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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":486,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":527,"countrySlug":528,"region":529,"baseServings":430,"prepMinutes":530,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":534,"diet":536,"mainIngredients":540,"images":541,"keywords":551,"publishedAt":557,"updatedAt":557,"authorSlug":558,"summary":559,"localeSlug":524,"alternates":560},[394,397,400,403,406],{"answer":395,"question":396},"Sutlijaš is a Balkan rice pudding of Ottoman origin, made by simmering short-grain rice in sweetened milk until the starch thickens it, then chilling it in small individual bowls and dusting the top with ground cinnamon. It contains no eggs or cream, and its name comes from the Turkish sütlaç, itself from süt, meaning milk.","What is sutlijaš?",{"answer":398,"question":399},"Short-grain or pudding rice, or failing that risotto rice such as arborio. These varieties are high in the surface starch that thickens the milk as it cooks. Long-grain and basmati rice release very little starch and will leave you with loose sweet milk containing separate grains rather than a pudding.","Which rice should I use for rice pudding?",{"answer":401,"question":402},"Either the rice was low in starch, it was rinsed before cooking and lost that starch down the sink, or it was not simmered long enough for the grains to break down. Keep it at a bare simmer and stir until the mixture coats the back of a spoon, remembering that it thickens considerably as it cools.","Why is my rice pudding runny?",{"answer":404,"question":405},"Cold, in almost all cases. It is poured hot into small bowls, left to cool to room temperature and then chilled until it sets to a soft spoonable texture, which is how bazaar shops in Skopje and Bitola sell it. The oven-browned version is sometimes eaten warm, but the standard stovetop one is a chilled sweet.","Is sutlijaš served hot or cold?",{"answer":407,"question":408},"Yes. Full-fat oat milk gives the closest result, since it is naturally slightly sweet and thickens reasonably well; coconut milk works but pushes the flavour somewhere else entirely. Plant milks thicken less than whole milk, so add a teaspoon of cornflour slaked in cold liquid near the end of cooking.","Can sutlijaš be made without dairy?",[410,411,412,413,414,415],"Use short-grain or pudding rice, never basmati or long grain. The pudding is thickened by starch released from the grain, and low-starch rice will leave you with sweet milk and loose rice in it.","Do not rinse the rice. Washing removes exactly the surface starch you are relying on to thicken the milk.","Stir along the bottom of the pan with a flat wooden spatula, not a spoon. Milk and rice starch scorch in the corners within seconds and a burnt note runs through the whole batch.","Pull it off the heat while it still looks slightly too loose. It thickens noticeably as it cools, and a pudding that looks right in the pan sets to a solid block in the bowl.","Cover the surface with cling film pressed directly onto the pudding if you dislike skin, or leave it uncovered if you want one, which is the traditional preference.","Add the cinnamon only when serving. Dusted on while the pudding is warm it sinks in and turns grey and damp rather than staying a dry, dark line on top.","🍮","Sutlijaš is rice pudding made the Ottoman way: short-grain rice cooked first in a little water until it collapses, then simmered in milk with sugar until the whole thing thickens to the consistency of loose custard. It is poured hot into small individual bowls, left to set as it cools, and served cold with a thick dusting of ground cinnamon on top drawn into stripes or a spiral. There is no cream, no egg and no baking — the body comes entirely from starch released by the rice, which is why the choice of rice and the patience of the simmer matter more than anything else in the recipe.","The dish arrived with the Ottoman kitchen and kept its Turkish name: sütlaç, from süt, milk, becomes sutlijaš across the southern Balkans. It belongs to the sweet end of a repertoire that in North Macedonia is still associated above all with the bazaar quarters and with Turkish households — the same shops in the Skopje Old Bazaar that sell baklava, tulumbi and boza have kept sutlijaš in the chilled cabinet in small glass or ceramic bowls for generations. It is sold by the portion rather than made at home for guests, which puts it in a different social category from a cake.