[{"data":1,"prerenderedAt":843},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:stegt-flaesk-med-persillesovs:en":392,"recipe:country:denmark":565},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":489,"pronunciation":516,"substitutions":517,"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"baseServings":535,"prepMinutes":536,"cookMinutes":466,"difficulty":537,"course":538,"diet":540,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":530,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Yes — it won a public vote organised by the Danish Ministry of Food in 2014, beating other classics including roast pork and frikadeller. The result is a fair reflection of what Danes actually eat and feel sentimental about, rather than a historical designation.","Is stegt flæsk really the Danish national dish?",{"answer":398,"question":399},"The oven is more reliable at home: the slices crisp evenly without constant turning and the kitchen stays clean. A cast-iron pan gives slightly crisper edges and more control, but you must work in batches and pour off the fat regularly, and half a kilo of belly spits considerably.","Oven or frying pan — which is better?",{"answer":401,"question":402},"The milk went in too fast or too cold. Add it a splash at a time to the hot roux, whisking each addition until it is completely smooth before adding more. If it does go lumpy, a stick blender or a pass through a sieve fixes it entirely, and no one will know.","Why is my parsley sauce lumpy?",{"answer":404,"question":405},"About 5 mm, and evenly. Thinner slices crisp fast but shrivel into something closer to bacon crisps with no meat left to bite; thicker slices stay chewy in the middle because the fat has not had time to render. Most Danish supermarkets sell belly pre-cut at exactly this thickness for the dish.","How thick should I cut the pork belly?",{"answer":407,"question":408},"Make the white sauce base up to a day ahead and refrigerate it, but add the parsley only when you reheat. Parsley stirred in early goes dull green and tastes stewed. Reheat gently with a splash of milk, whisking, then fold in the freshly chopped parsley off the heat.","Can I make the sauce ahead?",[410,411,412,413,414,415],"Ask the butcher for rindless pork belly cut into 5 mm slices. Too thin and the slices shatter into bacon crisps; too thick and the fat never renders through.","Salt the slices lightly on both sides before cooking and do not add more later — the rendered fat concentrates whatever you put on.","Pour the fat off the tray halfway through roasting. Slices sitting in a pool of their own fat deep-fry soft instead of crisping.","Cook the roux for a full minute before the milk goes in, until it smells like toasted biscuit rather than raw flour, or the sauce will taste chalky.","Chop the parsley at the last moment and stir it in off the heat. Boiled parsley turns khaki and loses the fresh grassy note that carries the sauce.","Use waxy or all-purpose potatoes and boil them whole in their skins if they are small — they should hold together under a flood of sauce.","🥓","Stegt flæsk is thick-cut pork belly fried or oven-roasted until the fat renders out and the slices snap like crackling, served over plain boiled potatoes with a white parsley sauce poured generously across the whole plate. The eating is a study in three textures: brittle salty pork, soft floury potato, and a warm sauce that is barely seasoned beyond salt, pepper and an enormous quantity of parsley. It won a national vote in 2014 to be named Denmark's national dish, beating the roast pork and the meatballs, and it is served in Danish inns as unlimited refills — you keep eating until you stop.","This is peasant food that never got dressed up. Pork belly, potatoes, milk and parsley are exactly the four things a Danish smallholding produced, and the dish existed in some form long before it had a famous name — cooked over an open fire, then in cast iron on a wood stove, and today mostly in the oven. What is unusual is that Denmark never let it drift downmarket. The kro, the traditional roadside inn, still serves stegt flæsk med persillesovs as its signature plate, and serving it \"ad libitum\" — as much as you can eat — is a fixture of the format.