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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":503,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"restMinutes":487,"difficulty":553,"course":554,"diet":556,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":544,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"Skuta is a fresh, unripened curd cheese similar to German quark or dry-curd cottage cheese — mildly sour, crumbly and low in fat. Ricotta can replace it, but it is sweeter and holds more moisture, so drain it in a sieve for at least an hour and season the filling a little more assertively with salt.","What is skuta and can I use ricotta?",{"answer":398,"question":399},"Almost always one of three things: the curd was too wet, the border of bare dough at the edges was too narrow to seal properly, or the roll was cooked at a full boil instead of a gentle simmer. Leave a 3 cm clear border, press the seam and both ends firmly, and keep the water barely moving.","Why did my filling leak out during cooking?",{"answer":401,"question":402},"No, but you need something. The wrapping stops the roll unravelling and keeps water out of the filling. A double layer of baking parchment tied at both ends and wrapped in foil does the job well, and steaming the roll in a covered basket avoids the issue completely.","Do I really need a cloth to boil them in?",{"answer":404,"question":405},"Both, depending on the filling. Curd fillings can go either way — salted with tarragon or chives for lunch, sweetened with sugar, lemon and raisins for dessert. Walnut, poppy seed and apple fillings are almost always sweet, while crackling, cottage cheese and buckwheat versions are savoury.","Are štruklji sweet or savoury?",{"answer":407,"question":408},"Yes. Boil the roll a day in advance, cool it in its wrapping and refrigerate it whole, then slice and reheat in butter just before serving. The filling firms up overnight, which actually makes the slices neater than they are on the day.","Can I make štruklji ahead of a dinner?",[410,411,412,413,414,415],"Buy the driest curd you can find. Wet skuta or ricotta makes a filling that leaks through the dough — drain it in a sieve for an hour, or overnight if it looks loose.","Knead the dough until it is smooth and springs back when pressed, then rest it warm for 30 minutes. Under-rested dough tears the moment you try to stretch it thin.","Roll on a floured cloth, not straight on the counter. The cloth is what lets you roll the log up without stretching or tearing the sheet.","Keep the water at a lazy simmer, never a rolling boil. A hard boil can work the wrapping loose and waterlog the ends of the roll.","Let the cooked roll sit five minutes before you cut it — slicing hot štruklji squashes the spiral flat.","Fresh tarragon is worth hunting down. Dried tarragon loses the sweet anise note and leaves only a dusty bitterness in a delicate filling.","🌀","Štruklji are a rolled dumpling: dough stretched thin, spread with a filling, rolled into a long log, wrapped in a cloth and poached in water rather than baked. This is the classic savoury version, filled with skuta — the loose, tangy fresh curd Slovenes eat at every meal — and chopped tarragon, which reads as faintly aniseed and slightly sweet against the sour cheese. Sliced across, each piece shows a spiral of pale dough and white filling, soft and custardy rather than chewy. The topping is not optional: breadcrumbs fried in butter until they smell of toast, showered over the slices so every bite has something crisp in it. Slovenes eat štruklji as a course in their own right, as a side with roast meat, or with sugar instead of salt for dessert.","Štruklji are less a recipe than a whole category of Slovenian cooking. Ethnographers who have catalogued them put the number of regional versions at well over seventy: dough of wheat or buckwheat, leavened or not, filled with curd, walnuts, poppy seed, tarragon, apple, crackling, spinach, chives, dried pears, even millet — then boiled in a cloth, steamed over a pot, or baked in a tin. What holds the family together is the gesture. You roll a filling inside a thin sheet, you seal it, and you cook it wrapped so it holds its shape. Almost every Slovenian valley has a version it considers correct and a neighbouring valley's version it considers wrong.