[{"data":1,"prerenderedAt":841},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:serbian-ajvar:en":392,"recipe:country:serbia":568},[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":432,"serveWith":440,"variations":442,"ingredients":452,"instructions":483,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":527,"romanized":528,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"restMinutes":534,"difficulty":535,"course":536,"diet":539,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":524,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"The peeled peppers were not drained. Roasted pepper flesh holds a great deal of liquid, and it has to sit in a colander for several hours or overnight before grinding, or you spend the entire cooking time boiling off water instead of concentrating flavour. Rinsing the peeled peppers under the tap makes it far worse. If you are already cooking a watery batch, just keep going on low heat and stir constantly — it will get there, it will simply take an extra hour.","Why is my ajvar watery?",{"answer":398,"question":399},"Two signs together. The oil separates and comes back to the surface as a glossy film, and a wooden spoon dragged across the bottom of the pot leaves a clean channel that stays open for a second or two before closing. A spoonful put on a cold plate should mound rather than spread. Expect two to three hours of slow cooking for a large batch.","How do I know when ajvar is done?",{"answer":401,"question":402},"It depends who you ask, and both answers are defensible. Traditional southern Serbian ajvar is peppers, oil and salt only. Many commercial jars and plenty of households include eggplant, usually around a fifth of the total, because it stretches the batch and gives a softer texture. It does lighten the colour and mute the pepper flavour, which is exactly why purists object.","Should ajvar contain eggplant?",{"answer":404,"question":405},"You can, but pulse it in short bursts and stop while the texture is still coarse. A blender run continuously whips air into the peppers and turns them into a pale, frothy purée that never develops the dense, glossy texture ajvar is supposed to have. A meat grinder with a coarse plate is the traditional tool, and a food processor pulsed carefully is a reasonable second.","Can I use a blender instead of a meat grinder?",{"answer":407,"question":408},"Long, pointed, thick-walled red varieties picked fully ripe — kurtovska kapija is the Serbian standard, and ramiro or similar sweet pointed peppers work well elsewhere. What you want is a lot of dense flesh and a high sugar content. Bell peppers will do at a push but have thinner walls and more water, so the yield is lower and the flavour less sweet.","What kind of peppers make the best ajvar?",[410,411,412,413,414,415],"Buy long, thick-fleshed red peppers — kurtovska kapija, ramiro or a similar sweet pointed variety. Thin-walled salad peppers give a thin, acidic ajvar however long you cook it.","Roast until the skin is genuinely blistered and black in patches, not merely soft. Undercharred peppers taste green and peel badly.","Steam the hot peppers in a covered pot or a closed bag for 15 minutes before peeling — the skins then lift off in whole sheets instead of coming away in shreds.","Never rinse the peeled flesh under the tap. It washes away the roasted flavour and adds exactly the water you are about to spend two hours evaporating.","Stir with a long-handled wooden spoon and keep the heat low. Ajvar spits like lava as it thickens, and any patch left sitting on the bottom will scorch and taint the whole pot.","Add the salt and vinegar only in the last ten minutes. Salted early, the mixture releases water and takes noticeably longer to thicken.","🫙","Ajvar is roasted red peppers cooked down to a thick, spreadable relish with nothing but oil, salt and a little vinegar. Done properly it tastes concentrated rather than merely of peppers: deeply sweet, faintly smoky from the charring, savoury from long reduction, with a clean sharpness at the end that keeps it from cloying. The texture should be dense enough to hold a spoon upright and glossy on top where the oil has come back to the surface. Serbians eat it on bread, next to grilled meat, alongside white cheese, and straight from the jar standing at the fridge in February, which is the entire reason it gets made in October.","The word comes from the Turkish havyar — roe, caviar — the same root that gave English its caviar, and the nickname srpski kavijar has followed ajvar around for as long as anyone can remember. The dish belongs to the whole region rather than to one country: Serbia and North Macedonia both make it in enormous quantities and both consider it theirs, and the claim is genuinely shared rather than settled. Within Serbia, the south is the recognised centre. Around Leskovac, and especially the pepper-growing village of Donja Lokošnica, whole fields are given over to the long red variety, and autumn brings an ajvar fair where the pots are judged in public.