[{"data":1,"prerenderedAt":855},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:salo:en":392,"recipe:country:ukraine":571},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":495,"pronunciation":521,"substitutions":522,"slug":535,"title":536,"shortTitle":537,"nativeName":538,"romanized":537,"countrySlug":539,"baseServings":484,"prepMinutes":540,"cookMinutes":9,"restMinutes":541,"difficulty":542,"course":543,"diet":546,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":566,"updatedAt":566,"authorSlug":567,"summary":568,"localeSlug":535,"alternates":569},[394,397,400,403,406],{"answer":395,"question":396},"It is eaten raw routinely across Eastern Europe, but the salt cure alone does not reliably kill parasites such as Trichinella. Buy pork from a producer or butcher you trust, ideally from inspected animals, and take the standard home precaution of freezing the cured slab solid for at least two to three weeks at -18°C before eating it; some national food agencies recommend up to 30 days for thicker pieces. If you are unsure about the source, cook the fat instead of eating it raw.","Is it safe to eat cured pork fat raw?",{"answer":398,"question":399},"Bacon is cured with salt plus sugar and curing salts and is nearly always smoked and cooked. Lardo di Colonnata is Italian back fat cured in marble basins with herbs and eaten thinly sliced, which is much closer. Salo is the plainest of the three: back fat, salt, garlic, pepper, bay, no sugar, no nitrite, usually no smoke, and it is served cold and raw.","What is the difference between salo and bacon or lardo?",{"answer":401,"question":402},"Practically not. Pure fat absorbs only a limited amount of salt regardless of how much surrounds it, which is why traditional recipes never give a quantity and simply say to bury the slab. What you can get wrong is using too little, or using fine table salt that cakes and cures the outside far harder than the centre.","How salty will it be, and can I ruin it with too much salt?",{"answer":404,"question":405},"After three to five days in the fridge the slab should feel noticeably firmer and denser than when it went in, the surface should be dry rather than wet, and a thin test slice should be uniformly white through to the middle with no soft, translucent core. Thick pieces over 6 cm can need a couple of extra days.","How do I know when it is cured?",{"answer":407,"question":408},"Because thickness changes how it eats. A paper-thin sheet melts on the tongue almost at once and tastes clean and buttery; a thick slice stays solid in the mouth and reads as pure grease. Freeze the block hard, use a long thin knife, and aim for slices you could read newsprint through.","Why does salo have to be sliced so thin?",[410,411,412,413,414,415],"Buy back fat, not belly. You want a slab 4 to 6 cm thick, pure white, firm to the press, with the skin still attached and no streaks of meat running through it.","Use coarse or rock salt, never fine table salt. Coarse crystals draw moisture out slowly and evenly; fine salt packs into a paste and cures the surface far harder than the middle.","Do not measure the salt. Bury the fat completely and let it take what it takes — the piece will simply stop absorbing salt once it is cured.","Slice it straight from the freezer with your sharpest thin-bladed knife. At fridge temperature the fat drags and tears; frozen hard it shaves into near-transparent sheets.","Serve it genuinely cold with something sharp beside it — pickled cucumber, raw garlic, mustard, or a raw onion cut into wedges. Warm salo tastes greasy in a way cold salo never does.","Save every scrap and offcut. Diced and fried slowly until the pieces shrink and go crisp, they become shkvarky, the cracklings that finish potatoes, varenyky and buckwheat.","🥓","Salo is pork back fat cured with nothing but salt, garlic and a few whole spices, then eaten cold and raw, sliced so thin that the light comes through it. It is not bacon and it is not lardo: there is no smoke, no sugar, no nitrite and usually no cooking, just salt drawing water out of the fat over several days until it firms up and turns from soft white to dense ivory. The taste is clean and mild, faintly sweet, more like cold butter with a savoury edge than like meat, and it melts on the tongue almost immediately. It is served with raw garlic, a slice of dark rye bread, a pickled cucumber, and — traditionally and unapologetically — a shot of horilka. Making it requires no equipment and no skill, only patience and a good piece of fat.","Salo occupies a strange position in Ukrainian life: it is a genuine everyday staple and simultaneously a running national joke about itself. Ukrainians make jokes about salo, sing about it, sell chocolate-coated novelty versions to tourists in Lviv, and at the same time keep an actual slab wrapped in cloth in the fridge because it is useful. Historically it was fuel and insurance — the cheapest dense calories a household could store without refrigeration, kept from autumn slaughter through the working winter, rendered into cracklings for potatoes and porridge, pounded with garlic to finish borshch, or eaten straight when there was nothing else.