\n\nThe skuta-and-tarragon combination is the one that has travelled furthest. Tarragon in a sweet or dairy context surprises outsiders, but pehtran is used in Slovenia the way other kitchens use vanilla or lemon zest — it also perfumes potica, cakes and curd fillings across the country, and it is grown in kitchen gardens for exactly that. Paired with skuta it does something specific: it lifts the flat lactic sourness of fresh curd and keeps a rich filling from tasting heavy.\n\nHistorically these are Sunday and feast-day food, made when someone had the time to stretch dough properly and a clean linen cloth to boil it in. That has changed. Ljubljana now has shops that sell nothing but štruklji, in twenty varieties, portioned for people eating lunch on a bench by the river, and every supermarket freezer carries them. Purists grumble about it; almost everyone buys them anyway. Making them at home still means an afternoon and a cloth, and the difference is obvious the moment you cut the first slice — the dough is thinner, and the filling still tastes of the herb rather than of the fridge.","Cooked štruklji keep four days refrigerated, still in the roll or already sliced. Reheat slices in a covered pan with a knob of butter and a spoonful of water over low heat, or briefly in a steamer — a microwave works but toughens the dough at the edges. They freeze well cooked and whole: wrap tightly, freeze for up to three months, then thaw overnight and steam for 10 minutes. Fry the crumbs fresh each time, since they go soft in storage.",[421,422,423,424],"Uses the traditional cloth-boiled method, which cooks the roll evenly and gives the clean spiral you cannot get from baking.","Gives a modern parchment-and-foil alternative for anyone without a linen cloth, with the honest trade-offs of each.","Balances the filling with an egg yolk and sour cream so it sets soft instead of turning grainy in the water.","Explains what skuta actually is and which supermarket cheeses genuinely stand in for it.",[426,427,428,429],"Large pot wide enough to hold the roll","Clean linen or cotton cloth (or baking parchment and foil)","Rolling pin","Sieve for draining the curd",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},28,63,3,6,640,26,620,[439],"As a course on its own with the buttered crumbs, or sliced alongside roast pork or chicken with plenty of pan juices spooned over.",[441,444,447],{"name":442,"description":443},"Sweet skutni štruklji","Add 60 g sugar, a grated lemon zest and a handful of raisins to the filling, and finish with buttered crumbs and a dusting of sugar. Same roll, served as dessert.",{"name":445,"description":446},"Ajdovi štruklji","Buckwheat štruklji from the Alpine north: replace a third of the wheat flour with buckwheat for a darker, nuttier dough, and fill with curd and cracklings or walnuts.",{"name":448,"description":449},"Baked štruklji","Instead of boiling, brush the roll with butter, bake at 190°C for 35 minutes and pour over warm cream halfway through. The result is browner and crisper at the ends, closer to a strudel.",[451,457,462,466,470,474,479,482,486,490,493,495,497,500],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},300,"flour","plain flour, plus extra for the cloth","g","For the dough",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"eggs","egg","piece",{"qty":458,"ref":463,"name":464,"unit":465,"group":456},"olive-oil","neutral oil","tbsp",{"qty":467,"name":468,"unit":469,"group":456},150,"warm water","ml",{"qty":471,"name":472,"unit":473,"group":456},0.5,"fine salt","tsp",{"qty":475,"ref":476,"name":477,"unit":455,"group":478},500,"quark","skuta or quark, well drained","For the filling",{"qty":480,"ref":459,"name":481,"unit":461,"group":478},2,"eggs (1 whole, 1 yolk only)",{"qty":483,"ref":484,"name":485,"unit":469,"group":478},100,"sour-cream","sour cream",{"qty":487,"ref":488,"name":489,"unit":455,"group":478},30,"butter","butter, melted",{"qty":433,"ref":491,"name":492,"unit":465,"group":478},"tarragon","fresh tarragon leaves, finely chopped",{"qty":458,"name":494,"unit":473,"group":478},"sugar",{"qty":496,"name":472,"unit":473,"group":478},0.75,{"qty":498,"ref":488,"name":488,"unit":455,"group":499},60,"For the buttered crumbs",{"qty":498,"ref":501,"name":502,"unit":455,"group":499},"breadcrumbs","fine dry breadcrumbs",[504,509,512,516,519,523,527],{"tip":505,"text":506,"title":507,"timerSeconds":508},"Warm the