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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":437,"variations":439,"ingredients":449,"instructions":494,"pronunciation":519,"substitutions":520,"slug":533,"title":534,"shortTitle":535,"nativeName":535,"countrySlug":536,"region":537,"baseServings":451,"prepMinutes":538,"cookMinutes":539,"restMinutes":540,"difficulty":541,"course":542,"diet":544,"mainIngredients":547,"images":548,"keywords":558,"publishedAt":564,"updatedAt":564,"authorSlug":565,"summary":566,"localeSlug":533,"alternates":567},[394,397,400,403,406],{"answer":395,"question":396},"Firm, tart varieties with dense flesh — Granny Smith, Braeburn, Boskoop or any cooking apple that is not a Bramley. Bramleys and other very floury apples are bred to collapse into sauce, which is the opposite of what you want. Choose fruit of similar size so they finish poaching at the same time.","Which apples hold up best for poaching?",{"answer":398,"question":399},"They were poached a few minutes too long, or hollowed while still hot. The flesh should feel yielding but springy when pressed, and a skewer should meet a little resistance rather than sliding straight through. Let the apples cool in the syrup until you can hold one comfortably before you go near them with a spoon.","My apples fell apart while I was hollowing them. What went wrong?",{"answer":401,"question":402},"They are designed for it. Poach, hollow and fill the apples, then leave them in the syrup in the fridge overnight so they absorb sweetness and lemon all the way through. Add the whipped cream just before serving. Made and eaten on the same afternoon they taste noticeably less developed.","Can I make tufahije ahead of time?",{"answer":404,"question":405},"Cut a lid off the top and work downward with a teaspoon or a melon baller, scraping in small circles and stopping when about a centimetre of flesh remains at the base. Check by pressing the outside of the bottom with a thumb — if it flexes, stop immediately. An apple corer is risky here because it goes straight through.","How do I hollow the apple without cutting through the bottom?",{"answer":407,"question":408},"No. Tufahije syrup stays thin and light, closer to a sweet lemony liquid than a caramel, so it can soak into the apple rather than coat it. If it reduces too far while poaching it will set into a sticky glaze in the fridge — add a splash of water and warm it briefly to loosen it before pouring it back over.","Is the syrup meant to be thick like a sauce?",[410,411,412,413,414,415],"Choose firm, tart apples of even size — Granny Smith, Braeburn or Boskoop. Soft eating apples turn to mush in the syrup.","Peel them thinly and drop them straight into water with lemon juice so they do not brown while you work.","Poach at the barest simmer with a plate on top to keep them submerged; a rolling boil splits the skin-side flesh.","Start testing at 12 minutes. The apple is ready when a skewer slides in with light resistance and the flesh looks glassy rather than opaque white.","Hollow them only once cool enough to handle — a hot poached apple tears under a spoon.","Chill in the syrup at least 4 hours, ideally overnight; the flavour is noticeably flatter if you serve them the same afternoon.","🍎","Tufahije are whole apples poached slowly in a light lemon syrup until they turn glassy and yielding but still hold their shape, then cored, filled with ground walnuts beaten with sugar and a little cream, and chilled in the syrup they cooked in. Served in a stemmed glass with a swirl of whipped cream and a walnut half on top, they are one of the few Balkan desserts that manage to be rich without being heavy — the apple stays tart and juicy, the filling is dense and cool, and the syrup soaking through carries a clear note of lemon. It is a made-in-advance dessert that improves with a night in the fridge, which is exactly