\n\nIt is also not exclusively Ukrainian, and pretending otherwise would be wrong. Salted pork fat is eaten across the region under different names — słonina in Poland, salo in Russia and Belarus, slanina in the Balkans, szalonna in Hungary — and Italy's lardo di Colonnata is the same idea treated as a delicacy. What is distinctive about the Ukrainian relationship to it is the intensity: salo is claimed openly as a national symbol, argued about in terms of thickness and cure, and given as a gift.\n\nA few things separate good salo from bad, and Ukrainians will tell you all of them without being asked. It should come from the back, where the fat is firm and comes in a thick even layer, not the belly, which is streaky and better suited to cooking. The skin should stay on and should be thin and soft enough to eat. Salt is used generously and without measurement, because cured fat only absorbs what it needs, so an over-salted result is essentially impossible. And the standard forms multiply from there: plain salted, garlic-rubbed, rolled in ground pepper and paprika, smoked over fruit wood, or boiled in onion skins with spices for a mahogany-coloured version called salo v lushpynni. The recipe below is the plain garlic cure — the one most households actually keep in the fridge.","Cured salo keeps about 3 weeks wrapped in baking paper or a cotton cloth in the coldest part of the fridge — do not seal it in plastic, which traps moisture and makes the surface slimy. In the freezer it keeps 6 months with no loss of texture, and freezing is where it is normally stored anyway, since you slice it frozen. Cut what you need from the block and return the rest immediately; salo left out at room temperature softens quickly and starts to taste rancid within a couple of days. If the surface ever turns yellow and smells sharp or of paint, the fat has oxidised and should go in the bin.",[421,422,423,424],"A dry salt cure with no brine, which keeps the fat dense and clean-tasting instead of waterlogged.","Garlic goes in twice, once buried in the cure and once rubbed on afterwards, so it perfumes the fat without turning bitter.","Explicit guidance on choosing the right cut of fat, which matters far more here than any step in the method.","A clear, honest section on raw-cured pork and freezing, rather than pretending the question does not exist.",[426,427,428,429],"Non-reactive container or deep dish","Sharp thin-bladed knife","Baking paper or cotton cloth","Freezer space for the finished block",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},27,18,2,720,4,335,[438],"Dark rye or sourdough bread, raw garlic cloves, brine-pickled cucumbers, spring onions, and a cold shot of horilka.",[440,443,446],{"name":441,"description":442},"Salo v lushpynni","Simmered in water heavily coloured with onion skins, salt, bay and peppercorns, then cooled under pressure. It comes out deep mahogany on the outside, soft inside, and tastes faintly smoky without any smoke.",{"name":444,"description":445},"Smoked salo","The cured slab cold-smoked over fruit wood or alder for several hours. Firmer, darker and much stronger, and it keeps far longer than the plain cure.",{"name":447,"description":448},"Shkvarky and zaprazhka","Salo diced and rendered to cracklings for potatoes and porridge, or pounded raw in a mortar with garlic and dill and stirred into a finished pot of borshch as an enrichment.",[450,455,459,463,467,471,474,478,480,483,487,489,492],{"qty":451,"name":452,"unit":453,"group":454},1,"pork back fat in one slab, 4–6 cm thick, skin on","kg","For the cure",{"qty":456,"name":457,"unit":458,"group":454},400,"coarse rock or sea salt, roughly — enough to bury the slab","g",{"qty":433,"ref":460,"name":461,"unit":462,"group":454},"garlic","heads of garlic, cloves peeled and halved lengthways","piece",{"qty":433,"ref":464,"name":465,"unit":466,"group":454},"black-pepper","black peppercorns, coarsely