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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":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":433,"serveWith":441,"variations":443,"ingredients":453,"instructions":503,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"region":555,"baseServings":478,"prepMinutes":556,"cookMinutes":557,"restMinutes":558,"difficulty":559,"course":560,"diet":563,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":550,"alternates":589},[394,397,400,403,406,409],{"answer":395,"question":396},"Yes, and it works, though it makes a different pie. Chard has firmer ribs and a mild bitterness that stands up to the garlic and oil finish, while spinach is sweeter and holds far more water. If you use spinach, cut the quantity by about a fifth and squeeze the shredded leaves in a cloth before mixing, or the filling will release enough liquid to soak through the bottom sheet.","Can I use spinach instead of Swiss chard?",{"answer":398,"question":399},"No, but you do need serious bottom heat. Preheat a pizza stone or a heavy upturned baking tray for at least 45 minutes at the highest temperature your oven reaches and slide the pie straight onto it. What you lose is the faint woodsmoke and the uneven scorching from the ash above, which are real but not essential. A dry cast-iron pan on the hob, flipped halfway through, gets closer to the traditional look than an oven does.","Do I have to bake it under embers?",{"answer":401,"question":402},"The chard was salted too early or cooked before it went in. Salt pulls water out of leaves within a few minutes, so mix the salt through only when the bottom sheet is already rolled and waiting. The filling must also go in completely raw — wilting or blanching it first releases the liquid the raw leaves would otherwise hold onto until the moment they collapse in the heat.","Why did my filling turn watery and soak the base?",{"answer":404,"question":405},"Thin enough to see the shadow of your hand through it, roughly one to two millimetres. This is the single defining feature of soparnik: the finished pie should be about a centimetre thick in total, with the dough reading as a wrapper rather than as pastry. Rest the dough for the full half hour first, because relaxed gluten rolls out thin easily while fresh dough springs back and tears.","How thin does the dough actually need to be?",{"answer":407,"question":408},"Yes, and traditionally so. It contains only flour, water, salt, olive oil, chard, onion, parsley and garlic, with no dairy, egg or meat anywhere in it. That is because it was made as fasting food for Christmas Eve and Lent, when Dalmatian households cooked without animal products, so its being vegan is a consequence of the church calendar rather than a modern adaptation.","Is soparnik vegan?",{"answer":410,"question":411},"Yes. Soparnik is one of the few savoury pies that is arguably better at room temperature than hot, so bake it in the morning and leave it under a cloth. Apply the garlic and oil while it is still warm from the oven, since a cold pie does not absorb them. Cut it into diamonds only when you are ready to serve, as cut edges dry out faster than a whole pie does.","Can I make it ahead for a party?",[413,414,415,416,417,418],"Shred the chard into fine ribbons with a knife rather than chopping it. Long thin strands lie flat; chunks push up through the top sheet and tear it.","Do not salt the filling until you are ready to close the pie. Salt draws water out of chard within minutes and a wet filling steams the dough soggy.","Roll each sheet until you can see the shadow of your hand through it. Thick dough makes a bready pie instead of a soparnik.","Spread the filling in a layer no more than 2 cm deep and leave a clear 3 cm border. Overfilling is the main reason the seal splits in the heat.","Pinch the border into a twisted rope rather than pressing it flat with a fork, and it will hold through the whole bake without any weight on it.","Get the baking surface properly hot before the pie touches it — a full 45 minutes at maximum oven temperature. A cool stone gives you a pale, leathery base.","🥬","Soparnik is a flat savoury pie from Poljica, the hill country between Split and Omiš, and it is about as lean as cooking gets: flour, water, salt, a great deal of finely shredded raw Swiss chard, onion, parsley and olive oil. The two dough sheets are rolled so thin that the green of the filling shows through them, pinched together at the edge in a rope, and baked directly on a hot stone under a layer of embers until the surface freckles brown and the chard collapses into a dark, glossy layer barely a few millimetres thick. Rubbed with crushed garlic and oil straight out of the fire and cut into diamonds, it tastes green, faintly bitter, salty and smoky, and there is no cheese, egg or butter anywhere in it.","Poljica was a real and unusually independent place: a rural community in the hinterland behind Omiš that governed itself under its own written statute for centuries, from the medieval period until Napoleon's administration dissolved it. Soparnik belongs to that specific patch of land and its households, and the connection is close enough that the pie is protected under the name Poljički soparnik, with the recipe and the method treated as heritage rather than as a chef's property. It has also long been women's work — traditionally made by hand on a wooden board, baked on the komin, the open hearth of the old stone kitchens, and sold at village fairs by the women who made it.