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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":504,"pronunciation":535,"substitutions":536,"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":555,"prepMinutes":556,"cookMinutes":557,"restMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":565,"images":566,"keywords":576,"publishedAt":583,"updatedAt":583,"authorSlug":584,"summary":585,"localeSlug":549,"alternates":586},[394,397,400,403,406],{"answer":395,"question":396},"Freeze it before cooking — this ruptures the muscle fibres and does most of the tenderising — then simmer it gently, covered, with the water barely trembling rather than boiling. Test with a thin knife into the thickest part of a tentacle; it should slide in with no resistance. Finally, let the octopus cool in its own cooking liquid rather than draining it hot, which prevents the flesh from contracting and toughening.","How do I make sure the octopus comes out tender?",{"answer":398,"question":399},"No. Adding a cork to the cooking water is a widespread Mediterranean superstition with no mechanism behind it and no observable effect on the texture. What genuinely tenderises octopus is freezing it beforehand, cooking it slowly at a bare simmer, and letting it cool in its liquid. Beating fresh octopus against a hard surface also works, which is probably where the folklore started.","Does the wine cork trick actually work?",{"answer":401,"question":402},"Not for this salad. The purple skin holds a lot of flavour and gelatin, and it looks right in a Dalmatian octopus salad. It may loosen and slip in places during cooking, which is normal — just pull off any large flapping pieces before chopping. Some cooks rub off the outer film for a neater appearance, but it is not traditional here.","Should I peel the skin off the tentacles?",{"answer":404,"question":405},"Yes, and it is a perfectly good shortcut that plenty of Croatian home cooks use when they are short on time. Warm the tentacles briefly in hot water before dressing them so they still absorb the oil and vinegar, since the warm-dressing step is what gets the flavour into the flesh. Check the packaging for added salt and season the salad accordingly.","Can I use pre-cooked octopus from the supermarket?",{"answer":407,"question":408},"At least an hour in the fridge, and it is better after two or three. The vinegar and olive oil need time to penetrate the octopus and potato, and the raw onion and garlic mellow as they sit. Konobas along the Croatian coast make it in the morning for lunch and dinner service for exactly this reason. Taste and adjust the salt again after resting.","How long should the salad rest before serving?",[410,411,412,413,414,415],"Frozen octopus is genuinely better than fresh here. Freezing ruptures the muscle fibres and does the tenderising work for you, so buy it frozen or freeze fresh octopus for 48 hours first.","Do not salt the cooking water. Salt at this stage tightens the flesh; season the salad at the end instead.","Test doneness with a thin knife into the thickest part of a tentacle, near the head. It should slide in and out with no grip at all.","Let the octopus cool in the pot with the lid on. Draining it hot lets the flesh contract and toughen just as you have finished tenderising it.","Choose a waxy potato that holds its shape — anything floury turns the salad into a paste as you stir it.","Give the finished salad at least an hour in the fridge, and taste it again before serving. It nearly always wants another pinch of salt after resting.","🐙","This is the cold plate that arrives first at almost every tavern along the Croatian coast: chunks of tender octopus tossed with waxy potato, raw onion, garlic and a great deal of parsley, dressed simply with good olive oil and red wine vinegar. What makes the Dalmatian version distinct is timing — the octopus and potato are dressed while still warm, so they absorb the vinegar and oil instead of just wearing them, and then the salad is left to sit for at least an hour before it goes anywhere near a table. The result is clean and sharp, with tender octopus that has taken on the dressing all the way through. The only difficult part is cooking the octopus properly, and that comes down to leaving it alone.","Octopus salad is a coastal staple across the Mediterranean, and the Croatian version is defined less by unusual ingredients than by restraint and by the potato. In a Dalmatian konoba — the informal stone-walled taverns that serve wine from the barrel and food from a very short list — this salad is the default cold starter, sitting alongside marinated anchovies and a plate of pršut and cheese. It is made in quantity in the morning, left in the fridge in a large bowl, and spooned out through lunch and dinner, which is precisely how the dish is designed to work: it needs the sitting time.