bowl by rinsing it in hot water first — warm dough relaxes far faster than cold.","Mix the flour and salt, add the egg, oil and most of the warm water, and bring it together into a shaggy mass. Knead on the counter for 8–10 minutes until the dough is completely smooth, slightly tacky and springs back when you press it. Brush with a little oil, cover with a warm upturned bowl and rest for 30 minutes.","Make and rest the dough",1800,{"text":510,"title":511},"Mash the drained curd with a fork until no large lumps remain, then beat in the whole egg, the extra yolk, the sour cream, the melted butter, the sugar and the salt. Fold in the chopped tarragon last. The filling should be thick enough to hold a soft peak on the spoon; if it slumps, add a spoonful of breadcrumbs.","Beat the filling",{"tip":513,"text":514,"title":515},"If the dough springs back and refuses to stretch, walk away for five minutes. It will give in without a fight.","Spread a clean cloth on the table and dust it lightly with flour. Roll the dough out on it into a rectangle roughly 40 x 50 cm, working from the centre outwards, then coax the last of it thin with your palms. You should be able to see the weave of the cloth through the dough.","Stretch the sheet",{"text":517,"title":518},"Spread the filling evenly over the sheet, leaving a clear 3 cm border all the way round. Fold the border in over the filling on all four sides, then lift the near edge of the cloth and use it to roll the dough away from you into a firm, even log. Press the seam and pinch both ends shut.","Fill and roll",{"text":520,"title":521,"timerSeconds":522},"Roll the log up in the floured cloth, not too tightly, and tie both ends with kitchen string like a cracker. Lower it into a wide pot of gently simmering salted water, cover, and cook for 35–40 minutes, turning it once. Keep the water at a lazy simmer with only a few bubbles breaking the surface.","Wrap and boil",2400,{"text":524,"title":525,"timerSeconds":526},"While the roll cooks, melt the butter in a small pan over medium heat and add the breadcrumbs. Stir constantly for 3–4 minutes until they turn the colour of dry sand and smell strongly of toast — they go from golden to burnt in seconds, so pull them off the heat early.","Toast the crumbs",240,{"text":528,"title":529},"Lift the roll out, let it drain and rest in its cloth for 5 minutes, then unwrap it onto a board. Cut into 3 cm slices with a serrated knife or a length of thread pulled under and through the roll. Arrange the spirals on a warm dish and shower them with the hot buttered crumbs.","Unwrap, slice and serve","SHTROOK-lyee s SKOO-toh",[532,536,540],{"note":533,"swap":534,"original":535},"Quark is the closest match in both texture and tang. Ricotta works but is sweeter and wetter, so drain it hard and add an extra pinch of salt to compensate.","Quark, dry-curd cottage cheese, or well-drained ricotta","Skuta (fresh curd)",{"note":537,"swap":538,"original":539},"Not the same dish, but both give the filling the lift it needs. If you only have dried tarragon, use a third of the amount and steep it in the warm melted butter first.","Chopped chives and a little lemon zest, or fresh mint","Fresh tarragon",{"note":541,"swap":542,"original":543},"Parchment and foil work reliably and are easier to seal; steaming for 40 minutes gives a slightly firmer dough than boiling and no risk of water getting in.","Baking parchment wrapped in foil, or a large steamer basket","Linen boiling cloth","slovenian-struklji","Štruklji s Skuto (Slovenian Rolled Curd Dumpling with Tarragon)","Štruklji s Skuto","Skutni štruklji s pehtranom","slovenia","Central Slovenia and Gorenjska",4,45,40,"medium",[555],"main",[557],"vegetarian",[476,453,491,484],[560,563,565,567],{"alt":561,"src":562},"Sliced Slovenian štruklji showing pale spirals of dough and white curd filling under toasted buttered breadcrumbs","\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-1x1.