[{"data":1,"prerenderedAt":826},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:skyr-med-berjum:en":392,"recipe:country:iceland":556},[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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":489,"pronunciation":507,"substitutions":508,"slug":521,"title":522,"shortTitle":523,"nativeName":523,"countrySlug":524,"region":525,"baseServings":526,"prepMinutes":527,"cookMinutes":9,"restMinutes":527,"difficulty":528,"course":529,"diet":532,"mainIngredients":534,"images":535,"keywords":545,"publishedAt":551,"updatedAt":551,"authorSlug":552,"summary":553,"localeSlug":521,"alternates":554},[394,397,400,403,406],{"answer":395,"question":396},"Technically a fresh cheese. Skyr is made from skimmed milk soured with live cultures and then set with rennet, which is what separates it from yoghurt, and the curd is strained until it is three or four times more concentrated than the milk it came from. It is eaten like yoghurt, which is why it is usually sold in the yoghurt aisle.","Is skyr a yoghurt or a cheese?",{"answer":398,"question":399},"It depends on the rennet. Traditional skyr is set with calf rennet, while most large modern producers use microbial rennet, which is vegetarian. The packaging will say, so check the label if it matters to you rather than assuming either way.","Is skyr suitable for vegetarians?",{"answer":401,"question":402},"Wild crowberries (krækiber) and bilberries (aðalbláber), both picked on the heathland in August and September and frozen for the rest of the year. They are smaller and much tarter than cultivated blueberries. Outside Iceland, blueberries, blackcurrants or a mixed frozen forest-berry bag are the practical stand-ins.","What berries do Icelanders use with skyr?",{"answer":404,"question":405},"Skyr sets into a solid curd and needs to be broken down before serving. Whisk it with a little milk added gradually — a spoonful at a time — until it turns smooth and glossy. Adding cold liquid all at once, or stirring straight from the fridge without loosening, leaves lumps suspended in whey.","Why is my skyr grainy or lumpy?",{"answer":407,"question":408},"Yes, though the result is different. Greek yogurt is made from whole or semi-skimmed milk and is richer and less sour, while skyr is made from skimmed milk and tastes sharper and cleaner. Strain the yogurt for an hour in a lined sieve to get closer to skyr's density, and cut back slightly on the cream.","Can I use Greek yogurt instead of skyr?",[410,411,412,413,414],"Buy plain, unsweetened skyr and check the protein content — proper skyr runs around 10 g per 100 g. Anything much lower is a yoghurt wearing the name.","If your skyr is loose, strain it in a sieve lined with muslin over a bowl in the fridge for 2 hours; it firms up noticeably and the whey is worth keeping.","Add the milk a spoonful at a time and whisk between additions. Dumped in all at once it slides off the curd and leaves you with lumps in liquid.","Crush only a third of the berries. You want a loose syrup underneath and whole fruit on top, not a uniform purée.","Serve it properly cold, straight from the fridge, in a shallow bowl so the cream pools across the surface rather than sinking.","🫐","This is the way skyr is actually eaten in Iceland: stirred smooth with a little milk, lightly sweetened, covered with cold cream, and heaped with berries picked in late summer. Skyr on its own is uncompromising — almost fat-free, dense enough to stand a spoon in, and sharply sour — so the milk softens it, the sugar rounds it, and the cream supplies the fat it lacks. The berries do the rest. Crowberries and bilberries grow wild across the heathland and both are more tart and more perfumed than cultivated blueberries. The result is cold, thick and clean-tasting rather than rich, and it takes fifteen minutes with no cooking at all.","Skyr is not yoghurt, and Icelanders get slightly weary of explaining this. It is made by warming skimmed milk, souring it with live cultures from a previous batch, adding a small amount of rennet to set it, and then straining the curd through cloth until three or four litres of milk have become one of skyr. Rennet makes it, technically and legally, a fresh cheese. The process has been in Iceland since the settlement era and was once common across Scandinavia, but it survived here and died out almost everywhere else, largely because Icelandic farms had milk and needed something that kept.