\n\nThe potato is the local signature. Plenty of Mediterranean octopus salads skip it, but on the Croatian coast a waxy boiled potato is standard, cut into pieces roughly the size of the octopus chunks so that each forkful gets both. It softens the acidity, bulks out an expensive ingredient, and takes on the dressing beautifully. Some households add capers, some add a chopped tomato in summer, and some insist on nothing but octopus, oil, vinegar, garlic and parsley — that last group considers everything else an adulteration, and they are usually the older relatives.\n\nCooking the octopus is where beginners lose their nerve. There is a great deal of folklore about tenderising it — beating it against rocks, freezing it, adding a wine cork to the pot — and while freezing genuinely helps by breaking down muscle fibres, the cork does nothing at all. What actually works is a long, gentle simmer with the lid on and the heat low, followed by letting the octopus cool in its own cooking liquid rather than draining it hot. Fishermen along the coast will tell you the same thing in fewer words: do not boil it hard and do not rush it.","Keeps 3 days refrigerated in a sealed container and is at its best on day one or two, once the dressing has had time to work through. Take it out of the fridge 20 minutes before serving — the olive oil solidifies when cold and the salad tastes flat straight from the fridge. Do not freeze the finished salad; the potato goes grainy and the octopus turns spongy. Cooked octopus on its own, however, freezes well in its cooking liquid for up to 3 months.",[421,422,423,424],"Dresses the octopus and potato while warm, which is how the flavour gets inside rather than sitting on the surface.","Cools the octopus in its cooking liquid — the step that separates tender from rubbery more than any tenderising trick.","Cuts the potato to match the octopus so every forkful has both, the way Dalmatian konobas serve it.","Says plainly which tenderising folklore works and which does not, instead of repeating the cork myth.",[426,427,428],"Large lidded pot","Thin-bladed knife for testing","Large mixing bowl",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},18,26,3,720,33,390,[437],"Crusty bread, a plate of pršut and hard sheep cheese, and a cold glass of Pošip or Malvazija.",[439,442,445],{"name":440,"description":441},"With capers and olives","A spoon of capers and a handful of chopped green olives folded through, adding salt and bite — common on the islands.",{"name":443,"description":444},"Summer tomato version","Ripe tomato cut into chunks and added just before serving, which loosens the dressing and makes the salad juicier and lighter.",{"name":446,"description":447},"Grilled finish","The cooked tentacles brushed with oil and charred briefly on a hot grill before being chopped into the salad, adding smoke and crisp edges.",[449,455,460,464,468,474,476,480,485,488,493,496,500],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1.2,"octopus","octopus, cleaned, previously frozen","kg","For the octopus",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"bay-leaf","bay leaves","piece",{"qty":461,"ref":462,"name":463,"unit":459,"group":454},1,"onion","onion, halved, for the pot",{"qty":461,"ref":465,"name":466,"unit":467,"group":454},"black-pepper","black peppercorns","tsp",{"qty":469,"ref":470,"name":471,"unit":472,"group":473},500,"potato","waxy potatoes, peeled","g","For the salad",{"qty":461,"ref":462,"name":475,"unit":459,"group":473},"red onion, very finely sliced",{"qty":432,"ref":477,"name":478,"unit":479,"group":473},"garlic","garlic, finely chopped","clove",{"qty":481,"ref":482,"name":483,"unit":484,"group":473},6,"parsley","flat-leaf parsley, finely chopped","tbsp",{"qty":461,"ref":486,"name":487,"unit":484,"group":473,"optional":8},"capers","capers, rinsed",{"qty":489,"ref":490,"name":491,"unit":484,"group":492},7,"olive-oil","good olive oil","For the dressing",{"qty":432,"ref":494,"name":495,"unit":484,"group":492},"vinegar","red wine vinegar",{"qty":497,"name":498,"unit":499,"group":492},null,"sea salt and black pepper","to taste",{"qty":461,"ref":501,"name":502,"unit":459,"group":503},"lemon","lemon, in wedges","To serve",[505,509,513,517,521,524,528,532],{"tip":506,"text":507,"title":508},"Salt now tightens the flesh. The salad gets seasoned at the end instead.","Put the