\n\nIn 2014 the Danish Ministry of Food ran a public vote for a national dish and stegt flæsk med persillesovs won it, which surprised nobody at home and slightly baffled visitors expecting something more elaborate. The result made a real point: the food Danes actually identify with is not the fine-dining Nordic cooking that made Copenhagen famous, but a plate of fried pork with white sauce that costs almost nothing and takes four ingredients.\n\nThe technique arguments are narrow and passionately held. Pan or oven — the oven is easier and more even, the pan gives a better edge. Thickness of the slice: around 5 mm is the consensus, thin enough to crisp all the way through, thick enough that there is still meat to chew. And the sauce should be thick enough to coat the potatoes without setting into paste, with so much parsley that the sauce is more green than white. Danes will tell you a persillesovs with a modest amount of parsley in it is not persillesovs, and they are right.","This is a dish to eat immediately: crisp pork softens within twenty minutes of coming out of the oven. If you do have leftovers, keep the pork and sauce in separate containers in the fridge for up to 2 days. Re-crisp the slices in a hot dry pan or a 220°C oven for 5 minutes rather than a microwave, which turns them leathery. Reheat the parsley sauce gently with a splash of milk, whisking as it warms, and stir in a little fresh parsley to bring the colour back. Neither component freezes well.",[421,422,423,424],"Oven method with a pan finish, which renders the fat evenly and avoids the spitting mess of frying half a kilo of belly on the hob.","A parsley sauce built on the classic roux ratio that stays pourable instead of setting into wallpaper paste as it cools.","Says clearly how thick to cut the belly and what the crisp slice should look and sound like, which is where this dish is usually lost.","Four cheap ingredients, no special equipment, and it feeds four people generously.",[426,427,428,429],"Large roasting tray or cast-iron pan","Saucepan","Balloon whisk","Pot for boiling potatoes",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},51,52,5,900,30,780,[438],"Pickled beetroot or a sharp cucumber salad, and a cold pilsner — the vinegar and the bitterness both work against the fat.",[440,443,446],{"name":441,"description":442},"Stegt flæsk with beetroot","Many inns add a spoon of pickled beetroot on the side. The vinegar cuts straight through the fat and is the standard Danish answer to a rich plate.",{"name":444,"description":445},"Pan-fried version","The older method: fry the slices in a dry cast-iron pan in batches over medium heat, pouring off fat as it collects. More attention, slightly better crisp on the edges.",{"name":447,"description":448},"Persillesovs on its own","The same parsley sauce is served over boiled potatoes with poached eggs or boiled salted fish, which is how Danish households used it on meat-free days.",[450,456,460,465,469,472,477,481,485],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},800,"pork-belly","rindless pork belly, sliced 5 mm thick","g","The pork",{"qty":457,"name":458,"unit":459,"group":455},1,"fine salt","tsp",{"qty":457,"ref":461,"name":462,"unit":463,"group":464},"potato","waxy or all-purpose potatoes, peeled","kg","The potatoes",{"qty":466,"ref":467,"name":467,"unit":454,"group":468},40,"butter","Parsley sauce",{"qty":466,"ref":470,"name":471,"unit":454,"group":468},"flour","plain flour",{"qty":473,"ref":474,"name":475,"unit":476,"group":468},600,"milk","whole milk, warmed","ml",{"qty":478,"ref":479,"name":480,"unit":454,"group":468},60,"parsley","parsley, finely chopped — a very large bunch",{"qty":457,"ref":482,"name":483,"unit":484,"group":468,"optional":8},"nutmeg","freshly grated nutmeg","pinch",{"qty":486,"name":487,"unit":488,"group":468},null,"salt and white pepper","to taste",[490,493,498,502,505,510,513],{"text":491,"title":492},"Heat the oven to 220°C. Arrange {qty:pork-belly} of pork belly slices in a single layer on a large roasting tray, without overlapping, and salt them lightly on both sides. Any overlap steams the slices soft where they touch.","Heat the oven and lay out the pork",{"tip":494,"text":495,"title":496,"timerSeconds":497},"Keep the poured-off fat. Danes fry potatoes and onions in it for days afterwards.","Roast for 20 minutes, then pour off the rendered fat, turn each slice and roast another 