[{"data":1,"prerenderedAt":845},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:serbian-gibanica:en":392,"recipe:country:serbia":565},[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":488,"pronunciation":512,"substitutions":513,"slug":526,"title":527,"shortTitle":528,"nativeName":529,"romanized":528,"countrySlug":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"restMinutes":534,"difficulty":535,"course":536,"diet":539,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":526,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Usually too much liquid or too little time. The sheets should be dipped quickly, not soaked, and the pie needs a full 45 minutes at a properly hot oven so the egg sets all the way through. Check by pressing the centre: it should feel set with only the faintest wobble. If the top browns before the middle is done, cover it loosely with foil and keep baking rather than pulling it out early.","Why is my gibanica soggy in the middle?",{"answer":398,"question":399},"Blend a salty brined cheese with a mild fresh one — roughly 400 g feta mashed with 300 g ricotta, dry cottage cheese or quark. On its own feta is far too salty and firm, and ricotta on its own is bland and watery. Together they land close to mladi sir, which is mild, wet and lightly sour.","What cheese should I use if I cannot find Serbian white cheese?",{"answer":401,"question":402},"Bake it the same day for the best crust, but you can mix the filling up to 24 hours in advance and refrigerate it. Fully assembled and unbaked, it should not sit longer than an hour or the filo dissolves. If you need it done in advance, bake it fully, cool it, and re-crisp it in the oven for 10 minutes before serving.","Can I make gibanica ahead of time?",{"answer":404,"question":405},"No, they only share a name. Serbian gibanica is a savoury cheese and egg pie made with crumpled filo. Prekmurska gibanica is a Slovenian dessert with protected status, built from stacked layers of poppy seed, walnut, apple and sweetened curd. If a recipe calls for poppy seeds or sugar in quantity, it is the Slovenian one.","Is Serbian gibanica the same as Slovenian prekmurska gibanica?",{"answer":407,"question":408},"Five to six for 500 g of filo and 700 g of cheese, which is what this recipe uses. Fewer and the filling stays loose and weeps when cut; more and the pie turns rubbery and tastes like a baked omelette. Serbian households genuinely disagree about the exact number, and anything in that range works.","How many eggs does gibanica actually need?",[410,411,412,413,414,415],"Let the filo come to room temperature in its packet for 30 minutes. Cold sheets crack into shards the moment you try to lift them.","Taste the cheese mixture before it goes anywhere near the tray. It should be a touch saltier than you want the finished pie, because the filo is unseasoned and dilutes it.","Dip each sheet quickly rather than soaking it — in and out, so it is coated but still holds together. A drowned sheet turns to paste and the pie loses its folds.","Pour any leftover mixture over the top before baking and finish with a few tablespoons of oil. That surface layer is what crisps into the crackled crust.","Flick a tablespoon of cold water over the top sheet just before it goes in the oven. It steams under the crust and stops the top drying into cardboard.","Cover the hot pie with a clean tea towel for 10 minutes out of the oven, then cut. Cutting it straight away shatters the top and the filling runs.","🥧","Gibanica is a cheese pie built the opposite way to most pastry: instead of neat layers, the filo sheets are dipped in a loose mixture of white cheese, eggs and kajmak and dropped into the tray in crumpled folds, so the pie bakes into ridges and hollows. The top and edges go blistered, brittle and deep gold, while everything underneath sets into something between a savoury custard and a very soft dumpling — salty, tangy, rich, and much lighter to eat than the ingredient list suggests. It is served warm in big squares, usually as the first thing on the table, and it is one of very few dishes that will silence a Serbian family mid-argument.","The name comes from gibati, to fold or bend, and it describes the only technique that matters here — the sheets are folded and rumpled rather than laid flat, which is what gives gibanica its uneven, wave-crested interior. Filo pies came into the Balkans with the Ottomans and were absorbed so completely that the whole pita family, gibanica and burek included, now reads as local rather than borrowed. What Serbia added was the dairy: mladi sir, the fresh unripened white cheese sold in wet slabs at every green market, and kajmak, the ripened milk skin that makes the filling taste of more than eggs.