\n\nWhat makes it a sweet of the poorer end of the pastry trade is that it is made of nothing. Milk, rice and sugar were the three things a town household could reliably find, and unlike baklava it needs no filo, no nuts and no syrup work. That economy shows in how it is eaten: sutlijaš is an afternoon or after-dinner sweet taken with coffee, small in portion, not rich, and cheap enough that it was never reserved for a celebration. During Orthodox fasting periods a milk pudding is off the table entirely, which is one reason it belongs more strongly to the Muslim and Turkish parts of the country's food calendar, where it appears through Ramadan as a light finish after iftar.\n\nThe method splits into two schools and both are correct. The stovetop version, which is the common one in North Macedonia and the one below, is poured into bowls and chilled until it sets to a soft spoonable pudding. The oven version, closer to Turkish fırın sütlaç, goes into small dishes set in a tray of water and is blasted under high heat until the surface scorches in dark patches. The oven finish is more dramatic; the stovetop one tastes purely of milk and cinnamon, which is what most people who grew up with it are actually after. Nearly every neighbouring country makes a version — sutlijaš in Bosnia and Serbia, sutlijash in Bulgaria and Albania — and none of them invented it.","Keeps 4 days covered in the fridge and is arguably better on day two, once the starch has fully set and the flavour has settled. It will continue to thicken as it sits; loosen it with a tablespoon or two of cold milk stirred in before serving if it has gone stiff. Do not freeze it — the starch network breaks on thawing and the pudding turns grainy and weeping. Dust the cinnamon on immediately before it goes to the table rather than storing it dusted, since the cinnamon absorbs moisture and turns into a dark damp film overnight.",[421,422,423,424],"Softens the rice in water first, the classic step that lets the grains break down instead of staying separate in the milk.","Thickens with rice starch alone, so the pudding tastes of milk rather than of cream or egg custard.","Sets in individual bowls as it cools, which is how it is actually sold and eaten in the bazaar.","Explains both the chilled stovetop finish and the scorched oven version without pretending one is more correct.",[426,427,428],"Heavy-based saucepan","Flat wooden spatula","Six small serving bowls or glasses",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},6,48,1,30,110,8,280,[438],"Turkish coffee, or a glass of cold water. Served cold, in small bowls, at the end of a meal or in the afternoon.",[440,443,446],{"name":441,"description":442},"Furnaliski sutlijaš","The oven-finished version, closer to Turkish fırın sütlaç: filled into small ovenproof dishes, set in a water bath and grilled hard until the top scorches in dark patches.",{"name":444,"description":445},"With rose water or mastic","A few drops of rose water, or a crushed grain of mastic stirred in at the end, both Ottoman-era additions still found in the older bazaar shops.",{"name":447,"description":448},"Thicker, set version","A tablespoon of cornflour slaked in cold milk stirred in for the last two minutes, producing a firmer pudding that can be turned out of the bowl. Common in commercial kitchens.",[450,456,460,465,468,471,476,482],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},150,"short-grain-rice","short-grain pudding rice, unwashed","g","For the pudding",{"qty":457,"name":458,"unit":459,"group":455},350,"water","ml",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},1.2,"milk","whole