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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":436,"variations":438,"ingredients":448,"instructions":504,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":554,"diet":556,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":544,"alternates":580},[394,397,400,403,406],{"answer":395,"question":396},"Tarana is a dried pasta made by rubbing flour together with eggs, and sometimes milk or yogurt, until it breaks into coarse irregular crumbs, which are then dried until hard. It is the Macedonian member of the same family as Greek trahana and Turkish tarhana, and it was developed as a way to preserve eggs and dairy through winter without refrigeration.","What exactly is tarana?",{"answer":398,"question":399},"Balkan, Greek and Turkish grocers usually stock trahana or tarhana, which work the same way in this soup. Making it at home is simple but slow, mostly because of the drying: a couple of days spread on trays in a warm dry place, broken up by hand every few hours. The recipe below covers both routes.","Can I buy tarana or do I have to make it?",{"answer":401,"question":402},"Tarana absorbs liquid long after the heat is off. Take the pot off the stove while the soup still looks looser than you want it, and serve promptly. If it has already set, whisk in hot water or stock a splash at a time until it flows again, then check the seasoning, which will have thinned along with the texture.","Why did my soup turn into a solid mass?",{"answer":404,"question":405},"Both, depending on how thick you make it and what goes in. As written it is substantial enough for a light supper with bread and cheese. Thinned with more stock and served in smaller bowls it becomes a first course, which is how it usually appears when there is a larger meal to follow.","Is tarana čorba a meal or a starter?",{"answer":407,"question":408},"Yes, if your tarana was made without milk or yogurt — check the packet, as many commercial trahana varieties contain dairy. Use oil instead of butter, leave out the cheese, and lean harder on paprika, garlic and dried mint for flavour. This is essentially the version eaten during Orthodox fasting periods.","Can I make it dairy-free?",[410,411,412,413,414,415],"Toast the tarana until it turns a shade darker and smells like toasted bread, about 4 minutes. Stop short and the soup tastes of raw flour.","Add the liquid hot and in stages, whisking, or the crumbs clump into lumps that never break up.","Tarana keeps swelling after the pot leaves the heat, so pull it off while the soup still looks slightly too loose.","Take the pot off the heat before the cheese goes in. Brined white cheese seizes and squeaks if boiled.","If you are drying homemade tarana, break it up on the tray every few hours or it dries into slabs you have to smash apart.","A spoonful of ajvar or a pinch of dried mint stirred in at the table is a common household touch and lifts an otherwise very mild soup.","🥣","Tarana čorba is the soup a Macedonian household makes from almost nothing: coarse dried pasta crumbs, butter, paprika, water and a handful of white cheese. The crumbs — tarana — are rubbed by hand from flour and egg, dried in the sun, and stored by the sackful. Toasted in butter until they smell like a bakery, they thicken the pot into something between a soup and a very loose porridge, with a nutty background from the toasting and a mild savoury sharpness from the cheese stirred in at the end. It is a fifteen-minute dinner if you have the tarana, and it is what gets fed to anyone who is cold, ill, or hungry at an awkward hour.","Tarana belongs to a family of dried grain-and-dairy preserves that stretches across the whole former Ottoman world — trahana in Greece, tarhana in Turkey, tarhonya in Hungary, kishk in the Levant. The idea is always the same: bind flour with something perishable, then dry it so thoroughly that it keeps for a year without refrigeration. In North Macedonia the binder is usually eggs and sometimes milk or yogurt, worked into flour by hand until the mixture breaks into irregular crumbs, then spread on cloths and dried in the summer sun, turned by hand until it rattles.