octopus in a large pot with the bay, halved onion and peppercorns, add cold water to cover by 5 cm, and add no salt. Bring it slowly to the point where bubbles just break the surface, then drop the heat immediately.","Start the octopus",{"text":510,"title":511,"timerSeconds":512},"Cover and cook for 45–60 minutes at a bare tremble, checking from 40 minutes onwards. Push a thin knife into the thickest part of a tentacle where it meets the head — when it slides in and back out with no grip at all, the octopus is done.","Simmer gently",2700,{"text":514,"title":515,"timerSeconds":516},"Turn off the heat and leave the octopus in the covered pot to cool in its own cooking water for at least 30 minutes. Lifting it out hot lets the flesh contract and undoes the tenderising you just spent an hour on.","Cool it in the liquid",1800,{"text":518,"title":519,"timerSeconds":520},"While the octopus cools, boil the potatoes whole in salted water for 20–25 minutes, until a skewer meets no resistance in the centre but the skins have not split. Drain them and let them steam dry in the colander for a couple of minutes.","Boil the potatoes",1320,{"text":522,"title":523},"Lift the octopus out, pull away any large loose flaps of skin, and cut the tentacles into 2 cm pieces, chopping the head into similar chunks. Cut the still-warm potatoes into pieces of roughly the same size so each forkful gets both.","Cut everything to size",{"tip":525,"text":526,"title":527},"Warm ingredients drink the dressing; cold ones only wear it. This is the step that makes the salad taste seasoned all the way through.","Tip the warm octopus and potato into a large bowl with the red onion, garlic, parsley and capers. Pour over the olive oil and vinegar, season with salt and pepper, and fold everything together gently with a spoon until it glistens.","Dress while warm",{"text":529,"title":530,"timerSeconds":531},"Cover and refrigerate for at least an hour, and up to a day, stirring once halfway through. The onion will soften, the vinegar will penetrate the potato, and the whole thing will settle into something noticeably more cohesive than it was.","Rest in the fridge",3600,{"text":533,"title":534},"Take the bowl out 20 minutes before serving so the olive oil loosens, then taste and correct with salt, another splash of vinegar or more oil as needed. Serve at cool room temperature with lemon wedges and bread.","Season again and serve","SAH-lah-tah od hoh-BOT-nee-tseh",[537,541,545],{"note":538,"swap":539,"original":540},"Vacuum-packed cooked octopus is sold in most fishmongers and saves an hour. Squid is a fair budget stand-in but sweeter and softer, so cut it slightly larger.","Pre-cooked octopus tentacles, or squid simmered for 25 minutes","Whole octopus",{"note":542,"swap":543,"original":544},"Lemon gives a fresher, less assertive salad. Vinegar is the Dalmatian default and stands up better to the sitting time in the fridge.","Lemon juice, or half vinegar and half lemon","Red wine vinegar",{"note":546,"swap":547,"original":548},"Bean and octopus salad is common along the coast too. Purists who reject the potato usually accept the beans, for reasons nobody can fully explain.","Omit, and add a handful of white beans instead","Waxy potato","salata-od-hobotnice","Salata od Hobotnice (Dalmatian Octopus and Potato Salad)","Salata od Hobotnice","Salata od hobotnice","croatia","Dalmatia",4,25,60,"easy",[560],"appetizer",[562,563,564],"pescatarian","gluten-free","dairy-free",[451,470,490,482,462],[567,570,572,574],{"alt":568,"src":569},"Bowl of Dalmatian octopus salad with potato chunks, red onion slivers and chopped parsley glossy with olive oil","\u002Fimages\u002Frecipes\u002Fsalata-od-hobotnice\u002Fhero.jpg",{"alt":568,"src":571},"\u002Fimages\u002Frecipes\u002Fsalata-od-hobotnice\u002Fhero-16x9.jpg",{"alt":568,"src":573},"\u002Fimages\u002Frecipes\u002Fsalata-od-hobotnice\u002Fhero-4x3.jpg",{"alt":568,"src":575},"\u002Fimages\u002Frecipes\u002Fsalata-od-hobotnice\u002Fhero-1x1.jpg",[577,578,579,580,581,582],"salata od hobotnice","octopus salad","dalmatian starter","konoba","croatian seafood","potato salad","2026-08-20","dishroute-kitchen","Octopus simmered until a knife slides through it, then chopped and dressed while still warm with olive oil, red wine vinegar, garlic, parsley and boiled potato. The standard konoba starter.",{"en":587},"\u002Frecipe\u002Fsalata-od-hobotnice",{"items":589,"total":686,"page":461,"limit":866,"hasMore":867},[590,620,648,680,709,739,769,779,808,837],{"slug":591,"title":592,"shortTitle":593,"nativeName":593,"countrySlug":553,"region":594,"baseServings":555,"prepMinutes":556,"cookMinutes":595,"difficulty":596,"course":597,"diet":599,"mainIngredients":600,"images":606,"keywords":616,"publishedAt":583,"updatedAt":583,"authorSlug":584},"brudet","Brudet (Adriatic Mixed Fish Stew with Soft Polenta)","Brudet","Dalmatia and Istria",50,"medium",[598],"main",[562,563],[601,602,603,604,605],"white-fish","squid","mussels","tomato","polenta",[607,610,612,614],{"alt":608,"src":609},"Wide pan of Adriatic brudet with fish steaks, squid rings and open mussels in red sauce beside soft polenta","\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-4x3.