\n\nIts leanness is not an accident of poverty alone. Soparnik is fasting food, and its complete absence of animal products is the reason it appears at Christmas Eve and during Lent, when Dalmatian Catholic households cooked without meat, dairy or eggs. Chard grows through the mild coastal winter, olive oil was the fat on hand, and the flour-and-water dough required nothing that had to be bought. That the result happens to be entirely vegan is a modern observation about a very old constraint.\n\nThin savoury pies of greens and dough turn up all around the Mediterranean and across the Balkans, and it would be dishonest to pretend soparnik descends cleanly from any one of them or that they descend from it — the family is wide and the lines between its members are not documented. What is distinctive about the Poljica version is specific and checkable: the filling goes in raw and unwilted, the pie is baked under embers directly on the hearth stone rather than in an oven, the ash is brushed off before serving, and the garlic and oil are applied afterwards rather than cooked into it. Take away any one of those and Dalmatians will tell you it is a chard pie, but it is not soparnik.","Soparnik keeps 2 days at room temperature under a cloth, and it is genuinely good cold — Poljica households cut leftovers into diamonds and eat them straight from the board. Do not refrigerate it uncovered, as the thin dough dries to cardboard within hours. To revive it, warm the pieces in a dry pan over medium heat for 2 minutes a side rather than in a microwave, which turns the dough limp. It freezes acceptably, baked and wrapped tightly, for 1 month; reheat from frozen on a hot tray at 200°C for about 10 minutes.",[424,425,426,427],"Keeps the chard raw and unsalted until the last moment, which is the only reliable way to stop the filling flooding the dough.","Gives a home method with a preheated stone or heavy tray at maximum oven heat, and says plainly what it does and does not replicate.","Rolls the sheets to a thickness you can check by eye, since soparnik is defined by thinness more than by any ingredient.","Adds the garlic and olive oil after baking, as Poljica does, so the garlic stays sharp instead of going bitter over the fire.",[429,430,431,432],"Long thin rolling pin","Pizza stone or heavy baking tray","Sharp knife for shredding","Pastry brush",{"fat":434,"carbs":435,"fiber":436,"sugar":437,"sodium":438,"protein":439,"calories":440,"estimated":8},11,52,5,3,720,8,330,[442],"Cut into diamonds and eaten warm or cool with a glass of red wine, or with a plate of olives and cured fish as part of a Lenten table.",[444,447,450],{"name":445,"description":446},"Pan-cooked soparnik","Cooked in a dry heavy cast-iron pan over a high flame, four minutes a side with a confident flip. The closest domestic approximation of hearth-baking, and it produces proper dark blisters.",{"name":448,"description":449},"Wild greens soparnik","Part of the chard replaced with foraged spring greens — nettle tops, wild fennel fronds, young dandelion. Traditional in the same region and noticeably more bitter.",{"name":451,"description":452},"Sweet soparnik","A rarer household version filled with walnuts, sugar and lemon zest instead of chard, made for feast days. Same dough, same hearth, entirely different pie.",[454,460,464,468,472,477,482,486,487,491,495,501],{"qty":455,"ref":456,"name":457,"unit":458,"group":459},400,"flour","plain flour, plus extra for rolling","g","For the dough",{"qty":461,"name":462,"unit":463,"group":459},230,"lukewarm water","ml",{"qty":465,"name":466,"unit":467,"group":459},1,"fine salt","tsp",{"qty":465,"ref":469,"name":470,"unit":471,"group":459},"olive-oil","olive oil","tbsp",{"qty":473,"ref":474,"name":475,"unit":458,"group":476},700,"chard","Swiss chard leaves, thick stalks removed","For the filling",{"qty":478,"ref":479,"name":480,"unit":481,"group":476},6,"scallions","spring onions, finely sliced including the green","piece",{"qty":465,"ref":483,"name":484,"unit":485,"group":476},"parsley","flat-leaf parsley, finely chopped","cup",{"qty":437,"ref":469,"name":470,"unit":471,"group":476},{"qty":488,"name":489,"note":490,"unit":467,"group":476},1.5,"salt","add only at the last moment",{"qty":492,"ref":493,"name":494,"unit":467,"group":476},0.5,"black-pepper","freshly ground black pepper",{"qty":496,"ref":497,"name":498,"unit":499,"group":500},4,"garlic","garlic, crushed