\n\nMaking it is a household event, not a recipe. In September and October families buy peppers by the crate — thirty, fifty, a hundred kilos — and set up outside: a metal plate over a fire or a gas ring, someone turning peppers, someone peeling into a bucket, children conscripted for the tedious parts, and a wide pot that has to be stirred more or less continuously for two or three hours. The variety matters more than any other decision. Kurtovska kapija and similar long, thick-walled, deep red peppers give a sweet, fleshy ajvar; watery salad peppers give a thin, sour one no amount of cooking will rescue.\n\nThe debate that never ends is eggplant. Purists — and most southern Serbian households — insist ajvar is peppers, oil and salt, full stop. Commercial jars very often carry eggplant, which is cheaper, bulks the mixture and lightens the colour, and plenty of families add a little for texture. Neither camp is wrong about facts, only about what they want in the jar. This recipe treats eggplant as optional and tells you what it changes.\n\nThe last stage is the one people underestimate. Ajvar is finished when it stops behaving like a purée and starts behaving like a paste: the oil separates back out and pools on the surface, and a wooden spoon dragged across the bottom leaves a clear channel that does not close. Anything less and it will not keep well and will taste raw.","Ladled boiling hot into sterilised jars, sealed and left to cool slowly under a blanket, ajvar keeps a year in a cool dark place. A thin film of oil poured over the surface before sealing helps. Once opened, keep it refrigerated, always take it out with a clean spoon, and use it within three weeks. If you would rather not can it, freeze it in tubs for up to a year — the texture survives freezing almost perfectly. Discard any jar with a bulging lid or a fermented smell without tasting it.",[421,422,423,424],"Insists on the overnight drain, which is the difference between thick ajvar and a watery one no amount of extra cooking will fix.","Uses a grinder or coarse chop rather than a blender, so the relish stays dense instead of turning into pale foam.","Gives a real doneness test — the spoon channel and the oil coming back up — rather than a meaningless cooking time.","Fair on the eggplant argument: what it does, why families use it, and why the southern purist version leaves it out.",[426,427,428,429,430,431],"Oven or grill for roasting","Large colander","Meat grinder or food processor","Wide heavy-bottomed pot","Long wooden spoon","Sterilised jars",{"fat":433,"carbs":434,"fiber":435,"sugar":436,"sodium":437,"protein":438,"calories":439,"estimated":8},12,8,3,5,480,2,140,[441],"Fresh white bread and young white cheese, or spooned next to grilled meat — ćevapi, pljeskavica, roast pork.",[443,446,449],{"name":444,"description":445},"Ljuti ajvar","The hot version: roast and peel 4–6 fresh hot red peppers along with the sweet ones and grind them in together. Common across the south and served alongside the mild jar rather than instead of it.",{"name":447,"description":448},"Ajvar with eggplant","Roast 1 kg of eggplant with the peppers and grind it in — roughly one part eggplant to four parts pepper. Softer, lighter in colour and cheaper to make; purists will tell you it is no longer ajvar.",{"name":450,"description":451},"Pinđur","A related southern relish that adds tomato to the roasted peppers and eggplant, cooked looser and eaten fresh rather than jarred for the winter.",[453,458,462,466,471,477,480],{"qty":436,"ref":454,"name":455,"unit":456,"group":457},"bell-pepper","long red pointed peppers, fully ripe","kg","For the relish",{"qty":459,"ref":460,"name":460,"note":461,"unit":456,"group":457,"optional":8},1,"eggplant","omit for the purist southern version",{"qty":463,"name":464,"unit":465,"group":457,"optional":8},4,"fresh hot red peppers","piece",{"qty":467,"ref":468,"name":469,"unit":470,"group":457},350,"olive-oil","sunflower oil or mild olive oil","ml",{"qty":472,"ref":473,"name":474,"unit":475,"group":476},6,"garlic","garlic, finely grated","clove","To finish",{"qty":438,"name":478,"unit":479,"group":476},"fine salt","tbsp",{"qty":435,"ref":481,"name":482,"unit":479,"group":476},"vinegar","white