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-1x1.jpg",[591,617,581,605,618,619],"adriatic fish stew","brodetto","dalmatian",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":553,"region":554,"baseServings":555,"prepMinutes":625,"cookMinutes":626,"difficulty":596,"course":627,"diet":628,"mainIngredients":629,"images":631,"keywords":641,"publishedAt":583,"updatedAt":583,"authorSlug":584},"crni-rizot","Crni Rižot (Croatian Black Cuttlefish Risotto)","Crni Rižot","Crni rižot",20,45,[598],[562],[602,630,477,490,482],"short-grain-rice",[632,635,637,639],{"alt":633,"src":634},"Plate of jet-black Croatian cuttlefish risotto scattered with chopped parsley and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-1x1.jpg",[642,643,644,645,646,647],"crni rižot","squid ink risotto","cuttlefish","dalmatian seafood","croatian rice","adriatic",{"slug":649,"title":650,"shortTitle":651,"nativeName":651,"countrySlug":553,"region":554,"baseServings":481,"prepMinutes":625,"cookMinutes":625,"restMinutes":557,"difficulty":558,"course":652,"diet":656,"mainIngredients":659,"images":663,"keywords":673,"publishedAt":583,"updatedAt":583,"authorSlug":584},"fritule","Fritule (Dalmatian Rum and Citrus Fritters)","Fritule",[653,654,655],"dessert","snack","street-food",[657,658],"vegetarian","nut-free",[660,661,662,501],"flour","eggs","raisins",[664,667,669,671],{"alt":665,"src":666},"Bowl of golden craggy fritule fritters heaped under a thick dusting of icing sugar","\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-1x1.jpg",[649,674,675,676,677,678,679],"croatian fritters","dalmatia","rum raisin","christmas market","fried dough","advent",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":553,"region":554,"baseServings":481,"prepMinutes":556,"cookMinutes":685,"restMinutes":686,"difficulty":687,"course":688,"diet":689,"mainIngredients":690,"images":693,"keywords":703,"publishedAt":583,"updatedAt":583,"authorSlug":584},"peka","Ispod Peke (Croatian Veal and Potatoes Baked Under a Bell)","Ispod Peke","Ispod peke",120,10,"hard",[598],[563,564],[691,470,490,477,692],"veal","rosemary",[694,697,699,701],{"alt":695,"src":696},"Metal tray of veal and potato wedges cooked under a peka bell, with rosemary sprigs and glossy pan juices","\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-1x1.jpg",[681,704,705,706,707,708],"ispod peke","croatian bell roast","dalmatian veal","ember cooking","sač",{"slug":710,"title":711,"shortTitle":712,"nativeName":712,"countrySlug":553,"region":713,"baseServings":481,"prepMinutes":625,"cookMinutes":714,"restMinutes":715,"difficulty":558,"course":716,"diet":718,"mainIngredients":719,"images":722,"keywords":732,"publishedAt":583,"updatedAt":583,"authorSlug":584},"manestra","Maneštra (Istrian Bean, Corn and Smoked Pork Pot)","Maneštra","Istria",105,480,[717],"soup",[563,564],[720,470,721,462,477],"corn","smoked-pork",[723,726,728,730],{"alt":724,"src":725},"Deep bowl of thick Istrian maneštra with borlotti beans, corn kernels, potato and shreds of smoked pork","\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-1x1.jpg",[733,734,735,736,737,738],"maneštra","istrian soup","bobići","bean and corn stew","croatian one-pot","smoked pork",{"slug":740,"title":741,"shortTitle":742,"nativeName":742,"countrySlug":553,"region":554,"baseServings":481,"prepMinutes":743,"cookMinutes":744,"restMinutes":433,"difficulty":687,"course":745,"diet":746,"mainIngredients":747,"images":752,"keywords":762,"publishedAt":583,"updatedAt":583,"authorSlug":584},"croatian-pasticada","Pašticada (Dalmatian Beef Braised in Sweet Prošek Wine)","Pašticada",40,210,[598],[],[748,749,462,750,751],"beef-chuck","bacon","red-wine","carrot",[753,756,758,760],{"alt":754,"src":755},"Sliced Dalmatian pašticada beef fanned over potato gnocchi under a dark glossy prune and wine sauce","\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-1x1.jpg",[763,764,765,766,767,768],"pašticada","dalmatian beef","croatian braise","prošek","sweet and sour 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