milk","l",{"qty":466,"name":467,"unit":454,"group":455},130,"sugar",{"qty":432,"name":469,"unit":470,"group":455},"salt","pinch",{"qty":432,"ref":472,"name":473,"note":474,"unit":475,"group":455,"optional":8},"cornstarch","cornflour, slaked in 3 tbsp cold milk","only for a firmer, sliceable pudding","tbsp",{"qty":477,"ref":478,"name":479,"unit":480,"group":481},2,"cinnamon","ground cinnamon, for dusting","tsp","To finish",{"qty":483,"ref":484,"name":485,"unit":475,"group":481,"optional":8},3,"walnuts","walnuts, roughly chopped",[487,492,495,499,503,506],{"tip":488,"text":489,"title":490,"timerSeconds":491},"Skipping this step and going straight into milk means the grains take far longer to break down and the milk catches on the bottom in the meantime.","Put the unwashed rice and the water in a heavy saucepan, bring to a boil, then lower the heat and simmer uncovered for about 15 minutes, until the water is almost gone and the grains have swollen and started to split at the edges.","Soften the rice in water",900,{"text":493,"title":494},"Pour in the milk and add the pinch of salt. Bring it slowly back to a bare simmer over medium-low heat, stirring often and scraping along the base of the pan with a flat spatula so nothing settles and scorches.","Add the milk",{"text":496,"title":497,"timerSeconds":498},"Cook at a lazy simmer for 25 to 30 minutes, stirring every couple of minutes, until the rice has collapsed and the mixture coats the back of a spoon. Add the sugar only in the last 10 minutes, since sugar added early slows the grains from softening.","Simmer until it thickens",1800,{"tip":500,"text":501,"title":502},"Cold pudding is at least two stages thicker than hot pudding. This is the step people get wrong.","Pull the pan off the heat while the pudding still looks slightly looser than you want it, roughly the thickness of pouring custard. If you want a firmer set, stir in the slaked cornflour now and cook for a further 2 minutes.","Judge the consistency",{"text":504,"title":505,"timerSeconds":498},"Divide the hot pudding between six small bowls or glasses, tapping each one on the worktop to settle the surface flat. Leave them uncovered at room temperature for about 30 minutes, then move them to the fridge.","Fill the bowls",{"text":507,"title":508,"timerSeconds":509},"Refrigerate for at least 3 hours, or overnight, until the pudding is cold and holds a spoon mark. Dust each bowl heavily with ground cinnamon just before serving, and scatter chopped walnuts over if you are using them.","Chill until set",10800,"soot-LEE-yash",[512,516,520],{"note":513,"swap":514,"original":515},"Plant milks work but thicken less, so add an extra teaspoon of cornflour slaked in cold liquid. Almond milk also makes the dish unsuitable for anyone avoiding nuts.","Full-fat oat or almond milk","Whole milk",{"note":517,"swap":518,"original":519},"Risotto rice is high in starch and works well, though it holds its shape more, giving a pudding with distinct grains rather than a fully collapsed texture.","Arborio or other risotto rice","Short-grain pudding rice",{"note":521,"swap":522,"original":523},"Cinnamon alone is standard. Walnuts on top are a common home addition in Macedonian households but are not what a bazaar shop serves.","Cinnamon with a pinch of ground cloves, or chopped walnuts","Ground cinnamon","sutlijas","Sutlijaš (Macedonian Cinnamon Rice Pudding)","Sutlijaš","Сутлијаш","north-macedonia","Skopje Old Bazaar, Bitola and the Turkish quarters",5,45,180,"easy",[535],"dessert",[537,538,539],"vegetarian","gluten-free","nut-free",[452,462,478],[542,545,547,549],{"alt":543,"src":544},"Small glass bowls of chilled white rice pudding dusted with dark stripes of ground cinnamon","\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero.jpg",{"alt":543,"src":546},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-16x9.jpg",{"alt":543,"src":548},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-4x3.jpg",{"alt":543,"src":550},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-1x1.jpg",[524,552,553,478,554,555,556],"macedonian dessert","rice pudding","balkan sweets","sutlijash","ottoman dessert","2026-08-21","dishroute-kitchen","Short rice simmered slowly in