\n\nThat work was done communally, typically in late summer when there were both eggs and sunshine to spare, and it produced a pantry staple that made winter cooking possible in villages cut off by snow. Because the crumbs are irregular and porous, they thicken liquid far faster than commercial pasta and give the soup a slightly rough, granular body that no substitute quite reproduces. Older cooks judge tarana by how it sounds when poured — good tarana clatters.\n\nThe soup itself is deliberately plain. Butter or oil, tarana, paprika, water or a light stock, and salt is the entire base, and the finish is a handful of crumbled sirenje, the white brined cheese found in every fridge in the country. Some households whisk in an egg or a spoonful of yogurt at the end for richness, some add a fried onion, and some serve it with a spoon of ajvar stirred through. In a country where much of the food is heavy with meat, paprika and oil, tarana čorba is the light thing, and it is eaten far more often at home than in any restaurant.","The finished soup keeps 2 days refrigerated but thickens dramatically as the crumbs continue to swell — expect to whisk in 100 to 200 ml of hot water when reheating, and to re-season, since the salt gets diluted along with everything else. Reheat gently and do not boil, or the cheese already in the pot will turn grainy. Do not freeze the soup; the starch goes gluey. Dried tarana itself, kept in a sealed jar somewhere dark, lasts a year or more.",[421,422,423,424],"Includes a workable home method for making tarana from scratch, so you are not dependent on finding it in a Balkan shop.","Toasts the crumbs in butter first, which is the step that separates a nutty, fragrant soup from a bland starchy one.","Balances the liquid so the soup thickens properly without turning into paste as it sits.","Finishes with brined white cheese off the heat, so it softens into the soup instead of seizing into rubbery threads.",[426,427,428],"Heavy saucepan","Whisk","Baking trays and a clean cloth if drying your own tarana",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},18,42,3,950,14,380,[437],"Bread rubbed with garlic, a spoonful of ajvar, and pickled peppers on the side.",[439,442,445],{"name":440,"description":441},"With egg","An egg beaten with a ladle of the hot soup and whisked back in off the heat, giving a richer, slightly silkier body.",{"name":443,"description":444},"Со лук (with fried onion)","A finely chopped onion softened in the butter before the tarana goes in, which makes a sweeter and more substantial soup.",{"name":446,"description":447},"Fasting tarana","Made with oil instead of butter and no cheese, seasoned harder with paprika and dried mint — the version eaten during Orthodox fasts.",[449,456,461,465,469,472,476,480,484,489,493,498,501],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},250,"flour","plain flour","only if making tarana from scratch","g","For homemade tarana (optional)",{"qty":457,"ref":458,"name":459,"note":453,"unit":460,"group":455},2,"eggs","eggs, beaten","piece",{"qty":462,"name":463,"unit":464,"group":455},0.5,"fine salt","tsp",{"qty":466,"ref":467,"name":467,"unit":454,"group":468},50,"butter","For the soup",{"qty":470,"name":471,"unit":454,"group":468},150,"dried tarana or trahana",{"qty":473,"ref":474,"name":475,"unit":460,"group":468,"optional":8},1,"onion","onion, finely chopped",{"qty":457,"ref":477,"name":478,"unit":479,"group":468},"garlic","garlic, finely chopped","clove",{"qty":473,"ref":481,"name":482,"unit":483,"group":468},"paprika","sweet red paprika","tbsp",{"qty":485,"ref":486,"name":487,"unit":488,"group":468},1.2,"stock","hot vegetable or chicken stock","l",{"qty":490,"name":491,"unit":492,"group":468},null,"salt and black pepper","to taste",{"qty":494,"ref":495,"name":496,"unit":454,"group":497},120,"feta","white brined cheese (sirenje or feta), crumbled","To