\n\nGibanica belongs to the slava, the family patron-saint day that is the most important meal of the Serbian year, and to Christmas, Easter and every occasion where a house fills up with guests. It is also weekday food, sold by weight in bakeries and eaten warm out of paper with a bottle of drinkable yoghurt. That double life — ceremonial and utterly ordinary — is unusual, and it means every family has a fixed opinion about it: more eggs or fewer, sparkling water or yoghurt in the mixture, whether the top sheets should be laid flat or crumpled like the rest.\n\nOne clarification worth making, because search engines confuse them constantly: Slovenia's prekmurska gibanica shares the name and nothing else. That one is a protected dessert of poppy seed, walnut, apple and curd in stacked layers, sweet and dense. Serbian gibanica is savoury, wet-mixed, and built for a crowd. If a recipe asks you for poppy seeds, you are in the wrong country.\n\nThe household trick that never appears in restaurant versions is the towel: as soon as the pie leaves the oven it is covered with a clean cloth for ten minutes, which traps enough steam to take the glassy brittleness off the crust without making it soggy. Skip it and gibanica shatters when you cut it.","Gibanica keeps 3 days covered in the fridge and is genuinely good cold, eaten with the fingers. To bring it back, reheat uncovered at 180°C for 10–12 minutes so the top re-crisps; a microwave turns the filo to wet paper. Baked gibanica freezes acceptably for a month in portions — reheat from frozen at 170°C for 25 minutes. The unbaked assembled pie does not freeze well, since the soaked filo goes to mush on thawing.",[421,422,423,424],"The crumple-and-dip method done properly, so the interior sets in soft folds instead of flat, wet layers.","A cheese blend that reproduces Serbian mladi sir from ingredients any supermarket carries, salt level included.","Sparkling water in the mixture — the household trick that lifts and lightens a filling that can otherwise bake heavy.","Tells you how to judge doneness by sound and wobble, not just by the clock, since filo and trays vary wildly.",[426,427,428,429],"Deep baking tray, about 30 x 35 cm","Large mixing bowl","Pastry brush","Clean tea towel",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},33,29,1,780,18,490,[438],"Cold drinkable yoghurt or kiselo mleko, and a plate of raw peppers, tomatoes and spring onions.",[440,443,446],{"name":441,"description":442},"Gibanica with spinach","Fold 300 g of blanched, very well squeezed spinach into the cheese mixture. Common in the north and closer to a Greek spanakopita in flavour, though the crumpled build stays the same.",{"name":444,"description":445},"Slana pita sa sirom","The flat-layered cousin: sheets laid smooth rather than crumpled, with the mixture spread between them. Neater slices, crisper texture, less of the soft custardy middle.",{"name":447,"description":448},"Homemade jufka version","Made with hand-stretched dough instead of shop filo. Thicker, chewier and far more forgiving to handle, and how it was made before packaged sheets existed.",[450,455,460,464,468,472,476,479,484],{"qty":451,"name":452,"unit":453,"group":454},500,"filo pastry sheets, at room temperature","g","For the pie",{"qty":456,"ref":457,"name":458,"unit":453,"group":459},400,"feta","feta or Serbian white brined cheese, crumbled","For the filling",{"qty":461,"ref":462,"name":463,"unit":453,"group":459},300,"ricotta","ricotta or dry cottage cheese",{"qty":465,"ref":466,"name":466,"note":467,"unit":453,"group":459},200,"kajmak","or full-fat sour cream",{"qty":469,"ref":470,"name":470,"unit":471,"group":459},6,"eggs","piece",{"qty":473,"name":474,"unit":475,"group":459},250,"cold sparkling mineral water","ml",{"qty":465,"ref":477,"name":478,"unit":475,"group":459},"olive-oil","sunflower or light olive oil",{"qty":480,"name":481,"note":482,"unit":483,"group":459},null,"salt","depends