wine vinegar",[484,489,493,498,501,506],{"tip":485,"text":486,"title":487,"timerSeconds":488},"Pale, merely soft peppers will not peel and will taste green. You want visible char, not a suntan.","Heat the oven to 250°C, or get a grill plate properly hot. Roast the peppers in a single layer, turning every 8–10 minutes, for about 30 minutes total, until the skins are blistered, wrinkled and blackened in patches on every side and the flesh has collapsed inwards.","Roast the peppers hard",1800,{"text":490,"title":491,"timerSeconds":492},"Pile the hot peppers straight into a pot with a lid, or a bag knotted shut, and leave 15 minutes. Pull off the skins — they should come away in sheets — then tear each pepper open, strip out the stem and seeds, and drop the flesh into a colander. Do not rinse anything.","Steam, then peel and seed",900,{"tip":494,"text":495,"title":496,"timerSeconds":497},"This is the step everyone skips and everyone regrets. Skipping it adds an hour or more of cooking and still gives a looser ajvar.","Set the colander over a bowl, cover it and leave it in a cool place overnight, or at least 6 hours. A surprising amount of pink liquid will collect below; pour it away. The flesh should look dry and feel almost tacky before you go further.","Drain overnight",43200,{"text":499,"title":500},"Pass the drained flesh through a meat grinder fitted with a coarse plate, together with the hot peppers if using and the roasted, peeled eggplant if you are including it. If using a food processor, pulse in short bursts and stop while the mixture still has visible texture.","Grind coarse",{"tip":502,"text":503,"title":504,"timerSeconds":505},"It will spit as it thickens. Keep the heat low, use a long spoon and cover your forearms — this is not the moment for a short-sleeved sprint past the stove.","Pour the ground peppers into a wide heavy pot with the oil and set it over low heat. Cook for 2 to 3 hours, stirring almost continuously with a long wooden spoon and scraping the bottom, until the mass darkens to brick red, the oil rises back to the surface as a glossy film, and a spoon dragged across the base leaves a channel that holds open for a second.","Cook it down, stirring",9000,{"text":507,"title":508,"timerSeconds":509},"Stir in the garlic, salt and vinegar and cook 10 minutes more, tasting until the sweetness is edged with a clean sharpness. Ladle boiling hot into sterilised jars, wipe the rims, seal, and wrap the jars in a blanket to cool slowly overnight.","Season and jar",600,"AY-var",[512,516,520],{"note":513,"swap":514,"original":515},"A real shortcut with a real cost — jarred peppers are packed in brine and lack char, so the result is milder and flatter. Compensate with a little smoked paprika.","Good jarred roasted peppers, drained thoroughly and patted dry","Fresh peppers roasted at home",{"note":517,"swap":518,"original":519},"Sunflower is traditional and neutral, which lets the pepper lead. Olive oil is fine but leaves its own flavour, and a strong peppery one will fight the relish.","A mild olive oil","Sunflower oil",{"note":521,"swap":522,"original":523},"Easier to control. Add it off the heat so it does not scorch, and taste as you go — the heat blooms over the next day in the jar.","1–2 tsp hot ground paprika stirred in at the end","Fresh hot peppers","serbian-ajvar","Serbian Ajvar (Roasted Red Pepper Relish)","Serbian Ajvar","Ајвар","Ajvar","serbia","Leskovac",20,60,150,720,"medium",[537,538],"sauce","side",[540,541,542,543,544],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[454,473],[547,550,552,554],{"alt":548,"src":549},"Thick brick-red ajvar spooned from a jar onto white bread, with roasted red peppers beside it","\u002Fimages\u002Frecipes\u002Fserbian-ajvar\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Fserbian-ajvar\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fserbian-ajvar\u002Fhero-1x1.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fserbian-ajvar\u002Fhero-4x3.jpg",[557,558,559,560,561,562],"ajvar","roasted pepper relish","serbian preserve","leskovac","red pepper spread","balkan condiment","2026-08-19","dishroute-kitchen","Red peppers roasted black, peeled by hand, drained overnight and stirred down in oil for hours until thick, sweet and glossy — the autumn preserve that fills every Serbian pantry.",{"en":567},"\u002Frecipe\u002Fserbian-ajvar",{"items":569,"total":717,"page":459,"limit":839,"hasMore":840},[570,602,634,662,686,711,740,770,800,810],{"slug":571,"title":572,"shortTitle":573,"nativeName":574,"romanized":573,"countrySlug":529,"baseServings":463,"prepMinutes":575,"cookMinutes":576,"restMinutes":534,"difficulty":535,"course":577,"diet":580,"mainIngredients":581,"images":584,"keywords":594,"publishedAt":601,"updatedAt":601,"authorSlug":564},"cevapi","Ćevapi (Balkan Grilled Minced Meat Sausages)","Ćevapi","Ћевапи",25,15,[578,579],"main","street-food",[543,544],[582,473,583],"ground-beef","onion",[585,588,590,592],{"alt":586,"src":587},"Charred ćevapi sausages stuffed into split lepinja flatbread with a heap of raw chopped onion","\u002Fimages\u002Frecipes\u002Fcevapi\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fcevapi\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fcevapi\u002Fhero-1x1.