finish",{"qty":473,"ref":499,"name":500,"unit":464,"group":497,"optional":8},"mint","dried mint, crumbled",{"qty":457,"ref":502,"name":503,"unit":483,"group":497},"parsley","flat-leaf parsley, chopped",[505,509,512,517,520,524,527],{"tip":506,"text":507,"title":508},"Skip this entirely if you have bought tarana or trahana.","Rub the beaten eggs and salt into the flour with your fingertips for about 10 minutes, until the mixture breaks into coarse, uneven crumbs no larger than a lentil. Spread thinly on trays and dry in a warm airy place for 1 to 2 days, breaking up clumps every few hours until it rattles.","Make the tarana, if you are making your own",{"text":510,"title":511},"Melt the butter in a heavy saucepan over medium heat and, if using, cook the chopped onion for 6 to 7 minutes until soft and translucent with the edges just turning gold. Add the garlic for the last 30 seconds.","Soften the onion",{"tip":513,"text":514,"title":515,"timerSeconds":516},"Keep it moving. Butter and small crumbs go from toasted to burnt in under a minute.","Tip the dried tarana into the butter and stir constantly for 3 to 4 minutes. It is ready when the crumbs have darkened by a shade, are coated and glistening, and the pan smells distinctly of toasted bread rather than raw flour.","Toast the tarana",240,{"text":518,"title":519},"Pull the pan off the heat, wait a few seconds and stir in the paprika so it dissolves into the butter and turns the crumbs deep orange. If it hisses and smokes the pan was too hot and the soup will taste bitter.","Bloom the paprika",{"text":521,"title":522,"timerSeconds":523},"Return to the heat and pour in the hot stock in three additions, whisking after each so no lumps form. Season with salt and pepper, bring to a simmer and cook for 12 to 15 minutes, stirring often, until the crumbs are tender and the soup coats the back of a spoon.","Add the liquid",900,{"text":525,"title":526},"Take the pan off the heat, stir in half the crumbled cheese and the dried mint, and let it stand for 2 minutes so the cheese softens into the soup without seizing. The soup should still pour easily; loosen with hot water if it does not.","Finish with cheese",{"text":528,"title":529},"Ladle into bowls, scatter over the remaining cheese and the parsley, and grind black pepper on top. Serve straight away with bread, before the tarana drinks any more liquid.","Serve","TAH-rah-nah CHOR-bah",[532,536,540],{"note":533,"swap":534,"original":535},"Trahana is the closest relative and behaves almost identically. Crushed orzo or broken vermicelli gives the right body but not the fermented-dairy tang of some trahana varieties.","Greek or Turkish trahana, or coarsely crushed orzo","Tarana",{"note":537,"swap":538,"original":539},"Feta is saltier than most Macedonian sirenje, so cut the added salt in the soup and taste before serving.","Feta, or a mild crumbly goat cheese","Sirenje (white brined cheese)",{"note":541,"swap":542,"original":543},"Oil is what fasting households use, and it makes the soup fully dairy-free if you also leave out the cheese.","Sunflower oil or olive oil","Butter","tarana-corba","Tarana Čorba (Macedonian Toasted Crumb Pasta Soup)","Tarana Čorba","Тарана чорба","north-macedonia","Rural highlands, especially Mariovo and Pelagonia",4,10,25,"easy",[555],"soup",[557,558],"vegetarian","nut-free",[451,458,467,481,495],[561,564,566,568],{"alt":562,"src":563},"Bowl of thick orange tarana soup scattered with crumbled white cheese and chopped parsley","\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Ftarana-corba\u002Fhero-1x1.jpg",[571,572,573,574,481,575,576],"tarana","trahana soup","macedonian soup","corba","white cheese","balkan","2026-08-20","dishroute-kitchen","Hand-rubbed dried pasta crumbs toasted in butter until nutty, then simmered into a thick paprika-scented soup and finished with crumbled white cheese melting through