to a paste with a little salt","clove","To finish",{"qty":496,"ref":469,"name":502,"unit":471,"group":500},"good olive oil",[504,509,513,517,520,524,527,532],{"tip":505,"text":506,"title":507,"timerSeconds":508},"Skipping the rest is the most common failure. Unrested dough will not roll to the thickness this pie needs.","Mix the flour and salt, add the oil and lukewarm water, and knead for about 8 minutes until the dough is smooth, firm and slightly tacky rather than sticky. Wrap it and leave it at room temperature for 30 minutes, until it feels slack and gives easily when pressed.","Make and rest the dough",1800,{"text":510,"title":511,"timerSeconds":512},"Put a pizza stone or a heavy upturned baking tray on the middle shelf and heat the oven to its maximum, at least 250°C, for a full 45 minutes. The surface must be fiercely hot before the pie meets it, or the base will never crisp.","Heat the baking surface",2700,{"tip":514,"text":515,"title":516},"Fine ribbons pack flat. Anything chunkier will push through the top sheet as it bakes.","Stack the chard leaves a few at a time, roll them into a tight cigar and slice across into ribbons no wider than 5 mm. Combine with the spring onions and parsley in a large bowl, but do not add salt or oil yet.","Shred the greens",{"text":518,"title":519},"Divide the dough in two, keeping one half covered. Roll the first piece into a round of about 40 cm, working from the centre outwards and turning it often, until it is one to two millimetres thick and you can see the shadow of your hand through it. Roll the second the same way.","Roll the two sheets",{"tip":521,"text":522,"title":523},"Work fast once the salt goes in. Within ten minutes the chard starts weeping and the dough goes soggy.","Now toss the greens with the 3 tablespoons of oil, the salt and the pepper, and immediately spread them over the bottom sheet in a loose even layer no more than 2 cm deep, leaving a clear 3 cm border. Lay the second sheet on top and press the two borders together.","Dress the filling and assemble",{"text":525,"title":526},"Fold the double border inwards and pinch it along its whole length into a twisted rope, pressing firmly at each pinch so no steam can escape. Prick the top sheet in six or seven places with a fork so the pie stays flat instead of ballooning.","Seal the edge",{"tip":528,"text":529,"title":530,"timerSeconds":531},"If the top is browning while the base is still pale, your surface was not hot enough — move the pie to the floor of the oven for the last few minutes.","Slide the pie onto the preheated stone and bake for 15 to 20 minutes, until the top sheet is dry and mottled with brown freckles, the sealed rope is deep gold, and the base sounds hollow and papery when tapped. The green of the chard should show darkly through the dough.","Bake hot and fast",1080,{"text":533,"title":534,"timerSeconds":535},"Slide the pie onto a board and, while it is still hot, brush the crushed garlic and olive oil over the whole surface so it soaks straight in. Rest for 10 minutes, then cut into diamonds with a long knife and serve warm or at room temperature.","Garlic, oil and cut",600,"SOH-par-neek",[538,542,546],{"note":539,"swap":540,"original":541},"Spinach is milder and wetter, so squeeze it and use about a fifth less. Chard's slight bitterness is genuinely part of the flavour.","Young spinach, or a mix of spinach and beet greens","Swiss chard (blitva)",{"note":543,"swap":544,"original":545},"The stone gets the texture right. The cast-iron pan, flipped halfway, gets closer to the scorch marks. Neither gives you the faint woodsmoke, which is the one thing you cannot fake at home.","A pizza stone or heavy upturned baking tray in a 250°C oven, or a dry cast-iron pan on the hob","Hearth and embers",{"note":547,"swap":548,"original":549},"Both are used in Poljica. Spring onions are sweeter and softer; a regular onion needs to be sliced very thin or it stays crunchy in a bake this short.","One large white onion, sliced as finely as you can manage","Spring onions","soparnik","Soparnik (Poljica Chard Pie Baked on the Hearth)","Soparnik","Poljički soparnik","croatia","Poljica, Dalmatia",40,20,30,"medium",[561,562],"bread","appetizer",[564,565,566,567],"vegan","vegetarian","dairy-free","nut-free",[474,456,469,497],[570,573,575,577],{"alt":571,"src":572},"Round soparnik with a pinched rope edge and browned freckled top, cut into diamonds on a wooden board","\u002Fimages\u002Frecipes\u002Fsoparnik\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fsoparnik\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fsoparnik\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fsoparnik\u002Fhero-1x1.jpg",[550,580,581,582,583,584,585],"poljica","swiss chard pie","dalmatian","vegan pie","blitva","hearth baked","2026-08-20","dishroute-kitchen","Two paper-thin sheets of unleavened dough sealed around raw chard, spring onion and parsley, baked fast on a hot hearth and rubbed while warm with crushed