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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":496,"pronunciation":518,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":452,"prepMinutes":538,"cookMinutes":9,"restMinutes":539,"difficulty":540,"course":541,"diet":543,"mainIngredients":547,"images":548,"keywords":558,"publishedAt":565,"updatedAt":565,"authorSlug":566,"summary":567,"localeSlug":532,"alternates":568},[394,397,400,403,406],{"answer":395,"question":396},"Grey shrimp, Crangon crangon, are small brown-grey shrimp caught in the shallow North Sea and boiled on the boat within minutes of landing. They are only two or three centimetres long, so peeling them is slow handwork that cannot be fully mechanised, and that labour is what drives the price. Their flavour is much sweeter and more concentrated than large warm-water prawns.","What are grey shrimp and why are they expensive?",{"answer":398,"question":399},"You can, but choose the smallest cold-water shrimp available rather than tiger or king prawns. Large prawns have a firm, meaty bite that overwhelms the tomato and turns the dish into a prawn cocktail. If small shrimp are all you can get, chop them roughly so the filling still has the right fine texture.","Can I use regular pink prawns instead?",{"answer":401,"question":402},"Either the tomato shells were not salted and drained, or the dish sat too long after assembly. A hollowed tomato keeps releasing juice, so salt the inside, turn the shells upside down on kitchen paper for 15 minutes, and pat them dry before filling. Then dress the shrimp and assemble no more than half an hour before eating.","Why is my filling watery?",{"answer":404,"question":405},"In brasseries it usually arrives on a lettuce leaf with a lemon wedge, sometimes with fried parsley on top, and very often with a small portion of hot fries on the side — the hot-cold contrast is a specifically Belgian habit. At home it is more likely to come with buttered brown bread as a light summer lunch.","What do Belgians serve with tomate crevette?",{"answer":407,"question":408},"Technically yes, but it will not be good. The dish has no cooking and only a handful of ingredients, so a hard, underripe winter tomato has nowhere to hide and makes everything taste watery. If you must, use ripe vine or cocktail tomatoes stored at room temperature for a few days, or switch to the avocado version instead.","Can I make this dish in winter?",[410,411,412,413,414,415],"Use tomatoes that are genuinely ripe and fragrant at the stem. A hard, pale tomato will make the whole dish taste of water and nothing else.","Salt the hollowed tomato shells and turn them upside down on kitchen paper for 15 minutes. This draws out the water that would otherwise thin the mayonnaise.","Buy grey shrimp already peeled if you can, but check they are stored cold and smell sweet rather than of ammonia.","Fold the mayonnaise through the shrimp gently with a spatula. Stirring hard breaks the delicate shrimp into mush.","Dress the shrimp no more than 30 minutes before serving. Left longer, they release liquid and the mayonnaise slackens.","Keep everything cold: chilled tomatoes, chilled shrimp, chilled bowl. This dish is only good when it is properly cold.","🍅","Tomate crevette is a whole ripe tomato, hollowed and salted, filled to overflowing with North Sea grey shrimp bound in a lemony mayonnaise, with its lid perched back on top. It has four real ingredients and no cooking, which means everything depends on the quality of two of them: the tomato must be ripe enough to smell of tomato, and the shrimp must be the small, grey-brown, intensely sweet North Sea variety rather than the big pink ones. The mayonnaise is there to hold the shrimp together, not to dominate — you should taste shellfish and lemon first. Belgians eat it as a starter from late spring through summer, usually with a few fries alongside, which sounds odd until you have done it.","The shrimp at the centre of this dish is Crangon crangon, the North Sea grey shrimp, and it is a genuinely local product. They are caught in the shallow waters off the Belgian and Dutch coast, boiled on board within minutes of landing in the net, and sold cooked in their shells. In Oostduinkerke a handful of fishermen still catch them on horseback, dragging nets behind draught horses through the surf — a practice recognised by UNESCO as intangible cultural heritage in 2013, and one of the very few places on earth where it survives.