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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":437,"variations":439,"ingredients":449,"instructions":497,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":545,"cookMinutes":546,"restMinutes":545,"difficulty":547,"course":548,"diet":550,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":539,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Either the coating had a gap or the oil was too hot. Bread the cheese twice and press crumbs firmly onto all four cut edges, which are the usual escape route. Then check your oil is at 175°C, not hotter — above about 190°C the cheese liquefies before the crust has set and pushes through the weakest point.","Why did my cheese leak into the oil?",{"answer":398,"question":399},"Young Edam or Gouda are the closest matches and are widely available. Mild Emmental, low-moisture mozzarella in a block, or a firm cheese such as halloumi all fry successfully. Avoid mature cheddar and other well-aged cheeses: their fat separates under heat and you get an oily, grainy interior instead of a smooth melt.","What cheese should I use outside Czechia?",{"answer":401,"question":402},"You can, and it will be edible, but it is a different dish. In an air fryer at 200°C for about 8 minutes the coating dries and colours rather than crisping in fat, and the crust is noticeably harder and less golden. Spraying the breaded slabs generously with oil first gets you closer to the fried result.","Can I bake or air-fry it instead?",{"answer":404,"question":405},"Usually yes, and it is the standard vegetarian order in Czech pubs. Two things to check if it matters to you: whether the cheese was made with animal rennet, and whether the kitchen fries it in the same oil as the schnitzels and fried mushrooms, which many pubs do. At home you control both.","Is smažený sýr vegetarian?",{"answer":407,"question":408},"Go by colour and time rather than by poking it. Two to three minutes total at 175°C, turning once, until the crust is an even deep gold — the same shade as a well-fried schnitzel. Cutting into it to check defeats the purpose, because the cheese immediately runs out.","How do I know when it is done?",[410,411,412,413,414,415],"Cut the cheese at least 1.5 cm thick. Thin slices melt through before the crust colours and there is no way to recover them.","Bread it twice — flour, egg, crumbs, then egg and crumbs again — and pay particular attention to the four edges, which is where cheese escapes.","Chill the breaded slabs in the freezer for 20 minutes before frying. Cold cheese buys you the seconds you need for the crust to set.","Keep the oil at 175°C. Too cool and the coating soaks up fat before it browns; too hot and the crust burns while the middle is still solid.","Fry no more than two pieces at a time so the oil temperature does not crash, and turn them once, gently, with a slotted spoon.","Serve within a couple of minutes of frying. Fried cheese has a short window between molten and rubbery, and it does not reopen.","🧀","Smažený sýr is a 1.5 cm slab of mild semi-hard cheese, coated in flour, egg and breadcrumbs and deep-fried for barely three minutes, so the crust sets golden while the interior turns to liquid. It tastes exactly as straightforward as it sounds — salty, rich, faintly sweet from the cheese, with a crunch that gives way to a stretch — and it is rescued from being too much by the acid alongside: cold tartare sauce, a squeeze of lemon, sometimes a pickled gherkin. In Czech pubs it is the reliable vegetarian order, printed on the menu somewhere between the pork cutlet and the fried mushrooms, and it is also what half the country eats after midnight from a window in the wall.","Fried cheese belongs to the Austro-Hungarian habit of breading and frying anything that can be persuaded to hold a coating, a technique that arrived in Bohemia along with the schnitzel and never left. Czech kitchens applied it to pork, chicken, cauliflower, mushrooms and eventually to a block of Edam-style cheese, which the domestic dairy industry produced in enormous quantities and which behaves perfectly under heat: it melts smoothly without splitting into oil and curds, and it is mild enough to carry salt and crust rather than fight them.\n\nThe dish became genuinely important during the socialist decades, for a reason that is more practical than romantic. Meat supply was inconsistent, cheese was not, and a restaurant needed something on the menu that could be assembled from a block in the fridge in five minutes. Smažený sýr took that slot and kept it. It is still the answer a Czech pub gives when a vegetarian asks what they can eat, which is either charming or a national embarrassment depending on who you ask — the joke about Czech vegetarians surviving on fried cheese and fried cauliflower has been running for decades and is not entirely a joke.