cracked","tbsp",{"qty":468,"ref":469,"name":470,"unit":462,"group":454},6,"bay-leaf","bay leaves, crumbled",{"qty":451,"ref":472,"name":473,"unit":466,"group":454,"optional":8},"caraway","caraway or coriander seeds",{"qty":435,"ref":460,"name":475,"unit":476,"group":477},"garlic, finely grated, for the finishing rub","clove","To finish",{"qty":451,"ref":464,"name":479,"unit":466,"group":477},"freshly ground black pepper, for the finishing rub",{"qty":433,"ref":481,"name":482,"unit":466,"group":477,"optional":8},"paprika","sweet paprika, for coating",{"qty":484,"name":485,"unit":462,"group":486},12,"slices of dark rye or sourdough bread","To serve",{"qty":435,"ref":460,"name":488,"unit":476,"group":486},"raw garlic cloves, to eat alongside",{"qty":435,"ref":490,"name":491,"unit":462,"group":486},"cucumber","brine-pickled cucumbers",{"qty":435,"ref":493,"name":494,"unit":462,"group":486,"optional":8},"scallions","spring onions",[496,500,503,507,511,514,517],{"tip":497,"text":498,"title":499},"If the skin is thick and leathery rather than thin and pliable, ask the butcher to remove it; it will not be pleasant to eat.","Scrape the skin clean with the back of a knife and wipe the whole slab dry with kitchen paper — do not wash it, since water on the surface slows the cure. Cut the fat into two or three pieces that fit your container, each still 4 to 6 cm thick.","Prepare the slab",{"text":501,"title":502},"Make deep slits across the fat every 3 cm with the point of a knife, stopping just short of the skin, and push a halved garlic clove into each one. Push them all the way in so no garlic sits proud of the surface.","Cut slits and insert the garlic",{"tip":504,"text":505,"title":506},"Salt is not an ingredient to measure here — the fat takes what it needs and leaves the rest behind.","Mix the coarse salt with the cracked peppercorns, crumbled bay and caraway. Put a 1 cm bed of it in the container, lay the fat on top skin-side down, and pour the rest over until every surface is buried with no fat showing through.","Pack in salt",{"text":508,"title":509,"timerSeconds":510},"Cover and refrigerate for 4 days, tipping off any liquid that collects at the bottom on the second day and pressing the salt back over any spots that have become exposed. The fat is ready when it feels firm and dense to the press and the surface is dry rather than wet.","Cure in the fridge",345600,{"text":512,"title":513},"Brush all the salt off with a dry cloth or a stiff brush, wiping rather than rinsing, and pick out the spent bay and peppercorns. Rub the whole surface with the grated garlic and ground black pepper, and roll it in paprika now if you want the red-coated version.","Clean and rub",{"text":515,"title":516},"Wrap each piece in baking paper or a clean cotton cloth, then bag it and freeze for at least two weeks before eating raw. Freezing serves two purposes here: it is the standard precaution for raw-cured pork, and it is the only way to get slices thin enough.","Wrap and freeze",{"tip":518,"text":519,"title":520},"Let the slices sit for one minute before eating — just long enough to lose the freezer chill without softening.","Take a piece straight from the freezer and shave it with a long thin knife into slices about 1 to 2 mm thick, working across the slab. Lay them over dark rye bread, put raw garlic, pickles and spring onions on the table, and return the block to the freezer immediately.","Slice and serve cold","SAH-loh",[523,527,531],{"note":524,"swap":525,"original":526},"It works and it cures the same way, but the meat layers stay chewy when cold and the result is closer to raw pancetta than to salo.","The thickest, least streaky end of a slab of pork belly","Pork back fat",{"note":528,"swap":529,"original":530},"Both are traditional additions in different households. Whole spices are safer than ground ones, which can go dusty and bitter over several days.","Whole garlic cloves plus a tablespoon of crushed juniper or coriander seed","Fresh garlic in the cure",{"note":532,"swap":533,"original":534},"The common Carpathian finish. It contributes as much colour as flavour, and it is what most shop-bought salo looks like.","Roll the cured slab in a thick coat of sweet paprika mixed with ground black pepper","The plain garlic cure","salo","Salo (Ukrainian Cured Pork Fat with Garlic)","Salo","Сало","ukraine",25,5760,"easy",[544,545],"snack","appetizer",[547,548],"dairy-free","nut-free",[460,464,469],[551,554,556,558],{"alt":552,"src":553},"Thin translucent slices of cured salo pork fat on dark rye bread with raw garlic and pickled cucumber","\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-1x1.