entirely on how salty your cheese is","to taste",{"qty":485,"ref":486,"name":487,"unit":453,"group":459},20,"butter","butter, for greasing the tray",[489,493,496,500,503,508],{"tip":490,"text":491,"title":492},"Keep the lumps of cheese. Pockets of whole cheese through the pie are part of the texture; a smooth blended filling bakes flat and dull.","Beat the eggs in a large bowl until loose, then work in the crumbled feta, ricotta and kajmak until you have a lumpy, pourable mixture. Whisk in the sparkling water and 150 ml of the oil. Taste and salt — it should taste slightly too salty on its own.","Mix the filling",{"text":494,"title":495},"Heat the oven to 200°C. Butter a deep 30 x 35 cm tray. Unroll the filo and keep it under a barely damp cloth so it does not dry out while you work. Lay two whole sheets flat across the base and brush them with oil.","Prepare tray and sheets",{"tip":497,"text":498,"title":499},"In and out in about two seconds. A sheet left in the bowl turns to paste and collapses instead of holding its folds.","Take one sheet at a time, drag it briefly through the cheese mixture so both sides are coated, then lift it out, scrunch it loosely into folds with your hands and drop it into the tray. Carry on until the tray is full and the sheets sit in uneven waves, not flat layers.","Dip and crumple",{"text":501,"title":502},"Lay the last two sheets flat over the top and pour every last spoonful of the remaining mixture across them, pushing it into the gaps at the edges. Drizzle over the last 50 ml of oil and flick a tablespoon of cold water across the surface with your fingers.","Top and soak",{"tip":504,"text":505,"title":506,"timerSeconds":507},"If the top colours hard before 30 minutes, tent it with foil and keep going — an underbaked centre is a much worse outcome than a pale top.","Bake for 45 minutes, until the top is deep gold with blistered ridges, the edges have pulled slightly from the tray, and the centre feels set with only a faint wobble when you press it. You should hear the surface faintly ticking as it comes out.","Bake until it crackles",2700,{"text":509,"title":510,"timerSeconds":511},"Lay a clean tea towel over the hot tray and leave it for 10–15 minutes. The trapped steam softens the crust just enough to cut cleanly. Slice into large squares and serve warm, with cold yoghurt on the side.","Cover, rest and cut",900,"ghee-BAH-nee-tsah",[514,518,522],{"note":515,"swap":516,"original":517},"Rinse the feta briefly and taste before adding salt. The ricotta supplies the mild, milky bulk that feta alone cannot.","400 g feta plus 300 g ricotta or dry cottage cheese, mashed together","Mladi sir (Serbian young white cheese)",{"note":519,"swap":520,"original":521},"Slightly less rich and less lactic, but it behaves the same in the oven. Do not use single cream — the filling will not set.","200 g full-fat sour cream or crème fraîche","Kajmak",{"note":523,"swap":524,"original":525},"Yoghurt gives a denser, tangier pie; sparkling water gives a lighter one. Both are traditional and households argue about it.","Plain yoghurt thinned with milk to a pourable consistency","Sparkling mineral water","serbian-gibanica","Gibanica (Serbian Layered Cheese Filo Pie)","Gibanica","Гибаница","serbia",8,30,45,15,"medium",[537,538],"appetizer","breakfast",[540,541],"vegetarian","nut-free",[457,470,466],[544,547,549,551],{"alt":545,"src":546},"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":545,"src":548},"\u002Fimages\u002Frecipes\u002Fserbian-gibanica\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Fserbian-gibanica\u002Fhero-1x1.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Fserbian-gibanica\u002Fhero-4x3.jpg",[554,555,556,466,557,558,559],"gibanica","cheese pie","filo","slava","serbian pita","balkan pastry","2026-08-19","dishroute-kitchen","Sheets of filo crumpled into a custard of young white cheese, eggs and kajmak, then baked until the top crackles and the inside sets soft — the pie every Serbian slava table needs.",{"en":564},"\u002Frecipe\u002Fserbian-gibanica",{"items":566,"total":705,"page":433,"limit":843,"hasMore":844},[567,602,612,641,669,699,728,758,788,814],{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"romanized":570,"countrySlug":530,"baseServings":572,"prepMinutes":573,"cookMinutes":534,"restMinutes":574,"difficulty":535,"course":575,"diet":578,"mainIngredients":580,"images":584,"keywords":594,"publishedAt":601,"updatedAt":601,"authorSlug":561},"cevapi","Ćevapi (Balkan Grilled Minced Meat Sausages)","Ćevapi","Ћевапи",4,25,720,[576,577],"main","street-food",[579,541],"dairy-free",[581,582,583],"ground-beef","garlic","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",[568,595,530,596,597,598,599,600],"cevapcici","balkan grill","rostilj","minced meat","lepinja","street food","2026-08-18",{"slug":526,"title":527,"shortTitle":528,"nativeName":529,"romanized":528,"countrySlug":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"restMinutes":534,"difficulty":535,"course":603,"diet":604,"mainIngredients":605,"images":606,"keywords":611,"publishedAt":560,"updatedAt":560,"authorSlug":561},[537,538],[540,541],[457,470,466],[607,608,609,610],{"alt":545,"src":546},{"alt":545,"src":548},{"alt":545,"src":550},{"alt":545,"src":552},[554,555,556,466,557,558,559],{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"romanized":617,"countrySlug":530,"region":618,"baseServings":572,"prepMinutes":533,"cookMinutes":485,"restMinutes":619,"difficulty":620,"course":621,"diet":622,"mainIngredients":623,"images":625,"keywords":635,"publishedAt":560,"updatedAt":560,"authorSlug":561},"karadordeva-snicla","Karađorđeva Šnicla (Breaded Veal Roll with Kajmak)","Karađorđeva Šnicla","Карађорђева шницла","Karađorđeva šnicla","Belgrade",60,"hard",[576],[541],[624,466,470],"veal",[626,629,631,633],{"alt":627,"src":628},"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":627,"src":630},"\u002Fimages\u002Frecipes\u002Fkaradordeva-snicla\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fkaradordeva-snicla\u002Fhero-1x1.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fkaradordeva-snicla\u002Fhero-4x3.jpg",[636,637,466,638,639,640],"karadjordjeva snicla","stuffed veal roll","serbian main course","breaded veal","belgrade",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"romanized":644,"countrySlug":530,"region":646,"baseServings":572,"prepMinutes":573,"cookMinutes":647,"restMinutes":574,"difficulty":648,"course":649,"diet":650,"mainIngredients":651,"images":653,"keywords":663,"publishedAt":560,"updatedAt":560,"authorSlug":561},"serbian-pljeskavica","Pljeskavica (Serbian Grilled Meat Patty in Lepinja)","Pljeskavica","Пљескавица","Leskovac",12,"easy",[577,576],[541],[581,652,466,583],"ground-pork",[654,657,659,661],{"alt":655,"src":656},"Wide charred pljeskavica patty in split lepinja bread with melting kajmak, chopped raw onion and red ajvar","\u002Fimages\u002Frecipes\u002Fserbian-pljeskavica\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fserbian-pljeskavica\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fserbian-pljeskavica\u002Fhero-1x1.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fserbian-pljeskavica\u002Fhero-4x3.jpg",[664,665,597,466,666,667,668],"pljeskavica","serbian grill","ajvar","leskovac","balkan burger",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"romanized":672,"countrySlug":530,"baseServings":469,"prepMinutes":532,"cookMinutes":674,"restMinutes":675,"difficulty":648,"course":676,"diet":678,"mainIngredients":681,"images":684,"keywords":694,"publishedAt":601,"updatedAt":601,"authorSlug":561},"prebranac","Prebranac (Serbian Baked Beans with Caramelized Onions)","Prebranac","Пребранац",150,480,[576,677],"side",[679,680],"vegan","gluten-free",[583,682,683],"paprika","bay-leaf",[685,688,690,692],{"alt":686,"src":687},"Deep dish of Serbian prebranac — baked white beans layered with paprika-red caramelized onions under a browned crust","\u002Fimages\u002Frecipes\u002Fprebranac\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fprebranac\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fprebranac\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fprebranac\u002Fhero-4x3.jpg",[670,695,530,696,697,679,698,682],"baked beans","posna","fasting food","caramelized onions",{"slug":700,"title":701,"shortTitle":702,"nativeName":703,"countrySlug":530,"baseServings":531,"prepMinutes":485,"cookMinutes":704,"restMinutes":705,"difficulty":648,"course":706,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":560,"updatedAt":560,"authorSlug":561},"proja","Proja (Serbian Cornbread with White Cheese)","Proja","Проја",40,10,[707],"bread",[540],[710,457,711,470],"cornmeal","yogurt",[713,716,718,720],{"alt":714,"src":715},"Golden Serbian proja cornbread in a tray, cut into squares showing crumbled white cheese through the crumb","\u002Fimages\u002Frecipes\u002Fproja\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fproja\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fproja\u002Fhero-1x1.