\n\nThe by-product mattered as much as the skyr. Straining leaves mysa, a sour whey that was drunk, used as a fermenting medium for the preserved meats of þorramatur, and stored in barrels as a preservative through the winter. Nothing in a dairy household was thrown away. Skyr itself was farm food — eaten with milk and whatever sweetening was available, which for centuries meant not much — and only became an industrial product, then an international one, in the last few decades. The sweetened flavoured tubs sold abroad are a long way from farm skyr, though the plain version is close.\n\nBerries make the dish seasonal. Iceland grows no fruit outdoors, but wild crowberries, krækiber, and bilberries, aðalbláber, cover the heaths in August and September, and berry picking is a genuine national habit rather than a marketed activity — families drive out with buckets, and freezers hold the results through the winter. Crowberries are black, juicy and mildly astringent; bilberries are smaller and darker than cultivated blueberries with a much more concentrated flavour. Either one against thick sour skyr and cold cream is one of the simplest good things in Nordic eating.","Assembled bowls do not keep — the cream sinks and the berry juice bleeds through within an hour. The components hold separately: sweetened skyr keeps 3 days covered in the fridge, and crushed macerated berries keep 4 days and turn increasingly syrupy. Do not freeze skyr; it separates into curd and whey on thawing and no amount of whisking brings it back. Leftover whey from straining is worth keeping for bread, pancakes or drinking cold with a squeeze of lemon.",[420,421,422,423],"Loosens the skyr with milk before serving, the step Icelanders take automatically and that stops it eating like wet plaster.","Macerates part of the berries into a loose syrup so there is sauce as well as whole fruit.","Keeps the cream unwhipped and poured, which is the traditional farm serving rather than the dessert-menu version.","Explains how to fix thin supermarket skyr so the texture is right outside Iceland.",[425,426,427,428],"Mixing bowl","Whisk","Fork or potato masher for the berries","Fine sieve and muslin, if straining",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},14,28,3,24,17,310,[437],"Kleinur or a plain oat biscuit, and strong black coffee.",[439,442,445],{"name":440,"description":441},"Homemade skyr","Heat 2 litres of skimmed milk to 85°C, cool to 40°C, stir in 3 tbsp live skyr and 2 drops of rennet, hold warm for 4 hours, then strain through muslin overnight. It yields around 500 g and tastes noticeably cleaner than shop-bought.",{"name":443,"description":444},"Skyrkaka","Skyr baked or set into a cheesecake on a biscuit base — a modern Reykjavík café standard, lighter and sharper than a cream-cheese cheesecake.",{"name":446,"description":447},"Skyr for breakfast","Unsweetened, with rolled oats, a spoonful of berry syrup and toasted seeds. This is how most Icelanders actually eat skyr on a weekday, dessert version reserved for guests.",[449,455,460,463,467,471,475,479,484],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},600,"skyr","plain unsweetened skyr, cold","g","For the skyr",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},80,"milk","cold whole milk","ml",{"qty":432,"name":461,"unit":462,"group":454},"caster sugar","tbsp",{"qty":464,"name":465,"unit":466,"group":454,"optional":8},0.5,"vanilla extract","tsp",{"qty":468,"name":469,"unit":453,"group":470},350,"bilberries, crowberries or blueberries","For the berries",{"qty":472,"ref":473,"name":474,"unit":462,"group":470},2,"brown-sugar","soft