garlic and olive oil.",{"en":590},"\u002Frecipe\u002Fsoparnik",{"items":592,"total":691,"page":465,"limit":868,"hasMore":869},[593,625,653,685,715,746,775,800,810,839],{"slug":594,"title":595,"shortTitle":596,"nativeName":596,"countrySlug":554,"region":597,"baseServings":496,"prepMinutes":598,"cookMinutes":599,"difficulty":559,"course":600,"diet":602,"mainIngredients":605,"images":611,"keywords":621,"publishedAt":586,"updatedAt":586,"authorSlug":587},"brudet","Brudet (Adriatic Mixed Fish Stew with Soft Polenta)","Brudet","Dalmatia and Istria",25,50,[601],"main",[603,604],"pescatarian","gluten-free",[606,607,608,609,610],"white-fish","squid","mussels","tomato","polenta",[612,615,617,619],{"alt":613,"src":614},"Wide pan of Adriatic brudet with fish steaks, squid rings and open mussels in red sauce beside soft polenta","\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-1x1.jpg",[594,622,623,610,624,582],"adriatic fish stew","croatian seafood","brodetto",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":554,"region":630,"baseServings":496,"prepMinutes":557,"cookMinutes":631,"difficulty":559,"course":632,"diet":633,"mainIngredients":634,"images":636,"keywords":646,"publishedAt":586,"updatedAt":586,"authorSlug":587},"crni-rizot","Crni Rižot (Croatian Black Cuttlefish Risotto)","Crni Rižot","Crni rižot","Dalmatia",45,[601],[603],[607,635,497,469,483],"short-grain-rice",[637,640,642,644],{"alt":638,"src":639},"Plate of jet-black Croatian cuttlefish risotto scattered with chopped parsley and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-4x3.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-1x1.jpg",[647,648,649,650,651,652],"crni rižot","squid ink risotto","cuttlefish","dalmatian seafood","croatian rice","adriatic",{"slug":654,"title":655,"shortTitle":656,"nativeName":656,"countrySlug":554,"region":630,"baseServings":478,"prepMinutes":557,"cookMinutes":557,"restMinutes":657,"difficulty":658,"course":659,"diet":663,"mainIngredients":664,"images":668,"keywords":678,"publishedAt":586,"updatedAt":586,"authorSlug":587},"fritule","Fritule (Dalmatian Rum and Citrus Fritters)","Fritule",60,"easy",[660,661,662],"dessert","snack","street-food",[565,567],[456,665,666,667],"eggs","raisins","lemon",[669,672,674,676],{"alt":670,"src":671},"Bowl of golden craggy fritule fritters heaped under a thick dusting of icing sugar","\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-1x1.jpg",[654,679,680,681,682,683,684],"croatian fritters","dalmatia","rum raisin","christmas market","fried dough","advent",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":554,"region":630,"baseServings":478,"prepMinutes":598,"cookMinutes":690,"restMinutes":691,"difficulty":692,"course":693,"diet":694,"mainIngredients":695,"images":699,"keywords":709,"publishedAt":586,"updatedAt":586,"authorSlug":587},"peka","Ispod Peke (Croatian Veal and Potatoes Baked Under a Bell)","Ispod Peke","Ispod peke",120,10,"hard",[601],[604,566],[696,697,469,497,698],"veal","potato","rosemary",[700,703,705,707],{"alt":701,"src":702},"Metal tray of veal and potato wedges cooked under a peka bell, with rosemary sprigs and glossy pan juices","\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-1x1.jpg",[686,710,711,712,713,714],"ispod peke","croatian bell roast","dalmatian veal","ember cooking","sač",{"slug":716,"title":717,"shortTitle":718,"nativeName":718,"countrySlug":554,"region":719,"baseServings":478,"prepMinutes":557,"cookMinutes":720,"restMinutes":721,"difficulty":658,"course":722,"diet":724,"mainIngredients":725,"images":729,"keywords":739,"publishedAt":586,"updatedAt":586,"authorSlug":587},"manestra","Maneštra (Istrian Bean, Corn and Smoked Pork Pot)","Maneštra","Istria",105,480,[723],"soup",[604,566],[726,697,727,728,497],"corn","smoked-pork","onion",[730,733,735,737],{"alt":731,"src":732},"Deep bowl of thick Istrian maneštra with borlotti beans, corn kernels, potato and shreds of smoked pork","\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-1x1.jpg",[740,741,742,743,744,745],"maneštra","istrian soup","bobići","bean and corn stew","croatian one-pot","smoked pork",{"slug":747,"title":748,"shortTitle":749,"nativeName":749,"countrySlug":554,"region":630,"baseServings":478,"prepMinutes":556,"cookMinutes":750,"restMinutes":438,"difficulty":692,"course":751,"diet":752,"mainIngredients":753,"images":758,"keywords":768,"publishedAt":586,"updatedAt":586,"authorSlug":587},"croatian-pasticada","Pašticada (Dalmatian Beef Braised in Sweet Prošek Wine)","Pašticada",210,[601],[],[754,755,728,756,757],"beef-chuck","bacon","red-wine","carrot",[759,762,764,766],{"alt":760,"src":761},"Sliced Dalmatian pašticada beef fanned over potato gnocchi under a dark glossy prune and wine sauce","\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-4x3.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-1x1.jpg",[769,770,771,772,773,774],"pašticada","dalmatian beef","croatian braise","prošek","sweet and sour 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