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fproja\u002Fhero-4x3.jpg",[700,723,724,710,725,726,727],"projara","serbian cornbread","beli sir","white cheese","balkan bread",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"romanized":733,"countrySlug":530,"region":734,"baseServings":469,"prepMinutes":532,"cookMinutes":735,"difficulty":535,"course":736,"diet":738,"mainIngredients":740,"images":742,"keywords":752,"publishedAt":560,"updatedAt":560,"authorSlug":561},"riblja-corba","Riblja Čorba (Serbian Danube Fish Soup)","Riblja Čorba","Рибља чорба","Riblja čorba","Vojvodina",75,[737],"soup",[739,680,579,541],"pescatarian",[741,682,583],"carp",[743,746,748,750],{"alt":744,"src":745},"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":744,"src":747},"\u002Fimages\u002Frecipes\u002Friblja-corba\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Friblja-corba\u002Fhero-1x1.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Friblja-corba\u002Fhero-4x3.jpg",[753,754,755,682,741,756,757],"riblja corba","fish soup","danube","vojvodina","kotlic",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"romanized":761,"countrySlug":530,"baseServings":469,"prepMinutes":619,"cookMinutes":763,"difficulty":535,"course":764,"diet":765,"mainIngredients":766,"images":770,"keywords":780,"publishedAt":601,"updatedAt":601,"authorSlug":561},"serbian-sarma","Sarma (Serbian Stuffed Sour Cabbage Rolls)","Sarma","Сарма",180,[576],[],[767,652,581,768,769],"sauerkraut","rice","smoked-pork",[771,774,776,778],{"alt":772,"src":773},"Pot of Serbian sarma — sour cabbage rolls layered with smoked pork ribs in paprika broth","\u002Fimages\u002Frecipes\u002Fserbian-sarma\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fserbian-sarma\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fserbian-sarma\u002Fhero-1x1.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fserbian-sarma\u002Fhero-4x3.jpg",[781,782,783,784,785,786,787],"sarma","stuffed cabbage","sour cabbage","balkan","winter food","smoked pork","holiday dish",{"slug":789,"title":790,"shortTitle":791,"nativeName":792,"romanized":793,"countrySlug":530,"region":646,"baseServings":485,"prepMinutes":619,"cookMinutes":674,"restMinutes":574,"difficulty":535,"course":794,"diet":796,"mainIngredients":797,"images":799,"keywords":809,"publishedAt":560,"updatedAt":560,"authorSlug":561},"serbian-ajvar","Serbian Ajvar (Roasted Red Pepper Relish)","Serbian Ajvar","Ајвар","Ajvar",[795,677],"sauce",[679,540,680,579,541],[798,582],"bell-pepper",[800,803,805,807],{"alt":801,"src":802},"Thick brick-red ajvar spooned from a jar onto white bread, with roasted red peppers beside it","\u002Fimages\u002Frecipes\u002Fserbian-ajvar\u002Fhero.jpg",{"alt":801,"src":804},"\u002Fimages\u002Frecipes\u002Fserbian-ajvar\u002Fhero-16x9.jpg",{"alt":801,"src":806},"\u002Fimages\u002Frecipes\u002Fserbian-ajvar\u002Fhero-1x1.jpg",{"alt":801,"src":808},"\u002Fimages\u002Frecipes\u002Fserbian-ajvar\u002Fhero-4x3.jpg",[666,810,811,667,812,813],"roasted pepper relish","serbian preserve","red pepper spread","balkan condiment",{"slug":815,"title":816,"shortTitle":817,"nativeName":818,"countrySlug":530,"baseServings":704,"prepMinutes":704,"cookMinutes":705,"restMinutes":819,"difficulty":648,"course":820,"diet":822,"mainIngredients":823,"images":826,"keywords":836,"publishedAt":560,"updatedAt":560,"authorSlug":561},"vanilice","Vanilice (Serbian Plum Jam Cookies in Vanilla Sugar)","Vanilice","Ванилице",2925,[821],"dessert",[541],[824,825,470],"flour","plum",[827,830,832,834],{"alt":828,"src":829},"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":828,"src":831},"\u002Fimages\u002Frecipes\u002Fvanilice\u002Fhero-16x9.jpg",{"alt":828,"src":833},"\u002Fimages\u002Frecipes\u002Fvanilice\u002Fhero-1x1.jpg",{"alt":828,"src":835},"\u002Fimages\u002Frecipes\u002Fvanilice\u002Fhero-4x3.jpg",[815,837,838,839,840,841,842],"serbian cookies","sitni kolaci","plum jam","pekmez","vanilla sugar","holiday baking",24,false,1788563791014]