it.",{"en":581},"\u002Frecipe\u002Ftarana-corba",{"items":583,"total":551,"page":473,"limit":863,"hasMore":864},[584,623,654,684,712,739,772,782,806,836],{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":548,"region":589,"baseServings":590,"prepMinutes":591,"cookMinutes":470,"restMinutes":592,"difficulty":593,"course":594,"diet":598,"mainIngredients":602,"images":606,"keywords":616,"publishedAt":577,"updatedAt":577,"authorSlug":578},"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",[595,596,597],"sauce","side","appetizer",[557,599,600,601,558],"vegan","gluten-free","dairy-free",[603,477,604,605],"bell-pepper","olive-oil","vinegar",[607,610,612,614],{"alt":608,"src":609},"Jar and bowl of thick dark red roasted pepper ajvar with bread and white cheese beside it","\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-4x3.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fmacedonian-ajvar\u002Fhero-1x1.jpg",[617,618,619,620,621,576,622],"ajvar","roasted red pepper","macedonian","relish","preserve","vegan spread",{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"countrySlug":548,"region":628,"baseServings":550,"prepMinutes":592,"cookMinutes":629,"restMinutes":591,"difficulty":553,"course":630,"diet":634,"mainIngredients":635,"images":638,"keywords":648,"publishedAt":653,"updatedAt":653,"authorSlug":578},"mekici","Mekici (Macedonian Fried Breakfast Dough)","Mekici","Мекици","Nationwide, strongest in Skopje and the western towns",20,[631,632,633],"breakfast","snack","street-food",[557,558],[451,636,637],"yogurt","yeast",[639,642,644,646],{"alt":640,"src":641},"Plate of puffed golden fried dough pieces beside crumbled white cheese and a bowl of dark jam","\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fmekici\u002Fhero-1x1.jpg",[624,649,650,651,576,575,652],"macedonian breakfast","fried dough","yeasted dough","mekitsi","2026-08-21",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":548,"region":659,"baseServings":550,"prepMinutes":660,"cookMinutes":629,"restMinutes":494,"difficulty":661,"course":662,"diet":665,"mainIngredients":666,"images":668,"keywords":678,"publishedAt":577,"updatedAt":577,"authorSlug":578},"pastrmajlija","Pastrmajlija (Macedonian Boat-Shaped Meat Flatbread)","Pastrmajlija","Пастрмајлија","Štip and the Bregalnica valley",35,"medium",[663,664,633],"bread","main",[601,558],[451,667,458,637],"pork-shoulder",[669,672,674,676],{"alt":670,"src":671},"Oval Macedonian flatbread with a pinched rim, cubed cured pork and a soft-yolked egg in the centre","\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fpastrmajlija\u002Fhero-1x1.jpg",[655,679,680,681,682,683],"macedonian flatbread","stip","cured pork","egg","balkan bread",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":548,"region":689,"baseServings":550,"prepMinutes":690,"cookMinutes":591,"difficulty":553,"course":691,"diet":692,"mainIngredients":693,"images":697,"keywords":707,"publishedAt":577,"updatedAt":577,"authorSlug":578},"polneti-piperki","Polneti Piperki (Macedonian Stuffed Peppers in Tomato)","Polneti Piperki","Полнети пиперки","Nationwide",30,[664],[600,558],[603,694,695,696],"rice","ground-beef","tomato",[698,701,703,705],{"alt":699,"src":700},"Long green peppers stuffed with rice and meat standing upright in a pot of red tomato sauce","\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fpolneti-piperki\u002Fhero-1x1.jpg",[708,709,619,710,711,576],"polneti piperki","stuffed peppers","rice filling","tomato sauce",{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"countrySlug":548,"region":717,"baseServings":550,"prepMinutes":552,"cookMinutes":718,"difficulty":661,"course":719,"diet":720,"mainIngredients":721,"images":724,"keywords":734,"publishedAt":577,"updatedAt":577,"authorSlug":578},"selsko-meso","Selsko Meso (Macedonian Village Pork and Mushroom Pot)","Selsko Meso","Селско месо","Nationwide, strongest in Skopje taverns",90,[664],[600,558],[667,722,603,723],"mushrooms","kashkaval",[725,728,730,732],{"alt":726,"src":727},"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":726,"src":729},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fselsko-meso\u002Fhero-1x1.jpg",[735,736,737,722,723,738],"selsko meso","macedonian pork","clay pot","balkan