why it appears at every kind of Bosnian celebration and on the sweet table at iftar.","The name comes from the Arabic tuffāḥ, apple, arriving in Bosnian through Ottoman Turkish — a straightforward marker of where the dish came from. It belongs to the family of Ottoman fruit desserts in which whole fruit is cooked in syrup and stuffed with nuts, cousins of the Turkish elma tatlısı and of stuffed quinces and figs made across the eastern Mediterranean. Bosnia adapted it in a specific direction: less sugar than its Turkish relatives, a firm insistence on walnuts rather than pistachios or almonds, and the whipped cream on top, which is a Central European addition that shows how thoroughly this country sits on the seam between two culinary worlds.\n\nSarajevo is the city most associated with it, where old confectioners serve tufahije in tall glasses alongside coffee, and where the standard is judged on whether the apple has stayed whole. That is the difficult part of the whole recipe. Under-poach and the apple is crunchy and refuses the syrup; over-poach by five minutes and it collapses when you try to hollow it, which is why cooks test constantly with a skewer from the moment the fruit starts to look translucent at the edges.\n\nThe walnut filling is unfussy: ground walnuts, sugar, sometimes a spoon of the poaching syrup or a little cream to bind, occasionally a splash of rum in households where that is acceptable and vanilla or cinnamon in those where it is not. What matters more than the additions is grinding the walnuts freshly and coarsely — pre-ground nut meal has usually lost its oil and tastes dusty, while walnuts ground too fine turn into paste. The apples then sit in their syrup for several hours or overnight, absorbing sweetness and lemon while staying pleasantly firm. They are served cold, in glass, with the syrup spooned over, and they are eaten with a small spoon rather than cut with a knife.","Keep them in their syrup in a covered container in the fridge for up to 4 days — day two is arguably better than day one. Add the whipped cream only at the moment of serving, since it weeps and collapses into the syrup within an hour. They do not freeze: the apple flesh breaks down into a watery mush on thawing and the walnut filling turns grainy. If you want to prepare further ahead, poach the apples and keep them in syrup, then hollow and fill on the day.",[421,422,423,424],"A poaching window described by feel and appearance, so the apples come out translucent and whole instead of collapsing.","Lemon in the syrup from the start, which keeps the flesh pale and stops the whole thing tasting cloying.","Filling made with freshly ground walnuts bound with syrup, not the dry sugar-and-nut-dust version.","Made a day ahead by design — the overnight soak is what turns good apples into tufahije.",[426,427,428,429],"Wide pot deep enough to submerge the apples","Teaspoon or melon baller","Food processor or nut grinder","Serving glasses",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},34,72,5,63,6,610,[438],"Small cups of Bosnian coffee, and a glass of cold water, which is how they are served in Sarajevo confectioners.",[440,443,446],{"name":441,"description":442},"With custard","A spoon of thick vanilla custard hidden under the whipped cream, which turns the dessert into something closer to a trifle in an apple shell.",{"name":444,"description":445},"Quince tufahije","Made with quince instead of apple, poached far longer until deep pink and fragrant. A late-autumn version that is worth the extra hour.",{"name":447,"description":448},"Baked tufahije","Apples stuffed first, then baked in the syrup rather than poached, giving a softer, more caramelised result and a thicker sauce.",[450,456,461,465,469,472,477,480,485,488,492],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},4,"apple","firm tart apples, peeled","piece","For the