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fcevapi\u002Fhero-4x3.jpg",[571,595,529,596,597,598,599,600],"cevapcici","balkan grill","rostilj","minced meat","lepinja","street food","2026-08-18",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"romanized":605,"countrySlug":529,"baseServings":434,"prepMinutes":607,"cookMinutes":608,"restMinutes":576,"difficulty":535,"course":609,"diet":612,"mainIngredients":613,"images":617,"keywords":627,"publishedAt":563,"updatedAt":563,"authorSlug":564},"serbian-gibanica","Gibanica (Serbian Layered Cheese Filo Pie)","Gibanica","Гибаница",30,45,[610,611],"appetizer","breakfast",[541,544],[614,615,616],"feta","eggs","kajmak",[618,621,623,625],{"alt":619,"src":620},"Golden crackled gibanica in a baking tray, cut to show soft crumpled filo layers set in white cheese filling","\u002Fimages\u002Frecipes\u002Fserbian-gibanica\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fserbian-gibanica\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fserbian-gibanica\u002Fhero-1x1.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fserbian-gibanica\u002Fhero-4x3.jpg",[628,629,630,616,631,632,633],"gibanica","cheese pie","filo","slava","serbian pita","balkan pastry",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"romanized":639,"countrySlug":529,"region":640,"baseServings":463,"prepMinutes":608,"cookMinutes":531,"restMinutes":532,"difficulty":641,"course":642,"diet":643,"mainIngredients":644,"images":646,"keywords":656,"publishedAt":563,"updatedAt":563,"authorSlug":564},"karadordeva-snicla","Karađorđeva Šnicla (Breaded Veal Roll with Kajmak)","Karađorđeva Šnicla","Карађорђева шницла","Karađorđeva šnicla","Belgrade","hard",[578],[544],[645,616,615],"veal",[647,650,652,654],{"alt":648,"src":649},"Sliced Karadjordjeva snicla showing a golden breaded veal roll with melting kajmak in the centre, tartar sauce alongside","\u002Fimages\u002Frecipes\u002Fkaradordeva-snicla\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fkaradordeva-snicla\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fkaradordeva-snicla\u002Fhero-1x1.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fkaradordeva-snicla\u002Fhero-4x3.jpg",[657,658,616,659,660,661],"karadjordjeva snicla","stuffed veal roll","serbian main course","breaded veal","belgrade",{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"romanized":665,"countrySlug":529,"region":530,"baseServings":463,"prepMinutes":575,"cookMinutes":433,"restMinutes":534,"difficulty":667,"course":668,"diet":669,"mainIngredients":670,"images":672,"keywords":682,"publishedAt":563,"updatedAt":563,"authorSlug":564},"serbian-pljeskavica","Pljeskavica (Serbian Grilled Meat Patty in Lepinja)","Pljeskavica","Пљескавица","easy",[579,578],[544],[582,671,616,583],"ground-pork",[673,676,678,680],{"alt":674,"src":675},"Wide charred pljeskavica patty in split lepinja bread with melting kajmak, chopped raw onion and red ajvar","\u002Fimages\u002Frecipes\u002Fserbian-pljeskavica\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fserbian-pljeskavica\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fserbian-pljeskavica\u002Fhero-1x1.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fserbian-pljeskavica\u002Fhero-4x3.jpg",[683,684,597,616,557,560,685],"pljeskavica","serbian grill","balkan burger",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"romanized":689,"countrySlug":529,"baseServings":472,"prepMinutes":607,"cookMinutes":533,"restMinutes":437,"difficulty":667,"course":691,"diet":692,"mainIngredients":693,"images":696,"keywords":706,"publishedAt":601,"updatedAt":601,"authorSlug":564},"prebranac","Prebranac (Serbian Baked Beans with Caramelized Onions)","Prebranac","Пребранац",[578,538],[540,542],[583,694,695],"paprika","bay-leaf",[697,700,702,704],{"alt":698,"src":699},"Deep dish of Serbian prebranac — baked white beans layered with paprika-red caramelized onions under a browned