stew",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":548,"region":744,"baseServings":745,"prepMinutes":746,"cookMinutes":747,"restMinutes":748,"difficulty":553,"course":749,"diet":751,"mainIngredients":752,"images":756,"keywords":766,"publishedAt":653,"updatedAt":653,"authorSlug":578},"sutlijas","Sutlijaš (Macedonian Cinnamon Rice Pudding)","Sutlijaš","Сутлијаш","Skopje Old Bazaar, Bitola and the Turkish quarters",6,5,45,180,[750],"dessert",[557,600,558],[753,754,755],"short-grain-rice","milk","cinnamon",[757,760,762,764],{"alt":758,"src":759},"Small glass bowls of chilled white rice pudding dusted with dark stripes of ground cinnamon","\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-4x3.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fsutlijas\u002Fhero-1x1.jpg",[740,767,768,755,769,770,771],"macedonian dessert","rice pudding","balkan sweets","sutlijash","ottoman dessert",{"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":773,"diet":774,"mainIngredients":775,"images":776,"keywords":781,"publishedAt":577,"updatedAt":577,"authorSlug":578},[555],[557,558],[451,458,467,481,495],[777,778,779,780],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[571,572,573,574,481,575,576],{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"countrySlug":548,"region":787,"baseServings":550,"prepMinutes":629,"cookMinutes":494,"restMinutes":788,"difficulty":553,"course":789,"diet":790,"mainIngredients":791,"images":792,"keywords":802,"publishedAt":577,"updatedAt":577,"authorSlug":578},"tavce-gravce","Tavče Gravče (Macedonian Clay-Pot Baked Beans)","Tavče Gravče","Тавче гравче","Tetovo and the Polog valley",480,[664],[557,599,601,558],[474,481,499,604],[793,796,798,800],{"alt":794,"src":795},"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":794,"src":797},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Ftavce-gravce\u002Fhero-1x1.jpg",[803,804,805,481,576,599,737],"tavce gravce","macedonian beans","baked beans",{"slug":807,"title":808,"shortTitle":809,"nativeName":810,"countrySlug":548,"region":811,"baseServings":745,"prepMinutes":747,"cookMinutes":812,"restMinutes":690,"difficulty":661,"course":813,"diet":814,"mainIngredients":815,"images":820,"keywords":830,"publishedAt":577,"updatedAt":577,"authorSlug":578},"macedonian-turli-tava","Turli Tava (Macedonian Mixed Vegetable and Meat Bake)","Turli Tava","Турли тава","Central and southern North Macedonia",100,[664],[600,601,558],[816,817,603,818,819],"eggplant","okra","lamb","potato",[821,824,826,828],{"alt":822,"src":823},"Wide baking pan of collapsed aubergine, okra, peppers and potato over lamb with browned edges","\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero.jpg",{"alt":822,"src":825},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-16x9.jpg",{"alt":822,"src":827},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-4x3.jpg",{"alt":822,"src":829},"\u002Fimages\u002Frecipes\u002Fmacedonian-turli-tava\u002Fhero-1x1.jpg",[831,832,817,833,834,576,835],"turli tava","macedonian bake","aubergine","vegetable stew","one pan",{"slug":837,"title":838,"shortTitle":839,"nativeName":840,"countrySlug":548,"region":841,"baseServings":842,"prepMinutes":466,"cookMinutes":747,"restMinutes":690,"difficulty":661,"course":843,"diet":844,"mainIngredients":845,"images":847,"keywords":857,"publishedAt":653,"updatedAt":653,"authorSlug":578},"zelnik","Zelnik (Macedonian Leek and White Cheese Pie)","Zelnik","Зелник","Pelagonia, Mariovo and the western highlands",8,[597,631],[557,558],[846,495,451],"leek",[848,851,853,855],{"alt":849,"src":850},"Round flat Macedonian pie cut into wedges showing layers of pastry with leek and white cheese filling","\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero.jpg",{"alt":849,"src":852},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-16x9.jpg",{"alt":849,"src":854},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-4x3.jpg",{"alt":849,"src":856},"\u002Fimages\u002Frecipes\u002Fzelnik\u002Fhero-1x1.jpg",[837,858,859,575,860,861,862],"macedonian pie","leek pie","balkan pastry","stretched dough","fasting food",24,false,1788563756934]