apples",{"qty":457,"name":458,"unit":459,"group":460},800,"water","ml","For the syrup",{"qty":462,"name":463,"unit":464,"group":460},250,"granulated sugar","g",{"qty":466,"ref":467,"name":468,"unit":454,"group":460},1,"lemon","lemon, juiced, plus 2 strips of peel",{"qty":466,"ref":470,"name":471,"unit":454,"group":460,"optional":8},"cinnamon","cinnamon stick",{"qty":473,"ref":474,"name":475,"unit":464,"group":476},150,"walnuts","walnut halves, coarsely ground, plus 4 whole halves to decorate","For the filling",{"qty":478,"name":479,"unit":464,"group":476},60,"icing sugar",{"qty":481,"ref":482,"name":483,"unit":484,"group":476},3,"heavy-cream","double cream","tbsp",{"qty":466,"name":486,"unit":487,"group":476},"rum or vanilla extract","tsp",{"qty":489,"ref":482,"name":490,"unit":459,"group":491},200,"double cream, cold, for whipping","To serve",{"qty":466,"name":493,"unit":484,"group":491},"icing sugar, for the whipped cream",[495,498,503,506,509,512,516],{"text":496,"title":497},"Peel {qty:apple} of apples thinly, leaving them whole and unpeeled at the stem, and drop them into water with a squeeze of lemon to stop them browning. In a wide pot, bring the water, sugar, lemon juice, lemon peel and cinnamon stick to a simmer and stir until the sugar has dissolved completely.","Prepare the apples and syrup",{"tip":499,"text":500,"title":501,"timerSeconds":502},"Test from 12 minutes on. The gap between perfectly poached and collapsed is about four minutes.","Lower the apples into the syrup, cover them with a small plate to keep them submerged and poach at the barest simmer for 12–20 minutes depending on size. They are ready when the flesh looks translucent rather than chalky white and a skewer meets light resistance at the centre.","Poach until glassy",900,{"text":504,"title":505},"Take the pot off the heat and let the apples cool in their syrup until you can hold one comfortably in your hand. This finishes the cooking gently and lets them start absorbing the lemon syrup.","Cool in the syrup",{"text":507,"title":508},"Slice a small lid off the top of each apple and scoop out the core and surrounding flesh with a teaspoon, working in small circles until only about 1 cm of flesh remains at the base and around the sides. Set the lids aside.","Hollow them out",{"text":510,"title":511},"Grind the walnuts to a coarse, slightly oily meal — not a paste — and beat them with the icing sugar, 3 tablespoons of cream and the rum or vanilla until the mixture holds together when squeezed. Pack it firmly into each hollowed apple, mounding it above the rim, and set the lids back on at an angle.","Make the walnut filling",{"text":513,"title":514,"timerSeconds":515},"Stand the filled apples in a dish, spoon the cooled syrup around and over them, cover and refrigerate for at least 4 hours or overnight, spooning syrup over once or twice if you are passing.","Chill in syrup",14400,{"text":517,"title":518},"Whip the cold cream with the tablespoon of icing sugar to soft peaks. Set each apple in a stemmed glass, spoon over several tablespoons of syrup, top with whipped cream and a walnut half, and serve cold with coffee.","Serve in glasses","too-fah-HEE-yeh",[521,525,529],{"note":522,"swap":523,"original":524},"Both work and both taste good, but walnuts are what makes it tufahije in Bosnia — their slight bitterness is the counterweight to the syrup. Hazelnuts are the closer of the two.","Ground almonds or hazelnuts","Walnuts",{"note":526,"swap":527,"original":528},"The cream is a later addition rather than an ancient part of the dish, so leaving it off is entirely legitimate and makes the dessert lighter and dairy-free.","Thick sour cream, or nothing at all","Whipped cream",{"note":530,"swap":531,"original":532},"Many Bosnian households do not cook with alcohol, so the vanilla or cinnamon version is at least as common as the rum one.","A teaspoon of vanilla extract, or a