kulebyaka","Кулебяка","hard",[607],[665],"pescatarian",[667,656,668,470,453],"salmon","mushrooms",[670,673,675,677],{"alt":671,"src":672},"Sliced kulebyaka showing layers of salmon, buckwheat, mushrooms and egg inside a golden yeasted crust","\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-4x3.jpg",[658,680,681,682,656,683,589],"coulibiac","salmon pie","russian pie","layered pie",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"romanized":687,"countrySlug":562,"baseServings":689,"prepMinutes":690,"cookMinutes":564,"restMinutes":691,"difficulty":662,"course":692,"diet":694,"mainIngredients":695,"images":697,"keywords":707,"publishedAt":590,"updatedAt":590,"authorSlug":591},"medovik","Medovik (Russian Honey Layer Cake)","Medovik","Медовик",12,75,480,[693],"dessert",[571,572],[696,453,611,475,470],"honey",[698,701,703,705],{"alt":699,"src":700},"Slice of Russian medovik honey cake showing many thin dark layers with pale sour cream between them","\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-1x1.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-4x3.jpg",[685,708,709,710,655,711],"honey cake","layer cake","russian dessert","sour cream frosting",{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"romanized":717,"countrySlug":562,"baseServings":432,"prepMinutes":490,"cookMinutes":635,"restMinutes":474,"difficulty":605,"course":718,"diet":721,"mainIngredients":722,"images":726,"keywords":736,"publishedAt":590,"updatedAt":590,"authorSlug":591},"olivier-salad","Olivier Salad (Potato, Pea and Pickle Salad)","Olivier Salad","Салат Оливье","Salat Olivye",[719,720],"appetizer","side",[],[723,724,470,725],"potato","peas","carrot",[727,730,732,734],{"alt":728,"src":729},"Bowl of Olivier salad with evenly diced potato, carrot, egg, peas and pickles in mayonnaise, topped with dill","\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-1x1.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-4x3.jpg",[737,738,739,740,741,742],"olivier salad","russian salad","potato salad","new year","mayonnaise salad","zakuski",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"romanized":748,"countrySlug":562,"region":749,"baseServings":750,"prepMinutes":690,"cookMinutes":604,"restMinutes":490,"difficulty":567,"course":751,"diet":752,"mainIngredients":753,"images":756,"keywords":766,"publishedAt":590,"updatedAt":590,"authorSlug":591},"pelmeni","Pelmeni (Siberian Meat Dumplings)","Pelmeni","Пельмени","Pel'meni","Siberia and the Urals",6,[607],[],[453,754,755,487,470],"ground-beef","ground-pork",[757,760,762,764],{"alt":758,"src":759},"Bowl of boiled Siberian pelmeni dumplings glossy with butter, topped with sour cream, dill and black pepper","\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-1x1.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-4x3.jpg",[744,767,768,769,770,655],"siberian dumplings","meat dumplings","russian dumplings","freezer food",{"slug":558,"title":559,"shortTitle":560,"nativeName":561,"romanized":560,"countrySlug":562,"baseServings":563,"prepMinutes":564,"cookMinutes":565,"restMinutes":566,"difficulty":567,"course":772,"diet":773,"mainIngredients":774,"images":775,"keywords":780,"publishedAt":590,"updatedAt":590,"authorSlug":591},[569],[571,572],[453,483,470,475,487],[776,777,778,779],{"alt":576,"src":577},{"alt":576,"src":579},{"alt":576,"src":581},{"alt":576,"src":583},[585,586,587,588,589,569],{"slug":782,"title":783,"shortTitle":784,"nativeName":785,"romanized":786,"countrySlug":562,"region":787,"baseServings":603,"prepMinutes":788,"cookMinutes":789,"restMinutes":635,"difficulty":567,"course":790,"diet":791,"mainIngredients":792,"images":794,"keywords":804,"publishedAt":590,"updatedAt":590,"authorSlug":591},"kotleta-pozharskaya","Pozharsky Cutlets (Breaded Minced Chicken Cutlets)","Pozharsky Cutlets","Пожарская котлета","Pozharskaya 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