\n\nThe shrimp are also tiny, which creates the dish's one real economic fact: peeling them is slow, skilled handwork, and hand-peeled grey shrimp are expensive. Much of the commercial catch is shipped to Morocco or Poland for peeling and shipped back, a detail Belgians discuss with some discomfort. Coastal restaurants that advertise handgepelde garnalen are making a point about it, and charging accordingly. If you buy them shell-on and peel them yourself, you will understand the price within about ten minutes.\n\nThe dish itself belongs to the same brasserie repertoire as shrimp croquettes and cold seafood platters — cold starters that show off the North Sea without cooking it. It is unfussy in a way that leaves nowhere to hide. A pale winter tomato makes it watery and dull; too much mayonnaise makes it taste like a supermarket sandwich filling. Done with a proper summer tomato and enough shrimp to spill over the sides, it is one of the best things on any Belgian menu, and the version served with a cone of hot fries on the side is a specifically Belgian pleasure that no other country has thought to try.","Assemble tomate crevette within an hour of serving; it does not hold. The shrimp release liquid into the mayonnaise as they sit and the salted tomato shell continues to weep, so a dish made in the morning for the evening will be swimming by dinner. You can hollow and salt the tomatoes and make the mayonnaise up to a day ahead and keep them separately in the fridge, then fold the shrimp through and fill at the last moment. Never freeze it — the shrimp turn woolly and the mayonnaise splits irreversibly.",[421,422,423,424],"Salts and drains the hollowed tomato so the filling does not slide out on a pool of tomato water.","Makes a mayonnaise light enough to coat the shrimp rather than smother them, with lemon leading.","Explains which shrimp to buy and what to do if grey shrimp are unavailable where you live.","Ten minutes of work, no cooking, and it looks like restaurant food on the plate.",[426,427,428,429],"Small sharp knife","Teaspoon or melon baller","Mixing bowl","Whisk",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},27,7,2,5,890,18,340,[439],"A few crisp lettuce leaves, a lemon wedge, buttered brown bread — or, in Belgian fashion, a small cone of hot fries.",[441,444,447],{"name":442,"description":443},"Avocat crevettes grises","The same shrimp mayonnaise piled into halved ripe avocado instead of tomato. Richer, and the standard alternative on the same brasserie menus.",{"name":445,"description":446},"Garnaalkroketten","The hot relative: the same grey shrimp bound in a stiff béchamel, breadcrumbed and deep-fried into croquettes, served with fried parsley and lemon.",{"name":448,"description":449},"Tomate crevette with egg","A finely chopped hard-boiled egg folded into the shrimp mayonnaise, which stretches expensive shrimp further and softens the texture.",[451,458,462,468,472,474,477,481,485,490,492],{"qty":452,"ref":453,"name":454,"note":455,"unit":456,"group":457},4,"tomato","large ripe tomatoes","ripe and fragrant, not firm and pale","piece","For the tomatoes",{"qty":459,"name":460,"unit":461,"group":457},1,"fine salt, for drawing out the tomato water","tsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":467},300,"shrimp","cooked and peeled North Sea grey shrimp","g","For the filling",{"qty":459,"ref":469,"name":470,"unit":456,"group":471},"eggs","egg