pinch of cinnamon","Rum in the filling","tufahije","Tufahije (Bosnian Walnut-Stuffed Poached Apples)","Tufahije","bosnia-and-herzegovina","Sarajevo",30,25,240,"easy",[543],"dessert",[545,546],"vegetarian","gluten-free",[452,474,467,482],[549,552,554,556],{"alt":550,"src":551},"Poached whole apple stuffed with ground walnuts in a stemmed glass, topped with whipped cream and a walnut half","\u002Fimages\u002Frecipes\u002Ftufahije\u002Fhero.jpg",{"alt":550,"src":553},"\u002Fimages\u002Frecipes\u002Ftufahije\u002Fhero-16x9.jpg",{"alt":550,"src":555},"\u002Fimages\u002Frecipes\u002Ftufahije\u002Fhero-4x3.jpg",{"alt":550,"src":557},"\u002Fimages\u002Frecipes\u002Ftufahije\u002Fhero-1x1.jpg",[533,559,560,561,562,563],"stuffed apples","walnut dessert","bosnian dessert","poached apple","sarajevo","2026-08-20","dishroute-kitchen","Whole apples poached in lemon syrup until translucent, hollowed and packed with sweetened ground walnuts, then chilled in their syrup and served under a cap of whipped cream.",{"en":568},"\u002Frecipe\u002Ftufahije",{"items":570,"total":814,"page":466,"limit":837,"hasMore":838},[571,604,637,667,694,720,747,772,782,808],{"slug":572,"title":573,"shortTitle":574,"nativeName":575,"countrySlug":536,"region":537,"baseServings":435,"prepMinutes":539,"cookMinutes":576,"difficulty":541,"course":577,"diet":579,"mainIngredients":581,"images":587,"keywords":597,"publishedAt":564,"updatedAt":564,"authorSlug":565},"begova-corba","Begova Čorba (Bosnian Bey's Chicken and Okra Soup)","Begova Čorba","Begova čorba",80,[578],"soup",[580],"halal-friendly",[582,583,584,585,586],"chicken","veal","okra","carrot","rice",[588,591,593,595],{"alt":589,"src":590},"Bowl of creamy pale begova corba with shredded chicken, okra pieces and diced carrot, lemon wedge on the side","\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-4x3.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fbegova-corba\u002Fhero-1x1.jpg",[598,599,600,601,563,602,603],"begova corba","bosnian soup","okra soup","chicken soup","ramadan","iftar",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":536,"baseServings":435,"prepMinutes":538,"cookMinutes":609,"difficulty":610,"course":611,"diet":613,"mainIngredients":615,"images":620,"keywords":630,"publishedAt":564,"updatedAt":564,"authorSlug":565},"bosanski-lonac","Bosanski Lonac (Layered Bosnian Meat and Vegetable Pot)","Bosanski Lonac","Bosanski lonac",195,"medium",[612],"main",[614,546,580],"dairy-free",[616,617,618,619,585],"beef-chuck","lamb","cabbage","potato",[621,624,626,628],{"alt":622,"src":623},"Tall earthenware pot of bosanski lonac with visible layers of beef, cabbage wedges, potato and carrot in dark broth","\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fbosanski-lonac\u002Fhero-1x1.jpg",[631,632,633,634,635,636],"bosanski lonac","bosnian pot","layered stew","beef and lamb","slow cooked","one pot",{"slug":638,"title":639,"shortTitle":640,"nativeName":640,"countrySlug":536,"region":537,"baseServings":435,"prepMinutes":641,"cookMinutes":642,"restMinutes":538,"difficulty":643,"course":644,"diet":645,"mainIngredients":646,"images":650,"keywords":660,"publishedAt":564,"updatedAt":564,"authorSlug":565},"bosnian-burek","Burek (Bosnian Coiled Filo Pie with Minced Beef)","Burek",50,45,"hard",[612],[],[647,648,649],"ground-beef","onion","flour",[651,654,656,658],{"alt":652,"src":653},"Round pan of coiled Bosnian burek with crisp browned pastry ridges, one wedge cut to show the minced beef filling","\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fbosnian-burek\u002Fhero-1x1.jpg",[661,662,663,664,665,563,666],"burek","bosnian burek","meat pie","jufka","filo pastry","balkan pie",{"slug":668,"title":669,"shortTitle":670,"nativeName":670,"countrySlug":536,"baseServings":671,"prepMinutes":538,"cookMinutes":539,"restMinutes":672,"difficulty":541,"course":673,"diet":675,"mainIngredients":676,"images":679,"keywords":689,"publishedAt":564,"updatedAt":564,"authorSlug":565},"hurmasice","Hurmašice (Bosnian Semolina Cookies in Lemon Syrup)","Hurmašice",8,120,[543,674],"snack",[545],[677,649,678,467],"semolina","butter",[680,683,685,687],{"alt":681,"src":682},"Tray of oval ridged Bosnian hurmasice cookies glossy with lemon syrup, one broken open to show the moist crumb","\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fhurmasice\u002Fhero-1x1.jpg",[668,690,691,561,692,693],"semolina cookies","syrup soaked","bajram","lemon syrup",{"slug":695,"title":696,"shortTitle":697,"nativeName":697,"countrySlug":536,"baseServings":451,"prepMinutes":478,"cookMinutes":698,"restMinutes":538,"difficulty":610,"course":699,"diet":700,"mainIngredients":701,"images":704,"keywords":714,"publishedAt":564,"updatedAt":564,"authorSlug":565},"klepe","Klepe (Bosnian Beef Dumplings in Garlic Yoghurt)","Klepe",15,[612],[],[647,649,702,703],"yogurt","garlic",[705,708,710,712],{"alt":706,"src":707},"Bowl of small Bosnian klepe dumplings under white garlic yoghurt with orange paprika butter poured over the top","\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fklepe\u002Fhero-1x1.jpg",[695,715,716,717,718,719],"bosnian dumplings","garlic yoghurt","minced beef","manti","paprika butter",{"slug":721,"title":722,"shortTitle":723,"nativeName":723,"countrySlug":536,"region":724,"baseServings":451,"prepMinutes":725,"cookMinutes":642,"restMinutes":433,"difficulty":541,"course":726,"diet":728,"mainIngredients":729,"images":731,"keywords":741,"publishedAt":564,"updatedAt":564,"authorSlug":565},"kljukusa","Kljukuša (Bosnian Grated Potato Bake with Garlic Cream)","Kljukuša","Bosanska Krajina",20,[727,612],"side",[545],[619,730,703,649],"sour-cream",[732,735,737,739],{"alt":733,"src":734},"Shallow pan of golden baked grated potato kljukusa with crisp edges, covered in white garlic sour cream","\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fkljukusa\u002Fhero-1x1.jpg",[721,742,743,744,745,746],"grated potato bake","bosnian potato","garlic sour cream","bihac","krajina",{"slug":748,"title":749,"shortTitle":750,"nativeName":751,"countrySlug":536,"region":537,"baseServings":451,"prepMinutes":641,"cookMinutes":752,"restMinutes":698,"difficulty":610,"course":753,"diet":754,"mainIngredients":755,"images":757,"keywords":767,"publishedAt":564,"updatedAt":564,"authorSlug":565},"bosnian-sogan-dolma","Sogan-Dolma (Sarajevo Stuffed Onions in Tomato Broth)","Sogan-Dolma","Sogan-dolma",70,[612],[580],[648,647,586,756],"tomato",[758,761,763,765],{"alt":759,"src":760},"Shallow pot of stuffed onion rolls standing upright in red tomato broth, topped with a spoonful of sour cream","\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fbosnian-sogan-dolma\u002Fhero-1x1.jpg",[768,769,770,602,563,771],"sogan dolma","stuffed onions","bosnian dolma","minced beef and rice",{"slug":533,"title":534,"shortTitle":535,"nativeName":535,"countrySlug":536,"region":537,"baseServings":451,"prepMinutes":538,"cookMinutes":539,"restMinutes":540,"difficulty":541,"course":773,"diet":774,"mainIngredients":775,"images":776,"keywords":781,"publishedAt":564,"updatedAt":564,"authorSlug":565},[543],[545,546],[452,474,467,482],[777,778,779,780],{"alt":550,"src":551},{"alt":550,"src":553},{"alt":550,"src":555},{"alt":550,"src":557},[533,559,560,561,562,563],{"slug":783,"title":784,"shortTitle":785,"nativeName":785,"countrySlug":536,"baseServings":451,"prepMinutes":698,"cookMinutes":725,"restMinutes":478,"difficulty":541,"course":786,"diet":788,"mainIngredients":789,"images":793,"keywords":803,"publishedAt":564,"updatedAt":564,"authorSlug":565},"ustipci","Uštipci (Bosnian Fried Dough Puffs with Kajmak)","Uštipci",[787,674],"breakfast",[545],[649,790,791,792],"yeast","kajmak","eggs",[794,797,799,801],{"alt":795,"src":796},"Pile of golden fried Bosnian ustipci dough puffs 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