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Fsalo\u002Fhero-4x3.jpg",[535,561,562,563,564,565],"cured pork fat","ukrainian snack","salt cure","rye bread","zakusky","2026-08-20","dishroute-kitchen","A slab of pork back fat packed in coarse salt with garlic, bay and pepper for several days, then chilled hard and shaved into cold translucent slices onto dark rye bread.",{"en":570},"\u002Frecipe\u002Fsalo",{"items":572,"total":579,"page":451,"limit":853,"hasMore":854},[573,609,637,668,700,734,762,772,798,829],{"slug":574,"title":575,"shortTitle":576,"nativeName":577,"romanized":576,"countrySlug":539,"region":578,"baseServings":435,"prepMinutes":579,"cookMinutes":580,"difficulty":581,"course":582,"diet":585,"mainIngredients":587,"images":592,"keywords":602,"publishedAt":566,"updatedAt":566,"authorSlug":567},"banosh","Banosh (Hutsul Cornmeal Porridge with Brynza)","Banosh","Бануш","Carpathians",10,30,"medium",[583,584],"main","side",[586,548],"gluten-free",[588,589,590,591],"cornmeal","sour-cream","mushrooms","feta",[593,596,598,600],{"alt":594,"src":595},"Bowl of creamy Hutsul banosh cornmeal porridge topped with fried mushrooms, crumbled sheep cheese and cracklings","\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-1x1.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-4x3.jpg",[574,603,604,605,606,607,608],"hutsul","carpathian","cornmeal porridge","brynza","sour cream","ukrainian mountain food",{"slug":610,"title":611,"shortTitle":612,"nativeName":613,"romanized":612,"countrySlug":539,"baseServings":435,"prepMinutes":614,"cookMinutes":540,"difficulty":542,"course":615,"diet":616,"mainIngredients":618,"images":622,"keywords":632,"publishedAt":566,"updatedAt":566,"authorSlug":567},"deruny","Deruny (Ukrainian Lacy Grated Potato Fritters)","Deruny","Деруни",20,[583,584],[617,548],"vegetarian",[619,620,621,589],"potato","onion","eggs",[623,626,628,630],{"alt":624,"src":625},"Stack of golden Ukrainian deruny potato fritters with lacy crisp edges and a spoonful of sour cream on top","\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-1x1.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-4x3.jpg",[610,633,634,635,636,607],"potato fritters","grated potato","ukrainian pancakes","draniki",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"romanized":640,"countrySlug":539,"baseServings":468,"prepMinutes":642,"cookMinutes":643,"difficulty":581,"course":644,"diet":645,"mainIngredients":646,"images":651,"keywords":661,"publishedAt":566,"updatedAt":566,"authorSlug":567},"ukrainian-holubtsi","Holubtsi (Ukrainian Cabbage Rolls in Tomato and Sour Cream)","Holubtsi","Голубці",55,100,[583],[548],[647,648,649,650,589],"cabbage","ground-pork","rice","tomato",[652,655,657,659],{"alt":653,"src":654},"Baked Ukrainian holubtsi cabbage rolls in a pink tomato and sour cream sauce, scattered with fresh dill","\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-1x1.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-4x3.jpg",[662,663,664,665,666,667],"holubtsi","cabbage rolls","stuffed cabbage","ukrainian","minced pork","sour cream sauce",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"romanized":673,"countrySlug":539,"baseServings":435,"prepMinutes":674,"cookMinutes":614,"restMinutes":675,"difficulty":676,"course":677,"diet":678,"mainIngredients":679,"images":684,"keywords":694,"publishedAt":566,"updatedAt":566,"authorSlug":567},"kotleta-po-kyivsky","Kotleta po-Kyivsky (Chicken Kyiv with Herb Garlic Butter)","Kotleta po-Kyivsky","Котлета по-київськи","Kotleta po-kyivsky",40,90,"hard",[583],[548],[680,681,460,682,683],"chicken","butter","dill","breadcrumbs",[685,688,690,692],{"alt":686,"src":687},"Golden breaded chicken Kyiv cut open with green herb garlic butter pouring out onto the plate","\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-4x3.jpg",[695,696,697,698,665,699],"chicken kyiv","kotleta po-kyivsky","garlic butter chicken","breaded chicken","chicken kiev",{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"romanized":705,"countrySlug":539,"region":706,"baseServings":484,"prepMinutes":707,"cookMinutes":708,"restMinutes":709,"difficulty":676,"course":710,"diet":712,"mainIngredients":713,"images":717,"keywords":727,"publishedAt":566,"updatedAt":566,"authorSlug":567},"kyivskyi-tort","Kyivskyi Tort (Kyiv Hazelnut Meringue Cake)","Kyivskyi Tort","Київський торт","Kyivskyi tort","Kyiv",60,130,1440,[711],"dessert",[617],[621,681,714,715,716],"cocoa","milk","flour",[718,721,723,725],{"alt":719,"src":720},"Slice of Kyiv cake showing two nutty meringue layers filled with pale buttercream and coated in cocoa cream","\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-1x1.