yolk, at room temperature","For the mayonnaise",{"qty":459,"name":473,"unit":461,"group":471},"Dijon mustard",{"qty":459,"ref":475,"name":476,"unit":456,"group":471},"lemon","lemon, half juiced and half cut into wedges",{"qty":478,"name":479,"unit":480,"group":471},150,"neutral oil (sunflower or grapeseed)","ml",{"qty":482,"ref":483,"name":484,"unit":461,"group":471},0.25,"white-pepper","ground white pepper",{"qty":433,"ref":486,"name":487,"unit":488,"group":489},"parsley","flat-leaf parsley, finely chopped","tbsp","To finish",{"qty":452,"name":491,"unit":456,"group":489},"crisp lettuce leaves, to sit the tomatoes on",{"qty":493,"name":494,"unit":495,"group":489},null,"salt","to taste",[497,501,505,509,512,515],{"tip":498,"text":499,"title":500},"Do not cut too close to the skin or the shell will collapse when you fill it.","Slice the top centimetre off each of {qty:tomato} of tomatoes and keep the lids. Cut around the inside wall with a small sharp knife and scoop out the seeds and core with a teaspoon, leaving a shell about 1 cm thick that still stands up on its own.","Hollow the tomatoes",{"text":502,"title":503,"timerSeconds":504},"Sprinkle the inside of each shell with the fine salt and stand them upside down on a double layer of kitchen paper for 15 minutes. A surprising amount of liquid will run out — this is what keeps the filling from sliding.","Salt and drain them",900,{"tip":506,"text":507,"title":508},"Everything at room temperature. A fridge-cold yolk is the usual reason a mayonnaise refuses to come together.","Whisk the egg yolk with the mustard, half the lemon juice, the white pepper and a pinch of salt. Add the oil drop by drop at first, whisking constantly, then in a thin steady stream once it thickens, until you have a mayonnaise that holds a soft peak.","Whisk the mayonnaise",{"text":510,"title":511},"Loosen the mayonnaise with the rest of the lemon juice and a teaspoon of cold water until it drops slowly off the whisk rather than clinging to it. Taste — it should be noticeably lemony, because the shrimp and tomato will mute it.","Lighten and season it",{"text":513,"title":514},"Tip {qty:shrimp} of shrimp into a cold bowl and fold in just enough mayonnaise to coat them — usually about two thirds of what you have made. Fold with a spatula in slow turns so the shrimp stay whole, then add the parsley and a final crack of pepper.","Fold in the shrimp",{"text":516,"title":517},"Pat the tomato shells dry inside, sit each on a lettuce leaf, and heap the shrimp in so it mounds well above the rim. Lean the tomato lid against the side, add a lemon wedge, and serve straight away while everything is properly chilled.","Fill and serve cold","toh-MAHT kruh-VET",[520,524,528],{"note":521,"swap":522,"original":523},"Not the same sweetness, but the right size and texture. Avoid large tiger or king prawns entirely — they are too meaty and the balance collapses.","The smallest cooked cold-water shrimp you can find, such as Atlantic or Greenland prawns","North Sea grey shrimp",{"note":525,"swap":526,"original":527},"Perfectly acceptable, and closer to what many brasseries use. Just lighten it — straight jarred mayonnaise is too stiff.","Good jarred mayonnaise thinned with lemon juice and a spoonful of crème fraîche","Homemade mayonnaise",{"note":529,"swap":530,"original":531},"Both appear on Belgian menus. The avocado version is called avocat crevettes and follows exactly the same method.","Halved avocados, or the filling served in a glass","Whole tomato shells","tomate-crevette","Tomate Crevette (Tomato Stuffed with North Sea Shrimp)","Tomate Crevette","Tomaat garnaal \u002F tomate crevettes grises","belgium","The Belgian coast",25,15,"easy",[542],"appetizer",[544,545,546],"pescatarian","gluten-free","dairy-free",[453,464,469,475],[549,552,554,556],{"alt":550,"src":551},"Ripe tomato hollowed and heaped with tiny grey shrimp in mayonnaise, lid leaning against the