milk until the grains break down and the pudding thickens, then poured into small bowls, chilled and dusted heavily with ground cinnamon.",{"en":561},"\u002Frecipe\u002Fsutlijas",{"items":563,"total":741,"page":432,"limit":847,"hasMore":848},[564,605,638,670,697,725,735,764,790,820],{"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":528,"region":569,"baseServings":570,"prepMinutes":571,"cookMinutes":451,"restMinutes":572,"difficulty":573,"course":574,"diet":578,"mainIngredients":581,"images":586,"keywords":596,"publishedAt":604,"updatedAt":604,"authorSlug":558},"macedonian-ajvar","Macedonian Ajvar (Roasted Red Pepper Relish)","Macedonian Ajvar","Ајвар","Nationwide, with Pelagonia and the Vardar valley growing the peppers",12,60,15,"hard",[575,576,577],"sauce","side","appetizer",[537,579,538,580,539],"vegan","dairy-free",[582,583,584,585],"bell-pepper","garlic","olive-oil","vinegar",[587,590,592,594],{"alt":588,"src":589},"Jar and bowl of thick dark red roasted pepper ajvar with bread and white cheese beside it","\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-1x1.jpg",[597,598,599,600,601,602,603],"ajvar","roasted red pepper","macedonian","relish","preserve","balkan","vegan spread","2026-08-20",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":528,"region":610,"baseServings":611,"prepMinutes":572,"cookMinutes":612,"restMinutes":571,"difficulty":533,"course":613,"diet":617,"mainIngredients":618,"images":622,"keywords":632,"publishedAt":557,"updatedAt":557,"authorSlug":558},"mekici","Mekici (Macedonian Fried Breakfast Dough)","Mekici","Мекици","Nationwide, strongest in Skopje and the western towns",4,20,[614,615,616],"breakfast","snack","street-food",[537,539],[619,620,621],"flour","yogurt","yeast",[623,626,628,630],{"alt":624,"src":625},"Plate of puffed golden fried dough pieces beside crumbled white cheese and a bowl of dark jam","\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-1x1.jpg",[606,633,634,635,602,636,637],"macedonian breakfast","fried dough","yeasted dough","white cheese","mekitsi",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":528,"region":643,"baseServings":611,"prepMinutes":644,"cookMinutes":612,"restMinutes":645,"difficulty":646,"course":647,"diet":650,"mainIngredients":651,"images":654,"keywords":664,"publishedAt":604,"updatedAt":604,"authorSlug":558},"pastrmajlija","Pastrmajlija (Macedonian Boat-Shaped Meat Flatbread)","Pastrmajlija","Пастрмајлија","Štip and the Bregalnica valley",35,120,"medium",[648,649,616],"bread","main",[580,539],[619,652,653,621],"pork-shoulder","eggs",[655,658,660,662],{"alt":656,"src":657},"Oval Macedonian flatbread with a pinched rim, cubed cured pork and a soft-yolked egg in the centre","\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-1x1.jpg",[639,665,666,667,668,669],"macedonian flatbread","stip","cured pork","egg","balkan bread",{"slug":671,"title":672,"shortTitle":673,"nativeName":674,"countrySlug":528,"region":675,"baseServings":611,"prepMinutes":433,"cookMinutes":571,"difficulty":533,"course":676,"diet":677,"mainIngredients":678,"images":682,"keywords":692,"publishedAt":604,"updatedAt":604,"authorSlug":558},"polneti-piperki","Polneti Piperki (Macedonian Stuffed Peppers in Tomato)","Polneti Piperki","Полнети пиперки","Nationwide",[649],[538,539],[582,679,680,681],"rice","ground-beef","tomato",[683,686,688,690],{"alt":684,"src":685},"Long green peppers stuffed with rice and meat standing upright in a pot of red tomato sauce","\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-1x1.jpg",[693,694,599,695,696,602],"polneti piperki","stuffed peppers","rice filling","tomato sauce",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":528,"region":702,"baseServings":611,"prepMinutes":703,"cookMinutes":704,"difficulty":646,"course":705,"diet":706,"mainIngredients":707,"images":710,"keywords":720,"publishedAt":604,"updatedAt":604,"authorSlug":558},"selsko-meso","Selsko Meso (Macedonian Village Pork and Mushroom Pot)","Selsko Meso","Селско месо","Nationwide, strongest in Skopje taverns",25,90,[649],[538,539],[652,708,582,709],"mushrooms","kashkaval",[711,714,716,718],{"alt":712,"src":713},"Clay