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-4x3.jpg",[728,729,730,731,732,733],"kyiv cake","kyivskyi tort","meringue cake","hazelnut meringue","buttercream","ukrainian dessert",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"romanized":737,"countrySlug":539,"baseServings":739,"prepMinutes":540,"cookMinutes":540,"restMinutes":740,"difficulty":542,"course":741,"diet":743,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":566,"updatedAt":566,"authorSlug":567},"pampushky","Pampushky (Ukrainian Pull-Apart Garlic Rolls)","Pampushky","Пампушки",8,105,[742,584],"bread",[744,617,547,548],"vegan",[716,746,460,682],"yeast",[748,751,753,755],{"alt":749,"src":750},"Tray of soft pull-apart pampushky rolls glossy with garlic oil and scattered with chopped dill","\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-4x3.jpg",[735,758,759,760,761,682],"garlic rolls","ukrainian bread","borshch bread","pull-apart rolls",{"slug":535,"title":536,"shortTitle":537,"nativeName":538,"romanized":537,"countrySlug":539,"baseServings":484,"prepMinutes":540,"cookMinutes":9,"restMinutes":541,"difficulty":542,"course":763,"diet":764,"mainIngredients":765,"images":766,"keywords":771,"publishedAt":566,"updatedAt":566,"authorSlug":567},[544,545],[547,548],[460,464,469],[767,768,769,770],{"alt":552,"src":553},{"alt":552,"src":555},{"alt":552,"src":557},{"alt":552,"src":559},[535,561,562,563,564,565],{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"romanized":775,"countrySlug":539,"baseServings":435,"prepMinutes":777,"cookMinutes":614,"restMinutes":580,"difficulty":542,"course":778,"diet":780,"mainIngredients":781,"images":783,"keywords":793,"publishedAt":566,"updatedAt":566,"authorSlug":567},"ukrainian-syrnyky","Syrnyky (Ukrainian Curd Cheese Breakfast Patties)","Syrnyky","Сирники",15,[779,711],"breakfast",[617,548],[782,621,716,681,589],"quark",[784,787,789,791],{"alt":785,"src":786},"Golden fried syrnyky curd cheese patties stacked on a plate with sour cream and honey running down the side","\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero-1x1.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Fukrainian-syrnyky\u002Fhero-4x3.jpg",[794,795,796,782,797,607],"syrnyky","curd cheese pancakes","ukrainian breakfast","tvorog",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"romanized":803,"countrySlug":539,"baseServings":468,"prepMinutes":804,"cookMinutes":805,"difficulty":581,"course":806,"diet":808,"mainIngredients":809,"images":812,"keywords":822,"publishedAt":566,"updatedAt":566,"authorSlug":567},"ukrainian-borscht","Ukrainian Borshch (Beetroot, Cabbage and Bean Soup)","Ukrainian Borshch","Борщ","Borshch",35,150,[807,583],"soup",[],[810,647,811,619,589],"beetroot","beef-shank",[813,816,818,820],{"alt":814,"src":815},"Deep red Ukrainian borshch in a bowl with shredded beef, cabbage and beans, topped with sour cream and dill","\u002Fimages\u002Frecipes\u002Fukrainian-borscht\u002Fhero.jpg",{"alt":814,"src":817},"\u002Fimages\u002Frecipes\u002Fukrainian-borscht\u002Fhero-16x9.jpg",{"alt":814,"src":819},"\u002Fimages\u002Frecipes\u002Fukrainian-borscht\u002Fhero-1x1.jpg",{"alt":814,"src":821},"\u002Fimages\u002Frecipes\u002Fukrainian-borscht\u002Fhero-4x3.jpg",[823,824,825,826,647,827,828],"borshch","borscht","beetroot soup","ukrainian soup","smetana","unesco",{"slug":830,"title":831,"shortTitle":832,"nativeName":833,"romanized":832,"countrySlug":539,"baseServings":435,"prepMinutes":707,"cookMinutes":804,"restMinutes":580,"difficulty":581,"course":834,"diet":835,"mainIngredients":836,"images":837,"keywords":847,"publishedAt":566,"updatedAt":566,"authorSlug":567},"ukrainian-varenyky","Varenyky (Ukrainian Potato and Curd Cheese Dumplings)","Varenyky","Вареники",[583],[617,548],[716,619,782,620,589],[838,841,843,845],{"alt":839,"src":840},"Plate of half-moon varenyky topped with golden fried onions, dill and a spoonful of sour cream","\u002Fimages\u002Frecipes\u002Fukrainian-varenyky\u002Fhero.jpg",{"alt":839,"src":842},"\u002Fimages\u002Frecipes\u002Fukrainian-varenyky\u002Fhero-16x9.jpg",{"alt":839,"src":844},"\u002Fimages\u002Frecipes\u002Fukrainian-varenyky\u002Fhero-1x1.jpg",{"alt":839,"src":846},"\u002Fimages\u002Frecipes\u002Fukrainian-varenyky\u002Fhero-4x3.jpg",[848,849,850,851,852,607],"varenyky","ukrainian dumplings","potato dumplings","curd cheese","boiled dumplings",24,false,1788563797703]