side","\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero.jpg",{"alt":550,"src":553},"\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero-16x9.jpg",{"alt":550,"src":555},"\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero-4x3.jpg",{"alt":550,"src":557},"\u002Fimages\u002Frecipes\u002Ftomate-crevette\u002Fhero-1x1.jpg",[559,560,561,562,563,564],"tomate crevette","tomaat garnaal","grey shrimp","belgian starter","north sea shrimp","cold appetizer","2026-08-19","dishroute-kitchen","A hollowed ripe tomato packed with tiny hand-peeled grey shrimp folded through lemony mayonnaise — the cold starter every Belgian brasserie serves from spring onwards.",{"en":569},"\u002Frecipe\u002Ftomate-crevette",{"items":571,"total":850,"page":459,"limit":851,"hasMore":852},[572,604,636,666,699,728,756,785,810,820],{"slug":573,"title":574,"shortTitle":575,"nativeName":576,"countrySlug":536,"region":577,"baseServings":452,"prepMinutes":578,"cookMinutes":538,"restMinutes":579,"difficulty":580,"course":581,"diet":584,"mainIngredients":585,"images":587,"keywords":597,"publishedAt":565,"updatedAt":565,"authorSlug":566},"belgian-frites","Belgische Frieten (Twice-Fried Belgian Chips with Mayonnaise)","Belgische Frieten","Belgische frieten \u002F frites belges","Nationwide",20,30,"medium",[582,583],"street-food","side",[545,546],[586,469],"potato",[588,591,593,595],{"alt":589,"src":590},"Paper cone of thick golden Belgian fries with a fork and a mound of thick mayonnaise on top","\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero-4x3.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fbelgian-frites\u002Fhero-1x1.jpg",[598,599,600,601,602,603],"belgian frites","frieten","double fried potatoes","friterie","mayonnaise","beef fat fries",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":536,"region":609,"baseServings":452,"prepMinutes":538,"cookMinutes":610,"difficulty":580,"course":611,"diet":613,"mainIngredients":614,"images":619,"keywords":629,"publishedAt":565,"updatedAt":565,"authorSlug":566},"carbonnade-flamande","Carbonnade Flamande (Flemish Beef Braised in Dark Beer)","Carbonnade Flamande","Stoofvlees \u002F Carbonnade flamande","Flanders",185,[612],"main",[],[615,616,617,618],"beef-chuck","onion","butter","brown-sugar",[620,623,625,627],{"alt":621,"src":622},"Dark Flemish beef stew in a cast-iron pot with glossy beer sauce, onions and a side of fries","\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero-4x3.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Fcarbonnade-flamande\u002Fhero-1x1.jpg",[630,631,632,633,634,635],"carbonnade flamande","stoofvlees","belgian beef stew","beer braise","flemish","abbey beer",{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"countrySlug":536,"region":641,"baseServings":452,"prepMinutes":578,"cookMinutes":642,"difficulty":580,"course":643,"diet":644,"mainIngredients":645,"images":649,"keywords":659,"publishedAt":565,"updatedAt":565,"authorSlug":566},"chicons-au-gratin","Chicons au Gratin (Belgian Endive Baked in Ham and Béchamel)","Chicons au Gratin","Witloof met ham en kaassaus","Brussels and Flemish Brabant",55,[612],[],[646,617,647,648],"ham","milk","gruyere",[650,653,655,657],{"alt":651,"src":652},"Baking dish of ham-wrapped Belgian endive under browned cheese and bubbling béchamel","\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fchicons-au-gratin\u002Fhero-1x1.jpg",[660,661,662,663,664,665],"chicons au gratin","witloof met ham","belgian endive","bechamel gratin","chicory","ham and cheese bake",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":536,"region":671,"baseServings":672,"prepMinutes":673,"cookMinutes":673,"restMinutes":478,"difficulty":674,"course":675,"diet":677,"mainIngredients":679,"images":682,"keywords":692,"publishedAt":565,"updatedAt":565,"authorSlug":566},"gaufres-de-liege","Gaufres de Liège (Yeasted Pearl Sugar Waffles)","Gaufres de Liège","Gaufre de Liège \u002F Luikse