15–20 minutes. They are ready when they are deep golden, shrunken and rigid enough to click against the tray — a slice that still flops is not done.","Roast until crisp",1200,{"text":499,"title":500,"timerSeconds":501},"While the pork roasts, boil the peeled potatoes in well-salted water for 18–20 minutes, until a knife slides in with no resistance but the potatoes are still holding together. Drain and keep them warm in the covered pot.","Boil the potatoes",1140,{"text":503,"title":504},"Melt the butter in a saucepan over medium heat, whisk in the flour and cook for a full minute, stirring constantly. It should turn pale sandy and smell of toasted biscuit — do not let it colour, and do not shortcut this step or the sauce tastes of raw flour.","Make the roux",{"tip":506,"text":507,"title":508,"timerSeconds":509},"If lumps appear, take it off the heat and blitz with a stick blender. Nobody will ever know.","Pour in the warm milk a splash at a time, whisking each addition smooth before adding the next. Once it is all in, simmer gently for 5 minutes, whisking often, until the sauce coats a spoon and holds a line when you draw a finger through it.","Build the sauce",300,{"text":511,"title":512},"Take the pan off the heat and stir in all the chopped parsley, plus nutmeg, salt and white pepper. The sauce should turn distinctly green rather than flecked — if it still looks white, add more parsley.","Finish with parsley",{"text":514,"title":515},"Put the hot potatoes on each plate, break them open with a fork and ladle the parsley sauce over until they are flooded. Lean the crisp pork slices against the side and serve at once, while they still crackle.","Plate it","stekt FLESK meth pehr-SILL-eh-sohs",[518,522,526],{"note":519,"swap":520,"original":521},"The closest easy substitute, but bacon is cured and salted, so leave out the extra salt entirely. Smoked bacon changes the dish noticeably — the original is fresh pork, not smoked.","Thick-cut unsmoked streaky bacon","Pork belly slices",{"note":523,"swap":524,"original":525},"Richer and more forgiving if you are nervous about the sauce splitting or thinning. Skimmed milk makes a thin, watery sauce and is not worth it here.","Half milk, half single cream","Whole milk for the sauce",{"note":527,"swap":528,"original":529},"Curly is what most Danish kitchens actually use for persillesovs and holds its colour slightly better. Use it stalks and all if the stalks are tender — they carry a lot of flavour.","Curly parsley","Flat-leaf parsley","stegt-flaesk-med-persillesovs","Stegt Flæsk med Persillesovs (Crisp Pork Belly with Parsley Sauce)","Stegt Flæsk med Persillesovs","Stegt flæsk med persillesovs","denmark",4,15,"medium",[539],"main",[541],"nut-free",[452,461,479,474,467],[544,547,549,551],{"alt":545,"src":546},"Crisp golden slices of Danish pork belly beside boiled potatoes covered in green parsley sauce","\u002Fimages\u002Frecipes\u002Fstegt-flaesk-med-persillesovs\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Fstegt-flaesk-med-persillesovs\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Fstegt-flaesk-med-persillesovs\u002Fhero-4x3.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Fstegt-flaesk-med-persillesovs\u002Fhero-1x1.jpg",[554,555,556,557,558,559],"stegt flæsk","persillesovs","pork belly","parsley sauce","danish national dish","boiled potatoes","2026-08-19","dishroute-kitchen","Denmark's voted national dish: thick slices of pork belly fried until they crackle, piled beside boiled potatoes flooded with a milky sauce thick with chopped parsley.",{"en":564},"\u002Frecipe\u002Fstegt-flaesk-med-persillesovs",{"items":566,"total":748,"page":457,"limit":841,"hasMore":842},[567,597,629,656,688,715,743,772,803,831],{"slug":568,"title":569,"shortTitle":570,"nativeName":570,"countrySlug":534,"baseServings":535,"prepMinutes":571,"cookMinutes":572,"restMinutes":435,"difficulty":537,"course":573,"diet":576,"mainIngredients":578,"images":582,"keywords":592,"publishedAt":560,"updatedAt":560,"authorSlug":561},"aebleskiver","Æbleskiver (Danish Spherical Pancake Puffs)","Æbleskiver",20,25,[574,575],"snack","dessert",[577,541],"vegetarian",[470,579,580,581,467],"eggs","buttermilk","cardamom",[583,586,588,590],{"alt":584,"src":585},"Golden spherical Danish pancake puffs in a cast-iron dimpled pan, dusted with icing sugar beside a