\n\nToday it exists in two registers. There is the plate version, served with hranolky (fries) and a dish of tartare sauce, eaten sitting down with a beer. And there is the smažák v housce, a fried cheese sandwich sold from street windows late at night: the slab jammed into a bun with tartare and a leaf of lettuce, handed over in a paper napkin. Both are the same three ingredients. Neither pretends to be anything more sophisticated than it is, and that honesty is a large part of why Czechs are so fond of it.","This is a dish to eat immediately — reheated fried cheese turns tough and weeps oil, and there is no technique that fixes it. What you can prepare ahead is the breading: coated slabs keep in the freezer for up to a month, wrapped individually, and fry straight from frozen with an extra minute added. The tartare sauce keeps 3 days refrigerated and improves after a few hours as the gherkin and onion flavours spread through it.",[421,422,423,424],"A double breadcrumb coat, which is the only reliable way to stop molten cheese escaping into the oil.","A freezer rest between breading and frying that firms the coating and buys you crucial extra seconds in the fryer.","A proper homemade tartare sauce recipe, sharp enough to cut the fat, rather than a jar of mayonnaise.","Clear temperature guidance: the difference between golden crust and a pan of oily cheese soup is about 15 degrees.",[426,427,428,429],"Deep pan or fryer","Kitchen thermometer","Slotted spoon","Three shallow bowls for breading",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},56,62,4,1620,38,890,[438],"Fries or boiled potatoes, a bowl of cold tartare sauce, a lemon wedge and a pilsner.",[440,443,446],{"name":441,"description":442},"Smažák v housce","The street version: the fried slab pushed into a soft round bun with tartare sauce and a lettuce leaf. Eaten walking, usually late.",{"name":444,"description":445},"Ham-stuffed fried cheese","Two thinner slices of cheese sandwiched around a slice of ham, then breaded as one piece. Common in pubs and often listed separately on the menu.",{"name":447,"description":448},"Smažený hermelín","Made with hermelín, the Czech camembert-style cheese, so the inside runs to cream rather than stretching. Softer, tangier and a genuine step up in flavour.",[450,455,460,465,469,473,476,479,483,486,489,492],{"qty":451,"name":452,"unit":453,"group":454},600,"Edam cheese, in four slabs about 1.5 cm thick","g","For the cheese",{"qty":456,"ref":457,"name":458,"unit":453,"group":459},100,"flour","plain flour","For the breading",{"qty":461,"ref":462,"name":463,"unit":464,"group":459},3,"eggs","eggs, beaten with a pinch of salt","piece",{"qty":466,"ref":467,"name":468,"unit":453,"group":459},200,"breadcrumbs","fine dried breadcrumbs",{"qty":470,"name":471,"unit":472,"group":459,"noScale":8},1,"neutral oil, for frying","l",{"qty":466,"name":474,"unit":453,"group":475},"mayonnaise","For the tartare sauce",{"qty":461,"name":477,"unit":478,"group":475},"pickled gherkins, finely chopped","tbsp",{"qty":480,"ref":481,"name":482,"unit":478,"group":475},2,"onion","onion, very finely chopped",{"qty":470,"ref":484,"name":485,"unit":478,"group":475,"optional":8},"capers","capers, chopped",{"qty":470,"ref":487,"name":488,"unit":464,"group":475},"lemon","lemon, half juiced and half in wedges",{"qty":480,"ref":490,"name":491,"unit":478,"group":475},"chives","chives, finely snipped",{"qty":493,"ref":494,"name":495,"unit":453,"group":496},800,"potato","potatoes, cut into fries or boiled","To serve",[498,501,504,508,512,515,518,522],{"text":499,"title":500},"Stir the mayonnaise together with the chopped gherkins, onion, capers, chives and the juice of half a lemon. Season with salt and pepper, then refrigerate — it wants at least 30 minutes for the flavours to spread and it must be properly cold when it meets the hot cheese.","Make the tartare sauce first",{"text":502,"title":503},"Cut the cheese into four slabs about 1.5 cm thick and pat every surface dry with kitchen paper. A wet surface stops the flour gripping, which is the first crack in the armour.","Cut and dry the cheese",{"tip":505,"text":506,"title":507},"The edges are where cheese escapes. Stand each slab on its side and press crumbs on deliberately.","Set out flour, beaten egg and breadcrumbs in three bowls. Coat each slab in flour, then egg, then crumbs, then dip it back into the egg and crumbs a second time, pressing the coating firmly onto the four cut edges with your fingertips.","Bread it twice",{"text":509,"title":510,"timerSeconds":511},"Lay the coated pieces on a tray and freeze for 20 minutes, until the surface is firm and cold to the touch. This buys the crust time to set before the interior