wafel","Liège, Wallonia",8,35,"hard",[676,582],"dessert",[678],"vegetarian",[680,617,469,681],"flour","yeast",[683,686,688,690],{"alt":684,"src":685},"Irregular Liege waffles with dark caramelised pearl sugar crust cooling on a wire rack","\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fgaufres-de-liege\u002Fhero-1x1.jpg",[693,694,695,696,697,698],"gaufre de liege","liege waffle","pearl sugar","belgian waffle","brioche dough","luikse wafel",{"slug":700,"title":701,"shortTitle":702,"nativeName":703,"countrySlug":536,"region":704,"baseServings":452,"prepMinutes":579,"cookMinutes":705,"difficulty":580,"course":706,"diet":707,"mainIngredients":708,"images":713,"keywords":723,"publishedAt":565,"updatedAt":565,"authorSlug":566},"waterzooi","Gentse Waterzooi (Ghent Creamy Chicken Stew)","Gentse Waterzooi","Gentse waterzooi","Ghent, East Flanders",45,[612],[545],[709,710,711,712,469],"chicken","leek","carrot","heavy-cream",[714,717,719,721],{"alt":715,"src":716},"Deep bowl of pale Ghent waterzooi with chicken, carrot and leek matchsticks in creamy broth","\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fwaterzooi\u002Fhero-1x1.jpg",[700,724,725,726,634,727],"gentse waterzooi","ghent","creamy chicken stew","egg yolk liaison",{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":536,"region":733,"baseServings":452,"prepMinutes":538,"cookMinutes":539,"difficulty":580,"course":734,"diet":735,"mainIngredients":736,"images":739,"keywords":749,"publishedAt":565,"updatedAt":565,"authorSlug":566},"belgian-moules-frites","Moules-Frites (Belgian Mussels Steamed with Chips)","Moules-Frites","Mosselen-friet \u002F moules-frites","Brussels and the Flemish coast",[612],[544,545],[737,738,616,617,710],"mussels","celery",[740,743,745,747],{"alt":741,"src":742},"Black enamel pot of open mussels in buttery celery broth with a separate cone of Belgian fries","\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fbelgian-moules-frites\u002Fhero-1x1.jpg",[750,751,752,753,754,755],"moules frites","mosselen","belgian mussels","steamed mussels","brasserie","zeeland mussels",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"countrySlug":536,"region":577,"baseServings":579,"prepMinutes":538,"cookMinutes":761,"restMinutes":762,"difficulty":540,"course":763,"diet":765,"mainIngredients":767,"images":769,"keywords":779,"publishedAt":565,"updatedAt":565,"authorSlug":566},"speculoos","Speculoos (Belgian Spiced Brown Sugar Biscuits)","Speculoos","Speculoos \u002F speculaas",14,720,[764,676],"snack",[678,766],"nut-free",[680,618,617,768],"cinnamon",[770,773,775,777],{"alt":771,"src":772},"Stack of thin dark speculoos biscuits with moulded patterns beside a cup of black coffee","\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero.jpg",{"alt":771,"src":774},"\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fspeculoos\u002Fhero-1x1.jpg",[757,780,781,782,783,784],"speculaas","belgian biscuits","brown sugar cookies","saint nicholas","spiced biscuits",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"countrySlug":536,"region":790,"baseServings":452,"prepMinutes":539,"cookMinutes":579,"difficulty":540,"course":791,"diet":792,"mainIngredients":793,"images":794,"keywords":804,"publishedAt":565,"updatedAt":565,"authorSlug":566},"stoemp","Stoemp (Brussels Lumpy Mash with Root Vegetables)","Stoemp","Stoemp \u002F stoempe","Brussels",[583],[545],[586,711,617,710],[795,798,800,802],{"alt":796,"src":797},"Bowl of coarse Belgian stoemp mash flecked with orange carrot and green leek, melting butter on top","\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero.jpg",{"alt":796,"src":799},"\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero-16x9.jpg",{"alt":796,"src":801},"\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero-4x3.jpg",{"alt":796,"src":803},"\u002Fimages\u002Frecipes\u002Fstoemp\u002Fhero-1x1.jpg",[786,805,806,807,808,809],"belgian mash","brussels","carrot mash","stoemp saucisse","root 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