pot of braised pork and mushrooms in paprika sauce under a browned lid of melted yellow cheese","\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-1x1.jpg",[721,722,723,708,709,724],"selsko meso","macedonian pork","clay pot","balkan stew",{"slug":524,"title":525,"shortTitle":526,"nativeName":527,"countrySlug":528,"region":529,"baseServings":430,"prepMinutes":530,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":726,"diet":727,"mainIngredients":728,"images":729,"keywords":734,"publishedAt":557,"updatedAt":557,"authorSlug":558},[535],[537,538,539],[452,462,478],[730,731,732,733],{"alt":543,"src":544},{"alt":543,"src":546},{"alt":543,"src":548},{"alt":543,"src":550},[524,552,553,478,554,555,556],{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":528,"region":740,"baseServings":611,"prepMinutes":741,"cookMinutes":703,"difficulty":533,"course":742,"diet":744,"mainIngredients":745,"images":749,"keywords":759,"publishedAt":604,"updatedAt":604,"authorSlug":558},"tarana-corba","Tarana Čorba (Macedonian Toasted Crumb Pasta Soup)","Tarana Čorba","Тарана чорба","Rural highlands, especially Mariovo and Pelagonia",10,[743],"soup",[537,539],[619,653,746,747,748],"butter","paprika","feta",[750,753,755,757],{"alt":751,"src":752},"Bowl of thick orange tarana soup scattered with crumbled white cheese and chopped parsley","\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-1x1.jpg",[760,761,762,763,747,636,602],"tarana","trahana soup","macedonian soup","corba",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":528,"region":769,"baseServings":611,"prepMinutes":612,"cookMinutes":645,"restMinutes":770,"difficulty":533,"course":771,"diet":772,"mainIngredients":773,"images":776,"keywords":786,"publishedAt":604,"updatedAt":604,"authorSlug":558},"tavce-gravce","Tavče Gravče (Macedonian Clay-Pot Baked Beans)","Tavče Gravče","Тавче гравче","Tetovo and the Polog valley",480,[649],[537,579,580,539],[774,747,775,584],"onion","mint",[777,780,782,784],{"alt":778,"src":779},"Shallow clay pan of baked white beans in deep red paprika sauce with a crusted top and dried chillies","\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-1x1.jpg",[787,788,789,747,602,579,723],"tavce gravce","macedonian beans","baked beans",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":528,"region":795,"baseServings":430,"prepMinutes":531,"cookMinutes":796,"restMinutes":433,"difficulty":646,"course":797,"diet":798,"mainIngredients":799,"images":804,"keywords":814,"publishedAt":604,"updatedAt":604,"authorSlug":558},"macedonian-turli-tava","Turli Tava (Macedonian Mixed Vegetable and Meat Bake)","Turli Tava","Турли тава","Central and southern North Macedonia",100,[649],[538,580,539],[800,801,582,802,803],"eggplant","okra","lamb","potato",[805,808,810,812],{"alt":806,"src":807},"Wide baking pan of collapsed aubergine, okra, peppers and potato over lamb with browned edges","\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-1x1.jpg",[815,816,801,817,818,602,819],"turli tava","macedonian bake","aubergine","vegetable stew","one pan",{"slug":821,"title":822,"shortTitle":823,"nativeName":824,"countrySlug":528,"region":825,"baseServings":435,"prepMinutes":826,"cookMinutes":531,"restMinutes":433,"difficulty":646,"course":827,"diet":828,"mainIngredients":829,"images":831,"keywords":841,"publishedAt":557,"updatedAt":557,"authorSlug":558},"zelnik","Zelnik (Macedonian Leek and White Cheese Pie)","Zelnik","Зелник","Pelagonia, Mariovo and the western highlands",50,[577,614],[537,539],[830,748,619],"leek",[832,835,837,839],{"alt":833,"src":834},"Round flat Macedonian pie cut into wedges showing layers of pastry with leek and white cheese filling","\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero.jpg",{"alt":833,"src":836},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-16x9.jpg",{"alt":833,"src":838},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-4x3.jpg",{"alt":833,"src":840},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-1x1.jpg",[821,842,843,636,844,845,846],"macedonian pie","leek pie","balkan pastry","stretched dough","fasting food",24,false,1788563803580]