brown sugar",{"qty":464,"ref":476,"name":477,"unit":478,"group":470},"lemon","lemon, juiced","piece",{"qty":480,"ref":481,"name":482,"unit":459,"group":483},150,"heavy-cream","cold double cream, unwhipped","To serve",{"qty":485,"ref":486,"name":487,"unit":488,"group":483,"optional":8},null,"honey","honey, for drizzling","to taste",[490,494,498,501,504],{"text":491,"title":492,"timerSeconds":493},"Put a third of the berries in a bowl with the brown sugar and lemon juice and crush them roughly with a fork until they break open and start bleeding juice. Stir in the remaining whole berries and leave for 15 minutes, until a loose purple syrup has collected at the bottom.","Macerate the berries",900,{"tip":495,"text":496,"title":497},"Adding all the milk at once leaves lumps of curd floating in liquid — patience here is the whole technique.","Tip {qty:skyr} of skyr into a bowl and whisk in the cold milk one spoonful at a time. Keep going until the curd breaks down completely and the mixture turns smooth, glossy and thick enough to fall from the whisk in a heavy ribbon.","Loosen the skyr",{"text":499,"title":500},"Whisk in the caster sugar and the vanilla, then taste. Skyr varies a lot in sourness between brands, so adjust until it is pleasantly tart rather than sweet — the berries and cream will soften it further on the plate.","Sweeten",{"text":502,"title":503},"Spoon the berries and their syrup into the base of four shallow bowls, pile the skyr on top, and pour the cold cream over the surface so it pools and runs down the sides without being stirred in.","Assemble",{"text":505,"title":506},"Spoon the last of the berry syrup over the cream, add a drizzle of honey if you want it sweeter, and serve immediately while everything is still fridge-cold. Eat by dragging the spoon down through all three layers.","Finish and serve","SKEER meth BER-yum",[509,513,517],{"note":510,"swap":511,"original":512},"Neither is a true match — skyr is made from skimmed milk and set with rennet, so it is leaner and more sour than Greek yogurt and less grainy than quark. Strain Greek yogurt for an hour to get closer to the density.","Thick strained Greek yogurt, or quark","Icelandic skyr",{"note":514,"swap":515,"original":516},"Wild berries are more tart, so if you use cultivated blueberries add a squeeze of lemon to the crushed portion. Frozen berries work well here and give up more juice than fresh ones.","Blueberries, blackcurrants, or frozen forest berries","Bilberries or crowberries",{"note":518,"swap":519,"original":520},"Icelandic farm serving is unwhipped cream poured over the top. Whipping it makes a prettier dessert but changes the way it mixes into the skyr.","Whipped cream, or a splash more milk for a leaner version","Pouring cream","skyr-med-berjum","Skyr með berjum (Icelandic Skyr with Wild Berries)","Skyr með berjum","iceland","Reykjavík and the Southwest",4,15,"easy",[530,531],"dessert","breakfast",[533],"gluten-free",[451,481,457],[536,539,541,543],{"alt":537,"src":538},"Bowl of thick Icelandic skyr topped with dark wild berries and poured cream","\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero.jpg",{"alt":537,"src":540},"\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero-16x9.jpg",{"alt":537,"src":542},"\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero-4x3.jpg",{"alt":537,"src":544},"\u002Fimages\u002Frecipes\u002Fskyr-med-berjum\u002Fhero-1x1.jpg",[451,546,547,548,549,550],"icelandic dessert","bilberries","crowberries","high protein dessert","no-cook dessert","2026-08-19","dishroute-kitchen","Thick Icelandic skyr loosened with milk and sugar, poured with cold cream and spooned over crushed bilberries — the everyday dessert of a country that treats skyr as cheese, not yoghurt.",{"en":555},"\u002Frecipe\u002Fskyr-med-berjum",{"items":557,"total":823,"page":824,"limit":433,"hasMore":825},[558,592,622,652,682,707,733,754,781,813],{"slug":559,"title":560,"shortTitle":561,"nativeName":561,"countrySlug":524,"region":562,"baseServings":526,"prepMinutes":563,"cookMinutes":564,"restMinutes":565,"difficulty":566,"course":567,"diet":569,"mainIngredients":571,"images":576,"keywords":586,"publishedAt":551,"updatedAt":551,"authorSlug":552},"fiskibollur","Fiskibollur (Icelandic Fish Balls in Butter)","Fiskibollur","The Westfjords",25,20,30,"medium",[568],"main",[570,533],"pescatarian",[572,573,457,574,575],"white-fish","onion","eggs","butter",[577,580,582,584],{"alt":578,"src":579},"Golden-brown Icelandic fish balls frying in butter, served with boiled potatoes and parsley","\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero.jpg",{"alt":578,"src":581},"\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero-16x9.jpg",{"alt":578,"src":583},"\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero-4x3.jpg",{"alt":578,"src":585},"\u002Fimages\u002Frecipes\u002Ffiskibollur\u002Fhero-1x1.jpg",[559,587,588,589,590,591],"icelandic fish balls","haddock","fish cakes","nordic home cooking","gluten-free fish",{"slug":593,"title":594,"shortTitle":595,"nativeName":595,"countrySlug":524,"region":596,"baseServings":597,"prepMinutes":564,"cookMinutes":598,"restMinutes":564,"difficulty":566,"course":599,"diet":600,"mainIngredients":601,"images":605,"keywords":615,"publishedAt":551,"updatedAt":551,"authorSlug":552},"hangikjot","Hangikjöt (Icelandic Smoked Lamb with White Sauce)","Hangikjöt","North Iceland",6,100,[568],[],[602,603,604,457,575],"lamb","potato","peas",[606,609,611,613],{"alt":607,"src":608},"Sliced Icelandic smoked lamb on boiled potatoes under white sauce, with green peas on the plate","\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fhangikjot\u002Fhero-1x1.jpg",[616,617,618,619,620,621],"hangikjöt","smoked lamb","icelandic christmas","uppstúfur","white sauce","nordic",{"slug":623,"title":624,"shortTitle":625,"nativeName":625,"countrySlug":524,"region":562,"baseServings":597,"prepMinutes":626,"cookMinutes":9,"restMinutes":627,"difficulty":628,"course":629,"diet":632,"mainIngredients":633,"images":635,"keywords":645,"publishedAt":551,"updatedAt":551,"authorSlug":552},"hardfiskur","Harðfiskur (Icelandic Wind-Dried Fish Snack)","Harðfiskur",40,4320,"hard",[630,631],"snack","appetizer",[570,533],[634,575],"cod",[636,639,641,643],{"alt":637,"src":638},"Torn strips of Icelandic wind-dried fish on a board with a knife and cold butter","\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fhardfiskur\u002Fhero-1x1.jpg",[646,647,648,649,650,651],"harðfiskur","dried fish","icelandic snack","stockfish","wind-dried cod","high protein snack",{"slug":653,"title":654,"shortTitle":655,"nativeName":655,"countrySlug":524,"region":596,"baseServings":597,"prepMinutes":564,"cookMinutes":656,"difficulty":528,"course":657,"diet":659,"mainIngredients":661,"images":664,"keywords":674,"publishedAt":551,"updatedAt":551,"authorSlug":552},"kjotsupa","Kjötsúpa (Icelandic Lamb and Root Vegetable Soup)","Kjötsúpa",95,[658,568],"soup",[660],"dairy-free",[602,662,603,573,663],"carrot","rice",[665,668,670,672],{"alt":666,"src":667},"Bowl of Icelandic lamb soup with chunks of swede, carrot and potato in clear broth","\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fkjotsupa\u002Fhero-1x1.jpg",[675,676,677,678,679,680,681],"kjötsúpa","icelandic lamb soup","meat soup","swede","rutabaga","one-pot","nordic soup",{"slug":683,"title":684,"shortTitle":685,"nativeName":685,"countrySlug":524,"baseServings":597,"prepMinutes":565,"cookMinutes":564,"restMinutes":565,"difficulty":566,"course":686,"diet":687,"mainIngredients":689,"images":692,"keywords":702,"publishedAt":551,"updatedAt":551,"authorSlug":552},"kleinur","Kleinur (Icelandic Twisted Cardamom Doughnuts)","Kleinur",[530,630],[688],"vegetarian",[690,575,574,691],"flour","cardamom",[693,696,698,700],{"alt":694,"src":695},"A pile of golden twisted Icelandic kleinur doughnuts cooling on a rack beside a cup of black coffee","\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fkleinur\u002Fhero-1x1.jpg",[683,703,704,705,706],"icelandic pastry","cardamom