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-4x3.jpg",[570,571,572,573,491,574,575],"štruklji","struklji","skuta","curd dumpling","slovenian dumpling","rolled dumpling","2026-08-21","dishroute-kitchen","A sheet of thin dough rolled around fresh curd and tarragon, boiled inside a cloth, then sliced into spirals and buried under breadcrumbs toasted in butter. Slovenia's most-loved dumpling.",{"en":580},"\u002Frecipe\u002Fslovenian-struklji",{"items":582,"total":589,"page":458,"limit":865,"hasMore":866},[583,617,645,679,710,740,770,801,828,855],{"slug":584,"title":585,"shortTitle":586,"nativeName":587,"countrySlug":548,"region":588,"baseServings":550,"prepMinutes":589,"cookMinutes":590,"difficulty":591,"course":592,"diet":594,"mainIngredients":597,"images":600,"keywords":610,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ajdovi-zganci","Ajdovi Žganci (Buckwheat Spoonbread with Cracklings)","Ajdovi Žganci","Ajdovi žganci","Gorenjska and the Alpine north",10,35,"easy",[593],"side",[595,596],"gluten-free","dairy-free",[598,599],"buckwheat","pork-belly",[601,604,606,608],{"alt":602,"src":603},"Bowl of crumbly dark buckwheat žganci topped with golden pork cracklings and their fat","\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-1x1.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-4x3.jpg",[611,598,612,613,614,615,616],"ajdovi zganci","slovenian side dish","ocvirki","cracklings","zganci","buckwheat spoonbread",{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"countrySlug":548,"region":622,"baseServings":623,"prepMinutes":551,"cookMinutes":590,"restMinutes":552,"difficulty":553,"course":624,"diet":626,"mainIngredients":627,"images":628,"keywords":638,"publishedAt":576,"updatedAt":576,"authorSlug":577},"belokranjska-povitica","Belokranjska Povitica (Flat Layered Curd Flatbread)","Belokranjska Povitica","Belokranjska povitica","Bela Krajina",8,[625],"bread",[557],[453,476,484,459],[629,632,634,636],{"alt":630,"src":631},"Round flat povitica cut into wedges, showing thin dough ribbons coiled through a pale curd filling","\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-1x1.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-4x3.jpg",[639,640,641,572,642,643,644],"belokranjska povitica","slovenian flatbread","bela krajina","curd bread","stretched dough","savoury pastry",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"countrySlug":548,"region":650,"baseServings":434,"prepMinutes":651,"cookMinutes":652,"difficulty":553,"course":653,"diet":654,"mainIngredients":655,"images":661,"keywords":671,"publishedAt":576,"updatedAt":576,"authorSlug":577},"bujta-repa","Bujta Repa (Prekmurje Sour Turnip and Pork Stew)","Bujta Repa","Bujta repa","Prekmurje",20,95,[555],[],[656,657,658,659,660],"pork-shoulder","millet","garlic","paprika","bacon",[662,665,667,669],{"alt":663,"src":664},"Deep bowl of bujta repa, thick sour turnip stew with chunks of pork and millet, dusted with paprika","\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-1x1.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-4x3.jpg",[672,673,674,675,676,677,678],"bujta repa","sour turnip stew","prekmurje","slovenian pork stew","kisla repa","millet stew","koline",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":548,"region":684,"baseServings":550,"prepMinutes":498,"cookMinutes":685,"restMinutes":487,"difficulty":686,"course":687,"diet":688,"mainIngredients":689,"images":692,"keywords":702,"publishedAt":576,"updatedAt":576,"authorSlug":577},"idrijski-zlikrofi","Idrijski Žlikrofi (Pinched Potato Dumplings from Idrija)","Idrijski Žlikrofi","Idrijski žlikrofi","Idrija, western Slovenia",25,"hard",[555],[],[690,660,691,453],"potato","marjoram",[693,696,698,700],{"alt":694,"src":695},"Small hat-shaped Idrija potato dumplings piled in a bowl with toasted breadcrumbs, butter and pork cracklings","\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-1x1.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-4x3.jpg",[703,704,705,706,707,708,709],"idrijski žlikrofi","zlikrofi","slovenian dumplings","potato dumplings","idrija","bakalca","traditional speciality guaranteed",{"slug":711,"title":712,"shortTitle":713,"nativeName":713,"countrySlug":548,"region":714,"baseServings":434,"prepMinutes":685,"cookMinutes":715,"restMinutes":716,"difficulty":591,"course":717,"diet":719,"mainIngredients":720,"images":723,"keywords":733,"publishedAt":576,"updatedAt":576,"authorSlug":577},"jota","Jota (Karst Sauerkraut, Bean and Potato Stew)","Jota","Karst and the Slovenian Littoral",110,480,[718,555],"soup",[],[721,690,722,658],"sauerkraut","smoked-pork",[724,727,729,731],{"alt":725,"src":726},"Thick bowl of jota stew with borlotti beans, sauerkraut, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fjota\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-1x1.