bowl of jam","\u002Fimages\u002Frecipes\u002Faebleskiver\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Faebleskiver\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Faebleskiver\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Faebleskiver\u002Fhero-1x1.jpg",[593,568,594,595,581,596],"æbleskiver","danish pancake balls","christmas","gløgg",{"slug":598,"title":599,"shortTitle":600,"nativeName":601,"countrySlug":534,"baseServings":602,"prepMinutes":572,"cookMinutes":603,"restMinutes":571,"difficulty":604,"course":605,"diet":606,"mainIngredients":607,"images":612,"keywords":622,"publishedAt":560,"updatedAt":560,"authorSlug":561},"flaeskesteg","Flæskesteg (Danish Roast Pork with Crackling)","Flæskesteg","Flæskesteg med sprød svær",6,150,"hard",[539],[541],[608,609,610,611],"pork-shoulder","bay-leaf","onion","carrot",[613,616,618,620],{"alt":614,"src":615},"Danish roast pork with blistered crackling scored into strips, bay leaves tucked between the cuts","\u002Fimages\u002Frecipes\u002Fflaeskesteg\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fflaeskesteg\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fflaeskesteg\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fflaeskesteg\u002Fhero-1x1.jpg",[623,624,625,626,627,628],"flæskesteg","roast pork","crackling","danish christmas","julaften","brown gravy",{"slug":630,"title":631,"shortTitle":632,"nativeName":632,"countrySlug":534,"baseServings":535,"prepMinutes":571,"cookMinutes":572,"restMinutes":435,"difficulty":633,"course":634,"diet":635,"mainIngredients":636,"images":639,"keywords":649,"publishedAt":560,"updatedAt":560,"authorSlug":561},"danish-frikadeller","Frikadeller (Danish Pan-Fried Pork Patties)","Frikadeller","easy",[539],[541],[637,638,610,474,579],"ground-pork","veal",[640,643,645,647],{"alt":641,"src":642},"Deep brown oval Danish frikadeller frying in foaming butter in a heavy pan","\u002Fimages\u002Frecipes\u002Fdanish-frikadeller\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Fdanish-frikadeller\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fdanish-frikadeller\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fdanish-frikadeller\u002Fhero-1x1.jpg",[650,651,652,653,654,655],"frikadeller","danish meatballs","pork patties","pan-fried","danish dinner","farsbrød",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":534,"baseServings":602,"prepMinutes":571,"cookMinutes":661,"restMinutes":662,"difficulty":537,"course":663,"diet":665,"mainIngredients":667,"images":671,"keywords":681,"publishedAt":560,"updatedAt":560,"authorSlug":561},"gule-aerter","Gule Ærter (Danish Yellow Split Pea Soup with Pork)","Gule Ærter","Gule ærter",120,480,[664,539],"soup",[666,541],"dairy-free",[668,611,669,461,670],"smoked-pork","leek","celeriac",[672,675,677,679],{"alt":673,"src":674},"Thick yellow split pea soup in a deep bowl with sliced pork and sausage on a plate beside it","\u002Fimages\u002Frecipes\u002Fgule-aerter\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fgule-aerter\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fgule-aerter\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fgule-aerter\u002Fhero-1x1.jpg",[682,683,684,685,686,687],"gule ærter","split pea soup","danish soup","salted pork","medisterpølse","winter food",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":534,"baseServings":535,"prepMinutes":536,"cookMinutes":693,"restMinutes":571,"difficulty":537,"course":694,"diet":695,"mainIngredients":696,"images":699,"keywords":709,"publishedAt":560,"updatedAt":560,"authorSlug":561},"hakkebof-med-blode-log","Hakkebøf med Bløde Løg (Danish Beef Patty with Soft Onions)","Hakkebøf med Bløde Løg","Hakkebøf med bløde løg",45,[539],[541],[697,610,467,579,698],"ground-beef","beetroot",[700,703,705,707],{"alt":701,"src":702},"Danish beef patty under a mound of soft golden onions with a fried egg on top and brown gravy","\u002Fimages\u002Frecipes\u002Fhakkebof-med-blode-log\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fhakkebof-med-blode-log\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fhakkebof-med-blode-log\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fhakkebof-med-blode-log\u002Fhero-1x1.jpg",[710,711,712,713,628,654,714],"hakkebøf","bløde løg","beef patty","soft onions","pickled