doughnuts","fried dough","nordic baking",{"slug":708,"title":709,"shortTitle":710,"nativeName":710,"countrySlug":524,"region":596,"baseServings":597,"prepMinutes":563,"cookMinutes":656,"restMinutes":564,"difficulty":566,"course":711,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":551,"updatedAt":551,"authorSlug":552},"lambalaeri","Lambalæri (Icelandic Roast Leg of Lamb)","Lambalæri",[568],[],[602,603,714,715,575],"thyme","garlic",[717,720,722,724],{"alt":718,"src":719},"Carved pink roast leg of Icelandic lamb with glazed caramelised potatoes and dark gravy","\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Flambalaeri\u002Fhero-1x1.jpg",[727,728,729,730,731,732],"lambalæri","roast lamb","icelandic lamb","leg of lamb","sugar-browned potatoes","sunday roast",{"slug":734,"title":735,"shortTitle":736,"nativeName":736,"countrySlug":524,"region":525,"baseServings":526,"prepMinutes":527,"cookMinutes":565,"difficulty":528,"course":737,"diet":738,"mainIngredients":739,"images":740,"keywords":750,"publishedAt":551,"updatedAt":551,"authorSlug":552},"plokkfiskur","Plokkfiskur (Icelandic Fish and Potato Mash)","Plokkfiskur",[568],[570],[634,603,573,457,575],[741,744,746,748],{"alt":742,"src":743},"Pan of Icelandic plokkfiskur, creamy fish and potato mash browned on top, with buttered dark rye bread","\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero.jpg",{"alt":742,"src":745},"\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero-16x9.jpg",{"alt":742,"src":747},"\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero-4x3.jpg",{"alt":742,"src":749},"\u002Fimages\u002Frecipes\u002Fplokkfiskur\u002Fhero-1x1.jpg",[734,751,634,603,752,753],"icelandic fish mash","leftover fish","nordic comfort food",{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"countrySlug":524,"region":759,"baseServings":526,"prepMinutes":564,"cookMinutes":527,"difficulty":528,"course":760,"diet":762,"mainIngredients":763,"images":764,"keywords":774,"publishedAt":551,"updatedAt":551,"authorSlug":552},"icelandic-pylsur","Pylsur (Icelandic Lamb Hot Dog with Everything)","Pylsur","Pylsa með öllu","Reykjavík",[761,568],"street-food",[],[602,573],[765,768,770,772],{"alt":766,"src":767},"Icelandic hot dog in a soft bun with crispy fried onion, raw onion and three stripes of sauce","\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero-4x3.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Ficelandic-pylsur\u002Fhero-1x1.jpg",[775,776,777,778,779,780],"pylsur","icelandic hot dog","ein með öllu","remoulade","crispy onions","reykjavik street food",{"slug":782,"title":783,"shortTitle":784,"nativeName":784,"countrySlug":524,"region":785,"baseServings":786,"prepMinutes":527,"cookMinutes":787,"restMinutes":788,"difficulty":566,"course":789,"diet":791,"mainIngredients":792,"images":796,"keywords":806,"publishedAt":551,"updatedAt":551,"authorSlug":552},"icelandic-rugbraud","Rúgbrauð (Icelandic Steamed Dark Rye Bread)","Rúgbrauð","North Iceland and Mývatn",12,720,480,[790],"bread",[688],[793,690,794,795],"rye-flour","molasses","buttermilk",[797,800,802,804],{"alt":798,"src":799},"Sliced Icelandic dark rye bread with almost black crumb, spread with cold butter","\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero.jpg",{"alt":798,"src":801},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero-4x3.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002Ficelandic-rugbraud\u002Fhero-1x1.jpg",[807,808,809,810,811,812],"rúgbrauð","icelandic rye bread","geothermal bread","hverabrauð","steamed bread","no-knead rye",{"slug":521,"title":522,"shortTitle":523,"nativeName":523,"countrySlug":524,"region":525,"baseServings":526,"prepMinutes":527,"cookMinutes":9,"restMinutes":527,"difficulty":528,"course":814,"diet":815,"mainIngredients":816,"images":817,"keywords":822,"publishedAt":551,"updatedAt":551,"authorSlug":552},[530,531],[533],[451,481,457],[818,819,820,821],{"alt":537,"src":538},{"alt":537,"src":540},{"alt":537,"src":542},{"alt":537,"src":544},[451,546,547,548,549,550],10,1,false,1788563741412]