liquefies.","Chill the breaded slabs",1200,{"text":513,"title":514},"While the cheese chills, fry or roast the potatoes until crisp and golden, then salt them and keep them warm in a low oven. Get this out of the way now — the cheese cannot wait for anything.","Cook the fries",{"text":516,"title":517},"Bring the oil to 175°C in a deep pan, checking with a thermometer rather than guessing. A cube of bread should turn golden in about 40 seconds at the right temperature.","Heat the oil precisely",{"text":519,"title":520,"timerSeconds":521},"Lower in two slabs and fry for 2–3 minutes, turning once with a slotted spoon, until the crust is an even deep gold all over and the slab feels slightly softer and heavier when nudged. Drain briefly on a rack, not on paper, so the underside stays crisp.","Fry two at a time",150,{"text":523,"title":524},"Plate each slab with the fries, a generous spoon of cold tartare sauce and a lemon wedge, and get it to the table within a minute or two while the inside is still molten. Cut in with the side of a fork and the cheese should pull into a thread.","Serve at once","SMAH-zhe-nee SEER",[527,531,535],{"note":528,"swap":529,"original":530},"You want a mild semi-hard cheese with medium moisture. Strongly aged cheeses split into oil, and very soft cheeses collapse entirely.","Young Gouda, mild Emmental, or halloumi for a firmer, less runny result","Edam",{"note":532,"swap":533,"original":534},"That is essentially what Czech tatarka is. What matters is that it is cold and sharp against the hot cheese.","Mayonnaise mixed with chopped gherkins, capers, onion and a squeeze of lemon","Tartare sauce",{"note":536,"swap":537,"original":538},"Works fine and uses much less oil, but watch the sides — they get less heat, so give them a moment leaning against the pan wall.","Shallow frying in 2 cm of oil, turning once","Deep frying","smazeny-syr","Smažený Sýr (Czech Deep-Fried Cheese with Tartare Sauce)","Smažený Sýr","Smažený sýr","czechia","Bohemia",20,10,"easy",[549],"main",[551],"vegetarian",[467,462,457,494],[554,557,559,561],{"alt":555,"src":556},"Golden breaded slab of fried cheese cut open with molten cheese stretching, beside fries and tartare sauce","\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-4x3.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fsmazeny-syr\u002Fhero-1x1.jpg",[564,565,566,567,568,551,569],"smazeny syr","fried cheese","czech pub food","breaded","tartare sauce","edam","2026-08-20","dishroute-kitchen","A finger-thick slab of Edam breaded twice and fried until the crust is crisp and the inside runs molten, served with fries, tartare sauce and a wedge of lemon.",{"en":574},"\u002Frecipe\u002Fsmazeny-syr",{"items":576,"total":546,"page":470,"limit":848,"hasMore":849},[577,604,634,663,693,703,736,765,794,821],{"slug":578,"title":579,"shortTitle":580,"nativeName":580,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":581,"cookMinutes":545,"difficulty":547,"course":582,"diet":585,"mainIngredients":586,"images":589,"keywords":599,"publishedAt":570,"updatedAt":570,"authorSlug":571},"bramborak","Bramborák (Czech Garlic and Marjoram Potato Fritter)","Bramborák",15,[583,584],"snack","side",[551],[494,587,588,457],"garlic","marjoram",[590,593,595,597],{"alt":591,"src":592},"Thin crisp Czech potato fritters with dark lacy edges stacked on a wire rack, flecked with marjoram","\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fbramborak\u002Fhero-1x1.jpg",[578,600,601,588,587,602,603],"potato fritter","czech snack","market food","fried potato",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":609,"cookMinutes":521,"difficulty":610,"course":611,"diet":612,"mainIngredients":613,"images":617,"keywords":627,"publishedAt":570,"updatedAt":570,"authorSlug":571},"czech-goulash","Hovězí Guláš (Czech Beef Goulash with Bread Dumplings)","Hovězí Guláš","Hovězí guláš",25,"medium",[549],[],[614,481,615,616],"beef-chuck","paprika","caraway",[618,621,623,625],{"alt":619,"src":620},"Thick dark beef goulash on a plate with sliced bread dumplings and raw white onion rings on top","\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fczech-goulash\u002Fhero-1x1.jpg",[628,629,630,631,632,615,633],"czech goulash","hovezi gulas","beef stew","dark lager","bread dumplings","pub food",{"slug":635,"title":636,"shortTitle":637,"nativeName":637,"countrySlug":543,"region":638,"baseServings":433,"prepMinutes":581,"cookMinutes":639,"difficulty":547,"course":640,"diet":642,"mainIngredients":643,"images":646,"keywords":656,"publishedAt":570,"updatedAt":570,"authorSlug":571},"kulajda","Kulajda (South Bohemian Dill, Mushroom and Potato Soup)","Kulajda","South Bohemia",30,[641],"soup",[551],[494,644,645,462],"mushrooms","dill",[647,650,652,654],{"alt":648,"src":649},"White creamy Czech soup with potato