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-4x3.jpg",[711,734,735,736,737,738,739],"sauerkraut stew","karst","slovenian bean stew","smoked pork","winter stew","trieste",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":548,"region":745,"baseServings":550,"prepMinutes":746,"cookMinutes":747,"difficulty":591,"course":748,"diet":749,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":576,"updatedAt":576,"authorSlug":577},"kranjska-klobasa","Kranjska Klobasa (Carniolan Sausage with Sour Turnip)","Kranjska Klobasa","Kranjska klobasa s kislo repo","Carniola (Gorenjska and central Slovenia)",15,50,[555],[596],[751,721,752,658],"kielbasa","caraway",[754,757,759,761],{"alt":755,"src":756},"Plump poached Carniolan sausage on a plate with braised sour turnip, hot mustard and grated horseradish","\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-1x1.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-4x3.jpg",[764,765,766,767,676,768,769],"kranjska klobasa","carniolan sausage","slovenian sausage","sour turnip","horseradish","protected geographical indication",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"countrySlug":548,"region":775,"baseServings":776,"prepMinutes":747,"cookMinutes":777,"restMinutes":467,"difficulty":686,"course":778,"diet":780,"mainIngredients":781,"images":784,"keywords":794,"publishedAt":576,"updatedAt":576,"authorSlug":577},"potica","Potica (Slovenian Rolled Walnut Yeast Cake)","Potica","Orehova potica","Nationwide, with regional fillings",12,55,[779],"dessert",[557],[453,782,783,488],"walnuts","honey",[785,788,790,792],{"alt":786,"src":787},"Ring-shaped potica cut open to show tight dark walnut spirals inside pale yeast dough","\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-1x1.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-4x3.jpg",[771,795,796,797,798,799,800],"walnut roll","slovenian cake","yeast dough","povitica","christmas baking","potičnik",{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"countrySlug":548,"region":650,"baseServings":776,"prepMinutes":498,"cookMinutes":806,"restMinutes":526,"difficulty":686,"course":807,"diet":808,"mainIngredients":809,"images":812,"keywords":822,"publishedAt":576,"updatedAt":576,"authorSlug":577},"prekmurska-gibanica","Prekmurska Gibanica (Layered Poppy, Walnut, Apple and Curd Cake)","Prekmurska Gibanica","Prekmurska gibanica",70,[779],[557],[810,782,811,476],"phyllo-dough","apple",[813,816,818,820],{"alt":814,"src":815},"Wedge of prekmurska gibanica showing dark poppy, brown walnut, apple and white curd layers between pastry","\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero.jpg",{"alt":814,"src":817},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-16x9.jpg",{"alt":814,"src":819},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-1x1.jpg",{"alt":814,"src":821},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-4x3.jpg",[823,796,824,825,826,674,827],"prekmurska gibanica","poppy seed","walnut","layered pastry","festive dessert",{"slug":829,"title":830,"shortTitle":831,"nativeName":831,"countrySlug":548,"region":832,"baseServings":434,"prepMinutes":685,"cookMinutes":483,"restMinutes":716,"difficulty":591,"course":833,"diet":834,"mainIngredients":835,"images":839,"keywords":849,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ricet","Ričet (Slovenian Barley and Bean Pot)","Ričet","Nationwide, strongest in the Alpine north",[718,555],[],[836,722,837,690,838],"pearl-barley","carrot","celeriac",[840,843,845,847],{"alt":841,"src":842},"Deep bowl of ričet, thick pearl barley and bean pottage with carrot, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fricet\u002Fhero.jpg",{"alt":841,"src":844},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-16x9.jpg",{"alt":841,"src":846},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-1x1.jpg",{"alt":841,"src":848},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-4x3.jpg",[829,850,851,852,853,737,854],"ričet","barley stew","slovenian soup","pearl barley and beans","ritschert",{"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"restMinutes":487,"difficulty":553,"course":856,"diet":857,"mainIngredients":858,"images":859,"keywords":864,"publishedAt":576,"updatedAt":576,"authorSlug":577},[555],[557],[476,453,491,484],[860,861,862,863],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[570,571,572,573,491,574,575],24,false,1788563786977]