beetroot",{"slug":716,"title":717,"shortTitle":718,"nativeName":718,"countrySlug":534,"baseServings":602,"prepMinutes":572,"cookMinutes":693,"restMinutes":719,"difficulty":633,"course":720,"diet":721,"mainIngredients":723,"images":728,"keywords":738,"publishedAt":560,"updatedAt":560,"authorSlug":561},"risalamande","Risalamande (Danish Almond Rice Pudding with Cherry Sauce)","Risalamande",240,[575],[577,722],"gluten-free",[724,474,725,726,727],"short-grain-rice","heavy-cream","almonds","sour-cherry",[729,732,734,736],{"alt":730,"src":731},"Bowl of pale Danish almond rice pudding topped with glossy dark red cherry sauce","\u002Fimages\u002Frecipes\u002Frisalamande\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Frisalamande\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Frisalamande\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Frisalamande\u002Fhero-1x1.jpg",[716,739,740,626,741,742],"rice pudding","cherry sauce","almond","julaften dessert",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":534,"baseServings":602,"prepMinutes":536,"cookMinutes":748,"restMinutes":749,"difficulty":633,"course":750,"diet":751,"mainIngredients":752,"images":755,"keywords":765,"publishedAt":560,"updatedAt":560,"authorSlug":561},"rodgrod-med-flode","Rødgrød med Fløde (Danish Red Berry Compote with Cream)","Rødgrød med Fløde","Rødgrød med fløde",10,180,[575],[577,722,541],[727,725,753,754],"cornstarch","lemon",[756,759,761,763],{"alt":757,"src":758},"Deep red Danish berry compote in a glass bowl with cold cream poured across the surface","\u002Fimages\u002Frecipes\u002Frodgrod-med-flode\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Frodgrod-med-flode\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Frodgrod-med-flode\u002Fhero-4x3.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Frodgrod-med-flode\u002Fhero-1x1.jpg",[766,767,768,769,770,771],"rødgrød med fløde","rodgrod","red berry compote","danish dessert","summer berries","potato starch",{"slug":773,"title":774,"shortTitle":775,"nativeName":775,"countrySlug":534,"baseServings":776,"prepMinutes":435,"cookMinutes":777,"restMinutes":778,"difficulty":604,"course":779,"diet":781,"mainIngredients":783,"images":786,"keywords":796,"publishedAt":560,"updatedAt":560,"authorSlug":561},"rugbrod","Rugbrød (Danish Sourdough Rye Bread)","Rugbrød",16,90,960,[780],"bread",[782,666,541],"vegan",[784,470,785],"rye-flour","molasses",[787,790,792,794],{"alt":788,"src":789},"Dark dense Danish rye loaf sliced thin, showing cracked grain and seeds through the crumb","\u002Fimages\u002Frecipes\u002Frugbrod\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Frugbrod\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Frugbrod\u002Fhero-4x3.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Frugbrod\u002Fhero-1x1.jpg",[797,798,799,800,801,802],"rugbrød","danish rye bread","sourdough rye","wholegrain","smørrebrød base","seeded bread",{"slug":804,"title":805,"shortTitle":806,"nativeName":806,"countrySlug":534,"region":807,"baseServings":535,"prepMinutes":435,"cookMinutes":748,"difficulty":633,"course":808,"diet":810,"mainIngredients":811,"images":813,"keywords":823,"publishedAt":560,"updatedAt":560,"authorSlug":561},"danish-smorrebrod","Smørrebrød (Danish Open Rye Sandwiches)","Smørrebrød","Copenhagen",[809,539],"appetizer",[],[579,812,467,610],"shrimp",[814,817,819,821],{"alt":815,"src":816},"Three Danish open sandwiches on dark rye: pickled herring with onion, roast beef with remoulade, and egg with shrimp and dill","\u002Fimages\u002Frecipes\u002Fdanish-smorrebrod\u002Fhero.jpg",{"alt":815,"src":818},"\u002Fimages\u002Frecipes\u002Fdanish-smorrebrod\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fdanish-smorrebrod\u002Fhero-4x3.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fdanish-smorrebrod\u002Fhero-1x1.jpg",[824,825,826,827,828,829,830],"smørrebrød","smorrebrod","open sandwich","danish lunch","rye bread","pickled herring","remoulade",{"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"baseServings":535,"prepMinutes":536,"cookMinutes":466,"difficulty":537,"course":832,"diet":833,"mainIngredients":834,"images":835,"keywords":840,"publishedAt":560,"updatedAt":560,"authorSlug":561},[539],[541],[452,461,479,474,467],[836,837,838,839],{"alt":545,"src":546},{"alt":545,"src":548},{"alt":545,"src":550},{"alt":545,"src":552},[554,555,556,557,558,559],24,false,1788563786904]