cubes, mushrooms and chopped dill, a poached egg in the centre of the bowl","\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fkulajda\u002Fhero-1x1.jpg",[635,657,658,659,660,661,662],"czech soup","dill soup","mushroom soup","poached egg","south bohemia","sour cream",{"slug":664,"title":665,"shortTitle":666,"nativeName":667,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":639,"cookMinutes":545,"restMinutes":639,"difficulty":610,"course":668,"diet":670,"mainIngredients":671,"images":675,"keywords":685,"publishedAt":570,"updatedAt":570,"authorSlug":571},"ovocne-knedliky","Ovocné Knedlíky (Czech Fruit-Filled Quark Dumplings)","Ovocné Knedlíky","Ovocné knedlíky",[669,549],"dessert",[551],[672,673,457,674],"quark","plum","butter",[676,679,681,683],{"alt":677,"src":678},"Plate of boiled fruit dumplings split open to show hot plum filling, under melted butter, crumbled curd and icing sugar","\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fovocne-knedliky\u002Fhero-1x1.jpg",[686,687,688,689,690,691,692],"ovocne knedliky","fruit dumplings","czech dessert","quark dough","plums","tvaroh","sweet main course",{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":545,"cookMinutes":546,"restMinutes":545,"difficulty":547,"course":694,"diet":695,"mainIngredients":696,"images":697,"keywords":702,"publishedAt":570,"updatedAt":570,"authorSlug":571},[549],[551],[467,462,457,494],[698,699,700,701],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[564,565,566,567,568,551,569],{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":543,"region":544,"baseServings":708,"prepMinutes":709,"cookMinutes":710,"restMinutes":545,"difficulty":711,"course":712,"diet":713,"mainIngredients":714,"images":719,"keywords":729,"publishedAt":570,"updatedAt":570,"authorSlug":571},"svickova-na-smetane","Svíčková na Smetaně (Beef in Root Vegetable Cream Sauce)","Svíčková na Smetaně","Svíčková na smetaně",6,35,180,"hard",[549],[],[715,716,717,718],"carrot","celeriac","heavy-cream","bacon",[720,723,725,727],{"alt":721,"src":722},"Sliced braised beef under pale orange root vegetable cream sauce with bread dumplings, cranberry compote and whipped cream","\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fsvickova-na-smetane\u002Fhero-1x1.jpg",[730,731,732,632,733,734,735],"svickova","czech beef","cream sauce","sweet and sour","sunday roast","braised beef",{"slug":737,"title":738,"shortTitle":739,"nativeName":739,"countrySlug":543,"region":740,"baseServings":433,"prepMinutes":639,"cookMinutes":609,"restMinutes":741,"difficulty":610,"course":742,"diet":744,"mainIngredients":745,"images":748,"keywords":758,"publishedAt":570,"updatedAt":570,"authorSlug":571},"czech-trdelnik","Trdelník (Sugar-Crusted Czech Chimney Cake)","Trdelník","Prague",105,[743,669],"street-food",[551],[457,746,747,674],"yeast","walnuts",[749,752,754,756],{"alt":750,"src":751},"Golden spiral chimney cake tube crusted with caramelised sugar and chopped walnuts, standing upright","\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fczech-trdelnik\u002Fhero-1x1.jpg",[759,760,761,762,763,747,764],"trdelnik","chimney cake","czech pastry","yeast dough","cinnamon sugar","prague",{"slug":766,"title":767,"shortTitle":768,"nativeName":768,"countrySlug":543,"region":544,"baseServings":769,"prepMinutes":545,"cookMinutes":546,"restMinutes":770,"difficulty":547,"course":771,"diet":773,"mainIngredients":774,"images":778,"keywords":788,"publishedAt":570,"updatedAt":570,"authorSlug":571},"utopenci","Utopenci (Czech Pickled Sausages with Onion)","Utopenci",8,20160,[772,583],"appetizer",[],[775,481,776,777],"kielbasa","vinegar","bay-leaf",[779,782,784,786],{"alt":780,"src":781},"Glass jar of split smoked sausages pickled with onion rings, bay leaves and peppercorns in cloudy brine","\u002Fimages\u002Frecipes\u002Futopenci\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Futopenci\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Futopenci\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Futopenci\u002Fhero-1x1.jpg",[766,789,790,791,481,792,793],"pickled sausage","czech pub snack","vinegar brine","beer food","preserving",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"countrySlug":543,"region":544,"baseServings":708,"prepMinutes":799,"cookMinutes":800,"restMinutes":801,"difficulty":610,"course":802,"diet":803,"mainIngredients":804,"images":807,"keywords":817,"publishedAt":570,"updatedAt":570,"authorSlug":571},"veprova-knedlo-zelo","Vepřo Knedlo Zelo (Roast Pork with Dumplings and Sauerkraut)","Vepřo Knedlo Zelo","Vepřo knedlo zelo",40,195,60,[549],[],[805,806,616,457],"pork-shoulder","sauerkraut",[808,811,813,815],{"alt":809,"src":810},"Sliced roast pork with crisp fat beside soft bread dumpling discs and braised sauerkraut on a white 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