crust","\u002Fimages\u002Frecipes\u002Fprebranac\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fprebranac\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fprebranac\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fprebranac\u002Fhero-4x3.jpg",[687,707,529,708,709,540,710,694],"baked beans","posna","fasting food","caramelized onions",{"slug":712,"title":713,"shortTitle":714,"nativeName":715,"countrySlug":529,"baseServings":434,"prepMinutes":531,"cookMinutes":716,"restMinutes":717,"difficulty":667,"course":718,"diet":720,"mainIngredients":721,"images":724,"keywords":734,"publishedAt":563,"updatedAt":563,"authorSlug":564},"proja","Proja (Serbian Cornbread with White Cheese)","Proja","Проја",40,10,[719],"bread",[541],[722,614,723,615],"cornmeal","yogurt",[725,728,730,732],{"alt":726,"src":727},"Golden Serbian proja cornbread in a tray, cut into squares showing crumbled white cheese through the crumb","\u002Fimages\u002Frecipes\u002Fproja\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fproja\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fproja\u002Fhero-1x1.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fproja\u002Fhero-4x3.jpg",[712,735,736,722,737,738,739],"projara","serbian cornbread","beli sir","white cheese","balkan bread",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"romanized":745,"countrySlug":529,"region":746,"baseServings":472,"prepMinutes":607,"cookMinutes":747,"difficulty":535,"course":748,"diet":750,"mainIngredients":752,"images":754,"keywords":764,"publishedAt":563,"updatedAt":563,"authorSlug":564},"riblja-corba","Riblja Čorba (Serbian Danube Fish Soup)","Riblja Čorba","Рибља чорба","Riblja čorba","Vojvodina",75,[749],"soup",[751,542,543,544],"pescatarian",[753,694,583],"carp",[755,758,760,762],{"alt":756,"src":757},"Deep red paprika fish soup with a thick carp steak and pepper rings in a bowl, bread alongside","\u002Fimages\u002Frecipes\u002Friblja-corba\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Friblja-corba\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Friblja-corba\u002Fhero-1x1.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Friblja-corba\u002Fhero-4x3.jpg",[765,766,767,694,753,768,769],"riblja corba","fish soup","danube","vojvodina","kotlic",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"romanized":773,"countrySlug":529,"baseServings":472,"prepMinutes":532,"cookMinutes":775,"difficulty":535,"course":776,"diet":777,"mainIngredients":778,"images":782,"keywords":792,"publishedAt":601,"updatedAt":601,"authorSlug":564},"serbian-sarma","Sarma (Serbian Stuffed Sour Cabbage Rolls)","Sarma","Сарма",180,[578],[],[779,671,582,780,781],"sauerkraut","rice","smoked-pork",[783,786,788,790],{"alt":784,"src":785},"Pot of Serbian sarma — sour cabbage rolls layered with smoked pork ribs in paprika broth","\u002Fimages\u002Frecipes\u002Fserbian-sarma\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fserbian-sarma\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fserbian-sarma\u002Fhero-1x1.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fserbian-sarma\u002Fhero-4x3.jpg",[793,794,795,796,797,798,799],"sarma","stuffed cabbage","sour cabbage","balkan","winter food","smoked pork","holiday dish",{"slug":524,"title":525,"shortTitle":526,"nativeName":527,"romanized":528,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"restMinutes":534,"difficulty":535,"course":801,"diet":802,"mainIngredients":803,"images":804,"keywords":809,"publishedAt":563,"updatedAt":563,"authorSlug":564},[537,538],[540,541,542,543,544],[454,473],[805,806,807,808],{"alt":548,"src":549},{"alt":548,"src":551},{"alt":548,"src":553},{"alt":548,"src":555},[557,558,559,560,561,562],{"slug":811,"title":812,"shortTitle":813,"nativeName":814,"countrySlug":529,"baseServings":716,"prepMinutes":716,"cookMinutes":717,"restMinutes":815,"difficulty":667,"course":816,"diet":818,"mainIngredients":819,"images":822,"keywords":832,"publishedAt":563,"updatedAt":563,"authorSlug":564},"vanilice","Vanilice (Serbian Plum Jam Cookies in Vanilla Sugar)","Vanilice","Ванилице",2925,[817],"dessert",[544],[820,821,615],"flour","plum",[823,826,828,830],{"alt":824,"src":825},"Plate of small round Serbian vanilice cookies coated in white vanilla sugar with dark plum jam between the halves","\u002Fimages\u002Frecipes\u002Fvanilice\u002Fhero.jpg",{"alt":824,"src":827},"\u002Fimages\u002Frecipes\u002Fvanilice\u002Fhero-16x9.jpg",{"alt":824,"src":829},"\u002Fimages\u002Frecipes\u002Fvanilice\u002Fhero-1x1.jpg",{"alt":824,"src":831},"\u002Fimages\u002Frecipes\u002Fvanilice\u002Fhero-4x3.jpg",[811,833,834,835,836,837,838],"serbian cookies","sitni kolaci","plum jam","pekmez","vanilla sugar","holiday baking",24,false,1788563795402]